JPH0354709B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing an O/W/O type double emulsified oil and fat composition. More specifically, it relates to a method for producing an O/W/O type double emulsified fat composition that does not involve coalescence of the innermost phase fat and the outermost phase fat and has the characteristics of a double emulsified fat composition to a higher degree. be. O/W obtained by wrapping the innermost phase oil and fat with an intermediate aqueous phase
It is known that the so-called O/W/O type double emulsified oil composition, in which the mold emulsion is further wrapped with the outermost phase oil, improves physical properties such as extensibility and shape retention, and melting properties in the mouth. Several manufacturing methods have also been proposed, such as in Japanese Patent Publication No. 54-15682 and Japanese Patent Application Laid-open No. 49-31707. However, in order for these double emulsified oil and fat compositions to exhibit excellent physical properties and melt-in-the-mouth properties, they can only be achieved when the resulting composition has a predetermined composition and structure, and manufacturing If much of the innermost phase oil and fat charged in the process coalesces with the outermost phase oil and fat, the desired composition will no longer be obtained, but rather W/
It is close to an O-type oil composition. By the way, in all of the production methods that have been proposed so far, an O/W emulsion prepared in advance is mixed and emulsified with the outermost phase oil to create an O/W/O emulsion, which is then quenched using a rapid cooling plasticizer. do. In this way, the outermost phase fat and the innermost phase fat and oil partially coalesce due to the shearing force caused by the rapid cooling and the O/F.
This will destroy the W/O structure. For this reason O/
There are limits to ensuring a predetermined W/O structure. In view of the above circumstances, the present inventors conducted extensive research and found a method for obtaining a double emulsified fat composition with an extremely high production rate by minimizing the coalescence of the innermost phase fat and the outermost phase fat, and developed the present invention. completed. That is, the present invention provides a method for producing an O/W/O type double emulsified fat/oil composition characterized by adding polyglycerin condensed ricinoleic acid ester to the fat/oil as the outermost phase, and a method for producing an O/W/O type double emulsified fat/oil composition, which is characterized by adding polyglycerin condensed ricinoleic acid ester to the fat/oil as the outermost phase, and The content is a method for producing an O/W/O type double emulsified fat composition, which is characterized by rapidly cooling and plasticizing only the fat and oil, and then mixing this with an O/W type emulsion that has been homogenized in advance. In the present invention, the above-mentioned production rate refers to the amount of fat and oil charged as the innermost phase fat when producing the double emulsified fat composition, and b represents the actual amount of the innermost phase fat and oil in the final product. b/a× in case
It is expressed as 100 (%). Therefore, in the manufacturing process, if there is no part of the innermost phase oil that migrates to the outermost phase oil, a=b, and the production rate is 100%; conversely, the inner and outer phase oils are combined, and all the innermost phase oil is transferred to the outermost phase oil. In the case of transition to external phase fats and oils, b = 0, the production rate is 0%, and the physical properties of the product are normal W/
The physical properties are the same as those of the O-type emulsified oil and fat composition. In the production method of the present invention, first, fats and oils used in the production of ordinary skimming, that is, animal fats and fats such as lard, beef tallow, soybean, corn, and rapeseed, and outermost fats and fats obtained singly or by mixing these hydrogenated oils are used. A suitable emulsifier is added to the mixture, heated and dissolved, and then plasticized using a rapid cooling plasticizer. Polyglycerin condensed ricinoleic acid ester is used as the emulsifier added to the outermost phase fat. The amount of emulsifier added is based on the double emulsified oil composition.
It ranges from 0.1 to 5% by weight, preferably from 0.5 to 2% by weight. If the emulsifier content is less than 0.1% by weight, the emulsifying power will be insufficient, and if it exceeds 5% by weight, the flavor of the product will be impaired. Further, it may be used in combination with other emulsifiers as long as the amount is 0.3% by weight or less and the ratio with the glycerin fatty acid ester is 1/3 or less. As the emulsifier used in combination, unsaturated monoglycerin fatty acid ester is preferred. Furthermore, fragrances, coloring agents, etc. can be added as necessary. As the rapid cooling plasticizing device, a votator, a combinator, an onlator, etc. are suitably used as in the case of ordinary shortening. The degree of cooling may vary depending on the melting point and SCI of the oil or fat, but it is at a level that allows it to be filled into a cardboard box from the outlet of the piping, as in the case of producing ordinary shortening. Meanwhile, make an O/W type emulsion. In the method for producing an O/W type emulsion, first, fragrances and coloring agents are added to the innermost phase oil and fat, if necessary. As the fats and oils, animal and vegetable fats and fats such as lard, beef tallow, soybean, corn, and rapeseed, and their hydrogenated oils can be used alone or in combination. Subsequently, the innermost phase oil is emulsified in an aqueous phase as an intermediate phase, and the aqueous phase components include water, an emulsifier, and, if necessary, taste substances such as sodium caseinate, sugars, salt, skim milk, and condensed milk. used. The blending ratio of the O/W type emulsion is preferably 80 to 20% by volume of oil and fat. If the fat or oil exceeds 80% by volume, it is difficult to emulsify it into an O/W emulsion. Also, if it is less than 20% by volume, the characteristics of O/W/O type double emulsified fats and oils will be reduced,
There is no point in making double emulsified fats and oils. Furthermore, a stable O/W type emulsion is obtained using a homogenizing device such as a homogenizer. The obtained O/W emulsion is then cooled using a plate or scraped heat exchanger. In this case, a scraping type cooler such as Votator's A unit is more suitable as it can cool even high viscosity. The degree of cooling is desirably the same as the cooling temperature of the outermost phase fat and oil, and if the temperature is 5° C. or higher than the outermost phase fat and oil temperature, the outermost phase fat and oil will be dissolved, which is not preferable. It is sufficient that the viscosity of the O/W emulsion is lower than the viscosity of the rapidly plasticized outermost phase oil. It is difficult to accurately determine the viscosity of rapidly plasticized oil, but as a guide,
There is virtually no problem if it is below 10000C.P. Next, the O/W type emulsion and the rapidly cooled and plasticized outermost phase oil and fat are mixed and stirred. In this case, a mixer, B unit of a votator, etc. can be suitably used as the stirrer. In addition, although the preferred manufacturing method is shown above, the outermost phase oil and fat to which polyglycerin condensed silinoleic acid ester has been added is mixed and emulsified with an O/W type emulsion to form an O/W/O type emulsion, and then a rapid cooling plasticization device is used. Even if a method of merging is used, the coalescence of the outermost phase fat and oil and the innermost phase fat and oil is suppressed, and an O/W/O type double emulsified fat composition with a high production rate can be obtained. Hereinafter, the present invention will be specifically explained based on Examples and Comparative Examples. In addition, in the following examples and comparative examples, the production rate was measured by the following method. An O/W/O type double emulsified fat composition is prepared by adding a certain concentration of Annatto color to the fat serving as the innermost phase fat. Cut 100g of the sample into approximately 1.5cm squares and place them at 45°C (melting point of the outermost fat phase + 5 to 10°C).
Pour into hot water and stir slowly for 5 to 10 minutes.
Dissolve the outermost phase of fat. When the stirring is stopped, the outermost phase of oil and fat floating on the liquid surface and most of the other aqueous phase are separated into a cloudy white phase of an O/W emulsion. Carefully collect the outermost fat and oil that floats on the liquid surface with a pipette, and then filter through No. 2 filter paper to completely separate only the fat and oil. If separation is difficult at this time, centrifugation may be performed at 1500 rpm for 3 to 5 minutes. The fractionated fats and oils are placed in a cell with an optical path length of 10 mm, and the absorbance is measured at a temperature of 50°C and a wavelength of 420 mμ. From the calibration curve of the uncut color density measured in advance, calculate the amount of unattended color that has mixed into the outermost phase, and calculate the amount (T) of the innermost phase fat (a) that has migrated into the outermost phase fat. do. The production rate (F) is calculated using the following formula. F=(a-T)/a×100% Example 1 An O/W/O type double emulsified fat composition was obtained according to the following specifications.

[Table] The outermost phase was heated and dissolved at 60°C, polyglycerin condensed ricinoleic acid ester was added and dissolved, and then rapidly cooled and plasticized to 23°C using a votator. Next, sodium caseinate and sodium polyphosphate were added to the intermediate phase water and dissolved by heating at 60°C, and the innermost phase fat and oil previously heated and dissolved at 60°C was added and stirred to obtain an O/W emulsion.
Further, the mixture was homogenized by passing it twice at a homogenizer pressure of 50 kg/cm ² . The homogenized and stabilized O/W emulsion was cooled to 20° C. using a plate cooler and mixed and emulsified into the rapidly plasticized outermost phase oil while stirring with a mixer. The time required for mixing and emulsification was about 2 minutes. The production rate of this composition is
It was 95%. When margarine was prepared using the obtained composition, a fine-textured, high-quality margarine without syneresis was obtained. Example 2 An O/W/O type double emulsified fat composition was obtained according to the following specifications.

[Table] After heating and dissolving the outermost phase at 60℃, heat it to 23℃ using a votator.
Plasticized by quenching. Next, the intermediate phase and the innermost phase are heated to 60°C and mixed to obtain an O/W type emulsion, which is further passed twice at a homogenizer pressure of 50 kg/cm ² to achieve a stable O/W emulsion.
A W-type emulsion was made and cooled to 20°C using a Votator A unit. The obtained O/W type emulsion and the outermost phase oil were continuously mixed and emulsified in unit B of a votator. The production rate of this composition was 96%. Example 3 An O/W/O type double emulsified oil and fat composition was obtained according to the following specifications.

[Table] An O/W/O double emulsified fat composition was obtained in the same manner as in Example 1. The production rate of this composition was 92%. Example 4 With the same specifications as Example 1, O/
A W/O type double emulsified oil and fat composition was obtained. The middle phase, water, is heated to 60°C, sodium caseinate and sodium polyphosphate are added and dissolved, and the outermost phase is hydrogenated fish oil (MP = 40°C), in which lecithin is heated and dissolved. Obtain O/W type emulsion and further homogenizer pressure 50
A homogenized O/W type emulsion was obtained by passing it twice at Kg/cm ² . Next, the above O/W type emulsion was added and mixed to the outermost oil phase, which had been heated and dissolved at 60°C in advance, to prepare an O/W/O type emulsion. Thereafter, the O/W/O type emulsion was rapidly cooled and plasticized to 22°C using a votator to obtain an O/W/O type double emulsified fat composition. The production rate of this composition is 81
It was %. Comparative Example 1 An O/W/O type double emulsified fat composition was obtained according to the following specifications.

[Table] An O/W/O type double emulsified fat composition was obtained in the same manner as in Example 4. The production rate of this composition was 50%. Comparative Example 2 An O/W/O type double emulsified oil and fat composition was obtained with the following specifications.

[Table] An O/W/O type double emulsified fat composition was obtained in the same manner as in Example 4. The production rate of this composition is 65%
It was hot. Comparative Example 3 An O/W/O type double emulsified fat composition was obtained with the following specifications.

[Table] An O/W/O double emulsified fat composition was obtained in the same manner as in Example 1. The production rate of this composition was 56%. Comparative Example 4 An O/W/O type double emulsified oil and fat composition was obtained with the following specifications.

[Table] An O/W/O double emulsified fat composition was obtained in the same manner as in Example 1. The production rate of this composition was 76%. Comparative Example 5 An O/W/O double emulsified fat composition was obtained in the same manner as Comparative Example 4 except that tetraglycerin pentaoleate was used as the emulsifier. The production rate was 60%. When margarine was made using the compositions of Comparative Examples 4 and 5, it had syneresis and poor texture. This tendency was especially remarkable for the latter. As described above, according to the present invention, regardless of the type of oil or fat used in the innermost phase and the O/W ratio of the intermediate phase,
The migration and coalescence of the innermost phase oil and fat to the outermost phase oil and fat can be almost suppressed, and the production rate can be dramatically increased. In this way, by changing the type and composition of the internal and external phase oils, adding flavor components, and changing the blending ratio with the intermediate phase, a wide variety of physical properties,
It is possible to stably provide a flavorful O/W/O type double emulsified oil and fat composition.

Claims (1)

[Scope of Claims] 1. A method for producing an O/W/O type double emulsified fat/oil composition, which comprises adding polyglycerin condensed ricinoleic acid ester to the fat/oil as the outermost phase. 2. The production method according to claim 1, characterized in that the oil phase as the outermost phase is rapidly cooled and plasticized, and mixed with an O/W emulsion that has been homogenized and temperature-controlled in advance.