JPS6359840A - Compounded emulsion and production thereof - Google Patents

Abstract

PURPOSE:To obtain compounded emulsion of oil-in-water type having extremely excellent taste and stable emulsion state even by long-term preservation, by using a specific emulsifying agent as an essential lipophilic emulsifying agent. CONSTITUTION:10-70wt% aqueous phase is blended and emulsified with 90-30wt% oil phase containing about 0.1-10wt% based on total amounts of the aimed emulsion of one or more of sucrose fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester having 20-26C unsaturated fatty acid as a main constituent fatty acid to give primary emulsion, which is sterilized by ultrahigh-temperature treatment. Separately an aqueous phase containing an emulsifying agent and/or an emulsion stabilizer is sterilized by ultrahigh-temperature treatment, sterilely blended and emulsified with the primary emulsion and homogenized to give compounded emulsion of water-in-oil- in-water type consisting of 3-50wt% oil phase and 97-50wt% water phase.

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 water-in-oil-in-water complex emulsions with an extended spoilage period and their manufacturing method, they are particularly suitable for use in foaming creams, coffee, cheese, pudding, ice cream, and soft drinks. For frozen desserts such as I and cream, as well as breads and confectionery, dizucolates, etc.
The present invention relates to a water-in-oil-in-water type composite emulsion suitable for everyday use, etc., and a method for producing the same.

(Prior art) Conventionally, it has been used for foaming creams, coffee, cheese, frozen desserts such as pudding, ice cream, and soft serve, as well as bread, confectionery, chocolate, candies, etc. Natural fresh cream or synthetic cream similar to it is made of ice Nakaura-type emulsion, and creams with foaming properties usually have an oil content of about 38 to 47 tons, and are used for coffee, frozen desserts, etc. Cream 1'Q of about 20 to 40% has been commonly used for various confectionery products, but in recent years, with the trend toward low-calorie foods, creams with a low oil content have been required. However, simply reducing the oil content has the disadvantage of lacking flavor and losing the sense of consistency.Especially in the case of foaming creams, it is difficult to whip, and it takes a long time to whip sufficiently. The structure of foaming 1jA is coarse, and the artificial flower properties are poor, and as a result of the reversion phenomenon (self-remulsification phenomenon), the shape retention is poor, and the overrun is too high, resulting in fluffy texture and watery taste. There are drawbacks. For this reason, attempts have been made to frequently use emulsifiers or polysaccharides, but satisfactory quality has not been obtained.

Under these circumstances, the use of polyglycerin fatty acid esters has recently been approved as a food additive emulsifier, and the first step is to create an in-water emulsion using a lipophilic polyglycerin fatty acid ester added to oil. is formed, and then the phase is inverted by stirring to form a wood-in-oil type, which is added to the water phase and mixed and emulsified to make the emulsion system a double emulsion of water-in-oil-in-water type, thereby removing fats and oils. 20-3
Method for reducing the amount to about 0% (Japanese Unexamined Patent Publication No. 59-6234
0), or by directly obtaining a water-in-oil emulsion using the above-mentioned Urawa, and mixing and emulsifying this with an aqueous phase to form a water-in-oil-in-water double emulsion. Method for producing coffee cream with reduced content (Unexamined Japanese Patent Publication No. 1983
-16542) and a method for producing whipped cream (Japanese Patent Application Laid-open No. 16546/1983). This type of double emulsion has a true oil content of 20%.
Even so, the apparent oil content has been reduced to 40%, and the quality of the conventional foamable oil-in-water emulsion 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 polyglycerol fatty acid ester, but the phase inversion did not occur or the emulsion system of the double emulsion failed. 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 when the oil content is low (less than 15%), the heat-resistant shape retention of the foamed product is poor and the phenomenon of reversion ( In addition, conventional double emulsion type emulsions cannot withstand ultra-high temperature heat sterilization treatment, and the sterilization treatment almost destroys the double emulsion system. There are many problems such as these, and a means for industrially producing water-in-oil-in-water emulsions of practical commercial value has not 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 found that by using an emulsifier such as sucrose fatty acid ester whose main constituent fatty acid is a long-chain unsaturated fatty acid in the oil phase. In addition, the primary emulsion solidified from the oil phase and the inner water phase and the other outer water phase are separately subjected to ultra-high temperature heat sterilization, and these are mixed aseptically and homogenized. We succeeded in eradicating the problem.

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. The above composite emulsion contains one or more of unsaturated fatty acids such as sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, and an aqueous phase (inner aqueous phase) of 10 to 70% by weight and a main constituent fatty acid containing carbon. A primary emulsion prepared by mixing and emulsifying 90 to 30% by weight of an oil phase containing one or more of sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, which are unsaturated fatty acids having 20 to 26 atoms. The aqueous phase (external aqueous phase) to which an emulsifier and/or emulsion stabilizer has been separately added is subjected to ultra-high temperature heat sterilization.
This is a method for producing a water-in-oil-in-water type composite emulsion, which is characterized by aseptically mixing, emulsifying and homogenizing the emulsion to a concentration of 0% by weight.

The present invention will be explained in detail below.

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

That is, initially the aqueous phase and the main constituent fatty acids have 20 to 20 carbon atoms.
A water-in-oil emulsion is prepared by mixing and emulsifying an oil phase to which one or more of 26 unsaturated fatty acids such as sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester are added, followed by ultra-high temperature heat sterilization. (hereinafter referred to as UHT processing). 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, coconut oil, palm kernel oil, as well as milk fat, beef tallow,
Examples include animal fats and oils such as lard, fish oil, and whale oil.

In the present invention, the above-mentioned oils and fats may be used alone or in combination, or processed oils and fats obtained by hardening, fractionation, transesterification, etc., but especially when the purpose is to produce a composite emulsion having foaming properties, , those having a melting point of 28 to 40°C are preferred.

For sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester whose main constituent fatty acids are unsaturated fatty acids having 20 to 26 carbon atoms, one or more of them should be added in an amount of 0.1 to 10% based on the total amount of the emulsion.
It is preferable to use it in an amount of 0.5 to 5% by weight, preferably 0.5 to 5% by weight. If it is less than the lower limit, it is difficult to form a stable water-in-oil-in-water emulsion, and if it exceeds the upper limit, it tends to thicken and cause agglomeration, so it is appropriate to use it within the above range, especially if it has a low oil content. In some cases, it is better to use a large amount, and in cases where the oil content is high, it is better to use a small amount. According to the invention,
The above lipophilic emulsifier has an HLB of 5 or less, preferably sucrose fatty acid ester, and an emulsifier whose main constituent fatty acid is an unsaturated fatty acid having 22 or more carbon atoms. is particularly preferable because it has excellent emulsion stability. In addition, other emulsifiers include polyglycerin fatty acid esters whose main constituent fatty acids are saturated fatty acids, sucrose fatty acid esters, sorbitan fatty acid esters,
Propylene glycol fatty acid ester, glycerin fatty acid ester and/or its organic acid derivatives, such as succinic acid monoglyceride, citric acid monoglyceride, tartaric acid monoglyceride, diacetyl tartaric acid monoglyceride, malic acid monoglyceride, lactic acid monoglyceride, etc., or lecithin, etc. are used in combination as appropriate depending on the purpose. It goes without saying that it is okay to do so.

Further, according to the present invention, it is preferable to use various phosphates, especially polyphosphates, as the internal aqueous phase, and from the viewpoint of increasing the emulsifying power of the emulsion, it is 0.1 to 10% by weight based on the internal aqueous phase.
It is good to add. In the present invention, in addition to the above-mentioned phosphate, saccharides such as sucrose, glucose, sorbitol, maltose, starch syrup (DE value 20 or more) are added to the inner aqueous phase at a rate of 0.5 to 1.
It is preferable to use 0% by weight because emulsification as water-in-oil-in-water type is stable.

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

Emulsification conditions are best to make the water droplets as fine as possible, and cannot be unconditionally defined depending on the amount of the object to be emulsified and the type of emulsifier, but for example, emulsification with a total amount of 100 kg is carried out using a homomixer. When emulsifying, 1000-2000
Agricultural stirring is performed at a rotation speed of about rpm, and after UHT treatment, the
Homogenization is carried out using a 400 kg/cJ high-pressure homogenizer until the water droplets in the emulsion become sufficiently fine.

There are two types of equipment for performing the U I-IT treatment: a direct heating method and an indirect heating method. It is preferable to employ the latter indirect heating method for the U HT treatment of the water-in-oil emulsion described above. On the other hand, any direct or indirect heating method may be adopted for the U I (T treatment of other external aqueous phases to be described later).As a direct heating method, for example, an euperization sterilizer (APV ), ■TIS sterilizer (manufactured by
Lagiar U HT sterilizer (manufactured by Lagiar), Hara 11 Zeta (Basosh & Co.),
Silgeborg Shaso), CP, Vac-) feat
-U HT sterilizer (Krimari, Lee Package Shatatu)
, Ijltra Therm (manufactured by Crebaco), etc., indirect heating method, AF) ■ plate type t
J li T treatment 2. : Placement (manufactured by APV), C1P, U
Examples include an I-IT sterilizer (manufactured by Crimary Vanogage), a Stork-Dubler type IJ HT sterilizer (manufactured by Stork), and a Contherm scraping type U it T sterilizer (manufactured by Alfa Laval).

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

The aqueous phase used in this step becomes the external aqueous phase of the final product, a 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. Uses sucrose fatty acid ester.Chinogai is good. In addition, as emulsion stabilizers, sodium casein, soybean protein, skim milk powder, gelatin,
Examples include various proteins such as glycoproteins or 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.

Next, this U I-I T treated external aqueous phase and the U HT treated water-in-oil emulsion produced in A above were combined until the oil phase content of the final water-in-oil-in-oil emulsion was 3 to 50% by weight. Mix, emulsify and homogenize aseptically.

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 treated with heated steam or chemical sterilization, and the emulsification conditions are the same as those for water-in-oil emulsion preparation above. Although it cannot be absolutely defined 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 should be 200 to 1500 rpm.
It is recommended that the mixture be stirred for about 5 minutes at a rotation speed of , and then homogenized using a homogenizer at a rate of 30 to 100 kg/ci. 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 can be used as it is in foods, but it can also be pulverized using appropriate means and used in various foods.

(Effect) As described above, the effect of the present invention is that by using an emulsifier such as sucrose fatty acid ester whose main constituent fatty acid is a long-chain fatty acid in the oil phase, a complex emulsion with extremely good flavor and long-term emulsion stability can be obtained. In addition, the primary emulsion prepared from the above-mentioned oil phase and internal water phase and the other external water phase are separately subjected to ultra-high temperature heat sterilization, and these are mixed aseptically to emulsify and homogenize, thereby creating a composite emulsion. The aim is to establish an industrial production method for complex emulsions that can be simply and easily sterilized without almost destroying the emulsification system of conventional complex emulsions. It has made a great contribution to the industry in that it has been able to significantly extend the industry without any problems.

(Examples) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not attached to these examples. Needless to say. In addition, both the example middle part and % mean the M amount standard.

Example 1 1200 parts of hydrogenated coconut oil with a melting point of 31°C was heated to about 60°C, and HLB containing erucic acid as the main fatty acid was added to it.
An oil phase was prepared by adding and mixing 60 parts of 1 or less sucrose fatty acid ester. This oil phase was mixed with a homomixer at 1100 Or
4 parts of sodium polyphosphate and 120 parts of crucose were added and dissolved in an aqueous phase of 800 °C at about 40°C while stirring at
Gradually lubricate the parts and mix and emulsify, then use the Contherm-type UH.
After being sterilized at 140°C through a T sterilizer, it was cooled and homogenized under a pressure of 200 kg/cal.
, 5J water droplets were prepared and then placed in a sterile tank. Separately, 7,500 parts of water,
400 parts of skimmed milk powder, decaglycerin monostearate (
100 parts of HLB13), 10 parts of xanthan gum, and 10 parts of hexametaphosphate were added and mixed, heated to 40 to 50°C to prepare an aqueous phase, and then subjected to UHT treatment (VTIS) in the same manner.
sterilizer), cooled, and poured into a sterile tank. After that, this aqueous phase and the water-in-oil emulsion were mixed, and 6
After emulsifying by stirring at 00 rpm, the mixture was homogenized in a sterile homogenizer under conditions of about 60 kg/cI11, cooled to 5° C., and then aged.

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 80%.
% (the production rate was measured using Oil Chemistry 26 (10) 6
55 (1977)). Moreover, the product foamed from this composite emulsion had a good flavor without any off-flavors such as polymerization odor, and had excellent quality as a foamable cream.

For comparison, a similar experiment using polyglycerin condensed ricinoleic acid ester in the oil phase had a polymeric odor and 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.
An oil phase was prepared by adding and mixing 60 parts of sorbitan fatty acid ester of L B4. Add 1 to this oil phase with a homomixer.
Add and dissolve 4 parts of sodium polyphosphate and glucose 12091 at approximately 40°C while stirring at 100 rpm.
800 parts of the aqueous phase was gradually mixed and emulsified with oil, sterilized at 140°C through a Contherm scraping type UHT sterilizer, cooled, and homogenized under a pressure of 200 kg/cI11 to remove fine water droplets. The water-in-oil emulsion formed was prepared and then placed in a sterile tank. Separately, water 7500
part, 400 parts of skim milk powder, 100 parts of decaglycerin monostearate (HLB13), 10 parts of xanthan gum, and 10 parts of hexametaphosphate were added and mixed,
After preparing the aqueous phase by heating to ℃, it was similarly treated with UHT (V
TIS sterilizer), cooled and put into a sterile tank. Thereafter, this aqueous phase and the above water-in-oil emulsion were mixed and emulsified by stirring at 600 rpm, and then homogenized in a sterile homogenizer at a rate of about 60 kg/cIII, and heated at 5°C.
It was cooled and aged.

The production rate of the water-in-oil-in-water emulsion obtained by
%, 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 sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, which are 26 unsaturated fatty acids. (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) 10 to 70% by weight and one or two types of sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester in which the main constituent fatty acids are unsaturated fatty acids having 20 to 26 carbon atoms. A primary emulsion prepared by mixing and emulsifying 90 to 30% by weight of the oil phase to which the above has been added is subjected to ultra-high temperature heat sterilization, and the emulsifier and/or
Or, after sterilizing the aqueous phase (outer aqueous phase) to which an emulsion stabilizer has been added at ultra-high temperature, the total oil and fat content of both is 3 to 50% by weight.
A method for producing a water-in-oil-in-water type composite emulsion, which is characterized by aseptically mixing, emulsifying and homogenizing so as to obtain the following.