JPS59210971A - Double-emulsified fatty oil composition and its preparation - Google Patents

Abstract

PURPOSE:To prepare with a high productivity a double-emulsified fatty oil compsn. which is readily demulsified at oral temp., by emulsifying a mixture of an O/W emulsion which contains sodium caseinate and water-sol. lecithin with a fatty oil which contains a sorbitan/fatty acid triester. CONSTITUTION:An O/W/O type double-emulsified fatty oil compsn. consisting of an O/W emulsion as inner phase and a fatty oil as outer phase is prepd. by emulsifying a mixt. of an O/W emulsion obtd. by adding sodium caseinate and water-sol. lecithin to an aqueous phase, with a fatty oil which contains a sorbitan/fatty acid triester. Sodium caseinate should pref. be added in an amt. of 1.5-5.0wt% of the O/W emulsion. To maintain high productivity, it is preferable that the water-sol. lecithin be used in an amt. of 3-15pts.wt. per 100pts.wt. sodium caseinate.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an oil-in-water type double emulsified fat composition and a method for producing the same. Here, the oil-in-water type double emulsified oil/fat composition is an edible oil/fat composition in which the innermost phase 11I11 fat is wrapped in intermediate hydration, and the outermost phase is an edible oil/fat composition. It is mainly used as a substitute for butter, margarine, fillings, rubbings, etc.

Several patents have been issued regarding oil-in-water type double emulsified oil and fat compositions, for example, UK Q, Issue/1 No. 61
No. 4,925, Japanese Patent Publication No. 4.9-31707, Special Publication No. 5
There is something like No. 4-15682.

Among them, the two-car emulsified oil composition is a normal water-in-oil composition! (Compared to ν oil and fat compositions, by appropriately changing the type of oil and fat in the inner layer, JJJU's unique properties such as spreadability and shape retention, and 1. In the course of completing the present invention, the inventors of the present invention found that the two-car emulsified oil and fat composition is superior in that, in addition to these, in particular, the innermost phase of the oil and fat contains aromatic l' It was discovered that adding flavor substances of ``!j'' imparts richness and significantly improves the taste.

As described above, double emulsified oil compositions have a higher level of spreadability, retention of 11-3, etc. than normal water-in-oil oil compositions. Although it is excellent in the 1st and 11th Song Dynasties, this is only an effect that can be obtained when the final product has a similar structure, and most of the innermost phase fats and oils added during the manufacturing process are Outside A.]
If it is combined with oil or fat, the characteristics of the final product obtained will be rather similar to those of a water-in-oil type oil or fat composition. In this sense, it is important to know how much of the innermost phase oil is in the final product (・1" power existing as oil and fat), but the present invention is not limited to this. In order to clarify the point, the concept of production rate of double emulsified oil and fat compositions will be used (hereinafter referred to as 1. simply production rate).

That is, when producing a double emulsified fat composition, the weight percent of the fat and oil charged as the innermost phase oil in the final product is a%, and the actual amount of the innermost phase fat and oil in the final product is also b. When expressed as %, (+,)
, /υ, )X100% is called the production rate. Therefore, in one manufacturing process, if one of the innermost phase fats and oils is transferred to the outermost phase fats and oils, a=b and the production rate is 100%. On the other hand, if the inner and outer phase fats and oils are combined and all the innermost phase 1111 fats transfer to the outermost A: ['' fats and oils -\, it becomes b double and the production rate is 0%,
The characteristics of the product are the same as those of a conventional water-in-oil 21'2 emulsified fat composition. Therefore, it is important to increase the production rate as much as possible.
In producing the father, it was a very serious problem. ゛Other characteristics of the double emulsified oil composition and 1-inner and outer layers 10)
/lll One example is that you can change the type of fat. This applies, for example, to the
If H1, I j conversion is made, the innermost phase is 21+
It is best to use a fat with a melting point of i'1.゛j for the fat. If you want to improve the melt-in-your-mouth texture, use a fat with a low melting point of 1. This means that internal and external fats and oils can be used depending on the desired end product. Therefore, the innermost A;
1.Whether a low melting point oil or a high 1 margin point oil is used as the oil, it is extremely important in producing a double emulsified oil composition that a good production rate can be obtained regardless of the type of oil. It can be seen as an important issue.

Another important issue in producing double emulsified oil and fat compositions is that the emulsification should be easily broken at daytime temperatures. What is the destruction of emulsification here? The L-containing oil and fat composition is 1.
Separation into an oil-in-water emulsion and an outermost fat and oil phase. Why should emulsions be easily destroyed?
Most of the taste substances are in the aqueous phase, so in order for the taste 11 to be lost when it enters the water phase, it is emulsified and destroyed quickly, and the aqueous phase substances easily reach the sensory organs of the tongue. The force that needs to be touched).

As mentioned above, the important issues in producing a double emulsified oil and fat composition are obtaining a high production rate regardless of the type of innermost (I) oil and fat.

This means that the emulsification is easily destroyed at the temperature in the mouth.

The present invention provides a novel pan-neutral water/l solution which is excellent in these respects.
The present invention provides a type Il double emulsified oil and fat composition and a method for producing the same, the contents of which are detailed below.

The method for producing an oil-in-water-type double emulsified oil/fat composition according to the present invention is to prepare a first oil-in-water type emulsion in a formulation, and then mix and disperse this emulsion in the outermost main mouth oil/fat. It depends.

The method for making an emulsion of Hakuwa's oil-in-water is Ushizu's innermost phase 7+I.
It is preferable to melt the fat in a heating bath at a temperature above its melting point, and add fragrances and coloring agents thereto as necessary, but use no emulsifier at all. Oils and fats that can be used include hitomi oil, corn oil, rice oil, rapeseed oil Q+;
Regardless of 1°J, melting point, or solid fat content, each can be used alone or as a mixture.

Next, this innermost phase oil is emulsified during hydration, but water
As the acid component, water, sodium caseinate, water bath salt, and if necessary, sugars, salt, defatted 7L, condensed milk, and other flavoring substances are used.

The amount of sodium caseinate to be used is preferably 1.5 to 5.0% by weight of oil in water based on the emulsion.
It is further preferable to add 20 to 4.5% by weight. If the amount of sodium caseinate is less than 15, the stability of the resulting emulsion will be poor and the production rate will decrease.On the other hand, if the amount of sodium caseinate used is less than 5.
If it exceeds 0 weight h↓%, the viscosity of the resulting emulsion will be very poor and it will be difficult to collect and remove it.

Furthermore, in order to maintain a high production rate, 1 grade of water, 11V, was added to 1 cum of casein sodium in 100 parts of IiY.
~15 parts by weight should be used, and it is said to be 15 parts by weight.
It is preferable to use 0-13 parts by weight.

The aqueous phase containing these is stirred and heated to sufficiently dissolve the contents, and then the innermost wood grain oil and fat dissolved by heating is gradually added thereto while stirring, and emulsified at 70 to 80''C.

The amount of innermost phase oil and fat to be added is approximately 15 to
It is preferable to use 65% by weight, and more preferably 45% by weight.
It is preferable to use ~55% by market weight.

The obtained emulsion was heated to 150 k41/C in a homogenizer.
) Il pressure 10 times in succession to reduce the oil particle size to 1 to 31 t r
Adjust to n (- then cool to 1
Cool to 5 to 25"C. -Meanwhile, heat and melt the outermost phase oil at a temperature above its melting point, add an emulsifier and if necessary aromatic wood 1, coloring agent, etc.112, and after dissolving. It is plasticized using a quenching plasticizing device such as a hotator.

The outermost I11 oil and fat to be used preferably has a melting point of 25 to 35°C and is solid at room temperature in terms of -1 melting, but its type does not matter.

The emulsifier used is sorbitan l-'l fat 11/j h
& ester, AJIL (using sorbitan tristearate or sorbitan triole 1-, oil-in-water-3
Apply 0.1-2. It is preferable to use 0% by weight, particularly preferably 05 to 1.5% by weight. If the amount used is less than 0.1% by weight,
Emulsification in producing a double emulsion], Kazuru, Yono 2
0ko□. (If the shape is 7L, there is a risk of spoiling the taste.After the outermost phase of oil and fat is rapidly cooled and plasticized for 11J, the temperature is reduced to 15~15L.)
The temperature is adjusted to 25°C, and the oil-in-water emulsion previously cooled to 15-25°C is added, mixed and stirred to form an oil-in-water double emulsified fat composition.

If the temperature during mixing is relatively high, oil in water! The stirring time required for the emulsion to be dispersed in the outermost oil and fat to be emulsified is relatively short, and the particle size of the oil-in-water emulsion is relatively large. - The opposite phenomenon occurs when the force and temperature during mixing are relatively low, so it is best to select the temperature during mixing as appropriate depending on the type and purpose of the mixer used.

The mixing time is such that no separation of the aqueous phase is observed at all.
It is necessary to take a sufficiently long time, and the required time depends on the temperature at the time of mixing, as mentioned above. The generally obtained effluent/lll type emulsion dispersed in the final product is approximately 5 to 2577 m, depending on the mixer.

The mixing method may be a hatch type or a continuous type. In the case of a continuous type, it is preferable to carry out the rapid g'ittJ plasticization of the outermost phase/lll fat, since there is less waste in manufacturing.

The iIY of the oil-in-water emulsion to be used is 30 to 70% by weight based on the final double emulsified oil composition, but preferably 40 to 60% by weight. That's good.

Inner rod oil-in-water emulsion and outermost oil and fat Q) Mixture LL
Mix and emulsify at 50-60″C noi75 temperature, then use a quenching plasticizer such as a votator,
It is also possible to obtain a pore-blocking oil and fat composition by rapidly cooling and plasticizing it.
+J ability, but the emulsification ratio at 50~60''C is 11
Since it is unstable, it is recommended that the emulsification method be modified.

The oil-in-water type double emulsified fat composition according to the present invention can obtain a high production rate regardless of the type of innermost phase fat and oil, and
It maintains stable emulsification at temperatures below room temperature, but tends to emulsify or break down at daytime temperatures. Such properties are achieved only when the emulsifier in the aqueous phase and the emulsifier in the outermost oil are used together in the present invention, and even if one of them is missing, satisfactory results cannot be obtained. I can't get it.

In order to explain the present invention in detail, examples will be shown below, but the present invention is not limited to these.

Example 1 Oil-in-water double emulsion with the following formulation/lIl fat λill
A product was obtained.

Most (11 hydrogenated fish oil (melting point 4 (J”C)
300 1cq ant color 005
kg Butter flavoring 0036kq Intermediate water a'il Water 270/(q Sodium caseinate 24kq Water infusion resin
6kg outermost JlS Hydrogenated fish oil (melting point 30°C) 295/(//human bean oil
100 kq sorbitan tristearate (span 65) 5 people Heat and dissolve the intermediate aqueous phase without stirring, add the innermost phase fat and oil that has been heated and dissolved while continuing to stir, and heat at 70 to 80°C. The mixture was emulsified for about 10 minutes.

This emulsion was then heated to a pressure of 150 Icg/CIA
Pass through a homogenizer twice to obtain a particle size of 1 to 3 // I
II (7) A unique oil-in-water emulsion was prepared. This emulsion was left to cool in a container with a size of 2U'C.

On the other hand, the outermost phase was decomposed at about 70°C, and
After cooling at 1°C, it was rapidly cooled and plasticized at about 20°C using a votator.

The oil-in-water emulsion was added to the obtained outermost phase at a ratio of 4 parts to 6 parts while stirring at 20"C, and the mixture was stirred until no water was observed. The raw 1 concentration of the oil-in-water/lil type double emulsified fat composition was 69.
%Met.

In addition, in order to see how easily the emulsification is destroyed at a temperature of 11, the obtained oil was heated to 37 °C,
Scale E] Quickly take it into a centrifuge tube and add 100 U r' (
After performing centrifugation PIII for 10 minutes at
/111 fat and /i1] type emulsion in internal phase water.

When I sampled this oil-in-water emulsified fat composition, it had a milky taste even though it did not contain any dairy products.

Tue h Kameshio 1 2 With the following composition, make exactly the same as Example 1.
An oil-in-water-in-oil type double emulsified fat composition was prepared as p).

Inner A eye soybean oil 3o
o #! / Ant color 0.05 people q Haku fragrance 0.036 kq intermediate water tag Water 27 g kg sodium caseinate 27 L kq water lacquer cash register
5 1cg outermost edition Hydrogenated fish oil (1 sub-point 30°C) 295A:q〃 (melting point 40"C)
) 1 tJ (l k! 7 sonotontriolate pan 85) 5 k (J The production rate of the obtained composition was 69%.

Furthermore, when the ease of breaking the emulsion was observed in the same manner as in Example 1, 97% of the emulsion was separated in Bunka 1 Injection at 37°C. The taste was milky like in Example 1, but the taste was better than in Example 1.

[Ratio] Bite Example 1 An oil-in-water-in-water early double emulsified oil and fat composition was obtained in exactly the same manner as in Example 1 using the 1゛1\i2 formulation.

Innermost hydrogenated fish oil (melting point 40″C) 3
00 people! II Aniso 1-Color 0
．． 05 person q haku incense *t O, (
136Ag intermediate water A″11 Water
292/f! 7 Sodium caseinate 2
k (J sucrose ester (1”IL, river 1) 6kt:
External phase Hydrogenated fish oil (1 point 30℃) 297
/Cg person-iJノ:lt++
100 trqMonochryselai l-'' (MS)2/CC/Renjin lk47 The yield of the obtained composition was as low as 50%, and the fraction gII injection at 37°C was also observed in the same manner as in Example 1. 81% of the total power
Did not separate.

Comparative Example 2 Implemented at the following i'W meeting! In the same manner as All, an emulsified oil and fat composition was obtained in 11 oil tanks.

Most internal phase Human drying oil 300/lq Anna Sotocolor 0.05 human q Butter flavoring 0.036 A□q Intermediate aqueous phase Water
292k (/sodium caseinate
2 kq sucrose ester (E1fJ] l )
6 outermost bill Hydrogenated fish oil (melting point 30"C) 297 k (J〃 (melting point 40"C)
100 people q monochrysalai 1-(1ψ”r
3) 2 /l'4/lecithin
At 1 kCJ, the production rate of the composition was 68%, which was as high as in Example 1, but the production rate at 37°C was 83%, which was a slightly lower value.

Example 3 Using the same formulation as Example 1, in-oil/water/! using the following method. 1
] A double emulsified oil and fat composition was obtained.

1. Heat and dissolve the middle aqueous phase, knead, and gradually add the heated and dissolved innermost phase oil and fat to 70~70cm.
Emulsification was carried out for about 10 minutes at RO'C.

Apply this to the hosenizer at a pressure of 1501βg, /n4
Pass twice at 1°C to form a fine emulsion of 1 to 311°C, and reduce the temperature to 55'C9.
To this, the emulsion in water/11]H;'i was gradually added while stirring for one hour, and the emulsion was thoroughly emulsified (however,
Used here, emulsification +il! (j is the number of 11 people who placed the 11th position of the fin so that the volume of the slit was reduced as much as possible). Add this emulsion to about 4
After cooling at 0"C, it was quenched in a votator to form a 11J sheet (1 yen of oil-in-water type double emulsified fat composition in -2-C).

1"F was prepared as in Example 1, with a production rate of 69% and 3
7°C min 1 Allj %' 95% high ii: (
Show me, ft.

Ratio 111!2f row 3 innermost a] 1 person, inl+1
30 U kq thick color 0
．． fJ5 A: g butter flavor 00
36 ml intermediate aqueous phase water 292 k
</Sodium caseinate 2 kq Xantang ester (H['1]) 6 Aq outermost sum
Hydrogenated fish oil (melting point 30°C) 217kq//
(17Msu+, -17,4u''C)
l o o kq sucrose ester (tT'LJ month)
An oil-in-water-in-oil-double emulsified oil/fat composition was prepared using the method of Example 3 with the following formulation: 5/cq.

The separated composition had a production rate of 68% and high strength (similar to Example 1), but the separation property at 37°C was 50% and J*fJ
It was low at the A end.

[Method for measuring production rate] When making a double emulsified fat composition, a certain amount of anonara 1-color of 1'L is added to the innermost phase oil, and the outermost layer of 11111
Take out 100 to 200 g of the resulting 2i (Q emulsified oil 1 finger composition) and shake it into a size of about 1.5 ounces. Chop the mixture, adjust the temperature to 45°C, add it to a container containing 10β of water, and stir slowly for 5 minutes.

Depending on the strength of the emulsification, it is possible that the emulsification may not separate in 5 minutes, or in that case, the stirring may take longer.

After stirring for a certain period of time, when the stirrer is stopped, the outermost 411
Eiwabu (underwater/
It is divided into 1Il type emulsion). Pour the oil and fat floating on the liquid surface into a bowl of water.
Mataru. The amount to be taken (1, 5 to 10 g)
It's a minute. Furthermore, the collected fats and oils are filtered through filter paper and used as a sample for absorbance measurement.

The conditions for absorbance measurement are: optical path length] Absorbance is measured at a wave m 42 Q mμ using a Q 171+ cell. -1' test and crystallinity are carried out at 50"C. Zero adjustment and 1 tJ tJ 'l' adjustment must be carried out using the outermost phase oil used in Double Emulsified Fat Composition Creation 11, 'J. .

On the other hand, the outermost and innermost phase fats and oils are mixed in various proportions.

Add 7111 absorbances and use this as a calibration curve for production rate.

Furthermore, while stirring in water at 45°C, the innermost phase oil and fat separates,
Because the outermost phase oil and fat may coalesce,
Check the measurement f11j.・The taste is the outermost (゛1
] Oil and fat and intermediate and innermost phase oil-in-water emulsions j separately 4
The mixture was poured into water at 5°C, stirred for 5 minutes, and the same probe was carried out as described in 1. The low 1-s production rate was determined during the constant operation. That power, that 10%,
It was 0.7%.

Claims (1)

[Scope of Claims] (1) Contains sumo wrestler inner 1-lium and water M sucrose in the water soil 1 of the oil-in-water emulsion as inner + 11, and sorbitan 1-li fatty acid ester in the external oil and fat. An oil-in-water/lllll type emulsified fat composition comprising E. 2. The content of sumo wrestler inner lium is 15 to 5.0% of the oil-in-water and emulsion.4,〒+n
'+j1°j The composition according to item 1. 3. The content of water bath PI Yureshi is 1 sodium caseinate.
Special U'l' which is 3 to 15 parts by weight per 00 tonne parts
+il'l The composition according to item 1. 4. The composition according to claim 1, which contains sorbitan fatty acid ester in an amount of 0.1 to 20% by weight based on the double emulsified oil and fat composition.5. Inner +: When producing an oil-in-water-in-oil composition consisting of an oil-in-water emulsion as 11 and an oil or fat in 3 as outer I, 4 (lA), sumo wrestler inner l is added to the aqueous phase.
An oil-in-water type double emulsified oil composition characterized by mixing and emulsifying an oil-in-water emulsion obtained by adding -11um and water-soluble lecithin, and an oil or fat to which sorbitan II fatty acid ester is added. How things are manufactured. 6. The production method according to claim 5, wherein the oil-in-water emulsion and the oil are mixed at a temperature of 15 to 25"C. 7.
5 to 5.0 weight Φ is added. 8. Add water-soluble lecithin to sodium caseinate. Adding 3 to 15 parts by weight to 1 part by weight
The manufacturing method according to item 5 of the invention. 9. The manufacturing method according to claim 5, wherein 0.1 to 2.0 weight 11 t% of sorbitan mono- to mono-fatty acid ester is added to the double emulsified oil/fat composition.