JPH04183356A - Production of emulsified fat or oil composition containing honey - Google Patents

Abstract

PURPOSE:To produce the honey-containing emulsified fat or oil composition having a good melting property in mouths and capable of being stably stored at the ordinary temperature for a long period even when the honey is contained in a large amount, by emulsifying a fat or oil in an aqueous phase containing the honey and a gum and/or a gelling agent into an oil-in-water type emulsion. CONSTITUTION:Honey is mixed with a gum such as xanthane gum or locust bean gum and/or a gelling agent such as LM pectin to prepare an aqueous phase. The aqueous phase is mixed with a fat or oil in the presence of an emulsifier such as a polyglycerol fatty acid ester to obtain an oil-in-water type emulsion.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing an emulsified oil and fat composition containing honey. The present invention relates to a method for producing an oil-in-water type honey-containing emulsified fat composition that has appropriate spreadability even in the room temperature to refrigeration temperature range and melts well in the mouth.

[Conventional technology]

Honey, as is well known, is a viscous fluid produced by bees that suck up nectar, which is a polysaccharide, from the nectar glands of flowers into their stomachs, break it down into monosaccharides, spit it out, and store it in their hives. It is one of the oldest foods used by humans. Although honey is acidic with a pi (&;! value of 3 to 5), it becomes alkaline when it enters the human body because it contains a large amount of various mineral components such as potassium. Its medicinal efficacy is being reevaluated due to its two G properties, including sterilization, anti-inflammation, blood increase, and cell activation.

Traditionally, such honey ridges have been used in their pure state to be applied to bread, or mixed with butter or margarine to make honey-filled butter or honey-filled margarine, or used to make cakes such as castella. It is also used for making sweets.

Methods for producing emulsified oils and fats such as honey-containing butter and margarine have been known for a long time. For example, fruit jam is made by adding a sweetener such as honey to melted margarine while passing hydrogen gas, or by mixing Chinese herbal medicine. (Japanese Patent Laid-Open Nos. 50-105860 and 53-99358), or high-concentration sugar-containing foods such as fruit jam, honey, and fruit juice Shironbu containing proteins containing water-soluble nitrogen at a specific concentration or higher. A method of adding and mixing butter or margarine under melting conditions of butter or margarine (Japanese Patent Application Laid-open Nos. 63-309151 and 63-30)
No. 9153) etc. have been proposed. However, the former method involves the hassle of blowing in hydrogen gas, and the margarine obtained by this method is wood-in-oil, so the flavor is no different from ordinary buttercream, and the emulsion stability is poor. It has its drawbacks. In addition, the latter method has the disadvantage that since honey itself is acidic as described above, if a large amount of honey is used as sugar, the protein will undergo acid denaturation and the emulsifying power will be reduced.

[Problem to be solved by the invention]

As mentioned above, although honey-containing mouth-melting oils have long been desired to have good emulsified oils and fats, the emulsification is extremely stable even when a large amount of honey is used and stored at room temperature for a long period of time, and the emulsification is extremely stable and melt-in-the-mouth. A method for producing a good oil-in-water type emulsified fat has not yet been proposed.

In view of the above points, the present invention provides a honey-containing product that maintains a stable emulsified state even when a large amount of acidic honey is used and is stored at room temperature for a long period of time, and that has a good honey flavor with a strong honey flavor. The object of the present invention is to provide a method by which emulsified oil and fat compositions can be produced extremely easily.

[Means to solve the problem]

According to the present invention, in order to solve the above problems, an aqueous phase containing honey, gums and/or a gelling agent is prepared, and the aqueous phase and oil are mixed in the presence of an emulsifier to form an oil-in-water type Provided is a method for producing an emulsified oil and fat composition containing honey, which is characterized in that it is emulsified.

Honey has an acidic pH of 3 to 5, has a high sugar content, and has a large difference in specific gravity between oil and fat when emulsified and the aqueous phase. It is unstable. However, according to studies conducted by the present inventors, it has been found that by using gums and/or gelling agents, it is possible to obtain emulsified fats and oils that are stable even when stored at room temperature for long periods of time.

There are various types of honey depending on the source plants, such as acacia, clover, horse chestnut, apple, rapeseed, persimmon, chestnut, linden, buckwheat, lake, alfalfa, thistle, linen, and astragalus. If the plant is astragalus, honey with the flavor of astragalus can be obtained, and if the plant is orange, honey with the flavor of orange can be obtained. By using these honeys, emulsified oils and fats with each flavor can be obtained.

When carrying out the method of the present invention, first, an aqueous phase is prepared by adding and mixing honey, gums, and/or a gelling agent. Honey generally accounts for 90 to 5% by weight of the total composition.
, preferably in an amount of 60 to 30% by weight.

Examples of gums include various gums such as xanthan gum, locust bean gum, guar gum, gum arabic, farcellane, CMC, and microcrystalline cellulose, with xanthan gum and locust bean gum being particularly preferred.

Gums are generally preferably used in an amount of 0.05 to 2% by weight based on the total amount of the composition. In addition, as a gelling agent,
Pectin, agar, carrageenan, gelatin, curdlan, etc. can be exemplified, and LM pectin is particularly preferred, and these are generally 0.05 to 2% by weight based on the total amount of the composition.
used in

These gums and/or gelling agents may be prepared as an aqueous phase by dispersing or dissolving them in an appropriate amount of heated water, or honey may be mixed at the same time as the aqueous phase is prepared, or after the aqueous phase is prepared. May be mixed with honey. On the other hand, an oil phase is prepared by heating and melting fats and oils, and adding and mixing an emulsifier and the like thereto.

Examples of raw materials for such oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, and shea oil. fat, monkey fat, cacao fat,
Vegetable oils and fats such as coconut oil and palm kernel oil, milk fat, beef tallow,
Examples include animal fats and oils such as lard, fish oil, and whale oil, and these fats and oils alone or in combination, or processed fats and oils obtained by hardening, fractionation, transesterification, etc., with a melting point of 1.
Those having a temperature of 5 to 40°C are suitable as the fats and oils of the present invention. Note that commercially available butter, margarine, shortening, hard butter, etc. may be used.

Furthermore, as the emulsifier, it is particularly preferable to use glycerin fatty acid ester, organic acid monoglyceride, or polyglycerin fatty acid ester.

Next, the aqueous phase prepared above is heated to about 60°C, mixed with the oil phase that has also been heated to about 60°C, and mixed at 60 to 80°C using, for example, a homomixer. Stir to emulsify into oil-in-water.

An emulsified oil and fat composition containing honey is obtained as described above, but if desired, a sweetener such as starch syrup may be used in combination to increase the degree of sweetness, or flavoring may be added by adding lemon juice etc. However, since the emulsified oil and fat composition obtained by the method of the present invention is not a water-in-oil type but an oil-in-water type, it exhibits good melting in the mouth.

The honey-containing emulsified oil and fat composition obtained by the method of the present invention has a honey flavor, dissolves well in the mouth, is stable in emulsification even when stored at room temperature for a long period of time, and is similar to honey itself. It has no liquid sway, has appropriate hardness even in the room temperature to refrigerated temperature range, and has good spreadability.

〔Example〕

The present invention will be further explained with reference to Examples below. However, these are examples, and it goes without saying that the present invention is not limited to these examples.
Parts and percentages are by weight.

Example 1 50 parts of honey, 20 parts of starch syrup, and 10 parts of 10% LM pectin aqueous solution were mixed and heated to about 60°C, and to this was added 20 parts of commercially available butter and polyglycerol monostearate () ILB 13 ) Add 0.4 parts, temperature-wise 65
The mixture was stirred and mixed at 10,000 rpm using a homomixer at ℃ to obtain an oil-in-water type emulsified fat.

The obtained emulsified fat had a pleasant honey-lemon flavor, remained stable in its emulsified state even after being stored at 35° C. for 90 days, and had good spreadability.

Example 2 An aqueous solution of 70 parts of honey, 4.6 parts of water, 0.2 parts of xanthan gum, and 0.2 parts of locust bean gum, and 10 parts of lemon juice were mixed and heated to about 60°C. To this, 15 parts of hydrogenated soybean oil with a melting point of 36°C, succinic acid monoglyde (
HLB 5.5) Add 0.3 parts and an appropriate amount of fragrance to bring the temperature to 65°C, then heat in an emulsification tank for 10
The mixture was stirred with a propeller at 00 rpm to obtain an oil-in-water type emulsified fat.

The emulsified oil and fat obtained remained stable in its emulsified state even after being stored at 35°C for 90 days, and had good spreadability.

[Effects] According to the present invention, even if a large amount of acidic honey is used, it can be stored stably at room temperature for a long period of time, and the emulsified oil and fat containing honey has a strong honey flavor (perceptible flavor and melts in the mouth). It becomes possible to obtain a composition.

Claims (1)

[Claims] 1. Preparing an aqueous phase containing honey, gums and/or a gelling agent, and mixing the aqueous phase and oil in the presence of an emulsifier to emulsify it into an oil-in-water type. A method for producing an emulsified oil and fat composition containing honey, characterized by: 2. The method according to claim 1, wherein the gum is xanthan gum and/or locust bean gum. 3. The method according to claim 1, wherein the gelling agent is LM pectin. 4. The method according to any one of claims 1 to 3, wherein the emulsifier is a polyglycerol fatty acid ester.