JPH0348781B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a water-in-oil low-fat spread containing soybean protein.

More particularly, the present invention relates to a method of producing a stable water-in-oil low-fat spread containing soy protein.

Generally, margarine and water-in-oil type low-fat spreads are prepared by dissolving so-called milk proteins such as de-flour or whole flour, whey powder, whey concentrate, casein, and fermented milk in water as the aqueous phase. It is manufactured by adding fatty acid monoglyceride and lecithin as emulsifiers to fats and oils and mixing them.

The present inventors had previously made various attempts to replace the milk protein used here with soybean protein, but unexpectedly found that the process was difficult. In other words, simply replacing milk protein with soybean protein tends to cause a phase inversion from water-in-oil type to oil-in-water type, and also causes protein to coagulate and deposit inside the sterilizer during sterilization. It was discovered that soybean protein has problems unique to soybean protein, such as condensation and a grainy texture.

Therefore, as a result of intensive research aimed at commercializing a water-in-oil type low-fat spread using soybean protein, the present inventors found that phase inversion was achieved by using fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester together as an emulsifier. They succeeded in preventing the condensation and coagulation of soybean protein.

In the present invention, an aqueous phase containing soybean protein is added to oil and fat to which fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester have been added,
Forms a water-in-oil emulsion and sterilizes it while remaining as a water-in-oil emulsion.
This is a method for producing a water-in-oil type low-fat spread, which is characterized by cooling, kneading, and imparting plasticity.

The object of the present invention is to obtain a low-fat water-in-oil spread containing soybean protein with a fat content of 30-50%.

In the present invention, first, an aqueous phase and an oil phase are prepared. The aqueous phase contains 2 to 13% by weight of soybean protein in water. The soybean protein may be in any form such as soybean milk itself, soybean milk concentrate, isolated soybean protein, or a mixture thereof.

If the soybean protein content is less than 2% in the aqueous phase, it will feel too dilute, which is undesirable.
If it exceeds 13%, the viscosity increases significantly, making processing and handling difficult. Furthermore, salt, flavoring agents, flavoring agents such as tocopherols, natural antioxidants, and the like are appropriately added to the aqueous phase.

On the other hand, the oil phase is prepared by adding an emulsifier to fat or oil. The oils and fats used here are those normally used in the production of margarine, including soybean oil, corn oil, palm oil, cottonseed oil, rapeseed oil, safflower oil, sunflower oil, rice oil, peanut oil, coconut oil, and palm kernel oil. All oils and fats such as oil, lard, beef tallow, milk fat, blended oils of these oils, hydrogenated oils, fractionated oils, transesterified oils, etc. can be targeted, and liquid oils,
It also includes solid fats and mixed fats.

The present invention is characterized by the emulsifier added to this fat or oil. That is, in the present invention, fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester are used together. Fatty acid monoglycerides with an iodine value of 30 to 60 are 0.1
~0.8% and polyglycerin condensed ricinoleate ester is used in combination at 0.1~0.8%. A blending ratio of 0.1 to 0.8% is good; if it is less than 0.1%, the emulsifier will not be effective, and if it exceeds 0.8%, it will have the opposite effect, resulting in poor structure or even phase inversion. Hot and undesirable.

The combined use of fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester can prevent phase inversion during production, and also prevents soybean protein from condensing and condensing resulting in a rough texture.
Moreover, it was possible to prevent soybean protein from solidifying on the sterilizer during sterilization. Although emulsification is possible when fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester are used alone, it is not possible to obtain a good structure as when they are used together.

When fatty acid monoglyceride is used alone, the emulsifying property at high temperatures is somewhat unstable, so that soybean protein curds precipitate, and phenomena such as scorching on the heat transfer plate during sterilization and curling of the product structure are observed. Further, when polyglycerin condensed ricinoleic acid ester is used alone, the emulsifying property at high temperatures is good and there is no problem, but a phenomenon of softening of the product structure is observed.

The polyglycerin condensed ricinoleic acid ester as used in the present invention is an esterified product of condensed ricinoleic acid, which is obtained by condensing polyglycerin obtained by polymerizing glycerin and ricinoleic acid.

In the present invention, an oil phase is prepared by adding fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester to oil or fat. This oil phase is
The resulting mixture is heated to 40-60°C, and the previously prepared aqueous phase, preferably heated to 40-60°C, is added and mixed with stirring.

The water-in-oil emulsion thus obtained is placed in a sterilizer and sterilized at 90-95°C for 10-20 seconds.

After sterilization, use a normal margarine making machine, e.g.
A good emulsion is obtained by cooling and mixing using a votator, combinator, perfector, etc. to crystallize a portion of the fat. The emulsion thus obtained is very stable, and does not undergo phase inversion in the emulsification tank, nor does it undergo phase inversion during the sterilization process, cooling process, and kneading process.

The product thus obtained is a water-in-oil type low-fat spread containing soybean protein, has an extremely smooth texture, and is extremely suitable as a spread for bread.

Next, examples of the present invention will be shown.

Example 1 80 kg of dehulled whole soybeans were thoroughly washed with water, soaked for 16 hours, and after draining, 7 times the amount of water was added to the original amount of whole soybeans and ground with a grinder to obtain soybean soup. This is 100
The mixture was steamed at ℃ for 5 minutes and the okara was separated using a decanter to obtain 600 kg of soy milk with a protein content of 4.2%. 10 kg of common salt was added and dissolved to form an aqueous phase.

Meanwhile, soybean salad oil 100Kg and butter oil 150Kg
150 kg of hydrogenated soybean oil, 3 kg of fatty acid monoglyceride (IV55), 3 kg of polyglycerin condensed ricinoleic acid ester, 100 g of natural tocopherol, 10 g of β-carotene, and 500 g of butter flavor were mixed and dissolved by heating at 60℃. ,
The oil phase was used. A water phase was gradually added to the oil phase while stirring vigorously to prepare a W/O emulsion.

This was heat sterilized at 90°C for 10 seconds and cooled to 50°C. Pass the sterilized emulsion through the combinator and
A low-fat spread was obtained by kneading while rapidly cooling to ~15°C. The obtained product had a uniform and smooth structure and good spreadability.

Example 2 70 kg of isolated soybean protein and 15 kg of common salt were dissolved in 505 kg of water to form an aqueous phase.

On the other hand, 130 kg of soybean salad oil and 170 kg of hydrogenated cottonseed oil,
Blend 100 kg of hydrogenated palm oil, 4 kg of fatty acid monoglyceride (IV40), 5 kg of polyglycerin condensed ricinoleic acid ester, 200 g of natural tocopherol, 15 g of β-carotene, and 600 g of butter flavor, and dissolve by heating at 60℃ to form an oil phase. did. A water-in-oil emulsion was prepared by gradually adding the water phase to the oil phase while stirring vigorously.

This was heat sterilized at 90°C for 10 seconds and cooled to 50°C. Pass the sterilized emulsion through a combinator for 10~
The mixture was kneaded while rapidly cooling to 15°C to obtain a low-fat spread. The resulting product had a homogeneous and smooth texture, a rich taste, and a good flavor.

Claims (1)

[Scope of Claims] 1. An aqueous phase containing soybean protein is added to fats and oils containing fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester to form a water-in-oil emulsion, and the water-in-oil emulsion remains unchanged. A method for producing a water-in-oil low-fat spread characterized by sterilization, cooling, kneading, and imparting plasticity. 2. The method for producing a water-in-oil type low-fat spread according to claim 1, wherein the low-fat spread has a fat content of 30 to 50% by weight. 3. The method for producing a water-in-oil low-fat spread according to claim 1, wherein the soybean protein is soybean milk, a concentrate thereof, isolated soybean protein, or a mixture thereof. 4 The soybean protein contained in the aqueous phase is 2-13% in the aqueous phase.
% by weight. A method for producing a water-in-oil low-fat spread according to claim 1. 5. Claim 1, characterized in that 0.1-0.8% by weight of fatty acid monoglyceride with an iodine value of 30-60 and 0.1-0.8% by weight of polyglycerin condensed ricinoleic acid ester are added to the oil and fat as emulsifiers. A method for producing a water-in-oil low-fat spread.