JPH0353013B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an oil-in-water type double emulsified fat composition, and more specifically to an oil-in-water type emulsion (hereinafter referred to as O ₁ /W emulsion) as a primary emulsion.
In an oil-in-water-type (hereinafter referred to as O ₁ /W/O ₂ type) emulsified fat composition in which milk protein is further emulsified and dispersed in an oil phase (hereinafter referred to as O ₂ ), milk protein and a specific amount are added to the intermediate aqueous phase. The present invention relates to an oil-in-water type double emulsified oil/fat composition for cooking, which is characterized by containing calcium and sodium. Water-in-oil (W/O type) emulsified fats and oils are for creams,
It has been used for a wide range of purposes, including spreads, cooking, confectionery and bread. Important functions required of water-in-oil emulsified fats and oils used for the above applications include good taste, good workability, and good storage stability. Nowadays, mechanization is progressing even in the food industry, and problems related to workability are decreasing. In addition, distribution equipment and storage equipment have been improved, and better packaging machines and packaging materials have been developed, so there are fewer problems with storage stability. However, with the improvement of dietary habits, Westernization, and the prosperity of the restaurant industry, the demand for taste has become stronger day by day, and taste has become the most important function of water-in-oil emulsified oils and fats today. Taste is considered to be divided into front taste, aftertaste, rich taste, balance, etc., but of these, it is the aftertaste that is most lacking in water-in-oil emulsified fats and oils. The O ₁ /
Various techniques for producing W/O ₂ type double emulsified oil and fat compositions have been proposed. For example, Japanese Patent Application No. 57-48513 proposes a technique of using a flavor-containing fat or oil as the innermost phase fat _O1 . The O ₁ /W/O ₂ type double emulsified oil/fat composition is prepared by first preparing an oil-in-water emulsion from the innermost oil/fat phase O ₁ and the aqueous phase W, and then adding this to the outermost oil/fat phase O ₂
It can be made by emulsifying it into margarine, and can be rapidly cooled and kneaded to make margarine. However, even if the ratio of each component of O ₁ , W, and O ₂ is determined in advance, the innermost fat phase O ₁ is the inner phase prepared first.
If the stability in the O ₁ /W emulsion is extremely poor, especially after the O ₁ /W emulsion is emulsified and dispersed in O ₂ , O ₁ and O ₂ will fuse during the process of rapid cooling and _kneading . The amount remaining will be extremely small. As a result, it becomes similar to a W/O type emulsion, and the good taste, which is the characteristic of the O ₁ /W/O ₂ type double emulsified fat composition, cannot be fully exhibited. Stabilization in the internal phase O ₁ /W emulsion is essential in order for O ₁ fat globules to be stably retained without being destroyed and fused into O ₂ fat. Although water-soluble proteins are used to stabilize such systems, O ₁ /
The O ₁ /W/O ₂ type double emulsified fat composition with W is good as an emulsified fat for spreading in terms of flavor, but when used as an emulsified fat for cooking, heating aggregation of proteins occurs. This is a noticeable cause of burnt spots, and improvement is desired. The present inventors have been conducting intensive research to prevent protein aggregation during heating of O ₁ /W/O ₂ type double emulsified fat compositions in which water-soluble proteins are used to stabilize O ₁ /W. , by incorporating milk protein into the intermediate aqueous phase W under specific conditions, the conventional
The present invention was completed by discovering that all the drawbacks of O ₁ /W/O ₂ type double emulsified oil and fat compositions can be improved. That is, in the present invention, W in the intermediate aqueous phase contains milk protein in an amount of 0.05 to 10% by weight based on the total composition, sodium in an amount of 0.1 to 2.0% by weight based on the total composition, and calcium in an amount of 0.001 to 0.05g based on 1 g of milk protein. The present invention provides an O ₁ /W/O ₂ type double emulsified oil and fat composition for heating cooking containing: The oils and fats used for the innermost phase oil O ₁ and the outermost phase oil O ₂ in the O ₁ /W/O ₂ type double emulsified oil composition of the present invention are not particularly limited as long as they are edible oils, and include soybean oil, rapeseed oil, etc. Any of vegetable oils and fats such as oil, palm oil, corn oil, cottonseed oil, coconut oil, and palm kernel oil, and animal oils and fats such as lard, fish oil, whale oil, and milk fat can be used, and these can also be hydrogenated. and transesterified products can also be used. Milk proteins added to the intermediate aqueous phase W in the O ₁ /W/O ₂ type double emulsified fat composition of the present invention include casein, skim milk powder, whole milk powder, milk, buttermilk, whey, and actalbumin. , lactalbumin, etc., or a mixture of two or more thereof. Casein may also be blended as sodium caseinate, calcium caseinate, or calcium/sodium caseinate. The milk protein is blended in the O ₁ /W/O ₂ type double emulsified fat composition in an amount of 0.05% by weight or more and 10% by weight or less (preferably 0.1 to 1.3% by weight). The amount of milk protein added is determined by the amount of nitrogen measured by the Kjeldahl method after removing nitrogen compounds derived from sources other than milk protein, multiplied by 6.38 (co-authored by Kiyoshi Kanbara et al. "Biological Science Experimental Methods 7, Protein Quantification Methods 2nd Edition"). The intermediate aqueous phase W also requires specific amounts of sodium and calcium. The sodium contained in the intermediate aqueous phase W is not limited as long as it is an inorganic or organic sodium salt used in foods, but includes, for example, sodium chloride,
Inorganic sodium salts such as sodium carbonate, sodium bicarbonate, sodium nitrate, sodium sulfate, etc.
Organic sodium salts such as sodium lactate, sodium malate, etc. are preferred, with sodium chloride being most preferred. It may also be supplied as sodium caseinate. Sodium is contained in the O ₁ / W / O ₂ type double emulsified oil composition in an amount of 0.1% by weight or more and 2.0% by weight or less (preferably
0.2-2.0% by weight). The calcium contained in the intermediate aqueous phase W is not particularly limited as long as it is an inorganic or organic calcium salt used in foods. Inorganic salts such as dicalcium phosphate, tertiary calcium phosphate, calcium carbonate, calcium citrate, calcium gluconate, calcium lactate,
In addition to organic acid salts such as calcium glycerophosphate, casein (calcium caseinate,
(contains calcium/sodium caseinate),
It may also be supplied from calcium contained in skim milk powder, whole milk powder, milk, buttermilk, etc. Calcium is 0.001 to 1g of milk protein
0.05g (preferably 0.01 to 0.03g) is blended. The pH range of the intermediate aqueous phase W of the O ₁ /W/O ₂ type double emulsified fat composition of the present invention is preferably 5.5 to 8.5, preferably 6 to 7. If necessary, dairy products other than milk protein, such as cheese, fermented milk, and coloring, may be added to the O ₁ /W/O ₂ type double emulsified oil and fat composition of the present invention in order to improve palatability, nutrition, and emulsion stability. It is also possible to add seasonings, sweeteners, saccharides, salt, fruit juices, jams, emulsion stabilizing pastes, and fragrances to the intermediate aqueous phase W and the outer phase fats and oils O ₂ . In addition, in order to further improve the stability of the O ₁ /W emulsion, the innermost phase oil O ₁ contains a lower fatty acid ester of a sucrose higher fatty acid ester, a sucrose higher fatty acid ester that has not been converted into a lower fatty acid ester, and a glycerin higher fatty acid monoester. , propylene glycol higher fatty acid monoester, sorbitan higher fatty acid partial ester, polyoxyethylene sorbitan higher fatty acid partial ester, lecithin, and other emulsifiers may be used in combination. These emulsifiers,
Stabilizers may be added to W or _O2 . In particular, when lecithin is added to the innermost phase oil O ₁ at 0.01 to 1.0% by weight,
Emulsification of O ₁ /W emulsion becomes easier. The innermost phase oil O ₁ , the middle aqueous phase W, and the outermost phase oil in the O ₁ /W/O ₂ type double emulsified oil composition of the present invention
The weight percentage of O ₂ is 0.1 to 40% for O ₁ , 5 to 60% for W,
Preferably, _O2 is in the range of 20-80%. The present invention will be explained in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples. Examples Double emulsified oil and fat compositions having the compositions shown in Table 1 below were produced by the method shown below. In addition, milk protein, Ca, Na concentration, and O ₁ /W/O ₂ in the obtained composition
The weight ratios are shown in Table 2. <Production method of double emulsified fat composition> After mixing the innermost fat phase O ₁ and the middle aqueous phase W, pass through a homogenizer twice at 200 kg/cm ² at 70°C to reduce the particle size to 1
It was adjusted to ~2.5μ or less. Next, the outermost oil/fat phase O ₂ prepared separately is heated to 60°C, O ₁ /W emulsion is added and mixed, and then rapidly cooled and kneaded to obtain the desired O ₁ /W/O ₂ type double emulsified oil composition. get.

【table】

[Ingredients for sautéed spinach]

Emulsified oil and fat composition 20g Boiled spinach 200g [How to make] (1) Cut the boiled spinach into 2-3 cm pieces (2) Put the emulsified oil and fat composition in a iron frying pan and dissolve over low heat. (3) Add spinach and stir-fry for 2 minutes over high heat [Evaluation method] Ease of burning during stir-frying, degree of formation of heated aggregates, and flavor of sautéed spinach when cooled were evaluated. As for flavor, a sensory evaluation was conducted using a panel of 20 experts in the same manner as above. These results are shown in the third
Shown in the table.

【table】

Claims (1)

[Claims] 1. In an oil-in-water emulsified fat composition, milk protein is contained in the intermediate aqueous phase in an amount of 0.05 to 10% by weight, and sodium is contained in an amount of 0.1 to 2.0% by weight, based on the total composition.
and calcium from 0.001 to 1g of milk protein
An oil-in-water type double emulsified oil/fat composition for heating cooking, characterized in that it contains 0.05g.