JPH0740874B2 - Water-in-oil type emulsion composition for cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a novel water-in-oil type emulsion composition for cooking.
It has features such as low calorie.

(B) Conventional technology Since fats and oils have the highest calorie per gram of about 9 kcal in the food group, attention has been paid to their excessive intake in recent years. Therefore, in the field of oil and fat foods such as margarine, mayonnaise, and dressing, many low-calorie appeal type products with reduced oil content have been launched. However, these are all for raw food, and there are almost no foods suitable for heating such as stir-fried foods and grilled foods, which have a large specific gravity in oil cooking.

That is, as an example of a relatively low oil content in a conventional emulsion, dressing, fat spread, which is a low oil content margarine, and the like can be cited, but the former has an oil-in-water emulsified state, and violent oil splashes during cooking. Not only does this cause soiling of the kitchen and utensils, but above all, there is a great risk of burns to the cook.

The latter low-fat fat spreads were also mostly used for bakeries, and were unsuitable for cooking. This is because even if it is a water-in-oil type emulsification, the stability of the emulsification is lacking, resulting in the separation of water, which was a cause of splashing of oil during cooking (JP-A-62-96041, Ibid. 62
-143637, 61-271950, 63-146749).
In addition, fat spreads that use proteins, gums, etc. for reinforcing emulsification are apt to cause burn-in of equipments and materials during cooking, and thus lack suitability.

Cooking oils and fats are used for the purpose of their original functions such as heat medium, prevention of adhesion, and fragrance. Therefore, the proper amount of oils is naturally determined. Taking stir-fried vegetables as an example, the proper amount is usually 10
It is said to be around%, and if you cook less than this, it will be difficult for the material to pass through the fire, and problems such as the material sticking to the cooking utensil and the material sticking will occur. On the contrary, if the amount is too large, the cooked food becomes oily and the flavor is adversely affected. As described above, in oil cooking, particularly in cooking such as stir-fried foods and grilled foods, it was very difficult to reduce the amount of oil used for the purpose of reducing calorie intake.

As described above, at present, there is no water-in-oil type emulsion composition that stably maintains the emulsified state and is suitable for heating and cooking.

(C) Problem to be Solved by the Invention An object of the present invention is to provide a novel water-in-oil emulsion composition having excellent emulsion stability, which is used for heating cooking such as baking and frying (except confectionery and bread making). It is intended to reduce the calories ingested from the cooking oil and fat by cooking with the product of the present invention.

(D) Means for Solving the Problems As a result of intensive studies conducted by the present inventors, a water-in-oil emulsion composition prepared by combining a certain emulsifier and a metal salt was
It is possible to perform heat cooking such as frying and baking, which was extremely difficult with conventional emulsions, and because it is an emulsion with a low oil content, it effectively reduces the amount of oil ingested from cooking oils and fats. It came to the discovery that it was possible.

The present invention has been completed based on such knowledge, and in an emulsion composition for heating cooking used for cooking stir-fried foods or baked foods (excluding confectionery and bread making), oil and fat in the oil phase and polyglycerin condensation as an emulsifier A water-in-oil emulsion composition for heating and cooking, which comprises a ricinoleic acid ester, a sucrose saturated fatty acid ester, and lecithin, and one or more divalent metal salts in the aqueous phase.

In the present invention, the oil phase is preferably 30% by weight or more of the total amount. The upper limit of the oil phase is preferably 60% by weight or less for the purpose of reducing calories. However, the composition of the present invention does not eliminate more oil.

The fats and oils mixed in the oil phase may be any of liquids, solids, and vegetable fats and oils at room temperature. Specifically, fats and oils such as salad oil, hydrogenated oil, fractionated oil, lard, het, fish oil and palm oil can be used individually or in combination.

The polyglycerin condensed ricinoleic acid ester preferably has a degree of polymerization of glycerin portion of 3 to 10 and a degree of condensation of ricinoleic acid of 3 to 10.

The HLB of the sucrose fatty acid ester is not particularly limited, but the esterified fatty acid may be a saturated fatty acid such as palmitic acid or stearic acid as a main component and can be dissolved in the oil phase. Esters of unsaturated fatty acids are not preferred.

As lecithin, soybean lecithin, egg yolk lecithin, or an enzyme-treated product thereof can be used, but in general, paste lecithin containing a neutral lipid obtained from soybean is inexpensive and easily available.

The blending ratio of the emulsifier is 0.1 to 1.5, 0.1 to 2.5, and 0.1 to polyglycerin condensed ricinoleic acid ester, sucrose saturated fatty acid ester, and lecithin (as phospholipids) in total amounts, respectively.
1 to 1.5% by weight is suitable.

Calcium is used as the divalent or higher metal salt added to the aqueous phase,
Examples thereof include salts such as magnesium and iron. Since some of these have usage standards specified by the Food Sanitation Law, calcium chloride, magnesium chloride, calcium lactate, etc. are actually suitable. The appropriate amount of addition is 0.01 to 1.0% by weight based on the total amount.

It is also possible to use a plurality of the above salts in combination. When a salt having a low solubility in water is used, it is necessary to disperse the salt sufficiently by stirring or the like prior to emulsification.

The divalent or higher valent metal salt contributes to the improvement of the emulsion stability of the product. That is, when a monovalent metal salt such as sodium chloride or potassium chloride is used instead of the divalent or higher metal salt, not only the emulsion stability is not improved, but also the opposite effect is brought about. However, even if sodium chloride or the like is added for the purpose of hygiene, flavor, etc., the emulsion stability thereof can be improved by simultaneously adding a divalent or higher valent metal salt within the above range.

In order to produce the water-in-oil type emulsion composition of the present invention, ordinary emulsification treatment with a homomixer, a homogenizer or the like may be performed. Further, when hardened oil or the like is added to the oil phase to make the physical properties of the product paste-like or solid-state, physical properties can be obtained by further using a device such as a combinator, a voter, an oner, etc. and performing rapid kneading. Good ones can be obtained.

In addition, the product of the present invention may be mixed with an amino acid, a nucleic acid, a hydrolyzed animal or plant protein, a flavor, a pigment or the like in an oil phase or an aqueous phase to add flavor, scent or color.

(E) Examples and Comparative Examples Examples 1 and 2 and Comparative Examples 1 to 6 Polyglycerin condensed ricinoleic acid ester, sucrose saturated fatty acid ester, and lecithin were added to corn oil in the composition shown in Table 1 and the temperature was increased to 70 ° C. Dissolve by heating and stirring, and the temperature is 60 ℃.
To maintain the oil phase.

In addition, various metal salts were also added to water in the formulations shown in Table 1 and the same operation as for the oil phase was performed to obtain a 60 ° C. aqueous phase.

The oil phase was placed in a beaker, and the aqueous phase was gradually added to the mixture using a TK homomixer (manufactured by Tokushu Kikai Kogyo Co., Ltd.) while stirring at 5000 rpm to emulsify. After adding the whole amount of the aqueous phase, 10,000 rpm
For 10 minutes to obtain an objective water-in-oil emulsion composition.

This was placed in a graduated cylinder and stored in a constant temperature bath at 30 ° C. to observe changes in the state.

Also, 5 g of each emulsion was placed on a heated hot plate, and the appearance of oil splashing and burning was observed. Furthermore, 100 g of cabbage was cooked using 10 g of each emulsion, and the state of the cooked product was observed. As a comparative control, 10 g of salad oil was used for cooking, and the quality of each sample was compared with that of the control product.
The above results are shown in Table-1.

As the polyglycerin condensed ricinoleic acid ester, "Poem PR-100" manufactured by Riken Vitamin Co., Ltd. (average degree of polymerization of glycerin 3 to 4, average degree of condensation of ricinoleic acid 3)
~ 4), sucrose fatty acid ester as Mitsubishi Kasei
Ryoto Sugar Ester S-170,0-170 (esterified fatty acids are stearic acid and oleic acid, respectively)
HLB was 1) and lecithin was "Lecithin DX" manufactured by Nisshin Oil Co., Ltd. (the same applies to Example 3).

Example 3 A water-in-oil type emulsion composition was prepared according to the preparation method of Example 1 with the formulations shown in Table 2, and the emulsion composition was further rapidly cooled in ice water with stirring to obtain the product of the present invention. Curry fried rice was cooked according to the recipe in Table 3 using salad oil and commercially available low fat fat spread (oil content 40%) as controls, and the cooking function was observed. 20 people were asked to give their free answers and flavor evaluation was performed. The results are shown in Table-4.

In the case of the product cooked with the product of the present invention, the cooked rice grains became loose and easy to cook, and the splash of oil during cooking was small. Moreover, there was almost no sticking of cooked rice to the frying pan, indicating good cookability. On the other hand, when cooked using a commercially available fat spread, the cooked rice was severely burnt, and the cooked rice was liable to be lumped, so that it could not be sufficiently fried.

(F) Effect of the Invention The water-in-oil type emulsion composition for heating and cooking of the present invention can be used as a substitute for salad oil, lard, etc. which are conventionally used as cooking oils and fats in stir-fried foods, grilled foods and the like. Moreover, even if the emulsion has a low oil content, it has a cooking function equivalent to or higher than that of the same amount of fats and oils, so that it is possible to reduce calories ingested from the fats and oils for cooking. The product of the present invention has improved spattering and burning of oil during cooking, and has a great advantage in use.

Claims (1)

[Claims] 1. An emulsified composition for cooking, which is used for cooking stir-fried foods or baked goods (excluding confectionery and bread making),
In a cooking oil containing an oil and fat in an oil phase, polyglycerin condensed ricinoleic acid ester, a sucrose saturated fatty acid ester, and lecithin as an emulsifier, and one or more divalent or more metal salts in an aqueous phase Water-based emulsion composition.