JPS59232048A - Preparation of water-in-oil type emulsified composition - Google Patents

Abstract

PURPOSE:To obtain margarine having good taste free from waxy feeling, by blending an oily phase with an aqueous phase containing both a specified emulsifying agent and protein in a specific ratio to give a water-in-oil type preliminarily emulsified solution, by cooling rapidly and kneading it so that it is inverted into an oil-in-water type. CONSTITUTION:An aqueous phase containing 0.2-2.0 sucrose fatty acid ester having >=11 HLB based on total amount of a composition and 0.2-3.0wt% milk protein and/or vegetable protein based on total amount of the composition and an oily phase part in a completely molten state are preliminarily emulsified into a water-in-oil type in a volume ratio of the aqueous part/the oily part of (15/85) -(45/55), and the preliminarily emulsified solution is rapidly cooled and kneaded and inverted into an oil-in-water type emulsified solution. A preferable blending example of the composition is shown by the figure.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a water-in-oil emulsion composition for margarine with good texture.

Margarine is generally manufactured by emulsifying an aqueous phase into a molten oil phase to prepare a water-in-oil emulsion (hereinafter referred to as W10 emulsion), and then rapidly cooling and kneading this. . The emulsified state of margarine is a W10 emulsion, which is the same as the pre-emulsified liquid, and the oil phase part that forms a continuous phase becomes a fixed state with smooth plasticity by rapid cooling and kneading, and the liquid water phase is stably maintained as an emulsion as a dispersed phase. There is.

On the other hand, regarding the method for producing butter, butter is generally produced by reversing the emulsification state of fresh cream. Fresh cream is an oil-in-water emulsion (hereinafter referred to as 0/W emulsion), and solid fat globules are dispersed in an aqueous phase. When making butter, fresh cream is strongly stirred to cause these fat globules to coagulate and form coarse fat particles (this operation is called churning). At this time, a part of the aqueous phase is taken into the fat granules, and the fat granules become W10 emulsified.

Next, the fat granules are taken out (excess water is removed) and kneaded to obtain W10 emulsified butter.

The above-mentioned difference in the manufacturing method of margarine and butter gives a big difference in the texture of the two. In other words, in margarine, the continuous oil phase is a smooth plastic solid with a strong W1
Since it is in a zero emulsified state, the oil phase spreads smoothly during the day, giving it a waxy texture due to the oil and fat. Furthermore, since the aqueous phase does not easily touch the tongue, the taste is poor. On the other hand, the emulsification state of butter is a W10 emulsion like margarine, but its continuous phase, the oil phase, is in an unrestricted state because it is formed by agglomeration of fat globules.

For this reason, unlike margarine, fats and oils do not spread smoothly in the mouth, so the texture is less waxy than margarine, and the aqueous phase also easily touches the tongue, resulting in a good taste.

Therefore, it has been considered to produce margarine having the same texture as butter by applying the same production method as butter to margarine.

However, although the margarine obtained by the char yung method has a better texture than the rapid-chilling and kneading method, the process is quite complicated. In addition, at the stage of extracting fat granules, excess water and a portion of water-soluble components are also lost, resulting in a large loss of raw materials. Furthermore, the risk of bacterial contamination during production is greater than the rapid cooling and kneading method = 3 Hygiene control is also difficult. For this reason, at present, this method is not used except for some high-grade margarines.

The present inventors have conducted various studies for the purpose of developing a manufacturing method that is a simple process similar to the usual rapid cooling kneading method and that can produce margarine with a good texture. As a result, by using a specific emulsifier and protein and keeping the ratio of the oil phase to the aqueous phase at a specific ratio, a stable O/W emulsion state can be achieved during pre-emulsification, which is then cooled in a rapid cooling kneading device. It was discovered that by kneading (working), surplus water does not separate and is reversed to W10 emulsion to obtain a uniform margarine-like emulsified composition, and that this composition has an excellent texture. Completed the invention.

That is, in the present invention, 0.2 to 2.0% by weight of sucrose fatty acid ester with HL B of 11 or more based on the total amount of the composition,
An aqueous phase containing milk protein and/or vegetable protein in an amount of 02 to 3.0% by weight based on the total amount of the composition, and an oil phase in a completely molten state, the volume of which is 4- Pre-emulsify into oil-in-water type with a composition of oil phase = 15/85 to 45155, and rapidly cool and knead the pre-emulsified liquid to reverse the emulsification state to W10 emulsion to obtain a product with homogeneous plasticity. The present invention relates to a method for producing a water-in-oil emulsion composition, which is characterized by the following.

It is necessary that the sucrose fatty acid ester used in the present invention is mainly a monoester and has an HLB of 11 or more.As for its constituent fatty acids, those mainly containing stearic acid and palmitic acid are preferable. Milk protein and/or vegetable protein are used as the protein. Milk protein is generally added in the form of milk, concentrated milk, powdered milk, fermented milk, but it is also possible to use formulations such as casein or sodium caseinate. As the plant protein, soybean protein, peanut protein, etc. can be used.

Sucrose fatty acid ester of HLBII or higher and protein are essential components to maintain stable O/W emulsification during pre-emulsification and to enhance the texture of the product after rapid cooling and kneading. If the ratio of sucrose fatty acid ester is less than 0.25% by weight or the ratio of protein is less than 0.2% by weight, a stable 0/W emulsion will not be obtained during pre-emulsification, and therefore a product with good texture will not be obtained. I can't get it. On the other hand, if these components are in excess, the reversal to W10 emulsification during rapid cooling and kneading will not be carried out well and the product will be in a separated state. Good W
10 In order to perform the reversal to emulsification, the upper limit of the sucrose fatty acid ester ratio is 20% by weight, and the upper limit of the protein ratio is 3% by weight.
．． It is 0% by weight. Furthermore, H of 1 sucrose fatty acid ester
LB is also important to maintain 0/W emulsification and improve texture. If the HLB of the sucrose fatty acid ester is lower than 11, O/W emulsification cannot be maintained during preliminary emulsification, resulting in poor texture of the product.

In order to maintain 0/W emulsification during pre-emulsification and to successfully revert to W10 emulsification during rapid cooling and kneading, the volume ratio of the oil phase to the water phase is also important. In the present invention, good O/W during pre-emulsification
In order to maintain an emulsified state, the volume ratio of the aqueous phase should be at least 15. It is necessary that it be larger than l'85. If the volume ratio of the aqueous phase is lower than this, the emulsification state is W1.
6- or becomes unstable, or the pre-emulsion becomes significantly thicker than 1. On the other hand, the pre-emulsion of O/W emulsion completely changes to W10 emulsion during rapid cooling and kneading. There is an upper limit to the ratio of the aqueous phase for inversion, and the ratio of aqueous phase/oil phase -45155
If the volume ratio of the aqueous phase increases beyond 1, the product will not turn into a W10 emulsion during rapid cooling and kneading. These can be used in any combination. The hardness of the fat is the same as regular butter or margarine, with a melting point of 40.
It is preferable to have 10 to 40% solid fat and plasticity at room temperature below .degree.

As the emulsifier, in addition to sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. can be used as necessary. In addition, other ingredients include
Carbohydrates can be added to sweetened spreads or buttercream products. Further, in order to improve the flavor, flavoring ingredients such as eggs, flavoring agents, and coloring agents can be freely used.

In the method of the present invention, a preliminary emulsion of O/W emulsion is reversed to W10 emulsion by rapid cooling and kneading to obtain a product. Pre-emulsification can be carried out in seconds by adding the oil phase little by little to the aqueous phase without stirring, and then dispersing and emulsifying the mixture. Continue stirring even after adding the oil phase to prevent separation of the oil phase and stabilize the emulsification. Although any type of stirrer can be used, a stirrer that rotates at high speed and has a strong shearing force achieves better emulsification.

After emulsifying with an ordinary stirrer, it is also possible to further homogenize using a high-pressure homogenizer or the like to make the particle size uniform. During preliminary emulsification, the oil phase is added to the water phase in a completely dissolved state, and the preliminary emulsion must be maintained at a temperature at which the oil phase does not crystallize until rapid cooling and kneading is performed.

For the rapid cooling and kneading after preliminary emulsification, it is preferable to use a continuous closed type rapid cooling equipment, as in the case of ordinary margarine. There are currently 11 types of continuous closed type rapid cooling and kneading equipment for margarine production available in Japan and overseas, but all of them have the same basic structure. It has a structure that combines a unit and a working unit using a pin machine. In the present invention, any margarine manufacturing apparatus of this type can be used, and general margarine manufacturing equipment can be used to its full extent.

When rapidly cooling and kneading the pre-emulsified liquid, the emulsified state is O/W.
In order to reverse the process from emulsification to W10 emulsification, the TIC must first cool the emulsion sufficiently using a cooling unit. If the cooling at this time is weak, the crystallization of the fat and oil will not be sufficient, and the reversal of emulsification will be insufficient even during subsequent kneading. In order to completely reverse the emulsification and obtain a uniform W10 emulsified product, it is desirable that the product temperature at the outlet of the cooling unit is lower than the temperature at which the SFI of the raw material fat is 15.

The pre-emulsified liquid coming out of the cooling unit is still O at this stage.
/W emulsification, then kneaded by the working unit and reversed to W10 emulsion. The time during which the mixture is kneaded has a great influence on the emulsified state. In other words, if the kneading time is too short, the emulsification will not be reversed sufficiently and the product will tend to separate, while if the kneading time is too long, the product will be subjected to even longer working hours even after the emulsification has been reversed. If the product is kneaded too much, the fat globules will be completely destroyed, making it impossible to obtain a product with the excellent texture that is the object of the present invention.

The clarification time in the working unit is determined by its capacity and product flow rate. In order to obtain a product that is uniform without separation and has a good texture, the working unit capacity/product flow rate (i.e. average residence time) should be 60%.
It is desirable to set the product flow rate to be in the range of seconds to 180 seconds.

The products produced according to the present invention have a better taste and do not have the waxy texture characteristic of plastic fats and oils, compared to margarine produced by the usual rapid-chill kneading method. Also produced by the char yung method 1. Even when compared with margarine or butter, the product produced by the method of the present invention has a texture that is actually superior to both. In addition, in comparison with respect to the manufacturing process, 10-10-1. The culm is processed continuously in a closed system, and there is no need to remove excess water from the system. Furthermore, in terms of equipment, it is possible to use existing margarine manufacturing equipment with almost no modification, which is industrially advantageous.

The product according to the present invention has an excellent texture and is suitable for use as a spread on bread or as a sandwich. Further, the product according to the present invention can be whipped with a mixer or the like and used as butter cream in the same way as ordinary margarine.

In the present invention, a good product can be obtained if the oil phase part is 60% or more by volume, so it is possible to make a product with a lower oil content than regular margarine or butter. It is more advantageous than butter and margarine.

Examples of the present invention will be shown below, and the effects of the present invention will be explained in detail using comparative experimental examples.

Example 1 A water-in-oil emulsion composition was manufactured using the following formulation.

(Oil phase) Hydrogenated rapeseed oil (melting point 37℃) 50kg palm oil
35k17 soybean oil
1 sky monoglyceride 502 (mainly stearic acid) Soybean lecithin 100f Butter flavor 302 (aqueous phase) Water 55 to 9 skimmed milk powder 5 kg Sucrose fatty acid ester l kg (HLB16, stearic acid main component) Salt 2 kg With this combination, the water phase /oil phase volume ratio was 35A5. The SFI of the oil phase containing the emulsifier was 21.7 at 15°C.

The manufacturing method is to first heat each oil and fat to 70℃ or higher and melt them, then mix them together and then add monoglyceride and soybean lecithin.
It was completely dissolved at 70°C or higher.

The oil phase was then cooled to 60-65°C and butter flavor was added and subsequently maintained at this temperature.

Meanwhile, an aqueous phase was prepared by adding skim milk powder, sucrose fatty acid ester, and salt to water and raising the temperature to 70°C to completely dissolve them.

Next, the oil phase was gradually added while stirring the aqueous phase with a stirrer with a turbine-like stirring blade rotating at 80 Orpm, and then the mixture was kept at 60 to 65°C for an additional 30 minutes or more while stirring was continued to perform preliminary emulsification. Ta.

The preliminary emulsion thus obtained was used in O/W emulsification and rapidly cooled and kneaded to obtain the desired W10 emulsified product. This combinator is a continuous closed type rapid cooling and kneading machine consisting of two cooling units and one working unit. The operating conditions for this combinator are a product flow rate of 70 kg.
/ hr, the product temperature at the A unit outlet is 5℃
The refrigerant temperature was adjusted to -13=. The calculated average residence time in the working unit at this time was 110 seconds.

The product obtained by the above operation had an appearance similar to margarine or butter, and had good spreadability at a product temperature of 15 to 25°C. In addition, the texture was not waxy like that of general margarine, and had a good salty and milky taste, and an extremely preferable texture.

Example 2 A water-in-oil emulsion composition was manufactured using the following formulation.

(Oil phase) Hardened fish oil (melting point 32℃) 75kg soybean oil
25 to 9 monoglyceride 1
007, (mainly stearic acid, oleic acid, IV,
50) Soybean lecithin 100f Putter flavor 30t (water phase) Water 60kg1
4 Soybean protein 1 kg Sucrose fatty acid ester 1 Yu (HLB14, mainly stearic acid) Sugar 30k19 Milk flavor 2009 The volume ratio of water phase/oil phase in this formulation was 42,758. Also, the SFI of the oil phase is 10℃
It was 23.5.

The product obtained by manufacturing in exactly the same manner as in Example 1 with the above formulation had the same good product condition and texture as the product in Example 1, and was extremely desirable as a sweet spread. . Furthermore, the buttercream obtained by whipping this product was in good condition and had a very good texture compared to ordinary buttercream.

Example 3 A water-in-oil emulsion composition was manufactured using the following formulation.

(Oil phase) Hydrogenated rapeseed oil (melting point 37℃) 40 to 9 15- Butter oil 40 to 9 Corn oil
20 do 9 butter = flavor
202 (Aqueous phase) Water 70 to 9
Skimmed milk powder 3 kg Sodium caseinate lkl? Sucrose fatty acid ester
08 Yu (HLB 16, mainly stearic acid) Salt 2 kg With this formulation, the volume ratio of water phase/oil phase was 40AO. In addition, the SFI of the oil phase containing the emulsifier was 24.5 at 15° C.1.The manufacturing method was as follows: First, the oil phase and the aqueous phase were prepared in the same manner as in Example 1, and preliminary emulsification was performed. Next, this pre-emulsified liquid was homogenized using a high-pressure homogenizer with an M-type material pulp at a pressure of 1. A water-in-water emulsion composition was obtained.

The product obtained from K has a flavor very similar to butter, and the texture is better than butter.

It also had better spreadability than butter, making it extremely desirable as a product for spreads.

Example Experiment numbers 1 to 5 by changing the amount of sucrose fatty acid ester added
An emulsion was prepared and a series of experiments were conducted.

The formulation of all components other than the sucrose fatty acid ester is the same as in Example 1. In addition, the cypus sugar fatty acid ester was prepared in Example 1.
I used the same type. The manufacturing method was also the same as in Example 1. Table 1 shows the amount of sucrose fatty acid ester added and the experimental results in each experiment. Among these, Experiment No. 3 corresponds to that described in Example 1.

In Experiment No. 1, the ratio of sucrose fatty acid ester was below the lower limit of the amount required by the present invention. In this case, as shown in Table 1, 0/W emulsification cannot be maintained during preliminary emulsification, resulting in poor texture. Conversely, in Experiment No. 5 in which the ratio of sucrose 17-fatty acid ester exceeds the upper limit of the present invention, a W10 emulsified product cannot be obtained by rapid cooling and kneading. On the other hand, in Experiment No. 2.3.4, the ratio of sucrose fatty acid ester was within the range of the present invention. In Experiment No. 2, where the ratio was close to the lower limit, the pre-emulsified state was somewhat unstable, but the effect of the present invention was recognized on the texture. Further, in Experiment No. 4 where this ratio is close to the upper limit value, the product condition is somewhat poor, but it is within a practical range.

Hereinafter, Wlo indicates water-in-oil emulsification, and O/W indicates oil-in-water emulsification.

18- Table-1 *1 Separation occurs as soon as stirring is stopped.

1 *4 Although it is O/W as a whole, there is a W10 part where fat globules aggregate, and it is okara-like.

A comparison test was conducted between the case where the emulsification state of the preliminary emulsion of Example was set to O/W and to Wlo.

Experiment number 3 is the same as Example 1.

Experiment No. 6 was the formulation of Experiment No. 3, except that only the preliminary emulsification method was changed, and preliminary emulsification was performed by adding the aqueous phase to the oil phase without stirring.

The results of experiment numbers 3 and 6 are shown in Table-2.

In experiment number 6, the pre-emulsified state becomes unstable Wlo.

When this is rapidly cooled and kneaded, the temperature at the outlet of the cooling unit is high even though the cooling conditions are the same as in Experiment No. 3. This indicates that the product has already been kneaded by the stirring in the cooling unit and latent heat release has occurred. Unlike Experiment No. 3, the texture of the obtained product was waxy and had a weak taste, and was not much different from normal margarine.

Table 2 21- Example Based on experiment number 3, a series of experiments were conducted with experiment numbers 7 to 10 by changing the amount of milk protein.

The formulation was all the same as Experiment No. 3 except for the amounts of skim milk powder and sodium caseinate added. The manufacturing method was also the same as in Experiment No. 3. Table 3 shows the milk protein ratio and experimental results for each experiment.

In Experiment No. 7, the ratio of milk protein was lower than the lower limit of the present invention. In this case, a stable O/W in pre-emulsified state cannot be maintained,
Texture is poor. Furthermore, in Experiment No. 10 where the ratio of milk protein was above the upper limit, the product had too much water syneresis and was not suitable for practical use. On the other hand, in Experiment No. 8.3.9, the ratio of milk protein was within the range of the present invention, and satisfactory results were obtained in all cases.

22- Table-3 *1 It will be easier to separate if you stop stirring.

*2 There is slight separation of water droplets.

*3 A large amount of water droplets are separated.

-23~ Example Based on experiment number 3, a series of experiments were conducted with experiment numbers 11 to 14 by changing the amount of water added.

The blending of components other than water and the manufacturing method were the same as in Experiment No. 3. Table 4 shows the volume ratio of water phase/oil phase in each experiment and the results of the experiment.

In Experiment No. 11, the volume ratio of the aqueous phase was lower than the lower limit of the present invention. In this case, the emulsification state during preliminary emulsification is O/W.
However, the viscosity of the preliminary emulsion is very high and the emulsification state is poor, making rapid cooling and kneading difficult.

Moreover, the texture of the obtained product is also unsatisfactory.

In Experiment No. 13, on the contrary, the ratio of the aqueous phase was higher than the upper limit of the present invention. In this case, the preliminary emulsion has a good kO/W, but
A Wlo product cannot be obtained even by rapid cooling and kneading.

On the other hand, in Experiment Nos. 3 and 12.13, the volume ratio of the aqueous phase was within the range of the present invention, and satisfactory experimental reports were obtained.

24- Table-4 *1 The viscosity is very high and the whole product cannot be stirred properly.

Furthermore, when the pump supplies the product to the combinator, smooth supply cannot be achieved and the product flow rate is not constant.

*2 The viscosity is a little high, but it is still within the acceptable range.

*3 A slight amount of water droplets due to syneresis are observed on the surface of the product.

*4 A fluid and rough state.

Patent applicant: NOF Corporation 25-

Claims (1)

[Claims] Sucrose fatty acid ester of HLBII or higher is 0.2 to 2.0% by weight based on the total amount of the composition, and milk protein and/or vegetable protein is 0.2 to 3.0% by weight based on the total amount of the composition.
The volume ratio of the water phase contained in the water phase and the oil phase in a completely melted state is 15/85 to 45/
It is characterized in that it is pre-emulsified into an oil-in-water type with a composition of s sK, and the pre-emulsion is rapidly cooled and kneaded to reverse the emulsification state to a water-in-oil emulsion, thereby obtaining a product with homogeneous plasticity. , a method for producing a water-in-oil emulsion composition.