CN1852660A - 水包油型乳化组合物 - Google Patents
水包油型乳化组合物 Download PDFInfo
- Publication number
- CN1852660A CN1852660A CNA2004800267286A CN200480026728A CN1852660A CN 1852660 A CN1852660 A CN 1852660A CN A2004800267286 A CNA2004800267286 A CN A2004800267286A CN 200480026728 A CN200480026728 A CN 200480026728A CN 1852660 A CN1852660 A CN 1852660A
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- Prior art keywords
- soybean
- emulsified
- oil
- water
- parts
- 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.)
- Granted
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Classifications
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- A—HUMAN NECESSITIES
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- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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Abstract
以往的水包油型乳化组合物因乳化粒子直径小、粒子微细均匀而使乳化状态稳定。因此有着风味平淡、朦胧无特征风味的缺点。本发明是一种使用了由大豆所得的水溶性多糖类，将乳化粒子的中值粒径调整为5～100μm的较大粒径，得到性质稳定的水包油型乳化组合物的技术。由此，得到既保留着来自油脂成分的香郁味道，同时具有经时稳定性的乳化组合物。由大豆所得的水溶性多糖类是将大豆或大豆处理物在低于大豆蛋白等电点的pH值处，优选为pH2.4～4.0，更优选为pH 3.0～3.5的酸性pH值下，在超过100℃的温度加热、提取而得到的。
Description
技术领域
本发明涉及一种食用乳化组合物，其中涉及在保持油脂本身的浓味、美味和圆润的同时抑制了油腻味，具有流畅的清新风味的水包油型乳化组合物。进一步讲，本发明涉及通过含有来自大豆的水溶性多糖类为有效成分，即使乳化粒子的中值粒径较大，为5～100μm，也能稳定地乳化分散的水包油型乳化组合物。
背景技术
此前的食用乳化组合物是在例如调味品、调味汁、提取物、汤、奶油、牛奶蛋糊等食品中，为保持食品的物理性质的同时增加浓味、美味和圆润感等风味，而加入油脂成分形成水包油型乳化组合物。
不过，例如像咖啡奶油这样可用乳化剂和乳蛋白等进行完全乳化而油不会分离的水包油型乳化组合物，在乳化状态稳定的同时，另一方面通常乳化粒子的中值粒径为2μm以下，油的浓郁味散发不出，多少有些味道不足。另外，特别是近年来随着色拉类、面条类等精致食品类需求扩大的同时，在需求也急速增长的调味品类中，除了蛋、蛋黄，还广泛使用了淀粉、黄原胶等稳定剂。但是，加入淀粉、黄原胶等稳定剂后调配的调味品类，通过增加水相粘度进行乳化状态稳定化，由于无法完全乳化而有油滴残留，因此会强烈感觉到过多的油腻感或酸味等，而且，稳定剂带来的不良味道、杂味或粘度降低了口感。另外，尽管蛋黄酱等使用了蛋、蛋黄的乳化剂中，乳化粒子的中值粒径相对较大为2～5μm，能感觉到油的浓香味，但为使其稳定化需要加入多量的油，这与近年的健康意向相违背，并且由于蛋、蛋黄中胆固醇含量较多，这也违背了近年来的健康意向。
如上所述，此前的水包油型乳化组合物，尽管油滴粒径被均匀细微化，经时稳定，但风味平淡、变成模糊的没有特征的风味，或是乳化剂、稳定剂带来的杂味或粘度增加而损失了风味，感受不到味道的张弛或醇厚感，仅有油腻感，这些问题亟待改善。
作为改善策略，提出了用肉汁中的蛋白成分来稳定乳化的方法(专利文献1)，不使用蛋而使用酸发酵乳的方法(专利文献2)，使用乳化剂的方法(专利文献3)，但都无法充分实现乳化的稳定性和体现食品的风味。
进一步地，本发明者提出了涉及使用由大豆所得的水溶性多糖类的水包油型乳化组合物的专利申请(专利文献4)，但这些均是为得到稳定的乳化物，而努力减小乳化粒径，使乳化粒子的中值粒径为5μm以下的方案。另外，虽然提出了使用乳化剂、用于向炒饭添加的乳化粒径大的乳化物，但其油分少，是抑制了油的感觉的乳化物。(专利文献5)
专利文献1：特开2000-157199号公报
专利文献2：特开平11-146769号公报
专利文献3：特开平10-113145号公报
专利文献4：特开平6-121922号公报
专利文献5：特开2003-009807号公报
发明内容
发明要解决的课题
此前的水包油型乳化组合物中通过形成乳化粒径为5μm以下的均匀细微粒子，为稳定乳化状态，因而风味平淡、没有醇厚的特征风味，或者当乳化粒径增大时，用于稳定化的乳化剂或稳定剂带来的杂味或粘度增加而损失了风味，感受不到味道的张弛或醇厚感，仅有油腻感，另外存在无法获得经时稳定性等问题。本发明的目的是提供一种既有油脂成分的浓郁香味，又没有过多的油腻感、杂味很少的、稳定的食用乳化组合物。
解决课题的手段
本发明者针对上述问题进行反复研究的结果，意外发现通过使用由大豆所得的水溶性多糖类，使乳化粒子的中值粒径为5～100μm时，可以得到来自油脂成分的浓香味和醇厚感，同时具有经时稳定性。本发明基于上述认识完成。
即，本发明是含有由大豆所得的水溶性多糖类作为有效成分，乳化粒子的中值粒径被调制为5～100μm的水包油型乳化组合物，其中，该由大豆所得的水溶性多糖类是从大豆或大豆处理物在低于大豆蛋白等电点的pH值、于100℃以上的温度加热提取得到的。进一步讲，提取pH值为pH2.4～4.0的酸性范围。所得乳化组合物是以食用油脂含量在5％以上为特征的水包油型乳化组合物。
发明效果
本发明的水包油型乳化组合物是使用了由大豆所得的水溶性多糖类，使此前一直难以解决的、使乳化粒子中值粒径为5～100μm的大粒径时的稳定成为可能，结果得到具有来自油脂成分的美味、浓味、圆润感以及味道张弛感的乳化食品。
具体实施方式
以下，对本发明的水包油型乳化组合物进行说明。根据本发明，提供了含有大豆所得的水溶性酸性多糖类为有效成分，乳化粒子的中值粒径调制成5～100μm的水包油型乳化组合物。
本发明的由大豆所得水溶性多糖类(以下记为大豆水溶性多糖类)是以大豆或大豆处理物在低于大豆蛋白等电点的pH值处，优选pH2.4～4.0，更优选pH3.0～3.5的酸性pH值下，在超过100℃的温度加热、提取得到。
另外，本发明的水包油型乳化组合物，是以蛋黄酱风味调味料、意大利式调味酱、千岛调味酱、法国式调味酱、芝麻、罗马式调味酱等调味料类、调味汁类、提取物类等所谓的调味剂为代表，可举出例如汤类、牛奶蛋糊等面粉糊类、发泡奶油、咖啡奶油、调味用奶油等奶油类等等。
构成水包油型乳化组合物油相的油脂可举出大豆油、玉米油、棉籽油、椰子油、棕榈油、棕榈仁油、菜籽油、花生油、米糠油、可可脂黄油、乳脂、牛油、猪油、黄油等动植物油以及其经固化、酯交换、分离等处理后得到的加工油脂等。而且乳化剂中的油脂含量无特殊限定，但因需体现油脂成分的浓香味，因此油分稍多、即乳化组合物中的油分含量在5％以上的乳化物特别有效。
本发明的水包油型乳化组合物可以在弱碱性到酸性的广泛pH范围内使用。使水包油型乳化组合物的pH值处于酸性范围的酸性物质可以使用乳酸、柠檬酸、磷酸、酒石酸、抗坏血酸、醋酸等有机酸，或者是咖啡、果汁、果酱、菜泥，或者是发酵乳、乳酪、酸性奶油等酸性乳制品，或者是经其它方法制成的乳酸菌发酵液等中的1种或2种以上。
另外，本发明的水包油型乳化组合物也具有耐盐性质，除食盐外，也可以与柠檬酸钠、乳酸钠、乳酸钙等有机酸盐，六偏磷酸钠、多聚磷酸钠等磷酸盐类等可用于食品的所有盐类同时使用。
本发明虽可通过单独使用由大豆所得的水溶性多糖类而达成，但也可以与现有的乳化剂合用而达到改善特性的效果。能够合用的乳化剂，可以使用卵磷脂、酶处理卵磷脂、脂肪酸和甘油的酯及其衍生物(甘油脂肪酸酯、醋酸单甘油酯、乳酸单甘油酯、柠檬酸单甘油酯、琥珀酸单甘油酯、双乙酰酒石酸单甘油酯、聚脂肪酸甘油酯等)、山梨糖醇酐脂肪酸酯、丙二醇脂肪酸酯、蔗糖脂肪酸酯(糖酯)中的1种或2种以上组合的物质。
由大豆所得的水溶性多糖类可以单独使用，其添加量是水包油型乳化组合物总量的0.02～20重量％，优选为0.05～10重量％，更优选为0.1～5重量％。使用量过少会使乳化状态不稳定，过多则粘度增加、口感受损。另外，通过与现有的稳定剂如各种胶剂、蛋白质、糊剂同时使用，有时能获得更好的效果。
现有的胶剂有例如琼脂、角叉菜胶、红藻胶、罗望子胶、塔拉胶、刺梧桐胶、果胶、黄原胶、藻酸钠、黄蓍胶、瓜尔豆胶、刺槐豆胶、刺云豆胶、茁霉多糖、结冷胶、阿拉伯胶、各种淀粉等。另外，蛋白质有大豆蛋白、玉米蛋白、小麦蛋白、豌豆蛋白等植物蛋白，当然，酪蛋白、蛋黄、蛋清蛋白、乳清蛋白、明胶、肌动朊、肌球蛋白、丝蛋白等动物蛋白也可以，另外多肽、肽和氨基酸等，蛋白质或蛋白水解物均可使用。进一步地，半合成糊剂可举出羧甲基纤维素(CMC)、甲基纤维素(MC)、羟乙基纤维素(HEC)、藻酸丙二醇酯和可溶性淀粉为代表的化工淀粉等，合成糊剂例如聚乙烯醇或聚丙烯酸钠等。
本发明的水包油型乳化组合物可以通过与上述各种乳化剂、稳定剂中的一种或两种以上合用而获得更好的特性效果，能够弥补各种乳化剂、稳定剂的缺点。
另外，若向水相中添加蔗糖或糖稀等所谓的糖类或甘油、D-山梨糖醇、丙二醇等多元醇类，或例如乳酸、食醋、柠檬酸、苹果酸等酸味剂，有时可以提高稳定性。进一步地，也可加入L-抗坏血酸及其衍生物、氨基羰基化反应生成物、山梨酸钾等防褪色剂或防腐剂等添加剂。
本发明的水包油型乳化组合物能够使用现有已周知的普通乳化剂的制造方法进行制造。即，将含上述脂溶性物质的油相与含水溶性物质的水相使用通常的装置例如胶体磨、高压均化器、搅拌机等进行制备。
以下，通过实施例对本发明的实施方式加以说明，但这里仅为范例，本发明主旨不局限于此。此外，范例中的份和％均表示重量基准。
[实施例]
[制造例1]水溶性大豆多糖类的制备
向经分离大豆蛋白制造工序所得的豆腐渣中加入2倍量的水，用盐酸调整pH值为3.0，120℃加热提取1.5小时。冷却后的加热提取浆料pH值为2.98。将回收浆料的pH值调整为5.0后，离心(10000G×30分钟)，分离上清液和沉淀部分。将分离所得沉淀部分再次用等重量的水洗涤、离心，将其上清液与此前的上清液合并，通过电渗析进行脱盐处理，之后干燥得水溶性大豆多糖类。
[实施例1]乳化型调味料
将由制造例1制备所得的水溶性大豆多糖类0.8份和食盐3.3份、谷氨酸钠0.3份、砂糖3份溶于水39.6份中，再加入食醋18份，放入家用搅拌器(三洋电机(株)制；SM-58型搅拌器)中。向该搅拌器中缓缓加入精制调和油35份，乳化，得调味料。用激光衍射粒度分布测定仪(岛津制作所(株)制；SALD-2000A)测定该调味料乳化粒子的中值粒径为20.0μm，显示了良好的风味和浓香。并且即使经3个月冷藏保存后，其乳化粒子的中值粒径为22.3μm，基本无变化，性质稳定。
[实施例2]蛋黄酱风味调味料
将由制造例1制备所得的水溶性大豆多糖类1份和食盐2.5份、谷氨酸钠0.5份溶于水14份中，再加入食醋12.5份，放入家用搅拌器(三洋电机(株)制；SM-58型搅拌器)中。向该搅拌器中缓缓加入精制调和油70份，乳化，得蛋黄酱风味调味料。用激光衍射粒度分布测定仪(岛津制作所(株)制；SALD-2000A)测定该蛋黄酱风味调味料乳化粒子的中值粒径为5.2μm，现示了良好的风味和浓香。并且，即使经3个月冷藏保存后，乳化粒子的中值粒径为7.0μm，基本稳定无变化，状态也未发生变化。
[实施例3]牛奶蛋糊奶油
将由制造例1制备所得的水溶性大豆多糖类1.5份和砂糖13.5份、小麦粉5份的粉末相混合，加入到牛奶62份和蛋黄15份的混合液中而不使其成为团状，出现糊状后用开水煎加热溶解。若出现糊状物再加入黄油3份，用木匙边剧烈搅拌边加热。加热后，粘性稳定时从火上取下，用筛过滤置于平盘中，表面用膜覆盖后冷却。用激光衍射粒度分布测定仪(岛津制作所(株)制；SALD-2000A)测定，该牛奶蛋糊奶油乳化粒子的中值粒径为89.9μm，现示了良好的黄油风味和浓香。另外，用该牛奶蛋糊奶油制成的奶油面包，奶油的口溶性良好，能感到强烈的黄油的清新风味。
[实施例4]奶油
将由制造例1制备所得的水溶性大豆多糖类2份和脱脂奶粉4.5份、蔗糖脂肪酸酯(商品名：DE Estar F-160；第一工业制药(株))0.05份的粉末相混合，溶于水51份后，于67℃加热，加入含卵磷脂0.01份的固化菜籽油40份、黄油2.3份，用匀化搅拌器(特殊机化(株)制；TK搅拌器)进行15分钟预乳化，再用高压均化器以70kg/cm2进行均质化处理，5分钟灭菌处理后，再次以60kg/cm2下进行均质化处理，然后冷却至5℃，冷藏一夜、老化后，用激光衍射粒度分布测定仪(岛津制作所(株)制；SALD-2000A)测定，得到乳化粒子中值粒径为9.6μm的奶油。
[实施例5]起泡奶油
向实施例4的奶油100份中加入白砂糖10份。将该混合物放入kenwood搅拌器中搅拌起泡，打泡时间为2分30秒时达到最佳起泡状态，得到膨胀率为140％的起泡奶油。该奶油风味良好，口溶性也非常不错，并且在15℃不会崩解，保形性也良好。
[实施例6]耐酸性起泡奶油
将按实施例4的配比和方法所得奶油(乳化粒子中值粒径为9.6μm)100份中加入酸果蔓调味酱30份、白砂糖10份、樱桃白兰地3份。该混合物的pH值为4.0，用kenwood搅拌器搅拌起泡，打泡时间为1分49秒时达到最佳起泡状态，得到膨胀率为150％的酸性起泡奶油。该水包油型乳化组合物风味良好，15℃下不会崩解，保形性良好。
[实施例7]咖啡伴侣
向刚煮好的普通咖啡(90℃，pH值4.84)100份中加入按实施例4的配比和方法所得奶油(乳化粒子中值粒径为9.6μm)10份，但未观察到羽化等乳化状态破坏的现象，得到具有温和、清新风味的咖啡。
[实施例8]耐盐性调味奶油
向市售肉食调味汁(kagome(株)，食盐含量1.5％)100份中加入按实施例4的配比和方法所得奶油(乳化粒子中值粒径为9.6μm)10份，加热调配后拌在意大利面上，未观察到凝集、油分离等乳化破坏现象，得到香浓的意大利面肉酱。
[实施例9]汤
将由制造例1制备所得的水溶性大豆多糖类5份和本地酿造浓味酱油26份、肉汁26份、精制猪油3份、调味油10份、食盐3份、砂糖1.5份、谷氨酸钠0.3份、蔬菜汁10份、白胡椒0.1份、蒜泥0.3份、柠檬汁5份、水9.8份混合，于67℃加热，用匀化搅拌器(特殊机化(株)制；TK搅拌器)在8000转下处理15分钟，得液体调味料。将所得液体调味料通过显微镜确定粒度，其中乳化粒子直径为10～100μm左右的粒子占大多数，未观察到乳化粒子的合一现象等。接着，向所得液体调味料15g加入200ml热水得到乳白浓汤，外观和风味非常良好。
[实施例10]炒饭
将由制造例1制备所得的水溶性大豆多糖类2份和芝麻油40份混合，边缓缓加入水58份边加热到67℃，用匀化搅拌器(特殊机化(株)制；TK搅拌器)在8000转速下处理30分钟，得乳化粒子中值粒径为11.3μm的乳化芝麻油。用所得乳化芝麻油制作炒饭时，没有油腻味且能感到良好的芝麻风味，变成非常美味的食物。
[比较例1]乳化型调味料
按照实施例1的配比，除将水溶性大豆多糖类替换为黄原胶以外，得到与实施例1相同的调味料，不仅油的乳化不充分，无法测定乳化粒子，而且有浓重的油腻味，还感觉到强烈的酸味。
[比较例2]咖啡奶油
按实施例4的配比，不使用水溶性大豆多糖类，而是替换为使用蔗糖脂肪酸酯(商品名：DK Ester F-160；第一工业制药(株))0.5份、卵磷脂0.1份，制得与实施例4相同的奶油。用激光衍射粒度分布测定仪(岛津制作所(株)制；SALD-2000A)测定其乳化粒子的中值粒径为1.54μm，虽然粒径变细，但风味朦胧，尽管添加了和实施例6相同的普通咖啡，也没有感觉到良好的风味。
Claims (4)
1.水包油型乳化组合物，含有从大豆所得的水溶性多糖作为有效成分，乳化粒子的中值粒径调制为5～100μm。
2.如权利要求1所述的水包油型乳化组合物，其特征在于，从大豆所得的水溶性多糖是将大豆或大豆处理物在比大豆蛋白等电点低的pH值处，于100℃以上的温度加热提取得到的。
3.如权利要求1至2所述的水包油型乳化组合物，其中，权利要求2所述的比等电点低的pH值为pH2.4～4.0的酸性范围。
4.如权利要求1至3所述的水包油型乳化组合物，其特征在于，含5％以上的食用油脂。
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| CN102481008A (zh) * | 2009-08-19 | 2012-05-30 | 丘比株式会社 | 酸性水包油型乳化状调味料 |
| CN101404889B (zh) * | 2006-01-31 | 2013-03-27 | 不二制油株式会社 | 水包油型乳液 |
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- 2004-09-15 JP JP2005514035A patent/JP4655933B2/ja not_active Expired - Fee Related
- 2004-09-15 EP EP04773080A patent/EP1665937B1/en not_active Ceased
- 2004-09-15 DE DE602004011957T patent/DE602004011957T2/de not_active Expired - Lifetime
- 2004-09-15 KR KR1020067005340A patent/KR101200991B1/ko active IP Right Grant
- 2004-09-15 WO PCT/JP2004/013407 patent/WO2005027648A1/ja active IP Right Grant
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Also Published As
| Publication number | Publication date |
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| JP4655933B2 (ja) | 2011-03-23 |
| WO2005027648A1 (ja) | 2005-03-31 |
| EP1665937B1 (en) | 2008-02-20 |
| EP1665937A4 (en) | 2007-04-25 |
| CN100553465C (zh) | 2009-10-28 |
| JPWO2005027648A1 (ja) | 2007-11-15 |
| EP1665937A1 (en) | 2006-06-07 |
| US20070065564A1 (en) | 2007-03-22 |
| KR101200991B1 (ko) | 2012-11-13 |
| DE602004011957D1 (de) | 2008-04-03 |
| KR20060087566A (ko) | 2006-08-02 |
| DE602004011957T2 (de) | 2009-03-26 |
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