JPS61174938A - Preparation of w/o/w type compound emulsion - Google Patents

Abstract

PURPOSE:To obtain a W/O/W type compound emulsion containing fine water drops and high stability by adding modified lecithin to aq. phase and/or oil phase, then admixing the oil phase to the aq. phase to prepare an O/W type emulsion. CONSTITUTION:After adding modified lecithin to an aq. phase and/or an oil phase, the oil phase is admixed with the aq. phase to form an O/W type emulsion, which is stirred to cause phase inversion forming a W/O type emulsion. The W/O type emulsion is mixed with water or aq. phase contg. a material having emulsifying effect and/or emulsion stabilizing effect, thus, a W/O/W emulsion is obtd. Suitable modified lecithin is fractionated lecithin having high phosphatidyl choline content, or fractionated lecithin having high content of phosphatidyl ethanolamine and/or phosphatidyl inositol, etc.

Description

[Detailed description of the invention] The present invention provides a rich fat feeling.
The present invention relates to a method for producing a W-type composite emulsion.

More specifically, the present invention is directed to a method for producing a W/O/W type composite emulsion suitable for food use.

Generally, complex emulsions are W/O/Wm or O/
This is known as a W10 type oil composition.

It is expected to have many uses in cosmetics, pharmaceuticals, food and beverages, etc. Especially for food and beverages.

The W/O/W type composite emulsion is extremely useful for applications such as low-calorie foods because it can provide a mild fat feeling despite a small amount of fat.

Conventionally, in the preparation of W/O/W type oil and fat compositions, in the first primary emulsification, a span emulsifier such as sorbitan monooleate is used in an amount of 10% or more based on the oil, and then secondary emulsification is performed. was.

However, when an emulsifier with an oil content of 10% or more is used, the taste of the emulsifier becomes strong, which is undesirable, and it is generally not suitable for use, especially in food applications.

The present inventors searched for an excellent W/O/W type composite emulsion that could also be used for food products, and found that if modified lecithin gold was used, the production rate of W/O/W type could be increased. He said that it would undergo significant changes.

The present invention was completed based on this observation, and the basis of the present invention is a method for producing a W/O/W type composite emulsion, which is characterized by using modified lecithin as an emulsifier.

Although the present invention is characterized by the use of modified lecithin, there is no problem in using other emulsifiers or the like as an auxiliary or concomitant use.

The modified lecithins used in the present invention include fractionated lecithins with a high content of phosphatidylcholine, fractionated lecithins with a high content of phosphatidylethanolamine and/or phosphatidylinositol, fractionated lecithins with a high content of lysophospholipids, and fractionated lecithins with a high content of lysophospholipids. hydrolyzed lecithin,
There are acetylated lecithin and lecithin modified by a combination of fractionation, hydrolysis, and acetylation, and each is commercially available. In the present invention, one or more selected from these modified lecithins are used. used.

In the present invention, the modified lecithin can be added to the aqueous phase and/or the oil phase. The modified lecithin is added to the water phase and/or the oil phase, and the amount of modified lecithin added is about 0.1 to 10 inches, preferably 1 to 5 inches, and more preferably 2 to 4% of the oil. be.

Generally, modified lecithin is added to fats and oils.

Any type of oil or fat may be used, but when hydrogenated oil is used, it is heated and melted before use.

Also, does this oil have emulsifying and/or emulsion stabilizing effects? ! Actually, it may be cooled, and in that case, it is possible to emulsify by mixing only water.

+: In Yuanming, an aqueous phase containing water to serve as an internal aqueous phase or a substance having an emulsifying effect and/or an emulsion stabilizing effect is separately prepared. If water is used as the internal aqueous phase, calories will be reduced, and the internal aqueous phase will contain nutrients, minerals, flavor, and taste.
! You can enhance nutrition and improve flavor by adding ingredients such as IJ quality.

Furthermore, in the present invention, various substances are added to the external aqueous phase. Specifically, gelatin, polyvinyl, pyrrolidone, methyl cellulose, polyethylene glycol, sugar ester, lecithin, hydrophilic emulsifiers such as hydrophilic polyglycerin fatty acid ester, skim milk, sodium caseinate, casein decomposition product, soybean protein. Negative examples include soybean protein derivatives, protein or complex proteins such as seratene and glycoproteins, and polymeric polysaccharides such as starch, dextrin, and gum.

In addition, coloring agents, flavoring agents, etc. may be added depending on the purpose. This aqueous phase is
It is preferable that the temperature is about 0 to 80°C.

When adding modified lecithin to fats and oils, if necessary, hydrophilic emulsifiers such as sugar esters, lecithin, and hydrophilic polycrycerin fatty acid esters, and emulsifying agents such as sodium caseinate, starch, dextrin, and gum substances may be added. /Or a substance having an emulsion stabilizing effect may be added, and these substances may be added to both the fat and oil phase and the aqueous phase.

In the present invention, the emulsification method includes W/Q/
Any method may be used as long as a W-type porous oil and fat composition is produced, but the following methods 1 to 6 are examples.

1. A W10 type emulsion obtained by adding and mixing water or an oil phase to an aqueous phase to form an O/W type emulsion, and inverting the phase by stirring.

This is done by adding it to an aqueous phase containing additives.

2. Add water or water phase to oil phase, stir, and add #W10
This is done by adding a type emulsion to an aqueous phase containing additives.

3. This is carried out by adding and mixing an aqueous phase containing additives to an oil phase and inverting the phase of the W10 emulsion.

Further, the ratio of fat and oil to water phase (inner water phase and outer water phase) may be adjusted in any appropriate key depending on the purpose, but oil:water is preferably about 4:1 to 1:4.

Stirring during production of W/O/W type emulsified oil and fat composition is as follows:
It is preferable to use a homomixer with a high power of, for example, about 3000 to 8000 rpm. Further, an emulsifier such as a homogenizer or a stirring device such as a boiler may be used. Moreover, in this case, each may be heated to 50 to 80°C in order to improve emulsification.

The emulsion obtained here was examined under a microscope.

When observed under magnification, 1 to 6 water droplets can be seen among the oil droplets in the external aqueous phase, and there are also large water droplets among the oil droplets in the aqueous phase, and 1 to 7 water droplets can be seen among the oil droplets in the aqueous phase. It can be seen that a complex multi-layered emulsion is formed, with oil and fat visible.

In this way, in the present invention, it is possible to obtain a stable W/O/W type composite emulsion that has extremely small water droplets, and by utilizing this, it is possible to obtain a low-fat and dense window. It is possible to produce milk, its analogues, processed products, etc.

Next, examples of the present invention will be shown.

Example 1 Hydrogenated soybean oil at 50°C 300. P contains soybean lecithin, lecithin with a high content of phosphatidylethanolamine and phosphanadyl inositol, or sorbitan monooleate (span 8 [)) as an emulsifier with an oil ratio of 0.5 to 1.
0% (variable) cooled and mixed. Add this to 20% of water at 50°C.
[) g sequentially.

*MoS Kisa-Tero 00 [Stirred at 1 rpm to invert the phase to obtain a W10 type composition.

Next, 500 g of water to which 6% sodium caseinate was added
was heated to 70°C, and the W10 type emulsion heated to 70°C was added thereto, and the mixture was stirred for 5 minutes at 25 Orpm using a stirrer.
Further, process with a homogenizer at 100 kfi/d, and
Cooled to C.

Regarding each W/O/W type composite emulsion obtained, W/
We looked at the O/W type production rate. The results are shown in FIG.

In FIG. 1, 1 shows the case where soybean lecithin was used, B shows the case where fractionated lecithin with a high content of phosphatylethanolamine and phosphatidylinositol was used, and C shows the case where sorbitan monooleate was used.

The production rate of W/O/W type was measured using Yukagakudan (10) 6.
55 (1977), according to the method of Matsumoto et al.

In addition, A and B in FIG. 1 used the following commercial products.

A) Commercially available crude lecithin B) BOLECC (trade name (manufactured by Unimills): 60 or more parts insoluble in acetone, including about 17 parts of phos-7 atidyl emenolamine and about 26 parts of phosphatidylinositol) 14% of the total amount carried out In the same method as in Example 1, the emulsifier was replaced with other emulsifiers shown in Table 1, and W/O/W type composite emulsions were prepared by adding 2% or 5% of the oil to each other, and the average Water droplet diameter, W/O/W type formation rate, 1 at 5°C
The production rate of W/O/W type was observed after storage for several months. The results are shown in Table 1.

For 1) to 5) in Table 1, the following commercial products were used.

1) Commercially available crude lecithin 2) EOLECC (trade name (manufactured by Unimills); 60 or more acetone-insoluble parts, of which 17% of phos-7 atelyethanolamine and 26% of phos-7 acylinonthole) 5) BOICFS (Product name (manufactured by Unimills); 65% of phosphatidylcholine is 58% insoluble in acetone)
4) EMUL FLUID A (product name (manufactured by Lucas Mayer); acetylated lecithin) 5) gMUL
FLUID E (Product name (manufactured by Lucas Mayer)
; Hydrolyzed lecithin) Example 6 To 300 g of hydrogenated soybean oil at 50° C., 2 g of lecithin (BOLECC) with a high content of phosphatidylethanolamine and phos-7 atidylinositol as an emulsifier was added to the oil and mixed. To this, 200.9 g of water at 50° C. was successively added, and the mixture was stirred at 600 [] rpm using a homomixer to obtain a W10 type composition vIJ.

Then sorbitan monostearate 1. 500 g of water to which C1 was added was heated to 70°C, and added to the above W heated to 70°C.
Add type 10 emulsion and mix with a stirrer at 250 rpm.
The mixture was stirred for 5 minutes, and then treated with a homogenizer at 100#/7, cooled to 5°C, and designated as sample D.

Further, the above sorbitan monostearate was replaced with hydrolyzed lecithin (BMULFLUII) (E), and the same operation was performed to obtain a w10/wa combined emulsion, which was designated as Sample E.

In addition, in the preparation of sample D, BOLECC was changed to span 80, and sorbitan monostearate was changed to gMULF.
A sample obtained by performing the same operation instead of using LUID E was used as sample a.

In addition, in the preparation of sample D, a sample obtained by changing BoLgc C to span 80 and leaving sorbitan monostearate as is and performing the same operation was used as sample G.
And so.

The W/O/W type production rate and sensory test evaluation for Samples D, E, F, and G are shown in Table 2.In addition, the meanings of the dashi and flavor symbols are as follows3. ◎
Very good ○ Good △ Average × Bad From Table 2, the product prepared only with modified lecithin tastes good.
It can be seen that the production rate is improved when modified lecithin is used only in the external aqueous phase, and the flavor is also better than when other synthetic emulsifiers are used.

Example 4 A method similar to that for preparing Sample D of Example 6 was followed, except that 1.0 g of sorbitan monostearate in Example 5 was substituted with 2 g of skim milk powder and 2 g of acetylated lecithin (EMULFLUID A). Change to %W/O/
A W-type Enai emulsion was made from B14. Obtained W/O
/W-type composite emulsion was stable for an extremely long period of time even when stored at room temperature, and had a good flavor.

[Brief explanation of drawings]

Figure 1 shows Wlo/
This is a diagram showing the W/O/W type production rate after producing a W-type composite emulsion.・Sorbitan monooleate.

Claims (10)

[Claims] (1) A method for producing a W/O/W type composite emulsion, characterized in that modified lecithin is used as an emulsifier. (2) Phase inversion by adding modified lecithin to the water phase and/or oil phase, then adding and mixing the oil phase to the water phase to form an O/W emulsion, and stirring. W/O according to claim 1, characterized in that the W/O type emulsion obtained by
/Production method of W-type composite emulsion. (3) Add the modified lecithin to the aqueous phase and/or oil phase, then add the aqueous phase to the oil phase and stir, and add the resulting W/O emulsion to water or emulsifying and/or The method for producing a W/O/W type composite emulsion according to claim 1, characterized in that the W/O/W type composite emulsion is mixed with an aqueous phase containing a substance having an emulsion stabilizing effect. (4) The modified lecithin is added to an aqueous phase and/or an oil phase, and then the aqueous phase is added to and mixed with the oil phase to phase invert the W/O emulsion. A method for producing a W/O/W type composite emulsion according to Scope 1. (5) Claims 1 and 2, characterized in that the aqueous phase mixed with the W/O emulsion contains modified lecithin.
A method for producing a W/O/W type composite emulsion according to item 3. (6) Modified lecithin is a fractionated lecithin with high phosphatidylcholine content, phosphatidylethanolamine and/or
Alternatively, fractionated lecithin with a high content of phosphatidylinositol, fractionated lecithin with a high content of lysophospholipids, lecithin with a part of fatty acid hydrolyzed, lecithin with acetylation, and modified by a combination of fractionation, hydrolysis, and acetylation. 6. The method for producing a W/O/W type composite emulsion according to claims 1 to 5, characterized in that the emulsion is one or more selected from the group consisting of quality lecithin. (7) W/O/W type composite according to claims 1 to 6, characterized in that the fractionated lecithin with a high phosphatidylcholine content in the modified lecithin has a phosphatidylcholine content of 41% or more in phospholipids. Method of manufacturing emulsion. (8) The fractionated lecithin with a high content of phosphatidylethanolamine and/or phosphatidylinositol in the modified lecithin is characterized in that the total amount of phosphatidylethanolamine and phosphatidylinositol is 64% or more in the phospholipid. A method for producing a W/O/W type composite emulsion according to claims 1 to 6. (9) The lecithin according to claims 1 to 6, characterized in that the lecithin obtained by hydrolyzing a part of the fatty acids in the modified lecithin is one in which the β-position fatty acids are hydrolyzed by the action of phospholipase. A method for producing a W/O/W type composite emulsion. (10) W/O/W type composite according to claims 1 to 5, wherein the modified lecithin is hydroxylated lecithin, hydrogenated lecithin, halogenated lecithin, and/or sulfonated resin. Method of manufacturing emulsion.