JPH0739303A - Production of water-in-oil type emulsified fat and oil composition - Google Patents

Abstract

PURPOSE:To provide a method for producing a low fat-containing, water-in-oil type emulsified fat and oil composition, capable of providing the product expressed in a preferable flavor without causing the inversion of the emulsified phases and the separation of the water by selecting and compounding an emulsifying agent. CONSTITUTION:A method for producing a low fat-containing, water-in-oil type emulsified fat and oil composition comprises separately producing an aqueous phase part and an oily phase part containing a monoglyceride having an iodine value of 30-120, lecithin, and a diacetyl tartaric acid monoglyceride having an iodine value of >=30, adding the aqueous phase part to the oily phase part, emulsifying the mixture, heating the emulsified product, and subsequently kneading the heated emulsion with cooling.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a water-in-oil type emulsified oil and fat composition, and more particularly to a combination of emulsifiers in a method for producing a low-fat water-in-oil type emulsified oil and fat composition. Is.

[0002]

BACKGROUND OF THE INVENTION Fat spread, a water-in-oil emulsified oil composition, is a composition containing about 35 to 75% by weight of oil and fat, but generally contains 65 to 75% by weight of oil and fat. Is. However, in recent years, from the tendency of eating habits in which low-calorie foods are desired, development of low-fat fat spreads in which the content of fats and oils is suppressed to 65% by weight or less is underway for the purpose of suppressing excessive intake of fat.

[0003]

[Problems to be Solved by the Invention] Low fat fat spread, that is, a water-in-oil emulsified oil / fat composition having a fat / oil content of 65% by weight or less, and particularly about 35-50% by weight of oil / fat is produced. If you try, various problems will occur. Usually, when producing fat spread or margarine having a fat content exceeding 65% by weight, for example, monoglyceride derived from extremely hardened beef tallow oil and lecithin are added together as an emulsifier. However, when an attempt is made to produce a fat spread having an oil content of about 35 to 50% by weight using the emulsifier having this composition, a good fat spread is produced because phase inversion of the emulsified phase and separation of water occur. There is a problem that you can not.

[0004] Therefore, in order to overcome the above problems associated with the production of a low-fat water-in-oil emulsion oil / fat composition, various emulsifier formulations have been proposed. For example, HLB1 ~
It is known to use the sucrose fatty acid ester of 4 or polyglycerin condensed ricinoleic acid ester as an emulsifier. These emulsifiers, although it is possible to obtain an emulsified composition having excellent emulsion stability, in terms of flavor, particularly the flavor of the aqueous phase is difficult to express, and the flavor of the emulsifier itself is also unfavorable. At present, it is not used much as an emulsifier.

Therefore, the amount of oil and fat is about 35 to 50% by weight,
When producing a low-fat water-in-oil emulsified oil / fat composition, by preventing the phase inversion of the emulsified phase and the separation of water by the selection and blending of the emulsifier, a preferable flavor is obtained. It has a problem to be solved in terms of expressing it.

[0006]

Means for Solving the Problems The present invention has been made in view of the above problems, and as a specific means thereof, a method for producing a low-fat water-in-oil emulsion oil and fat composition,
As an emulsifier, a monoglyceride having an iodine value of 30 to 120 and lecithin and a diacetyltartaric acid monoglyceride having an iodine value of 30 or more are added together to prepare an oil phase part and an aqueous phase part, and then the aqueous phase is added to the oil phase part. This is a method for producing a water-in-oil type emulsified oil / fat composition in which parts are added and mixed to emulsify, and the obtained emulsion is heated and then kneaded while cooling.

The present invention is a method for producing a low-fat water-in-oil emulsified oil / fat composition containing 35 to 50% by weight of an oil or fat. Part and an aqueous phase part consisting of water, salt, gelatin and the like are separately prepared. Then, the water phase portion is added to this oil phase portion and mixed to carry out preliminary emulsification, and the obtained emulsion is heated and sterilized,
Further, it is preferable to adopt a method of kneading while rapidly cooling this.

The fats and oils to be used are edible vegetable fats and oils such as soybean oil and safflower oil, edible animal fats and oils such as beef tallow, lard and fish oil, and hardened oil obtained by hydrogenating a part or all of unsaturated fatty acids of these fats and oils. Edible processed oils and fats such as or transesterified oils can be used alone or in combination of two or more kinds.

The monoglyceride used as an emulsifier in the present invention preferably contains unsaturated fatty acids such as oleic acid and linoleic acid as constituent fatty acids, and has an iodine value of 30 to 120 as the monoglyceride. With a monoglyceride having an iodine value of less than 30, the emulsifying action becomes unstable, and conversely, a monoglyceride having an iodine value of more than 120 has a problem in the oxidative stability of the glyceride itself. The lecithin used in combination with the monoglyceride is preferably soybean-derived paste lecithin, but lecithin prepared from egg yolk, rapeseed, or the like can also be used. Further, highly pure lecithin with increased purity, fractionated lecithin obtained by concentrating a specific component, enzymatically decomposed lecithin modified by an enzymatic reaction, and the like may be used.

The diacetyltartaric acid monoglyceride used in the present invention preferably contains an unsaturated fatty acid as a constituent fatty acid and has an iodine value of 30 or more.
This is because the emulsifying action becomes unstable with diacetyl tartaric acid monoglyceride having an iodine value of less than 30.

It is preferable that lecithin is 5 to 50% by weight with respect to the monoglyceride and diacetyltartaric acid monoglyceride is 10 to 100% by weight with respect to the other monoglycerides. This is because the emulsifying action becomes unstable at a blending ratio outside this range. Further, the addition ratio of the emulsifier is preferably such that it becomes 0.2 to 2.0% by weight based on the total amount of the water-in-oil emulsified oil and fat composition. If the emulsifier is less than 0.2% by weight,
This is because the emulsifying action becomes unstable, and conversely, when it exceeds 2.0% by weight, the flavor of the emulsifier becomes strong, which is not preferable.

Further, in the present invention, in order to improve the flavor of the water-in-oil type emulsified oil / fat composition, dairy products and flavors,
It is also possible to add seasonings and the like. Then, other coloring agents, preservatives and the like, which are generally used for margarine and fat spread, can be used as required.

[0013]

According to the present invention, in the production of a low-fat water-in-oil emulsified oil / fat composition, limited emulsifiers are selected and used in combination, and the mixing ratio and addition ratio of these emulsifiers are adjusted. It is possible to obtain a product having a uniform structure and smoothness without causing phase inversion of the emulsified phase or separation of water. Then, a preferable flavor can be expressed, and the unfavorable flavor of the emulsifier itself can be suppressed.

[0014]

[Examples]

Example 1 An aqueous solution (aqueous phase part) was prepared by adding 30 parts of skim milk powder and 10 parts of salt to 555 parts of water, and this was heated to 60 ° C. On the other hand, 400 parts of mixed fats and oils consisting of 200 parts of corn salad oil and 200 parts of corn hydrogenated oil were heated to 60 ° C., and 3 parts of a monoglyceride having an iodine value of 112 derived from safflower oil, 3 parts of soybean lecithin, and an iodine value of 44 were added. 1 part of diacetyl tartaric acid monoglyceride, 0.2 part of extracted tocopherol, 0.02 part of β-carotene and 0.5 part of butter flavor were added to prepare an oil / fat composition (oil phase part). Next, the above-mentioned aqueous solution was gradually added while stirring the oil / fat composition with a homomixer, and the whole amount was added, followed by further stirring at high speed to emulsify. Then, this emulsified composition 9
After heating at 0 ° C. for 10 seconds to sterilize, the mixture was kneaded while being rapidly cooled by a rotary heat exchanger to produce a water-in-oil emulsion oil / fat composition. In this manufacturing process, neither phase inversion of the emulsified phase nor separation of water was observed. The obtained product had a uniform structure and was smooth, and had good flavor and richness.

Comparative Example 1 The same procedure as in Example 1 was repeated except that the emulsifier was composed of 3 parts of a monoglyceride having an iodine value of 0 derived from extremely hardened beef tallow, 1 part of soybean lecithin, and 1 part of a diacetyltartaric acid monoglyceride having an iodine value of 44. However, in the step of stirring and emulsifying, the water-in-oil type oil-in-water phase inversion occurred, and a good water-in-oil type emulsified fat composition could not be obtained.

Comparative Example 2 The procedure of Example 1 was repeated except that the emulsifier was composed of 3 parts of a monoglyceride having an iodine value of 112 derived from safflower oil, 1 part of soybean lecithin, and 1 part of a diacetyltartaric acid monoglyceride having an iodine value of 0. When it was prepared, in the step of stirring and emulsifying, the water-in-oil type oil-in-water phase inversion occurred, and a good water-in-oil type emulsified oil / fat composition could not be obtained.

Example 2 10 parts of skim milk powder in 505 parts of water,
An aqueous solution containing 20 parts of gelatin and 10 parts of sodium chloride was prepared and heated to 60 ° C. On the other hand, soy white squeezing oil 25
450 parts of mixed fats and oils consisting of 0 parts and 200 parts of soybean hydrogenated oil were heated to 60 ° C., and an iodine value of 5 derived from lard was 5
0 parts of monoglyceride, 1 part of soybean lecithin, 2 parts of diacetyltartaric acid monoglyceride having an iodine value of 44, 0.2 parts of extracted tocopherol, 0.02 parts of β-carotene, and 0.5 parts of butter flavor to give a fat composition. Prepared. Next, the above-mentioned aqueous solution was gradually added while stirring the oil / fat composition with a homomixer, and the whole amount was added, followed by further stirring at high speed to emulsify. Then, this emulsified composition 9
After heating at 0 ° C. for 10 seconds to sterilize, the mixture was kneaded while being rapidly cooled by a rotary heat exchanger to produce a water-in-oil emulsion oil / fat composition. In this manufacturing process, neither phase inversion of the emulsified phase nor separation of water was observed. The obtained product had a uniform structure and was smooth, and had good flavor and richness.

Comparative Example 3 A water-in-oil emulsified oil / fat composition having a uniform structure and a smooth texture was obtained when prepared in the same manner as in Example 2 except that 5 parts of polyglycerin condensed ricinoleic acid ester was used as the emulsifier. However, the flavor is not preferable,
It was not a good product with no richness and taste of polyglycerin condensed ricinoleic acid ester.

[0019]

INDUSTRIAL APPLICABILITY According to the present invention, when a low-fat water-in-oil emulsified oil / fat composition containing 35 to 50% by weight of oil or fat is produced, a limited emulsifier is selected and used in combination. Since the mixing ratio and the addition ratio are adjusted, in the emulsification step, there is no phase inversion from the water-in-oil type to the oil-in-water type, or the separation of water. Then, a product having a uniform structure and a smooth texture can be obtained. Further, the product has a rich body and expresses a preferable flavor, and the unfavorable flavor of the emulsifier itself can be suppressed.

Claims (4)

[Claims] 1. A method for producing a water-in-oil emulsion oil / fat composition having a low fat content, wherein the emulsifier has an iodine value of 30 to 120.
After separately preparing an oil phase part and an aqueous phase part to be added in combination with the monoglyceride and lecithin, and a diacetyl tartaric acid monoglyceride having an iodine value of 30 or more, the aqueous phase part is added to the oil phase part and mixed to emulsify the mixture. , After heating the obtained emulsion,
A method for producing a water-in-oil emulsion oil / fat composition, which comprises kneading while cooling. 2. The water-in-oil emulsified oil and fat composition according to claim 1, wherein the low-fat water-in-oil emulsified oil and fat composition is a water-in-oil emulsified oil and fat composition containing 35 to 50% by weight of oil and fat. Method of making the composition. 3. The emulsifier is incorporated in an amount of 5 to 50% by weight of lecithin based on the monoglyceride, and 10 parts by weight of diacetyltartaric acid monoglyceride based on the monoglyceride.
The method for producing the water-in-oil type emulsified oil / fat composition according to claim 1, wherein 4. The water-in-oil type emulsified oil and fat according to claim 1, wherein the addition ratio of the emulsifier is 0.2 to 2.0% by weight based on the total amount of the water-in-oil emulsified oil and fat composition. Method of making the composition.