JPH0347137B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a water-in-oil emulsified oil and fat composition. More specifically, the present invention relates to a method for producing a water-in-oil emulsified fat composition that can maintain a stable water-in-oil emulsified state even in a dissolved or semi-dissolved state.
According to the production method of the present invention, it is possible to stably produce a liquid margarine-like composition, which has normally been considered impossible. In the confectionery and bread making industries, there has been an increasing demand for rationalization of production due to the recent expansion of production scale, progress in mechanization, and labor saving. For this reason, in the field of oils and fats for confectionery and bread making, there has been a shift from plastic solid fats and fats that only satisfy bread-making properties, such as conventional lard, margarine, and flour toning, to plastic fats and fats that are easier to handle and can improve workability. There is a strong demand for fluidization, that is, bulk handling, and there are already two types of methods: melt shotoning that can be handled in a molten state, fluid shotoning that maintains fluidity while containing solid fat,
Cream-type oils and fats emulsified in an oil-in-water type have been developed. However, melt-type shortening is not sufficient because it is handled at high temperatures, resulting in an increase in product temperature during confectionery and bread-making processes, and the quality of the bread is slightly inferior to that of plastic shortening. In addition, the production process and production temperature treatment conditions for field shortening are complicated, and storage conditions require constant stirring in order to improve fluidity and prevent separation of solid fats, which is problematic. Also, from the point of view of flavor, it cannot be denied that these bread tonings, which do not contain an aqueous component, have a flavor inferior to those made using margarine that contains a flavorful aqueous component. In addition, although cream-type bread fats and oils contain aqueous components and can produce good flavor, they have extremely poor bacterial stability, leading to spoilage and development, which is impossible to prevent under bulk handling conditions. It is. These disadvantages of bulk handling fats and oils can be solved if fluid confectionery and bread making fats and oils can be obtained in the form of water-in-oil emulsions, but conventional water-in-oil emulsions are usually In a fluid or dissolved state, the aqueous phase emulsion rapidly aggregates and coalesces, and unless strong stirring is applied, it separates into an aqueous phase and an oil phase, resulting in the loss of taste-producing aqueous components such as milk proteins and sugars. If this were to occur, corruption would progress rapidly. In addition, the moisture content of margarines has conventionally been 22% or less as stipulated in the Japanese Agricultural Standards, but for specific purposes such as nutritional reasons, low-calorie margarines with high moisture content have been used. Margarine was also produced. Generally, in margarine, unless the consistency of the continuous phase, that is, the oil phase, is higher than a certain level, the water emulsion particles that are the dispersed phase will rapidly coalesce, and as a result, the aqueous phase,
Liquid separation of the oil phase occurs, and this tendency is particularly strong in high-moisture margarine, which has a relatively high proportion of the aqueous phase as the dispersed phase, and is likely to cause undesirable phenomena during its production. For example, margarine is usually produced by rapid plasticization, but the water and oil phases are separated in the pre-emulsification stage in a mixing tank for the water and oil phases, or in the cooling cylinder for rapid plasticization. This is presumed to be due to the crystallization of the separated water, but there are problems such as the roughness of the margarine structure and the resulting abrasion and breakage of the scraping blades. In addition, when handling in liquid form, for example, when effectively mixing it with other raw materials as a food raw material, or when performing bulk handling, the destruction of emulsification and the resulting separation of the aqueous phase, spoilage, etc. may occur. It could not be applied to Furthermore, if the margarine is intended to be used at extremely low temperatures, it is necessary to use margarine that has a considerably low consistency at room temperature, and it is difficult to stabilize the emulsification of this margarine. Recently, as a solution to these shortcomings,
It has been reported that by using polyglycerin condensed ricinoleic acid ester as an emulsifier, margarine that does not separate even without stirring can be obtained. However, this method is only effective for oils and fats that are liquid at room temperature, and if they contain even some solid fat, the water-in-oil emulsion will be destroyed during production, and the water phase and oil phase will separate. The cause seems to be that solid fats precipitate at low temperatures, even in liquid fats and oils.
The water-in-oil emulsion is destroyed by using the ordinary quenching plasticizing equipment used to produce margarine, making it impractical. The present inventors have solved this problem and have found that it has excellent physical properties and structure as a bulk handling fat for confectionery and bread making, liquid margarine, and high moisture margarine, and even when it contains solid fat, it can be used as a bulk handling fat for confectionery and bread making. As a result of intensive studies aimed at obtaining a water-in-oil emulsified oil-fat composition that is always stable even in a dissolved or semi-dissolved state, even when using margarine manufacturing equipment, we found that when manufacturing a water-in-oil emulsified oil-fat composition, It was discovered that by using two specific emulsifiers together, a water-in-oil emulsified fat composition that achieves the above objectives can be easily obtained under simple manufacturing conditions including rapid plasticization. , arrived at the present invention. That is, the method for producing a water-in-oil emulsified oil-fat composition of the present invention includes using a polyglycerin condensed ricinoleic acid ester as an emulsifier when producing a water-in-oil emulsified oil-fat composition containing oil, water, and an emulsifier. , sorbitan unsaturated fatty acid ester and/or
It is characterized by the combined use of a sucrose fatty acid ester with an HLB of 10 or higher. The method for producing the water-in-oil emulsified oil/fat composition of the present invention will be described in detail below. The oils and fats used in the present invention include natural animal and vegetable oils as well as processed oils and fats obtained by subjecting them to transesterification, hydrogenation, fractionation, etc.; Use fluid or semi-liquid fats and oils. The content of oil and water should be determined depending on the purpose, but in the case of confectionery and bread making applications, it is preferable that the weight ratio of oil and fat to water is 2 or more, and in the case of high moisture margarine applications, the above-mentioned Preferably, the ratio is between 0.8 and 2. The polyglycerin condensed ricinoleic acid ester used in the present invention is an ester of polyglycerin and condensed ricinoleic acid, and is usually composed of polyglycerin with a degree of glycerin polymerization of 2 to 3 and condensed ricinoleic acid with a degree of condensation of ricinoleic acid of 3 to 5. Mixtures of mono- or diesters are used. The amount of the polyglycerin condensed ricinoleic acid ester added is usually 0.1 to 3% by weight, preferably 0.5% by weight.
~2% by weight. In addition, the sucrose fatty acid ester with an HLB of 10 or more used in the present invention is a saturated fatty acid ester having 12 to 22 carbon atoms and/or
or various esters such as mono-, di-, tri-, tetra-, and pentaesters of unsaturated fatty acids and sucrose, or mixtures thereof, and among these, those having an HLB of 10 or more are used. If the HLB is less than 10, it is unsuitable because it lacks the ability to stabilize water-in-oil emulsions under conditions that reduce the consistency of liquid margarine, high-moisture margarine, etc., such as by increasing the product temperature. . The amount of the sucrose fatty acid ester added varies depending on the purpose, but is usually 0.1 to 10% by weight, preferably
It is 0.5 to 5% by weight. In addition, the sorbitan unsaturated fatty acid ester used in the present invention is a fatty acid containing 50%, preferably 70% or more, of unsaturated fatty acids having 16 to 22 carbon atoms, and sorbitan or sorbitan as the main components, and contains sorbitol and sorbide. mixtures of monoesters, diesters or triesters or other polyesters. The amount of the sorbitan unsaturated fatty acid ester added varies depending on the purpose, but is usually 0.1 to 10% by weight.
Preferably it is 0.5 to 5% by weight. The emulsifier used in the present invention includes the polyglycerin condensed ricinoleate ester, the sorbitan unsaturated fatty acid ester, and/or the sorbitan unsaturated fatty acid ester.
It contains a sucrose fatty acid ester with an HLB of 10 or more as an essential component, and without either one, it is not possible to obtain a highly stable water-in-oil emulsified fat composition, which is the object of the present invention. Depending on the purpose, the water-in-oil emulsified oil and fat composition of the present invention may contain dairy products, salt, sugars, flavoring agents, flavoring agents, etc. as subcomponents of the aqueous phase and oil phase. be. Furthermore, polymerized phosphates, etc.
Stability can be further improved by using PH and a charge control agent. The water-in-oil emulsified oil and fat composition according to the present invention can be obtained, for example, as follows. First, a homogeneous oil phase is prepared by mixing and dissolving oil and fat and an emulsifier at room temperature or under heating, and on the other hand, an aqueous phase is prepared by dissolving water or a subcomponent depending on the purpose. Next, the oil phase and the water phase are mixed and emulsified into a water-in-oil type without or with heating. Sterilize the obtained emulsion or without sterilizing it,
The water-in-oil emulsified fat composition according to the present invention is obtained by cooling or cooling plasticization using a heat exchanger or the like, or by cooling as is. The production method of the present invention makes it possible to stably and easily produce a water-in-oil emulsified fat composition that maintains a stable emulsified state for a long period of time in either a fluidized state or a dissolved state. Next, the present invention will be explained in more detail with reference to Examples and Comparative Examples. Examples 1 to 6 and Comparative Examples 1 to 6 Water-in-oil emulsified oil and fat compositions were obtained using the formulation compositions and cooling methods shown in Tables 1 and 2. To explain in detail, first, oil and fat and emulsifier are placed in a mixing tank.
An oil phase was prepared by heating to around 60°C to uniformly dissolve or disperse. When skim milk powder was included, skim milk powder was added to the oil phase and uniformly dispersed. Next, water was added and stirred uniformly to form a water-in-oil emulsion.
Either pass this through a quenching plasticizer to quench and plasticize it, or
Alternatively, a water-in-oil type emulsified oil/fat composition was obtained by slowly cooling the mixture as it was. The obtained water-in-oil emulsified oil and fat composition was heated at 25°C and 35°C.
The emulsion was stored at ℃, and the stability of the emulsion (structure state, separation state) during semi-dissolution and dissolution was evaluated. The results are shown in Table 3. As is clear from the results shown in Table 3, the water-in-oil emulsified fat composition obtained by the production method of the present invention can be used both during dissolution and half-time under both the production conditions of rapid plasticization and slow cooling. The stability of the water-in-oil emulsion during dissolution was excellent.

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Claims (1)

[Claims] 1. When producing a water-in-oil emulsified fat composition containing oil, water, and an emulsifier, polyglycerin condensed ricinoleic acid ester, sorbitan unsaturated fatty acid ester, and/or HLB10 are used as emulsifiers.
A method for producing a water-in-oil emulsified oil and fat composition, characterized by using the above sucrose fatty acid esters in combination.