JPH0448419B2 - - Google Patents
Info
- Publication number
- JPH0448419B2 JPH0448419B2 JP57085940A JP8594082A JPH0448419B2 JP H0448419 B2 JPH0448419 B2 JP H0448419B2 JP 57085940 A JP57085940 A JP 57085940A JP 8594082 A JP8594082 A JP 8594082A JP H0448419 B2 JPH0448419 B2 JP H0448419B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- saturated fatty
- raw material
- phase raw
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000002994 raw material Substances 0.000 claims description 45
- 229930006000 Sucrose Natural products 0.000 claims description 35
- 239000005720 sucrose Substances 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- -1 sucrose saturated fatty acid ester Chemical class 0.000 claims description 31
- 235000013305 food Nutrition 0.000 claims description 21
- 230000002378 acidificating effect Effects 0.000 claims description 19
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 17
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 8
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 8
- 235000021355 Stearic acid Nutrition 0.000 claims description 7
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 7
- 239000008117 stearic acid Substances 0.000 claims description 7
- 125000004432 carbon atom Chemical group C* 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000003921 oil Substances 0.000 description 41
- 235000019198 oils Nutrition 0.000 description 41
- 239000012071 phase Substances 0.000 description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 20
- 239000008346 aqueous phase Substances 0.000 description 12
- 235000010746 mayonnaise Nutrition 0.000 description 10
- 239000008268 mayonnaise Substances 0.000 description 10
- 238000000926 separation method Methods 0.000 description 9
- 150000002148 esters Chemical class 0.000 description 8
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 239000003995 emulsifying agent Substances 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000021314 Palmitic acid Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013345 egg yolk Nutrition 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明は耐寒性を有する酸性水中油型乳化食品
の新規な製造方法に関する。
水相原料と油相原料とを水中油型に乳化してつ
くられる酸性水中油型乳化食品（通常、PH3.5〜
4.2）、例えばマヨネーズなどは、その性質のひと
つとして、凍結後解凍しても油あるいは水の分離
が生じ難いこと、いわゆる「耐寒性」を有するこ
とが要求されている。酸性水中油型乳化食品にこ
のような耐寒性を付与する方法が従来より種々検
討され報告されている。例えば、特公昭54−7870
公報には一定のトランス指数を有する油脂を使用
することが開示されている。
本発明は、これら従来技術とは全く異なつた視
点から、耐寒性を有する酸性水中油型乳化食品の
新規な製造方法を提供することを目的とする。
本発明者は研究を重ねた結果、従来より乳化剤
としてよく知られ、殊に酸性水中油型乳化食品を
製造する際には一般的に水相原料中に溶解あるい
は分散されて用いられていた蔗糖脂肪酸エステル
のうち特に、構成する飽和脂肪酸が炭素数12〜20
の高級飽和脂肪酸である蔗糖飽和脂肪酸エステル
を、予め油相原料中にその原料の一部として溶解
あるいは分散させたのち、得られた油相原料を特
定の乳化剤と共にあるいはこれを含む水相原料と
水中油型に乳化するならば、凍結後解凍しても油
あるいは水の分離、特に油の分離、が生じ難くな
つた酸性水中油型乳化食品を製造することができ
ることを見い出した。更に、本発明者は、他の蔗
糖脂肪酸エステルである蔗糖不飽和脂肪酸エステ
ルにはこれを同様にして用いても上記したような
効果は得難いことも確認した。
斯くしてこのような知見に基づいて完成された
本発明は、水相原料と油相原料とを水中油型に乳
化するに際し、構成する飽和脂肪酸が炭素数12〜
20の高級飽和脂肪酸である蔗糖飽和脂肪酸エステ
ル（以下、蔗糖高級飽和脂肪酸エステルともい
う）を油相原料の一部として予め油相原料中に溶
解あるいは分散させておくことを特徴とする、酸
性水中油型乳化食品の製造方法を提供するもので
ある。
ここにおいて蔗糖高級飽和脂肪酸エステルと
は、蔗糖と炭素数12〜20の高級飽和脂肪酸とがエ
ステル結合されてできたものを意味する。高級飽
和脂肪酸としては、例えばパルミチン酸およびス
テアリン酸が特に好ましい。
蔗糖の１分子に結合する高級飽和脂肪酸の分子
数により、モノ、ジ、トリ、およびテトラ乃至オ
クタ（以下、テトラ乃至オクタを単にポリと称
す）エステルがある。
本発明において蔗糖に結合する高級飽和脂肪酸
の種類、結合数等に関しては特に限定的ではない
が、後述する試験例の結果より明らかな如く、本
発明の所期の目的である耐寒性付与の効果の点か
ら本発明で用いる高級蔗糖飽和脂肪酸エステルと
してはエステルを構成する高級飽和脂肪酸の少な
くとも一つはステアリン酸であり、しかも全結合
高級飽和脂肪酸の約65％以上をこの酸で占めてい
るものであつて、更に結合数としてはジ、トリお
よびポリエステル結合を多く含んでいるものが一
般的に好ましい傾向にあり、このような結合を全
エステル結合の70％以上含んでいるものあるいは
ポリエステル結合を100％含んでいるものがより
好ましい傾向にあるといえる。
上記したような蔗糖高級飽和脂肪酸エステルは
常法に従つて随時製造することができるが、この
ようなエステル類は多種市販されているので本発
明においてはこのような市販品も好ましく用いる
ことができる。
このような蔗糖高級飽和脂肪酸エステルを、本
発明において水相原料と油相原料とを水中油型に
乳化するに先立つて予め油相原料中にその原料の
一部として、用いるエステルの性質に応じて溶解
あるいは分散させて使用する。その使用割合は油
相原料の全重量の0.5〜２％程度でよい。0.5未満
であると凍結後解凍した際油あるいは水の分離が
生じ易くなり、一方２％を超えると用いるエステ
ルにも依るが次の水中油型に乳化する工程におい
て油の分離が生じ易くなるかあるいは最終製品に
多少油あるいは水の分離が生じる傾向もでてくる
ので好ましくない。一般的に好ましい使用割合は
１〜1.5程度である。
蔗糖高級飽和脂肪酸エステルの使用の態様は用
いるエステルの性質に応じて常法に準じ所定の油
相原料中に溶解あるいは分散させて行えばよい
が、一般的には加熱を伴つて行う方がより好まし
い。
本発明において用いる蔗糖高級飽和脂肪酸エス
テル以外の油相原料は、従来から酸性水中油型乳
化食品用として用いられているいずれの油相原料
であつてもよく、具体的には食用油に必要に応じ
てマスタードオイルその他の油溶性香辛料などを
溶解または分散させて得たものを挙げることがで
きる。食用油としては植物性サラダ油が通常用い
られ、その種類としてはコーン油、綿実油、大豆
油、サフラワー油、米油などの油脂があるが、こ
れらに限定されるものではない。
本発明において用いる水相原料は、従来から酸
性水中油型乳化食品用として用いられているいず
れの水相原料であつてもよく、具体的には水、食
酢などの水溶液またはこれらに水溶性ないしは水
分散性の副原料、例えば調味料、香辛料など、を
添加して得たものを挙げることができる。
上記したような蔗糖高級飽和脂肪酸エステルを
含む油相原料と水相原料とから卵黄その他の乳化
剤を用いて酸性水中油型乳化食品を製造する方法
はすべて従来法に準じて行えばよく、本発明にお
いて何ら特別の制限を課すものではない。ただ
し、例えばマヨネーズなどの酸性水中油型乳化食
品を製造するときには用いる油相原料は約30〜40
℃程度まで冷やしてから用いる方がよい。又、本
発明で用いる卵黄などの乳化剤は通常水相原料中
に予め含ませておく方がよい。
本発明の方法により製造された酸性水中油型乳
化食品は、後述の試験例から明らかな如く、蔗糖
飽和脂肪酸エステルを乳化剤として水相原料中に
含ませて製造された従来の酸性水中油型乳化食品
に比べて一段と耐寒性が高いものである。油相原
料中にあつてこのような効果をもたらす蔗糖高級
飽和脂肪酸エステルの作用機構は定かでないが、
多分、凍結、解凍の際酸性水中油型乳化食品に油
滴粒子のひずみ（変形）、そのひずみに基づく油
滴粒子同志の結合（分離）が生じ難くなるように
することができるのではないかと推定される。
以下の試験例は、本発明の方法によつて製造さ
れた酸性水中油型乳化食品がいかに耐寒性の優れ
たものであるかを示すものである。
試験例
大豆油（サラダ油）に、下記の表中１〜７に示
したような高級飽和脂肪酸の構成を有する蔗糖高
級飽和脂肪酸エステルを各々油相原料の全重量の
0.5、1.0、1.5、および2.0％に相当するようにそ
れぞれ添加し、適宜加熱溶解させ、次いで油温が
35℃程度になるまで放冷して各油相原料液を調製
した。
このようにして調製した各油相原料液72重量部
と、下記の配合割合でもつて準備しておいた乳化
剤含有水相原料液28重量部とを常法に準じてそれ
ぞれ混和して水中油型に乳化し、粘度が約30〜35
万cpsのマヨネーズを製造した。
水相原料の配合割合
（重量部）
食酢（酸度：５重量％） 15
卵黄液（割卵して得たもの） 10
食 塩 1.5 辛子粉 1.5
計 28.0
対照として、下記の表中１〜７に示したような
高級飽和脂肪酸の構成を有する各蔗糖高級飽和脂
肪酸エステルを、それぞれ水相原料の全重量の
1.0％に相当する割合でもつて用い、ただし、油
相原料中に代えて水相原料中に卵黄液に加えて乳
化剤の一部として溶解あるいは分散して用いた他
は全で同様にして従来のマヨネーズ（対照品の一
種）を製造した。
別の対照として、蔗糖飽和脂肪酸エステルを全
く含まない油相原料を用いた他は上記した本発明
の方法と同様にして蔗糖飽和脂肪酸エステル無添
加のマヨネーズを製造した。
更に別の対照として、下記の表中９〜10に示し
たような不飽和脂肪酸の構成を有する蔗糖不飽和
脂肪酸エステルを、それぞれ油相原料の全重量の
1.0％に相当する量添加して用いた他は上記した
本発明の方法と同様にして蔗糖不飽和脂肪酸エス
テル含有のマヨネーズを製造した。
尚、上記において用いた蔗糖脂肪酸エステルは
いずれも市販品であつた。
このようにして得られた本発明によるマヨネー
ズおよび対照のマヨネーズを各々100ｇずつ採取
し、これをガラス製円柱状容器（底面積：10cm2、
高さ：15cm）にそれぞれ収容し、−15℃の室で一
週間凍結保存したのち解凍し、油の分離状態を観
察した。結果は、分離した油の量でもつて下記の
表に示す。
尚、本発明において％はすべて重量％を意味す
る。
The present invention relates to a novel method for producing a cold-resistant acidic oil-in-water emulsified food. Acidic oil-in-water emulsified food (usually PH3.5~
4.2) For example, mayonnaise is required to have so-called "cold resistance," which means that it is difficult for oil or water to separate even after freezing and thawing. Various methods for imparting such cold resistance to acidic oil-in-water emulsified foods have been studied and reported. For example, Tokuko Sho 54-7870
The publication discloses the use of fats and oils having a certain trans index. An object of the present invention is to provide a novel method for producing a cold-resistant acidic oil-in-water emulsified food from a completely different perspective from these conventional techniques. As a result of repeated research, the present inventor found that sucrose, which has been well known as an emulsifier, and which is generally used dissolved or dispersed in the aqueous phase raw material especially when producing acidic oil-in-water emulsified foods, Especially among fatty acid esters, the constituent saturated fatty acids have 12 to 20 carbon atoms.
Sucrose saturated fatty acid ester, which is a higher saturated fatty acid, is dissolved or dispersed in advance as a part of the oil phase raw material, and then the obtained oil phase raw material is mixed with a specific emulsifier or with an aqueous phase raw material containing this. It has been found that if the food is emulsified into an oil-in-water type, it is possible to produce an acidic oil-in-water emulsified food in which oil or water separation, especially oil separation, is less likely to occur even after freezing and thawing. Furthermore, the present inventors have also confirmed that it is difficult to obtain the above-mentioned effects even if other sucrose fatty acid esters, such as sucrose unsaturated fatty acid esters, are used in the same manner. The present invention, which was completed based on such knowledge, is based on the present invention, in which the constituent saturated fatty acids have a carbon number of 12 to
An acidic water solution in which sucrose saturated fatty acid ester (hereinafter also referred to as sucrose higher saturated fatty acid ester), which is 20 higher saturated fatty acids, is dissolved or dispersed in advance as part of the oil phase raw material. The present invention provides a method for producing an oil-type emulsified food. Here, the sucrose higher saturated fatty acid ester means an ester formed by ester bonding sucrose and a higher saturated fatty acid having 12 to 20 carbon atoms. Particularly preferred higher saturated fatty acids are, for example, palmitic acid and stearic acid. Depending on the number of higher saturated fatty acid molecules bonded to one molecule of sucrose, there are mono, di, tri, and tetra to octa (hereinafter, tetra to octa is simply referred to as poly) esters. In the present invention, there are no particular limitations on the type, number of bonds, etc. of higher saturated fatty acids that bind to sucrose, but as is clear from the results of the test examples described later, the effect of imparting cold resistance, which is the intended purpose of the present invention, is not particularly limited. From this point of view, the higher sucrose saturated fatty acid ester used in the present invention is one in which at least one of the higher saturated fatty acids constituting the ester is stearic acid, and this acid accounts for about 65% or more of the total bound higher saturated fatty acids. In addition, in terms of the number of bonds, those containing a large number of di-, tri- and polyester bonds are generally preferred, and those containing 70% or more of such bonds or polyester bonds are preferred. It can be said that those containing 100% tend to be more preferable. The above-mentioned sucrose higher saturated fatty acid ester can be produced at any time according to conventional methods, but since many types of such esters are commercially available, such commercial products can also be preferably used in the present invention. . In the present invention, such a sucrose higher saturated fatty acid ester is added to the oil phase raw material as a part of the raw material before emulsifying the water phase raw material and the oil phase raw material into an oil-in-water type, depending on the nature of the ester used. Use by dissolving or dispersing. The proportion used may be about 0.5 to 2% of the total weight of the oil phase raw material. If it is less than 0.5, oil or water separation will tend to occur when thawing after freezing, while if it exceeds 2%, oil separation will tend to occur in the next step of emulsifying into an oil-in-water type, depending on the ester used. Alternatively, there is a tendency for some separation of oil or water to occur in the final product, which is undesirable. The generally preferred usage ratio is about 1 to 1.5. The sucrose higher saturated fatty acid ester can be used by dissolving or dispersing it in the specified oil phase raw material according to the conventional method depending on the nature of the ester used, but it is generally better to use it with heating. preferable. The oil phase raw material other than sucrose higher saturated fatty acid ester used in the present invention may be any oil phase raw material conventionally used for acidic oil-in-water emulsified foods, and specifically, Examples include those obtained by dissolving or dispersing mustard oil or other oil-soluble spices as appropriate. Vegetable salad oil is usually used as the edible oil, and its types include, but are not limited to, corn oil, cottonseed oil, soybean oil, safflower oil, and rice oil. The aqueous phase raw material used in the present invention may be any aqueous phase raw material conventionally used for acidic oil-in-water emulsified foods, and specifically, water, aqueous solutions such as vinegar, or water-soluble or Examples include those obtained by adding water-dispersible auxiliary raw materials, such as seasonings and spices. The method for producing an acidic oil-in-water emulsified food from the oil phase raw material containing the sucrose higher saturated fatty acid ester and the aqueous phase raw material using egg yolk and other emulsifiers as described above may be carried out according to conventional methods, and the present invention It does not impose any special restrictions. However, for example, when manufacturing acidic oil-in-water emulsified foods such as mayonnaise, the oil phase raw material used is approximately 30 to 40%
It is better to use it after cooling it to around ℃. Further, it is usually better to include the emulsifier such as egg yolk used in the present invention in advance in the aqueous phase raw material. As is clear from the test examples described below, the acidic oil-in-water emulsified food produced by the method of the present invention is different from the conventional acidic oil-in-water emulsified food produced by including sucrose saturated fatty acid ester as an emulsifier in the aqueous phase raw material. It has higher cold resistance than food. Although the mechanism of action of sucrose higher saturated fatty acid ester in the oil phase raw material that causes this effect is not clear,
Perhaps it is possible to make the acidic oil-in-water emulsified food less susceptible to distortion (deformation) of oil droplets and bonding (separation) of oil droplets based on that distortion during freezing and thawing. Presumed. The following test examples demonstrate how the acidic oil-in-water emulsified food produced by the method of the present invention has excellent cold resistance. Test example: To soybean oil (salad oil), sucrose higher saturated fatty acid esters having higher saturated fatty acid compositions as shown in 1 to 7 in the table below were added to the total weight of the oil phase raw materials.
Add them to correspond to 0.5, 1.0, 1.5, and 2.0%, heat and dissolve as appropriate, and then lower the oil temperature to
Each oil phase raw material solution was prepared by allowing it to cool to about 35°C. 72 parts by weight of each oil phase raw material solution prepared in this way and 28 parts by weight of an emulsifier-containing aqueous phase raw material solution prepared at the following blending ratio were mixed in accordance with a conventional method to form an oil-in-water type. The viscosity is about 30-35.
Produced 10,000 cps of mayonnaise. Mixing ratio of aqueous phase raw materials (parts by weight) Vinegar (acidity: 5% by weight) 15 Egg yolk liquid (obtained by breaking eggs) 10 Salt 1.5 Mustard powder 1.5 total 28.0 As a control, 1 to 7 in the table below Each sucrose higher saturated fatty acid ester having the higher saturated fatty acid composition shown above was added to the total weight of the aqueous phase raw material.
However, instead of using the oil phase raw material, it was added to the egg yolk liquid and dissolved or dispersed as part of the emulsifier in the aqueous phase raw material. Mayonnaise (a type of control product) was produced. As another control, mayonnaise without the addition of sucrose saturated fatty acid ester was produced in the same manner as the method of the present invention described above, except that an oil phase raw material containing no sucrose saturated fatty acid ester was used. As another control, sucrose unsaturated fatty acid esters having the unsaturated fatty acid composition shown in 9 to 10 in the table below were used, respectively, based on the total weight of the oil phase raw material.
Mayonnaise containing sucrose unsaturated fatty acid ester was produced in the same manner as the method of the present invention described above, except that the amount equivalent to 1.0% was added. Incidentally, all of the sucrose fatty acid esters used above were commercially available products. 100 g each of the thus obtained mayonnaise according to the present invention and the control mayonnaise were collected and placed in a glass cylindrical container (bottom area: 10 cm 2 ,
The samples were placed in a container (height: 15 cm) and stored frozen in a -15°C room for one week, then thawed and observed for oil separation. The results are shown in the table below in terms of the amount of oil separated. In the present invention, all % means weight %.
【表】【table】
【表】
テルを用いた。
上記の結果から、蔗糖高級飽和脂肪酸エステル
を予め油相原料中に溶解（あるいは分散）させて
おくという本発明の方法により得られた最終製品
は、従来品に比べて耐寒性が一段と優れているこ
とが理解される。
又、上記の結果から、蔗糖高級飽和脂肪酸エス
テルに代えて蔗糖不飽和脂肪酸エステルを用いて
も耐寒性の向上は期待できないことが認められ
る。
更に又、上記の結果は、蔗糖にエステル結合せ
る全結合高級飽和脂肪酸の約65％以上をステアリ
ン酸で占めたものであつてそのエステル結合が多
価のものであるほど一般的に耐寒性向上に効果が
増大する傾向にあることも示している。尚、この
ようなものはエステルのHLBの測定値からみて
みると３〜６と比較的低く、通常酸性水中油型乳
化食品に用いられるものはHLB8〜18程度である
のとは対照的であることもわかる。
以下、実施例でもつて更に本発明を詳しく説明
する。
実施例 １
下記の配合割合を有する原料を用い、蔗糖高級
飽和脂肪酸エステルとして市販のステアリン酸70
％、パルミチン酸30％の構成のものでジ、トリエ
ステル80％含有のものを全油相原料の1.5％を用
いた他は上記した試験例に準じて本発明の方法に
よるドレツシングを製造した。原 料 配合割合（重量部）
油相原料 50
コーン油（蔗糖高級飽和脂肪酸エステル1.5％
含有）
水相原料
食酢（酸度：５重量％） 20
砂糖 15
食塩 2.6
グルタミン酸ソーダ 1.0
キサンタンガム 0.4
水 11
計 100.0
実施例 ２
実施例１において、蔗糖高級飽和脂肪酸エステ
ルとして市販のステアリン酸70％パルミチン酸30
％の構成のものでポリエステル100％含有のもの
を全油相原料の1.0％を用いた他は同様にしてド
レツシングを製造した。
上記実施例１および２で得られた各ドレツシン
グを上記試験例に準じて−15℃の冷凍室で一週間
保存後解凍してみたところ、いずれも油の分離も
水の分離も認められなかつた。
実施例 ３
蔗糖高級飽和脂肪酸エステルとして市販のステ
アリン酸75％、パルミチン酸25％の構成のもので
ジ、トリエステル70％含有のものを全油相原料の
1.0％を用いた他は上記した試験例に準じて本発
明の方法によるマヨネーズを製造した。
このようにして得られたマヨネーズ（粘度：約
18〜25万cps）を試験例に準じて−15℃の冷凍室
で一週間保存後解凍してみたところ、油の分離は
認められなかつた。[Table] Teru was used.
From the above results, the final product obtained by the method of the present invention in which sucrose higher saturated fatty acid ester is dissolved (or dispersed) in the oil phase raw material in advance has better cold resistance than conventional products. That is understood. Moreover, from the above results, it is recognized that improvement in cold resistance cannot be expected even if a sucrose unsaturated fatty acid ester is used in place of a sucrose higher saturated fatty acid ester. Furthermore, the above results indicate that stearic acid accounts for approximately 65% or more of the total bonded higher saturated fatty acids that are ester-bonded to sucrose, and that the more polyvalent the ester bonds, the better the cold resistance. It also shows that the effect tends to increase. Furthermore, when looking at the measured HLB values of esters, these are relatively low at 3 to 6, in contrast to those normally used in acidic oil-in-water emulsified foods, which have an HLB of about 8 to 18. I understand that. Hereinafter, the present invention will be further explained in detail with reference to Examples. Example 1 Stearic acid 70, which is commercially available as sucrose higher saturated fatty acid ester, was prepared using raw materials having the following blending ratio.
Dressings were produced according to the method of the present invention in accordance with the above-described test example, except that 1.5% of the total oil phase raw material was composed of 30% palmitic acid and 80% di-triester. Raw materials Mixing ratio (parts by weight) Oil phase raw material 50 Corn oil (1.5% sucrose higher saturated fatty acid ester)
Aqueous phase raw materials Vinegar (acidity: 5% by weight) 20 Sugar 15 Salt 2.6 Sodium glutamate 1.0 Xanthan gum 0.4 Water 11 total 100.0 Example 2 In Example 1, 70% stearic acid and 30% palmitic acid, commercially available as sucrose higher saturated fatty acid ester, were used.
A dressing was produced in the same manner, except that 1.0% of the total oil phase raw material was 1.0% of the total oil phase raw material. When each of the dressings obtained in Examples 1 and 2 above was stored in a -15°C freezer for one week and then thawed according to the test example above, no separation of oil or water was observed in any of them. . Example 3 A commercially available sucrose higher saturated fatty acid ester with a composition of 75% stearic acid and 25% palmitic acid and containing 70% di-triester was used as the total oil phase raw material.
Mayonnaise was produced according to the method of the present invention in accordance with the above test example except that 1.0% was used. Mayonnaise obtained in this way (viscosity: approx.
When the sample (180,000 to 250,000 cps) was stored in a -15°C freezer for one week and then thawed according to the test example, no oil separation was observed.
Claims (1)
に際し、構成する飽和脂肪酸が炭素数12〜20の高
級飽和脂肪酸である蔗糖飽和脂肪酸エステルを油
相原料の一部として予め油相原料中に溶解あるい
は分散させておくことを特徴とする、酸性水中油
型乳化食品の製造方法。 ２ 高級飽和脂肪酸の少なくとも一つはステアリ
ン酸である、特許請求の範囲第１項に記載の酸性
水中油型乳化食品の製造方法。 ３ 蔗糖飽和脂肪酸エステルを構成する全結合高
級飽和脂肪酸の65％以上がステアリン酸である、
特許請求の範囲第１項または第２項に記載の酸性
水中油型乳化食品の製造方法。[Scope of Claims] 1. When emulsifying a water phase raw material and an oil phase raw material into an oil-in-water type, sucrose saturated fatty acid ester, whose constituent saturated fatty acids are higher saturated fatty acids having 12 to 20 carbon atoms, is used as one of the oil phase raw materials. 1. A method for producing an acidic oil-in-water emulsified food, which comprises dissolving or dispersing it in advance in an oil phase raw material. 2. The method for producing an acidic oil-in-water emulsified food according to claim 1, wherein at least one of the higher saturated fatty acids is stearic acid. 3 More than 65% of the fully bonded higher saturated fatty acids that make up the sucrose saturated fatty acid ester are stearic acid.
A method for producing an acidic oil-in-water emulsified food according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57085940A JPS58201962A (en) | 1982-05-21 | 1982-05-21 | Preparation of o/w-type emulsified food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57085940A JPS58201962A (en) | 1982-05-21 | 1982-05-21 | Preparation of o/w-type emulsified food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58201962A JPS58201962A (en) | 1983-11-25 |
| JPH0448419B2 true JPH0448419B2 (en) | 1992-08-06 |
Family
ID=13872752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57085940A Granted JPS58201962A (en) | 1982-05-21 | 1982-05-21 | Preparation of o/w-type emulsified food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58201962A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2539839B2 (en) * | 1986-07-24 | 1996-10-02 | 旭電化工業株式会社 | Oil-in-water emulsified oil composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52126407A (en) * | 1976-04-17 | 1977-10-24 | Asahi Denka Kogyo Kk | Creamy o/w type fat emulsion |
-
1982
- 1982-05-21 JP JP57085940A patent/JPS58201962A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52126407A (en) * | 1976-04-17 | 1977-10-24 | Asahi Denka Kogyo Kk | Creamy o/w type fat emulsion |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58201962A (en) | 1983-11-25 |
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