JP3489418B2 - Oil-in-water emulsified fat composition - Google Patents
Oil-in-water emulsified fat compositionInfo
- Publication number
- JP3489418B2 JP3489418B2 JP31508697A JP31508697A JP3489418B2 JP 3489418 B2 JP3489418 B2 JP 3489418B2 JP 31508697 A JP31508697 A JP 31508697A JP 31508697 A JP31508697 A JP 31508697A JP 3489418 B2 JP3489418 B2 JP 3489418B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat composition
- fat
- weight
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 title claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims description 27
- 102000004169 proteins and genes Human genes 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 26
- 229920002472 Starch Polymers 0.000 claims description 24
- 235000019698 starch Nutrition 0.000 claims description 23
- 239000008107 starch Substances 0.000 claims description 23
- 239000003995 emulsifying agent Substances 0.000 claims description 22
- 238000004945 emulsification Methods 0.000 claims description 19
- 230000000694 effects Effects 0.000 claims description 11
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims description 7
- 239000007764 o/w emulsion Substances 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 91
- 235000019198 oils Nutrition 0.000 description 90
- 239000003925 fat Substances 0.000 description 61
- 235000019197 fats Nutrition 0.000 description 60
- 239000000839 emulsion Substances 0.000 description 29
- 235000018102 proteins Nutrition 0.000 description 25
- 239000012071 phase Substances 0.000 description 9
- 235000021243 milk fat Nutrition 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 229940099112 cornstarch Drugs 0.000 description 6
- -1 glycerin fatty acid ester Chemical class 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 239000008346 aqueous phase Substances 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000000087 stabilizing effect Effects 0.000 description 5
- 239000008158 vegetable oil Substances 0.000 description 5
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 239000010775 animal oil Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000005886 esterification reaction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- CKNYEUXAXWTAPK-UHFFFAOYSA-N 4-octoxy-4-oxobutanoic acid Chemical compound CCCCCCCCOC(=O)CCC(O)=O CKNYEUXAXWTAPK-UHFFFAOYSA-N 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【発明の属する技術分野】本発明は、乳化剤に頼ること
なく強固な乳化安定性を有する水中油型乳化油脂組成物
に関する。さらに詳しくは、油脂として乳脂や動植物硬
化油等、室温で固形となる油脂を用い、乳化剤に頼るこ
となく強固な乳化安定性を有する水中油型乳化油脂組成
物に関する。TECHNICAL FIELD The present invention relates to an oil-in-water emulsified oil / fat composition having strong emulsion stability without resorting to an emulsifier. More specifically, the present invention relates to an oil-in-water emulsified oil / fat composition having strong emulsion stability without relying on an emulsifier, by using an oil / fat that is solid at room temperature, such as milk / fat or hydrogenated animal or vegetable oil.
【０００２】[0002]
【従来の技術】水中油型乳化油脂組成物（例えば、ホイ
ップクリーム、調理用クリーム、濃縮乳等）の製造に
は、乳化剤は必須とされており、通常、グリセリン脂肪
酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂
肪酸エステル、プロピレングリコール脂肪酸エステル、
ソルビタン脂肪酸エステル等の合成乳化剤、リン脂質等
の天然系の乳化剤を単独又は併用して使用することによ
り乳化を安定に保っていた。さらに、これら乳化剤に乳
蛋白質等の乳化安定化能を有する蛋白質素材を併用して
油滴表面に保護皮膜を形成し、油脂の凝集、合一、分離
を抑制していた。ここで使用する乳化剤の種類、使用量
は、油脂組成物中の油脂含量との兼ね合いによって決定
され、油分が１０重量％未満の油脂組成物であれば乳化
安定化能を有する蛋白質素材のみでも乳化を安定に保つ
ことは可能だが、油分が１０重量％を超す場合は乳化剤
が必要であった。2. Description of the Related Art An emulsifier is essential for the production of oil-in-water emulsified oil / fat compositions (for example, whipped cream, cooking cream, concentrated milk, etc.). Usually, glycerin fatty acid ester, polyglycerin fatty acid ester, Sucrose fatty acid ester, propylene glycol fatty acid ester,
Emulsification was kept stable by using synthetic emulsifiers such as sorbitan fatty acid ester and natural emulsifiers such as phospholipids alone or in combination. Further, these emulsifiers are used in combination with a protein material having an emulsion stabilizing ability such as milk protein to form a protective film on the surface of oil droplets, thereby suppressing aggregation, coalescence and separation of oils and fats. The type and amount of the emulsifier used here are determined by the balance with the oil content in the oil composition. If the oil composition has an oil content of less than 10% by weight, it is possible to emulsify even a protein material having an emulsion stabilizing ability. Can be kept stable, but an emulsifier was necessary when the oil content exceeded 10% by weight.
【０００３】即ち、乳化剤を用いず蛋白質素材等のみで
乳化を安定に保つことは困難であり、特に油相部が乳脂
や動植物硬化油等、室温で固形となる油脂の場合、乳化
剤を用いずに安定な水中油型乳化油脂組成物を製造する
ことはこれまで困難とされてきた。これは、乳化剤を用
いずに乳蛋白等のみを使用して水中油型乳化油脂組成物
を製造しようとすると、油滴表面に強固な被膜を形成す
ることができないため、撹拌等によって物理的に分散さ
れた油滴が、冷却時の油脂の結晶化に伴い肥大化あるい
は形態変化し、油滴表面膜を破壊し、油滴同士の接着凝
集が起こり結果として油分離状態となり、安定な水中油
型乳化状態を保つことができない為である。また、仮に
冷却時に油分離が起きなくても冷蔵保存中の油脂結晶の
多形変化、結晶成長により油滴被膜が破壊され、結果と
して乳化を安定に保つことができない為である。That is, it is difficult to keep the emulsion stable only with a protein material or the like without using an emulsifier. Especially, when the oil phase is a fat such as milk fat or hardened animal or vegetable oil, which is solid at room temperature, no emulsifier is used. It has been difficult to produce a highly stable oil-in-water emulsion oil / fat composition. This is because when an oil-in-water emulsified oil / fat composition is produced by using only milk protein or the like without using an emulsifier, a strong coating cannot be formed on the surface of the oil droplets, and therefore physically by stirring or the like. The dispersed oil droplets become bloated or change their shape with the crystallization of fats and oils during cooling, destroy the oil droplet surface film, and cause the adhesion and aggregation of the oil droplets, resulting in an oil separation state and stable oil-in-water. This is because the emulsified state cannot be maintained. Further, even if oil separation does not occur during cooling, the oil droplet film is destroyed by polymorphic change and crystal growth of oil and fat crystals during refrigerated storage, and as a result, the emulsion cannot be kept stable.
【０００４】従って、水中油型乳化油脂組成物の製造に
は乳化剤は必須とされるが、一般にこのような乳化剤を
使用した場合は、乳化剤に起因する異味異臭があり、油
脂組成物自体の味や、これら油脂組成物を添加した食品
の味に悪影響を及ぼす場合があるが、この傾向は、油脂
組成物中の油脂含量が高く乳化剤を多量に必要とする場
合に特に顕著となっていた。Therefore, an emulsifier is indispensable for the production of an oil-in-water emulsified oil / fat composition. Generally, however, when such an emulsifier is used, there is an off-flavor due to the emulsifier and the taste of the oil / fat composition itself. In some cases, the taste of foods to which these oil / fat compositions are added may be adversely affected, but this tendency is particularly remarkable when the oil / fat content of the oil / fat composition is high and a large amount of emulsifier is required.
【０００５】以上のことから乳化剤を用いず乳化が良好
で安定な水中油型乳化油脂組成物は未だ提供されておら
ず、そのようなクリーム類を開発することが望まれてい
た。From the above, an oil-in-water emulsified oil / fat composition which does not use an emulsifier and has good emulsification and stability has not yet been provided, and it has been desired to develop such creams.
【０００６】[0006]
【発明が解決しようとする課題】本発明は以上のような
状況を鑑み、乳化剤を用いず乳化が良好で安定な水中油
型乳化油脂組成物を提供するものである。In view of the above situation, the present invention provides an oil-in-water emulsified oil / fat composition which does not use an emulsifier and has good emulsification and stability.
【０００７】[0007]
【課題を解決するための手段】本発明者らは上記課題を
解決すべく鋭意研究の結果、特定の蛋白質と澱粉を併用
することによって、乳化安定性が飛躍的に高まり、上記
のごとく油相部が乳脂や動植物硬化油等室温で固形とな
る油脂の場合でも乳化剤を使用することなく安定な水中
油型乳化油脂組成物が得られることを、さらには得られ
た乳化物はレトルト処理（一般的には１２５℃、２０
分）等の厳しい加熱処理後もほとんど油分離することが
ない耐熱性に優れた乳化物であることを見い出し、本発
明を完成するに至った。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that by using a specific protein in combination with starch, the emulsion stability is dramatically increased, and It is possible to obtain a stable oil-in-water emulsion oil / fat composition without using an emulsifier even when the oil / fat is a solid at room temperature, such as milk fat or hydrogenated animal or vegetable oil, and the obtained emulsion is retorted (general). 125 ° C, 20
The present invention has been completed by finding that the emulsion has excellent heat resistance and hardly separates oil even after severe heat treatment such as (min.).
【０００８】 即ち、本発明は、澱粉１〜５重量％及び
乳化活性指数が１００ｍ2／ｇ以上の蛋白質０．１〜
２．０重量％を含有し、乳化剤無添加であることを特徴
とする水中油型乳化油脂組成物を内容とするものであ
る。That is, according to the present invention, 1 to 5% by weight of starch and 0.1 to 0.1% of protein having an emulsification activity index of 100 m 2 / g or more are used.
An oil-in-water emulsified oil / fat composition characterized by containing 2.0% by weight and no emulsifier added .
【０００９】[0009]
【発明の実施の形態】以下、本発明について詳述する。
本発明に用いる澱粉は、馬鈴薯澱粉、甘藷澱粉、小麦粉
澱粉、米澱粉、タピオカ澱粉、ワキシーコーンスター
チ、コーンスターチ等の澱粉を、オクテニルコハク酸エ
ステル化処理したもの、オクテニルコハク酸エステル化
処理したものを更にアルファ化処理したもの、またはオ
クテニルコハク酸エステル化処理したものを更に酸又は
酵素で部分分解処理したもの等があげられる。これらは
単独又は２種以上組み合わせて用いることができる。ま
た上記の澱粉の処理方法については、２種以上組み合わ
せて施してもよい。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The starch used in the present invention is obtained by subjecting starch such as potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch, waxy corn starch, corn starch, etc. to octenyl succinic acid esterification treatment, and further octenyl succinic acid esterification treatment. Examples thereof include those that have been treated or those that have been subjected to octenyl succinic acid esterification and that have been partially decomposed with an acid or an enzyme. These can be used alone or in combination of two or more. The above-mentioned starch treatment methods may be used in combination of two or more.
【００１０】なお、澱粉をオクテニルコハク酸エステル
化処理したものとは、無水１−オクテニルコハク酸を用
いて、澱粉をアルカリ性下でエステル化することにより
得られるものである。澱粉の量は、油脂組成物中１〜５
重量％の範囲である。１重量％未満では澱粉による乳化
安定化機能は得られにくい。また乳化安定化の為には最
大５重量％で十分であり５重量％を超えても製品の粘度
が上がりすぎ乳化が困難となる。The starch treated with octenyl succinic acid is obtained by esterifying the starch with 1-octenyl succinic anhydride under an alkaline condition. The amount of starch is 1 to 5 in the fat composition.
It is in the range of% by weight. If it is less than 1% by weight, it is difficult to obtain the emulsion stabilizing function of starch. Further, a maximum of 5% by weight is sufficient for stabilizing the emulsion, and even if it exceeds 5% by weight, the viscosity of the product is too high and the emulsification becomes difficult.
【００１１】本発明に用いる蛋白質は、乳化活性指数が
１００m2 ／ｇ以上の蛋白質である。乳化活性指数とは
蛋白質１ｇ当たりで形成しうる安定な界面の表面積を示
す（Biochem.Biophys.Acta:624,13(1980)）。乳化活性
指数１００m2 ／ｇ未満の蛋白質で乳化した場合、乳化
安定化機能は得られにくい。乳化活性指数は次の式によ
り求められる。
乳化活性指数ＥＡＩ(m2ｇ-1）＝２Ｔ／ΦＣ
ここで、Ｔ：サンプルの濁度であり吸光度によって求め
られる。The protein used in the present invention is a protein having an emulsification activity index of 100 m 2 / g or more. The emulsification activity index indicates the surface area of a stable interface that can be formed per 1 g of protein (Biochem. Biophys. Acta: 624, 13 (1980)). When emulsified with a protein having an emulsification activity index of less than 100 m 2 / g, it is difficult to obtain the emulsion stabilizing function. The emulsification activity index is calculated by the following formula. Emulsification activity index EAI (m 2 g −1 ) = 2T / ΦC where T: turbidity of sample, which is determined by absorbance.
【００１２】また、Ｔ＝２．３０３Ａ／ｌである。
Ａ：吸光度
Ｉ：物質層の厚さ
Φ：分散相の体積分率
Ｃ：エマルションを形成する前の水相の単位体積当たり
の蛋白質重量
本発明に用いる蛋白質を具体的に示せば、カゼインナト
リウム、ミルクホエ−、ラクトグロブリン等の乳蛋白
質、牛血清アルブミン等の動物性蛋白質、及びこれらを
含有する物質である。また蛋白質を加水分解、化学修飾
する等によって乳化活性指数を１００m2 ／ｇ以上に処
理した蛋白質を使用することも可能である。これら蛋白
質を単独又は２種以上組み合わせ、油脂組成物中に蛋白
質として０．１〜２．０重量％含有せしめる。この蛋白
質の含有量は、油脂含量と水中油型乳化油脂組成物自体
の粘度及び安定性との兼ね合いによって決定される。
０．１重量％より少ないと乳化が十分でなく、２．０重
量％を超えると増粘して実用上使用できない。Further, T = 2.303 A / l. A: Absorbance I: Thickness of material layer Φ: Volume fraction of dispersed phase C: Protein weight per unit volume of aqueous phase before forming emulsion If the protein used in the present invention is specifically shown, casein sodium, Milk whey, milk proteins such as lactoglobulin, animal proteins such as bovine serum albumin, and substances containing these. It is also possible to use a protein treated to have an emulsification activity index of 100 m 2 / g or more by hydrolyzing or chemically modifying the protein. These proteins are used singly or in combination of two or more kinds, and 0.1 to 2.0% by weight as a protein is contained in the oil and fat composition. The content of this protein is determined by the balance between the oil / fat content and the viscosity and stability of the oil-in-water emulsion oil / fat composition itself.
If it is less than 0.1% by weight, the emulsification is not sufficient, and if it exceeds 2.0% by weight, the viscosity increases and it cannot be practically used.
【００１３】本発明に用いる原料油脂には、乳脂等の動
物性油脂及び／又は汎用的な植物性油脂が使用でき、ま
たはそれらの加工油脂を用いることができる。動物性油
脂としては、乳脂、牛脂、魚油等、植物性油脂としては
パ−ム油、パ−ム核油、コ−ン油、菜種油、大豆油等、
加工油脂としてはそれらの油脂に硬化、エステル交換、
分別等の処理を施したものがあげられる。また室温で固
形となる油脂とは、乳脂、牛脂等の動物性油脂やパ−ム
油、コ−ン油、菜種油等植物油の硬化油や分別油等があ
げられる。これらの油脂は単独又は２種以上組み合わせ
て使用することができる。As the raw material oil and fat used in the present invention, animal oil and fat such as milk fat and / or general-purpose vegetable oil and fat can be used, or processed oil and fat thereof can be used. Animal fats and oils include milk fat, beef tallow, fish oil, and vegetable fats and oils include palm oil, palm kernel oil, corn oil, rapeseed oil, soybean oil, and the like.
As processed fats and oils, hardening, transesterification,
Examples include those that have undergone processing such as sorting. Examples of fats and oils that become solid at room temperature include animal fats and oils such as milk fat and beef fat, hardened oils of vegetable oils such as palm oil, corn oil and rapeseed oil, and fractionated oils. These oils and fats can be used alone or in combination of two or more kinds.
【００１４】油脂の使用量は油脂組成物中１０〜７０重
量％であることが好ましく、更に好ましくは１０〜６０
重量％である。油脂使用量が７０重量％を越すと油脂量
が多いために転相して目的の乳化物が得られなくなるお
それがある。また１０重量％未満であれば乳化剤を使用
せず安定な乳化物が得られる場合がある。本発明の特徴
は、特定の蛋白質と澱粉を併用して乳化することにあ
る。図１は蛋白質と澱粉で水中油型乳化とした油分（乳
脂肪）５０重量％の油脂組成物の乳化安定性を示したも
のである。なお油脂分離量は乳化物を６０℃に加温し、
２０００ｒｐｍ、２０分間遠心した後に分離する油分量
（〈分離した油分量〉÷〈油脂組成物中の油分量〉×１
００）で示した。図１に示すごとく、蛋白質と澱粉を併
用することで乳化安定性が飛躍的に高まり、油脂分離量
が少ない乳化油脂組成物が得られる。The amount of fats and oils used is preferably 10 to 70% by weight, more preferably 10 to 60% by weight in the fats and oils composition.
% By weight. If the amount of the oil / fat used exceeds 70% by weight, the amount of the oil / fat is so large that the phase may be phase-shifted and the desired emulsion may not be obtained. If it is less than 10% by weight, a stable emulsion may be obtained without using an emulsifier. A feature of the present invention is that a specific protein and starch are used together to emulsify. FIG. 1 shows the emulsion stability of an oil / fat composition having an oil content (milk fat) of 50% by weight which is an oil-in-water emulsion with protein and starch. The amount of oil and fat separated is that the emulsion is heated to 60 ° C,
Amount of oil separated after centrifugation at 2000 rpm for 20 minutes (<amount of separated oil> / <amount of oil in oil / fat composition> × 1
00). As shown in FIG. 1, the combined use of protein and starch dramatically improves the emulsion stability, and an emulsified oil / fat composition with a small amount of separated oil / fat can be obtained.
【００１５】また本発明の油脂組成物中には、嗜好を高
める目的で上記蛋白質以外の製品、たとえば発酵乳、ク
リ−ム、あるいは種々の香料、呈味材料等を、蛋白質の
分散性を調整する目的で各種塩類を、組成物の粘度を調
整する目的で各種増粘多糖類をそれぞれ添加することが
可能である。また乳化の安定性をより高めること、油滴
の分散性をより高めることを目的として蔗糖やソルビト
−ル等の糖類を添加することも可能である。In the oil and fat composition of the present invention, for the purpose of enhancing the taste, products other than the above-mentioned proteins, such as fermented milk, cream, various flavors and taste materials, are adjusted in protein dispersibility. For this purpose, various salts can be added, and various thickening polysaccharides can be added for the purpose of adjusting the viscosity of the composition. It is also possible to add a saccharide such as sucrose or sorbitol for the purpose of enhancing the stability of emulsification and the dispersibility of oil droplets.
【００１６】本発明による水中油型乳化油脂組成物の製
造方法は、まず所定量の水に澱粉、蛋白質と糖類や香料
等、使用する添加物のうち水溶性のものを、たとえば７
０℃に加温しながら完全に溶解して水相を調整する。こ
れとは別に油脂を、たとえば７０℃に加温し、油溶性の
添加物を添加し油相を調整する。ついで上記の水相と油
相とを混合撹拌して予備乳化を行った後、均質機を用い
て、たとえば１００ｋｇ／ｃｍ2 の圧力にて均質化後直
ちに０〜１５℃まで冷却し水中油型の乳化油脂組成物を
得る。さらに、この水中油型乳化油脂組成物を殺菌する
には、均質化の前に、たとえば蒸気直接滅菌（ＵＨＴ殺
菌）処理装置等を用いて加熱殺菌し、その後、均質化、
冷却を行えばよい。また、水に先に水相成分のうち澱粉
と蛋白質を溶解し、例えば７０℃に加温した後に超音波
均質機、ホモジナイザー、ホモミキサ−等の均質化手段
により良く混合した後に、他の水相成分を溶解し水相を
調整し、油相と混合乳化して水中油型乳化油脂組成物を
得ることもできる。In the method for producing an oil-in-water type emulsified oil / fat composition according to the present invention, first, a water-soluble additive such as starch, protein and saccharides, and flavor is used in a predetermined amount of water, for example, 7
While heating to 0 ° C., it is completely dissolved to prepare an aqueous phase. Separately from this, the oil and fat is heated to, for example, 70 ° C., and an oil-soluble additive is added to adjust the oil phase. Then, the above aqueous phase and oil phase are mixed and stirred to carry out preliminary emulsification, and then the mixture is homogenized with a homogenizer at a pressure of, for example, 100 kg / cm 2 and then immediately cooled to 0 to 15 ° C. to be oil-in-water type. To obtain an emulsified oil and fat composition. Further, in order to sterilize the oil-in-water emulsified oil / fat composition, before homogenization, heat sterilization is performed using, for example, a steam direct sterilization (UHT sterilization) treatment device, and then homogenization,
It may be cooled. In addition, starch and protein among the water phase components are first dissolved in water, and after being heated to, for example, 70 ° C., well mixed by a homogenizing means such as an ultrasonic homogenizer, a homogenizer, a homomixer, and the other water phase. An oil-in-water emulsified oil / fat composition can also be obtained by dissolving the components, adjusting the aqueous phase, and mixing and emulsifying with the oil phase.
【００１７】[0017]
【実施例】次に、実施例を挙げて本発明を更に詳しく説
明するが、本発明はこれらに限定されるものではない。
実施例１
（配合）
乳脂肪 ５０．０重量％
ミルクホエ−（乳化活性指数：１１７） ０．７重量％
ワキシーコーンスターチ澱粉（オクテリルコハク酸エステル化処理したもの） ５．０重量％
水 ４４．３重量％
上記配合のうち、まず水を攪拌しながらこれにミルクホ
エ−、オクテリルコハク酸エステル化処理したワキシーコーンスターチ澱粉を加
え約７０℃に加温し溶解した。別に乳脂肪を約７０℃に
加温溶解し、この水相と油相を約７０℃にて２０分間混
合攪拌した後、ＵＨＴ殺菌処理装置で１４０℃、４秒間
殺菌した。そのものを７０℃前後まで冷却した後、均質
圧力１００ｋｇ／ｃｍ2 で均質化しその後プレ−ト式冷
却機で１０℃まで冷却して水中油型乳化油脂組成物を得
た。EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. Example 1 (blended) Milk fat 50.0% by weight Milk whey- (emulsification activity index: 117) 0.7% by weight Waxy cornstarch starch (octeryl succinate treated) 5.0% by weight water 44.3% by weight In the above formulation, first, milk whey and waxy cornstarch starch treated with octyl succinate were added to this while stirring water, and the mixture was heated to about 70 ° C. and dissolved. Separately, milk fat was dissolved by heating at about 70 ° C., the aqueous phase and the oil phase were mixed and stirred at about 70 ° C. for 20 minutes, and then sterilized at 140 ° C. for 4 seconds by a UHT sterilization treatment device. After cooling itself to about 70 ° C., it was homogenized at a homogenizing pressure of 100 kg / cm 2 and then cooled to 10 ° C. with a plate-type cooling machine to obtain an oil-in-water emulsified oil / fat composition.
【００１８】得られた油脂組成物を５℃にて保存し製造
１日後及び３０日後の乳化安定性、及びレトルト処理後
の耐熱安定性を調べた。測定方法を以下に示す。
（乳化安定性測定法）油脂組成物を６０℃で２０分間加
温し、その後６０℃、２０００ｒｐｍ．で２０分間遠心
し、分離する油分量を測定した。分離する油分量が少な
いほど乳化物が安定であり、（分離した油分量(g)）÷
（油脂組成物中の油分量(g)）×１００を油脂組成物の
乳化安定性の尺度とした。
（耐熱安定性測定法）油脂組成物を１２５℃、２０分間
レトルト処理した後に冷却し、５℃にて保存１日後の乳
化安定性を油脂組成物の耐熱安定性の尺度とした。The obtained oil and fat composition was stored at 5 ° C., and the emulsion stability after 1 day and 30 days after production and the heat stability after retort treatment were examined. The measuring method is shown below. (Emulsification stability measurement method) The oil / fat composition was heated at 60 ° C for 20 minutes, and then at 60 ° C, 2000 rpm. Centrifuge at 20 ° C. for 20 minutes to measure the amount of separated oil. The smaller the amount of separated oil, the more stable the emulsion, and the amount of separated oil (g) is divided by
(Amount of oil in oil / fat composition (g)) × 100 was used as a measure of emulsion stability of the oil / fat composition. (Heat resistance stability measurement method) The oil and fat composition was subjected to retort treatment at 125 ° C for 20 minutes, then cooled, and stored at 5 ° C for 1 day, and the emulsion stability was used as a measure of the heat resistance stability of the oil and fat composition.
【００１９】得られた油脂組成物は製造１日後、３０日
後、レトルト処理後も分離する油分がほとんどなく乳化
安定性の高いものであった。
実施例２
（配合）
ナタネ硬化油（上昇融点３３℃） ３０．０重量％
パ−ム分別油（上昇融点３１℃） ２０．０重量％
ミルクホエ−（乳化活性指数：１１７） ０．５重量％
ワキシーコーンスターチ澱粉（オクテリルコハク酸エステル化処理したもの） ５．０重量％
水 ４４．５重量％
上記配合で実施例１と同様にして水中油型乳化油脂組成
物を作成し、同様に乳化安定性を測定した。この油脂組
成物は実施例１で得られたものと同様に乳化安定性の高
いものであった。
実施例３
実施例１においてミルクホエ−の替わりにカゼインナト
リウム（乳化活性指数：１５７）を１．０重量％用いた
他は実施例１と同様にして水中油型乳化油脂組成物を作
成した。得られた油脂組成物は実施例１で得られたもの
と同様に乳化安定性の高いものであった。
実施例４〜９、比較例１〜４
油脂及び蛋白質の種類、含量、並びに澱粉（オクテリルコハク酸
エステル化処理したワキシーコーンスターチ澱粉）の含量を替えて実施
例１と同様の方法で油脂組成物を作成し乳化安定性を調
べた。その結果を実施例１と共に表１に示す。The obtained oil and fat composition had a high emulsion stability with little oil separated after 1 and 30 days of production and after retort treatment. Example 2 (Compounding) Rapeseed hydrogenated oil (melting point 33 ° C) 30.0% by weight Palm fractionated oil (melting point 31 ° C) 20.0% by weight Milk whey (emulsification activity index: 117) 0.5% by weight Waxy cornstarch starch (octylyl succinate treated) 5.0 wt% water 44.5 wt% An oil-in-water emulsified oil / fat composition was prepared in the same manner as in Example 1 with the above formulation, and emulsion stability was also improved. It was measured. This oil / fat composition had a high emulsion stability in the same manner as that obtained in Example 1. Example 3 An oil-in-water emulsified oil / fat composition was prepared in the same manner as in Example 1 except that sodium caseinate (emulsification activity index: 157) was used in place of milk whey in an amount of 1.0% by weight. The obtained oil and fat composition had a high emulsion stability, similar to that obtained in Example 1. Examples 4 to 9 and Comparative Examples 1 to 4 Oil and fat compositions were prepared in the same manner as in Example 1 by changing the types and contents of oils and fats and proteins, and the content of starch (octylyl succinate esterified waxy corn starch starch). The emulsion stability was investigated. The results are shown in Table 1 together with Example 1.
【００２０】[0020]
【表１】 [Table 1]
【００２１】[0021]
【発明の効果】叙上のとおり、本発明の水中油型乳化油
脂組成物は、乳化剤を含むことなく、製造及び保存にお
ける乳化安定性が良好で、しかも耐熱安定性を有し、こ
れらを用いてなる油脂製品全般において大いに有用であ
る。As described above, the oil-in-water emulsified oil / fat composition of the present invention does not contain an emulsifier, has good emulsion stability during production and storage, and has heat resistance stability. It is very useful in all oil and fat products.
【図１】 蛋白質と澱粉を併用した場合の乳化安定性を
示すグラフである。FIG. 1 is a graph showing the emulsion stability when a protein and starch are used in combination.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 1/19 Ａ２３Ｌ 1/19 (58)調査した分野(Int.Cl.7，ＤＢ名) A01J 1/00 - 27/04 A23C 1/00 - 23/00 ─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. 7 identification code FI A23L 1/19 A23L 1/19 (58) Fields investigated (Int.Cl. 7 , DB name) A01J 1/00-27/04 A23C 1/00-23/00
Claims (3)
００ｍ2／ｇ以上の蛋白質０．１〜２．０重量％を含有
し、乳化剤無添加であることを特徴とする水中油型乳化
油脂組成物。1. Starch 1 to 5% by weight and emulsification activity index 1
Contains 0.1 to 2.0% by weight of protein of 00 m 2 / g or more
And an oil-in-water emulsified oil / fat composition, which is free of an emulsifier .
処理したもの、オクテニルコハク酸エステル化処理した
ものを更にアルファ化処理したもの、オクテニルコハク
酸エステル化処理したものを更に酸又は酵素で部分分解
処理したものからなる群より選ばれる１種又は２種以上
である請求項１記載の水中油型乳化油脂組成物。2. A starch obtained by subjecting an octenyl succinic acid esterified product, a octenyl succinic acid esterified product to an alpha-treated product, and a octenyl succinic acid esterified product further partially decomposed with an acid or an enzyme. The oil-in-water emulsion oil / fat composition according to claim 1, which is one or more selected from the group consisting of:
重量％である請求項１又は２記載の水中油型乳化油脂組
成物。3. The amount of oil or fat used is 10 to 70 in the oil or fat composition.
The oil-in-water emulsified oil / fat composition according to claim 1 or 2, which is a weight% .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31508697A JP3489418B2 (en) | 1997-11-17 | 1997-11-17 | Oil-in-water emulsified fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31508697A JP3489418B2 (en) | 1997-11-17 | 1997-11-17 | Oil-in-water emulsified fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11146756A JPH11146756A (en) | 1999-06-02 |
| JP3489418B2 true JP3489418B2 (en) | 2004-01-19 |
Family
ID=18061248
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP31508697A Expired - Lifetime JP3489418B2 (en) | 1997-11-17 | 1997-11-17 | Oil-in-water emulsified fat composition |
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|---|---|---|---|---|
| AU2002333232B2 (en) * | 2001-07-26 | 2006-03-09 | Unilever Plc | Fat-emulsions |
| JP5103240B2 (en) * | 2008-03-27 | 2012-12-19 | 株式会社カネカ | Oil-in-water emulsified fat composition for processed food |
| WO2022192227A1 (en) * | 2021-03-09 | 2022-09-15 | Asphalt Materials, Inc. | Composition and method for treating an asphalt pavement with a penetrating emulsion |
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