JPH07184543A - W/o type emulsion composition for food - Google Patents

Abstract

PURPOSE:To obtain a W/O type emulsion composition for foods, containing a specific reactional product, etc., fats and oils and water, hardly changing the hardness in wide temperature range, not causing phase separation and excellent in spreadability and smoothness. CONSTITUTION:This W/O type emulsion composition for foods contains at least (A) preferably 0.1-10wt.% of an ester interchange reactional product obtained by reacting (i) an oligo-esterified reactional product of a 28C saturated straight-chain liphatic dibasic acid with a 6-12C fatty acid and a glycerol or (ii) an ester interchange reactional product of a 28C saturated straight-chain aliphatic acid dibasic acid or its ethyl ester with a triglyceride of a 6-12C fatty acid in the presence of a lipase having specificity to 1,3-position of the glyceride, (B) preferably 90-30wt.% of fats and oils keeping a liquid state at >=5 deg.C, e.g. soybean oil and (C) preferably 5-60wt.% of water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food-use W / O type emulsion composition containing a specific esterification reaction product or transesterification reaction product.

[0002]

2. Description of the Related Art Conventional W / O type emulsion compositions for foods, represented by margarine and fat spread, generally contain 20 to 3 parts of oil in order to impart physical properties such as shape retention and hardness.
Oils and fats that are solid at room temperature at a ratio of 0% by weight or more, for example, hydrogenated hydrogenated oil or solid fat (hereinafter referred to as solid fat)
However, in some cases, coarse crystals of solid fat are formed during the storage period, which has the drawback of impairing flavor and texture. Further, in the production of margarine, fat spread, etc., in order to form fine oil and fat crystals and at the same time to form a stable emulsified state, an operation of kneading in rapid cooling after emulsification is an essential condition.

On the other hand, the incorporation of solid fats inevitably increases the saturated fatty acid content in the oil, which has a strong negative image in recent years from a health-oriented viewpoint. To improve this, salad oil with a low saturated fatty acid content, etc. Fats and oils (hereinafter,
Attempts have been made to increase the content of liquid oil (Japanese Patent Publication No. 51-33922 and Japanese Patent Publication No. 58-53895). However, in the prior art, the use of solid fat is indispensable for maintaining the above-mentioned physical properties of the emulsion, and the above-mentioned various problems have not been fundamentally solved.

Further, the conventional margarine, fat spread and the like have the drawback that their physical properties depend on solid fats, so that their hardness is easily influenced by temperature and that liquid oil tends to separate at high temperatures. Therefore, in order to keep the quality in summer and winter constant, complicated work such as changing the melting point of the fats and oils blended in the product and strictly controlling the temperature during storage and distribution was required.

[0005]

Therefore, the present invention is to provide a W / O type emulsion composition for foods, the physical properties of which are substantially independent of solid fat.

[0006]

In order to solve the above-mentioned problems, the inventors of the present invention have conducted extensive studies, and as a result, by using a specific ester, a W / O type emulsion composition having good properties can be obtained. The present invention has been completed and the present invention has been completed. That is, the present invention relates to a food product W / containing at least a reaction product represented by the following (A) or (B) (hereinafter, both may be simply referred to as dibasic acid glyceride), oil and fat and water. It is an O-type emulsion composition. (A) An oligoesterification reaction product of a saturated linear aliphatic dibasic acid having 28 carbon atoms, a fatty acid having 6 to 12 carbon atoms, and glycerin. (B) A transesterification reaction product of a saturated linear aliphatic dibasic acid having 28 carbon atoms or an ethyl ester thereof and a triglyceride of a fatty acid having 6 to 12 carbon atoms.

The saturated straight-chain aliphatic dibasic acid having 28 carbon atoms, that is, octacosadicarboxylic acid, is made from oil seeds such as sesame seeds as a raw material, and the applicant previously filed Japanese Patent Application No. 5-230734. It can be obtained by the method described in No. That is, octacosadicarboxylic acid can be prepared as a crystalline product by adding ethanol to a residue obtained by extracting an oil component from sesame seeds, heating the mixture, and cooling the solution obtained by separating the insoluble component.

The triglyceride of a fatty acid having 6 to 12 carbon atoms is preferably a saturated and linear fatty acid, for example, a triglyceride having a single or a plurality of caproic acid, caprylic acid, capric acid, and lauric acid as constituent fatty acids. Therefore, a medium-chain fatty acid triglyceride (for example, triglyceride consisting of 75% caprylic acid and 25% capric acid: manufactured by Nisshin Oil Co., Ltd., trade name “ODO”) is preferable.

The dibasic acid glyceride as an essential component in the present invention is (A) an oligoesterification reaction product of a saturated linear aliphatic dibasic acid having 28 carbon atoms, a fatty acid having 6 to 12 carbon atoms, and glycerin. Or (B) a saturated linear aliphatic dibasic acid having 28 carbon atoms or its ethyl ester,
It is a transesterification product of a fatty acid having 6 to 12 carbon atoms with a triglyceride.

Of these, oligoesterification reaction products are
It is obtained by heating the above dibasic acid, a fatty acid having 6 to 12 carbon atoms and glycerin to about 150 to 250 ° C. in the presence or absence of an acid, an alkali or a metal catalyst, dehydrating and performing an oligoesterification reaction. . Further, the transesterification reaction product using the dibasic acid or its ethyl ester can be obtained by the method described in Japanese Patent Application No. 5-231629 previously filed by the present applicant. Specifically, the dibasic acid or its ethyl ester is mixed with a triglyceride of a fatty acid having 6 to 12 carbon atoms, and a lipase, preferably a lipase having specificity at the 1 and 3 positions of the glyceride, more preferably 80 ° C. Using a catalyst such as a heat-resistant 1,3-position specific lipase or a metal alcoholate having an activity at a temperature exceeding 40 to 40
It is obtained by performing a transesterification reaction at 120 ° C.

At this time, Rhizopus, a genus of Aspergillus, is used as a 1,3-specific lipase.
Those derived from microorganisms such as genus and genus Mucor can be used, and as a 1,3-position specific and thermostable lipase, for example, lipase derived from Alcaligenes sp. (Manufactured by Meito Sangyo Co., Ltd., Product name "Lipase Q
L ") is a reaction system which does not substantially contain water, and is suitable because the transesterification reaction can be carried out in a high temperature range over 80 ° C, preferably over 90 ° C up to 120 ° C.
In any case, after the reaction step, if necessary, solvent fractionation, column chromatography, etc., or purification such as decolorization, deodorization, etc. is performed, and fatty acid produced as a byproduct and / or its ethyl ester, a glyceride consisting of only fatty acid. , Unreacted substances, etc. are removed.

The dibasic acid glyceride thus obtained is
A composition having a melting point of about 50 to 85 ° C., wherein the dibasic acid, fatty acid, and glycerin are oligoesterified in a linear, cyclic, or network form, and a model chemical structural formula is at least one molecule. It is a mixture of molecules represented by various chemical structural formulas having residues based on the above three components. Such dibasic acid glyceride is used as an essential component of the W / O type emulsion composition of the present invention.

The W / O type emulsion composition of the present invention can be obtained by including the above-mentioned dibasic acid glyceride in the oil phase, emulsifying it with the aqueous phase, and then cooling to rapidly solidify.
This W / O type emulsified composition can produce the necessary physical properties of an edible W / O type emulsified composition represented by margarine, fat spread and the like without requiring solid fat as an oil and fat component, and at the same time solid fat. It is possible to eliminate or remarkably reduce the problems caused by blending. Further, when the solid fat is required from the viewpoint of the flavor of the final product, any kind and amount of the solid fat can be blended, but in the blending, the W / O type emulsion composition intended by the present invention is used as much as possible. Consideration should be given so as not to affect the overall physical properties.

The W / O type emulsion composition for food and the method for producing the same of the present invention will be described in detail below. In producing the W / O type emulsion composition of the present invention, the dibasic acid glyceride is contained in an amount of 0.1 to 10% by weight, preferably 1 to 10% by weight of the whole emulsion composition.
Use 4% by weight. If it is less than 0.1% by weight, desired physical properties cannot be obtained, and if it exceeds 10% by weight, it becomes too hard, which is not preferable. If necessary, a known emulsifier such as lecithin, glycerin fatty acid ester, or sugar ester may be used in combination to prepare a W / O type emulsion composition having better properties.

As the oil phase component, fats and oils can be used in an amount of 90 to 30% by weight based on the whole emulsified composition. If it deviates from this range, the flavor and emulsion stability deteriorate, which is not preferable. The oil and fat that can be used in the present invention may be any of liquid oil and / or solid oil generally used for food,
For example, soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, olive oil, palm oil, cocoa butter, lard, beef tallow, fish oil, processed fats and oils that have been subjected to treatment such as fractionation, hydrogenation and transesterification thereof. It can be illustrated. Of these oils and fats, the present invention aims to eliminate the harmful effects of blending a large amount of solid fats, so that those that are liquid at 5 ° C. or higher, such as salad oil, are preferable.

The amount of water blended is 5 to 60% by weight based on the total weight of the emulsified composition. The ratio of the water phase and the oil phase can be arbitrarily distributed according to the purpose of use of the obtained emulsion composition and by adjusting the type and addition amount of the emulsifier.
Oil phase = 1/9 to 6/4, preferably 2/8 to 5/5. In the W / O type emulsion composition of the present invention, saccharides, salts, seasonings, flavoring agents such as dairy products, emulsifiers, flavors, antioxidants, preservatives and the like are appropriately added to water according to the purpose of use. It can be used by adding it to the phase or the oil phase.

To produce the W / O type emulsion composition of the present invention, a necessary amount of dibasic acid glyceride is added to the oil phase, and the mixture is heated to about 70 to 85 ° C. at which the dibasic acid glyceride melts and stirred. While gradually adding the aqueous phase heated to the same temperature to emulsify it into a W / O type, and then cool it to 40 ° C or below
An O-type emulsion composition is obtained. The cooling rate is such that coalescence and separation of the aqueous phase do not occur, and it is not necessary to employ a rapid cooling operation.

[0018]

EXAMPLES The present invention will be described in more detail by the following production examples and examples. In addition,% is based on weight. Production Example 1 Ethanol (10 times by weight) was added to the sesame seed press residue, and the mixture was heated to 70 ° C. for 30 minutes, the insoluble matter was filtered off at the same temperature to obtain a filtrate, which was cooled to room temperature and the crystalline substance was filtered off. . To the crystallized product was added 5 times by weight of ethanol, and heating, cooling and filtration were repeated in the same manner to obtain a saturated linear aliphatic dibasic acid having 28 carbon atoms (octacosadicarboxylic acid, purity 98%). 50 g of the diethyl esterified product of the dibasic acid and a medium-chain fatty acid triglyceride consisting of caprylic acid / capric acid = 75/25 (manufactured by Nisshin Oil Co., Ltd., trade name “ODO”)
50 g was mixed, 1 g of lipase (manufactured by Meito Sangyo Co., Ltd., trade name "Lipase QL") was added, and transesterification was carried out by stirring at 95 ° C for 5 hours. The reaction product was dissolved in hexane and passed through a silica gel column to remove unreacted products and by-products to obtain 70 g of dibasic acid glyceride (transesterification reaction product of the dibasic acid ethyl ester and medium chain fatty acid triglyceride). It was Acid value: 0.1.

Production Example 2 50 g of the dibasic acid obtained in Production Example 1 and 50 g of caprylic acid triglyceride (Kanto Chemical Co., Inc., reagent) were mixed, 0.1 g of sodium methoxide was added, and the mixture was dried under reduced pressure. ,
The transesterification reaction was performed by stirring at 80 ° C. for 1 hour. After removing the catalyst by washing with water, it was dried to obtain 72 g of a dibasic acid glyceride (transesterification reaction product of the dibasic acid and caprylic triglyceride). Acid value: 0.3.

Production Example 3 227 g of the dibasic acid obtained in Production Example 1 and 400 of lauric acid
g and 92 g of glycerin were mixed, 0.7 g of p-toluenesulfonic acid and 50 ml of xylene as a reflux solvent were added, and the mixture was stirred at 150 to 210 ° C. for 8 hours in a nitrogen gas stream to carry out an oligoesterification reaction. The reaction product was subjected to deoxidation with an alkali, decolorization with activated carbon, and deodorization treatment with steam blowing to obtain 573 g of a dibasic acid glyceride (the oligoesterification reaction product of the dibasic acid, lauric acid, and glycerin). Acid value: 0.1.

Example 1 A W / O type emulsion composition was prepared by the following formulation. Rapeseed salad oil 65.45
% Dibasic acid glyceride of Production Example 4.0 4.0% Lecithin 0.5% Perfume 0.05% Water 28.8
After adjusting the temperature of each of the oil phase shown in 1.2 %% sodium chloride and the water phase shown in (1) to 70 ° C., was gradually added with stirring to emulsify. This was cooled to 50 ° C. with emulsification and stirring, and then allowed to stand and solidify in ice water to obtain a W / O type emulsion composition of the present invention.

Example 2 A W / O type emulsion composition was prepared by the following formulation. Rapeseed salad oil 46.65
% Dibasic acid glyceride of Production Example 2.8% Lecithin 0.5% Perfume 0.05% Water 48.8
% NaCl 1.2% The method is the same as in Example 1.

Example 3 A W / O type emulsion composition was prepared by the following formulation. Rapeseed salad oil 57.45
% Soybean hydrogenated oil (34 ° C.) 10.00% Dibasic acid glyceride of Production Example 2.0 2.0% Lecithin 0.5% Perfume 0.05% Water 28.8
% NaCl 1.2% The method is the same as in Example 1.

Commercially available fat spreads (oil phase 70%, water phase 30) were prepared from the W / O type emulsion compositions prepared in Examples 1 to 3.
%, Melting point of oil / fat 30 ° C.), and the following items were evaluated. (Evaluation method) -Hardness: Plunger 15mmφ using rheometer,
The measurement was performed under the condition that the needle penetration speed was 6 cm / min. -Spreadability: 5 g of a sample whose temperature was adjusted to 5 ° C was spread on bread, spread with a butter knife, and visually evaluated. -Smoothness of structure: visually evaluated at 5 ° C. Evaluation of spreadability and organizational smoothness is ◎:
The evaluation results are shown in Table 1 as follows: very good, ◯: good, Δ: bad, x: very bad.

[0025]

[Table 1]

The W / O type emulsion compositions containing dibasic acid glyceride (Examples 1, 2 and 3) showed less change in hardness due to temperature as compared with the commercially available fat spread, and the temperature was 5 ° C.
It also had good spreadability. Small addition amount of dibasic acid glyceride (Example 2)
Is soft in all temperature ranges. This indicates that a W / O type emulsion composition having a desired hardness can be obtained by appropriately adjusting the addition amount of dibasic acid glyceride.

[0027]

EFFECTS OF THE INVENTION The W / O type emulsion composition of the present invention does not depend on solid fats for its physical properties, and therefore has little change in hardness over a wide temperature range, good spreadability and smooth texture. It has When the W / O type emulsion composition of the present invention is prepared without using solid fat, it is about 0.
Hardness from low temperature of ℃ to relatively high temperature of 35 to 40 ℃, SF
C (solid fat content) shows almost no change, and oil-off and water-off hardly occur. For this reason, strictness is not required in temperature control during distribution and storage, and it is also possible to take out from the refrigerator and spread it immediately when used, for example.

Claims (4)

[Claims] 1. A food-use W / O type emulsion composition comprising at least a reaction product represented by the following (A) or (B), oil and fat, and water. (A) An oligoesterification reaction product of a saturated linear aliphatic dibasic acid having 28 carbon atoms, a fatty acid having 6 to 12 carbon atoms, and glycerin. (B) A transesterification reaction product of a saturated linear aliphatic dibasic acid having 28 carbon atoms or an ethyl ester thereof and a triglyceride of a fatty acid having 6 to 12 carbon atoms. 2. The emulsified composition according to claim 1, wherein the transesterification product is obtained by using a lipase having specificity for the 1,3-position of glyceride. 3. The emulsified composition according to claim 1, wherein the fat or oil exhibits a liquid state at 5 ° C. or higher. 4. The emulsion composition according to claim 1, which comprises 0.1 to 10% by weight of a reaction product, 90 to 30% by weight of oil and fat, and 5 to 60% by weight of water. .