JPS58170432A - High water-content water-in-oil type oil emulsion composition - Google Patents

Abstract

PURPOSE:Polyglycerol-condensed ricinoleate ester and an ester of saturated fatty acid of 12 or more carbon atoms are used as emulsifiers for a high water- content water-in-oil type oil emulsion composition to prevent its leaky and oil- off phenomena. CONSTITUTION:When a high water-content water-in-oil type oil emulsion composition is prepared by emulsifying a mixture of 20-80wt% of the oil phase containing plastic food oil or fat as a base and 80-20wt% of the aqueous phase containing water as a base, an emulsifier combination of 0.1-2.9wt% of polyglycerol-condensed recinoleate ester and 0.1-2.9wt% of an ester of saturated fatty acid of 12 or more carbon atoms is used in a total amount of 0.2-3wt%.

Description

[Detailed description of the invention] The present invention relates to a high moisture water-in-oil emulsified fat composition.

In general, the water temperature in oil with a water content of 0 is so-called high water content (
Conventionally, in emulsified oil and fat compositions (hereinafter referred to as W1011),
Due to its high moisture content, Wloll
Phase transformation from 0 to 0/Wllll medium oil m) is likely to occur, and in addition, the structure of the product is soft and filling characteristics into containers are poor.

Furthermore, the emulsified oil and fat compositions also have the disadvantage of causing so-called leaky (moisture oozing phenomenon) and oil-off during storage.

Conventionally, it has been proposed to use various emulsifiers for the purpose of eliminating the above-mentioned drawbacks found in high-moisture W10H emulsified fat compositions. ) and polyglycerin esthetic #' (Food Eng1neerinLM
ay1967, pp79-82) is known to be used as an emulsifier. In addition, it is also known to use one or more emulsifiers such as glycerin fatty acid ester, lecithin, and sorbitan fatty acid ester.

However, simply using these emulsifiers will reduce the company's moisture content W101&! It is virtually impossible to fully eliminate the above-mentioned nine defects found in emulsified oil and fat compositions.

Incidentally, among the above-mentioned HLBI~4 silica fatty acid esters and polyglycerin esters, polyglycerin condensed lysyl esters are emulsifiers with excellent emulsification stability.

The above-mentioned emulsified oil and fat compositions using silicic acid esters with HLB 1 to 4 tend to leak over time, resulting in poor storage stability. I can't do it.

In addition, when the above-mentioned polyglycerin ester is used, the structure of the product is soft and paste-like, so when filling the container, there is a tendency for the contents to spill out and cause stringiness, contaminating the outer periphery of the container. It exhibits poor filling characteristics, has poor lid retention at room temperature, and is prone to oil-off.

SUMMARY OF THE INVENTION In view of the above-mentioned current situation, as a result of studies to provide a modified, high-moisture, W101M emulsified oil and fat composition free from the above-mentioned drawbacks, in the above emulsified oil and fat composition, polyglycerin condensation was performed based on the standards for the composition. 0 each of lysyl phosphate ester and saturated fatty acid ester with 12 or more carbon atoms
．． The emulsified oil composition prepared by using 1 to 2.9 weight of emulsifier in combination in a total amount of 0.2 to 3 weight does not exhibit the above-mentioned drawbacks found in conventional emulsified oil and fat compositions. Based on this knowledge, we have come up with the present invention.

The present invention will be explained in detail below.

The present invention provides high water content W10 using 20 to 80 weight of plastic edible oil and fat and 80 to 20 weight of aqueous phase (2) as substrates.
In the lit emulsified oil and fat composition, 0.1 to 2 polyglycerin condensed lysyl insun esters are added based on the bulk composition.
．． The total amount of emulsifiers is 0.9 by weight and 0.1 to 2.9 by weight of saturated fatty acid ester having 12 or more carbon atoms.
It is characterized by being emulsified using 2 to 3 weight rice cakes.

The polyglycerin condensed lysyl phosphate ester used in the present invention is a known emulsifier based on the polyglycerin ester system, and is used to esterify polyglycerin with silyl phosphate, which is produced from castor oil or the like as a raw material and condenses well. You can get a lot. Saturated fatty acid esters having 12 or more carbon atoms that can be used in combination with the above-mentioned esters in the present invention include lactic acid monoglyceride, citric acid monoglyceride, fatty acid monoglyceride, and propylene glycol fatty acid ester.

Examples include sorbitan fatty acid ester and polyglycerin fatty acid ester.

When the above-mentioned polyglycerin condensed lysyl ester and saturated fatty acid ester having 12 or more carbon atoms are used alone as an emulsifier in a high-moisture W7011 emulsified oil composition, the disadvantages mentioned above cannot be overcome.

In other words, as mentioned in the former 0mi1)@susage,
Although the emulsion stability of the above-mentioned emulsified oil and fat composition is good, the structure of the product is soft and paste-like, and the retention property during filling into a container is poor, and oil-off is likely to occur. ,
On the other hand, if only the latter is used, although it has the effect of increasing the hardness of the product, the emulsifying property is unstable and W/u, pυ/WIIM
It has the disadvantage of easily undergoing phase transformation.

Accordingly, in the present invention, by using both of the above-mentioned emulsifiers in a specific range of blending ratios in a high-moisture w7om emulsified fat composition, the various drawbacks found in the conventional products described above are substantially eliminated. Therefore, this is considered to be unexpected due to the above-mentioned drawbacks that occur when these emulsifiers are used alone.

The technical basis for defining the blending ratio of the polyglycerin condensed silicate ester and the saturated fatty acid ester having 12 or more carbon atoms as an emulsifier in the emulsified fat composition in the present invention to a specific range is as follows. The experimental results shown are extremely ○.

The experimental results shown here are as follows: (1) The oil phase 40s and the aqueous phase 60-2 were prepared by adding the above two types of O emulsifiers in various proportions to the plastic edible oil and fat used as a substrate in the present invention in a conventional manner.
The emulsion stability, filling properties, texture, oil removal, and flavor of a high-moisture emulsified oil and fat composition consisting of W10M were constantized by the following method.

1) Put emulsion-stable emulsified oil composition O500ca into a test tube and heat at 40C.
After being kept in a constant temperature bath for 20 hours, the amount of emulsified layer was kept constant and those with an emulsified layer of 85 or more were evaluated as good.

2) Using the sample hardness at the time of filling in the filling volume 11 as an index, use a single cone (weight 41.Sl, angle [60°) using the cone Benetresi method at a material temperature of 12.5 to 13.5C. constant, 3
50X''-1111 (penetration) or less is O. A statistically significant difference was observed when compared with a sample using HLB 1 sulfur sugar fatty acid ester under the same conditions, and a statistically significant difference was evaluated as good.On the other hand, the retention property was evaluated as good if the sample was stored at 5C for 7 days after being filled into a container. The hardness of the sample was measured by the cone penetration method using a cedar pull cone (JISK 2809.A8TMD217 standard) after storing and leaving it for 48 hours at 2 Orr. And so.

4) Oil-off sample was placed on 1θltP paper and left at 20C for 20 hours, and the amount leached into the filter paper was measured, and a value of 4- or less was considered good.

6) The state of oral melting during ingestion using the HLB 1 Shiso-Nan fat Visit Mongolian ester of HLB 1 was compared with the 19-sample sample under the same conditions, and the results were statistically significant. I considered something different to be good.

The results of the above experiment are shown in the attached @.

In the figure, the 9 areas marked with diagonal lines show good results for each of the above constant XJ@, and the mixing ratio owi! 1 is indicated by L. 9 areas are indicated by I, and 9 blend ratios are obtained for filling 1 structure and oil-off O point. Areas indicated by ■ are blends with poor emulsion stability. The ratios are shown as and ■, and the nine area lines indicate the ranges of the blending ratios where the flavor is poor.

As shown in the attached 1g1K, the amount of emulsifier added to the plastic edible fat and oil is 0.1 to 2.9% by weight of polyglycerin condensed lysyl inate based on the emulsified fat composition.
p in the range of 〇, and the O saturated fat ester having 12 or more carbon atoms is in the range of 0.1 to 2.9 weight, and the total amount of both is 0.2 to 3.0 weight. (shaded area in the figure), the obtained emulsified oil and fat composition is satisfactory in all aspects of emulsion stability, filling property 0 structure, oil-off, and flavor; When the above conditions regarding the blending ratio of emulsifiers are not met (in the figure, 1.
In other words, when the total amount of both emulsifiers added to the emulsified oil and fat composition is lower than 0.2% by weight, the emulsion stability, filling properties, and oil-off properties of the composition decrease. On the other hand, if it exceeds 3.0% by weight, not only will the flavor of the composition be poor due to the influence of the emulsifier, but it will also be particularly poor in terms of emulsion stability, filling properties, and oil-off properties. I can't do it.

In addition, in addition to the total amount of both emulsifiers, the amount of polygly7rin condensed lysyl insun ester added is 0.1% by weight.
On the other hand, when the amount of saturated fatty acid ester with carbon number of 12 or more exceeds 2.9% by weight, the emulsion stability of the resulting emulsified oil and fat composition becomes unstable, and the amount of polyglycerin condensed lysyl phosphate added is low. When the amount of saturated fatty acid ester added is more than 2.9% by weight and the amount of the saturated fatty acid ester added is less than 0.1% by weight, the filling properties and texture of the 4# composition are unreliable.

K so that oil off also occurs.

From the above experimental results, it was found that the added amounts of polyglycerin condensed lysyl phosphate and saturated fatty acid ester having 12 or more carbon atoms in the emulsified oil and fat composition were 0.1 to 2.0, respectively.
9 weight sO range! 1KTofi, and the total amount of both is 0
．． When the weight is in the range of 2 to 3.0% by weight, it is possible to provide a high moisture W10 emulsified fat composition that is satisfactory in terms of emulsion stability, full texture, oil removal, and flavor. It will be understood.

Furthermore, in the present invention, in order to make the technical effects of the combined use of polyglycerin condensed lysyl ester and O saturated fatty acid ester having 12 or more carbon atoms at the above-mentioned blending ratio, the conventional high Moisture w7om
The above-mentioned composition was prepared by adding HLBI-4 sulfate sugar fat ester of HLBI-4, which is used for the preparation of emulsified oil and fat compositions, as an emulsifier, and the above composition was prepared by adding polyglycerin condensed lysyl insune ester O alone as an emulsifier. The leaky, flavor, hardness (penetration), and oil-off were compared between the emulsified oil composition prepared by adding the ester and the unsaturated fatty acid monoglyceride together and the emulsified oil composition according to the present invention. It is shown in Table 1 and l1iE2.

Each emulsified oil and fat composition using IIRK was prepared according to the procedure described in Example 1 below, except for the emulsifier used.

! 11 @) 1) The amount of emulsifier added is expressed by weight based on the emulsified oil/fat composition.

2) The product of the present invention uses a mixture of polyglycerin condensed silyne ester, saturated lactic acid quinoglyceride, and O content as an emulsifier.

3) Leaky and Futai Hiro are constant as described above.

4) In the table, O... Sairan 0... Natsume Δ・・・・・・Ryo Nakanaka X...Furan respectively.

12 (Note) In the table, PRE ・・・・・・・・・Polyglycerin Ayusu Shirui 1
Ester SFM......Saturated fatty acid monoglyceride PSFM......Polyglycerin - Kiriyama υ top 1 ceride USFM...Represents unsaturated fatty acid quinoglyceride .

As can be seen in Table 1 and KIIIK, in the present invention, if polyglycerol silicic acid ester and saturated fatty acid ester are used in combination in a specific range of blending ratio, the technical effects of K will be sufficiently enhanced.

Bottle: Instead of the saturated fatty acid ester having 12 or more carbon atoms used in the present invention, a saturated fatty acid ester having fewer than 12 carbon atoms or an unsaturated fatty acid ester having 12 or more carbon atoms is used as an emulsifier to prepare a polyglycerin condensed lysyl acid ester. When used in combination with the emulsified oil and fat composition, the structure of the resulting emulsified oil and fat composition becomes weak, resulting in poor filling properties and lid retention, and the occurrence of oil-off is common, so that the object of the present invention cannot be achieved.

Next, as a reference, the plastic edible oil and fat used in the present invention, the aqueous phase, and the method for preparing the emulsified oil and fat composition of the present invention will be shown.

The lubricating oil used in the present invention can be any edible animal or vegetable oil, and may be a mixture of one or more types, or even a mixture of two or more types, or even those that exhibit plasticity. and/or may be subjected to physical treatment. For example, big summer oil, peanut oil, bar five oil, coconut oil,
Rapeseed oil, corn oil, safflower oil, cotton oil, putter,
It is one or a mixture of two or more of various animal and vegetable oils and fats such as lard, beef tallow, and fish oil, and these hydrogenated oils, and has plasticity.

In addition, if necessary, these oils and fats such as fragrances, spices, etc.
It is also possible to add coloring agents, preservatives, thickening agents, seasonings, dairy products, etc. to enhance the palatability and quality stability.

Further, the aqueous phase constituting the emulsified oil/fat composition of the present invention may be only water, but it can also be used in the form of an aqueous liquid containing milk protein derivatives, fragrances, spices, and the like.

K for preparing the high moisture W10m emulsified oil composition of the present invention is within the above-mentioned range based on the emulsified oil composition based on the raw material edible oil and fat, polyglycerin silicate ester and saturated fatty acid ester having 12 or more carbon atoms. Add the additives such as coloring agents while stirring under heating to form an oil phase, while adding milk protein such as skim milk, thickening agent, Additives such as fragrances are added and stirred while heating to form a homogeneous aqueous phase.

Next, 80 to 20 weight of the aqueous phase was added to 20 to 80 weight of the oil phase obtained by K as described above, mixed and emulsified, and after sterilization, the mixture was rapidly cooled and plasticized. A high moisture W/Qjl emulsified oil and fat composition is obtained.

The high water content W10 lid milk oil composition of the present invention is superior in terms of emulsion stability, filling properties, structure, and flavor when eaten, as it has good low boiling properties when eaten, compared to conventional emulsified oil compositions of this type. Moreover, it has the advantage that oil-off does not occur during storage.

A specific method for preparing the emulsified oil and fat composition of the present invention will be shown below as an example.

Example 1 Raw material edible fats and oils (hardened soybean oil 370 #, white soybean oil 40
0Kt) 7704 with polyglycerin condensed lysyl phosphate 20111 and lactic acid monoglyceride (
Saturated acid) 10- was added, the resulting mixture was kept at a temperature of around 60° C., and a small amount of coloring agent was added to this while stirring to prepare an oil phase. On the other hand, a mixture of tap water 1.1264, skim milk powder 40, 1 salt 30 noodles, xanthan gum 4111, and a small amount of flavor added was kept at a temperature of around 40° C. and stirred to prepare a uniform aqueous phase. .

Next, the aqueous phase is added to the oil phase obtained as above while stirring to emulsify it, and after sterilization, the resulting emulsion is rapidly cooled through a Par7 Ector to plasticize it and produce a high moisture content. An emulsified oil and fat composition was obtained.

When the high water content w1011 emulsified oil composition was filled into a container using a commonly used margarine filling machine, the filling properties were good, with no contents popping out or stringiness. In addition, the oil-off was improved systematically, and the rolling during feeding was also excellent.

Example 2 Raw material edible oil II (hydrogenated soybean oil 6604, white cottonseed oil 51
Add polyglycerin clamp lysyl ester 15- and saturated monoglyceride 15- as emulsifiers to #0Kt) 1,170, keep the resulting mixture at a temperature of around 60°C, and add a small amount of coloring agent to it while stirring. and make an oil phase.

On the other hand, tap water 1,689 noodles, skim milk powder 60 4, salt 4
5-, quinanthan gum 6-, and a small amount of fragrance are added and mixed, and the mixture is kept at a temperature of around 40° C. and stirred to form a uniform aqueous phase.

Next, the aqueous phase was added to the above oil phase with stirring to emulsify it, and after sterilization, the resulting emulsion was rapidly cooled through a bar 7 Ector and stratified into layers to obtain a high-moisture W-filtered oil-fat composition.

The Isadaka Moisture-W10mI emulsified oil and fat composition obtained the same results as in Example 1 in terms of K, such as filling properties and structure.

Example 3 Add polyglycerin condensed lysyl phosphate 2- and polyglycerin fatty acid ester 16- as emulsifiers to #382 of raw edible fats and oils (cottonseed hydrogenated oil 250 noodles, safflower white squeezed oil 1B2k) and heat the resulting mixture at 60°C. The oil phase was prepared while maintaining the temperature at about 100°C and without stirring.

On the other hand, a mixture of 552 Ky of tap water, 35-1 casein soda, 13 parts salt, and a small amount of fragrance was mixed.
A homogeneous aqueous phase was prepared while maintaining the temperature at 111 degrees, which is around 0 degrees Celsius, and stirring.

Next, the aqueous phase was added to the oil phase with stirring to emulsify it, and after sterilization, the resulting emulsion was rapidly cooled through a Par7 Ector and layered to obtain a high moisture W10 emulsified fat composition.

The cough high moisture W10 lid emulsified oil and fat composition obtained the same results as in Example 1 in terms of filling properties and texture.

[Brief explanation of drawings]

Addition ratio of the attached solid polyglycerol-condensed sylinate nysterte saturated fatty acid ester having 12 or more carbon atoms to the emulsified oil and fat composition used as an emulsifier in the present invention, and the emulsion stability, filling properties, and texture of the composition , which shows the relationship between oil-off and flavor. In III, ■・・・・・・ Addition and addition ratio range with poor filling characteristics, structure, and oil-off. ■... The range of the addition ratio that results in poor emulsion stability, and the range of the addition ratio that results in poor flavor and emulsion stability and filling, respectively. (*#℃

Claims (1)

[Claims] (1) In a high moisture water-in-oil emulsified fat composition obtained by emulsifying 20 to 80% by weight of an oil phase having a plastic edible fat as a substrate and 80 to 200% by weight of an aqueous phase having water as a substrate, # 0.1 to 2.9 weight and carbon number 12 of polyglycerin condensed lysyl insun ester based on the composition
A high moisture water-in-oil emulsified fat composition obtained by emulsifying an emulsifier containing 0.1 to 2.9 weight units of an emulsifier in a total amount of 0.2 to 3 weight units.