JPS63279750A - Preparation of low-fat spread - Google Patents

Abstract

PURPOSE:To obtain the titled spread having excellent emulsion stability, tastiness, etc., by adding a specific innermost phase fat or oil part to a specific intermediate aqueous phase part to prepare an oil-in-water type emulsion and mixing and emulsifying the resultant emulsion in a specific outermost phase fat or oil part. CONSTITUTION:An intermediate aqueous phase part is initially heated and polyglycerol ester of a fatty acid having >=5 polymerization degree is added and dissolved. The innermost fat or oil phase part is then heated and lecithin is added and dissolved. The resultant solution is subsequently added to the above-mentioned intermediate aqueous phase part and preemulsified. The obtained preemulsion is then homogenized in a colloid mill, etc., to form an oil-in-water type emulsion. On the other hand, the outermost fat or oil phase part is heated and polyglycerol condensed ricinoleic acid ester and lecithin are added and dissolved to provide a solution, which is subsequently mixed and emulsified with the afore-mentioned emulsion. The obtained oil-in-water-in oil type preemulsion is passed through a quick-cooling plasticator while being homogeneously stirred and stabilized to afford the aimed spread.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] 11 The present invention relates to a method for producing a low-fat spread that has excellent emulsion stability, melt-in-the-mouth texture, taste, and spreadability.

[Problems to be solved by conventional technology and invention]

Conventionally, low-fat margarine has been used as a low-fat spread, and compared to regular margarine, these have a higher ratio of the water phase, which is the dispersed phase, to the oil phase.
The water-in-oil emulsion is easily broken, and the phase may change from water-in-oil to oil-in-water when passing through a quenching plasticizer, or separation of oil and water may occur during storage of the product. There was a problem. Therefore, various combinations of emulsifiers to be added have been studied as a method for keeping the emulsified state stable, but a satisfactory one has not yet been obtained.

Recently, as a solution to these problems, double emulsion type oil and fat compositions have been used in which emulsifiers and stabilizers as shown in Table 1 are used in each phase of an oil-in-water emulsion. However, even in this case, the long-term stability of flavors and taste-producing substances added to the innermost fat phase or middle aqueous phase of the emulsion is still insufficient, and the outermost fat phase and innermost phase fat Departments may merge,
As expected, the emulsified state was unstable.

Furthermore, in addition to solving these emulsion stability problems, low-fat spreads are now required to improve the melt in the mouth, taste, and spreadability of the product itself.

[Means for solving problems]

The inventors of the present invention solved the problems of conventional low-fat spreads, and as a result of intensive research to obtain a low-fat spread that satisfies all the requirements, the emulsification type was changed to an oil-in-water-in-oil type. The present invention was completed based on the knowledge that the object can be achieved by creating a double emulsion type and by using a specific emulsifier to obtain the emulsion.

That is, the present invention has an oil content of 20 to 50% by weight and a water content of 8% by weight.
In the low-fat spread obtained by emulsifying 0 to 50% by weight, polyglycerin condensed ricinoleic acid ester and lecithin are used as emulsifiers in the outermost oil and fat part, and polyglycerin fatty acid with a degree of polymerization of 5 or more is used in the middle aqueous phase. Add ester and lecithin to the innermost fat and oil part,
This invention relates to a method for producing a low-fat spread, which is characterized by emulsifying it into an oil-in-water-in-oil emulsion and then rapidly cooling and plasticizing it.

The oils and fats that can be used in the present invention include conventionally known edible natural animal and vegetable oils, such as beef tallow, lard, palm oil, soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, milk fat, and these. Examples include processed fats, blended oils, hydrogenated oils, transesterified oils, etc., but it is preferable to use fats and oils that are liquid or fluid at room temperature for the innermost phase of the oil-in-water emulsion.

These oils and fats need to be blended in the product in an amount of 20 to 50% by weight, and the ratio of the outermost phase oil and fat in the oil-in-water emulsion of the product is as follows:
It is preferable that the weight ratio is 1=1 to 5:1.

If the blending ratio in the outermost fat/oil part is higher than this ratio, melting in the mouth and taste will be deteriorated, while if it is lower than this ratio, demulsification will occur during production.

In the present invention, the polyglycerin condensed ricinoleic acid ester added to the outermost fat/oil portion as an emulsifier is obtained by an esterification reaction between condensed ricinoleic acid and polyglycerin mainly using castor oil as a raw material.

The amount of this polyglycerin condensed ricinoleic acid ester added is 0.1 to 5% by weight, preferably 0.2 to 3% by weight in the product.
Weight%.

Similarly, lecithin, which is added to the outermost oil and fat parts and the innermost fat part, is a phospholipid extracted from soybeans, egg yolks, etc., and may be purified, unrefined, or subjected to enzyme treatment. However, it is convenient to use commercially available soybean lecithin, which is commonly used in the production of margarine.

When added to the outermost fat/oil part, the amount of lecithin added is 0.05 to 3% by weight, preferably 0.1 to 1% by weight in the product.
It is 8% by weight. Further, it is preferable to add 23290.05 to 1% by weight, preferably 0.05 to 0.5% by weight of the oil-in-water emulsion obtained in the first stage of emulsification to the innermost phase fat/oil portion.

In the present invention, the polyglycerin fatty acid ester with a degree of polymerization of 5 or more added to the intermediate aqueous phase is an ester of polyglycerin and a fatty acid, preferably a monoester of polyglycerin and a fatty acid having 12 to 20 carbon atoms. be.

What is the amount of polyglycerin fatty acid ester added?

It is 0.05 to 1.5% by weight, preferably 0.05 to 1% by weight in the oil-in-water emulsion.

In the low-fat spread of the present invention, in addition to the various emulsifiers mentioned above, the intermediate aqueous phase contains water-soluble additives such as
Various seasonings such as salt, amino acid seasonings, sugars, spices, and fruit juice, and dairy products such as skim milk powder, whey powder, and fresh cream can be added depending on the purpose. Moreover, oil-soluble dyes, antioxidants, oil-soluble fragrances, and the like can be similarly added to the outermost fat and oil portions and the innermost fat and oil portions as oil-soluble additives.

Furthermore, an emulsion stabilizer such as xanthan gum may be dispersed in the outermost oil phase or dissolved in the intermediate aqueous phase.

Next, the method for producing the low-fat spread of the present invention will be explained.

First, an intermediate aqueous phase in which water-soluble additives are dispersed as necessary is heated to about 60° C., and a polyglycerol fatty acid ester having a degree of polymerization of 5 or more is added and dissolved therein.

Next, the innermost fat phase in which oil-soluble additives are dispersed as necessary is heated to add and dissolve lecithin, and then added to the intermediate aqueous phase to pre-emulsify.

Further, the preliminary emulsion is homogenized using a colloid mill, a homogenizer, etc. to prepare an oil-in-water emulsion.

Next, the outermost fat phase in which oil-soluble additives have been dispersed as necessary is heated, polyglycerin condensed ricinoleic acid ester and lecithin are added and dissolved, and then the above oil-in-water emulsion is mixed and emulsified. do. The emulsification temperature may be any temperature at which the outermost fat/oil portion is sufficiently melted, and is preferably 40 to 70°C.

The oil-in-water-in-oil preemulsion thus obtained is stabilized by passing through a quenching plasticizer while stirring uniformly to obtain the low-fat spread of the present invention.

As the quenching plasticizer, a known part-effecter, combinator, votator, etc. can be used.

〔Effect of the invention〕

According to the method for producing a low-fat spread of the present invention, the low-fat spread obtained is made into an oil-in-water-in-oil double emulsion type,
Furthermore, by specifying the emulsifiers to be added to the outermost oil phase, middle aqueous phase, and innermost oil phase, the emulsified state is not impaired during the manufacturing process, and oil and water are separated during storage. You can get a stable product without any problems.

Moreover, since the obtained low-fat spread is low in fat, it has excellent melt-in-the-mouth texture and is a desirable and useful food that meets the low-calorie preference of consumers in recent years.

[Examples and comparative examples]

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

Examples 1-4. Comparative examples 1 to 3 A low-fat spread was produced with the formulation shown in Table 2.

That is, first, the intermediate aqueous phase was heated to 60° C., the innermost fat phase at the same temperature was added, and then treated using a homogenizer at a pressure of 120 kg/cm'' to prepare an oil-in-water emulsion. Next, this oil-in-water emulsion was heated again to 60°C, mixed and emulsified into the outermost fat phase at the same temperature, and then
It was passed through a quenching plasticizer to obtain a low-fat spread.

Comparative Examples 4 and 5 In Table 2, the middle aqueous phase was heated to 60°C without using the innermost fat phase, mixed and emulsified into the outermost fat phase heated to the same temperature, and then rapidly cooled. It was passed through a plasticizer to produce a low fat spread.

The low-fat spreads obtained in Examples 1 to 4 and Comparative Examples 1 to 5 above were evaluated for emulsion stability and flavor.

First, the low-fat spread was stored at 15° C. for one week, and the emulsion stability at that time was visually evaluated.

The results are shown in Table 3.

Additionally, 10 panelists tasted the low-fat spread and evaluated the flavor. The evaluation scores were divided into five levels: very good: 5 points good = 4 points average = 3 points bad = 2 points very bad: 1 point, and the average values of the 10 panelists are shown in Table 3.

Table 3 (Note) Emulsion stability evaluation O: Uniform emulsification state Δ: Water is slightly separated ×: Water is completely separated The fat spread had excellent emulsion stability and flavor.

Claims (2)

[Claims] (1) Oil and fat content 20-50% by weight and moisture 80-50% by weight
In the low-fat spread obtained by emulsifying the above, polyglycerin condensed ricinoleic acid ester and lecithin are used as emulsifiers in the outermost fat phase, polyglycerin fatty acid ester with a degree of polymerization of 5 or more is used in the middle aqueous phase, and 1. A method for producing a low-fat spread, which comprises adding lecithin to each of the fat and oil phases, emulsifying it into an oil-in-water emulsion, and then rapidly cooling and plasticizing it. (2) The method for producing a low-fat spread according to claim 1, wherein the weight ratio of the outermost fat phase to the innermost phase fat portion of the oil-in-water-in-oil emulsion is 1:1 to 5:1. .