JPH0925493A - Water-in-oil type emulsified fat and its production - Google Patents
Water-in-oil type emulsified fat and its productionInfo
- Publication number
- JPH0925493A JPH0925493A JP7175063A JP17506395A JPH0925493A JP H0925493 A JPH0925493 A JP H0925493A JP 7175063 A JP7175063 A JP 7175063A JP 17506395 A JP17506395 A JP 17506395A JP H0925493 A JPH0925493 A JP H0925493A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- water
- acetic acid
- oil
- vinegar
- 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
Landscapes
- Edible Oils And Fats (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Colloid Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酢ないし酢酸を使用し
て、保存性を確保しながら、しかも酢酸からくる刺激的
臭気を伴う酸味を全く感じなくした油中水型乳化脂及び
その製造方法に関する。FIELD OF THE INVENTION The present invention relates to a water-in-oil type emulsified fat and its production using vinegar or acetic acid, while preserving the storability and without feeling any sourness accompanied by an irritating odor from acetic acid. Regarding the method.
【０００２】[0002]
【従来の技術】酢は、食品のｐＨ値を下げ、微生物の繁
殖を抑制し、風味や食品のテクスチャーを変えるため、
すなわち食品の保存と風味や芳香を高める目的で、古来
からすし飯、シメサバ、マリネ、酢漬けなどの調理に、
またマヨネーズ、ドレッシング、ケチャップ、ウスター
ソースなどの食品加工に、調味料、保存料として使用さ
れてきた。酢の主成分である酢酸は微生物の繁殖を抑制
し、これを減少させる機能をもち、その抑制効果は、有
機酸の中でも一際優れており、低濃度であっても、食品
中のサルモネラ菌、ブドウ状球菌、腸炎ビブリオ菌、エ
ルシニア菌、カンピロバクター菌などの菌を経時的に減
少させる性質を有する。そして、酢酸の濃度が高いほど
速効性があり、菌を減少させる速度が早い。濃度が低い
とこの菌を減少させる速度は遅いが、いずれにしても生
菌数を減少させる性質を有するため、酢酸を添加した食
品は保存性がよくなり、日持ちがよくなる。BACKGROUND OF THE INVENTION Vinegar lowers the pH value of foods, suppresses the growth of microorganisms, and changes the flavor and texture of foods.
In other words, for the purpose of preserving food and enhancing flavor and aroma, it has been used for cooking sushi rice, siemaba, marinade, pickled vegetables, etc. since ancient times.
It has also been used as a seasoning and preservative in food processing such as mayonnaise, dressing, ketchup, and Worcestershire sauce. Acetic acid, the main component of vinegar, suppresses the growth of microorganisms and has the function of reducing it.The inhibitory effect is particularly excellent among organic acids, and even at low concentrations, Salmonella in food, It has the property of reducing bacteria such as staphylococci, Vibrio parahaemolyticus, Yersinia, and Campylobacter over time. And, the higher the concentration of acetic acid, the quicker the action, and the faster the rate of bacterial reduction. If the concentration is low, the rate of reducing this bacterium is slow, but in any case, the bacterium has the property of reducing the number of viable bacteria, so that the food to which acetic acid is added has good preservability and a long shelf life.
【０００３】このように酢や酢酸は食品の安価で且つ安
全な保存料として有用であるが、その反面、酢や酢酸を
配合した食品は、酢や酢酸からくる刺激的臭気を伴う独
特な酸味（酢酸酸味）を帯びるのが難点で、自ずと使用
対象の食品が限られて来る。近年、加工食品の分野で要
求される風味、保存性は高度に進化してきている。マヨ
ネーズにみるごとく酢を使用することで保存性は確保さ
れるが、使用した酢からくる刺激的臭気を伴う酸味は、
風味上拭いがたいものとなる。マヨネーズの場合は、こ
のことが逆にマヨネーズ風味を確立させているので差し
支えないが、酢酸酸味が要求されない例えばマーガリン
やバターのような油中水型乳化脂においては酢や酢酸
は、あたかも腐敗しているような風味を伴い、その特長
ゆえに保存料に用いることができなかった。このよう
に、従来酢や酢酸を配合して保存性を高めた油中水型乳
化脂は見当らなかった。As described above, vinegar and acetic acid are useful as inexpensive and safe preservatives for foods, but on the other hand, foods containing vinegar and acetic acid have a unique sour taste accompanied by pungent odor from vinegar and acetic acid. It is difficult to take on (acetic acid sourness), and naturally the foods to be used are limited. In recent years, the flavor and storability required in the field of processed food have been highly evolved. Preservation is ensured by using vinegar like mayonnaise, but the sourness with pungent odor from the vinegar used is
The flavor makes it hard to wipe. In the case of mayonnaise, this is contrary to the fact that it establishes the mayonnaise flavor, but it does not matter, but in water-in-oil emulsions such as margarine and butter where acetic acidity is not required, vinegar and acetic acid are as if they rot. It was not possible to use it as a preservative because of its characteristic flavor. As described above, a water-in-oil type emulsified fat which has conventionally been blended with vinegar or acetic acid to improve the preservability was not found.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、酢ないし酢
酸を配合することによって保存性を高めながら、酢や酢
酸の風味、酸味を舌に感じさせない油中水型乳化脂を提
供することを目的とする。通常、バターやマーガリンに
代表される油中水型乳化脂は食塩を添加して保存性をも
たせたいわゆる有塩品と、食塩を殆ど添加しない無塩品
とがある。本発明は特にこの無塩の油中水型乳化脂の保
存性と風味を改善することを目的とする。本発明の油中
水型乳化脂は、酢又は酢酸を使用していても酢酸酸味を
有さないので、極めて広範囲な応用が可能で、油中水型
乳化脂の有塩品と無塩品がもっていた制約を無くし、そ
の用途を飛躍的に拡大できる。DISCLOSURE OF THE INVENTION The present invention provides a water-in-oil type emulsified fat that does not make the tongue feel the flavor and sourness of vinegar or acetic acid while improving the preservability by adding vinegar or acetic acid. To aim. Usually, water-in-oil type emulsified fats represented by butter and margarine are classified into so-called salted products to which salt is added for storage and salt-free products to which salt is hardly added. The present invention particularly aims to improve the preservability and flavor of this salt-free water-in-oil emulsion. Since the water-in-oil type emulsified fat of the present invention has no acetic acidity even if vinegar or acetic acid is used, it can be used in a very wide range of applications. You can dramatically expand the uses of the system by removing the restrictions it had.
【０００５】[0005]
【課題を解決するための手段】本発明者等は、食品に配
合する各種の有機酸について、その酸味を検討した過程
において、酢や酢酸に或る種の有機酸及び／又は有機酸
塩を組み合わせると、人間の舌が感じる酢酸酸味が消え
ることを知見した。本発明はこの知見にもとづいて完成
されたものである。Means for Solving the Problems The inventors of the present invention, in the process of examining the sourness of various organic acids to be added to foods, added vinegar or acetic acid with a certain organic acid and / or organic acid salt. It was discovered that when combined, the acetic acid taste sensed by the human tongue disappeared. The present invention has been completed based on this finding.
【０００６】すなわち本発明は、酢ないし酢酸と、アジ
ピン酸、フマル酸、グルコン酸、グルコノデルタラクト
ン、クエン酸塩、酒石酸塩、乳酸塩及びリンゴ酸塩から
なる群より選ばれた一種又は二種以上の有機酸及び／又
は有機酸塩とを配合したことを特徴とする油中水型乳化
脂である。本発明の油中水型乳化脂は、基本的には水相
と油相を乳化したものである。本発明は、この油中水型
乳化脂について、酢ないし酢酸と、アジピン酸、フマル
酸、グルコン酸、グルコノデルタラクトン、クエン酸
塩、酒石酸塩、乳酸塩及びリンゴ酸塩からなる群より選
ばれた一種又は二種以上の有機酸及び／又は有機酸塩と
を配合したものである。That is, the present invention provides vinegar or acetic acid and one or two selected from the group consisting of adipic acid, fumaric acid, gluconic acid, gluconodeltalactone, citrate, tartrate, lactate and malate. It is a water-in-oil type emulsified fat characterized by being blended with at least one organic acid and / or organic acid salt. The water-in-oil type emulsified fat of the present invention is basically an emulsion of a water phase and an oil phase. The present invention, for this water-in-oil emulsified fat, selected from the group consisting of vinegar or acetic acid, adipic acid, fumaric acid, gluconic acid, gluconodeltalactone, citrate, tartrate, lactate and malate. One or more kinds of organic acids and / or organic acid salts are mixed.
【０００７】本発明で用いる酢ないし酢酸は、一般に食
品に採用されているもので、特に酢が好ましく用いられ
る。酢は、酢酸を主体とする揮発性、不揮発性の有機酸
類、それに糖類、アミノ酸類、エステル類を含み芳香と
うま味をもった液体で、醸造酢と合成酢に分類される。
醸造酢は穀物や果実などを原料として酢酸発酵させたも
ので、米酢、りんご酢、ぶどう酢などがある。また、合
成酢は氷酢酸を原料とするものである。本発明は醸造
酢、合成酢いずれも用いられる。本発明で用いる有機酸
又は有機酸塩はアジピン酸、フマル酸、グルコン酸、グ
ルコノデルタラクトン、クエン酸塩、酒石酸塩、乳酸塩
又はリンゴ酸塩である。塩はナトリウム塩、カリウム塩
が用いられるが、ナトリウム塩が好ましい。また、上記
の有機酸又は有機酸塩は２種以上組み合わせて酢酸と配
合してもよい。なお市販の醸造酢は、クエン酸、グルコ
ン酸等の有機酸を極く微量含有しているが、これらの市
販の醸造酢に含まれる程度の有機酸量では、本発明の効
果は得られない。The vinegar or acetic acid used in the present invention is generally used in foods, and vinegar is particularly preferably used. Vinegar is a volatile and non-volatile organic acid mainly composed of acetic acid, a liquid containing saccharides, amino acids and esters and having aroma and umami, and is classified into brewed vinegar and synthetic vinegar.
Brewed vinegar is obtained by fermenting acetic acid using grains and fruits as raw materials, and includes rice vinegar, apple vinegar, and grape vinegar. Synthetic vinegar uses glacial acetic acid as a raw material. In the present invention, both brewed vinegar and synthetic vinegar are used. The organic acid or organic acid salt used in the present invention is adipic acid, fumaric acid, gluconic acid, gluconodeltalactone, citrate, tartrate, lactate or malate. As the salt, a sodium salt or a potassium salt is used, and a sodium salt is preferable. In addition, two or more of the above organic acids or organic acid salts may be combined with acetic acid. Although commercially available brewed vinegar contains a very small amount of organic acids such as citric acid and gluconic acid, the effect of the present invention cannot be obtained with the amount of organic acid contained in these commercially available brewed vinegars. .
【０００８】そして例えば、酢酸とフマル酸との配合物
は酢酸酸味が無くなるが、酢酸とフマル酸ナトリウムと
の配合物は酢酸酸味を無くすことはできない。また酢酸
とクエン酸ナトリウムとの配合物は酢酸酸味が無くなる
が、酢酸とクエン酸との配合物は酢酸酸味を無くすこと
はできない。このように、酢酸と配合して酢酸酸味を無
くし得る有機酸又は有機酸塩は特定の限られたものであ
る。酢ないし酢酸は、油中水型乳化脂中の水に対し酢酸
濃度で０．１〜３％、好ましくは０．２〜１．２となる
ように配合する。０．１％より少ないと保存性が悪く、
３％より多いと酢の風味が出て好ましくない。[0008] For example, while the mixture of acetic acid and fumaric acid has no acetic acid taste, the mixture of acetic acid and sodium fumarate cannot eliminate acetic acid taste. Further, the compound of acetic acid and sodium citrate loses the acetic acid taste, but the compound of acetic acid and citric acid cannot eliminate the acetic acid taste. Thus, the organic acids or organic acid salts that can be blended with acetic acid to eliminate the acetic acid sourness are specific and limited. Vinegar or acetic acid is added so that the acetic acid concentration is 0.1 to 3%, preferably 0.2 to 1.2, relative to the water in the water-in-oil type emulsified fat. If it is less than 0.1%, the storability is poor,
If it is more than 3%, the vinegar flavor will come out, which is not preferable.
【０００９】酢ないし酢酸と、上記の各種有機酸又は有
機酸塩との配合割合は、配合する有機酸又は有機酸塩の
種類によって異なり、酸濃度で示すと次のとおりであ
る。酢酸に対するアジピン酸の配合割合は１：０．１〜
５、好ましくは１：１．２〜３である。酢酸に対するフ
マル酸の配合割合は１：０．１〜３、好ましくは１：
０．２〜２である。酢酸に対するグルコン酸の配合割合
は１：０．０５〜１０、好ましくは１：１〜６である。
酢酸に対するグルコノデルタラクトンの配合割合は１：
０．０５〜１０、好ましくは１：１〜６である。酢酸に
対するクエン酸塩の配合割合は１：０．０５〜５、好ま
しくは１：０．１〜２である。酢酸に対する酒石酸塩の
配合割合は１：０．１〜６、好ましくは１：０．２〜３
である。酢酸に対する乳酸塩の配合割合は１：０．１〜
６、好ましくは１：０．２〜３である。酢酸に対するリ
ンゴ酸塩の配合割合は１：０．１〜６、好ましくは１：
０．２〜３である。酢酸に対する各種有機酸又は有機酸
塩の配合比率が、上記の比率より少ないと酢酸酸味が強
すぎ、また反対に多いと有機酸又は有機酸塩の味が強く
なるので好ましくなく、保存性も悪いものになる。The mixing ratio of vinegar or acetic acid to the above-mentioned various organic acids or organic acid salts varies depending on the type of the organic acid or organic acid salt to be mixed, and is shown in terms of acid concentration as follows. The mixing ratio of adipic acid to acetic acid is 1: 0.1
5, preferably 1: 1.2-3. The mixing ratio of fumaric acid to acetic acid is 1: 0.1-3, preferably 1: 0.1.
It is 0.2-2. The mixing ratio of gluconic acid to acetic acid is 1: 0.05 to 10, preferably 1: 1 to 6.
The mixing ratio of glucono delta lactone to acetic acid is 1:
It is 0.05-10, preferably 1: 1-6. The ratio of citrate to acetic acid is 1: 0.05 to 5, preferably 1: 0.1 to 2. The compounding ratio of the tartrate salt to acetic acid is 1: 0.1-6, preferably 1: 0.2-3.
It is. The mixing ratio of lactate to acetic acid is 1: 0.1
6, preferably 1: 0.2-3. The ratio of malate to acetic acid is 1: 0.1 to 6, preferably 1: 1.
It is 0.2 to 3. If the mixing ratio of various organic acids or organic acid salts to acetic acid is less than the above ratio, the acetic acid taste is too strong, and conversely, if it is too large, the taste of the organic acid or organic acid salt becomes strong, which is not preferable and the storage stability is poor. It becomes a thing.
【００１０】また上記の各種有機酸及び有機酸塩を２種
以上組み合わせて用いる場合の配合割合は、酢酸１に対
し、２種以上組み合わせる上記の有機酸及び／又は有機
酸塩の合計が０．０５〜８、好ましくは０．１〜６であ
る。酢酸と有機酸及び／又は有機酸塩を２種以上組み合
わせるものとしては、好ましくは酢酸とアジピン酸とク
エン酸塩、酢酸とアジピン酸と酒石酸塩、酢酸とクエン
酸塩と酒石酸塩、酢酸とグルコン酸又はグルコノデルタ
ラクトンとアジピン酸、酢酸とグルコン酸又はグルコノ
デルタラクトンとフマル酸が挙げられる。また、酢酸と
上記の有機酸及び／又は有機酸塩の添加は最初から水相
に添加してもよく、乳化の過程で上記の有機酸又は有機
酸塩を配合してもよい。When two or more kinds of the above various organic acids and organic acid salts are used in combination, the total content of the above organic acids and / or organic acid salts in combination of two or more kinds is 0. 05-8, preferably 0.1-6. As a combination of two or more kinds of acetic acid and organic acid and / or organic acid salt, preferably acetic acid, adipic acid and citrate, acetic acid and adipic acid and tartrate, acetic acid and citrate and tartrate, acetic acid and glucone are used. Acid or glucono delta lactone and adipic acid, acetic acid and gluconic acid or glucono delta lactone and fumaric acid. The acetic acid and the above-mentioned organic acid and / or organic acid salt may be added to the aqueous phase from the beginning, or the above-mentioned organic acid or organic acid salt may be added during the emulsification process.
【００１１】しかして、有機酸及び／又は有機酸塩の配
合量が適当であると、酢酸の酸味及び有機酸、有機酸塩
の酸味も殆ど無くなる。有機酸及び／又は有機酸塩の組
合せ量をそれより多くすると、酢酸の酸味の代わりにそ
れぞれの有機酸及び／又は有機酸塩の特有の酸味、塩味
が生じる。このように本発明では酢の酸味も、有機酸及
び／又は有機酸塩の酸味も感じなくなる場合と、酢の酸
味は感じなくなるが、有機酸及び／又は有機酸塩の酸味
は感じる場合があるが、いずれにしても酢酸の酸味は感
じなくなる。上記の酢酸及び上記の有機酸及び／又は有
機酸塩は油中水型乳化脂の水相ｐＨが５．０以下、好ま
しくはｐＨ３．０〜４．８になるようにする。ｐＨが
５．０以上であると日持ちが悪くなり好ましくない。However, when the blending amount of the organic acid and / or the organic acid salt is appropriate, the sourness of acetic acid and the sourness of the organic acid and the organic acid salt are almost eliminated. When the combined amount of the organic acid and / or the organic acid salt is larger than that, the peculiar sourness and salty taste of each organic acid and / or organic acid salt is generated instead of the acidity of acetic acid. Thus, in the present invention, the sourness of vinegar and the sourness of organic acid and / or organic acid salt may not be felt, and the sourness of vinegar may not be felt, but the sourness of organic acid and / or organic acid salt may be felt. However, in any case, the sourness of acetic acid is not felt. The acetic acid and the organic acid and / or the organic acid salt are used so that the water-in-oil type emulsified fat has an aqueous phase pH of 5.0 or less, preferably pH 3.0 to 4.8. When the pH is 5.0 or more, the shelf life is deteriorated, which is not preferable.
【００１２】本発明においては、油中水型に乳化するた
め乳化剤としては、大豆レシチン、モノグリセライドな
ど通常マーガリンの乳化に用いられているものでもよい
が、卵黄が最も好ましい。卵黄としては生卵黄の他に加
塩卵黄、加糖卵黄、加熱変性卵黄、冷凍変性卵黄などが
用いられる。また、豚の膵臓から抽出したトリプシン、
植物を起源とするパパイン、ブロメライン、ペプシンな
どを用いて部分加水分解した卵黄も用いることができ
る。また、これらの卵黄の他に、リゾホスファチドを使
用することもできる。このリゾホスファチドは、大豆、
ナタネ、小麦等の植物脂質或いは卵黄等の動物脂質のジ
アシルフォスファチドに豚の膵液や蛇毒中のフォスフォ
リパーゼＡ−２、または細菌などのフォスフォリパーゼ
Ａ−１を作用させて加水分解し、発生した脂肪酸をアセ
トンで除去し、精製するなど既知の方法で得られる。In the present invention, the emulsifier for emulsifying into water-in-oil type may be soybean lecithin, monoglyceride or the like which is usually used for emulsifying margarine, but egg yolk is most preferable. As the egg yolk, salted egg yolk, sweetened egg yolk, heat denatured egg yolk, frozen denatured egg yolk and the like are used in addition to raw egg yolk. In addition, trypsin extracted from pig pancreas,
Egg yolk partially hydrolyzed using plant-derived papain, bromelain, pepsin and the like can also be used. In addition to these egg yolks, lysophosphatide can also be used. This lysophosphatide is soybean,
It hydrolyzes phospholipase A-2 in swine pancreatic juice and snake venom, or phospholipase A-1 in bacteria etc., on diacylphosphatide of plant lipids such as rapeseed and wheat or animal lipids such as egg yolk. It can be obtained by a known method such as removing the generated fatty acid with acetone and purifying.
【００１３】また、水相には食塩、グルタミン酸ソー
ダ、砂糖、香辛料などの調味料、アラニン、セリン、グ
リシン、アスパラギン酸、プロリン、リジンなどのアミ
ノ酸を調味緩衝剤として添加してもよい。更に、乳化安
定剤及びボデーとして、α化化工澱粉、キサンタンガム
等の多糖類、耐酸性蛋白質、糖類などを添加配合して乳
化の安定性とボデーを向上させてもよい。更に、呈味付
与のため、牛乳、生クリーム、チーズなどの乳製品、リ
ンゴ、イチゴ、パインなどの果汁、コーヒー、チョコレ
ートなどの嗜好品を加えて呈味性油中水型乳化脂を調製
することもできる。Further, seasonings such as salt, sodium glutamate, sugar and spices, and amino acids such as alanine, serine, glycine, aspartic acid, proline and lysine may be added to the aqueous phase as seasoning buffers. Further, as the emulsion stabilizer and body, a modified starch, a polysaccharide such as xanthan gum, an acid-resistant protein, a saccharide and the like may be added and blended to improve the emulsion stability and the body. Furthermore, for imparting taste, milk, fresh cream, dairy products such as cheese, fruit juices such as apples, strawberries and pine, coffee, chocolate and other favorite products are added to prepare a water-in-oil type emulsified fat. You can also
【００１４】本発明において、油相に用いる油脂として
は、大豆油、ナタネ油、コーン油、綿実油、パーム油、
ヤシ油、パーム核油、魚油、ラード、乳脂等の動植物性
油脂びそれらの硬化油又は分別油など適宜に使用するこ
とができ、また、固体脂と液体油などと混合した配合油
も使用できる。本発明では、水相に酢酸を使って酸性に
調製しているが、酢酸酸味は感じない。この水相を酸性
にしたマーガリンは同じ融点の油相を使った水相が酸性
でないマーガリンと比べ、水相が酸性になっているマー
ガリンの方が口溶けを良好に感じるのが特徴である。In the present invention, the oils and fats used in the oil phase include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil,
Coconut oil, palm kernel oil, fish oil, lard, animal fats and oils such as milk fat, and hardened oils or fractionated oils thereof can be appropriately used, and a blended oil in which solid fat and liquid oil are mixed can also be used. . In the present invention, the aqueous phase is made acidic using acetic acid, but no acetic acid sourness is felt. The margarine obtained by acidifying the water phase is characterized in that the margarine whose water phase is acidic has a better feeling of melting in the mouth, as compared with margarine which uses an oil phase having the same melting point and whose water phase is not acidic.
【００１５】本発明の油中水型乳化脂は、上記の水相と
上記の油相とを混合し、必要により均質化殺菌処理をし
た後、常法により急冷可塑化する。急冷可塑化装置はコ
ンビネーター、ボラーターなどの密閉式クーリングドラ
ムでも、コンプレクターのような開放式クーリングドラ
ムでもよい。油中水型乳化脂の水相：油相は、重量％換
算で５：９５〜７０：３０、好ましくは２０：８０〜６
０：４０である。乳化混合温度は使用する油脂の種類に
よっても異なるが、乳化温度は４０〜８０℃で行う。乳
化温度は高い方が安定性を増し、好ましくは５０〜７０
℃である。乳化後は好ましくは急冷により冷却する。油
脂の種類、油脂量、蛋白質、デンプン質、糖類などを適
宜選択することで、パン練り込み用、パン、菓子のサン
ド用、起泡させたバタークリームなどが得られる。本発
明の油中水型乳化脂を起泡状態で使用する場合には、気
泡させたクリームの比重が０．７〜０．３となるような
状態で使用するのが好ましい。The water-in-oil type emulsified fat of the present invention is prepared by mixing the above-mentioned water phase and the above-mentioned oil phase, homogenizing and sterilizing treatment if necessary, and then rapidly cooling and plasticizing by a conventional method. The quenching plasticizer may be a closed cooling drum such as a combinator or a volter, or an open cooling drum such as a compactor. Water phase of water-in-oil type emulsified fat: The oil phase is 5:95 to 70:30, preferably 20:80 to 6 in terms of weight%.
0:40. The emulsification mixing temperature varies depending on the type of oil and fat used, but the emulsification temperature is 40 to 80 ° C. The higher the emulsification temperature, the higher the stability, and preferably 50 to 70.
° C. After emulsification, it is preferably cooled by rapid cooling. By properly selecting the type of fats and oils, the amount of fats and oils, proteins, starches, sugars and the like, bread kneading, bread, confectionery sandwiches, foamed butter cream and the like can be obtained. When the water-in-oil type emulsified fat of the present invention is used in a foamed state, it is preferable to use it in a state in which the foamed cream has a specific gravity of 0.7 to 0.3.
【００１６】本発明の油中水型乳化脂は、酢酸を配合し
てあるので、抗菌作用が優れ、保存性がよく、日持ちが
よい。しかも、酢酸酸味が無いという特徴を有する。そ
のため、酢酸によって生菌数が減少していくので、本発
明では特に殺菌処理を必要としないが殺菌処理を制限す
るものではない。上記のごとくして調製した油中水型乳
化脂に、果肉、イチゴの種などの固形物または、コーヒ
ー、チョコレート、果汁、ナッツペーストなどの呈味成
分を添加することができる。この際固形物は、必要に応
じ前もって、酢ないし酢酸と、アジピン酸、フマル酸、
グルコン酸、グルコノデルタラクトン、クエン酸塩、酒
石酸塩、乳酸塩及びリンゴ酸塩からなる群より選ばれた
一種又は二種以上の有機酸及び／又は有機酸塩とを含有
する溶液に浸漬処理するなどにより菌数を減少させてお
くのが好ましい。また、本発明の酸性油中水型乳化脂で
は、アルコールや従来食品保存料として知られているソ
ルビン酸や安息香酸などを併用してもよい。特にソルビ
ン酸と併用すると、保存効果を一段と増すことができ
る。Since the water-in-oil type emulsified fat of the present invention contains acetic acid, it has an excellent antibacterial action, good storability and long shelf life. Moreover, it has a characteristic that it has no acetic acid taste. Therefore, since the viable cell count is reduced by acetic acid, the sterilization treatment is not particularly limited in the present invention, but the sterilization treatment is not limited. To the water-in-oil type emulsified fat prepared as described above, solid substances such as pulp and strawberry seeds or taste components such as coffee, chocolate, fruit juice and nut paste can be added. At this time, the solid matter is vinegar or acetic acid, adipic acid, fumaric acid, if necessary in advance.
Immersion treatment in a solution containing one or more organic acids and / or organic acid salts selected from the group consisting of gluconic acid, gluconodeltalactone, citrate, tartrate, lactate and malate. It is preferable to reduce the number of bacteria by, for example, In addition, in the acidic oil-in-water emulsified fat of the present invention, alcohol or sorbic acid or benzoic acid which has been conventionally known as a food preservative may be used in combination. Especially when used in combination with sorbic acid, the preservation effect can be further enhanced.
【００１７】[0017]
実施例１ 酢酸濃度１０重量％の食酢３．５重量部（酢酸濃度換算
で０．３５重量部）、１０重量％加塩した加塩卵黄３重
量部、アラニン１重量部、クエン酸ナトリウム０．３重
量部及び水１５．２重量部を混合して水相を調製した。
この水相と魚硬化油（融点３２℃）８０％と大豆サラダ
油２０％の配合油７７重量部とを５０℃で予備乳化した
後、密閉式コンビネーターで急冷可塑化し油中水型乳化
のマーガリンを作製した。得られたマーガリンの水相ｐ
Ｈが４．３であったが、食したとき全く酢の酸味は感じ
なかった。このマーガリンに一般細菌を５×１０4ヶ／
ｇ植え付け、３０℃で１０日間放置した結果、細菌は１
００ヶ／ｇ以下に死滅した。Example 1 3.5 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.35 parts by weight in terms of acetic acid concentration) 3 parts by weight of salted egg yolk salted with 10% by weight, 1 part by weight of alanine, 0.3 part by weight of sodium citrate Parts and 15.2 parts by weight of water were mixed to prepare an aqueous phase.
After preliminarily emulsifying this aqueous phase, 80% of hydrogenated fish oil (melting point 32 ° C.) and 77 parts by weight of compounded oil of 20% soybean salad oil at 50 ° C., it was rapidly plasticized by a closed combinator and water-in-oil emulsified margarine. Was produced. Water phase p of the obtained margarine
Although H was 4.3, the sourness of vinegar was not felt at all when eating. 5 × 10 4 general bacteria in this margarine /
As a result of planting g and leaving it at 30 ° C for 10 days, 1
It died below 00 / g.
【００１８】比較例１ クエン酸ナトリウムを配合しなかった以外は実施例１と
同じ操作を行い油中水型マーガリンを作製した。得られ
たマーガリンは保存性はあったが、酢の味が出て酸っぱ
かった。Comparative Example 1 A water-in-oil type margarine was prepared in the same manner as in Example 1 except that sodium citrate was not added. The obtained margarine was storable, but had a vinegar taste and was sour.
【００１９】比較例２ クエン酸ナトリウムに代えてクエン酸０．２５重量部を
配合して実施例１と同じ操作を行い油中水型乳化マーガ
リンを作製した。得られたマーガリンは保存性はあった
が、酸っぱかった。Comparative Example 2 A water-in-oil type emulsified margarine was prepared in the same manner as in Example 1 except that 0.25 part by weight of citric acid was added instead of sodium citrate. The obtained margarine had a preservative property but was sour.
【００２０】比較例３ 食酢及びクエン酸ナトリウムを配合することなく、代わ
りにクエン酸１．０重量部配合し、実施例１と同じ操作
を行い油中水型乳化マーガリンを作製した。得られたマ
ーガリンは保存性がなく、酸味が強かった。Comparative Example 3 Without adding vinegar and sodium citrate, 1.0 part by weight of citric acid was added instead, and the same operation as in Example 1 was carried out to prepare a water-in-oil emulsion margarine. The obtained margarine had no preservability and had a strong sourness.
【００２１】比較例４ クエン酸ナトリウムの配合量を０．０３重量部に減らし
て実施例１と同じ操作を行い油中水型乳化マーガリンを
作製した。得られたマーガリンは保存性はあったもの
の、酢の酸味が消えなかった。Comparative Example 4 A water-in-oil type emulsified margarine was prepared in the same manner as in Example 1 except that the content of sodium citrate was reduced to 0.03 part by weight. The obtained margarine was storable, but the acidity of vinegar did not disappear.
【００２２】比較例５ クエン酸ナトリウムの配合量を７．０重量部に増加して
実施例１と同じ操作を行い油中水型乳化マーガリンを作
製した。得られたマーガリンは保存性が劣り、またクエ
ン酸ナトリウムの味が強かった。Comparative Example 5 A water-in-oil type emulsified margarine was prepared in the same manner as in Example 1, except that the amount of sodium citrate added was increased to 7.0 parts by weight. The obtained margarine was inferior in storability and had a strong taste of sodium citrate.
【００２３】実施例２ 実施例１のマーガリンを３日間、２５℃でテンパリング
した。このものを１００に対しシロップ４０重量部を加
えて起泡し、比重０．４のバタークリームを調製した
が、酢の酸味もなく、保存性も良好であった。Example 2 The margarine of Example 1 was tempered at 25 ° C. for 3 days. This product was foamed by adding 40 parts by weight of syrup to 100 to prepare a butter cream having a specific gravity of 0.4. However, the sourness of vinegar was not present and the storage stability was good.
【００２４】実施例３ 酢酸濃度１０重量％の食酢３．０重量部（酢酸濃度換算
で０．３重量部）、卵黄のトリプシン加水分解物２重量
部、砂糖２０重量部、アジピン酸０．３重量部、バニラ
フレーバー０．１重量部及び水１２．６重量部を混合し
てなる水相と、ナタネ硬化油（融点３６℃）７０重量％
とヤシ油２０重量％と大豆サラダ油１０重量％との配合
油６２重量部からなる油相とを５５℃で予備乳化し、次
いで密閉式のクーリングドラムであるボテーターを使用
して急冷可塑化し、加糖タイプの油中水型乳化のファッ
トスプレッドを製造した。得られたファットスプレッド
の水相のｐＨは３．４であったが、食したとき全く酢の
酸味を感じなかった。また、このファットスプレッドに
一般細菌を５×１０4ヶ／ｇ植え付け、３０℃で１０日
間放置した結果、細菌は１００ヶ／ｇ以下に死滅した。
また、乳化状態もよく、油の分離も全くなかった。この
ファットスプレッドをパンにサンドして３５℃で５日間
放置したが、全く異常はなかった。上記アジピン酸に代
えてフマル酸を用い同様の操作を行いファットスプレッ
ドを作製した。このファットスプレッドも上記と同様の
性質を有していた。Example 3 3.0 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.3 parts by weight in terms of acetic acid concentration), 2 parts by weight of a tryptic hydrolyzate of egg yolk, 20 parts by weight of sugar, 0.3 adipic acid. 70 parts by weight of an aqueous phase obtained by mixing 1 part by weight of vanilla flavor and 12.6 parts by weight of water, and rapeseed hydrogenated oil (melting point 36 ° C.).
And an oil phase consisting of 62 parts by weight of a blended oil of 20% by weight of coconut oil and 10% by weight of soybean salad oil are pre-emulsified at 55 ° C., and then rapidly cooled and plasticized by using a botator which is a closed cooling drum to add sugar. A type of water-in-oil emulsified fat spread was produced. The pH of the aqueous phase of the obtained fat spread was 3.4, but no vinegar sourness was felt at the time of eating. Further, 5 × 10 4 cells / g of general bacteria were planted in this fat spread and left at 30 ° C. for 10 days. As a result, the bacteria were killed to 100 cells / g or less.
Also, the emulsified state was good and there was no oil separation. This fat spread was sandwiched in bread and left at 35 ° C. for 5 days, but no abnormality was found. The same operation was performed using fumaric acid instead of the adipic acid to prepare a fat spread. This fat spread also had the same properties as above.
【００２５】実施例４ 酢酸濃度１０重量％の食酢３．０重量部（酢酸濃度換算
で０．３重量部）、大豆レシチン０．５重量部、オレイ
ン酸モノグリセライド２重量部、砂糖２０重量部、酒石
酸ナトリウム０．３重量部、グリシン１重量部、濃縮パ
イン果汁５．０重量部及び水１８．２重量部を混合して
水相を調製した。この水相を４５℃に調整し、一方ナタ
ネ硬化油（融点３６℃）７０重量％とヤシ油２０重量％
と大豆サラダ油１０重量％との配合油７０重量部からな
る油相を４５℃に調整し、この水相と油相とを４５℃で
予備乳化し、密閉式の高圧コンビネーターで急冷可塑化
し、パイン風味のマーガリンを作製した。得られたファ
ットスプレッドの水相はｐＨは４．４であったが、食し
たとき全く酢の酸味を感じず、芳醇なパイン風味であっ
た。また、このマーガリンに一般細菌を５×１０4ヶ／
ｇ植え付け、３０℃で１０日間放置した結果、細菌は１
００ヶ／ｇ以下に死滅した。上記酒石酸二ナトリウムに
代えて、乳酸ナトリウム又はリンゴ酸ナトリウムを用い
同様の操作を行いファットスプレッドを作製した。得ら
れたそれぞれのファットスプレッドも上記と同様の性質
を有していた。Example 4 3.0 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.3 parts by weight in terms of acetic acid concentration), 0.5 part by weight of soybean lecithin, 2 parts by weight of oleic acid monoglyceride, 20 parts by weight of sugar, An aqueous phase was prepared by mixing 0.3 part by weight of sodium tartrate, 1 part by weight of glycine, 5.0 parts by weight of concentrated pine fruit juice and 18.2 parts by weight of water. This aqueous phase was adjusted to 45 ° C, while 70% by weight of rapeseed hydrogenated oil (melting point 36 ° C) and 20% by weight of coconut oil
The oil phase consisting of 70 parts by weight of a blended oil of 10% by weight of soybean and soybean salad oil was adjusted to 45 ° C., this aqueous phase and the oil phase were pre-emulsified at 45 ° C., and rapidly cooled and plasticized by a closed high-pressure combinator, A pine-flavored margarine was made. The aqueous phase of the obtained fat spread had a pH of 4.4, but when it was eaten, it did not feel the sourness of vinegar at all, and had a rich pine flavor. Also, this margarine contains 5 × 10 4 general bacteria /
As a result of planting g and leaving it at 30 ° C for 10 days, 1
It died below 00 / g. A fat spread was prepared by performing the same operation using sodium lactate or sodium malate in place of the disodium tartrate. Each of the obtained fat spreads had the same properties as above.
【００２６】実施例５ 酢酸濃度１０重量％の食酢２．７重量部（酢酸濃度換算
で０．２７重量部）、アジピン酸０．５４重量部、グル
コン酸０．５４重量部、１０％加塩卵黄２重量部、脱脂
粉乳５．０重量部及び水１０．２２重量部を混合して水
相を調製し、その温度を４５℃に調整した。一方、ナタ
ネ硬化油（融点３６℃）８０重量％とヤシ油２０重量％
の配合油７９重量部からなる油相を４５℃に調整し、上
記水相と該油相の両者を予備乳化し、開放式のクーリン
グドラムであるコンプレーターで急冷可塑化し、パイ用
のマーガリンを作製した。得られたパイ用のマーガリン
は、その水相のｐＨが３．６であったが、全く酢の味は
感じず、まろやかな風味のクリームに仕上がっていた。
また、このパイ用マーガリンで折りパイを作製したとこ
ろ、極めて浮きのよいパイが焼成できた。アジピン酸
０．５４重量部及びグルコン酸０．５４重量部に代え
て、グルコン酸０．５４重量部及びフマル酸０．５４重
量部を用い同様の操作を行いマーガリンを作製した。得
られたそれぞれのマーガリンも上記と同様の性質を有し
ていた。Example 5 2.7 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.27 parts by weight in terms of acetic acid concentration), adipic acid 0.54 parts by weight, gluconic acid 0.54 parts by weight, 10% salted egg yolk 2 parts by weight, 5.0 parts by weight of skim milk powder and 10.22 parts by weight of water were mixed to prepare an aqueous phase, and the temperature was adjusted to 45 ° C. Meanwhile, rapeseed hydrogenated oil (melting point 36 ° C) 80% by weight and coconut oil 20% by weight
The oil phase consisting of 79 parts by weight of the compounded oil of (1) was adjusted to 45 ° C., both the water phase and the oil phase were pre-emulsified, and the mixture was rapidly plasticized by a compressor which was an open type cooling drum to prepare margarine for pie. It was made. The obtained margarine for pie had an aqueous phase pH of 3.6, but did not feel the taste of vinegar at all, and was finished as a mellow flavor cream.
Moreover, when a folded pie was produced with this margarine for pies, a pie with a very good floating could be baked. Margarine was produced by performing the same operation using 0.54 parts by weight of gluconic acid and 0.54 parts by weight of fumaric acid in place of 0.54 parts by weight of adipic acid and 0.54 parts by weight of gluconic acid. Each of the obtained margarines also had the same properties as above.
【００２７】[0027]
【発明の効果】本発明の油中水型乳化脂は、酢ないし酢
酸を使用していながら、酢又は酢酸の風味、酸味を舌に
感じない酸性の油中水型乳化脂で、酢又は酢酸による保
存性を確保しており、水相ｐＨ値では酸性でも、酸味が
ないため様々な風味付けを可能にした。そのため、その
用途が飛躍的に拡大できる。また、本発明の油中水型乳
化脂は、保存性がよいので、無塩で乳製品が多くても長
く貯蔵しておくことが可能である。The water-in-oil type emulsified oil of the present invention is an acidic water-in-oil type emulsified oil which does not feel the flavor and sourness of vinegar or acetic acid while using vinegar or acetic acid. The storability was ensured and even if the pH value of the aqueous phase was acidic, there was no sourness and various flavors were possible. Therefore, its application can be dramatically expanded. Further, since the water-in-oil type emulsified fat of the present invention has good storability, it can be stored for a long time even if there are many dairy products without salt.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 村田 浩彦 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 (72)発明者 菊地 一憲 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hirohiko Murata 7-35 Higashiohisa, Arakawa-ku, Tokyo Within Asahi Denka Kogyo Co., Ltd. (72) Kazunori Kikuchi 7-2-35 Higashiohisa, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd.
Claims (5)
グルコン酸、グルコノデルタラクトン、クエン酸塩、酒
石酸塩、乳酸塩及びリンゴ酸塩からなる群より選ばれた
一種又は二種以上の有機酸及び／又は有機酸塩とを配合
したことを特徴とする油中水型乳化脂。1. A vinegar or acetic acid, adipic acid, fumaric acid,
Characterized by blending one or more organic acids and / or organic acid salts selected from the group consisting of gluconic acid, gluconodeltalactone, citrate, tartrate, lactate and malate. Water-in-oil type emulsified fat.
酸、グルコン酸、グルコノデルタラクトン、クエン酸
塩、酒石酸塩、乳酸塩及びリンゴ酸塩からなる群より選
ばれた一種又は二種以上の有機酸及び／又は有機酸塩の
割合が、酸濃度において１：０．０５〜１０．０である
請求項１記載の油中水型乳化脂。2. One or more organic compounds selected from the group consisting of adipic acid, fumaric acid, gluconic acid, gluconodeltalactone, citrate, tartrate, lactate and malate for vinegar or acetic acid. The water-in-oil emulsified fat according to claim 1, wherein the ratio of the acid and / or the organic acid salt is 1: 0.05 to 10.0 in the acid concentration.
記載の油中水型乳化脂。3. The water-in-oil type emulsified fat according to claim 1, which is in a foamed state.
製造するに当たり、水相中に酢ないし酢酸と、アジピン
酸、フマル酸、グルコン酸、グルコノデルタラクトン、
クエン酸塩、酒石酸塩、乳酸塩及びリンゴ酸塩からなる
群より選ばれた一種又は二種以上の有機酸及び／又は有
機酸塩とを含有させたことを特徴とする油中水型乳化脂
の製造方法。4. When producing a water-in-oil type emulsified fat by emulsifying an aqueous phase and an oil phase, vinegar or acetic acid, adipic acid, fumaric acid, gluconic acid, glucono delta lactone, in the aqueous phase,
Water-in-oil emulsified fat containing one or more kinds of organic acid and / or organic acid salt selected from the group consisting of citrate, tartrate, lactate and malate. Manufacturing method.
と油相とを乳化させたことを特徴とする請求項４記載の
油中水型乳化脂の製造方法。5. The method for producing a water-in-oil emulsified fat according to claim 4, wherein the egg yolk or processed egg yolk is used as an emulsifier to emulsify the water phase and the oil phase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7175063A JPH0925493A (en) | 1995-07-11 | 1995-07-11 | Water-in-oil type emulsified fat and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7175063A JPH0925493A (en) | 1995-07-11 | 1995-07-11 | Water-in-oil type emulsified fat and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0925493A true JPH0925493A (en) | 1997-01-28 |
Family
ID=15989588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7175063A Pending JPH0925493A (en) | 1995-07-11 | 1995-07-11 | Water-in-oil type emulsified fat and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0925493A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005115159A1 (en) * | 2004-05-26 | 2005-12-08 | Smartfood Technology B.V. | Water-in-oil emulsion |
| JP2020156434A (en) * | 2019-03-27 | 2020-10-01 | 森永製菓株式会社 | Cacao raw material and oil-in-water food |
| WO2021125324A1 (en) * | 2019-12-17 | 2021-06-24 | アサマ化成株式会社 | Edible oil/fat composition having bacteriostatic effect |
| US20220095662A1 (en) * | 2020-09-25 | 2022-03-31 | General Mills, Inc. | pH Controlled Composition |
-
1995
- 1995-07-11 JP JP7175063A patent/JPH0925493A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005115159A1 (en) * | 2004-05-26 | 2005-12-08 | Smartfood Technology B.V. | Water-in-oil emulsion |
| JP2020156434A (en) * | 2019-03-27 | 2020-10-01 | 森永製菓株式会社 | Cacao raw material and oil-in-water food |
| WO2021125324A1 (en) * | 2019-12-17 | 2021-06-24 | アサマ化成株式会社 | Edible oil/fat composition having bacteriostatic effect |
| US20220095662A1 (en) * | 2020-09-25 | 2022-03-31 | General Mills, Inc. | pH Controlled Composition |
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