JPS6125456A - Oil-in-water emulsion with high stable fat content and production thereof - Google Patents

Abstract

PURPOSE:To produce the titled stable emulsion having improved shaking resistance and low viscosity, by incorporating an oil phase prepared by dissolving sucrose ester of a fatty acid in a fat or oil with an aqueous phase prepared by adding the sucrose ester of a fatty acid to a cow's milk and/or liquid dairy product. CONSTITUTION:0.01-0.03wt% sucrose ester of a fatty acid having <=6 HLB is added to a fat or oil, e.g. hydrogenated coconut oil, and dissolved therein to give an oil phase component. On the other hand, 0.2-0.5wt% sucrose ester of a fatty acid having >=13 HLB is then added to cow's milk and/or a liquid dairy product selected from reconstituted whole fat milk, (reconstituted) skimmilk, (reconstituted) butter milk, (reconstituted) whey, (reconstituted) desalted whey, etc. to give an aqueous phase component. >=40.01wt% above-mentioned oil phase component is then added to the aqueous phase component, and the resultant mixture is stirred in a supermixer for about 10min, heat sterilized, heated at 70-80 deg.C under 50-180kg/cm<2> pressure, homogenized and quenched.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Application of the Invention] The present invention provides a low viscosity and stable high fat-containing water solution that has a high oil content of at least 40% (by weight, the same hereinafter) in the final product. This article relates to oil-type emulsions and their production methods.

[Technical background and prior art]

Creams conventionally used as raw materials for cooking and Western confectionery include fresh cream separated from milk and synthetic cream made from animal and vegetable oils and fats.

In synthetic cream products whose fat content usually exceeds 40%, numerous emulsifiers and stabilizers are added to prevent thickening and stabilize the synthetic cream. However, when the fat content of synthetic cream exceeds 45%, it becomes particularly susceptible to thickening or solidification, and it is difficult to prevent synthetic cream from thickening or solidifying even if various emulsifiers and stabilizers are used. The current situation is that

On the other hand, based on the concept of hydrophilic-lipophilic balance of HLB, it was conventionally thought that a stable oil-in-water emulsion with low viscosity could be obtained by using a high HLB sucrose fatty acid ester alone. However, at present, such stable emulsions cannot be obtained by using high HLB sucrose fatty acid esters alone, and it cannot be said that the properties of sucrose fatty acid esters are fully exhibited. The current method is to compensate for the above-mentioned drawbacks by using monoglyceride, sorbitan fatty acid ester, lecithin, etc. in combination with high HLB stain W fatty acid ester. Although the above-mentioned disadvantages of using sucrose fatty acid ester alone can be overcome by using various combinations of various emulsifiers in this way, such conventional methods cannot achieve high fat contents that completely prevent thickening or solidification. However, it is impossible to produce a synthetic cream, so depending on the type of oil and fat used, the season of production, etc., the optimum conditions must be found through trial and error by changing the type and/or type of emulsifier used. It is said that the heading and its conditions are the know-how of each manufacturer.

The present inventors conducted research on stable oil-in-water emulsions with high fat content, improved the drawbacks of the conventional method, and achieved consistent quality regardless of the type of oil or fat used, the season of production, or the amount of 1L of emulsifier. We have found a method that can produce oil-in-water emulsions with a constant value.

In other words, by combining a small amount of a low HLB sucrose fatty acid ester, which has rarely been used in the past, with a high HLB stain W fatty acid ester and an oil-in-water emulsion product, thickening or solidification is caused. A stable high-fat oil-in-water emulsion III! I found a way to build it.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a stable oil-in-water emulsion that does not thicken or solidify despite having a high oil/fat content exceeding 40%, and a method for producing the same.

Another object of the present invention is to produce a low-viscosity, stable oil-in-water emulsion containing high fat content, and to provide an oil-in-water emulsion that can be used for a variety of purposes, such as as a raw material for foods or for cooking.

The present invention contains at least 40% (by weight) of oil and fat from 0,01 to
0.03% (by weight) of a stain W fatty acid ester having an HLB smaller than 6;
%, (!Amount) of oil phase and milk and/or liquid dairy products and 1 chill of stain IW fatty acid varnish that grows HLB of 13 or more in excess of 0.2% (by weight) and not more than 0.5% (by weight). Stable, consisting of less than 59.99% (by weight) of an aqueous phase, characterized in that the oil phase is uniformly dispersed in the water bath, is resistant to shaking, and has a relatively low viscosity. It is a high-fat oil-in-water emulsion.

Yet another invention provides for at least 40% (
Weight) The amount of oil and fat contained in the final product is 0.01 to 0.
0.3% (by weight) of the contained amount of sucrose fatty acid ester with HLB less than 6 is added and melted to prepare the oil phase component, into milk and/or liquid dairy products, and into the final product 0.2% C1i Preparing an aqueous phase component by adding a sucrose fatty acid ester having an HLB of 13 or more in an amount exceeding 0.5% (weight) or less, and mixing the oil phase component with the aqueous phase component. A process for producing a high fat-containing oil-in-water emulsion that is resistant to shaking, relatively low in viscosity and stable, characterized by homogenizing the resulting mixture.

[Detailed description of the invention]

The stable high-fat oil-in-water emulsion of the present invention is produced, for example, as follows.

First, the amount of raw material oil necessary for the final product to contain at least 40% (by weight) of oil and fat, 0.01 to 0
．． 6 necessary to be included in the range of 0.03% (by weight)
and sucrose having an HLB of 13 or more necessary to be included in the final product in a range of more than 0.2% (by weight) and 0.5% (by weight) or less. Determine the amount of each fatty acid ester.

When producing an oil-in-water emulsion with an oil content of 49% (by weight), a predetermined amount of HL smaller than 6 is added to a predetermined amount of raw material fat.
The sucrose fatty acid ester having B is added and dissolved by heating while stirring, and the liquid mixture is maintained at a temperature of 70 to 786C to prepare an oil phase component.

A predetermined amount of a sucrose fatty acid ester having an HLB of 13 or more is added to a predetermined amount of a mixture of milk and liquid dairy products, and optionally a small amount of a phosphate (e.g., sodium hexametaphosphate, sodium polyphosphate or virolin The aqueous phase component is prepared by further adding sodium chloride and dissolving it by heating with stirring, and maintaining the liquid mixture at a temperature of 70-80°C.

Mix the previously prepared oil phase component with this aqueous phase component, and
For example, pre-emulsify by stirring vigorously for 10 minutes with a super mixer, then further emulsify by a conventional method (for example,
Sterilize by heating to 85℃ for 10 minutes, etc.
Homogenized in a homogenizer at a temperature of 80 ° C (e.g. at a pressure of 50-180 K9/ca)
, the homogenized liquid mixture is heated to a predetermined temperature (e.g. 10”
C) to obtain a stable high-fat oil-in-water emulsion.

As the raw material oil, any oil or fat that is normally used in the production of synthetic cream can be used, and furthermore, it may be hardened or chemically treated. /or those subjected to physical processing;
Alternatively, a mixture of one or more of these can be used.

As the sucrose fatty acid ester, any sucrose fatty acid ester can be used as long as it is used as an emulsifier in the production of foods, as long as its HLB is within a predetermined range. That is, when preparing an oil phase component, it is necessary to select a sucrose fatty acid ester whose HLB is less than 1 and 6, and when preparing an aqueous phase component, it is necessary to select a sucrose fatty acid ester whose HLB is less than 13. need to be selected. For example, preference is given to using mono-, di-, tri- or polyesters of valmitic acid esters, stearic acid esters or oleic acid esters or mixtures of one or more thereof.

Liquid dairy products include skimmed milk, batani milk, whey,
Reduced whole milk by dissolving whole milk powder in water, reduced skim milk by dissolving skim milk powder in water, reduced buttermilk by dissolving powdered buttermilk in water, reduced whey by dissolving powdered whey in water, milk or skim milk. lactose-digested milk or lactose-digested skim milk obtained by hydrolyzing the lactose of , lactose-free whey obtained by membrane-processing whey, reduced desalted skim milk prepared by dissolving these powders in water, reduced desalted whey or reduced lactose-free whey, etc. can be used, and one or more of these can be used. Mixtures of the above may also be used.

Next, the present invention will be further explained in detail by showing test examples.

(Test 1) This test was conducted to determine the relationship between the amount of low HLB sucrose fatty acid ester added to the oil phase and the stability of the oil-in-water emulsion.

■Preparation of sample Using commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd., melting point 320C), low HLB sucrose fatty acid ester (Daiichi Kogyo #Yakusha Co., Ltd. Made by
The amount of HLB: 2) added is increased from 0% (weight) to 0.03% (by weight).
A synthetic cream was prepared in the same manner as in Example 1 except that the weight was changed by 0.1% (weight).

(2) Measurement of viscosity Each sample obtained was kept at 10° C. for 24 hours, and the viscosity was measured using a B-type rotational viscometer (manufactured by Tokyo Keiki Co., Ltd.). The measurement was performed three times for each sample, and the average value was calculated.

■Measurement of stability by shaking Each sample obtained was kept at 100C for 24 hours, and each sample was placed in a test tube at IOmJ and shaken at 10'C for 3 minutes using a TB-1 mixer (manufactured by Taiyo Bussan Co., Ltd.). The fat concentration of each sample was diluted to 0.01% with pure water, and each sample was shaken at a wavelength of 2800 m before and after shaking using a Model 228 Double Beam Spectrophotometer It (manufactured by Hitachi). Absorbance was measured. Then, the rate of change is evaluated as stability due to shaking, and the rate of change is less than 10%, stability is considered to be good;
A value of 0 to 20% was considered to be slightly poor, and a value exceeding 20% was considered to be poor.

■Test results The results of this test are shown in Table 1.

A low HLB sucrose fatty acid ester (HLB: 2) is added to the final product in an underwater curved emulsion with an oil content of 45% (II amount) or more. O1 to 0.03% (weight) [preferably 0.0
When added in an amount of 3% (by weight), a significant decrease in viscosity was observed in each sample, and stability upon shaking was obtained.

(Test 2) This test was conducted to determine the relationship between the amount of sucrose fatty acid ester with high HLB added to the water phase and the amount of sucrose fatty acid ester with IF and HLB added to the oil phase.

■Preparation of sample 1111gIi1 fatty acid ester of high HLB in aqueous phase (
Addition amount of No. I+IMAA Co., Ltd., HLB: 15)
! In the final product, 0.2% (weight) to 0.4% (weight) was added in 0.1% (weight) increments, and low HLB stain sugar fatty ester (Daiichi Kogyo) was added to the oil phase. Manufactured by Pharmaceutical Company, H
LB:2) Addition amount from 0% (weight) in the final product to 0.0
A synthetic syrup was prepared in the same manner as in Example 1, except that up to 3% (by weight) was added in o, ot% (by weight) increments.

■Measurement of viscosity The same method as in Test 1 above was used.

■Measurement of stability by shaking The same method as Test 1 was used.

■Test results The results of this test are shown in Table 2.

(Left below) Regardless of the amount of high HLB sucrose fatty acid ester added in the aqueous phase in the final product, which is more than 0.2% (by weight) and less than 0.06% (by weight), ) The amount of sucrose fatty acid ester added in ILH is 0, O2N2.03 in the final product.
% (weight) [preferably 0.03% (ii amount) unbeaked]
A remarkable decrease in viscosity was observed in each sample, and stability upon shaking was achieved.

(Test 3) This test is Schiff 1 with low HLB in the oil phase! This study was conducted to determine the relationship between differences in HLB of fatty acid esters and the stability effect of addition.

(2) Preparation of Samples A synthetic cream was prepared in the same manner as in Example 1, except that the HLB of the low HLB sucrose fatty acid ester in the oil phase was varied from 1 to 6.

■Measurement of viscosity The same method as Test I above was used.

■Measurement of stability by shaking The same method as Test 1 was used.

■Test results The results of this test were as shown in Table M3.

(Left below) Low HLB sucrose fatty acid ester L in oil phase: 1iHLB
In the range of 1 to 6, a significant decrease in viscosity was observed, and stability upon shaking was obtained.

(Test 4) In this test, H of high HLB fatty acid ester in the water phase was tested.
This was done to determine the relationship between the difference in LB and the stability effect due to addition.

■Preparation of sample High HLB stain in aqueous phase 1111Ilii Changed HLB of fatty acid ester from 11 to 15 and low HL in oil phase
A synthetic cream was prepared in the same manner as in Example 1, except that the amount of B stain 11III11 fatty acid ester added was changed to 0% and 0.01% (by weight) in the final product.

■Measurement of viscosity The same method as in Test 1 above was used.

■Measurement of stability by shaking The same method as in Test 1 above was used.

■Test results The results of this test are shown in Table 4.

High HLB of aqueous phase and HLB of IIIfa fatty acid ester
However, below If, no decrease in the viscosity of the sample was observed, there was no stabilizing effect due to the addition of a low HLB coated fatty acid ester to the oil phase, and there was no stabilization due to shaking.

However, when the HLB was 13 or higher, a significant decrease in the viscosity of the sample was observed, and as a result of adding the low HLB sucrose fatty acid ester to the oil phase, stability against shaking was obtained.

(Test 5) This test was conducted to determine the relationship between the difference in fat content of oil-in-water emulsions and the stability effect.

■Preparation of sample Using commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd., melting point 32'c), the oil content was varied from 30% (weight) to 45% (weight) in 5% (weight) increments, and synthetic cream was prepared. was prepared in the same manner as in Example 1.

■Measurement of viscosity The same method as in Test 1 above was used.

■Measurement of stability by shaking The same method as in Test 1 above was used.

■Test results The results of this test were as shown in Table M5.

(Left below) No decrease in the viscosity of the sample was observed when the fat content of the oil-in-water emulsion was 40% (ji amount) or less;
% (weight), a significant decrease in viscosity was observed, and as a result of the addition of a low HLB fatty acid ester to the oil phase, stability against shaking was also obtained.

Example 1 In this example, a synthetic cream with an oil content of 49% (11 amounts) in the final product was prepared. Built.

Commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd., melting point 32'C) 4
Add low HLB sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., HLB: 2) 0.01 K9 to 9,
The mixture was heated to 80° C., dissolved while stirring, and maintained at the same temperature to prepare an oil phase component.

On the other hand, high HLB fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., HLB: 15) was added to 50.54 kg of skim milk.
．． 3 phrases and sodium hexametaphosphate 0.15 K9
was added, salted to 80°C, dissolved with stirring, and maintained at the same temperature to prepare an aqueous phase component.

Add the previously prepared oil phase component to this aqueous phase component, and add T, K
, 80℃ in a homo mixer (Tokushu Kika Kogyo IW), 10
Pre-emulsify by stirring vigorously for 1 minute, then heat sterilize at 85℃ for 15 minutes, homogenize at a temperature of 806℃ with a general type homogenizer (manufactured by Sankyu Kikai Kogyo Co., Ltd.) at a pressure of 10 Kg/cJ, and heat to 10℃. After quenching, about 95 breasts of oil-in-water emulsion were obtained.

The viscosity of this emulsion was measured in the same manner as Test 1, and the viscosity was 251 cp, the shaking test was good, and the emulsion was stable.

Example 2 In this example, the oil content in the final product was 45% (!II
) was produced.

Hydrogenated rapeseed oil (manufactured by Taiyo Yushi Co., Ltd., melting point 34°C), sucrose fatty acid ester with a low HLB of 45 to 9 (manufactured by M-Kogyo Seiyaku Co., Ltd.,
HLB: 2) 0.01 K9 added, 80”C
The mixture was heated to 100 ml, dissolved while stirring, and maintained at the same temperature to prepare 4 oil phase components.

On the other hand, skim milk 54.54 to 9 high HLB sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., HLB: 15)
9 to 0.3 clause and 0.15 to sodium hexametaphosphate
was added, salted to 80°C, dissolved with stirring, and maintained at the same temperature to prepare an aqueous phase component.

An oil-in-water emulsion was obtained in the same manner as in Example 1, and the viscosity was measured in the same manner as in Test 1. As a result, the viscosity was 112c.
p, and the results of the shaking test were good and stable.

Example 3 In this example, the fat content in the final product was 51% (by weight)
All of the synthetic Lily! Built.

Commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd., melting point 326C) 5
]Kg with low HLB sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., HLB: 2) Add 9 to 0-02, 8
The oil phase component was prepared by adding salt to 0°C, dissolving with stirring, and maintaining at the same temperature.

On the other hand, skim milk 48.54 to 9 high HLB sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., HLB: 15)
0.3 to 9 and sodium hexametaphosphate 0.15K
g was added, heated to 809C, dissolved while stirring, and kept at the same temperature to remove lll5ll of the aqueous phase component.

An oil-in-water emulsion was obtained in the same manner as in Example 1, and the viscosity was measured in the same manner as in Test 1. As a result, the viscosity was 432.
cp, and the shaking test results were good and stable.

〔Effect of the invention〕

In a synthetic oil-in-water emulsion, a stable oil-in-water emulsion can be obtained without increasing the viscosity even though it contains more than 40% (by weight) of oil and fat.

Liar Morinaga Milk Industry Co., Ltd.

Claims (3)

[Claims] (1) At least 40% (by weight) of oil and fat and 0.01 to 0
．． 03% (by weight), at least 40.01% (by weight) consisting of sucrose fatty acid esters with an HLB of less than 6
(by weight) of the oil phase and milk and/or liquid dairy products and 0.2%
HL of 13 or more exceeding (weight) and 0.5% (weight) or less
59.99% consisting of sucrose fatty acid ester with B
(by weight) in a stable high-fat-containing water solution consisting of an aqueous phase, with an oil phase uniformly dispersed in the aqueous phase, and characterized by being resistant to shaking and having a relatively low viscosity. oil emulsion. (2) Add a sucrose fatty acid ester having an HLB of less than 6 to an amount of oil or fat that is included in the final product at least 40% (by weight) in an amount that is included in the final product at 0.01 to 0.03% (by weight). , melting to prepare an oil phase component, milk and/or liquid dairy products containing an HLB of 13 or more in an amount exceeding 0.2% (by weight) and not more than 0.5% (by weight) in the final product. resistant to shaking characterized by: preparing an aqueous phase component by adding a sucrose fatty acid ester having a A method for producing oil-in-water emulsions with relatively low viscosity and high fat content. (3) Liquid dairy products include reduced whole fat milk, skim milk, reduced skim milk,
Buttermilk, reduced buttermilk, whey, reduced whey, desalted whey, reduced desalted whey, delactosed whey, reduced delactosed whey, desalted skimmed milk, reduced desalted skimmed milk, lactose decomposed milk, lactose decomposed skimmed milk, The method for producing a stable oil-in-water emulsion containing high fat content as claimed in claim 2, characterized in that the emulsion is selected from the group consisting of reduced lactose-digested milk and mixtures thereof.