JPS5813351A - Preparation of water-in-oil type emulsion - Google Patents

Abstract

PURPOSE:To obtain a water-in-oil type emulsion having high shelf stability in high productivity, by emulsifying an oil phase into a water phase having a specific viscosity to give an oil-in-water type emulsion, heating, sterilizing, cooling and stirring it so that it is reversed into a water-in-oil type emulsion. CONSTITUTION:Animal or vegetable fats and oils such as soybean oil, beef tallow, etc. are emulsified into a water phase (e.g., aqueous solution of saccharide) having a viscosity of 30-300 poise at 20 deg.C and a viscosity of 5-50 poise at 40 deg.C, and an emulsifying agent such as glycerol fatty acid ester, sucrose fatty acid ester, etc. by a homogenizing mixer, etc. to give an oil-in-water type emulsion. This emulsion is then heated at about 70-80 deg.C for about 30-60min so that it is sterilized, it is fed to a closed type cooling stirring device, cooled quickly with stirring, and it is subjected to phase conversion while a proper amount of a gas is being introduced to it, if necessary, to give a water-in-oil type emulsion useful as butter cream, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for continuously mass producing a water-in-oil emulsion that has been sterilized, has a high shelf life, and is foamed if necessary, from an oil phase and an aqueous phase. Specifically, an oil phase and an aqueous phase having a viscosity within a specific range are mixed and emulsified to form an oil-in-water emulsion, and after the emulsion is sterilized, it is cooled and stirred in a closed cooling stirrer. By inverting the water-in-oil emulsion while mixing an appropriate amount of gas, we consistently produce a low-fat water-in-oil emulsion from raw materials that has good flavor and has a long shelf life and is suitable as a filling material for confectionery, bread, etc. This provides a method to do so.

Generally, butter cream is used as a finishing material for Western sweets or as a filling material for bread and the like. It is made by mixing butter, margarine or shortening, and sugar, if necessary, with colorants, flavorings, corn, starch syrup, Western liquor, etc. (called creaming or whipping) to make a smooth, uniform, and creamy mixture. be. Conventionally, such buttercreams are made by putting margarine, etc. in an open vertical mixer (for example, a Kanto mixer) and stirring vigorously with a hopper or beater to disperse and incorporate air into the composition, and then adding sugar. It is manufactured by adding liquid or powdered sugar. Sometimes it is manufactured by gradually adding sugar solution or powdered sugar to margarine or the like while stirring.

However, such conventional methods have various drawbacks as described below. In other words, as food hygiene awareness has increased in recent years, there is a demand for filling materials that are hygienic with less bacterial contamination and contain fewer synthetic preservatives. Not only is it easy for foreign matter to get mixed in, but it is also extremely difficult to prevent the contamination of germs, and the current situation is that it is impossible to sterilize the product. In addition, the optimum temperature for whipping margarine, etc. is narrow, and whipping at relatively high temperatures can result in sticky buttercream, and at low temperatures, it tends to become dry and dry. Of course, as the temperature changes throughout the four seasons, several types of products (5 to 8 types) are required depending on the temperature, and especially in the summer, because oils and fats with a high melting point are used, some products may not melt well in the mouth. Become. Furthermore, it is difficult to adjust the air content (overrun), making it difficult to obtain quality with a constant specific gravity. Either a certain amount of stirring is required to mix the various materials sufficiently, resulting in a high overrun, and therefore it is difficult to produce a product with a high specific gravity (low overrun). Furthermore, various drawbacks have been pointed out, such as the need for manpower to handle solid materials such as margarine and shortening, making it difficult to save labor.

To address the above-mentioned drawbacks, margarine for butter cream has appeared in which some ingredients such as sugar, sugar solution, and milk are added in advance during margarine production, and margarine for butter cream is also made using a pressure mixer during whipping. A method has also been proposed in which a method of pressurizing nitrogen gas has been adopted, contributing to speeding up work, uniformity of quality, and improvement of oxidation stability, but these are all In-type solutions and do not fundamentally address the issue. No solution has been reached.

Furthermore, in recent years, from a nutritional standpoint, low-calorie margarine with a low fat content has been developed and put into practical use. However, emulsions with low fat content are stable emulsification type or water-in-water type, which makes it difficult to convert into water-in-oil type, and requires complicated emulsification operations or means, and it is difficult to make water-in-oil type emulsion. Even if it is successful, it has the disadvantage that syneresis tends to occur during storage, especially when it is stored in the state of butter cream.

As a result of intensive research in view of the points mentioned above, the present inventors have found that a low-fat, water-filled emulsion that can be easily produced by using an aqueous phase having a viscosity within a specific range can be easily produced by cooling and stirring. We obtained the knowledge that the water-in-oil emulsion can be inverted into a stable water-in-oil emulsion. The present invention was completed based on this knowledge. That is, the present invention involves mixing and emulsifying Urawa and aqueous phases having the following viscosities together with an emulsifier to form an oil-in-water emulsion, and after heat sterilizing the emulsion, cooling and stirring in a closed cooling stirrer, and if necessary. This is a method for producing a water-in-oil emulsion, which is characterized by inverting the emulsion into a water-in-oil emulsion while mixing an appropriate amount of gas.

Viscosity of the aqueous phase (measured using a B-type viscometer manufactured by Tokyo Keiki Co., Ltd., unit: BOYS) 20°C 30-300 40°C 5-50 According to the present invention, a low-fat water-in-oil emulsion When producing a water-in-oil emulsion, it is first made into a water-in-water emulsion, which is the most stable emulsion type, and then easily converted to a water-in-oil emulsion by simply cooling and stirring. It can be produced extremely easily without using complicated operations or means such as carefully and gradually adding an aqueous phase. In addition, when trying to manufacture butter cream, instead of whipping the main raw materials such as margarine or shortening that have been tempered (ripened) as in the conventional method, the starting material including the oil phase and aqueous components can be used as a starting material. It is manufactured in an integrated manner from raw materials to the final product, and after the sterilization process, it is whipped in a sealed device that is thoroughly cleaned and sterilized, making it extremely hygienic and low-fat with a high shelf life. of buttercream products are produced continuously and in large quantities.

The fats and oils used in the present invention have a solid fat content index (SFI) of
) or 15~60 at 10℃.10~50゜25 at 20℃
Preferably, it is 5 to 45 at °C and θ to 35 at 30 °C. These oils and fats generally include edible animal and vegetable oils alone or in combination, or hydrogenated, fractionated, and
It can be obtained by appropriately combining methods such as transesterification, and raw material oils include soybean oil, rapeseed oil, peanut oil, corn oil, coconut oil, palm kernel oil, palm oil, beef tallow, fish oil, and various other edible oils. Next, the aqueous phase, which is an important requirement in the present invention, has a viscosity of 30 to 300 poise at 20 °C and 5 to 50 poise at 40 °C (However, the viscosity of , measured using a B-type viscometer using a predetermined rotor), and it is difficult to obtain a stable and good product outside these viscosity ranges.

In order to obtain the above viscosity, it is possible to easily obtain it by using various sugars, powdered candy, and other substances that increase the viscosity to a desired viscosity in the aqueous phase. The emulsifier is not particularly limited, and examples include one or two of glycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin.
More than one species may be used in combination as appropriate. These emulsifiers are used in the aqueous phase,
It may be added to either the oil phase or to a mixture of both phases; in either case, it should be selected as appropriate so that a stable emulsified state can be obtained, and therefore the amount added is not particularly limited. Although it is not, it seems that a range of 0.2 to 2 is generally preferable. Also, as a closed □ saturated cooling stirring device, a foaming □ is used.

Any type of closed type device equipped with a stirring device and cooling equipment may be used, for example, a continuous ice cream freezer may be used. The gas mixed into such a device as needed may be air, nitrogen, etc., but it goes without saying that a sterile gas is preferable. Note that the present invention does not prevent the addition of various coloring and flavor components such as colorants and spices as appropriate.

Next, to explain the manufacturing process of the present invention, an aqueous phase and an oil phase having a predetermined viscosity are mixed and emulsified using a means such as a homomixer together with an emulsifier to form an oil-in-water emulsion, and then heated at 70 to 80°C. Heat sterilize for 30 to 60 minutes. Next, the sterilized oil-in-water emulsion was fed into the device from one end of the closed-type cooling stirring device, which had been sterilized in advance by an appropriate means such as hot water or heated steam, and was rapidly cooled and stirred, and if necessary, sterilized. While mixing gas,
Phase conversion is caused to continuously obtain a water-in-oil emulsion from the other end of the device. The manufacturing process of the present invention is not limited to the above process steps, and may be a method with appropriate changes.

Examples and comparative examples will be shown below to explain the effects of the present invention in more detail. Note that all parts and percentages are based on weight.

Examples 1 to 8 and Comparative Examples 1 to 9 [■] Preparation of oil phase 0.5 part of glycerin fatty acid ester, 0.1 part of sugar ester, and 1 part of lecithin α were dissolved or dispersed in 25 parts of each mixed fat and oil. In this way, four types of oil phases A to D were prepared.

[n) Preparation of aqueous phase Using Malstar (trade name, Hayashibara Shoji ■, maltose-based aqueous solution with 75% sugar content), powdered starch syrup, and water as appropriate, aqueous phases having the respective viscosities shown below were prepared. . However, since 75 parts of the aqueous phase was used for the 25 parts of the oil phase prepared in (1) above, the blending ratio of each aqueous phase was indicated so that the total amount was 75 parts.

Note 1) Viscosity is measured using ■Tokyo Needle, Kurasei, B-type viscometer, using the rotation speed and rotor appropriate for each viscosity.

(75 parts of the aqueous phase prepared in 1113 production process []T] was heated to about 60°C and stirred with a homomixer, and 25 parts of the oil phase prepared in [■] heated to about 65°C was added to it. Add and mix and emulsify for 10 minutes,
Further, stirring was continued for 60 minutes at about 75° C. for sterilization to obtain an oil-in-water emulsion. Next, this emulsion is introduced into a closed-type whipper equipped with a foaming stirring device and cooling equipment, and is cooled and stirred while mixing a small amount of air. about 10
It was cooled to ~20°C to obtain an air-containing emulsion with an overrun of about 10%.

[Concave] The results are as follows (1) Using M3 phase A (using a mixed oil with a softening point of 32.4°C), the emulsion temperature was about 70°C and was cooled to about 20°C with a residence time of about 4 minutes in the device. vomit.

1l- (II) Using oil phase B (mixed oil and fat with a softening point of 29.0°C), the emulsion temperature was about 70°C, and the residence time in the device was about 4 minutes, and the emulsion was cooled to about 15°C and discharged.

13- 12- (II+) Using oil phase C (mixed oil and fat with a softening point of 27.1°C), the emulsion temperature was maintained in the device at approximately 70°C,
It was cooled to about 15°C in about 5 minutes and then discharged.

14-Ov) Oil phase D (using mixed oil and fat with a softening point of 22.5°C)
Using an emulsion, the temperature of the emulsion was approximately 70°C, and the residence time in the device was approximately 5 minutes, and the emulsion was cooled to approximately 10°C and discharged.

As a result, when the viscosity of the aqueous phase was at the far lower limit of the range of the present invention, the phase inversion of the emulsion was sufficiently carried out, and it remained almost as an oil-in-water emulsion (Comparative Example 1). , 5). Furthermore, even when the viscosity of the aqueous phase was raised slightly higher than the lower limit of the range of the present invention, a water-in-bottom oil type air-containing emulsion was obtained, but significant phase separation occurred after standing overnight. , it had no commercial value at all (Comparative Example 2
, 6, 8.9). In contrast, when the aqueous phase viscosity was within the range of the present invention, products with a good emulsification state and excellent storage stability were obtained in all cases (Examples 1 to 8). In addition, if the water phase viscosity exceeds the upper limit of the present invention range, check whether the phase inversion is not sufficient and the oil-in-water emulsion remains (
Comparative Example 4), or the emulsification state was incomplete and a portion remained as an oil-in-water emulsion (Comparative Examples 3 and 7).

Applicant: Fuji Oil Co., Ltd. Agent Patent Attorney Kiyoshi Kadowaki -28!

Claims (2)

[Claims] (1) Mix and emulsify an oil phase and an aqueous phase having the following viscosity using an emulsifier to form an oil-in-water emulsion, heat sterilize the emulsion, cool and stir in a closed cooling stirrer, and if necessary, add an appropriate amount. A method for producing a water-in-oil emulsion, which comprises inverting the emulsion into a water-in-oil emulsion while mixing in a gas. Viscosity of the aqueous phase (measured using a Tokyo Keiki B-type viscometer. Unit: Poise) 20°C 30-300 40°C 5-50 (2) The method according to claim 1, wherein the mixing ratio of the oil phase and the aqueous phase is 20 to 45% by weight and 80 to 55% by weight.