JPS63169931A - Low-fat emulsified fat and oil composition of water-in-oil type - Google Patents
Low-fat emulsified fat and oil composition of water-in-oil typeInfo
- Publication number
- JPS63169931A JPS63169931A JP62001684A JP168487A JPS63169931A JP S63169931 A JPS63169931 A JP S63169931A JP 62001684 A JP62001684 A JP 62001684A JP 168487 A JP168487 A JP 168487A JP S63169931 A JPS63169931 A JP S63169931A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- water
- fat
- low
- amount
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 24
- 235000004213 low-fat Nutrition 0.000 title claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- 239000000839 emulsion Substances 0.000 claims abstract description 14
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 11
- 239000000787 lecithin Substances 0.000 claims abstract description 11
- 229940067606 lecithin Drugs 0.000 claims abstract description 11
- 235000010445 lecithin Nutrition 0.000 claims abstract description 11
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 239000000679 carrageenan Substances 0.000 claims abstract description 9
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 9
- 229920001525 carrageenan Polymers 0.000 claims abstract description 9
- 229940113118 carrageenan Drugs 0.000 claims abstract description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 239000012071 phase Substances 0.000 claims description 12
- 229940066675 ricinoleate Drugs 0.000 claims description 6
- 239000008346 aqueous phase Substances 0.000 claims description 5
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims description 2
- -1 ricinoleic acid ester Chemical class 0.000 abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 229960003656 ricinoleic acid Drugs 0.000 abstract description 9
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 abstract description 9
- 238000000926 separation method Methods 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 42
- 235000019198 oils Nutrition 0.000 description 31
- 239000003925 fat Substances 0.000 description 24
- 235000019197 fats Nutrition 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 6
- 238000004945 emulsification Methods 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical class CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 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
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 241000589636 Xanthomonas campestris Species 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical class O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、食用の油脂組成物に関し、特に乳化安定力を
高めた低脂肪油中水型乳化油脂組成物に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to edible oil and fat compositions, and particularly to a low-fat water-in-oil type emulsified oil and fat composition with enhanced emulsion stability.
（従来の技術）
従来の低脂肪（高水分）乳化油脂組成物は、乳化剤とし
て、ＨＬＢＩ〜４の蔗糖脂肪酸エステルを用いるもの（
特公昭５６−１００１４号）、ポリグリセリン縮合リシ
ノレイン酸エステルとＨＬＢ１４以上のデカグリセリン
脂肪酸エステルを併用するもの（特開昭５８−１９８２
４３）、脂肪酸モノグリセライドおよびポリグリセリン
縮合リシノレイン酸エステルにさらに大豆蛋白を併用す
るもの（特開昭５９−１９６０３６）、ポリグリセリン
縮合リシノレイン酸エステルと炭素数１２個以上の飽和
脂肪酸エステルを併用添加するもの（特開昭５８−１７
０４３２）などがある。(Prior art) Conventional low-fat (high moisture) emulsified oil and fat compositions use sucrose fatty acid esters with HLBI ~ 4 as emulsifiers (
(Japanese Patent Publication No. 56-10014), a combination of polyglycerin condensed ricinoleic acid ester and decaglycerin fatty acid ester with HLB of 14 or more (Japanese Patent Publication No. 58-1982)
43), those in which soybean protein is further added to fatty acid monoglyceride and polyglycerin condensed ricinoleate ester (JP-A-59-196036), and those in which polyglycerin condensed ricinoleate ester and saturated fatty acid ester having 12 or more carbon atoms are added together. (Unexamined Japanese Patent Publication No. 58-17
0432).
（発明が解決しようとする問題点）
一般に低脂肪の、いわゆる高含水油中水型乳化油脂組成
物は、製造工程中に乳化破壊が起こり易い、すなわち、
従来のマーガリンと同様、この油脂組成物の予備乳化液
を急冷可塑化機に通過せしめる際に、分散相の水が浸み
出したり、水中油型への転相が起こるなどの問題がある
。また、該乳化物を保存中に、油水の分離が起こること
も問題である。(Problems to be Solved by the Invention) In general, low fat, so-called high water content water-in-oil type emulsified oil and fat compositions are prone to demulsification during the manufacturing process, that is,
Similar to conventional margarine, when the pre-emulsified liquid of this oil/fat composition is passed through a quenching plasticizer, there are problems such as water in the dispersed phase seeping out and phase inversion to an oil-in-water type. Another problem is that oil and water separate during storage of the emulsion.
このような問題を解決する方法として、ポリグリセリン
縮合リシノレイン酸エステルを中心にした乳化剤配合に
よる安定化が、先に示したように、いくつか報告されて
いる。As a method for solving such problems, several stabilization methods by incorporating emulsifiers mainly containing polyglycerin condensed ricinoleic acid esters have been reported, as shown above.
しかしながら、これらの報告はいずれも上記の問題を充
分に解決するものではない。However, none of these reports fully solves the above problems.
本発明は、製造工程中に水中油型への転相が起こらず、
また高温での保存中にも油水の分離が生じない、安定な
低脂肪油中水型乳化油脂組成物を提供することを目的と
する。In the present invention, phase inversion to oil-in-water type does not occur during the manufacturing process,
Another object of the present invention is to provide a stable, low-fat, water-in-oil emulsified fat composition that does not separate from oil and water even during storage at high temperatures.
（問題点を解決するための手段）
本発明は、１５〜５０重量％の油相と８５〜５０重量％
の水相から成る油中水型乳化油脂組成物において、乳化
剤としてポリグリセリン縮合リシノレイン酸エステルお
よびレシチン、乳化安定剤としてキサンタンガムおよび
／またはラムダカラギナンを併用することを特徴とする
０本発明によれば、製造工程中に水中油型への転相がな
く、また製品の保存中に油水の分離が起きない、安定な
、低脂肪油中水型乳化油脂組成物が提供される。(Means for solving the problems) The present invention has an oil phase of 15 to 50% by weight and 85 to 50% by weight of oil phase.
According to the present invention, a water-in-oil emulsified oil/fat composition consisting of an aqueous phase is characterized in that polyglycerin condensed ricinoleate and lecithin are used as emulsifiers, and xanthan gum and/or lambda carrageenan are used as emulsion stabilizers. Provided is a stable, low-fat, water-in-oil type emulsified fat composition that does not undergo phase inversion to an oil-in-water type during the manufacturing process and does not undergo separation of oil and water during product storage.
以下、本発明につき更に詳細に説明する。The present invention will be explained in more detail below.
乳化剤として用いられるポリグリセリン縮合リシノレイ
ン酸エステルは、主にヒマシ油を原料とする縮合リシノ
レイン酸と、ポリグリセリンとのエステル化により得ら
れる。The polyglycerin condensed ricinoleic acid ester used as an emulsifier is obtained by esterifying condensed ricinoleic acid, mainly made from castor oil, with polyglycerin.
このポリグリセリン縮合リシノレイン酸エステルの油脂
組成物への添加量は通常０．１〜５．０重量％、好まし
くは０．２〜３．０重量％である。The amount of this polyglycerin condensed ricinoleate ester added to the oil and fat composition is usually 0.1 to 5.0% by weight, preferably 0.2 to 3.0% by weight.
また同様に乳化剤として用いられるレシチンは大豆、卵
黄などから抽出されたリン脂質であり、精製したもので
も、未精製のものでも、あるいは酵素処理を施したもの
でも使用できるが、通常は一般のマーガリン製造に用い
られる市販の大豆レシチンを使用することができる。Lecithin, which is also used as an emulsifier, is a phospholipid extracted from soybeans, egg yolks, etc. It can be purified, unrefined, or enzyme-treated, but it is usually used in ordinary margarine. Commercially available soybean lecithin used in manufacturing can be used.
このレシチンの添加量は０．０５〜３．０重量％、好ま
しくは０．１〜１．８重量％である。The amount of lecithin added is 0.05 to 3.0% by weight, preferably 0.1 to 1.8% by weight.
またポリグリセリン縮合リシノレイン酸エステルとレシ
チンの配合比率は前者ｌに対して後者０．１〜０．６（
重量比）の範囲内であることが好ましく、該比率よりも
相対的にレシチンが少ない場合には、得られた製品から
の水の分離がみられ、相対的にレシチンが多い場合には
、油中木型への予備乳化が不能である。In addition, the blending ratio of polyglycerin condensed ricinoleic acid ester and lecithin is 0.1 to 0.6 of the latter to 1 of the former (
If the lecithin content is relatively less than this ratio, water will be separated from the resulting product, and if the lecithin content is relatively large, oil will be separated. Pre-emulsification into a medium mold is not possible.
乳化安定剤として用いられるラムダタイプカラギーナン
は、すぎのり科の海藻から得られる多糖類であり、開成
のカッパーカラギナン、イオタカラギナンとは異なりゲ
ル化能のないことを特徴としている。Lambda-type carrageenan, which is used as an emulsion stabilizer, is a polysaccharide obtained from seaweed of the family Suginoriaceae, and unlike Kaisei's kappa carrageenan and iota carrageenan, it is characterized by having no gelling ability.
このラムダタイプカラギナンの添加量は、０．０５〜１
．０重量％が好ましく 、０．０５重重量以下では、得
られた製品からの水の分離は防げず、また１、０”重量
％以上では、その乳化安定剤としての機能が充分に発揮
できない。The amount of lambda type carrageenan added is 0.05 to 1
．． It is preferably 0% by weight; if it is less than 0.05% by weight, separation of water from the resulting product cannot be prevented, and if it is more than 1.0"% by weight, its function as an emulsion stabilizer cannot be fully exhibited.
同様に乳化安定剤として用いられるキサンタンガムは、
キサントモナス・キャンペストリスを原料として炭水化
物を醗酵して得られる天然ガム質で、Ｄ−グルコース、
Ｄ−マンノース、Ｄ−グルクロン酸のナトリウム、カリ
ウムおよびカルシウム塩より構成される多ｇＲ類である
。Xanthan gum, which is also used as an emulsion stabilizer, is
A natural gum obtained by fermenting carbohydrates using Xanthomonas campestris as raw material, containing D-glucose,
It is a multi-gR group consisting of D-mannose, sodium, potassium and calcium salts of D-glucuronic acid.
このキサンタンガムの添加量は、０．０５〜０．８重量
％が好ましく 、０．０５重量％以下では得られた製品
からの水の分離は防げず、また０、８重量％を越えると
、それのもつ増粘作用により、製品の口溶けが悪くなる
。The amount of xanthan gum added is preferably 0.05 to 0.8% by weight; if it is less than 0.05% by weight, separation of water from the obtained product cannot be prevented, and if it exceeds 0.8% by weight, it cannot be prevented. Due to its thickening effect, the product does not melt in the mouth.
本発明に用いられる乳化剤は、前記ポリグリセリン縮合
リシノレイン酸エステルと前記レシチンを必須成分とす
るもので、いずれか一方を欠いても、安定な低脂肪油中
水型乳化油脂組成物が得られない。The emulsifier used in the present invention contains the polyglycerin condensed ricinoleic acid ester and the lecithin as essential components, and even if either one is missing, a stable low-fat water-in-oil emulsified oil/fat composition cannot be obtained. .
また、本発明に用いられる乳化安定剤は、前記キサンタ
ンガムと前記ラムダタイプカラギナンのいずれか一方で
よく、また併用することもできる。Further, the emulsion stabilizer used in the present invention may be either the xanthan gum or the lambda type carrageenan, or they may be used in combination.
本発明に用いることができる油脂としては、従来から公
知の食用天然動植物油脂、例えば、牛脂、豚脂、パーム
油、大豆油、ナタネ油、コーン油、サフラワー油、ひま
わり油、乳脂、およびこれらの加工脂、配合油、水添油
、エステル交換油等があげられるが、好ましくは常温で
流動状もしくは半流動状の油脂を使用する。The oils and fats that can be used in the present invention include conventionally known edible natural animal and vegetable oils, such as beef tallow, lard, palm oil, soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, milk fat, and these. Examples include processed fats, blended oils, hydrogenated oils, transesterified oils, etc., but it is preferable to use fats and oils that are fluid or semi-fluid at room temperature.
本発明の低脂肪油中水型乳化油脂組成物の水相中には、
水溶性成分として、食塩、アミノ酸系調味料、Ｗ類、香
辛料など種々の調味料や、脱脂粉乳、ホエーパウダー、
生クリーム等の乳製品を目的に応じて溶解することがで
きる。また、油相中には、油溶性成分として、油溶性色
素、抗酸化剤、油溶性香料などを目的に応じて溶解する
ことができる。In the aqueous phase of the water-in-oil emulsified fat composition of the present invention,
Water-soluble ingredients include various seasonings such as salt, amino acid seasonings, W types, spices, skim milk powder, whey powder,
Dairy products such as fresh cream can be dissolved depending on the purpose. Furthermore, oil-soluble components such as oil-soluble pigments, antioxidants, and oil-soluble fragrances can be dissolved in the oil phase depending on the purpose.
次に本発明の低脂肪油中水型乳化油脂組成物の製造方法
について説明する。Next, a method for producing the low-fat water-in-oil emulsified fat composition of the present invention will be explained.
まず、乳化剤および必要に応じて他の油溶性成分を溶解
した油脂中に乳化安定剤を均一に分散せしめ油相とし、
必要に応じ水溶性成分を分散溶解せしめた水相と混合乳
化する。乳化安定剤は、上記のごとく油相に分散した方
が、均一分散が容易であるが、直接水相に分散溶解する
ことも可能である。First, an emulsion stabilizer is uniformly dispersed in oil and fat in which an emulsifier and other oil-soluble components are dissolved as necessary to form an oil phase.
If necessary, mix and emulsify with an aqueous phase in which water-soluble components are dispersed and dissolved. Although it is easier to uniformly disperse the emulsion stabilizer in the oil phase as described above, it is also possible to directly disperse and dissolve it in the aqueous phase.
乳化温度は、油脂が十分に溶融する温度であればよいが
、好ましくは３５〜７０℃がよい、得られた予備乳化物
は、均一撹拌しながら急冷捏和機を通して安定化し、本
発明の低脂肪油中水型乳化油脂組成物を得る。急冷捏和
機としては、公知のパーツエフター、コンビネータ−、
ボテーター等が挙げられる。The emulsification temperature may be any temperature at which the fats and oils are sufficiently melted, but is preferably 35 to 70°C. A water-in-fatty oil emulsified fat composition is obtained. As the rapid cooling kneading machine, there are known parts efter, combinator,
Votator etc. can be mentioned.
〈発明の効果）
本発明による低脂肪油中水型乳化油脂組成物は、製造工
程中に乳化状態が損なわれることなく、保存中に油水が
分離することもない。しかも、低脂肪であることから、
口溶けが優れているとともに、近年の消費者の低カロリ
ー指向に合致した製品を提供することができる。<Effects of the Invention> In the low-fat water-in-oil emulsified fat composition according to the present invention, the emulsified state is not impaired during the manufacturing process, and oil and water do not separate during storage. Moreover, since it is low in fat,
It is possible to provide a product that not only melts in the mouth but also meets the low-calorie preference of consumers in recent years.
（実施例） 次に実施例および比較例により本発明を説明する。(Example) Next, the present invention will be explained with reference to Examples and Comparative Examples.
実施例１〜５および比較例１〜６
第１表および第２表に示す配合組成により、低脂肪油乳
化油脂組成物を得た。Examples 1 to 5 and Comparative Examples 1 to 6 Low fat emulsified oil and fat compositions were obtained according to the formulations shown in Tables 1 and 2.
すなわち、６５℃に加熱した油脂中に、ポリグリセリン
縮合リシノレイン酸エステル、レシチン他の乳化剤を溶
解後、ラムダタイプカラギナンおよび／またはキサンタ
ンガムを均一分散し、油相とした。該油相を均一に攪拌
しながら、同温度の水を添加後、さらに攪拌を続け、油
中水型予備乳化液を調製した。これを急冷捏和機に通過
せしめ、低脂肪油中水型乳化油脂組成物を得た。That is, after dissolving polyglycerin condensed ricinoleic acid ester, lecithin, and other emulsifiers in fats and oils heated to 65° C., lambda-type carrageenan and/or xanthan gum were uniformly dispersed to form an oil phase. While stirring the oil phase uniformly, water at the same temperature was added, and stirring was continued to prepare a water-in-oil pre-emulsion. This was passed through a rapid cooling kneading machine to obtain a low-fat water-in-oil emulsified fat composition.
得られた低脂肪油中水型乳化油脂組成物を４５℃の恒室
温中に静置して乳化状態を観察し、次の基準で評価を行
った。The obtained water-in-low-fat oil emulsified fat composition was allowed to stand in a constant room temperature of 45° C., the emulsification state was observed, and the evaluation was made according to the following criteria.
Ｏ・・−均一な乳化状態 Δ・・・油または水がわずかに分離 ×−・油または水の分離がはげしい その結果を第３表に示す。O...-Uniform emulsification state Δ...Oil or water is slightly separated ×−・ Separation of oil or water is severe The results are shown in Table 3.
第３表
第３表に示す結果から明らかなように、乳化剤のみの乳
化力によるもの（比較例１）、乳化剤としてポリグリセ
リン縮合リシノレイン酸エステルのみを用いたもの（比
較例２および３）、乳化剤としてポリグリセリン縮合リ
シノレイン酸エステルの他にデカグリセリンモノステア
レートまたは、シミ１１Ｍ脂肪酸エステルを併用したも
の（比較例４および５）は、いずれも経時的に乳化状態
が不良となった。また、油分が５０重量％をこえるもの
（比較例６）は、急冷捏和時に乳化破壊が生じた。Table 3 As is clear from the results shown in Table 3, the emulsifying power of the emulsifier alone (Comparative Example 1), the emulsifier using only polyglycerin condensed ricinoleic acid ester (Comparative Examples 2 and 3), the emulsifier When decaglycerin monostearate or Shimi 11M fatty acid ester was used in combination with polyglycerin condensed ricinoleate ester (Comparative Examples 4 and 5), the emulsification state became poor over time. Furthermore, in the case where the oil content exceeded 50% by weight (Comparative Example 6), demulsification occurred during rapid cooling and kneading.
本発明によるもの（実施例１〜５）は、製造時に乳化が
損なわれることなく、また、製造後も安定な乳化状態を
保っていた。In the products according to the present invention (Examples 1 to 5), emulsification was not impaired during production, and a stable emulsified state was maintained even after production.
Claims (1)
相から成る油中水型乳化油脂組成物において、乳化剤と
してポリグリセリン縮合リシノレイン酸エステルおよび
レシチン、乳化安定剤としてキサンタンガムおよびラム
ダカラギーナンの少なくともいずれか一方を併用するこ
とを特徴とする低脂肪油中水型乳化油脂組成物。(1) In a water-in-oil emulsified fat composition consisting of 15 to 50% by weight of an oil phase and 85 to 50% by weight of an aqueous phase, polyglycerin condensed ricinoleate and lecithin are used as emulsifiers, and xanthan gum and lambda are used as emulsion stabilizers. A low-fat water-in-oil emulsified fat composition characterized in that it uses at least one of carrageenan in combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62001684A JPS63169931A (en) | 1987-01-09 | 1987-01-09 | Low-fat emulsified fat and oil composition of water-in-oil type |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62001684A JPS63169931A (en) | 1987-01-09 | 1987-01-09 | Low-fat emulsified fat and oil composition of water-in-oil type |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63169931A true JPS63169931A (en) | 1988-07-13 |
Family
ID=11508339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62001684A Pending JPS63169931A (en) | 1987-01-09 | 1987-01-09 | Low-fat emulsified fat and oil composition of water-in-oil type |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63169931A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0370284A2 (en) * | 1988-11-04 | 1990-05-30 | Freund Industrial Co., Ltd. | A composition containing an extract obtained by a watercontaining organic solvent, and a process for preparing the same |
| JPH0767577A (en) * | 1990-02-05 | 1995-03-14 | Pfizer Inc | Low caloric fat alternative |
| FR2876585A1 (en) * | 2004-10-20 | 2006-04-21 | Persee Medica | COMPOSITION FOR FIGHT AGAINST SNOW |
-
1987
- 1987-01-09 JP JP62001684A patent/JPS63169931A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0370284A2 (en) * | 1988-11-04 | 1990-05-30 | Freund Industrial Co., Ltd. | A composition containing an extract obtained by a watercontaining organic solvent, and a process for preparing the same |
| JPH0767577A (en) * | 1990-02-05 | 1995-03-14 | Pfizer Inc | Low caloric fat alternative |
| FR2876585A1 (en) * | 2004-10-20 | 2006-04-21 | Persee Medica | COMPOSITION FOR FIGHT AGAINST SNOW |
| WO2006042926A1 (en) * | 2004-10-20 | 2006-04-27 | Persee Medica | Anti-snoring composition |
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