JPH0678671A - Water-in-oil emulsion - Google Patents

Abstract

(57) [Summary] [Purpose] To obtain a water-in-oil emulsion in which the emulsion stability during preparation and storage is good and no off-taste is felt, and in which physical properties such as hardness and elongation do not change during storage. [Composition] The fat content is 20 to 80% by weight,
Glycerin has an average degree of polymerization of 4 to 10 and its HL
0.05 to 3.0% by weight of polyglycerin fatty acid ester having a B value of 5 or less, 0.02 to 2.0% by weight of sorbitan fatty acid ester having an HLB value of 5 or less, and HLB
0.01 to 2.0 sucrose fatty acid ester having a value of 2 or less
A water-in-oil emulsion characterized by containing by weight%.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a water-in-oil emulsion.

[0002]

BACKGROUND OF THE INVENTION Margarines, which are water-in-oil emulsions,
80% or more margarine depending on its fat content,
75% or more and less than 80% prepared margarine, 35%
Those above 75% are classified as fat spread, and in order to prevent obesity and adult diseases in this margarine,
Demand for leaner fat spreads is growing.

However, since fat spread has a high water content in the dispersion layer, there are drawbacks such as phase inversion during preparation of the spread and water separation during storage.

To solve these drawbacks, it has been proposed to use various emulsifiers. For example, a combination of polyglycerin condensed ricinoleic acid ester, a fatty acid ester, and a saturated fatty acid ester represented by a fatty acid monoglyceride (JP-A-58-170432), a polyglycerin condensed ricinoleic acid ester and a polyglycerin fatty acid ester having a degree of polymerization of 7 or more Combination (JP-A-58-1)
98243), polyglycerin condensed ricinoleic acid ester and sorbitan unsaturated fatty acid ester and / or sucrose fatty acid ester having HLB of 10 or more (JP-A-59-130526), polyglycerin condensed ricinoleic acid ester and polymerization degree 7 The following combinations of polyglycerin unsaturated fatty acid esters (JP-A-62-
No. 143637) is known.

These methods utilize the strong W / O emulsifying power of polyglycerin-condensed ricinoleic acid ester, and prevent the phase inversion of the emulsion when preparing a fat spread and prevent the fat spread from being stored. It is very effective in preventing water separation.

[0006]

However, this polyglycerin condensed ricinoleic acid ester also has some drawbacks. For example, the peculiar taste of the fat spread causes the taste of the fat spread to deteriorate, and the hardness and elongation of the fat spread during storage may be considered to be derived from the effect of promoting crystallization of fats and oils. Also, when polyglycerin condensed ricinoleic acid ester is frequently used, the structure of the fat spread is soft and has a paste-like form, so that when filling the container, the contents will pop out, or there will be drawbacks such as causing stringing and contaminating the outer periphery of the container. .

Therefore, in using polyglycerin-condensed ricinoleic acid, all of various problems such as phase inversion of emulsion during production, prevention of water separation during storage, prevention of taste of spread and changes in various physical properties during storage are addressed. It is difficult and compelling to compromise.

[0008]

The present invention has been made by paying attention to such a conventional problem, and has a fat and oil content of 2 or less.
When preparing a water-in-oil emulsion that is 0 to 80% by weight, the phase inversion or emulsification of the emulsion during production can be performed by combining a specific emulsifier without using polyglycerin condensed ricinoleic acid ester as an emulsifier. The present invention has been completed by finding that it is possible to prevent water separation during storage of a product, suppress changes in hardness and elongation, etc., and avoid the off-taste derived from polyglycerin-condensed ricinoleic acid ester.

That is, the fat content is 20 to 80% by weight.
And the average degree of polymerization of glycerin is 4 to 10,
Also, the polyglycerin fatty acid ester having an HLB value of 5 or less is 0.05 to 3.0% by weight, the sorbitan fatty acid ester having an HLB value of 5 or less is 0.02 to 2.0% by weight, and the HLB value is 2 or less. The sucrose fatty acid ester of
It is a water-in-oil emulsion characterized by containing 0.1 to 2.0% by weight.

(Requirements Constituting Means) The polyglycerin fatty acid ester used in the present invention is an ester of fatty acid and polyglycerin. The constituent fatty acid residue preferably has 12 to 22 carbon atoms, and the carbon chain may be saturated or unsaturated, and may be linear or branched. The average degree of polymerization of the glycerin is 4-10. The polyglycerin fatty acid ester used in the present invention must have an HLB value of 5 or less, and if it exceeds 5, the emulsification becomes unstable. Further, the content of polyglycerin fatty acid ester is 0.05 to 3.0% by weight in the emulsion.
If less than 0.05% by weight, the emulsification is unstable,
If it exceeds 3.0% by weight, the taste becomes poor.

The sorbitan fatty acid ester used in the present invention is an ester of fatty acid and sorbitan. The constituent fatty acid residue preferably has 12 to 22 carbon atoms, and the carbon chain may be saturated or unsaturated, and may be linear or branched.

The sorbitan fatty acid ester used in the present invention must have an HLB value of 5 or less.
If the B value exceeds 5, the emulsification becomes unstable. Furthermore, the content of this sorbitan fatty acid ester is 0.02 to
It is in the range of 2.0% by weight. If it is less than 0.02% by weight, the emulsion becomes unstable. Further, if it exceeds 2.0% by weight, the physical properties are deteriorated.

The sucrose fatty acid ester used in the present invention is an ester of sucrose and a fatty acid. The long-chain fatty acid residue constituting it preferably has 12 to 22 carbon atoms, and the carbon chain is branched regardless of whether it is saturated or unsaturated, or linear. It doesn't matter.

A typical example of the short-chain fatty acid residue is an acetyl group. These fatty acid residues may be long-chain ones only, or long-chain and short-chain ones may be mixed.

The sucrose fatty acid ester used in the present invention must have an HLB value of 2 or less.
If the value exceeds 2, the emulsification becomes unstable. Further, the content of sucrose fatty acid ester is 0.01 to 2.0% by weight in the emulsion.
Is. If it is less than 0.01% by weight, the emulsion becomes unstable.
If it exceeds 2.0% by weight, there is no remarkable effect and it is economically disadvantageous.

As an emulsifier other than the above emulsifier, glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin, etc. may be used in combination.

The oil and fat used in the water-in-oil emulsion according to the present invention is not particularly limited as long as it can be used for food, soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, safflower oil, Examples thereof include vegetable oils such as cottonseed oil, animal oils such as beef tallow, lard, fish oil and milk fat, and mixtures thereof. Further, processed fats and oils obtained by subjecting these fats and oils to hydrogenation (curing), transesterification, fractionation and the like can also be used. The content of these oils and fats is 20 to 80% by weight in the emulsion.

Aside from the emulsifier and the fat and oil, it is an aqueous phase, and if necessary, salt, milk protein, vegetable protein, flavor, starch, gelatin, glucose, sucrose and the like may be mixed.

The water-in-oil type emulsion of the present invention is obtained by emulsifying an oil phase and an aqueous phase by a known method, and is preferably used for fat spread.

[0020]

The water-in-oil emulsion does not have any off-taste because polyglycerin condensed ricinoleic acid ester is not added. In addition, by mixing a specific emulsifier within a specific range, the emulsifying power is incrementally increased, and phenomena such as phase inversion and water separation do not occur during preparation and storage. Moreover, the physical properties such as hardness and creaming property are unlikely to change during storage, which is considered to be because the emulsifier hardly promotes crystallization of fats and oils.

[0021]

The present invention will be described in detail with reference to Examples and Comparative Examples. Tables 1 and 2 show the compositions of the emulsifiers used. Next, a method for preparing a water-in-oil emulsion will be described.

Hardened palm oil and corn oil 50/50
The emulsifier 10 shown in Table 1 and Table 2 in 6 kg of oil and fat mixed in
0 g was added and the mixture was heated to 70 ° C. and uniformly dissolved to obtain an oil phase. Separately, 100 g of sodium chloride was dissolved in 3.8 kg of water to prepare an aqueous phase. The oil phase and the aqueous phase were emulsified at 40 ° C. using a homomixer to prepare a preliminary emulsion. The preliminary emulsion was rapidly kneaded with a chilling roll to obtain a water-in-oil emulsion. The oil / fat content in the emulsion is 60% by weight.

[0023]

[Table 1]

[0024]

[Table 2]

Next, the evaluation of the water-in-oil type emulsion will be described. 1. Emulsion stability (Examples 1 to 4 and Comparative Examples 1 to 10) Emulsion stability of pre-emulsion before passing chilling roll and emulsion stability of emulsion after passing chilling roll, and emulsion at 25 ° C for 4 weeks. The stability when stored was evaluated. For the preliminary emulsion before passing through the chilling roll, the emulsion was placed in a test tube and allowed to stand at 40 ° C. for 10 minutes, and the state was observed. The emulsion after passing through the chilling roll is put in a petri dish and then
It was left standing at 30 ° C. for 30 minutes and the state was observed. Furthermore, the emulsion was stored at 25 ° C. for 4 weeks and the state was observed. The evaluation results are shown in Table 3.

[0026]

[Table 3]

2. Taste (Examples 5-8 and Comparative Examples 11-2)
0) The water-in-oil type emulsion after passing through the chilling roll was subjected to a sensory test by 5 panelists, and the result of the larger number of people regarding the presence or absence of off-taste was taken as a comprehensive evaluation, which is shown in Table 4.

[0028]

[Table 4]

3. Hardness and creaming property (elongation) (Examples 9 to 12 and Comparative Examples 21 to 30) The hardness of the water-in-oil emulsion immediately after preparation and the emulsion after storage at 5 ° C for 4 weeks were measured. The measurement was performed at 5 ° C using a rheometer manufactured by Fudo Kogyo.

In addition, the creaming value (evaluation of elongation) at 5 ° C. was measured immediately after preparation and after storage for 4 weeks. The creaming number was evaluated by measuring the foaming caused by whipping with time and measuring the maximum value of the specific volume. Table 5 shows the evaluation results of hardness and creaming property.

[0031]

[Table 5]

[0032]

As shown in the examples, the water-in-oil type emulsion according to the present invention has good emulsion stability during preparation and storage, and does not cause any off-taste, and further exhibits hardness and creaming properties during storage. There are few changes in the physical properties, and it is possible to deal with all of the problems that have hitherto been regarded as problems.

Claims (1)

[Claims] 1. An oil and fat content of 20 to 80% by weight, an average degree of polymerization of glycerin of 4 to 10 and H
0.05 to 3.0% by weight of polyglycerin fatty acid ester having an LB value of 5 or less, 0.02 to 2.0% by weight of sorbitan fatty acid ester having an HLB value of 5 or less, and HLB
0.01 to 2.0 sucrose fatty acid ester having a value of 2 or less
A water-in-oil emulsion characterized by containing by weight%.