JPH044855B2 - - Google Patents
Info
- Publication number
- JPH044855B2 JPH044855B2 JP60108414A JP10841485A JPH044855B2 JP H044855 B2 JPH044855 B2 JP H044855B2 JP 60108414 A JP60108414 A JP 60108414A JP 10841485 A JP10841485 A JP 10841485A JP H044855 B2 JPH044855 B2 JP H044855B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- weight
- water
- melting point
- emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000003921 oil Substances 0.000 claims description 199
- 239000003925 fat Substances 0.000 claims description 158
- 239000007764 o/w emulsion Substances 0.000 claims description 123
- 239000000203 mixture Substances 0.000 claims description 122
- 238000002844 melting Methods 0.000 claims description 120
- 230000008018 melting Effects 0.000 claims description 120
- 239000007762 w/o emulsion Substances 0.000 claims description 99
- 239000007787 solid Substances 0.000 claims description 55
- 239000012071 phase Substances 0.000 claims description 47
- 239000012467 final product Substances 0.000 claims description 37
- 239000006185 dispersion Substances 0.000 claims description 36
- 239000003995 emulsifying agent Substances 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000000839 emulsion Substances 0.000 claims description 26
- -1 sorbitan fatty acid esters Chemical class 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 16
- 239000008346 aqueous phase Substances 0.000 claims description 15
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 14
- 229930195729 fatty acid Natural products 0.000 claims description 14
- 239000000194 fatty acid Substances 0.000 claims description 14
- 235000014593 oils and fats Nutrition 0.000 claims description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 9
- 229910052740 iodine Inorganic materials 0.000 claims description 9
- 239000011630 iodine Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 6
- 230000000630 rising effect Effects 0.000 claims description 5
- 239000010419 fine particle Substances 0.000 claims description 3
- 150000002632 lipids Chemical class 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 description 165
- 235000019197 fats Nutrition 0.000 description 131
- 238000012360 testing method Methods 0.000 description 64
- 238000002360 preparation method Methods 0.000 description 57
- 238000003860 storage Methods 0.000 description 55
- 239000002245 particle Substances 0.000 description 18
- 238000002156 mixing Methods 0.000 description 11
- 238000010998 test method Methods 0.000 description 11
- 230000000704 physical effect Effects 0.000 description 9
- XZIIFPSPUDAGJM-UHFFFAOYSA-N 6-chloro-2-n,2-n-diethylpyrimidine-2,4-diamine Chemical compound CCN(CC)C1=NC(N)=CC(Cl)=N1 XZIIFPSPUDAGJM-UHFFFAOYSA-N 0.000 description 6
- 229940035044 sorbitan monolaurate Drugs 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 6
- 235000013310 margarine Nutrition 0.000 description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 4
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000003264 margarine Substances 0.000 description 4
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 3
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 description 3
- 238000005481 NMR spectroscopy Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000001384 succinic acid Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- VDVMOGXIBBDZNI-DLEQIPTRSA-N (Z)-octadec-9-enoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O VDVMOGXIBBDZNI-DLEQIPTRSA-N 0.000 description 2
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 2
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 description 2
- IYFATESGLOUGBX-YVNJGZBMSA-N Sorbitan monopalmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O IYFATESGLOUGBX-YVNJGZBMSA-N 0.000 description 2
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 230000001174 ascending effect Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- BMANBDGYGRWCMJ-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O BMANBDGYGRWCMJ-UHFFFAOYSA-N 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000001593 sorbitan monooleate Substances 0.000 description 2
- 235000011069 sorbitan monooleate Nutrition 0.000 description 2
- 229940035049 sorbitan monooleate Drugs 0.000 description 2
- 235000011071 sorbitan monopalmitate Nutrition 0.000 description 2
- 239000001570 sorbitan monopalmitate Substances 0.000 description 2
- 229940031953 sorbitan monopalmitate Drugs 0.000 description 2
- 239000001589 sorbitan tristearate Substances 0.000 description 2
- 235000011078 sorbitan tristearate Nutrition 0.000 description 2
- 229960004129 sorbitan tristearate Drugs 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 230000001687 destabilization Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Description
〔産業上の利用分野〕
本発明は、油脂の量が、水相の量に対して多い
割合から少ない割合までの広い範囲にわたつて安
定な油中水型乳化組成物であつて、例えばマーガ
リン類、製菓及び製パンにおける練り込み用、又
は呈味付加用油脂等の油中水型乳化物食品への利
用等の広範な用途を有する安定な油中水型乳化組
成物及びその製造法に関する。
〔技術の背景及び従来技術の説明〕
従来のマーガリンの製造では、油中水型乳化物
を形成した後、この乳化物を冷却固化するマーガ
リン製造機が使用されているが、マーガリンの製
造において油中水型乳化物を安定化する技術が開
発され、近年、低脂肪マーガリンも開発されてい
る。これまでに開発された油中水型乳化物を安定
化する方法には、乳化剤の種類、量又はその使用
方法に工夫をこらしたもの、及び乳化物の製造時
の物理的な条件、すなわち、乳化方法、乳化物の
粒径の調整、撹拌条件又は乳化装置等に工夫をこ
らしたものがあり、特に低脂肪含量の油中水型乳
化物のスプレツドにおいては、蛋白質の添加等に
よつて油中水型乳化物の安定化を行なつている。
しかしながら、依然として油中水型乳化物にお
いては、水中油型乳化物におけるようなより安定
な物は開発されておらず、僅かなシヨツクあるい
は熱の影響等によつて油中水型乳化物がより不安
定になり、油中に分散している水滴が凝集した
り、水滴の粒径が大きくなつたり、油相と水相が
分離したり、あるいは水中油型乳化物へ転相する
等の不安定化の問題が常に存在しており、これら
の問題点が充分に解決されていない現状にある。
本発明者等は、上記のような従来の油中水型乳
化物における問題点を解決すべく、多くの研究を
重ね、油中水型乳化組成物における油脂中に分散
する水相の粒子を結晶油脂あるいは結晶油脂粒子
の凝集したものと低固体脂比率の油脂あるいは該
油脂粒子で取り囲むことによつて、より組織が良
好で、工業化に適した安定な油中水型乳化組成物
が得られることを見出し、この知見に基づいて本
発明に到達した。
〔発明の目的及び発明の要約〕
本発明の目的は、保存中における乳化安定性が
高く、組織が良好で、工業化に適した油中水型乳
化組成物を提供することにあり、詳しくは、油脂
含量が水相含量に比べて多くても少なくても乳化
安定性がすぐれていて、広範囲な用途に使用する
ことができる油中水型乳化組成物を提供すること
にある。
10℃における固体脂比率が35％（重量）以上で
あつて、かつ上昇融点法によつて測定した融点が
高い油脂（以下融点の高い油脂と記載する）、10
℃における固体脂比率が５％（重量）未満であつ
て、かつ上昇融点法によつて測定した融点が前記
融点の高い油脂よりも低い油脂（以下融点の低い
油脂と記載する）、10℃における固体脂比率が35
％（重量）未満５％（重量）以上である油脂［以
下、10℃における固体脂比率が35％（重量）未満
の油脂と記載する］及び乳化剤からなり、最終製
品の26〜93.9％（重量）の全油相成分及び最終製
品の74〜6.1％（重量）の水相成分からなる油中
水型乳化組成物であつて、融点の高い油脂及び10
℃における固体脂比率が35％（重量）未満の油脂
のそれぞれ２〜15％（重量）の乳化剤を含有して
おり、かつ最終製品の少なくとも0.5％（重量）
の融点の高い油脂及び／又はこの油脂の脂質粒の
凝固体と、最終製品の少なくとも0.05％（重量）
の10℃における固体脂比率が35％（重量）未満の
油脂とによつて取り囲まれた水相成分の微細粒子
が最終製品の90％（重量）以下の融点の低い油脂
に均一に分散していることを特徴とする安定な油
中水型乳化組成物である。
本発明の安定な油中水型乳化組成物は、(a)融点
の高い油脂の２〜15％（重量）の乳化剤を融点の
高い油脂に加え、溶融して油相成分を調製するこ
と、及び水中油型乳化物Ａの10〜40％（重量）の
油相成分を水中油型乳化物Ａの90〜60％（重量）
の水相成分に加え、得られた混合物を均質化する
ことからなる水中油型乳化物Ａを調製する工程、
(b)10℃における固体脂比率が35％（重量）未満の
油脂の２〜15％（重量）の乳化剤を、該油脂に加
え、溶融して油相成分を調製すること、及び水中
油型乳化物Ｂの５〜30％（重量）の油相成分を水
中油型乳化物Ｂの水相成分に加え、得られた混合
物を均質化することからなる水中油型乳化物Ｂを
調製する工程、(c)10〜50％（重量）の水中油型乳
化物Ｂに、90〜50％（重量）の水中油型乳化物Ａ
を加え、得られた混合物を前記融点の高い油脂の
融点よりも低い温度に保持しながら撹拌し、乳化
分散物を調製する工程、及び(d)最終製品の20〜90
％（重量）の融点の低い油脂に、最終製品の80〜
10％（重量）の前記乳化分散物を加え、得られた
混合物を融点の高い油脂の融点よりも低い温度に
おいて撹拌し、融点の低い油脂中で前記乳化分散
物を転相し、油中水型乳化組成物を調製する工程
によつて製造される。
本発明における融点の高い油脂は、35％（重
量）以上の10℃における固体脂比率を有するもの
であることができ、また最終製品の0.5〜28.8％
（重量）の量において油中水型乳化組成物に含ま
れることができる。
融点の低い油脂は、最終製品の20〜90％（重
量）の量において油中水型乳化組成物に含まれる
ことができる。
また乳化剤は、4.3〜8.6のHLBのソルビタン脂
肪酸エステル、１〜90のヨウ素価のモノグリセリ
ド、有機酸モノグリセリド、2.5〜8.0のHLBのポ
リグリセリン脂肪酸エステル及びこれらの混合物
からなる群より選択されたものであることができ
る。
〔発明の具体的な説明〕
本発明の油中水型乳化組成物は上昇融点法によ
つて測定した融点が異なる２種類の油脂と、10℃
における固体脂比率が35％（重量）未満である油
脂及び乳化剤からなる油相成分と水相成分とから
なつており、以下に詳述する方法で製造される
が、最初に融点の高い油脂と水相とからなる水中
油型乳化物Ａを調製し、次に10℃における固体脂
比率が35％（重量）未満の油脂と水相とからなる
水中油型乳化物Ｂを調製し、この水中油型乳化物
Ｂに水中油型乳化物Ａを加え、特定の温度で撹拌
して乳化分散物（以下中間物質ということがあ
る）を調製し、この中間物質を融点の低い油脂に
加え、特定の温度で撹拌して転相し、油中水型乳
化組成物を製造する。
融点の高い油脂の２〜15％（重量）の割合の乳
化剤を融点の高い油脂に添加し、加温して溶融し
て、10〜40％（重量）の割合の油相成分を調製す
る。この油相成分を90〜60％（重量）の割合の水
相に加え、得られた混合物を常法（例えばスーパ
ーミキサーによる激しい撹拌）によつて予備乳化
し、必要に応じて殺菌した後、予備乳化液を70〜
80℃の温度に保持し、均質機を使用して均質化
し、得られた乳化物を10℃に急冷して水中油型乳
化物Ａを調製する。
10℃における固体脂比率が35％（重量）未満の
油脂の２〜15％（重量）の乳化剤を該油脂に添加
し、加温して溶融して、５〜30％（重量）の割合
の油相成分を調製する。この油相成分を95〜70％
（重量）の割合の水相に加え、得られた混合物を
常法（例えばスーパーミキサーによる激しい撹
拌）によつて予備乳化し、必要に応じて殺菌した
後、予備乳化液を70〜80℃の温度に保持し、均質
機を使用して均質化し、得られた乳化物を10℃に
急冷して水中油型乳化物Ｂを調製する。
水相成分の調製において必要に応じ市販の糖
類、食塩等の塩類、色素及び呈味物質等を水に溶
解することもできる。
10〜50％（重量）の水中油型乳化物Ｂに、90〜
50％（重量）の水中油型乳化物Ａを加え、得られ
た混合物を前記融点の高い油脂の融点よりも低い
温度に保持しながら撹拌（例えばT.K.ホモミキ
サー（特殊機化工業社製）による毎分5000回転で
の撹拌）し、乳化分散物を調製する。
最終製品の20〜90％（重量）の融点の低い油脂
に、最終製品の80〜10％（重量）の前記乳化分散
物を加え、得られた混合物を融点の高い油脂の融
点よりも低い温度で撹拌し、融点の低い油脂中に
前記乳化分散物を分散させるとともに、融点の低
い油脂中に転相させることにより微小水滴粒子を
融点の高い油脂及び／又は該油脂の脂質粒の凝固
体と低固体脂比率の油脂とによつて取り囲ませ、
それによつて安定な油中水型乳化組成物を製造す
る。
前記水中油型乳化物Ａの調製において使用する
融点の高い油脂は、油中水型乳化組成物の調製に
おける融点の低い油脂の融点よりも高い融点を有
するものであれば、いかなるものであつても、こ
れを使用することができるが、10℃における固体
脂比率が35％（重量）以上のものを使用するのが
好ましい。
例えば、通常の食用動植物性油脂、これらの硬
化油、分別油、エステル交換油等の化学的処理及
び／又は物理的処理を行なつたもの、それらの混
合油脂等も使用することができる。
10℃における固体脂比率が35％（重量）未満で
ある油脂はいかなるものであつても、これを使用
することができる。
例えば、通常の食用動植物性油脂、これらの硬
化油、分別油、エステル交換油等の化学的処理及
び／又は物理的処理を行なつたもの、それらの混
合油脂等も使用することができる。
油脂の固体脂比率は核磁気共鳴スペクトル分析
法〔ピー・エル・マジソン及びアール・シー・ヒ
ル：ジヤーナルオブジアメリカンオイルケミスツ
ソサイエテイ（B.L.Madison＆R.C.Hill：
Journal of the American Oil
Chemists′ Society）：55巻、３号、328頁、1978
年〕によつて測定される。
融点の低い油脂は、水中油型乳化物Ａの調製に
おける融点の高い油脂の融点よりも低い融点を有
するものであれば、いかなるものであつても、こ
れを使用することができるが、展延性を付与する
ために10℃における固体脂比率が５％（重量）未
満である油脂が特に望ましい。
例えば、各種サラダ油、硬化油、分別油、エス
テル交換油等の化学的処理及び／又は物理的処理
をした動植物性油脂又はそれらの混合物なども使
用することができる。
本発明の油中水型乳化組成物の中間物質の調製
に用いた融点の高い油脂を含む水中油型乳化物Ａ
と、10℃における固体脂比率が35％（重量）未満
の油脂を含む水中油型乳化物Ｂのそれぞれの調製
において使用される乳化剤は、HLBが4.3〜8.6の
ソルビタン脂肪酸エステル、ヨウ素価が１〜90の
モノグリセリド、HLBが2.5〜8.0のポリグリセリ
ン脂肪酸エステル、有機酸モノグリセリド及びこ
れらの混合物からなる群より選択されたものであ
る。
ソルビタン脂肪酸エステルは、通常乳化剤とし
て使用されているものであれば、いかなるもので
あつても、これを使用することができるが、
HLBが4.3〜8.6のものを使用するのが好ましい。
モノグリセリドは通常乳化剤として使用されて
いるものであれば、いかなるものであつても、こ
れを使用することができるが、ヨウ素価が１〜90
のものを使用するのが好ましい。
ポリグリセリン脂肪酸エステルは通常乳化剤と
して使用されているものであれば、いかなるもの
であつても、これを使用することができるが、
HLBが2.5〜8.0のものを使用するのが好ましい。
有機酸モノグリセリドは通常乳化剤として使用
されているものであれば、いかなるものであつて
も、これを使用することができるが、コハク酸モ
ノグリセリド、ジアセチル酒石酸モノグリセリ
ド、酢酸モノグリセリド及びクエン酸モノグリセ
リドを使用するのが好ましい。
本発明の安定な油中水型乳化組成物は液状にお
いても、あるいはペースト状及び固形状において
も安定性が優れており、保存中での油相に分散し
ている水滴の微粒子の凝集、油相と水相の分離及
び水中油型乳化物への転相等に対して非常に安定
で、かつより組織が良好で光沢のある油中水型乳
化組成物であり、油相中に水滴を分散させた製品
群、すなわち、マーガリン類、製菓及び製パンに
おける練り込み用、又は呈味付加用油脂等の油中
水型乳化物食品として、その安定な油中水型乳化
組成物を利用することができる。
以下において本発明を試験例によつてさらに詳
しく説明するが、本発明はこれらの例示に限定さ
れるものではない。
試験例 １
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率について試験を行なつた。
(1) 試料の調製
乳化分散物中の水中油型乳化物Ａの比率を
100〜40％（重量）に、水中油型乳化物Ｂの比
率を０〜60％（重量）になる量の実施例１の乳
化分散物を使用し、実施例１と同様にして、油
中水型乳化組成物を調製した。
(2) 試験方法
(2‐1) 光学顕微鏡による調製直後の状態の測定
上記の試料の調製において、乳化分散物を
融点の低い油脂の精製ナタネ油と混合し、撹
拌して転相した時の組織の状態を、光学顕微
鏡を使用し、400倍の倍率において、観察し、
下記のとおりに判定した。
良好：調製直後の組織の状態が良好で、水粒
の微小粒子が油相に均一に分散したもの。
不良：上記の調製において、転相がうまく行
なわれないか、または転相しても、水粒が
油相に分散しなかつたもの。
(2‐2) 肉眼による調製直後の状態の測定
上記の試料の調製において、乳化分散物を
融点の低い油脂の精製ナタネ油と混合し、撹
拌して転相した時の組織の状態を、肉眼によ
つて観察し、下記のとおりに判定した。
−：組織が不均一で光沢がない。
＋：組織が均一である。
：組織が均一で非常になめらかで光沢があ
る。
(2‐3) 冷温保存性の測定
試料を容器に入れ、試料中の水分が蒸散し
ないように密封し、冷蔵庫（10℃）に14日間
保存した後の状態を肉眼によつて観察し、下
記のとおりに判定した。
−：水粒の微小粒子が凝集し、下部に水相が
分離したもの。
±：水粒の微小粒子が凝集し、下部への沈降
が認められ、上部にも油相が分離し、しか
も撹拌しても元の転相直後の状態に戻らな
いもの。
＋：上部に僅かに油相の分離が認められる
が、水粒の微小粒子は凝集もなく、油相に
安定に分散しているもの。
〓：調製直後の組織が維持されており、水粒
の微小粒子の分散状態も良好で、変化のな
いもの。
(2‐4) 室温保存性の測定
試料を容器に入れ、試料中の水分が蒸散し
ないように密封し、室温（20〜25℃）に３日
間保存した後の状態を肉眼によつて観察し
た。
判定は、冷温保存性と同様にして行なつ
た。
(3) 試験結果
試験結果は第１表に示すとおりであつた。
[Industrial Field of Application] The present invention provides a water-in-oil emulsion composition that is stable over a wide range of proportions, from a large proportion to a small proportion of oil and fat relative to the quantity of an aqueous phase, such as margarine. The present invention relates to a stable water-in-oil emulsion composition having a wide range of uses, such as kneading in confectionery and bread making, or use in water-in-oil emulsion foods such as fats and oils for flavor addition, and a method for producing the same. . [Technical Background and Description of Prior Art] In the conventional production of margarine, a margarine production machine is used that forms a water-in-oil emulsion and then cools and solidifies this emulsion. Techniques have been developed to stabilize water-in-water emulsions, and low-fat margarine has also been developed in recent years. Methods for stabilizing water-in-oil emulsions that have been developed so far include those that have been devised in the type and amount of emulsifiers or their usage methods, as well as physical conditions during the production of emulsions, i.e. There are some techniques that are devised in emulsification methods, adjustment of emulsion particle size, stirring conditions, emulsification equipment, etc. Especially in the case of spreading water-in-oil emulsions with low fat content, oil is reduced by adding protein, etc. We are working on stabilizing water-in-water emulsions. However, water-in-oil emulsions that are more stable than oil-in-water emulsions have not yet been developed, and water-in-oil emulsions can become more stable under the influence of slight shock or heat. The oil becomes unstable, causing problems such as agglomeration of water droplets dispersed in the oil, an increase in the particle size of the water droplets, separation of the oil and water phases, or phase inversion to an oil-in-water emulsion. Stabilization problems always exist, and these problems have not yet been satisfactorily solved. In order to solve the above-mentioned problems with conventional water-in-oil emulsions, the present inventors have conducted a lot of research and have developed a method for improving the aqueous phase particles dispersed in fats and oils in water-in-oil emulsion compositions. By surrounding a crystalline fat or agglomerated crystalline fat particles with an oil with a low solid fat ratio or the fat particles, a stable water-in-oil emulsion composition with a better structure and suitable for industrialization can be obtained. Based on this finding, we have arrived at the present invention. [Object of the Invention and Summary of the Invention] An object of the present invention is to provide a water-in-oil emulsion composition that has high emulsion stability during storage, has a good structure, and is suitable for industrialization. To provide a water-in-oil emulsion composition which has excellent emulsion stability regardless of whether the oil content is higher or lower than the water phase content and can be used in a wide range of applications. Fats and oils with a solid fat ratio of 35% (weight) or more at 10°C and a high melting point measured by the ascending melting point method (hereinafter referred to as fats and oils with a high melting point), 10
Fats and oils with a solid fat ratio of less than 5% (by weight) at 10°C and a melting point lower than that of the fats and oils with a high melting point as measured by the rising melting point method (hereinafter referred to as fats and oils with a low melting point), at 10°C Solid fat ratio is 35
% (by weight) or more [hereinafter referred to as fats and oils with a solid fat ratio of less than 35% (weight) at 10°C] and an emulsifier, which accounts for 26 to 93.9% (by weight) of the final product. ) is a water-in-oil emulsion composition consisting of all oil phase components and 74 to 6.1% (by weight) of the final product as an aqueous phase component, comprising a high melting point fat and oil and 10% (by weight) of the final product.
Each of the fats and oils with a solid fat content of less than 35% (by weight) at °C contains an emulsifier of 2 to 15% (by weight) and at least 0.5% (by weight) of the final product.
a fat with a high melting point and/or a coagulation of lipid particles of this fat and at least 0.05% (by weight) of the final product.
Fine particles of the aqueous phase component surrounded by fats and oils with a solid fat ratio of less than 35% (weight) at 10℃ are uniformly dispersed in the fats and oils with a low melting point of 90% (weight) or less of the final product. It is a stable water-in-oil emulsion composition characterized by: The stable water-in-oil emulsion composition of the present invention can be obtained by: (a) adding 2 to 15% (by weight) of an emulsifier to a high melting point fat and oil and melting it to prepare an oil phase component; and 10 to 40% (by weight) of the oil phase component of oil-in-water emulsion A to 90 to 60% (by weight) of oil-in-water emulsion A.
a step of preparing an oil-in-water emulsion A consisting of homogenizing the resulting mixture;
(b) Adding 2 to 15% (by weight) of an emulsifier to an oil with a solid fat ratio of less than 35% (weight) at 10°C and melting it to prepare an oil phase component, and an oil-in-water type A step of preparing oil-in-water emulsion B, which consists of adding 5 to 30% (by weight) of the oil phase component of emulsion B to the aqueous phase component of oil-in-water emulsion B and homogenizing the resulting mixture. , (c) 10 to 50% (by weight) of oil-in-water emulsion B to 90 to 50% (by weight) of oil-in-water emulsion A
and (d) preparing an emulsified dispersion by stirring the resulting mixture while maintaining it at a temperature lower than the melting point of the high melting point oil or fat, and (d) preparing an emulsified dispersion of the final product.
% (by weight) of low melting point oils and fats in the final product.
10% (by weight) of the emulsified dispersion is added, the resulting mixture is stirred at a temperature lower than the melting point of the oil with a high melting point, the emulsified dispersion is phase inverted in the oil with a low melting point, and water-in-oil is obtained. It is manufactured by a process of preparing a type emulsion composition. The high melting point fat or oil in the present invention may have a solid fat ratio at 10°C of 35% (by weight) or more, and may be 0.5 to 28.8% of the final product.
(by weight) in the water-in-oil emulsion composition. The low melting point fat or oil can be included in the water-in-oil emulsion composition in an amount of 20-90% (by weight) of the final product. The emulsifier is selected from the group consisting of sorbitan fatty acid esters with an HLB of 4.3 to 8.6, monoglycerides with an iodine value of 1 to 90, organic acid monoglycerides, polyglycerin fatty acid esters with an HLB of 2.5 to 8.0, and mixtures thereof. Something can happen. [Specific Description of the Invention] The water-in-oil emulsion composition of the present invention contains two types of fats and oils having different melting points measured by the ascending melting point method, and
It consists of an oil phase component consisting of an oil with a solid fat ratio of less than 35% (by weight) and an emulsifier, and an aqueous phase component, and is manufactured by the method detailed below. An oil-in-water emulsion A consisting of an aqueous phase is prepared, and an oil-in-water emulsion B consisting of an aqueous phase and an oil with a solid fat ratio of less than 35% (by weight) at 10°C is prepared. Oil-in-water emulsion A is added to oil-based emulsion B and stirred at a specific temperature to prepare an emulsified dispersion (hereinafter sometimes referred to as intermediate material). A water-in-oil emulsion composition is produced by stirring and inverting the phase at a temperature of . An emulsifier in a proportion of 2 to 15% (by weight) of the fat and oil with a high melting point is added to the fat and oil with a high melting point, and the emulsifier is heated and melted to prepare an oil phase component in a proportion of 10 to 40% (by weight). Add this oil phase component to the aqueous phase at a ratio of 90 to 60% (by weight), pre-emulsify the resulting mixture by a conventional method (for example, vigorous stirring with a super mixer), and sterilize if necessary. Pre-emulsified liquid at 70~
Maintain the temperature at 80°C, homogenize using a homogenizer, and rapidly cool the obtained emulsion to 10°C to prepare oil-in-water emulsion A. Add 2 to 15% (by weight) of an emulsifier to a fat with a solid fat ratio of less than 35% (by weight) at 10°C, heat and melt it, and make a 5 to 30% (by weight) emulsifier. Prepare the oil phase components. This oil phase component is 95-70%
(by weight) of the aqueous phase, the resulting mixture is pre-emulsified by a conventional method (e.g. vigorous stirring with a super mixer), sterilized if necessary, and the pre-emulsified liquid is heated at 70-80℃. Maintain the temperature and homogenize using a homogenizer, and rapidly cool the obtained emulsion to 10° C. to prepare oil-in-water emulsion B. In preparing the aqueous phase component, commercially available sugars, salts such as common salt, pigments, taste substances, and the like can be dissolved in water, if necessary. 10-50% (by weight) oil-in-water emulsion B, 90-50% (by weight)
50% (by weight) of oil-in-water emulsion A was added, and the resulting mixture was stirred (for example, using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while maintaining the temperature lower than the melting point of the high melting point oil. Stir at 5000 revolutions per minute) to prepare an emulsified dispersion. 80 to 10% (by weight) of the emulsified dispersion of the final product is added to 20 to 90% (by weight) of the final product of a low melting point fat and oil, and the resulting mixture is heated to a temperature lower than the melting point of the high melting point fat. The emulsified dispersion is dispersed in the fat and oil with a low melting point, and the fine water droplet particles are converted into a coagulated body of fat and/or lipid particles of the fat and/or oil with a high melting point by stirring the emulsified dispersion in the fat and oil with a low melting point. Surrounded by fats and oils with a low solid fat ratio,
A stable water-in-oil emulsion composition is thereby produced. The oil or fat with a high melting point used in the preparation of the oil-in-water emulsion A may be any oil as long as it has a melting point higher than that of the oil or fat with a low melting point used in the preparation of the water-in-oil emulsion composition. Although these can also be used, it is preferable to use one with a solid fat ratio of 35% (weight) or more at 10°C. For example, common edible animal and vegetable fats and oils, hydrogenated oils, fractionated oils, transesterified oils, etc. that have been subjected to chemical and/or physical treatments, mixed fats and oils thereof, etc. can also be used. Any fat or oil having a solid fat ratio of less than 35% (by weight) at 10°C can be used. For example, common edible animal and vegetable fats and oils, hydrogenated oils, fractionated oils, transesterified oils, etc. that have been subjected to chemical and/or physical treatments, mixed fats and oils thereof, etc. can also be used. The solid fat ratio of oils and fats was determined by nuclear magnetic resonance spectroscopy [P.L. Madison and R.C. Hill: Journal of the American Oil Chemistry Society (BLMadison & R.C. Hill:
Journal of the American Oil
Chemists' Society): Volume 55, No. 3, Page 328, 1978
year]. Any fat or oil with a low melting point can be used as long as it has a melting point lower than the melting point of the fat or oil with a high melting point in the preparation of oil-in-water emulsion A. In order to impart the desired properties, it is particularly desirable to use an oil or fat having a solid fat ratio of less than 5% (by weight) at 10°C. For example, chemically and/or physically treated animal or vegetable oils such as various salad oils, hydrogenated oils, fractionated oils, transesterified oils, etc., or mixtures thereof can also be used. Oil-in-water emulsion A containing oil with a high melting point used for preparing the intermediate substance of the water-in-oil emulsion composition of the present invention
The emulsifiers used in the preparation of oil-in-water emulsion B containing oil and fat with a solid fat ratio of less than 35% (by weight) at 10°C are sorbitan fatty acid ester with an HLB of 4.3 to 8.6, and an iodine value of 1. ~90 monoglycerides, polyglycerin fatty acid esters with HLB of 2.5 to 8.0, organic acid monoglycerides, and mixtures thereof. Any sorbitan fatty acid ester that is normally used as an emulsifier can be used, but
It is preferable to use one with an HLB of 4.3 to 8.6. Any monoglyceride that is normally used as an emulsifier can be used, but monoglycerides with an iodine value of 1 to 90 can be used.
It is preferable to use Any polyglycerol fatty acid ester that is normally used as an emulsifier can be used, but
It is preferable to use one with an HLB of 2.5 to 8.0. Any organic acid monoglyceride that is normally used as an emulsifier can be used, but succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, acetic acid monoglyceride, and citric acid monoglyceride are used. is preferred. The stable water-in-oil emulsion composition of the present invention has excellent stability both in liquid form, paste form, and solid form. It is a water-in-oil emulsion composition that is extremely stable against separation of phase and aqueous phase and phase inversion to an oil-in-water emulsion, and has a better texture and gloss, and disperses water droplets in the oil phase. The stable water-in-oil emulsion composition can be used as a water-in-oil emulsion food product, such as margarines, oils and fats for kneading in confectionery and bread making, or flavor-adding oils and fats. I can do it. The present invention will be explained in more detail below using test examples, but the present invention is not limited to these examples. Test Example 1 A test was conducted regarding the mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B. (1) Sample preparation The ratio of oil-in-water emulsion A in the emulsified dispersion was
In the same manner as in Example 1, using the emulsified dispersion of Example 1 in an amount that makes the ratio of oil-in-water emulsion B 0 to 60% (by weight), A water emulsion composition was prepared. (2) Test method (2-1) Measurement of the state immediately after preparation using an optical microscope In the preparation of the above sample, when the emulsified dispersion was mixed with purified rapeseed oil, an oil with a low melting point, and stirred to invert the phase. Observe the state of the tissue using an optical microscope at a magnification of 400 times,
It was determined as follows. Good: The structure is in good condition immediately after preparation, with fine water particles evenly dispersed in the oil phase. Poor: In the above preparation, the phase inversion was not performed well, or even if the phase inversion was carried out, the water particles were not dispersed in the oil phase. (2-2) Measuring the state immediately after preparation with the naked eye In the preparation of the above sample, the state of the structure was measured with the naked eye when the emulsified dispersion was mixed with purified rapeseed oil, an oil with a low melting point, and stirred to undergo phase inversion. It was observed and judged as follows. -: The texture is non-uniform and lacks luster. +: The structure is uniform. : Uniform structure, very smooth and shiny. (2-3) Measurement of cold storage stability The sample was placed in a container, sealed to prevent moisture from evaporating, and stored in the refrigerator (10°C) for 14 days.The condition was then visually observed, and the following results were obtained. It was determined as follows. −: Microscopic water particles aggregate and a water phase separates at the bottom. ±: Microscopic water particles are observed to aggregate and settle to the bottom, and the oil phase also separates at the top, and even when stirred, it does not return to the original state immediately after the phase inversion. +: Slight oil phase separation is observed in the upper part, but the water particles are not aggregated and are stably dispersed in the oil phase. 〓: The structure immediately after preparation is maintained, the state of dispersion of microscopic water particles is also good, and there is no change. (2-4) Measurement of room temperature storage stability The sample was placed in a container, sealed to prevent moisture from evaporating, and the condition was observed with the naked eye after storage at room temperature (20-25℃) for 3 days. . Judgment was made in the same manner as for cold storage stability. (3) Test results The test results were as shown in Table 1.
【表】
乳化分散物中の水中油型乳化物Ａの比率が90〜
50％（重量）、水中油型乳化物Ｂの比率が10〜50
％（重量）の範囲のものを使用した油中水型乳化
組成物は、調製直後の状態、組織の外観、冷温保
存性及び室温保存性のいずれも良好であつた。し
かし乳化分散物中の水中油型乳化物Ａの比率が50
％（重量）未満、水中油型乳化物Ｂの比率が50％
（重量）を超える範囲では乳化分散物を融点の低
い油脂と混合して転相させても、水粒が油脂粒の
凝固体によつて充分に取り囲まれず、安定な油中
水型乳化物を得ることができなかつた。また乳化
分散物中の水中油型乳化物Ａの比率が90％（重
量）を超える範囲、水中油型乳化物Ｂの比率が10
％（重量）未満の範囲では油中水型乳化組成物で
の水中油型乳化物Ｂの特性がでなかつた。
試験例 ２
水中油型乳化物Ｂの油脂含量について試験を行
なつた。
(1) 試料の調製
水中油型乳化物Ｂの油脂含量が第２表に示す
３〜35％（重量）になる量の実施例１の精製コ
ーン油を使用し、実施例１と同様にして、油中
水型乳化組成物を調製した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第２表に示すとおりであつた。[Table] The ratio of oil-in-water emulsion A in the emulsified dispersion is 90~
50% (by weight), the proportion of oil-in-water emulsion B is 10-50
The water-in-oil emulsion compositions using the % (weight) range were good in both the state immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability. However, the ratio of oil-in-water emulsion A in the emulsified dispersion is 50
% (by weight), the proportion of oil-in-water emulsion B is 50%
(weight), even if the emulsified dispersion is mixed with low melting point fats and oils and phase inversion is carried out, the water particles will not be sufficiently surrounded by the coagulated body of fats and oils particles, resulting in a stable water-in-oil emulsion. I couldn't get it. In addition, the ratio of oil-in-water emulsion A in the emulsified dispersion exceeds 90% (by weight), and the ratio of oil-in-water emulsion B exceeds 10%.
% (by weight), the water-in-oil emulsion composition did not exhibit the characteristics of oil-in-water emulsion B. Test Example 2 A test was conducted on the fat and oil content of oil-in-water emulsion B. (1) Preparation of sample The refined corn oil of Example 1 was used in an amount such that the fat content of oil-in-water emulsion B was 3 to 35% (by weight) shown in Table 2, and the same procedure as in Example 1 was used. A water-in-oil emulsion composition was prepared. (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 2.
【表】
水中油型乳化物Ｂの油脂含量が５〜30％（重
量）の範囲のものを使用した油中水型乳化組成物
は、調製直後の状態、組織の外観、冷温保存性及
び室温保存性のいずれも良好であつた。しかし水
中油型乳化物Ｂの油脂含量が５％（重量）未満の
ものを使用した場合は、冷温保存性及び室温保存
性の良くない油中水型乳化組成物となり、安定な
ものを得ることができなかつた。また水中油型乳
化物Ｂの油脂含量が35％（重量）以上のものを使
用した場合は、水中油型乳化物Ｂが増粘し、組織
がなめらかな油中水型乳化物を得ることができな
かつた。
乳化分散物中の水中油型乳化物Ａと水中油型乳
化物Ｂの混合比率を変えて同様の試験を行なつた
が、いずれの場合も同様な結果が得られた。
試験例 ３
水中油型乳化物Ｂの調製に使用する油脂の固体
脂比率について試験を行なつた。
(1) 試料の調製
第３表に示すように10℃における固体脂比率
（核磁気共鳴スペクトル分析法で測定した数値）
が異なる油脂（それぞれ太陽油脂社製）を水中
油型乳化物Ｂの調製に使用し、実施例１と同様
にして、油中水型乳化組成物を調製した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第３表に示すとおりであつた。[Table] Water-in-oil emulsion compositions using oil-in-water emulsion B with an oil/fat content in the range of 5 to 30% (by weight) are characterized by their condition immediately after preparation, appearance of structure, cold storage stability, and room temperature. All of the storage properties were good. However, if an oil-in-water emulsion B with an oil/fat content of less than 5% (by weight) is used, the water-in-oil emulsion composition will have poor cold storage stability and room temperature storage stability, making it difficult to obtain a stable product. I couldn't do it. Furthermore, if oil-in-water emulsion B with an oil content of 35% (by weight) or more is used, the oil-in-water emulsion B will thicken, making it difficult to obtain a water-in-oil emulsion with a smooth structure. I couldn't do it. Similar tests were conducted by changing the mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B in the emulsified dispersion, and similar results were obtained in each case. Test Example 3 A test was conducted on the solid fat ratio of the oil used in the preparation of oil-in-water emulsion B. (1) Sample preparation As shown in Table 3, solid fat ratio at 10℃ (value measured by nuclear magnetic resonance spectroscopy)
A water-in-oil emulsion composition was prepared in the same manner as in Example 1, using oils and fats with different values (each manufactured by Taiyo Yushi Co., Ltd.) for the preparation of oil-in-water emulsion B. (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 3.
【表】
水中油型乳化物Ｂの調製に使用する油脂の10℃
における固体脂比率が35％（重量）未満の場合
は、油中水型乳化組成物は、調製直後の状態、組
織の外観、冷温保存性及び室温保存性のいずれも
良好で、安定な油中水型乳化組成物が得られた
が、10℃における固体脂比率が５％（重量）未満
である油脂を用いた場合、製造に長時間を要する
ので望ましくなく、10℃における固体脂比率が５
％（重量）以上である油脂を用いるのが特に望ま
しい。これに対して油脂の10℃における固体脂比
率が35％（重量）以上の場合は、水中油型乳化物
Ｂが固化し、組織のなめらかな油中水型乳化組成
物を得ることができなかつた。
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率、水中油型乳化物Ｂの油脂含量を変えて同様
の試験を行なつたが、いずれの場合も同様な結果
が得られた。
試験例 ４
水中油型乳化物Ａの融点の高い油脂含量につい
て試験を行なつた。
(1) 試料の調製
水中油型乳化物Ａの融点の高い油脂含量が第
４表に示す５〜45％（重量）になる量の実施例
１のヤシ硬化油を使用し、実施例１と同様にし
て、油中水型乳化組成物を調製した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第４表に示すとおりであつた。[Table] 10℃ of oil and fat used for preparing oil-in-water emulsion B
When the solid fat ratio in the water-in-oil emulsion composition is less than 35% (by weight), the water-in-oil emulsion composition is stable in the state immediately after preparation, in good appearance of the structure, in cold storage stability, and in room-temperature storage stability. A water-type emulsion composition was obtained, but if an oil or fat with a solid fat ratio at 10°C of less than 5% (by weight) is used, it is undesirable because it takes a long time to produce;
% (by weight) or more is particularly desirable. On the other hand, if the solid fat ratio of the fat at 10°C is 35% (weight) or more, the oil-in-water emulsion B will solidify, making it impossible to obtain a water-in-oil emulsion composition with a smooth structure. Ta. Similar tests were conducted by changing the mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B and the fat content of oil-in-water emulsion B, but similar results were obtained in each case. . Test Example 4 A test was conducted regarding the content of oil and fat with a high melting point in oil-in-water emulsion A. (1) Preparation of samples The hardened coconut oil of Example 1 was used in an amount such that the content of fats and oils with a high melting point in oil-in-water emulsion A ranged from 5% to 45% (by weight) shown in Table 4. A water-in-oil emulsion composition was prepared in the same manner. (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 4.
【表】
水中油型乳化物Ａの融点の高い油脂含量が10〜
40％（重量）の範囲のものを使用した油中水型乳
化組成物は、調製直後の状態、組織の外観、冷温
保存性及び室温保存性のいずれも良好であつた。
しかし水中油型乳化物Ａの融点の高い油脂含量が
10％（重量）未満のものを使用した場合は、乳化
分散物を融点の低い油脂と混合して転相しようと
しても、水粒が油脂粒の凝集体によつて取り囲ま
れず、安定な油中水型乳化組成物を得ることがで
きなかつた。また水中油型乳化物Ａの融点の高い
油脂含量が45％（重量）以上のものを使用した場
合は、水中油型乳化物Ａが固化し、乳化分散物が
できず、安定な油中水型乳化組成物を得ることが
できなかつた。
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率、水中油型乳化物Ｂの油脂含量及び水中油型
乳化物Ｂの調製に使用する油脂の固体脂比率を変
えて同様の試験を行なつたが、いずれの場合も同
様な結果が得られた。
試験例 ５
最終製品の油中水型乳化組成物の融点の低い油
脂含量について試験を行なつた。
(1) 試料の調製
実施例１の乳化分散物を、最終製品の油中水
型乳化組成物の85〜５％（重量）になる量にお
いて使用し、また実施例１の精製ナタネ油を最
終製品の油中水型乳化組成物の15〜95％（重
量）になる量において使用し、実施例１と同様
にして、油中水型乳化組成物を調製した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第５表に示すとおりであつた。[Table] Oil content with high melting point of oil-in-water emulsion A is 10~
The water-in-oil emulsion composition using the 40% (by weight) range had good conditions immediately after preparation, appearance of structure, cold storage stability, and room temperature storage stability.
However, the content of oil with a high melting point in oil-in-water emulsion A is
If less than 10% (by weight) is used, even if the emulsified dispersion is mixed with an oil or fat with a low melting point and a phase inversion is attempted, the water particles will not be surrounded by aggregates of oil and fat particles, and the water will remain stable in the oil. It was not possible to obtain a water-based emulsion composition. In addition, if oil-in-water emulsion A with a high melting point fat content of 45% (weight) or more is used, oil-in-water emulsion A will solidify and an emulsified dispersion will not be formed, resulting in a stable water-in-oil emulsion. It was not possible to obtain a type emulsion composition. Similar tests were carried out by changing the mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, the oil content of oil-in-water emulsion B, and the solid fat ratio of the oil used to prepare oil-in-water emulsion B. were carried out, and similar results were obtained in both cases. Test Example 5 A test was conducted on the content of low melting point fats and oils in the final product water-in-oil emulsion composition. (1) Preparation of samples The emulsified dispersion of Example 1 was used in an amount of 85 to 5% (by weight) of the final water-in-oil emulsion composition, and the refined rapeseed oil of Example 1 was used in the final product. A water-in-oil emulsion composition was prepared in the same manner as in Example 1, using an amount of 15 to 95% (by weight) of the water-in-oil emulsion composition of the product. (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 5.
【表】
最終製品の油中水型乳化組成物の融点の低い油
脂含量が20〜90％（重量）の範囲の油中水型乳化
組成物は、調製直後の状態、組織の外観、冷温保
存性及び室温保存性のいずれも良好であつた。し
かし融点の低い油脂含量が20％（重量）未満のも
のは、乳化分散物が融点の低い油脂にうまく分散
せず、安定な油中水型乳化組成物を得ることがで
きなかつた。
また融点の低い油脂含量が95％（重量）以上の
ものは乳化分散物を融点の低い油脂と混合して転
相させようとしても、上部に油相が分離し、安定
な油中水型乳化組成物を得ることができなかつ
た。
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率、水中油型乳化物Ｂの油脂含量、水中油型乳
化物Ｂの調製に使用する油脂の固体脂比率及び水
中油型乳化物Ａの融点の高い油脂含量を変えて同
様の試験を行なつたが、いずれの場合も同様な結
果が得られた。
最終製品の油中水型乳化組成物の融点の低い油
脂含量が20〜90％（重量）の油中水型乳化組成物
は80〜10％（重量）の乳化分散物を使用している
が、この乳化分散物のうち水中油型乳化物Ａが90
〜50％（重量）、水中油型乳化物Ｂが10〜50％
（重量）で、かつ水中油型乳化物Ａが10〜40％
（重量）の融点の高い油脂を含み、水中油型乳化
物Ｂが５〜30％（重量）の10℃における固体脂比
率が35％（重量）未満の油脂を含む場合に、良好
な物性を有する油中水型乳化組成物が得られてい
るので、最終製品の油中水型乳化組成物の融点の
高い油脂含量が28.8〜0.5％（重量）で、最終製
品の10℃における固体脂比率が35％（重量）未満
の油脂含量が0.05〜12％（重量）の場合に、良好
な物性を有する油中水型乳化組成物が得られてい
る。
さらに最終製品の油中水型乳化組成物の融点の
低い油脂含量が20％（重量）の油中水型乳化組成
物は80％（重量）の乳化分散物を使用していて、
この乳化分散物が90〜50％（重量）の水中油型乳
化物Ａと10〜50％（重量）の水中油型乳化物Ｂか
らなり、かつ水中油型乳化物Ａが10〜40％（重
量）の融点の高い油脂を含み、水中油型乳化物Ｂ
が５〜30％（重量）の10℃における固体脂比率が
35％（重量）未満の油脂を含む場合に、良好な物
性を有する油中水型乳化組成物が得られているか
ら、この良好な物性を有する油中水型乳化組成物
が含んでいる油脂の合計量、すなわち最終製品の
全油相含量は26〜51.2％（重量）である。また最
終製品の油中水型乳化組成物の融点の低い油脂含
量が90％（重量）の油中水型乳化組成物は10％
（重量）の乳化分散物を使用していて、この乳化
分散物が90〜50％（重量）の水中油型乳化物Ａと
10〜50％（重量）の水中油型乳化物Ｂからなり、
かつ水中油型乳化物Ａが10〜40％（重量）の融点
の高い油脂を含み、水中油型乳化物Ｂが５〜30％
（重量）の10℃における固体脂比率が35％（重量）
未満の油脂を含む場合に、良好な物性を有する油
中水型乳化組成物が得られているから、この良好
な物性を有する油中水型乳化組成物が含んでいる
油脂の合計量、すなわち最終製品の全油相含量は
90.75〜93.9％（重量）である。そうしてみると、
最終製品の油中水型乳化組成物の全油相含量が26
〜93.9％（重量）の場合に、良好な物性を有する
油中水型乳化組成物が得られることがわかる。
試験例 ６
融点が異なる２種類の油脂の融点差について試
験を行なつた。
(1) 試料の調製
第６表に示す油脂を使用し、第６表に示す温
度において乳化分散物と融点の低い油脂の混合
物を撹拌すること以外は実施例１と同様にし
て、油中水型乳化組成物を調製した。
(2) 試験方法
調製直後の状態、組織の外観、冷温保存性及
び室温保存性を試験例１と同様にして測定し
た。
(3) 試験結果
試験結果は第６表に示すとおりであつた。[Table] Water-in-oil emulsion compositions with a low melting point oil/fat content in the range of 20 to 90% (by weight) of final product water-in-oil emulsion compositions are characterized by their state immediately after preparation, appearance of structure, and cold storage. Both the stability and the storage stability at room temperature were good. However, when the content of fats and oils with a low melting point is less than 20% (by weight), the emulsified dispersion does not disperse well in the fat and oil with a low melting point, making it impossible to obtain a stable water-in-oil emulsion composition. In addition, if the content of fats and oils with a low melting point is 95% (weight) or more, even if you try to mix the emulsified dispersion with fats and oils with a low melting point to cause phase inversion, the oil phase will separate in the upper part, resulting in a stable water-in-oil emulsion. No composition could be obtained. Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, solid fat ratio of oil and fat used for preparing oil-in-water emulsion B, and oil-in-water emulsion Similar tests were carried out by changing the content of high melting point fats and oils in A, but similar results were obtained in each case. A water-in-oil emulsion composition with a low melting point oil/fat content of 20 to 90% (by weight) of the final product water-in-oil emulsion composition uses an emulsified dispersion of 80 to 10% (by weight). , of this emulsified dispersion, oil-in-water emulsion A is 90%
~50% (by weight), 10-50% oil-in-water emulsion B
(by weight) and oil-in-water emulsion A is 10-40%
(by weight), and when oil-in-water emulsion B contains 5 to 30% (by weight) of oil with a solid fat ratio of less than 35% (by weight) at 10°C, good physical properties can be obtained. Since the water-in-oil emulsion composition of the final product has a high melting point oil content of 28.8 to 0.5% (weight), the solid fat ratio at 10 ° C. A water-in-oil emulsion composition having good physical properties has been obtained when the oil content is 0.05 to 12% (by weight) and the oil content is less than 35% (by weight). Furthermore, the water-in-oil emulsion composition of the final product, which has a low melting point oil/fat content of 20% (by weight), uses an emulsified dispersion of 80% (by weight).
This emulsified dispersion consists of 90-50% (by weight) of oil-in-water emulsion A and 10-50% (by weight) of oil-in-water emulsion B, and 10-40% (by weight) of oil-in-water emulsion A ( Oil-in-water emulsion B
The solid fat ratio at 10℃ is 5 to 30% (by weight).
Since a water-in-oil emulsion composition with good physical properties is obtained when it contains less than 35% (by weight) of oil and fat, the oil and fat contained in the water-in-oil emulsion composition with good physical properties. The total amount of, i.e., the total oil phase content of the final product is 26-51.2% (by weight). In addition, the water-in-oil emulsion composition of the final product has a low melting point oil content of 90% (by weight) and is 10%.
(by weight) of an emulsified dispersion is used, and this emulsified dispersion is mixed with 90 to 50% (by weight) of oil-in-water emulsion A.
Consisting of 10-50% (by weight) of oil-in-water emulsion B,
and oil-in-water emulsion A contains 10 to 40% (by weight) of fats and oils with a high melting point, and oil-in-water emulsion B contains 5 to 30%
Solid fat ratio at 10℃ (weight) is 35% (weight)
Since a water-in-oil emulsion composition with good physical properties is obtained when the water-in-oil emulsion composition has good physical properties, the total amount of fats and oils contained in the water-in-oil emulsion composition with good physical properties is The total oil phase content of the final product is
90.75-93.9% (weight). If you do that,
The total oil phase content of the final product water-in-oil emulsion composition is 26
It can be seen that a water-in-oil emulsion composition having good physical properties can be obtained when the amount is 93.9% (by weight). Test Example 6 A test was conducted to determine the difference in melting point between two types of fats and oils with different melting points. (1) Preparation of sample A water-in-oil solution was prepared in the same manner as in Example 1 except that the oils and fats shown in Table 6 were used and the mixture of the emulsified dispersion and the oil with a low melting point was stirred at the temperature shown in Table 6. A type emulsion composition was prepared. (2) Test method The state immediately after preparation, the appearance of the tissue, cold storage stability, and room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 6.
【表】
水中油型乳化物Ａの調製に使用した油脂の融点
が乳化分散物との混合による油中水型乳化組成物
の調製に使用した油脂の融点よりも高い油脂の組
合せでは、油中水型乳化組成物における調製直後
の状態、組織の外観、冷温保存性及び室温保存性
のいずれも良好で、安定な油中水型乳化組成物が
得られた。しかしこれと逆の油脂の組合せでは、
油中水型乳化組成物における調製直後の状態、組
織の外観、冷温保存性及び室温保存性のいずれも
不良で、安定な油中水型乳化組成物を得ることが
できなかつた。また撹拌温度が融点の高い油脂の
融点よりも低い場合は、油中水型乳化組成物にお
ける調製直後の状態、組織の外観、冷温保存性及
び室温保存性のいずれも良好で、安定な油中水型
乳化組成物が得られた。
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率、水中油型乳化物Ｂの油脂含量、水中油型乳
化物Ｂの調製に使用する油脂の固体脂比率、水中
油型乳化物Ａの融点の高い油脂含量及び最終製品
の油中水型乳化組成物の融点の低い油脂含量を変
えて同様の試験を行なつたが、いずれの場合も同
様な結果が得られた。
試験例 ７
水中油型乳化物Ａの調製に使用する油脂の固体
脂比率について試験を行なつた。
(1) 試料の調製
10℃における固体脂比率（核磁気共鳴スペク
トル分析法で測定した数値）が０％（重量）の
市販のナタネ油（太陽油脂社製）及び10℃にお
ける固体脂比率が67％（重量）の市販のヤシ硬
化油（太陽油脂社製）を混合して、第７表に示
すように、10℃における固体脂比率が25〜67％
（重量）の融点の高い油脂を調製し、これらの
油脂を水中油型乳化物Ａの調製に使用し、実施
例１と同様にして、油中水型乳化組成物を調製
した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第７表に示すとおりであつた。[Table] In combinations of fats and oils in which the melting point of the fats and oils used to prepare oil-in-water emulsion A is higher than the melting point of the fats and oils used to prepare the water-in-oil emulsion composition by mixing with the emulsified dispersion, A stable water-in-oil emulsion composition was obtained in which the water-in-oil emulsion composition had good conditions immediately after preparation, the appearance of the structure, cold storage stability, and room temperature storage stability. However, with the opposite combination of oils and fats,
The water-in-oil emulsion composition had poor conditions immediately after preparation, appearance of structure, cold storage stability, and room temperature storage stability, and it was not possible to obtain a stable water-in-oil emulsion composition. In addition, if the stirring temperature is lower than the melting point of the oil with a high melting point, the water-in-oil emulsion composition will have a good state immediately after preparation, the appearance of the structure, good storage stability at cold temperatures, and storage stability at room temperature, and will be stable in oil. A water emulsion composition was obtained. Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, solid fat ratio of oil and fat used for preparing oil-in-water emulsion B, oil-in-water emulsion Similar tests were carried out by changing the content of fats and oils with a high melting point in A and the content of fats and oils with a low melting point in the water-in-oil emulsion composition of the final product, but similar results were obtained in each case. Test Example 7 A test was conducted on the solid fat ratio of the oil used to prepare oil-in-water emulsion A. (1) Preparation of samples Commercially available rapeseed oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio (measured by nuclear magnetic resonance spectroscopy) of 0% (weight) at 10°C and a solid fat ratio of 67 at 10°C % (by weight) of commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) to achieve a solid fat ratio of 25 to 67% at 10°C, as shown in Table 7.
(by weight) of high melting point oils and fats were prepared, and these oils and fats were used to prepare oil-in-water emulsion A, and a water-in-oil emulsion composition was prepared in the same manner as in Example 1. (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 7.
【表】
水中油型乳化物Ａの調製に使用する融点の高い
油脂の10℃における固体脂比率が35％（重量）よ
りも低い場合は、油中水型乳化組成物における調
製直後の状態、組織の外観、冷温保存性及び室温
保存性のいずれも不良で、安定な油中水型乳化組
成物が得られないが、前記の融点の高い油脂の10
℃における固体脂比率が35％（重量）以上の場合
は、油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性のい
ずれも良好で、安定な油中水型乳化組成物が得ら
れた。
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率、水中油型乳化物Ｂの油脂含量、水中油型乳
化物Ｂの調製に使用する油脂の固体脂比率、水中
油型乳化物Ａの融点の高い油脂含量、最終製品の
油中水型乳化組成物の融点の低い油脂含量及び融
点の高い油脂と融点の低い油脂の融点の差を変え
て同様の試験を行なつたが、いずれの場合も同様
な結果が得られた。
試験例 ８
水中油型乳化物Ａの調製に使用する乳化剤の種
類について試験を行なつた。
(1) 試料の調製
第８表に示す乳化剤を使用し、実施例１と同
様にして、油中水型乳化組成物を調製した。
第８表におけるソルビタントリステアレー
ト、ソルビタンモノオレエート、ソルビタンモ
ノパルミテート、ソルビタンモノラウレート、
グリセリンモノオレエート及びグリセリンモノ
ステアレートは花王石ケン社製を使用し、コハ
ク酸モノグリセリド、ジアセチル酒石酸モノグ
リセリド、酢酸モノグリセリド及びクエン酸モ
ノグリセリドは太陽化学社製を使用し、テトラ
グリセリンペンタステアレート、ヘキサグリセ
リンペンタオレエート及びテトラグリセリンモ
ノステアレートは阪本薬品工業社製を使用し、
またヘキサグリセリントリステアレート及びデ
カグリセリンジステアレートは日光ケミカルズ
社製を使用した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第８表に示すとおりであつた。[Table] If the solid fat ratio at 10°C of the oil with a high melting point used for preparing oil-in-water emulsion A is lower than 35% (weight), the state immediately after preparation in the water-in-oil emulsion composition, It is difficult to obtain a stable water-in-oil emulsion composition due to poor structure appearance, cold storage stability, and room temperature storage stability.
When the solid fat ratio at ℃ is 35% (weight) or more, the water-in-oil emulsion composition has good state immediately after preparation, appearance of structure, cold storage stability, and room temperature storage stability, and is stable in oil. A water emulsion composition was obtained. Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, solid fat ratio of oil and fat used for preparing oil-in-water emulsion B, oil-in-water emulsion Similar tests were conducted by changing the high melting point oil content of A, the low melting point oil content of the final product water-in-oil emulsion composition, and the difference in melting point between high melting point oil and low melting point oil. Similar results were obtained in both cases. Test Example 8 A test was conducted regarding the type of emulsifier used in the preparation of oil-in-water emulsion A. (1) Preparation of Sample A water-in-oil emulsion composition was prepared in the same manner as in Example 1 using the emulsifier shown in Table 8. Sorbitan tristearate, sorbitan monooleate, sorbitan monopalmitate, sorbitan monolaurate in Table 8,
Glycerin monooleate and glycerin monostearate were manufactured by Kao Sekiken Co., Ltd.; succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, acetic acid monoglyceride, and citric acid monoglyceride were manufactured by Taiyo Kagaku Co., Ltd.; tetraglycerin pentastearate, hexaglycerin Pentaoleate and tetraglycerin monostearate were manufactured by Sakamoto Pharmaceutical Co., Ltd.
Further, hexaglycerol tristearate and decaglycerol distearate were manufactured by Nikko Chemicals. (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 8.
【表】
（第８表の注）※：グリセリンモノオレエートに
グリセリンモノステアレートを加えて、ヨウ素
価を調整したもの。
水中油型乳化物Ａの調製における乳化剤とし
て、4.3〜8.6のHLBのソルビタン脂肪酸エステ
ル、１〜90のヨウ素価のモノグリセリド、2.5〜
8.0のHLBのポリグリセリン脂肪酸エステル及び
有機酸モノグリセリドを使用した場合に、油中水
型乳化組成物における調製直後の状態、組織の外
観、冷温保存性及び室温保存性のいずれも良好
で、安定な油中水型乳化組成物が得られた。
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率、水中油型乳化物Ｂの油脂含量、水中油型乳
化物Ｂの調製に使用する油脂の固体脂比率、水中
油型乳化物Ａの融点の高い油脂含量、最終製品の
油中水型乳化組成物の融点の低い油脂含量、融点
の高い油脂と融点の低い油脂の融点の差及び水中
油型乳化物Ａの調製に使用する融点の高い油脂の
10℃における固体脂比率を変えて同様の試験を行
なつたが、いずれの場合も同様な結果が得られ
た。
試験例 ９
水中油型乳化物Ａの調製に使用する乳化剤の量
について試験を行なつた。
(1) 試料の調製
水中油型乳化物Ａの調製において第９表に示
す融点の高い油脂に対する量に相当する量のソ
ルビタンモノラウレート（花王石ケン社製、
HLB：8.6）を使用し、実施例１と同様にし
て、油中水型乳化組成物を調製した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第９表に示すとおりであつた。[Table] (Note to Table 8) *: Glycerin monostearate is added to glycerin monooleate to adjust the iodine value. As emulsifiers in the preparation of oil-in-water emulsion A, sorbitan fatty acid esters with HLB of 4.3 to 8.6, monoglycerides with iodine values of 1 to 90, 2.5 to 8.6 are used as emulsifiers.
When polyglycerin fatty acid ester and organic acid monoglyceride with HLB of 8.0 are used, the water-in-oil emulsion composition has good conditions immediately after preparation, appearance of the structure, cold storage stability, and room temperature storage stability, and is stable. A water-in-oil emulsion composition was obtained. Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, solid fat ratio of oil and fat used for preparing oil-in-water emulsion B, oil-in-water emulsion The content of fats and oils with a high melting point in A, the content of fats and oils with a low melting point in the water-in-oil emulsion composition of the final product, the difference in melting point between the fats and oils with a high melting point and the fats and oils with a low melting point, and the use in the preparation of oil-in-water emulsion A. fats and oils with high melting points
Similar tests were conducted with different solid fat ratios at 10°C, and similar results were obtained in each case. Test Example 9 A test was conducted regarding the amount of emulsifier used in the preparation of oil-in-water emulsion A. (1) Preparation of sample In preparing oil-in-water emulsion A, sorbitan monolaurate (manufactured by Kao Sekiken Co., Ltd.,
A water-in-oil emulsion composition was prepared in the same manner as in Example 1 using HLB: 8.6). (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 9.
【表】
水中油型乳化物Ａの調製において、融点の高い
油脂に対するソルビタンモノラウレートの量が２
％（重量）以上の場合は、油中水型乳化組成物に
おける調製直後の状態、組織の外観、冷温保存性
及び室温保存性のいずれも良好で、安定な油中水
型乳化組成物が得られた。しかし融点の高い油脂
に対するソルビタンモノラウレートの量が20％
（重量）以上になると、油中水型乳化組成物の食
味が悪く、乳化剤特有のにおいも残り、製品とし
て好ましいものではなかつた。
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率、水中油型乳化物Ｂの油脂含量、水中油型乳
化物Ｂの調製に使用する油脂の固体脂比率、水中
油型乳化物Ａの融点の高い油脂含量、最終製品の
油中水型乳化組成物の融点の低い油脂含量、融点
の高い油脂と融点の低い油脂の融点の差、水中油
型乳化物Ａの調製に使用する融点の高い油脂の10
℃における固体脂比率及び水中油型乳化物Ａの調
製に使用する乳化剤の種類を変えて同様の試験を
行なつたが、いずれの場合も同様な結果が得られ
た。
試験例 10
水中油型乳化物Ｂの調製に使用する乳化剤の種
類について試験を行なつた。
(1) 試料の調製
第10表に示す乳化剤を使用し、実施例１と同
様にして、油中水型乳化組成物を調製した。
第10表におけるソルビタントリステアレー
ト、ソルビタンモノオレエート、ソルビタンモ
ノパルミテート、ソルビタンモノラウレート、
グリセリンモノオレエート及びグリセリンモノ
ステアレートは花王石ケン社製を使用し、コハ
ク酸モノグリセリド、ジアセチル酒石酸モノグ
リセリド、酢酸モノグリセリド及びクエン酸モ
ノグリセリドは太陽化学社製を使用し、テトラ
グリセリンペンタステアレート、ヘキサグリセ
リンペンタオレエート及びテトラグリセリンモ
ノステアレートは阪本薬品工業社製を使用し、
またヘキサグリセリントリステアレート及びデ
カグリセリンジステアレートは日光ケミカルズ
社製を使用した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第10表に示すとおりであつた。[Table] In the preparation of oil-in-water emulsion A, the amount of sorbitan monolaurate relative to the oil with a high melting point is 2.
% (weight) or more, a stable water-in-oil emulsion composition can be obtained that has good conditions immediately after preparation, the appearance of the structure, cold storage stability, and room temperature storage stability. It was done. However, the amount of sorbitan monolaurate relative to high melting point oils and fats is 20%.
(weight), the taste of the water-in-oil emulsion composition was poor and the emulsifier-specific odor remained, making it undesirable as a product. Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, solid fat ratio of oil and fat used for preparing oil-in-water emulsion B, oil-in-water emulsion The content of fats and oils with a high melting point in A, the content of fats and oils with a low melting point in the water-in-oil emulsion composition of the final product, the difference in melting point between fats and oils with a high melting point and fats and oils with a low melting point, and the content used in the preparation of oil-in-water emulsion A. 10 fats and oils with high melting points
Similar tests were conducted by changing the solid fat ratio at °C and the type of emulsifier used to prepare oil-in-water emulsion A, but similar results were obtained in each case. Test Example 10 A test was conducted on the type of emulsifier used in the preparation of oil-in-water emulsion B. (1) Preparation of Sample A water-in-oil emulsion composition was prepared in the same manner as in Example 1 using the emulsifier shown in Table 10. Sorbitan tristearate, sorbitan monooleate, sorbitan monopalmitate, sorbitan monolaurate in Table 10,
Glycerin monooleate and glycerin monostearate were manufactured by Kao Sekiken Co., Ltd.; succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, acetic acid monoglyceride, and citric acid monoglyceride were manufactured by Taiyo Kagaku Co., Ltd.; tetraglycerin pentastearate, hexaglycerin Pentaoleate and tetraglycerin monostearate were manufactured by Sakamoto Pharmaceutical Co., Ltd.
Further, hexaglycerol tristearate and decaglycerol distearate were manufactured by Nikko Chemicals. (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 10.
【表】【table】
【表】
（第10表の注）※：グリセリンモノオレエートに
グリセリンモノステアレートを加え、ヨウ素価
を調整したもの。
水中油型乳化物Ｂの調製における乳化剤とし
て、4.3〜8.6のHLBのソルビタン脂肪酸エステ
ル、１〜90のヨウ素価のモノグリセリド、2.5〜
8.0のHLBのポリグリセリン脂肪酸エステル及び
有機酸モノグリセリドを使用した場合に、油中水
型乳化組成物における調製直後の状態、組織の外
観、冷温保存性及び室温保存性のいずれも良好
で、安定な油中水型乳化組成物が得られた。
水中油型乳化物Ａと水中油型乳化物Ｂとの混合
比率、水中油型乳化物Ｂの油脂含量、水中油型乳
化物Ｂの調製に使用する油脂の固体脂比率、水中
油型乳化物Ａの融点の高い油脂含量、最終製品の
油中水型乳化組成物の融点の低い油脂含量、融点
の高い油脂と融点の低い油脂の融点の差、水中油
型乳化物Ａの調製に使用する融点の高い油脂の10
℃における固体脂比率及び水中油型乳化物Ａの調
製に使用する乳化剤の種類、量を変えて同様の試
験を行なつたが、いずれの場合も同様な結果が得
られた。
試験例 11
水中油型乳化物Ｂの調製に使用する乳化剤の量
について試験を行なつた。
(1) 試料の調製
水中油型乳化物Ｂの調製において第11表に示
す融点の低い油脂に対する量に相当する量のソ
ルビタンモノラウレート（花王石ケン社製、
HLB：8.6）を使用し、実施例１と同様にし
て、油中水型乳化組成物を調製した。
(2) 試験方法
油中水型乳化組成物における調製直後の状
態、組織の外観、冷温保存性及び室温保存性を
試験例１と同様にして測定した。
(3) 試験結果
試験結果は第11表に示すとおりであつた。[Table] (Note to Table 10) *: Glycerin monostearate is added to glycerin monooleate to adjust the iodine value. As emulsifiers in the preparation of oil-in-water emulsion B, sorbitan fatty acid esters with HLB of 4.3 to 8.6, monoglycerides with iodine values of 1 to 90, 2.5 to 8.6 are used as emulsifiers.
When polyglycerin fatty acid ester and organic acid monoglyceride with HLB of 8.0 are used, the water-in-oil emulsion composition has good conditions immediately after preparation, appearance of the structure, cold storage stability, and room temperature storage stability, and is stable. A water-in-oil emulsion composition was obtained. Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, solid fat ratio of oil and fat used for preparing oil-in-water emulsion B, oil-in-water emulsion The content of fats and oils with a high melting point in A, the content of fats and oils with a low melting point in the water-in-oil emulsion composition of the final product, the difference in melting point between fats and oils with a high melting point and fats and oils with a low melting point, and the content used in the preparation of oil-in-water emulsion A. 10 fats and oils with high melting points
Similar tests were conducted by changing the solid fat ratio at .degree. C. and the type and amount of emulsifier used to prepare oil-in-water emulsion A, but similar results were obtained in each case. Test Example 11 A test was conducted regarding the amount of emulsifier used in the preparation of oil-in-water emulsion B. (1) Preparation of sample In preparing oil-in-water emulsion B, sorbitan monolaurate (manufactured by Kao Sekiken Co., Ltd.,
A water-in-oil emulsion composition was prepared in the same manner as in Example 1 using HLB: 8.6). (2) Test method The state of the water-in-oil emulsion composition immediately after preparation, the appearance of the structure, the cold storage stability, and the room temperature storage stability were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 11.
本発明の油中水型乳化組成物は、液状、ペース
ト状又は固形状のいずれの状態においても安定で
あるという新規な物性を有する。
本発明の油中水型乳化組成物は、冷温保存性及
び室温保存において、油相に分散している水滴の
微粒子の凝集、油相と水相の分離及び水中油型乳
化物への転相等における不安定化に対して非常に
安定であり、かつ良好な組織を有するものであ
る。
The water-in-oil emulsion composition of the present invention has a novel physical property of being stable in any state of liquid, paste, or solid. The water-in-oil emulsion composition of the present invention exhibits agglomeration of fine particles of water droplets dispersed in the oil phase, separation of the oil phase and water phase, and phase inversion to an oil-in-water emulsion during cold storage and room temperature storage. It is very stable against destabilization and has a good structure.
Claims (1)
67％（重量）以下であつて、かつ上昇融点法によ
つて測定した融点が高い油脂、10℃における固体
脂比率が５％（重量）未満であつて、かつ上昇融
点法によつて測定した融点が前記融点が高い油脂
よりも低い油脂、10℃における固体脂比率が35％
（重量）未満５％（重量）以上である油脂及び乳
化剤からなる最終製品の26〜93.9％（重量）の油
相成分、及び最終製品の74〜6.1（重量）の水相成
分からなる油中水型乳化組成物であつて、前記融
点が高い油脂及び10℃における固体脂比率が35％
（重量）未満５％（重量）以上である油脂のそれ
ぞれ２〜15％（重量）の乳化剤を含有しており、
かつ最終製品の少なくとも0.5％（重量）の前記
融点が高い油脂及び／又は前記融点の高い油脂の
脂質粒の凝固体と、最終製品の少なくとも0.05％
（重量）の10℃における固体脂比率が35％（重量）
未満５％（重量）以上である油脂とによつて取り
囲まれた水相成分の微粒子が最終製品の90％（重
量）以下の前記融点が低い油脂に均一に分散して
いることを特徴とする安定な油中水型乳化組成
物。 ２ 融点の高い油脂が、最終製品の0.5〜28.8％
（重量）の量において含まれることを特徴とする
特許請求の範囲第１項に記載の安定な油中水型乳
化組成物。 ３ 融点の低い油脂が、最終製品の20〜90％（重
量）の量において含まれることを特徴とする特許
請求の範囲第１項又は第２項に記載の安定な油中
水型乳化組成物。 ４ 乳化剤が、4.3〜8.6のHLBのソルビタン脂肪
酸エステル、１〜90のヨウ素価のモノグリセリ
ド、有機酸モノグリセリド、2.5〜8.0のHLBのポ
リグリセリン脂肪酸エステル及びこれらの混合物
からなる群より選択されたものであることを特徴
とする特許請求の範囲第１項ないし第３項のいず
れかに記載の安定な油中水型乳化組成物。 ５ 10℃における固体脂比率が35％（重量）以上
6.7％（重量）以下であつて、かつ上昇融点法に
よつて測定した融点が高い油脂、10℃における固
体脂比率が５％（重量）未満であつて、かつ上昇
融点法によつて測定した融点が前記融点が高い油
脂よりも低い油脂、10℃における固体脂比率が35
％（重量）未満５％（重量）以上である油脂及び
乳化剤からなる最終製品の26〜93.9％（重量）の
油相成分、及び最終製品の74〜6.1％（重量）の
水相成分からなる油中水型乳化組成物の製造法で
あつて、 (a) 前記融点が高い油脂の２〜15％（重量）の乳
化剤を前記融点が高い油脂に加え、溶融して油
相成分を調製すること、及び水中油型乳化物Ａ
の10〜40％（重量）の油相成分を水中油型乳化
物Ａの90〜60％（重量）の水相成分に加え、得
られた混合物を均質化することからなる水中油
型乳化物Ａを調製する工程、 (b) 前記10℃における固体脂比率が35％（重量）
未満５％（重量）以上である油脂の２〜15％
（重量）の乳化剤を、前記10℃における固体脂
比率が35％（重量）未満５％（重量）以上であ
る油脂に加え、溶融して油相成分を調製するこ
と、及び水中油型乳化物Ｂの５〜30％（重量）
の油相成分を水中油型乳化物Ｂの水相成分に加
え、得られた混合物を均質化することからなる
水中油型乳化物Ｂを調製する工程、 (c) 10〜50％（重量）の水中油型乳化物Ｂに、90
〜50％（重量）の水中油型乳化物Ａを加え、得
られた混合物を前記融点が高い油脂の融点より
も低い温度に保持しながら撹拌し、乳化分散物
を調製する工程、及び (d) 最終製品の20〜90％（重量）の前記融点が低
い油脂に、最終製品の80〜10％（重量）の前記
乳化分散物を加え、得られた混合物を前記融点
が高い油脂の融点よりも低い温度に保持しなが
ら撹拌し、前記融点が低い油脂中で前記乳化分
散物を転相し、油中水型乳化組成物を調製する
工程、 からなることを特徴とする安定な油中水型乳化組
成物の製造法。 ６ 乳化剤が4.3〜8.6のHLBのソルビタン脂肪酸
エステル、１〜90のヨウ素価のモノグリセリド、
有機酸モノグリセリド、2.5〜8.0のHLBのポリグ
リセリン脂肪酸エステル及びこれらの混合物から
なる群より選択されたものであることを特徴とす
る特許請求の範囲第５項に記載の安定な油中水型
乳化組成物の製造法。[Claims] 1. Solid fat ratio at 10°C is 35% (weight) or more
Fats and oils that are 67% (by weight) or less and have a high melting point as measured by the rising melting point method, and have a solid fat ratio of less than 5% (by weight) at 10°C and are measured by the rising melting point method. Oils and fats with melting points lower than the above-mentioned high melting point oils and fats, with a solid fat ratio of 35% at 10℃
The oil phase component of the final product consists of 26 to 93.9% (by weight) of the oil phase component, which is less than 5% (by weight) or more of the oil and fat and the emulsifier, and the water phase component of the final product consists of 74 to 6.1 (by weight). A water-type emulsion composition, wherein the fat and oil having the high melting point and the solid fat ratio at 10°C are 35%.
Contains an emulsifier of 2 to 15% (by weight) of each oil and fat, which is less than 5% (by weight) or more (by weight),
and at least 0.5% (by weight) of the final product of the high melting point fat and/or agglomerated lipid granules of the high melting point fat and oil; and at least 0.05% (by weight) of the final product.
Solid fat ratio at 10℃ (weight) is 35% (weight)
The fine particles of the aqueous phase component surrounded by less than 5% (by weight) of the oil and fat are uniformly dispersed in the low melting point oil and fat that accounts for 90% (by weight) or less of the final product. Stable water-in-oil emulsion composition. 2 Fats and oils with high melting points account for 0.5 to 28.8% of the final product.
Stable water-in-oil emulsion composition according to claim 1, characterized in that it is present in an amount of (by weight). 3. A stable water-in-oil emulsion composition according to claim 1 or 2, characterized in that an oil or fat with a low melting point is contained in an amount of 20 to 90% (by weight) of the final product. . 4. The emulsifier is selected from the group consisting of sorbitan fatty acid esters with an HLB of 4.3 to 8.6, monoglycerides with an iodine value of 1 to 90, organic acid monoglycerides, polyglycerin fatty acid esters with an HLB of 2.5 to 8.0, and mixtures thereof. A stable water-in-oil emulsion composition according to any one of claims 1 to 3, characterized in that: 5 Solid fat ratio at 10℃ is 35% (weight) or more
Fats and oils that are 6.7% (weight) or less and have a high melting point as measured by the rising melting point method, and have a solid fat ratio of less than 5% (weight) at 10°C and are measured by the rising melting point method. Fats and oils with a melting point lower than the fats and oils with a higher melting point, solid fat ratio at 10℃ 35
The final product consists of an oil phase component of 26 to 93.9% (by weight) of oil and fat and an emulsifier that is less than 5% (by weight), and an aqueous phase component of 74 to 6.1% (by weight) of the final product. A method for producing a water-in-oil emulsion composition, comprising: (a) adding 2 to 15% (by weight) of an emulsifier to the oil having a high melting point and melting it to prepare an oil phase component; and oil-in-water emulsion A
An oil-in-water emulsion consisting of adding 10-40% (by weight) of the oil phase component of A to 90-60% (by weight) of the aqueous phase component of oil-in-water emulsion A and homogenizing the resulting mixture. Step of preparing A, (b) the solid fat ratio at 10°C is 35% (weight)
2-15% of fats and oils that are less than 5% (by weight)
(by weight) of an emulsifier is added to the oil whose solid fat ratio at 10°C is less than 35% (weight) and 5% (weight) or more and melted to prepare an oil phase component, and an oil-in-water emulsion. 5-30% of B (weight)
(c) 10 to 50% (by weight) of oil-in-water emulsion B, 90
A step of adding ~50% (by weight) of oil-in-water emulsion A and stirring the resulting mixture while maintaining it at a temperature lower than the melting point of the fat with the high melting point to prepare an emulsified dispersion, and (d ) Add 80 to 10% (by weight) of the emulsified dispersion of the final product to 20 to 90% (by weight) of the oil with a low melting point, and mix the resulting mixture with Stirring the emulsified dispersion while maintaining the temperature at a low temperature and inverting the phase of the emulsified dispersion in the oil or fat having a low melting point to prepare a water-in-oil emulsified composition. Method for producing emulsified composition. 6 Emulsifier is HLB sorbitan fatty acid ester with 4.3 to 8.6, monoglyceride with iodine value of 1 to 90,
The stable water-in-oil emulsion according to claim 5, characterized in that it is selected from the group consisting of organic acid monoglycerides, polyglycerin fatty acid esters with an HLB of 2.5 to 8.0, and mixtures thereof. Method of manufacturing the composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60108414A JPS61268134A (en) | 1985-05-22 | 1985-05-22 | Water-in-oil type emulsion composition and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60108414A JPS61268134A (en) | 1985-05-22 | 1985-05-22 | Water-in-oil type emulsion composition and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61268134A JPS61268134A (en) | 1986-11-27 |
| JPH044855B2 true JPH044855B2 (en) | 1992-01-29 |
Family
ID=14484151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60108414A Granted JPS61268134A (en) | 1985-05-22 | 1985-05-22 | Water-in-oil type emulsion composition and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61268134A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2902763B2 (en) * | 1990-10-04 | 1999-06-07 | 旭電化工業株式会社 | Water-in-oil emulsified fat composition for kneading |
| JP7269402B1 (en) * | 2022-03-30 | 2023-05-08 | 博繁 河野 | Method for producing W/O emulsified oil composition |
-
1985
- 1985-05-22 JP JP60108414A patent/JPS61268134A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61268134A (en) | 1986-11-27 |
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|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |