JP2005224228A - Emulsified oil and fat composition and food containing the same - Google Patents
Emulsified oil and fat composition and food containing the same Download PDFInfo
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Abstract
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本発明は、乳化油脂組成物およびこれを含有する食品に関する。さらに詳しくは、中鎖脂肪酸トリグリセライド、植物性ステロール、ビタミン、ミネラル、水、特定の乳化剤を含有する乳化油脂組成物およびこの乳化油脂組成物を含有するドレッシング、ソースおよびたれ類に関する。 The present invention relates to an emulsified oil / fat composition and a food containing the same. More specifically, the present invention relates to an emulsified oil / fat composition containing medium-chain fatty acid triglycerides, vegetable sterols, vitamins, minerals, water, specific emulsifiers, and dressings, sauces and sauces containing this emulsified oil / fat composition.
近年、生活の多様化と高齢化に伴い、食生活の面から健康に一層留意する目的の食品類が数多く提供されるようになった。
その中でも、ビタミンやカルシウムなどのミネラルを主成分にした健康補助食品、血中の中性脂肪やコレステロールを低下させる血中脂質改善効果を持つ成分を含む食品が増加している。
しかしながら、ビタミンやカルシウムなどのミネラルを主成分にした健康補助食品は、錠剤やカプセル状のものが多く、日常無理なく摂取するには難点が多い。
さらに、血中の中性脂肪やコレステロールを低下させる血中脂質改善効果を持つ成分として代表的なものには植物性ステロールが上げられるが、植物性ステロールを含有する食品は食用油脂やマーガリンなどの油脂食品が多く、血中の中性脂肪やコレステロールを低下させる植物性ステロールを摂取するために油脂を摂取しなければならないと言う矛盾が生じる。In recent years, with the diversification and aging of life, many foods for the purpose of paying more attention to health from the aspect of eating habits have been provided.
Among them, health supplements based on minerals such as vitamins and calcium, and foods that contain blood lipid improving effects that lower blood neutral fat and cholesterol are increasing.
However, health supplements based on minerals such as vitamins and calcium are often in the form of tablets and capsules, and there are many difficulties in taking them without difficulty.
In addition, plant sterols are typical examples of components that have blood lipid-improving effects that lower blood neutral fat and cholesterol, but foods containing plant sterols include edible fats and margarines. There is a lot of oil and fat foods, and a contradiction arises that fats and oils must be ingested in order to consume vegetable sterols that lower blood neutral fat and cholesterol.
植物性ステロールを含有する食用油脂、飲食物には次のような特許が出願されている。
そこで、本発明者らは、日常の食生活で無理なくビタミンやカルシウムなどのミネラル成分を摂取でき、さらに血中脂質改善効果のある植物性ステロールも含有するドレッシング、ソースやたれ類を開発することを目的として鋭意検討した。 Therefore, the present inventors will develop dressings, sauces and sauces that can easily ingest mineral components such as vitamins and calcium in daily eating habits and also contain plant sterols that have an effect of improving blood lipids. We studied earnestly for the purpose.
即ち本発明者らは、油溶性ビタミン、植物性ステロールを中鎖脂肪酸トリグリセライドに溶解させ、水溶性のカルシウムである乳酸カルシウムやグルコン酸カルシウム、水溶性ビタミンを水に溶解させ、ソルビタン脂肪酸エステルおよびポリグリセリン脂肪酸エステルを用いて水中油滴型に乳化し、これをドレッシング、ソースおよびたれ類に加えることにより本発明を完成するに至った。 That is, the present inventors dissolved oil-soluble vitamins and plant sterols in medium-chain fatty acid triglycerides, dissolved water-soluble calcium calcium lactate, calcium gluconate, and water-soluble vitamins in water, and dissolved sorbitan fatty acid esters and The present invention has been completed by emulsifying into an oil-in-water type using glycerin fatty acid ester and adding this to dressings, sauces and sauces.
本発明における中鎖脂肪酸トリグリセライドは、脂肪酸の炭素数が６〜１２、好ましくは８〜１０のトリグリセライドで、ヤシ油、パーム核油に含まれる脂肪酸とグリセリンから合成される。
中鎖脂肪酸トリグリセライドの消化吸収プロセスは一般の油脂と異なり、消化速度も速い。さらに、血中コレステロールの低下作用や、脂溶性ビタミン（ビタミンＡ，Ｅなど）の吸収を促進する。
市販品としては、ＯＤＯ（日清製油（株）製品）やココナードＭＴ（花王（株）製品）などがある。
本発明による乳化油脂組成物中、中鎖脂肪酸トリグリセライドは５〜８０重量％、好ましくは１０〜６０重量％である。
５重量％以下であると、植物性ステロールを溶解させるのに不十分であり、８０重量％を越えると油脂成分が多すぎて好ましくない。
本発明における植物性ステロールはフィトステロールを７０％以上含み、白〜褐色の粉末、薄片、粗末、粒状もしくはロウ状の塊または半流動体である。
本発明による乳化油脂組成物中、植物性ステロールは中鎖脂肪酸トリグリセライドに加えて加温すると溶解するので、植物性ステロールの配合量は中鎖脂肪酸トリグリセライドの配合量に依存する。The medium-chain fatty acid triglyceride in the present invention is a triglyceride having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, and is synthesized from fatty acid and glycerin contained in palm oil or palm kernel oil.
The digestion and absorption process of medium-chain fatty acid triglycerides is different from ordinary fats and oils, and the digestion rate is fast. Furthermore, it lowers blood cholesterol and promotes absorption of fat-soluble vitamins (such as vitamins A and E).
Examples of commercially available products include ODO (Nisshin Oil Co., Ltd.) and Coconut MT (Kao Corporation).
In the emulsified oil and fat composition according to the present invention, the medium chain fatty acid triglyceride is 5 to 80% by weight, preferably 10 to 60% by weight.
If it is 5% by weight or less, it is insufficient for dissolving the plant sterol, and if it exceeds 80% by weight, there are too many fat components, which is not preferable.
The plant sterol in the present invention contains 70% or more of phytosterol, and is a white to brown powder, flake, coarse powder, granular or waxy mass or semi-fluid.
In the emulsified oil / fat composition according to the present invention, the vegetable sterol dissolves when heated in addition to the medium-chain fatty acid triglyceride, so the amount of vegetable sterol depends on the amount of medium-chain fatty acid triglyceride.
本発明におけるビタミンとしては、油溶性ビタミンとしてビタミンＡ、ビタミンＥなどがあり、水溶性ビタミンとしてビタミンＢ１、ビタミンＣなどある。
本発明による乳化油脂組成物中、ビタミンの配合量はビタミンの種類により異なるが、ドレッシング、ソースやたれ類として１食の使用量（１５〜５０ｇ）中、ビタミンとして１日に必要な摂取量の１／２ないし１／３が含まれるのが好ましい。
本発明におけるミネラルとしては、カルシウム、鉄、亜鉛などがあり、カルシウムは水不溶性の炭酸カルシウム、リン酸カルシウム、水溶性の乳酸カルシウム、グルコン酸カルシウムなどがある。
水溶性のカルシウムは，水に溶解させるが、水不溶性の無機カルシウムや鉄、亜鉛などは、乳化後に懸濁分散させる。
本発明による乳化油脂組成物中、カルシウムの配合量はドレッシング、ソースやたれ類として１食の使用量（１５〜５０ｇ）中、カルシウムとして１日に必要な摂取量１，２００ｍｇの１／２ないし１／３の４００〜６００ｍｇが含まれることが好ましい。Examples of the vitamin in the present invention include vitamin A and vitamin E as oil-soluble vitamins, and vitamin B1 and vitamin C as water-soluble vitamins.
In the emulsified oil / fat composition according to the present invention, the amount of vitamins varies depending on the type of vitamin, but the amount of intake necessary for a day as a vitamin in the amount used (15-50 g) of one meal as a dressing, sauce or sauce Preferably, 1/2 to 1/3 is included.
Examples of minerals in the present invention include calcium, iron, and zinc. Examples of calcium include water-insoluble calcium carbonate, calcium phosphate, water-soluble calcium lactate, and calcium gluconate.
Water-soluble calcium is dissolved in water, but water-insoluble inorganic calcium, iron, zinc, and the like are suspended and dispersed after emulsification.
In the emulsified oil / fat composition according to the present invention, the amount of calcium is ½ of the daily intake of 1,200 mg as calcium in the amount of use (15-50 g) of one meal as dressing, sauce and sauce. It is preferable that 400 to 600 mg of 1/3 is contained.
本発明における乳化剤としては、ソルビタン脂肪酸エステルおよびポグリセリン脂肪酸エステルが好ましく、脂肪酸としては、ラウリン酸、パルミチン酸、ステアリン酸、オレイン酸およびこれらの脂肪酸の混合物である。
市販品としては、ソルビタン脂肪酸エステルとしてはエマゾールＳ−１０（Ｆ）（花王（株）製品、ソルビタンモノステアレート）、サンソフトＮｏ８１Ｓ（太陽化学（株）製品、ソルビタンモノオレート）がある。
ポリグリセリン脂肪酸エステルとしてはＳＹグリスターＭＳ−５００（阪本薬品工業（株）製品、ヘキサグリセリンモノステアレート）やサンソフトＱ−１７Ｓ（太陽化学（株）製品、デカグリセリンモノオレート）がある。As the emulsifier in the present invention, sorbitan fatty acid ester and poglycerin fatty acid ester are preferable, and the fatty acid is lauric acid, palmitic acid, stearic acid, oleic acid and a mixture of these fatty acids.
Commercially available products include emazole S-10 (F) (Kao Corporation product, sorbitan monostearate) and Sunsoft No81S (Taiyo Chemical Co., Ltd. product, sorbitan monooleate) as sorbitan fatty acid esters.
Examples of polyglycerin fatty acid esters include SY Glyster MS-500 (Sakamoto Yakuhin Kogyo Co., Ltd. product, hexaglycerin monostearate) and Sunsoft Q-17S (Taiyo Kagaku Co., Ltd. product, decaglycerin monooleate).
これら乳化剤の使用量は、中鎖脂肪酸トリグリセライドおよび水の合計１００重量部に対し０．１〜１０．０重量部が好ましい。
０．１重量部以下であると、水中油滴型の乳化に不十分であり、１０．０重量部を越えると、乳化剤の風味が悪影響を与える。The amount of these emulsifiers used is preferably 0.1 to 10.0 parts by weight based on 100 parts by weight of the medium chain fatty acid triglyceride and water.
If it is 0.1 parts by weight or less, it is insufficient for oil-in-water emulsification, and if it exceeds 10.0 parts by weight, the flavor of the emulsifier has an adverse effect.
本発明による乳化油脂組成物の製造方法は、中鎖脂肪酸トリグリセライドを８０〜９０℃に加温して、植物性ステロール、油溶性ビタミンを溶解し、５０〜６０℃の温水に水溶性ビタミン、水溶性カルシウム、乳化剤を溶解させ、高速攪拌の乳化機、例えばＴＫホモミクサー（特殊機化工業（株）製品）にて乳化させる。 The method for producing an emulsified oil / fat composition according to the present invention comprises heating a medium chain fatty acid triglyceride to 80 to 90 ° C. to dissolve vegetable sterols and oil-soluble vitamins. Calcium and emulsifier are dissolved and emulsified with a high-speed agitation emulsifier, for example, TK homomixer (product of Special Machine Industries Co., Ltd.).
本発明による乳化油脂組成物をドレッシング、ソースやたれ類に配合するには、あらかじめ乳化油脂組成物を製造して，ドレッシング、ソースやたれ類の他の成分と混合しても良いが、ドレッシング、ソースやたれ類を製造する際に各成分を配合しても良い。 In order to blend the emulsified oil composition according to the present invention into a dressing, sauce or sauce, the emulsified oil composition may be prepared in advance and mixed with other ingredients of the dressing, sauce or sauce, You may mix | blend each component when manufacturing a sauce and sauces.
上記したように、本発明の乳化油脂組成物およびこれを含有するドレッシング、ソースやたれ類は毎日の生活に必要なビタミン、ミネラル、血中脂質改善効果を持つ植物性ステロールを、日常の食事から無理なく摂取でき、健康な生活を維持するのに役立つ。 As described above, the emulsified oil / fat composition of the present invention and dressings, sauces and sauces containing the same contain vitamins, minerals, and plant sterols that have an effect of improving blood lipids in daily life. It can be taken without difficulty and helps to maintain a healthy life.
以下、本発明による実施例および比較例を示すが、本発明はこれらの実施例に限定されるものではない。
実施例１〜２として本発明の成分を表１の配合で、中鎖脂肪酸トリグリセライドを８０〜９０℃加温し、植物性ステロール、ビタミンＥを溶解させる。
５０〜６０℃の温水に乳酸カルシウム、乳化剤を加えて溶解し、ＴＫホモミクサー（特殊機化工業（株）製品）により、８，０００ｒｐｍで３分間乳化して室温まで冷却し、実施例１では、ビタミンＣを添加して、室温に１週間保存して、その乳化状態を観察した結果を表１に示した。EXAMPLES Examples and comparative examples according to the present invention will be described below, but the present invention is not limited to these examples.
In Examples 1 and 2, the components of the present invention were blended as shown in Table 1, medium-chain fatty acid triglycerides were heated at 80 to 90 ° C., and plant sterols and vitamin E were dissolved.
Calcium lactate and emulsifier are added to hot water at 50 to 60 ° C. to dissolve, and the mixture is emulsified at 8,000 rpm for 3 minutes and cooled to room temperature with TK homomixer (special machine industry Co., Ltd. product). Vitamin C was added and stored for 1 week at room temperature, and the emulsified state was observed.
表１の結果から、本発明による実施例１〜２の場合、安定な乳化組成物が得られたが、比較例１〜２においては、乳化剤としてモノグリセライドまたはレシチンを使用した結果、乳化物は分離してしまった。
本発明の実施例１〜２の乳化油脂組成物をベースにして、表２の配合でフレンチドレッシングとホワイトソースとを製造した。
フレンチドレッシングの製法は、醸造酢に食塩、香辛料を加え、本発明による実施例１の乳化油脂組成物と混合した。
ホワイトソースの製法は、鍋にバターと小麦粉を加え、焦がさない様に炒め、次いで、本発明による実施例２の乳化油脂組成物、水を加えて良く混合し、弱火にかけて、食塩、香辛料を加えとろみが出るまで加熱した。
比較例３〜４として、表１の配合の比較例１〜２をベースにして、表２の配合で実施例と同様にフレンチドレッシングとホワイトソースを製造した。Based on the emulsified oil / fat compositions of Examples 1 and 2 of the present invention, French dressings and white sauces were produced according to the formulation shown in Table 2.
The French dressing was prepared by adding salt and spices to brewed vinegar and mixing with the emulsified oil composition of Example 1 according to the present invention.
The white sauce is made by adding butter and flour to a pan and fried so as not to burn. Next, the emulsified oil composition of Example 2 according to the present invention, water is added and mixed well, over low heat, salt and spices are added. Heat until thickened.
As Comparative Examples 3 to 4, a French dressing and a white sauce were produced in the same manner as in the Examples with the formulation of Table 2, based on Comparative Examples 1 and 2 of the formulation of Table 1.
表２の結果から、本発明による実施例３〜４の場合は，フレンチドレッシング、ホワイトソースのいずれも均一な状態に仕上がり、風味も良好であったが、比較例３〜４の場合は、フレンチドレッシング、ホワイトソースのいずれも外観が不均一であり、風味にもバラツキが感じられた。 From the results of Table 2, in the case of Examples 3 to 4 according to the present invention, both the French dressing and the white sauce were finished in a uniform state and the flavor was good, but in the case of Comparative Examples 3 to 4, the French Both the dressing and the white sauce were non-uniform in appearance, and the flavor was also varied.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019187411A (en) * | 2018-04-20 | 2019-10-31 | 株式会社Ｎｉｊｃ | Manufacturing method for seasoning derived from freeze-dried food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019187411A (en) * | 2018-04-20 | 2019-10-31 | 株式会社Ｎｉｊｃ | Manufacturing method for seasoning derived from freeze-dried food |
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