JPS60120960A - Water in (oil in water) type emulsion - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION There is an increasing demand for foods with relatively low energy content. Efforts have therefore been made to produce foods with low ribbitant and sugar content. Low-calorie spreads are known per se, such as water-in-oil (Wlo) emulsions, such as sauces, oil-in-water (o/w) emulsions, in particular mayonnaise-type salad dressings with a low rib content. Furthermore, in order to give these products, especially sauces, a tight consistency and sufficient stability, these products are used in rather large amounts, ie up to 5 parts by weight (dry matter).

Starch, gum, carboxymethylcellulose sodium (GB-
It was necessary to add a thickener of A-1527526). The downside, however, is that these thickened sauces contain additional ingredients, which are often sticky and sticky.
and/or bread-like, less smooth, giving a slightly rough impression in the mouth. Food regulations in some countries are also restrictive in this regard.

The continuous aqueous phase is between 6.5 and 2.0. Preferably 4.5 to 6.
0, has H, total W/O/'W Eng? The discontinuous aqueous phase contains at least 10% by weight of triglyceride oil, preferably 60% to 50% by weight, calculated as 7% of triglyceride oil (initially loaded). It is an object of the present invention to overcome these drawbacks by providing an edible water-in-oil-in-water (W10/W) emulsion (calculated on the prepared W/O emulsion). Preferably the ratio will be at least 60%, more preferably at least 50 yen. Required p of continuous aqueous phase
+4 is obtained by correct addition of "edible acids" such as acetic acid, citric acid, lactic acid.0 It can be seen that these "low energy" products have a smooth and creamy impression in the mouth.

These are excellent foods.

Triglyceride oils particularly suitable for the present invention are vegetable oils having an iodine number of 70 to 110, such as soybean oil, sunflower oil, corn germ oil, olive oil, peanut oil, etc., including partially hydrogenated oils. Not only unsaturated fatty acid triglyceride esters but also sucrose esters containing 6 to 8 fatty acid radicals per molecule of sucrose and mixtures thereof can be used.

According to the invention, the oil is preferably free of solid phase at 20°C. W/O/W emulsion is US-A-
4254105 (Hidenori Fukada)
It is known from However, the double W/O/W type emulsions known from this specification contain entirely paraffinic oil and also exhibit higher pH values than those described in the invention. These double emulsions known to those skilled in the art are used as cosmetics rather than as food products.

Furthermore, JA-A-175475/82 (QPcorp
(oration) discloses a double emulsion of type W/○/W. However, it has a particularly small amount of discontinuous aqueous phase (up to 3.24 L). Furthermore, these emulsions contain solid calcium carbonate.

In preparing the W10/W emulsion according to the invention, the continuous aqueous phase and the discontinuous aqueous phase preferably have different compositions and do not need to be isotonic. It is usually practical in double emulsions to use emulsifier systems containing at least one W/O emulsifier. Useful W/O emulsifiers have HLB values of at most B. In practice, sorbitan esters, sucrose esters and polyglycerol esters of fatty acids, optionally polymerized fatty acids, are preferred.

In addition to 1V10 emulsifiers, it is customary to use O/W emulsifiers with an HLB value of at least 8.

By itself polyoxyethylene sorbitan ester,
Proteins and egg yolks are suitable. Among these, egg yolk is preferred according to the invention in view of the excellent stability of the double emulsions obtained thereby.

The amount of W/O emulsifier in the emulsifier system is the total emulsion bird, 1-10. Preferably it is 0.2 to 5.0 weight 1. In most cases, the emulsifier system comprises a ○/W emulsifier of proteins, especially optionally pre-treated egg yolks (eg processed with phospholipase A2, which is preferred). Milk proteins, blood proteins, etc. are also suitable for this purpose. The amount of protein or egg yolk used is generally 0.1 of the total emulsion.
-5.0% by weight, preferably 0.5-2.0% by weight.

In special cases, e.g. emulsions with low oil content,
It is advantageous to use small amounts (up to 1 g) of thickener in the discontinuous aqueous phase. Proteins of the type such as gelatin and vegetable gums and polysaccharide P are suitable for this purpose. Furthermore, it is preferred that the aqueous phase contains a soluble salt, especially common salt. The salt concentration in the aqueous phase ranges from 1 to 8%.The concentrations of each glaze component in the aqueous phase are typically different.

W/O/W emulsions according to the present invention are stable emulsions that can be prepared in a two-step process, generally containing other customary ingredients such as sugars, flavors, colorants, preservatives, but free of insoluble inorganic substances. W/O emulsion is prepared by first emulsifying water, oil and W/O type emulsifier in a mixer. This W10
The emulsion is then added to the aqueous phase (post-aqueous phase) containing the O/W emulsifier (pre-emulsion) and continuous homogenization is carried out.

In this way, stable W/O/W emulsions are obtained which exhibit excellent organoleptic behavior. They also provide a pleasant creamy mouth feel, for example in soups and ice creams, even though they are used in lower amounts of ribbite than normally contained in such products.

The invention is illustrated by: Ultra-Turrax+ o-tor/stator
Quiz High Speed Stirring Motor (Janke and Kunk
el.

from German'y) Yokai 816,9 in the water
．． 9g sucrose 22.3g salt 2.2g sorbic acid 32.2,! i' solution of acetic acid (10tI)) slowly, i.e. in 6 minutes, at 893. Add to a mixture of OII soybean oil (iodine number 105) and 25.0 W/0 emulsifier (bonoglycerol ester of polymerized castor oil fatty acids), stir well for 2 minutes to obtain a 49% aqueous phase and A stable W10 emulsion containing a 51% oil phase was obtained. This W10 emulsion was heated in 6 minutes.
90.0 & new egg yolk 6.5g sucrose 20.0g salt 2.0g sorbic acid 11.0g acetic acid (10g) 70.0g water oi11 VC, cooking mixer (Kenvrood 0
hef) at the 4-position with mixing. The pre-emulsion thus obtained was degassed and Presto-emulsion
Homogenization was carried out by M41.1 (laboratory scale rotor/stator type homogenizer). The final product obtained exhibited mayonnaise-like properties and gave a smooth and creamy impression in the mouth.

Example■ Following the method of Example I, a mixture of 15.0P sucrose 15.0.9 salt 1.0g potassium sorbate 45.0, li' acetic acid (10%) 924.0g water and 775.0g soybean oil and W10 in Example I
Emulsifier 25.0,! Added to T'. The water-in-oil emulsion thus obtained was 90.0 g & new egg yolk 15.0 g sucrose 15.0 y salt 1.0! ! Potassium sorbate 15.0 g Acetic acid (10 yen) 64.0,? Before adding W/O/W type to a mixture consisting of water
I got an emulsion.

After homogenization, a dressing-like product was obtained, which left a nice creamy impression in the mouth.

Example III Example■ Using a method similar to that described, 774.4 & underwater 9.0g sucrose 22.6 g salt 6.0g Potassium sorbate 7 Q, Og Acetic acid (section 10) solution of.

887.0 g Soybean oil 4.0 g Beta carotene solution (0.2 parts) 2.0 g
Mustard oil 25,0 g was added to the mixture of W/O emulsifier of Example I to form a W/O emulsion containing 49 parts by weight of the aqueous phase and 51 parts by weight of the oil phase, then 98.0 g of industrial egg yolk (92% egg yolk, 7 parts NaCJ
, 1% Potassium sorbate) 6.5 g Sucrose 15.2 g Salt 2.0 g Potassium sorbate 25.0.9 Acetic acid (10%) 0.4 g Flavor 1.0 g Mustard flavor 53.9.9 Water mixture was added to obtain a pre-emulsion of the w type.

After homogenization, the product had mayonnaise-like, creamy properties both physically and organoleptically.

Example ■ In a similar manner to that described in Example I, a solution of 8° Og 22.1 g sucrose 2.7 y common salt 62.2 g acetic acid (10%) acetic acid (10%) in 689 fl water bean oil and 22.2,
! i'Homodan PT (W/O emulsifier 1
(polyglycerol ester of polymerized soybean oil) is added,
Stable W/.

x 7 Luci E17 wo get fc. Form W10 emulsion then 50.0 g fresh egg yolk 60° Og concentrated whey protein preparation 20.0.9
6.0 g of sucrose, 80.09 g of potassium sorbate, and 217.0 g of acetic acid (part 10) were added to the water mixture.

The W/O/W pre-emulsion thus formed showed dressing-like properties and good behavior in the mouth after homogenization.

I 111 0.2 3.9 4.2 III 99 2.7 9.9. 4.1 FIT 10
7 0.7 4.1 3.9IV 88. 6.7 6
．． 1 3.90-value 2 conical needle meter (from SOmmer and RuhaBer] 4n-Friedemann)
Measured by cone 40° and weight 80 & Bostwick Constometer (0enco Instruments Oo, +
(from Chicago, USA) Operation: 60 seconds water separation: 10 minutes, 1500X, ? After centrifugation in 1 Example V% ■, ■ and in a similar manner to that described in Example I, a double emulsion of type W10/W was prepared from the following components:

The emulsion thus obtained exhibited dressing-like properties and mayonnaise-like mouth sensation.

Agent Asamura Hako Procedural amendment (Toge.

December 1982) 9th Director General of the Patent Office 1, Indication of the case 1982! 1 #T Application No. 2-"R6546 No. 2, Title of the invention: Water-in-oil-in-water emulsion 3, Relationship with the person making the amendment: Mr. Special Applicant, Mr. Koma4, Agent! ( M■: Mr. 5, Date of Supplementary Order, A 4, 11 Years, Month, Day 6, Supplement 1-( 7, Supplement I [2 ( 8, Contents of Supplement 1F none)

Claims (9)

[Claims] (1) Water-in-oil-in-water type (W10/W) including emulsification system
) emulsion in which the continuous aqueous phase is between 6.5 and 2.0
and containing 10 to 80 weight percent of oil calculated on the total W10/W emulsion, characterized in that the discontinuous aqueous phase is at least 10% by weight of the discontinuous aqueous phase and oil together. The above w, 'o/w emulsion. (2) W10/ according to claim 1, characterized in that the emulsification system contains protein, preferably egg yolk;
W emulsion. (3) The W/O/W emulsion according to claim 2, which contains 0.1 to 5.0% by weight of protein, preferably egg yolk, calculated as if in the emulsion a. (4) W10/W emulsion according to any one of claims 1 to 3, characterized in that the emulsification system also contains a W/O emulsifier. (5) The W10/W emulsion according to any one of claims 1 to 4, characterized in that it contains a W10 emulsifier with a weight factor of 0.1 to 10 calculated on the total emulsion. . (6) The W/O/W emulsion according to any one of claims 1 to 5, wherein the oil phase does not contain a solid phase at 20°C. (7) Claims 1 to 6, characterized in that the continuous aqueous phase and the discontinuous aqueous phase have different compositions.
W10/W emulsion 0 according to any one of paragraphs (8) The discontinuous aqueous phase contains a thickener of up to 1 part calculated as the discontinuous aqueous phase. W10/W emulsion as described. (9) W1 according to any one of claims 1 to 8, wherein the aqueous phase contains a soluble salt.
0/W emulsion. 00 In a method for producing a water-in-oil-in-water emulsion,
A mixture containing water, oil and W,/O emulsifier is emulsified to produce a stable W/O emulsion, and the emulsion thus obtained contains 1 oz'w emulsifier and has a diameter of 6.5 to 2.
into the aqueous phase with a pH of 0, then the W10/W emulsion contains 10-80% by weight of oil, such that the weight of the discontinuous aqueous phase is at least 10% by weight of the discontinuous phase and oil phase together. The above manufacturing method includes homogenization.