JPH01284333A - Emulsified liquid composition - Google Patents

Abstract

PURPOSE:To obtain an emulsified liq. compsn. fit to render favorable turbidity and fine flavor by emulsifying and dispersing a mixture of an edible oily material with a olibanum resin or a refined product thereof in water in the presence of an emulsifier. CONSTITUTION:An edible oily material such as vegetable essential oil or edible fats and oils and olibanum resin or a refined product thereof are dissolved by heating. This mixture is added to an aq. soln. contg. high molecular protective colloid such as gum arabic and/or a surfactant such as lecithin and they are emulsified with a homogenizer or the like to obtain an emulsified liq. compsn. This compsn. renders stable favorable turbidity and fine flavor to a beverage, food, pharmaceuticals, etc.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to an emulsion composition capable of imparting stable and preferable turbidity and flavor to various products such as food and beverages, cosmetics, and pharmaceuticals; More specifically, the present invention relates to a uniform and stable emulsion composition obtained by emulsifying and dispersing a mixture of oily materials such as vegetable essential oils, edible oils, oil-soluble pigments, or oil-soluble vitamins and olibanum resin in water in the presence of an emulsifier. .

(Prior Art) When emulsifying an oil-based material in water, various methods have been proposed to improve emulsification, adjust specific gravity, or improve emulsion stability by blending various vegetable resins with the oil-based material. has been done.

For example, a mixture containing hydrogenated limonene dimer and natural rosin and/or ester gum (Japanese Patent Publication No. 4B-34231
(Japanese Patent Publication No. 4B-34232), mixtures of hydrogenated limonene dimers and rosin derivatives (Japanese Patent Publication No. 4B-34232), mixtures containing edible animal and vegetable oils, at least one of edible essential oils or fragrance oils, and dammaru (Japanese Patent Publication No. 48-1989) 34233), a mixture of elemi resin or its distillate added and dissolved in an edible oily substance such as a vegetable essential oil or edible oil (Japanese Patent Publication No. 4B-3546)
2), Dammar resin and/or Elemi resin and C6
A method has been proposed for producing an emulsion by emulsifying a mixture of saturated fatty acid triglycerides ranging from CIO to CIO (Japanese Patent Publication No. 1786/1986) with an emulsifier or an aqueous solution of natural gum.

However, the emulsions to which rosin and its derivatives, ester gum, dammar resin, elemi resin, etc. are added, which are found in the prior art, all have unique tastes and off-flavors, or have usage restrictions under the Food Sanitation Law. For the following reasons, the results are not necessarily satisfactory.

(Problems to be Solved by the Invention) The present invention eliminates the drawbacks of the conventional oil-based material emulsions, does not have any unpleasant odor, has improved emulsifying properties, and has improved emulsion stability and turbidity stability. Regarding emulsion compositions that can be suitably used in excellent food and drink products, cosmetics, pharmaceuticals, etc., they can be added to beverages in particular to have stable and favorable turbidity,
The object of the present invention is to provide an emulsion composition suitable for imparting color and flavor.

(Means for Solving the Problems) The present invention is an emulsion composition obtained by emulsifying and dispersing a mixture containing an edible oily material and an olibanum resin or a purified product thereof in water in the presence of an emulsifier. , thereby eliminating the drawbacks of the above conventional technology,
A tasteless and odorless emulsion composition with excellent turbidity and stability is obtained.

As the olibanum resin that can be used in the present invention, for example, Boswell-ia carterii B, a plant of the family Citrusaceae, which is mainly produced in Somaliland, Ethiopia, Egypt, and Southeast Arabia, Africa.
Bosw belonging to the same material, including irdw and .
elliafr-ereana Birdw, or Bosw e -+1ia bhauda
jianaWird.

Examples include natural resins that are collected by cutting the bark of trees such as trees, exuding it, and drying it.

Natural olibanum resin is generally gummy, consisting of about 5-10% essential oil, about 25-30% polysaccharides, and about 60-70%
It is known that it consists of about 5% resin and about 5% insoluble rubber.

In the present invention, such natural olibanum resin may be used as it is, or it may be used after removing low-boiling substances by distillation, but preferably water is added to natural olibanum resin and water-soluble substances are extracted under heating conditions. A milky white product is obtained by dissolving the polysaccharide in water, separating the aqueous layer by decantation, filtration, centrifugation, etc., removing the polysaccharide dissolved in the aqueous layer, and drying the resulting solid. A preferred example is purified olibanum resin.

If desired, the resulting @ olibanum resin can be subjected to steam distillation again, or alternatively, the olibanum resin can be dissolved in edible fats and oils and then steam distilled.

In the emulsion composition of the present invention, the edible oily materials that can be mixed with the natural resin olibanum as described above include - edible animal and vegetable oils, edible essential oils, and edible essential oils that can be blended into this type of emulsion for boat fishing; Mention may be made of perfume oils, oil-soluble pigments and fat-soluble vitamins or mixtures thereof.

Such animal and vegetable oils include the following oils: for example, soybean oil, sesame oil, rapeseed oil, cottonseed oil,
Edible oils and fats such as corn oil, olive oil, peanut oil, cacao butter, tonka bean fat, coconut oil, beef tallow, pork fat, and whale oil; medium-chain saturated fatty acid triglycerides, sucrose diacetate hexaisobutyrate (SA I B), Edible fats and oils such as hydrogenated limonene polymers; oily substances such as oleic acid, linoleic acid, lylunic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid and prostaglandins; coffee, cocoa, vanilla, guarana, hops, black tea , green tea, beef, balk, chicken, kelp,
Extracts such as shiitake mushrooms, bonito flakes, and shellfish; fennel,
Medicinal plant extracts such as aloe, turmeric, zebra, licorice, gobaishi, gennoshoko, japonica, nebula, japonica, clove, japonica, etc.

In addition, as edible essential oils or fragrances, the following oils can be mentioned: First, as essential oils, for example, citrus fruits such as orange, tangerine, mandarin, tangerine, ponkan, narakan, grapefruit, lemon, and lime. Essential oils; mint oils such as peppermint and spearmint; perilla oil, thyme oil, grally oil, cinnamon oil, casher oil,
These include spice oils such as coconut oil, anise oil, caraway oil, coriander oil, fennel oil, star anise oil, celery oil, onion oil, garlic oil, and pepper oil.

Next, as the fragrance oil, the following mixed fragrances with a food odor can be mentioned. The food is Gray 1
Soft fruits such as , pine apple, beach, melon, mango, apple, apricot, banana, plum; Berries such as strawberry, blackberry, raspberry, cranberry, crowberry; Nuts such as almond, peanut, hazelnut, Brazilian nut, etc. Vegetables such as carrots and cabbage; Dairy products such as milk, butter, cheese, and yogurt; Meat products such as beef, bok, and chicken; Luxury items such as coffee, cocoa, chocolate, and guarana; Kelp, bonito flakes, shrimp, Seasonings such as dried sardines and shiitake mushrooms Whiskey, liqueur, brandy,
Alcoholic beverages such as gin, rum, beer, etc. Also, examples of oil-soluble pigments include paprika pigment, annatto pigment, turmeric pigment, β-carotene, chlorophyll, and alkanet.

Furthermore, as fat-soluble vitamins, for example, vitamin E
()), vitamin A, vitamin D, vitamins, etc.

In addition to the above-mentioned oily materials, the composition of the present invention may optionally contain natural resins other than olibanum resin, such as elemi resin, dammar resin, rosin, and ester gum.

The content of olibanum resin in the mixture of oily material and olibanum resin as described above can generally range from about 3 to about 50% by weight, preferably from about 5 to about 40% by weight.

The emulsion composition of the present invention can be obtained by emulsifying an oily material mixture containing an olibanum resin as described above in an aqueous medium using an appropriate emulsifier. The amount of the oily material mixture in the emulsion composition is generally about 3 to about 50% by weight, preferably about 10 to about 30% by weight.

Examples of emulsifiers that may be used include, for example, polymeric protective colloid substances such as gum arabic, pectin, gum tragacanth, gelatin, dextrin, CMC; lecithin;
Examples of surfactants include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and mixtures thereof.

These emulsifiers can be used in concentrations and amounts added in commonly used ranges depending on their respective properties.

Furthermore, polyhydric alcohols such as sucrose, starch syrup, reduced starch syrup, glycerin, sorbitol, maltitol, and propylene glycol can be added as emulsion stabilizers.

Emulsification can be carried out by means known per se, e.g.
At least one of the above-exemplified oil-based materials and olibanum resin are dissolved by heating, and the resulting mixture is added to an aqueous solution of the above-mentioned surfactant or protective colloid substance alone or in a mixture, and mixed, for example, using a homomixer, It can be emulsified using an emulsifying machine such as a colloid mill or a homogenizer.

(Action of the invention) By adding olibanum resin or purified olibanum resin to an edible oil-based material, the viscosity, specific gravity, and refractive index of the oil-based material are increased, and various physical properties are improved, such as lowering the vapor pressure. can do. As a result, the emulsification operation becomes easy and the emulsified particles can be made extremely fine and uniform. In addition, the resulting emulsion exhibits favorable turbidity as a result of the increase in the refractive index of the oil-based material, and the mixture of oil-soluble pigments and olibanum resin exhibits vivid coloring. The aroma retention effect of the ingredients is significantly improved.

Furthermore, it is possible to prepare a stable emulsion composition for drinks without adding a semi-synthetic specific gravity regulator such as 5AIB.

Embodiment 7 of the present invention will be described below with reference to Examples. Let me explain Mr. J in detail.

(Example) Example 1 200 g of water was added to 100 g of natural olibanum resin, and the mixture was heated and stirred for 1 hour. After cooling, the aqueous layer was removed, and the resulting solid was subjected to steam distillation to remove volatile components such as essential oil. The distillation residue was dehydrated, pulverized, and dried under reduced pressure to obtain 65 g of odorless purified olibanum resin.

Next, add 175 g of purified rapeseed oil to 20 g of this purified olibanum resin.
Add g and 5 g of orange oil and dissolve uniformly, then add to 800 g of 30% gum arabic aqueous solution, pre-emulsify at 5000 rpm for 10 minutes using a homomixer, and emulsify twice at 300 g/cm2 using a high-pressure homogenizer. The emulsion composition of the present invention was obtained by processing (Product 1 of the present invention).

The obtained emulsion composition had no odor or taste derived from olibanum resin, and the emulsion particles were finer and exhibited excellent stability compared to an emulsion containing only orange oil and purified rapeseed oil to which olibanum resin was not added.

Example 2 180 g of water was added to 40 g of natural olibanum resin, and the mixture was heated and stirred for 1 hour. After cooling, remove the aqueous layer and add 2 pieces of vegetable oil to the solid residue.
10 g was added and steam distilled for 1 hour. After distillation, cool and separate the aqueous layer to obtain approximately 10% purified olibanum resin.
232 g of a vegetable oil mixture containing . This mixture 1
A colored oil was prepared by dissolving 10 g of β-carotene in 90 g of the oil, and emulsification was carried out in the same manner as in Example 1 using 780 g of glycerin and 20 g of polyglycerin fatty acid ester to obtain an emulsion composition of the present invention (product of the present invention). 2).

Comparative Example 1゜Everything was the same as in Example 1 except that 20 g of specific gravity adjuster SAlB was used instead of 20 g of purified olibanum resin in Example 1.
Comparative product l) was subjected to emulsification treatment under the same conditions as in Example 1) to obtain an emulsified composition.

Reference Example 1゜Refractive index (20°C) and specific gravity (20°C/20°C) of the oil-based material mixture, emulsified particles of the emulsified composition, turbidity (1 /2000 dilution: OD 680nm) and stability (Brix12'
, Addition of 0.3% citric acid: 1/ to syrup with pH 3.0
1,000 incense and stored at room temperature for 3 months). The results are shown in Table 1.

Same as above Specific gravity 0. 925 0. 930 emulsion particle size 0.2-0. 6μ 0.5-1μ turbidity O
D6B0nm O, 19200, 2127 stability
No change Occurrence of neck ringing As is clear from the results in Table 1, product 1 of the present invention has extremely fine emulsified particles compared to comparative product 1, and exhibited excellent stability in the storage stability test in which syrup was flavored. Ta. Furthermore, although the emulsified particles became finer, as a result of the increased refractive index of the oil-based material mixture, there was almost no decrease in turbidity, and favorable turbidity was exhibited.

(Effects of the Invention) The present invention consists of emulsifying a mixture of an edible oily material and an olibanum resin or its II product in water in the presence of an emulsifier, thereby imparting desirable turbidity and flavor. The present invention provides an emulsion composition with excellent stability.

As mentioned above, the emulsion composition obtained by the present invention is a so-called emulsified flavor obtained by emulsifying edible oily flavor such as essential oils, plant extracts, and oily flavor, or an emulsion of oil-soluble pigment, or fat-soluble vitamins. These emulsion compositions include liquid emulsions of many edible oily materials such as edible oils and fats, and these emulsion compositions can be used in foods and drinks, such as soft drinks, protein drinks,
Beverages such as soy milk drinks and energy drinks; mousses, cakes,
Confectionery products such as chocolate, candy, and chewing gum; Fruit jams and braises; Fisheries products such as kamaboko, hanpen, chikuwa, fish ham, and sausages; Livestock products such as ham, bacon, corned beef, and sausages; Pickles, tsukudani, and delicacies Food and beverages such as foods, sauces, and seasonings; Soaps, detergents, and other toiletry products; Creams, foundations, milky lotions, bath additives, and other cosmetics; Additives to pharmaceuticals, etc., such as toothpastes, gargles, and syrups. This gives these products a desirable and stable flavour, color or pigmentation.

The emulsion composition obtained by the present invention is usually 0.01 to 10%, preferably 0.01 to 10%, preferably 0.01 to 10%, based on the above-mentioned foods and drinks.
Examples of addition amounts include 1 to 5%.

(1 other person)

Claims (1)

[Claims] An emulsion composition comprising a mixture containing an edible oily material and an olibanum resin or a purified product thereof, which is emulsified and dispersed in water in the presence of an emulsifier.