JPS6344936A - Composite emulsion and its preparation - Google Patents

Abstract

PURPOSE:To stabilize a composite emulsion, by compounding one or more kind of unsaturated fatty acid composed of 20-26C principal constitutional fatty acids as an essential oleophilic emulsifier and further compounding polyphosphate with an internal aqueous phase. CONSTITUTION:10-70wt% of an aqueous phase (internal aqueous phase) having polyphosphate added thereto and 90-30wt% of an oil phase containing one or more kind of sugar fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester or glycerine fatty acid ester containing unsaturated fatty acid composed of 20-26C principal constitutional fatty acids are mixed and emulsified to prepare a primary emulsion. This emulsion is subjected to ultrahigh heat sterilization treatment and as optically mixed with that component subjected to the ultrahigh temp. heat sterilization treatment which is of the aqueous phase (external aqueous phase) having an emulsifier and/or an emulsion stabilizer added thereto so that the oils and fats component is adjusted to 3-50% by wt. of the whole and the resulting mixture is emulsified and homogenized to obtain a composite emulsion.

Description

[Detailed Description of the Invention] (Field of Industrial Application) The present invention has an extremely good flavor, a stable emulsified state even when stored for a long period of time, and does not require the addition of bactericides or preservatives. Regarding a water-in-oil-in-water type composite emulsion with an extended period of spoilage, and its manufacturing method, it is particularly suitable for use in foaming creams, coffee, cheese, pudding, ice cream, soft serve ice cream, etc. This invention relates to a water-in-oil-in-water type composite emulsion suitable for frozen desserts, etc., and a method for producing the same.

(Prior art) Conventionally, natural fresh cream or similar creams have been used for making foaming creams, such as coffee, cheese, or frozen desserts such as pudding, ice cream, and soft serve. Synthetic creams are made of a water-based emulsion, and creams with foaming properties are
Normally, creams with an oil content of about 38 to 47% have been widely used for coffee, frozen desserts, and cooking, but creams with an oil content of about 20 to 40% have become popular. is now required. However, simply lowering the oil content has the disadvantage of lacking flavor and loss of richness7, and especially in the case of foaming creams, it is difficult to whip and requires a long time to whip sufficiently. , the texture of the foam is coarse;
It has disadvantages such as poor artificial flower properties, poor shape retention as a result of a reversion phenomenon (self-remulsification phenomenon), and a fluffy texture and watery taste due to excessive overrun. For this reason, attempts have been made to frequently use emulsifiers or polysaccharides, but satisfactory crystalline IFF has not been obtained.

Under these circumstances, the use of polyglycerol fatty acid esters has recently been approved as food additive emulsifiers, and oil-in-water emulsions are first created using an oil phase in which lipophilic polyglycerol fatty acid esters are added to fats and oils. formed and then phase inverted by stirring to form a water-in-oil type,
By adding this to the aqueous phase and mixing and emulsifying it, the emulsification system becomes a water-in-oil-in-water type double emulsion, and the oil and fat content is reduced to 20 to 30%.
% (Japanese Unexamined Patent Publication No. 59-62340
Alternatively, the above oil phase can be used to directly obtain a water-in-oil emulsion, and this and the water phase can be mixed and emulsified to form a water-in-oil-in-water double emulsion. Method for producing reduced coffee cream (Japanese Patent Application Laid-Open No. 60-16
No. 542), and a method for producing whipped cream (No.
JP-A-60-16546) was proposed. Even if the true oil content of such a double emulsion type emulsion is 20%, the apparent oil content is increased to 40%.
The quality of the conventional foamable oil-in-water emulsion with an oil content of 40% can be achieved with an oil content of 20%. Therefore,
The present inventors attempted to produce a water-in-oil-in-water double emulsion using a lipophilic polyglycerin fatty acid ester, but the phase inversion did not occur or the double emulsion system was insufficient. Therefore, a stable water-in-oil-in-water emulsion with a satisfactory emulsification state could not be easily obtained.

In particular, those using polyglycerin condensed ricinoleic acid ester have an undesirable flavor with a polymeric odor, and if the oil content is low (less than 15%), the heat-resistant shape retention of the foamed product is poor and the phenomenon of reversion occurs. In addition, conventional double-emulsified emulsions cannot withstand ultra-high temperature heat sterilization, and the sterilization process almost completely destroys the double-emulsified emulsion system. However, there are still many problems, such as the presence of oil in water, and no means of industrial production of water-in-oil-in-water emulsions of practical commercial value have yet been established.

(Problem to be solved and means for solving the problem) As a result of intensive research in view of the above points, the present inventors have found that they use an emulsifier such as a sucrose fatty acid ester whose main constituent fatty acid is a long-chain unsaturated fatty acid in the oil phase. By using a polyphosphate as an emulsion stabilizer in the aqueous phase, the primary emulsion prepared from the above oil phase and inner aqueous phase and the other outer aqueous phase are separately subjected to ultra-high temperature heat sterilization. By aseptically mixing and homogenizing, we succeeded in eliminating the above problems.

That is, the present invention is a water-in-oil-in-water type composite emulsion consisting of 3 to 50% by weight of an oil phase and 97 to 50% by weight of an aqueous phase, in which the main constituent fatty acids serve as an essential lipophilic emulsifier and contain 20 to 26 carbon atoms. 7''-, which contains unsaturated fatty acids such as sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and glycerin fatty acid ester, and also contains a polyphosphate in the internal aqueous phase. 10 to 70% by weight of the aqueous phase (inner aqueous phase) to which a polyphosphate is added, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol whose main constituent fatty acids are unsaturated fatty acids having 20 to 26 carbon atoms. 90 to 30% by weight of an oil phase containing one or more fatty acid esters and glycerin fatty acid esters
The primary emulsion prepared by mixing and emulsifying the filtrate is subjected to ultra-high temperature heat sterilization treatment, and the aqueous phase (outer aqueous phase) to which an emulsifier and/or emulsion stabilizer has been added is ultra-high temperature heat sterilization treatment, and both are then combined as a whole. This is a method for producing a water-in-oil-in-water type composite emulsion, which is characterized by aseptically mixing, emulsifying and homogenizing so that the content of oil and fat bones is 3 to 50% by weight.

The present invention will be explained in detail below.

First, the general manufacturing method in the present invention is as follows.

1. First, the aqueous phase to which the polyphosphate is added and the main constituent fatty acid is one of sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and glycerin fatty acid ester, which is an unsaturated fatty acid having 20 to 26 carbon atoms, or A water-in-oil emulsion is prepared by mixing and emulsifying the mixture with an oil phase to which Nisekkai-1- is added, followed by ultra-high temperature heat sterilization treatment (hereinafter referred to as UHT treatment). The aqueous phase of this emulsion becomes the internal aqueous phase of the final product, a water-in-oil-in-water emulsion.

The oil may be any animal or vegetable oil that is conventionally used in the production of oil-in-water emulsions. Examples of such oil raw materials include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, and peanut oil. , vegetable oils and fats such as rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, palm oil, palm kernel oil, milk fat, beef tallow,
Examples include animal fats and oils such as lard, fish oil, and whale oil.

In the present invention, single oils or mixtures of the above oils and fats, or processed oils and fats obtained by hardening, fractionation, transesterification, etc., can be used, but in particular, the purpose is to produce a composite emulsion having foaming properties. If it is, the melting point is 28-40°C
Preferably.

For sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and glycerin fatty acid esters whose main constituent fatty acids are unsaturated fatty acids having 20 to 26 carbon atoms, one or two of them may be added in an amount of 0.00% to the total amount of the emulsion. 1-10% by weight, preferably 0.
It is preferable to add 5 to 5% by weight. If it is less than the lower limit, a stable water-in-oil-in-water emulsion will be formed quickly, and if it exceeds the upper limit, it will tend to increase in viscosity and cause caking, so it is appropriate to use it within the above range. It is best to use a large amount if the oil content is high, and a small amount if the oil content is high. According to the present invention, the lipophilic emulsifier described above has an HL B of 5 or less, in which sucrose fatty esters are preferably used, and the number of carbon atoms is particularly 22.
It is preferable to use an emulsifier having the following seven unsaturated fatty acids as its main constituent fatty acids because it has particularly excellent emulsion stability. Other emulsifiers include Bolig 1J serine fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester and/or its organic acid derivatives, such as succinic acid monoglyceride, citric acid, etc. It goes without saying that derivatives such as monoglyceride, tartaric acid monoglyceride, diacetyl tartaric acid monoglyceride, malic acid monoglyceride, and lactic acid monoglyceride, or lecithin, etc. may be used in combination as appropriate depending on Lj.

According to the invention, it is also necessary in particular to use polyphosphates as the internal aqueous phase. This is because polyphosphate is far more effective in increasing the emulsifying power of an emulsion than other phosphoric acids, such as hexametaphosphate, and is added in an amount of 0.1 to 10% by weight to the internal aqueous phase. In the present invention, in addition to the above phosphate, sucrose, glucose, sorbitol,
It is preferable to use 0.5 to 10% by weight of saccharides such as maltose and starch syrup (DB value of 20 or more) based on the internal aqueous phase, since emulsification as water-in-oil-in-water type is stabilized.

This L-eel aqueous phase and Urawa are mixed and emulsified and subjected to UHT treatment. The mixing ratio may be determined as appropriate depending on the purpose, but
It is appropriate to mix and emulsify the aqueous phase and oil phase in a ratio of 10 to 70:90 to 30.

Are the emulsification conditions suitable for water droplets? I1. It is best to carry out under the conditions of at, depending on the amount of material to be emulsified and the type of emulsifying machine - Although it cannot be specified by JR, for example,
When emulsifying kg using a homomixer, 1000
Stir at a rotation speed of ~200 rpm, and
After the treatment, the emulsion is homogenized using a high-pressure homozonizer of 200 to 400 kg/cJ until the water droplets in the emulsion become sufficiently fine.

There are two types of UHT processing equipment: a direct heating method and an indirect heating method.
It is preferable to adopt the latter indirect heating method for the I-(T treatment.On the other hand, either the direct or indirect heating method may be adopted for the U-I(T treatment of other external aqueous phases described later). Direct heating methods include, for example, the Uberization sterilizer (manufactured by APV), the VTIS sterilizer (manufactured by Lufa Laval), the Lagiar UI (T sterilizer (manufactured by Lagiryo), and the Haralizer (Panche).・Manufactured by And Silkepaug), CP, Vac-flcat-U
HTll bacterium device (manufactured by Crimary Va. 7 Keichiji Co., Ltd.)
, Ultra Thcrm (manufactured by Crebaco), etc., and indirect heating methods include HeP plate type U II T
Processing device (manufactured by APV), C.

)), UHT sterilizer (manufactured by Klimary Pancage)
, Stork tubular type TJ I (T sterilizer (manufactured by Stork), Contherm scraping type LJ HT sterilizer (
(manufactured by Alfahar) etc.

Next, an aqueous phase to which an emulsifier and/or emulsion stabilizer was added was prepared separately from the water-in-oil emulsion prepared in I.
JHT processing.

The aqueous phase 2 used in this step becomes the external aqueous phase of the final product, the water-in-oil-in-water emulsion. Examples of emulsifiers added to the external aqueous phase include hydrophilic emulsifiers such as polyglycerol fatty acid esters and sucrose fatty acid esters.According to the present invention, in particular, the above polyglycerol fatty acid esters and/or It is preferable to use a sucrose fatty acid ester having an HLB of 5 to 16. Examples of emulsion stabilizers include thorium casein, soybean protein, skim milk powder, gelatin, various proteins such as glycoproteins, complex proteins, starch, dextrin, polysaccharides such as saccharides, and various phosphates, and in particular xanthan gum. and hexametaphosphate are preferably used in combination. For this UHT treatment of the external aqueous phase, either a direct or indirect heating method may be employed, as described above.

This U HT-treated outer aqueous phase and the U I prepared above are then combined.
-IT The water-in-oil emulsion after the T treatment is mixed and emulsified aseptically and homogenized so that the oil phase content of the final water-in-oil-in-water emulsion is 3 to 50% by weight.

In particular, for the purpose of obtaining a foamable composite emulsion, the lower limit of the oil phase content is preferably 10% by weight, which is preferable since a good foaming state can be obtained. In addition, if the purpose is to use it for coffee or cooking, etc., the oil phase should be
It may be appropriately selected within the range of 50% by weight depending on the purpose.

To mix and emulsify and homogenize aseptically, it is sufficient to use a tank and homogenizer that have been previously sterilized with heated air or chemicals, and the emulsification conditions are the same as in the case of wood-in-oil emulsion cleavage. Although it cannot be specified unconditionally depending on the amount of material to be emulsified and the type of emulsifying machine, for example, when emulsifying a total amount of 1000 kg using a stirrer, the speed of 200" and 4500 rpm is
It is recommended that the mixture be stirred for about 5 minutes at a rotational speed of 30 to 30 kg/cJ using a homogenizer. It goes without saying that instead of such a tank and homogenizer, a line mixer or the like comparable to the above emulsification conditions may be used for continuous processing.

Excessive agitation and high pressure homogenization tend to destroy the internal aqueous phase.

After that, it is cooled, aged, and filled into containers to become a product.

The water-in-oil-in-water emulsion thus obtained is a stable composite emulsion with extremely fine water droplets, and when observed under an R microscope at a magnification of about 600 times,
1 to 6 water droplets were seen in the oil droplets of the aqueous phase of μ.

(Effects) The effects of the present invention are as follows: An emulsifier such as a sucrose fatty acid ester whose main constituent fatty acid is Urawa Naka Q long chain fatty acid is used, and a polyphosphate is added as an emulsion stabilizer to the phase. By using the first emulsion, which has an extremely favorable temperature and is emulsification stable for a period of time, a first emulsion can be prepared from the above-mentioned Urawa and internal water phase, and a second emulsion and another water phase can be prepared. Separate G
Industrial production of composite emulsions that can be easily sterilized without almost destroying the emulsion system of the composite emulsion by sterilizing them with high temperature heat, and aseptically mixing and emulsifying them to homogenize them. It has made a great contribution to the industry in that it has significantly improved the flavor of conventional composite emulsions and significantly lengthened the period of time leading to spoilage without increasing the chemical addition Q. be.

(Examples) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but it should be noted that these are merely illustrative and the spirit of the present invention is not limited to these examples. Not even. In addition, both the example middle part and % mean a weight basis.

Example 1 1200 parts of hydrogenated coconut oil with a melting point of 3V was heated to about 60°C, and erucic acid was added as the main fatty acid), I L
B: 60 parts of sucrose fatty acid ester of 1 or less was added and mixed to prepare an oil phase. This oil phase was mixed with a homomixer for 11
While stirring at 00 Orp, sodium polyphosphate 4
About 4.0' parts and 120 parts of glucose were added and dissolved.
Gradually add 800 parts of the aqueous phase of C to emulsify U2, sterilize it at 140°C through a Conzerm scraping type tJ HT sterilizer, cool it, and homogenize under a pressure of 200 kg/ct to form fine water droplets. A water-in-oil emulsion in which particles were formed was prepared and then placed in a sterile tank. Separately, water 750
0 parts, 400 parts of skim milk powder, 100 parts of decaglycerin monostearate I-(1-11, B 13), 10 parts of xanthan gum, and 10 parts of hexametaphosphate were added.
After combining and heating to 40 to 50°C to prepare an aqueous phase,
Similarly, it was subjected to UHT treatment (VTIS sterilizer), cooled, and put into a sterile tank. After that, this aqueous phase and the above water-in-oil emulsion were mixed and emulsified by stirring at 600 rpm, then homogenized in a sterile homogenizer under conditions of about 60 kg/ct, and heated to 5°C. After cooling, Jing was performed.

The production rate of the water-in-oil-in-water emulsion thus obtained was 85
%, and the production rate after storing it at 5°C for 90 days was 8.
0% (the production rate was measured using Oil Chemistry 26 (10)
655 (1977)). Also,
The product foamed from this composite emulsion had a good flavor with no off-flavors such as polymerization odor, and had excellent quality as a foamable cream.

For comparison, Urawa was prepared in the same manner using polyglycerin condensed ricinoleic acid ester, but it had a polymeric odor and had an undesirable flavor.

Example 2 1200 parts of hardened palm kernel oil with a melting point of 34°C was heated to about 50°C
and add H containing erucic acid as the main fatty acid.
60 parts of sorbitan fat 11Jj acid ester of L B 4 was added and mixed to prepare an oil phase. About 4 parts of sodium polyphosphate and 120 parts of glucose were added and dissolved to this oil phase while stirring at 1100 rpm with a homomixer.
Gradually add 800 parts of the aqueous phase at 0°C to mix and emulsify, sterilize at 140°C through a Contherm scraping type TJ HT sterilizer, and then cool to 200 kg/c! A water-in-oil emulsion was prepared by homogenizing under + pressure (2) to form fine water droplets, and then put into a sterile tank. Separately,
Add and mix 7,500 parts of water, 400 parts of skim milk powder, decaglycerin monostearate (I (LB 13) 1.0 parts, 10 parts of xanthan gum, and 10 parts of hexametaphosphate, and heat to 60-70°C to prepare the aqueous phase. After preparing
Similarly, it was subjected to UHT treatment (VTIS sterilizer), cooled, and put into a sterile tank. After that, this aqueous phase and the above water-in-oil emulsion were mixed, emulsified by stirring at 600 rpm, and then homogenized in a sterile homogenizer under conditions of about 60 kg/- and heated at 5°C. It was cooled and aged.

The production rate of the water-in-oil-in-water emulsion thus obtained was 90
%, and the production rate after storing it at 5°C for 90 days is 8
It was 5%. Moreover, the product foamed from this composite emulsion had a good flavor without polymerization odor, and had excellent quality as a foamable cream.

Claims (5)

[Claims] (1) A water-in-oil-in-water type composite emulsion consisting of an oil phase of 3 to 50% by weight and an aqueous phase of 97 to 50% by weight, in which the main constituent fatty acid has 20 carbon atoms as an essential lipophilic emulsifier.
The above-mentioned composite emulsion contains one or more of 26 unsaturated fatty acids such as sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and glycerin fatty acid ester, and also contains a polyphosphate in the internal aqueous phase. (2) The composite emulsion according to claim (1), wherein the lipophilic emulsifier has an HLB of 5 or less. (3) The composite emulsion according to claim (1) or (2), wherein the lipophilic emulsifier is a sucrose fatty acid ester. (4) Claims (1) to (3), wherein the external aqueous phase contains a polyglycerol fatty acid ester with an HLB of 10 or more and/or a sucrose fatty acid ester with an HLB of 5 to 16, and also contains hexametaphosphate and xanthan gum. ) The composite emulsion described in any of the above items. (5) Aqueous phase (inner aqueous phase) to which polyphosphate was added 10~
Oil phase 90-30 containing 70% by weight and one or more of sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and glycerin fatty acid ester whose main constituent fatty acids are unsaturated fatty acids having 20 to 26 carbon atoms. The primary emulsion prepared by mixing and emulsifying % by weight is subjected to ultra-high temperature heat sterilization treatment, and the aqueous phase (outer aqueous phase) to which an emulsifier and/or emulsion stabilizer has been added is ultra-high temperature heat sterilization treatment, and then both are combined. A method for producing a water-in-oil-in-water type composite emulsion, which comprises aseptically mixing, emulsifying and homogenizing so that the total fat and oil content is 3 to 50% by weight.