JPH04200631A - Method for manufacturing O/W emulsion - Google Patents

Abstract

PURPOSE:To increase stability of an O/W emulsion and to obtain excellent stability even for low viscosity of the emulsion in the final stage by mixing a viscous liquid and an oil phase to prepare a dense emulsion and then aging. CONSTITUTION:A phase-separated viscous liquid is prepared by adding acid such as acetic acid, citric acid, etc., salt such as sodium chloride, potassium chloride, etc., to a dense aq. soln. of water-soluble polymer material such as xanthan gum, carrageenin, etc. To this dense viscous liquid, an oil phase comprising oil phase component is added to prepare dense emulsion. This dense emulsion is aged at about 5-95 deg.C for >=5min., preferably at 25-85 deg.C for 10min. to 72 hours. Then, the emulsion is diluted with water or water-base liquid. The obtd. O/W emulsion has excellent storage stability even under severe conditions such as heat treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing a stable O/W type emulsion that is used as an emulsified food or the like.

[Prior art and problems to be solved by the invention] Conventionally,
As a method for producing O/W type emulsions such as emulsified foods, a method is generally employed in which an oil phase and an aqueous phase are simply mixed and emulsified.

However, the stability of the O/W type emulsion obtained by this method is not fully satisfactory, especially when the emulsion is heated or heated, particles may coalesce or separate. Significantly decreased.

Furthermore, in recent years, there has been a tendency for dressings with low viscosity to be preferred from the viewpoint of palatability, and in this case, the stability of the emulsion tends to further decrease.

Conventionally, methods for stabilizing emulsions have mainly focused on the type and amount of water-soluble polymeric substances that are compounded ingredients or emulsion stabilizers, or the order in which they are added. There have been few proposals for stabilizing emulsions by modifying them.

The present invention was made in view of the above circumstances, and by devising the manufacturing method itself, it is possible to achieve stabilization of the emulsion, and it has good stability even when it has a low viscosity or is heated/heated. It is an object of the present invention to provide a method for producing an O/W type emulsion by which an O/W type emulsion can be obtained.

[Means and effects for solving the problem] The present inventors:
As a result of intensive studies to achieve the above objective, we found that when producing an O/W emulsion, instead of simply adding and mixing an oil phase and an aqueous phase, we first added a water-soluble polymer substance and some water or a water-soluble A concentrated aqueous solution of a polymer substance is prepared by dissolving the polymer substance in a mixed aqueous solution of acids, salts, etc. to an extent that does not cause phase separation of the polymer substance, and acids such as vinegar and citric acid, salt, chloride, etc. A salt such as potassium is added to prepare a phase-separated viscous liquid, this viscous liquid and an oil phase are stirred and mixed to prepare a thick emulsion, and then this thick emulsion is diluted with water or an aqueous liquid. It was discovered that the stability of the O/W type emulsion was unexpectedly significantly increased by subjecting the emulsion to ripe acid after preparation, and the final emulsion had a low viscosity (but excellent stability), which led to the present invention. This is what we have come to.

The reason why the stability of the emulsion was increased by the above method is not necessarily clear, but by adding an acid or salt to a concentrated aqueous solution of a water-soluble polymer substance, the water-soluble polymer substance undergoes phase separation. Due to the presence of acids and salts, phase-separated substances are efficiently adsorbed onto the oil particle surface, and further aging increases the amount of phase-separated water-soluble polymer substances adsorbed onto the oil particle surface, resulting in a more stable protective colloid. It is presumed that as a result of the film formation, coalescence and separation of oil particles were prevented even when heated/humidified, and emulsion stability was greatly improved.

Note that phase separation here refers to not only aggregates of polymeric substances that can be confirmed with a microscope, but also those whose viscosity increases when a salt or acid is used compared to the viscosity of an aqueous solution of the polymeric substance. To tell.

The present invention will be explained in more detail below.

As described above, the method for producing an O/W type emulsion according to the present invention involves adding an acid and a salt to a concentrated aqueous solution of a water-soluble polymer substance to prepare a phase-separated viscous liquid, and mixing this viscous liquid with oil. This is a method for producing an O/W emulsion in which a thick emulsion is prepared by stirring and mixing the two phases, and the thick emulsion is diluted with water or an aqueous liquid, in which the thick emulsion is aged.

Here, the O/W emulsion according to the present invention uses an aqueous phase as a dispersion medium and an oil phase as a dispersoid, but as constituent components of the aqueous phase and the oil phase, the aqueous phase has a high water solubility. Other than containing molecular substances, acids and/or salts as essential components, conventional components can be selected as appropriate depending on the intended use of the emulsion.

For example, the aqueous phase contains water, natural seasonings such as soy sauce, synthetic seasonings such as glutamine soda, sugars such as sucrose; fructose; glucose; sugar alcohols; emulsifiers such as egg yolk; lecithin; spices; and pigments. Can be configured. The oil phase may be composed of edible oils such as rapeseed oil, corn oil, sesame oil, and cottonseed oil, oil-soluble pigments, oil-soluble components derived from spices such as garlic oil, pepper oil, and mustard oil, as well as various flavors. I can do it.

Examples of water-soluble polymeric substances that are essential components of the aqueous phase include xanthan gum, roasted beans gum, tragacanth gum, guar gum, tamarind seed gum, carrageenan, gum arabic, pectin, alginic acid, farcellan, pullulan, etc. These can be used alone or in combination of two or more. Among these water-soluble polymer substances, xanthan gum, carrageenan, and pectin are preferred, and pectin is more preferably used when obtaining an emulsified food.

Examples of acids that are the second essential component include inorganic acids such as hydrochloric acid and sulfuric acid, and organic acids such as acetic acid, citric acid, tartaric acid, lactic acid, fumaric acid, malic acid, vinegar, and various fruit juices. These types or a combination of two or more types can be used. Among these, acetic acid, citric acid, or processed natural products or fermented products containing these are preferred. Further, examples of the salt include common salt, potassium chloride, calcium chloride, magnesium chloride, sodium sulfate, magnesium sulfate, etc., and one or more of these can be used in combination. Among these, common salt, potassium chloride, calcium chloride, and magnesium chloride are preferred.

Therefore, in the method for producing an O/W type emulsion of this patent, first, part or all of the water-soluble polymer substance is dissolved or dispersed in part or all of the water or aqueous liquid in the composition. A concentrated solution of a water-soluble polymeric substance is prepared and mixed with the above acid and/or salt to prepare a phase-separated viscous liquid. In this case, the amount of the water-soluble polymer substance used varies depending on the water-soluble polymer substance used, but the amount of the water-soluble polymer substance used is 0.1 to 0.1 of the total viscous liquid.
5% (wt%, same below), more preferably 095-3
%, and especially when preparing the final 0/W type emulsion to have a low viscosity, the water-soluble polymer substance may be 0.05 to 2% of the final 0/W type emulsion. It is desirable to use it for

On the other hand, the concentration of the acid and/or salt to be added is higher than the concentration at which the water-soluble polymer substance undergoes phase separation, and in the case of acid, it is 0.1 to 10%, especially 1 to 5% of the total viscous liquid, and the concentration of salt is 5-30 if
%, particularly preferably 10 to 20%. In addition, the concentration in the final 0/W type emulsion is 0.1 in the case of acid.
-2%, preferably 1.5-10% in the case of salt. In addition, if the concentration of water-soluble polymeric substances, acids, or salts used is too low to cause phase separation, the emulsion stability performance may not be fully demonstrated, and if it is too high, the texture may deteriorate depending on the use of the final emulsion. Undesirable phenomena may occur.

Here, when mixing an acid or salt with a concentrated solution of a water-soluble polymer substance, these may be used alone, but it is preferable to use the acid and salt together in terms of the stabilizing effect of the emulsion. . Further, the viscosity of the viscous liquid is preferably 0.1 to 150 voids, particularly 1 to 1 oO voids.

The above-mentioned viscous liquid is thus prepared by dissolving and dispersing a water-soluble polymer substance in water, and further adding an acid and/or a salt, but in this case, the viscous liquid is not inhibited from forming. As far as possible, other aqueous phase constituents may be blended with this.

Next, in the present invention, an oil phase consisting of the above oil phase components is added to the above thick viscous liquid to prepare a thick emulsion. In this case, the concentration of the oil phase added is Concentrated Emul 932
It is preferable that the amount is 910 to 70% by weight,
Moreover, it is preferable to mix it in the final O/W type emulsion so that it becomes 5-50%.

If the oil phase is added to the thick emulsion in an amount exceeding 70% by weight, a good ◯/W type thick emulsion may not be formed.

The above-mentioned thick emulsion is preferably prepared to have a viscosity of 1 to 300 voices (at 25°C, using a BH type viscometer), particularly preferably 3 to 200 voids, thereby stabilizing the emulsion. It is possible to more reliably exhibit the oxidation effect.

Next, in the present invention, the above-mentioned concentrated emulsion is aged. In this case, the ripening temperature is 5 to 95° C. If it is less than 5° C., no ripening effect is observed, and if it is 95° C. or higher, demulsification may occur. The ripening time is preferably 5 minutes or more,
If the time is less than 5 minutes, no aging effect will be observed. Another 25-85
C. for 10 minutes to 72 hours.

Aging may be carried out in any of the following states: standing still, flowing or stirring, but it is preferable to leave it standing still.

In the present invention, water or an aqueous liquid containing the above-mentioned aqueous phase components is added to this concentrated emulsion to dilute the concentrated emulsion. In this case, the dilution rate is determined by the viscosity required for the final ○/W type emulsion, but is usually 1.5 to 1.
Preferably, the dilution rate is 5 times.

The O/W type emulsion thus obtained is very stable even under harsh conditions such as heat treatment, and therefore the present invention can be used in emulsified foods such as emulsified dressings, sauces, and sauces, drinks, and other It is effectively used in the production of beverages, cosmetics, pharmaceuticals, etc. In particular, the stability of low-viscosity products with a viscosity of 50 voids or less, preferably 20 voids or less can be improved.

[Effects of the Invention] According to the production method of the present invention, it is possible to prepare an O/W type emulsion that has excellent storage stability even under severe conditions such as heat treatment.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples and Comparative Examples.

[Examples 1 to 8, Comparative Examples 1 to 4] A viscous liquid, an oil phase, and an aqueous phase having the compositions shown in Table 1.2 were respectively prepared. (The composition is expressed in weight%, and all values indicate the concentration in the final dressing.) First, as a first step,
Using a scale TK Ajihomo mixer (manufactured by Tokushu Kika Kogyo), the oil phase was added to the viscous liquid for 2 minutes while stirring at a homomixer rotation speed of 1500 rpm to prepare a thick emulsion. Furthermore, as a second step, this thick emulsion is aged, and as a third step, after adding an aqueous phase to the thick emulsion, the paddle mixer is rotated at a rotational speed of 9 Or
It was added for 1 minute while stirring at pm to produce an O/W type emulsified dressing.

For comparison, an O/W type emulsified dressing was produced from an oil phase and an aqueous phase having the compositions shown in Tables 1 and 2 by a conventional method.

The obtained dressing is stirred for 5 minutes using the TK Ajihomo mixer described above at a paddle rotation speed of 40 Orpm while heating the outside so that the temperature of the dressing reaches 60°C.

Thereafter, the mixture was allowed to cool naturally, and the results of evaluating the difference in white discoloration, viscosity, and storage stability before and after heat treatment are also shown in Table 1.2.

Incidentally, white discoloration was measured using a color difference meter manufactured by Nippon Heavy Industries Co., Ltd., and the a and b values were measured and calculated according to the following formula.

White discoloration = -a.

The smaller the difference in whitening before and after heat treatment was, the more stable the particles were. 'Also, the viscosity is 2
Measured at 5°C using a BH type viscometer (manufactured by Tokyo Keiki Co., Ltd.),
Storage stability was determined by measuring the period until separation occurred under storage conditions of 50°C.

Table 1 The dressings of Examples 1 to 8 above were stored at 50°C.
All were stable.

Therefore, from the above results, it was confirmed that the O/W type emulsion produced by the method of the present invention has excellent stability and has a stable ratio even at low viscosity.

Applicant: Laion Co., Ltd.

Claims (1)

[Claims] 1. A phase-separated viscous liquid of a water-soluble polymer substance is prepared by adding an acid and/or a salt to an aqueous solution of a water-soluble polymer substance, and this viscous liquid and an oil phase are mixed by stirring. A method for producing an O/W type emulsion, which comprises preparing a concentrated emulsion, diluting the concentrated emulsion with water or an aqueous liquid, and ripening the concentrated emulsion.