JPH0731413A - Emulsion composition stable over wide temperature range - Google Patents

Abstract

PURPOSE:To obtain the subject composition having improved heat stability and freezing and thawing stability and good taste, flavor, physical properties, palatability, etc., by specifying the volume-based average particle diameter of oil droplets dispersed in water phase. CONSTITUTION:An acidic o/w-type emulsion composition having improved emulsion stability can be prepared by adjusting the volumebased average particle diameter of the oil droplets dispersed in water phase to 0.1-1.0mum, preferably 0.2-0.7mum. The composition can be prepared by preparatorily emulsifying an oil in the presence of an emulsifier and emulsifying the obtained emulsion composition with a high-pressure emulsifier under a pressure of >=350kg/cm<2>, preferably >=500kg/cm<2>.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention remarkably prevents emulsion destruction due to heating during heat sterilization and cooking, and also remarkably prevents the emulsion destruction phenomenon during freezing and thawing, which usually occurs in emulsion compositions, and after heating. The present invention also relates to an acidic oil-in-water emulsified composition having significantly improved stability, which does not cause any change in physical properties and texture during production during freezing and thawing.

More specifically, the present invention relates to (1) a semi-solid dressing which is an acidic oil-in-water emulsion type food, which is difficult to store frozen and requires emulsion stability during heating, and (2) Similarly, in regard to an emulsion liquid dressing which is an acidic oil-in-water emulsion type food which is also difficult to store frozen, it relates to an emulsion composition having a wide range of emulsion stability from freezing temperature to cooking temperature or sterilization temperature during production. . Incidentally, the reason why the semi-solid dressing is not described as mayonnaise in the present invention is that the semi-solid dressing obtained in the present invention is strictly outside the mayonnaise standard defined by JAS. That is, from the viewpoint of avoiding erroneous recognition of quality by users, it is not described as mayonnaise but as semi-solid dressing.

[0003]

2. Description of the Related Art Conventionally, in semi-solid dressing and emulsion liquid dressing, which are acidic foods having an oil-in-water emulsion form, (1) generally, oil for ice crystal growth under freezing conditions of 0 ° C. or lower. The emulsifier film on the surface of the drop may be damaged, and (2) the crystal growth of the oil / fat itself may also damage the emulsifier film on the surface of the oil drop, and (3) coalesce the oil drops during thawing. -There were problems such as the progress of emulsion destruction phenomena such as separation of the oil phase.

Especially in semi-solid dressing, it may be used for cooking with topping as in the case of mayonnaise. However, emulsification and destruction are promoted by heating in a microwave oven or oven, and shape retention due to changes in color tone and changes in physical properties is promoted. There was a problem that caused the phenomenon that the topping dropped due to the decrease.

In addition, since vinegar is usually used in these dressings, the problem of contamination of various bacteria is not great, but it is known that a problem due to acid-resistant bacteria rarely occurs.
Heat sterilization in an emulsified state is effective for solving this problem, but this is also difficult to carry out because it usually leads to emulsion destruction by heating, and in fact, strict control of the manufacturing process is unavoidable. Has been done.

Various methods have been disclosed to ameliorate these problems. For example, a method of using a specific emulsifier for imparting freeze / thaw stability (Japanese Patent Laid-Open No. 59-2).
5639, JP-A-60-118164), a method using a freezing point depressant (JP-B-01-44298, JP-A-04-2).
87654), and a method using a thickener (Japanese Patent Laid-Open No. 55-23).
166), a method using a protein (JP-A-61-186186).
1) etc. are disclosed. However, each of these methods has the following problems, and a sufficient effect has not been obtained yet.

As a method of using a specific emulsifier, there is a method of using a polyglycerin fatty acid ester disclosed in JP-A-60-118164. This method is versatile, and it is an excellent method such as severe separation of oil layer is suppressed even by thawing after frozen storage, but when thawing after long-term frozen storage, partially visible oil droplets are generated. However, the stability is still not sufficient in actual use such as oil droplets generated under rapid thawing conditions. Moreover, the heating conditions are not sufficient under the described conditions.

[0008] As a method of improving freeze / thaw stability by using additives, (1) a method of suppressing ice crystal growth with a freezing point depressant, and (2) a thickener such as a polysaccharide or starch / protein, etc. Although there is a method of suppressing the coalescence of oil droplets at the time of thawing by gelling, there is a problem in terms of flavor and physical properties. In particular, when the stability is improved by gelling or thickening effect, there is a problem in the texture such that the meltability of the mouth and the sharpness of the mouth are deteriorated. Further, because of its high viscosity, the separation of the oil phase is not reached, but there remains a problem in the change of color tone (whiteness) and the change of viscosity due to the increase of the particle size of the oil droplet.

Next, the following methods have been disclosed in order to improve the heating stability. As a method based on the idea of securing viscosity even at the time of heating and suppressing coalescence of oil droplets, as in the case of improving freeze / thaw stability.
050, Japanese Patent Laid-Open No. 04-53469, Japanese Patent Publication No. 03-314
29 and JP-A-59-14767. These are basically methods using an additive having a thickening and gelling ability, but as described in the section of freezing resistance, there remains a big problem in mouthfeel such as sharpness. Further, among the acidic oil-in-water emulsion compositions, these methods can be applied because the viscosity is physically high in a semi-solid dressing, but appropriate fluidity is required in an emulsion liquid dressing and the like. It is difficult to use.

A method for improving heat stability using a specific emulsifier or emulsion stabilizer is disclosed in JP-A-59-6685.
9, JP-A-63-173555, JP-A-02-11173
65, Japanese Patent Laid-Open No. 03-27269 and the like. Although these methods are excellent only in terms of heating stability,
It is not an effective method for freeze / thaw stability.

As described above, it has not been obtained so far that the heating stability and the freezing / thawing stability are simultaneously improved and the flavor, physical properties, texture and the like are satisfied.

[0012]

The problems to be solved by the present invention are (1) without using special additives such as a gelling agent and a freezing point depressant, and (2) heat stability and freeze / thaw stability. Acid oil-in-water emulsion composition that improves the properties at the same time and (3) does not impair the characteristics of the food such as flavor, physical properties, and texture, and (4) frozen distribution, long-term frozen storage, and heat cooking. It is the provision of goods.

[0013]

As a result of intensive studies to solve the above problems, the present inventors have found that an oil-in-water emulsion composition having an oil droplet particle size of 3 to 10 microns, which is found in ordinary dressings. 0.1 to 0.1 in volume average particle size
By extremely reducing the particle size to 1.0 micron, preferably 0.2 to 0.7 micron, an acidic oil-in-water emulsion having excellent heating stability and freezing / thawing stability, which have hitherto been difficult to achieve. The present invention has been completed by finding that the above can be easily prepared. Furthermore, since the acidic oil-in-water emulsion composition according to the present invention can be prepared without using an additive other than an emulsifier, the characteristics of foods can be maintained without impairing the flavor, physical properties, texture and the like. That is,
The present invention provides an acidic oil-in-water emulsion composition having excellent emulsion stability, wherein the volume-based average particle diameter of oil droplets dispersed in a continuous aqueous phase is 0.1 to 1.0 micron. is there. The present invention will be described in more detail below.

As the type of emulsifier used in the present invention, polyglycerin fatty acid ester having HLB of 7 or more can be used, but in order to make the particle diameters small, HLB can be used.
It is preferable to use 9 or more polyglycerin fatty acid esters. For example, among polyglycerin fatty acid esters, a monoester having a glycerin polymerization degree of 4 or more, a diester having a glycerin polymerization degree of 8 or more, and a triester having a glycerin polymerization degree of 10 or more all have an HLB of 9 or more, and therefore these may be used.

As the constituent fatty acids of the above polyglycerol fatty acid ester, unsaturated fatty acids may be used from the viewpoint of excellent heat stability. For example, oleic acid having one double bond can be sufficiently used. But,
Saturated fatty acids are more preferable from the viewpoint of having excellent stability in both heating and freezing / thawing. Among these, palmitic acid and stearic acid, which are saturated fatty acids and have 16 or 18 carbon atoms, are more preferable. Although those having 14 or less carbon atoms can be used, there is a problem in terms of flavor after storage.

Therefore, as the emulsifier usable in the present invention, (1) the constituent fatty acid is a saturated fatty acid having 16 or 18 carbon atoms, and (2) a monoester having a glycerin polymerization degree of 4 or more, a diester or a glycerin having a glycerin polymerization degree of 8 or more. A polyglycerin fatty acid ester which is a triester having a degree of polymerization of 10 or more is particularly preferable. Further, it goes without saying that if the amount is within this range, there will be no problem even if two or more kinds of polyglycerin fatty acid esters are mixed.

Further, in addition to the above polyglycerin fatty acid ester, a small amount of an emulsifier such as lecithin, monoglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester may be used in combination.

The amount of polyglycerin fatty acid ester as an emulsifier to be added is 2 to 2 per 100 parts by weight of fats and oils.
The amount is 0 parts by weight, preferably 3 to 15 parts by weight. If the amount is less than 2 parts by weight, stable emulsification is not performed, and it is difficult to adjust the volume-based average particle diameter of the oil droplets to 0.1 to 1.0 micron. Although there is no problem, the emulsifier has a strange flavor, which is not preferable.

The fats and oils used in the present invention are not particularly limited, and animal and plant fats and oils usually used for food, and those processed by transesterification, hydrogenation and the like can be used. However, those that are extremely hydrogenated are not preferred because they may cause an aggregation phenomenon and cause changes in texture and color tone, although they do not cause emulsion destruction during thawing. Therefore, specifically, it is preferable to use fats and oils having an iodine value of 35 or more. Further, even if it is extremely hydrogenated, there is no problem when it is used as a mixture with liquid oil.

The oil-in-water type emulsion composition produced by using the fats and oils and the emulsifier shown above can be obtained as follows. First, a predetermined amount of the emulsifier is added and dissolved in water, and oil is added to this emulsifier-containing aqueous solution with stirring to carry out preliminary emulsification. The pre-emulsified emulsified composition is then finely emulsified by a high pressure emulsifying machine to obtain a fine emulsion having a volume-based average particle diameter of 0.1 to 1.0 micron.

The type of the high-pressure emulsifier is not particularly limited to the type, but it is difficult to prepare an emulsion having a volume-based average particle size of 0.1 to 1.0 micron at a low processing pressure, and 350 kg is used. / Cm ² (34 MPa) or higher is required, preferably 500 kg / cm ²
The emulsification treatment is performed at a pressure of (49 MPa) or higher.

The composition ratio of the water phase and the oil phase may be appropriately changed, but the oil phase is preferably 10 to 70%, more preferably 20 to 50% from the viewpoint of emulsion stability and ease of emulsification. Further, if necessary, other additives such as seasonings, flavors, preservatives, emulsion stabilizers and shape-retaining agents may be added to the water phase or oil phase without any problem.

The oil-in-water emulsion having the volume-based average particle diameter of the oil droplets thus obtained of 0.1 to 1.0 micron is stable at room temperature as compared with an oil-in-water emulsion prepared with a normal particle diameter. Of course, heat treatment and -2
A significant improvement was seen in freeze-thaw stability at 0 ° C. In the case of a large particle size, emulsion destruction occurs during heating, stability is hardly obtained during thawing, and the emulsion destruction phenomenon is remarkable, whereas in the case of the one prepared by the method of the present invention, there is no change from the state before freezing. It was stable. Further, when an actual food product was produced using this fine emulsion composition, similarly, it was excellent in heating stability and freeze-thaw stability,
Moreover, it does not change the taste and texture.

Embodiments of the present invention will be described below.
It is clarified that the acidic oil-in-water emulsion compositions shown in the Examples markedly improve the heating stability and the freeze-thaw stability, and are stable in a wide range of temperature which has never been obtained as an emulsion. Of course, the present invention is not limited to the examples.

[0025]

【Example】

Example 1 The effect of the oil droplet particle size on the heating stability in an acidic oil-in-water emulsion composition will be described with reference to Examples. The emulsified composition was prepared according to the formulation shown in Table 1. In detail, 50 parts by weight of water is mixed with 50 parts of a predetermined amount of emulsifier.
After dissolving at 0 ° C., 1.0 part by weight of sodium chloride and 2.4 parts by weight of acetic acid were added thereto and dissolved to prepare a uniform aqueous solution. On the other hand, rapeseed oil was used as the oil and fat, and 40 parts of the oil and fat was added dropwise to the aqueous phase under heating at 50 ° C. to preliminarily emulsify it into an oil-in-water type, which was subsequently emulsified with a microfluidizer which is a high pressure emulsifier, The particle size was adjusted. The processing pressure for emulsification is 1000 kg / c for sample A.
m ^2, for sample B 560Kg / cm ^2, for sample C for 150 Kg / cm ² and the sample D was 1000 Kg / cm ^2. Samples A to D
The particle size of the above is shown in the unheated section of Table 2. In the heating stability test, each sample was placed in an airtight stainless steel container, immersed in an oil bath heated to a predetermined temperature for a predetermined time, immediately returned to room temperature with cold water, and visually and laser particle size distribution meter (Otsuka Electronics LPA3000). The particle size was measured by.

The particle size and heating stability of the obtained emulsion composition are shown in Tables 2 to 4 for heating temperatures of 100 ° C., 120 ° C. and 135 ° C., respectively. The heating stability was remarkably improved. Regarding the heating stability, Sample D obtained using the emulsifier decaglycerin monooleate whose constituent fatty acid is oleic acid is also as high as decaglycerin monostearate stearic acid whose constituent fatty acid is saturated fatty acid. It showed heating stability. For sample B with a particle size of 0.62 microns, 120 ° C and 135 ° C
Although a slight increase in the particle size was observed after heating for a long period of time, sufficient stability was maintained within the normal retort heat sterilization time, and in practice there was no problem.

[0028]

[Table 1]

[0029]

[Table 2]

[0030]

[Table 3]

[0031]

[Table 4]

Example 2 Next, the effect of the emulsified composition of the present invention will be explained by showing an example of the influence of the particle size of the emulsified oil droplets and the type of emulsifier on the freeze-thaw stability of the acidic oil-in-water emulsion composition. To do. The emulsification method was the same as in Example 1, and the composition is shown in Table 5. The processing pressure during emulsification was 1000 kg / cm ² for sample E and 10 for sample F.
00 Kg / cm ² , for sample G 560 Kg / cm ²
For cm ² and sample H, it was 150 kg / cm ² . In the freeze / thaw stability test, the sample after emulsion preparation was frozen and stored at −20 ° C. for 24 hours, then thawed in a constant temperature bath at 25 ° C., and stability was confirmed by particle size distribution and visual observation as in Example 1. . As emulsifiers, decaglycerin monostearate and decaglycerin oleate were used. The results are shown in Table 6 and show that when decaglycerin monostearate is used, the change in the average particle size at the time of thawing becomes smaller as the particle size becomes smaller, and the stability is improved.

[0033]

[Table 5]

[0034]

[Table 6]

Example 3 Next, a mayonnaise type semi-solid dressing, which is one of the acidic oil-in-water emulsion compositions obtained by using the method of the present invention, was prepared and tested for stability. The compounding composition is shown in Table 7. As for the preparation method, a predetermined amount of emulsifier was dissolved in water at 50 ° C., and soybean oil was added dropwise to this to pre-emulsify it into an oil-in-water type, which was subsequently subjected to main emulsification with a high-pressure emulsifier. still,
The processing pressure for emulsification is 1000 kg / cm for sample J.
² , sample K is 560 kg / cm ² and sample L is 1
It was 50 kg / cm ² . Next, egg yolk, spirits vinegar, salt, sugar, in the emulsified composition obtained by high-pressure emulsification,
Sodium glutamate was added with stirring, and after completely dissolved, xanthan gum and starch were added and stirring was continued until they were uniform, and finally a colloid mill was passed to obtain a mayonnaise type emulsion composition. In the freeze / thaw stability test, the sample after emulsification was frozen and stored at -20 ° C for 72 hours, and then stored in a 24 ° C constant temperature bath for 3 hours, 90 ° C constant temperature bath for 15 minutes, microwave oven heating for 40 seconds, 200 ° C for oven heating. Minutes of thawing and heating were performed. A commercially available mayonnaise was used for comparison.

The results are shown in Table 8 and are shown in Samples J, K and L.
The particle diameters of the oil droplets were 0.22, 0.65 and 2.1 microns, respectively, and the commercially available products were 5.4 microns. Thaw
As a result of the heating, the commercial mayonnaise caused oil-water separation under all conditions, but Sample J having an oil droplet particle size of 0.22 microns did not show any change under the conditions before freezing. Sample J was frozen and stored at −20 ° C. for 72 hours, then thawed for 3 hours in a constant temperature bath at 24 ° C., and recycled three times, but no change was observed. After storing Sample J at -20 ℃ for 1 month,
It was thawed in a constant temperature bath for 3 hours, but there was no change.

[0037]

[Table 7]

[0038]

[Table 8]

Example 4 Next, stability was confirmed with an emulsified liquid dressing, which is one of the acidic oil-in-water emulsion compositions. The compounding composition is shown in Table 9.
The preparation method is as follows: 2.6 parts by weight of emulsifier at 50 ° C. in water 36.
It is dissolved in 6 parts, and 35 parts of rapeseed oil is added dropwise to this to pre-emulsify it into an oil-in-water type, followed by stirring with stirring, 20.3 parts of brewed vinegar, 2.8 parts of sugar and 2.5 parts of salt. , 0.1 part xanthan gum and 0.1 part sodium glutamate are added and completely dissolved. This preliminary emulsified mixture was subjected to main emulsification with a high pressure emulsifying machine. The processing pressure during emulsification is 850 kg
Was / cm ² . The oil droplet particle size of the emulsified composition obtained by high pressure emulsification was 0.32 micron. The heating stability test of this product was carried out by heating at 120 ° C. in a stainless pressure resistant tube as in Example 1. As a comparison, the same heating test was carried out using a commercially available emulsion type French dressing having the same oil content (35.2%). The results are shown in Table 10. Since the particle size of commercially available emulsion type French dressing is too large to measure with a light scattering laser particle size distribution meter, a laser diffraction particle size distribution meter (LA700 type manufactured by Horiba) is used.
It was measured at.

In the heating test, no significant change was observed even with a commercially available product, to the extent that some visible oil droplets floated on the surface. Next, a freeze stability test was performed.
Freeze and store the above 2 samples at -20 ℃ for 3 days.
Thaw in a constant temperature bath. As a result, although the commercially available dressing did not undergo phase separation, as shown in Table 11, an increase in particle size was observed, the uniformity was visually lost, and whiteness and viscosity were clearly reduced. . On the other hand, no change was observed in the fine emulsion dressing obtained by the method of the present invention.

[0041]

[Table 9]

[0042]

[Table 10]

[0043]

[Table 11]

[0044]

As described above, according to the present invention, (1) without using a special additive such as a gelling agent or a freezing point depressant,
It is said that (2) heating stability and freeze / thaw stability can be improved at the same time, and (3) frozen distribution, long-term frozen storage, and cooking can be performed without impairing the characteristics as food such as flavor, physical properties, and texture. There are advantages.

Claims (4)

[Claims] 1. An acidic oil-in-water emulsion composition having excellent emulsion stability, wherein the volume-based average particle diameter of oil droplets dispersed in a continuous aqueous phase is 0.1 to 1.0 micron. 2. Emulsion stability in which the volume-based average particle size of oil droplets dispersed in an aqueous phase, which is a continuous phase, obtained by using a polyglycerin fatty acid ester is 0.1 to 1.0 micron. Acidic oil-in-water emulsion composition. 3. A polyglycerin fatty acid ester,
(1) Those constituent fatty acids are saturated fatty acids having 16 or 18 carbon atoms, and (2) monoesters having a glycerin polymerization degree of 4 or more, diesters having a glycerin polymerization degree of 8 or more, or triesters having a glycerin polymerization degree of 10 or more. Two
The acidic oil-in-water emulsion composition described. 4. The acidic oil-in-water emulsion composition according to claim 1, 2 or 3, wherein the acidic oil-in-water emulsion composition is a semi-solid dressing or a liquid dressing.