JPH04262761A - Oil-in-acidic water type emulsion composition - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention]

0001

FIELD OF THE INVENTION This invention relates to acidic oil-in-water emulsion compositions. More specifically, the present invention relates to an acidic oil-in-water emulsion composition that maintains high viscosity even when the amount of oil and fat is reduced, has good texture, and has excellent stability.

0002

[Prior Art and Problems to be Solved by the Invention] In recent years, due to the preference of consumers toward low-calorie foods, attempts have been made to reduce the amount of fat and oil in dressings such as mayonnaise and fat-and-fat emulsified foods such as creams. Attempts are being made. However, when the amount of fats and oils in these fats and oils foods is reduced, physical properties change, the richness of the fats and oils decreases, and flavor deterioration is observed. In particular, in high-viscosity emulsions such as mayonnaise, reducing the amount of oil and fat significantly reduces the viscosity and shape retention, resulting in an emulsion that is far from the image of mayonnaise.

[0003] Various methods have been implemented or studied for the purpose of reducing the amount of fat and oil in these oil and fat emulsified foods while maintaining their physical properties. For example, for dressings such as mayonnaise, which is a highly viscous acidic seasoning, one method is to use a starch paste, a synthetic paste, or a gum agent such as guar gum or xanthan gum as a thickener. In this method, the viscosity of the aqueous phase, which is the dispersed phase of the emulsion, is increased using a thickener, and as a result, the viscosity of the emulsion is maintained at the same level as mayonnaise even when the amount of oil and fat is reduced. However, the method using a thickener has drawbacks such as a decrease in texture due to increased stickiness and a decrease in flavor due to the thickener used.

[0004] As another method, for example, Japanese Patent Laid-Open No. 6
Examples include methods using multiphase emulsification disclosed in Japanese Patent Application Laid-open No. 0-12096 and Japanese Patent Application Laid-open No. 184366/1983. The multiphase emulsification method is a method in which an aqueous phase is further dispersed in the oil droplets in an oil-in-water emulsion to increase the apparent amount of fat and oil, thereby maintaining the viscosity equivalent to that of mayonnaise. However, even the method using multiphase emulsification has various limitations, such as the complicated manufacturing process and the stability of the obtained emulsion.

[0005]

[Means to solve the problem] Based on the above situation,
The present inventors conducted extensive research to obtain a highly stable acidic oil-in-water emulsion composition that can be easily produced even when the amount of oil and fat is reduced. discovered that a viscosity-increasing effect was exhibited by containing a specific amount of a phospholipid mixture with a specific composition in the oil phase, and filed a patent application (Japanese Patent Application No. 1-226841). Furthermore, as a result of studies to reduce oil and fat without using a thickener and obtain a highly viscous acidic oil-in-water emulsion, we found that by using an oil phase with a solid fat content (SFC) value within a specific range, The present invention was completed based on the finding that an acidic oil-in-water emulsion composition having good texture can be obtained without deterioration in texture due to increased stickiness when a thickener is used. It is something.

That is, the present invention provides phosphatidic acid or/
and phosphatidate in the emulsified composition from 0.1 to 5
% by weight and solid fat content at 5°C (SFC
) is 10-40, SFC at 20°C is 5-30
The present invention provides an acidic oil-in-water emulsion composition containing an oil or fat prepared to have an SFC of 20 or less at 35°C. Furthermore, the present invention provides an acidic oil-in-water emulsion composition containing 0.1 to 50% by weight of one or more diglycerides in the oil phase.

The present invention will be explained in detail below. The acidic oil-in-water emulsion composition of the present invention has a solid fat content (S
FC) in the oil phase with a value of phosphatidic acid or/
It contains a phospholipid mixture containing phosphatidate and an acidulant such as vinegar, and further contains fats and oils containing diglyceride, and if necessary, flavoring agents such as seasonings and spices are added. It is obtained by blending and emulsifying ingredients, emulsifiers such as egg yolk protein, etc.

The phospholipid mixture used in the acidic oil-in-water emulsion composition of the present invention is a phospholipid mixture in which nitrogen atom-containing phospholipids such as phosphatidylcholine and phosphatidylethanolamine are reduced. Among them, those suitable for the present invention are those in which the content of phosphatidic acid or/and phosphatidate salt is 5% by weight or more in the phospholipid mixture contained in the emulsified composition, and furthermore, phosphatidic acid or/and phosphatidine The content of the acid salt is 0.1 to 5% by weight in the emulsified composition.

Examples of the phospholipid mixture with reduced phosphatidylcholine and phosphatidylethanolamine that can be used in the present invention include phosphatidic acid and/or its salts, phosphatidylinositol, phosphatidylglycerol, and lysophospholipids such as these. Particularly preferred phospholipid mixtures for use in the present invention include phosphatidic acid or/and phosphatidate salts in the phospholipid mixture.
It is a phospholipid mixture containing at least % by weight. Preferably, the phospholipid mixture contains phosphatidic acid or/and phosphatidate in an amount of 15% by weight or more, more preferably 30% by weight or more.

Examples of the above-mentioned phosphatidic acids include those represented by the following general formula (I) and/or (II).

[0011]

[Case 2]

(In the formula, R1 and R2 are the same or different and are saturated or unsaturated aliphatic acyl groups having 8 to 24 carbon atoms.) Also, as the salt constituting the phosphatidate, , sodium, potassium, calcium, aluminum, magnesium, ammonium and the like. Furthermore, the phosphatidic acid and/or phosphatidic acid salt may contain the above-mentioned salts of lysophosphatidic acid and/or lysophosphatidic acid.

The above-mentioned phospholipid mixture is prepared by using natural lecithin as a raw material and reducing the phosphatidylcholine and phosphatidylethanolamine contents in the phospholipid by enzymatic treatment (treatment with phospholipase D), fractionation treatment, etc. , conversely, it can be obtained by increasing the content of phosphatidic acid, phosphatidylinositol, etc. to a specific amount or more. Examples of the natural lecithin used here include lecithin derived from plants such as soybean, rapeseed, sunflower, and corn, and lecithin derived from animals such as egg yolk.

[0014] The above phospholipid mixture is further subjected to solvent fractionation,
The treatment may be performed using a treatment method such as fractionation using an ion exchange column, a silicate column, or electrodialysis.

Furthermore, in addition to these enzyme-treated phospholipids, phospholipids obtained by synthesis, such as monoglycerides or diglycerides, are treated with a phosphorylating agent (for example, phosphorus pentoxide, phosphorus pentachloride, phosphorus oxychloride, etc.). Similarly, those can be used in the present invention.

The content of phosphatidic acid or/and phosphatidate salt suitable for the present invention is 0.1% in the emulsified composition.
The amount is preferably 0.1 to 3% by weight, more preferably 0.1 to 3% by weight. When phosphatidic acid or/and phosphatidate salt is less than 0.1% by weight in the emulsion composition, the thickening effect is small, and the content of phosphatidic acid and/or phosphatidate salt in the emulsion composition is small. The thickening effect increases as the amount increases, but approximately 5% by weight
The thickening effect reaches equilibrium at the content of , and no further effect can be expected.

The oils and fats used in the acidic oil-in-water emulsion composition of the present invention include soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil, rice oil, sesame oil, safflower oil, One or two types selected from vegetable oils such as sunflower oil, animal fats and fats such as beef tallow, lard, fish oil, milk fat, fractionated oils, randomized oils, hydrogenated oils, transesterified oils, etc. of these animal and vegetable oils. The above fats and oils, or a mixture of these fats and oils and glycerin, are subjected to a transesterification reaction, or a fatty acid composition derived from the above fats and oils is subjected to an esterification reaction with glycerin, thereby increasing the diglyceride content. Examples include fats and oils obtained by. The transesterification reaction or the esterification reaction may be a chemical reaction catalyzed by a high temperature or/and an alkali metal/alkaline earth metal compound, or an enzymatic reaction, and the reaction method is not limited.

[0018] The oil and fat used in the present invention needs to have an SFC value within a certain range in order to exhibit sufficient melt-in-the-mouth properties to eliminate the sticky feeling that occurs when a thickener is used in combination. . That is, solid fat content (SFC) at 5°C
is 10-40, SFC at 20°C is 5-30,
Use fats and oils prepared to have an SFC of 20 or less at 35°C. If the SFC value at each temperature is less than the lower limit of the above range, you will not be able to feel sufficient melt-in-your-mouth properties, and if it exceeds the upper limit of the above range, you will experience stickiness and poor texture. gives significantly worse results. Specific examples of prepared oils and fats having such SFC include hydrogenated oils and fats suitable as edible refined processed oils, fractionated oils and fats,
Examples include transesterified fats and oils.

The amount of oil phase in the emulsion composition of the present invention is not particularly limited, but in order to expect the effect of low fat and oil content, it is preferably 50% by weight or less in the emulsion composition.

Further, the acidic oil-in-water emulsion composition of the present invention contains one or more diglycerides in the oil phase in an amount of 0.1 to 50%.
The content is preferably 0.5 to 30% by weight, more preferably 10 to 30% by weight. By containing 0.1% by weight or more of diglyceride in the oil phase, the thickening effect of phosphatidic acid/phosphatidate becomes even greater, and the amount of oil and fat is further increased compared to the case of phosphatidic acid/phosphatidate alone. reduction is possible. Further, the effect of diglyceride increases as the amount of diglyceride increases, but the effect gradually decreases from 30% by weight in the oil phase of the emulsified composition, and at 50% by weight, the effect reaches equilibrium and no further effect can be expected.

Further, the diglyceride used in the emulsified composition of the present invention desirably exists in a liquid state in the oil phase under the storage and use temperature conditions of the emulsified composition, and the unsaturated fatty acid residues account for 70% by weight of the total fatty acid residues. % or more carbon number 8~
24, preferably one or more diglycerides composed of fatty acid residues having 16 to 22 carbon atoms. These diglycerides are preferably derived from fats and oils with a high unsaturated fatty acid content, such as rapeseed oil, corn oil, and soybean oil, as raw materials. Furthermore, additives and additives such as flavorants, flavors, colorants, stabilizers, and emulsifiers can also be added to the oil phase of the emulsified composition of the present invention.

The aqueous phase of the emulsified composition of the present invention preferably has a pH of 2 to 6, more preferably 3 to 5, and in order to adjust the pH of the aqueous phase, vinegar such as rice vinegar, sake lees vinegar, apple vinegar, grape vinegar, etc. , or/and organic acids such as citric acid, acidulants such as lemon juice, etc. can be used. For example, in the case of vinegar, the amount used is 5 to 40% of the total emulsified composition.
It is preferred to add % by weight, preferably 10-20% by weight.

[0023] Furthermore, flavoring agents such as salt, sugar, and seasonings, and flavoring agents such as spices and flavors may be added as necessary. Furthermore, in the aqueous phase of the emulsified composition of the present invention, starches such as corn, potato, rice, wheat, etc. and their gelatinized products, modified starches, guar gum, xanthan gum, tara gum, locust bean gum,
Gums such as tamarind gum, gum arabic, gum tragacanth, gum karaya, pectin, and carrageenan, and synthetic thickeners such as carboxymethyl cellulose and methyl cellulose can be added to the extent that the texture is not deteriorated. Various additives and additives such as colorants can also be added.

Examples of emulsifiers that can be used in combination with the emulsified composition of the present invention include egg yolk protein, soybean protein, soybean protein decomposition products, wheat protein, whey protein, glycoprotein, proteins or complex proteins such as animal tissue-derived materials, and sucrose fatty acids. One or more of esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc. can be used, but egg yolk protein is preferred. The amount of egg yolk protein blended is preferably 1 to 5% by weight in the emulsified composition, more preferably 1.5 to 3.5% by weight, and if the blended amount is less than 1% by weight, the emulsifying power and emulsion stability will be affected. decreases. Moreover, if it exceeds 5% by weight, the flavor of the egg yolk becomes too strong and a decrease in flavor is observed.

[0025]

EXAMPLES The effects of the acidic oil-in-water emulsion composition of the present invention will be specifically explained below with reference examples, examples, and comparative examples, but the present invention is not limited to these examples. In addition, parts and percentages in the examples are based on weight unless otherwise specified.

Reference Example 1 (Preparation of phospholipid sample) Using soybean lecithin as a raw material, this product was treated with phospholipase D to reduce the phosphatidylcholine and phosphatidylethanolamine contents in the phospholipid mixture, and to remove phosphatidic acid (and its A phospholipid mixture (phospholipid sample (1)) with increased calcium salt) was obtained. Its phospholipid composition is shown in Table-1.

[0027]

[Table 1]

(Notes) 1) Acetone insoluble content: means the lecithin content listed in the Japanese Food Additives Official Standards. 2) Edited by Japan Oil Chemists' Association, Standard Oil and Fat Analysis Test Methods (2.2
．． 8.4. a. TLC according to 86 Phospholipid Phosphorus Composition)
Analysis value 3) Reference example 2 (preparation of oil and fat sample) containing lysophosphatidic acid (and its Ca salt) Preparation of diglyceride 75 parts of white rapeseed oil and 25 parts of glycerin were mixed, and 0.1 part of calcium hydroxide was added. , followed by transesterification using a conventional method, removing monoglyceride using a molecular distillation method, and purifying using a conventional method to obtain a rapeseed glyceride sample (1). The composition of this rapeseed glyceride sample (1) was 19.3 parts of triglyceride, 79.9 parts of diglyceride, and 0.8 part of monoglyceride.

Preparation of oil and fat sample (1) 100 parts of palm oil and 0 parts of sodium methylate
．． 2 parts were mixed and transesterified according to a conventional method to obtain transesterified oil, 4 parts of hexane was added to this transesterified oil, the high melting point part was removed at 10°C, and the low melting part was removed at -10°C. was removed to obtain fractionated fat. 25 parts of this fractionated fat, 68.75 parts of white rapeseed oil, 6.25 parts of diglyceride
The oil and fat sample (1) was obtained by mixing the two parts. This oil/fat sample (1
) is shown in Table 2.

Preparation of oil sample (2) 100 parts of soybean oil is mixed with 0.1 part of nickel catalyst and 0.02 part of methionine, and hardened until the iodine value decreases by 35 to obtain a hardened oil. 75 parts of diglyceride and 6.25 parts of diglyceride were mixed, and an oil sample (2) was prepared.
I got it. Table 2 shows the SFC of this fat/oil sample (2).

Preparation of oil and fat sample (3) 20 parts of palm medium melting point, 73.7 parts of rapeseed white squeezed oil
5 parts of diglyceride and 6.25 parts of diglyceride were mixed, and an oil sample (
3) Obtained. Table 2 shows the SFC of this fat sample (3).
Shown below.

Preparation of oil sample (4) 100 parts of soybean oil is mixed with 0.1 part of nickel catalyst and 0.02 part of methionine, and hardened until the iodine value decreases by 50 to obtain a hardened oil. 75 parts of diglyceride and 6.25 parts of diglyceride were mixed, and an oil sample (4) was prepared.
I got it. Table 2 shows the SFC of this oil sample (4).

Preparation of oil and fat sample (5): 30 parts of palm stearin, 63 parts of white pressed rapeseed oil.
75 parts of di-glyceride and 6.25 parts of diglyceride were mixed to obtain an oil/fat sample (5). Table 2 shows the SFC of this fat/oil sample (5).

[0034]

[Table 2]

Examples 1 to 3 Phospholipid sample (1) 0.2 parts, 0.4 parts, 0.8 parts
35 parts of each oil and fat sample (2) were mixed and dissolved to prepare an oil phase. Next, each oil phase was mixed with 15 parts of egg yolk and an acidity of 4.5.
% of rice vinegar, 0.3 parts of seasonings/spices, and 2.5 parts of cornstarch, the amount of water to make a total of 100 parts of oil phase and water phase, that is, 36.5 parts of water, 36.3 parts of water, and 35 parts of water, respectively.
After adding the mixture under stirring to an aqueous phase consisting of a paste prepared from 9 parts, the mixture was further degassed under stirring to perform preliminary emulsification. The preliminary emulsion is then homogenized using a homogenizer to reduce the emulsion particle size to 2.
An oil-in-water emulsion composition of ~2.5 μm was prepared. The viscosity of each prepared emulsion composition was measured after being left at 20° C. for one day and night.

Comparative Example 1 Phospholipid sample (1) Fat sample without addition (2) 3
Emulsified compositions were prepared in the same manner as in Examples 1 to 3, using 5 parts as the oil phase.

Table 3 shows the amount of phosphatidic acid in each emulsified composition obtained in Examples 1 to 3 and Comparative Example 1 and the results of measuring the viscosity of the emulsified composition. As shown in Table 3, the inclusion of phosphatidic acid produces a thickening effect, and the thickening effect increases as the amount of phosphatidic acid increases.

[0038] The phospholipid and phospholipid composition in each emulsion composition were determined by the following method. <Measurement of phospholipid amount and phospholipid composition in emulsified composition>
After freeze-drying the prepared emulsion composition, chloroform/
Lipid components were extracted using methanol = 2/1 (v/v). The solvent was distilled off from the extract and the extract was further dried under reduced pressure to obtain the lipids in the emulsified composition. Next, the extracted lipids were fractionated with acetone, and the acetone-insoluble portion, that is, the phospholipid mixture in the emulsified composition, was quantified and acetone-insoluble was determined by TLC analysis according to the standard oil and fat analysis test method compiled by the Japan Oil Chemists' Association, similar to the method in Table 1. The phospholipid composition of minutes was measured.

[0039]

[Table 3]

Note) *1 Phospholipid mixture: Acetone-insoluble matter in the lipids contained in the emulsified composition, the total amount of phospholipids derived from the phospholipid sample and egg yolk *2 Viscosity measurement conditions: B-type viscometer, No. 6 rotors,
2rpm Examples 4 and 5 Phospholipid sample (1) 0.4 part oil sample (1) 3
5 parts and 35 parts of oil/fat sample (3) were mixed and dissolved to prepare an oil phase, and an emulsion composition was prepared in the same manner as in Examples 1 to 3.

Comparative Examples 2 and 3 0.4 part of phospholipid sample (1) was added to oil sample (4) 3
5 parts of oil and fat sample (5) were mixed and dissolved in 35 parts of fat sample (5) to prepare an oil phase, and emulsified compositions were prepared in the same manner as in Examples 1 to 3.

[0042] Examples 2, 4, 5 and comparative examples 2, 3
Table 4 shows the amount of phosphatidic acid in each emulsified composition obtained, the results of viscosity measurement of the emulsified composition, and the results of sensory evaluation.

[0043]

[Table 4]

Note) *1 Phospholipid mixture: Acetone insoluble matter in the lipids contained in the emulsified composition, total amount of phospholipids derived from the phospholipid sample and egg yolk *2 Viscosity measurement conditions: B-type viscometer, No. 6 rotors,
2rpm*3 Questionnaire results from 21 expert panelists: Number of panelists who found the texture to be good/Number of total panelists

[0045]

Effects of the Invention The acidic oil-in-water emulsion composition of the present invention contains phosphatidic acid or/and phosphatidic acid salt at a concentration of 0.1
By containing ~5% by weight, the amount of thickener required to achieve mayonnaise-like high viscosity with a low amount of fat or oil can be reduced, or shape retention can be achieved even without using it, and 5°C By adjusting the oil phase so that the SFC value is 10 to 40 at 20°C, the SFC value at 20°C is 5 to 30, and the SFC value at 35°C is 20 or less, it has sufficient melt-in-the-mouth properties and good texture. By further containing 0.1 to 50% by weight of diglyceride, the thickening effect of phosphatidic acid and/or phosphatidate can be enhanced, and the amount of thickener used can be further reduced. That is, the acidic oil-in-water emulsion composition of the present invention, which can achieve both mayonnaise-like physical properties and texture, can be widely used in the production of acidic emulsified foods such as mayonnaise and dressing that require high viscosity.

Claims (7)

[Claims] Claim 1: An emulsified composition containing 0.1 to 5% by weight of phosphatidic acid or/and a phosphatidate salt, and having a solid fat content (SFC) at 5°C of 10 to 5% by weight.
40. An acidic oil-in-water emulsion composition comprising an oil or fat prepared to have an SFC of 5 to 30 at 20°C and an SFC of 20 or less at 35°C. 2. The acidic oil-in-water emulsion composition according to claim 1, wherein the content of phosphatidic acid or/and phosphatidate salt is 5% by weight or more in the phospholipid mixture contained in the emulsion composition. 3. Phosphatidic acid has the following general formula (I
) or/and (II) according to claim 1. embedded image (wherein R1 and R2 are the same or different,
It is a saturated or unsaturated aliphatic acyl group having 8 to 24 carbon atoms. ) [Claim 4] The salt constituting the phosphatidate is
The acidic oil-in-water emulsion composition according to claim 1, which is a sodium, potassium, calcium, magnesium, aluminum or ammonium salt. 5. The acidic oil-in-water emulsion composition according to claim 1, wherein the oil phase contains 0.1 to 50% by weight of one or more diglycerides. 6. The diglyceride has 8 to 24 carbon atoms and contains unsaturated fatty acid residues in an amount of 70% by weight or more of the total fatty acid residues.
Claim 5 is a diglyceride composed of fatty acid residues of
The acidic oil-in-water emulsion composition described. Claim 7: Claim 1, wherein the aqueous phase has a pH of 2 to 6.
The acidic oil-in-water emulsion composition described.