JPS62143637A - High water-content water-in-oil type oil emulsion composition - Google Patents

Abstract

PURPOSE:The combination of polyglycerol condensed recinoleate ester with an unsaturated fatty acid ester, with a polyglycerol of a specific polymerization degree, as emulsifiers, is used to make a product of high emulsion stability. CONSTITUTION:When a high water-content, water-in-oil type fat composition is produced by converting a food oil into an emulsion which is composed of 20-70wt% of the oil phase and 30-80wt% of the aqueous phase, 0.1-5.5wt% of polyglycerol condensed recinoleate ester and 0.1-4.5wt% of an unsaturated fatty acid ester of polyglycerol of 7 or less polymerization degree are used as the emulsifiers. Resultantly, emulsion stability is improved in the preliminary emulsion before plasticization by rapid cooling and simultaneously, phase inversion and demulsification do not occur in the plasticization process by rapid cooling. Thus, a product of high emulsion stability is obtained, and the stability is maintained during the storage.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a high moisture water-in-oil emulsified fat composition.

[Conventional technology]

In recent years, as eating habits have improved and the consumption of meat, processed foods, and dairy products has increased, obesity and adult diseases due to lack of exercise and overnutrition are increasing, and as the aging society progresses. There is a growing interest in the calorie content of food.

Therefore, there is an increasing demand for margarine with lower calories than conventional margarine. However, in low-calorie, high-moisture margarine, the ratio of the aqueous phase, which is the dispersed phase, is relatively high, so during the manufacturing process or in the product, the W2O type (water-in-oil type)
/W type (oil-in-water type) phase inversion or separation of oil phase or water phase is always inherent.

To solve these problems, it has been proposed to use various emulsifiers, such as sucrose fatty acid ester (Japanese Patent Publication No. 56-10014), PO
-170432) Combination of polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester with a degree of polymerization of 7 or higher (JP-A-58-198243), Polygly, page 3, Serine condensed ricinoleic acid ester and sorbitan unsaturated fatty acid ester and/or It is known to use a combination of sucrose fatty acid esters (JP-A-59-130526) as an emulsifier.

[Problem that the invention seeks to solve]

However, even with the above method, the drawbacks mentioned in 1-1 have not yet been solved.

In other words, HLB 1~/1 of Special Publication No. 56-10014
When using sucrose ester as an emulsifier, there are no particular problems with emulsification in the preliminary emulsification stage, but the emulsification is destroyed depending on the conditions during rapid cooling and kneading, or rainwater is observed, which may be due to the coalescence of water droplets. .

Also, JP-A No. 58-170432, Special DF1 198-
In No. 19824.3 and JP-A-59-130526,
In both cases, polyglycerin condensed ricinoleic acid ester is used as an emulsifier, but in all cases, some separation is observed during the pre-emulsification stage of the aqueous and oil phases, and this is then rapidly cooled and kneaded or stored as a product. At this stage, syneresis can be seen as in the previous quotation.

[Means for solving problems]

In order to solve the above-mentioned drawbacks, the present inventors investigated and found that the product is obtained by emulsifying 20 to 70% by weight of an oil phase based on edible oil and fat and 30 to 80% by weight of an aqueous phase based on water. In a high moisture water-in-oil emulsified fat composition, polyo,/glycerin condensed ricinoleic acid ester H ~ 5.5% by weight and polyglycerin unsaturated fatty acid ester 0.1 to 4% by weight
．． The emulsified oil and fat composition produced by using 5% by weight of the emulsifier in combination does not exhibit the above-mentioned drawbacks seen in conventional emulsified oil and fat compositions, and does not require special manufacturing equipment or manufacturing methods as in the past. By the normal manufacturing method of margarine, etc.
The present invention was made based on the finding that a stable water-in-oil emulsified fat composition with high moisture content can be obtained.

The present invention will be explained in detail below.

The present invention provides a water-in-oil emulsified fat composition comprising 20 to 70% by weight of edible oil and fat and 30% by weight of an aqueous phase, polyglycerin condensed lysyl 0, (inic acid ester H). 5.5% by weight and 0.1-4.5% by weight of polyglycerol unsaturated fatty acid ester.

The oils and fats used in the present invention include soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, butter oil, lard, beef tallow, fish oil, etc. Examples include animal and vegetable oils and fats, and processed oils and fats obtained by subjecting them to hydrogenation, transesterification, fractionation, etc., and these can be used alone or in combination of two or more.

The polyglycerin condensed ricinoleic acid ester used in the present invention is a known polyglycerin-based emulsifier, and is obtained by esterifying condensed ricinoleic acid made from castor oil or the like as a raw material and polyglycerin.

The amount of the polyglycerin condensed ricinoleic acid ester added is 01 to 5.5% by weight, preferably 0.2 to 3.0% by weight, based on the total composition.

Further, the polyglycerin unsaturated fatty acid ester used in the present invention is a polyglycerin unsaturated fatty acid ester having an average degree of polymerization of glycerin of 7 or less. Further, the unsaturated fatty acid constituting the above-mentioned ester may be only an unsaturated fatty acid, but it may also contain a saturated fatty acid, and a fatty acid having an iodine value of 70 or more is preferable. For example, oleic acid and linoleic acid can be used. In particular, oleic acid is particularly preferred as the fatty acid constituting the polyglycerol unsaturated fatty acid ester described in 1.

In addition, the polyglycerin constituting the polyglycerol unsaturated fatty acid ester should have an average degree of polymerization of 7 or less, but if a polyglycerin with an average degree of polymerization of 7 or more is used, it may be a hydrophilic polyglycerol unsaturated fatty acid ester. In this case, the emulsion stability is poor and separation occurs after quenching and plasticization as well as during storage as a product. In addition, lipophilic polyglycerin unsaturated fatty acid esters have problems such as separation of the aqueous layer during storage after production, so the average degree of polymerization is preferably 2 to 6. The average degree of polymerization described herein is determined by gas chromatography and hydroxyl value, but it contains an error of about 10% because there are unidentified components.

7 The amount of the above polyglycerin unsaturated fatty acid ester added is:
Usually 01-4.5% by weight, preferably 0.2-2.5%
Weight%. Moreover, each emulsifier described in -1- can be added to either the aqueous phase or the oil phase, or to both phases.

The emulsifier used in the present invention has ``1. polyglycerin condensed silic acid ester'' and ``1. polyglycerin unsaturated fatty acid ester'' as essential components, and each is used alone as an emulsifier in a water-in-oil type emulsified fat composition. in case of,
The drawbacks mentioned above cannot be overcome.

In other words, when polyglycerin condensed ricinoleic acid ester is used alone, emulsion stability is maintained when liquid oil is used at room temperature, but when solid fat is used, the emulsion is destroyed depending on the manufacturing conditions and the aqueous phase and oil phase are separated. The fault of separation is seen.

On the other hand, the use of only polyglycerol unsaturated fatty acid ester has the disadvantage that emulsifying properties are unstable and phase inversion from water-in-oil type to oil-in-water type tends to occur.

Both are used together to compensate for the drawbacks of both, but if the total amount added is less than 0.3% by weight, the emulsion stability will be poor. On the other hand, the total amount added is 1. If the amount of O is greater than 0% by weight, disadvantages such as poor flavor due to the influence of the emulsifier or difficulty in producing the flavor of the aqueous phase may be observed, and further improvements in performance due to the addition of O. I can't.

The high moisture water-in-oil emulsified fat composition according to the present invention may contain polysaccharides, animal and vegetable proteins, dairy products, starch and modified starch, flavoring agents,
There is no problem with using flavoring agents, sugars, salt, etc.

Noglyceride, propylene glycol fatty acid ester,
Sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, etc. can also be used in combination.

Furthermore, acidulants such as citric acid and buffers such as phosphates can also be used.

Page 9 It should be noted that the manufacturing method of the present invention may be any commonly used manufacturing method for margarine, etc.

An example is shown next.

Oil phase additives are added to the raw fat and oil to form an oil phase. Also, a water phase additive is added to water to prepare a water phase. Further, depending on the case, adding an emulsifier to the aqueous phase or adding polysaccharides, animal and vegetable proteins, starches, modified starches, etc. to the oil phase does not pose a particular problem.

Then, the temperature of the oil phase is adjusted to 50 to 60°C, and the aqueous phase at the same temperature is added while stirring to obtain a preliminary emulsion.

This emulsion is quenched and plasticized using a quenching plasticizer such as a votator to obtain a high moisture water-in-oil emulsified fat composition.

〔Example〕

Next, the present invention will be explained in more detail with reference to Examples and Comparative Examples.

Table 1 shows the compositions of Examples 1 to 5 and Comparative Examples 1 to 9.

A high moisture water-in-oil type emulsified oil/fat composition was obtained from this composition in the following manner.

Fats and oils and emulsifiers were placed in a mixing tank and heated to around 60°C to uniformly dissolve them to prepare an oil phase. In a separate tank, 10-page dry milk powder was dissolved and sterilized to prepare an aqueous phase. The water phase II was added to the oil phase at the same temperature as the oil and fat, and stirred uniformly to obtain a water-in-oil emulsion. This was rapidly cooled and plasticized using a votator to produce a product. Regarding the obtained emulsified oil and fat composition, the emulsion stability of the pre-emulsion before passing through the votator and the emulsified oil and fat composition after passing through the votator, and the emulsion stability of the product after 2 days. 1) Emulsion stability of pre-emulsification 7: Stirring After emulsification, a sample was collected from the emulsification tank into a knife, and after being left at 50°C for 5 minutes, the condition was judged according to the following criteria.

A: Uniformly emulsified B: Slightly separated C: Separation is clearly observed 11) Emulsion stability of the composition after passing through the votator: The emulsified oil and fat composition immediately after being rapidly cooled and plasticized was placed 2nd from the votator outlet. The product after aging was also measured according to the same criteria as Table 2, page 12. Page 13 When the silicic acid ester condensed with liglycerin and the polyglycerin oleic ester were combined, no separation of the aqueous phase and oil phase was observed in the pre-emulsification step. In addition, especially when PO-500 was used in combination, the emulsion stability was excellent and the product was very smooth and glossy. Further, in Examples 3 to 6, the same results as above were obtained.

As in Comparative Example 1.2, when polyglycerin condensed ricinoleate ester and polyglycerin saturated fatty acid ester were combined, the mixture became slightly non-uniform at the pre-emulsification stage, and some separation was observed even immediately after quenching and plasticization. . Significant water separation was observed after the product was stored.

In addition, as in Comparative Example 3, even if polyglycerin unsaturated fatty acid ester is used, if the degree of polymerization of glycerin is high, a good emulsified state can be obtained in the pre-emulsification stage, but it will not be possible to obtain a good emulsified state at the quenching plasticization stage or during product storage. Separation of water was observed.

As is clear from the results shown in Table 2, the high moisture water-in-oil emulsified fat composition of the present invention had excellent emulsion stability, and the composition was smooth and had a good texture.

〔Effect of the invention〕

2. As explained above, the high moisture water-in-oil type emulsified fat composition of the present invention uses polyglycerin condensed ricinoleic acid ester as an emulsifier and a glycerin polymerization degree of 7 or less when emulsifying the aqueous phase into the oil phase. This method uses polyglycerin and unsaturated fatty acid ester, but by combining the two, the emulsion stability during pre-emulsification before quenching plasticization can be improved compared to conventional combinations of polyglycerin condensed ricinoleic acid ester and other emulsifiers. At the same time, a product with extremely high emulsion stability is obtained, with no phase inversion or emulsion destruction occurring during the rapid cooling plasticization process, and emulsion stability during storage is also excellent. The high moisture water-in-oil emulsified fat composition obtained using the present invention has the effect of being usable, for example, as a low calorie spread or as a high moisture emulsifiable oil composition for kneading confectionery and bread.

Claims (1)

[Claims] (1) A high moisture water-in-oil emulsified oil and fat composition obtained by emulsifying 20 to 70% by weight of an edible oil-based oil phase and 30 to 80% by weight of a water-based aqueous phase, which composition Glycerin contains 0.1 to 5.5% by weight of polyglycerin condensed ricinoleic acid ester and 0.1 to 4.5% by weight of polyglycerin unsaturated fatty acid ester as an emulsifier, and constitutes the polyglycerin unsaturated fatty acid ester. 1. A water-in-oil emulsified fat composition having an average degree of polymerization of 7 or less.