JPS6174541A - O/w/o type fat and oil composition - Google Patents

Abstract

PURPOSE:A double emulsified fat and oil composition having high emulsion stability and good flavor even if a middle water phase is in an acidic range of about 2.0-6.0pH, obtained by making the innermost phase fats and oils and the middle water phase contain specific amounts of specific emulsifying agents, respectively. CONSTITUTION:In an O/W/O type fat and oil composition comprising a middle water phase in an acidic range of about 2.0-6.0pH, and fats and oils as a continuous phase, the innermost phase, fats and oils contains 0.01-1.2wt% based on the above-mentioned composition of sorbitan fatty acid ester as an emulsifying agent, the middle water phase contains 0.05-1.5wt% based on the above-mentioned composition of citric acid monoglyceride as an emulsifying agent, and total amounts of both the emulsifying agents is 0.06-2.7wt% based on the composition.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a 0/W10 type oil and fat composition, a so-called double emulsified oil and fat composition, in which the intermediate aqueous phase is in the acidic region of pl+ about 2.0 to 6.0. This invention relates to improved emulsion stability and flavor.

Conventionally, 0/W10 type oil and fat compositions have been provided with products in which a milk protein component, fermented milk, fragrance, spices, etc. are added in addition to water to the intermediate aqueous phase to improve the flavor. That is, in such an oil and fat composition, ρ11 of the intermediate aqueous phase is in the acidic region of 2, θ ~ 6.0 due to the presence of fermented milk, etc., so unlike the case of pl+ in the neutral region, it is 0/W type. Currently, the emulsification of the emulsion becomes unstable, and as a result, the formation rate of the 0/W10 type emulsion is low, and the characteristics of the O/W10 type are not fully exhibited.

I'm trying to do it all day. In the present invention, the intermediate aqueous phase is in the acidic region as described above.
A pair of double emulsified oil and fat compositions, which were created in view of emulsion instability of /W10 type oil and fat compositions, have a high formation rate of 0/W10 type emulsions in the oil and fat compositions, and have a good flavor. The purpose is to - The present invention will be explained in detail below.

The structural feature of the present invention is that in an intermediate aqueous phase or a 0/W10 type oil composition in the acidic region as described above, sorbitan fatty acid ester is added as an emulsifier in the innermost phase oil. The intermediate aqueous phase contains citric acid monoglyceride in an amount of 0.05 to 1.5% (weight) based on the composition, and the total amount of the emulsifier is 0.06 to 0.06 to the composition.
It is 2.7% (weight).

. That is, in the present invention, the innermost phase oil and the intermediate aqueous phase in the O/W10 type oil and fat composition each contain a specific amount of a specific emulsifier, so that the intermediate aqueous phase has a pH of about 2.0 to 2.0.
Even in the acidic region such as No. 680, the emulsification of the O/W type emulsion is stable, the formation rate of the O/W/O type multiphase emulsion is high, and the above-mentioned oil and fat composition having a good flavor can be obtained. This was done based on knowledge.

In the present invention, the sorbitan fatty acid ester used as an emulsifier for the innermost phase fat and oil is sorbitan and a carbon number of 12 to 22.
It is an ester of several fatty acids, and is a mixture mainly containing monoesters and diesters.

In addition, citric acid heptanoglycyl is used as an emulsifier in the intermediate aqueous phase.
/Ceride is an ester of glycerin with a fatty acid having 2 to 22 carbon atoms and citric acid, or an ester with 12 to 22 carbon atoms.
It includes monoglycerides consisting of several fatty acids and esters of citric acid. In the present invention, specific amounts of each of the above-mentioned brominating agents are blended, and the amounts of sorbitan fatty acid ester in the innermost phase and citric acid monoglyceride in the intermediate aqueous phase are each 0.01% with respect to the oil and fat composition. If it is lower than 0.06%, the desired emulsion stability cannot be obtained, and if it exceeds 1.2% or 2.7%, the flavor will be lost.

In the present invention, the term "intermediate aqueous phase in the acidic region" refers to fermented milk (
(including fermented milk powder), a fermented 0/W emulsion, or a combination of the above-mentioned fermented milk and the above-mentioned fermented product, and further contains salt, fragrance, spices, milk components, and polysaccharides. It may also contain other flavor components, stabilizers, and the like.

Note that the method for forming the intermediate aqueous phase is not particularly limited, and in some cases, an acid such as citric acid may be added.

As the emulsifier used in the outermost phase oil and fat as the continuous phase constituting the oil and fat composition according to the present invention, a wide variety of conventionally used emulsifiers can be used, and one or more types such as monoglyceride and lecithin are exemplified. It is possible.

Next, the fats and oils used in the present invention are edible.
A wide range of animal and vegetable oils can be used.
It may be one type or a mixture of two or more types, and these oils and fats may be chemically and/or physically treated.

Examples of these oils include soybean oil, bean oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, butter, lard, beef tallow, fish oil, and hydrogenated oils thereof. Furthermore, if necessary, it is also possible to appropriately add fragrances, spices, preservatives, etc. to these oils and fats to enhance their palatability and quality stability.

The 0/W10 type oil and fat composition according to the present invention can be prepared by the means exemplified below.

■ Dissolve citric acid monoglyceride, milk components, and stabilizer in water.1. After sterilization and cooling, lactic acid bacteria and/or yeast are added and fermented. A 0/W type emulsion is prepared by mixing and emulsifying the fermented milk prepared in Step 14 with oil and fat constituting the innermost phase. Next, the above-mentioned emulsion is dispersed and emulsified in an oil or fat as the outermost phase, and this emulsion is used in a quenching and kneading device to obtain a 0/W10 type double emulsified oil or fat composition.

■ Dissolve citric acid monoglyceride and milk components in water, add innermost fat and oil containing sorbitan fatty acid ester to emulsify, sterilize and cool, then add lactic acid bacteria and/or
Or add yeast and ferment.

The obtained fermented product is dispersed and emulsified in the outermost phase oil and fat.
A W10 type double emulsified oil and fat composition is obtained.

According to the present invention, a specific amount of citric acid monoglyceride is contained as an emulsifier in the intermediate aqueous phase in the acidic vA region of the 0/W10 type oil composition, and sorbitan is added as an emulsifier in the innermost phase oil. By containing specific fatty acid ester 1, the instability of the 0/W emulsion due to the acidity of the intermediate aqueous phase is improved and the emulsion stability is improved, as seen in the Examples and Comparative Examples described later. Since it becomes possible to provide a double emulsified oil and fat composition that also exhibits a good flavor, it is beneficial for the use of the oil and fat composition.

EXAMPLES The effects of the present invention will be specifically explained below with reference to Examples and Comparative Examples.

Composition of the innermost phase on the backyard plate: Hydrogenated soybean oil (melting point 32°C) 14 kg Sorbitan fatty acid ester 0.2 kg Lecithin
Composition of 0.05 kg intermediate aqueous phase: Water 14.19
kg Sodium caseinate 0.03 kg Dipotassium phosphate 0.03 kg Skimmed milk
1.8 kg Citric acid monoglyceride 0.2 kg Composition of the outermost phase: Hydrogenated soybean oil 29 kg Balm oil
5 kg White soybean oil 34 kg Monoglyceride 0.2 kg Lecithin
0.1 kg β-carotene 0.
001 kg Add 1 or 2 kg of starter to the above intermediate aqueous phase, ferment at 28°C for 12 hours to prepare an intermediate aqueous phase, add the above innermost phase to this, and make 150 kg/c at about 50"c.
It was homogenized under nl(7) to form an 0/W type emulsion.

After adding this emulsion to the outermost phase, dispersing and homogenizing it, a double emulsified oil and fat composition was prepared using a rapid cooling kneading pressure device.
'f.

Innermost phase composition: Soybean hydrogenated oil (melting point 32°C) 14 kg
Solhitan fatty acid ester 0.3 kg Composition of intermediate aqueous phase: Fermented milk (add starter to skimmed milk and ferment for 15 minutes at 30°C) 12 kg Citric acid monoglyceride 0.35 kg High methoxyl pectin 0.1 kg Water
4.95 kg Composition of outermost phase: Same as Example I.

The innermost phase is added to the above intermediate aqueous phase and emulsified to prepare a 0/W type emulsion, and then this emulsion is added to the above outermost phase to homogenize it, and then a double emulsified oil/fat composition is obtained using a rapid cooling kneading pressure device. Ta.

Composition of the innermost phase at the top of the table: Same composition as in Example 1: Water 14.09 kg
Sodium caseinate 0.03 kg Dipotassium phosphate 0.03 kg Skimmed milk
1.8kG sugar fatty acid ester 0
．． 3 kg (HLBII) Composition of outermost phase: A double emulsified oil and fat composition was obtained using the same above-mentioned phases as in Example 1 and in the same manner as described in Example (2).

Comparison side 1 Composition of innermost phase: Hydrogenated soybean oil (melting point 32°C) 14 kg lecithin
0.05 kg Sorbitan fatty acid ester 0.15 kg Noyosaccharide fatty acid ester 0.
05 kg (HLB2) Intermediate water:・Eye composition: Fermented milk 12 kg Soyotang fatty acid ester 0.3 kg (HLBII) Skimmed milk powder 0.01 kg Xanthan gum 0.01 kg Water
5.09 kg Composition of outermost phase: Same as in Example I. A double emulsified oil and fat composition was obtained in the same manner as described in Example 2 using each of the above phases.

Next, a comparative example will be shown in which another emulsifier is used instead of sorbitan fatty acid ester as an emulsifier in the innermost phase.

Hemostasis 1 Composition of innermost phase: Hydrogenated soybean oil (melting point 32°C) 14.0 kg lecithin
0.05 kg Sucrose fatty acid ester 0.25 kg (HLB2) Composition of intermediate aqueous phase: Same as Example 2 Composition of outermost phase: Same as Example 1 Next, Examples 1 to 2 and Comparative Examples 1 to The results of sensory evaluation and emulsion stability tests for each emulsified oil and fat composition obtained in 3 are shown in the table below.

Table Note) ■For the sensory evaluation, 20 expert panelists were asked to mark the appropriate points out of 5 points to i points based on monodic evaluation, and the average of the 20 points was shown.

5 points - 11111 good, 4 points - m----・slightly good,
3 points---m-difficult to judge, 2 points-old-slightly poor, 1 point--poor.

(2) Emulsion stability was determined by dispensing the sample held at 20"C for 48 hours into a graduated test tube, leaving it to stand at 42C for 5 hours, determining the amount of oil phase relative to the total volume, and expressing it as a percentage.

Claims (1)

[Claims] (1) In an oil and fat composition of 0/W/0 type with oil and fat as a continuous phase and an intermediate aqueous phase in an acidic region, a sorbitan fatty acid ester is added as an emulsifier to the innermost phase of the oil and fat to the above composition. Contains 0.01-1.2% (weight),
The intermediate aqueous phase contains 0.05 to 1.5% (weight) of citric acid monoglyceride based on the above composition, and the total amount of the emulsifier is 0.06 to 2.7% based on the above composition.
% (weight).