WO2012081545A1 - Water-in-oil emulsion and method of producing the same - Google Patents

Water-in-oil emulsion and method of producing the same Download PDF

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Publication number
WO2012081545A1
WO2012081545A1 PCT/JP2011/078686 JP2011078686W WO2012081545A1 WO 2012081545 A1 WO2012081545 A1 WO 2012081545A1 JP 2011078686 W JP2011078686 W JP 2011078686W WO 2012081545 A1 WO2012081545 A1 WO 2012081545A1
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Prior art keywords
sugar polymer
water
oil
component
emulsion
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PCT/JP2011/078686
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French (fr)
Japanese (ja)
Inventor
田嶋　和夫
今井　洋子
隆 石黒
友美 登坂
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ミヨシ油脂株式会社
学校法人神奈川大学
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Application filed by ミヨシ油脂株式会社, 学校法人神奈川大学 filed Critical ミヨシ油脂株式会社
Priority to JP2012525809A priority Critical patent/JP5281716B2/en
Priority to CN201180055860.XA priority patent/CN103369966B/en
Publication of WO2012081545A1 publication Critical patent/WO2012081545A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides

Definitions

  • the present invention relates to a W / O emulsion and a method for producing the same.
  • margarines are known as W / O type emulsions comprising an oil and fat component and an aqueous component.
  • Margarines and the like contain a taste component such as a dairy product in an aqueous component. That is, in margarines and the like, an aqueous phase composed of an aqueous component including a taste component is dispersed in the oil phase.
  • the aqueous phase in this oil and fat component is inferior in emulsion stability, it is usually adjusted to a small particle size of about 10 ⁇ m or less (Patent Document 1). However, when the size of the aqueous phase is small, it is difficult to feel the flavor obtained from the taste component when a W / O emulsion such as margarine is consumed.
  • Patent Documents 2 and 3 disclose W / O emulsions having an aqueous phase having a large particle size, and these emulsions are somewhat improved in terms of flavor and the like.
  • the emulsion stability is poor, there is a problem that the aqueous phase is easily separated.
  • the present invention has been made to solve the above problems, and an object of the present invention is to provide a W / O type emulsion excellent in both mouthfeel, flavor, and emulsion stability, and a method for producing the same. .
  • the inventors of the present invention have stabilized a large aqueous particle phase by emulsifying an aqueous phase containing a taste component in an oil phase with closed vesicles or sugar polymer particles formed of an amphiphilic substance. As a result, it was found that the emulsion was emulsified, and the present invention was completed. Specifically, the present invention provides the following.
  • the amphiphile is a phospholipid or fatty acid ester which is a food additive,
  • the amphiphile is a phospholipid or fatty acid ester which is a food additive
  • the aqueous solution is prepared by adding the taste component to a dispersion in which the sugar polymer particle mass is dispersed in water.
  • the aqueous solution does not contain the amphiphile, and is prepared by adding the taste component to a dispersion in which the sugar polymer particle mass is dispersed in water.
  • a water phase having a large particle size of more than 10 ⁇ m is obtained by emulsifying a water phase containing a taste component in an oil phase with closed vesicles or sugar polymer particles formed of an amphiphile. Is stably emulsified. Thereby, the W / O type emulsion which is excellent in both mouthfeel, flavor, and emulsion stability can be provided.
  • the W / O emulsion of the present invention spontaneously forms closed vesicles with an aqueous phase containing a taste component and an average particle size of more than 10 ⁇ m, and an oil phase surrounding the aqueous phase and containing an oil component.
  • a closed endoplasmic reticulum formed of an amphiphile, or a sugar polymer particle.
  • the closed endoplasmic reticulum, the particles of the sugar polymer, the water phase, and the oil phase will be described in detail.
  • Closed endoplasmic reticulum is formed from amphiphiles that spontaneously form closed endoplasmic reticulum in aqueous systems.
  • the sugar polymer particles are obtained by hydrating a sugar polymer and separating it into particles.
  • Closed vesicles formed of amphiphiles that spontaneously form closed vesicles, or particles of sugar polymers have significantly better emulsifying performance than conventional surfactants, so large particles of more than 10 ⁇ m
  • a water phase having a diameter can be stably emulsified.
  • Emulsification with closed vesicles or sugar polymer particles is presumed to be due to the inclusion of closed vesicles or sugar polymer particles in the boundary region between the aqueous phase and the oil phase.
  • amphipathic substance phospholipids such as egg yolk lecithin, soybean lecithin, rapeseed lecithin, lysolecithin or fractionated lecithin obtained from these may be employed.
  • a fatty acid ester may be adopted as the amphiphilic substance.
  • the fatty acid ester it is preferable to use those suitable for food use such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester.
  • the fatty acid ester is preferably used in combination with the phospholipid.
  • soybean phospholipid such as soybean lecithin is preferable.
  • Sugar polymer refers to a polymer having a glucoside structure such as starch, cellulose, and other polysaccharides.
  • starch processed starch such as octenyl succinate starch, potato starch, corn starch, flour starch, tapioca starch, rice starch etc., as dextrin, cyclodextrin, branched cyclodextrin, maltodextrin etc., as cellulose as methylcellulose, hydroxy Propylmethylcellulose, carboxymethylcellulose, hydroxypropylcellulose, sodium carboxymethylcellulose, carboxymethylcellulose calcium, propylene glycol alginate, cellulose crystals, and other polysaccharides include xanthan gum, gum arabic, tragacanth gum, gellan gum, tamarind seed gum, carrageenan, soybean Polysaccharides, agar, LM pectin, HM pectin Karayaga , Fucoidan, tragacanth gum, glucomannan,
  • the average particle size of the closed vesicles and sugar polymer particles is preferably 75 nm or more. More preferably, it is 75 nm or more and 500 nm or less. If the average particle size of the closed vesicles and sugar polymer particles is in the above range, water droplets having a large average particle size can be easily dispersed in the oil.
  • the average particle diameters of the closed vesicles and the sugar polymer particles are measured using a dynamic light scattering apparatus.
  • the average particle diameter of a closed endoplasmic reticulum and a sugar polymer particle has a suitable range, even if it is outside the range, there will be almost no obstacles to emulsion formation.
  • any closed endoplasmic reticulum or sugar polymer particle containing a fraction having a particle size in the range of 75 nm to 2000 nm and exhibiting an emulsifying action can be used.
  • the average particle diameters of the closed vesicles and the sugar polymer particles can be adjusted by, for example, the material or the mixing ratio of the materials.
  • the aqueous fraction containing sugar polymer particles is preferably in a sol state.
  • the once formed sugar polymer particles are also easily bonded to each other to form a gel, and such a gel has poor emulsifying action. For this reason, it is preferable to maintain the sol state of the aqueous solution from the viewpoint of exhibiting excellent emulsifiability.
  • the sol state refers to a state in which fluidity is observed when the container containing the aqueous fraction is allowed to stand at 30 ° C. for 1 hour and then tilted.
  • the aqueous fraction is obtained by placing the W / O emulsion above the melting point of the oil and centrifuging it to recover the aqueous fraction separated from the oily component.
  • the oil In the case of oil that is solid at room temperature, the oil is liquefied by heating above the melting point before being centrifuged. On the other hand, in the case of oil that is liquid at normal temperature, such heating may not be performed.
  • bringing the aqueous fraction into the sol state it is preferable to bring the aqueous solution of the sugar polymer into the sol state during the production process of the W / O emulsion.
  • the aqueous phase includes a taste component.
  • the aqueous phase may further contain a solvent such as water and other water-soluble components.
  • the average particle size of the aqueous phase exceeds 10 ⁇ m, and this improves the functionality of the W / O emulsion, such as mouthfeel and flavor. It is presumed that the mechanism is that the average particle size of the aqueous phase is large, so that the taste component in the aqueous phase is likely to stimulate the gustatory nerve on the tongue to make it taste. It is also conceivable that the large aqueous phase dispersion has a surface stability that is not excessively strong compared to the small aqueous phase dispersion, and that the taste components inside the aqueous phase are likely to stimulate the gustatory nerve.
  • a large aqueous phase can be stably dispersed in the oil phase, so that the improvement in the above functionality is easily maintained.
  • the average particle size of the aqueous phase is not particularly limited, but is preferably 30 ⁇ m or less from the viewpoint of emulsion stability.
  • the average particle size of the aqueous phase in the present invention is determined by the image processing software “Image-Pro PLUS” (Nippon Roper) for an aqueous phase having a particle size of 1 ⁇ m or more in a planar image observed with an optical microscope. It is the average value of the phase particle size.
  • image-Pro PLUS Natural Roper
  • the particle size of the water phase approximates the water phase as a sphere, and from the center, the oil phase and the closed vesicles and sugar polymer particles The diameter of a circle whose radius is the distance to the boundary.
  • the average particle size of the aqueous phase can be adjusted by, for example, the ratio of the content of amphiphilic substances and sugar polymer particles to water. That is, when this ratio increases, the average particle size of the aqueous phase decreases, and when it decreases, the average particle size of the aqueous phase tends to increase.
  • the ratio of the content of the amphiphile or sugar polymer to water may be varied depending on the type and amount of the taste component contained in the aqueous phase, the type of amphiphile or sugar polymer, and the like.
  • the amphiphile and sugar polymer are preferably contained in a proportion of 0.01 to 10% by mass, more preferably 0.01 to 3% by mass with respect to water.
  • the amount of water, the amphiphile and the sugar polymer is calculated from the blending ratio at the time of producing the W / O type emulsion when it is known.
  • the amount of amphiphile or sugar polymer is measured by any appropriate method of GC-MS, LC-MS, or TLC depending on the type.
  • Examples of taste ingredients include dairy products, proteins and peptides, sugars, salts, and other taste ingredients. More specifically, examples of dairy products include milk, cheese, fermented milk, whey, whole milk powder, skim milk powder, butter milk powder, fermented milk powder, cheese powder, and the like. Examples of proteins and peptides include acid casein, rennet casein, sodium caseinate, soy protein, wheat protein, and their degradation products. Examples of the saccharide include monosaccharides such as glucose, fructose, and galactose, sucrose, glucose, maltose, lactose, fructose, starch syrup, trehalose, oligosaccharide, and isomerized liquid sugar.
  • dairy products include milk, cheese, fermented milk, whey, whole milk powder, skim milk powder, butter milk powder, fermented milk powder, cheese powder, and the like.
  • proteins and peptides include acid casein, rennet casein, sodium caseinate, soy protein, wheat protein
  • Examples of the salt include sodium chloride, magnesium chloride, and phosphate.
  • Other taste ingredients include fruit juice, fruit sauce, jam, powdered coffee, matcha tea, custard and the like.
  • a taste component may be 1 type, or 2 or more types.
  • the content of the taste component is not particularly limited, and may be appropriately set according to the type of the taste component.
  • the taste component may be blended in an amount of 5 to 80% by mass in the aqueous phase. If it is 5 mass% or more, a taste can be provided to an emulsion composition, and if it is 80 mass% or less, it can melt
  • oils and oil component contained in the oil phase liquid, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oil of animal and vegetable oils and oils, fractionated liquid oils and solid fats, and the like can be used.
  • vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat
  • animal fats and oils such as beef tallow, chicken fat and milk fat, and hardened oils or transesterified oils of these fats and oils, and liquid oils and solid fats obtained by fractionating these fats and oils.
  • an oil-and-fat component may be 1 type, or 2 or more types.
  • the W / O type emulsion of the present invention comprises a taste component, an aqueous solution containing closed vesicles formed of amphiphiles that spontaneously form closed vesicles, or sugar polymer particles, an oil and fat component, , May be produced by a method having a step of mixing.
  • This production may be basically performed in accordance with a known method except that it contains a taste component (see, for example, Japanese Patent No. 3855203).
  • an amphiphile or sugar polymer is added to water and heated to form closed vesicles or sugar polymer particles.
  • An aqueous solution is prepared by adding a taste component to this solution and dissolving it.
  • the timing of adding the taste component depends on the heat resistance of the taste component, but may be at the same time as or before the addition of the amphiphilic substance or the sugar polymer.
  • a W / O type emulsion is obtained by stirring and mixing an aqueous solution and an oil-and-fat component with a homomixer etc.
  • the mixing conditions may be set as appropriate according to the type of the fat component.
  • the blending amount of the amphiphilic substance or sugar polymer is preferably 0.01 to 10% by mass with respect to water.
  • the aqueous solution containing the sugar polymer particles is preferably in a sol state.
  • the once formed sugar polymer particles are also easily bonded to each other to form a gel, and such a gel has poor emulsifying action. For this reason, it is preferable to maintain the sol state of the aqueous solution from the viewpoint of exhibiting excellent emulsifiability.
  • the sol state refers to a state in which fluidity is observed when the container containing the aqueous solution is left to stand at 30 ° C. for 1 hour and then tilted.
  • the aqueous solution containing the sugar polymer particles preferably has a predetermined viscosity. If this viscosity is too small, the shear resistance of the W / O emulsion tends to be insufficient, and if it is too large, a large amount of gel is formed and the emulsifiability is poor.
  • the dispersion before adding the taste component may have a viscosity of 5 CP or more and 1000 CP or less. preferable.
  • the shear resistance of the W / O emulsion is excellent, and it is particularly suitable for applications such as margarine.
  • the viscosity is measured with a B-type viscometer with the dispersion at 20 ° C.
  • the aqueous solution is preferably cooled to 40 ° C. or lower, more preferably 35 ° C. or lower, in order to suppress gelation due to bonding between sugar polymer particles.
  • the minimum of the temperature at the time of cooling is not specifically limited, Generally, it may be 5 degreeC or more, 10 degreeC or more, or 15 degreeC or more.
  • Margarines were produced with the formulation shown in Table 1 (the unit in the table is% by mass).
  • the oil phase was prepared by placing a mixture of fat and oil components shown in Table 1 at 70 ° C.
  • the aqueous phase is made into a hydrated state by adding an amphiphilic substance or sugar polymer to water, and is separated into particles from at least a part of the hydrated amphiphilic substance or sugar polymer molecule at 90 ° C. It was obtained by once cooling to 20 ° C., adding a taste component and a water-soluble fragrance, and heating again at 70 ° C. to dissolve.
  • the water phase and the oil phase were mixed by stirring with a homomixer, and cooled and solidified with a perfector to obtain margarines.
  • SLP white soybean phospholipid (manufactured by True Lecithin Co., Ltd.)
  • M-1695 sucrose fatty acid ester
  • Decaglyn 2-S (V) is Polyglycerin fatty acid ester (manufactured by Nikko Chemicals Co., Ltd.).
  • the aqueous phase in Comparative Example 4 is made into a hydrated state by adding an amphiphile or sugar polymer to water, and is separated into particles from at least a part of the hydrated amphiphile or sugar polymer molecule at 90 ° C. It was obtained by once cooling to 20 ° C., adding a flavoring component and a water-soluble fragrance, and dissolving again by heating at 70 ° C.
  • the oil phase and the aqueous phase were stirred and mixed with a homomixer, and cooled and solidified with a perfector to obtain margarines.
  • Emulsy MS in Table 2 is monoglyceride (manufactured by Riken Vitamin Co., Ltd.), and CRED is polyglycerin condensed ricinolate (manufactured by Sakamoto Pharmaceutical Co., Ltd.). In addition, butter flavor was used for the oil-soluble fragrance.
  • the average particle size of the aqueous phase was obtained by applying margarine on a slide glass of several mg, applying a cover glass to a sample thickness of 50 ⁇ m, and performing image processing for an aqueous phase having a particle size of 1 ⁇ m or more in a transmitted light observation image with an optical microscope. It was determined with the software “Image-Pro PLUS” (Nippon Roper).
  • the particle diameter is the diameter of a circle whose radius is the distance from the center of the aqueous phase to the boundary between the oil phase and the closed vesicles or sugar polymer particles.
  • the average particle size of each sample was determined under the same conditions for the amount of margarine used for measurement and the sample thickness.
  • the average particle size of the closed vesicles and sugar polymer particles was determined by a dynamic light scattering method for the dispersion. That is, a single peak value appearing in the particle size distribution was taken as the average particle size.
  • Evaluation of emulsification stability was performed by placing each margarine in a transparent container and visually observing the emulsified state such as water separation at room temperature storage. Evaluation was performed by the following four-level evaluation of “ ⁇ ”, “ ⁇ ”, “ ⁇ ”, and “ ⁇ ”. The evaluation results are shown in Tables 1 and 2.
  • A The emulsified state remains unchanged even after 90 days of storage.
  • ⁇ After 30 days of storage, the emulsified state remains unchanged.
  • ⁇ Slight water separation occurs after 30 days of storage.
  • X Water separation has clearly occurred after 30 days of storage.
  • the average particle size of the aqueous phase containing the taste component in the fat and oil component exceeds 10 ⁇ m, so that the W / O type emulsion has a function such as mouthfeel and flavor. It was confirmed that it was excellent in performance. Moreover, it was confirmed that the W / O type emulsion emulsified with closed vesicles or sugar polymer particles can stably maintain the state of the emulsion for a long period regardless of the average particle size of the aqueous phase.
  • Examples 7 to 14 Comparative Examples 5 to 6> A W / O emulsion was prepared in the same procedure as in Examples 1 to 6 and Comparative Examples 1 to 4 except that the formulations shown in Tables 3 and 4 were used.
  • the determination of the sol / gel state of the aqueous solution was performed at 90 ° C. by forming at least a part of the hydrated amphiphile or sugar polymer molecule in the form of particles, and the dispersion was cooled. When the temperature reaches 30 ° C. and after the taste components and water-soluble fragrances are dissolved, the aqueous solution is collected at 30 ° C., left at 30 ° C. for 1 hour, and then the container is tilted.
  • the viscosity of the dispersion liquid is 90 ° C.
  • the dispersion liquid after forming a hydrated amphiphile or at least a part of the sugar polymer molecule into particles and cooling to 20 ° C. was collected and measured with a B-type viscometer at 20 ° C.
  • the W / O emulsion emulsified with closed endoplasmic reticulum or sugar polymer particles was excellent in share resistance in addition to functionality such as mouthfeel and flavor and emulsion stability. .
  • the shear resistance is further improved when the dispersion or aqueous solution containing the sugar polymer particles is in a sol state or the viscosity of the dispersion is 5 CP or more and 1000 CP or less.
  • Examples 15 and 16> A W / O emulsion was prepared in the same procedure as in Examples 1 to 6 except that the formulation and the cooling temperature shown in Table 5 were used.
  • a W / O emulsion may be produced by mixing a dispersion obtained by dispersing an amphiphilic substance or a sugar polymer obtained in advance with water and water as an aqueous phase.

Abstract

Disclosed is a water-in-oil emulsion which melts in the mouth and has excellent flavor as well as emulsion stability; also disclosed is a method of producing the same. The water-in-oil emulsion contains an aqueous phase which includes a taste component and has an average particle diameter exceeding 10μm, an oil phase surrounding the aforementioned aqueous phase and containing an oil component, and either closed vesicles formed with an amphiphilic substance which spontaneously forms closed vesicles, or sugar polymer particles. The method of producing the water-in-oil emulsion involves a step for mixing the taste component, the oil component, and an aqueous solution containing either the closed vesicles formed with the amphiphilic substance which spontaneously forms closed vesicles, or the sugar polymer particles.

Description

Ｗ／Ｏ型乳化物及びその製造方法W / O type emulsion and production method thereof
　本発明は、Ｗ／Ｏ型乳化物及びその製造方法に関する。 The present invention relates to a W / O emulsion and a method for producing the same.
　油脂成分と水性成分とからなるＷ／Ｏ型乳化物として、例えば、マーガリン類が知られている。マーガリン類等は、水性成分中に乳製品等の呈味成分を含む。つまり、マーガリン類等では、呈味成分を含む水性成分からなる水相が油相中に分散している。 For example, margarines are known as W / O type emulsions comprising an oil and fat component and an aqueous component. Margarines and the like contain a taste component such as a dairy product in an aqueous component. That is, in margarines and the like, an aqueous phase composed of an aqueous component including a taste component is dispersed in the oil phase.
　この油脂成分中の水相は、乳化安定性に劣るため、通常１０μｍ以下程度の小粒径に調整される（特許文献１）。しかし、水相の大きさが小さい場合、マーガリン等のＷ／Ｏ型乳化物を消費したときに、呈味成分から得られる風味を感じ難い。 Since the aqueous phase in this oil and fat component is inferior in emulsion stability, it is usually adjusted to a small particle size of about 10 μm or less (Patent Document 1). However, when the size of the aqueous phase is small, it is difficult to feel the flavor obtained from the taste component when a W / O emulsion such as margarine is consumed.
　他方、特許文献２及び３には、粒径が大きい水相を有するＷ／Ｏ乳化物が開示されており、これらの乳化物は、風味等の面が多少なり改善されている。しかし、前述のように、乳化安定性に劣るため、水相が分離しやすいという問題がある。 On the other hand, Patent Documents 2 and 3 disclose W / O emulsions having an aqueous phase having a large particle size, and these emulsions are somewhat improved in terms of flavor and the like. However, as described above, since the emulsion stability is poor, there is a problem that the aqueous phase is easily separated.
特開２００５－１５１８３４号公報JP 2005-151834 A 特開２００３－９２９８５号公報JP 2003-92985 A 特開平３－２７２６４５号公報JP-A-3-272645
　本発明は、以上の課題を解決するためになされたものであり、その目的は、口どけや風味及び乳化安定性の双方に優れるＷ／Ｏ型乳化物及びその製造方法を提供することである。 The present invention has been made to solve the above problems, and an object of the present invention is to provide a W / O type emulsion excellent in both mouthfeel, flavor, and emulsion stability, and a method for producing the same. .
　本発明者らは、両親媒性物質で形成された閉鎖小胞体又は糖ポリマーの粒子で、呈味成分を含む水相を、油相中に乳化することで、大粒径の水相が安定して乳化することを見出し、本発明を完成するに至った。具体的に、本発明は以下のものを提供する。 The inventors of the present invention have stabilized a large aqueous particle phase by emulsifying an aqueous phase containing a taste component in an oil phase with closed vesicles or sugar polymer particles formed of an amphiphilic substance. As a result, it was found that the emulsion was emulsified, and the present invention was completed. Specifically, the present invention provides the following.
　（１）　呈味成分を含みかつ平均粒径が１０μｍ超である水相と、前記水相を囲みかつ油脂成分を含む油相と、自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子と、を含むＷ／Ｏ型乳化物。 (1) Formed with an aqueous phase containing a taste component and an average particle size of more than 10 μm, an oil phase surrounding the aqueous phase and containing an oil and fat component, and an amphiphilic substance that spontaneously forms a closed endoplasmic reticulum W / O emulsion comprising a closed endoplasmic reticulum or sugar polymer particles.
　（２）　前記両親媒性物質が、食品添加物であるリン脂質又は脂肪酸エステルであり、
　前記糖ポリマーが、食品又は食品添加物である糖ポリマーである（１）記載のＷ／Ｏ型乳化物。 (2) The amphiphile is a phospholipid or fatty acid ester which is a food additive,
The W / O emulsion according to (1), wherein the sugar polymer is a sugar polymer that is a food or food additive.
　（３）　前記両親媒性物質又は前記糖ポリマーの含有量は、水に対して０．０１～１０質量％である（１）又は（２）記載のＷ／Ｏ型乳化物。 (3) The W / O emulsion according to (1) or (2), wherein the content of the amphiphile or the sugar polymer is 0.01 to 10% by mass with respect to water.
　（４）　前記水相の平均粒径が３０μｍ以下である（１）乃至（３）のいずれかに記載のＷ／Ｏ型乳化物。 (4) The W / O type emulsion according to any one of (1) to (3), wherein an average particle size of the aqueous phase is 30 μm or less.
　（５）　前記糖ポリマーの粒子を含む水性画分がゾル状態である（１）乃至（４）のいずれかに記載のＷ／Ｏ型乳化物。 (5) The W / O type emulsion according to any one of (1) to (4), wherein the aqueous fraction containing the sugar polymer particles is in a sol state.
　（６）　呈味成分、及び自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体又は糖ポリマーの粒子を含む水溶液と、油脂成分と、を混合する工程を有するＷ／Ｏ型乳化物の製造方法。 (6) W / which has the process of mixing the fat component and the aqueous solution containing the particle | grains of the closed endoplasmic reticulum or the sugar polymer formed with the amphiphile which spontaneously forms the closed endoplasmic reticulum, and a taste component. A method for producing an O-type emulsion.
　（７）　前記両親媒性物質が、食品添加物であるリン脂質又は脂肪酸エステルであり、
　前記糖ポリマーが、食品又は食品添加物である糖ポリマーである（６）記載のＷ／Ｏ型乳化物の製造方法。 (7) The amphiphile is a phospholipid or fatty acid ester which is a food additive,
The method for producing a W / O emulsion according to (6), wherein the sugar polymer is a sugar polymer that is a food or food additive.
　（８）　前記両親媒性物質又は前記糖ポリマーの配合量が、水に対して０．０１～１０質量％である（６）又は（７）記載のＷ／Ｏ型乳化物の製造方法。 (8) The method for producing a W / O emulsion according to (6) or (7), wherein the amount of the amphiphile or the sugar polymer is 0.01 to 10% by mass with respect to water.
　（９）　前記糖ポリマーの粒子を含む水溶液がゾル状態である（６）乃至（８）のいずれかに記載のＷ／Ｏ型乳化物の製造方法。 (9) The method for producing a W / O emulsion according to any one of (6) to (8), wherein the aqueous solution containing the sugar polymer particles is in a sol state.
　（１０）　前記水溶液は、前記糖ポリマーの粒子塊を水中へ分散した分散液に、前記呈味成分を添加することで調製されるものであり、
　前記呈味成分を添加する前の分散液がゾル状態である（６）乃至（９）のいずれかに記載のＷ／Ｏ型乳化物の製造方法。 (10) The aqueous solution is prepared by adding the taste component to a dispersion in which the sugar polymer particle mass is dispersed in water.
The method for producing a W / O emulsion according to any one of (6) to (9), wherein the dispersion before adding the taste component is in a sol state.
　（１１）　前記水溶液は、前記両親媒性物質を含まず、前記糖ポリマーの粒子塊を水中へ分散した分散液に、前記呈味成分を添加することで調製されるものであり、
　前記呈味成分を添加する前の分散液が５ＣＰ以上１０００ＣＰ以下の粘度を有する（６）乃至（１０）のいずれかに記載のＷ／Ｏ型乳化物の製造方法。 (11) The aqueous solution does not contain the amphiphile, and is prepared by adding the taste component to a dispersion in which the sugar polymer particle mass is dispersed in water.
The method for producing a W / O emulsion according to any one of (6) to (10), wherein the dispersion before adding the taste component has a viscosity of 5 CP to 1000 CP.
　（１２）　前記糖ポリマーの粒子塊を水中へ分散した後、４０℃以下に冷却することで、前記糖ポリマーの粒子を含む水を調製する工程を更に有する（６）乃至（１１）のいずれかに記載のＷ／Ｏ型乳化物の製造方法。 (12) Any of (6) to (11), further comprising a step of preparing water containing the sugar polymer particles by dispersing the sugar polymer particle mass in water and then cooling to 40 ° C. or lower. A method for producing a W / O emulsion as described in 1.
　本発明によれば、両親媒性物質で形成された閉鎖小胞体又は糖ポリマーの粒子で、呈味成分を含む水相を油相中に乳化することで、１０μｍ超の大粒径の水相が安定して乳化する。これにより、口どけや風味及び乳化安定性の双方に優れるＷ／Ｏ型乳化物を提供することができる。 According to the present invention, a water phase having a large particle size of more than 10 μm is obtained by emulsifying a water phase containing a taste component in an oil phase with closed vesicles or sugar polymer particles formed of an amphiphile. Is stably emulsified. Thereby, the W / O type emulsion which is excellent in both mouthfeel, flavor, and emulsion stability can be provided.
　以下、本発明の実施形態について説明するが、本発明は以下の実施形態に限定されない。 Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments.
＜Ｗ／Ｏ型乳化物＞
　本発明のＷ／Ｏ型乳化物は、呈味成分を含みかつ平均粒径が１０μｍ超である水相と、水相を囲みかつ油脂成分を含む油相と、自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子と、を含む。以下、閉鎖小胞体、糖ポリマーの粒子、水相、及び油相について、詳細に説明する。 <W / O type emulsion>
The W / O emulsion of the present invention spontaneously forms closed vesicles with an aqueous phase containing a taste component and an average particle size of more than 10 μm, and an oil phase surrounding the aqueous phase and containing an oil component. A closed endoplasmic reticulum formed of an amphiphile, or a sugar polymer particle. Hereinafter, the closed endoplasmic reticulum, the particles of the sugar polymer, the water phase, and the oil phase will be described in detail.
［閉鎖小胞体、及び糖ポリマーの粒子］
　閉鎖小胞体は、水系において自発的に閉鎖小胞体を形成する両親媒性物質から形成される。糖ポリマーの粒子は、糖ポリマーを水和させ粒子状に分離させたものである。自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子は、従来の界面活性剤に比べ格段に優れた乳化性能を有するため、１０μｍ超の大粒径の水相を安定して乳化することができる。閉鎖小胞体又は糖ポリマー粒子による乳化は、閉鎖小胞体又は糖ポリマー粒子が水相と油相との境界領域に介在することによると推測される。 [Closed endoplasmic reticulum and sugar polymer particles]
Closed endoplasmic reticulum is formed from amphiphiles that spontaneously form closed endoplasmic reticulum in aqueous systems. The sugar polymer particles are obtained by hydrating a sugar polymer and separating it into particles. Closed vesicles formed of amphiphiles that spontaneously form closed vesicles, or particles of sugar polymers, have significantly better emulsifying performance than conventional surfactants, so large particles of more than 10 μm A water phase having a diameter can be stably emulsified. Emulsification with closed vesicles or sugar polymer particles is presumed to be due to the inclusion of closed vesicles or sugar polymer particles in the boundary region between the aqueous phase and the oil phase.
　両親媒性物質としては、リン脂質である卵黄レシチン、大豆レシチン、菜種レシチン、また、これらから得られるリゾレシチンや分別レシチン等を採用してもよい。 As the amphipathic substance, phospholipids such as egg yolk lecithin, soybean lecithin, rapeseed lecithin, lysolecithin or fractionated lecithin obtained from these may be employed.
　両親媒性物質としては、脂肪酸エステルを採用してもよい。脂肪酸エステルとしては、例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル等の食品用途に適したものを使用することが好ましい。脂肪酸エステルは、上記リン脂質と併用することが好ましい。脂肪酸エステルと併用するリン脂質としては、大豆レシチン等の大豆リン脂質が好ましい。 A fatty acid ester may be adopted as the amphiphilic substance. As the fatty acid ester, it is preferable to use those suitable for food use such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. The fatty acid ester is preferably used in combination with the phospholipid. As the phospholipid used in combination with the fatty acid ester, soybean phospholipid such as soybean lecithin is preferable.
　糖ポリマーは、澱粉、セルロース、その他の多糖類等のグルコシド構造を有するポリマーを指す。澱粉としては、オクテニルコハク酸デンプン等の加工澱粉、馬鈴薯デンプン、コーンスターチ、小麦粉デンプン、タピオカデンプン、米デンプン等が、デキストリンとしては、サイクロデキストリン、分岐サイクロデキストリン、マルトデキストリン等が、セルロースとしてはメチルセルロース、ヒドロキシプロピルメチルセルロース、カルボキシメチルセルロース、ヒドロキシプロピルセルロース、カルボキシメチルセルロースナトリウム、カルボキシメチルセルロースカルシウム、アルギン酸プロピレングリコールエステル、セルロース結晶体、その他の多糖類としては、キサンタンガム、アラビアガム、トラガントガム、ジェランガム、タマリンドシードガム、カラギーナン、大豆多糖類、寒天、ＬＭペクチン、ＨＭペクチンカラヤガム、フコイダン、トラガントガム、グルコマンナン、ローカストビーンガム、グアーガム、ガラクトマンナン、カードラン、等の天然高分子、またリボース、キシロース、ラムノース、フコース、グルコース、マンノース、グルクロン酸、グルコン酸等の単糖類の中からいくつかの糖を構成要素とするものが挙げられる。 Sugar polymer refers to a polymer having a glucoside structure such as starch, cellulose, and other polysaccharides. As starch, processed starch such as octenyl succinate starch, potato starch, corn starch, flour starch, tapioca starch, rice starch etc., as dextrin, cyclodextrin, branched cyclodextrin, maltodextrin etc., as cellulose as methylcellulose, hydroxy Propylmethylcellulose, carboxymethylcellulose, hydroxypropylcellulose, sodium carboxymethylcellulose, carboxymethylcellulose calcium, propylene glycol alginate, cellulose crystals, and other polysaccharides include xanthan gum, gum arabic, tragacanth gum, gellan gum, tamarind seed gum, carrageenan, soybean Polysaccharides, agar, LM pectin, HM pectin Karayaga , Fucoidan, tragacanth gum, glucomannan, locust bean gum, guar gum, galactomannan, curdlan, and other natural polymers, and monosaccharides such as ribose, xylose, rhamnose, fucose, glucose, mannose, glucuronic acid, gluconic acid To those having several sugars as constituents.
　閉鎖小胞体及び糖ポリマー粒子の平均粒径は、７５ｎｍ以上であることが好ましい。より好ましくは、７５ｎｍ以上５００ｎｍ以下である。閉鎖小胞体及び糖ポリマー粒子の平均粒径が上記範囲にあれば、大きな平均粒径の水滴を油中に分散させやすい。ここで、閉鎖小胞体及び糖ポリマー粒子の平均粒径は、動的光散乱装置を用いて測定される。なお、閉鎖小胞体及び糖ポリマー粒子の平均粒径は、好適な範囲を有するとは考えられるが、その範囲外であってもエマルション形成に障害が生じることはほとんどない。実用上は、７５ｎｍ乃至２０００ｎｍの範囲にある粒径の画分を含み、乳化作用を発現する閉鎖小胞体や糖ポリマー粒子であれば、用いることができる。なお、閉鎖小胞体及び糖ポリマー粒子の平均粒径は、例えば、材料や材料の配合比によって調節することができる。 The average particle size of the closed vesicles and sugar polymer particles is preferably 75 nm or more. More preferably, it is 75 nm or more and 500 nm or less. If the average particle size of the closed vesicles and sugar polymer particles is in the above range, water droplets having a large average particle size can be easily dispersed in the oil. Here, the average particle diameters of the closed vesicles and the sugar polymer particles are measured using a dynamic light scattering apparatus. In addition, although it is thought that the average particle diameter of a closed endoplasmic reticulum and a sugar polymer particle has a suitable range, even if it is outside the range, there will be almost no obstacles to emulsion formation. Practically, any closed endoplasmic reticulum or sugar polymer particle containing a fraction having a particle size in the range of 75 nm to 2000 nm and exhibiting an emulsifying action can be used. In addition, the average particle diameters of the closed vesicles and the sugar polymer particles can be adjusted by, for example, the material or the mixing ratio of the materials.
　糖ポリマーの粒子を含む水性画分は、ゾル状態であることが好ましい。一旦形成された糖ポリマー粒子も互いに結合してゲルを形成しやすく、かかるゲルは乳化作用に乏しい。このため、優れた乳化性を発揮できる観点から、水溶液のゾル状態を維持することが好ましい。なお、ゾル状態とは、水性画分を収容した容器を３０℃に１時間静置後、傾けた際に、流動性が見られる状態を指す。水性画分は、Ｗ／Ｏ型乳化物を油の融点以上におき、遠心分離にかけて、油性成分から分離した水性画分を回収したものである。なお、常温で固形の油の場合は、遠心分離にかける前に融点以上に加熱して液状化する一方、常温で液体の油の場合は、そのような加熱は行わなくてもよい。水性画分をゾル状態にするためには、特に限定されないが、Ｗ／Ｏ型乳化物の製造過程における糖ポリマーの水溶液をゾル状態にすることが好ましい。 The aqueous fraction containing sugar polymer particles is preferably in a sol state. The once formed sugar polymer particles are also easily bonded to each other to form a gel, and such a gel has poor emulsifying action. For this reason, it is preferable to maintain the sol state of the aqueous solution from the viewpoint of exhibiting excellent emulsifiability. The sol state refers to a state in which fluidity is observed when the container containing the aqueous fraction is allowed to stand at 30 ° C. for 1 hour and then tilted. The aqueous fraction is obtained by placing the W / O emulsion above the melting point of the oil and centrifuging it to recover the aqueous fraction separated from the oily component. In the case of oil that is solid at room temperature, the oil is liquefied by heating above the melting point before being centrifuged. On the other hand, in the case of oil that is liquid at normal temperature, such heating may not be performed. Although there is no particular limitation for bringing the aqueous fraction into the sol state, it is preferable to bring the aqueous solution of the sugar polymer into the sol state during the production process of the W / O emulsion.
［水相］
　水相は、呈味成分を含む。また、水相は、更に、水等の溶媒、他の水溶性成分を含んでもよい。 [Water phase]
The aqueous phase includes a taste component. The aqueous phase may further contain a solvent such as water and other water-soluble components.
　水相の平均粒径は１０μｍを超え、これによりＷ／Ｏ型乳化物の口どけや風味等の官能性が向上する。その機構は、水相の平均粒径が大きいことで、水相中の呈味成分が、舌上の味覚神経を刺激して味を感じさせやすいことであると推測される。大きい水相の分散体は、小さい水相の分散体に比べ、表面の安定性が過剰に強固ではないことによっても、水相内部の呈味成分が味覚神経を刺激しやすいことも考えられる。そして、閉鎖小胞体や糖ポリマー粒子の場合、従来の界面活性作用を有する乳化剤と異なり、大きい水相を安定に油相に分散させ続けることができるため、上記の官能性の向上を持続させやすい。 The average particle size of the aqueous phase exceeds 10 μm, and this improves the functionality of the W / O emulsion, such as mouthfeel and flavor. It is presumed that the mechanism is that the average particle size of the aqueous phase is large, so that the taste component in the aqueous phase is likely to stimulate the gustatory nerve on the tongue to make it taste. It is also conceivable that the large aqueous phase dispersion has a surface stability that is not excessively strong compared to the small aqueous phase dispersion, and that the taste components inside the aqueous phase are likely to stimulate the gustatory nerve. And in the case of closed endoplasmic reticulum and sugar polymer particles, unlike conventional emulsifiers having surface active action, a large aqueous phase can be stably dispersed in the oil phase, so that the improvement in the above functionality is easily maintained. .
　水相の平均粒径は、特に限定されないが、乳化安定性の観点で、３０μｍ以下であることが好ましい。 The average particle size of the aqueous phase is not particularly limited, but is preferably 30 μm or less from the viewpoint of emulsion stability.
　本発明における水相の平均粒径は、光学顕微鏡での観察した平面像において、粒径が１μｍ以上の水相につき、画像処理ソフト「Ｉｍａｇｅ－Ｐｒｏ　ＰＬＵＳ」（日本ローパー社）で求めた各水相の粒径の平均値である。閉鎖小胞体や糖ポリマー粒子の一部が油相中に入り込んでいる場合、水相の粒径は、水相を球で近似し、その中心から、油相と閉鎖小胞体や糖ポリマー粒子との境界までの距離を半径とする円の直径を指す。 The average particle size of the aqueous phase in the present invention is determined by the image processing software “Image-Pro PLUS” (Nippon Roper) for an aqueous phase having a particle size of 1 μm or more in a planar image observed with an optical microscope. It is the average value of the phase particle size. When some of the closed vesicles and sugar polymer particles are in the oil phase, the particle size of the water phase approximates the water phase as a sphere, and from the center, the oil phase and the closed vesicles and sugar polymer particles The diameter of a circle whose radius is the distance to the boundary.
　水相の平均粒径は、例えば、水に対する両親媒性物質や糖ポリマー粒子の含有量の比により調整することができる。つまり、この比が増加すると、水相の平均粒径が小さくなり、減少すると、水相の平均粒径が大きくなる傾向がある。 The average particle size of the aqueous phase can be adjusted by, for example, the ratio of the content of amphiphilic substances and sugar polymer particles to water. That is, when this ratio increases, the average particle size of the aqueous phase decreases, and when it decreases, the average particle size of the aqueous phase tends to increase.
　水に対する両親媒性物質や糖ポリマーの含有量の割合は、水相に含まれる呈味成分の種類及び量、両親媒性物質や糖ポリマーの種類等により異ならせてもよい。ただし、一般的には、水に対して両親媒性物質や糖ポリマーが０．０１～１０質量％の割合で含有されることが好ましく、より好ましくは０．０１～３質量％である。なお、水、及び両親媒性物質や糖ポリマーの量は、Ｗ／Ｏ型乳化物の製造時の配合比率が既知である場合には、そこから算出するが、そうでない場合には、Ｗ／Ｏ型乳化物を油の融点以上におき、遠心分離にかけて、油性成分から分離した水性画分を回収し、その画分における水、及び両親媒性物質や糖ポリマーの量を分析することで求められる。なお、常温で固形の油の場合は、遠心分離にかける前に融点以上に加熱して液状化する一方、常温で液体の油の場合は、そのような加熱は行わなくてもよい。 The ratio of the content of the amphiphile or sugar polymer to water may be varied depending on the type and amount of the taste component contained in the aqueous phase, the type of amphiphile or sugar polymer, and the like. However, in general, the amphiphile and sugar polymer are preferably contained in a proportion of 0.01 to 10% by mass, more preferably 0.01 to 3% by mass with respect to water. The amount of water, the amphiphile and the sugar polymer is calculated from the blending ratio at the time of producing the W / O type emulsion when it is known. Obtained by placing the O-type emulsion above the melting point of the oil, centrifuging, collecting the aqueous fraction separated from the oil component, and analyzing the amount of water, amphiphile and sugar polymer in the fraction It is done. In the case of oil that is solid at room temperature, the oil is liquefied by heating above the melting point before being centrifuged. On the other hand, in the case of oil that is liquid at room temperature, such heating may not be performed.
　両親媒性物質や糖ポリマーの量は、その種類に応じ、ＧＣ－ＭＳ、ＬＣ－ＭＳ、又はＴＬＣのいずれか適切な方法により測定される。 The amount of amphiphile or sugar polymer is measured by any appropriate method of GC-MS, LC-MS, or TLC depending on the type.
　呈味成分としては、例えば、乳製品、蛋白及びペプチド、糖類、塩類、その他の呈味成分が挙げられる。より具体的に、乳製品としては、牛乳、チーズ、発酵乳、ホエー、全脂粉乳、脱脂粉乳、バターミルクパウダー、発酵乳パウダー、チーズパウダー等を挙げることができる。蛋白及びペプチドとしては、酸カゼイン、レンネットカゼイン、カゼインナトリウム、大豆蛋白、小麦蛋白、及びそれらの分解物等を挙げることができる。糖類としては、グルコース、フルクトース、ガラクトース等の単糖類、ショ糖、ブドウ糖、麦芽糖、乳糖、果糖、水飴、トレハロース、オリゴ糖、異性化液糖等を挙げることができる。塩類としては、食塩、塩化マグネシウム、リン酸塩等を挙げることができる。その他呈味成分としてはフルーツ果汁、フルーツソース、ジャム、粉末コーヒー、抹茶、カスタード等を挙げることができる。なお、呈味成分は１種又は２種以上であってよい。 Examples of taste ingredients include dairy products, proteins and peptides, sugars, salts, and other taste ingredients. More specifically, examples of dairy products include milk, cheese, fermented milk, whey, whole milk powder, skim milk powder, butter milk powder, fermented milk powder, cheese powder, and the like. Examples of proteins and peptides include acid casein, rennet casein, sodium caseinate, soy protein, wheat protein, and their degradation products. Examples of the saccharide include monosaccharides such as glucose, fructose, and galactose, sucrose, glucose, maltose, lactose, fructose, starch syrup, trehalose, oligosaccharide, and isomerized liquid sugar. Examples of the salt include sodium chloride, magnesium chloride, and phosphate. Other taste ingredients include fruit juice, fruit sauce, jam, powdered coffee, matcha tea, custard and the like. In addition, a taste component may be 1 type, or 2 or more types.
　呈味成分の含有量は、特に限定されず、呈味成分の種類等に応じ適宜設定されてよい。例えば、水相中に、呈味成分を５～８０質量％配合してよい。５質量％以上であれば乳化組成物に呈味を付与することができ、８０質量％以下であれば水に溶解可能である。 The content of the taste component is not particularly limited, and may be appropriately set according to the type of the taste component. For example, the taste component may be blended in an amount of 5 to 80% by mass in the aqueous phase. If it is 5 mass% or more, a taste can be provided to an emulsion composition, and if it is 80 mass% or less, it can melt | dissolve in water.
［油相］
　油相に含まれる油脂成分としては、液体、固体の動植物油脂、硬化した動植物油脂、動植物油脂のエステル交換油、分別した液体油又は固体脂等、食用に適するものであれば使用可能である。具体的には、ナタネ油、コーン油、大豆油、綿実油、サフラワー油、パーム油、ヤシ油、米糠油、ごま油、カカオ脂、オリーブ油、パーム核油等の植物性油脂、魚油、豚脂、牛脂、鶏脂、乳脂等の動物性油脂、及びこれらの油脂の硬化油又はエステル交換油、あるいはこれらの油脂を分別して得られる液体油、固体脂等を挙げることができる。なお、油脂成分は１種又は２種以上であってよい。 [Oil phase]
As the fat and oil component contained in the oil phase, liquid, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oil of animal and vegetable oils and oils, fractionated liquid oils and solid fats, and the like can be used. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Examples thereof include animal fats and oils such as beef tallow, chicken fat and milk fat, and hardened oils or transesterified oils of these fats and oils, and liquid oils and solid fats obtained by fractionating these fats and oils. In addition, an oil-and-fat component may be 1 type, or 2 or more types.
＜Ｗ／Ｏ型乳化物の製造方法＞
　本発明のＷ／Ｏ型乳化物は、呈味成分、及び自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子を含む水溶液と、油脂成分と、を混合する工程を有する方法で製造されてよい。この製造は、呈味成分を含む点を除き、基本的に、公知の方法に沿って行えばよい（例えば、特許第３８５５２０３号参照）。 <Method for producing W / O emulsion>
The W / O type emulsion of the present invention comprises a taste component, an aqueous solution containing closed vesicles formed of amphiphiles that spontaneously form closed vesicles, or sugar polymer particles, an oil and fat component, , May be produced by a method having a step of mixing. This production may be basically performed in accordance with a known method except that it contains a taste component (see, for example, Japanese Patent No. 3855203).
　具体的には、水に両親媒性物質又は糖ポリマーを添加し、加熱して、閉鎖小胞体又は糖ポリマー粒子を形成する。この液に呈味成分を加えて溶解させることで、水溶液を調製する。なお、呈味成分の添加タイミングは、呈味成分の耐熱性にもよるが、両親媒性物質又は糖ポリマーの添加と同時又はその前であってもよい。水溶液と、油脂成分とを、ホモミキサー等で攪拌して混合することで、Ｗ／Ｏ型乳化物が得られる。混合の条件は、油脂成分の種類等に応じて適宜設定されてよい。 Specifically, an amphiphile or sugar polymer is added to water and heated to form closed vesicles or sugar polymer particles. An aqueous solution is prepared by adding a taste component to this solution and dissolving it. The timing of adding the taste component depends on the heat resistance of the taste component, but may be at the same time as or before the addition of the amphiphilic substance or the sugar polymer. A W / O type emulsion is obtained by stirring and mixing an aqueous solution and an oil-and-fat component with a homomixer etc. The mixing conditions may be set as appropriate according to the type of the fat component.
　前述のように、両親媒性物質又は糖ポリマーの配合量は、水に対して０．０１～１０質量％であることが好ましい。 As described above, the blending amount of the amphiphilic substance or sugar polymer is preferably 0.01 to 10% by mass with respect to water.
　糖ポリマーの粒子を含む水溶液は、ゾル状態であることが好ましい。一旦形成された糖ポリマー粒子も互いに結合してゲルを形成しやすく、かかるゲルは乳化作用に乏しい。このため、優れた乳化性を発揮できる観点から、水溶液のゾル状態を維持することが好ましい。なお、ゾル状態とは、水溶液を収容した容器を３０℃に１時間静置後、傾けた際に、流動性が見られる状態を指す。水溶液を、糖ポリマーの粒子塊を水中へ分散した分散液に、呈味成分を添加することで調製する場合、呈味成分を添加する前の分散液がゾル状態であればよい。 The aqueous solution containing the sugar polymer particles is preferably in a sol state. The once formed sugar polymer particles are also easily bonded to each other to form a gel, and such a gel has poor emulsifying action. For this reason, it is preferable to maintain the sol state of the aqueous solution from the viewpoint of exhibiting excellent emulsifiability. The sol state refers to a state in which fluidity is observed when the container containing the aqueous solution is left to stand at 30 ° C. for 1 hour and then tilted. When an aqueous solution is prepared by adding a taste component to a dispersion in which a sugar polymer particle mass is dispersed in water, the dispersion before adding the taste component may be in a sol state.
　別の観点で、糖ポリマーの粒子を含む水溶液は、所定の粘度を有することが好ましい。この粘度が過小であると、Ｗ／Ｏ乳化物のシェア耐性が不十分になりやすく、過大であると、ゲルが大量に形成されている場合が多く、乳化性に劣る。水溶液を、糖ポリマーの粒子塊を水中へ分散した分散液に、呈味成分を添加することで調製する場合、呈味成分を添加する前の分散液が５ＣＰ以上１０００ＣＰ以下の粘度を有することが好ましい。粘度が５ＣＰ以上であると、Ｗ／Ｏ乳化物のシェア耐性により優れ、マーガリン等の用途に特に適する。なお、粘度は、分散液を２０℃におき、Ｂ型粘度計で測定されるものである。 From another viewpoint, the aqueous solution containing the sugar polymer particles preferably has a predetermined viscosity. If this viscosity is too small, the shear resistance of the W / O emulsion tends to be insufficient, and if it is too large, a large amount of gel is formed and the emulsifiability is poor. When an aqueous solution is prepared by adding a taste component to a dispersion in which a sugar polymer particle mass is dispersed in water, the dispersion before adding the taste component may have a viscosity of 5 CP or more and 1000 CP or less. preferable. When the viscosity is 5 CP or more, the shear resistance of the W / O emulsion is excellent, and it is particularly suitable for applications such as margarine. The viscosity is measured with a B-type viscometer with the dispersion at 20 ° C.
　糖ポリマーを用いる場合には、糖ポリマー粒子同士の結合によるゲル化を抑制するため、水溶液を４０℃以下へ冷却を行うことが好ましく、より好ましくは３５℃以下である。冷却時の温度の下限は、特に限定されないが、一般的には５℃以上、１０℃以上、又は１５℃以上であってよい。 When a sugar polymer is used, the aqueous solution is preferably cooled to 40 ° C. or lower, more preferably 35 ° C. or lower, in order to suppress gelation due to bonding between sugar polymer particles. Although the minimum of the temperature at the time of cooling is not specifically limited, Generally, it may be 5 degreeC or more, 10 degreeC or more, or 15 degreeC or more.
＜実施例１～６＞
　表１に示す配合（表中の単位は質量％）でマーガリン類を製造した。具体的に、油相は、表１に示す油脂成分の混合物を７０℃におくことで作製した。また、水相は、水に両親媒性物質又は糖ポリマーを添加して水和状態とし、９０℃で、水和した両親媒性物質又は糖ポリマー分子の少なくとも一部から粒子状に分かれたものを形成させ、いったん２０℃に冷却して、呈味成分と水溶性香料を加え、再度７０℃で加熱して溶解させることで得た。水相及び油相をホモミキサーで攪拌して混合し、パーフェクターにより冷却・固化し、マーガリン類を得た。なお、表１中のＳＬＰホワイトは、大豆リン脂質（ツルーレシチン株式会社製）であり、Ｍ－１６９５はショ糖脂肪酸エステル（三菱化学フーズ株式会社製）であり、Ｄｅｃａｇｌｙｎ　２－Ｓ（Ｖ）はポリグリセリン脂肪酸エステル（日光ケミカルズ株式会社製）である。 <Examples 1 to 6>
Margarines were produced with the formulation shown in Table 1 (the unit in the table is% by mass). Specifically, the oil phase was prepared by placing a mixture of fat and oil components shown in Table 1 at 70 ° C. In addition, the aqueous phase is made into a hydrated state by adding an amphiphilic substance or sugar polymer to water, and is separated into particles from at least a part of the hydrated amphiphilic substance or sugar polymer molecule at 90 ° C. It was obtained by once cooling to 20 ° C., adding a taste component and a water-soluble fragrance, and heating again at 70 ° C. to dissolve. The water phase and the oil phase were mixed by stirring with a homomixer, and cooled and solidified with a perfector to obtain margarines. In Table 1, SLP white is soybean phospholipid (manufactured by True Lecithin Co., Ltd.), M-1695 is sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd.), and Decaglyn 2-S (V) is Polyglycerin fatty acid ester (manufactured by Nikko Chemicals Co., Ltd.).
＜比較例１～４＞
　表２に示す配合（表中の単位は質量％）でマーガリン類を製造した。具体的に、油相は、油脂成分に油溶性香料と乳化剤を添加し（比較例１と４においては乳化剤の添加は行わなかった）、７０℃で加熱溶解することで得た。また、水相は、比較例１～３においては水に呈味成分と水溶性香料を加え７０℃で完全溶解させることで得た。比較例４における水相は、水に両親媒性物質又は糖ポリマーを添加して水和状態とし、９０℃で、水和した両親媒性物質又は糖ポリマー分子の少なくとも一部から粒子状に分かれたものを形成した後、いったん２０℃に冷却し、呈味成分と水溶性香料を加え再度７０℃で加熱溶解させることで得た。油相及び水相をホモミキサーで攪拌して混合し、パーフェクターにより冷却・固化し、マーガリン類を得た。表２中のエマルジーＭＳはモノグリセリド（理研ビタミン株式会社製）であり、ＣＲＥＤは、ポリグリセリン縮合リシノレート（阪本薬品工業株式会社製）である。なお、油溶性香料にはバターフレーバーを用いた。 <Comparative Examples 1 to 4>
Margarines were produced with the formulation shown in Table 2 (the unit in the table is% by mass). Specifically, the oil phase was obtained by adding an oil-soluble fragrance and an emulsifier to the oil and fat component (no addition of the emulsifier was performed in Comparative Examples 1 and 4), and heating and dissolving at 70 ° C. In Comparative Examples 1 to 3, the aqueous phase was obtained by adding a taste ingredient and a water-soluble fragrance to water and completely dissolving them at 70 ° C. The aqueous phase in Comparative Example 4 is made into a hydrated state by adding an amphiphile or sugar polymer to water, and is separated into particles from at least a part of the hydrated amphiphile or sugar polymer molecule at 90 ° C. It was obtained by once cooling to 20 ° C., adding a flavoring component and a water-soluble fragrance, and dissolving again by heating at 70 ° C. The oil phase and the aqueous phase were stirred and mixed with a homomixer, and cooled and solidified with a perfector to obtain margarines. Emulsy MS in Table 2 is monoglyceride (manufactured by Riken Vitamin Co., Ltd.), and CRED is polyglycerin condensed ricinolate (manufactured by Sakamoto Pharmaceutical Co., Ltd.). In addition, butter flavor was used for the oil-soluble fragrance.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　水相の平均粒径は、マーガリンを数ｍｇスライドグラス上に塗布して、カバーグラスをかけサンプル厚５０μｍとし、光学顕微鏡での透過光観察像において粒径が１μｍ以上の水相につき、画像処理ソフト「Ｉｍａｇｅ－Ｐｒｏ　ＰＬＵＳ」（日本ローパー社）で求めた。粒径は、水相の中心から油相と閉鎖小胞体や糖ポリマー粒子との境界までの距離を半径とする円の直径である。測定に供するマーガリンの量とサンプル厚を同一の条件とし、各サンプルの平均粒径を求めた。 The average particle size of the aqueous phase was obtained by applying margarine on a slide glass of several mg, applying a cover glass to a sample thickness of 50 μm, and performing image processing for an aqueous phase having a particle size of 1 μm or more in a transmitted light observation image with an optical microscope. It was determined with the software “Image-Pro PLUS” (Nippon Roper). The particle diameter is the diameter of a circle whose radius is the distance from the center of the aqueous phase to the boundary between the oil phase and the closed vesicles or sugar polymer particles. The average particle size of each sample was determined under the same conditions for the amount of margarine used for measurement and the sample thickness.
　閉鎖小胞体や糖ポリマー粒子の平均粒径は、分散液につき動的光散乱法で求めた。つまり、粒度分布で現れた単一のピーク値を平均粒径とした。 The average particle size of the closed vesicles and sugar polymer particles was determined by a dynamic light scattering method for the dispersion. That is, a single peak value appearing in the particle size distribution was taken as the average particle size.
　実施例及び比較例のマーガリン類について、官能評価、乳化安定性の評価を行った。各評価は以下の方法で行った。 Sensory evaluation and emulsion stability evaluation were performed on the margarines of Examples and Comparative Examples. Each evaluation was performed by the following method.
　１０人のパネラーにより、マーガリン類の官能評価を行った。評価は、以下の「◎」、「○」、「△」、「×」の四段階評価で行った。評価結果は表１、２に示した。
◎：ミルクやコーヒーの風味を強く感じる。
○：ミルクやコーヒーの風味をやや強く感じる。
△：ミルクやコーヒーの風味をあまり感じない。
×：ミルクやコーヒーの風味を感じない。 Sensory evaluation of margarines was performed by 10 panelists. Evaluation was performed by the following four-level evaluation of “◎”, “◯”, “Δ”, and “×”. The evaluation results are shown in Tables 1 and 2.
A: I strongly feel the flavor of milk and coffee.
○: The flavor of milk or coffee is felt slightly stronger.
Δ: I do not feel much the flavor of milk or coffee.
X: I do not feel the flavor of milk or coffee.
　乳化安定性の評価は、各マーガリン類を透明の容器に入れ、室温保存にて離水等の乳化状態を目視観察することで行った。評価は、以下の「◎」、「○」、「△」、「×」の四段階評価で行った。評価結果は表１、２に示した。
◎：保存９０日経過後も乳化状態は変わらず良好。
○：保存３０日経過後、乳化状態は変わらず良好。
△：保存３０日経過後、僅かに離水が生じている。
×：保存３０日経過後、明らかに離水が生じている。 Evaluation of emulsification stability was performed by placing each margarine in a transparent container and visually observing the emulsified state such as water separation at room temperature storage. Evaluation was performed by the following four-level evaluation of “◎”, “◯”, “Δ”, and “×”. The evaluation results are shown in Tables 1 and 2.
A: The emulsified state remains unchanged even after 90 days of storage.
○: After 30 days of storage, the emulsified state remains unchanged.
Δ: Slight water separation occurs after 30 days of storage.
X: Water separation has clearly occurred after 30 days of storage.
　表１より、Ｗ／Ｏ型乳化物において、油脂成分中の、呈味成分を含む水相の平均粒径が１０μｍを超えることで、Ｗ／Ｏ型乳化物は、口どけや風味等の官能性に優れることが確認された。また、閉鎖小胞体又は糖ポリマー粒子で乳化したＷ／Ｏ型乳化物は、水相の平均粒径にかかわらず乳化物の状態を安定して長期間維持できることが確認された。 From Table 1, in the W / O type emulsion, the average particle size of the aqueous phase containing the taste component in the fat and oil component exceeds 10 μm, so that the W / O type emulsion has a function such as mouthfeel and flavor. It was confirmed that it was excellent in performance. Moreover, it was confirmed that the W / O type emulsion emulsified with closed vesicles or sugar polymer particles can stably maintain the state of the emulsion for a long period regardless of the average particle size of the aqueous phase.
＜実施例７～１４、比較例５～６＞
　表３及び４に示す配合とした点を除き、実施例１～６及び比較例１～４と同様の手順で、Ｗ／Ｏ型乳化物を調製した。水溶液のゾル／ゲル状態の判定は、各実施例で、９０℃で、水和した両親媒性物質又は糖ポリマー分子の少なくとも一部から粒子状に分かれたものを形成させ、分散液が冷却過程で３０℃になった時点、並びに呈味成分と水溶性香料を溶解させた後、水溶液が３０℃になった時点で採取し、３０℃に１時間静置後、その容器を傾斜させたときに流動性があった場合にゾル状態、なかった場合にゲル状態と判断した。分散液の粘度は、各実施例で、９０℃で、水和した両親媒性物質又は糖ポリマー分子の少なくとも一部から粒子状に分かれたものを形成させ、２０℃に冷却した後の分散液を採取し、２０℃でＢ型粘度計により測定した。 <Examples 7 to 14, Comparative Examples 5 to 6>
A W / O emulsion was prepared in the same procedure as in Examples 1 to 6 and Comparative Examples 1 to 4 except that the formulations shown in Tables 3 and 4 were used. In each example, the determination of the sol / gel state of the aqueous solution was performed at 90 ° C. by forming at least a part of the hydrated amphiphile or sugar polymer molecule in the form of particles, and the dispersion was cooled. When the temperature reaches 30 ° C. and after the taste components and water-soluble fragrances are dissolved, the aqueous solution is collected at 30 ° C., left at 30 ° C. for 1 hour, and then the container is tilted. When there was fluidity, it was judged as a sol state, and when it was not, it was judged as a gel state. In each example, the viscosity of the dispersion liquid is 90 ° C. The dispersion liquid after forming a hydrated amphiphile or at least a part of the sugar polymer molecule into particles and cooling to 20 ° C. Was collected and measured with a B-type viscometer at 20 ° C.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表３及び４において、マーガリンの風味・口どけ、乳化安定性は前述の通りに評価した。また、シェア耐性は、各マーガリン５ｇをスパテラでガラス板上に薄膜状に塗布したとき、全く離水がないものを◎、僅かに離水があるものを○、やや離水が多いものを△、離水が大変多いものを×とした。 In Tables 3 and 4, the margarine flavor, mouthfeel, and emulsion stability were evaluated as described above. In addition, the shear resistance is ◎ when there is no water separation when 5 g of each margarine is applied on a glass plate with a spatula, ○ when there is slight water separation, △ when there is little water separation, A very large number was marked with x.
　表３及び４に示されるように、閉鎖小胞体又は糖ポリマー粒子で乳化したＷ／Ｏ型乳化物は、口どけや風味等の官能性及び乳化安定性に加え、シェア耐性にも優れていた。特に、糖ポリマーの粒子を含む分散液又は水溶液がゾル状態である、あるいは分散液の粘度が５ＣＰ以上１０００ＣＰ以下である場合に、シェア耐性がより向上することが分かった。 As shown in Tables 3 and 4, the W / O emulsion emulsified with closed endoplasmic reticulum or sugar polymer particles was excellent in share resistance in addition to functionality such as mouthfeel and flavor and emulsion stability. . In particular, it has been found that the shear resistance is further improved when the dispersion or aqueous solution containing the sugar polymer particles is in a sol state or the viscosity of the dispersion is 5 CP or more and 1000 CP or less.
＜実施例１５及び１６＞
　表５に示す配合及び冷却温度とした点を除き、実施例１～６と同様の手順で、Ｗ／Ｏ型乳化物を調製した。 <Examples 15 and 16>
A W / O emulsion was prepared in the same procedure as in Examples 1 to 6 except that the formulation and the cooling temperature shown in Table 5 were used.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５に示されるように、閉鎖小胞体又は糖ポリマー粒子を形成した後、冷却温度を３５℃とすることで、４５℃とした場合に比べ、シェア耐性により優れたＷ／Ｏ乳化物が得られることが分かった。 As shown in Table 5, after forming closed vesicles or sugar polymer particles, by setting the cooling temperature to 35 ° C, a W / O emulsion superior in shear resistance can be obtained compared to 45 ° C. I found out that
　なお、本願実施例及び比較例では、全て、水相としての水に両親媒性物質や糖ポリマーを予め添加して粒子を形成して分散させた後、この分散液と、油相となる油とを混合してＷ／Ｏ型乳化物を得ているが、この逆、つまり油相となる油に両親媒性物質や糖ポリマーを予め添加して粒子を形成して分散させた分散液、あるいは、予め得た両親媒性物質や糖ポリマーを油に分散させた分散液、と水相となる水とを混合してＷ／Ｏ型乳化物を生成してもよい。 In all of the examples and comparative examples of the present application, after adding an amphiphilic substance or a sugar polymer to water as an aqueous phase in advance to form particles and dispersing, this dispersion and an oil that becomes an oil phase Is mixed to obtain a W / O emulsion, but the opposite, that is, a dispersion liquid in which an amphiphile or a sugar polymer is added in advance to form an oil phase to form particles and dispersed, Alternatively, a W / O emulsion may be produced by mixing a dispersion obtained by dispersing an amphiphilic substance or a sugar polymer obtained in advance with water and water as an aqueous phase.

Claims (12)

  1. 　呈味成分を含みかつ平均粒径が１０μｍ超である水相と、前記水相を囲みかつ油脂成分を含む油相と、自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子と、を含むＷ／Ｏ型乳化物。 A closed phase formed of an aqueous phase containing a taste component and having an average particle size of more than 10 μm, an oil phase surrounding the aqueous phase and containing an oil and fat component, and an amphiphilic substance that spontaneously forms a closed endoplasmic reticulum W / O type emulsion containing endoplasmic reticulum or particles of sugar polymer.
  2. 　前記両親媒性物質が、食品添加物であるリン脂質又は脂肪酸エステルであり、
    　前記糖ポリマーが、食品又は食品添加物である糖ポリマーである請求項１記載のＷ／Ｏ型乳化物。     The amphiphile is a phospholipid or fatty acid ester which is a food additive,
    The W / O type emulsion according to claim 1, wherein the sugar polymer is a sugar polymer which is a food or a food additive.
  3. 　前記両親媒性物質又は前記糖ポリマーの含有量は、水に対して０．０１～１０質量％である請求項１又は２記載のＷ／Ｏ型乳化物。 The W / O emulsion according to claim 1 or 2, wherein the content of the amphiphile or the sugar polymer is 0.01 to 10% by mass with respect to water.
  4. 　前記水相の平均粒径が３０μｍ以下である請求項１乃至請求項３のいずれかに記載のＷ／Ｏ型乳化物。 The W / O type emulsion according to any one of claims 1 to 3, wherein an average particle size of the aqueous phase is 30 µm or less.
  5. 　前記糖ポリマーの粒子を含む水性画分がゾル状態である請求項１乃至請求項４のいずれかに記載のＷ／Ｏ型乳化物。 The W / O emulsion according to any one of claims 1 to 4, wherein the aqueous fraction containing the sugar polymer particles is in a sol state.
  6. 　呈味成分、及び自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体又は糖ポリマーの粒子を含む水溶液と、油脂成分と、を混合する工程を有するＷ／Ｏ型乳化物の製造方法。 W / O type emulsification having a step of mixing an oil component with an aqueous solution containing particles of closed vesicles or sugar polymers formed of amphiphiles that spontaneously form closed vesicles, and taste components Manufacturing method.
  7. 　前記両親媒性物質が、食品添加物であるリン脂質又は脂肪酸エステルであり、
    　前記糖ポリマーが、食品又は食品添加物である糖ポリマーである請求項６記載のＷ／Ｏ型乳化物の製造方法。     The amphiphile is a phospholipid or fatty acid ester which is a food additive,
    The method for producing a W / O emulsion according to claim 6, wherein the sugar polymer is a sugar polymer that is a food or food additive.
  8. 　前記両親媒性物質又は前記糖ポリマーの配合量が、水に対して０．０１～１０質量％である請求項６又は７記載のＷ／Ｏ型乳化物の製造方法。 The method for producing a W / O type emulsion according to claim 6 or 7, wherein a blending amount of the amphiphile or the sugar polymer is 0.01 to 10% by mass with respect to water.
  9. 　前記両親媒性物質を含まず、かつ前記糖ポリマーの粒子を含む水溶液がゾル状態である請求項６乃至請求項８のいずれかに記載のＷ／Ｏ型乳化物の製造方法。 The method for producing a W / O emulsion according to any one of claims 6 to 8, wherein the aqueous solution containing no amphiphilic substance and containing the sugar polymer particles is in a sol state.
  10. 　前記水溶液は、前記糖ポリマーの粒子塊を水中へ分散した分散液に、前記呈味成分を添加することで調製されるものであり、
    　前記呈味成分を添加する前の分散液がゾル状態である請求項６乃至請求項９のいずれかに記載のＷ／Ｏ型乳化物の製造方法。     The aqueous solution is prepared by adding the flavoring component to a dispersion in which the sugar polymer particle mass is dispersed in water.
    The method for producing a W / O emulsion according to any one of claims 6 to 9, wherein the dispersion before adding the taste component is in a sol state.
  11. 　前記水溶液は、前記両親媒性物質を含まず、前記糖ポリマーの粒子塊を水中へ分散した分散液に、前記呈味成分を添加することで調製されるものであり、
    　前記呈味成分を添加する前の分散液が５ＣＰ以上１０００ＣＰ以下の粘度を有する請求項６乃至請求項１０のいずれかに記載のＷ／Ｏ型乳化物の製造方法。     The aqueous solution does not contain the amphiphile and is prepared by adding the taste component to a dispersion in which the sugar polymer particle mass is dispersed in water.
    The manufacturing method of the W / O type emulsion in any one of Claim 6 thru | or 10 with which the dispersion liquid before adding the said taste component has a viscosity of 5 CP or more and 1000 CP or less.
  12. 　前記糖ポリマーの粒子塊を水中へ分散した後、４０℃以下に冷却することで、前記糖ポリマーの粒子を含む水を調製する工程を更に有する請求項６乃至請求項１１のいずれかに記載のＷ／Ｏ型乳化物の製造方法。 12. The method according to claim 6, further comprising a step of preparing water containing the sugar polymer particles by dispersing the sugar polymer particle mass in water and then cooling to 40 ° C. or lower. A method for producing a W / O emulsion.
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