JPH0318669B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an oil-in-water type double emulsified fat composition and a method for producing the same. The oil-in-water-type double emulsified fat composition referred to here is an edible fat composition in which the innermost phase fat is wrapped in an intermediate aqueous phase, which is further wrapped in the outermost fat phase, and is mainly used as a butter substitute. , margarine, fillings, toppings, etc. Several patents have been issued regarding oil-in-water type double emulsified oil and fat compositions, such as British Patent No. 614925, JP-A-49-31707, and JP-B-Sho 54-
There are issues such as No. 15682. Among them, double emulsified oil compositions are superior to ordinary water-in-oil oil compositions because they can improve physical properties such as spreadability and shape retention by appropriately changing the types of oils and fats in the inner and outer layers. It is said that the properties and melt-in-the-mouth properties are improved.
In the process of completing the present invention, the inventors
In addition to these advantages, the double emulsified oil and fat compositions have also been found to be particularly advantageous in that when a flavoring substance such as a flavoring agent is added to the innermost phase of the oil, a rich flavor is imparted and the taste properties are significantly improved. Now, as described above, double emulsified oil and fat compositions are superior to ordinary water-in-oil oil and fat compositions in terms of physical properties such as spreadability and shape retention, as well as melt-in-the-mouth texture and taste. This is only an effect that can be obtained when the final product obtained has the desired structure, and if much of the innermost phase fat mixed in during the manufacturing process is combined with the outermost phase fat. ,
The characteristics of the final product obtained are rather similar to those of a water-in-oil oil composition. In this sense, an important issue is how much of the charged innermost phase fat will be present as the innermost phase fat in the final product. The concept of production rate of the emulsified oil and fat composition is used (hereinafter simply referred to as production rate). That is, when producing a double emulsified fat composition, the weight percent of the fat and oil charged as the innermost phase oil in the final product is a%, and the actual amount of the innermost phase fat and oil in the final product is also b. %, (b/a)×100% is called the production rate. Therefore, in the manufacturing process, if there is no part of the innermost phase fat that migrates to the outermost phase fat and oil, a=b and the production rate will be 100%.
On the other hand, if the inner and outer phase fats and oils coalesce and all the innermost phase fats and oils transfer to the outermost phase fats, b=
0, the production rate becomes 0%, and the characteristics of the product become the same as those of ordinary water-in-oil emulsified fat compositions. Therefore, when producing a double emulsified fat composition, it is important to increase the production rate as much as possible.
This is a very important issue. Another feature of the double emulsified fat composition is that the types of fats and oils in the inner and outer phases can be changed. For example, if you want to impart shape retention at relatively high temperatures, it is desirable to use an oil with a high melting point as the innermost phase, and if you want to improve the melt-in-your-mouth texture, use a low-melting point oil as the innermost phase. This means that it is possible to use different types of fats and oils depending on the desired final product, such as the use of fats and oils. Therefore, whether a low melting point fat or a high melting point fat is used as the innermost phase fat, a high production rate can be obtained regardless of the type of fat when producing a double emulsified fat composition. This can be said to be an extremely important issue. Another important issue in producing double emulsified oil and fat compositions is that the emulsification should be easily broken down at the temperature in the mouth.
The destruction of emulsification here refers to the separation of an oil-in-water type double emulsified oil/fat composition into an oil-in-water type emulsion in the inner phase and an outermost phase oil/fat. The reason why emulsions should be easily destroyed is that most of the taste substances are in the aqueous phase, so in order for the taste to be excellent when it enters the mouth, the emulsification must be destroyed quickly and the water phase substances must be destroyed. This is because it is necessary to easily touch the sensory organs of the tongue. As mentioned above, the important issues in producing double emulsified oil and fat compositions are that a high production rate can be obtained regardless of the type of innermost phase oil, and that the emulsification is easily destroyed at the temperature in the mouth. It is. The present invention provides a novel oil-in-water type double emulsified fat composition that is excellent in these respects and a method for producing the same, the details of which are detailed below. The method for producing an oil-in-water-type double emulsified fat composition according to the present invention involves first preparing an oil-in-water emulsion of the inner phase, and then mixing and dispersing this emulsion in the outermost phase fat and oil. The method for creating an oil-in-water emulsion for the inner phase is to first heat and dissolve the innermost phase oil to a temperature above its melting point, and add fragrances and coloring agents to this as necessary, but it is best not to use an emulsifier at all. desirable. Examples of oils and fats that can be used include liquid oils such as soybean oil, corn oil, rice oil, and rapeseed oil, and solid oils such as hydrogenated animal and vegetable oils, each alone or as a mixture, regardless of their type, melting point, and solid fat content. It is possible to use Next, this innermost phase oil and fat is emulsified into an aqueous phase, and the aqueous phase components include water, sodium caseinate,
Water-soluble lecithin and, if necessary, sugars, salt, skim milk, condensed milk, and other flavoring substances are used. The amount of sodium caseinate used is preferably 1.5 to 5.0% by weight, more preferably 2.0 to 4.5% by weight, based on the oil-in-water emulsion. If the amount of sodium caseinate used is less than 1.5% by weight, the stability of the resulting emulsion will be poor and the production rate will decrease. On the other hand, if the amount of sodium caseinate used exceeds 5.0% by weight, the viscosity of the resulting emulsion becomes extremely high, making it difficult to handle. Furthermore, in order to maintain a high production rate, it is preferable to use 3 to 15 parts by weight of water-soluble lecithin per 100 parts by weight of sodium caseinate, and more preferably 10 to 13 parts by weight. The aqueous phase containing these ingredients is stirred and heated to sufficiently dissolve the contents, and then the innermost phase oil and fat, which has been heated and dissolved while stirring, is gradually added to the mixture at 70 to 80°C.
to emulsify. The amount of innermost phase oil and fat to be added is preferably 15 to 65% by weight, more preferably 45 to 55% by weight, based on the oil-in-water emulsion. 150Kg/cm ² of the obtained emulsion in a homogenizer
After adjusting the oil particle size to 1-3μm by passing it twice under the pressure of
Cool to ℃. On the other hand, the outermost phase fat is heated and melted at a temperature above its melting point, an emulsifier and, if necessary, a fragrance, a coloring agent, etc. are added thereto, and after melting, it is plasticized using a rapid cooling plasticizing device such as a votator. It is preferable that the outermost phase oil or fat used has a melting point of 25 to 35°C and is solid at room temperature in terms of melting in the mouth, but the type thereof is not limited. The emulsifier to be used is sorbitan trifatty acid ester, preferably sorbitan tristearate or sorbitan triolate, and it is preferably used in an amount of 0.1 to 2.0% by weight, particularly 0.5 to 1.5% by weight, based on the entire oil-in-water-in-oil double emulsion. It is preferable to use %. If the amount used is less than 0.1% by weight, the emulsifying power will be poor when producing a double emulsion;
If used in excess of % by weight, the flavor may be impaired. After rapidly cooling and plasticizing the outermost phase oil, the temperature is increased to 15 to 25℃.
The oil-in-water emulsion previously cooled to 15 to 25°C is added thereto, and mixed and stirred to obtain an oil-in-water oil-in-water double emulsified fat composition. When the temperature during mixing is relatively high, the stirring time required for the oil-in-water emulsion to be dispersed and emulsified in the outermost phase of fat is relatively short, and the particle size of the oil-in-water emulsion is Becomes relatively large. On the other hand, when the temperature during mixing is relatively low, the opposite phenomenon occurs, so when selecting the temperature during mixing, it is best to select the temperature appropriately depending on the type of mixer used and the purpose. The mixing time must be long enough to such an extent that no separation of the aqueous phase can be observed, and the required time depends on the temperature at the time of mixing, as mentioned above.
Generally, the oil-in-water emulsion dispersed in the final product is approximately 5 to
It is 25μm. The mixing method may be either batch or continuous. In the case of a continuous type, it is preferable to carry out the rapid cooling plasticization of the outermost phase oil and fat continuously, since there is less waste during production. The amount of oil-in-water emulsion used is 30 to 70% by weight, more preferably 40 to 60% by weight, based on the double emulsified fat composition finally obtained. Mixing of the inner phase oil-in-water emulsion and the outermost phase oil and fat is
It is also possible to obtain a double emulsified oil and fat composition by mixing and emulsifying at a high temperature of 50 to 60°C and then rapidly cooling and plasticizing using a rapid cooling and plasticizing device such as a votator, but emulsification at 50 to 60°C is comparatively Because of the physical instability, it is preferable to devise an emulsification method. The oil-in-water type double emulsified fat composition according to the present invention can obtain a high production rate regardless of the type of innermost phase fat, maintain stable emulsification at temperatures below room temperature, and emulsify at temperatures in the mouth. has the property of being easily destroyed. Such properties can only be obtained in the present invention when the emulsifier in the aqueous phase and the emulsifier in the outermost oil phase are used together, and even if one of them is missing, satisfactory results cannot be obtained. Examples are shown below to explain the present invention in more detail, but the present invention is not limited thereto. Example 1 An oil-in-water-type double emulsified fat composition was obtained with the following formulation.

【table】

[Table] First, the intermediate aqueous phase was heated and dissolved, and the heated and dissolved innermost phase fat and oil was gradually added to this while continuing to stir, and emulsified at 70 to 80°C for about 10 minutes. Subsequently, this emulsion was passed through a homogenizer twice under a pressure of 150 kg/cm ² to form a fine oil-in-water emulsion with a particle size of 1 to 3 μm. Store this emulsion in a container at 20℃.
It was left to cool until On the other hand, the outermost phase was dissolved at about 70℃, and this was dissolved at 40℃.
After being cooled to a temperature of approximately 20°C, it was rapidly cooled and plasticized using a votator. The oil-in-water emulsion was added to the obtained outermost phase at a ratio of 4:6 at 20° C. with stirring, and the mixture was stirred until no syneresis was observed. The production rate of the resulting oil-in-water type double emulsified fat composition was 69%.
It was hot. In addition, in order to see how easily the emulsification breaks down at the temperature in the mouth, the obtained fat and oil was heated to 37°C.
Quickly transfer to a centrifuge tube with a 300 c.c. scale and spin at 1000 rpm.
When centrifugation was performed for 10 minutes and the state of separation was observed, 76% of the total was separated into the outermost phase fat and oil and the inner phase oil-in-water emulsion. When I sampled this oil-in-water emulsified fat composition, it had a milky taste even though it did not contain any dairy products. Example 2 An oil-in-water-type double emulsified fat composition was obtained using the following formulation and the same operation as in Example 1.

[Method of measuring production rate]

When making a double emulsified fat composition, a certain amount of an uncut color is added to the innermost phase fat, and no coloring agent is added to the outermost phase fat. Take out 100 to 200 g of the double emulsified fat composition, cut it into pieces of about 1.5 cm, put it into a container containing 10 g of water adjusted to 45°C, and stir it slowly for 5 minutes using a stirrer. and stir. Depending on the strength of the emulsification, it is possible that the mixture may not separate within 5 minutes, but in that case, stirring may be continued. After stirring for a certain period of time, when the stirrer is stopped, the outermost phase of fat and oil floats on the liquid surface, and most of the other phase is separated into a cloudy aqueous phase (oil-in-water emulsion). Carefully pipette the fat floating on the liquid surface to avoid mixing it with the aqueous phase. It is sufficient to collect 5 to 10 g. Furthermore, the collected fats and oils are filtered through filter paper and used as a sample for absorbance measurement. The conditions for absorbance measurement are to use a cell with an optical path length of 10 mm and to measure absorbance at a wavelength of 420 mμ. Also, the sample temperature is 50°C. Zero adjustment and 100T adjustment must be performed using the outermost phase oil used when creating the double emulsified oil and fat composition. On the other hand, the outermost and innermost phase fats and oils used in preparing the double emulsified fat composition are mixed in various proportions, the absorbance is measured, and this is used as a calibration curve for the production rate. Furthermore, it is possible that the innermost phase oil and fat may separate during stirring in water at 45°C, and the outermost phase oil and fat may coalesce. Separate oil-in-water emulsions at 45°C.
of water and stirred for 5 minutes, and the same operation was performed thereafter to determine the production rate that decreased during the measurement operation. In Examples 1 and 2, it was 1.0%, respectively.
It was 0.7%.

Claims (1)

[Claims] 1. An oil-in-water emulsion containing sodium caseinate and water-soluble lecithin in the aqueous phase of an oil-in-water emulsion as the internal phase, and a sorbitan trifatty acid ester in the external fat/oil phase. Double emulsified oil and fat composition. 2. The composition according to claim 1, wherein the content of sodium caseinate is 1.5 to 5.0% by weight based on the oil-in-water emulsion. 3. The composition according to claim 1, wherein the content of water-soluble lecithin is 3 to 15 parts by weight per 100 parts by weight of sodium caseinate. 4. The composition according to claim 1, wherein the content of sorbitan trifatty acid ester is 0.1 to 2.0% by weight based on the double emulsified oil and fat composition. 5. When producing an oil-in-water type double emulsified fat composition consisting of an oil-in-water emulsion as an internal phase and an oil or fat as an external phase, sodium caseinate and water-soluble lecithin are added to the aqueous phase. A method for producing an oil-in-oil-in-water double emulsified fat composition, which comprises mixing and emulsifying an oil-in-water emulsion containing a sorbitan trifatty acid ester and an oil-in-water emulsion containing a sorbitan trifatty acid ester. 6. The manufacturing method according to claim 5, wherein the oil-in-water emulsion and the oil or fat are mixed at a temperature of 15 to 25°C. 7. The manufacturing method according to claim 5, wherein 1.5 to 5.0% by weight of sodium caseinate is added to the oil-in-water emulsion. 8. The manufacturing method according to claim 5, wherein 3 to 15 parts by weight of water-soluble lecithin is added to 100 parts by weight of sodium caseinate. 9. The manufacturing method according to claim 5, wherein 0.1 to 2.0% by weight of sorbitan trifatty acid ester is added to the double emulsified oil/fat composition.