JP2013066419A - 液状栄養組成物の製造方法 - Google Patents
液状栄養組成物の製造方法 Download PDFInfo
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- JP2013066419A JP2013066419A JP2011207061A JP2011207061A JP2013066419A JP 2013066419 A JP2013066419 A JP 2013066419A JP 2011207061 A JP2011207061 A JP 2011207061A JP 2011207061 A JP2011207061 A JP 2011207061A JP 2013066419 A JP2013066419 A JP 2013066419A
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Abstract
【解決手段】(i)原材料を調合して調合液を得る工程、及び(ii)該調合液を50℃以上で保持する工程を備える液状栄養組成物の製造方法であって、前記(i)調合液を得る工程が、ジグリセリン脂肪酸エステル及び/又はトリグリセリン脂肪酸エステルを添加する工程を含むことを特徴とする液状栄養組成物の製造方法。
【選択図】なし
Description
(HPLC分析条件)
装置:高速液体クロマトグラフ(型式:LC−10AS;島津製作所社製)
検出器:RI検出器(型式:RID−6A;島津製作所社製)
カラム:GPCカラム(型式:SHODEX KF−802;昭和電工社製)2本連結
カラム温度:40℃
移動相:THF
流量:1.0mL/min
検液注入量:15μL
前記ジグリセリン脂肪酸エステルの原料として用いられるジグリセリンとしては本発明の効果を妨げない限り特に限定されないが、例えば、グリセリンに少量の酸又はアルカリを触媒として添加し、窒素又は二酸化炭素等の任意の不活性ガス雰囲気下で、例えば約180℃以上の温度で加熱し、重縮合反応させて得られるグリセリンの平均重合度が約1.5〜2.4、好ましくは平均重合度が約2.0のジグリセリン混合物等が挙げられる。また、ジグリセリンはグリシドール又はエピクロルヒドリン等を原料として得られるものであっても良い。反応終了後、必要であれば中和、脱塩、脱色等の処理を行ってよい。
攪拌機、加熱用のジャケット、邪魔板等を備えた通常の反応容器に、ジグリセリンと脂肪酸(例えば、パルミチン酸)を約1:1のモル比で仕込み、通常触媒として水酸化ナトリウムを加えて攪拌混合し、窒素ガス雰囲気下で、エステル化反応により生成する水を系外に除去しながら、所定温度で加熱する。反応温度は通常、約180〜260℃の範囲、好ましくは約200〜250℃の範囲である。また、反応圧力条件は減圧下又は常圧下が好ましい。反応時間は通常約0.5〜15時間、好ましくは約1〜3時間である。反応の終点は、通常、反応混合物の酸価を測定し、約12以下を目安に決められる。得られた反応液は、未反応の脂肪酸、未反応のジグリセリン、ジグリセリンモノ脂肪酸エステル、ジグリセリンジ脂肪酸エステル、ジグリセリントリ脂肪酸エステル及びジグリセリンテトラ脂肪酸エステル等を含む混合物である。
(HPLC分析条件)
装置:高速液体クロマトグラフ(型式:LC−10AS;島津製作所社製)
検出器:RI検出器(型式:RID−6A;島津製作所社製)
カラム:GPCカラム(型式:SHODEX KF−802;昭和電工社製)2本連結
カラム温度:40℃
移動相:THF
流量:1.0mL/min
検液注入量:15μL
前記トリグリセリン脂肪酸エステルの原料として用いられるトリグリセリンとしては、本発明の効果を妨げない限り特に限定されないが、例えば、グリセリンに少量の酸又はアルカリを触媒として添加し、窒素又は二酸化炭素等の任意の不活性ガス雰囲気下で、例えば約180℃以上の温度で加熱し、重縮合反応させて得られるグリセリンの平均重合度が約2.5〜3.4、好ましくは平均重合度が約3.0のトリグリセリン混合物等が挙げられる。また、トリグリセリンはグリシドール又はエピクロルヒドリン等を原料として得られるものであっても良い。反応終了後、必要であれば中和、脱塩、脱色等の処理を行ってよい。
攪拌機、加熱用のジャケット、邪魔板等を備えた通常の反応容器に、トリグリセリンと脂肪酸(例えば、パルミチン酸)を約1:1のモル比で仕込み、通常触媒として水酸化ナトリウムを加えて攪拌混合し、窒素ガス雰囲気下で、エステル化反応により生成する水を系外に除去しながら、所定温度で加熱する。反応温度は通常、約180〜260℃の範囲、好ましくは約200〜250℃の範囲である。また、反応圧力条件は減圧下又は常圧下が好ましい。反応時間は通常約0.5〜15時間、好ましくは約1〜3時間である。反応の終点は、通常反応混合物の酸価を測定し、約12以下を目安に決められる。得られた反応液は、未反応の脂肪酸、未反応のトリグリセリン、トリグリセリンモノ脂肪酸エステル、トリグリセリンジ脂肪酸エステル、トリグリセリントリ脂肪酸エステル、トリグリセリンテトラ脂肪酸エステル及びトリグリセリンペンタ脂肪酸等を含む混合物である。
蒸留して残存する未反応のトリグリセリンを留去し、続いて、例えば流下薄膜式分子蒸留
装置又は遠心式分子蒸留装置等を用いて分子蒸留するか、又はカラムクロマトグラフィーもしくは液液抽出等自体公知の方法を用いて精製することにより、モノエステル体を約70%以上含むトリグリセリン脂肪酸エステルを得ることができる。
.5に調節されることが好ましく、約6.8〜7.2に調節されることがより好ましい。pHの調節方法としては、本発明の効果を妨げない限り、広く公知の方法を用いることができる。例えば、酸性溶液及び/又はアルカリ性溶液を適宜添加すること等によってpHを調節してもよい。前記酸性溶液としては、本発明の効果を妨げない限り特に限定されないが、食品添加物等として人体に安全であるものが好ましく、例えば、炭酸水素カリウム、炭酸カリウム、炭酸水素ナトリウム及び炭酸ナトリウム等の無機酸のアルカリ金属塩;水酸化カリウム、水酸化ナトリウム及び水酸化カルシウム等のアルカリ金属又はアルカリ土類金属の水酸化物等が挙げられる。無水クエン酸水溶液、乳酸水溶液及びグルコン酸水溶液等が挙げられる。前記アルカリ性溶液としては、本発明の効果を妨げない限り特に限定されないが、食品添加物等として人体に安全であるものが好ましく、例えば、水酸化カリウム水溶液、水酸化カルシウム水溶液、及び炭酸水素ナトリウム水溶液等が挙げられる。
(1)pH測定
試料を室温(20〜25℃)まで冷却後、コンパクトpHメーター(B−212型;堀場製作所社製)を用いて行った。
試料を容量100mlのビーカーに25ml秤取り、パネラー3名で下記判定基準の官能検査をおこなった。なお、判定はパネラーがビーカー内の香気に異臭が感じられるか否かを回答し、3名全員が「異臭が感じられない」と回答した場合は下記判定基準の○評価、3名全員が「異臭が感じられる」と回答した場合は下記判定基準の×評価、回答が分散した場合は下記判定基準の△評価とした。
○・・・まったく異臭は感じられない。
△・・・わずかに異臭を感じる。
×・・・酸臭等の異臭を強く感じる。
試料を80mL耐圧瓶に分け取り123℃で20分のレトルト殺菌処理(高温高圧調理殺菌装置RCS−40RTG;日阪製作所製)を行った後、パネラー3名で目視確認し、凝集物の発生が認められるか否かを回答し、3名中3名が同一回答の場合はその回答を選択、回答が分散した場合は下記判定基準の△評価とした。
○・・・溶液調整直後と大差なし。
△・・・わずかに凝集物が生じ品質の変化が認められる。
×・・・明らかに凝集物が発生。
液状栄養食品組成物もしくは従来の方法で調合されたタンパク質含有物の調合液中で増殖した高温菌の定量分析は塗抹平板培養法(衛生試験法・注解2000;2000年2月金原出版社発行)に準じた方法でおこなった。該塗抹平板培養法とは、試料を寒天平板培地上に塗抹し、培養後発生した集落数から試料中の静菌数を算出する方法である。但し、細菌検査試料液を塗抹した寒天平板は55℃で48時間培養し、定法により試料1ml中の菌数を算出した。
水酸化カリウム(食品添加物:和光純薬工業社製)1.4g、イオン交換水3674.6gを5Lステンレス製ジョッキに分け取りT.K.ホモミクサー(MARKII型 3500rpm;プライミクス社製)を用いて乳タンパク質濃縮物(商品名:TMP タンパク質含有量78質量%;森永乳業社製)320g及びジグリセリンラウリン酸エステル(商品名:ポエムDL−100 モノエステル体含有量75%;理研ビタミン社製)4gを同時に少量ずつ添加していき分散させた。その後ウォーターバス(サーマックス TM−1;アズワン社製)を用いて該分散液を60℃に昇温させ、その温度を維持した状態で10分間分散、攪拌処理を行い4000gの混合液を得た。
実施例1においてジグリセリンラウリン酸エステルを、それぞれ表1に記載の乳化剤に変更(比較例1は乳化剤無添加)した以外は、実施例1と同様にして、実施例2〜6及び比較例1〜4の液状栄養組成物を得、各液状栄養組成物に関しpH測定及び官能試験を行った。結果を表1に示す。
・ジグリセリンミリスチン酸エステル…商品名 ポエムDM-100;理研ビタミン社製;モノエステル体80%
・ジグリセリンパルミチン酸エステル…商品名 ポエムDP-95RF;理研ビタミン社製;モノエステル体80%
・ジグリセリンステアリン酸エステル…商品名 ポエムDS-100A;理研ビタミン社製;モノエステル体80%;
・ジグリセリンオレイン酸エステル…商品名 ポエムDO-100V;理研ビタミン社製;モノエステル体80%;
・トリグリセリンパルミチン酸エステル…商品名 ポエムTRP-97R;理研ビタミン社製;モノエステル体80%
・グリセリンパルミチン酸エステル…商品名 エマルジーP-100;理研ビタミン社製;モノエステル体95%以上
・テトラグリセリンステアリン酸エステル…商品名 ポエムJ-4081V;理研ビタミン社製;モノエステル体50%以下
・デカグリセリンステアリン酸エステル…商品名 ポエムJ-0081HV;理研ビタミン社製;モノエステル体50%以下
実施例6において乳タンパク質濃縮物を表2に記載のタンパク質含有物に変更し、該タンパク質含有物が混合液4000gに対し表2に記載の濃度(含有量)となるよう、イオン交換水及び該タンパク質含有物の使用量を変更したこと、並びに乳化剤の使用量を8gに変更したこと以外は実施例6の調合液と同様にして、実施例7〜13の調合液を得た。該調合液を50℃で18時間保持したもの、60℃で12時間保持したもの、65℃で6時間保持したもの及び65℃で12時間保持したものに関し、それぞれpH測定及び官能試験を行った。結果を表2に示す。
・脱脂粉乳…商品名 全酪脱脂粉乳;全国酪農業協同組合連合会社製 タンパク質36質量%
・ホエイタンパク質濃縮物…商品名 W.P.C-34;Saputo Cheese USA社製;タンパク質34質量%
・粉末状大豆タンパク質…商品名 フジプロCLE;不二製油社製;タンパク質91質量%
・カゼインナトリウム…商品名 Sodium Caseinate 180;Fonterra LTD社製;タンパク質91質量%
・粉末豆乳…商品名 豆乳パウダーIM-100;井村屋製菓社製;タンパク質48質量%
実施例6において乳化剤(トリグリセリンパルミチン酸エステル)及び乳タンパク質濃縮物(商品名:TMP タンパク質含有量78質量%;森永乳業社製)が混合液4000gに対し表3に記載の濃度(含有量)となるよう、乳化剤、乳タンパク質濃縮物及びイオン交換水の使用量を変更した以外は実施例6の調合液と同様にして実施例14〜20の調合液を得た。該調合液を50℃で24時間保持したもの、60℃で24時間保持したもの、65℃で12時間保持したもの及び65℃で24時間保持したものに関し、それぞれpH測定及び官能試験を行った。結果を表3に示す。
乳タンパク質濃縮物(商品名:TMP タンパク質含有量78質量%;森永乳業社製)0.8kg、ジグリセリンパルミチン酸エステル(乳化剤1;商品名:ポエムDP−95RF モノエステル体80%;理研ビタミン社製)15g、グリセリンコハク酸脂肪酸エステル(乳化剤3;商品名:ポエムB−30;理研ビタミン社製)1g、グラニュー糖(商品名:グラニュー糖MG;大日本明治製糖社製)0.6kg、及びデキストリン(商品名:シルバースイートK.D.L.−A75C;日本コーンスターチ社製)1.4kgをイオン交換水に分散させ60℃まで加温し各成分を分散、溶解し、混合液を得た。
実施例21において前記乳化剤1及び3を表4に記載の乳化剤に変更した以外は実施例21と同様にして、作製した各試料に関し、官能試験を行った。結果を表4に示す。
(商品名 ポエムDP-95RF;理研ビタミン社製;モノエステル体80%)
乳化剤2:トリグリセリンパルミチン酸エステル
(商品名 ポエムTRP-97R;理研ビタミン社製;モノエステル体80%)
乳化剤3:ジグリセリンミリスチン酸エステル
(商品名 ポエムDM-100;理研ビタミン社製;モノエステル体80%)
乳化剤4:グリセリンコハク酸脂肪酸エステル
(商品名 ポエムB-30;理研ビタミン社製)
乳化剤5:グリセリンジアセチル酒石酸脂肪酸エステル
(商品名 ポエムW-60;理研ビタミン社製)
Claims (1)
- (i)原材料を調合して調合液を得る工程、及び(ii)該調合液を50℃以上で保持する工程を備える液状栄養組成物の製造方法であって、前記(i)調合液を得る工程が、ジグリセリン脂肪酸エステル及び/又はトリグリセリン脂肪酸エステルを添加する工程を含むことを特徴とする液状栄養組成物の製造方法。
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Citations (5)
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JPH10225281A (ja) * | 1996-12-11 | 1998-08-25 | Riken Vitamin Co Ltd | 食品用抗菌剤 |
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JPH10225281A (ja) * | 1996-12-11 | 1998-08-25 | Riken Vitamin Co Ltd | 食品用抗菌剤 |
JPH11221065A (ja) * | 1998-02-03 | 1999-08-17 | Hiroe Ogawa | 食品の変質防止剤 |
JPH11332528A (ja) * | 1998-05-28 | 1999-12-07 | Morinaga Milk Ind Co Ltd | 流動性栄養組成物及びその製造方法 |
JP2006217892A (ja) * | 2005-02-14 | 2006-08-24 | Ueno Seiyaku Oyo Kenkyusho:Kk | 食品用日持ち向上剤 |
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JP2015143653A (ja) * | 2014-01-31 | 2015-08-06 | アサヒ飲料株式会社 | 静菌剤濃度関数生成方法、並びに静菌剤入り乳性果汁飲料及びその製造方法 |
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