JP2006271279A - Oil-in-water emulsified oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition containing no allergy stated object substance, and excellent in stability and flavor. <P>SOLUTION: This oil-in-water emulsified oil and fat composition comprises 5-60 wt.% of an oil phase and 40-95 wt.% of a water phase. The composition is excellent in stability and flavor because of containing 0.5-10.0 wt.% of pea protein and no allergy stated object substance. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an oil-in-water emulsified oil and fat composition that does not contain an allergy labeling target substance and does not require allergy labeling and is excellent in emulsification stability and flavor.

  In recent years, many health hazards due to foods containing allergens have been seen. To prevent them from occurring, if foods contain allergens, the food hygiene law may display them. It has been held since April 1st. This allergen labeling substance is required to label 5 items (egg, milk, wheat, buckwheat, peanut), which are particularly serious and have a large number of cases, as specific raw materials, plus 20 items (abalone, squid, how much) , Shrimp, orange, crab, kiwi fruit, beef, walnut, salmon, mackerel, soy, chicken, pork, matsutake, peach, yam, apple, gelatin, banana) Yes. Only five items are required, but the reality is that many manufacturers have listed the items that are encouraged, considering consumer safety first. These allergen labeling substances are determined based on a detailed survey of the severity and number of cases, so conversely, if the food does not contain these allergen labeling substances, allergies in consumers The risk of onset can be significantly reduced.

  It is reconstituted from dairy products such as milk and fresh cream known as general oil-in-water emulsified oils and fats, milk ingredients such as milk fat, vegetable fat and skim milk powder, and various additives such as emulsifiers. Synthetic cream, synthetic concentrated milk, etc., like whipped cream, may be used for food as it is, but it is added to soups, beverages and desserts to add white turbidity and smooth the texture. Often used in. In such an oil-in-water emulsified oil and fat composition, dairy products such as milk, fresh cream, butter, skim milk powder, and whey powder are blended as raw materials for flavoring and emulsification purposes, and milk such as sodium caseinate and whey protein is blended. Proteins are used for emulsification purposes. Since these correspond to milk of specific raw materials, there is a problem that consumers who are allergic to milk cannot eat.

  When an allergy-indicating target substance is to be removed from such an oil-in-water emulsified oil / fat composition, the emulsifiability of the milk protein is lost, so that a stable emulsified state cannot be maintained. Even if a large amount of emulsifier is used, it is difficult to maintain a stable emulsified state, and there is a problem in terms of flavor because of the odor and taste unique to the emulsifier, and there is also a cost disadvantage. It is not preferable. Proteins that are generally used for emulsification purposes other than milk include soy protein and wheat protein, all of which fall under allergy labeling substances and need to be labeled. It does not solve the problem for consumers with allergies. In addition, many attempts have been made to lower the molecular weight of milk protein, soybean protein, and wheat protein using proteases and the like (see Patent Documents 1, 2, and 3). Preferable peptides and amino acids are not preferable because they do not provide a good emulsifying effect, and often have a bad influence on the flavor, such as the occurrence of bitterness and taste derived from peptides and amino acids.

JP-A-9-163 Japanese Patent Application Laid-Open No. 07-203844 Japanese Patent Laid-Open No. 08-214836

  Accordingly, an object of the present invention is to provide an oil-in-water emulsified oil / fat composition that does not contain an allergy labeling target substance and is excellent in stability and flavor.

  As a result of intensive research in order to solve the above problems, the present inventors have used pea protein, which is an oil-in-water that has excellent stability and good flavor without using an allergy labeling target substance. The present invention has been completed by finding that a molded emulsified oil / fat composition can be obtained.

  That is, the first of the present invention is an oil-in-water emulsified fat composition comprising 5 to 60% by weight of an oil phase and 60 to 95% by weight of an aqueous phase, and 0.5 to 10.0% by weight of pea protein. The present invention relates to an oil-in-water emulsified oil / fat composition that contains and does not contain an allergy labeling target substance.

  A preferred embodiment relates to an oil-in-water emulsified oil / fat composition containing any of sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride as an emulsifier.

  2nd of this invention is a manufacturing method of the oil-in-water type emulsified oil-fat composition which contains 0.5-10.0 weight% of pea protein, and does not contain an allergy display target substance, Comprising: 5-60 weight% It is related with the manufacturing method of the oil-in-water type emulsified oil-fat composition characterized by emulsifying and sterilizing or sterilizing the oil phase of 40-95 weight%.

  According to the present invention, it has become possible to provide an oil-in-water emulsified oil / fat composition that does not contain an allergy labeling target substance and is excellent in stability and flavor.

  Hereinafter, the present invention will be described in more detail. The oil-in-water emulsified oil / fat composition of the present invention is characterized by containing pea protein in an amount of 0.5 to 10.0% by weight, preferably 1.0 to 5.0% by weight. When the pea protein is less than 0.5% by weight, a good emulsified state cannot be maintained, and emulsion breakage such as thickening or oil-off occurs. In the case of 10.0% by weight or more, the resulting oil-in-water emulsified oil / fat composition has a high viscosity and causes problems in production, and at the same time, a bean odor derived from pea protein is strongly felt, which is preferable. Absent.

  As the pea protein used in the oil-in-water type emulsified oil / fat composition of the present invention, any pea protein may be used as long as it is generally used. It is preferable in terms of easy availability.

  The oil and fat used in the oil-in-water emulsified oil and fat composition of the present invention includes vegetable oils such as rapeseed oil, palm oil, palm kernel oil, coconut oil, corn oil, safflower oil, and cottonseed oil, or animal oils such as fish oil. These can be obtained by mixing one or two or more of these appropriately treated using techniques such as hydrogenation, fractionation and transesterification. Here, it is possible to use fats and oils obtained from substances corresponding to allergen-labeled substances such as soybean oil, milk fat and beef tallow even if the protein content is infinitely zero after the purification process. It is desirable not to use from the gist of In the oil-in-water emulsified oil / fat composition of the present invention, it is essential to blend 5 to 60% by weight, preferably 10 to 50% by weight of an oil phase in which oil-soluble additives and the like are dissolved in these oils and fats. Preferably 20-40 weight% is mix | blended. When the blending ratio of the oil phase is less than 5% by weight, the expected white turbidity cannot be obtained and the effect on the texture is small, which is not preferable. On the other hand, if it exceeds 60% by weight, the oil-in-water emulsification cannot be maintained, and the viscosity is increased or the oil is turned off.

  In the oil-in-water emulsified oil / fat composition of the present invention, an emulsifier produced from raw materials other than the allergy-indicating target substance can be used as necessary. Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, monoglyceride, diglyceride, sorbitan fatty acid ester, propylene glycol ester, polyoxyethylene sorbitan fatty acid ester, preferably sucrose fatty acid ester, Emulsification stability can be improved by using polyglycerin fatty acid ester and organic acid monoglyceride.

  In addition, in the oil-in-water type emulsified oil / fat composition of the present invention, saccharides, flavoring agents, coloring agents, thickening polysaccharides, salts, etc. produced from raw materials other than allergic labeling substances should be used as necessary. Can do.

  The oil-in-water emulsified oil / fat composition of the present invention, for example, after stirring and mixing an aqueous phase containing pea protein and an oil phase (preliminary emulsification), the following normal production steps (homogenization, sterilization, cooling) To manufacture. As each process condition, for example, preliminary emulsification is performed at 50 to 70 ° C. for 10 to 30 minutes, and mixing with a simple stirrer may be used, or a high-speed stirrer such as a TK homomixer may be used. Homogenization is usually performed under a pressure of 2.0 to 30.0 MPa using a general homogenizer. Homogenization may be performed before sterilization or after sterilization, but it is preferable in terms of emulsion stability to perform before sterilization and after sterilization. As the sterilization (or sterilization) method, direct heating such as injection type, infusion type, etc., indirect heating such as plate type, tubular type, jacket type, etc. can be used. UHT, HTST, batch type, retort, joule heating The sterilization (or sterilization) treatment can be performed by heat sterilization (or sterilization). The emulsion sterilized (or sterilized) in this manner is usually cooled to 5 to 10 ° C., and the oil-in-water emulsified oil / fat composition of the present invention can be produced.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “%” is based on weight.

Example 1
0.2% of citric acid monoglyceride (trade name Poem K-30, manufactured by Riken Vitamin Co., Ltd.) was added to 30% of purified rapeseed oil, and this was heated to 65 ° C. to prepare an oil phase part. On the other hand, pea protein (trade name: PP-CS manufactured by Organo Corporation) 2.0% and sucrose fatty acid ester (trade name: ester F110, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) 0.5% were added to 67.3% water. And it melt | dissolved at 60 degreeC and the water phase part was created.

  The oil phase part and the water phase part were pre-emulsified in the same tank and stirred together for 20 minutes, and then sterilized at 142 ° C. for 4 seconds in a UHT sterilizer. Then, after homogenizing at a pressure of 8.0 MPa, it was cooled to 5 ° C. with a cooler and filled in a container, and aged in a refrigerator at 5 ° C. for 48 hours to give an oil-in-water emulsified oil / fat composition. Created.

  The viscosity of this oil-in-water emulsified oil / fat composition was measured using a B-type viscometer (manufactured by Tokimec Co., Ltd.) at 60 rpm, rotor No. It was 20 cps when measured under the condition of 2. Moreover, it was 0.97 micrometer when the average particle diameter was measured with the laser diffraction / scattering type particle size distribution measuring apparatus LA-920 (made by Horiba, Ltd.). Even when this oil-in-water emulsified oil / fat composition was stored in a refrigerator at 5 ° C. for 1 month, no oil-off or aqueous phase separation was observed, and the composition had good storage stability. In addition, 100 g of the oil-in-water emulsified oil / fat composition prepared as described above was placed in a glass container, immersed in a hot water bath at 80 ° C., and heat-treated for 30 minutes, resulting in oil-off, aqueous phase separation, and generation of aggregates. Etc. were not seen and had good heat resistance. Here, the aqueous phase separation refers to a phenomenon in which a transparent (or translucent) portion is generated at the bottom when an oil-in-water emulsified oil / fat composition is stored.

  Moreover, in order to confirm the cloudiness of the oil-in-water type emulsified oil-fat composition produced as mentioned above, the yogurt flavor jelly was created. Mix 15% of sugar with 1.0% of gelling agent (trade name: Gelup SA-3 Saneigen FFI Co., Ltd.) and disperse this in water. Citric acid (Sumitomo Corporation Chemical Co., Ltd.) 0.2 %, Trisodium citrate (manufactured by Fuso Pharmaceutical Co., Ltd.) 0.1% was dissolved. To this, 10% of an oil-in-water emulsified oil and fat composition and 0.1% of yogurt flavor were added and heated to 70 ° C. with a hot water bath to be dissolved. This was filled in a plastic cup and cooled to gel. The obtained jelly had good cloudiness. Here, “good turbidity” refers to a jelly with a pronounced white color that makes yogurt look like. Moreover, there was no off-flavor and off-flavor, and the flavor was good.

(Example 2)
30% of refined palm olein oil was heated to 65 ° C. to prepare an oil phase part. On the other hand, pea protein 0.5%, sucrose fatty acid ester (trade name Ester F110, Daiichi Kogyo Seiyaku Co., Ltd.) 0.4%, succinic acid monoglyceride (trade name Poem B-30 RIKEN Vitamin) (Made by Co., Ltd.) 0.2% was added and a water phase part dissolved at 60 ° C. was prepared. An oil-in-water emulsified oil / fat composition was prepared by the method described in Example 1.

  This oil-in-water emulsified oil / fat composition has a viscosity of 15 cps and an average particle size of 1.52 μm. When stored in a refrigerator at 5 ° C. for 1 month, no oil-off was observed, but slight water phase separation was observed. It was. In addition, 100 g of the oil-in-water emulsified oil and fat composition prepared as described above was put in a glass container, immersed in a hot water bath at 80 ° C. and heat-treated for 30 minutes. It had good heat resistance. Moreover, using the oil-in-water type emulsified oil / fat composition prepared as described above, the jelly prepared in the same procedure as in Example 1 has good cloudiness and has no off-flavors, off-flavors and good flavor. Met.

(Comparative Example 1)
Of the methods described in Example 1, everything was performed in the same manner except that the blending ratio of pea protein was 0.2% and water was 69.1%, but after sterilization and cooling, the container was filled. The oil was separated at the time, and a good emulsion could not be obtained.

(Example 3)
Of the methods described in Example 1, an oil-in-water emulsified oil and fat composition was prepared in the same manner except that the blending ratio of pea protein was 8.0% and water was 61.3%.

  This oil-in-water emulsified oil / fat composition had a viscosity of 62 cps and an average particle diameter of 0.88 μm. Even when stored in a refrigerator at 5 ° C. for 1 month, no oil-off or aqueous phase separation was observed. In addition, 100 g of the oil-in-water emulsified oil / fat composition prepared as described above was placed in a glass container, immersed in a hot water bath at 80 ° C., and heat-treated for 30 minutes, resulting in oil-off, aqueous phase separation, and generation of aggregates. Etc. were not seen and had good heat resistance. Moreover, although the jelly created in the same procedure as Example 1 using the oil-in-water type emulsified oil-fat composition created as mentioned above has favorable cloudiness, although a bean odor is felt slightly, It was savory.

(Comparative Example 2)
Of the methods described in Example 1, the same method was used except that the blending ratio of pea protein was 15.0% and water was 54.3%, but the viscosity increased at the time of preliminary emulsification, If this is passed through a UHT sterilizer, the pressure inside the pipe will rise, and there is a risk of liquid leakage from the packing of each part, etc., so that the sterilization process cannot be performed, and an oil-in-water emulsified fat composition is obtained. I couldn't.

Example 4
Refined palm olein oil 20% was heated to 65 ° C. to prepare an oil phase part. On the other hand, 4% pea protein was added to 76.0% water and dissolved at 60 ° C. to prepare an aqueous phase. An oil-in-water emulsified oil / fat composition was prepared by the method described in Example 1.

  This oil-in-water emulsified oil / fat composition had a viscosity of 34 cps and an average particle size of 1.88 μm. Even when stored in a refrigerator at 5 ° C. for 1 month, no oil-off or aqueous phase separation was observed. In addition, 100 g of the oil-in-water emulsified oil / fat composition prepared as described above was placed in a glass container, immersed in a hot water bath at 80 ° C., and heat-treated for 30 minutes, resulting in oil-off, aqueous phase separation, and generation of aggregates. Etc. were not seen and had good heat resistance. Moreover, using the oil-in-water type emulsified oil / fat composition prepared as described above, the jelly prepared in the same procedure as in Example 1 has good cloudiness and has no off-flavors, off-flavors and good flavor. Met.

(Comparative Example 3)
Of the methods described in Example 1, an oil-in-water emulsified oil / fat composition was prepared in the same manner except that the refined rapeseed oil was 3% and water was 94.3%.

  This oil-in-water emulsified oil / fat composition had a viscosity of 8 cps and an average particle size of 0.64 μm. When stored in a refrigerator at 5 ° C. for 1 month, no oil-off was observed, but water phase separation was observed. . In addition, 100 g of the oil-in-water emulsified oil / fat composition prepared as described above was placed in a glass container, immersed in a hot water bath at 80 ° C., and heat-treated for 30 minutes, resulting in oil-off, aqueous phase separation, and generation of aggregates. Etc. were not seen and had good heat resistance. In addition, the jelly prepared in the same procedure as in Example 1 using the oil-in-water emulsified oil / fat composition prepared as described above had good taste and no off-flavors and off-flavors, but lacked cloudiness. Met. Here, “having no cloudiness” means that the white is thin and transparent, and is a jelly far from the image of yogurt.

(Example 5)
Of the methods described in Example 1, an oil-in-water emulsified oil and fat composition was prepared in the same manner except that the refined rapeseed oil was 50% and the water was 47.3%.

  This oil-in-water emulsified oil / fat composition has a viscosity of 260 cps and an average particle size of 1.43 μm. When stored in a refrigerator at 5 ° C. for one month, the oil-off and water phase separation of the slightly thickened oil is not seen. I couldn't. In addition, 100 g of the oil-in-water emulsified oil and fat composition prepared as described above was put in a glass container, immersed in a hot water bath at 80 ° C. and heat-treated for 30 minutes. It had good heat resistance. Moreover, using the oil-in-water type emulsified oil / fat composition prepared as described above, the jelly prepared in the same procedure as in Example 1 has good cloudiness and has no off-flavors, off-flavors and good flavor. Met.

(Comparative Example 4)
Of the methods described in Example 1, all were performed in the same manner except that the refined rapeseed oil was 65% and the water was 32.3%, but the viscosity increased at the time of preliminary emulsification and passed through the sterilization step. The oil-in-water emulsified oil / fat composition could not be obtained.

(Example 6)
From rapeseed hydrogenated oil (rising melting point 33 ° C) 15%, palm fractionated oil (rising melting point 35 ° C) 10%, palm kernel oil (rising melting point 24 ° C) 10%, hardened palm kernel oil (rising melting point 36 ° C) 5% The temperature of the oil phase part was adjusted to 65 ° C., and 0.1% of a polyglycerin fatty acid ester (trade name: SY Glyster PS-5S, Sakamoto Yakuhin Kogyo Co., Ltd.) was dissolved therein to obtain an oil phase part. On the other hand, pea protein 2.0%, polyglycerin fatty acid ester (trade name SY Glyster MO-5S Sakamoto Yakuhin Kogyo Co., Ltd.) 0.2%, 57.45% of the prepared water heated to 60 ° C, polyglycerin fatty acid Dissolve 0.15% ester (trade name SY Grister MS-5S Sakamoto Yakuhin Kogyo Co., Ltd.) and 0.1% sucrose fatty acid ester (trade name Ester F110, Daiichi Kogyo Seiyaku Co., Ltd.) It was prepared and pre-emulsified with the previous oil phase part. This emulsion is sterilized at 142 ° C for 4 seconds, treated at a homogenization pressure of 6.0 MPa, cooled to 5 ° C, filled into a container, and aged in a refrigerator at 5 ° C for 48 hours. An oil-in-water emulsified fat composition was obtained.

  The oil-in-water emulsified oil / fat composition had a viscosity of 40 cps and an average particle size of 2.23 μm. When stored in a refrigerator at 5 ° C. for 1 month, no oil-off or aqueous phase separation was observed. Moreover, the oil-in-water type emulsified fat composition prepared as described above is used in a bowl with 4 kg of oil-in-water type emulsified fat composition and 320 g of granulated sugar using a can-to-mixer (20Q mixer, manufactured by Kanto Blender Kogyo Co., Ltd.). When the whipping was performed at a high speed, the whipping was completed with a whipping time of 10 minutes and 17 seconds and an overrun of 143%. The obtained whipped cream had a good texture, excellent artificial nature, and a light mouth-melting cream.

(Example 7)
Oil phase part consisting of 30% rapeseed oil (increased melting point 24 ° C) is adjusted to 65 ° C, and 0.2% succinic acid monoglyceride (trade name Poem B-30 manufactured by Riken Vitamin Co., Ltd.) is dissolved in the oil phase part. It was. On the other hand, pea protein 3.0%, polyglycerin fatty acid ester (trade name SY Glister MS-5S manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) 0.3%, 65.1% of prepared water heated to 60 ° C., sucrose fatty acid Ester (trade name Ester F160, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) 0.5%, trisodium citrate (manufactured by Fuso Yakuhin Kogyo Co., Ltd.) 0.5%, disodium phosphate (manufactured by San-Ei Gen FFI Co., Ltd.) 0 The aqueous phase was prepared by dissolving 4% and pre-emulsified with the previous oil phase. This emulsion is sterilized at 142 ° C. for 4 seconds, treated at a homogenization pressure of 15.0 MPa, cooled to 5 ° C., filled into a container, and aged in a refrigerator at 5 ° C. for 48 hours. An oil-in-water emulsified fat composition was obtained.

This oil-in-water emulsified oil / fat composition had a viscosity of 170 cps and an average particle size of 0.73 μm. When stored in a refrigerator at 5 ° C. for 1 month, no oil-off or aqueous phase separation was observed. When 100 g of coffee liquid obtained by dissolving 1.5 g of commercially available instant coffee in 98.5 g of hot water at 90 ° C. was added with 5.0 g of this oil-in-water emulsified oil and fat composition, no oil-off or feathering was observed. Good cloudiness was exhibited. Feathering here refers to a phenomenon in which proteins contained in the oil-in-water emulsified oil / fat composition are aggregated by the heat and acid of the coffee, and feather-shaped aggregates are formed on the coffee surface.

Claims (3)

  An oil-in-water emulsified oil / fat composition comprising 5 to 60% by weight of an oil phase and 40 to 95% by weight of an aqueous phase, containing 0.5 to 10.0% by weight of pea protein, and an allergy labeling substance An oil-in-water emulsified oil / fat composition containing no water.   The oil-in-water emulsified oil / fat composition according to claim 1, comprising any one of sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride as an emulsifier. A method for producing an oil-in-water emulsified oil composition containing 0.5 to 10.0% by weight of pea protein and containing no allergen labeling target substance, comprising 5 to 60% by weight of an oil phase and 40 to 95% A method for producing an oil-in-water emulsified oil-fat composition comprising emulsifying a weight% aqueous phase and sterilizing or sterilizing it.