JPH038431A - Oil-in-water type emulsified composition - Google Patents

Abstract

PURPOSE:To obtain an oil-in-water type emulsified compsn. capable of satisfying a greasy feeling even when the amt. of grease is reduced by using a glyceride mixture having <=35 deg.C m.p. and contg. a specified amt. of diglyceride as an oily phase. CONSTITUTION:A glyceride mixture having >=35 deg.C m.p. and consisting of 30-100wt.% diglyceride, monoglyceride in (0-1)/20 weight ratio to diglyceride and the balance triglyceride is used as an oily phase to obtain an oil-in-water type emulsified compsn. This compsn. can satisfy a rich greasy feeling in spite of the low grease content.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an oil-in-water emulsion composition that can provide a rich fat feeling even when the amount of fat is reduced.

Specifically, it is an oil-in-water emulsion composition suitable for creams such as coffee cream, whipped cream, and ice cream, dressings, seasonings such as mayonnaise, and beverages that exhibit a rich fat feeling even when the amount of fat is reduced. relating to things.

[Prior Art and Problems to be Solved by the Invention] In recent years, attempts have been made to reduce the amount of fat and oil in fat and oil emulsified foods such as cream dressings due to consumer preference for low-calorie foods. However, simply reducing the amount of fats and oils from these oily foods loses the rich fat feel and reduces flavor, and coffee cream has many drawbacks, such as its ability to make coffee less mellow when added to coffee. .

In order to solve these drawbacks, methods of using thickeners, methods of using multiphase emulsification such as double emulsification, etc. have been considered. The method of using a thickener is a method in which a thickener such as a gum agent is added to increase the viscosity and maintain a rich fatty feel when reducing the amount of oil and fat. However, there are disadvantages such as poor texture and flavor.

Also, JP-A-59-169531, JP-A-60-165
No. 42, JP-A-60-102137, JP-A-60-1
No. 84366, JP-A-62-175137, JP-A-6
In the double emulsification method disclosed in Publication No. 3-22142, etc., the apparent amount of oil and fat is increased by further emulsifying and dispersing the aqueous phase in the oil droplets in the oil-in-water emulsion, resulting in a rich fat content. This is a way of trying to maintain the feeling. However, even in the method using double emulsification, the manufacturing process is complicated, and there are various limitations such as the stability of the obtained emulsion is not sufficient, especially for high viscosity emulsions such as mayonnaise.

[Means to solve the problem]

Based on the above circumstances, the present inventors conducted intensive research on oil-in-water emulsions that can maintain a rich fat feeling even when the fat content is reduced and can be easily produced. The inventors discovered that an oil-in-water emulsion containing a glyceride mixture as the oil phase has an extremely rich and fatty taste, and completed the present invention.

That is, in the present invention, the diglyceride content exceeds 30% by weight and 100% by weight.
% by weight or less, the weight ratio of monoglyceride to diglyceride is 0 to 1/20, and the remaining triglyceride, and the oil phase is a glyceride mixture with a melting point of 35 ° C. or less. The present invention provides an excellent oil-in-water emulsion composition.

The present invention will be explained in detail below.

The composition of the emulsified composition in the present invention is as follows.

First, the glyceride mixture that becomes the oil phase of the emulsified composition of the present invention is defined as having a diglyceride content of more than 30% by weight and less than 100% by weight, and a monoglyceride content in a weight ratio of 0 to diglyceride.
-1/20, and a melting point of 35 consisting of residual triglycerides.
C or less, the fatty acid residue of each component glyceride preferably has 8 to 24 carbon atoms, more preferably 16 to 22 carbon atoms.

The content of diglyceride in the glyceride mixture is more than 30% by weight and less than 100% by weight, preferably from 40 to 80% by weight, and as the diglyceride content increases within this range, the rich fat feeling increases. If the diglyceride content is 30% by weight or less, the rich fat feeling will not be expressed easily, and when the amount of fat and oil is reduced, the rich fat feeling will not be easily expressed.

Further, the amount of monoglyceride is 0-1/20 in weight ratio to diglyceride in the glyceride mixture, preferably O
~1/30, and when the monoglyceride amount exceeds 1720 of the diglyceride amount, when preparing an oil-in-water emulsion composition,
That is, this results in a decrease in the effectiveness of the emulsifier added to the aqueous phase during emulsification, and a deterioration in the flavor of the prepared emulsion.

Furthermore, the melting point of the glyceride mixture constituting the oil phase of the emulsified composition of the present invention varies depending on the intended product, and cannot be generalized; however, for creams such as coffee cream and whipped cream, the stability and texture are Considering the above, the melting point is 35, which is partially activated crystallized at the environmental temperature (5°C to 30°C) and further melts at the humidity in the oral cavity (35°C to 37°C).
The temperature is below 30°C, preferably below 30°C. On the other hand, for emulsions normally produced using liquid oils such as dressings and mayonnaise, it is preferable to use a glyceride mixture that has a low melting point and does not crystallize or solidify the glyceride even when stored at low temperatures such as in a refrigerator. In order to obtain a glyceride mixture having such a low melting point, the number of carbon atoms in the fatty acid residues of each constituent glyceride is 8 to 24, the content of unsaturated fatty acid residues is 70% by weight or more of the fatty acid residues, Diglycerides consist of a combination of saturated and unsaturated fatty acids with a diglyceride content of 40! i amount % or less (more preferably 0.1 to 40 weight %), diglyceride content consisting of a combination of saturated/saturated fatty acids 5 weight % or less (more preferably 0 to 1 weight %), the remainder being unsaturated/unsaturated fatty acids A diglyceride consisting of a combination of

The glyceride mixture used in the emulsified composition of the present invention includes vegetable oils such as safflower oil, olive oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, palm oil, rice oil, sunflower oil, and sesame oil, lard, beef tallow, fish oil, and butter. A mixture of glycerin and one or more types of oils and fats selected from animal oils such as fats, fractionated oils, randomized oils, hydrogenated oils, and transesterified oils of these animal and vegetable oils is transesterified, or It is obtained by esterifying a fatty acid composition and glycerin. This transesterification reaction or esterification reaction may be a chemical reaction catalyzed by a high temperature and/or an alkali metal or alkaline earth metal compound, or an enzymatic reaction, and the reaction method is not limited.

Furthermore, excess monoglycerides formed in the glyceride mixture obtained by the above reaction can be removed by molecular distillation or chromatography. As mentioned above, the presence of a large amount of monoglyceride leads to deterioration of emulsifying properties and flavor.

Further, the glyceride mixture used in the emulsified composition of the present invention is obtained by the above-mentioned transesterification reaction or esterification reaction, and if necessary, excess monoglyceride is removed by molecular distillation or chromatography, and safflower oil or olive oil is added to the glyceride mixture. , vegetable oils such as cottonseed oil, rapeseed oil, corn oil, soybean oil, palm oil, rice oil, sunflower oil, sesame oil, animal oils such as lard, beef tallow, fish oil, butter fat, or fractionated or randomized oils of these animal and vegetable oils. It can also be obtained by blending one or more types of fats and oils selected from , hydrogenated oils, and transesterified oils.

Furthermore, flavoring agents, flavoring agents, coloring agents, and stabilizers may be dissolved or dispersed in the oil phase of the emulsified composition of the present invention, depending on the purpose.

Next, the aqueous phase of the emulsified composition of the present invention is no different from the aqueous phase of conventional oil-in-water emulsified compositions, and is composed of water, flavorants, flavors, emulsifiers, stabilizers, colorants, etc. . The emulsifiers and stabilizers used in the emulsifying composition of the present invention are conventionally known, including sucrose fatty acids, hydrophilic emulsifiers such as ster, sorbitan fatty acid esters, polyglycerin fatty acid esters, milk powder, sodium casei, etc. Nate, casein decomposition product, soy protein, soy protein decomposition product, wheat protein, whey protein, glue protein, egg,
Examples include proteins such as egg yolk, complex proteins and protein decomposition products, starch, starch hydrolysates, dextrins, and polymeric polysaccharides such as gums. In addition, salt, sugar,
Flavoring agents such as vinegar, fruit juice, organic acids and their salts, flavoring agents such as spice oils and flavors, and coloring agents can be added to the aqueous phase of the emulsified composition of the present invention depending on the purpose.

[Effects of the Invention] Conventionally, methods using thickeners or multiple emulsification have been used to maintain a rich fat feeling even when the amount of oil and fat is reduced, but these methods deteriorate the flavor and cause stability. It has various drawbacks such as decreased properties and complicated manufacturing process.

On the other hand, the oil-in-water emulsion composition of the present invention contains a specific glyceride mixture, that is, diglyceride is more than 30% by weight and 100% by weight or less, monoglyceride is in a weight ratio of 0 to 1/20 to diglyceride, and the remainder is By using a glyceride mixture consisting of triglycerides and having a melting point of 35° C. or lower as the oil phase, an oil-in-water emulsion with an excellent rich fat feeling can be obtained even with a low amount of fat or oil. Moreover, the form of the emulsified composition of the present invention and the basic composition of the aqueous phase are similar to those of conventional oil-in-water emulsions, and its production is extremely easy.

With the composition of the present invention, creams such as coffee cream, whipping cream, and ice cream, dressings, emulsified seasonings such as mayonnaise, and beverages that have a rich flavor of fat despite having a low amount of oil and fat can be easily produced. Now it can be manufactured.

〔Example〕

The present invention will be specifically explained below by showing test examples and examples, but the present invention is not limited to these test examples and examples.

Production Example of Glyceride Mixtures Glyceride mixtures 1 to 4 shown in Table 1 were prepared as follows.

That is, 75 parts of fats and oils derived from natural fats and oils (parts are parts by weight; the same applies hereinafter) and 25 parts of glycerin are mixed, 0.1 part of calcium hydroxide is added to perform a transesterification reaction, and then monoglycerides are extracted by molecular distillation. was removed to obtain glyceride mixtures 1-4.

Composition of the four types of glyceride mixtures obtained, iodine value,
The melting points are shown in Table-1.

Table-1 Glyceride mixture Note) l) Numerical values (%) are analysis values by gas chromatography 2) Transparent melting point test example 1 based on oil and fat standard analysis method Skimmed milk powder, sodium caseinate and polyglycerin fatty acid ester (manufactured by Hanmoto Yakuhin ■) , ?IS-750) at 60 to 90 parts (varying amount) of the aqueous phase dispersed and dissolved at 10% by weight, 4% by weight, and 0.6% by weight in each aqueous phase at 60°C. Effect: O; Very effective ×; No effect Note) 1) The blending ratio of oil phase and aqueous phase is weight ratio 2) Emulsion rich fat feeling evaluation criteria 0; Very rich fat feeling ×; Oil phase under stirring without rich fat feeling Glyceride mixture 1 shown in Table 1 or 40 to 10 parts (variable amount) of rapeseed oil was added. After adding the oil phase, mix at 60°C with a homomixer at 8000 rpm.
The mixture was stirred and pre-emulsified for 10 minutes at m, and further homogenized using a homogenizer at 60° C. and 150 kg/amffi. The homogenized emulsion was immediately cooled to 5° C. while stirring to obtain an oil-in-water emulsion.

Table 2 shows the evaluation results regarding the rich fat feeling of the emulsion and the mildening effect on the flavor such as the bitterness of coffee when changing the blending ratio of the oil and fat used and the oil phase and the water phase.

Note that the evaluation of coffee was performed by the following method.

Evaluation Criteria: As is clear from Table 2, the mildness of coffee bitterness, sourness, etc., when the oil phase is mixed in the same ratio, glyceride mixture 1 containing 79% diglycerides is more effective than rapeseed white squeezed oil, which is mainly composed of triglycerides. The emulsion used has an extremely rich fat feeling and coffee mildening effect, and even when the oil phase ratio is further reduced, the emulsion using glyceride mixture 1 retains the rich fat feeling and coffee mildening effect. .

Test Example 2 An oil phase was prepared by blending glyceride mixture 2 shown in Table 1 and white rapeseed oil in a weight ratio of 100/0 to O/100 (variable). Next, 7 parts of skim milk powder, 3 parts of sodium caseinate, and 0.5 parts of polyglycerin fatty acid ester (MS750 manufactured by Hanhon Yakuhin ■) were dispersed and dissolved in 75 parts of the water phase, and the previously prepared oil phase was stirred at 60°C. 25 parts were added. After adding the oil phase, mix at 60°C with a homomixer for 800 min.
The mixture was pre-emulsified by stirring at 0 rpm for 10 minutes, and further homogenized using a homogenizer at 60°C and 150 kg/c+++''.The homogenized emulsion was immediately cooled to 5°C with stirring to form an oil-in-water type emulsion. I got it.

Table 3 shows the evaluation results for the emulsion's rich fat feeling and coffee mildening effect when the blending ratio of glyceride mixture 2 and rapeseed white oil was changed.The evaluation was the same as in Test Example 1. I went to

Rich fat feeling of emulsion and mild coffee effect Note) 1) Values (%) are analyzed by gas chromatography.As is clear from Table 3, when the diglyceride ratio in the oil phase exceeds 30% by weight, The rich fattiness of the emulsion and the mildening effect of the coffee are noticeable.

Example-1 7 parts skimmed milk powder, 3 parts sodium caseinate, polyglycerin fatty acid ester (MS-750 manufactured by Hanhon Yakuhin ■)
To 75 parts of the aqueous phase in which 0.5 part of the glyceride mixture was dispersed and dissolved, the oil phase of glyceride mixture 3 shown in Table 1 was added while stirring at 60°C. 80 in a homomixer at 60°C after adding the oil phase.
00 rpm for 10 minutes, pre-emulsified, and further homogenized using a homogenizer at 60°C and 1150 kg/cm''. Immediately after homogenization, the emulsion was cooled to 5°C with stirring to obtain an oil-in-water emulsion. Ta.

The rich fat feeling and coffee mildening effect of the obtained emulsion were extremely superior to an emulsion of the same formulation using partially hydrogenated rapeseed oil (IV73) as the fat.

Example-2 60℃ after dispersing 0.1 part of xanthan gum in 30 parts of water
2 parts of common salt and 1 part of white flour were added and dissolved, and then cooled to room temperature.

Next, add 20 parts of brewed vinegar, 5 parts of egg yolk, and seasonings to the above aqueous solution.
0.7 parts of spices were added and mixed with stirring to prepare an aqueous phase.

Next, while stirring this aqueous phase with a homomixer,
440 parts of the glyceride mixture shown in 1 were added gradually.

After the addition of glyceride mixture 4, which is the oil phase, was finished, emulsification and homogenization were carried out using a homomixer at 8000 rpm for 5 minutes to obtain an oil-in-water type dressing.

The obtained dressing had a richer fattiness and was superior to dressings of the same composition using salad oils such as rapeseed oil, soybean oil, and corn oil as fats and oils.

Claims (1)

[Claims] Diglyceride is more than 30% by weight and 100% by weight or less, monoglyceride is in a weight ratio of 0 to 1/2 to diglyceride.
20, and residual triglycerides, and has a melting point of 3
An oil-in-water emulsion composition characterized in that the oil phase is a glyceride mixture having a temperature of 5° C. or lower.