JPS6214744A - Double emulsion composition and method for producing the same - 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 [Field of Industrial Application] The present invention has low hardness and malleability at low temperatures, but has shape retention even at high temperatures, and has a small hardness difference between 10°C and 30°C. Regarding the double emulsified composition, this double emulsified composition can be used, for example, as a confectionery and bread ingredient, as a spread,
It can be used in various food materials and margarine.

[Technical background and explanation of conventional technology]

Until now, various oils and fats have been used as a soft putter or soft margarine manufacturing technology to improve the hardness and spreadability of putter or margarine at low temperatures (hereinafter sometimes referred to as "low-temperature properties"). Physical and chemical methods such as blending, fractional removal of high-melting point oils and fats, adjustment of the degree of hardening of oils and fats, and transesterification of oils and fats, as well as the selection of the type and amount of emulsifiers in these methods, and the method of using them, will be improved. A manufacturing method has been proposed.

However, with these methods, oil Φ! Even if it is not possible to change the shape of the putter or margarine, the properties such as shape retention at high temperatures (hereinafter sometimes referred to as "high temperature properties") possessed by conventional putters and margarine will be lost. In many cases, a material that has good properties at both high and low temperatures has not yet been developed.

The present inventors have conducted a lot of research in order to solve the above-mentioned problems with conventional products. It was discovered that by dispersing an oil-in-water emulsion having The present invention was arrived at based on the findings.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a novel double emulsion composition that has good shape retention and spreadability at high temperatures and also has excellent spreadability at low temperatures.

The present invention provides a double emulsion composition in which a dispersed oil phase is dispersed in an aqueous phase and an oil-in-water emulsion phase is dispersed in a continuous oil phase, in which: a) 55-35% (by weight) of the fi& final product; of the oil-in-water emulsion phase is dispersed in a continuous oil phase of 45-65% (by weight) of the final product; b) the oil-in-water emulsion phase is 40-55% of the oil-in-water emulsion phase; (by weight) of lecithin in an amount of 0.4 to 5% (fl weight) of the dispersed oil phase;
A dispersed oil phase whose average particle size is 1 μm or less, and water containing protein in an amount of 60 to 45% (by weight) of the oil-in-water emulsion phase and 5 to 11% (by weight) of the aqueous phase. phase and a temperature of at least 2.500 cp and 8.
C) The continuous oil phase has a viscosity measured at a sliding speed of 23° C., a non-Newtonian viscosity value of 0.05 or less, and a rate of recovery of the structural viscosity of at least 95%. d) The double emulsified composition is composed of an oil or fat having a melting point of 12.8 or less.
This is a double emulsion composition with good shape retention at 30°C, characterized by having a hardness ratio of OoC and 30°C.

The double emulsion composition of the present invention is prepared by adding 0.4 to 5% (by weight) lecithin to oil and fat, melting it to prepare a dispersed oil phase component, and separately adding 5 to 11% (by weight) of lecithin to water. ) to prepare a water phase component, and mix 40 to 55% (by weight) of the final product's dispersed oil phase component to the water phase component of 60 to 45% (by weight) of the final product. and the resulting mixture is homogeneously emulsified at high pressure at a temperature of 15° C. and 8° C., with an average particle size of the dispersed oil phase of 1 μm or less and at least 2.500 cp.
．． Viscosity measured at a sliding speed of 23, 0.05
Prepare an oil-in-water emulsion with a non-Newtonian viscosity value of at least 95% and a structural viscosity recovery of at least 95%; % (weight f!k) of oil and fat having a melting point measured by the elevated melting point method exceeding 30°C, emulsified,
It is produced by preparing a double emulsion composition having a hardness ratio at 10°C and 30°C of 12.8 or less.

In the present invention, the oil and fat of the dispersed oil phase component used for preparing the oil-in-water emulsion has a solid fat ratio of 40% at 10°C.
(Heavy f!k) The following can be used, and the white matter used to prepare the aqueous phase component is casein, alkali salts of casein, desalted skimmed milk, desalted skimmed milk powder, buttermilk,
Buttermilk a-condensate, powdered buttermilk, enzymatic decomposition products thereof, or mixtures thereof can be used, and the fat and oil of the continuous oil phase component has a solid fat ratio of 15% (weight) or more at 10'C. things can be used.

[Detailed description of the invention]

The "oil-in-water emulsion phase" as used herein refers to the oil-in-water emulsion phase dispersed in the continuous oil phase of the double emulsion composition of the present invention, which is a phase in which water in the water-in-oil emulsion structure is dispersed in the continuous oil phase. The “dispersed oil phase” is an oil phase that is dispersed in the water phase of the oil-in-water emulsion phase, and the “continuous oil phase” is an oil-in-water phase that is dispersed in the water phase of the oil-in-water emulsion phase in the double emulsion composition of the present invention. This is an oil phase in which a type emulsion phase is dispersed, and corresponds to the oil phase in a water-in-oil type emulsion structure.

The double emulsion composition of the present invention has a double emulsion dispersion structure in which a dispersed oil phase is dispersed in an aqueous phase and an oil-in-water emulsion phase is dispersed in a continuous oil phase in a water-in-oil emulsion IM. It is an emulsified composition having the following.

The average particle size of the dispersed oil phase in this specification was measured using a centrifugal particle size distribution analyzer (manufactured by Horiba, CAPA-500 model) at a centrifugal speed of 3.00 Or, p, m, and 0.5
Under the condition of particle spacing of μ, the particle size distribution of the dispersed oil phase in the oil-in-water emulsion phase with a particle size in the range of 0.5 to 0.8 μ is measured, and when the cumulative particle size distribution reaches 50% The particle size is

The non-Newtonian viscosity value of the oil-in-water emulsion in this specification is determined by measuring the viscosity at a shear rate of 8.2 s'l and the viscosity at a shear rate of 1640 s at a temperature of 15°C, and from these measured values, the following is calculated. This is a numerical value calculated using the formula.

Non-Newtonian viscosity value = viscosity at a slip rate of 1640 s The recovery rate of the structural viscosity of the oil-in-water emulsion in this specification is determined by linearly increasing the slip rate from O to 1640 s in 3 minutes using a Ferranti type viscometer. and then immediately increase the scraping speed to 1640 s for 3 minutes.
The viscosity was measured at a shear rate of 820S when the shear rate was increasing and decreasing from 0 to 0, and the viscosity was calculated from these measured values using the following formula.

Structural viscosity recovery rate (%) = The hardness ratio of the hardness at 10°C and the hardness at 30°C of the double emulsion composition in this specification is determined by the hardness at 10°C using a texturometer (manufactured by Zenken Co., Ltd.). and 3
The hardness at 0° C. was measured and the value was calculated from these measured values using the following formula.

Hardness at 30°C The double emulsion composition of the present invention is produced by the method described below.

0.4 to 5% (by weight) of lecithin is added to an oil with a solid fat ratio of 40% (by weight) or less at 10°C, heated and melted with stirring, and maintained at 70 to 80°C to form an oil-in-water mixture. Prepare the dispersed oil phase component of the type emulsion.

Separately, 5 to 11% (by weight) of protein is added to water, heated and dissolved with stirring, and maintained at 70 to 80°C to prepare an aqueous phase component of an oil-in-water emulsion.

In preparing the aqueous phase components, a small amount of phosphate can be added when dissolving the white matter. Any phosphate can be used as long as it is used in food processing.

The above-mentioned dispersed oil phase component is mixed with this aqueous phase component, and the resulting mixture is pre-emulsified by a conventional method (for example, vigorous stirring with a super mixer), and after sterilization if necessary, the pre-emulsified liquid is Maintained at a temperature of ~80 °C and using a high pressure homogenizer, high pressure (e.g. 400-900 Kg
/ cIA) to adjust the average particle size of the dispersed oil phase to 1 μm or less, and the resulting emulsion is rapidly cooled to 10'C to obtain an oil-in-water emulsion.

An amount of oil or fat corresponding to 45-65% (by weight) of the final product is maintained at a temperature of 25-40'C;
An amount of the above oil-in-water emulsion corresponding to 5-35% (by weight), previously maintained at a temperature of 25-50'C, is mixed and stirred. The resulting mixture may be processed, for example, by Schroeder (
A double emulsion composition is obtained by emulsifying the mixture using a combinator manufactured by 5Chri5der.

Any oil or fat can be used in preparing the dispersed oil phase component of the oil-in-water emulsion, as long as the solid fat ratio at 10° C. is 40% (by weight) or less. For example, common edible animal and vegetable oils and fats, mixed oils and fats thereof, and the like.

The solid fat ratio of fats and oils was determined by the Cedar Magnetic Resonance Spectral Society (B, L, Madison and R, C, H
lll, J.

Am, Oll Chemist's Soe, Vol. 55, No. 3, No. 328 (1978)].

Any commercially available lecithin can be used to prepare the dispersed oil phase component of the oil-in-water emulsion.

The proteins used in the preparation of the aqueous phase component of the oil-in-water emulsion include casein such as rennet casein or acid casein, casein alkali salts of sodium casein,
Desalted skimmed milk, desalted milk powder, buttermilk, ammonium products of buttermilk, powdered buttermilk, enzymatic decomposition products thereof,
or mixtures thereof can be used. The continuous oil phase component in which the oil-in-water emulsion is dispersed may be any type of oil as long as the solid fat ratio is 15% (weight) or more at 10°C and the melting point measured by the ascending melting point method is 30°C or more. You can also use this.

For example, common edible animal and vegetable oils and fats, mixed oils and fats thereof, and the like.

The double emulsion composition of the present invention prepared as described above has l
The hardness was measured using a texturometer at OoC and a temperature of 30°C, and the hardness ratio was calculated to be 12.8 or less, indicating good shape retention at 30°C.

The oil-in-water emulsion at this time was measured using a Ferranti viscometer at a temperature of 15°C. When the viscosity was measured using the same method, the viscosity at a sliding speed of 8.2S was 2,500 cp or more, the non-Newtonian viscosity value was 0.05 or less, and the recovery rate of structural viscosity was 95
% or more.

In the following, the present invention will be explained in further detail by showing test examples.

Test Example 1 The relationship between the content of the dispersed oil phase of an oil-in-water emulsion and the properties of a double emulsion composition was tested.

(1) Sample preparation Using commercially available milk fat with a solid fat ratio of 24% (weight) at 10°C (measured by nuclear magnetic resonance spectroscopy at 10°C), the total fat content of the final product was 80%. (weight), and the content of the dispersed oil phase of the oil-in-water emulsion was 30 to 60% (weight f!k) to the oil-in-water emulsion. preparing an emulsified composition;
This was used as a sample. In addition, commercially available butter, margarine, soft margarine, etc. were used as comparative samples.

(2) Test method ■Measurement of particle size distribution of fat globules (dispersed oil phase) of oil-in-water emulsion A sample was diluted 500 to 2000 times with distilled water, and a centrifugal automatic particle size distribution analyzer (manufactured by Ifba Seisakusho) was used. was used to measure the particle size distribution of fat globules (dispersed oil phase).

■Measurement of viscosity characteristics of oil-in-water emulsion The temperature of the sample was adjusted to 15℃, and
Ranti ) type viscometer is used to measure the sliding speed -! -1 Viscosity was measured at 8, 25 and 1640 g.

The degree of non-Newtonian viscosity of the sample was determined by the slip rate of 8.25.
The non-Newtonian viscosity value was calculated from the ratio of the viscosity at a shear rate of 1640 s-' l using the following formula.

Non-Newtonian viscosity value = shear rate 1640! The viscosity at l is also the viscosity at 820 s when the sliding speed increases and the viscosity at 82O3 when the sliding speed decreases under the condition that the sliding speed is linearly increased from 0 to 164 s in 3 minutes and then immediately decreased to 0 in 3 minutes. The recovery rate of structural viscosity was calculated from the ratio of it using the following formula.

Structural viscosity recovery rate (%) = ■Measurement of hardness of double emulsion composition In the preparation of the above sample, the sample immediately after the treatment process of the combinator [manufactured by Schrader Co., Ltd.] was Filled my cylindrical container and fixed the sample after storage at 10℃ for 24 hours and the sample after storage at 30℃ for 24 hours on the sample stage of a texturometer (manufactured by Zenken Co., Ltd.) at each temperature 1. lNa
IQ wmM? 11. R-? '+7. A
, As1llll-? 4-J: The texture profile was immediately measured using a pressure gauge at a penetration depth of 10 m, a mastication speed of 6 times per minute, and a chart speed of 760 myr/win, and the hardness was determined from the following formula.

Input voltage (volts) Hardness ratio: The hardness ratio was calculated from the following formula.

Hardness at 30°C (K9) ■Shape retention of double emulsion composition at 30°C After filling a sample immediately after combinator treatment into a 100-glass beaker,
It was used as a judgment test. The evaluation criteria were as follows.

Good: Separation of fats and oils and separation of aqueous phase is barely visible to the naked eye and a good structure is maintained; Bad: Separation of fats and oils and separation of water phase or both are severely observed; ( 3) Test results The test results were as shown in Table 1.

As can be clearly seen from Table 1, samples made of oil-in-water emulsions in which the dispersed oil phase content of the oil-in-water emulsions was less than 40% (by weight) had high hardness at 10°C and poor spreadability. The hardness ratio is also high at 22.2, and the properties are similar to those of butter, and there is no effect of adding oil-in-water emulsions. Samples made of oil-in-water emulsions have unstable structure, have difficulty in shape retention, and have a hardness ratio of 24.
．． It was as high as 0. - A sample using an oil-in-water emulsion with a dispersed oil phase content of 40-55% (by weight) has a hardness of 3.28-4.32 (K
9), which was lower than that of butter, and the hardness at 30°C was close to that of butter, with a hardness ratio of 10.6 to 12.7, and good shape retention. The oil-in-water emulsion at this time had a paste-like appearance with a viscosity of 7120 cp or more at a shear rate of 8.23, a low viscosity at a shear rate of g 1640 s, and a non-Newtonian viscosity value of 0.05 or less, indicating good spreadability. and the recovery rate of structural viscosity is 95%.
That was it.

From the results of this test and preliminary tests, a double emulsion composition with good physical properties has an oil-in-water emulsion with a non-Newtonian viscosity of 0.05 or less, a structural viscosity ratio of 95% or more,
Viscosity at sliding speed 8.2 s is 2,500 cp
It was obtained when the above oil-in-water emulsion was used, and the hardness ratio of the double emulsion composition in this case was 12.8 or less.

Test Example 2 The relationship between the oil-in-water emulsion phase content of the final product and the properties of the double emulsion composition was tested.

(1) Preparation of sample The procedure was repeated in the same manner as in Example 1, except that the dispersed oil phase content of the oil-in-water emulsion was changed to 50% (by weight) to 30 to 60% (by weight) based on the final product. A double emulsion composition was prepared and used as a sample.

(2) Test method Measurement of particle size distribution and dispersibility of fat globules (dispersed oil phase), measurement of viscosity characteristics and hardness of double emulsion composition, and measurement of shape retention at 30'C were conducted in accordance with Test Example 1. The same method was used.

(3) Test results The results were as shown in Table 2.

(Left below) As is clear from Table 2, the double emulsion composition with an oil-in-water emulsion phase content of less than 35% (by weight) in the final product has a hardness of 6.78 (K9) at 10°C. The double emulsion composition has a hardness ratio as high as 19, exhibits properties similar to butter, and has an oil-in-water emulsion phase content of 60% (by weight) or more, and is considered an oil-in-water emulsion. The structure was unstable, the hardness at 30°C was low, the shape retention was poor, and the hardness ratio was as high as 26.5. On the other hand, a double emulsion composition with an oil-in-water emulsion phase content of 35 to 55% (by weight) has a hardness of 3.2 to 4.18 at 10°C.
(Kg) is lower than that of butter, and its hardness at 30°C is 0.30 to 0.34%, which is close to that of butter, and the hardness ratio is 10.6 to 12.3, which shows good shape retention. Ta.

Test Example 3 The relationship between the melting point of the fat in the continuous oil phase in the final product and the properties of the double emulsion composition was tested.

(1) Sample preparation The melting point of the fat in the continuous oil phase that disperses the oil-in-water emulsion phase.
A double emulsion composition was prepared in the same manner as in Example 1, except that the temperature was changed to 25 to 37°C, and this was used as a sample.

(2) Test method Measurement of particle size distribution and dispersibility of fat globules (dispersed oil phase), measurement of viscosity characteristics and hardness of double emulsion composition, and measurement of shape retention at 30°C are the same as in Test Example 1. This was done using the method.

(3) Test results The results were as shown in Table 3.

(Left below) As is clear from Table 3, if the melting point of the continuous oil phase in which the oil-in-water emulsion phase is dispersed is 30°C or lower,
The hardness was similar to that of commercially available soft margarine, and the shape retention was poor.

On the other hand, those with a melting point exceeding 30°C have a hardness of 2.40 to 3.85 (Kg) at 10'C, and a hardness ratio of 1.
The shape retention was 0.8 to 12.8, indicating good shape retention.

Test Example 4 The relationship between the solid fat ratio at 10'C of the continuous oil phase in the final product and the properties of the double emulsion composition was tested.

(1) Preparation of sample The procedure was repeated in the same manner as in Example 1, except that the solid fat ratio at 10'C of the continuous oil phase in which the oil-in-water emulsion was dispersed was changed to 8 to 39% (weight>). A double emulsion composition was prepared and used as a sample.

(2) Test method Measurement of particle size distribution and dispersibility of fat globules (dispersed oil phase), measurement of viscosity characteristics and hardness of double emulsion composition, and measurement of shape retention at 30°C are the same as in Test Example 1. This was done using the method.

(3) Test results The results were as shown in Table 4.

(Left below) As is clear from Table 4, the solid fat ratio in lOoC of the continuous oil phase in which the oil-in-water emulsion is dispersed is 15%.
(Heavy fit), the hardness at 30° C. was close to that of soft margarine, and the shape retention was poor. On the other hand, the solid fat ratio in 106C is 15% (weight)
The above items have a hardness of 2. lO~4゜30 (Kg), and the hardness ratio is 10.2~11.3
In addition, the shape retention was good.

Test Example 5 The relationship between the exit quality content of the aqueous phase of an oil-in-water emulsion and the properties of a double emulsion composition was tested.

(1) Preparation of sample Same as Example 1 except that the content of white matter in the aqueous phase was changed from 3 to 1396 (weight) and lecithin was added at 3% (weight) to the dispersed oil phase. A double emulsion composition was prepared and used as a sample.

For white matter, commercially available sodium casein (produced in New Zealand) was used.

(2) Test method Measurement of particle size distribution and dispersibility of fat globules (dispersed oil phase), measurement of viscosity characteristics and hardness of double emulsion composition, and measurement of shape retention at 30°C are the same as in Test Example 1. This was done using the method.

(3) Test results The results were as shown in Table 5.

(Left below) As is clear from Table 5, the hardness of the sample with 3% protein content in the aqueous phase (heavy IJ1) at 10°C is close to that of the putter, and the hardness ratio is 43.6. , shape retention was poor. In addition, Ut containing white matter in the aqueous phase was 13%.
The sample (weight) had a hardness close to that of butter at 10°C, a high hardness ratio of 34.4, and poor shape retention. On the other hand, samples containing white matter containing IA of 5 to 11% (by weight) in the aqueous phase have a hardness of 3.45 to 3.65 at lOoC.
(K9), the hardness ratio was 10.8 to 12.2, and the shape retention was good. The oil-in-water emulsion at this time had a viscosity of 2,540 cp or more at a sliding speed of 8.25 and was paste-like, a non-two-knee viscosity value of 0.05 or less, and a structure. The recovery rate of bulk viscosity was also 95% or more.

Similar tests were conducted by changing the type of oil and fat content of the sample, but similar results were obtained in each case.

Test Example 6 The relationship between the lecithin content of the dispersed oil phase of an oil-in-water emulsion and the properties of a double emulsion composition was tested.

(1) Preparation of sample The lecithin content is 2% to 5.4% (1% by weight) based on the dispersed oil phase.
! t), and the amount of 2 white matter was 8 for the aqueous phase.
In the same manner as in Example 1 except that it was expressed as % (weight),
A double emulsion composition was prepared and used as a sample.

(2) Test method Measurement of particle size distribution and dispersibility of fat globules (dispersed oil phase), measurement of viscosity characteristics and hardness of double emulsion composition, and measurement of shape retention at 30°C are the same as in Test Example 1. This was done using the method.

(3) Test results The results were as shown in Table 6.

(Left below) As is clear from Table 6, in test t where the ratio of lecithin to the fat in the dispersed oil phase of the oil-in-water emulsion was 0.2% (by weight), the fibers of the oil-in-water emulsion were Unstable at 10℃
The hardness is close to that of a putter, and the hardness ratio is 28.4.
and the shape retention was poor. Similarly, a sample in which the ratio of lecithin to fat in the dispersed oil phase was 5.4% (by weight) had a hardness at 10°C close to that of putter, with a hardness ratio of 43.
It was as high as 9, and the shape retention was also poor. On the other hand, samples in which the ratio of lecithin to the fat and oil in the dispersed oil phase component was 0.4 to 5.0% (by weight) had a hardness of 3.48 to 3.0% at 100C.
60 (Kg), which is lower than a putter, and the hardness ratio is 11.
0 to 12.0, and the shape retention was also good. The oil-in-water emulsion at this time had a viscosity of 7 at a sliding speed of 8.23.
．． It was 250 cp or more and had a paste-like appearance, the non-Newtonian viscosity value was 0.05 or less, and the recovery rate of structural delta viscosity was 95% or more.

Similar tests were conducted by changing the amount of fat and oil suppressed and the oil and fat content and protein content of the sample, but similar results were obtained in each case.

Test Example 7 The relationship between the solid fat ratio at IO'C of the oil in the dispersed oil phase of an oil-in-water emulsion and the characteristics of a double emulsion composition was tested.

(1) Sample preparation 0% (weight) and 52.5% (heavy fil) 10'C
), : Commercially available rapeseed oil and coconut oil with a solid fat ratio (several M measured by nuclear magnetic resonance spectroscopy) are mixed to obtain a solid fat ratio of 0 to 52.5% (by weight) at 10°C.
The following oils and fats were prepared. These oils and fats were used, and the content of the dispersed oil phase of the oil-in-water emulsion was 40% (weight), and the lecithin was 8% (weight) of the dispersed oil phase. A double emulsion composition was prepared in the same manner as in 1 and used as a sample.

(2) Test method Measurement of particle size distribution and dispersibility of fat globules (dispersed oil phase), measurement of viscosity characteristics and hardness of double emulsion composition, and measurement of shape retention at 30°C are the same as in Test Example 1. This was done using the method.

(3) Test results The results were as shown in Table 7.

(Left below) As can be clearly seen from Table 7, a sample with a solid fat ratio of 52.5% (by weight) at 10°C in the dispersed oil phase has 10%
The hardness at ℃ was close to that of butter, the hardness ratio was 390, and the shape retention was poor. On the other hand, 10 m fat of the dispersed oil phase component
Samples with a solid fat ratio of 40% (weight) or less at °C:
Hardness at 10℃ is 3.58-3.62 (K9)
The hardness ratio was 11.2 to 11.9, and the shape retention was also good. The oil-in-water emulsion at this time had a non-Newtonian viscosity value of 0.05 or less, and a recovery rate of 1 lll viscosity of 95% or more.

Similar tests were conducted by changing the type of oil and fat content of the sample, but similar results were obtained in each case.

Test Example 8 The relationship between the average particle size of fat globules (dispersed oil phase) of an oil-in-water emulsion and the characteristics of a double emulsion composition was tested.

(1) Sample preparation Homogeneous pressure 200~9ooKg/c++! The average particle size of fat globules (dispersed oil phase) in the oil-in-water emulsion was changed to 0.7.
9 to 1.35 μ, lecithin was added to the dispersed oil phase at an amount of 3% (m2), and the amount of white matter was adjusted to 9% (by weight) to the aqueous phase. A double emulsion composition was prepared in the same manner as in Example 1, except that the composition was added, and this was used as a sample.

(2) Test method Measurement of particle size distribution and dispersibility of fat globules (dispersed oil phase), measurement of viscosity characteristics and hardness of double emulsion composition, and measurement of shape retention at 30°C are the same as in Test Example 1. This was done using the method.

(3) Test results The results are shown in Table 8.

(Margins below) As is clear from Table 8, samples in which the average particle diameter of fat globules (dispersed oil phase) is 1μ have a hardness close to that of butter at 10°C, with a hardness ratio of 35.9 to 41. 4, and the shape retention was also poor. On the other hand, in the case where the average particle size of fat globules (dispersed oil phase) was 1μ or less, the hardness at lOoC was 3.42.
~3°61, lower than butter, with a hardness ratio of 10.7
~12°0, and the shape retention was also good. The oil-in-water emulsion at this time had a viscosity of 5.5 at a sliding speed of 8.25.
At 988 cp or more, it becomes paste-like, the non-Newtonian viscosity value is 0.05 or less, and the recovery rate of structural viscosity is 95%.
That was it.

Similar tests were conducted by changing the type of oil, the oil content of the sample, and the emulsifier content, but similar results were obtained in all cases.

Examples of implementation of the present invention are shown below, but the present invention is not limited to these examples.

Example 1 The oil/fat (dispersed oil phase) content of the oil-in-water emulsion is 50% (weight), and the oil/fat content of the continuous oil phase in which the oil-in-water emulsion is dispersed is 60 parts (weight). A double emulsion composition was produced in which the type emulsion was 40 parts (weight) and the total fat content of the final product was 80% (weight).

Butter oil [from New Sealant, solid fat ratio in lOoC: 24% (weight), fat percentage: 100%) 25
Lecithin [manufactured by Ajinomoto Co., Inc.] 0.5 to 9 (corresponding to about 2% (weight) to the dispersed oil phase) was added to Kli, and 8
The mixture was heated to 0° C., stirred and dissolved to prepare a dispersed oil phase component of an oil-in-water emulsion, and maintained at that temperature.

Separately, add 21.85 kg of water, 9 to sodium caseinate, and 2.5 kg (produced in New Zealand) [approximately 1 liter for the aqueous phase].
0% (weight)], sodium hexametaphosphate O, 15 kg (corresponding to about 0.6% (weight) to the aqueous phase) was added, heated to 80°C, stirred and dissolved, and dissolved. The water phase component of the oil-in-water emulsion was prepared by maintaining the temperature.

The dispersed oil phase component of the oil-in-water emulsion was added to this water phase component, and the mixture was stirred for 10 minutes at 80°C using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to pre-emulsify. Then, the mixture was heat sterilized at 85°C for +5 minutes, and the resulting mixture was homogenized at a temperature of 80°C and a pressure of 900 Kg/ca using a high-pressure homogenizer (manufactured by Sankyu Kikai Kogyo Co., Ltd.), and immediately after that, io''G to obtain 45 kg of oil-in-water emulsion.

Heat 60kg of butter oil to 30℃, then add to 40℃
9 was added to the above-mentioned oil-in-water emulsion 40 which had been heated to prepare a mixture.

This mixture was stirred using a T, K, and Homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to uniformly disperse the mixture.

This mixture was mixed in a combinator [Schrader (5chr.
(manufactured by Iider) Co., Ltd.) and was emulsified to an oil-in-water-in-oil type to produce a 92 kg double emulsion composition.

The physical properties and shape retention at 30°C of this double emulsion composition were tested in the same manner as in Test Example 1.

The results showed a hardness ratio of 1O09 and good shape retention at 30°C.

Example 2 The fat (dispersed oil phase) content of the oil-in-water emulsion was 55% (by weight), and the content of the fat in the continuous oil phase in which the oil-in-water emulsion was dispersed was 55.6 parts (by weight) in water. Oil emulsion is 44,
A double emulsion composition was produced in which the total fat content of the final product was approximately 80% (by weight).

Hydrogenated rapeseed oil [manufactured by Taiyo Yushi Co., Ltd., rising melting point: 36°C
,,Solid fat ratio in 1O6C: 35N) 27.
5kg, lecithin (manufactured by Ajinomoto Co., Inc.) 0.83kg
Add [corresponding to about 3% (weight) to the oil phase] and add 8
The mixture was heated to 0° C., stirred and dissolved to prepare a dispersed oil phase component of an oil-in-water emulsion, and maintained at that temperature.

Separately, water 20.1 to 9 to sodium caseinate (produced in New Zealand) 1.5KgC about 7% to the aqueous phase
(weight)], sodium hexametaphosphate 0
．． Add 9 (equivalent to 0.3% (weight) to the water phase) to 07, heat to 80°C, stir and dissolve, and maintain at that temperature to dissolve the water phase components of the oil-in-water emulsion. The dispersed oil phase component of the oil-in-water emulsion was added to this water phase component, and
T,K the mixture.

The mixture was pre-emulsified by stirring at 80°C for 10 minutes using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and then heat sterilized at 85°C for 15 minutes. 80°C salinity and 60°C
Homogenize at a pressure of 9/Cd to 0 and immediately thereafter 1
It was rapidly cooled to 0°C to obtain about 45 kg of oil-in-water emulsion.

Hydrogenated rapeseed oil [manufactured by Taiyo Yushi Co., Ltd., rising melting point: 37°C
, solid fat ratio at 10℃: 39%) 55.6Kg
was heated to 40°C, and 44.4 kg of the oil-in-water emulsion heated to 45°C was added thereto to prepare a mixture.

This mixture was stirred and uniformly dispersed in T. using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). This mixture was emulsified into an oil-in-water-in-oil type using a combinator (manufactured by Schrader) to produce a 95 kg double emulsion composition.

The physical properties and shape retention in 306C of this double emulsion composition were tested in the same manner as in Test Example 1.

It showed good shape retention.

〔Effect of the invention〕

The double emulsion composition of the present invention has good spreadability at low temperatures.

The double emulsion composition of the present invention has good shape retention even at high temperatures.

The double emulsion composition of the present invention has a hardness at 10'C and a hardness of 3
There is little change in hardness at 0°C.

Claims (8)

[Claims] (1) In a double emulsion composition in which a dispersed oil phase is dispersed in an aqueous phase and an oil-in-water emulsion phase is dispersed in a continuous oil phase, a) 55 to 35% (by weight) of the final product is in water; b) the oil-in-water emulsion phase is uniformly dispersed in a continuous oil phase of 45-65% (by weight) of the final product;
5% (by weight) and 0.4-5% (by weight) of the dispersed oil phase.
60-45% of the oil-in-water emulsion phase;
(by weight), consisting of an aqueous phase containing from 5 to 11% (by weight) of protein of the aqueous phase, and at least 2.5% (by weight) of protein;
having a viscosity measured at a temperature of 15° C. and a shear rate of 8.2 s^-^1 of 00 cp, a non-Newtonian viscosity value of 0.05 or less and a structural viscosity recovery of at least 95%; c) a continuous oil phase; is comprised of an oil or fat having a melting point measured by an elevated melting point method exceeding 30°C, and d) the double emulsion composition has a hardness ratio at 10°C and 30°C of 12.8 or less. A double emulsion composition with good shape retention at 30°C. (2) At 10°C, the amount of oil and fat in the dispersed oil phase is 40% (by weight) or less.
The double emulsion composition with good shape retention at 30° C. according to claim 1, which has a solid fat ratio of . (3) The protein contained in the aqueous phase of the oil-in-water emulsion phase is casein, an alkali salt of casein, desalted skimmed milk, desalted skimmed milk powder, buttermilk, buttermilk concentrate, powdered buttermilk, etc. The double emulsion composition with good shape retention at 30° C. according to claim 1 or 2, which is selected from the group consisting of enzymatic decomposition products and mixtures thereof. . (4) At 10°C where the continuous oil phase contains 15% (weight) or more of fats and oils.
A double emulsion composition with good shape retention at 30° C. according to any one of claims 1 to 3, characterized in that it has a solid fat ratio of . (5) a) Add 0.4 to 5% (by weight) of lecithin to fat and oil and melt it to prepare a dispersed oil phase component, and add 5 to 11% (by weight) of protein to water. 60-45% (by weight) of the aqueous phase component is mixed with 40-55% (by weight) of the dispersed oil phase component, and the resulting mixture is homogeneously emulsified under high pressure. and the average particle size of the dispersed oil phase is 1 μ or less and at least 2,500 cp.
Prepare an oil-in-water emulsion having a viscosity measured at a temperature of 15° C. and a shear rate of 8.2 s^-^1, a non-Newtonian viscosity value of 0.05 or less and a structural viscosity recovery of at least 95%. and b) 45-65%
55 to 35% (by weight) of an oil-in-water emulsion is mixed with an oil or fat having a melting point measured by the melting point method that exceeds 30℃ (by weight) and emulsified at 10℃ and 30℃ below 12.8℃.
1. A method for producing a double emulsion composition with good shape retention at 30° C., which comprises preparing a double emulsion composition having a hardness ratio of . (6) The oil and fat used to prepare the oil-in-water emulsion is 40%
The method for producing a double emulsion composition with good shape retention at 30°C according to claim 6, characterized in that the composition has a solid fat ratio at 10°C of (weight) or less. (7) The protein used for preparing the aqueous phase component is casein,
Alkaline salts of casein, desalted skim milk, desalted skimmed milk powder, buttermilk, buttermilk concentrate, powdered buttermilk,
A method for producing a double emulsion composition with good shape retention at 30° C., characterized in that the composition is selected from the group consisting of these enzymatically decomposed products and mixtures thereof. (8) Claims 5 to 5, characterized in that the oil or fat that is a continuous oil phase component in which the oil-in-water emulsion is dispersed has a solid fat ratio at 10°C of 15% (by weight) or more. The method for producing a double emulsion composition with good shape retention at 30°C according to any one of Item 7.