JPS6041453A - Preparation of w/o/w-type composite emulsion for food - Google Patents

Abstract

PURPOSE:To provide the titled composite emulsion having extremely fine emulsion particles and high stability, by adding an aqueous phase containing an emulsifier to a W/O-type emulsion prepared from water (or an aqueous phase) and a specific oil or fat, and stirring the mixture. CONSTITUTION:Water or an aqueous phase is mixed with an oil or fat added with a polyglycerol condensed ricinoleic acid ester to obtain a W/O-type emulsion. The W/O-type emulsion is mixed with an aqueous phase containing an emulsifier (preferably a sucrose fatty acid ester), and stirred with a stirrer, etc. to form the objective W/O/W-type composite emulsion for food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides 13 methods for producing a W10/W type composite emulsion for food which is extremely fine and has excellent stability. l
That's what I do.

The present invention is extremely suitable for foods such as whipped cream, coffee cream, and ice cream.
The present invention provides a 0/w type composite emulsion.

In general, the W10/W type composite emulsion has a very smooth texture, so it is expected to have many uses in cosmetics, medical products, food and beverages, etc. It is something that exists.

Conventionally, W10/W type composite emulsion N! 4. In the first primary emulsification, span-based emulsification of sorbitan monooleate, etc. It has been reported that emulsification is carried out using "10% or more of total oil" and then secondary emulsification.

However, if an emulsifier with an oil content of 10% or more is used, the taste of the emulsifier becomes strong - C1 is not desirable, and it could not be used particularly for food products.

The present inventors conducted research to reduce the amount of emulsifier during initial emulsification, and found that using polyglycerin condensed lysyl inate for initial emulsification significantly affected the amount of emulsifier. They succeeded in reducing the amount. - Also, if polyglycerin condensed lysyl inester is used for the first emulsification, in addition to the general W10 type emulsion manufacturing method, which involves adding an aqueous phase to an oil phase, it is possible to add an oil phase to an aqueous phase. It is possible to perform a method of making an O/W type emulsion by adding 100% tV10 type emulsion, and stirring the mixture further to invert the phase to a tV10 type emulsion.
・It was also found that it is possible to make all 11 emulsions.

But from orange, let's do it like this! When secondary emulsifying the W10 type emulsion using the conventional method, the initial W10 type emulsion is
I was faced with the problem that a considerable amount of the mold emulsion had to be broken down and dissolved. That is, the conventional method for secondary emulsification is to add a mixed emulsion while stirring the aqueous phase, and then stir for a while.However, with this method, Added:/'1. W
The 10-vari emulsion immediately hits the stirrer rotating in the water phase, and the potash part is destroyed by the strong @ impact, and the amount of water in each drop of water in the oil is slightly reduced. I found out.

The present inventors conducted extensive research in order to completely prevent the destruction of the W10 type emulsion during such secondary emulsification (7). , promptly W/O/W
fiJ Composite Emulsion 1 (If it is)! First ~ v1
Type 0 emulsion is 1.Okatondoha.”2) Saha.

It turned out that there was no such thing. In other words, when the entire aqueous phase is added to a W10 emulsion using a general stirrer with a stirring blade at the bottom, the aqueous phase is heavy and moves downward, and the aqueous phase does not directly hit the stirring blades, creating a strong impact. If it receives 5 attacks, it will be K, so when both of them are exposed, the W10 type emulsion will be sucked into the water phase, so that it will not receive a strong @ attack as a whole (, ”TV/Q pi,
This means that destruction of the lq emulsion can be prevented as much as possible.

The present invention is obtained from water or an aqueous phase and an oil or fat to which polyglycerin condensed lysyl phosphate is added.
7Il'j W1 for food use characterized by adding the entire aqueous phase (emulsifier) to the emulsion and then stirring with a mixing rod.
This is a method for producing a 0/W type composite emulsion.

In the present invention, first of all, polyglycerin condensed lysyl phosphate is added to the oil or fat in an amount of 0.1 to 5 g, preferably (
is 0.7 to 25 inches, further ((fd 1.0 to
2. The power of the mouth, the tears. Any type of oil may be used as the oil phase, but hydrogenated oil can be used by melting the mixture.

Separately, 1 water is required, and 1 person is required, but water ('ko f-11 each).
It is also possible to mix all the additives, additives, etc. and leave it as an aqueous phase, or to heat it in a well.

In the present invention, there are two methods to produce the W,/0 No':+1 emulsion. The first is to sequentially add and mix the water phase with the oil phase C to directly form the ~I, 10 type emulsion. This is the method of 2 (sequential addition of σ to the water phase and the oil phase to make an O/W type knee fulgion, then knead and stir well to form the d"bean phase. Let me,\V
/ This is a method of making a type 0 emulsion. In the present invention, since polyglycerin condensed lysyl phosphate is used as an emulsifier, W10 type emulsion having fine water droplets can be obtained by any of the above-mentioned methods. ), but the second method using phase inversion is more preferable because fine and uniform water droplets can be obtained.

Explaining the second method by phase inversion (σf1 water or fats and oils to which polyglycerin condensed lysyl phosphate has been added to the aqueous phase are sequentially added and mixed; the polyglycerin condensed lysyl phosphate includes tetraglycerin condensed lysyl phosphate rI2 ester, Examples include hexaglycerin ester, decaglycerin hM'J silyne I, and decaglycerin hM'J ester, but any of these may be used, or a mixture thereof may be used.

It is better not to mix multiple needles at once to make a fine emulsion. Further, the ratio of fat and water to oil and water may be set in an appropriate amount depending on the purpose, but for the next phase inversion, it is preferably about 1 to 1:3 of fat and water.

Here, the obtained O/W type emulsion is sufficiently stirred with a homomixer to cause phase inversion to W2O type. This transfer phase (thus making it possible to reduce the amount of extremely fine and smooth emulsions) allows each rod additive to be incorporated into the aqueous phase of the oil. Jf+' is, for example, 6000 to 800 in a homo mixer.
A powerful one with a speed of about 0 rpm is preferable. An emulsifying machine such as a homogenizer, a 1G stirring device such as a boiler, etc. is fine, but this W/0 type emulsion (emulsification after d?
j7 Jl

Next, another aqueous phase is prepared. In water, sodium casein powder, gum 1, 7 [, curing agent and
A mixture of these etc. is added.
Any hydrophilic emulsifier may be used as the 14-izing agent, but sucrose fatty acid esters are most preferred.

In addition, depending on the purpose, methane (F1 taste > S), etc. may be added. This aqueous phase is heated at an IC of 150 to 80 degrees Celsius (4 degrees Celsius) to ensure good emulsification. It is better.

Any order of addition may be used, but for convenience of operation,
Mr. 4'J''-1' 41:, ``stir f(
Any 47. if the number 8 cannot be met.
) Pressing may also be used.

2) ■ Combine the type 10 emulsion with the sweat,
Ren, Toshimura: For example, 25 Orpm 1 minute r; 4'
T U and then homogenized. What is softened here is W10/Wf (reemulsion, a very fine emulsion).

In this way, in the present invention, it is possible to create a stable N-T10/W type emulsion that has very fine water droplets, and this can be used to create a low-fat,
In addition, it is possible to produce milk, its analogues, processed products, and other products such as whipped cream, coffee cream, ice cream, etc. that have a falsely thick texture.

Next, test examples and examples of the present invention will be shown. However, the polyglycerin condensed lysyl phosphate ester used here has a polymerization degree of glycerin of 3 to 4 and a condensation degree of lysyl phosphate of 4 to 5.
is a mixture of esters with

Test Example 1 Polyglycerin condensed lysyl phosphate ester or (Nrubikun monoole-1/(span 5o) Th to oil 05 to 10 (variable) was added as an emulsifier to hydrogenated soybean oil 300.9 at 50°C and mixed. did.

This was sequentially added to 200.9 liters of water at 50°C and 1.0/W
Obtain a type emulsion and mix it with a homomixer at 600 or
The mixture was stirred at pm and phase inverted to obtain a WZo emulsion.

Next, 500 g of water to which 2 parts of Syone fatty acid ester were added
After adding the W10 type emulsion heated to 70°C, the bottom was stirred at 25 orpm for 5 minutes (η stirring, and further heated at 100°C with a homogenizer). The mixture was then cooled to 5°C.

For each W10/W type emulsion obtained, W10
/We looked at the W-type production rate. The results are shown in Figure 1. Here, A indicates the case where polyglycerin condensed lysyl lic acid is used, and B indicates the case where Kespan 80 is used.

As is clear from FIG. 1, the polyglycerin condensed lysyl-infused ester is significantly superior to the W10/W type emulsion.

In addition, the instructions for the production rate of W10/w type are given in Oil Chemistry 26 (10
) 65 Houses (1977) Following the method of Matsumoto et al.

Test Example 2゜Similar to the method of Test Example 1, except for the following changes,
Manufacturing W10/W type emulsion [7, each average water droplet diameter, W10/W type generation +? I planned it.

A: Variglycerin condensed lycylin 1M2 ester was used for oil 1,0 split, and after (I:J test (same as in Example 1).

B: Polyglycerin condensed lysyl acid ester whole rice bran oil 1
The water phase was added to the oil nide 11 to perform the primary emulsification in the same manner as the method of I & FI I'd fft37511.

C: As an emulsifier, a 1=1 mixture of sorbitan monostearate and sorbicun monooleate was used in place of polyglycerin condensed lysyl inate at a ratio of 10% to oil.

D: The results using the same mixture as C but with an oil content of 10.0% are shown in Table 1 below.

Table 1 Storage was carried out at 5°C.

Test cutting.

In the same treatment as in Test Example 1, the polyglycerin condensed lysyl ester was replaced with each of the 4-R emulsifiers, and buckwheat,
Sore W/Q/W3! :lJ emulsion tfi”
A, average water droplet diameter, W10/W type production rate, 1 month at 5°C. , i′r′: later W/O
/ I saw an adult cow in the W-shaped /-.

The results (・1, shown in Table 2 below).

In addition, the 1llll determination of the production rate of W10/W type is based on test 7. The method of Example 1 was followed in all cases.

Cloth 2 Trial 1 Example 4 To 50°C soybean C1,11 oil 3f]Og, 2 parts of polyglycerin condensed lysyl indium 2 ester was added to the oil,
Sequentially add 200 g of 500 G water + 1, stir at 6000 ROM with a homomixer;, q, i (7, add E in the middle
;('il Saze W10 type emulsion was obtained.

Next is SHOUU! I" rib 1 diester was added to 2, and the aqueous solution 500.9 was heated to 70 ° C., and the above W /
Using an O-type emulsion heated to 70°C,
I made fun of the next exam.

\V / O-type emulsion for show 1! 'rJ to the aqueous solution containing the fatty acid Nisdel, the addition rate of 74°C was increased to 50°C.

200.100 times, 4 times, 1, 6 conditions, and in each case: li' month IP machine (I (PI ) ON, three-one motor) nii number of times'< 1200.500.2
Tests were conducted under 6 conditions of 5 Orpm. After adding all the aqueous solution containing sugar ester to the WZO emulsion after stirring for 15 minutes, a finger press test was conducted at a rotation speed of 76 degrees. All these processes were done using a HK homogenizer at 100K.
y/ffl, cooled to 5°C, and the production rate of w10/W type emulsion was measured. The production rate was measured according to the method of Matsumoto et al. The results are shown in Table 3.

As is clear from Table 6, 47. ζShow while stirring↓,
・From the W10 type emulsion added to the aqueous solution containing 1°1 fatty acid ester, after adding the entire aqueous solution to the v~r10 variable emulsion, stir for 1 hour (KJfi).
The generation rate is higher for 7/c, and the number of cases of 4 and 9 is higher.
It can be seen that the influence of

In addition, when adding WZO type emulsion to an aqueous solution containing all sucrose fatty acid esters in 43 cm 1 rb, i
T: It can be seen that the production rate of 1'C decreases when the rotational speed of stirring is high or the addition rate of W10 type emulsion is slow.

Example 1 Hydrogenated soybean oil 297(]11 was heated to 50'C, and 30 g of polyglycerin condensed lysyl infIt ester was added and mixed.

On the other hand, water 2[]00.9 f 500CVC plus 1? +M
L2, Koi, 'f 600Orpm with homomixer
So 11. While stirring, add the hydrogenated soybean oil mixture listed in L at a rate of 20 min/min, inverting the phase from O/W in the middle.
” / In addition to 5000 g of OQ emulsion, water 48511.
K ester F'-160) 100.9. Sodium caseinate 50.9 was mixed and heated to 70°C, and the above W10 type emulsion was mixed at 70°C 7J[I n+A 4
47 and 11 into a 4'1-machine with a bladder restraint at the bottom.
After that, the mixture was stirred at 25 rpm for 5 minutes [7, then treated with a homogenizer to 100 °C], cooled to 5 °C, and made into a ~V/O/W type emulsion k4 near fc.

The obtained W/O/W bale emulsion is 'f:
It remained stable for a long time even when stored as a substitute.

[Brief explanation of the drawing]

Figure 1 shows the results obtained by changing the concentration of each emulsifier in Test Example 1.
/ W-type oil j111 set 1 l: 1 n I indicates the production rate of the product.

Claims (1)

[Claims] (1) After adding the aqueous phase to which an emulsifier has been added to a W10 type emulsion obtained from water or an aqueous phase and an oil or fat to which polyglycerin condensed ricinol/inic acid ester has been added, Mixing (1゛j, all you have to do is stir! (wa;・(for food)
rQl production method of 10/w four-dimensional composite emulsion - (9)
, W/07 (Q emulsion is water or an aqueous phase is mixed with all the fats and oils added with polyglycerin condensed lysyl phosphate to form a C]/W type emulsion, and the phase is inverted by stirring 11) Rari, fc W
/ When Q71J emulsion πF i knee 1'
W/O/W for food according to item 1 in the range f5j<
A method for producing a molded emulsion. (6) The emulsifier is sucrose fatty acid ester! Claim 1: A method for producing a W/O/W type composite emulsion for food according to item 1'4.