JPH0451853A - Production of emulsion composition for food and drink - Google Patents

Abstract

PURPOSE:To improve flavor, color tone and transparency, by emulsifying a composition consisting of an edible oily material, a specific emulsifying agent, a polyhydric alcohol and water under a reduced pressure condition. CONSTITUTION:A mixture of consisting of 1-10wt.% edible oily material (e.g. peppermint oil), 1-6wt.% at least one emulsifying agent selected from polyglycerin fatty acid ester, lecithin treated with an enzyme and extract of Quercus gilava having HLB >=12, 6488 wt.% polyhydric alcohol (e.g. glycerin) and 10-20wt.% water is emulsified under 10-500mmHg reduced pressure at 10-50 deg.C for 10 minutes to 1 hour to give an emulsion composition for foods and drinks, having <=0.2mu average emulsified particle diameter.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention is an emulsion for foods and beverages in which edible oily materials such as essential oils, edible fats and oils, oil-soluble pigments, and oil-soluble vitamins are made into oil-in-water emulsions. Regarding the manufacturing method of the liquid composition, more specifically, when blending these edible oily materials into food and drinks,
The present invention relates to a method for producing an emulsion composition for foods and drinks with excellent stability, which can be added for the purpose of imparting a desirable flavor and color tone to the foods and drinks without causing unnecessary turbidity.

BACKGROUND OF THE INVENTION It is currently widely used to emulsify edible oily materials in aqueous media using synthetic or natural surfactants that are approved as food emulsifiers.

In particular, emulsifiers using surfactants such as polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester are used in foods and beverages, pharmaceuticals, cosmetics, etc. Several emulsifier proposals have been made.

For example, an oil-in-oil emulsion composition of a polyhydric alcohol containing a polyhydric alcohol having two or more hydroxyl groups in the molecule, a hydrophilic polyglycerin higher fatty acid ester with an HLB of 9 or more, and an oil phase component has been proposed (Unexamined Japanese Patent Publication No. Showa 56-37040
Publication No.). According to this proposal, by adding and mixing oil phase components into a medium containing an appropriate combination of polyhydric alcohols that do not dissolve in oil, polyglycerin fatty acid esters, and other surfactants as necessary, polyhydric alcohol It is described that an oil-in-polyhydric alcohol emulsion composition can be obtained in which oil phase components are solubilized or uniformly dispersed as a microemulsion.

(Problems to be Solved by the Invention) In recent years, with changes in palatability and diversification of foods, there has been a desire for the emergence of new, transparent foods and drinks with excellent flavor. In line with this, there is a strong demand for the development of emulsion compositions for food and drink products that are capable of imparting desirable flavor and color tone to food and drink products, and that are capable of maintaining transparency and have excellent stability.

However, foods and drinks containing conventional emulsified compositions lose their transparency over time and are not always satisfactory.

The present inventors conducted extensive research based on the prediction that if the emulsion particles could be made fine and the property of transmitting light could be maintained stably for a long period of time, a transparent and highly stable emulsion composition could be obtained. I've been there.

As a result, the following composition (a) edible oily material (b) at least one emulsifier selected from the group consisting of HLE 2 or more polyglycerin fatty acid esters, enzyme-treated lecithin, Quillaja extract (c) polyhydric alcohol (d) It was discovered that the above-mentioned problems could be solved all at once by emulsifying a composition consisting of water under reduced pressure conditions, and the present invention was completed.

That is, the emulsion composition obtained in the present invention has an average emulsion particle size of 0.2 microns or less, which is fine enough to transmit light, and provides a long-term transparency to food and drink products. This is an emulsion composition for foods and drinks that has the characteristics of being able to impart the following.

Therefore, an object of the present invention is to provide an emulsion composition for food and drink products that can impart preferable flavor and color tone to food and drink products and that has excellent transparency and stability.

(Means for solving the problem) In the emulsion composition for food and drink of the present invention, (
a) Edible oily materials include, for example, citrus essential oils such as orange, lemon, lime, and grapefruit, flower essential oils, plant essential oils such as peppermint oil, spearmint oil, and spice oils; cola nut extract, coffee extract, and wanilla. Oil-based extracts such as extracts, cocoa extracts, black tea extracts, spice extracts, and their oleoresins; Oil-based yam fragrances such as synthetic fragrance compounds, oil-based blended fragrance compositions, and any mixtures thereof: and oil-soluble natural pigments such as β-carotene, paprika pigment, annatto pigment and chlorophyll: cod liver oil, vitamin A1 vitamin A
Oil-soluble vitamins such as oil, vitamin B2 butyrate, and natural vitamin E mixture; soybean oil, rapeseed oil, corn oil, olive oil, coconut oil, soybean oil, sunflower oil, rice oil, beef tallow, liver fat, fish oil, etc. animal and vegetable oils and fats; vegetable resins such as olibanum, rosin, copal, dammar, elemi, and ester gum; processed edible oils and fats such as C6-C1□ medium-chain saturated fatty acid triglycerides; and any mixture of these edible oily materials. I can give an example.

Mat: H of the emulsifier (b) that can be used in the present invention
Examples of polyglycerin fatty acid esters having an LB of 12 or more include hexaglyceryl monolaurate, decaglyceryl monolaurate, decaglyceryl monomyristate, which are esters of polyglycerin with an average degree of polymerization of 6 or more and fatty acids having 12 or more carbon atoms. Examples include decaglyceryl monostearate and decaglyceryl monooleate. The use of esters with HLB of 12 or less is
It is difficult to emulsify and it is difficult to make it fine, and even if it is possible to emulsify it until it becomes transparent over time, problems such as agglomeration of particles and turbidity occur over time, which is not preferable. Enzyme-treated lecithin is available on the market, and can also be easily produced, for example, by reacting soybean lecithin, egg yolk lecithin, etc. with phosphatase.

Furthermore, Quillaja extracts include, for example, Quillaja saponins, which are also readily available on the market, and can also be produced, for example, by water extraction from Quillaja bark. These emulsifiers can be selected as appropriate depending on the type of food or drink and used alone or in combination. Preferably, for example, they are used alone or in 1 part by weight of polyglycerol fatty acid ester. An example may be a mixture of 5 to 50% by weight of enzyme-treated lecithin and/or Quillaja extract.

Examples of the polyhydric alcohol (c) used in the present invention include glycerin, propylene glycol, sorbitol,
Mention may be made of maltitol and mixtures of two or more thereof, preferably glycerin or a mixture of glycerin and other polyhydric alcohols.

Next, to illustrate a preferred embodiment of the emulsion composition of the present invention, a mixture consisting of the above-mentioned edible oily material, polyhydric alcohol, emulsifier, and water is heated at a temperature of about 10°C to
By emulsifying at approximately 50°C under reduced pressure using a homomixer, colloid mill, etc. for approximately 10 minutes to approximately 1 hour, the emulsified particles are extremely fine with an average emulsion particle size of 0.2 microns or less and have excellent stability. An emulsion composition can be easily obtained.

The blending ratio of each component of the emulsion composition of the present invention can be selected as appropriate, but preferably, based on the emulsion composition, for example, 1 to 10% by weight of edible oily material, 64 to 64% by weight of polyhydric alcohol. 88% by weight, 1 to 6% by weight of emulsifier and 10 to 20% by weight of water.

The degree of pressure reduction in the above emulsification treatment is, for example, about 10 to about 5.
00 mm Hg, preferably about 100 to about 300
mmHg can be adopted. By emulsifying under reduced pressure, air bubbles in the emulsion can be removed.
Furthermore, the emulsifier is effectively placed at the interface between the oil phase and the aqueous phase, resulting in efficient emulsification.Furthermore, due to the effects of increasing the apparent specific gravity of the oil phase particles due to the decrease in dissolved gas, fine particles with excellent transparency and stability are produced. It can be an emulsion composition of particles.

The degree of pressure reduction is preferably in the above range, for example, the pressure is 1Q m
Even if the temperature is less than 500 mmHg, no improvement will be achieved, and if it is more than 500 mmHg, the object of the present invention will not be achieved.

In addition to the above-mentioned components, the emulsion composition of the present invention may optionally contain dextrin, starch derivatives such as starch, and natural gums such as gum arabic, xanthan gum, and gum tragacanth.

Furthermore, if desired, sugars such as sucrose, glucose, and high fructose sugar, acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid, phosphoric acid, and phytic acid, polymerized phosphates, amino acids, water-soluble pigments, and Any mixture of these can be added and blended.

The emulsion composition that can be obtained as described above can be incorporated into any food or drink, or can be particularly suitably used in transparent or less turbid food and drink, such as carbonated drinks, energy drinks, Approximately 0.05 to approx. 0.05 to approx. 0.05 to approx. 0
By adding 5% by weight, it is possible to provide long-term stability and desirable transparency, flavor, and color tone.

Hereinafter, several aspects of the present invention will be explained in more detail with reference to Examples.

(Example) Example 1 3 g of HLB 1 2 polyglycerin fatty acid ester is dissolved in 78 g of glycerin. Add this solution to 40℃, 2
Homo mixer (8000 rpm) under reduced pressure of 00 mmHg.
) while stirring, 4 g of orange oil and 15 g of water were gradually added and emulsified for 10 minutes to obtain 95 g of a transparent emulsion composition.

The average emulsified particle diameter of this composition was measured using a particle size distribution analyzer using a light scattering method, and it was found to be 0.09 microns (invention product No. 1). 5 Examples 2 to 4 Example 1 from a mixture of the following formulations Various emulsion compositions were obtained according to the method of .

Example 3 (Invention Product No. 3)] and 00.15 micron Example 4 (Invention Product No. 4)].

Reference Examples - 4 Various emulsion compositions were obtained from mixtures of the following formulations according to the method of Example 1, except that the emulsion was carried out under atmospheric pressure conditions.

The average emulsion particle size of the emulsion liquid compositions obtained in Examples 2 to 4 was O and 11 microns, respectively [Example 2 (invention product N
02) Co, 0.15 micron [The average emulsion particle size of the emulsion compositions obtained in Reference Examples 1 to 4 is 0.3
0 micron [Reference example 1 (reference product No. 1)], 00.42
Micron Reference Example 2 (Reference Product No. 2)], 00.52 micron Reference Example 3 (Reference Product No. 3)], and 00.51 micron Reference Product 4 (Reference Product No. 4)].

Comparative Examples 1 to 8 A syrup for a beverage was prepared by dissolving 240 g of granulated sugar in water and making the total amount 2Q. 200m each of this syrup
To +2, 0.4 mQ of emulsion compositions of 8 products, inventive products No. 1 to 4 obtained in Examples 1 to 4 and reference products No. 1 to 4 obtained in Reference Examples 1 to 4, were added to +2, and after filling into bottles. The bottles were capped, sterilized at 85°C for 15 minutes, and then cooled to obtain various beverages. This was left standing at room temperature and the state of transparency and stability over time was observed. The results are shown in Table 1.

+: Slightly cloudy.

10+: JL becomes cloudy and neck ring occurs.

++10: Significant turbidity and neck ring occurred.

As is clear from Table 1, the product of the present invention was transparent and no neck ring was observed even after 90 days, whereas the reference product showed significant turbidity and neck ring after 30 days. There was also.

(Effects of the Invention) According to the present invention, a transparent and stable emulsion composition for food and drink can be produced by emulsifying a composition consisting of an edible oily material, an emulsifier, a polyhydric alcohol, and water under reduced pressure. I can do it. The composition is useful for imparting not only preferable flavor and color tone but also particularly transparency to food and drink products.

Patent applicant: Hasegawa Fragrance Co., Ltd. However, each symbol in the table represents the following meaning.

-: Transparent.

Claims (1)

[Claims] (1) The following composition (a) Edible oily material (b) At least one emulsifier selected from the group consisting of polyglycerin fatty acid ester with HLB of 12 or higher, enzyme-treated lecithin, and Quillaja extract (c) Polyhydric alcohol (d ) In a method for producing an emulsion composition for food and beverages in which a composition consisting of water is emulsified, the emulsification treatment is performed under reduced pressure conditions, and the average emulsion particle size of the emulsion composition is 0.2 microns or less. A method for producing the emulsion composition for food and beverages, characterized in that: