JPH069461B2 - Oil-in-water oil-in-fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil-in-oil (hereinafter referred to as 0 / W / 0 type) oil / fat composition in which an intermediate aqueous phase is in an acidic region having a pH of about 2.0 to 6.0, The present invention relates to a so-called double emulsion oil / fat composition having improved emulsion stability and flavor.

2. Description of the Related Art Conventionally, in a 0 / W / 0 type oil / fat composition, a product in which a milk protein component, fermented milk, a flavor and a spice and the like are added to an intermediate aqueous phase to improve the flavor is provided. . These products are applied to bread, or used as raw material fats and oils for confectionery and bread making. However, in such an oil and fat composition, the pH of the intermediate aqueous phase is in the acidic range of 2.0 to 6.0 due to the presence of fermented milk, etc.
Unlike the case of H, the 0 / W type emulsion becomes unstable, and as a result, the formation rate of the 0 / W / 0 type emulsion becomes low and
At present, the characteristics of the / W / 0 type are not fully exhibited.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention In the present invention, the intermediate aqueous phase is in the acidic region as described above.
/ W / 0 type oil / fat composition made in view of instability of emulsion, a double emulsion oil / fat having a high formation rate of 0 / W / 0 type emulsion in the oil / fat composition and being safe and having a good flavor It is intended to provide a composition. The present invention will be described in detail below.

Composition of the Invention The compositional feature of the present invention is that a sorbitan fatty acid ester is used as an emulsifier in the innermost phase oil and fat in the 0 / W / 0 type oil and fat composition in which the intermediate aqueous phase is in the acidic region as described above. To 0.01% to 1.2% (by weight), the intermediate aqueous phase contains citric acid monoglyceride as an emulsifier in an amount of 0.05 to 1.5% (weight) with respect to the above composition, and the total amount of the emulsifier is 0.06-2.7% based on the above composition
(Weight).

Means for Solving the Problems That is, according to the present invention, the intermediate aqueous phase is adjusted to have a pH value by containing a specific amount of a specific emulsifier in the innermost phase oil / fat and the intermediate aqueous phase in the 0 / W / 0 type oil / fat composition. About 2.0-6.0
Even when it is in the acidic region as described above, the oil / fat composition can be obtained in which the emulsification of the 0 / W type emulsion is stable, the formation rate of the 0 / W / 0 type multi-phase emulsion is high, and the flavor is stable. It was made based on the findings.

In the present invention, the sorbitan fatty acid ester used as an emulsifier for the innermost phase fat is sorbitan and a carbon number of 12 to 22.
An ester of a fatty acid, which is a mixture mainly containing monoesters and diesters.

The citric acid monoglyceride used as the emulsifier of the intermediate aqueous phase contains an ester of glycerin and a fatty acid having 12 to 22 carbon atoms and citric acid, or a monoglyceride composed of a fatty acid having 12 to 22 carbon atoms and an ester of citric acid. To do. These sorbitan fatty acid ester and citric acid monoglyceride are commercially available as a food-grade emulsifier, and such commercially available products can be used in the present invention.

In the present invention, a specific amount of each emulsifier is blended, and the amount of sorbitan fatty acid ester in the innermost phase and citric acid monoglyceride in the intermediate aqueous phase is 0.01% and 0.06%, respectively, with respect to the fat composition. Lower levels do not give the desired emulsion stability, while 1.2% and 2.7%
If it exceeds, the flavor will be impaired.

The "intermediate aqueous phase in the acidic region" in the present invention means fermented milk (including fermented milk powder), a fermented 0 / W type emulsion, or a combination of the fermented milk and the fermented product. In addition, it may further contain salt, flavor, spice, milk component, polysaccharide and other taste component, stabilizer and the like.

The method for forming the above intermediate aqueous phase is not particularly limited, and in some cases, an acid such as citric acid may be added as an acidulant.

As the emulsifier used for the outermost phase fat as the continuous phase constituting the fat composition according to the present invention, a wide variety of conventionally used emulsifiers can be applied, and one or more types such as monoglyceride and lecithin are exemplified. You can

Next, as the oil and fat used in the present invention, a wide variety of types can be applied as long as they are animal and vegetable oils that can be used for food.
It may be one kind or a mixture of two or more kinds, and may be one obtained by subjecting these oils and fats to chemical and / or physical treatment.

Examples of these oils and fats include soybean oil, peanut oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, butter, lard, beef tallow, fish oil and hydrogenated oils thereof. Further, if necessary, flavors, spices, preservatives and the like can be appropriately added to these oils and fats to enhance their palatability and quality stability.

The 0 / W / 0 type oil and fat composition according to the present invention can be prepared by the means exemplified below.

The citric acid monoglyceride, milk component and stabilizer are dissolved in water, sterilized and cooled, and then lactic acid bacteria and / or yeast are added to the mixture to ferment. The resulting fermented milk is mixed with an oil or fat constituting the innermost phase to which a sorbitan fatty acid ester is added and emulsified to prepare a 0 / W type emulsion. Next, the above emulsion is dispersed and emulsified in the oil and fat as the outermost phase, and this emulsion is subjected to a rapid kneading pressure device to obtain a 0 / W / 0 type double emulsified oil and fat composition.

The citric acid monoglyceride and the milk component are dissolved in water, and the oil and fat in the innermost phase to which the sorbitan fatty acid ester is added is added to emulsify, sterilize and cool, and then lactic acid bacteria and / or yeast are added and fermented. The obtained fermented product is dispersed and emulsified in the outermost fat and oil to obtain a 0 / W / 0 type double emulsified fat and oil composition.

EFFECTS OF THE INVENTION According to the present invention, the intermediate aqueous phase in the acidic region of the 0 / W / 0 type oil / fat composition contains a specific amount of citric acid monoglyceride as an emulsifier, and the innermost phase oil / fat contains sorbitan fatty acid ester as an emulsifier. Incorporation of a specific amount of the above improves the instability of the 0 / W type emulsion due to the acidity of the intermediate aqueous phase and improves the emulsification of the 0 / W / 0 type emulsion, as seen in Examples and Comparative Examples below. Since it becomes possible to provide a double emulsified oil / fat composition having improved stability and a good flavor, it is useful in using the oil / fat composition.

The oil / fat composition thus obtained is applied to bread or is more advantageously used as a raw material oil / fat for confectionery and bread making than conventional ones.

The effects of the present invention will be specifically described below with reference to Examples and Comparative Examples.

Example 1 Composition of innermost phase: soybean hydrogenated oil (melting point 32 ° C.) 14 kg sorbitan fatty acid ester 0.2 kg lecithin 0.05 kg Intermediate aqueous phase composition: water 14.19 kg sodium caseinate 0.03 kg dipotassium phosphate 0.03 kg skim milk 1.8 kg Citrate monoglyceride 0.2 kg Composition of outermost phase: Soybean hydrogenated oil 29 kg Palm oil 5 kg Soybean white squeezing oil 34 kg Monoglyceride 0.2 kg Lecithin 0.1 kg β-carotene 0.001 kg The intermediate aqueous phase was prepared by fermentation for a period of time, and the innermost phase was added thereto and homogenized at about 50 ° C. under 150 kg / cm ² to form a 0 / W type emulsion.

This emulsion was added to the above outermost phase, dispersed and homogenized, and then a double emulsified oil / fat composition was obtained using a quenching kneading device.

Example 2 Composition of innermost phase: soybean hydrogenated oil (melting point 32 ° C.) 14 kg sorbitan fatty acid ester 0.3 kg Composition of intermediate aqueous phase: fermented milk (fermented skim milk with a starter and fermented at 30 ° C. for 15 minutes)
12 kg citric acid monoglyceride 0.35 kg high methoxyl pectin 0.1 kg water 4.95 kg composition of the outermost phase: same as in Example 1.

The innermost phase was added to the intermediate aqueous phase to emulsify it to prepare a 0 / W type emulsion, and this emulsion was added to the outermost phase to homogenize it, and then a double emulsified oil / fat composition was obtained by a rapid kneading pressure device. It was

Comparative Example 1 Composition of innermost phase: same as in Example 1 Composition of intermediate aqueous phase: water 14.09 kg sodium caseinate 0.03 kg dipotassium phosphate 0.03 kg skim milk 1.8 kg sucrose fatty acid ester 0.3 kg (HLB 11) of outermost phase Composition: Same as in Example 1 A double emulsified oil / fat composition was obtained by the same procedure as described in Example 1 using the above phases.

Comparative Example 2 Composition of innermost phase: hydrogenated soybean oil (melting point 32 ° C.) 14 kg lecithin 0.05 kg sorbitan fatty acid ester 0.15 kg sucrose fatty acid ester 0.05 kg (HLB 2) Composition of intermediate aqueous phase: fermented milk 12 kg sucrose fatty acid Ester 0.3 kg (HLB 11) skim milk powder 0.01 kg Xanthan gum 0.01 kg Water 5.09 kg Outermost phase composition: same as in Example 1 Double emulsion oil and fat composition in the same procedure as described in Example 2 using the above phases. Got

Next, a comparative example in the case of using another emulsifier instead of the sorbitan fatty acid ester as the emulsifier in the innermost phase will be shown.

Comparative Example 3 Composition of innermost phase: Soybean hydrogenated oil (melting point 32 ° C.) 14 kg Lecithin 0.05 kg Sucrose fatty acid ester 0.25 kg (HLB 2) Composition of intermediate aqueous phase: Same as Example 2 Composition of outermost phase: Example Same as No. 1 Next, the results of sensory evaluation and emulsion stability test of the emulsified oil and fat compositions obtained in Examples 1 to 2 and Comparative Examples 1 to 3 are shown in the following table.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Toshio Suzuki 270 Higashi-Mitsugi, Sayama City, Saitama Prefecture 102 Ichikawa Mansion 102 (72) Inventor Takeshi Goto 2-866-1, Onumacho, Kodaira-shi, Tokyo Shinonuma Corp. 302 (56) References JP-A-52-58706 (JP, A) JP-A-50-29775 (JP, A)

Claims (2)

[Claims] 1. An oil-in-water (0 / W /
0) type oils and fats compositions in which the intermediate aqueous phase is in the acidic region, the innermost phase oil and fat contains sorbitan fatty acid ester as an emulsifier in an amount of 0.01 to 1.2% by weight based on the composition. The phase contains 0.05 to 1.5% by weight of citric acid monoglyceride as an emulsifier with respect to the composition, and the total amount of the emulsifier is 0.06 with respect to the composition.
~ 2.7% by weight of oil-in-oil (0 /
W / 0) type oil and fat composition. 2. The oil / fat composition according to claim 1, wherein the intermediate aqueous phase contains one or more of fermented milk or a fermented product or an acidic substance such as citric acid to make it an acidic region.