JP2005176763A - Acidic o/w-type emulsion composition for food - Google Patents
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Abstract
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本発明は、風味が良好であり、かつ、乳化安定性に極めて優れた酸性水中油型食用乳化組成物に関する。 The present invention relates to an acidic oil-in-water edible emulsified composition having good flavor and extremely excellent emulsification stability.
マヨネーズ、ドレッシング等の酸性水中油型食用乳化物には、食用乳化剤としてレシチン類、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等が用いられている（特許文献１〜３）が、これらの乳化剤は酸性領域における乳化安定性が十分でなかった。 Lecithins, polyglycerin fatty acid esters, sucrose fatty acid esters and the like are used as edible emulsifiers in acidic oil-in-water edible emulsions such as mayonnaise and dressings (Patent Documents 1 to 3). These emulsifiers are acidic. The emulsion stability in the region was not sufficient.
一方、ポリオキシエチレンソルビタン脂肪酸エステルは、ソルビトール及び／又はその無水物と脂肪酸との部分エステルの混合物であるソルビタン脂肪酸エステル（モノエステル、トリエステル）にエチレンオキサイドを付加させたもので、非イオン界面活性剤として有用であり、化粧品、洗浄剤等に広く使用されている。 On the other hand, polyoxyethylene sorbitan fatty acid ester is obtained by adding ethylene oxide to sorbitan fatty acid ester (monoester, triester) which is a mixture of partial esters of sorbitol and / or its anhydride and fatty acid. It is useful as an active agent and is widely used in cosmetics, cleaning agents and the like.
近年、ポリオキシエチレンソルビタン脂肪酸エステルについて、食品用途への展開が始まりだした。
しかし、これら従来の製造法で得られるポリオキシエチレンソルビタン脂肪酸エステルは、風味が悪く、食品添加物としては不十分である。
However, the polyoxyethylene sorbitan fatty acid ester obtained by these conventional production methods has a bad taste and is insufficient as a food additive.
本発明の目的は、風味が良好であり、かつ乳化安定性に極めて優れた酸性水中油型食用乳化組成物を提供するものである。 An object of the present invention is to provide an acidic oil-in-water edible emulsion composition having a good flavor and extremely excellent emulsification stability.
本発明は、ポリオキシエチレンソルビタン脂肪酸エステルを酸性水中油型乳化組成物の乳化剤として用いるべく種々検討した結果、ポリオキシエチレン含有量が一定の範囲にあるポリオキシエチレンソルビタン脂肪酸エステルを一定量配合すれば、酸性領域で乳化安定性が良好で、かつ風味の良好な酸性水中油型乳化組成物が得られることを見出した。 As a result of various studies to use a polyoxyethylene sorbitan fatty acid ester as an emulsifier in an acidic oil-in-water emulsion composition, the present invention has been formulated with a certain amount of polyoxyethylene sorbitan fatty acid ester having a polyoxyethylene content in a certain range. For example, it has been found that an acidic oil-in-water emulsion composition having good emulsion stability and good flavor in the acidic region can be obtained.
すなわち、本発明は、次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）、
（Ａ）ポリオキシエチレン含有量が６０〜７５重量％、酸価が１．０［ｍｇＫ０Ｈ／ｇ］未満であるポリオキシエチレンソルビタン脂肪酸エステル ０．０５〜５重量％、
（Ｂ）有機酸 ０．１〜１０重量％、
（Ｃ）食用油脂、
（Ｄ）水
を含有し、油相／水相（重量比）＝５／９５〜９０／１０であり、ｐＨが１〜５である酸性水中油型食用乳化組成物を提供するものである。
That is, the present invention includes the following components (A), (B), (C) and (D),
(A) Polyoxyethylene sorbitan fatty acid ester having a polyoxyethylene content of 60 to 75% by weight and an acid value of less than 1.0 [mgK0H / g] 0.05 to 5% by weight,
(B) 0.1-10 wt% organic acid,
(C) edible fats and oils,
(D) An acidic oil-in-water edible emulsion composition containing water, having an oil phase / water phase (weight ratio) = 5/95 to 90/10 and having a pH of 1 to 5.
本発明の酸性水中油型食用乳化組成物は、乳化安定性に優れているだけでなく、食用油脂や有機酸その他の配合成分の風味を損なわず、良好であり、マヨネーズ、ドレッシング、ホイップクリーム、デザートに特に有用である。 The acidic oil-in-water type edible emulsified composition of the present invention is not only excellent in emulsion stability, but also does not impair the flavor of edible oils and fats, organic acids and other ingredients, mayonnaise, dressing, whipped cream, Especially useful for desserts.
本発明に用いられる（Ａ）ポリオキシエチレンソルビタン脂肪酸エステルは、（ａ）ポリエチレン含有量及び（ｂ）酸価が前記の値を有するものであり、これらの値を満たす成分（Ａ）を用いると、風味が良く、保存後の親和安定性に優れた油溶性物質含有飲食品が得られる。ここで（ａ）ポリオキシエチレン含量は、６０〜７５重量％であるが、６３〜７３重量％、さらに６５〜７５重量％が好ましい。（ｂ）酸価は、１．０[ｍｇＫ０Ｈ／ｇ]未満であるが、０．７未満、さらに０．６以下が 好ましい。また、当該成分（Ａ）のＨＬＢは１４〜１７、さらに１４〜１６が好ましい。 (A) Polyoxyethylene sorbitan fatty acid ester used in the present invention has (a) polyethylene content and (b) acid value having the above values, and when component (A) satisfying these values is used. An oil-soluble substance-containing food / beverage product having good flavor and excellent affinity stability after storage can be obtained. Here, the (a) polyoxyethylene content is 60 to 75% by weight, preferably 63 to 73% by weight, and more preferably 65 to 75% by weight. (B) The acid value is less than 1.0 [mgK0H / g], but is preferably less than 0.7 and more preferably 0.6 or less. In addition, the HLB of the component (A) is preferably 14-17, and more preferably 14-16.
本発明で用いられるポリオキシエチレンソルビタン脂肪酸エステルには、ポリオキシエチレンソルビタンモノ脂肪酸エステル、ポリオキシエチレンソルビタンジ脂肪酸エステル又はポリオキシエチレン又はポリオキシエチレンソルビタントリ脂肪酸エステルが含まれ 、特にポリオキシエチレンソルビタンモノ脂肪酸エステルが好ましい。 The polyoxyethylene sorbitan fatty acid ester used in the present invention includes polyoxyethylene sorbitan mono-fatty acid ester, polyoxyethylene sorbitan di-fatty acid ester or polyoxyethylene or polyoxyethylene sorbitan tri-fatty acid ester, particularly polyoxyethylene sorbitan. Mono fatty acid esters are preferred.
ポリオキシエチレンソルビタン脂肪酸エステルの脂肪酸部は、炭素数６〜２２、特に８〜１８の飽和又は不飽和の直鎖脂肪酸、これらを主成分とする混合脂肪酸、あるいは炭素数８〜３６の分岐鎖脂肪酸が好ましい。 具体的には、例えば、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ヤシ脂肪酸、牛脂脂肪酸、２一エチルヘキサン酸、イソステアリン酸等が挙げられ、特に好ましくは、ラウリン酸、パルミチン酸、ステアリン酸、オレイン酸である。 The fatty acid part of the polyoxyethylene sorbitan fatty acid ester is a saturated or unsaturated linear fatty acid having 6 to 22 carbon atoms, particularly 8 to 18 carbon atoms, a mixed fatty acid containing these as a main component, or a branched chain fatty acid having 8 to 36 carbon atoms. Is preferred. Specifically, for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, coconut fatty acid, beef tallow fatty acid, diethylhexanoic acid, isostearic acid and the like are particularly preferable. Lauric acid, palmitic acid, stearic acid, oleic acid.
前記（ａ）及び（ｂ）の値を有するポリオキシエチレンソルビタン脂肪酸エステルは、例えばソルビタン脂肪酸エステルにエチレンオキサイドを付加して得られる反応粗製物を 脱色処理及び/又は中和処理した後、反応粗製物１００重量部に対して水蒸気を６〜２０重量部吹き込んで水蒸気処理を行うか、又は水を６〜２０重量部添加して蒸留処理を行うことにより製造される。 The polyoxyethylene sorbitan fatty acid ester having the values of (a) and (b) is, for example, a reaction crude product obtained by decolorizing and / or neutralizing a reaction crude product obtained by adding ethylene oxide to a sorbitan fatty acid ester. It is manufactured by injecting 6 to 20 parts by weight of water vapor into 100 parts by weight of the product, or performing a water vapor process, or adding 6 to 20 parts by weight of water and performing a distillation process.
本発明のポリオキシエチレンソルビタン脂肪酸エステルの製造原料であるソルビタン脂肪酸エステルは、ソルビトール及び/又はソルビタンと、脂肪酸とを、窒素ガス気流下、通常１６０〜２８０℃の温度で、生成水を留去させながら反応させることにより合成することができる。 The sorbitan fatty acid ester, which is a raw material for producing the polyoxyethylene sorbitan fatty acid ester of the present invention, is obtained by distilling off sorbitol and / or sorbitan and a fatty acid under a nitrogen gas stream at a temperature of usually 160 to 280 ° C. It is possible to synthesize it by reacting it.
ソルビトールはエステル化反応時にソルビトール自身の分子内脱水反応が起こり、水１分子の脱水でソルビタンに、水２分子の脱水でソルバイトになる。従って、本発明で対象となるポリオキシエチレンソルビタン脂肪酸エステルは、ソルビトールエステル、ソルビタンエステル、ソルバイトエステルの混合物にエチレンオキサイドを付加反応させたものである。一方、脂肪酸としては、前記のものが用いられる。 Sorbitol undergoes an intramolecular dehydration reaction during the esterification reaction, and becomes sorbitan by dehydration of one molecule of water and becomes sorbite by dehydration of two molecules of water. Therefore, the polyoxyethylene sorbitan fatty acid ester which is the subject of the present invention is obtained by addition reaction of ethylene oxide to a mixture of sorbitol ester, sorbitan ester and sorbite ester. On the other hand, as the fatty acid, those described above are used.
ソルビタン脂肪酸エステルを得る際の脂肪酸の使用量は、ソルビトール及び/又はソルビタンに対してモル比で、脂肪酸：ソルビトール及び/又はソルビタン＝０．５〜５：１が好ましく、０．８〜３．５：１が特に好ましい。 The amount of fatty acid used in obtaining sorbitan fatty acid ester is a molar ratio with respect to sorbitol and / or sorbitan, preferably fatty acid: sorbitol and / or sorbitan = 0.5-5: 1, 0.8-3.5 Is particularly preferred.
ソルビタン脂肪酸エステルにエチレンオキサイドを付加する前、即ちソルビトール及び/又はソルビタンと脂肪酸との反応後に、有機カルボン酸を添加することにより乳化性能を改善することもできる。 The emulsification performance can be improved by adding an organic carboxylic acid before addition of ethylene oxide to the sorbitan fatty acid ester, that is, after the reaction of sorbitol and / or sorbitan with a fatty acid.
用いられる中和剤としては、有機カルボン酸としては、ギ酸、酢酸、カプロン酸、乳酸等の短鎖脂肪族モノカルボン酸、アクリル酸、リノール酸、エルカ酸、リシノール酸、ドコサヘキサエン酸等の不飽和カルボン酸、シュウ酸、コハク酸、リンゴ酸、アジピン酸、クエン酸等の多価カルボン酸、安息香酸、サリチル酸等の芳香族モノカルボン酸、フタル酸、テレフタル酸、イソフタル酸等の芳香族多価カルボン酸等が挙げられる。これらの中では、安定な乳化性能を得る観点から、ソルビタン脂肪酸エステルの製造原料として用いた、脂肪酸、即ち炭素数６〜２２、特に８〜１８の飽和又は不飽和の直鎖脂肪酸、これらを主成分とする混合脂肪酸、あるいは炭素数８〜３６の分岐鎖脂肪酸が好ましい。 As the neutralizing agent used, organic carboxylic acids include unsaturated fatty acids such as formic acid, acetic acid, caproic acid, short chain aliphatic monocarboxylic acids such as lactic acid, acrylic acid, linoleic acid, erucic acid, ricinoleic acid, docosahexaenoic acid, etc. Polycarboxylic acids such as carboxylic acid, oxalic acid, succinic acid, malic acid, adipic acid and citric acid, aromatic monocarboxylic acids such as benzoic acid and salicylic acid, and aromatic polyvalent acids such as phthalic acid, terephthalic acid and isophthalic acid A carboxylic acid etc. are mentioned. Among these, from the viewpoint of obtaining stable emulsification performance, fatty acids used as raw materials for producing sorbitan fatty acid esters, that is, saturated or unsaturated linear fatty acids having 6 to 22 carbon atoms, particularly 8 to 18 carbon atoms, are mainly used. Mixed fatty acids as components or branched chain fatty acids having 8 to 36 carbon atoms are preferred.
有機カルボン酸の添加量は、ソルビタン脂肪酸エステルに対し、０．５〜１０重量％が好ましく、１〜７重量％が更に好ましい。 The amount of organic carboxylic acid added is preferably 0.5 to 10% by weight, more preferably 1 to 7% by weight, based on the sorbitan fatty acid ester.
ソルビトール及び/又はソルビタンと脂肪酸との反応で得られるソルビタン脂肪酸エステルは、ソルビトール及び/又はソルビタンと脂肪酸との部分エステルの混合物であるが これらの中で本発明に用いるソルビタン脂肪酸エステルは、平均エステル化度においてモノエステル又はトリエステルが好ましい。また、本発明では、ソルビタン脂肪酸エステルとして市販品を用いることもできる。具体的には例えば、エマゾールＳ−１０Ｖ、エマゾールＯ−１０Ｖ、エマゾールＬ−１０（Ｆ）、エマゾールＳ−３０Ｖ(いずれも花王(株)製)等が挙げられる。 The sorbitan fatty acid ester obtained by the reaction of sorbitol and / or sorbitan and a fatty acid is a mixture of sorbitol and / or a partial ester of sorbitan and a fatty acid. Among them, the sorbitan fatty acid ester used in the present invention is an average esterification Monoesters or triesters are preferred. Moreover, in this invention, a commercial item can also be used as sorbitan fatty acid ester. Specific examples include Emazole S-10V, Emazole O-10V, Emazole L-10 (F), Emazole S-30V (all manufactured by Kao Corporation), and the like.
本発明のポリオキシエチレンソルビタン脂肪酸エステルは、ソルビタン脂肪酸エステルにエチレンオキサイドを付加させることにより得られる。 エチレンオキサイドの平均付加モル数は、前記（ａ）になるようにすればよい。１５〜２５が特に好ましく、２０が最も好ましい。 The polyoxyethylene sorbitan fatty acid ester of the present invention can be obtained by adding ethylene oxide to a sorbitan fatty acid ester. The average added mole number of ethylene oxide may be the above (a). 15 to 25 is particularly preferable, and 20 is most preferable.
ソルビタン脂肪酸エステルヘのエチレンオキサイド付加反応は、従来から知られる触媒を使用することができ特に限定されないが、例えば水酸化カリウム、水酸化ナトリウム、ナトリウムメチラート等のアルカリ金属触媒、脂肪酸石鹸類等が使用される。 The ethylene oxide addition reaction to sorbitan fatty acid ester can use a conventionally known catalyst and is not particularly limited. For example, alkali metal catalysts such as potassium hydroxide, sodium hydroxide, sodium methylate, fatty acid soaps, etc. are used. Is done.
エチレンオキサイド付加反応の反応温度は８０〜２００℃が好ましく、１４０〜１８０℃が更に好ましい。また、反応圧力は０．１〜０．８ＭＰａが好ましく、０．１〜０．６ＭＰａが更に好ましい。 The reaction temperature of the ethylene oxide addition reaction is preferably 80 to 200 ° C, more preferably 140 to 180 ° C. The reaction pressure is preferably from 0.1 to 0.8 MPa, more preferably from 0.1 to 0.6 MPa.
エチレンオキサイド付加反応後に得られる反応粗製物に対し、まず脱色処理及び/又は中和処理を行う。脱色処理は、一般に過酸化水素等の脱色剤を用いて行う。脱色剤の添加量は、３５％過酸化水素水の場合、反応粗製物１００重量部に対し、０．０１〜１．０重量部が好ましく、０．０５〜０．５重量部が更に好ましい。脱色処理の温度は、７０〜１００℃が好ましく、処理時間は０．５〜２時間が好ましい。この脱色処理では同時に反応粗製物が中和される。この脱色処理の代わりに、あるいは脱色処理と併用して、中和処理を行うこともできる。中和処理に用いられる中和剤は特に限定されないが、例えばリン酸、硫酸等の鉱酸、あるいは酢酸、乳酸、クエン酸等の有機酸を使用することができ、これら２種以上を混合あるいは併用してもよい。中和剤は、反応粗製物のｐＨが５〜８となるように添加することが好ましい。 The reaction crude product obtained after the ethylene oxide addition reaction is first subjected to decolorization treatment and / or neutralization treatment. The decoloring treatment is generally performed using a decoloring agent such as hydrogen peroxide. In the case of 35% hydrogen peroxide solution, the addition amount of the decolorizing agent is preferably 0.01 to 1.0 part by weight, more preferably 0.05 to 0.5 part by weight with respect to 100 parts by weight of the reaction crude product. The temperature for the decolorization treatment is preferably 70 to 100 ° C., and the treatment time is preferably 0.5 to 2 hours. In this decolorization treatment, the reaction crude product is simultaneously neutralized. A neutralization treatment can also be performed in place of or in combination with the decolorization treatment. Although the neutralizing agent used for the neutralization treatment is not particularly limited, for example, a mineral acid such as phosphoric acid and sulfuric acid, or an organic acid such as acetic acid, lactic acid, and citric acid can be used. You may use together. The neutralizing agent is preferably added so that the reaction crude product has a pH of 5 to 8.
反応粗製物を脱色処理及び/又は中和処理後、水蒸気を吹き込んで水蒸気処理を行うか、又は水を添加して蒸留処理を行うが、泡立ちや効率面から、水蒸気処理が好ましい。 After the reaction crude product is decolorized and / or neutralized, steam is blown into the steam to perform the steam treatment, or water is added to perform the distillation treatment. From the viewpoint of foaming and efficiency, steam treatment is preferred.
水蒸気処理とは、ソルビタン脂肪酸エステルにエチレンオキサイドを付加して得られる反応粗製物に水蒸気を流通等で接触させることにより反応粗製物中の不純物等を水蒸気と共に系外へ除去できる。 In the steam treatment, impurities and the like in the reaction crude product can be removed out of the system together with the steam by bringing steam into contact with the reaction crude product obtained by adding ethylene oxide to sorbitan fatty acid ester.
また、蒸留処理とは、ソルビタン脂肪酸エステルにエチレンオキサイドを付加して得られる反応粗製物に水を添加して核反応粗製物中の不純物等を水と共に蒸留により系外へ除去する。 In the distillation treatment, water is added to a reaction crude product obtained by adding ethylene oxide to sorbitan fatty acid ester, and impurities and the like in the crude nuclear reaction product are removed out of the system together with water.
水蒸気処理又は蒸留処理で使用する水蒸気又は水の量は、反応粗製物１００重量部に対して６〜２０重量部、好ましくは８〜１２重量部である。水蒸気又は水の量が６重量部以上の場合、風味改善の効果が大きく、２０重量部以下で、ポリオキシエチレンソルビタン脂肪酸エステルの風味を改善させる水蒸気又は水の量としては十分であり、また処理工程に長時間を要さず経済的である。 The amount of water vapor or water used in the water vapor treatment or distillation treatment is 6 to 20 parts by weight, preferably 8 to 12 parts by weight, based on 100 parts by weight of the reaction crude product. When the amount of water vapor or water is 6 parts by weight or more, the effect of improving the flavor is large, and when it is 20 parts by weight or less, the amount of water vapor or water for improving the flavor of the polyoxyethylene sorbitan fatty acid ester is sufficient, and the treatment The process does not require a long time and is economical.
水蒸気処理又は蒸留処理の温度は、処理を効率良く行い、工業的に設備にかかる負荷を小さくする観点から、６０〜２００℃が好ましく、８０〜１６０℃が更に好ましい。水蒸気処理は、常圧又は減圧下で行うことができるが、一般的には減圧下で行う方が効率的であり、その場合の圧力は２７ｋＰａ以下が好ましく、７ｋＰａ以下が更に好ましい。また、蒸留処理は、減圧下で行い、圧力は２７ｋＰａ以下が好ましく、７ｋＰａ以下が更に好ましい。 The temperature of the steam treatment or the distillation treatment is preferably 60 to 200 ° C., more preferably 80 to 160 ° C. from the viewpoint of efficiently performing the treatment and reducing the industrial load on the equipment. The steam treatment can be carried out under normal pressure or reduced pressure, but generally it is more efficient to carry out under reduced pressure. In this case, the pressure is preferably 27 kPa or less, more preferably 7 kPa or less. Further, the distillation treatment is performed under reduced pressure, and the pressure is preferably 27 kPa or less, and more preferably 7 kPa or less.
水蒸気処理又は蒸留処理の後、濁り成分を溶解させたり外観を良好なものにするため、必要であれば水あるいはエタノール等の溶剤を添加してもよい。また、保存時の劣化を抑制するために、ＢＨＴやハイドロキノン等の酸化防止剤を添加してもよい。 After the steam treatment or the distillation treatment, a solvent such as water or ethanol may be added if necessary in order to dissolve the turbid components or to improve the appearance. In order to suppress deterioration during storage, an antioxidant such as BHT or hydroquinone may be added.
当該成分（Ａ）は、風味の改善及び乳化安定性の点から、本発明乳化組成物中に０．０５〜５重量％、さらに、０．１〜４重量％、特に０．１〜３重量％含有するのが好ましい 。 成分（Ａ）の含有量が０．０５重量％未満では乳化安定性が十分でなく、１５重量％を超えると泡立ちが激しくなり、製造の際、消泡対策が必要となる。 The said component (A) is 0.05-5 weight% in this invention emulsion composition from the point of the improvement of flavor and emulsion stability, Furthermore, 0.1-4 weight%, Especially 0.1-3 weight% % Content is preferable. When the content of the component (A) is less than 0.05% by weight, the emulsion stability is not sufficient, and when it exceeds 15% by weight, foaming becomes severe, and it is necessary to take measures against defoaming during production.
本発明に用いられる（Ｂ）有機酸としては、酢酸等のモノカルボン酸；クエン酸、酒石酸、乳酸、アスコルビン酸、フマル酸等のヒドロキシカルボン酸が挙げられる。モノカルボン酸としては、酢酸が好ましく、酢酸としては、米酢、酒粕酢、リンゴ酢、ブドウ酢、穀物酢、合成酢等を用いてもよい。またヒドロキシカルボン酸として、果汁等を用いてもよい。 Examples of the organic acid (B) used in the present invention include monocarboxylic acids such as acetic acid; and hydroxycarboxylic acids such as citric acid, tartaric acid, lactic acid, ascorbic acid, and fumaric acid. As the monocarboxylic acid, acetic acid is preferable. As the acetic acid, rice vinegar, sake lees vinegar, apple vinegar, grape vinegar, grain vinegar, synthetic vinegar or the like may be used. Moreover, you may use fruit juice etc. as hydroxycarboxylic acid.
これらの（Ｂ）有機酸は、酸味料、ｐＨ調整機能の点から本発明乳化組成物中に０．１〜１０重量％、さらに、０．１５〜８重量％、特に、０．２〜５重量％含有することが好ましい。 These (B) organic acids are 0.1-10 weight% in this invention emulsion composition from the point of a sour agent and pH adjustment function, Furthermore, 0.15-8 weight%, Especially 0.2-5. It is preferable to contain by weight.
本発明に用いられる（Ｃ）食用油脂としては、例えば、ナタネ油、コーン油、サフラワー油、綿実油、米糠油、パーム核油、ヤシ油等の植物油、乳脂、豚脂、牛脂、魚油等の動物油、あるいはこれら動植物油の分別油、硬化油、エステル交換油から選ばれた１種又は２種以上の油脂、又は上記油脂とグリセリンをエステル化反応した後、得られたグリセリド混合物をエステル交換反応するか、又は上記油脂由来の脂肪酸組成物とグリセリンをエステル化反応した後、得られたグリセリド混合物中に形成された過剰のモノグリセライドを分子蒸留法等によって除去して得られるグリセライド等が挙げられる。
成分（Ｃ）の含有量は、用いられる食用油脂の種類、乳化組成物の種類によって異なるが、本発明の乳化組成物中の通常５〜９０重量％、さらに、８〜８５重量％、特に１０〜８０重量％が好ましい。
Examples of (C) edible oils and fats used in the present invention include vegetable oils such as rapeseed oil, corn oil, safflower oil, cottonseed oil, rice bran oil, palm kernel oil, coconut oil, milk fat, pork fat, beef fat, fish oil and the like. One or two or more selected from animal oils, fractionated oils of these animal and vegetable oils, hardened oils and transesterified oils, or the above fats and glycerin are esterified, and the resulting glyceride mixture is transesterified. Or after the esterification reaction of the fatty acid composition derived from the oil and fat and glycerin, excess monoglyceride formed in the obtained glyceride mixture is removed by molecular distillation or the like.
The content of the component (C) varies depending on the type of edible oil and fat used and the type of the emulsified composition, but is usually 5 to 90% by weight in the emulsified composition of the present invention, further 8 to 85% by weight, particularly 10 ~ 80 wt% is preferred.
本発明においては、（Ｄ）水は、連続相を形成する成分であり、本発明乳化組成物中に、１０〜９５重量％、さらに、１５〜９２重量％、特に２０〜９０重量％含有するのが好ましい。 In the present invention, (D) water is a component that forms a continuous phase, and is contained in the emulsified composition of the present invention in an amount of 10 to 95% by weight, further 15 to 92% by weight, particularly 20 to 90% by weight. Is preferred.
また、本発明乳化組成物における油相と水相の配合比（重量比）は、乳化安定性の点から５／９５〜９０／１０、さらに、８／９２〜８５／１５、特に、１０／９０〜８０／２０が好ましい。 The blending ratio (weight ratio) of the oil phase and the aqueous phase in the emulsion composition of the present invention is 5/95 to 90/10, more preferably 8/92 to 85/15, particularly 10 / 90-80 / 20 is preferable.
また、本発明の乳化組成物には、成分（Ａ）以外の乳化剤として、例えば、レシチン、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、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、有機酸脂肪酸エステル等を組み合わせて使用することができる。これらの乳化剤はその一種または２種以上の合計量は、０．１〜５重量％の範囲で使用することが好ましい。 In the emulsified composition of the present invention, as an emulsifier other than the component (A), for example, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid fatty acid A combination of esters and the like can be used. These emulsifiers are preferably used in an amount of 0.1 to 5% by weight in the total amount of one or more of them.
本発明の乳化組成物としては、マヨネーズ、ドレッシング、ホイップクリーム、デザート等が挙げられる。 Examples of the emulsified composition of the present invention include mayonnaise, dressing, whipped cream, dessert and the like.
本発明の乳化組成物には、前記形態に応じて、卵黄、酵素処理卵黄、食塩、グルタミン酸ソーダ等の調味料；:砂糖、水飴等の糖類；酒、みりん等の呈味量；各種ビタミン;香辛料:レモン果汁等の各種野菜又は果実の搾汁液；キサンタンガム、ジュランガム、グァーガム、タマリンドガム、カラギーナン、ペクチン、トラガントガム等の増粘多糖類；馬鈴薯澱粉等の澱粉類、それらの分解物及びそれらの化工澱粉類；大豆タンパク質、乳タンパク質、小麦タンパク質等、あるいはこれらタンパク質の分離物や分解物等のタンパク質系乳化剤、レシチン又はその酵素分解物等の天然系乳化剤；牛乳等の乳製品；各種リン酸塩等を配合することができる。本発明においては、目的とする組成物の粘度、物性等に応じて、これらを配合できる。 In the emulsified composition of the present invention, depending on the form, seasonings such as egg yolk, enzyme-treated egg yolk, sodium chloride, sodium glutamate; sugars such as sugar and starch syrup; taste amounts such as sake and mirin; various vitamins; Spices: juices of various vegetables or fruits such as lemon juice; thickening polysaccharides such as xanthan gum, duran gum, guar gum, tamarind gum, carrageenan, pectin, tragacanth gum; starches such as potato starch; Starches; soy protein, milk protein, wheat protein, etc., or protein-based emulsifiers such as isolates and degradation products of these proteins, natural emulsifiers such as lecithin or enzyme degradation products thereof; milk products such as milk; various phosphates Etc. can be blended. In the present invention, these can be blended according to the viscosity, physical properties, etc. of the target composition.
水相のｐＨ(２５℃)は、風味と保存性のバランスの観点から、１〜５、特に２〜５が好ましい。水相のｐＨ調整には、上記した有機酸、有機酸の塩類、果汁類等の酸味料を使用できる。 The pH of the aqueous phase (25 ° C.) is preferably 1 to 5, particularly 2 to 5, from the viewpoint of the balance between flavor and storage stability. To adjust the pH of the aqueous phase, the above-mentioned organic acids, organic acid salts, fruit juices and other acidulants can be used.
本発明の酸性水中油型食用乳化組成物は、例えば以下の方法により製造することができる。まず食用油脂の油性成分を混合して油相を調製する。また、有機酸、その他の水溶性原料を混合して水相を調製する。水相に成分（Ａ）等の乳化剤及び油相を添加し、必要により予備乳化を行し、均質化することにより、酸性水中油型食用乳化組成物を得ることができる。均質機としては、例えばマウンテンゴウリン、マイクロフルイダイザー等の高圧ホモジナイサー、超音波式乳化機、コロイドミル、アジホモミキサー、マイルダー等が挙げられる。 The acidic oil-in-water edible emulsion composition of the present invention can be produced, for example, by the following method. First, an oily phase is prepared by mixing oily components of edible fats and oils. Moreover, an organic acid and other water-soluble raw materials are mixed to prepare an aqueous phase. An acidic oil-in-water edible emulsion composition can be obtained by adding an emulsifier such as component (A) and an oil phase to the aqueous phase, preliminarily emulsifying as necessary, and homogenizing. Examples of the homogenizer include high-pressure homogenizers such as mountain gourin and microfluidizer, ultrasonic emulsifiers, colloid mills, azimuth homomixers, milders, and the like.
実施例
例中の％は、特記しない限り、重量％である。
実施例１〜３の成分（Ａ）のポリオキシエチレンソルビタン脂肪酸エステルは、以下のように調整した。
成分（Ａ）の例１
ソルビタンモノステアリン酸エステル(エマゾールＳ−１０Ｖ、花王(株)製)５００．０gと４８％水酸化ナトリウム０．５gをオートクレーブにとり、１１０℃、２．７ｋＰａで脱水した後、１５５℃でエチレンオキサイド９９７ｇを０．４ＭＰ ａで圧入しながら付加反応を行った。
EXAMPLES Unless otherwise specified,% in the examples is% by weight.
The polyoxyethylene sorbitan fatty acid ester of the component (A) of Examples 1 to 3 was prepared as follows.
Example 1 of component (A)
500.0 g of sorbitan monostearate (Emazole S-10V, manufactured by Kao Corporation) and 0.5 g of 48% sodium hydroxide were placed in an autoclave, dehydrated at 110 ° C. and 2.7 kPa, and then 997 g of ethylene oxide at 155 ° C. The addition reaction was performed while press-fitting at 0.4 MPa.
反応終了後、同一温度で熟成を行った後、９０℃まで冷却した。後処理として、得られた反応粗製物に３５％過酸化水素水溶液３．８gを加えて１時間処理した。水蒸気処理は１１５℃、６ｋＰａの条件で水蒸気１５４ｇ（反応粗製物１００重量部に対して１０重量部)を吹き込んで行った。最後に製品中の水分量が２．７％となるように水を加えて、ポリオキシエチレン(２０)ソルビタンモノステアリン酸エステル(以下ポリソルベート６０という)を含む製品を得た。 After completion of the reaction, the mixture was aged at the same temperature, and then cooled to 90 ° C. As a post-treatment, 3.8 g of a 35% hydrogen peroxide aqueous solution was added to the obtained reaction crude product and treated for 1 hour. The steam treatment was performed by blowing 154 g of steam (10 parts by weight with respect to 100 parts by weight of the reaction crude product) at 115 ° C. and 6 kPa. Finally, water was added so that the water content in the product was 2.7% to obtain a product containing polyoxyethylene (20) sorbitan monostearate (hereinafter referred to as polysorbate 60).
成分（Ａ）の例２
実施例１において、後処理に用いる３５％過酸化水素水溶液のかわりにリン酸を加えて５％水溶液のｐＨが５〜８となるように調整した以外は、参考例１と同様の操作を行い、ポリソルベート６０を含む製品を得た。
Example 2 of component (A)
In Example 1, the same operation as in Reference Example 1 was performed, except that phosphoric acid was added instead of the 35% aqueous hydrogen peroxide solution used for the post-treatment to adjust the pH of the 5% aqueous solution to 5-8. A product containing polysorbate 60 was obtained.
成分（Ａ）の例３
ソルビタンモノオレイン酸エステル(エマゾールＯ−１０Ｖ、花王(株)製)５００．０gと４８％水酸化ナトリウム０．４gをオートクレーブにとり、１１０℃、２．７kPaで脱水した後、１５５℃でエチレンオキサイド１０１１ｇを０．４ＭＰａで圧入しながら付加反応を行った。
Example 3 of component (A)
500.0 g of sorbitan monooleate (Emazole O-10V, manufactured by Kao Corporation) and 0.4 g of 48% sodium hydroxide were placed in an autoclave, dehydrated at 110 ° C. and 2.7 kPa, and then 1011 g of ethylene oxide at 155 ° C. The addition reaction was performed while press-fitting at 0.4 MPa.
反応終了後、同一温度で熟成を行った後、９０℃まで冷却した。後処理として、得られた反応粗製物に３５％過酸化水素水溶液２．７gを加えて１時間処理した。水蒸気処理は１１５℃、６ｋＰａの条件で水蒸気１５５９(反応粗製物１００重量部に対して１０重量部)を吹き込んで行った。最後に製品中の水分量が２．７％となるように水を加えて、ポリオキシエチレン(２０)ソルビタンモノオレイン酸エステル(以下ポリソルベート８０という)を含む製品を得た。 After completion of the reaction, the mixture was aged at the same temperature, and then cooled to 90 ° C. As a post-treatment, 2.7 g of a 35% aqueous hydrogen peroxide solution was added to the obtained reaction crude product and treated for 1 hour. The steam treatment was performed by blowing steam 1559 (10 parts by weight with respect to 100 parts by weight of the reaction crude product) at 115 ° C. and 6 kPa. Finally, water was added so that the water content in the product was 2.7% to obtain a product containing polyoxyethylene (20) sorbitan monooleate (hereinafter referred to as polysorbate 80).
成分（Ａ）の例４ (比較例１)
成分（Ａ）のポリオキシエチレンソルビタン脂肪酸エステルとして花王(株)製レオドールTW−３２０Ｖを用いた。
Example 4 of component (A) (Comparative Example 1)
Rheodor TW-320V manufactured by Kao Corporation was used as the polyoxyethylene sorbitan fatty acid ester of component (A).
成分（Ａ）の例５ (比較例２)
成分（Ａ）のポリオキシエチレンソルビタン脂肪酸エステルとして日本油脂(株)製ノニオン０Ｔ−２２１を用いた。
Example 5 of component (A) (Comparative Example 2)
Nonionic 0T-221 manufactured by NOF Corporation was used as the polyoxyethylene sorbitan fatty acid ester of component (A).
成分（Ａ）の例６ (比較例３)
成分（Ａ）のポリオキシエチレンソルビタン脂肪酸エステルの代わりにショ糠脂肪酸エステルとして三菱化学フーズ(株)製リョートシュガーエステルＳ−１６７０を用いた。
なお、ＨＬＢは、１６．０である。
成分（Ａ）の例７ (比較例４)
成分（Ａ）のポリオキシエチレンソルビタン脂肪酸エステルの代わりにポリグリセリ
ン脂肪酸エステルとして阪本薬品工業(株)製ＳＹ−クリスタ−ＭＯ−７５０を用いた。
なお、ＨＬＢは、１２．９である。
実施例１〜３、比較例１、２に用いたポリオキシエチレンソルビタン脂肪酸エステルの（Ａ）、（Ｂ）及びＨＬＢを表１に示す。
Example 6 of component (A) (Comparative Example 3)
Instead of the polyoxyethylene sorbitan fatty acid ester of component (A), Ryoto Sugar Ester S-1670 manufactured by Mitsubishi Chemical Foods Co., Ltd. was used as a shochu fatty acid ester.
The HLB is 16.0.
Example 7 of component (A) (Comparative Example 4)
SY-Crysta-MO-750 manufactured by Sakamoto Pharmaceutical Co., Ltd. was used as the polyglycerin fatty acid ester instead of the polyoxyethylene sorbitan fatty acid ester of component (A).
The HLB is 12.9.
Table 1 shows (A), (B) and HLB of the polyoxyethylene sorbitan fatty acid esters used in Examples 1 to 3 and Comparative Examples 1 and 2.
実施例１（乳化能の評価）
乳化能評価は、まず、５００ｇスケ−ルで乳液の調製を行った。所定量の水相（水道水またはクエン酸水溶液）を調製し、６０〜６５℃、ホモミキサ−４０００〜５０００rpmで攪拌しながら所定量の大豆油（６０〜６５℃）を添加した後、ホモミキサ−で８０００rpm、２分間乳化を行い、乳液を調製した。調製した乳液は、１００mLサンプル瓶に入れ室温で静置し、静置直後の外観の観察、その後１ｈ、２ｈ、１ｄ及び７ｄ後の外観観察より油脂及び水分の分離量を測定し、下記の式より油及び水の分離率を算出した。また、専門パネラー5人により調製直後の乳液について、官能評価を行い、異味の有無について評価した。異味を感じた場合、有りを１点、無しを０点として、５人の合計が３点以上を×、１〜２点を△、０点を○として表２に示す。
Example 1 (Evaluation of emulsifying ability)
For evaluation of emulsifying ability, first, an emulsion was prepared with a 500 g scale. A predetermined amount of aqueous phase (tap water or citric acid aqueous solution) is prepared, and a predetermined amount of soybean oil (60 to 65 ° C.) is added while stirring at 60 to 65 ° C. and homomixer 4000 to 5000 rpm. Emulsification was performed at 8000 rpm for 2 minutes to prepare an emulsion. The prepared emulsion is placed in a 100 mL sample bottle and allowed to stand at room temperature, and the amount of oil and water separated is measured by observation of the appearance immediately after standing, and then the appearance after 1 h, 2 h, 1 d, and 7 d. From this, the separation rate of oil and water was calculated. Moreover, sensory evaluation was performed about the emulsion immediately after preparation by five expert panelists, and the presence or absence of a taste was evaluated. In the case of having a strange taste, Table 2 shows that “Yes” is 1 point, “No” is 0 point, and the total of 5 people is 3 points or more, × is 1-2 points, Δ is 0 point, and 0 is ○.
表２から明らかなように、ポリオキシエチレン含量が６０〜７５重量％、酸価が１．０ｍｇＫＯＨ／ｇのポリオキシエチレンソルビタン脂肪酸エステルを用いた酸性水中油型乳化組成物の乳化安定性は特に優れており、かつ、乳化剤特有の異味はなかった。 As is apparent from Table 2, the emulsion stability of the acidic oil-in-water emulsion composition using a polyoxyethylene sorbitan fatty acid ester having a polyoxyethylene content of 60 to 75% by weight and an acid value of 1.0 mgKOH / g is particularly It was excellent and had no peculiar taste unique to emulsifiers.
Claims (4)
（Ａ）ポリオキシエチレン含有量が６０〜７５重量％、酸価が１．０［ｍｇＫ０Ｈ／ｇ］未満であるポリオキシエチレンソルビタン脂肪酸エステル ０．０５〜５重量％、
（Ｂ）有機酸 ０．１〜１０重量％、
（Ｃ）食用油脂、
（Ｄ）水
を含有し、油相／水相（重量比）＝５／９５〜９０／１０であり、ｐＨが１〜５である酸性水中油型食用乳化組成物。 The following components (A), (B), (C) and (D),
(A) Polyoxyethylene sorbitan fatty acid ester having a polyoxyethylene content of 60 to 75% by weight and an acid value of less than 1.0 [mgK0H / g] 0.05 to 5% by weight,
(B) 0.1-10 wt% organic acid,
(C) edible fats and oils,
(D) An acidic oil-in-water edible emulsion composition containing water, having an oil phase / water phase (weight ratio) = 5/95 to 90/10 and having a pH of 1 to 5.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003424560A JP2005176763A (en) | 2003-12-22 | 2003-12-22 | Acidic o/w-type emulsion composition for food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003424560A JP2005176763A (en) | 2003-12-22 | 2003-12-22 | Acidic o/w-type emulsion composition for food |
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| Publication Number | Publication Date |
|---|---|
| JP2005176763A true JP2005176763A (en) | 2005-07-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP2003424560A Pending JP2005176763A (en) | 2003-12-22 | 2003-12-22 | Acidic o/w-type emulsion composition for food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2394845A1 (en) | 2005-06-16 | 2011-12-14 | Nissan Motor Co., Ltd. | Article undergoing stimulus-induced deformation using liquid crystal and vehicle part using the same |
| CN105348225A (en) * | 2015-11-03 | 2016-02-24 | 江苏四新界面剂科技有限公司 | Preparation method of eco-friendly alkyl ketene dimer emulsifier |
-
2003
- 2003-12-22 JP JP2003424560A patent/JP2005176763A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2394845A1 (en) | 2005-06-16 | 2011-12-14 | Nissan Motor Co., Ltd. | Article undergoing stimulus-induced deformation using liquid crystal and vehicle part using the same |
| CN105348225A (en) * | 2015-11-03 | 2016-02-24 | 江苏四新界面剂科技有限公司 | Preparation method of eco-friendly alkyl ketene dimer emulsifier |
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