JP2003189792A - Oil-and-fat composition and processed food produced by using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To suppress the reaction of a food additive with food components or control the development of the suppressing effect during processing by controlling the action timing of the food additive component and, consequently, effectively utilizing the food additive component and reducing the amount of the additive, and provide a good processed food. <P>SOLUTION: The food additive is included in a water-phase and emulsified in the form of a W/O emulsion. The food additive is held mainly in the water phase and protected by the oil phase. The dissipation of the food additive component is controlled by controlling the demulsification. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to the expression of the effect of food additive components by controlling the demulsification of a fat-in-oil composition emulsified into a water-in-oil type, which contains food additive components in the water phase part. TECHNICAL FIELD The present invention relates to an oil and fat composition containing a food additive component capable of controlling the timing and the reaction between the food additive component and the food component, and a processed food using the same.

[0002]

2. Description of the Related Art It is well known that food additive components are widely used in processed foods for the purposes of improving food quality, preserving property, improving processability and reducing costs. In addition, the food additive component is a component that is rich in reactivity even in a small amount, and is often unstable in itself,
The original intended effect of the food additive component may be maximized, the physical properties of the dough may be changed, or the effect of the food additive component may be diminished due to an unintended reaction with the food component. Further, there are those such as food dyes which are deteriorated due to pH, light, heat and the like during the use of foods, and those in which the effect is diminished by the release of food additive components at unintended times. In order to solve the above various problems, various measures have been made for the purpose of protecting food additive components, suppressing the effects of the effects in a timely manner, and the like. Specific examples include a method of coating a food additive component, adjusting the timing of addition, and a combination with a masking agent. As a typical method of coating, coating with dextrin, high melting point oil, protein, salt, etc., encapsulation in gelatin capsules, inclusion with β-cyclodextrin, etc. have been carried out. For example, "Coated Vitamin C" manufactured by Takeda Pharmaceutical Co., Ltd. in which vitamin C is coated with 10% fat and oil is mentioned.

However, the conventional methods have problems that the coating with the coating agent is not perfect due to cracking, the coating agent itself gives an unfavorable flavor to the food, and the cost is high. In addition, it is difficult to increase the accuracy even if the aim is to control the timing of action of food additive components due to the disintegration of the coating. Furthermore, there are liquid food additive components such as brewed vinegar and alcohol that cannot be coated themselves.

On the other hand, water-in-oil type emulsified oils and fats such as margarine and butter have been mixed with additives such as antioxidants, food dyes and vitamins, but the purpose is the quality of the emulsified oils and fats themselves. It is an improvement, and none of them is mixed in an amount sufficient to bring out the effect of the food additive component in the food. Also, as a water-in-oil type emulsified oil containing an enzyme, for example, "Mild Soft" manufactured by Kanegafuchi Chemical Industry Co., Ltd. is made, but since it is intended to facilitate uniform addition of the enzyme to food, it is used as an emulsifier. Glycerin saturated fatty acid monoester, glycerin saturated fatty acid succinic acid ester and lecithin are used, and the emulsion is about to break at the same time as it is added to the food. Therefore, demulsification cannot be controlled, and it is used for the purpose of the present invention. It cannot be said that it is a fat composition that can be obtained.

[0005]

In view of the above situation, the present invention is capable of stable coating, is easy to control the action period, is inexpensive, and expands the types of food additive components to be targeted. It is an object of the present invention to provide a technical means that can be used, an oil and fat composition containing a food additive component using the same, and a processed food using the same.

[0006]

Means for Solving the Problems As a result of intensive studies for achieving the above-mentioned object, the present inventors have found that a food additive component is contained in an aqueous phase part and emulsified into a water-in-oil type. The idea of a so-called pseudo-microencapsulation method using oils and fats, in which food additive components are mainly retained in the water phase portion and protected by the oil phase portion, was conceived. That is, the food additive component, an oil and fat composition obtained by emulsifying into a water-in-oil type, preferably a specific emulsifier, by using an oil and fat composition obtained by emulsifying into a water-in-oil type using a specific formulation, They have found that they can solve the problems and have completed the present invention.

That is, the first aspect of the present invention relates to an oil and fat composition containing a food additive component and emulsified into a water-in-oil type. As a preferred embodiment, the oil and fat composition described above is characterized in that the content of the food additive component is 1% by weight or more and 40% by weight or less. As a more preferred embodiment, as an emulsifier for emulsifying into a water-in-oil type, glycerin saturated fatty acid monoester 0.02 wt% or more, 0.5 wt% or less, polyglycerin condensed ricinoleic acid ester 0.1 wt% or more 1% by weight or less is used, and it relates to the oil / fat composition described above. In another more preferred embodiment, the food additive component is at least one selected from the group consisting of preservatives / mold inhibitors, acidulants, shelf life improvers, dough improvers, enzymes, and food dyes. The present invention relates to the oil and fat composition described above.

The second aspect of the present invention relates to a processed food using the above-mentioned oil and fat composition.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

The term "food additive component" as used in the present invention refers to all food additives designated by the Food Sanitation Act, which are mainly used for the purpose of improving the storability and physical properties of foods, and the food sanitation Act. Includes foods that are not specified but are used for similar purposes as food additive ingredients. More specific examples of the food additive component are as follows. Preservatives and fungicides are classified as sodium sulfite, benzoic acid, sorbic acid, potassium sorbate, sodium dehydroacetate, propionic acid, sodium propionate, glycine, shirako protein extract, polylysine, ethanol, etc. And adipic acid, citric acid, which are classified as acidulants used as pH adjusters,
Lactic acid, acetic acid, fumaric acid, DL-malic acid, itaconic acid,
Examples include phytic acid, organic acids such as brewed vinegar, and salts thereof. Further, as the shelf life improver, oregano extract, grapefruit extract, perilla extract, ginger extract, garlic extract, grape skin extract, wasabi extract and the like can be mentioned. The dough improving agents are classified as baked alum, glucono delta lactone, sodium bicarbonate (sodium bicarbonate), ammonium sulfate,
Swelling agents such as ammonium chloride, potassium hydrogen tartrate, ammonium alum, yeast food, vitamin C,
Examples thereof include glutathione, L-cysteine, glutathione yeast powder, gluten, gliadin, glutenin, potassium bromate and the like. Examples of the enzyme include α-amylase, β-amylase, glucoamylase, hemicellulase, xylase, lipoxygenase, lipase, transglutaminase, and the like. Edible pigments include Red No. 3, red cabbage pigment, safflower yellow pigment, gardenia blue pigment, red koji pigment, gardenia yellow pigment, paprika,
Examples include strawberry juice and black tea extract. The above-mentioned food additive components can be blended alone or in combination of two or more.

The blending amount of the above food additive component is preferably 1% by weight or more and 40% by weight or less, and more preferably 2% by weight or more and 25% by weight or less in the oil and fat composition. If the blending amount is 1% by weight or more, the desired food additive component is protected by water-in-oil type emulsification, and then added to the processed food, whereby the emulsification is broken by heat, etc. As a component, effects such as improvement of storage stability, improvement of antibacterial property, and improvement of fabric by gas generation are exhibited. Also, in the case of food dyes, the emulsion will not be broken until the end,
Color drift can be prevented without being affected by pH, and the original coloring can be stably achieved. On the other hand, when the blending amount is 40% by weight or less, the food additive component can be more stably protected against water-in-oil emulsion.

The fat and oil used in the fat and oil composition of the present invention is not particularly limited as long as it is edible.
For example, corn oil, linseed oil, tung oil, safflower oil, haya oil, walnut oil, mustard oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, jade linseed oil, peanut oil. Vegetable oils such as oil, olive oil, camellia oil, tea oil, castor oil, palm oil, palm oil, palm kernel oil, cacao butter, shea butter, borneo butter, fish oil, whale oil, beef tallow, lard, milk fat, sheep fat, etc. Animal fats and oils are mentioned, and they can be appropriately selected from hydrogenated oils, transesterified oils, fractionated oils and the like according to the purpose, and these can be used alone or in combination of two or more kinds. The blending amount of such fats and oils in the fat and oil composition is preferably 30% by weight or more and 90% by weight or less, and more preferably 50% by weight or more and 80% by weight or less. When the amount used is 30% by weight or more and 90% by weight or less, water-in-oil type emulsification is satisfactorily obtained, the oil / fat composition itself becomes stable, and the food additive component in the water phase is protected in the oil / fat. It is possible to control the emission of food additive components and the reaction with food components such as gluten and starch during the process.

The emulsifier used in the oil and fat composition of the present invention is not particularly limited as long as it can be emulsified into a water-in-oil type. That is, lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, CSL, propylene glycol fatty acid ester and the like can be exemplified. The selection of the actual emulsifier includes the degree of stress due to kneading in the food processing step, the heating conditions, the pH of the entire food, the content of salt, etc., and the food additive components in the aqueous phase according to the present invention. After considering the type and amount, implement it in consideration of the desired timing of demulsification. When particularly strong emulsification is required, it is preferable to use polyglycerin condensed ricinoleic acid ester and glycerin saturated fatty acid monoester among glycerin fatty acid esters. Furthermore, it is preferable to use them together.

The polyglycerin condensed ricinoleic acid ester is a polyglycerin-based emulsifier and can be obtained by esterification of condensed ricinoleic acid and polyglycerin mainly using castor oil as a raw material. The amount of the polyglycerin condensed ricinoleic acid ester used in the oil and fat composition is preferably 0.1% by weight or more and 1% by weight or less, more preferably 0.2% by weight or more,
It is 0.8% by weight or less. When the amount used is 0.1% by weight or more, the water-in-oil type emulsion is almost satisfactorily obtained, and the oil / fat composition itself becomes stable. On the other hand, if it is 1% by weight or less, the control of emulsification and demulsification is easily performed satisfactorily, the effect of the food additive component can be expressed in the processed food as intended, and the bad taste peculiar to the emulsifier is obtained. Does not affect the processed food.

The amount of the glycerin saturated fatty acid monoester used is 0.02% by weight or more and 0.1% by weight or less in the oil composition.
5% by weight or less is preferable, and a more preferable range is 0.05
The content is not less than 0.2% by weight and not more than 0.2% by weight. Usage is 0.0
When it is 2% by weight or more, the demulsification of the oil / fat composition can be satisfactorily controlled and the effect of the food additive component can be expressed in the processed food as intended. On the other hand, if it is 0.5% by weight or less, the emulsion stability of the oil / fat composition itself containing the food additive component can be kept high, and the bad flavor peculiar to the emulsifier does not affect the processed food. . The fatty acid that constitutes the glycerin saturated fatty acid monoester is preferably a saturated fatty acid having 16 to 22 carbon atoms.

Among the emulsifiers used in the oil and fat composition of the present invention, it is more preferable to use glycerin unsaturated fatty acid monoester, polyglycerin fatty acid ester and sucrose unsaturated fatty acid polyester in combination. Regarding glycerin unsaturated fatty acid monoester, polyglycerin fatty acid ester, and sucrose unsaturated fatty acid polyester, the constituent fatty acids are not particularly limited, and examples thereof include oleic acid, linoleic acid, linolenic acid, arachidonic acid, arachidonic acid, and erucic acid. These may be used alone or in combination of two or more. Further, the glycerin unsaturated fatty acid monoester can be used by mixing with the glycerin saturated fatty acid ester. The amount of the glycerin unsaturated fatty acid monoester used is preferably 0.1% by weight or more and 0.5% by weight or less, more preferably 0.1% by weight or more and 0.3% by weight or less, in the oil composition. Is. When the amount used is 0.1% by weight or more, the demulsification control of water-in-oil type emulsification can be satisfactorily performed. On the other hand, if it is 0.5% by weight or less, the emulsion stability of the oil / fat composition itself containing the food additive component can be kept high, and the bad flavor peculiar to the emulsifier does not affect the processed food. . The amount of the polyglycerin fatty acid ester or the sucrose unsaturated fatty acid polyester used is 0.0
It is preferably 5% by weight or more and 0.3% by weight or less, and more preferably 0.05% by weight or more and 0.2% by weight or less. When the amount used is 0.05% by weight or more, the demulsification control of the oil / fat composition can be satisfactorily performed. On the other hand, 0.3
If it is less than or equal to wt%, the emulsion stability of the oil / fat composition itself containing the food additive component can be kept high, and,
There is no fear that the bad taste peculiar to emulsifiers affects processed foods.

In the oil and fat composition containing the food additive component used in the present invention, dextrins, starches, xanthan gum, guar gum and other thickening polysaccharides and cellulose for stabilizing the oil and fat composition are used. It is also possible to use dietary fibers such as and derivatives thereof, polydextrose, wheat bran and soybean fibers. Further, fragrances, colorants, antioxidants, preservatives and the like for improving the commercial property can also be appropriately used.

Processed foods to which the oil and fat composition containing the food additive component of the present invention is added include bread, donuts, and
Flour processed products such as cakes, muffins, noodles and pasta, processed meat products such as ham, sausage, meatballs and hamburgers, fish paste products such as kamaboko and chikuwa,
Examples include side dishes such as dumplings, sashimi, and fried eggs, as well as curry sauce, dressing mayonnaise, miso, soy sauce, mixed powder, and prepared processed foods.

The oil / fat composition of the present invention can be produced, for example, as follows. First, an emulsifier is added to fats and oils, and the mixture is heated to 70 ° C. and dissolved to obtain an oil phase. On the other hand, glucono delta lactone is added to water, and if necessary, dextrin and xanthan gum are added, sufficiently mixed and then heated to 70 ° C. to be sterilized to obtain an aqueous phase. The water phase is gradually added to the oil phase to emulsify it into a water-in-oil type, followed by cooling to obtain an oil / fat composition containing the food additive component of the present invention.
The oil / fat composition thus obtained is the amount of the food additive component in the oil / fat composition containing the food additive component, the required amount of the food additive component in the processed food, the raw material or the processing condition of the food, and the like. The processed food 100 before adding the food additive component according to the present invention
With respect to parts by weight, preferably 0.05 parts by weight or more and 10
It can be used by adding it in an amount of not more than parts by weight, more preferably not less than 0.2 parts by weight and not more than 5 parts by weight. When the blending amount of the oil / fat composition containing the food additive component is 0.05 parts by weight or more, the original function of the food additive component is exhibited and the effect is exhibited. If it is 10 parts by weight or less, the effect can be obtained economically without impairing the flavor of the food.

[0020]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight unless otherwise specified.

(Example 1) According to the formulation shown in Table 1, an oil and fat composition obtained by emulsifying into a water-in-oil type containing gluconodeltalactone in the aqueous phase was designed to be demulsified at about 70 ° C. Was prepared by a conventional method.

Example 2 An oil and fat composition obtained by emulsifying into a water-in-oil type containing gluconodeltalactone in the water phase according to the formulation shown in Table 1 was designed to be demulsified at about 50 ° C. Was prepared by a conventional method.

[0023]

[Table 1]

(Examples 3, 4 and Comparative Examples 1 and 2) Muffin Production Using the oil and fat compositions prepared in Examples 1 and 2, a muffin batter was prepared according to the formulation shown in Table 2 and the dough was prepared. 15
After standing for minutes, it was baked in an oven at 180 ° C (Example 3,
4).

As a comparative example, a commercially available baking powder containing baked alum in place of the oil and fat compositions of Examples 1 and 2 (Okuno Pharmaceutical Co., Ltd., trade name "O")
A muffin was prepared in the same manner using (Comparative Example 1) and a commercially available baking powder blended with gluconodeltalactone (Okuno Pharmaceutical Co., Ltd., trade name “Deluxe”) (Comparative Example 2). The resulting muffins were compared in volume and appearance. The results are shown in Table 2.

[0026]

[Table 2]

From the results shown in Table 2, as compared with Comparative Example 2 containing uncoated glucono delta lactone, the muffins of Examples 3 and 4 using the oil and fat compositions prepared in Examples 1 and 2 were composed of It can be seen that the shape is excellent, and in particular, the one using the fat and oil composition of Example 1 in which demulsification occurs in the oven to react with sodium bicarbonate to generate gas is excellent. Moreover, even if it compared with the comparative example 1 suitable for a muffin, the same or more muffin could be produced. In addition, the burnt alum used in Comparative Example 1 has tended to be avoided from the viewpoint of safety of aluminum in recent years, and the oil and fat compositions of Examples 1 and 2 are excellent dough improvers also from this viewpoint. I understand.

Table 3 shows the results of measuring changes in pH of the prepared muffin batter.

[0029]

[Table 3]

From the results shown in Table 3, as compared with Comparative Example 2 containing uncoated glucono delta lactone, the glucono delta lactone contained in the oil / fat composition prepared in Example 1 has a delayed reaction with sodium bicarbonate. It shows that the reaction with the baking soda is controlled at a desirable timing because the pH rises after the temperature exceeds 70 ° C. which is the product temperature in the oven.

(Example 5) Table 4 shows the results of a trial test of an oil and fat composition that exerts a bacteriostatic effect by releasing acid during baking without affecting gluten in the dough during preparation of the dough. An oil and fat composition prepared by emulsifying brewed vinegar in a water-in-oil type containing brewed vinegar in an aqueous phase was prepared.

[0032]

[Table 4]

(Example 6, Comparative Examples 3 and 4) Production of Bread (1) The oil and fat composition prepared in Example 5 was used to evaluate bread-making properties and storability in a bread system (Example 6). ). At that time, the blending amount of the oil / fat composition prepared in Example 5 was set to 1 part by weight based on the weight of the dough, as an amount by which the antibacterial effect in bread can be expected. As a comparative example, in place of the oil / fat composition of Example 5, a mixture with an oil / fat using brewed vinegar as it is (Comparative Example 3), and an oil / fat composition prepared in the same manner as in Example 5 except that brewed vinegar was not blended Bread was similarly produced using (Comparative Example 4). The results are shown in Table 5.

[0034]

[Table 5]

From the results, it can be seen that the bread using the oil / fat composition prepared in Example 5 has a volume and appearance as good as the bread using the oil / fat composition containing no brewed vinegar (Comparative Example 4). Was obtained. When a mixture of brewed vinegar and fats and oils (Comparative Example 3) was used, the gluten state was not optimal due to the effect of acid, and yeast fermentation was also suppressed, so that the bread volume and appearance were also poor. Became.

From the results of the storability evaluation, the bread using the oil / fat composition prepared in Example 5 (Example 6) was compared with the bread using the oil / fat composition containing no brewed vinegar (Comparative Example 4). As a result, the growth of mold was remarkably suppressed, and even when compared with the bread using the mixture of oil and fat (brewed vinegar as it is) (Comparative Example 3), the acid emission was suppressed, thus showing a good preservation effect. From this, it was suggested that the use of the oil and fat composition as in Example 5 could reduce the amount of brewed vinegar added for the purpose of bacteriostatic control.

(Example 7) In order to control the expression timing of the enzyme and evaluate the expression of the effect of the enzyme, β-amylase (trade name "β-amylase manufactured by Nagase & Co., Ltd., with the composition shown in Table 6 was used. # 1500S ”) was emulsified into a water-in-oil type containing an aqueous phase to prepare an oil and fat composition.

[0038]

[Table 6]

(Example 8, Comparative Examples 5 and 6) Bread Production (2) Using the oil and fat composition prepared in Example 7, bread was prepared by a conventional method, and the bread-making property and anti-aging effect were compared. (Example 8). As a comparative example, instead of the oil and fat composition of Example 7,
Bread is prepared using a mixture with an oil and fat containing β-amylase without emulsification (Comparative Example 5) and an oil and fat composition prepared in the same manner as in Example 4 except that β-amylase is not blended (Comparative Example 6). did. The results are shown in Table 7.

[0040]

[Table 7]

From the results in Table 7, bread using a mixture with an oil and fat containing β-amylase without emulsification (Comparative Example 5) and an oil and fat composition containing no β-amylase (Comparative Example 6) were used. It was found that it has a superior volume and anti-aging effect than bread.

Example 9 In order to confirm the effect of the food dye on the stability, the following trial test was carried out. Table 8
An oil / fat composition prepared by emulsifying a red cabbage dye in a water-in-oil type containing the red cabbage dye in the water phase portion was prepared with the formulation shown in. At that time, the pH of the aqueous phase portion was adjusted to 3.1 with citric acid in order to develop the color tone of the red cabbage dye.

[0043]

[Table 8]

(Example 10, Comparative Example 7) Manufacture of Kamaboko Using the oil and fat composition prepared in Example 9, according to the formulation shown in Table 9, Kamaboko was prepared by a conventional method, and a method of expressing their color tone was obtained. Was evaluated by 10 panelists. As a comparative example, instead of the oil / fat composition of Example 9, a mixture with an oil / fat containing a red cabbage pigment without emulsification (Comparative Example 7) was similarly used to prepare and evaluate Kamaboko.
As a result, 10 out of 10 answered that the syrup of Example 10 retained a color closer to that of the actual pigment, and the color tone was bright and good. From this, it is found that the mixture of Kamaboko using a mixture with oil and fat containing a red cabbage pigment without emulsification (Comparative Example 7) has a dark purple color rather than the original color tone of the red cabbage pigment. It can be seen that Kamaboko using the above oil and fat composition retains a clear reddish purple color.

[0045]

[Table 9]

[0046]

As is clear from the above results, the oil and fat composition according to the present invention contains the food additive component in the water phase portion and is emulsified into the water-in-oil type to give the food additive component. Mainly retained in the water phase part and protected by the oil phase part. Furthermore, by controlling the demulsification, the emission of food additive components is controlled. This makes it possible to suppress the reaction with the food ingredients or to control the effect expression in the process, so that it is possible to effectively use the food additive ingredients and reduce the amount used, and thus to provide a good processed food.

Claims (5)

[Claims] 1. An oil and fat composition mainly comprising a food additive component in the water phase and emulsified into a water-in-oil type. 2. The oil / fat composition according to claim 1, wherein the content of the food additive component is 1% by weight or more and 40% by weight or less. 3. A glycerin saturated fatty acid monoester 0.02% by weight as an emulsifier for emulsifying into a water-in-oil type
The oil or fat composition according to claim 1 or 2, wherein 0.5% by weight or less, and 0.1% by weight or more and 1% by weight or less of polyglycerin condensed ricinoleic acid ester are used. 4. The food additive component is one or more selected from the group consisting of preservatives / mold inhibitors, acidulants, shelf life improvers, dough improvers, enzymes, and food dyes. The oil and fat composition according to claim 1. 5. A processed food comprising the oil / fat composition according to any one of claims 1 to 4.