JPH04262740A - Low-fat water-in-oil type emulsified fat and oil composition - Google Patents

Abstract

PURPOSE:To obtain the title composition suitable for diseases of adult people, confectionery, etc., sharply extractable flavor of the aqueous phase, having excellent emulsion stability, comprising a specific amount of oil phase and a specific amount of aqueous phase by using both an emulsifying agent and an emulsion stabilizer. CONSTITUTION:In a water-in-oil type emulsified fat and oil composition comprising 15-70wt.% oil phase such as palm oil and 85-30wt.% aqueous phase, polyglycerol-condensed ricinoleic acid ester (preferably 0.1-4.0wt.%) and >=12C unsaturated fatty acid ester (preferably 0.1-3.0wt.%) composed of a combination of a fatty monoglyceride and sorbitan fatty acid ester as an emulsifying agent and a dextrin (preferably 5-50wt.% added based on water content) having 7-20DE as an emulsion stabilizer are used to give the objective composition.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention relates to a low-fat water-in-oil type emulsified fat composition, and more specifically, it is extremely stable without phase inversion to oil-in-water type during the manufacturing process or separation of oil and water during storage. The present invention relates to a low-fat water-in-oil emulsified fat composition that can sharply bring out the flavor of the aqueous phase.

0002

[Background Art] In recent years, as eating habits have improved and consumption of meat, processed foods, and dairy products has increased, obesity and adult diseases due to lack of exercise and overnutrition have increased, and the aging of society has led to As the world progresses, there is increasing interest in the calories in food. Therefore, there is an increasing demand for margarine with even lower calories than conventional margarine.

Conventional low-fat (high moisture) emulsified oil and fat compositions include those that use sucrose fatty acid esters with an HLB of 1 to 4 as emulsifiers (Japanese Patent Publication No. 56-10014), polyglycerin condensed ricinoleate esters, and decaglycerin with an HLB of 14 or more. Those using fatty acid ester in combination (JP-A-58
-198243), those in which soybean protein is further added to fatty acid monoglyceride and polyglycerin condensed ricinoleic acid ester (JP-A-59-196036), and those in which polyglycerin condensed ricinoleic acid ester and saturated fatty acid ester having 12 or more carbon atoms are added together. (Unexamined Japanese Patent Publication No. 58-
170432), polyglycerin condensed ricinoleic acid ester and lecithin as emulsifiers, and xanthan gum and lambda carrageenan as emulsion stabilizers (
JP-A-63-169931), etc.

0004

Problems to be Solved by the Invention In general, low fat, so-called high water content water-in-oil type emulsified oil and fat compositions are susceptible to demulsification during the manufacturing process. That is, like conventional margarine, when the pre-emulsified liquid of this oil/fat composition is passed through a quenching plasticizer, there are problems such as water in the dispersed phase oozing out or phase conversion to an oil-in-water type. Another problem is that oil and water separate during storage of the emulsion. As a method for solving such problems, as described above, several stabilization methods have been reported by incorporating emulsifiers mainly containing polyglycerin condensed ricinoleic acid esters. However, none of these reports satisfactorily solves the above problems, and furthermore, the taste of the aqueous phase, especially the saltiness and richness, cannot be felt because it does not melt in the mouth at the time of consumption. The present invention
A stable, low-fat, water-in-oil emulsion that does not undergo phase inversion to oil-in-water during the manufacturing process, does not separate from oil and water during storage, and can bring out the sharp flavor of the aqueous phase. An object of the present invention is to provide an oil and fat composition.

[0005]

[Means for Solving the Problems] The present invention provides a water-in-oil emulsified fat composition comprising 15 to 70% by weight of an oil phase and 85 to 30% by weight of an aqueous phase. and an unsaturated fatty acid ester having 12 or more carbon atoms, and a dextrin having a DE in the range of 7 to 20 as an emulsion stabilizer. According to the present invention, there is no phase inversion to oil-in-water type during the manufacturing process, no separation of oil and water occurs during storage of the product, and the flavor of the aqueous phase can be sharply brought out. Water-in-fatty oil emulsified oil and fat compositions are provided.

The present invention will be explained in more detail below. The polyglycerin condensed ricinoleic acid ester used as an emulsifier in the present invention is a polyglycerin ester emulsifier, and is obtained by esterifying condensed ricinoleic acid and polyglycerin mainly from castor oil. The amount of this polyglycerin condensed ricinoleate ester added to the oil and fat composition is usually 0.05 to 5.
It is preferably 0% by weight, more preferably 0.1 to 4.0% by weight. Further, in the present invention, unsaturated fatty acid esters having 12 or more carbon atoms to be used in combination with the above esters are fatty acid monoglycerides and sorbitan fatty acid esters, and the amount of each is preferably in the range of 0.1 to 3.0% by weight. If the amount of the emulsifier is more than or less than these ranges, phase inversion during the manufacturing process, separation of water in the product, and a decrease in heat resistance will occur, and the flavor of the aqueous phase will not be felt. Fatty acid monoglyceride and sorbitan fatty acid ester give particularly favorable results when both are used in combination.

[0007] Dextrin used as an emulsion stabilizer is obtained by partially decomposing starch using an acid or an enzyme, and its DE is preferably in the range of 7 to 20. If the amount is less than this range, the aqueous phase will increase in viscosity, and phase inversion and water separation will occur as described above.On the other hand, if it is more than the above range, the sweetness of the dextrin itself will be strong, which is not preferable. Furthermore, the amount added is in the range of 5 to 50% by weight based on the water content in the oil and fat composition. If the amount is more than or less than this range, the same problems as above will occur, such as phase inversion, water separation, and a decrease in heat resistance, and the flavor of the aqueous phase will not be felt. In addition, the starch used to prepare dextrin is
Any of corn starch, potato starch, tapioca starch, etc. may be used. In addition, the DE mentioned here is Dextr.
It is an abbreviation for ose equiverlent, and indicates the degree of hydrolysis of starch sugar, as shown below. Direct reducing sugars (expressed as glucose)
DE=────────────────── ×
100 solid content

[0008] The oils and fats used in the present invention include edible natural animal and vegetable oils, such as fish oil, beef tallow, lard, palm oil, soybean oil, rapeseed oil, corn oil, safflower oil, milk fat, and processed fats and blended oils thereof. , hydrogenated oil, transesterified oil, etc., and these may be used alone or in combination of two or more.

The aqueous phase of the water-in-low-fat oil emulsified fat composition of the present invention contains seasonings such as salt, amino acid seasonings, sugars, and spices, skim milk powder, casein soda, Dairy products such as whey powder and fresh cream can be included depending on the purpose. Further, the oil phase can contain pigments, antioxidants, fragrances, etc. as oil-soluble components depending on the purpose.

Next, a method for producing the low-fat water-in-oil emulsified fat composition of the present invention will be explained. First, an oil phase is prepared by dissolving an emulsifier and other oil-soluble components as necessary in fats and oils, and is mixed and emulsified with an aqueous phase in which water-soluble components are dispersed and dissolved as necessary. Dextrin, which is an emulsion stabilizer, is preferably dispersed and dissolved in the aqueous phase from the viewpoint of emulsion stability, but it is also possible to use it by directly dispersing it in the oil phase. The emulsification temperature may be any temperature at which the oil or fat is sufficiently dissolved, but is preferably in the range of 35 to 70°C. The obtained preliminary emulsion is stabilized by passing through a rapid cooling kneading machine while stirring uniformly to obtain the low-fat water-in-oil emulsified fat composition of the present invention. Examples of the rapid cooling kneading machine include a perfector, a combinator, a votator, and the like.

[0011]

EXAMPLES The present invention will be explained in more detail with reference to Examples and Comparative Examples, but it goes without saying that these are not intended to limit the present invention. Examples 1 to 7, Comparative Examples 1 to 3 Low-fat water-in-oil emulsified oil and fat compositions were obtained using the formulations shown in Tables 1 and 2. That is, dextrin, skim milk powder, salt, etc. were dispersed in an oil phase in which polyglycerin condensed ricinoleic acid ester, unsaturated fatty acid monoglyceride, and sorbitan fatty acid ester were dissolved in oil and fat heated to 65°C, and after dissolving at 85°C and 20 The sterilized aqueous phase was heated to 65°C.
After quenching, addition and stirring were continued to prepare a water-in-oil pre-emulsion. The obtained preliminary emulsion was rapidly cooled and plasticized using a combinator to obtain a low-fat water-in-oil emulsified fat composition.

[0012] The emulsification state (measurement of electrical resistance value) of the obtained water-in-low-fat oil emulsified fat composition, water separation during spreading, and product state after 2 weeks at 25°C (heat resistance) were evaluated. At the same time, sensory tests revealed that the taste (especially salty taste) during ingestion
A panel of 10 people evaluated the results. The results obtained are shown in Tables 3 and 4. As is clear from the results shown in Tables 3 and 4, dextrins with a DE outside the range of 7 to 20 (Comparative Examples 1 and 2), two types of unsaturated fatty acid esters, namely unsaturated fatty acid monoglyceride and sorbitan fatty acid ester (Comparative Example 3), the electrical resistance value changed (decreased) significantly over time, and water separation during spreading was clearly observed due to unstable emulsification (Comparative Example 3). 1, 2), the emulsification was stable and no water separation was observed during spreading, but when it was left to stand at 25°C, the emulsification was so strong that no flavor of the aqueous phase appeared (Comparative Example 3) ). On the other hand, the products according to the present invention (Examples 1 to 7) have not only no demulsification destruction during production, but also almost no water separation during spreading, and are in a very stable emulsified state. It was a product in which the flavor (especially salty taste) of the aqueous phase could be felt sharply.

[0013]

[Table 1] Note 1); The contents of the emulsifier used are as follows: Polyglycerin condensed ricinoleic acid ester (trade name: CR-ED)
” (Sakamoto Pharmaceutical Co., Ltd.) Unsaturated monoglyceride Product name: “Emuldi ML” (Riken Vitamin) Sorbitan unsaturated fatty acid ester Product name: “Poem L”
-300” (same as above)

[0014]

[Table 2] Note 1); The contents of the emulsifier used are as follows: Polyglycerin condensed ricinoleate ester: Trade name "CR-ED"
(Sakamoto Pharmaceutical Co., Ltd.) Unsaturated fatty acid monoglyceride: Product name “Emulge ML”
(Riken Vitamin) Sorbitan unsaturated fatty acid ester: Product name “Poem L-
300” (same as above)

[0015]

[Table 3] Note 1) Condition after standing at 25℃ for 2 weeks 〇; No separation of oil or water at all △; Slight separation of oil or water ×; Severe separation of oil or water Note 2) Salty taste ◎; Sharp 〇; Average △; Slightly bad salty taste ×; No salty taste at all

[0016]

[Table 4] Note 1) Condition after standing at 25°C for 2 weeks: Oil water
No separation △; Slight separation of oil or water ×; Severe separation of oil or water Note 2) Salty taste ◎; Sharp 〇; Average △; Slightly bad salty taste ×; No salty taste at all

[0017]

Effects of the Invention The low-fat water-in-oil emulsified fat composition of the present invention uses a polyglycerin condensed ricinoleate ester and an unsaturated fatty acid ester having 12 or more carbon atoms as an emulsifier when emulsifying the aqueous phase into the oil phase. By using a dextrin with a DE in the range of 7 to 20, the phase inversion during preliminary emulsification or rapid cooling and kneading, which was conventionally seen when combining polyglycerin condensed ricinoleic acid ester and other emulsifiers, can be avoided.
There is no breakage of the emulsion, and there is no separation of oil and water during storage of the product, resulting in a product that has extremely high emulsion stability and can sharply bring out the flavor of the aqueous phase. The low-fat water-in-oil emulsified oil/fat composition of the present invention can be used, for example, as a low-calorie spread, or as a high-moisture oil/fat composition for kneading confectionery or bread.

Claims (2)

[Claims] Claim 1: 15-70% by weight oil phase and 85-30% by weight oil phase.
In a water-in-oil emulsified fat composition consisting of a water phase of % by weight, a polyglycerin condensed ricinoleic acid ester and an unsaturated fatty acid ester having 12 or more carbon atoms are used as emulsifiers, and DE is in the range of 7 to 20 as an emulsion stabilizer. A low-fat water-in-oil emulsified fat composition characterized by the combined use of dextrin. 2. The emulsified fat composition according to claim 1, wherein the unsaturated fatty acid ester having 12 or more carbon atoms is a combination of a fatty acid monoglyceride and a sorbitan fatty acid ester.