JPH0639259A - Production of emulsified fat and oil composition - Google Patents

Abstract

PURPOSE:To obtain an emulsified fat and oil composition having uniform particle diameter, free from the separation between water phase and oil phase or the sanitary problem due to the distribution of particle diameter and having excellent physical property, feeling of food and taste. CONSTITUTION:The emulsified fat and oil composition having average particle diameter of 1-20 times as large as the pore diameter of a porous membrane having uniform pore diameter is previously prepared and the emulsified fat and oil composition is remulsified by passing through the porous membrane having uniform pore diameter.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a water-in-oil emulsion oil / fat composition (hereinafter referred to as "W / O emulsion") or an oil-in-water emulsion oil / fat composition (hereinafter referred to as "O / W emulsion"). The present invention relates to a novel method for producing an emulsified oil / fat composition, etc., and more specifically to a method for producing an emulsion having a narrow particle size distribution width and a very uniform particle size.

[0002]

2. Description of the Related Art Emulsions are roughly classified into water-in-oil type (hereinafter referred to as "W / O type") and oil-in-water type (hereinafter referred to as "O / W type") due to their structure. . The former is used for whipped cream and the like because of its good texture and flavor, and is also used as an improving agent for confectionery and bread making. In addition, the latter is widely used in various fields such as confectionery, bread making, cooking, and spread as represented by margarine.

[0003] Today, when an emulsion as described above is prepared, a surfactant (hereinafter referred to as "emulsifier") is added to an oil phase or an aqueous phase, and shear stress is applied by a stirrer, a homogenizer or the like. Furthermore, in order to obtain an emulsion product having a particle size according to the purpose, a combination of the type and amount of emulsifier added to the aqueous phase or oil phase,
The particle size of the emulsion is controlled by the strength of the shear stress.

It is well known that the particle size of this emulsion has a great influence on the texture, flavor, and physical properties of whipped cream, margarine, etc., and the emulsion particle size is intentionally controlled in order to obtain a desired function. In some cases. However, there is a contradictory relationship between texture, flavor and emulsion stability. For example, in the case of a W / O type emulsion in which a certain taste substance is added to the water phase, an emulsion having a large particle size is Although it is much tastier and lighter in texture than an emulsion with a small particle size, in terms of emulsifying property, it lacks stability such as separation in the aqueous phase part compared to an emulsion with a small particle size. This causes hygienic defects such as mold. On the other hand, an emulsion with a small particle size is more stable than an emulsion with a large particle size, but the taste is difficult to produce,
It has a greasy texture.

On the other hand, from the viewpoint different from the above-mentioned texture or stability, the particle size has been made very small today. For example, in a W / O type emulsion, it is necessary to increase the amount of water in the internal phase in order to reduce calories (low oil differentiation) due to the recent inclination to diet for healthy foods. An emulsion of fine particles is created by a high-pressure homogenizer or the like in order to trap the water in the. However, an emulsion finely divided by a high-pressure homogenizer or the like has a very narrow particle distribution width, but it is difficult to control the particle size to a uniform particle size by unilaterally reducing the particle size. As the viscosity increases, the viscosity increases sharply and the workability in the manufacturing process becomes difficult. The present inventors analyzed a stirrer, a homogenizer, and the like that are usually used in the production of emulsions, and confirmed that the distribution width of emulsion particles was wide and lacked in stability when the shear stress was applied. When polyglycerin fatty acid ester, which is an emulsifier designed to have strong emulsion stability, is used, the emulsion stability is improved, and the distribution width of the emulsion particles is somewhat uniform, but the internal phase volume is increased. It was confirmed that the emulsion viscosity rapidly increased and the emulsifier odor was generated with the increase of the ratio.

As described above, it is important to control the particle size of the emulsion, whether it is a W / O type emulsion or an O / W type emulsion, in order to have various functions. By the method of applying the shear stress or the shear stress, the particle size distribution always has a width, and it is difficult to control any particle size stably and uniformly. However, the significance and demands of arbitrarily controlling the particle size of the emulsion are very large.

[0007]

In order to overcome such problems, in recent years, the use of a membrane has been considered as an application of an emulsion to an emulsification technique. The use of this membrane is separate,
Although researches, developments, and applications have been actively conducted in the fields of concentration, filtration, etc., they have recently been applied to foods, and a method for producing an emulsion using a porous glass membrane (JP-A-2- No. 95433) is one such example. This porous glass membrane does not require the high pressure required by a homogenizer and can easily produce a very uniform emulsion, which is a revolutionary emulsification method that has never been seen before.

However, in the application to the emulsified oil and fat composition for edible processing represented by margarine (O / W type) and whipped cream (W / O type), the kind of emulsifier and the kind of oil used, Alternatively, the wettability of the film, the film resistance, the viscosity, etc. are completely different depending on the type of additive, and the dispersed phase (internal phase)
Could not be pressed into the continuous phase (outer phase) well,
An emulsion with poor emulsion stability results. For example, an extremely viscous emulsifier such as lecithin adheres to the wall surface of the porous membrane, causing clogging and preventing the liquid from passing at all. Therefore, the type of emulsifier is limited. Further, in a system in which the external phase is water, such as an O / W type emulsion, it is necessary to add an ionic emulsifier or additive to the water side due to the electrical properties of the porous membrane itself. Therefore, using the main and auxiliary raw materials for emulsified oil and fat compositions that are commonly used today, it can be used only in a very limited range, and the emulsified oil and fat composition for food processing as described above. Not applicable to

[0009]

In view of such circumstances, the present inventors have considered that the advantages and advantages of the above-mentioned porous membrane can be applied to emulsions for food processing, and therefore, W / O type emulsions and O / W emulsions are used. As a result of intensive research on physicochemical and chemical engineering about the relationship between emulsification method of emulsion and emulsion particles,
The present inventors have completed the present invention by finding that an emulsion having a stable and very uniform distribution can be controlled to an arbitrary particle size by further applying a porous film to a pre-emulsified emulsion.

That is, the present inventors have found that the emulsion stability of emulsion, physical properties, texture, flavor, and type of emulsifier,
As a result of various studies on the amount of addition, it was found that the size, distribution width, number, viscosity of the emulsion particles and the viscosity of the inner and outer phases and the surface tension are major factors. The present invention was made based on such findings.

In the present invention, a W / O type emulsion or an O / W type emulsion is generally and often used so that the average particle size thereof is 1 to 20 times larger than the pore size of the porous membrane. Stirring type emulsifying machine, for example, after pre-emulsifying using a chemi-stirrer or homomixer, the method of producing an emulsion having a uniform particle size by re-emulsifying by passing this through a porous membrane. By doing so, it is possible to produce an emulsion in which the physical properties, texture and flavor are arbitrarily controlled and which is excellent in emulsion stability.

Here, the average particle diameter of the emulsion is the value of the average particle diameter obtained by photographing the particles of the emulsion with a microscope and measuring the particle diameter from the photograph taken. In the present invention, re-emulsification using a porous membrane means that an emulsion having a pore size larger than that of the porous membrane is subdivided within the porous membrane, and thus is slightly larger than the pore diameter of the porous membrane. The point is to make an emulsified emulsion. In the present invention, passing an emulsion which is emulsified with an emulsifying machine such as a Chemistrer and has an average particle size obtained by the above measuring method of 1 to 20 times the pore size of the porous membrane, through the porous membrane. Thus, an emulsion having a uniform distribution width can be obtained.

In the above case, the state of emulsion particles at the stage of passing through the porous membrane is such that an emulsion having a diameter larger than the pore diameter of the porous membrane is deformed from a spherical shape to an elliptical shape or an elongated shape. Therefore, it is necessary to smoothly subdivide the emulsion and form an interface from this deformed state. These are determined by the interfacial tension between the outer phase of the emulsion and the porous membrane, the relationship between the shearing force received by the emulsion at the time of passage and the flow characteristics, and the like. Here, regarding the adjustment of the interfacial tension, the optimum one can be selected by examining the function of the emulsifier. On the other hand, regarding the flow characteristics, as the average particle diameter of the emulsion increases, the particle size distribution width also increases, and the non-Newtonian flow characteristics increase. Therefore, the rate of change of the flow characteristics with respect to the shear stress is large, and the influence of the shear stress is large. Therefore, regarding the stability of the emulsion particles when passing through the porous membrane, it is necessary to consider the relationship between the pore diameter of the porous membrane, the shear stress, and the flow characteristics. From such a viewpoint, an emulsion having a particle size 20 times or more the pore size of the porous membrane has a large rate of change in flow characteristics with respect to shear stress, and therefore, the emulsion is steadily porous with respect to subtle shear stress changes. It cannot pass through the membrane. Then, for emulsions having an average particle size of 20 times or more, when passing through the porous membrane under the received shear stress, the movement of the particles is faster and more complicated, so that the deformation of the particles becomes too severe, The destruction of the emulsion is the main cause of the formation of the interfacial film, and not only a uniform emulsion cannot be obtained, but also an emulsion in which the oil phase and the water phase are separated.
In this respect, an emulsion having an average particle size of 1 to 20 times the pore size of the porous membrane of the present invention can constantly pass through the porous membrane due to a slight change in shear stress, and Smooth emulsion fragmentation occurs, it is easy to pass the emulsion through the porous membrane, and the obtained emulsion also has a uniform distribution.

The oils and fats used in the present invention are not particularly limited, and animal and vegetable oils, animal food hardened oils, fractionated oils, nacreous oils and the like which have been conventionally used for producing emulsions can be appropriately used. Further, depending on the consistency of the emulsion, these fats and oils are hardened or fractionated, and further various blends are made.

The emulsifier to be added to the oil phase is not particularly limited, and generally used glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid. Ester, lecithin and the like may be used alone or in combination of two or more. The amount of the emulsifier added is not particularly limited as long as it is 0.1% or more, but if the concentration of the emulsifier is too low, the emulsion will separate quickly and there is a problem in stability.

The emulsifier to be added to the aqueous phase is sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, lecithin and the like, and its HLB (Hydrophlic Lipophilic Balance) is 8.0 or more, preferably. Is 10.0 or more alone,
Alternatively, two or more kinds are mixed and used. Also in this case, the addition amount is not particularly limited and may be 0.1% or more,
If the concentration of the emulsifier is too low, separation of the emulsion will be accelerated and there will be a problem in stability.

Water / oil ratio in W / O emulsion or oil / oil ratio in O / W emulsion
The ratio of water content is not particularly limited, but in order to obtain a good emulsion state, both the W / O type emulsion and the O / W type emulsion have a water content / oil content and an oil content / moisture ratio of 5/5 or more, It is preferably 4/6 or more.

Next is a specific method for producing the emulsified oil / fat composition according to the present invention. First, in the case of a W / O type emulsion, the oil phase added with an emulsifier, a fragrance, etc. is put in a container, This is set in a stirrer such as a homomixer, and heated and dissolved at 60 to 70 ° C while stirring. Next, a predetermined amount of the aqueous phase portion is gradually added, and preliminarily emulsified by stirring for 10 minutes or more while controlling the temperature so as to be constant at 60 to 70 ° C. The degree of stirring during this preliminary emulsification is such that the particle size of the obtained emulsion is 1 to 20 times as large as the pore size of the porous membrane used during re-emulsification.

Next, deaeration is carried out to remove the air taken into the emulsion during the preliminary emulsification. The degassing operation in this case may be static or vacuum,
Also, a degassing time of 10 minutes is sufficient.

After such an operation, the temperature of the pre-emulsified emulsion is adjusted to a desired temperature. The temperature to be controlled is the product temperature of the emulsion to be finally obtained, and is arbitrarily selected according to the purpose.

Next, the emulsion preliminarily emulsified and degassed as described above is used as an oil when the external phase is an oil phase (W / O type), and when the external phase is an aqueous phase (O / W type). Is quantitatively passed by using a gas such as N ₂ gas, a pump or the like, or a combination of both, through a porous membrane previously wetted with water. The porous membrane referred to herein is preferably a tubular or plate-shaped one in consideration of emulsion stability, operability, etc., but is not limited to this as long as it is a porous membrane capable of obtaining the same effect. Further, it is difficult to grasp the passage speed of the emulsion in the porous membrane in detail, but in the present invention, (treatment amount / time) is the average passage speed. An emulsion having a target particle size can be obtained when the average passage speed is 10 cc / min to 5000 cc / min. In this case, in order to increase the stability of the emulsion, it is desirable to increase the average passing speed and increase the passing pressure. On the other hand, the particle size of the obtained emulsion is related to the pore size of the porous membrane and is controlled to an average particle size of 1 to 3 times the pore size. Therefore, in order to obtain an emulsion having a small average particle size, it is desirable to select a porous membrane having a small pore size and reduce the average passage speed. Incidentally, the prior invention (Japanese Patent Application Laid-Open No. 2-95)
(Invention described in No. 433), the particle size of the emulsion to be prepared is theoretically about 3.25 times the pore size of the porous film due to the relationship between the porous film and the external phase. . That is, in this prior application method, in order to obtain an emulsion having an average particle size of 1 μm, a porous film having a pore size of 0.3 μm or less must be selected. However, in practice, it is very difficult to form a porous film having a pore diameter of 0.3 μm or less (it is said that the limit is 0.3 μm in the porous glass film used in the prior invention).
An emulsion having a particle size of m or less cannot be prepared. On the other hand, in the re-emulsification method of the present invention, the particle size of the obtained emulsion is 2 to 2.5 of the pore size of the porous membrane.
It is not only doubled, but the pore diameter of the selected porous membrane can be made wider than the target emulsion particle diameter.

[0022]

EXAMPLES The present invention will be described in more detail based on the following examples and comparative examples, but the present invention is not limited thereto. Incidentally, "parts" shown in Examples and Comparative Examples
Both “%” and “%” are based on weight.

The evaluation items and methods are as follows. Particle size distribution: Take a few drops of emulsion on a sample table (5.0 x 5.0 x 0.15 mm) on a slide glass, and use OLY.
200 to 4 with MPUS BH-2 type differential interference microscope
The particles were photographed at 00 times magnification. Depending on the photograph taken, DIGITIZER (KW4300: GRAPHT
EC. CORP) was used to measure the particle size, and the particle size distribution and average particle size (D _av ) were determined. Emulsion stability: Take the emulsion in a 200 cc graduated cylinder and leave it in an environment of 20 ° C or 35 ° C for oil,
Alternatively, the amount of separated water (cc) was measured.

Example 1 (O / W type emulsion) (Preparation of oil phase) 50 parts of corn oil was heated to 60 ° C., and a chemi-stirrer (TOKYO RIKAKIKAI) was used.
CO. , Manufactured by LTD; B-100 type) with stirring (620r
pm), polyglycerin condensed ricinoleic acid ester (product name: SY Glister, CR-500:
2.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 50 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 10 (Product name: SY Glister, while stirring (620 rpm) with a chemister stirrer.
TS-750: Sakamoto Yakuhin Kogyo Co., Ltd.) was added and dissolved at 2.0%. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of pre-emulsified O / W type emulsion) The oil phase part is gradually added to the water phase part prepared as described above, and the mixture is stirred (620 rpm) for 20 minutes with a chemi-stirrer. After the stirring is completed, the mixture is left standing for 10 minutes for deaeration. (Preparation of O / W Emulsion) Pre-emulsified O / W
Type emulsion having an inner diameter of 9.0 mm, an outer diameter of 10.0 mm,
It was passed through a porous membrane having a length of 100.0 mm and an average pore diameter dp = 2.70 μm at an average passage speed of 350 cc / 10 minutes to be re-emulsified to obtain an O / W type emulsion. The results of particle size measurement of the obtained emulsion are shown in Table 1, the emulsion stability is shown in FIG. 1, and the particle size distribution is shown in FIG.

[0025]

[Table 1]

Comparative Example 1 (O / W Emulsion) (Adjustment of Oil Phase) 50 parts of corn oil was heated to 60 ° C., and stirred with a chemister stirrer (620 rpm),
To this, 2.0% of polyglycerin condensed ricinoleic acid ester (product name: SY Glister, CR-500: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added and dissolved. After the dissolution was completed, the temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 50 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 10 (Product name: SY Glister, while stirring (620 rpm) with a chemister stirrer.
TS-750: Sakamoto Yakuhin Kogyo Co., Ltd.) was added and dissolved at 2.0%. After the dissolution was completed, the temperature of the oil phase was adjusted to 20 ° C. (Preparation of O / W Emulsion) The oil phase part is gradually added to the water phase part prepared as described above, and the mixture is stirred (620 rpm) for 20 minutes with a chemi-stirrer. After stirring, 10
The mixture was allowed to stand for a minute for deaeration to obtain an O / W emulsion. Table 1 shows the particle size measurement results of the obtained emulsion.
The emulsion stability is shown in FIG. 1, and the particle size distribution is shown in FIG.

Example 2 (W / O type emulsion) (Adjustment of oil phase) 80 parts of soybean oil was heated to 60 ° C. and stirred with a homomixer (TK Auto Homomixer manufactured by Tokushu Kika Kogyo Co., Ltd.) ( 3000 rpm) while adding polyglycerin condensed ricinoleic acid ester (product name: SY Glister, CR-500: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.).
0% was added and dissolved. After the dissolution was completed, the temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 20 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 15 (Product name: SY Glister, while stirring (620 rpm) with a chemi-stirrer.
ML-750: 1.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of pre-emulsified W / O type emulsion) The water phase part is gradually added to the oil phase part prepared as described above, and the mixture is stirred (3000 rpm) for 10 minutes with a homomixer. After the stirring is completed, the mixture is left standing for 10 minutes for deaeration. (Preparation of W / O Emulsion) The W / O emulsion preliminarily emulsified as described above has an inner diameter of 9.0 mm, an outer diameter of 10.0 mm, a length of 100.0 mm, and an average pore diameter dp =
A W / O type emulsion was obtained by passing through a porous membrane of 5.30 μm at an average passage speed of 350 cc / 10 minutes for re-emulsification. The results of particle size measurement of this emulsion are shown in Table 1, the emulsion stability is shown in FIG. 1, and the particle size distribution is shown in FIG.

Comparative Example 2 (W / O type emulsion) (Preparation of oil phase) While heating 80 parts of soybean oil to 60 ° C. and stirring (3000 rpm) with a homomixer, polyglycerin condensed ricinoleic acid ester (product name) was added thereto. : SY Glister, CR-500: Sakamoto Yakuhin Kogyo Co., Ltd. (2.0%) was added and dissolved. After the dissolution was completed, the temperature of the oil phase was increased to 20
The temperature was adjusted to ℃. (Adjustment of Water Phase) 20 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 15 (Product name: SY Glister, while stirring (620 rpm) with a chemi-stirrer.
ML-750: 1.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of W / O type emulsion) The water phase portion was gradually added to the oil phase portion prepared as described above, and the mixture was mixed with a homomixer to obtain 1
Stir for 0 minutes (3000 rpm). After stirring, 10
The mixture was allowed to stand for deaeration for a minute to obtain a W / O type emulsion. The results of particle size measurement of this emulsion are shown in Table 1, the emulsion stability is shown in FIG. 1, and the particle size distribution is shown in FIG.

Example 3 (W / O type emulsion) (Preparation of oil phase) Palm oil (MP = 34.7 ° C.) 60
Part was heated to 70 ° C and stirred with a homomixer (5000r
pm), polyglycerin condensed ricinoleic acid ester (product name: SY Glister, CR-310:
3.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the oil phase was adjusted to 60 ° C. (Adjustment of aqueous phase) 40 parts of water is heated to 70 ° C., and sucrose fatty acid ester having HLB = 16 (product name: DK ester, F-16) is stirred with a homomixer (3000 rpm).
0: Daiichi Kogyo Seiyaku Co., Ltd.) was added and dissolved at 0.5%.
After the dissolution was completed, the temperature of the aqueous phase was adjusted to 60 ° C. (Preparation of pre-emulsified W / O type emulsion) The aqueous phase part is gradually added to the oil phase part prepared as described above, and stirred (5000 rpm) for 10 minutes with a homomixer. After completion of stirring, the mixture is allowed to stand for 10 minutes while controlling the temperature at 60 ° C. to degas. (Preparation of W / O Emulsion) The W / O emulsion preliminarily emulsified as described above was preliminarily temperature-controlled at 60 ° C. with a jacket to have an inner diameter of 9.0 mm and an outer diameter of 10.0 m.
m, length 100.0 mm, average pore diameter dp = 0.53 μm
It was passed through the porous membrane of No. 3 at an average passing speed of 350 cc / 30 minutes to be re-emulsified to obtain a W / O type emulsion. The particle size measurement results of this emulsion are shown in Table 1, and the emulsion stability is shown in FIG.
And the particle size distribution is shown in FIG.

Comparative Example 3 (W / O type emulsion) (Preparation of oil phase) Palm oil (MP = 34.7 ° C.) 60
Part was heated to 70 ° C and stirred with a homomixer (5000r
pm), polyglycerin condensed ricinoleic acid ester (product name: SY Glister, CR-310:
3.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the oil phase was adjusted to 60 ° C. (Adjustment of aqueous phase) 40 parts of water is heated to 70 ° C., and sucrose fatty acid ester having HLB = 16 (product name: DK ester, F-16) is stirred with a homomixer (3000 rpm).
0: Daiichi Kogyo Seiyaku Co., Ltd.) was added and dissolved at 0.5%.
After the dissolution was completed, the temperature of the aqueous phase was adjusted to 60 ° C. (Preparation of W / O type emulsion) The aqueous phase portion is gradually added to the oil phase portion prepared as described above, and the mixture is stirred for 10 minutes (5000 rpm) with a homomixer. After stirring
While controlling the temperature to 60 ℃, let stand for 10 minutes to degas.
A W / O type emulsion was obtained. The results of particle size measurement of this emulsion are shown in Table 1, the emulsion stability is shown in FIG. 1, and the particle size distribution is shown in FIG.

Example 4 (O / W Emulsion) (Preparation of Oil Phase) 30 parts of rapeseed oil were heated to 60 ° C. and stirred with a homomixer (3000 rpm), and polyglycerin condensed ricinoleic acid ester (product name: SY
Glister, CR-310: Sakamoto Yakuhin Kogyo Co., Ltd. (1.0%) was added and dissolved. After the dissolution was completed, the temperature of the oil phase was increased to 20
The temperature was adjusted to ℃. (Preparation of Water Phase) 70 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 11 (product name: SY Glister, while stirring (620 rpm) with a chemister stirrer.
MO-500: 2.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of pre-emulsified O / W type emulsion) The oil phase part is gradually added to the water phase part prepared as described above, and the mixture is stirred with a homomixer for 10 minutes (3000 rpm). After completion of stirring, deaeration is performed in vacuum for 10 minutes. (Preparation of O / W emulsion) W / O pre-emulsified
Type emulsion, inner diameter 9.0mm, outer diameter 10.0m
m, length 100.0 mm, average pore diameter dp = 1.08 μm
It was passed through the porous membrane of No. 3 at an average passage speed of 300 cc / 20 minutes to be re-emulsified to obtain an O / W type emulsion. The particle size measurement results of this emulsion are shown in Table 1, and the emulsion stability is shown in FIG.
The particle size distribution is shown in FIG.

Comparative Example 4 (O / W Emulsion) (Preparation of Oil Phase) 30 parts of rapeseed oil were heated to 60 ° C. and stirred with a homomixer (3000 rpm), and polyglycerin condensed ricinoleic acid ester (product name: SY
Glister, CR-310: Sakamoto Yakuhin Kogyo Co., Ltd. (1.0%) was added and dissolved. After the dissolution was completed, the temperature of the oil phase was increased to 20
The temperature was adjusted to ℃. (Preparation of Water Phase) 70 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 11 (product name: SY Glister, while stirring (620 rpm) with a chemister stirrer.
MO-500: 2.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of O / W Emulsion) The oil phase part is gradually added to the water phase part prepared as described above, and stirred (3000 rpm) for 10 minutes with a homomixer. After stirring
Deaeration was performed in vacuum for 10 minutes to obtain an O / W type emulsion. The results of particle size measurement of this emulsion are shown in Table 1, the emulsion stability is shown in FIG. 1, and the particle size distribution is shown in FIG.

Example 5 (W / O type emulsion) (Adjustment of oil phase) 70 parts of palm fractionated U oil was heated to 60 ° C. and stirred with a chemister stirrer (620 rpm),
To this, 1.0% of lecithin (manufactured by Ajinomoto Co., Inc.) and 0.5% of glycerin fatty acid ester (product name: Emergy MS: manufactured by Riken Vitamin Co., Ltd.) were added and dissolved. After dissolution,
The temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 30 parts of water is heated to 60 ° C., and while stirring (620 rpm) with a chemi-stirrer, polyglycerin fatty acid ester of HLB = 11 (Product name: SY Glister,
TS-750: 1.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of pre-emulsified W / O type emulsion) The water phase part is gradually added to the oil phase part prepared as described above, and the mixture is stirred (3000 rpm) for 10 minutes with a homomixer. After completion of stirring, deaeration is performed in vacuum for 10 minutes. (Preparation of W / O type emulsion) Pre-emulsified W / O
Type emulsion, inner diameter 9.0mm, outer diameter 10.0m
m, length 100.0 mm, average pore diameter dp = 4.20 μm
It was passed through the porous membrane of No. 3 at an average passing speed of 300 cc / 30 minutes to be re-emulsified to obtain an O / W type emulsion. The particle size measurement results of this emulsion are shown in Table 1, and the emulsion stability is shown in FIG.
The particle size distribution is shown in FIG.

Comparative Example 5 (W / O type emulsion) (Preparation of oil phase) Palm fractionation U Oil 70 parts was heated to 60 ° C. and stirred with a chemistirrer (620 rpm),
To this, 1.0% of lecithin (manufactured by Ajinomoto Co., Inc.) and 0.5% of glycerin fatty acid ester (product name: Emergy MS: manufactured by Riken Vitamin Co., Ltd.) were added and dissolved. After dissolution,
The temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 30 parts of water is heated to 60 ° C., and while stirring (620 rpm) with a chemi-stirrer, polyglycerin fatty acid ester of HLB = 11 (Product name: SY Glister,
TS-750: 1.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of W / O type emulsion) The aqueous phase part is gradually added to the oil phase part prepared as described above, and stirred (3000 rpm) for 10 minutes with a homomixer. After stirring
Deaeration was performed in vacuum for 10 minutes to obtain a W / O type emulsion. The results of particle size measurement of this emulsion are shown in Table 1, the emulsion stability is shown in FIG. 1, and the particle size distribution is shown in FIG.

Example 6 ( Preparation of oil phase) 30 parts of corn oil was heated to 60 ° C., and stirred (at 620 rpm) with a chemi-stirrer,
To this, 2.0% of polyglycerin condensed ricinoleic acid ester (product name: SY Glister, CR-500: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added and dissolved. After the dissolution was completed, the temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 70 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 15 (product name: SY Glister, while stirring (620 rpm) with a chemister stirrer.
ML-750: 2.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of pre-emulsified O / W type emulsion) The prepared oil phase part is gradually added to the prepared aqueous phase part, and stirred (3000 rpm) with a homomixer for 5 minutes. After stirring
Let stand for 10 minutes to degas. (Preparation of O / W Emulsion) Pre-emulsified O / W
Type emulsion with outer diameter 47.0mm, thickness 35.0μ
m, average pore diameter dp = 0.5 μm, porous membrane (hydrophilic PT
FE (polytetrafluoroethylene) type membrane filter: manufactured by Toyo Roshi Kaisha, Ltd., pressure 1.0kg / c
m ² , pass at an average passing speed of 500 cc / 3 hr
A / W emulsion was obtained. The results of particle size measurement are shown in Table 2, the emulsion stability is shown in FIG. 7, and the particle size distribution is shown in FIG.

[0036]

[Table 2]

Comparative Example 6 ( Preparation of oil phase) 30 parts of corn oil was heated to 60 ° C., and stirred (at 620 rpm) with a chemi-stirrer,
To this, 2.0% of polyglycerin condensed ricinoleic acid ester (product name: SY Glister, CR-500: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added and dissolved. After the dissolution was completed, the temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 70 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 15 (product name: SY Glister, while stirring (620 rpm) with a chemister stirrer.
ML-750: 2.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of O / W type emulsion) In the adjusted water phase part,
The adjusted oil phase part is gradually added and stirred (3000 rpm) for 5 minutes with a homomixer. After completion of stirring, the mixture was allowed to stand for 10 minutes for deaeration to obtain an O / W emulsion.
The results of particle size measurement are shown in Table 2, the emulsion stability is shown in FIG. 7, and the particle size distribution is shown in FIG.

Example 7 ( Preparation of oil phase) 30 parts of corn oil was heated to 60 ° C., and stirred (at 620 rpm) with a Chemistry stirrer.
Lecithin (manufactured by Ajinomoto Co., Inc.) was added and dissolved at 1.0%.
After the dissolution was completed, the temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 70 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 15 (product name: SY Glister, while stirring (620 rpm) with a chemister stirrer.
ML-750: 2.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of pre-emulsified O / W type emulsion) The adjusted oil phase part is gradually added to the adjusted aqueous phase part, and stirred (5000 rpm) with a homomixer for 10 minutes. After the stirring is completed, the mixture is left standing for 10 minutes for deaeration. (Preparation of O / W emulsion) W / O pre-emulsified
Type emulsion with outer diameter 47.0mm, thickness 35.0μ
m, average pore diameter dp = 1.0 μm, porous membrane (hydrophilic PT
FE (polytetrafluoroethylene) type membrane filter: manufactured by Toyo Roshi Kaisha, Ltd., pressure 1.5kg / c
m ² , pass at an average passing speed of 500 cc / 2 hr
A / W emulsion was obtained. The results of particle size measurement are shown in Table 2, the emulsion stability is shown in FIG. 7, and the particle size distribution is shown in FIG.

Comparative Example 7 ( Preparation of Oil Phase) 30 parts of corn oil was heated to 60 ° C., and stirred (at 620 rpm) with a chemi-stirrer,
Lecithin (manufactured by Ajinomoto Co., Inc.) was added thereto at 1.0% and dissolved. After the dissolution was completed, the temperature of the oil phase was adjusted to 20 ° C. (Adjustment of Water Phase) 70 parts of water is heated to 60 ° C., and a polyglycerin fatty acid ester of HLB = 15 (product name: SY Glister, while stirring (620 rpm) with a chemister stirrer.
ML-750: 2.0% of Sakamoto Yakuhin Kogyo Co., Ltd. was added and dissolved. After the dissolution was completed, the temperature of the aqueous phase was adjusted to 20 ° C. (Preparation of O / W type emulsion) In the adjusted water phase part,
Gradually add the adjusted oil phase, and use a homomixer to mix 10
Stir for 5 minutes (5000 rpm). After completion of stirring, the mixture was allowed to stand for 10 minutes for deaeration to obtain an O / W emulsion. The results of particle size measurement are shown in Table 2, the emulsion stability is shown in FIG. 7, and the particle size distribution is shown in FIG.

As is apparent from the results of measuring the emulsion stability and average particle size of the emulsions obtained in Examples 1 to 7 and Comparative Examples 1 to 7, the emulsions preliminarily emulsified by the method of the present invention were porous. The emulsions of Examples 1 to 7 obtained by re-emulsification by passing through the membrane have significantly higher emulsion stability than the emulsions of Comparative Examples 1 to 7 which do not perform re-emulsification using a porous membrane. In addition, the emulsion has a small particle size and a narrow distribution width, resulting in an emulsion having a uniform particle size.

[0041]

Industrial Applicability As described above, according to the present invention, it is possible to provide an emulsified oil / fat composition in which the emulsion particle size is made uniform without causing a rapid increase in viscosity. Moreover, by appropriately selecting the pore size of the porous membrane to be used, it is possible to control the average particle size to be 1 to 3 times the pore size. Thus, the separation of the water phase and the oil phase and the problem of hygiene due to the particle size distribution can be solved, and an emulsion having unprecedented physical properties, texture and flavor can be obtained.

[Brief description of drawings]

FIG. 1 is a graph showing the results of measuring the emulsion stability of emulsions.

FIG. 2 is a graph showing the measurement results of particle size distribution of emulsion.

FIG. 3 is a graph showing the measurement results of particle size distribution of emulsion.

FIG. 4 is a graph showing measurement results of particle size distribution of emulsion.

FIG. 5 is a graph showing the measurement results of particle size distribution of emulsion.

FIG. 6 is a graph showing the measurement results of particle size distribution of emulsion.

FIG. 7 is a graph showing the results of measuring the emulsion stability of emulsions.

FIG. 8 is a graph showing the measurement results of particle size distribution of emulsion.

FIG. 9 is a graph showing the measurement results of particle size distribution of emulsion.

Claims (5)

[Claims] 1. An emulsified oil / fat composition having an average particle size of 1 to 20 times the pore size of a porous membrane having a uniform pore size is prepared in advance, and the emulsified oil / fat composition has the uniform pore size. A method for producing an emulsified oil / fat composition, which comprises re-emulsifying by passing through a porous membrane. 2. The emulsified oil / fat composition according to claim 1, wherein the emulsified oil / fat composition obtained by passing through the porous film has an average particle size of 1 to 3 times the pore size of the porous film. Production method. 3. The water-in-oil emulsion oil / fat according to claim 1, wherein a water-in-oil emulsion oil / fat composition having an inner phase of water and an outer phase of oil is prepared in advance and re-emulsified by passing through a porous membrane. A method for producing a composition. 4. The oil-in-water emulsified oil / fat composition according to claim 1, wherein an oil-in-water emulsified oil / fat composition in which the inner phase is oil and the outer phase is water is prepared in advance and re-emulsified by passing through a porous membrane. Manufacturing method. 5. The method for producing an emulsified oil / fat composition according to claim 3 or 4, wherein the emulsifier added to the water phase part of the emulsified oil / fat composition prepared in advance has an HLB of 10.0 or more. A method for producing an emulsified oil / fat composition, comprising: