JP2012228228A - 油脂含有水溶性組成物及び飲食品 - Google Patents
油脂含有水溶性組成物及び飲食品 Download PDFInfo
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Abstract
【解決手段】本発明によれば、耐酸性、耐塩性、耐熱性、耐アルコール性及び耐冷凍性に優れた油脂含有水溶性組成物が提供され、この組成物を配合することにより、耐酸性、耐塩性、耐熱性、耐アルコール性に優れ、かつ、冷凍条件において長期間保存しても、クリーミングを生じたり、油脂が分離したりすることなく均一な乳化もしくは可溶化状態を保つことができる油脂を含有した飲食品が提供される。
【選択図】なし
Description
本発明において、乳化剤は、酒粕由来の成分を有効成分として含有する。
ここで、酒粕とは、酒の製造工程において、発酵後のもろみを搾った固形の残渣である。もろみが発酵するまでには、原材料である米に、麹(こうじ)菌、酵母、及び乳酸菌が加えられているので、酒粕には、酵母以外に、米、麹菌、及び乳酸菌などが含まれるだけでなく、これらの微生物が産生する多くの代謝産物も含まれている。食用酵母をYM培地などで培養した後に、培地から有効成分を抽出する方法では、食経験のない培地からも有効成分が抽出される可能性があるが、酒粕であれば、食経験があり、安全性に大きな問題はない。
(実施例1)酒粕からの粗乳化剤の調製
液化仕込み由来の酒粕(酒名:佳撰普通酒、清酒酵母(株名:協会7号))500gに対して、蒸留水2000mlを加えた後、家庭用ミキサーで粉砕し、5Nの水酸化ナトリウム液を用いてpH8.0に調整したものを準備した。その後、95℃で90分間抽出を行い、5,000×g、15分間の遠心分離後、上清を得た。その上清をカットオフ値MW100,000の限外ろ過膜を用いて10倍濃縮し、凍結乾燥で乾固させ、固体を得た。これを酒粕乳化剤とした。
0重量%、1重量%、5重量%、10重量%、又は20重量%塩化ナトリウム溶液3容量部に、大豆油7容量部及び実施例1で作製した酒粕乳化剤に水を加えて2.5重量%液にしたものを最終濃度0.05重量%になるように添加した。油脂含有水溶性組成物中の塩濃度は、それぞれ0重量%、0.3重量%、1.5重量%、3重量%、又は6重量%であった。最大設定にしたボルテックスミキサー(Scientific Industries社製)上で1分間混合し油脂含有水溶性組成物を作製後、常温で24時間静置した。
実施例1で作製した酒粕乳化剤に代えて、市販のショ糖脂肪酸エステル(リョートーシュガーエステルP−1570、三菱化学フーズ社製)を使用した以外は実施例2と同様の操作を行った。
コーンサラダ油50g、こいくち醤油56g及び実施例1で調製した酒粕乳化剤10gをポリトロンホモジナイザー(KINEMATICA PT10/35、KINEMATICA社製)により55℃、13000回転/分、6分間乳化させ油脂含有水溶性組成物を作製した。なお、こいくち醤油は、約17重量%の塩濃度のものを使用した。1週間、室温で静置したところ、分離は見られず、その後のクリーミング層の再分散性も良好であつた。
pH2.0のクエン酸溶液、pH4.0またはpH7.0のクエン酸溶液3容量部に、大豆油7容量部及び実施例1で作製した酒粕乳化剤に水を加えて2.5重量%液にしたものを最終濃度0.05重量%になるように添加した。最大設定にしたボルテックスミキサー(Scientific Industries社製)上で1分間混合し油脂含有水溶性組成物を作製した後、常温で24時間静置した。
実施例1で作製した酒粕乳化剤に代えて、市販のショ糖脂肪酸エステル(リョートーシュガーエステルP−1570、三菱化学フーズ社製)を使用した以外は実施例4と同様の操作を行った。
水3容量部に大豆油7容量部及び実施例1で作製した酒粕乳化剤に水を加えて2.5重量%液にしたものを最終濃度0.05重量%になるように添加した。最大設定にしたボルテックスミキサー(Scientific Industries社製)上で1分間混合し油脂含有水溶性組成物を作製した後、常温で24時間静置した。その後、−20℃で7日間凍結させ、次に30℃の水浴中で10分間解凍した。
実施例1で作製した酒粕乳化剤に代えて、市販のショ糖脂肪酸エステル(リョートーシュガーエステルP−1570、三菱化学フーズ社製)又は大豆レシチン(SLP−ホワイト、辻製油製)を使用した以外は実施例5と同様の操作を行った。
実施例1で調製した酒粕乳化剤1.0g、大豆油24ml、米酢3.0ml、水3.0mlをポリトロンホモジナイザー(KINEMATICA PT10/35、KINEMATICA社製)で混合しマヨネーズ様調味料を作製したところマヨネーズ様の油脂含有水溶性組成物が作製可能であり、一般的な市販マヨネーズと異なり卵原料を使用せずにマヨネーズが作製できることが示された。この油脂含有水溶性組成物のpHは4.0であった。また、この油脂含有水溶性組成物を−30℃で2日間及び7日間冷凍保存し、30℃で解凍したところ、冷凍前とまったく変化無く、乳化状態も良好であった。後述するように、市販マヨネーズでは冷凍保存すると乳化が壊れ、油と水が分離するので、実施例6で作製したマヨネーズは、市販のマヨネーズと比較して耐冷凍性に優れることが判明した。
実施例1で作製した酒粕乳化剤に代えて、市販大豆レシチンを使用した以外は実施例6と同様の操作を行った。この油脂含有水溶性組成物では、良好なマヨネーズ様調味料は作製できなかった。また、市販マヨネーズ(キューピー社製)を−30℃で2日間及び7日間冷凍保存し、30℃で解凍したところ、乳化が壊れ、油と水が分離していた。
水3容量部に大豆油7容量部及び実施例1で作製した酒粕乳化剤に水を加えて2.5重量%液にしたものを最終濃度0.05重量%になるように添加した。最大設定にしたボルテックスミキサー(Scientific Industries社製)上で1分間混合し油脂含有水溶性組成物を作製した後、30℃、60℃、80℃で4時間保持した。この油脂含有水溶性組成物について、目視で乳化状態を確認したところ、高温でも良好に乳化状態を維持していた。
実施例1で作製した酒粕乳化剤に代えて、市販のショ糖脂肪酸エステル(リョートーシュガーエステルP−1570、三菱化学フーズ社製)を使用した以外は、実施例7と同様の操作を行った。この油脂含有水溶性組成物について、目視で乳化状態を確認したところ、温度が上昇すると共に急激な乳化の崩壊が見られた。
アルコール濃度が20v/v%のアルコール水溶液3容量部に大豆油7容量部及び実施例1で作製した酒粕乳化剤に水を加えて2.5重量%液にしたものを最終濃度0.05重量%になるように添加した。油脂含有水溶性組成物中のアルコール濃度は6v/v%であった。最大設定にしたボルテックスミキサー(Scientific Industries社製)上で1分間混合し、室温で24時間静置した。この油脂含有水溶性組成物では、室温で24時間静置した後も乳化状態が保持されていた。また、市販の焼酎(アルコール度数25度)をアルコール水溶液の代わりに用いた際も、同様に乳化状態が保持されていた。
実施例1の酒粕乳化剤、ポリグリセリン脂肪酸エステル(ポエムJ−0081HV、理研ビタミン社製)、ショ糖脂肪酸エステル(リョートーシュガーエステルP−1570、三菱化学フーズ社製)又は大豆レシチン(SLP−ホワイト、辻製油製)の、それぞれ1重量%水溶液を作製した。直径28mm×高さ250mmのメスシリンダーに各100ml入れ、すぐに密閉した。30秒間に約30回上下反転して混合した後、試験管立てに静置した。5分後、泡上面の数値を読み取った。
酒粕乳化剤1gに対して水99mlを添加して100倍希釈した希釈乳化剤液を調製した。この希釈液20mlをスクリューキャップ付耐圧試験管に入れ、100℃の恒温槽で2時間加熱殺菌処理を行った。その後、室温にて空冷した希釈乳化剤液3容量部にケロシンを7容量部になるように添加した。最大設定にしたボルテックスミキサー(Scientific Industries社製)上で1分間混合し油脂含有水溶性組成物を作製し、24時間後に観察したところ、乳化はまったく崩壊していなかった。
実施例1の酒粕乳化剤1gを用い、水10mlへ直接添加した際の溶解性を測定した。その結果、酒粕乳化剤は手を加えなくても瞬時に溶解した。
焙煎したコーヒー豆40gを95℃の脱塩水400gで抽出して得たコーヒー抽出液に生クリーム2g、砂糖40g及び実施例1の酒粕乳化剤を0.01重量%、0.1重量%になるよう加えた。これに重曹を添加してpHを6.3に調整した。得られたミルクコーヒー液を145℃で5秒間加熱し、ペットボトルに無菌下で充填した。20℃で1ケ月間静置保存した後のオイルの分離状態の観察とペットボトルに充填した後の風味に関して官能評価を行った。結果を表5に示す。なお、添加量の「−」は酒粕乳化剤を添加していないサンプルを示す。
Claims (4)
- 酒粕由来の成分を有効成分として含有する乳化剤、及び脂溶性物質を含む、油脂含有水溶性組成物。
- アルコール含有飲食品用の、請求項1に記載の油脂含有水溶性組成物。
- 塩含有飲食品用の、請求項1に記載の油脂含有水溶性組成物。
- 請求項1〜3のいずれかに記載の油脂含有水溶性組成物を含む飲食品。
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JP2017038581A (ja) * | 2015-08-21 | 2017-02-23 | 三粧化研株式会社 | パール状カプセル及びその製造方法 |
CN112353704A (zh) * | 2020-11-20 | 2021-02-12 | 苏州纳康生物科技有限公司 | 一种丹皮酚纳米脂质粒的制备方法 |
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JPH0787890A (ja) * | 1993-09-27 | 1995-04-04 | Tsukishima Shokuhin Kogyo Kk | 酒粕又は味噌含有油脂組成物及び食肉の製造法 |
JP2000157259A (ja) * | 1998-11-30 | 2000-06-13 | Kyodo Milk Industry Co Ltd | 酵母増殖促進物質 |
JP2007216218A (ja) * | 2006-01-19 | 2007-08-30 | Kaneka Corp | 乳化剤 |
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JPH0787890A (ja) * | 1993-09-27 | 1995-04-04 | Tsukishima Shokuhin Kogyo Kk | 酒粕又は味噌含有油脂組成物及び食肉の製造法 |
JP2000157259A (ja) * | 1998-11-30 | 2000-06-13 | Kyodo Milk Industry Co Ltd | 酵母増殖促進物質 |
JP2007216218A (ja) * | 2006-01-19 | 2007-08-30 | Kaneka Corp | 乳化剤 |
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JP2017038581A (ja) * | 2015-08-21 | 2017-02-23 | 三粧化研株式会社 | パール状カプセル及びその製造方法 |
CN112353704A (zh) * | 2020-11-20 | 2021-02-12 | 苏州纳康生物科技有限公司 | 一种丹皮酚纳米脂质粒的制备方法 |
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