JPH0436393A - Emulsified oil or fat composition - Google Patents

Abstract

PURPOSE:To provide an emulsified oil or fat composition excellent in smell, taste, etc., by using a virgin oil (non-purified oil or fat) having a smell and taste originating in the raw material as an oil or fat constituting the oil or fat phase. CONSTITUTION:When an oil or fat is extracted from an oil or fat source such as plant seeds, fruits, lard, beef tallow, etc., the source is so treated as not to lose its favorable smell, taste, etc., thus producing a virgin oil having a smell and taste originating in the raw material. Then the virgin oil is used as an oil or fat of the oil or fat phase to produce an emulsified oil or fat composition, that is a water-in-oil emulsion, comprising 20-80wt.% oil or fat and 80-20wt.% water phase which contains 10-60wt.% enzymatic degradation product of potato starch based on the water phase. The emulsified oil or fat composition thus obtained is a uniform emulsion which causes no separation of the oil or fat, has a favorable smell, taste, etc., and hence is used for applications including cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to an emulsified oil and fat composition having aroma and flavor derived from oil and fat raw materials.

(Prior art and problems to be solved by the invention) In order to remove gummy substances, free fatty acids, metal salts, pigments, soap components, odorous components, etc. contained in the crude oil, oils and fats used as edible oils and fats are Products that have undergone a series of degumming, deacidification, decolorization, and deodorization processes are generally used. By going through these purification steps, the original aroma and flavor of fats and oils are completely removed, and the fats and oils become almost tasteless and odorless.

There are oils and fats that take advantage of the pleasant aroma and flavor derived from the raw materials by carefully selecting raw materials and extracting methods and minimizing refining, but these liquid oils can be applied to water-in-oil emulsion compositions. There are no examples yet.

The present invention aims to create a stable water-in-oil emulsion by using oils and fats that have aromas and flavors derived from raw materials, and to provide the emulsion in a paste-like or liquid-like state with plasticity.

(Means for Solving the Problems) The present invention uses virgin oil in the oil phase of an emulsified oil and fat composition, and the oil phase is 20 to 80% by weight (hereinafter simply referred to as %), and the aqueous phase is It consists of 80-20%, and the amount of potato starch enzymatic decomposition product in the aqueous phase is 10-20%.
With these compositions, a stable emulsion could be obtained.

The oils and fats used in the present invention are not so-called refined oils and fats, which are tasteless and odorless, but are flavored oils and fats extracted by means such as squeezing and melting, and have various aromas, tastes, bodies, and fats depending on the raw materials.
It has a texture. To give a specific example,
There are those derived from plant seeds and fruits such as olive oil, bean nut oil, macadamia nut oil, almond oil, avocado oil, sesame oil, and walnut oil, and those derived from animals such as lard (pig intestines) and beef tallow. Other materials with a favorable flavor can also be used. These oils and fats are extracted and refined in such a way that they do not lose their desirable aroma and flavor (purification is limited to removing moisture, impurities, etc.), and these oils and fats are called virgin oils or unrefined oils and fats.

The ratio of oil (including the emulsifier used in the oil and fat phase) to the emulsified oil and fat composition is 20 to 80%, preferably 30 to 70%.
%. The ratio of virgin oil in the fat and oil is preferably high in order to make the most of its aroma and flavor, but it does not necessarily have to be 100%. Since the quality of , etc. also differs, it is not possible to indicate a lower limit.

Examples of emulsifiers used in the fat and oil phase include glycerin fatty acid esters (monoglycerides), lecithin, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. Further, as an emulsion stabilizer, xanthan gum, casein, carrageenan, gelatin, guar gum, alginic acid, etc. can be used as necessary.

Furthermore, tocopherol and BH to suppress oxidation of fats and oils
Antioxidants such as T and antioxidant aids such as citric acid and ascorbic acid can also be used.

The enzyme-degraded potato starch used in the present invention is used in an amount of 10 to 60%, preferably 15 to 50%, based on the aqueous phase. A potato starch enzymatic decomposition product with a dextrose value (DE> of 3 or less and a sugar composition of 4 or more saccharides of 95% or more) is used. DE is represented by the following formula.

Direct reducing sugar (as glucose) DE=
When the X 100 solid content DE is 3 or more, the emulsified state of the emulsified composition tends to be poor and it tends to separate easily. Moreover, if there are too many sugars of tetrasaccharide or less, the sweetness of the emulsified composition will increase, and the original flavor of virgin oil will tend to be impaired.

If the concentration of potato starch enzymatically degraded product in the aqueous phase is less than 5%, appropriate viscosity of the emulsion cannot be obtained and separation of the emulsion occurs.
If it exceeds 70%, the emulsion becomes sticky and the flavor is not good.

Raw materials used in the aqueous phase include salt, fermented milk, etc., and seasonings, spices, etc. can be added as necessary.

For producing the emulsified composition of the present invention, a conventional margarine production apparatus can be used.

(Example) Next, the present invention will be specifically explained using examples.

Example 1 Dissolve 25 g of monoglyceride in 425 g of pressed cold-pressed olive oil and cool to 30°C while stirring (this will be referred to as A). Next, add 10 g of water Δ and enzymatically decomposed potato starch (Parsley 5A-2, Matsutani Chemical). Industrial treatment) 14
Add 0g, mix and dissolve, stir and bring the water temperature to 25℃ (this is referred to as B), add B to A and homogenize, rapidly cool and knead to create a water-in-oil emulsion composition with a product temperature of 15℃. Obtained. Add 10g of this emulsion to 200g of boiled spaghetti.
and stir-fried in a frying pan for about 2 minutes. This spaghetti had a unique aromatic and delicious flavor added to it.

The above emulsion was left at 25°C for 7 days immediately after production!
The subsequent emulsification state was observed (the same applies below).

The formulations and observation results of Examples 1 to 8 and Comparative Examples 1 to 4 are shown in Table 1.

Examples 2-8 and Comparative Examples 3-4 An emulsion composition was prepared in the same manner as in Example 1.

Comparative Example 3 is an example with a high ratio of oil and fat phase (82%), and Comparative Example 4 is an example with a high concentration of potato starch enzymatic decomposition product in the aqueous phase (
70%).

Comparative Examples 1 to 2 Emulsified compositions were prepared in the same manner as in Example 1, except that Comparative Example 1 used waxy corn starch instead of the enzyme-decomposed product of potato starch, and Comparative Example 2 used pregelatinized starch.

In Table 1, ○ indicates uniform emulsification, Δ indicates slight separation of oil and fat, and ×
indicates destruction of emulsification.

(Left below) Examples 7-8 are slightly inferior in emulsification than 1-6, but
There were no major problems, and emulsions containing olive oil, macadamia oil, and peanut oil each had good aroma and flavor.

In Comparative Examples 1 to 4, the emulsions separated immediately after production.

(Effects of the Invention) In the present invention, since virgin oil having a fragrance and flavor derived from raw materials is used in the oil and fat phase, an emulsified oil and fat composition with unprecedented characteristics could be obtained.

A variety of uses can be considered by using various virgin oils and flavor substances that harmonize with them as auxiliary raw materials.They are better dispersed than adding virgin oils themselves, and their aromas and flavors can be utilized. y4 It is widely useful for scientific and other purposes.

Claims (1)

[Scope of Claims] 1. An emulsified oil and fat composition characterized by using virgin oil (unrefined oil and fat) having a fragrance and flavor derived from raw materials as the oil and fat phase. 2. The emulsified oil and fat composition has an oil phase of 20 to 80% by weight and an aqueous phase of 8%.
2. The emulsified oil/fat composition according to claim 1, which is a water-in-oil emulsion, comprising 0 to 20% by weight, containing 10 to 60% by weight of potato starch enzymatic decomposition product in the aqueous phase. 3. Dextrose value of potato starch enzymatically degraded product (D
3. The emulsified oil and fat composition according to claim 2, wherein E) is 3 or less, and 4 or more saccharides account for 95% by weight or more of the sugar composition.