JP3131608B2 - Oil-in-oil-in-oil emulsified fat composition and production method thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water-in-oil type emulsified fat / oil composition and a method for producing the same.

[0002]

2. Description of the Related Art Many water-in-oil type emulsified fats and oils compositions are conventionally known in the food field and are commercially available. Among them, a composition using egg yolk has a relatively stable emulsified state, can impart a good flavor or a mouth-melting feeling to a final product, and can give a high-grade feeling to a product. Is preferred. Therefore, various attempts have been made on compositions using egg yolk. As one attempt, for example, a fat and oil containing sweetened egg yolk obtained by emulsifying a sweetened egg yolk solution having a sugar concentration of about 50% or more and pasteurized at a high temperature and a solid fat at room temperature in a water-in-oil type has been proposed. See JP-A-57-186439). According to this publication, a sweetened egg yolk solution having a sugar concentration of about 50% or more as compared with the egg yolk solution itself has heat resistance, and thus does not easily undergo thermal denaturation. Sterilization process is possible. Therefore, by preparing a sweetened egg yolk liquid having a sugar concentration of 50% or more in advance, sterilizing the high-concentrated sweetened egg yolk liquid, adding a predetermined amount of fat and oil thereto, and mixing and emulsifying in a water-in-oil type, It is said that emulsified fats and oils with further improved preservability can be obtained.

[0003]

However, since the emulsified fats and oils thus obtained are of a water-in-oil type, their flavor is more oily than that of an oil-in-water type, and generally the egg yolk is Good flavor was not fully utilized. Therefore, an object of the present invention is to provide an emulsified oil / fat composition in which such problems are reduced.

[0004]

Means for Solving the Problems The present inventors have made various studies to achieve the above object, and as a result, have finally completed the present invention. That is, the present invention provides an oil-in-water-in-oil type emulsified fat / oil composition which is an oil-in-water-in-oil type emulsion, wherein the aqueous phase contains at least egg yolk and saccharides.

[0005] The present invention also provides an oil-in-water emulsion by mixing and emulsifying an oil-and-fat for the internal phase and an aqueous phase containing at least egg yolk and saccharides. It is intended to provide a method for producing an oil-in-water-in-oil type emulsified oil-and-fat composition, wherein the composition is emulsified into an oil-in-water-in-oil type by mixing with oil and fat.

Hereinafter, the present invention will be described focusing on a manufacturing method. The egg yolk used in the present invention is not particularly limited as long as it is usually commercially available or easily available, such as liquid egg yolk, sweetened egg yolk, or yolk powder. In particular, it is preferable to use raw egg yolk from the viewpoint of flavor. Examples of the saccharide include sucrose, invert sugar, isomerized sugar, and the like, and any of these may be used. The fats and oils may be any of a variety of animal and vegetable fats and oils and a processed fat or a synthetic fat or oil subjected to transesterification thereof as described below,
There is no particular limitation. However, as the fats and oils used for the internal phase, for example, the use of milk fats and the like can obtain a flavorful butter cream,
It is better to select the type according to the desired end product. In addition, natural butter may be used as it is as milk fat.

According to the method of the present invention, the first-stage emulsification treatment using such a raw material, that is, the preparation of an oil-in-water emulsion, is generally carried out by, for example, 5 to 50 parts by weight of egg yolk and saccharides. 10 to 80 parts by weight of the aqueous phase mixed with 5 to 50 parts by weight and 5 to 80 parts by weight of the internal phase oil and fat are mixed and emulsified at 60 to 120 ° C. for 5 to 30 minutes using a homomixer. In this case, a homomixer is sufficient as the emulsifying device, and it is not particularly necessary to use a homogenizer. this is,
This is because emulsification is performed with relatively gentle stirring to make the oil droplet particle size about 0.7 to 5 μm. By doing this,
After the oil-in-water-in-oil type emulsification treatment in the second step, an oil-in-water-in-oil type emulsified oil / fat composition having good flavor and dissolution in the mouth is finally obtained. In the present invention, the use of egg yolks, that is, its strong emulsifying power makes it possible to maintain a good emulsified state even when the particle size is increased. It is not necessary to fine the special particle size to obtain. If the particle size is too fine in the first stage of the emulsification treatment, the flavor of the internal phase (oil phase) is less likely to be felt, and the melt-in-mouth feeling tends to be poor.

Next, the oil-in-water emulsion thus obtained is preferably sterilized at 70 to 110 ° C. for about 30 seconds to 5 minutes in the oil-in-water state prior to the second stage emulsification. Thereafter, as an emulsification treatment in the second stage, the oil-in-water emulsion is mixed and emulsified with an oil / fat serving as an external phase to obtain an oil-in-water-in-oil emulsified oil / fat composition. This treatment is generally carried out by using 5 to 90 parts by weight of the oil-in-water emulsion and the fat or oil 1 serving as the external phase.
After mixing with 0 to 95 parts by weight at 30 to 90 ° C. and pre-emulsifying, the mixture is quenched and kneaded using a combinator or the like to obtain an oil-in-water-in-oil double emulsified fat / oil composition.

Regardless of the internal phase and external phase, various animal and vegetable oils and fats such as rapeseed oil, soybean oil, rice oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil,
Kapok oil, evening primrose oil, palm oil, cocoa butter, shea butter,
Vegetable oils and fats such as monkey fat, coconut oil, palm kernel oil and the like, or animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil can be used alone or in the form of a mixed oil, or their hardening, fractionation, esterification Processed oils and fats or synthetic oils and fats that have undergone replacement or the like can also be used. As these oils and fats, those having a melting point of 15 to 40 ° C. are suitable, and as the internal phase oils and fats, as described above, it is preferable to use milk fats from the viewpoint of flavor. Needless to say, oils and fats which have been used may be used. In addition, in addition to the above-mentioned fats and oils as described above, it is common to appropriately mix lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride and the like as appropriate in the external oil phase.

The oil-in-water-in-oil type emulsified oil / fat composition of the present invention obtained by the above-mentioned process has an extremely good flavor and dissolution in the mouth, stable emulsification, and excellent storage stability. is there. In addition, the composition thus obtained can provide a high-quality butter cream having an excellent flavor and good melting in the mouth and excellent preservability (so-called hygienic) simply by whipping. It can be easily used as a substitute for egg yolk, sugar, fats and oils in the confectionery and baking industry, and can be an excellent raw material for confectionery and baking.

[0011]

The oil-in-water-in-oil type emulsified oil / fat composition of the present invention has the above-mentioned properties, probably because the yolk and the saccharide incorporated in the aqueous phase of the intermediate phase during the production process are each in the emulsified state. Influences the stability and the viscosity of the water phase, and these actions combine to form a stable oil-in-water-in-oil emulsion even when the particle size of the internal oil phase is relatively large. ,
In addition, since the oil phase of the internal phase is in such a state, the particle size of the aqueous phase of the intermediate phase naturally increases, and as a result, the aqueous phase of the intermediate phase and the internal phase of the oil phase of the external phase become larger. The ratio of the oil phase to the oil phase will increase, so that when the food is eaten, the opportunity for the aqueous phase of the intermediate phase to touch the mouth increases and hasten, and the oiliness on the texture is greatly reduced, At the same time, it is thought that the flavor of the oil phase of the internal phase also easily spreads in the mouth, and as a result, the taste and taste in the mouth are improved.

[0012]

The present invention will be described in more detail with reference to the following examples and test examples. In the present invention, all parts and percentages are based on weight. Example 1 While stirring yolk 10% with a homogenizer, sugar 1 was added thereto.
0%, then 30% butter at about 80 ° C. for 5 hours.
After stirring for an minute, an oil-in-water emulsion was prepared. On the other hand, 50% of margarine (vegetable oil and fat) is heated and melted, and the oil-in-water emulsion prepared above is added thereto and preliminarily emulsified at about 45 ° C. An oil-type double emulsified fat composition was produced.

Example 2 An oil-in-water-in-oil emulsion composition of the present invention was produced according to the production method of Example 1 and using the following ingredients.

Example 3 An oil-in-water-in-oil type emulsified oil / fat composition of the present invention was produced according to the production method of Example 1 and using the following ingredients.

Test Example The sensory product of the present invention obtained in Example 1 was subjected to a sensory test by ten panelists for oiliness as compared with the following control product. Control product: a water-in-oil emulsified fat prepared in the same manner as in Example 1 in the ratio of the oil phase to the water phase. That is, the oil phase of this control product corresponds to the sum of the internal phase and the external phase in Example 1. Result: All 10 panelists answered that the control product was more oily, and that the product of the present invention of Example 1 had better flavor and mouth-melting feeling.

[0016]

As described above, the oil-in-water-in-oil type double emulsified fat / oil composition obtained by the present invention can be used, for example, to obtain a butter cream having a good taste and a good taste by simply whipping it. Since it can be provided and has excellent storage stability, it can be expected to be used as a very hygienic and flavorful raw material in the confectionery and baking industries.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-62-44148 (JP, A) JP-A-57-186439 (JP, A) JP-A-3-236743 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/19 A23D ⁷ /00-7/02 A23G 3/00 JAFIC file (JOIS)

Claims (2)

(57) [Claims] An oil-in-water-in-oil emulsified fat / oil composition comprising an oil-in-water-in-oil type emulsion, wherein the aqueous phase contains at least egg yolk and saccharides. 2. An oil-in-water emulsion is prepared by mixing and emulsifying an oil-and-fat for the internal phase and an aqueous phase containing at least egg yolk and saccharides, and then mixing the oil-in-water-type emulsion with the oil-and-fat for the external phase. And emulsifying the oil-in-oil-in-oil type oil-in-oil type oil-in-oil type emulsified fat / oil composition.