JPH0880169A - Oil-in-water type emulsified oil and fat composition and its production - Google Patents
Oil-in-water type emulsified oil and fat composition and its productionInfo
- Publication number
- JPH0880169A JPH0880169A JP5094973A JP9497393A JPH0880169A JP H0880169 A JPH0880169 A JP H0880169A JP 5094973 A JP5094973 A JP 5094973A JP 9497393 A JP9497393 A JP 9497393A JP H0880169 A JPH0880169 A JP H0880169A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- composition
- water
- plasticity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 145
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 98
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 25
- 239000000839 emulsion Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 19
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 6
- 239000008346 aqueous phase Substances 0.000 claims abstract description 4
- 239000003925 fat Substances 0.000 claims description 228
- 239000003921 oil Substances 0.000 claims description 176
- 239000007787 solid Substances 0.000 claims description 43
- 235000014593 oils and fats Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 abstract description 26
- 239000002537 cosmetic Substances 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 10
- 230000008901 benefit Effects 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 8
- 238000011049 filling Methods 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 5
- 239000011248 coating agent Substances 0.000 abstract description 4
- 238000000576 coating method Methods 0.000 abstract description 4
- 229940079593 drug Drugs 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 217
- 235000019198 oils Nutrition 0.000 description 156
- 238000000034 method Methods 0.000 description 23
- 239000007764 o/w emulsion Substances 0.000 description 18
- 239000012071 phase Substances 0.000 description 18
- 235000014113 dietary fatty acids Nutrition 0.000 description 14
- 229930195729 fatty acid Natural products 0.000 description 14
- 239000000194 fatty acid Substances 0.000 description 14
- -1 fatty acid ester Chemical class 0.000 description 14
- 230000000704 physical effect Effects 0.000 description 14
- 239000004033 plastic Substances 0.000 description 14
- 238000001816 cooling Methods 0.000 description 12
- 239000008157 edible vegetable oil Substances 0.000 description 12
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 235000010445 lecithin Nutrition 0.000 description 10
- 239000000787 lecithin Substances 0.000 description 10
- 229940067606 lecithin Drugs 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 9
- 239000008267 milk Substances 0.000 description 9
- 210000004080 milk Anatomy 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 230000002378 acidificating effect Effects 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 6
- 235000013310 margarine Nutrition 0.000 description 6
- 239000003264 margarine Substances 0.000 description 6
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 239000007762 w/o emulsion Substances 0.000 description 6
- 235000019482 Palm oil Nutrition 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 235000019864 coconut oil Nutrition 0.000 description 4
- 239000003240 coconut oil Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 235000015140 cultured milk Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000000691 measurement method Methods 0.000 description 4
- 239000008385 outer phase Substances 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000012937 correction Methods 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 238000005464 sample preparation method Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000008256 whipped cream Substances 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Colloid Chemistry (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は可塑性を有する水中油型
乳化油脂組成物に関する。本発明の可塑性水中油型乳化
油脂組成物は、可塑性を有するためフィリングやトッピ
ングおよびディプ用素材として使用でき、食用とする時
は口どけが良く、化粧品等に用いると、皮膚へ塗りやす
く洗浄が容易な化粧品として使用できるものである。ま
た、食品や塗布用化粧品等の他、化成品の分野に応用す
ることも可能である。TECHNICAL FIELD The present invention relates to an oil-in-water type emulsified oil / fat composition having plasticity. The plastic oil-in-water emulsified oil / fat composition of the present invention can be used as a material for filling, topping and dip because it has plasticity, it has a good mouth feel when edible, and when used in cosmetics, it can be easily applied to the skin and washed. It can be used as an easy cosmetic product. In addition to foods and cosmetics for application, it can be applied to the field of chemical products.
【０００２】[0002]
【従来の技術】水中油型乳化物の調製方法は、水相に油
相を分散させる方法として広く工業的に利用されてい
る。特に食品、化粧品、化成品分野では欠くことの出来
ない技術である。水中油型乳化油脂組成物は、その構成
原料とは全く異なる物性を示すことに特徴があり、例え
ば、水と油脂というお互いに混じり合わない原料を相互
に分散することにより、新規な物性を有する乳化組成物
とすることができる。食品分野において、水中油型乳化
油脂組成物として存在するものは牛乳、クリームなどに
代表される液状食品であり、可塑性を有するものはすく
ない。一方、油中水型乳化油脂組成物として可塑性を有
する食品は、伝統食品として代表的なバターと乳化調製
物としてのマーガリンがある。最近では、バターやマー
ガリンの可塑性を損なうことなく脂肪率を低くすること
も可能となってきたが、バターやマーガリンのように油
中水型乳化物では通常可塑性を示す。これは乳化組成物
の物性に乳化組成物の連続相（媒質）の性質が強く反映
するためである。2. Description of the Related Art A method for preparing an oil-in-water emulsion is widely used industrially as a method for dispersing an oil phase in an aqueous phase. This is an indispensable technology especially in the fields of food, cosmetics and chemical products. The oil-in-water emulsified oil / fat composition is characterized in that it shows completely different physical properties from its constituent raw materials.For example, by dispersing mutually immiscible raw materials of water and oil / fat, they have novel physical properties. It can be an emulsified composition. In the food field, what exists as an oil-in-water type emulsified oil / fat composition is a liquid food represented by milk, cream and the like, and one having plasticity is not so strong. On the other hand, foods having plasticity as a water-in-oil type emulsified oil composition include butter and margarine as emulsified preparations, which are typical of traditional foods. Recently, it has become possible to lower the fat content without impairing the plasticity of butter and margarine, but water-in-oil emulsions such as butter and margarine usually show plasticity. This is because the properties of the continuous phase (medium) of the emulsion composition are strongly reflected in the physical properties of the emulsion composition.
【０００３】一方、水中油型乳化油脂組成物でも脂肪率
を増加することにより粘稠性を増加させることができる
が、(1) 分散する脂肪率に限界があり最大でも７０％く
らいまでしか乳化できない、(2) 定法による調製では連
続相を水にしている限り可塑性を付与するには至らない
等の限界があった。例えば、最大の脂肪率でも従来の技
術をもってすれば増粘安定剤を用いない限り、油中水型
乳化油脂組成物のような可塑性を呈することは困難であ
った。On the other hand, an oil-in-water emulsified oil / fat composition can also increase the viscosity by increasing the fat percentage, but (1) there is a limit to the fat percentage to be dispersed, and the emulsification is only up to about 70%. (2) There was a limit such as that it could not be imparted with plasticity as long as the continuous phase was water in the conventional method. For example, even if the maximum fat ratio is obtained by the conventional technique, it is difficult to exhibit plasticity like that of a water-in-oil emulsion oil and fat composition unless a thickening stabilizer is used.
【０００４】過去に水中油型乳化油脂組成物に可塑性を
付与する試みが幾つかなされている。特開昭６０−１９
３５２８号に示されるように一度水中油型乳化油脂組成
物を調製後、加熱冷却操作によって可塑性を付与する方
法がある。これは、一度乳化組成物を調製した後さらに
処理を加える方法であって工業的に簡便な方法とはいえ
ない。特公平４−４９９８６号に示されるような特定の
乳化剤配合を用いて調製したトッピング用水中油型乳化
油脂組成物が記載されているが、この方法は特定原料を
使用するという制約があり、広く一般的な調製方法とは
いえない。特開昭６２−１１８８５５号には、固体脂比
率６０％以上の油脂を原料とし、HLB ９. ５以上のポリ
グリセリン脂肪酸エステル及びHLB ２. １以下のソルビ
タン脂肪酸エステルを乳化剤として、ホイップクリーム
を製造することが開示されている。しかし、これは乳化
剤に制限があり汎用的に使えるとはいえない。特開昭６
３−２４８４６号は、固体脂比率４０％以下の油脂を原
料としたものの乳化物を１ミクロン以下としたものを、
発酵乳に添加する発酵乳の製造法である。しかし、これ
は１０℃における固体脂比率４０％以下の油脂という制
限条件がつく。特開昭６３−２４８４８号は、製品中の
油脂が４６〜８９．５％ の高融点油脂の水中油型組成
物を７００kg/cm2以上で均質処理したものを、低融点油
脂に添加して油中水型組成物に転相させてコーティング
用油脂を製造するものである。しかし、これは高脂肪含
有物であって、クリームのような比較的低脂肪含有物と
は異なる。特開昭６３−４４９３５号には、HLB ６. ０
〜９. ５ のポリグリセリン脂肪酸エステル、ヨウ素価
１〜９０のモノゲリセリン脂肪酸エステル及び酸性物質
と糖類を乳化剤とする、脂肪球０. ７ミクロン以下のペ
ースト状酸性油脂組成物である。しかし、これは酸性油
脂組成物であり、乳化剤にも厳しい制限がある。Several attempts have been made in the past to impart plasticity to oil-in-water emulsion oil and fat compositions. JP-A-60-19
As shown in No. 3528, there is a method of once preparing an oil-in-water emulsified oil / fat composition and then imparting plasticity by a heating / cooling operation. This is a method in which the emulsion composition is once prepared and then further processed, and is not industrially simple. An oil-in-water type emulsified oil / fat composition for topping prepared by using a specific emulsifier blend as shown in Japanese Patent Publication No. 4-49986 is described, but this method has a restriction that a specific raw material is used, and is widely used. It cannot be said that it is a general preparation method. In JP-A-62-118855, a whipped cream is produced by using a fat and oil having a solid fat ratio of 60% or more as a raw material, and using a polyglycerin fatty acid ester of HLB 9.5 or more and a sorbitan fatty acid ester of HLB 2.1 or less as an emulsifier. Is disclosed. However, it cannot be said that it can be used for general purposes because the emulsifier is limited. JP-A-6
No. 3-24846 is an oil and fat having a solid fat ratio of 40% or less as a raw material and an emulsion of 1 micron or less,
This is a method for producing fermented milk to be added to fermented milk. However, this is subject to the limiting condition of fats and oils having a solid fat ratio of 40% or less at 10 ° C. JP-A-63-24848 discloses that an oil-in-water composition of a high melting point oil and fat containing 46 to 89.5% of oil and fat in a product is homogenized at 700 kg / cm 2 or more and added to a low melting point oil and fat. The oil-and-fat for coating is produced by subjecting the water-in-oil composition to phase inversion. However, this is a high fat content, unlike relatively low fat content such as creams. Japanese Patent Laid-Open No. 63-44935 discloses HLB 6.0.
It is a paste-like acidic oil and fat composition having fat globules of 0.7 micron or less, which comprises a polyglycerin fatty acid ester of ˜9.5, a monoglycerin fatty acid ester of iodine value of 1 to 90, an acidic substance and a saccharide as an emulsifier. However, this is an acidic oil and fat composition, and the emulsifier also has severe restrictions.
【０００５】[0005]
【本発明が解決しようとする課題】上記に示した従来の
技術は、水中油型乳化油脂組成物を調製後に加熱冷却し
たり、あるいは特定の乳化剤を使用することによって可
塑性を付与する方法である。しかし、工程が複雑であっ
たり、原料に制限等の欠点がある。これに対して本発明
は、工程や原材料に限定されずしかも簡単な操作で水中
油型乳化油脂組成物を提供することを目的とする。The conventional technique described above is a method for imparting plasticity by heating and cooling an oil-in-water emulsified oil / fat composition after preparation, or by using a specific emulsifier. . However, there are drawbacks such as complicated process and limitation of raw materials. On the other hand, an object of the present invention is to provide an oil-in-water type emulsified oil / fat composition which is not limited to a process or raw materials and which can be easily operated.
【０００６】先に示したように、可塑性乳化組成物はほ
とんどが油中水型乳化油脂組成物であったが、本発明で
は水中油型乳化油脂組成物であっても可塑性を呈するよ
うにしたものである。可塑性油中水型乳化油脂組成物は
菓子や料理用素材として直接混合したり練り込まれて使
用されることが多く、本発明の水中油型乳化油脂組成物
を用いれば水溶性原料との相容性が良くなるので格段に
混練しやすくなる利点がある。また、塗布用化粧品や医
薬品として使用する場合も可塑性油中水型乳化油脂組成
物より粘稠性が低く塗りやすいという利点があり、且つ
洗浄も容易である。As described above, most of the plastic emulsion compositions were water-in-oil emulsion oil and fat compositions, but in the present invention, even oil-in-water emulsion oil and fat compositions were made to exhibit plasticity. It is a thing. Plastic water-in-oil emulsified oil and fat compositions are often used by being directly mixed or kneaded as a confectionery or cooking material, and when the oil-in-water emulsified oil and fat composition of the present invention is used, a phase with a water-soluble raw material is used. It has an advantage that it is easier to knead because it has better compatibility. Further, when used as a cosmetic for application or as a drug, it has an advantage that it is less viscous and easier to apply than a plastic water-in-oil type emulsified oil and fat composition, and is easy to wash.
【０００７】[0007]
【課題を解決するための手段】このような目的を達成す
る本発明は、油脂２０〜５０重量％、乳化剤、脱脂粉乳
及び水からなる水中油型乳化油脂組成物において、乳化
物の脂肪球の円形度係数が０. ９０以下の形状であるこ
とを特徴とする水中油型乳化油脂組成物を目的とする。
特に、脱脂粉乳が４重量％以上である水中油型乳化油脂
組成物が可塑性を有する。また使用する油脂の１０℃に
おける固体脂指数が、好ましくは４５％以上であれば、
より可塑性を有する水中油型乳化油脂組成物となる。更
に本発明は、油脂２０〜５０重量％、乳化剤及び脱脂粉
乳を４重量％以上含む水相を含む混合系を乳化後、１０
ＭＰａ以上、好ましくは２０ＭＰａ以上で均質化して得
られる水中油型乳化油脂組成物の製造方法である。Means for Solving the Problems The present invention which achieves such an object is to provide an oil-in-water emulsified oil and fat composition comprising 20 to 50% by weight of oil and fat, an emulsifier, skim milk powder, and water. An object is an oil-in-water type emulsified oil / fat composition having a circularity coefficient of 0.90 or less.
In particular, an oil-in-water emulsified oil / fat composition having 4% by weight or more of skim milk powder has plasticity. If the solid fat index at 10 ° C. of the fat or oil used is preferably 45% or more,
The oil-in-water emulsified oil / fat composition has more plasticity. In addition, the present invention further comprises emulsifying a mixed system containing an oil and fat 20 to 50% by weight, an emulsifier and skim milk powder in an amount of 4% by weight or more, and then 10
A method for producing an oil-in-water emulsified oil / fat composition obtained by homogenizing at a pressure of at least MPa, preferably at least 20 MPa.
【０００８】本発明者等は、脂肪球の形状が乳化組成物
の物性に及ぼす影響について鋭意研究を重ねた結果、水
中油型乳化油脂組成物を製造するに際し、調製した乳化
組成物の脂肪球の形状を制御すること、即ち分散された
脂肪球をある特定の形状にすることによって可塑性を呈
することを見いだし、今までにない物性選択幅の広い乳
化組成物を得ることを可能とした。この特定の形とは脂
肪球の円形度係数( ４π×面積)/ (周囲長)2をいい、こ
の円形度係数が０. ９０以下になるよう脂肪球形状を制
御することによっていわゆる可塑性を発現させることが
できる。この特性は油脂の固体脂指数に関係なく成立す
るものであり、特開昭６０−１９３５２８号や特公平４
−４９９８６号、その他の公報に示されている加熱冷却
処理や原料組成の制限とは異なる性質のものである。The inventors of the present invention have conducted extensive studies on the influence of the shape of fat globules on the physical properties of the emulsion composition, and as a result, in producing an oil-in-water emulsion oil / fat composition, the fat globules of the prepared emulsion composition It was found that the plastic composition exhibits plasticity by controlling the shape of the above, that is, by forming the dispersed fat globules into a certain specific shape, and it is possible to obtain an emulsion composition having a wide range of physical property selections that has never existed before. This specific shape refers to the circularity coefficient (4π × area) / (perimeter) 2 of fat globules, and by controlling the shape of fat globules so that this circularity coefficient is 0.90 or less, so-called plasticity is expressed. Can be made. This characteristic is established regardless of the solid fat index of fats and oils, and is disclosed in JP-A-60-193528 and JP-B-4.
-49986 and other publications have properties different from those of the heating / cooling treatment and the limitation of raw material composition.
【０００９】油中水型乳化油脂組成物は外相の油脂の固
体脂指数によってその物性は大きく影響され、外油相に
固体脂の低い油脂を用いた場合は可塑性は低下する。本
発明では外相が低粘度の水相であるうえに、内油相が固
体脂の低い油脂であっても可塑性を得ることができる。
これらの知見は、従来の水中油型乳化油脂組成物の性質
からは予測しえないものであり、全く知られていなかっ
たものである。本発明は少なくとも油脂、乳化剤から成
る混合系を混合、殺菌、均質した後冷却して得られる水
中油型乳化油脂組成物であって、１０MPa 以上、好まし
くは２０MPa 以上の圧力で均質化し乳化された脂肪球
を、特定の形状にすることを特徴とする。乳化剤、油
脂、脱脂粉乳及び水の配合成分で可能であり、可塑性発
現には影響しない。必要であれば乳成分、香料、着色料
等を添加することもできる。油脂は、２０〜５０重量％
が好ましく、２０重量％未満であると可塑性が発現して
もかなり弱く利用価値が低い。一方、５０重量％を越え
ると可塑性が著しく強くなり固体状を呈するようになっ
て展延性が低下したり、転相を起こしたりする。油脂の
選択に制限はなく各種の動植物油脂を使用でき、固体脂
指数にも制限されない。水中油型乳化油脂組成物である
ので多少固体脂指数が高くなっても油中水型乳化油脂組
成物のように口溶けが悪くなるような欠点はない。乳化
剤として例えばモノグリセライド、レシチン、ショ糖脂
肪酸エステル等を総量で２重量％以下使用する。２重量
％を越えても使用できるが、乳化効果の向上は期待でき
ない。製造にあたっては、原材料を加熱、混合した後、
１０MPa 以上、好ましくは２０MPa 以上の圧力で均質化
し、冷却する。必要であれば殺菌工程をいれてもよい。
殺菌冷却には、バッチ式あるいはプレート式殺菌機を使
用できる。また、製造直後であれば流動性を有すること
を利用して任意の形状に充填することにより、冷却後に
可塑性が発現した時に、充填容器に見合った任意の形状
の可塑性乳化組成物を調製することができる。The physical properties of the water-in-oil emulsified oil / fat composition are greatly affected by the solid fat index of the oil / fat in the outer phase, and the plasticity decreases when an oil / fat having a low solid fat is used in the outer oil phase. In the present invention, plasticity can be obtained even when the outer phase is a low-viscosity water phase and the inner oil phase is a fat or oil with a low solid fat.
These findings cannot be predicted from the properties of conventional oil-in-water emulsified oil and fat compositions, and have never been known. The present invention is an oil-in-water emulsified oil / fat composition obtained by mixing, sterilizing, homogenizing and then cooling a mixed system comprising at least oil and an emulsifier, which is homogenized and emulsified at a pressure of 10 MPa or more, preferably 20 MPa or more. The fat globules are characterized by having a specific shape. It is possible with a compounding ingredient of emulsifier, oil and fat, skim milk powder and water, and does not affect the expression of plasticity. If necessary, dairy ingredients, flavors, colorants and the like can be added. 20 to 50% by weight of fats and oils
Is preferable, and if it is less than 20% by weight, even if the plasticity is exhibited, it is considerably weak and the utility value is low. On the other hand, if it exceeds 50% by weight, the plasticity becomes remarkably strong and the solid state is exhibited, whereby the malleability is lowered and the phase inversion occurs. There is no limitation on the selection of fats and oils, and various animal and vegetable fats and oils can be used, and the solid fat index is also not limited. Since it is an oil-in-water emulsion oil / fat composition, even if the solid fat index is increased to some extent, it does not have the drawback that the water-in-oil emulsion oil / fat composition has poor melting in the mouth. As the emulsifier, for example, monoglyceride, lecithin, sucrose fatty acid ester or the like is used in a total amount of 2% by weight or less. It can be used even if it exceeds 2% by weight, but improvement of the emulsifying effect cannot be expected. In manufacturing, after heating and mixing the raw materials,
It is homogenized and cooled at a pressure of 10 MPa or more, preferably 20 MPa or more. A sterilization step may be included if necessary.
A batch type or plate type sterilizer can be used for sterilization cooling. Further, if it is just after production, by filling it into an arbitrary shape by utilizing the fact that it has fluidity, when plasticity is developed after cooling, to prepare a plastic emulsion composition having an arbitrary shape suitable for the filling container. You can
【００１０】[0010]
【試験例】以下に、種々の条件で水中油型乳化油脂組成
物を調製し、乳化物の特性を試験したときの方法と結果
を示す。試料調製方法 なたね油、パーム油、やし油を組み合わせて、１０℃に
おける固体脂指数４５％になるように配合した食用油脂
を５０重量％ 秤量しこれにレシチン (日清製油、レシ
チンDX) ０．５重量％、モノグリセライド (理研ビタミ
ン、エマルジーMS) ０．１重量％、ショ糖脂肪酸エステ
ル (第一工業製薬DKエステルF-１１０)０. ２ 重量％
を混合した５０．８重量％ の油脂組成物を調製しこれ
を７０℃に加熱する。別に４５．２重量％の水に脱脂粉
乳 (雪印乳業) ４. ０重量％を溶解した混合水溶液を調
製し、これを６０℃に加熱する。この混合水溶液に先の
加熱した油脂混合物を加え攪拌混合する。混合したもの
を均質機でそれぞれ１０、３０および５０MPa で均質化
し、形状係数０. ９５、０. ９０及び０. ８２の水中油
型乳化油脂組成物を調製した。このようにして得られた
水中油型乳化油脂組成物の脂肪球の形状係数、可塑性を
評価した。さらに脂肪率を２０％、３０％及び４０％に
変えて、同じ試験を実施した。その結果を表１に示す。
それぞれの測定方法は次のようにして行った。[Test Example] The methods and results of preparing an oil-in-water emulsion oil / fat composition under various conditions and testing the properties of the emulsion are shown below. Sample preparation method 50% by weight of edible oil / fat, which was prepared by combining rapeseed oil, palm oil, and coconut oil, so as to have a solid fat index of 45% at 10 ° C., and lecithin (Nisshin Oil, Lecithin DX) was added thereto. 5% by weight, monoglyceride (RIKEN vitamin, EM MS) 0.1% by weight, sucrose fatty acid ester (Daiichi Kogyo DK Ester F-110) 0.2% by weight
50.8% by weight of an oil / fat composition prepared by mixing the above are prepared and heated to 70 ° C. Separately, a mixed aqueous solution in which 4.0% by weight of skim milk powder (Snow Brand Milk Products Co., Ltd.) was dissolved in 45.2% by weight of water was prepared and heated to 60 ° C. The heated oil and fat mixture is added to this mixed aqueous solution and mixed with stirring. The mixture was homogenized with a homogenizer at 10, 30 and 50 MPa, respectively, to prepare oil-in-water emulsified oil and fat compositions having shape factors of 0.95, 0.90 and 0.82. The shape factor and plasticity of fat globules of the oil-in-water emulsion oil / fat composition thus obtained were evaluated. Further, the same test was performed by changing the fat percentage to 20%, 30% and 40%. The results are shown in Table 1.
Each measuring method was performed as follows.
【００１１】測定方法 (1) 脂肪球の形状係数 調製した水中油型乳化油脂組成物から試料を一部採取
し、水で希釈して４００〜８００倍で顕微鏡観察し写真
を撮影した。写真中の３０〜６０個の脂肪球に関してPI
AS社のLA５５５ を用いて円形度係数( ４π×面積)/
(周囲長)2を測定し平均値を求め形状係数とした。 (2) 水中油型乳化油脂組成物の可塑性 水中油型乳化油脂組成物の可塑性は、２００ｍｌのビー
カーに調製した水中油型乳化油脂組成物を２００g いれ
て、ビーカーを９０度傾けたときの流動性で評価した。
表１はその結果である。結果 表１に水中油型乳化油脂組成物の可塑性発現状態を示し
たが、評価基準は、○〜可塑性あり、△〜可塑性ややあ
り、×〜可塑性なし、とした。この表から、形状係数
０. ９０以下であれば可塑性を有する水中油型乳化油脂
組成物となることが判る。また形状係数を変えることに
よって流動するものから可塑性を呈するものまで任意の
乳化組成物を調製することが可能である。 Measurement method (1) Shape factor of fat globules A part of a sample was taken from the prepared oil-in-water emulsified oil and fat composition, diluted with water, and observed under a microscope at 400 to 800 times to take a photograph. PI for 30-60 fat globules in the photo
Circularity coefficient (4π × area) / using AS555 LA555
(Peripheral length) 2 was measured and the average value was calculated and used as the shape factor. (2) Plasticity of oil-in-water emulsified oil / fat composition The plasticity of the oil-in-water emulsified oil / fat composition is determined by adding 200 g of the oil-in-water emulsified oil / fat composition prepared in a 200 ml beaker and tilting the beaker 90 degrees. It was evaluated by sex.
Table 1 shows the result. Results Table 1 shows the plasticity development state of the oil-in-water emulsified oil / fat composition. The evaluation criteria were ◯ to plasticity, Δ to plasticity, and x to no plasticity. From this table, it can be seen that an oil-in-water emulsified oil / fat composition having plasticity is obtained when the shape factor is 0.90 or less. In addition, it is possible to prepare an arbitrary emulsified composition from a fluid one to a plastic one by changing the shape factor.
【００１２】[0012]
【実施例１】なたね油、パーム油及びやし油からなる食
用油脂（１０℃における固体脂指数４５％）を４０重量
％秤量し、これにレシチン (日清製油 レシチンDX)
０．５重量％、モノグリセライド (理研ビタミン, エマ
ルジーMS) ０. １重量％、ショ糖脂肪酸エステル (第一
工業製薬DKエステルF-１１０) ０．２重量％を混合し
た。この４０．８重量％の油脂混合物を７０℃に加熱し
た。別に５５．２重量％の水に脱脂粉乳 (雪印乳業)
４．０重量％を溶解し、香料を加えた混合液を調製し、
これを６０℃に加熱した。この水溶液５９．２重量％
に、先の加熱した油脂混合物４０. ８重量％ を加え攪
拌混合した。混合後、均質機で０ MPa 、１０MPa 、３
０MPa 及び５０MPa で均質化し、水中油型乳化油脂組成
物を調製した。そのときの可塑性、粘度及び形状係数に
ついて調べた。可塑性は、粘度及び形状係数はExample 1 40% by weight of edible oil / fat (solid fat index 45% at 10 ° C.) consisting of rapeseed oil, palm oil and coconut oil was weighed, and lecithin (Nisshin Oil Lecithin DX) was weighed.
0.5% by weight, 0.1% by weight of monoglyceride (RIKEN VITAM, EMALGE MS) and 0.2% by weight of sucrose fatty acid ester (Daiichi Kogyo DK Ester F-110) were mixed. The 40.8 wt% fat mixture was heated to 70 ° C. Separately skimmed milk powder in 55.2% by weight of water (Snow Brand Milk Products)
4.0% by weight was dissolved and a mixed solution containing a fragrance was prepared,
This was heated to 60 ° C. 59.2% by weight of this aqueous solution
To the above, 40.8% by weight of the heated oil and fat mixture was added and mixed with stirring. After mixing, use a homogenizer to obtain 0 MPa, 10 MPa, 3
Homogenization was performed at 0 MPa and 50 MPa to prepare an oil-in-water emulsion oil / fat composition. The plasticity, viscosity, and shape factor at that time were examined. Plasticity is viscosity and shape factor
【試験例】の測定方法と同じようにして行った。その結
果を表２に示す。The same measurement method as in [Test Example] was performed. The results are shown in Table 2.
【００１３】[0013]
【実施例２】脱脂粉乳を８．０重量％とし、水５１．２
重量％とした以外は実施例１と同じ操作を行った。Example 2 Non-fat dry milk was adjusted to 8.0% by weight, and water was added to 51.2%.
The same operation as in Example 1 was performed except that the content was changed to wt%.
【００１４】[0014]
【比較例１】脱脂粉乳を２．０重量％とし、水７７．２
重量％とした以外は実施例１と同じ操作を行った。実施
例１、実施例２及び比較例１の結果を表２に示す。表２
からわかるように脱脂粉乳４％重量以上で水中油型乳化
油脂組成物の可塑化が１０ＭＰａ以上、好ましくは２０
ＭＰａ以上で起こる。[Comparative Example 1] Skim milk powder was 2.0% by weight, and water was 77.2.
The same operation as in Example 1 was performed except that the content was changed to wt%. The results of Example 1, Example 2 and Comparative Example 1 are shown in Table 2. Table 2
As can be seen from the above, the plasticization of the oil-in-water type emulsified oil / fat composition is 10 MPa or more, preferably 20% or more with skim milk powder 4% by weight or more.
It occurs above MPa.
【００１５】[0015]
【実施例３〜６】４０重量％の油脂を、油脂の固体脂指
数０％（液状油）、５５％（実施例１と同じ油脂で調
製）、６５％（精製パーム核油）及び１００％（大豆極
度硬化油）と置き換えて実施例１と同じ操作を行い、そ
れぞれ実施例３、４、５及び６とした。実施例３〜６の
結果を表３に示す。実施例３〜６から油脂の固体脂指数
とは関係なく、水中油型乳化油脂組成物の可塑化が起こ
ることがわかる。その中でも、油脂の１０℃における固
体脂指数４５％の実施例１を併せると、特に１０℃にお
ける固体脂指数４５％以上が好ましい。[Examples 3 to 6] 40% by weight of fats and oils were solid fat index 0% (liquid oil), 55% (prepared with the same fats and oils as in Example 1), 65% (refined palm kernel oil) and 100%. The same operation as in Example 1 was carried out by replacing (soybean extremely hardened oil) with Examples 3, 4, 5 and 6, respectively. The results of Examples 3 to 6 are shown in Table 3. It is understood from Examples 3 to 6 that the oil-in-water emulsified oil / fat composition is plasticized regardless of the solid fat index of the oil / fat. Among them, when Example 1 having a solid fat index of 45% at 10 ° C. is combined, a solid fat index of 45% or more at 10 ° C. is particularly preferable.
【００１６】[0016]
【実施例７】食用油脂（１０℃における固体脂指数４５
％）を２０．０重量％とし、水７５．２重量％とした以
外は実施例１と同じ操作を行った。Example 7 Edible oils and fats (solid fat index 45 at 10 ° C. 45
%) Was 20.0% by weight and water was 75.2% by weight, and the same operation as in Example 1 was performed.
【００１７】[0017]
【実施例８】食用油脂（１０℃における固体脂指数４５
％）を５０．０重量％とし、水４５．２重量％とした以
外は実施例１と同じ操作を行った。Example 8 Edible oils and fats (solid fat index 45 at 10 ° C.
%) Was 50.0 wt% and water was 45.2 wt%, and the same operation as in Example 1 was performed.
【００１８】[0018]
【比較例２】食用油脂（１０℃における固体脂指数４５
％）を１０．０重量％とし、水８５．２重量％とした以
外は実施例１と同じ操作を行った。Comparative Example 2 Edible oil and fat (solid fat index 45 at 10 ° C.
%) Was 10.0 wt% and water was 85.2 wt%, and the same operation as in Example 1 was performed.
【００１９】[0019]
【比較例３】食用油脂（１０℃における固体脂指数４５
％）を６０．０重量％とし、水３５．２重量％とした以
外は実施例１と同じ操作を行った。実施例７、８、比較
例２及び３の結果を表４に示す。表４からわかるように
水中油型乳化油脂組成物の可塑化が起こる範囲は油脂２
０〜５０重量％である。Comparative Example 3 Edible oils and fats (solid fat index 45 at 10 ° C.
%) Was 60.0% by weight and water was 35.2% by weight, and the same operation as in Example 1 was performed. The results of Examples 7 and 8 and Comparative Examples 2 and 3 are shown in Table 4. As can be seen from Table 4, the range in which the plasticization of the oil-in-water emulsified oil / fat composition occurs is Oil / Fat 2
It is 0 to 50% by weight.
【００２０】[0020]
【発明の効果】以上説明したように本発明によれば、使
用する原材料に特定されず、脂肪球の形状を制御するこ
とにより、簡単な操作で可塑性のある水中油型乳化油脂
組成物をつくることできる。従って、菓子や料理用素材
として、本発明の水中油型乳化油脂組成物を用いれば水
溶性原料との相容性が良くなり、格段に混練しやすくな
る利点がある。また、化粧品および医薬品の場合、製造
直後の流動性その後の可塑性発現を利用して任意の形状
に充填可能であり、さらに良好な展延性を利用して滑ら
かな触感が得られ塗布しやすいという利点がある。以上
のように本発明は今までにない物性選択幅の広い可塑性
を有する水中油型乳化油脂組成物を得ることを可能とし
たものである。As described above, according to the present invention, an oil-in-water emulsified oil / fat composition having plasticity can be produced by a simple operation by controlling the shape of fat globules without being restricted by the raw materials used. You can do it. Therefore, when the oil-in-water emulsified oil / fat composition of the present invention is used as a confectionery or cooking material, the compatibility with the water-soluble raw material is improved, and there is an advantage that kneading is significantly facilitated. Also, in the case of cosmetics and pharmaceuticals, it is possible to fill in any shape by utilizing the fluidity immediately after production and the expression of plasticity after production, and the advantage that smooth touch is obtained and application is easy by utilizing good spreadability. There is. As described above, the present invention makes it possible to obtain an oil-in-water emulsified oil / fat composition having plasticity with a wide range of physical property selections that has never been seen.
【表１】 [Table 1]
【表２】 [Table 2]
【表３】 [Table 3]
【表４】 [Table 4]
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成６年２月９日[Submission date] February 9, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】全文[Correction target item name] Full text
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【書類名】明細書[Document name] Statement
【発明の名称】水中油型乳化油脂組成物及びその製造方
法Title: Oil-in-water emulsified oil and fat composition and method for producing the same
【特許請求の範囲】[Claims]
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【産業上の利用分野】本発明は可塑性を有する水中油型
乳化油脂組成物に関する。本発明の可塑性水中油型乳化
油脂組成物は、可塑性を有するためフィリングやトッピ
ングおよびディプ用素材として使用でき、食用とする時
は口どけが良く、化粧品等に用いると、皮膚へ塗りやす
く洗浄が容易な化粧品として使用できるものである。ま
た、食品や塗布用化粧品等の他、化成品の分野に応用す
ることも可能である。TECHNICAL FIELD The present invention relates to an oil-in-water type emulsified oil / fat composition having plasticity. The plastic oil-in-water emulsified oil / fat composition of the present invention can be used as a material for filling, topping and dip because it has plasticity, it has a good mouth feel when edible, and when used in cosmetics, it can be easily applied to the skin and washed. It can be used as an easy cosmetic product. In addition to foods and cosmetics for application, it can be applied to the field of chemical products.
【０００２】[0002]
【従来の技術】水中油型乳化物の調製方法は、水相に油
相を分散させる方法として広く工業的に利用されてい
る。特に食品、化粧品、化成品分野では欠くことの出来
ない技術である。水中油型乳化油脂組成物は、その構成
原料とは全く異なる物性を示すことに特徴があり、例え
ば、水と油脂というお互いに混じり合わない原料を相互
に分散することにより、新規な物性を有する乳化組成物
とすることができる。食品分野において、水中油型乳化
油脂組成物として存在するものは牛乳、クリームなどに
代表される液状食品であり、可塑性を有するものはすく
ない。一方、油中水型乳化油脂組成物として可塑性を有
する食品は、伝統食品として代表的なバターと乳化調製
物としてのマーガリンがある。最近では、バターやマー
ガリンの可塑性を損なうことなく脂肪率を低くすること
も可能となってきたが、バターやマーガリンのように油
中水型乳化物では通常可塑性を示す。これは乳化組成物
の物性に乳化組成物の連続相（媒質）の性質が強く反映
するためである。2. Description of the Related Art A method for preparing an oil-in-water emulsion is widely used industrially as a method for dispersing an oil phase in an aqueous phase. This is an indispensable technology especially in the fields of food, cosmetics and chemical products. The oil-in-water emulsified oil / fat composition is characterized in that it shows completely different physical properties from its constituent raw materials.For example, by dispersing mutually immiscible raw materials of water and oil / fat, they have novel physical properties. It can be an emulsified composition. In the food field, what exists as an oil-in-water type emulsified oil / fat composition is a liquid food represented by milk, cream and the like, and one having plasticity is not so strong. On the other hand, foods having plasticity as a water-in-oil type emulsified oil composition include butter and margarine as emulsified preparations, which are typical of traditional foods. Recently, it has become possible to lower the fat content without impairing the plasticity of butter and margarine, but water-in-oil emulsions such as butter and margarine usually show plasticity. This is because the properties of the continuous phase (medium) of the emulsion composition are strongly reflected in the physical properties of the emulsion composition.
【０００３】一方、水中油型乳化油脂組成物でも脂肪率
を増加することにより粘稠性を増加させることができる
が、(1) 分散する脂肪率に限界があり最大でも７０％く
らいまでしか乳化できない、(2) 定法による調製では連
続相を水にしている限り可塑性を付与するには至らない
等の限界があった。例えば、最大の脂肪率でも従来の技
術をもってすれば増粘安定剤を用いない限り、油中水型
乳化油脂組成物のような可塑性を呈することは困難であ
った。On the other hand, an oil-in-water emulsified oil / fat composition can also increase the viscosity by increasing the fat percentage, but (1) there is a limit to the fat percentage to be dispersed, and the emulsification is only up to about 70%. (2) There was a limit such as that it could not be imparted with plasticity as long as the continuous phase was water in the conventional method. For example, even if the maximum fat ratio is obtained by the conventional technique, it is difficult to exhibit plasticity like that of a water-in-oil emulsion oil and fat composition unless a thickening stabilizer is used.
【０００４】過去に水中油型乳化油脂組成物に可塑性を
付与する試みが幾つかなされている。特開昭６０−１９
３５２８号に示されるように一度水中油型乳化油脂組成
物を調製後、加熱冷却操作によって可塑性を付与する方
法がある。これは、一度乳化組成物を調製した後さらに
処理を加える方法であって工業的に簡便な方法とはいえ
ない。特公平４−４９９８６号に示されるような特定の
乳化剤配合を用いて調製したトッピング用水中油型乳化
油脂組成物が記載されているが、この方法は特定原料を
使用するという制約があり、広く一般的な調製方法とは
いえない。特開昭６２−１１８８５５号には、固体脂比
率６０％以上の油脂を原料とし、HLB ９. ５以上のポリ
グリセリン脂肪酸エステル及びHLB ２. １以下のソルビ
タン脂肪酸エステルを乳化剤として、ホイップクリーム
を製造することが開示されている。しかし、これは乳化
剤に制限があり汎用的に使えるとはいえない。特開昭６
３−２４８４６号は、固体脂比率４０％以下の油脂を原
料としたものの乳化物を１ミクロン以下としたものを、
発酵乳に添加する発酵乳の製造法である。しかし、これ
は１０℃における固体脂比率４０％以下の油脂という制
限条件がつく。特開昭６３−２４８４８号は、製品中の
油脂が４６〜８９．５％ の高融点油脂の水中油型組成
物を７００kg/cm2以上で均質処理したものを、低融点油
脂に添加して油中水型組成物に転相させてコーティング
用油脂を製造するものである。しかし、これは高脂肪含
有物であって、クリームのような比較的低脂肪含有物と
は異なる。特開昭６３−４４９３５号には、HLB ６. ０
〜９. ５ のポリグリセリン脂肪酸エステル、ヨウ素価
１〜９０のモノグリセリン脂肪酸エステル及び酸性物質
と糖類を乳化剤とする、脂肪球０. ７ミクロン以下のペ
ースト状酸性油脂組成物である。しかし、これは酸性油
脂組成物であり、乳化剤にも厳しい制限がある。Several attempts have been made in the past to impart plasticity to oil-in-water emulsion oil and fat compositions. JP-A-60-19
As shown in No. 3528, there is a method of once preparing an oil-in-water emulsified oil / fat composition and then imparting plasticity by a heating / cooling operation. This is a method in which the emulsion composition is once prepared and then further processed, and is not industrially simple. An oil-in-water type emulsified oil / fat composition for topping prepared by using a specific emulsifier blend as shown in Japanese Patent Publication No. 4-49986 is described, but this method has a restriction that a specific raw material is used, and is widely used. It cannot be said that it is a general preparation method. In JP-A-62-118855, a whipped cream is produced by using a fat and oil having a solid fat ratio of 60% or more as a raw material, and using a polyglycerin fatty acid ester having an HLB of 9.5 or more and a sorbitan fatty acid ester having an HLB of 2.1 or less as an emulsifier. Is disclosed. However, it cannot be said that it can be used for general purposes because the emulsifier is limited. JP-A-6
No. 3-24846 is an oil and fat having a solid fat ratio of 40% or less as a raw material and an emulsion of 1 micron or less,
This is a method for producing fermented milk to be added to fermented milk. However, this is subject to the limiting condition of fats and oils having a solid fat ratio of 40% or less at 10 ° C. JP-A-63-24848 describes that an oil-in-water composition of high melting point oil / fat having a fat / oil content in the product of 46 to 89.5%, which has been homogenized at 700 kg / cm 2 or more, is added to the low melting point fat / oil. The oil-and-fat for coating is produced by subjecting the water-in-oil composition to phase inversion. However, this is a high fat content, unlike relatively low fat content such as creams. Japanese Patent Laid-Open No. 63-44935 discloses HLB 6.0.
To 9. 5 polyglycerol fatty acid ester, and emulsifier mono glycerin fatty acid esters and acidic substances and sugars iodine value 1 to 90, or less pasty acidic fat composition fat globules 0.7 microns. However, this is an acidic oil and fat composition, and the emulsifier also has severe restrictions.
【０００５】[0005]
【本発明が解決しようとする課題】上記に示した従来の
技術は、水中油型乳化油脂組成物を調製後に加熱冷却し
たり、あるいは特定の乳化剤を使用することによって可
塑性を付与する方法である。しかし、工程が複雑であっ
たり、原料に制限等の欠点がある。これに対して本発明
は、工程や原材料に限定されずしかも簡単な操作で水中
油型乳化油脂組成物を提供することを目的とする。The conventional technique described above is a method for imparting plasticity by heating and cooling an oil-in-water emulsified oil / fat composition after preparation, or by using a specific emulsifier. . However, there are drawbacks such as complicated process and limitation of raw materials. On the other hand, an object of the present invention is to provide an oil-in-water type emulsified oil / fat composition which is not limited to a process or raw materials and which can be easily operated.
【０００６】先に示したように、可塑性乳化組成物はほ
とんどが油中水型乳化油脂組成物であったが、本発明で
は水中油型乳化油脂組成物であっても可塑性を呈するよ
うにしたものである。可塑性油中水型乳化油脂組成物は
菓子や料理用素材として直接混合したり練り込まれて使
用されることが多く、本発明の水中油型乳化油脂組成物
を用いれば水溶性原料との相容性が良くなるので格段に
混練しやすくなる利点がある。また、塗布用化粧品や医
薬品として使用する場合も可塑性油中水型乳化油脂組成
物より粘稠性が低く塗りやすいという利点があり、且つ
洗浄も容易である。As described above, most of the plastic emulsion compositions were water-in-oil emulsion oil and fat compositions, but in the present invention, even oil-in-water emulsion oil and fat compositions were made to exhibit plasticity. It is a thing. Plastic water-in-oil emulsified oil and fat compositions are often used by being directly mixed or kneaded as a confectionery or cooking material, and when the oil-in-water emulsified oil and fat composition of the present invention is used, a phase with a water-soluble raw material is used. It has an advantage that it is easier to knead because it has better compatibility. Further, when used as a cosmetic for application or as a drug, it has an advantage that it is less viscous and easier to apply than a plastic water-in-oil type emulsified oil and fat composition, and is easy to wash.
【０００７】[0007]
【課題を解決するための手段】このような目的を達成す
る本発明は、油脂２０〜５０重量％、乳化剤、脱脂粉乳
及び水からなる水中油型乳化油脂組成物において、乳化
物の脂肪球の円形度係数が０. ９０以下の形状であるこ
とを特徴とする水中油型乳化油脂組成物を目的とする。
特に、脱脂粉乳が４重量％以上である水中油型乳化油脂
組成物が可塑性を有する。また使用する油脂の１０℃に
おける固体脂指数が、好ましくは４５％以上であれば、
より可塑性を有する水中油型乳化油脂組成物となる。更
に本発明は、油脂２０〜５０重量％、乳化剤及び脱脂粉
乳を４重量％以上含む水相を含む混合系を乳化後、１０
ＭＰａ以上、好ましくは２０ＭＰａ以上で均質化して得
られる水中油型乳化油脂組成物の製造方法である。Means for Solving the Problems The present invention which achieves such an object is to provide an oil-in-water emulsified oil and fat composition comprising 20 to 50% by weight of oil and fat, an emulsifier, skim milk powder, and water. An object is an oil-in-water type emulsified oil / fat composition having a circularity coefficient of 0.90 or less.
In particular, an oil-in-water emulsified oil / fat composition having 4% by weight or more of skim milk powder has plasticity. If the solid fat index at 10 ° C. of the fat or oil used is preferably 45% or more,
The oil-in-water emulsified oil / fat composition has more plasticity. In addition, the present invention further comprises emulsifying a mixed system containing an oil and fat 20 to 50% by weight, an emulsifier and skim milk powder in an amount of 4% by weight or more, and then 10
A method for producing an oil-in-water emulsified oil / fat composition obtained by homogenizing at a pressure of at least MPa, preferably at least 20 MPa.
【０００８】本発明者等は、脂肪球の形状が乳化組成物
の物性に及ぼす影響について鋭意研究を重ねた結果、水
中油型乳化油脂組成物を製造するに際し、調製した乳化
組成物の脂肪球の形状を制御すること、即ち分散された
脂肪球をある特定の形状にすることによって可塑性を呈
することを見いだし、今までにない物性選択幅の広い乳
化組成物を得ることを可能とした。この特定の形とは脂
肪球の円形度係数( ４π×面積)/ (周囲長)2をいい、こ
の円形度係数が０. ９０以下になるよう脂肪球形状を制
御することによっていわゆる可塑性を発現させることが
できる。この特性は油脂の固体脂指数に関係なく成立す
るものであり、特開昭６０−１９３５２８号や特公平４
−４９９８６号、その他の公報に示されている加熱冷却
処理や原料組成の制限とは異なる性質のものである。The inventors of the present invention have conducted extensive studies on the influence of the shape of fat globules on the physical properties of the emulsion composition, and as a result, in producing an oil-in-water emulsion oil / fat composition, the fat globules of the prepared emulsion composition It was found that the plastic composition exhibits plasticity by controlling the shape of the above, that is, by forming the dispersed fat globules into a certain specific shape, and it is possible to obtain an emulsion composition having a wide range of physical property selections that has never existed before. This specific shape refers to the circularity coefficient (4π × area) / (perimeter) 2 of fat globules, and by controlling the shape of fat globules so that this circularity coefficient is 0.90 or less, so-called plasticity is expressed. Can be made. This characteristic is established regardless of the solid fat index of fats and oils, and is disclosed in JP-A-60-193528 and JP-B-4.
-49986 and other publications have properties different from those of the heating / cooling treatment and the limitation of raw material composition.
【０００９】油中水型乳化油脂組成物は外相の油脂の固
体脂指数によってその物性は大きく影響され、外油相に
固体脂の低い油脂を用いた場合は可塑性は低下する。本
発明では外相が低粘度の水相であるうえに、内油相が固
体脂の低い油脂であっても可塑性を得ることができる。
これらの知見は、従来の水中油型乳化油脂組成物の性質
からは予測しえないものであり、全く知られていなかっ
たものである。本発明は少なくとも油脂、乳化剤から成
る混合系を混合、殺菌、均質した後冷却して得られる水
中油型乳化油脂組成物であって、１０MPa 以上、好まし
くは２０MPa 以上の圧力で均質化し乳化された脂肪球
を、特定の形状にすることを特徴とする。乳化剤、油
脂、脱脂粉乳及び水の配合成分で可能であり、可塑性発
現には影響しない。必要であれば乳成分、香料、着色料
等を添加することもできる。油脂は、２０〜５０重量％
が好ましく、２０重量％未満であると可塑性が発現して
もかなり弱く利用価値が低い。一方、５０重量％を越え
ると可塑性が著しく強くなり固体状を呈するようになっ
て展延性が低下したり、転相を起こしたりする。油脂の
選択に制限はなく各種の動植物油脂を使用でき、固体脂
指数にも制限されない。水中油型乳化油脂組成物である
ので多少固体脂指数が高くなっても油中水型乳化油脂組
成物のように口溶けが悪くなるような欠点はない。乳化
剤として例えばモノグリセライド、レシチン、ショ糖脂
肪酸エステル等を総量で２重量％以下使用する。２重量
％を越えても使用できるが、乳化効果の向上は期待でき
ない。製造にあたっては、原材料を加熱、混合した後、
１０MPa 以上、好ましくは２０MPa 以上の圧力で均質化
し、冷却する。必要であれば殺菌工程をいれてもよい。
殺菌冷却には、バッチ式あるいはプレート式殺菌機を使
用できる。また、製造直後であれば流動性を有すること
を利用して任意の形状に充填することにより、冷却後に
可塑性が発現した時に、充填容器に見合った任意の形状
の可塑性乳化組成物を調製することができる。The physical properties of the water-in-oil emulsified oil / fat composition are greatly affected by the solid fat index of the oil / fat in the outer phase, and the plasticity decreases when an oil / fat having a low solid fat is used in the outer oil phase. In the present invention, plasticity can be obtained even when the outer phase is a low-viscosity water phase and the inner oil phase is a fat or oil with a low solid fat.
These findings cannot be predicted from the properties of conventional oil-in-water emulsified oil and fat compositions, and have never been known. The present invention is an oil-in-water emulsified oil / fat composition obtained by mixing, sterilizing, homogenizing and then cooling a mixed system comprising at least oil and an emulsifier, which is homogenized and emulsified at a pressure of 10 MPa or more, preferably 20 MPa or more. The fat globules are characterized by having a specific shape. It is possible with a compounding ingredient of emulsifier, oil and fat, skim milk powder and water, and does not affect the expression of plasticity. If necessary, dairy ingredients, flavors, colorants and the like can be added. 20 to 50% by weight of fats and oils
Is preferable, and if it is less than 20% by weight, even if the plasticity is exhibited, it is considerably weak and the utility value is low. On the other hand, if it exceeds 50% by weight, the plasticity becomes remarkably strong and the solid state is exhibited, whereby the malleability is lowered and the phase inversion occurs. There is no limitation on the selection of fats and oils, and various animal and vegetable fats and oils can be used, and the solid fat index is also not limited. Since it is an oil-in-water emulsion oil / fat composition, even if the solid fat index is increased to some extent, it does not have the drawback that the water-in-oil emulsion oil / fat composition has poor melting in the mouth. As the emulsifier, for example, monoglyceride, lecithin, sucrose fatty acid ester or the like is used in a total amount of 2% by weight or less. It can be used even if it exceeds 2% by weight, but improvement of the emulsifying effect cannot be expected. In manufacturing, after heating and mixing the raw materials,
It is homogenized and cooled at a pressure of 10 MPa or more, preferably 20 MPa or more. A sterilization step may be included if necessary.
A batch type or plate type sterilizer can be used for sterilization cooling. Further, if it is just after production, by filling it into an arbitrary shape by utilizing the fact that it has fluidity, when plasticity is developed after cooling, to prepare a plastic emulsion composition having an arbitrary shape suitable for the filling container. You can
【００１０】[0010]
【試験例】以下に、種々の条件で水中油型乳化油脂組成
物を調製し、乳化物の特性を試験したときの方法と結果
を示す。試料調製方法 なたね油、パーム油、やし油を組み合わせて、１０℃に
おける固体脂指数４５％になるように配合した食用油脂
を５０重量％ 秤量しこれにレシチン (日清製油、レシ
チンDX) ０．５重量％、モノグリセライド (理研ビタミ
ン、エマルジーMS) ０．１重量％、ショ糖脂肪酸エステ
ル (第一工業製薬DKエステルF-１１０)０. ２ 重量％
を混合した５０．８重量％ の油脂組成物を調製しこれ
を７０℃に加熱する。別に４５．２重量％の水に脱脂粉
乳 (雪印乳業) ４. ０重量％を溶解した混合水溶液を調
製し、これを６０℃に加熱する。この混合水溶液に先の
加熱した油脂混合物を加え攪拌混合する。混合したもの
を均質機でそれぞれ１０、３０および５０MPa で均質化
し、形状係数０. ９５、０. ９０及び０. ８２の水中油
型乳化油脂組成物を調製した。このようにして得られた
水中油型乳化油脂組成物の脂肪球の形状係数、可塑性を
評価した。さらに脂肪率を２０％、３０％及び４０％に
変えて、同じ試験を実施した。その結果を表１に示す。[Test Example] The methods and results of preparing an oil-in-water emulsion oil / fat composition under various conditions and testing the properties of the emulsion are shown below. Sample preparation method 50% by weight of edible oil / fat, which was prepared by combining rapeseed oil, palm oil, and coconut oil, so as to have a solid fat index of 45% at 10 ° C., and lecithin (Nisshin Oil, Lecithin DX) was added thereto. 5% by weight, monoglyceride (RIKEN vitamin, EM MS) 0.1% by weight, sucrose fatty acid ester (Daiichi Kogyo DK Ester F-110) 0.2% by weight
50.8% by weight of an oil / fat composition prepared by mixing the above are prepared and heated to 70 ° C. Separately, a mixed aqueous solution in which 4.0% by weight of skim milk powder (Snow Brand Milk Products Co., Ltd.) was dissolved in 45.2% by weight of water was prepared and heated to 60 ° C. The heated oil and fat mixture is added to this mixed aqueous solution and mixed with stirring. The mixture was homogenized with a homogenizer at 10, 30 and 50 MPa, respectively, to prepare oil-in-water emulsified oil and fat compositions having shape factors of 0.95, 0.90 and 0.82. The shape factor and plasticity of fat globules of the oil-in-water emulsion oil / fat composition thus obtained were evaluated. Further, the same test was performed by changing the fat percentage to 20%, 30% and 40%. The results are shown in Table 1.
【００１１】 [0011]
【表１】 [Table 1]
【００１２】それぞれの測定方法は次のようにして行っ
た。 測定方法 (1) 脂肪球の形状係数 調製した水中油型乳化油脂組成物から試料を一部採取
し、水で希釈して４００〜８００倍で顕微鏡観察し写真
を撮影した。写真中の３０〜６０個の脂肪球に関してPI
AS社のLA５５５ を用いて円形度係数( ４π×面積)/
(周囲長)2を測定し平均値を求め形状係数とした。 (2) 水中油型乳化油脂組成物の可塑性 水中油型乳化油脂組成物の可塑性は、２００ｍｌのビー
カーに調製した水中油型乳化油脂組成物を２００g いれ
て、ビーカーを９０度傾けたときの流動性で評価した。
表１はその結果である。結果 表１に水中油型乳化油脂組成物の可塑性発現状態を示し
たが、評価基準は、○〜可塑性あり、△〜可塑性ややあ
り、×〜可塑性なし、とした。この表から、形状係数
０. ９０以下であれば可塑性を有する水中油型乳化油脂
組成物となることが判る。また形状係数を変えることに
よって流動するものから可塑性を呈するものまで任意の
乳化組成物を調製することが可能である。 Each measuring method is performed as follows.
It was Measurement method (1) Shape factor of fat globules A part of a sample was taken from the prepared oil-in-water emulsified oil and fat composition, diluted with water, and observed under a microscope at 400 to 800 times to take a photograph. PI for 30-60 fat globules in the photo
Circularity coefficient (4π × area) / using AS555 LA555
(Peripheral length) 2 was measured and the average value was calculated and used as the shape factor. (2) Plasticity of oil-in-water emulsified oil / fat composition The plasticity of the oil-in-water emulsified oil / fat composition is determined by adding 200 g of the oil-in-water emulsified oil / fat composition prepared in a 200 ml beaker and tilting the beaker 90 degrees. It was evaluated by sex.
Table 1 shows the result. Results Table 1 shows the plasticity development state of the oil-in-water emulsified oil / fat composition. The evaluation criteria were ◯ to plasticity, Δ to plasticity, and x to no plasticity. From this table, it can be seen that an oil-in-water emulsified oil / fat composition having plasticity is obtained when the shape factor is 0.90 or less. In addition, it is possible to prepare an arbitrary emulsified composition from a fluid one to a plastic one by changing the shape factor.
【００１３】[0013]
【実施例１】なたね油、パーム油及びやし油からなる食
用油脂（１０℃における固体脂指数４５％）を４０重量
％秤量し、これにレシチン (日清製油 レシチンDX)
０．５重量％、モノグリセライド (理研ビタミン, エマ
ルジーMS) ０. １重量％、ショ糖脂肪酸エステル (第一
工業製薬DKエステルF-１１０) ０．２重量％を混合し
た。この４０．８重量％の油脂混合物を７０℃に加熱し
た。別に５５．２重量％の水に脱脂粉乳 (雪印乳業)
４．０重量％を溶解し、香料を加えた混合液を調製し、
これを６０℃に加熱した。この水溶液５９．２重量％
に、先の加熱した油脂混合物４０. ８重量％ を加え攪
拌混合した。混合後、均質機で０ MPa 、１０MPa 、３
０MPa 及び５０MPa で均質化し、水中油型乳化油脂組成
物を調製した。そのときの可塑性、粘度及び形状係数に
ついて調べた。可塑性は、粘度及び形状係数は試験例の
測定方法と同じようにして行った。 Example 1 40% by weight of edible oil / fat (solid fat index 45% at 10 ° C.) consisting of rapeseed oil, palm oil and coconut oil was weighed, and lecithin (Nisshin Oil Lecithin DX) was weighed.
0.5% by weight, 0.1% by weight of monoglyceride (RIKEN VITAM, EMALGE MS) and 0.2% by weight of sucrose fatty acid ester (Daiichi Kogyo DK Ester F-110) were mixed. The 40.8 wt% fat mixture was heated to 70 ° C. Separately skimmed milk powder in 55.2% by weight of water (Snow Brand Milk Products)
4.0% by weight was dissolved and a mixed solution containing a fragrance was prepared,
This was heated to 60 ° C. 59.2% by weight of this aqueous solution
To the above, 40.8% by weight of the heated oil and fat mixture was added and mixed with stirring. After mixing, use a homogenizer to obtain 0 MPa, 10 MPa, 3
Homogenization was performed at 0 MPa and 50 MPa to prepare an oil-in-water emulsion oil / fat composition. The plasticity, viscosity, and shape factor at that time were examined. The plasticity, the viscosity and the shape factor were measured in the same manner as in the measurement method of Test Example.
【００１４】[0014]
【実施例２】脱脂粉乳を８．０重量％とし、水５１．２
重量％とした以外は実施例１と同じ操作を行った。 Example 2 Non-fat dry milk was adjusted to 8.0% by weight, and water was added to 51.2%.
The same operation as in Example 1 was performed except that the content was changed to wt%.
【００１５】[0015]
【比較例１】脱脂粉乳を２．０重量％とし、水５７．２
重量％とした以外は実施例１と同じ操作を行った。実施
例１、実施例２及び比較例１の結果を表２に示す。表２
からわかるように脱脂粉乳４％重量以上で水中油型乳化
油脂組成物の可塑化が１０ＭＰａ以上、好ましくは２０
ＭＰａ以上で起こる。 [Comparative Example 1] Non-fat dry milk was 2.0% by weight, and water was 57.2.
The same operation as in Example 1 was performed except that the content was changed to wt% . The results of Example 1, Example 2 and Comparative Example 1 are shown in Table 2. Table 2
As can be seen from the above, the plasticization of the oil-in-water type emulsified oil / fat composition is 10 MPa or more, preferably 20% or more with skim milk powder 4% by weight or more.
It occurs above MPa.
【００１６】[0016]
【表２】 [Table 2]
【００１７】[0017]
【実施例３〜６】４０重量％の油脂を、油脂の固体脂指
数０％（液状油）、５５％（実施例１と同じ油脂で調
製）、６５％（精製パーム核油）及び１００％（大豆極
度硬化油）と置き換えて実施例１と同じ操作を行い、そ
れぞれ実施例３、４、５及び６とした。実施例３〜６の
結果を表３に示す。実施例３〜６から油脂の固体脂指数
とは関係なく、水中油型乳化油脂組成物の可塑化が起こ
ることがわかる。その中でも、油脂の１０℃における固
体脂指数４５％の実施例１を併せると、特に１０℃にお
ける固体脂指数４５％以上が好ましい。 [Examples 3 to 6] 40% by weight of fats and oils were solid fat index 0% (liquid oil), 55% (prepared with the same fats and oils as in Example 1), 65% (refined palm kernel oil) and 100%. The same operation as in Example 1 was carried out by replacing (soybean extremely hardened oil) with Examples 3, 4, 5 and 6, respectively. The results of Examples 3 to 6 are shown in Table 3. It is understood from Examples 3 to 6 that the oil-in-water emulsified oil / fat composition is plasticized regardless of the solid fat index of the oil / fat. Among them, when Example 1 having a solid fat index of 45% at 10 ° C. is combined, a solid fat index of 45% or more at 10 ° C. is particularly preferable.
【００１８】[0018]
【表３】 [Table 3]
【００１９】[0019]
【実施例７】食用油脂（１０℃における固体脂指数４５
％）を２０．０重量％とし、水７５．２重量％とした以
外は実施例１と同じ操作を行った。 Example 7 Edible oils and fats (solid fat index 45 at 10 ° C. 45
%) Was 20.0% by weight and water was 75.2% by weight, and the same operation as in Example 1 was performed.
【００２０】[0020]
【実施例８】食用油脂（１０℃における固体脂指数４５
％）を５０．０重量％とし、水４５．２重量％とした以
外は実施例１と同じ操作を行った。 Example 8 Edible oils and fats (solid fat index 45 at 10 ° C.
%) Was 50.0 wt% and water was 45.2 wt%, and the same operation as in Example 1 was performed.
【００２１】[0021]
【比較例２】食用油脂（１０℃における固体脂指数４５
％）を１０．０重量％とし、水８５．２重量％とした以
外は実施例１と同じ操作を行った。 Comparative Example 2 Edible oil and fat (solid fat index 45 at 10 ° C.
%) Was 10.0 wt% and water was 85.2 wt%, and the same operation as in Example 1 was performed.
【００２２】[0022]
【比較例３】食用油脂（１０℃における固体脂指数４５
％）を６０．０重量％とし、水３５．２重量％とした以
外は実施例１と同じ操作を行った。実施例７、８、比較
例２及び３の結果を表４に示す。表４からわかるように
水中油型乳化油脂組成物の可塑化が起こる範囲は油脂２
０〜５０重量％である。 Comparative Example 3 Edible oils and fats (solid fat index 45 at 10 ° C.
%) Was 60.0% by weight and water was 35.2% by weight, and the same operation as in Example 1 was performed. The results of Examples 7 and 8 and Comparative Examples 2 and 3 are shown in Table 4. As can be seen from Table 4, the range in which the plasticization of the oil-in-water emulsified oil / fat composition occurs is Oil / Fat 2
It is 0 to 50% by weight.
【００２３】[0023]
【表４】 [Table 4]
【００２４】[0024]
【発明の効果】以上説明したように本発明によれば、使
用する原材料に特定されず、脂肪球の形状を制御するこ
とにより、簡単な操作で可塑性のある水中油型乳化油脂
組成物をつくることできる。従って、菓子や料理用素材
として、本発明の水中油型乳化油脂組成物を用いれば水
溶性原料との相容性が良くなり、格段に混練しやすくな
る利点がある。また、化粧品および医薬品の場合、製造
直後の流動性その後の可塑性発現を利用して任意の形状
に充填可能であり、さらに良好な展延性を利用して滑ら
かな触感が得られ塗布しやすいという利点がある。以上
のように本発明は今までにない物性選択幅の広い可塑性
を有する水中油型乳化油脂組成物を得ることを可能とし
たものである。As described above, according to the present invention, an oil-in-water emulsified oil / fat composition having plasticity can be produced by a simple operation by controlling the shape of fat globules without being restricted by the raw materials used. You can do it. Therefore, when the oil-in-water emulsified oil / fat composition of the present invention is used as a confectionery or cooking material, the compatibility with the water-soluble raw material is improved, and there is an advantage that kneading is significantly facilitated. Also, in the case of cosmetics and pharmaceuticals, it is possible to fill in any shape by utilizing the fluidity immediately after production and the expression of plasticity after production, and the advantage that smooth touch is obtained and application is easy by utilizing good spreadability. There is. As described above, the present invention makes it possible to obtain an oil-in-water emulsified oil / fat composition having plasticity with a wide range of physical property selections that has never been seen.
Claims (4)
及び水からなる水中油型乳化油脂組成物において、乳化
物の脂肪球の円形度係数が０．９０以下の形状であるこ
とを特徴とする水中油型乳化油脂組成物。1. An oil-in-water emulsified oil / fat composition comprising 20 to 50% by weight of oil and fat, an emulsifier, skim milk powder and water, wherein the fat spheres of the emulsion have a circularity coefficient of 0.90 or less. And an oil-in-water emulsified oil and fat composition.
載の水中油型乳化油脂組成物。2. The oil-in-water emulsified oil / fat composition according to claim 1, wherein the skim milk powder is 4% by weight or more.
％以上である請求項１記載の水中油型乳化油脂組成物。3. The solid fat index at 10 ° C. of fats and oils is 45.
% Or more, and the oil-in-water emulsified oil / fat composition according to claim 1.
乳が４重量％以上である水相を含む混合系を乳化後、１
０ＭＰａ以上で均質化して得られる水中油型乳化油脂組
成物の製造方法。4. After emulsifying a mixed system containing 20 to 50% by weight of oils and fats, an emulsifier and an aqueous phase containing 4% by weight or more of skim milk powder, 1
The manufacturing method of the oil-in-water type emulsified oil-fat composition obtained by homogenizing at 0 MPa or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09497393A JP3234341B2 (en) | 1993-03-31 | 1993-03-31 | Oil-in-water emulsified fat composition and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09497393A JP3234341B2 (en) | 1993-03-31 | 1993-03-31 | Oil-in-water emulsified fat composition and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0880169A true JPH0880169A (en) | 1996-03-26 |
| JP3234341B2 JP3234341B2 (en) | 2001-12-04 |
Family
ID=14124860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP09497393A Expired - Lifetime JP3234341B2 (en) | 1993-03-31 | 1993-03-31 | Oil-in-water emulsified fat composition and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3234341B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014143972A (en) * | 2013-01-30 | 2014-08-14 | Nisshin Oillio Group Ltd | Waffle dough and waffle |
-
1993
- 1993-03-31 JP JP09497393A patent/JP3234341B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014143972A (en) * | 2013-01-30 | 2014-08-14 | Nisshin Oillio Group Ltd | Waffle dough and waffle |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3234341B2 (en) | 2001-12-04 |
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