JPS6344936A - Composite emulsion and its preparation - Google Patents
Composite emulsion and its preparationInfo
- Publication number
- JPS6344936A JPS6344936A JP61190146A JP19014686A JPS6344936A JP S6344936 A JPS6344936 A JP S6344936A JP 61190146 A JP61190146 A JP 61190146A JP 19014686 A JP19014686 A JP 19014686A JP S6344936 A JPS6344936 A JP S6344936A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- aqueous phase
- oil
- 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.)
- Pending
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 56
- 239000002131 composite material Substances 0.000 title claims abstract description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 59
- 229930195729 fatty acid Natural products 0.000 claims abstract description 59
- 239000000194 fatty acid Substances 0.000 claims abstract description 59
- -1 fatty acid ester Chemical class 0.000 claims abstract description 50
- 239000008346 aqueous phase Substances 0.000 claims abstract description 45
- 239000012071 phase Substances 0.000 claims abstract description 24
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 18
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 13
- 229920000388 Polyphosphate Polymers 0.000 claims abstract description 11
- 239000001205 polyphosphate Substances 0.000 claims abstract description 11
- 235000011176 polyphosphates Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 10
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000011187 glycerol Nutrition 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 239000005720 sucrose Substances 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 230000001804 emulsifying effect Effects 0.000 claims description 12
- 239000000470 constituent Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 125000004432 carbon atom Chemical group C* 0.000 claims description 7
- 229940005740 hexametaphosphate Drugs 0.000 claims description 5
- 229920000223 polyglycerol Polymers 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 239000003921 oil Substances 0.000 abstract description 40
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000014593 oils and fats Nutrition 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 description 37
- 239000006071 cream Substances 0.000 description 12
- 239000007764 o/w emulsion Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 239000007762 w/o emulsion Substances 0.000 description 8
- 238000004945 emulsification Methods 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 238000005187 foaming Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000016213 coffee Nutrition 0.000 description 5
- 235000013353 coffee beverage Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 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
- 235000011850 desserts Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000007790 scraping Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 2
- 241000272194 Ciconiiformes Species 0.000 description 2
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 229960003656 ricinoleic acid Drugs 0.000 description 2
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 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 1
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ZSLUVFAKFWKJRC-IGMARMGPSA-N 232Th Chemical compound [232Th] ZSLUVFAKFWKJRC-IGMARMGPSA-N 0.000 description 1
- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 235000010689 Lufa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 229910052776 Thorium Inorganic materials 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Colloid Chemistry (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は、風味が極めて良好であり、長期間保存しても
乳化状態が安定であって且つ殺菌剤乃至防腐剤の添加に
頼ることなく腐敗に至る期間が延長された、水中油中水
型の複合エマルジョン及びその製造方法に関し、特に起
泡性のクリーム類としては勿論のこと、コーヒー用又は
チーズ用或いはプリン、アイスクリーム、ソフトクリー
ム等の冷菓用等に適した水中油中水型の複合エマルジョ
ン及びその製造方法に関する。[Detailed Description of the Invention] (Field of Industrial Application) The present invention has an extremely good flavor, a stable emulsified state even when stored for a long period of time, and does not require the addition of bactericides or preservatives. Regarding a water-in-oil-in-water type composite emulsion with an extended period of spoilage, and its manufacturing method, it is particularly suitable for use in foaming creams, coffee, cheese, pudding, ice cream, soft serve ice cream, etc. This invention relates to a water-in-oil-in-water type composite emulsion suitable for frozen desserts, etc., and a method for producing the same.
(従来技術)
従来、起泡性のクリーム類をはし2め、コーヒー用又し
オチーズ用或いはプリン、アイスクリーム、ソフトクリ
ーム等の冷菓用等に使用されてきた天然の生クリーム或
いはそれに類似した合成のクリーム類は水中浦型エマル
ジョンからなるもので、起泡性を有するクリーム類は、
通常油分が38〜47%程度、コーヒー用、冷菓用、調
理用のクリーム類は20〜40%程度のものが汎用され
−ζきたが、近年、低カロリー食品指向に伴って油分の
低いクリーム類が要求されるようになった。しかしなが
ら、単に油分を低下させるのみでは、風味に乏し7く濃
厚感がなくなるという欠点を有し7、特に起泡性クリー
ム類の場合ば、ホイップし難く、充分ホイップするのに
長時間を要するとともに、起泡物の組織のきめが粗く、
目っ造花性に劣り、戻り現象(自己再乳化現象)を起こ
す結果保形性が悪く、またオーバーランが高すぎてフカ
フカした食感及び味が水っぽい等の欠点がのられる。そ
の為、従来より乳化剤或いは多糖類等を多用することが
試みられてきたが、満足すべき晶IFFは得られていな
かった。(Prior art) Conventionally, natural fresh cream or similar creams have been used for making foaming creams, such as coffee, cheese, or frozen desserts such as pudding, ice cream, and soft serve. Synthetic creams are made of a water-based emulsion, and creams with foaming properties are
Normally, creams with an oil content of about 38 to 47% have been widely used for coffee, frozen desserts, and cooking, but creams with an oil content of about 20 to 40% have become popular. is now required. However, simply lowering the oil content has the disadvantage of lacking flavor and loss of richness7, and especially in the case of foaming creams, it is difficult to whip and requires a long time to whip sufficiently. , the texture of the foam is coarse;
It has disadvantages such as poor artificial flower properties, poor shape retention as a result of a reversion phenomenon (self-remulsification phenomenon), and a fluffy texture and watery taste due to excessive overrun. For this reason, attempts have been made to frequently use emulsifiers or polysaccharides, but satisfactory crystalline IFF has not been obtained.
このような状況下において最近、ポリグリセリン脂肪酸
エステルの使用が食品添加物乳化剤として許可されるに
至り、油脂に親油性ポリグリセリン脂肪酸エステルを添
加した油相を使用して、先ず水中油型エマルジョンを形
成させ、次いで攪拌により転相させて油中水型となし、
これを水相に添加し混合乳化して、乳化系を水中油中水
型の二重乳化とすることによって、油脂分を20〜30
%程度にまで低下させる方法(特開昭59−62340
号)、或いは上記油相を使用して、直接油中水型エマル
ジョンを得、これと水相とを混合乳化して水中油中水型
の二重乳化とすることにより、同様に油脂分を低下させ
たコーヒークリームを製造する方法(特開昭60−16
542号)、及びホイップ用クリームを製造する方法(
特開昭60−16546号)が提案された。このような
二重乳化型のエマルジョンは、真の油分が20%であっ
ても、見掛けの油分は40%にまで上げたこととなり、
従来の油分40%の起泡性水中油型エマルジョンの品質
を油分20%で達成できるというものである。そこで、
本発明者らは親油性のポリグリセリン脂肪酸エステルを
使用して、水中油中水型の二重乳化型エマルジョンの製
造を試みたが、転相しなかったり、二重乳化の乳化系が
不充分であったりして、満足する乳化状態の安定な水中
油中水型のエマルジョンは容易に得られなかった。Under these circumstances, the use of polyglycerol fatty acid esters has recently been approved as food additive emulsifiers, and oil-in-water emulsions are first created using an oil phase in which lipophilic polyglycerol fatty acid esters are added to fats and oils. formed and then phase inverted by stirring to form a water-in-oil type,
By adding this to the aqueous phase and mixing and emulsifying it, the emulsification system becomes a water-in-oil-in-water type double emulsion, and the oil and fat content is reduced to 20 to 30%.
% (Japanese Unexamined Patent Publication No. 59-62340
Alternatively, the above oil phase can be used to directly obtain a water-in-oil emulsion, and this and the water phase can be mixed and emulsified to form a water-in-oil-in-water double emulsion. Method for producing reduced coffee cream (Japanese Patent Application Laid-Open No. 60-16
No. 542), and a method for producing whipped cream (No.
JP-A-60-16546) was proposed. Even if the true oil content of such a double emulsion type emulsion is 20%, the apparent oil content is increased to 40%.
The quality of the conventional foamable oil-in-water emulsion with an oil content of 40% can be achieved with an oil content of 20%. Therefore,
The present inventors attempted to produce a water-in-oil-in-water double emulsion using a lipophilic polyglycerin fatty acid ester, but the phase inversion did not occur or the double emulsion system was insufficient. Therefore, a stable water-in-oil-in-water emulsion with a satisfactory emulsification state could not be easily obtained.
就中、ポリグリセリン縮合リシノール酸エステルを使用
したものは、風味が重合臭を帯びていて好ましくないう
えに油脂分が15%以下の低油分でば起泡物の耐熱保形
性が悪く戻り現象(自己乳化)を生ずるという欠点を有
し、加えて従来の二重乳化型エマルジョンは超高温加熱
滅菌処理に耐え得ず、該滅菌処理により二重乳化の乳化
系が殆ど破壊されるという欠点を有する等、数多い問題
点を抱えていて、未だ実用的な商品価値のある水中油中
水型エマルジョンの工業的生産手段は確立されていなか
った。In particular, those using polyglycerin condensed ricinoleic acid ester have an undesirable flavor with a polymeric odor, and if the oil content is low (less than 15%), the heat-resistant shape retention of the foamed product is poor and the phenomenon of reversion occurs. In addition, conventional double-emulsified emulsions cannot withstand ultra-high temperature heat sterilization, and the sterilization process almost completely destroys the double-emulsified emulsion system. However, there are still many problems, such as the presence of oil in water, and no means of industrial production of water-in-oil-in-water emulsions of practical commercial value have yet been established.
(解決課題及び解決手段)
本発明者らは、如上の点に鑑み鋭意研究した結果、油相
中に長鎖の不飽和脂肪酸を主要構成脂肪酸とする蔗糖脂
肪酸エステル等の乳化剤を使用し、内水相に乳化安定剤
としてポリリン酸塩を使用することにより、また上記油
相と内水相とから調製した一次乳化物と他の外水相とを
別々に超高温加熱滅菌処理し、これらを無菌的に混合し
均質化することによって、如上する問題点を一掃するこ
とに成功した。(Problem to be solved and means for solving the problem) As a result of intensive research in view of the above points, the present inventors have found that they use an emulsifier such as a sucrose fatty acid ester whose main constituent fatty acid is a long-chain unsaturated fatty acid in the oil phase. By using a polyphosphate as an emulsion stabilizer in the aqueous phase, the primary emulsion prepared from the above oil phase and inner aqueous phase and the other outer aqueous phase are separately subjected to ultra-high temperature heat sterilization. By aseptically mixing and homogenizing, we succeeded in eliminating the above problems.
即ち本発明は、油相3〜50重量%、水相97〜50重
量%から成る水中油中水型の複合エマルジョンであって
、必須の親油性乳化剤として主要構成脂肪酸が炭素原子
数20〜26の不飽和脂肪酸である蔗糖脂肪酸エステル
、ソルビタン脂肪酸エステル、プロピレングリコール脂
肪酸エステル及びグリセリン脂肪酸エステルの−・種又
は二種界−にを含み、且つ内水相中にポリリン酸塩を含
む、7」−記複合エマルジョン、及びポリリン酸塩を添
加した水相(内水相)10〜70重量%と主要構成脂肪
酸が炭素原子数20〜26の不飽和脂肪酸である蔗糖脂
肪酸エステル、ソルビタン脂肪酸エステル、プロピレン
グリコール脂肪酸エステル及びグリセリン脂肪酸エステ
ルの一種又は二種以上を添加した油相90〜30重量%
とを混合乳化してfil製した一次乳化物を超高温加熱
滅菌処理し、別に乳化剤及び/又は乳化安定剤を添加し
た水相(外水相)を超高温加熱滅菌処理した後、両者を
全体の油脂骨が3〜50重量%となるように無菌的に混
合乳化、均質化することを特徴とする、水中油中水型の
複合エマルジョンの製造方法、である。That is, the present invention is a water-in-oil-in-water type composite emulsion consisting of 3 to 50% by weight of an oil phase and 97 to 50% by weight of an aqueous phase, in which the main constituent fatty acids serve as an essential lipophilic emulsifier and contain 20 to 26 carbon atoms. 7''-, which contains unsaturated fatty acids such as sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and glycerin fatty acid ester, and also contains a polyphosphate in the internal aqueous phase. 10 to 70% by weight of the aqueous phase (inner aqueous phase) to which a polyphosphate is added, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol whose main constituent fatty acids are unsaturated fatty acids having 20 to 26 carbon atoms. 90 to 30% by weight of an oil phase containing one or more fatty acid esters and glycerin fatty acid esters
The primary emulsion prepared by mixing and emulsifying the filtrate is subjected to ultra-high temperature heat sterilization treatment, and the aqueous phase (outer aqueous phase) to which an emulsifier and/or emulsion stabilizer has been added is ultra-high temperature heat sterilization treatment, and both are then combined as a whole. This is a method for producing a water-in-oil-in-water type composite emulsion, which is characterized by aseptically mixing, emulsifying and homogenizing so that the content of oil and fat bones is 3 to 50% by weight.
以下、本発明について詳述する。The present invention will be explained in detail below.
先ず、本発明における一般的な製造法は以下の如くであ
る。First, the general manufacturing method in the present invention is as follows.
■1ち、初めにポリリン酸塩を添加した水相と主要構成
脂肪酸が炭素原子数20〜26の不飽和脂肪酸である蔗
糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピ
レングリコール脂肪酸エステル及びグリセリン脂肪酸エ
ステルの一種又は二種界−1−を添加した油相とを混合
乳化して油中水型エマルジョンを調製し、超高温加熱滅
菌処理(以下、U HT処理という)する。このエマル
ジョンの水相が、最終製品である水中油中水型エマルジ
ョンの内水相となる。1. First, the aqueous phase to which the polyphosphate is added and the main constituent fatty acid is one of sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and glycerin fatty acid ester, which is an unsaturated fatty acid having 20 to 26 carbon atoms, or A water-in-oil emulsion is prepared by mixing and emulsifying the mixture with an oil phase to which Nisekkai-1- is added, followed by ultra-high temperature heat sterilization treatment (hereinafter referred to as UHT treatment). The aqueous phase of this emulsion becomes the internal aqueous phase of the final product, a water-in-oil-in-water emulsion.
油脂は、従来水中油型エマルジョンの製造に適用される
動植物性油脂であればいかなる油脂であってもよく、こ
のような油脂原料として例えば、ナタネ油、大豆油、ヒ
マワリ種子油、綿実油、落花生油、米糠油、トウモロコ
シ油、ザフラワー油、オリーブ油、カポック油、ゴマ油
、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤ
シ浦、パーム核油等の植物性油脂並びに乳脂肪、牛脂、
ラード、魚油、鯨油等の動物性油脂が例示できる。The oil may be any animal or vegetable oil that is conventionally used in the production of oil-in-water emulsions. Examples of such oil raw materials include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, and peanut oil. , vegetable oils and fats such as rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, palm oil, palm kernel oil, milk fat, beef tallow,
Examples include animal fats and oils such as lard, fish oil, and whale oil.
本発明においては、−ト記油脂類の単独油または混合浦
或いはそれらの硬化、分別、エステル交換等を施した加
工油脂が使用できるが、特に起泡性を有する複合エマル
ジぢンの製造を目的とする場合は、融点28〜40°C
のものが好ましい。In the present invention, single oils or mixtures of the above oils and fats, or processed oils and fats obtained by hardening, fractionation, transesterification, etc., can be used, but in particular, the purpose is to produce a composite emulsion having foaming properties. If it is, the melting point is 28-40°C
Preferably.
主要構成脂肪酸が炭素原子数20〜26の不飽和脂肪酸
である蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル
、プロピレングリコール脂肪酸エステル及びグリセリン
脂肪酸エステルは、その一種又は二種界」二をエマルジ
ョン全量に対しに0.1〜10重量%、好ましくは0.
5〜5重量%添加使用するのがよい。下限未満では安定
した水中油中水型エマルジョンができ即く、また上限を
越えると増粘し凝築現象を生ずる傾向にあるので、上記
範囲内で使用するのが適当であるが、特に低油分である
場合には多量に、また高油分である場合には少量使用す
るのがよい。本発明によれば、上記する親油性乳化剤の
HL Bが5以下のものであって、就中蔗糖脂肪エステ
ルを使用するのが好ましく、また炭素原子数が特に22
以七の不飽和脂肪酸を主要構成脂肪酸とする乳化剤を使
用するのが、特に乳化安定性に優れるので好ましい。な
お、他の乳化剤として飽和脂肪酸を主要構成脂肪酸とす
るボリグ1Jセリン脂肪酸エステル、蔗糖脂肪酸エステ
ル、ソルビタン脂肪酸エステル、プロピレングリコール
脂肪酸エステル、グリセリン脂肪酸エステル及び又はそ
の有機酸誘導体、例えば琥珀酸モノグリセリド、クエン
酸モノグリセリド、酒石酸モノグリセリド、ジアセチル
酒石酸モノグリセリド、リンゴ酸モノグリセリド及び乳
酸モノグリセリド等の誘導体或いはレシチン等をLj的
に応じて適宜併用してもよいことはいうまでもない。For sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and glycerin fatty acid esters whose main constituent fatty acids are unsaturated fatty acids having 20 to 26 carbon atoms, one or two of them may be added in an amount of 0.00% to the total amount of the emulsion. 1-10% by weight, preferably 0.
It is preferable to add 5 to 5% by weight. If it is less than the lower limit, a stable water-in-oil-in-water emulsion will be formed quickly, and if it exceeds the upper limit, it will tend to increase in viscosity and cause caking, so it is appropriate to use it within the above range. It is best to use a large amount if the oil content is high, and a small amount if the oil content is high. According to the present invention, the lipophilic emulsifier described above has an HL B of 5 or less, in which sucrose fatty esters are preferably used, and the number of carbon atoms is particularly 22.
It is preferable to use an emulsifier having the following seven unsaturated fatty acids as its main constituent fatty acids because it has particularly excellent emulsion stability. Other emulsifiers include Bolig 1J serine fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester and/or its organic acid derivatives, such as succinic acid monoglyceride, citric acid, etc. It goes without saying that derivatives such as monoglyceride, tartaric acid monoglyceride, diacetyl tartaric acid monoglyceride, malic acid monoglyceride, and lactic acid monoglyceride, or lecithin, etc. may be used in combination as appropriate depending on Lj.
また本発明によれば、内水相としては特にポリリン酸塩
を使用する必要がある。ポリリン酸塩はエマルジョンの
乳化力を高める効果が他のリン酸、例えばヘキザメタリ
ン酸塩に比べて遥かに優れているからであって、内水相
に対し0.1〜10重量%添加する。本発明においては
、上記リン酸塩の他に蔗糖、ブドウ糖、ソルビトール、
マルト−ス、水飴(DB価20以上)等の糖類を内水相
に対し0.5〜10重量%使用するのが、水中油中水型
としての乳化が安定するので好ましい。According to the invention, it is also necessary in particular to use polyphosphates as the internal aqueous phase. This is because polyphosphate is far more effective in increasing the emulsifying power of an emulsion than other phosphoric acids, such as hexametaphosphate, and is added in an amount of 0.1 to 10% by weight to the internal aqueous phase. In the present invention, in addition to the above phosphate, sucrose, glucose, sorbitol,
It is preferable to use 0.5 to 10% by weight of saccharides such as maltose and starch syrup (DB value of 20 or more) based on the internal aqueous phase, since emulsification as water-in-oil-in-water type is stabilized.
この、Lうな水相と浦和とを混合乳化しU HT処理す
る。混合割合は、目的に応じて適宜決定すればよいが、
水相:油相を10〜70:90〜30の割合で混合乳化
するのが適当である。This L-eel aqueous phase and Urawa are mixed and emulsified and subjected to UHT treatment. The mixing ratio may be determined as appropriate depending on the purpose, but
It is appropriate to mix and emulsify the aqueous phase and oil phase in a ratio of 10 to 70:90 to 30.
乳化条件は、水滴粒子を可及的?I1.atにする条件
で実施するのがよく、乳化対象物の量と乳化機の種類に
よって−JRには規定できないが、例えば全11100
kgをホモミキサーを使用して乳化する場合、1000
〜200Orpm程度の回転数で攪拌し、U 11 T
処理後200〜400kg/cJの高圧ホモゾナイザー
にて均質化して、エマルジョン中の水滴粒子が充分微細
になるまで実施する。Are the emulsification conditions suitable for water droplets? I1. It is best to carry out under the conditions of at, depending on the amount of material to be emulsified and the type of emulsifying machine - Although it cannot be specified by JR, for example,
When emulsifying kg using a homomixer, 1000
Stir at a rotation speed of ~200 rpm, and
After the treatment, the emulsion is homogenized using a high-pressure homozonizer of 200 to 400 kg/cJ until the water droplets in the emulsion become sufficiently fine.
UHT処理を行う装置としては、直接加熱方式と間接加
熱方式とがあり、上述する油中水型エマルジョンのU
I−(T処理には後者の間接加熱方式を採用するのが好
ましい。一方、後記する他の外水相のU I(T処理に
は直接又は間接の何れの加熱方式を採用してもよい。な
お、直接加熱方式としては例えば、ユーベリゼーション
滅菌装置(APV社製)、VTIS滅菌装置(″?ルフ
ァラバル社製)、ラギアーU I(T滅菌装置(ラギ了
−社製)、ハラリゼーター (パンシュ・アンド・シル
ケポーグ社製) 、CP 、 Vac−flcat−U
HTll菌装置(クリマリイ・バ・7ケ一ジ社製)
、Ultra Thcrm (クレバコ社製)等があ
り、間接加熱方式には、へP■プレート式U II T
処理装置(APV社製)、C。There are two types of UHT processing equipment: a direct heating method and an indirect heating method.
It is preferable to adopt the latter indirect heating method for the I-(T treatment.On the other hand, either the direct or indirect heating method may be adopted for the U-I(T treatment of other external aqueous phases described later). Direct heating methods include, for example, the Uberization sterilizer (manufactured by APV), the VTIS sterilizer (manufactured by Lufa Laval), the Lagiar UI (T sterilizer (manufactured by Lagiryo), and the Haralizer (Panche).・Manufactured by And Silkepaug), CP, Vac-flcat-U
HTll bacterium device (manufactured by Crimary Va. 7 Keichiji Co., Ltd.)
, Ultra Thcrm (manufactured by Crebaco), etc., and indirect heating methods include HeP plate type U II T
Processing device (manufactured by APV), C.
))、UHT殺菌装置(クリマリイ・パンケージ社製)
、ストルク・チューブラ−型TJ I(T滅菌装置(ス
トルク社製)、コンサーム掻取式LJ HT滅菌装置(
アルファラハル社製)等が例示できる。)), UHT sterilizer (manufactured by Klimary Pancage)
, Stork tubular type TJ I (T sterilizer (manufactured by Stork), Contherm scraping type LJ HT sterilizer (
(manufactured by Alfahar) etc.
次に、にで調製した油中水型エマルジョンとは別に、乳
化剤及び/又は乳化安定剤を添加した水相を調製し、I
J HT処理する。Next, an aqueous phase to which an emulsifier and/or emulsion stabilizer was added was prepared separately from the water-in-oil emulsion prepared in I.
JHT processing.
この段階で使用する水相が2、最終製品である水中油中
水型エマルジョンの外水相となる。外水相に添加する乳
化剤としてはポリグリセリン脂肪酸エステル、蔗糖脂肪
酸エステル、等の親水性乳化剤が例示でき、本発明によ
れば、特にI−I L R10ツ、上のポリグリセリン
脂肪酸エステル及び/又はHL B 5〜16の蔗糖脂
肪酸エステルを使用するのがよい。また、乳化安定剤と
してはすトリウムカゼイン、大豆蛋白質、脱脂粉乳、ゼ
ラチン、糖蛋白質等の各種蛋白質又は複合蛋白質、デン
プン、デキストリン、糖類等の多糖類及び各種リン酸塩
等が例示でき、特にキサンタンガム及びヘキサメタリン
酸塩を併用するのがよい。この外水相のUHT処理には
、前記する如く、直接又は間接の何れの加熱方式を採用
してもよい。The aqueous phase 2 used in this step becomes the external aqueous phase of the final product, the water-in-oil-in-water emulsion. Examples of emulsifiers added to the external aqueous phase include hydrophilic emulsifiers such as polyglycerol fatty acid esters and sucrose fatty acid esters.According to the present invention, in particular, the above polyglycerol fatty acid esters and/or It is preferable to use a sucrose fatty acid ester having an HLB of 5 to 16. Examples of emulsion stabilizers include thorium casein, soybean protein, skim milk powder, gelatin, various proteins such as glycoproteins, complex proteins, starch, dextrin, polysaccharides such as saccharides, and various phosphates, and in particular xanthan gum. and hexametaphosphate are preferably used in combination. For this UHT treatment of the external aqueous phase, either a direct or indirect heating method may be employed, as described above.
次いで、このU HT処理外水相と上で調製したU I
−I T処理後の油中水型エマルジョンとを最終の水中
油中水型エマルジョンの油相分が3〜50重量%となる
ように無菌的に混合乳化し均質化する。This U HT-treated outer aqueous phase and the U I prepared above are then combined.
-IT The water-in-oil emulsion after the T treatment is mixed and emulsified aseptically and homogenized so that the oil phase content of the final water-in-oil-in-water emulsion is 3 to 50% by weight.
特に、起泡性を有する複合エマルジョンを得る目的では
油相分の下限を10重量%とするのがよく、良好な起泡
状態が得られる点で好ましい。また、コーヒー用又は調
理用等信の用途を目的とする場合には、該油相分を3〜
50重量%の範囲内で適宜目的に応じて選択すればよい
。In particular, for the purpose of obtaining a foamable composite emulsion, the lower limit of the oil phase content is preferably 10% by weight, which is preferable since a good foaming state can be obtained. In addition, if the purpose is to use it for coffee or cooking, etc., the oil phase should be
It may be appropriately selected within the range of 50% by weight depending on the purpose.
無菌的に混合乳化、均質化するには、予め加熱苅気滅菌
乃至しま薬剤滅菌処理したタンク及び均質機を使用すれ
ばよく、乳化条件は、−ヒの油中木型エマルジョン開裂
の場合と同様、乳化対象物の量と乳化機の種類によって
一概には規定できないが、例えば全量1000kgを攪
拌機を使用して乳化する場合、200”4500rpm
の回転数にて5分間程度攪拌し、次いでホモゾナイザー
にて30〜I Q Okg/cJで均質化するのがよい
。なお、このようなタンク及び均質機に替えて、上記の
乳化条件に匹敵するラインミキサー等を使用し、連続的
に処理してもよいことばいうまでもない。To mix and emulsify and homogenize aseptically, it is sufficient to use a tank and homogenizer that have been previously sterilized with heated air or chemicals, and the emulsification conditions are the same as in the case of wood-in-oil emulsion cleavage. Although it cannot be specified unconditionally depending on the amount of material to be emulsified and the type of emulsifying machine, for example, when emulsifying a total amount of 1000 kg using a stirrer, the speed of 200" and 4500 rpm is
It is recommended that the mixture be stirred for about 5 minutes at a rotational speed of 30 to 30 kg/cJ using a homogenizer. It goes without saying that instead of such a tank and homogenizer, a line mixer or the like comparable to the above emulsification conditions may be used for continuous processing.
過度の攪拌や高圧均質化は内水相を破壊する傾向にある
。Excessive agitation and high pressure homogenization tend to destroy the internal aqueous phase.
しかる後、冷却、エージング、容器充填して製品とする
。After that, it is cooled, aged, and filled into containers to become a product.
かくして得られる水中油中水型エマルジョンは、極めて
微細な水滴を有し、且つ安定した複合エマルジョンであ
って、これをR微鏡下600倍程度で観察すると2〜1
μの水相の油滴中に1〜6個の水滴が見られた。The water-in-oil-in-water emulsion thus obtained is a stable composite emulsion with extremely fine water droplets, and when observed under an R microscope at a magnification of about 600 times,
1 to 6 water droplets were seen in the oil droplets of the aqueous phase of μ.
(効果)
以十の如(、本発明効果は、浦和中Qこ長鎖脂肪酸を主
要構成脂肪酸とする蔗糖脂肪酸エステル等の乳化剤を使
用し、内7に相に乳化安定剤としてポリリン酸塩を使用
することによって、極めて風lがJマ好であり1部期間
乳化安定な初会エマルジョンを、また上記浦和と内水相
とから調製しまた−・次乳化物と他の久水相とを別々G
コ紹高温加熱滅菌処理し、これらを無菌的に混合乳化し
均質化することによって、複合乳化の乳化系を殆ど破壊
することなく簡竿月つ容易に滅菌し2得る、複合エマル
ジョンの工業的生産1段を確立したことにあり、従来の
複合エマルジョンの風味を著しく改善し、腐敗に至る期
間を薬剤添加Qこよることなく著しく延1マシーロしめ
た点において、業界に多大の貢献をなすものである。(Effects) The effects of the present invention are as follows: An emulsifier such as a sucrose fatty acid ester whose main constituent fatty acid is Urawa Naka Q long chain fatty acid is used, and a polyphosphate is added as an emulsion stabilizer to the phase. By using the first emulsion, which has an extremely favorable temperature and is emulsification stable for a period of time, a first emulsion can be prepared from the above-mentioned Urawa and internal water phase, and a second emulsion and another water phase can be prepared. Separate G
Industrial production of composite emulsions that can be easily sterilized without almost destroying the emulsion system of the composite emulsion by sterilizing them with high temperature heat, and aseptically mixing and emulsifying them to homogenize them. It has made a great contribution to the industry in that it has significantly improved the flavor of conventional composite emulsions and significantly lengthened the period of time leading to spoilage without increasing the chemical addition Q. be.
(実施例)
以下に実施例及び比較例を例示して本発明効果をより一
層明瞭にするが、これらは例示であって本発明の精神が
これらの実施例に限定されるものでないことはいうまで
もない。なお、例中部及び%は何れも重量基準を意味す
る。(Examples) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but it should be noted that these are merely illustrative and the spirit of the present invention is not limited to these examples. Not even. In addition, both the example middle part and % mean a weight basis.
実施例1
融点3ビCのヤシ油硬化油1200部を約60℃に加温
し、これにエルカ酸を主要構成脂肪酸とする)、I L
B 1以下の蔗糖脂肪酸エステル60部を添加混合し
゛C油相を調製した。この油相を、ホモミキサーで11
00Orpにて攪拌しながら、ポリリン酸すトリウム4
部及びグル二l−ス120部を添加溶解した約4.0’
Cの水相800部を徐々に注加して混合乳化U2、コン
ザーム掻取式tJ HT滅菌装置を通して140℃にで
滅菌処理した後冷却して200kg/ctの圧力下で均
質化し、微細な水滴粒子を形成した油中水型エマルジョ
ンを調製した後無菌タンクに投入した。別に、水750
0部、脱脂粉乳400部、デカグリセリンモノステアレ
ー I−(1−11,B 13) 100部、キサン
タンガム10部及びヘキザメタリン酸塩10部を添カ[
同こ合し、40〜50℃に加温して水相を調製した後、
同様にU HT処理(VTIS滅菌装置)し冷却して無
菌タンクに投入した。しかる後、この水相と先の油中水
型エマルジョンとを混1合し、600rpmにて攪拌し
て乳化した後、無菌均質機にて約60kg/ ctの条
件下で均質化して、5℃まて冷却後J゛−ジングた。Example 1 1200 parts of hydrogenated coconut oil with a melting point of 3V was heated to about 60°C, and erucic acid was added as the main fatty acid), I L
B: 60 parts of sucrose fatty acid ester of 1 or less was added and mixed to prepare an oil phase. This oil phase was mixed with a homomixer for 11
While stirring at 00 Orp, sodium polyphosphate 4
About 4.0' parts and 120 parts of glucose were added and dissolved.
Gradually add 800 parts of the aqueous phase of C to emulsify U2, sterilize it at 140°C through a Conzerm scraping type tJ HT sterilizer, cool it, and homogenize under a pressure of 200 kg/ct to form fine water droplets. A water-in-oil emulsion in which particles were formed was prepared and then placed in a sterile tank. Separately, water 750
0 parts, 400 parts of skim milk powder, 100 parts of decaglycerin monostearate I-(1-11, B 13), 10 parts of xanthan gum, and 10 parts of hexametaphosphate were added.
After combining and heating to 40 to 50°C to prepare an aqueous phase,
Similarly, it was subjected to UHT treatment (VTIS sterilizer), cooled, and put into a sterile tank. After that, this aqueous phase and the above water-in-oil emulsion were mixed and emulsified by stirring at 600 rpm, then homogenized in a sterile homogenizer under conditions of about 60 kg/ct, and heated to 5°C. After cooling, Jing was performed.
かくして得た水中油中水型エマルジョンの生成率は85
%であり、これを5°Cに90口間保存後の生成率は8
0%であった(生成率の測定は、油化学26 (10)
655 (1977)に記載の方法に従った)。また、
この複合エマルジョンを起泡したものは、重合臭等の異
臭味のない良好な風味を有し、起泡性クリームとして優
れた品質を有していた。The production rate of the water-in-oil-in-water emulsion thus obtained was 85
%, and the production rate after storing it at 5°C for 90 days was 8.
0% (the production rate was measured using Oil Chemistry 26 (10)
655 (1977)). Also,
The product foamed from this composite emulsion had a good flavor with no off-flavors such as polymerization odor, and had excellent quality as a foamable cream.
なお、比較のため浦和の調製にポリグリセリン縮合リシ
ノール酸エステルを使用して同様に実施したものは、重
合臭を呈していて風味の好ましくないものであった。For comparison, Urawa was prepared in the same manner using polyglycerin condensed ricinoleic acid ester, but it had a polymeric odor and had an undesirable flavor.
実施例2
融点34°Cのパーム核油硬化油1200部を約50℃
に加温し、これにエルカ酸を主要構成脂肪酸とするH
L B 4のソルビタン脂11Jj酸エステル60部を
添加混合して油相をm製した。この油相に、ホモミキサ
ーで1100Orpにて攪拌しながら、ポリリン酸すト
リウム4部及びグルコース120部を添加溶解した約4
0℃の水相800部を徐々に注加して混合乳化し、コン
サーム掻取式TJ HT滅菌装置を通して140°Cに
で滅菌処理した後冷却して200 kg/c!+の圧力
下で均質化し2、微細な水滴粒子を形成した油中水型エ
マルジョンを調製した後無菌タンクに投入した。別に、
水7500部、脱脂粉乳400部、デカグリセリンモノ
ステアレート(I(LB 13) 1. O0部、キ
サンタンガム10部及びヘキザメタリン酸塩10部を添
加混合し、60〜70℃に加温して水相を調製した後、
同様にUHT処理(VTIS滅菌装置)し冷却して無菌
タンクに投入した。しかる後、この水相と先の油中水型
エマルジョンとを混合し、600rp川にて攪拌して乳
化した後、無菌均質機にて約60kg/−の条件下で均
質化して、5°Cまで冷却後エージングした。Example 2 1200 parts of hardened palm kernel oil with a melting point of 34°C was heated to about 50°C
and add H containing erucic acid as the main fatty acid.
60 parts of sorbitan fat 11Jj acid ester of L B 4 was added and mixed to prepare an oil phase. About 4 parts of sodium polyphosphate and 120 parts of glucose were added and dissolved to this oil phase while stirring at 1100 rpm with a homomixer.
Gradually add 800 parts of the aqueous phase at 0°C to mix and emulsify, sterilize at 140°C through a Contherm scraping type TJ HT sterilizer, and then cool to 200 kg/c! A water-in-oil emulsion was prepared by homogenizing under + pressure (2) to form fine water droplets, and then put into a sterile tank. Separately,
Add and mix 7,500 parts of water, 400 parts of skim milk powder, decaglycerin monostearate (I (LB 13) 1.0 parts, 10 parts of xanthan gum, and 10 parts of hexametaphosphate, and heat to 60-70°C to prepare the aqueous phase. After preparing
Similarly, it was subjected to UHT treatment (VTIS sterilizer), cooled, and put into a sterile tank. After that, this aqueous phase and the above water-in-oil emulsion were mixed, emulsified by stirring at 600 rpm, and then homogenized in a sterile homogenizer under conditions of about 60 kg/- and heated at 5°C. It was cooled and aged.
かくして得た水中油中水型エマルジョンの生成率は90
%であり、これを5°Cに90日間保存後の生成率は8
5%であった。また、この複合エマルジョンを起泡した
ものは、重合臭のない良好な風味を有し、起泡性クリー
ムとして優れた品質を有していた。The production rate of the water-in-oil-in-water emulsion thus obtained was 90
%, and the production rate after storing it at 5°C for 90 days is 8
It was 5%. Moreover, the product foamed from this composite emulsion had a good flavor without polymerization odor, and had excellent quality as a foamable cream.
Claims (5)
ら成る水中油中水型の複合エマルジョンであって、必須
の親油性乳化剤として主要構成脂肪酸が炭素原子数20
〜26の不飽和脂肪酸である蔗糖脂肪酸エステル、ソル
ビタン脂肪酸エステル、プロピレングリコール脂肪酸エ
ステル及びグリセリン脂肪酸エステルの一種又は二種以
上を含み、且つ内水相中にポリリン酸塩を含む、上記複
合エマルジョン。(1) A water-in-oil-in-water type composite emulsion consisting of an oil phase of 3 to 50% by weight and an aqueous phase of 97 to 50% by weight, in which the main constituent fatty acid has 20 carbon atoms as an essential lipophilic emulsifier.
The above-mentioned composite emulsion contains one or more of 26 unsaturated fatty acids such as sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and glycerin fatty acid ester, and also contains a polyphosphate in the internal aqueous phase.
求の範囲第(1)項記載の複合エマルジョン。(2) The composite emulsion according to claim (1), wherein the lipophilic emulsifier has an HLB of 5 or less.
許請求の範囲第(1)項又は第(2)項に記載の複合エ
マルジョン。(3) The composite emulsion according to claim (1) or (2), wherein the lipophilic emulsifier is a sucrose fatty acid ester.
酸エステル及び/又はHLB5〜16の蔗糖脂肪酸エス
テルを含み、且つヘキサメタリン酸塩及びキサンタンガ
ムを含む、特許請求の範囲第(1)項乃至第(3)項の
何れかに記載の複合エマルジョン。(4) Claims (1) to (3), wherein the external aqueous phase contains a polyglycerol fatty acid ester with an HLB of 10 or more and/or a sucrose fatty acid ester with an HLB of 5 to 16, and also contains hexametaphosphate and xanthan gum. ) The composite emulsion described in any of the above items.
70重量%と主要構成脂肪酸が炭素原子数20〜26の
不飽和脂肪酸である蔗糖脂肪酸エステル、ソルビタン脂
肪酸エステル、プロピレングリコール脂肪酸エステル及
びグリセリン脂肪酸エステルの一種又は二種以上を添加
した油相90〜30重量%とを混合乳化して調製した一
次乳化物を超高温加熱滅菌処理し、別に乳化剤及び/又
は乳化安定剤を添加した水相(外水相)を超高温加熱滅
菌処理した後、両者を全体の油脂分が3〜50重量%と
なるように無菌的に混合乳化、均質化することを特徴と
する、水中油中水型の複合エマルジョンの製造方法。(5) Aqueous phase (inner aqueous phase) to which polyphosphate was added 10~
Oil phase 90-30 containing 70% by weight and one or more of sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and glycerin fatty acid ester whose main constituent fatty acids are unsaturated fatty acids having 20 to 26 carbon atoms. The primary emulsion prepared by mixing and emulsifying % by weight is subjected to ultra-high temperature heat sterilization treatment, and the aqueous phase (outer aqueous phase) to which an emulsifier and/or emulsion stabilizer has been added is ultra-high temperature heat sterilization treatment, and then both are combined. A method for producing a water-in-oil-in-water type composite emulsion, which comprises aseptically mixing, emulsifying and homogenizing so that the total fat and oil content is 3 to 50% by weight.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61190146A JPS6344936A (en) | 1986-08-12 | 1986-08-12 | Composite emulsion and its preparation |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61190146A JPS6344936A (en) | 1986-08-12 | 1986-08-12 | Composite emulsion and its preparation |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6344936A true JPS6344936A (en) | 1988-02-25 |
Family
ID=16253172
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61190146A Pending JPS6344936A (en) | 1986-08-12 | 1986-08-12 | Composite emulsion and its preparation |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6344936A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5322704A (en) * | 1992-09-25 | 1994-06-21 | Kraft General Foods, Inc. | Method for preparing a multiple emulsion |
US5389162A (en) * | 1992-04-03 | 1995-02-14 | Nippon Paint Co., Ltd. | Method for treating a metal can surface |
US5534643A (en) * | 1993-01-29 | 1996-07-09 | Nippon Paint Co., Ltd. | Surface-treating agent for metal can and method for treating metal cansurface |
JP2002262787A (en) * | 2001-03-14 | 2002-09-17 | Morinaga Milk Ind Co Ltd | Gel-like food and method for producing the same |
JP2008301814A (en) * | 2007-05-10 | 2008-12-18 | Ezaki Glico Co Ltd | Frozen dessert mix containing chocolate |
JP2018153143A (en) * | 2017-03-17 | 2018-10-04 | 株式会社明治 | Foamable in-water water-in-oil type emulsion, and production method thereof |
-
1986
- 1986-08-12 JP JP61190146A patent/JPS6344936A/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5389162A (en) * | 1992-04-03 | 1995-02-14 | Nippon Paint Co., Ltd. | Method for treating a metal can surface |
US5322704A (en) * | 1992-09-25 | 1994-06-21 | Kraft General Foods, Inc. | Method for preparing a multiple emulsion |
US5534643A (en) * | 1993-01-29 | 1996-07-09 | Nippon Paint Co., Ltd. | Surface-treating agent for metal can and method for treating metal cansurface |
JP2002262787A (en) * | 2001-03-14 | 2002-09-17 | Morinaga Milk Ind Co Ltd | Gel-like food and method for producing the same |
JP2008301814A (en) * | 2007-05-10 | 2008-12-18 | Ezaki Glico Co Ltd | Frozen dessert mix containing chocolate |
JP2018153143A (en) * | 2017-03-17 | 2018-10-04 | 株式会社明治 | Foamable in-water water-in-oil type emulsion, and production method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4808334A (en) | Production of sterile composite emulsion | |
JP2973844B2 (en) | Manufacturing method of cream cheese-like food | |
JP4211868B2 (en) | Foamable oil-in-water emulsion | |
US3490919A (en) | Fatty emulsions and their preparation | |
JP2897629B2 (en) | Low oil cream | |
JP4535654B2 (en) | Method for producing oil-in-water emulsion composition | |
JPS594107B2 (en) | Foaming oil-in-water emulsified fat | |
JP2010022305A (en) | Foaming oil-in-water type emulsion | |
WO1994004044A1 (en) | Custard cream | |
KR930005192B1 (en) | Process of emulsion | |
JP2010051231A (en) | Foaming oil-in-water emulsion having low oil content | |
JPS6344936A (en) | Composite emulsion and its preparation | |
JP2000333602A (en) | Oil-in-water type emulsified oil and fat composition | |
JP2007202417A (en) | Oil-in-water emulsified substance for frozen dessert | |
JP3206507B2 (en) | Production method of oil-in-water emulsion | |
JPS61209562A (en) | Production of foamable oil-in-water type emulsion composition | |
JPH06225720A (en) | Foamable oil-in-water type emulsified composition | |
JP2573576B2 (en) | Method for producing acid whipping cream | |
JPS6359840A (en) | Compounded emulsion and production thereof | |
JPS5831908B2 (en) | Foaming oil-in-water emulsified fat | |
JPS6322143A (en) | Composite emulsion and production thereof | |
JPS6322142A (en) | Composite emulsion and production thereof | |
JP3267903B2 (en) | Oil-in-water emulsion | |
JP2529728B2 (en) | Filling material manufacturing method | |
JPS62106840A (en) | Composite emulsion and its preparation |