JPH0391460A - Acidic oil-in-water type emulsion composition - Google Patents

Abstract

PURPOSE:To prepare an oil-in-water type emulsion composition having excellent stability even in reduction in an amount of fats and oils, containing >=15wt.% phosphatidic acid and/or phosphatidate based on a phospholipid mixture in an emulsion composition. CONSTITUTION:An acidic oil-in-water type emulsion composition is prepared by making content of phosphatidic acid and/or phosphatidate >=15wt.% based on phospholipid mixture contained in an emulsion composition and the content of phosphatidic acid and/or phosphatidate 0.2-5.0wt.% based on the emulsion composition. Phosphatidic acid shown by formula I and/or formula II (R1 and R2 are 8-24C saturated or unsaturated aliphatic acyl) may be preferably cited as the phosphatidic acid. The acidic oil-in-water type emulsion composition may contain 0.1-50wt.% diglyceride in an oil phase.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to acidic oil-in-water emulsion compositions.

More specifically, the present invention relates to an acidic oil-in-water emulsion composition that has excellent stability and can maintain high viscosity even when the amount of oil and fat is reduced.

[Problems to be solved by conventional techniques and inventions] In recent years, due to the preference of consumers toward low-calorie foods, efforts have been made to reduce the amount of fat and oil in dressings such as mayonnaise and fat-and-oil emulsified foods such as creams. Attempts are being made. However, when the amount of fats and oils in these fats and oils foods is reduced, physical properties change, the richness of the fats and oils decreases, and flavor deterioration is observed. In particular, in high-viscosity emulsions such as mayonnaise, reducing the amount of oil and fat significantly reduces the viscosity and shape retention, resulting in an emulsion that is far from the image of mayonnaise.

Various methods have been implemented or studied to reduce the amount of fat and oil in these oil- and fat-emulsified foods while maintaining their physical properties. For example, for dressings such as mayonnaise, which is a highly viscous acidic seasoning, One example is the use of starch paste, synthetic paste, or gum agents such as guar gum and xanthan gum as a thickener. In this method, the viscosity of the aqueous phase, which is the dispersed phase of the emulsion, is increased using a thickener, and as a result, the viscosity of the emulsion is maintained at the same level as mayonnaise even when the amount of oil and fat is reduced. However, the method using a thickener has drawbacks such as a decrease in texture due to increased stickiness and a decrease in flavor due to the thickener used.

Other methods include, for example, Japanese Patent Application Laid-Open No. 6012096
For example, a method using multiphase emulsification disclosed in Japanese Patent Application Laid-Open No. 60-184366 and the like can be mentioned. The multiphase emulsification method is a method in which an aqueous phase is further dispersed in the oil droplets in an oil-in-water emulsion to increase the apparent amount of fat and oil, thereby maintaining the viscosity equivalent to that of mayonnaise. However, even the method using multiphase emulsification has various limitations, such as the complicated manufacturing process and the stability of the obtained emulsion.

[Means to solve the problem]

Based on the above circumstances, the present inventors conducted intensive research to obtain a highly stable acidic oil-in-water emulsion composition that can be easily produced even when the amount of oil and fat is reduced. In an acidic oil-in-water emulsion composition, by containing a specific amount of a phospholipid mixture with a specific composition in the oil phase, even when the amount of oil and fat is reduced, it has a high viscosity that has the same excellent stability as when the amount of oil and fat is high. It has been found that an emulsified composition can be obtained. Furthermore, by incorporating a specific amount of diglyceride into the oil phase of the acidic oil-in-water emulsion composition, the thickening effect is further increased, and even if the amount of oil and fat is further reduced, emulsification with a high amount of oil and fat can be achieved. The present invention was completed by discovering that the same or higher physical properties can be maintained.

That is, the present invention provides an acidic oil-in-water emulsion composition containing phosphatidic acid or/and a phosphatidate salt, the phospholipid mixture having a content of phosphatidic acid or/and a phosphatidate salt contained in the emulsion composition. 15 inside
The present invention provides an acidic oil-in-water emulsion composition characterized in that the content of phosphatidic acid or/and phosphatidate salt is 0.2 to 5% by weight in the emulsion composition. . Furthermore, the present invention provides an acidic oil-in-water emulsion composition containing 0.1 to 50% by weight of one or more diglycerides in the oil phase.

The present invention will be explained in detail below.

The acidic oil-in-water emulsion composition of the present invention contains a phospholipid mixture containing phosphatidic acid or/and a phosphatidate salt, an acidulant such as vinegar, and further contains an oil or fat containing diglyceride. If necessary, flavor ingredients such as seasonings and spices,
It is obtained by blending and emulsifying with an emulsifier such as egg yolk protein.

The phospholipid mixture used in the acidic oil-in-water emulsion composition of the present invention is a phospholipid mixture in which nitrogen atom-containing phospholipids such as phosphatidylcholine and phosphatidylethanolamine are reduced. Among them, those suitable for the present invention are those in which the content of phosphatidic acid or/and phosphatidate salt is 15% by weight or more in the phospholipid mixture contained in the emulsified composition, and furthermore, phosphatidic acid or/and phosphatidine The content of the acid salt is 0.2 to 5% by weight in the emulsified composition.

Phospholipid mixtures with reduced phosphatidylcholine, phosphatidylethanolamine, etc. that can be used in the present invention include, for example, phosphatidic acid or/and its salts, phosphatidylinositol, phosphatidylglycerol, and phospholipid mixtures such as these lysophospholipids. A particularly preferred phospholipid mixture used in the present invention is a phospholipid mixture containing 15% by weight or more of phosphatidic acid or/and phosphatidate in the phospholipid mixture.

The above-mentioned phosphatidic acid has the following general formula (I):
Or/and those represented by (II) can be mentioned.

Hg0R1 H20R1 (wherein R2 and R2 are the same or different,
It is a saturated or unsaturated aliphatic acyl group having 8 to 24 carbon atoms. ) Salts constituting the phosphatidate include sodium, potassium, calcium, aluminum, magnesium, ammonium, and the like. Furthermore, the phosphatidic acid and/or phosphatidic acid salt may contain the above-mentioned salts of lysophosphatidic acid and/or lysophosphatidic acid.

The above-mentioned phospholipid mixture is made by using natural lecithin as a raw material, for example, and performing enzyme treatment (treatment with phospholipase D), fractionation treatment, etc. to remove phosphatidylcholine and phospholipids in the phospholipids.
It can be obtained by reducing the phosphatidylethanolamine content and conversely increasing the content of phosphatidic acid, phosphatidylinositol, etc. to a specific amount or more. The natural lecithins used here include soybean,
Examples include lecithin derived from plants such as rapeseed, sunflower, and corn, and lecithin derived from animals such as egg yolk.

The above-mentioned phospholipid mixture may be further treated using a treatment method such as solvent fractionation, fractionation using an ion exchange column, silicate column, or electrodialysis method.

Furthermore, in addition to these enzyme-treated phospholipids, there are also phospholipids obtained by treating synthetically obtained phospholipids, such as monoglycerides or diglycerides, with a phosphorylating agent (for example, phosphorus pentoxide, phosphorus pentachloride, phosphorus oxychloride, etc.). Similarly, it can be used in the present invention.

The content of phosphatidic acid or/and phosphatidate salt suitable for the present invention is 15% by weight or more of the phospholipid mixture contained in the emulsified composition, and 0% by weight of the phospholipid mixture contained in the emulsified composition.
2 to 5% by weight, more preferably 0.5 to 3% by weight
It is. When phosphatidic acid or/and phosphatidate salt is less than 0.2% by weight in the emulsion composition, the thickening effect is small, and the content of phosphatidic acid or/and phosphatidate salt in the emulsion composition is small. As the content increases, the thickening effect increases, but the thickening effect reaches an equilibrium at a content of about 5% by weight, and no further effect can be expected.

In addition, when the content of phosphatidic acid or/and phosphatidate salt is less than 15% by weight based on the phospholipid mixture in the emulsified composition, the content of phosphatidic acid or/and phosphatidate salt in the emulsified composition is 0.2~
Even at 5% by weight, no significant thickening effect is produced.

Further, the acidic oil-in-water emulsion composition of the present invention contains one or more diglycerides in the oil phase in an amount of 0.1 to 50% by weight, preferably 2 to 30% by weight, and more preferably 5 to 15% by weight. This is desirable. Diglyceride in the oil phase is 0.1
By containing phosphatidic acid/phosphatidate salt in a weight% or more amount, the thickening effect of phosphatidic acid/phosphatidate salt becomes even greater, and it becomes possible to further reduce the amount of fat and oil compared to the case of phosphatidic acid/phosphatidate salt alone. Further, the effect of diglyceride increases as the amount of diglyceride increases, but the effect gradually decreases from 30% by weight in the oil phase of the emulsified composition, and at 50% by weight, the effect reaches equilibrium and no further effect can be expected.

Furthermore, the diglyceride used in the emulsified composition of the present invention desirably exists in a liquid state in the oil phase under the storage and use temperature conditions of the emulsified composition, and the unsaturated fatty acid residues are preferably 70% by weight or more of the total fatty acid residues. One or more diglycerides composed of fatty acid residues having a certain number of carbon atoms, preferably 8 to 24 carbon atoms, and preferably 16 to 22 carbon atoms, are preferred. These diglycerides are preferably derived from fats and oils with a high unsaturated fatty acid content, such as rapeseed oil, corn oil, and soybean oil, as raw materials.

The oils and fats used in the acidic oil-in-water emulsion composition of the present invention include soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil, rice oil, sesame oil, safflower oil,
Vegetable oils such as sunflower oil, beef tallow, lard, fish oil,
Transesterification of animal fats such as milk fat, one or more types of fats and oils selected from fractionated oils, randomized oils, hydrogenated oils, transesterified oils, etc. of these animal and vegetable fats, or a mixture of these fats and oils and glycerin. Alternatively, examples include fats and oils obtained by esterifying a fatty acid composition derived from the above-mentioned fats and oils with glycerin to increase the diglyceride content, either alone or by mixing with the above-mentioned fats and oils. The transesterification reaction or the esterification reaction may be a chemical reaction catalyzed by a high temperature or/and an alkali metal/alkaline earth metal compound, or an enzymatic reaction, and the reaction method is not limited. Furthermore, excess monoglycerides formed in the reaction can be removed by molecular distillation or chromatography.

The amount of the oil phase in the emulsified composition of the present invention is not particularly limited, but in order to expect the effects of low fat and oil content, it is preferably 50% by weight or less in the emulsified Mi Kaimono.

Furthermore, additives and additives such as flavorants, flavors, colorants, stabilizers, and emulsifiers can also be added to the oil phase of the emulsified composition of the present invention.

The pH of the aqueous phase of the emulsified composition of the present invention is preferably 2 to 6, more preferably 3 to 5. To adjust the pH of the aqueous phase, vinegar such as rice vinegar, sake lees vinegar, apple vinegar, grape vinegar, etc.
Or/and organic acids such as citric acid, acidulants such as lemon juice, etc. can be used.

For example, in the case of vinegar, it is preferable to add 10 to 15% by weight of vinegar based on the entire emulsified composition.

Furthermore, flavoring agents such as salt, sugar, seasonings, and flavoring agents such as spices and flavors can be added as necessary.

Furthermore, various additives and additives such as stabilizers and colorants can also be added to the aqueous phase of the emulsion composition of the present invention.

Examples of emulsifiers that can be used in combination with the emulsified composition of the present invention include egg yolk protein, soybean protein, soybean protein decomposition product, wheat protein, whey protein,
Proteins such as glycoproteins or complex proteins, and one or more types of sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc. can be used, but preferably egg yolk protein is used. The amount of egg yolk protein blended is preferably 1 to 5% by weight in the emulsified composition, more preferably 1.5 to 3.5% by weight, and when the blended amount is less than 1% by weight, the emulsifying power and emulsion stability are decreases. Also 5
If it exceeds % by weight, the flavor of the egg yolk becomes too strong and a decrease in flavor is observed.

The acidic emulsified composition of the present invention can be widely used in the production of products that require high viscosity, such as acidic emulsified foods such as mayonnaise and dressing.

〔Example〕

The effects of the acidic oil-in-water emulsion composition of the present invention will be specifically explained below using Reference Examples, Examples, and Comparative Examples, but the present invention is not limited to these examples.

Reference example (preparation of phospholipid sample) Using soybean lecithin as a raw material, this product is treated with folipase D to reduce the phosphatidylcholine and phosphatidylethanolamine contents in the 4-compound phospholipid, and to reduce the phosphatidic acid content. (and its calcium salt) was obtained (phospholipid sample (I)).

Its phospholipid composition is shown in Table-1.

Table 1 shows the phospholipid composition of soybean resinan as a comparative phospholipid sample (2).

Table-1 Composition of Niphospholipid Mixture (Note) 1) Acetone-insoluble content: means the lecithin content listed in the Official Food Additives Standard.

2> Edited by Japan Oil Chemists' Association, Standard Oil and Fat Analysis Test Methods (2, 2,
TLC according to 8,4,a,86 phospholipid composition)
Analysis value 3) Reference example 2 (preparation of oil and fat sample) containing lysophosphatidic acid (and its Ca salt) 75 parts by weight of rapeseed oil and 25 parts by weight of glycerin were mixed, and 0.1 part by weight of calcium hydroxide was added to the mixture. After carrying out the transesterification reaction by the method, the monoglyceride was removed by the molecular distillation method, and the oil was purified by a conventional method to obtain the transesterified oil. The composition of this oil is triglyceride 19.4
%, diglyceride 79.6%, monoglyceride 1.0%
Met.

Next, the above transesterified oil and rapeseed oil were blended in the proportions shown in Table 2 to prepare oil and fat samples (I), (2), and (3). The glyceride compositions of these oil and fat samples and rapeseed oil are shown in Table 2.

Table 2: Glyceride composition of oil and fat samples) 1) &l1tc is analysis value by gas chromatography Example 1 Phospholipid sample (I) prepared previously, rapeseed oil, egg yolk, rice vinegar (acidity 4.5%), Using salt, seasonings/spices, and water, oil-in-water emulsion compositions were prepared by the following method according to the formulation shown in Table 3, and after standing at 20°C for 1 day and night, the viscosity of each emulsion composition was measured. did. The measurement results of the amount and viscosity of phosphatidic acid (and its salt) in each emulsion 1fJl are shown in Table 3.

The phospholipid and phospholipid composition in each emulsified composition were determined by the following method.

Preparation of emulsified composition> Mix and dissolve the phospholipid sample in rapeseed oil and mix the oil phase with egg yolk,
After the mixture was added to an aqueous phase consisting of rice vinegar, salt, seasonings/spices, and water with stirring, it was further degassed with stirring to perform preliminary emulsification. The pre-emulsion is then homogenized using a homogenizer,
An oil-in-water emulsion composition having an average emulsion particle size of 2.5 to 3 μm was prepared.

Measurement of phospholipid amount and phospholipid composition in emulsified composition> After freeze-drying the prepared emulsified composition, chloroform/
The lipid amount was extracted with methanol = 2/1 (v/v). The solvent was distilled off from the extract and the extract was further dried under reduced pressure to obtain the lipids in the emulsified composition. Next, the extracted lipids were fractionated with acetone, and the acetone-insoluble portion, that is, the phospholipid mixture in the emulsified composition was quantified and the acetone was analyzed by TLC in accordance with the standard oil and fat analysis test method edited by the Japan Oil Chemists' Association in the same manner as the method shown in Table 1. The phospholipid composition of the insoluble matter was measured.

Comparative Example 1.2 The previously prepared phospholipid sample (2), rapeseed oil, egg yolk, rice vinegar (acidity 4.5%), salt, seasonings/spices, and water were mixed according to the formulation shown in Table 3, and Example Oil-in-water emulsion compositions were prepared in the same manner as in Example 1, and after standing at 20° C. for 11 days and nights, the viscosity of each emulsion composition was measured. Further, an emulsified composition without phospholipid sample (2) was prepared in the same manner and its viscosity was measured.

Table 3 shows the measurement results of the amount of phosphatidic acid (and its salt) and viscosity in each emulsified composition.

The phospholipid amount and phospholipid composition in each emulsified composition were determined in the same manner as in Example 1.

Examples 2 to 5 1.0 part (parts are parts by weight, the same shall apply hereinafter) of the previously prepared phospholipid sample (I) was added to rapeseed oil and fat sample (I), respectively.

(2) or (3) was mixed and dissolved in 45 parts to prepare an oil phase.

Next, each oil phase was mixed with 15 parts of egg yolk and 13 parts of rice vinegar with an acidity of 4.5%.
1 part, 2 parts of salt, 0.3 parts of seasonings/spices, and 23.7 parts of water
After the mixture was added to an aqueous phase consisting of 300 ml of water under stirring, the mixture was further degassed using a stirrer to perform preliminary emulsification. The preliminary emulsion is then homogenized using a homogenizer, and the emulsion particle size is 2.5 to 3I! An oil-in-water emulsion of m-acid was prepared.

The viscosity of each prepared emulsion composition was measured after being left at 20°C for 11 days.

The amount of phosphatidic acid (and its salt) in each emulsified composition,
Table 4 shows the measurement results for the amount of diglyceride and viscosity in the oil phase.

The phospholipid amount and phospholipid composition in the porous composition were determined in the same manner as in Example 1 (the same applies to the following Examples and Comparative Examples).

Examples 6-8 Previously prepared phospholipid samples (I10, 5 parts, 3.0 parts,
5.0 parts of each were mixed and dissolved in 45 parts of oil sample (2) to prepare an oil phase. Next, each oil phase was mixed with 15 parts of egg yolk and 4 parts of acidity.
13 parts of 5% rice vinegar, 2 parts of salt, 0.3 part of seasoning/spice, and the amount of water to make 100 parts of oil phase and water phase, i.e. 24.2 parts, 21.7 parts, and 19.7 parts of water, respectively. The emulsified compositions were prepared according to Examples 2 to 5.

The viscosity of each of the prepared emulsion compositions was measured according to Examples 2 to 5, and the results are shown in Table 4.

Comparative Example 3 45 parts of rapeseed oil, 15 parts of egg yolk, and 1 part of rice vinegar with an acidity of 4.5%
3 parts, 2 parts of salt, 0.3 parts of seasonings/spices, and 24 parts of water.
After addition under stirring to an aqueous phase consisting of 7 parts, emulsions were prepared according to Examples 2 to 5 and their viscosity was measured. The results are shown in Table-5.

Comparative Example 4 The previously prepared phospholipid sample (2N, 0 parts) was added to the oil sample (2N, 0 parts).
) and mixed and dissolved in 45 parts to prepare an oil phase. Next, the oil phase was added under stirring to an aqueous phase consisting of 15 parts of egg yolk, 13 parts of rice vinegar with an acidity of 4.5%, 2 parts of common salt, 0.3 parts of seasonings/spices, and 23.7 parts of water. An emulsion was prepared according to Example 3 and its viscosity was measured. The results are shown in Table-5.

Comparative Example 5 An oil phase was prepared by mixing and dissolving 3.0 parts of the previously prepared phospholipid sample (2) in 45 parts of the oil sample (3). Next, the oil phase was mixed with 15 parts of egg yolk, 13 parts of rice vinegar with an acidity of 4.5%, 2 parts of salt,
After adding under stirring to an aqueous phase consisting of 0.3 parts of seasonings/spices and 21.7 parts of water, an emulsion was prepared according to Comparative Example 3, and is shown in Table 5.

Its viscosity was measured.

Results Table 5: Viscosity measurement results of emulsified composition (Note) 1) Equivalent amount of phospholipid mixture of emulsified M acid; acetone-insoluble matter in the lipids contained in the emulsified composition, including the mixed phospholipid sample and egg yolk-derived Total amount of phospholipids 2) Viscosity measurement conditions: B type viscosity type, Nα60-ta+2rp
n+ 3) Compounded phospholipid sample; Phospholipid sample prepared in Reference Example 1 [Effect of the invention] The acidic oil-in-water emulsion composition of the present invention specifies a phospholipid mixture with a specific composition represented by phosphatidic acid and its salts. By blending the amount, it is possible to maintain a high viscosity with excellent stability even if the amount of oil and fat is reduced. Furthermore, by blending a specific amount of diglyceride into the oil phase, the thickening effect of phosphatidic acid (and its salt) becomes even greater, and even if the amount of blended oil and fat is significantly reduced, high viscosity can be maintained.

Claims (1)

[Scope of Claims] 1. An acidic oil-in-water emulsion composition containing phosphatidic acid or/and a phosphatidate, wherein the content of the phosphatidic acid or/and phosphatidate is equal to or less than the phosphorus contained in the emulsion composition. An acidic oil-in-water emulsion composition characterized in that the content of phosphatidic acid or/and phosphatidate salt is 15% by weight or more in the lipid mixture and 0.2 to 5% by weight in the emulsified composition. 2. The acidic oil-in-water emulsion composition according to claim 1, wherein the phosphatidic acid is represented by the following general formula (I) or/and (II). ▲There are mathematical formulas, chemical formulas, tables, etc.▼(I) ▲There are mathematical formulas, chemical formulas, tables, etc.▼(II) (In the formula, R_1 and R_2 are the same or different, and have 8 to 24 carbon atoms. It is a saturated or unsaturated aliphatic acyl group.) 3. The salt constituting the phosphatidate is sodium,
The acidic oil-in-water emulsion composition according to claim 1, which is a potassium, calcium, magnesium, aluminum or ammonium salt. 4. One or more diglycerides in the oil phase from 0.1 to
The acidic oil-in-water emulsion composition according to claim 1, characterized in that the acidic oil-in-water emulsion composition contains 50% by weight. 5. The acidic oil-in-water emulsion composition according to claim 4, wherein the diglyceride is a diglyceride composed of fatty acid residues having 8 to 24 carbon atoms and containing unsaturated fatty acid residues in an amount of 70% by weight or more of the total fatty acid residues. . 6. The acidic oil-in-water emulsion composition according to claim 1, wherein the aqueous phase has a pH of 2 to 6.