JP2000245360A - Emulsifying preparation containing plant sterol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an emulsifying preparation having a solubilized hardly soluble plant sterol, and usable without causing decrease of quality by the deposition of crystal when the preparation is formulated with a processed food by including the plant sterol and an organic acid in a specific proportion. SOLUTION: The objective emulsifying preparation comprises (A) 40-99 wt.%, preferably 45-85 wt.% plant sterol, and (B) 1-60 wt.%, preferably 5-55 wt.% organic acid. Campesterol, β-sitosterol, stigmasterol, brassicasterol, a fatty acid ester thereof, or the like, is preferably used as the component A. Lactic acid, succinic acid, malic acid, gluconic acid, glycine, glutamic acid, or the like, is preferably used as the component B. The emulsifying preparation is produced, for example, by the method for simultaneously stirring and mixing the components A and B to provide a homogeneous powder or liquid, or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a preparation containing a plant sterol. More specifically, the present invention relates to a quality improving agent for processed foods which performs processing such as emulsification and heating.

[0002]

2. Description of the Related Art A free plant sterol has a melting point of 130.
Because of its high temperature of 140 ° C. to 140 ° C., its solubility in various solvents as well as water is low, making it difficult to use it for foods. The sterol ester disclosed in JP-B-49-16422 has a low melting point and high applicability to foods, but is a chemically synthesized product and can be used only in oil-seed extract under the Food Sanitation Law, so it is used in the food field. I can't imagine. Note that Japanese Patent Application Laid-Open
Natural sterol esters obtained by the method of 0-81200 have the disadvantage of high cost. Therefore, it is desired to utilize a free sterol or a sterol and sterol ester mixture which can be relatively easily and inexpensively extracted. In Japanese Patent Application No. 10-230644, a composition in which plant sterol is combined with lecithin and medium-chain fatty acid triglyceride (MCT) is used and is used as an easily soluble plant sterol. When present, not only sterol crystals are precipitated, but also MCT is easily hydrolyzed and may cause deterioration of the quality of processed food. Further, in Japanese Patent Publication No. 6-59164, a water gel composition containing a sterol, a lipophilic emulsifier, and fats and oils,
Although the composition has good stability, when it is used as an improver for processed foods and the like, the gel collapses due to dilution, and sterol crystals are precipitated. Further, in actual distribution, there is a problem that storage stability such as decay of the gel composition must be considered. JP-A-10-1790
In the case of 86, etc., a combination of tocopherol and a liquid emulsifier at room temperature can be solubilized in fats and oils and can be easily used in foods. Although it is possible, it contains expensive tocopherol and is an unnecessary component as a quality improving agent, which affects the cost of the composition. Therefore, it is considered that versatility in terms of cost is not sufficient. In addition, if it is present in a system containing a large amount of water, alcohol, or the like, such as in processed foods, the solubility is reduced, and crystals are precipitated. Japanese Patent Publication No. 57-26732 discloses the use of fatty acids as solubilizing agents for fats and oils to obtain edible fats and oils containing sterols, but does not mention application to processed foods not containing fats and oils.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to solubilize a poorly soluble plant sterol, to exert its emulsifiability without regret, and to reduce the quality due to crystal precipitation in a processed food containing the same. To provide an emulsified preparation containing a plant sterol that can be used without causing the following.

[0004]

Means for Solving the Problems The inventors of the present invention have made intensive studies to achieve the above object, and as a result, have been added to processed foods as a preparation comprising a hardly soluble plant sterol and an organic acid in a specific ratio. As a result, it was found that the precipitation of plant sterol crystals in processed foods hardly occurred, and the present invention was completed. That is, the present invention provides a plant sterol of 40 to
It relates to an emulsified preparation containing a plant sterol, comprising 99% by weight and 1 to 60% by weight of an organic acid. The plant sterol is preferably one or more selected from campesterol, β-sitosterol, stigmasterol, brassicasterol and fatty acid esters thereof. The organic acid is preferably one or more selected from lactic acid, malic acid, gluconic acid, glycine, and glutamic acid. Further, the present invention provides such a plant sterol-containing emulsified preparation in an amount of 0.01 to 3
It relates to a processed food containing 0% by weight.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below. The plant sterol used in the present invention refers to a plant sterol in a sterol widely distributed in the living world, and is a mixture of β-sitosterol, stigmasterol, campesterol, brassicasterol, etc., but exists in an ester state. Some are. The phytosterol is extracted and refined using a distillate obtained in a vegetable oil deodorization step as a raw material. That is, the distillate is obtained by saponifying and decomposing the distillate using an alkali, followed by methylesterification of the precipitate obtained by centrifugation with methanol such as sulfuric acid, and then recrystallization. The distillate was dissolved in a solvent such as methanol or ethanol, cooled, and the precipitated crystals were collected by filtration and then recrystallized to obtain a mixture of plant sterols and their esters. There is no effect on the emulsified preparation of the present invention by using the one containing the ester of the present invention.

The organic acid used in the present invention is required to be one or more selected from monocarboxylic acids, dicarboxylic acids, tricarboxylic acids and amino acids having 2 to 6 carbon atoms. Specifically, acetic acid, lactic acid, gluconic acid,
Monocarboxylic acids such as propionic acid and sorbic acid; dicarboxylic acids such as oxalic acid, oxalic acetic acid, succinic acid, fumaric acid, malic acid, tartaric acid and adipic acid; tricarboxylic acids such as citric acid; amino acids such as glycine, glutamic acid and alanine Is mentioned. Also, fruit juice, fermented milk, soup stock and the like containing these organic acids can be mentioned. In the present invention, these may be used alone or in a mixture of any combination. Among these, preferred organic acids have excellent solubilizing ability of plant sterols, can exhibit excellent emulsifying properties due to plant sterols, and can suppress precipitation of plant sterol crystals generated in foods, One or more selected from lactic acid, malic acid, gluconic acid, glycine, and glutamic acid, which are relatively mild in taste of the organic acid itself.

[0007] The emulsified preparation of the present invention comprises the above-mentioned various raw materials, that is, the present invention contains 40 to 99% by weight, preferably 45 to 85% by weight of a plant sterol, and contains an organic acid. 1 to 60% by weight, preferably 5 to 55%
It is a plant sterol-containing emulsified formulation containing% by weight. When the content of the organic acid is less than 1% by weight, the plant sterol cannot be solubilized and exhibit excellent emulsifying properties due to the plant sterol, and the precipitation of the plant sterol crystals generated in food cannot be suppressed. And the plant sterol is 4
When the content is less than 0% by weight, emulsifying properties are obtained even when an organic acid is present.
In particular, the emulsion stability is unfavorably reduced. In addition, there is no effect on the emulsified preparation of the present invention due to the mixing of neutral fat. The term "neutral fat" as used herein refers to a long-chain or higher fatty acid triglyceride. In the present invention, when a plant sterol is used, it refers to the same component as a normal edible fat or oil derived from the raw material. Apart from this, there is no problem even if an arbitrary fatty acid triglyceride, preferably a liquid triglyceride at room temperature is added.

[0008] The emulsion preparation of the present invention can be produced by the following method, but is not limited thereto. The emulsified preparation of the present invention can be obtained by, for example, stirring and mixing a plant sterol and an organic acid simultaneously to form a uniform powder or liquid. All the above operations are 40 ° C to 75 ° C
The stirring process may be performed using a normal stirrer such as a propeller, a homomixer, or a blender at a rotation speed of 4,000 to 8,000 rpm for about 0.5 to 3 hours.

Further, in the present invention, polyhydric alcohols such as starch, dextrin, reduced starch saccharified product, glycerin and propylene glycol, ethanol, erythritol, etc. are used as long as the properties required by the target preparation are not impaired.
Xylitol, glucose, galactose, fructose, mannose, sucrose, sugars such as maltose, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester and the like emulsifier, tara gum, carrageenan,
Locust bean gum, guar gum, tamarind gum,
Thickening stabilizers such as xanthan gum, alginic acid, gelatin, pectin, gum arabic, agar, curdlan and the like can be added.

[0010] The emulsified preparation thus obtained is a uniform powder or liquid. The emulsified preparation can be used as a so-called processed food emulsifier, a stabilizer and a quality improving agent at 0.01 to 30% by weight, preferably 0.1 to 10% by weight. Processed foods include bread, sponge cake, cookies, donut, cake mix, breakfast,
Flour products such as cereal snacks, udon, buckwheat, macaroni, spaghetti, yogurt, cheese,
Dairy products such as coffee whitener, ice cream, frozen dessert, etc., meat products such as ham, sausage, meat loaf, luncheon meat, hamburger, etc., kamaboko, bamboo ring, Satsumaage, hampon,
Examples include fishery products such as seaweed and garlic, such as shortening, margarine, powdered fat and oil, whipped cream and the like, and emulsified liquid dressing and dressing such as mayonnaise. It is known that plant sterol has a plasma cholesterol lowering effect, and a usage expecting a physiological function can be adopted.

[0011]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. Production Example 1 Vegetable oil deodorized effluent (9.1% vegetable sterol ester,
4 kg of isopropyl alcohol (IPA) was added to 5 kg of free plant sterol (11.2%), and the mixture was heated and dissolved, slowly cooled, and centrifuged to obtain a primary precipitate. To this precipitate, 2 times the amount of hexane was added, and the mixture was dissolved by heating, gradually cooled, and filtered to obtain a secondary precipitate and a filtrate. Two times the amount of IPA was added to the secondary precipitate, and the mixture was heated and dissolved, slowly cooled, filtered, and dried to obtain about 170 g of plant sterol (I) (89% of free plant sterol). On the other hand, twice the amount of IPA was
670 g of plant sterol (II) (plant sterol ester 42)
%, Free plant sterol 37%). Example 1 200 g of glycine (manufactured by Takeda Pharmaceutical Co., Ltd.) and a production example
800 g of the plant sterol (I) was stirred and mixed with a ribbon mixer to obtain an emulsified preparation 1. This emulsified preparation 1 was added to sausage by 2%, and manufactured by a conventional method using the composition shown in Table 1. For comparison, a preparation prepared by adding only the plant sterol component of the emulsified preparation 1 was also manufactured. The production method was such that pork shoulder minced with a chopper and other raw materials were mixed with a cutter mixer, and then filled into a pig intestine using a filling machine. This was boiled to obtain sausage. The obtained sausage is -10 ° C.
And thawed at room temperature to check the drip condition. Sensory evaluation was performed using 10 panels. Table 1 shows the results. In the test plot, good sausages with little drip and no crystallization of plant sterols were obtained.

[0012]

[Table 1]

Example 2 100 g of lactic acid (manufactured by Musashino Chemical Co., Ltd.) and 400 g of the plant sterol (II) of Production Example 1 were mixed in an azihomomixer for 8 hours.
Emulsified preparation 2 homogenized by stirring at 000 rpm for 30 minutes
I got In the composition shown in Table 2, whole egg, sugar and emulsified preparation 2 (control group: no emulsified preparation added) are stirred with a Hobart mixer at medium speed for 2 minutes and at high speed for 4 minutes. Next, light flour is added, and the mixture is stirred with a rubber spatula so that air bubbles are not crushed. Once homogenized, add the melted butter and stir. The completed dough was put in a celcle and baked in an oven at 200 ° C. for 20 minutes to obtain a sponge cake. The specific volumes of these sponge cakes were examined. Sensory evaluation was performed using a panel of 10 persons. Table 2 shows the results. In the test plot, a specific sponge cake which was larger in specific volume and harder to dry than the control plot was obtained.

[0014]

[Table 2]

Example 3 150 g of acetic acid (manufactured by Kyowa Hakko Kogyo Co., Ltd.) and 850 g of the plant sterol (I) of Production Example 1 were mixed in an azihomomixer with 8,8
The mixture was stirred at 000 rpm for 30 minutes to obtain an emulsifier 3. In the composition shown in Table 3, the yolk, vinegar, salt and the emulsified preparation (control was yolk only) were stirred with a mixer. Gradually add salad oil and pre-emulsify with a mixer. Next, the mixture was emulsified with a colloid mill to obtain a mayonnaise-type emulsified food. The emulsification stability of the mayonnaise type emulsified food is as follows: after standing at -15 ° C for 1 day, after standing at room temperature for 3 hours, and at 90 ° C and room temperature.
The emulsified state after standing for 0 minutes was observed. Sensory evaluation was performed using a panel of 10 persons. Table 3 shows the results. Mayonnaise type emulsified food containing the emulsified preparation of the present invention,
The emulsion had high emulsion stability without emulsification separation.

[0016]

[Table 3]

[0017]

According to the present invention, a plant sterol and an organic acid are converted into a plant sterol-containing preparation so that plant sterol crystals do not precipitate, and the plant sterol can be used in a wide range of processed foods as an emulsifier and a quality improving agent. It became.

Claims (4)

[Claims] 1. An emulsion preparation containing a plant sterol, comprising 40 to 99% by weight of a plant sterol and 1 to 60% by weight of an organic acid. 2. The plant sterol is campesterol, β
2. The plant sterol-containing emulsion preparation according to claim 1, which is one or more selected from sitosterol, stigmasterol, brassicasterol and fatty acid esters thereof. 3. The plant sterol-containing emulsion preparation according to claim 1, wherein the organic acid is one or more selected from lactic acid, succinic acid, malic acid, gluconic acid, glycine, and glutamic acid. 4. A processed food comprising the plant sterol-containing emulsified preparation according to claim 1 in an amount of 0.01 to 30% by weight.