JPH06178664A - Production of oil-in-water type emulsion - Google Patents

Abstract

PURPOSE:To produce an oil-in-water type emulsion stable at ordinary temperature. CONSTITUTION:In producing an oil-in-water type emulsion using an oil phase and water phase, >=1wt.% asymmetric di-long chain-mono-short chain triglyceride is added to total oil and fat ingredients and used. Thereby, oil-in-water type emulsion extremely excellent in stability of emulsion at ordinary temperature can be produced almost without causing thickening or plasticizing phenomenon during production or storage and even if any oil and fat is used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an oil-in-water emulsion which is emulsion stable at room temperature.

[0002]

2. Description of the Related Art Conventionally, there are three types of creams used as raw materials for cooking and Western confectionery: fresh cream separated from milk, synthetic cream made from animal and vegetable fats and oils, and compound cream obtained by mixing the two. There is. Of these, fresh cream is the best in terms of flavor,
It is expensive, has poor emulsion stability and is prone to plasticization (battering), which can cause the phenomenon of churning during transportation, and when it is whipped, the end width is narrow, so it is easy to overwhip and there are physical weaknesses. . On the other hand, synthetic creams and compound creams are manufactured in large quantities because they are cheaper than fresh creams.

[0003]

However, even in these oil-in-water emulsions such as these synthetic creams and compound creams, thickening or plasticization may occur during production or storage, or depending on the type or amount of oil or fat used. A phenomenon may occur, and for example, various emulsifiers and stabilizers are added to prevent thickening and stabilize the emulsification as seen in JP-A-61-25456. Even so, when the fat content of such an oil-in-water emulsion exceeds 30% by weight, the crystals of the fat or oil used are coarsened, or when the phase transition is likely to occur, a thickening or plasticization phenomenon is particularly likely to occur, Even if various emulsifiers and stabilizers are used, it is difficult to prevent the thickening or plasticization phenomenon of such an emulsion.

Therefore, for many years, development of a method for producing an oil-in-water emulsion which is hard to undergo such a thickening or plasticizing phenomenon and which is stable in emulsion at room temperature has been earnestly desired.

[0005]

In view of the above points, the inventors of the present invention have made earnest studies on a method for producing an oil-in-water emulsion that is stable at room temperature. The present invention has been completed based on the finding that the addition of chain-short chain triglycerides makes it possible to produce an oil-in-water emulsion that is stable at room temperature and that is unlikely to cause a thickening or plasticizing phenomenon.

That is, according to the present invention, when an oil-in-water emulsion is produced by using an oil phase and an aqueous phase, an asymmetric type two long chain / one short chain triglyceride is used by adding 1% by weight or more to all fat components. A method for producing an oil-in-water emulsion, which comprises:

The present invention will be described in detail below. First, when producing an oil-in-water emulsion, the base oil and fat may be any oil and fat as long as it is an animal or vegetable oil and fat that has been conventionally used in the production of creamy oil and fat compositions and the like, and as such an oil and fat raw material, for example, Rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal butter, cocoa butter, palm oil, palm kernel Examples thereof include vegetable fats and oils such as oils and animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil, and the like, and individual or mixed oils of the above fats and oils, or hardened, fractionated, and transesterified processed fats and oils. Those with a melting point of 45 ° C or lower are suitable.

[0008] Of the above-mentioned raw material fats and oils, 20% by weight of di-saturated mono-unsaturated triglyceride (S ₂ U) such as so-called hard butter having characteristics similar to cocoa butter or cocoa butter is particularly preferable.
The use of oils and fats contained above and oils and fats such as lauric oils, rapeseed oils, soybean oils, palm oils and milk fats easily causes the thickening and plasticization phenomenon of the emulsion.

In the oil-in-water emulsion of the present invention, 5 to 55% by weight, preferably 20 to 45% by weight, of the above oils and fats is used as an oil and fat component, based on the total amount of the emulsion. When the emulsifier used is a lipophilic one, it is preferable to add it to a part or all of the above oil and fat components and dissolve or disperse it.

Examples of such emulsifiers include lecithin, other glycerin monofatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and the like, which are conventionally known emulsifiers. Although it may be used, an emulsifier having a low HLB value is particularly preferable.

In the present invention, the above-mentioned oil phase, which preferably contains a lipophilic emulsifier, and an aqueous phase in which non-fat milk solids are dissolved or dispersed are mixed and emulsified by a conventional method.

Non-fat milk solids include skim milk, skim milk powder,
Sodium casein and the like can be exemplified, and it may be used in an amount of about 3 to 10% by weight based on the total amount of creams in terms of solid content. In addition, as the non-fat milk solid content, a material derived from milk or whole milk powder can be used. Further, part or all of these non-fat milk solids may be replaced with a vegetable protein such as soybean protein before use.

When the emulsifier used is hydrophilic in addition to the above non-fat milk solids, it is preferable to add it to part or all of this aqueous phase and dissolve or disperse it. Examples of such an emulsifier include sucrose fatty acid ester, other glycerin monofatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and the like, which have a high HLB value among conventionally known emulsifiers. Any of these may be used in.

It goes without saying that various emulsion stabilizers may be added in addition to the above emulsifiers. Further, various phosphates such as pyrophosphate, tripolyphosphate, hexametaphosphate and the like may be used in the aqueous phase, and other flavors and the like may be added.

In the present invention, an asymmetric two long chain / one short chain type triglyceride is added to the above oil phase, water phase and other components, and added to the above oil / fat in the oil phase to be used in water. It improves the quality of oil-based emulsions. In this asymmetric type two long-chain one-short chain triglyceride, one of the three kinds of bound fatty acids is a saturated fatty acid having 2 to 8 carbon atoms, and the remaining two kinds are saturated fatty acids having 16 to 22 carbon atoms. As long as it is a fatty acid, it is not particularly limited to the type of bound fatty acid, but as a short chain fatty acid, butyric acid having 4 carbon atoms,
Alternatively, the composition of 6 caproic acid, palmitic acid having 16 carbon atoms or stearic acid having 18 carbon atoms as the long-chain fatty acid seems to be good.

The binding position of the short-chain acyl chain to the glycerin group must be an asymmetric triglyceride limited to the 1-position or 3-position. Such an asymmetric type two long chain / one short chain triglyceride may be produced by any method, but it should be noted that, for example, when it is produced by a random transesterification method, it is a by-produced symmetrical two long chain triglyceride. Since the presence of a chain one short chain triglyceride or an asymmetric type or a symmetrical one long chain two short chain triglyceride inhibits the action effect of the asymmetric two long chain one short chain triglyceride in the present invention, such impure triglycerides are The point is that it must be removed. Therefore, the preferred method is the enzymatic transesterification method using 1,3-specific lipase.

In the present invention, it is effective if the purity of the asymmetric two long-chain one-short chain triglyceride produced by such a method is 67% or more, preferably 85% or more. Transesterification can be carried out between triglycerides or between triglycerides and lower alcohol esters such as methyl esters of fatty acids to obtain the target asymmetric type long-chain short chain triglyceride.

In the present invention, the above asymmetric two long-chain / short-chain triglycerides are added and used in terms of triglyceride in an amount of 1% by weight or more, preferably 5% by weight or more, based on the total fat and oil. If it is less than the lower limit, it is difficult to obtain the effect, and if the upper limit is larger, the effect is better.

Thus, the oil-in-water emulsion obtained by emulsification according to a conventional method is sterilized. Here, the sterilization is preferably performed by ultra high temperature heat sterilization (UHT) treatment, and examples of the apparatus include an APV plate type UHT processing apparatus (manufactured by APV), CP.
-UHT sterilizer (made by Crimary Package), Stork tubular type sterilizer (made by Stork), Contherm scraping type UHT sterilizer (made by Alfa Laval)
Indirect heating method such as, and the like, sterilization device (manufactured by Alpra), VTIS sterilizer (manufactured by Alfa Laval), Lagia UHT sterilizer (manufactured by Lagia), paralyzator (manufactured by Pash & Silkeborg),
C. P. A direct heating method such as a Vac-Heat / UHT sterilization device (made by Crimary Package) can be exemplified, and any of these devices may be used.

The oil-in-water emulsion after the sterilization treatment is homogenized by a homogenizer or a colloid mill and aseptically filled in a container for sale. The oil-in-water emulsion produced in this way is characterized by excellent emulsion stability at room temperature.

[0021]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the spirit of the present invention is not limited to these examples. Needless to say, the order of addition of additives or the order of emulsification such as addition of an oil phase to an aqueous phase or addition of an aqueous phase to an oil phase is not particularly limited by the following examples. The middle part and%
Means weight basis.

Example 1 Preparation of asymmetric two long-chain one-short chain triglycerides 80 parts of tripalmitin having a melting point of 62 ° C. and a purity of 95% and 20 parts of butyric acid methyl ester were mixed at 53 ° C. to prepare 1,3-position specific lipase. 6 parts (Lipozyme, manufactured by Novo Co.) were added to carry out transesterification reaction at the same temperature, and the reaction product was distilled to remove the fatty acid ester. The composition of the thus obtained transesterified oil was asymmetric two long chain / one short chain triglyceride 45%, a symmetric one long chain two short chain triglyceride 20%, and an unreacted triglyceride 35%. This was subjected to solvent fractionation to obtain a 90% pure asymmetric type two long-chain / short-chain triglyceride fraction.

4 parts of skim milk powder and 0.2 part of sucrose fatty acid ester were added to 56 parts of water, and the mixture was stirred by a homomixer at 20 ° C. for 20 minutes to disperse, and then added to 36 parts of cocoa butter (S ₂ U 75% by weight).
Asymmetric two long-chain one-short chain triglycerides 4 prepared above
Part and an oil phase added with 0.3 part of lecithin were added, pre-emulsified and homogenized under a pressure of 75 kg / cm ² using a homogenizer, and then a VTIS sterilizer (U manufactured by Alfa Laval Co.).
Sterilization was performed at 140 ° C. for 3 seconds with an HT sterilizer), homogenization was performed under a pressure of 10 kg / cm ² , and then aging was performed in a refrigerator at about 5 ° C. for 24 hours or more to obtain an oil-in-water emulsion.

The oil-in-water emulsion thus obtained was treated at 20 ° C. and
It was stored at 25 ° C., and the free lipid in the emulsion was extracted with hexane over time for 3 months and quantified, but all were low at 1 to 3%, and the emulsified state was extremely stable.

Comparative Example 1 An oil-in-water emulsion was prepared in the same manner as in Example 1, except that 40 parts of cocoa butter was used, no asymmetric two long chain / one short chain triglyceride was used. When this emulsion was stored at 20 ° C., the emulsion thickened and solidified with time, the free lipid amount reached 60% in about 2 hours, and the emulsion was destroyed.

Example 2 30 parts of a melting point fraction (S ₂ U 80% by weight) in palm oil having a melting point of 32 ° C. and an iodine value of 34.2 in Example 1 and the asymmetric two long chain / one short chain prepared in Example 1 An oil-in-water emulsion was obtained in the same manner as in Example 1 except that 10 parts of triglyceride was used.

As a result of a storage test conducted on this emulsion in the same manner as in Example 1, the amount of free lipid extracted was 2% or less, and neither thickening nor solidification of the emulsion was observed.

Example 3 The procedure of Example 1 was repeated, except that 20 parts of a palm medium melting point fraction (S ₂ U 80% by weight) having a melting point of 32 ° C. and an iodine value of 34.2 and 19.4 parts of hardened corn oil having a melting point of 30 ° C. were used. An oil-in-water emulsion was obtained in the same manner as in Example 1 except that 0.6 part of the asymmetric two long-chain one-short chain triglyceride prepared in Example 1 was used.

As a result of a storage test conducted on this emulsion in the same manner as in Example 1, the amount of free lipid extracted was 3% or less, and neither thickening nor solidification of the emulsion was observed.

Example 4 Preparation of Asymmetric Two Long-chain One-short Chain Triglycerides 54 parts of extremely hardened oil of palm oil mid-melting fraction having a melting point of 60 ° C. and an iodine value of 0.1 and 46 parts of caprylic acid methyl ester were mixed at 53 ° C. , 1,3-specific lipase (Lipozyme, Novo) 6
Part was added to carry out transesterification reaction at the same temperature, and the reaction product was distilled to remove the fatty acid ester. The transesterified oil thus obtained had an asymmetric two-long chain one-short chain triglyceride composition of 25%, a symmetric one-long chain two-short chain triglyceride composition of 52%, and an unreacted triglyceride composition of 23%. This was subjected to solvent fractionation to obtain an asymmetric type two long-chain / short-chain triglyceride fraction having a purity of 88%.

4 parts of skimmed milk powder and 0.2 part of sucrose fatty acid ester were added to 56 parts of water, and the mixture was stirred and homogenized at 20 ° C. for 20 minutes with a homomixer and then dispersed in 36 parts of hardened palm kernel oil (melting point 31 ° C.). The oil phase containing 4 parts of asymmetric two long-chain short-chain triglycerides and 0.3 part of lecithin prepared above was pre-emulsified and homogenized under a pressure of 75 Kg / cm ² , and then VTIS sterilizer (manufactured by Alfa Laval). UHT sterilizer) sterilized at 140 ° C. for 3 seconds, homogenized under a pressure of 10 kg / cm ² , and then aged in a refrigerator at about 5 ° C. for 24 hours or more to obtain an oil-in-water emulsion.

The oil-in-water emulsion thus obtained was treated at 20 ° C. and
It was stored at 25 ° C., and the free lipid in the emulsion was extracted and quantified with hexane for 3 months with time, and all were low at 1 to 3%, and the emulsion state was stable.

Comparative Example 2 In Example 4, hardened palm kernel oil (melting point 31 ° C.) 39.6
Example 4 except that 0.4 parts of the asymmetric two long-chain one-short chain triglycerides prepared in Example 4 were used.
An oil-in-water emulsion was obtained in the same manner as in. As a result of a storage test at 20 ° C. performed on this emulsion in the same manner as in Example 4, the amount of free lipid extracted reached 35% at the lapse of one day, and the emulsion thickened.

Example 5 Preparation of asymmetric two long-chain one-short chain triglycerides 55 parts of tripalmitin having a melting point of 62 ° C. and a purity of 95% and 45 parts of caproic acid methyl ester were mixed at 53 ° C. to give 1,3-position specificity. 6 parts of lipase (Lipozyme, manufactured by Novo Co.) was added and transesterification reaction was carried out at the same temperature, and the reaction product was distilled to remove the fatty acid ester. The transesterified oil thus obtained has an asymmetric composition of two long-chain one-short chain triglycerides.
%, Symmetric one long chain two short chain triglycerides 54%, unreacted triglycerides 19%. This is separated into solvents and the purity is 88
% Asymmetric two long chain short chain triglyceride fractions were obtained.

4 parts of skim milk powder and 0.2 part of sucrose fatty acid ester were added to 56 parts of water, and the mixture was stirred for 20 minutes at 20 ° C. with a homomixer to disperse, and then added to 36 parts of cocoa butter (S ₂ U 75% by weight). The preliminarily emulsified oil phase prepared by adding 4 parts of the asymmetric two long chain / one short chain triglyceride and 0.3 part of lecithin prepared above was homogenized under a pressure of 75 kg / cm ² and then VTIS sterilizer (manufactured by Alfa Laval). UHT sterilizer) sterilized at 140 ° C. for 3 seconds, homogenized under a pressure of 10 kg / cm ² , and then aged in a refrigerator at about 5 ° C. for 24 hours or more to obtain an oil-in-water emulsion.

The oil-in-water emulsion thus obtained was treated at 20 ° C. and
It was stored at 25 ° C., and the free lipid in the emulsion was extracted and quantified with hexane for 3 months with time, and all were low at 1 to 3%, and the emulsion state was stable.

Comparative Example 3 Preparation of Symmetrical Two Long-chain One-short Chain Triglyceride 14 parts of tricapron having a purity of 92% and 86 parts of palmitic acid ethyl ester were mixed at 53 ° C. to prepare 1,3-position specific lipase (L
6 parts of ipozyme, manufactured by Novo Co., Ltd.) was added to carry out transesterification reaction at the same temperature, and the reaction product was distilled to remove the fatty acid ester. The transesterified oil thus obtained had a composition of symmetric two long chain one short chain triglycerides 68%, asymmetric one long chain two short chain triglycerides 20%, unreacted triglyceride
It was 12%. This was subjected to solvent fractionation to obtain a symmetrical two long-chain / short-chain triglyceride fraction having a purity of 92%.

All of Example 5 except that 4 parts of the above-obtained symmetrical two long-chain one-short chain triglycerides were used in place of the asymmetric two long-chain one-short chain triglycerides.
An oil-in-water emulsion was obtained in the same manner as in. As a result of a storage test conducted at 20 ° C. for this emulsion in the same manner as in Example 5, the amount of extracted free lipid reached 45% after one day, and the emulsion thickened.

Comparative Example 4 Preparation of Mixed-Type Two Long-Chain and Short-Chain Triglycerides 72 parts of extremely hardened oil of medium melting point fraction of palm oil having a melting point of 60 ° C. and an iodine value of 0.1 and 28 parts of tricapron were mixed and sodium methylate of 0.3 was mixed. Part was added for transesterification, and the reaction product was distilled to remove the fatty acid ester. The transesterified oil thus obtained has a composition of both symmetric type and asymmetric type, two long chain one short chain triglycerides 25%
And 16% of one long chain two short chain triglycerides and 59% of unreacted triglycerides. This was subjected to solvent fractionation to obtain a symmetric / asymmetric mixed type two long chain / short chain triglyceride fraction having a purity of 86%.

The same procedure as in Example 5 was carried out except that 30 parts of cocoa butter was used and 10 parts of the symmetric / asymmetric mixed two long chain / short chain triglyceride obtained above was used. An oil type emulsion was obtained. As a result of a storage test conducted at 20 ° C. for this emulsion in the same manner as in Example 5, the amount of extracted free lipid reached 52% after one day, and the emulsion thickened.

[0041]

[Effect] As described above, it has been easy to cause a thickening or plasticization phenomenon during the production or storage of the oil-in-water emulsion, or depending on the type or amount of the oil or fat to be used. According to the invention, it is possible to produce an oil-in-water emulsion having excellent emulsion stability at room temperature, which is unlikely to cause a thickening or plasticizing phenomenon during production or storage or using any fats and oils. It has become extremely useful.

Claims (2)

[Claims] 1. When producing an oil-in-water emulsion using an oil phase and an aqueous phase, it is preferable to add 1% by weight or more of an asymmetric two-long-chain / one-short-chain triglyceride to all fat components. A method for producing an oil-in-water emulsion, which is characterized. 2. The method according to claim 1, wherein the short chain of the two long-chain one-short chain triglycerides comprises constituent fatty acids having a chain length of 2 to 8 carbon atoms and a long chain of 16 to 22 carbon atoms.