JPS62208238A - Production of emulsified oil and fat - Google Patents

Abstract

PURPOSE:To produce emulsified oil or fat having moderate fluidity and resistant to variation of physical properties such as viscosity with time, by adding an emulsifier having an HLB of >=8 to a plasticized oil or fat spread produced by using cyclodextrin. CONSTITUTION:A kneaded mixture containing 50-80wt% oil or fat, 15-49wt% water and 1-5wt% cyclodextrin as main components is mixed with a water-soluble or water-dispersible emulsifier having an HLB of >=8, e.g. sucrose fatty acid ester, polyglycerol fatty acid ester, etc.

Description

Detailed Description of the Invention: "Industrial Application Field" The present invention relates to a method for producing edible emulsified fats and oils, and more specifically, it has appropriate fluidity and little change in physical properties such as viscosity over time. The present invention relates to a new production method that enables the production of oil-in-water (0/W) emulsified fats and oils with high fat and oil content.

"Prior Art and Problems" Edible emulsified oils and fats are generally produced using so-called emulsifiers having surface-active ability. Among them, oil-in-water type (form with a structure in which the water phase is a continuous phase and the oil phase is a dispersed phase!I3
) Emulsified fats and oils are usually manufactured using emulsifiers with HLB of 7 or above, either alone or in combination.Of course, some emulsified oils and fats are manufactured using natural emulsifying substances (lysolecithin, etc.) in eggs, such as mayonnaise. There are some things.

Among foods that have recently begun to attract attention as an example of the use of oil-in-water emulsified fats and oils are pasty foods that are intended to be nutritionally enriched or naturally seasoned using fruit juice pastes, processed meat pastes, and the like. When using fats and oils in such paste-like foods, the form of the fats and oils can be the oil itself, water-in-oil emulsified fats, or oil-in-water emulsified fats, but the ease with which the fats and oils can be mixed into the paste-like material is important. Considering the presence or absence of any separation of fats and oils from the pasty food after mixing, it is preferable that the fats and oils used in the paste food have an oil-in-water type structure with appropriate fluidity.

Although the above paste-like foods are naturally sterilized by heat treatment, etc., in order to prevent quality changes during storage, many of them are enriched with sugars, salts, etc. to lower their water activity values.

Therefore, it is desirable that the oil and fat used in the pasty food have a low water content, or in other words, a high oil and fat content, so as not to increase the water activity value of the pasty food as much as possible.

From the above, it is desirable that the oil and fat used in the above-mentioned pasty food have an oil-in-water type structure, a high oil and fat content, and appropriate fluidity.

As one of the methods for producing oil-in-water type emulsified fats and oils, emulsifiers with a high 11 LB, such as Shi*11i fatty acid ester rF-140J, rF-160J (manufactured by Daiichi Kogyo Seiyaku ■), tetraglycerin monooleate, Hexaglycerin monooleate (for example, Hanmoto Yakuhin Kogyo Co., Ltd.
A method using polyglycerin such as "Mo-310J, rMo-500", etc.) has been proposed. However,
If such emulsifiers are used, it seems possible to produce emulsified oils and fats with a high oil and fat content, for example, emulsified oils and fats with an oil/water ratio of 8/2 to 6/4 (published by Hanhon Yakuhin Kogyo, [Polyglycerin and Polyglycerin]). (described in ``Characteristics and Applications of Glycerin Fatty Acid Ester (SY-Glister)''), such emulsified oils and fats have low viscosity, and as detailed in Examples, the viscosity changes significantly over time, making them preferable for use in pasty foods. do not have.

The present inventors have previously proposed a method for producing plastic oil and fat spreads using cyclodextrin (Japanese Patent Publication No. 5B-30019, Japanese Patent Publication No. 58-23063, etc.), and oil and fat spreads using such cyclodextrin are An emulsified oil with an oil-in-water type structure, emulsion-stable high viscosity, and emulsified fat with bird oil JIM content, which has the following characteristics: can be used with ingredients in the acidic range, can be added to oil-in-water emulsified foods to improve water retention, etc. Although it has physical properties preferable for use in the above-mentioned pasty foods, edible emulsified fats and oils with a slightly lower viscosity may be preferable depending on the target paste foods.

"Means for Solving the Problems" The present inventors have investigated various ways to reduce the viscosity while taking advantage of the characteristics of the plastic oil spread using the above cyclodextrin. We have discovered that by adding and mixing a water-soluble or water-dispersible emulsifier with an HLB of 8 or higher to an oil-fat spread, it is possible to lower the viscosity while maintaining the characteristics of a plastic oil-fat spread using cyclodextrin. This is what we have come to.

That is, the present invention uses oils and fats of 50 to 80! if%, water 15-49
The content is a method for producing emulsified fats and oils, which is characterized by adding and mixing a water-soluble or water-dispersible emulsifier with an HLB of 8 or more to a mixed kneaded product containing 11% by weight and 1 to 5% by weight of cyclodextrin. Accordingly, the present invention makes it possible to provide an edible emulsified fat with a high fat/fat content and a viscosity and characteristics suitable for use in pasty foods using fruit juice paste, meat processing paste, etc.

The fat used in the present invention may be any of natural fat, processed fat, butter, and mixtures thereof, but preferably 4.
It is preferable to have a melting point of 0°C or lower and not contain a large amount of lower fatty acids consisting of fatty acids having 4 to 8 carbon atoms.6 Components other than oil, water, and cyclodextrin of the mixed kneaded product of the present invention are particularly Although not limited, typical examples include oil-soluble flavorings, water-soluble flavorings, chilicholates, cocoas, oil and fat products, dairy products, milk, fermented foods, prepared oils and fats, eggs and egg processed products, horticultural foods, These include seasoned foods, vegetables, nuts, seaweed and seaweed processed products, meat and meat processed products, etc.

Cyclodextrin is a cyclic oligosaccharide analog also called Schardinger dextrin or cycloamylose, and is completely different from an emulsifier.The cyclodextrin used in the present invention is a kind of amylase produced by Bacillus IJs in starch cyclodextrin, a type of amylase produced by micrococcus (formerly known as crococcus), or other methods, but insufficiently purified cyclodextrin It is preferable to use moderately refined starch as it has an unpleasant taste.
As a guideline for purification, if the amount of impurities other than cyclodextrin by the glycoamylase method is 0.3 ffi H% or less, it will be tasteless and odorless and will not affect the flavor of the food material. In this case, the impurities may include starch, acyclic dextrin, and tag sugar.Since the cyclodextrin used in the present invention is insoluble in fats and oils, it is used by dissolving and dispersing it in water in advance.

The -F limit and lower limit of the oil and fat content in the mixed kneaded product should generally be determined in consideration of the stability of the mixed kneaded product, and are 30 to 80 f.
Although it is preferable that the oil and fat content be in the fl content % range, in the present invention, the oil and fat content is preferably 50% by weight or more in order to prevent the water activity of the pasty food from decreasing as much as possible.

The emulsifier used in the present invention is not particularly limited as long as it has an HLB of 8 or more and is water-soluble or water-dispersible.

For example, rF-70J, rF-90J, "F-11O",
Sucrose fatty acid esters such as rF-140J and ``F-160'' (all Dai-Kogyo Seiyaku types), lecithin, citric acid monoglycerides such as ``Boem Niichi 30J'' and rFIK-37J (both Riken Vitamin NG), Diacetyl tartaric acid monoglycerides such as “Poem W-10J” and “Poem W-144 (both manufactured by Riken Vitamin ■),
Tetraglycerin monooleate (MO-310),
The same uralate nooleate (MO-500), the same uralate (ML
-500), decaglycerin monostearate (MSW
-750>, monooleate (MO-750), and monolaurate (ML-750) (all manufactured by Hanmoto Yakuhin Kogyo ■), and the like.

These emulsifiers are added and mixed with the above-mentioned mixed mixture. The mixing method is not particularly limited; for example, if the emulsifier is mixed with the mixed mixture using a Hobart mixer (Hobart!! I) or a 20-coat mixer (manufactured by Kanto Mixing Machine Industry, etc.) so that the emulsifier comes into good contact with the mixture. good. Note that most of the above-mentioned emulsifiers are in the form of a paste at room temperature, so it is preferable to heat them in advance to make them fluid before adding them.

"Action/Effect" The present invention has a high fat and oil content with an oil-in-water structure that has a viscosity and characteristics suitable for use in pasty foods such as fruit juice paste and meat paste, which could not be made using conventional emulsifiers. It becomes possible to produce edible emulsified fats and oils.

That is, as mentioned above, it is possible to produce an oil-in-water type emulsified fat with a high fat content by using a specific emulsifier, but such emulsified fat often has a low viscosity and a large change in viscosity over time. Not suitable for use in pasty foods. Furthermore, in the present invention, almost tasteless and odorless cyclodextrin is used as an emulsifying material for the mixed mixture.
Since the amount of emulsifier can be flexibly reduced to the minimum amount required to reduce the viscosity of the mixed mixture, the unpleasant taste of emulsifier (so-called emulsifier odor) can be avoided.
This prevents the flavor of pasty foods from being impaired.

As mentioned above, the present invention has the characteristics of a plastic oil spread using cyclodextrin such that it can be used in combination with foodstuffs in the acidic range, and can be added to oil-in-water optical foods to improve water retention. It improves fluidity while taking advantage of the characteristics of "edible emulsified oils and fats with an emulsion-stable oil-in-water type structure, high viscosity, and high oil and fat content," and the plastic oil spread using the above-mentioned cyclodextrin can also be used as a paste. It has favorable physical properties for use in food products.

Effects of the present invention: 50 to 80% oil and fat, 15 to 4% water
A water-soluble or water-dispersible emulsifier with HL B of 8 or more is added to a mixed kneaded product whose main components are 49% by weight and 971 to 5% by weight of cyclodext; - By mixing, the fluidity of the mixed kneaded product is increased. The reason for the improvement in properties is not necessarily clear; however, the oil/water interface structure in the mixture made by using cyclodextrin is maintained as it is, and the interactive force between the ura/water interface is increased by the addition of an emulsifier. It is presumed that this may have been affected.

"Examples" The present invention will be explained below with reference to Examples and Comparative Examples.
The present invention is not limited to this.

Example! Fats and oils 65 parts (parts by weight) Water
33 parts β-cyclodextrin 2 parts β-cyclodextrin 33 parts water was added to 2 parts, dissolved and dispersed, 4 parts fat and oil were added, and the mixture was stirred for 100 minutes using a homomixer. A mixed kneaded product was obtained by stirring for a minute.

Add 400 parts of the above mixed mixture! ! t1 fatty acid ester r
F-160J (HLB 15 manufactured by Dai-Kogyo Seiyaku) 0
．． 2 to 3 parts were added and mixed for 3 minutes at medium speed using a Hobart mixer (Mixer N-50, manufactured by Hobart).

Example 2 Decaglycerin monostearate rMsW-7504 (Hanhon Yakuhin Kogyo l!1H) was added to 100 parts of the mixed mixture of Example 1.
LB13) was added from 0.2 parts to 3 parts, and mixed for 3 minutes at medium speed with a Hobart mixer in the same manner as in Example 1.

Example 3 100 parts of the mixed mixture of Example 1 was added with hexaglycerin monooleate) rMo-500J (Hanhon Yakuhin Kogyo H)
LB13) 0.2 to 5 parts were added and mixed for 3 minutes at medium speed of the Hobart mixer in the same manner as in Example 1.

Example 4 Decaglycerin monooleate rMo-750J (HLB manufactured by Hanhon Yakuhin Kogyo Co., Ltd.) was added to 100 parts of the mixed mixture of Example 1.
13) was added from 0.2 parts to 5 parts, and mixed for 3 minutes at medium speed with a Hobart mixer in the same manner as in Example 1.

Comparative Example 1 Fats and oils 65 parts Water 33 parts F-1603 parts Silosaccharide fatty acid ester rF-160J (Daiichi Kogyo Seiyaku 111) Add 33 parts of water to 3 parts to dissolve and disperse, then add 65 parts of fats and oils and mix with a homomixer to 100 parts The mixture was mixed and stirred for a minute to obtain an emulsion. This emulsion is further homogenized.
(GAULIN model machine) - Membrane pressure 50 kg/aj,
It was emulsified at a two-stage pressure of 50 kg/- to obtain an oil-in-water type emulsified fat.

In order to compare the viscosity characteristics of the mixed kneading products obtained in Examples 1 to 4 with the addition of emulsifiers to those of the emulsified fats and oils obtained by using a general emulsifier represented by Comparative Example 1, the viscosity of each sample immediately after preparation was determined. Table 1 shows the viscosity after 14 days of preparation. Table 1 also shows evaluation of emulsification state by microscopic observation.

Table 1 As shown in Table 1, emulsified oils and fats produced using emulsifiers such as rF-160J have low viscosity, and when mixed with pasty foods, they significantly reduce the viscosity of the pasty foods and remove the paste. It can be seen that this causes water separation, etc. In addition, many products undergo viscosity changes during storage, and rF-
Even in the example of using 160J 3%, the viscosity of 2 voids is 2 immediately after production.
After 14 days of storage at 0°C, the viscosity greatly increased to 140 voids.

On the other hand, according to the present invention, milk is added to the mixed dough.

Depending on the type and amount of other agents added, emulsified fats and oils having a desired viscosity and a good emulsified state can be obtained.

Furthermore, as is clear from Table 1, there is almost no change in viscosity over time during storage.

As mentioned above, the present invention enables the production of emulsified oils and fats with appropriate viscosity, and is particularly applicable to pasty foods such as fruit juice paste and meat processing paste, especially foods where water activity management is important. This makes it possible to provide emulsified fats and oils that have extremely favorable properties for use in.

Claims (1)

[Claims] 1. Add and mix a water-soluble or water-dispersible emulsifier with an HLB of 8 or higher to a mixed kneaded product whose main components are 50 to 80% by weight of fats and oils, 15 to 49% by weight of water, and 1 to 5% by weight of cyclodextrin. A method for producing emulsified oil and fat, which is characterized by: