JPH0371092B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention provides a water-in-oil emulsified oil composition with a high content of linoleic acid, more specifically, a fatty acid composition of the oil.
The present invention relates to a water-in-oil emulsified fat composition with a high linoleic acid content, which uses an oil composition containing 40 to 70% by weight of linoleic acid as a substrate. In recent years, the physiological activity of linoleic acid as an essential fatty acid has attracted attention. For example, linoleic acid deficiency causes growth arrest in infants and symptoms such as dry skin and keratinization in adults, while linoleic acid intake lowers serum cholesterin in adults, leading to heart disease and arteriosclerosis. It has been reported that it has a physiological effect on preventing cardiovascular diseases such as Linoleic acid is particularly abundant in vegetable oils.
Examples of such vegetable oils include soybean oil, cottonseed oil, sunflower oil, safflower oil, and corn oil. Therefore, recently, such vegetable oils have been used to produce water-in-oil type (hereinafter abbreviated as W/O type) emulsified oil and fat products (eg, margarine) that have a high linoleic acid content. However, since the above-mentioned vegetable oils containing a large amount of linoleic acid are in a liquid state at room temperature, W/O type emulsified oil products manufactured using a large amount of such vegetable oils as a substrate have a soft structure and are difficult to store in containers. It exhibits extremely poor filling characteristics such as the contents spilling out during filling and contamination of the outer periphery of the container due to stringing, and in addition, it has poor shape retention at room temperature.
It has drawbacks such as easy oil-off during storage, which significantly reduces its commercial value. In view of the drawbacks of W/O emulsified oil products using vegetable oils with a high content of linoleic acid as substrates, the present inventors have developed a method of adding various solid fats to the vegetable oils with a high content of linoleic acid. A W/O type emulsified fat composition was prepared by a conventional method by blending part or all of it using means such as hydrogenation or transesterification, and the resulting product was tested, but the hardness of the product slightly increased. However, the defects in filling properties, shape retention, and oil-off properties have not been resolved, and the product becomes rough during storage, and the surface becomes coarse with a size of 0.1 to 1.0 mm over time. It was confirmed that new structural defects were caused, such as the formation of crystals that impaired the appearance and texture of the product. Incidentally, such drawbacks tend to be exacerbated as the ratio of liquid oil in the fats and oils used increases. Further, it is thought that the cause of the above-mentioned coarse crystals is a high rate of crystal transition from α type to β type, which is a reduction in crystal polymorphism. As a result of studies aimed at resolving the above-mentioned drawbacks that occur when solid fats are blended with vegetable oils having a high linoleic acid content, the present inventors have discovered that emulsifiers commonly used in the preparation of W/O type emulsified oil and fat compositions. In addition, by using a polyglycerin fatty acid ester acetylated product in combination, the above drawbacks were successfully overcome, leading to the present invention. That is, the present invention provides a W/O type emulsified oil composition in which linoleic acid is contained in the fatty acid composition of the oil in a range of 40 to 40%.
Using an oil and fat composition containing 70% by weight as a substrate, 0.2 to 3% by weight of at least one emulsifier and 0.1 to 3% by weight of a polyglycerin fatty acid ester acetylate are added to the oil and fat composition. It is characterized by being emulsified. The present invention will be explained in detail below. The oil and fat compositions used as substrates in the present invention include vegetable oils with high linoleic acid content such as soybean oil, cottonseed oil, sunflower oil, safflower oil, and corn oil, as well as beef tallow, lard, palm oil, palm kernel oil, and coconut oil. The solid fat may be used as it is, or some or all of the solid fat or the above vegetable oil may be hydrogenated or transesterified so that the linol content in the fat and fatty acid composition of the resulting oil and fat composition is 40 to 70% by weight. It has been adjusted to The reason for specifying the linoleic acid content in the fatty acid composition of the oil and fat composition to be 40 to 70% by weight is that if the above content is lower than 40% by weight, a product with the desired high linoleic acid content cannot be obtained. On the other hand, if it exceeds 70% by weight, the filling characteristics and shape retention of the product will be significantly impaired. Incidentally, the linoleic acid content in the fatty acid composition of safflower oil, which is known as the vegetable oil with the highest linoleic acid content, is approximately 75% by weight, and since this oil is liquid at room temperature, it alone can be used as a W/O type emulsified fat. The oil and fat used as a substrate in the present invention cannot be used as a substrate for the composition, and as mentioned above, it is necessary to incorporate solid fats and hydrogenated oils in order to impart filling properties and shape retention to the oil and fat composition. The maximum linoleic acid content in the fatty acid composition of the oil and fat composition is 70% by weight. In addition, in the present invention, the oil and fat composition may include, for example, fragrance,
It is also possible to enhance its palatability by adding spices, colorants, seasonings, dairy products, etc., and to enhance its quality stability by adding preservatives and thickening agents. The W/O type emulsified oil and fat composition according to the present invention includes, in addition to the above oil and fat composition, emulsifiers that are commonly used in the production of W/O type emulsified oil and fat products, such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester,
A combination of 0.2 to 3% by weight of at least one of propylene glycol fatty acid ester, glycerin fatty acid ester, lactic acid monoglyceride, citric acid monoglyceride, polyglycerin fatty acid ester, etc. and 0.1 to 3% by weight of an acetylated polyglycerin fatty acid ester It is prepared by adding and emulsifying with water. The acetylated product of polyglycerin fatty acid ester used here is a known compound in which glycerin molecules are polymerized, a fatty acid is added to it, and the acetyl group is esterified. For example, 6 molecules of glycerin are polymerized and 8 hydroxyl groups are added. Stearic acid is added to 5 of them, and the remaining 3
Completely acetylated products and polymerization degree of pentastearate with a polymerization degree of 6 (equivalent to hexaglycerin), which is mainly composed of acetylated pentastearates with acetic anhydride etc.
10 (corresponding to recaglycerin), including acetylated heptapalminate, etc. This polyglycerin fatty acid ester acetylated product moderately hardens the product structure of the W/O type emulsified oil and fat composition, improves filling properties and shape retention, and prevents oil-off and the development of coarse crystals during product storage. act. In the present invention, it is important to add a polyglycerin fatty acid ester acetylated product in addition to an emulsifier to the above-mentioned oil and fat composition; if emulsification is carried out using only an emulsifier, the initial objective cannot be achieved. do not have. The effect of the acetylated polyglycerin fatty acid ester used in the present invention can be confirmed from the test results shown below. Test method: Add 70 parts by weight of an oil composition prepared so that the linoleic acid content in the fatty acid composition is 55% by weight and 30 parts by weight of water, and add the emulsifiers shown in Table 1 and the emulsifier and polyglycerin to the oil composition. Acetylated fatty acid esters are added and mixed under stirring to emulsify, and after sterilization, the resulting W/
Filling properties, oil-off, and coarse crystal development were investigated for each of the O-type emulsified oil and fat compositions. The results are in Table 1
It is as follows.

[Table] As shown in Table 1, compared to using monoglycerin alone as an emulsifier, when polyglycerin fatty acid ester acetylated product is used in combination, the filling characteristics of the product are improved, and the oil during storage is improved. The development of off and coarse crystals can be prevented. In preparing the W/O type emulsified oil and fat composition according to the present invention, 60% by weight of the oil and fat composition is adjusted so that the linoleic acid content in the fatty acid composition of the oil as a substrate is 40 to 70% by weight. The above and an aqueous phase containing up to 40% by weight of water or milk protein, fragrances, spices, seasonings, and other additives are combined with 0.2 to 3% by weight of an emulsifier and 0.1 to 3% by weight of the above oil and fat composition. It is preferable to mix and emulsify the mixture by adding an acetylated polyglycerin fatty acid ester, and then sterilize the resulting emulsion and then rapidly cool it to plasticize it. Examples of the present invention will be shown below. Example 1 2160 kg of safflower white squeezed oil (linoleic acid content in fatty acid composition is approximately 75 wt%) and hydrogenated soybean oil (melting point 50
Mix 1040 kg of linoleic acid (0% linoleic acid content), add 20 kg of monoglyceride and 40 kg of polyglycerin fatty acid ester acetylate to this mixture, keep the resulting mixture at a temperature of around 70°C, add a small amount of coloring agent to this while stirring. The oil phase was prepared by adding: On the other hand, a mixture of 600 kg of tap water, 80 kg of skim milk powder, 60 kg of salt, and a small amount of fragrance was mixed and kept at a temperature of around 40°C and stirred to prepare a uniform aqueous phase. Next, the aqueous phase is added to the oil phase prepared as above while stirring and emulsified, and after sterilization, the resulting emulsion is rapidly cooled through a perfector and plasticized to form a W/O type emulsified oil containing high linoleic acid. A composition was obtained. When the emulsified oil and fat composition was filled into containers using a commonly used margarine filling machine, there was no popping out of the contents or stringiness, and the filling properties and shape retention were both good. Further, the above emulsified composition was stored at 20° C. for 3 months and observed. As a result, the structure was smooth, no coarse crystals appeared during storage, and the product appearance and texture were good. Furthermore, the amount of oil off was measured after storing it in a constant temperature bath for 20 hours at a temperature of 20°C, and as a result, there was little oil off. Example 2 1300 kg of safflower white squeezed oil (linoleic acid content in fatty acid composition: approximately 75 wt%) and 280 kg of safflower hydrogenated oil (melting point 60°C, linoleic acid content 0%) were mixed, and 4 kg of lecithin was added to this mixture. 40 kg of polyglycerin fatty acid ester acetylated product was added, and while the resulting mixture was kept at a temperature of around 70°C and stirred, a small amount of coloring agent was added to prepare an oil phase. On the other hand, a mixture of 312 kg of tap water, 40 kg of skim milk powder, and 24 kg of salt was mixed while maintaining the temperature at around 40° C. and stirring to prepare a uniform aqueous phase. Next, the aqueous phase is added to the oil phase prepared as described above while stirring to emulsify it, and after sterilization, the resulting emulsion is rapidly cooled through a perfector.
The mixture was plasticized to obtain a W/O type emulsified oil and fat composition containing high linoleic acid. The high linoleic acid-containing W/O type emulsified oil and fat composition obtained results similar to those of Example 1 in terms of filling properties, shape retention, coarse crystals, oil-off, and the like. Example 3 600 kg of safflower white squeezed oil (linoleic acid content in fatty acid composition: approximately 75 wt%) and hydrogenated corn oil (melting point: 45%)
°C, linoleic acid content in fatty acid composition approximately 2wt%)
200Kg, add 5Kg of sucrose fatty acid ester and 5Kg of polyglycerin fatty acid ester acetylate as emulsifiers to this mixture, keep the resulting mixture at a temperature of around 70℃ and add a small amount of coloring agent while stirring to form an oil phase. was prepared. On the other hand, 10 kg of skim milk powder and 20 kg of salt were added to 160 kg of tap water, and the resulting mixture was kept at a temperature of around 40° C. and stirred to prepare a uniform aqueous phase. next,
The aqueous phase is added to the oil phase prepared as above while stirring and emulsified, and then after sterilization, the resulting emulsion is rapidly cooled through a perfector and plasticized to form a W/O type emulsified fat composition containing high linoleic acid. I got it.
The high linoleic acid-containing W/O emulsified oil and fat composition was tested in Example 1 for filling properties, shape retention, coarse crystals, etc.
obtained similar results.

Claims (1)

[Claims] 1. In a water-in-oil emulsified oil/fat composition, an oil/fat composition containing 40 to 70% by weight of linoleic acid in the fatty acid composition of the oil is used as a substrate, and 0.2 to 3 of at least one emulsifier is added to the oil/fat composition. A water-in-oil emulsified fat composition having a high linoleic acid content, which is obtained by adding 0.1 to 3% by weight of a polyglycerin fatty acid ester acetylated product and emulsifying the mixture.