JPH0655105B2 - Method for producing liquid water-in-oil type emulsion oil composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a fluid water-in-oil type emulsified oil / fat composition. Specifically, the present invention relates to a method for producing a water-in-oil type emulsified oil / fat composition capable of maintaining a stable water-in-oil type emulsified state even under a fluidized state, and according to the method of the present invention, it is usually impossible. It is possible to stably produce the emulsified and stable liquid margarine-like composition.

[Conventional technology]

BACKGROUND ART A margarine-like water-in-oil emulsion oil / fat composition is widely used in the food industry as a raw material for baking confectionery, as well as for spreading and cooking. Conventionally, this type of margarine-like water-in-oil emulsion has been usually used in the temperature range where it shows plasticity, but recent demands for bulk handling in the baking industry, oils for spray coating in the confectionery baking industry. In addition to requests for liquid water-in-oil emulsion as a release oil and liquid water-in-oil emulsion as a release oil, as well as a request for liquid water-in-oil emulsion as a fat for cake kneading, etc. There is a strong demand for a water-in-oil type margarine-in-oil type emulsified oil / fat composition which is fluid.

[Problems to be solved by the invention]

The emulsified state is essentially a thermodynamically unstable system, particularly when the water-in-oil emulsion oil composition is in a fluid state, that is, the viscosity of the continuous phase of the water-in-oil emulsion oil composition. Under low conditions, the emulsified particles were rapidly condensed and coalesced, and separated into an aqueous phase and an oil phase unless vigorous stirring was applied, which was not practical.

It has been found that by using polyglycerin-condensed ricinoleic acid ester as an emulsifier to solve such a drawback, fluid margarine can be obtained which does not separate without stirring. However, this product was not sufficient, for example, when it was stored for a few days at a high temperature such as 35 ° C. which is assumed to be normal temperature in summer, an oil layer was separated in the upper layer and an aqueous phase was separated in the lower layer. .

In order to prevent this separation phenomenon, in addition to increasing the viscosity of the continuous phase, it is effective to make the particle size of the dispersed phase fine, but emulsification using polyglycerin condensed ricinoleic acid ester as an emulsifier However, even if a powerful dispersing machine such as a high-pressure homogenizer is used, it is at most about 4μ, and particles having a particle size of 10μ or more usually remain. It was not possible to maintain the stability of the emulsification.

[Means for solving problems]

The inventors of the present invention can use the water-in-oil emulsified oil / fat composition as a fat / oil for bulk handling for confectionery baking, as a fat / oil for spray coating, and as a fat / oil for cake kneading with suppressed defoaming property. In order to solve the problem of fluidization and its emulsion separation for the purpose of, to make the emulsion particle size as small as possible, as a result, as a result, fat and oil, water-in-oil water-in-oil emulsified oil and fat composition It was found that the presence of salts in the aqueous phase greatly affects the miniaturization of the emulsion particle size when polyglycerin-condensed ricinoleic acid ester is used as an emulsifier in the production of a product.

That is, the method for producing a fluid water-in-oil emulsified oil / fat composition of the present invention is a polyglycerin-condensed ricinoleic acid as an emulsifier when producing a fluid water-in-oil emulsified oil / fat composition from an oil / fat, an emulsifier and water. An ester is used, and 0.01 to 10% by weight of sodium acetate, sodium chloride or sodium hexametaphosphate is contained in the aqueous phase with respect to water to make an emulsified particle size of 80% or more to 2 μm or less. is there.

The method for producing the fluid water-in-oil type emulsified oil / fat composition of the present invention is described in detail below.

Examples of fats and oils used in the present invention include natural animal and vegetable fats and oils, and processed fats and oils subjected to transesterification, hydrogenation, discrimination and the like, but when they are used alone or in a mixture, they are in a fluid state at room temperature or Select a fat that exhibits a semi-liquid state.

The content of fats and oils and water is not particularly limited, but the weight ratio of fats and oils to water is 1.2 from the viewpoint of stability of water-in-oil emulsion.
The above is preferable.

The polyglycerin-condensed ricinoleic acid ester used in the present invention is an ester with polyglycerin-condensed ricinoleic acid, which is usually a polyglycerin having a degree of polymerization of glycerin 2-3 and a condensed ricinoleic acid having a degree of condensation of ricinoleic acid of 3-5. Mixtures of mono or diesters are used.

The polyglycerin condensed ricinoleic acid ester is usually added in an amount of 0.1 to 10% by weight, preferably 0.5 to 5% by weight, based on the weight of fats and oils.

In the present invention, salts are used as an essential component, and as the salts, sodium acetate, sodium chloride or sodium hexametaphosphate is used. When this salt is not included, the emulsified particle size of the water-in-oil emulsified oil / fat composition cannot be reduced to the target value of 2 μ or less even if a powerful emulsifier such as a high pressure homogenizer is used. When the salt is contained in an amount of 0.01 to 10% by weight, preferably 0.1 to 3% by weight, the desired emulsified oil and fat composition can be easily obtained.

In the fluid water-in-oil type emulsified oil and fat composition according to the present invention, other emulsifiers, sugars, flavors, coloring agents, etc. as auxiliary components of the water phase or oil phase, within a range that does not impair the object of the present invention. Polysaccharides such as powdered glycerin fatty acid ester and powdered starch can be contained.

Further, in the method for producing a fluid water-in-oil emulsified oil / fat composition of the present invention, 80% or more of the water-in-oil emulsified oil / fat composition has an emulsified particle size of 2 μm or less. The emulsified particle diameter of the part is not particularly limited as long as it is 2 μm or less, and various emulsifying machines are usually used, and preferably a high pressure type homogenizer is used.

Next, a preferred embodiment of the method for producing the water-in-oil type emulsified oil / fat composition of the present invention will be described. First, the oil / fat and the emulsifier are mixed and dissolved at room temperature or under heating to prepare a uniform oil phase, which is then added to water. An aqueous phase is prepared by dissolving salts and further subcomponents depending on the purpose. Next, the water phase and the oil phase are mixed or emulsified into a water-in-oil type without heating or while heating. Next, the obtained emulsion is homogenized by a homogenizer to make the emulsified particle size of the major part 2 μm or less, to obtain the intended water-in-oil emulsified oil / fat composition of the present invention. At this time, 8
The particle size of the emulsified particles is 0% or more, preferably 90% or more is 2
It is desirable that it be less than μ.

〔Example〕

 Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1 60 parts of soybean oil (parts by weight, the same applies hereinafter) and polyglycerin condensed ricinoleic acid ester (polyglycerin polymerization degree 3,
Ricinoleic acid condensation degree 5, polyglycerin / condensed ricinoleic acid molar ratio 1/2) 2 parts were put in a mixing tank, and 50 ° C.
An oil phase is prepared by heat-dissolving before and after. On the other hand, 0.3 part of sodium acetate is dissolved in 40 parts of water and heated to about 50 ° C. to prepare an aqueous phase. The water phase is added to the oil phase while stirring the oil phase to obtain a water-in-oil type preliminary emulsion. Then
This water-in-oil type pre-emulsion was homogenized with a high-pressure homogenizer (Sanwa Machinery 2-stage homogenizer) at a first stage 0 kg / cm ² and a second stage 50 kg / cm ² , and then another Receive in the mixing tank. Cooling water was passed through the jacket of this mixing tank and cooled to around 25 ° C. to obtain a fluid water-in-oil type emulsified oil / fat composition of the present invention.

This fluid water-in-oil type emulsified oil / fat composition has 90% or more of emulsified particles having a particle size of 0.5 to 2 μ, and has an oil phase separation in an upper layer and an aqueous phase separation in a lower layer in a stationary storage test at 35 ° C. for 2 weeks. (Formation of water droplets, formation of water layer) was not observed, and good water-in-oil emulsion stability was exhibited.

Example 2 65 parts of rice bran oil and polyglycerin condensed ricinoleic acid ester (the same 1.5 parts as used in Example 1) were placed in a mixing tank and dissolved by heating at about 50 ° C. to prepare an oil phase. Sodium hexametaphosphate (0.5 part) is added to 35 parts, and the mixture is heated and dissolved at about 50 ° C. to prepare an aqueous phase, which is added to the above oil phase to obtain a water-in-oil type preliminary emulsion.
Then, the homogeneous pressure the water-in-oil pre-emulsion at a high pressure homogenizer (same as used in Example 1), was homogenized in the first stage 50 kg / cm ^2, 2-stage 50 kg / cm ² , 9
A fluid water-in-oil type emulsified oil / fat composition according to the present invention was obtained by adjusting the particle size of 0% or more of the emulsified particles to 2 μm or less.

This fluid water-in-oil type emulsified oil / fat composition shows good water-in-oil emulsion stability without oil phase separation in the upper layer and water phase separation in the lower layer in the static storage test at 35 ° C. for 2 weeks. It was a thing.

Example 3 60 parts of palm soft oil having an elevated melting point of 23 ° C. and 2 parts of polyglycerin condensed ricinoleic acid ester (the same as used in Example 1) were placed in a mixing tank and heated to about 60 ° C. to be dissolved to form an oil phase. Prepare. On the other hand, sodium chloride was added to 40 parts of water.
Prepare an aqueous phase by dissolving 5 parts. The water phase is added to the oil phase to obtain a water-in-oil type pre-emulsion. Next, this water-in-oil type pre-emulsion is passed through a high-pressure homogenizer to reduce the particle size of 90% or more of the emulsified particles to 2 μm or less. Then, after passing through a plate heat exchanger and cooling to 25 ° C., it is received in another mixing tank. While stirring the water-in-oil emulsion cooled to 25 ° C., powdered glycerin fatty acid ester (glycerin monofatty acid ester having a particle size of 300 μ or less, bound fatty acid; stearic acid 65%, palmitic acid 2 was added to the emulsion.
5%) 3 parts and well stirred to obtain a fluid water-in-oil emulsified oil and fat composition according to the present invention.

This fluid water-in-oil emulsified oil / fat composition has stable fluidity over a wide temperature range for a long period of time, and still maintains a stable water-in-oil emulsion state, and has an excellent effect of improving bread making. there were.

Comparative Example 1 A water-in-oil type pre-emulsion is obtained in the same manner as in Example 1 except that sodium acetate is removed from the compounded formulation of Example 1 (that is, a formulation in which sodium acetate is not added to the aqueous phase).
Next, this water-in-oil type pre-emulsion was homogenized with a high-pressure homogenizer (the same as that used in Example 1) at a uniform pressure of 50 kg /
cm ² , 100 kg / cm ² , 150 kg / cm ² , 200 kg / cm ² ,
And none 250kg / cm ² (1 stage at 0kg / cm ^{2, 2}
(Pressurized only at the step) and homogenize each,
Liquid water-in-oil type emulsified oil and fat compositions were respectively obtained.

These fluid water-in-oil type emulsified oil and fat compositions contained large amounts of large emulsion particles having a particle size of more than 2 μ as shown in Table 1, and were subjected to a stationary storage test at 35 ° C. for 2 weeks. , About 30% in the upper layer (ratio to the total volume)
The oil phase separation and the formation of water droplets or polka dots having a diameter of 1 to 10 mm were observed in the lower layer, and the emulsification was completely unstable.

[Effects of the Invention] According to the production method of the present invention, a fluid oil that is stable in emulsification and does not cause a separation phenomenon of an oil phase and an aqueous phase due to destruction of emulsification when stored, distributed and used under fluid conditions. A medium water type emulsified oil / fat composition can be produced, and thus a water-containing type sponge cake kneading oil / fat or a water-containing type bread / bulk handling oil / fat, which has hitherto been impossible, is put to practical use.
Further, the fat and oil for bulk handling for bread making was conventionally only the anhydrous shortening type, but by applying the method of the present invention, it is possible to produce a margarine type bulk and handling oil and fat having a rich flavor and water content. It will be possible. Furthermore, it becomes possible to produce a fat or oil for spray coating in a form in which a tasting substance is contained in an aqueous phase.

Continuation of front page (56) Reference JP-A-58-170432 (JP, A) JP-A-59-210972 (JP, A) JP-A-59-196036 (JP, A)

Claims (1)

[Claims] 1. When a fluid water-in-oil emulsified oil / fat composition is produced from an oil / fat, an emulsifier and water, polyglycerin condensed ricinoleic acid ester is used as an emulsifier, and sodium acetate, sodium chloride or 0.01 to 10% by weight of sodium hexametaphosphate in water,
A method for producing a fluid water-in-oil emulsified oil / fat composition, wherein the particle size of 80% or more of the emulsified particles is 2 μm or less.