JPH0548097B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a water-in-oil emulsion for coating, and more specifically, a method for producing a water-in-oil emulsion that is stable over a wide range in which the amount of fat and oil is from a large proportion to a small proportion of the aqueous phase. In particular, it relates to a method for producing a water-in-oil emulsion for coatings that has coating properties, cold storage stability, and room temperature storage stability similar to those of ordinary coating agents. The water-in-oil emulsion for coating of the present invention can be used as a coating agent for frozen desserts, confectionery, bread, and desserts. [Technical Background and Description of Prior Art] The “solid fat ratio” of oils and fats in this specification is defined by the nuclear magnetic resonance spectrometry method [B.L. Madison & R.C. Hill: Journal.
of the American Oil Chemists Society (BLMadison & RCHill:
Journal of the American Oil Chemist's
Society) Vol. 55, No. 3, p. 328 (1978)]. Conventional coating agents used for frozen desserts are mainly made by kneading cocoa powder, sugar, milk powder, etc. into cacao butter, synthetic cacao butter, or hard butter, and the fat content is between 35 and 70%. % (by weight) and the sugar content is 20-50
% (weight). These coating agents have a structure in which sugar, powdered milk, etc. are dispersed in fats and oils. In recent years, low sugar and low fat products have been desired from nutritional and economical points of view. Furthermore, as a coating agent for frozen desserts, only a thiokolate coating agent is currently used, and its kneading requires technical know-how and requires a lot of effort and time. In addition, coating agents for frozen desserts include water-soluble ingredients,
A stable water-in-oil coating containing a water-soluble flavor has not been developed. In order to solve the above-mentioned problems with conventional coating agents for frozen desserts, the present inventors have conducted a lot of research, and the present inventors have conducted a number of studies in which the particles of the aqueous phase dispersed in the fats and oils in water-in-oil emulsions are mixed with crystalline fats and oils. It has been discovered that a water-in-oil emulsion for coatings with excellent emulsion stability, good coating properties, and good storage stability at cold temperatures and room temperature can be obtained by surrounding the crystalline oil particles with agglomerated crystalline fat particles. The present invention was achieved based on this knowledge. [Object of the invention and summary of the invention] An object of the present invention is to provide a method for producing a water-in-oil emulsion for coating, which can be used as a coating agent for frozen desserts, confectionery, bread making, or desserts. Specifically, it is a water-in-oil emulsion that is stable over a wide range of proportions of oil and fat relative to the water phase, from a large proportion to a small proportion.
The object of the present invention is to provide a method for producing a water-in-oil emulsion for coatings that has coating properties and cold storage stability and room temperature storage stability similar to those of ordinary coating agents. The present invention consists of an emulsifier and two types of fats and oils with different melting points measured by the elevated melting point method, and contains 46 to 89.5% (by weight) of the total oil phase components of the final product, as well as sugars and an emulsifier. 54~10.5
% (by weight) of an aqueous phase component, the method comprises: a) an oil or fat having a high melting point;
~15% (by weight) of an emulsifier is added to high melting point fats and oils and melted to prepare a high melting point oil phase component, 15 to 55% (by weight) of sugars to the water phase component and 0.05 to 1.0% of the water phase component. % (by weight) of emulsifier into water and melting to prepare a water phase component, and high melting point oil phase component 10-30% (by weight) and water phase component 90-70%
(by weight) of preparing an oil-in-water emulsion by homogenizing a mixture of
85% (by weight) of low melting point oils and 60% of the final product
~15% (by weight) of the oil-in-water emulsion is added, the resulting mixture is stirred at a temperature below the melting point of the oil with a high melting point, and the oil-in-water emulsion is phase inverted in the oil with a low melting point. A method for producing a water-in-oil emulsion for coating, characterized by comprising the steps of: preparing a water-in-oil emulsion. . The oil with a high melting point in the water-in-oil emulsion for coating of the present invention can be one having a solid fat ratio at 10°C of 35% (weight) or more, and the oil with a low melting point can be 8 to 35% (by weight) or more. 10% (weight)
Emulsifiers in the preparation of the high melting point oil phase component include monoglycerin fatty acid esters with an iodine value of 30 or more, sorbitan fatty acid esters with an HLB of 6.7 or more, and HLB of 5.0 or less. The emulsifier in the preparation of the aqueous phase component can be selected from the group consisting of polyglycerol fatty acid esters with an HLB of 10.0 or more and mixtures thereof. You can use more selected ones. [Detailed Description of the Invention] The water-in-oil emulsion for coating of the present invention contains an oil phase component consisting of two types of fats and oils and an emulsifier that have different melting points measured by the ascending melting point method, as well as sugars and an emulsifier. It consists of an aqueous phase component that
It is produced by the method detailed below. First, an oil-in-water emulsion consisting of a high melting point oil and fat and an aqueous phase component containing sugars and an emulsifier is prepared, and then this oil-in-water emulsion is mixed with a low melting point oil. A water-in-oil emulsion is produced by adding it to oil and fat and stirring at a specific temperature to cause phase inversion. An emulsifier in a proportion of 2 to 15% (by weight) of the fat and oil with a high melting point is added to the fat and oil with a high melting point, and melted by heating to prepare an oil phase component in a proportion of 10 to 30% (by weight). Apart from this, saccharides account for 15-55% (by weight) of the aqueous phase components and 0.05-1.0% (by weight) of the aqueous phase components.
An emulsifier in a proportion of 90 to 70% (by weight) is prepared by adding an emulsifier to the aqueous phase component, dispersing it, and melting it by heating. The oil phase component is added to this aqueous phase component, and the resulting mixture is pre-emulsified by a conventional method (for example, vigorous stirring using a super mixer). After sterilization if necessary, the pre-emulsified liquid is
Maintain the temperature at 70-80°C, homogenize using a homogenizer, and quickly cool the resulting emulsifier to 10°C to prepare an oil-in-water emulsion. In preparing the aqueous phase component, commercially available dyes, taste substances, and the like can be dissolved in water as necessary. 60-15% (by weight) of the oil-in-water emulsion of the final product is added to 40-85% (by weight) of the final product with a low melting point oil, and the resulting mixture is The oil-in-water emulsion is dispersed in an oil with a low melting point by stirring at a high temperature, and the phase is inverted in the oil with a low melting point, thereby converting minute water droplet particles into an oil with a high melting point and/or an aggregate of the oil particles. to prepare a stable water-in-oil emulsion and produce a water-in-oil emulsion for coating. The oil or fat with a high melting point used in the preparation of the oil-in-water emulsion may be any oil having a melting point higher than that of the oil or fat with a low melting point used in the preparation of the water-in-oil emulsion. can be used, but the solid fat ratio at 10℃ is
It is preferable to use 35% (by weight) or more. For example, common edible animal and vegetable oils, hardened oils, fractionated oils, transesterified oils, etc. that have been subjected to chemical and/or physical treatments, mixed oils and fats thereof, etc. can also be used. Any fat or oil with a low melting point can be used as long as it has a melting point lower than that of a fat with a high melting point in the preparation of an oil-in-water emulsion, but the solid fat ratio at 10°C is 8
~35% (by weight) is preferably used. The solid fat ratio of fats and oils was determined using nuclear magnetic resonance spectroscopy [B.L. Madison and R.C. Hill: Journal of the American
Oil Chemists Society (BLMadison
& RCHill: Journal of the American Oil
Chemist's Society, Vol. 55, No. 3, p. 328 (1978)]. For example, common edible animal and vegetable oils, hardened oils, fractionated oils, transesterified oils, etc. that have been subjected to chemical and/or physical treatments, mixed oils and fats thereof, etc. can also be used. The emulsifier used in the preparation of the high melting point oil phase component of the oil-in-water emulsion of the water-in-oil emulsion for coating of the present invention is a monoglycerin fatty acid ester with an iodine value of 30 or more, and a sorbitan fatty acid with an HLB of 6.7 or more. Emulsifiers selected from the group consisting of esters, polyglycerol fatty acid esters with an HLB of 5.0 or less, and mixtures thereof can be used. Any monoglycerol fatty acid ester that is commonly used as an emulsifier can be used, but it is preferable that the iodine value is 30 or more. Any sorbitan fatty acid ester that is normally used as an emulsifier can be used, but HLB
is preferably 6.7 or more. Any polyglycerin fatty acid ester that is commonly used as an emulsifier can be used, but it is preferable that the HLB is 5.0 or less. The emulsifier used in the preparation of the aqueous phase component of the oil-in-water emulsion of the water-in-oil emulsion for coating of the present invention is selected from the group consisting of polyglycerol fatty acid esters with an HLB of 10.0 or more and mixtures thereof. Emulsifiers can be used. Any polyglycerol fatty acid ester that is normally used as an emulsifier can be used, but
It is preferable that HLB is 10.0 or more. The saccharide used in the preparation of the aqueous phase component of the oil-in-water emulsion of the water-in-oil emulsion for coating of the present invention may be any sugar that is normally used for food. Although any sugar can be used, it is preferred to use those selected from the group consisting of sugar, lactose, fructose, maltose, glucose, liquid sugar, invert sugar and mixtures thereof. The water-in-oil emulsion for coating of the present invention has excellent emulsion stability, good coating properties, and good storage stability at cold temperatures and room temperature. , can be used as a coating agent for baking and desserts. The present invention will be explained in more detail below using test examples, but the present invention is not limited to these examples. Test Example 1 A test was conducted on the high melting point oil phase content of an oil-in-water emulsion. (1) Preparation of sample The same procedure as in Example 1 was carried out using the hardened coconut oil of Example 1 in an amount such that the high melting point oil phase content of the oil-in-water emulsion was 5 to 35% (by weight) shown in Table 1. A water-in-oil emulsion for coating was prepared. (2) Test method 2-1 Measurement of emulsion stability In the preparation of the above sample, the oil-in-water emulsion was mixed with fractionated palm oil, which is an oil with a low melting point, and the state of the structure was determined after phase inversion by stirring. It was visually observed and judged as follows. Defective: In the above phase inversion, the phase inversion is not performed well, or even if the phase inversion is carried out, the state of the structure is not uniform. Good: The structure after phase inversion is in good and uniform condition. 2-2 Measurement of coating properties A cylindrical frozen confectionery with sticks (sugar content 15% (weight), temperature -18℃) with a diameter of 1.5cm and a length of 5cm was immersed in the prepared sample at a coating temperature of 25℃, and immersed. After curing at -18°C, the state of the coating after curing was observed with the naked eye. Defective: The frozen dessert cannot be coated properly, or
Even if it is coated, the coating is in poor condition or the texture is not good. Good: The coating is in good condition and the texture is good. 2-3 Measurement of cold storage stability The sample was placed in a container, sealed to prevent moisture from evaporating, and stored in the refrigerator (10℃) for 14 days.The state of the tissue was visually observed, and the diameter was determined. 1.5
A cylindrical frozen confection with sticks (sugar content 15% (weight), product temperature -18°C) with a length of 5 cm and a length of 5 cm is immersed at a coating temperature of 25°C, and after immersion, it is cured at -18°C. The condition was visually observed. Poor: The tissue is not in good condition, or even if it is in good condition, it cannot be coated properly on the frozen dessert, and the coating is in poor condition. Good: The tissue is in good condition and the coating is in good condition. 2-4 Measurement of room temperature storage stability Place the sample in a container, seal it tightly to prevent moisture from evaporating, and store it at room temperature (20-25℃) for 3 days, then observe the state of the tissue with the naked eye. ,diameter
A 1.5cm long, 5cm long cylindrical frozen confection with sticks [sugar content 15% (weight), product temperature -18°C] is dipped at a coating temperature of 25°C, hardened at -18°C after immersion, and coated after hardening. The condition was observed with the naked eye. Judgment was made in the same manner as for cold storage stability. (3) Test results The test results were as shown in Table 1.

【table】

[Table] High melting point oil phase content of oil-in-water emulsion is 10-30%
The water-in-oil emulsions for coating used within the range of (weight) had good emulsion stability, coating properties, cold storage stability, and room temperature storage stability. However, if an oil-in-water emulsion with a high melting point oil phase content of less than 10% (by weight) is used, the phase inversion will not be carried out well, making it impossible to obtain a good water-in-oil emulsion for coating. Ta. In addition, the high melting point oil phase content of the oil-in-water emulsion is 35%.
(weight) or more, the oil-in-water emulsion will solidify when mixed with an oil or fat with a low melting point, and will not be well dispersed in the oil or fat with a low melting point, resulting in poor performance. It was not possible to obtain a water-in-oil emulsion for coating. Test Example 2 A test was conducted regarding the type of emulsifier used in the high melting point oil phase component of an oil-in-water emulsion. (1) Preparation of Sample A water-in-oil emulsion for coating was prepared in the same manner as in Example 1 using the emulsifier shown in Table 2. Glycerin monooleate, glycerin monostearate, sorbitan monostearate, sorbitan monopalmitate, and sorbitan monolaurate in Table 2 are manufactured by Kao Corporation, and tetraglycerin monostearate, decaglycerin pentaoleate, hexaglycerin Pentastearate, decaglycerin pentastearate, decaglycerin decaoelate, hexaglycerin tristearate, and tetraglycerin pentastearate were manufactured by Nikko Chemicals. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 2.

【table】

[Table] has been adjusted.
When monoglycerin fatty acid esters with an iodine value of 30 or more, sorbitan fatty acid esters with an HLB of 6.7 or more, and polyglycerin fatty acid esters with an HLB of 5.0 or less are used as emulsifiers in the preparation of high melting point oil phase components of oil-in-water emulsions. Emulsion stability in water-in-oil emulsions for coatings,
All of the coating properties, cold storage stability, and room temperature storage stability were good. The high melting point oil content in oil-in-water emulsions is 10~
A similar test was conducted by changing the amount to 30% (weight), but
Similar results were obtained in both cases. Test Example 3 A test was conducted on the amount of emulsifier used in the preparation of the high melting point oil phase component of an oil-in-water emulsion. (1) Preparation of sample In preparing an oil-in-water emulsion, monoglycerin fatty acid ester (manufactured by Kao Corporation, iodine value:
90) and in the same manner as in Example 1, a water-in-oil emulsion for coating was prepared. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 3.

[Table] When preparing an oil-in-water emulsion, if the amount of monoglycerin fatty acid ester (iodine value: 90) is 2% (weight) or more based on the oil with a high melting point, emulsification in the water-in-oil emulsion for coating is not possible. Stability, coating properties, cold storage stability, and room temperature storage stability were all good. However, if the amount of monoglycerin fatty acid ester (iodine value: 90) in high-melting-point fats and oils exceeds 17% (by weight), the water-in-oil emulsion for coating will have a poor taste and the characteristic odor of the emulsifier will remain, causing the product to become It was not desirable as such. Similar tests were conducted by changing the high-melting point oil content of the oil-in-water emulsion and the type of emulsifier used in the high-melting point oil phase component of the oil-in-water emulsion, but similar results were obtained in all cases. Ta. Test Example 4 A test was conducted regarding the type of emulsifier used to prepare the aqueous phase component of an oil-in-water emulsion. (1) Preparation of Sample A water-in-oil emulsion for coating was prepared in the same manner as in Example 1 using the emulsifier shown in Table 4. Hexaglycerin monostearate, decaglycerin distearate, decaglycerin monostearate, decaglycerin monomyristate, and decaglycerin monolaurate in Table 4 were manufactured by Nikko Chemicals. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 4.

[Table] When a polyglycerin fatty acid ester with an HLB of 10.0 or more is used as an emulsifier in the preparation of the aqueous phase component of an oil-in-water emulsion, the emulsion stability, coating characteristics, and cold temperature of a water-in-oil emulsion for coating are determined. Both shelf life and room temperature shelf life were good. Similar tests were conducted by changing the high-melting point oil content of the oil-in-water emulsion and the type and amount of emulsifier used in the high-melting point oil phase component of the oil-in-water emulsion, but similar results were obtained in all cases. Obtained. Test Example 5 A test was conducted on the amount of emulsifier used to prepare the aqueous phase component of an oil-in-water emulsion. (1) Preparation of sample In the preparation of an oil-in-water emulsion, decaglycerin monolaurate (manufactured by Nikko Chemicals Co., Ltd., HLB: 15.5) was used in the amount shown in Table 5, and in the same manner as in Example 1, a sample for coating was prepared. A water-in-oil emulsion was prepared. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 5.

[Table] The amount of decaglycerol monolaurate used in the aqueous phase component in the preparation of oil-in-water emulsions is 0.05~
In the range of 1.0% (by weight), emulsion stability, coating properties, cold storage stability, and room temperature storage stability were all good, and a good water-in-oil emulsion for coating was obtained. However, when the amount of decaglycerol monolaurate used in the aqueous phase component in the preparation of oil-in-water emulsions is less than 0.05% (by weight) and
If it exceeds 1.1% (weight), phase inversion will not be carried out well,
It was not possible to obtain a good water-in-oil emulsion for coating. By changing the high melting point oil content of the oil-in-water emulsion, the type and amount of the emulsifier used in the high-melting point oil phase component of the oil-in-water emulsion, and the type of emulsifier used in the water phase component of the oil-in-water emulsion. , conducted similar tests, and obtained similar results in each case. Test Example 6 A test was conducted on the sugar content of an oil-in-water emulsion. (1) Preparation of Sample A water-in-oil emulsion for coating was prepared in the same manner as in Example 1, using the amounts of granulated sugar shown in Table 6 in preparing the oil-in-water emulsion. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 6.

[Table] When the sugar content of the oil-in-water emulsion is in the range of 10 to 55% (by weight), the emulsion stability, coating properties, cold storage stability, and room temperature storage stability are all good.
A good water-in-oil emulsion for coating was obtained. However, if an oil-in-water emulsion with a sugar content of less than 10% (by weight) is used, the oil-in-water emulsion will solidify and will not disperse well in fats and oils with a low melting point, resulting in poor coating properties. It was not possible to obtain a water-in-oil emulsion. Furthermore, when an oil-in-water emulsion with a sugar content of 60% (by weight) or more was used, phase inversion was not carried out well, making it impossible to obtain a good water-in-oil emulsion for coating. The high melting point oil content of the oil-in-water emulsion, the type and amount of the emulsifier used in the high-melting point oil phase component of the oil-in-water emulsion, and the type and amount of the emulsifier used in the water phase component of the oil-in-water emulsion. A similar test was conducted with different conditions, but similar results were obtained in each case. Test Example 7 A test was conducted on the solid fat ratio of oils and fats used to prepare oil-in-water emulsions. (1) Preparation of samples Commercially available rapeseed oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio (measured by nuclear magnetic resonance spectroscopy) of 0% (weight) at 10°C and a solid fat ratio of 67 at 10°C % (by weight) of commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) to obtain a solid fat ratio of 25 to 67% (by weight) at 10°C, as shown in Table 7.
A water-in-oil emulsion for coating was prepared in the same manner as in Example 1 by preparing oils and fats with high melting points and using these oils and fats to prepare an oil-in-water emulsion. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 7.

[Table] If the solid fat ratio at 10℃ of the oil with a high melting point used to prepare an oil-in-water emulsion is less than 35% (by weight), it will be a good coating oil with a uniform structure even if the phase changes. Although a water emulsion cannot be obtained, the solid fat ratio at 10℃ of the above-mentioned high melting point oil is 35%.
(weight) or more, the emulsion stability, coating properties, cold storage stability, and room temperature storage stability were all good, and a good water-in-oil emulsion for coating was obtained. The high melting point oil content of the oil-in-water emulsion, the type and amount of the emulsifier used in the high melting point oil phase component of the oil-in-water emulsion, the type and amount of the emulsifier used in the water phase component of the oil-in-water emulsion, and Similar tests were conducted by changing the sugar content of the oil-in-water emulsion, and similar results were obtained in each case. Test Example 8 A test was conducted on the proportion of the oil-in-water emulsion used to produce the water-in-oil emulsion for coating. (1) Preparation of samples The oil-in-water emulsion of Example 1 was used in an amount of 10 to 70% (by weight) of the water-in-oil emulsion for coating the final product, and the fractionated palm oil of Example 1 was A water-in-oil emulsion for coating final products.
A water-in-oil emulsion for coating was prepared in the same manner as in Example 1, using an amount of 90 to 30% (by weight). (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 8.

[Table] The percentage of oil-in-water emulsion used to prepare the water-in-oil emulsion for coating the final product is 15-60%.
(weight), the emulsion stability, coating properties, cold storage stability, and room temperature storage stability were all good, and a good water-in-oil emulsion for coating was obtained. However, the proportion of oil-in-water emulsion is 15%
(weight), even if an oil-in-water emulsion is mixed with an oil or fat with a low melting point, the oil phase will separate in the upper part, or even if the phase inversion is successful, the room temperature storage stability will be poor, resulting in a poor coating. A water-in-oil emulsion could not be obtained. Furthermore, when the ratio of the oil-in-water emulsion was 70% (by weight), the oil-in-water emulsion was not well dispersed in oils and fats with a low melting point, and a good water-in-oil emulsion for coating could not be obtained. High melting point fat content of oil-in-water emulsion, type and amount of emulsifier used in high melting point oil phase component of oil-in-water emulsion, type and amount of emulsifier used in water phase component of oil-in-water emulsion, Similar tests were conducted by changing the sugar content of the oil emulsion and the solid fat ratio at 10°C of the high melting point oil of the oil-in-water emulsion, but similar results were obtained in each case. The proportion of oil-in-water emulsion in the water-in-oil emulsion for coating the final product is 15-60% (by weight).The water-in-oil emulsion for coating has a low melting point oil content of 85-40% (by weight). However, when this oil-in-water emulsion contains 10-30% (by weight) of high melting point oil, a good water-in-oil emulsion for coating has been obtained, so it is suitable for coating the final product. A good water-in-oil emulsion for coating has been obtained when the high melting point oil content of the water-in-oil emulsion for coating is 15 to 18% (by weight). Furthermore, the water-in-oil emulsion for coating of the final product has a low-melting point fat content of 85% (by weight), and the proportion of the oil-in-water emulsion in the water-in-oil emulsion for coating is 15% (by weight). So, this oil-in-water emulsion
A good water-in-oil emulsion for coating has been obtained when it contains 10 to 30% (by weight) of a high melting point oil or fat, so the low melting point contained in this good water-in-oil emulsion for coating The total amount of oil and fat and high melting point oil, that is, the total oil phase content of the final product is 86.5-89.5
% (weight). In addition, the proportion of oil-in-water emulsion in the water-in-oil emulsion for coating in the final product is 60%.
Water-in-oil emulsion for coating (by weight) is 40%
(by weight), and when this oil-in-water emulsion contains 10 to 30% (by weight) of high-melting point oil, a good water-in-oil emulsion for coating can be obtained. Therefore, the total amount of low melting point oil and high melting point oil contained in this good water-in-oil emulsion for coating, that is, the total oil phase content of the final product is 46 to 58% (by weight). As a result, it can be seen that a good water-in-oil emulsion for coating can be obtained when the total oil phase content of the water-in-oil emulsion for coating of the final product is 46 to 89.5% (by weight). . Test Example 9 A test was conducted to determine the difference in melting point between two types of fats and oils with different melting points. (1) Preparation of the test Coating was carried out in the same manner as in Example 1, except that the oils and fats shown in Table 9 were used and the mixture of the oil-in-water emulsion and the oil with a low melting point was stirred at the temperature shown in Table 9. A water-in-oil emulsion was prepared. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. However, the difference from Test Example 1 was that the coating temperature was the same as the stirring temperature. (3) Test results The test results were as shown in Table 9.

[Table] In combinations of fats and oils in which the melting point of the fats and oils used to prepare the oil-in-water emulsion is higher than that of the fats and oils used to prepare the water-in-oil emulsion for coating by mixing with the oil-in-water emulsion, Emulsion stability and coating properties of water-in-oil emulsions for coatings,
A good water-in-oil emulsion for coating was obtained, with good cold storage stability and room temperature storage stability. However, among the oils and fats with low melting points used to prepare water-in-oil emulsions for coating, those that remain liquid at a low temperature of -18°C have poor coating properties and poor storage stability at both cold and room temperature. Therefore, a good water-in-oil emulsion for coating could not be obtained. However, with the opposite combination of fats and oils, phase inversion was not carried out well and a good water-in-oil emulsion for coating could not be obtained. In addition, water-in-oil emulsions for coating with good properties have been obtained when the stirring temperature is lower than the melting point of the fats and oils in the oil-in-water emulsion; If it is higher than the melting point of , it has not been obtained. High melting point fat content of oil-in-water emulsion, type and amount of emulsifier used in high melting point oil phase component of oil-in-water emulsion, type and amount of emulsifier used in water phase component of oil-in-water emulsion, Sugar content of oil emulsions,
Similar tests were conducted by changing the solid fat ratio at 10°C of the high melting point oil in the oil-in-water emulsion and the ratio of the oil-in-water emulsion used to produce the water-in-oil emulsion for coating. Similar results were obtained in both cases. Test Example 10 A test was conducted on the solid fat ratio of low melting point oils used in the production of water-in-oil emulsions for coating. (2) Preparation of samples Commercially available rapeseed oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio (value measured by nuclear magnetic resonance spectroscopy) of 0% (weight) at 10°C and a solid fat ratio of 61% at 10°C % (by weight) of commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) to achieve a solid fat ratio of 6 to 37% (by weight) at 10°C, as shown in Table 10.
Example 1
A water-in-oil emulsion for coating was prepared in the same manner as above. However, the stirring temperature is different from Example 1. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for coating were measured in the same manner as in Test Example 1. However, the difference from Test Example 1 was that the coating temperature was the same as the stirring temperature. (3) Test results The test results were as shown in Table 10.

〔Effect of the invention〕

The water-in-oil emulsion for coating of the present invention has excellent emulsion stability, good coating properties,
It has cold storage stability and room temperature storage stability.

Claims (1)

[Claims] 1. Consisting of an emulsifier and two types of fats and oils with different melting points measured by the elevated melting point method,
A method for producing a coating emulsion containing ~89.5% (by weight) of the total oil phase components, as well as sugars and emulsifiers, and comprising 54-10.5% (by weight) of the final product's aqueous phase components, comprising: a. Adding 2 to 15% (by weight) of an emulsifier to high melting point fats and oils and melting them to prepare a high melting point oil phase component, 15 to 55% (by weight) of sugars and water phase components of the water phase component. Adding 0.05-1.0% (by weight) of emulsifier to water and melting to prepare water phase component, and 10-30% of high melting point oil phase component
a step of preparing an oil-in-water emulsion by homogenizing a mixture of (by weight) and 90-70% (by weight) of the aqueous phase components, and b. 60 to 15% (by weight) of the oil-in-water emulsion of the final product is added to the low-melting oil, the resulting mixture is stirred at a temperature below the melting point of the high-melting-point oil, and the oil-in-water emulsion is added to the low-melting oil. Phase inversion of oil emulsion,
A method for producing a water-in-oil emulsion for coating, comprising the steps of: preparing a water-in-oil emulsion. 2. Fats and oils with a high melting point must have a solid fat ratio at 10℃ of 35% (weight) or more, and fats and oils with a low melting point must have a solid fat ratio at 10℃ of 8 to 35% (weight). A method for producing a water-in-oil emulsion for coating according to claim 1, characterized in that: 3 Monoglycerol fatty acid ester with an iodine value of 30 or more as an emulsifier contained in the high melting point oil phase component,
Sorbitan fatty acid esters with HLB greater than 6.7, 5.0
A water-in-oil emulsion for coating according to claim 1 or 2, which is selected from the group consisting of the following HLB polyglycerin fatty acid esters and mixtures thereof: Manufacturing method. 4 The emulsifier contained in the aqueous phase component is 10.0 or more.
The water-in-oil emulsion for coating according to any one of claims 1 to 3, which is selected from the group consisting of polyglycerol fatty acid esters of HLB and mixtures thereof. manufacturing method.