JPH069476B2 - Method for producing creamy emulsified oil / fat composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Use) The present invention provides a method for producing a creamy emulsified oil and fat having good physical properties even when only lecithin is added, and more specifically, it is modified as lecithin. The point is to use lecithin.

(Prior Art) Lecithin is contained in soybeans, eggs and the like, and is usually obtained as a by-product during soybean oil production. These natural lecithins contain phospholipids such as phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol in almost the same proportions, and they are the main components of lecithin. Lecithin has long been known to emulsify fats and oils and has been used as an emulsifier.
Japanese Patent No. 46810 describes that an oil-in-water emulsion is produced by adding lecithin, a hydrophilic surfactant and a gum to a specific fat and oil and homogenizing the mixture.

Furthermore, lecithin is fractionated with ethanol etc. to produce fractionated lecithin having various components, hydrolyzed with acid or enzyme, or made into lecithin hydroxide in the presence of high-concentration hydrogen peroxide and lactic acid. It is also known to produce hydrogenated lecithin by reacting with hydrogen in the presence, halogenated lecithin to be halogenated, or treatment with sulfur dioxide to be sulfonated to produce modified lecithin. Depending on its characteristics, it is used in medicines, additives for lubricating oils, textile crafts or leather industry.

(Problems to be Solved by the Invention) As described above, lecithin is known to be used in the production of emulsified oils and fats, but it is extremely rare to use it alone, and it is used in combination with a sugar ester or other surfactant. It is always. The reason is that lecithin alone is inferior in coffee property, foaming property and structure, and lacks in storage stability. Although the drawbacks can be improved by adding sugar ester or the like thereto, many surfactants are synthetic products, and their use is not preferable, and the desired product can be obtained if the mixing ratio of both is not proper. Since there is no such thing, quality control becomes an important task.

(Means for Solving Problems) The present invention has been made under the above circumstances, and as a result of conducting research to obtain a good creamy emulsified oil / fat composition even by using lecithin alone, it was modified. Focusing on the improved emulsifiability of O / W type lecithin, homogenize by adding 0.1 to 3.0% of one or more improved lecithin to the total amount of fats and oils and skim milk. As a preferable modified lecithin, the phosphatidylcholine content is high, and the total amount of the fractionated lecithin, phosphatidylethanolamine and / or phosphatidylinositol, which is 41% of the phospholipid, is particularly high, and the phospholipid is particularly preferable. 64% or more of the fractionated lecithin, and lecithin obtained by hydrolyzing the β-position of fatty acids with phospholipase. In addition, the unsaturated fatty acid double bond of lecithin is halogenated and sulfonated, halogenated lecithin, sulfonated lecithin, acetylated lecithin obtained by acetylating the amino group of lecithin, and divalent unsaturated fatty acid of lecithin in the presence of a catalyst. An example is hydrogenated lecithin hydrogenated to the heavy bond.

(Function) The fats and oils used in the present invention are soybean oil, corn oil, cottonseed oil,
Animal and vegetable fats and oils such as palm oil, palm kernel oil, whale oil, lard, head and butter, and hydrogenated oils thereof. The milk components added to this are raw milk, skim milk, whole milk powder, skim milk powder, casein, sodium casein, etc., and the mixing ratio with respect to fats and oils is determined by the desired product.

Further, as the modified lecithin used as an emulsifier, various fractionated lecithin, lecithin partially hydrolyzed by acid or enzyme, acetylated lecithin, halogenated lecithin, sulfonated lecithin, etc. can be used, or simply soybean lecithin is dried, It does not include granulated products. The above lecithin may be added alone, or may be used in combination with soybean lecithin or other modified lecithin.

When mixed with fats and oils and milk components, lecithins such as acetylated lecithin, partially hydrolyzed lecithin, sulfonated lecithin, hydrogenated lecithin, and halogenated lecithin are heated and dissolved in addition to skim milk, and in the case of fractionated lecithin. It is preferable to dissolve it by heating in addition to oil and fat. The oil and fat and the milk component mixed with the modified lecithin are kept at an appropriate temperature, preliminarily emulsified with a homomixer, and then homogenized with a homogenizer or the like to produce a creamy emulsified oil composition. The homogenizing pressure to be used may be appropriately selected depending on the type of product, for example, 150 kg for coffee cream.
/ Cm ² is appropriate, 100kg / c for whipped cream
m ² is suitable.

Appropriate addition ratio is 0.1-3.0% for fats and oils and milk components.
If it is less than 0.1%, the effect of emulsification is difficult to obtain, and if it is more than 3.0%, the flavor becomes poor.

By homogenization, it becomes a product that can obtain coffee properties such as feathering, oil off, heat resistance, proper whipped time, and overrun, and the results of experiments conducted on the production of coffee cream and whipped cream are now shown in Tables 1 to 1. It shows in Table 4.

However, in the above table, as soybean lecithin, commercially available soybean lecithin is used, and as fractionated lecithin (A), BOLECFS (trade name;
Fractionated lecithin manufactured by Unimills Inc., containing 35% of phosphatidylcholine in 58% of acetone-insoluble part)
As (B), BOLECC (trade name; manufactured by Unimills, 60% or more of acetone insoluble portion, of which 17% phosphatidylethanolamine and about 27% phosphatidylinositol)
EMULFLUI as acetylated lecithin
DA- (trade name; manufactured by Lucas Meyer) EMULFLUID-E (trade name; manufactured by Lucas Meyer) was used as the hydrolyzed lecithin.

The viscosity was measured by aging the cream overnight at 5 ° C and measuring it with a B-type viscometer at 5 ° C. Feathering was the result of using regular commercial coffee, and there were no feathering, oil-off and rough (-). , (±) There is a little, and (+) is shown. A flavor score of 5 is particularly good, 4 is good, and 3 is practical.

As can be seen from Tables 1 to 4, when soybean lecithin alone is used alone in a mixture of hydrogenated soybean oil and skim milk, the temperature is 5 ° C.
It is not suitable for the production of creamy emulsified oils and fats, which can be more easily conceived than conventional techniques, but the situation changes when modified lecithin is used, and the viscosity decreases in any case. However, it exhibits excellent physical properties in terms of coffee properties, heat stability, flavor, and texture. These physical properties are similar to those described in Japanese Patent Publication No. 56-46810, but they do not deteriorate in color, but a surfactant, gum, etc. may be added if necessary. The creamy emulsified oil / fat composition obtained as described above is cooled to around 5 ° C. and aseptically packaged to obtain a product.

(Example) Example 1 3000 g of hydrogenated soybean oil was heated to 70 ° C, and BOL was added thereto.
15 g of ECC (trade name; manufactured by Unimills) was added and dispersed by stirring. Separately, 6940 g of skim milk is added to EMUF
LUID-A (trade name; manufactured by Lucas Mayer) 15
g and EMULFUID-F (trade name; made by Lucas Meyer) 3
0 g was dispersed and heated to 70 ° C., the oil phase component prepared above was added thereto, and the mixture was pre-emulsified with a homomixer at 10 ⁴ rpm for 10 minutes and then homogenized with a homogenizer at a pressure of 150 kg / cm ² . Immediately after homogenization, it was cooled to 5 ° C. The obtained creamy emulsified oil / fat composition had an appropriate viscosity of 180 cp at 5 ° C., and was suitable as a coffee cream without feathering or oil-off.

Example 2 3000 g of hydrogenated soybean oil was heated to 70 ° C., and BOL was added thereto.
15 g of EC FS (trade name; manufactured by Unimills) was added and dispersed by stirring. On the other hand, 15 g of lecithin hydroxide and 150 g of sodium casein were dispersed in 6940 g of skim milk to give 70
The mixture was heated to 0 ° C., the oil phase component prepared above was added thereto, and then the same operation as in Example 1 was carried out to obtain a creamy emulsified oil / fat composition. The viscosity of this product was proper at 200 cp at 5 ° C., and it was suitable as a coffee cream without both feathering and oil-off.

Example 3 4000 g of soybean hydrogenated oil was heated to 70 ° C., and BOL was added thereto.
20 g of ECC C was added and dispersed. Meanwhile skim milk 5945
20 g of EMULFLUID-E (trade name; manufactured by Lucas Mayer) and 15 g of EMULFLUID-A (trade name; manufactured by Lucas Mayer) were added to and dispersed in g, and the mixture was heated to 70 ° C., and the oil phase component previously prepared was added thereto to homogenize. The mixture was pre-emulsified with a mixer at 10 ⁴ rpm for 10 minutes, homogenized at a homogenizing pressure of 100 kg / cm ² through a homogenizer, and immediately cooled. The obtained creamy emulsified oil and fat composition had a proper whipping time of 2 minutes and 51 seconds and an overrun of 118%,
The texture was fine, the flavor was good, and it was suitable as a whipped cream.

Example 4 BOLEC instead of BOLEC C 20 g of Example 3
EMUFLU using FS (trade name; Unimills)
A hydrogenated lecithin 25 g was used in place of ID-E 20 g, and other conditions were the same as in Example 3 to obtain a creamy emulsified oil / fat composition. The whipped time of this product was 3 minutes, the overrun was 125%, the tissue flavor was good, and the whipped cream was suitable.

(Effect) As described above, the present invention uses modified lecithin,
A creamy emulsified oil / fat composition is produced. Since only a modified lecithin can be used to produce a creamy emulsified oil / fat composition having a desired physical property, a natural modified lecithin can also be produced. Further, since it is not necessary to mix with a surfactant or the like, there is an advantage that quality control becomes easy. In addition, the physical properties of the obtained product are not significantly discolored as compared with those obtained by adding a surfactant and the like.

Claims (5)

[Claims] 1. A modified lecithin, which is a fractionated lecithin, a lecithin partially hydrolyzed by an acid or an enzyme, hydrogenated lecithin, acetylated lecithin, based on the total amount of fats and oils and milk components.
A method for producing a creamy emulsified oil and fat composition, which comprises adding 0.1 to 3.0% of one or more selected from halogenated lecithin and sulfonated lecithin. 2. A modified lecithin having a high content of phosphatidylcholine, a fractionated lecithin, a fraction of lecithin having a high content of phosphatidylethanolamine and / or phosphatidylinositol, lecithin obtained by partially hydrolyzing a fatty acid, acetylated lecithin, And a method of producing a creamy emulsified oil / fat composition according to claim 1, which is lecithin modified by a combination of fractionation, hydrolysis and acetylation. 3. The production of the creamy emulsified oil / fat composition according to claim 1 or 2, wherein the fractionated lecithin having a high phosphatidylcholine content has a phosphatidylcholine content of 41% or more in the phospholipid. Law. 4. The fractionated lecithin having a high content of phosphatidylethanolamine and / or phosphatidylinositol is the fractionated lecithin in which the total amount of phosphatidylethanolamine and phosphatidylinositol is 64% or more in the phospholipid. The method for producing the creamy emulsified oil / fat composition according to item 2. 5. The method for producing a creamy emulsified oil / fat composition according to claim 1 or 2, wherein the hydrolyzed lecithin hydrolyzes the β-position fatty acid by the action of phospholipase.