JPH04183356A - Production of emulsified fat or oil composition containing honey - Google Patents
Production of emulsified fat or oil composition containing honeyInfo
- Publication number
- JPH04183356A JPH04183356A JP2312801A JP31280190A JPH04183356A JP H04183356 A JPH04183356 A JP H04183356A JP 2312801 A JP2312801 A JP 2312801A JP 31280190 A JP31280190 A JP 31280190A JP H04183356 A JPH04183356 A JP H04183356A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- honey
- fat
- gum
- aqueous phase
- 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
- 235000012907 honey Nutrition 0.000 title claims abstract description 45
- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000008346 aqueous phase Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003349 gelling agent Substances 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 5
- -1 fatty acid ester Chemical class 0.000 claims abstract description 5
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 5
- 239000000711 locust bean gum Substances 0.000 claims abstract description 5
- 239000001814 pectin Substances 0.000 claims abstract description 5
- 235000010987 pectin Nutrition 0.000 claims abstract description 5
- 229920001277 pectin Polymers 0.000 claims abstract description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 4
- 239000000194 fatty acid Substances 0.000 claims abstract description 4
- 229930195729 fatty acid Natural products 0.000 claims abstract description 4
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 238000002844 melting Methods 0.000 abstract description 7
- 230000008018 melting Effects 0.000 abstract description 6
- 239000000839 emulsion Substances 0.000 abstract description 3
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 25
- 239000003925 fat Substances 0.000 description 24
- 235000019197 fats Nutrition 0.000 description 23
- 235000019198 oils Nutrition 0.000 description 23
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 235000014121 butter Nutrition 0.000 description 8
- 235000013310 margarine Nutrition 0.000 description 8
- 239000003264 margarine Substances 0.000 description 8
- 230000002378 acidificating effect Effects 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 4
- 241001061264 Astragalus Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 235000006533 astragalus Nutrition 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 210000004233 talus Anatomy 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 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
- 244000215068 Acacia senegal Species 0.000 description 1
- 241000157282 Aesculus Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 241000132536 Cirsium Species 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut 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
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 240000007313 Tilia cordata Species 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000020411 cell activation Effects 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000010181 horse chestnut Nutrition 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229960000292 pectin Drugs 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
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 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 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、蜂蜜入り乳化油脂組成物の製造法に関する
０本発明は、特に、長期間常温で保存しても乳化状態が
安定であり、常温〜冷蔵温度域においても適度なスプレ
ッド適性を存し、かつ口溶けの良好な水中油型の蜂蜜入
り乳化油脂組成物の製造法に関する。[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing an emulsified oil and fat composition containing honey. The present invention relates to a method for producing an oil-in-water type honey-containing emulsified fat composition that has appropriate spreadability even in the room temperature to refrigeration temperature range and melts well in the mouth.
蜂蜜は、周知の如く、ミツバチが花のみつ腺から多糖類
である花みつを胃の中に吸い取り、単糖類に分解しなが
ら吐き出して巣房の中に蓄えた粘稠な流動体を呈するも
のであって、人々に利用されてきた最も古い食物の１つ
である。ｐｉ（＆；！３〜５の酸性であるが、カリウム
などの各種ミネラル成分を多く含むことから、人の体内
に入るとアルカリ性になる。近年、蜂蜜は、このような
栄養的価値の他に、殺菌、消炎、増血、細胞賦活性など
Ｇ二ついてその医薬的効能が再評価されようになってい
る。Honey, as is well known, is a viscous fluid produced by bees that suck up nectar, which is a polysaccharide, from the nectar glands of flowers into their stomachs, break it down into monosaccharides, spit it out, and store it in their hives. It is one of the oldest foods used by humans. Although honey is acidic with a pi (&;! value of 3 to 5), it becomes alkaline when it enters the human body because it contains a large amount of various mineral components such as potassium. Its medicinal efficacy is being reevaluated due to its two G properties, including sterilization, anti-inflammation, blood increase, and cell activation.
このような蜂蜜畝従来より、その優の状態でパンに塗布
されたり、またはバターやマーガリンと混合して蜂蜜入
りバターや蜂蜜入すマーガＩＪンを製造するのに使用さ
れたり、あるいはカステラなどの菓子製造に用いられた
りしている。Traditionally, such honey ridges have been used in their pure state to be applied to bread, or mixed with butter or margarine to make honey-filled butter or honey-filled margarine, or used to make cakes such as castella. It is also used for making sweets.
蜂蜜入りのバターやマーガリン等の乳化油脂を製造する
方法は従来より知られており、例えば、溶融したマーガ
リンに水素ガスを通じながら蜂蜜等の甘味剤を加えた果
実ジャム或いは漢方薬を混合してフルーツ入りのマーガ
リンを製造する方法（特開昭５０−１０５８６０号およ
び５３−９９３５８号）、或いは特定濃度以上の水溶性
窒素を含む蛋白質を含有させた果実ジャム、蜂蜜、果汁
シロンブ等の高濃度糖含有食品にバターまたはマーガリ
ンの溶融条件下でバターまたはマーガリンを添加混合す
る方法（特開昭６３−３０９１５１号および６３−３０
９１５３号）等が提案されている。しかしながら、前者
の方法では水素ガスを吹き込むという煩雑さがあること
、およびかかる方法によって得られるマーガリンは油中
木型であるため風味が通常のバタークリームと何ら変わ
らず、かつ乳化安定性が悪いという欠点を有する。また
、後者の方法は、前述の如く蜂蜜自体が酸性であるため
、糖として蜂蜜を多量に使用した場合、蛋白質が酸変性
を起こし、乳化力が低下するという欠点を有する。Methods for producing emulsified oils and fats such as honey-containing butter and margarine have been known for a long time. For example, fruit jam is made by adding a sweetener such as honey to melted margarine while passing hydrogen gas, or by mixing Chinese herbal medicine. (Japanese Patent Laid-Open Nos. 50-105860 and 53-99358), or high-concentration sugar-containing foods such as fruit jam, honey, and fruit juice Shironbu containing proteins containing water-soluble nitrogen at a specific concentration or higher. A method of adding and mixing butter or margarine under melting conditions of butter or margarine (Japanese Patent Application Laid-open Nos. 63-309151 and 63-30)
No. 9153) etc. have been proposed. However, the former method involves the hassle of blowing in hydrogen gas, and the margarine obtained by this method is wood-in-oil, so the flavor is no different from ordinary buttercream, and the emulsion stability is poor. It has its drawbacks. In addition, the latter method has the disadvantage that since honey itself is acidic as described above, if a large amount of honey is used as sugar, the protein will undergo acid denaturation and the emulsifying power will be reduced.
以上の如く、従来より蜂蜜入りの口溶は良好な乳化油脂
が属望されていたにも関わらず、蜂蜜を多量使用して長
期間常温で保存しても乳化が極めて安定で、かつ口溶け
の良好な水中油型の乳化油脂を製造する方法は未だ提案
されていない。As mentioned above, although honey-containing mouth-melting oils have long been desired to have good emulsified oils and fats, the emulsification is extremely stable even when a large amount of honey is used and stored at room temperature for a long period of time, and the emulsification is extremely stable and melt-in-the-mouth. A method for producing a good oil-in-water type emulsified fat has not yet been proposed.
本発明は、如上の点に鑑み、酸性である蜂蜜を多量に使
用しても、常温で長期間保存した場合にも乳化状態が安
定であり、かつ蜂蜜風味が強く感じられる風味良好な蜂
蜜入り乳化油脂組成物を極めて簡単に製造することので
きる方法を提供しようとするものである。In view of the above points, the present invention provides a honey-containing product that maintains a stable emulsified state even when a large amount of acidic honey is used and is stored at room temperature for a long period of time, and that has a good honey flavor with a strong honey flavor. The object of the present invention is to provide a method by which emulsified oil and fat compositions can be produced extremely easily.
本発明によれば、上記課題を解決するため、蜂蜜とガム
類および／またはゲル化剤を含む水相を調製し、該水相
と油脂とを乳化剤の存在下に混合して、水中油型に乳化
することを特徴とする蜂蜜入り乳化油脂組成物の製造法
が提供される。According to the present invention, in order to solve the above problems, an aqueous phase containing honey, gums and/or a gelling agent is prepared, and the aqueous phase and oil are mixed in the presence of an emulsifier to form an oil-in-water type Provided is a method for producing an emulsified oil and fat composition containing honey, which is characterized in that it is emulsified.
蜂蜜は、何れも、そのｐＨが３〜５と酸性域にあり、ま
た高糖度であって、乳化したときの油脂と水相との比重
差が大きいため、乳化状態にある場合には乳化が不安定
である。しかるに、本発明者らの検討によれば、ガム類
および／またはゲル化剤の使用により長期間常温で保存
しても安定な乳化油脂が得られるということが見出され
たのである。Honey has an acidic pH of 3 to 5, has a high sugar content, and has a large difference in specific gravity between oil and fat when emulsified and the aqueous phase. It is unstable. However, according to studies conducted by the present inventors, it has been found that by using gums and/or gelling agents, it is possible to obtain emulsified fats and oils that are stable even when stored at room temperature for long periods of time.
蜂蜜にはその密源植物により種々の種類があり、密源植
物としては、例えば、アカシア、クローバ−、マロニエ
、リンゴ、ナタネ、カキ、クリ、リンデン、ソバ、レイ
ク、アルファルファ、アザミ、ライナ、レンゲ、オレン
ジ等があって、該植物がレンゲであればレンゲの風味を
呈した蜂蜜が、またオレンジであればオレンジの風味を
呈した蜂蜜が得られる。そして、これらの蜂蜜を使用す
ることによりそれぞれの風味を呈した乳化油脂を得るこ
とができる。There are various types of honey depending on the source plants, such as acacia, clover, horse chestnut, apple, rapeseed, persimmon, chestnut, linden, buckwheat, lake, alfalfa, thistle, linen, and astragalus. If the plant is astragalus, honey with the flavor of astragalus can be obtained, and if the plant is orange, honey with the flavor of orange can be obtained. By using these honeys, emulsified oils and fats with each flavor can be obtained.
本発明の方法を実施するに際しては、先ず蜂蜜とガム類
および／またはゲル化剤を添加混合した水相を調製する
。蜂蜜は、一般には、組成物全量に対し９０〜５重量％
、好ましくは６０〜３０重量％の量で使用されるのがよ
い。When carrying out the method of the present invention, first, an aqueous phase is prepared by adding and mixing honey, gums, and/or a gelling agent. Honey generally accounts for 90 to 5% by weight of the total composition.
, preferably in an amount of 60 to 30% by weight.
ガム類としては、例えば、キサンタンガム、ローカスト
ビーンガム、グアーガム、アラビアガム、ファーセレラ
ン、ＣＭＣ，微結晶セルロース等の各種ガム類を例示す
ることができ、特にキサンタンガムおよびローカストビ
ーンガムが好ましい。Examples of gums include various gums such as xanthan gum, locust bean gum, guar gum, gum arabic, farcellane, CMC, and microcrystalline cellulose, with xanthan gum and locust bean gum being particularly preferred.
ガム類は、一般には、組成物全量に対し０．０５〜２重
量％で使用されるのがよい。また、ゲル化剤としては、
ペクチン、寒天、カラギーナン、ゼラチン、カードラン
等を例示することができ、特にＬＭペクチンが好ましく
、これらは一般に組成物全量に対し０．０５〜２重量％
で使用される。Gums are generally preferably used in an amount of 0.05 to 2% by weight based on the total amount of the composition. In addition, as a gelling agent,
Pectin, agar, carrageenan, gelatin, curdlan, etc. can be exemplified, and LM pectin is particularly preferred, and these are generally 0.05 to 2% by weight based on the total amount of the composition.
used in
これらのガム類および／またはゲル化剤を適当量の加温
水に分散乃至溶解して水相として調製しておく、水相の
調製に際して蜂蜜を同時に混合してもよく、または水相
の調製後に蜂蜜を混合してもよい。一方、油脂を加温融
解しておき、これに乳化剤等を添加混合して油相を調製
しておく。These gums and/or gelling agents may be prepared as an aqueous phase by dispersing or dissolving them in an appropriate amount of heated water, or honey may be mixed at the same time as the aqueous phase is prepared, or after the aqueous phase is prepared. May be mixed with honey. On the other hand, an oil phase is prepared by heating and melting fats and oils, and adding and mixing an emulsifier and the like thereto.
このような油脂の原料としては、例えば、ナタネ油、大
豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コ
ーン油、サフラワー油、オリーブ油、カポック油、ゴマ
油、月見草油、パーム油、シア脂、サル脂、カカオ脂、
ヤシ油、パーム核油等の植物性油脂並びに乳脂、牛脂、
ラード、魚油、鯨油等の動物性油脂を例示することでき
、これらの油脂類の単独または混合油或いはそれらの硬
化、分別、エステル交換等を施した加工油脂で融点が１
５〜４０°Ｃのものが本発明の油脂として適する。なお
、市販のバター、マーガリンまたはショートニング或い
はハードバターなどを使用してもよい。Examples of raw materials for such oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, and shea oil. fat, monkey fat, cacao fat,
Vegetable oils and fats such as coconut oil and palm kernel oil, milk fat, beef tallow,
Examples include animal fats and oils such as lard, fish oil, and whale oil, and these fats and oils alone or in combination, or processed fats and oils obtained by hardening, fractionation, transesterification, etc., with a melting point of 1.
Those having a temperature of 5 to 40°C are suitable as the fats and oils of the present invention. Note that commercially available butter, margarine, shortening, hard butter, etc. may be used.
また、乳化剤としては、特に、グリセリン脂肪酸エステ
ル、有機酸モノグリセリド、またはポリグリセリン脂肪
酸エステルの使用が好ましい。Furthermore, as the emulsifier, it is particularly preferable to use glycerin fatty acid ester, organic acid monoglyceride, or polyglycerin fatty acid ester.
次いで、上記で調製しておいた水相を約６０℃程度に加
温し、これと同様に約６０℃程度に加温した油相を混合
し、６０〜８０℃で、例えば、ホモミキサーにより攪拌
して水中油型に乳化する。Next, the aqueous phase prepared above is heated to about 60°C, mixed with the oil phase that has also been heated to about 60°C, and mixed at 60 to 80°C using, for example, a homomixer. Stir to emulsify into oil-in-water.
以上の如くして蜂蜜入り乳化油脂組成物を得るが、なお
所望により、甘味度を強めるために水飴等の甘味剤を併
用してもよく、レモン果汁などを添加して風味付けをし
てもよい、しかして、本発明の方法にり得られる乳化油
脂組成物は油中水型でなく水中油型であるため良好な口
溶けを示す。An emulsified oil and fat composition containing honey is obtained as described above, but if desired, a sweetener such as starch syrup may be used in combination to increase the degree of sweetness, or flavoring may be added by adding lemon juice etc. However, since the emulsified oil and fat composition obtained by the method of the present invention is not a water-in-oil type but an oil-in-water type, it exhibits good melting in the mouth.
本発明の方法により得られる蜂蜜入り乳化油脂組成物は
、蜂蜜の風味を有し、口溶は良好で、かつ、長期間常温
保存しておいても乳化が安定であり、また蜂蜜そのもの
の様に液ブレがなく、常温乃至冷蔵温度域においても適
度な硬さをもち、良好なスプレッド性を有する。The honey-containing emulsified oil and fat composition obtained by the method of the present invention has a honey flavor, dissolves well in the mouth, is stable in emulsification even when stored at room temperature for a long period of time, and is similar to honey itself. It has no liquid sway, has appropriate hardness even in the room temperature to refrigerated temperature range, and has good spreadability.
以下に実施例を挙げて、本発明をさらに説明する。ただ
し、これらは例示であって、本発明がこれらの例に限定
されるものでないことはいうまでもない、なお、例中、
部および％は重量基準である。The present invention will be further explained with reference to Examples below. However, these are examples, and it goes without saying that the present invention is not limited to these examples.
Parts and percentages are by weight.
実施例１
蜂蜜５０部と水飴２０部および１０％のＬＭペクチン水
溶液１０部を混合して約６０°Ｃに加温し、これに市販
のバター２０部とポリグリセリンモノステアリン酸エス
テル（）ＩＬＢ １３） ０．４部を加え、品温的６５
℃においてホモミキサーにより１００００ ｒｐｍにて
攪拌混合して、水中油型の乳化油脂を得た。Example 1 50 parts of honey, 20 parts of starch syrup, and 10 parts of 10% LM pectin aqueous solution were mixed and heated to about 60°C, and to this was added 20 parts of commercially available butter and polyglycerol monostearate () ILB 13 ) Add 0.4 parts, temperature-wise 65
The mixture was stirred and mixed at 10,000 rpm using a homomixer at ℃ to obtain an oil-in-water type emulsified fat.
得られた乳化油脂は、好ましい蜂蜜レモンの風味を呈し
ており、３５℃で９０日間保存しておいても乳化状態が
安定であり、展延性も良好であった。The obtained emulsified fat had a pleasant honey-lemon flavor, remained stable in its emulsified state even after being stored at 35° C. for 90 days, and had good spreadability.
実施例２
蜂蜜７０部、水４．６部中手中キサンタンガム０．２よ
びローカストビーンガム０．２部の水溶液およびレモン
果汁１０部を混合し、約６０°Ｃに加温した。これに融
点３６°Ｃの大豆硬化油１５部、コハク酸モノグリド（
ＨＬＢ ５．５） ０．３部および適量の香料を添加し
て品温的６５℃とし、次いで乳化タンク中において１０
００ ｒｐ−でプロペラ攪拌して水中油型の乳化油脂を
得た。Example 2 An aqueous solution of 70 parts of honey, 4.6 parts of water, 0.2 parts of xanthan gum, and 0.2 parts of locust bean gum, and 10 parts of lemon juice were mixed and heated to about 60°C. To this, 15 parts of hydrogenated soybean oil with a melting point of 36°C, succinic acid monoglyde (
HLB 5.5) Add 0.3 parts and an appropriate amount of fragrance to bring the temperature to 65°C, then heat in an emulsification tank for 10
The mixture was stirred with a propeller at 00 rpm to obtain an oil-in-water type emulsified fat.
得られた乳化油脂は、３５°Ｃで９０日間保存しておい
ても乳化状態が安定であり、展延性も良好であった。The emulsified oil and fat obtained remained stable in its emulsified state even after being stored at 35°C for 90 days, and had good spreadability.
［効果］
本発明によれば、酸性である蜂蜜を多量使用しても長期
間常温で安定に保存することができ、かつ蜂蜜風味の強
（感じられる風味、口溶けの良好な、蜂蜜入り乳化油脂
組成物を得ることが可能となる。[Effects] According to the present invention, even if a large amount of acidic honey is used, it can be stored stably at room temperature for a long period of time, and the emulsified oil and fat containing honey has a strong honey flavor (perceptible flavor and melts in the mouth). It becomes possible to obtain a composition.
Claims (1)
を調製し、該水相と油脂とを乳化剤の存在下に混合して
、水中油型に乳化することを特徴とする、蜂蜜入り乳化
油脂組成物の製造法。 ２、ガム類がキサンタンガムおよび／またはローカスト
ビーンガムである、請求項１記載の方法。 ３、ゲル化剤がＬＭペクチンである、請求項１記載の方
法。 ４、乳化剤がポリグリセリン脂肪酸エステルである、請
求項１〜３のいずれかに記載の方法。[Claims] 1. Preparing an aqueous phase containing honey, gums and/or a gelling agent, and mixing the aqueous phase and oil in the presence of an emulsifier to emulsify it into an oil-in-water type. A method for producing an emulsified oil and fat composition containing honey, characterized by: 2. The method according to claim 1, wherein the gum is xanthan gum and/or locust bean gum. 3. The method according to claim 1, wherein the gelling agent is LM pectin. 4. The method according to any one of claims 1 to 3, wherein the emulsifier is a polyglycerol fatty acid ester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2312801A JPH04183356A (en) | 1990-11-20 | 1990-11-20 | Production of emulsified fat or oil composition containing honey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2312801A JPH04183356A (en) | 1990-11-20 | 1990-11-20 | Production of emulsified fat or oil composition containing honey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04183356A true JPH04183356A (en) | 1992-06-30 |
Family
ID=18033572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2312801A Pending JPH04183356A (en) | 1990-11-20 | 1990-11-20 | Production of emulsified fat or oil composition containing honey |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04183356A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010106210A1 (en) * | 2009-03-18 | 2010-09-23 | Oleum Vitae, S.L. | Procedure for the obtainment, bottling and preservation of a spreadable food gel |
| US20140099363A1 (en) * | 2011-04-12 | 2014-04-10 | R.P. Scherer Technologies, Llc | Capsules comprising an emulsified syrup and methods of making the same |
| WO2017159494A1 (en) * | 2016-03-15 | 2017-09-21 | 日清オイリオグループ株式会社 | Gelatinous emulsified food |
| WO2018008715A1 (en) * | 2016-07-07 | 2018-01-11 | ソマール株式会社 | Gel-form food composition and food using same |
-
1990
- 1990-11-20 JP JP2312801A patent/JPH04183356A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010106210A1 (en) * | 2009-03-18 | 2010-09-23 | Oleum Vitae, S.L. | Procedure for the obtainment, bottling and preservation of a spreadable food gel |
| ES2351832A1 (en) * | 2009-03-18 | 2011-02-11 | Oleum Vitae, S.L. | Procedure for the obtainment, bottling and preservation of a spreadable food gel |
| US20140099363A1 (en) * | 2011-04-12 | 2014-04-10 | R.P. Scherer Technologies, Llc | Capsules comprising an emulsified syrup and methods of making the same |
| JP2014514307A (en) * | 2011-04-12 | 2014-06-19 | アール．ピー． シェーラー テクノロジーズ エルエルシー | Capsule containing emulsified syrup and method for producing the same |
| JP2017165777A (en) * | 2011-04-12 | 2017-09-21 | アール．ピー． シェーラー テクノロジーズ エルエルシー | Capsule comprising emulsified syrup and method of making the same |
| WO2017159494A1 (en) * | 2016-03-15 | 2017-09-21 | 日清オイリオグループ株式会社 | Gelatinous emulsified food |
| WO2018008715A1 (en) * | 2016-07-07 | 2018-01-11 | ソマール株式会社 | Gel-form food composition and food using same |
| CN109414052A (en) * | 2016-07-07 | 2019-03-01 | 索马龙株式会社 | Gel-type food composition and the food for using it |
| CN109414052B (en) * | 2016-07-07 | 2022-11-01 | 索马龙株式会社 | Gel-like food composition and food using same |
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