JPH01120248A - O/w-type emulsified oil and fat composition having high water content - Google Patents

Abstract

PURPOSE:To obtain the title composition having high emulsion stability, resistant to phase-transition from W/O to O/W and having relatively low calorific value, by emulsifying an oily phase and an aqueous phase using a polyglycerol con densed 12-hydroxystearic acid ester as an emulsifier. CONSTITUTION:The objective composition is produced by emulsifying (A) 20-80wt.% of an oily phase containing edible oil and fat as a substrate and (B) 80-20wt.% of an aqueous phase containing water as a substrate with (C) preferably 0.05-10wt.% of an emulsifier consisting of a polyglycerol condensed 12-hydroxystearic acid ester.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a water-in-oil emulsified fat composition with relatively low calories and high moisture content.

In recent years, as eating habits have become richer, excessive calorie intake has become a health problem. Water type (hereinafter abbreviated as W2O type)
There has been a demand for something like this.

However, high-moisture W/○ type spread oil and fat foods generally have a high proportion of the aqueous phase, which is the dispersed phase.
Further, there is a problem that the structure of the product is too soft, and moisture seepage phenomenon (leaky) often occurs during storage of the product. Furthermore, depending on the emulsifier used in its production, there is also the problem that the flavor of the product is significantly impaired due to its unique odor and taste.

Conventionally, the use of various emulsifiers has been proposed to solve these problems. No., JP-A-59-130526, JP-A-62-143637
Oil and fat compositions and methods for producing the same are known.

However, even with the use of the emulsifiers described above, it has not yet been possible to obtain an oil or fat composition that satisfies all of the above-mentioned problems. In other words, those using sucrose fatty acid ester are not sufficient to prevent leaky, and those using polyglycerin condensed lysyl phosphate ester cannot prevent leaky by using the ester in combination with other emulsifiers. However, the flavor of the product may be impaired due to the unique odor and taste of the ester.

■ The objective of the present invention is to create a water-in-oil type emulsified oil/fat composition with high moisture content that is free from phase conversion or leaky phenomena and has a good flavor by using a specific emulsifier alone or in combination with other edible emulsifiers. An object of the present invention is to provide the above oil and fat composition.

The present invention will be explained in detail below.

Further, the structural feature of the present invention is that the oil phase 2 has an edible fat or oil as a substrate.
In a high moisture water-in-oil type emulsified fat composition formed by emulsifying 0 to 80% by weight of a water phase and 80 to 20% by weight of an aqueous phase having water as a substrate, a polyglycerin condensed 12-hydroxystearate is used as an emulsifier. The reason is that it is emulsified.

Examples of edible oils and fats constituting the oil phase in the oil and fat composition according to the present invention include rapeseed oil, soybean oil, palm oil, palm kernel oil,
A wide range of animal and vegetable oils and fats such as corn oil, safflower oil, sunflower oil, cottonseed oil, coconut oil, milk fat, fish oil, beef tallow, and pork fat, as well as the processing of these through processes such as hydrogenation, transesterification, and fractionation. Examples include oils and fats, and these can be used alone or in combination of two or more.

On the other hand, the aqueous phase of the oil and fat composition contains starch, modified starch,
Protein, Il! , microbial-derived polysaccharides, flavoring agents, salt,
Dairy products etc. can be added.

In the present invention, 20 to 80% by weight of the oil phase and 80% by weight of the water phase
The emulsifier, polyglycerin-condensed 12-hydroxystearate, used for emulsification by mixing at a ratio of ~20% by weight is a polyglycerin-condensed lysylinate in which the fatty acid moiety is saturated, and castor oil, etc. It can be obtained by saturated lysyllic acid obtained as a raw material and then condensed, or by esterifying the saturated product after condensation with polyglycerin. In addition, polyglycerin condensed 12-
Hydroxystearic acid esters can be obtained.

In addition, 12-hydroxystearic acid here is a saturated fatty acid obtained by hydrogenating wasylic acid.

In the present invention, polyglycerin condensed 12-hydroxystearate is added in an amount of 0.05 to IO% by weight, preferably 0.1 to 5.0% by weight, based on the mixture of the oil phase and the aqueous phase.
It is preferable to emulsify by adding % by weight.

Furthermore, polyglycerin condensed 12-hydroxystearate can be used in combination with other emulsifiers, such as glycerin fatty acid ester (polyglycerin fatty acid transesterification), sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, etc. When used in combination, it is possible to impart not only emulsion stability but also various functionalities, such as appropriate improvement in hardness, control of crystallization, and suppression of splatter during cooking.

The high moisture water-in-oil emulsified fat composition according to the present invention can be prepared according to conventional margarine manufacturing methods.

For example, if the oil phase is made by adding additives as necessary to the raw oil or fat,
Adjust the temperature to 0-50℃, and add 40℃ while stirring.
Add the aqueous phase whose temperature is adjusted to around ℃ to the above ratio, emulsify in the presence of polyglycerin condensed 12-hydroxystearate or a combination with other emulsifiers, and transfer the resulting emulsion to a combinator. A water-in-oil type emulsified oil/fat composition with high water content is obtained by rapid cooling and solidification using a surface scraping type heat exchanger such as the above.

Since the oil and fat composition obtained in this way has good emulsion stability, no phase transformation from Wlo to O/W occurs, and no glue-key phenomenon is observed during storage.

Furthermore, the present oil and fat composition has appropriate hardness and has almost no bad odor or taste peculiar to emulsifiers.

EXAMPLES The present invention and its effects will be specifically explained below with reference to Examples. Parts and percentages in the examples refer to weight.

Example 1 Raw material edible oil (16 parts hydrogenated soybean oil, 24 parts rapeseed white oil)
To 40 parts, 0.5 part of polyglycerin condensed 12-hydroxystearate was added as an emulsifier, and the resulting mixture was kept at 60° C., and a small amount of colorant was added thereto with stirring to prepare an oil phase.

On the other hand, 57.5 parts of tap water, 1.5 parts of salt, and 0.0 parts of pullulan.
5 parts and a small amount of fragrance were added and dissolved and mixed to prepare a homogeneous aqueous phase.

Next, the aqueous phase is added to the oil phase obtained by the above method while stirring and emulsified, and the emulsion obtained after killing the seedlings is then cooled and plasticized using a rapid cooling plasticizer to form a high-moisture water-in-oil emulsion. A composition was obtained.

Example 2 Raw material edible oil (16 parts hydrogenated soybean oil, 24 parts rapeseed white oil)
To 40 parts, 2.0 parts of polyglycerin condensed 12-hydroxystearate was added as an emulsifier, and the resulting mixture was kept at 60°C, and a small amount of colorant was added thereto with stirring to prepare an oil phase.

On the other hand, 56 parts of tap water, 1.5 parts of salt, and 0 cornstarch.
．． 5 parts and a small amount of fragrance were added and dissolved and mixed to prepare a homogeneous aqueous phase.

Next, in the same manner as in Example 1, a high moisture water-in-oil emulsified fat composition was obtained.

Comparative Example A water-in-oil emulsified fat composition with high water content was obtained in the same manner as in Example 1, except that 0.5 part of polyglycerin-condensed lysyl inate was used in place of the polyglycerin-condensed 12-hydroxystearate of Example 1.

The high moisture water-in-oil emulsified fat compositions obtained in Example 1.2 and Comparative Examples were stored at 5° C. and evaluated for emulsion stability, hardness, and flavor.

In addition, emulsion stability was judged based on the presence or absence of water droplets when the surface was scraped with a butter knife, using three levels: not at all (-), slightly present (±), and quite a lot of water droplets (+). .

The product hardness was measured using a grease hardness meter that is routinely used to measure the hardness of margarine, and the difference in hardness was determined from the obtained values.

In addition, the flavor was evaluated by 10 expert panels, and the flavor unique to emulsifiers was evaluated as all (no (-)).
It was judged on a three-point scale: , slightly felt (±), and strongly angry (+).

These results are shown in Table 1.

Table 1 Emulsion Stability Hardness Flavor Example 1 185 Example 2, 180 - Comparative Example
300 It shows the same stability as acid ester, indicating that there are no functional problems.

In addition, the hardness of the product was so hard that the water-in-oil type emulsified fat composition obtained using conventional polyglycerin condensed lysyl phosphate was so hard that it could not be scooped out with a butter knife. A water-in-oil type emulsified oil composition using an emulsifier according to the present invention had appropriate hardness.

Furthermore, regarding the flavor, polyglycerin condensation 1 of the present invention
The high moisture water-in-oil type emulsified fat composition using 2-hydroxystearic acid ester was evaluated as being significantly superior. Further, even when the concentration of the emulsifier used was doubled, similar evaluations were obtained.

Example 3 A high moisture water-in-oil emulsified fat composition was prepared in the same manner as in Example 1, using a mixture of 0.25% polyglycerin condensed 12-hydroxystearate and 0.25% sorbitan fatty acid ester as the emulsifier. I got it. This product had good emulsion stability and appropriate hardness, and also had a good flavor.

Example 4 The emulsifier used was a mixture of 0.5% of polyglycerin condensed 12-hydroxystearate and 0.5% of sucrose fatty acid ester (HL B 5), and the emulsifier was mixed in high moisture oil by the same method as in Example 1. A water-type emulsified oil and fat composition was obtained. This product had good emulsion stability and appropriate hardness, and also had a good flavor.

Example 5 A high moisture water-in-oil emulsified fat composition was prepared in the same manner as in Example 1 using a mixture of 0.5% polyglycerin condensed 12-hydroxystearate ester and 0.5% glycerin fatty acid ester as the emulsifier. I got it. This product had good emulsion stability and appropriate hardness, and also had a good flavor.

Example 6 Obtained by adding 0.25 parts of polyglycerin condensed 12-hydroxystearic acid ester and 0.75% of sorbitan fatty acid ester as emulsifiers to 60 parts of raw edible fats and oils (25 parts of hydrogenated soybean oil, 75 parts of safflower oil). 6 of the mixture
The oil phase was prepared by adding a small amount of coloring agent to the mixture while stirring at 0°C. On the other hand, 37 parts of tap water, 1.5 parts of common salt, 0.5 parts of skim milk powder, and a small amount of fragrance were added and dissolved and mixed to prepare a uniform aqueous phase.

A high moisture water-in-oil emulsified fat composition was obtained using the same method as in Example 1. This product had good emulsion stability and appropriate hardness, and also had a good flavor.

Claims (2)

[Claims] (1) 20 to 80% by weight of an oil phase with edible fat as a substrate;
A high moisture water-in-oil type emulsified fat composition obtained by emulsifying an aqueous phase of 80 to 20% by weight with water as a substrate, and a high moisture content obtained by emulsifying a polyglycerin condensed 12-hydroxystearate as an emulsifier. Water-in-oil emulsified oil and fat composition. (2) The oil and fat composition according to claim (1), which contains 0.05 to 10% by weight of polyglycerin condensed 12-hydroxystearate.