JP2018038292A - Oil and fat composition and emulsion composition obtained by diluting the same with water - Google Patents
Oil and fat composition and emulsion composition obtained by diluting the same with water Download PDFInfo
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本発明は、乳化剤の異味を低減しつつ、油脂を高濃度で含有する油脂組成物に関する。より詳しくは、その水希釈物が、分散性や分散後の乳化安定性に優れ、希釈された乳化組成物に良好なコクや油脂感を有する乳化組成物となる油脂組成物に関する。 The present invention relates to an oil and fat composition containing a high concentration of fats and oils while reducing the taste of emulsifiers. More specifically, the present invention relates to an oil / fat composition in which the water dilution is excellent in dispersibility and emulsification stability after dispersion, and the diluted emulsion composition has a good body and oily feeling.
食品全般において、油脂は、栄養素としてだけではなく、コク味や油脂感を付与することによって飲食物においしさを付与する素材として広く使用されてきた。具体的には、牛乳や生クリームが挙げられ、コーヒーやシチューなどに混ぜることで、食品にコク味や油脂感を与え、深みや奥行きのある優れた風味へ改良することができる。しかし、牛乳は油脂分が５質量％以下と少なく、十分な油脂感を付与するためには大量に添加する必要があり、同時に添加される水分によって、食品が水っぽくなってしまう欠点があった。また、生クリームなどの乳製品は、日持ちが悪いことや作業性が悪いという欠点や、その生産量が牛乳の搾取量によって大きく左右され、収穫時期や飼料などの違いによって風味に違いが生じるという欠点があった。 In general foods, fats and oils have been widely used not only as nutrients but also as a material that imparts a delicious taste to foods and drinks by imparting a rich taste and oily feeling. Specifically, milk and fresh cream are mentioned, and when mixed with coffee or stew, the food has a rich taste and oily feeling, and can be improved to an excellent flavor with depth and depth. However, milk has a fat content of 5% by mass or less, and it has to be added in a large amount in order to give a sufficient sense of fat and oil. In addition, dairy products such as fresh cream have the shortcomings of poor shelf life and poor workability, and the production volume is greatly influenced by the amount of milk extracted, resulting in differences in flavor due to differences in harvest time and feed. There were drawbacks.
そのため、これらの油脂分を植物由来の油脂に置き換えた乳化油脂が開発されてきた。植物由来の油脂を水中に均一に乳化させるには、乳化剤を使用することが一般的とされ、レシチンなどの天然添加物やグリセリン脂肪酸エステルなどの合成乳化剤が乳化油脂に含有されてきた。食品中により多くの油脂分を配合させるためには、乳化油脂中に高濃度で油脂が含有されることが望まれるが、油分含量を高めるためには、より多くの乳化剤を必要とする。乳化剤は油脂を均一に分散させる優れた乳化性を与える一方で、多量に使用した場合は、乳化剤由来のしゅうれん味やエグみによって、目的であるコク味や食品本来の風味を失うという欠点を有している。また、風味への影響に加え、現在の消費者は天然志向を高めており、食品添加物をより少ない食品を好む傾向があり、食品添加物である乳化剤も敬遠される場合がある。 Therefore, emulsified fats and oils in which these fats and oils are replaced with plant-derived fats and oils have been developed. In order to uniformly emulsify oils and fats derived from plants in water, it is common to use emulsifiers, and natural additives such as lecithin and synthetic emulsifiers such as glycerin fatty acid esters have been contained in the emulsified oils and fats. In order to mix more fats and oils in foods, it is desirable that fats and oils are contained at high concentrations in the emulsified fats and oils, but in order to increase the oil content, more emulsifiers are required. While emulsifiers give excellent emulsifying properties to uniformly disperse fats and oils, when used in a large amount, emulsifiers have the disadvantage of losing the target richness and original flavor due to the savory taste and scum. doing. In addition to the impact on flavor, current consumers are becoming more natural oriented and tend to prefer foods with fewer food additives, and emulsifiers that are food additives may be avoided.
油脂は乳化組成物中に含有されていれば一定のコク味を発現するが、本発明者らの検討からは、通常の乳化組成物に見られる乳化粒子径である０．１μｍよりも大きい場合のほうが、舌の上で油脂を感じやすいため、コク味を強く感じられることが分かった。しかし、油滴の大きさが大きすぎる場合には、乳化組成物の液表面に油膜が浮上する場合や、油水分離を引き起こすなどの乳化不良を発生しやすくなる。不安定な乳化状態の乳化組成物は、商品として見た目も悪く、喫食した際もコク味を感じることはなく、好ましくない油っぽさを感じることになる。また、乳化組成物が大量生産される商品においては、個々の容器に充填される前の段階で乳化状態が不安定になると、充填後の商品の組成が均一でなくなるなど問題に繋がってしまう。発明者らによるこれまでの検証において、コク味に優れ、かつ、乳化安定性を保つ乳化粒子径としては、１〜１０μｍ程度であると推定している。 If fats and oils are contained in the emulsified composition, they express a certain rich taste, but from the study of the present inventors, when the oil particle is larger than 0.1 μm, which is the emulsified particle diameter found in ordinary emulsified compositions Since it is easier to feel oils and fats on the tongue, it was found that the rich taste can be felt strongly. However, when the size of the oil droplet is too large, an emulsification failure such as an oil film floating on the liquid surface of the emulsified composition or oil-water separation tends to occur. An unstable emulsified emulsified composition looks bad as a commercial product and does not feel rich even when eaten, and feels an unpleasant oiliness. In addition, in a product in which an emulsified composition is mass-produced, if the emulsified state becomes unstable at the stage before being filled into individual containers, the composition of the product after filling is not uniform, leading to problems. In the verification so far by the inventors, it is presumed that the emulsified particle diameter which is excellent in kokumi and maintains the emulsification stability is about 1 to 10 μm.
特許文献１には、乳化粒子径を２〜１５μｍに調整した乳化油脂を含有する嗜好性食品が開示されており、この乳化油脂によれば、油脂含量が少量であっても、十分に油脂の旨みが維持された嗜好性食品を提供することができる。しかしながら、この乳化油脂では、乳化粒子径の調整に特定の乳化剤を多量に使用しており、乳化剤独特の異味を感じやすく、コク味の低下に繋がってしまう課題がある。 Patent Document 1 discloses a palatability food containing an emulsified fat and oil whose emulsion particle diameter is adjusted to 2 to 15 μm. According to this emulsified fat and oil, even if the fat content is small, the fat and oil is sufficiently contained. It is possible to provide a palatability food that maintains the taste. However, in this emulsified oil and fat, a large amount of a specific emulsifier is used to adjust the emulsified particle diameter, and there is a problem that it is easy to feel the peculiar taste unique to the emulsifier, leading to a reduction in the richness.
特許文献２には、脂溶性ビタミンを加工食品中に均一に分散させることができる技術として、乳蛋白質と糖質、水、脂溶性ビタミンを溶解させた食用油脂からなる乳化油脂組成物が開示されている。この乳化油脂組成物では、合成乳化剤を使用することなく乳化油脂組成物を形成しているが、必要な乳蛋白質が多いため、水相に分散・溶解させる際に時間がかかることや、タンパク質を由来とする泡立ちや粘度上昇が発生すると推定され、製造工程に制限があるなどの課題がある。 Patent Document 2 discloses an emulsified oil / fat composition comprising edible oil / fat in which milk protein and sugar, water, and fat-soluble vitamins are dissolved, as a technique capable of uniformly dispersing fat-soluble vitamins in processed foods. ing. In this emulsified oil / fat composition, an emulsified oil / fat composition is formed without using a synthetic emulsifier, but since there are many necessary milk proteins, it takes time to disperse and dissolve in the aqueous phase, It is presumed that foaming and viscosity increase originated, and there are problems such as limitations on the manufacturing process.
特許文献３には、酸性デザートに練込使用した場合に、ザラが生じることなく、良好な乳風味を呈し、また、酸性食品素材の風味発現を阻害することがない、酸性デザート練込用水中油型乳化油脂組成物であって、カゼイン蛋白質とリン脂質を含有することを特徴とする乳化油脂組成物が開示されている。これは、乳化剤の一種であるレシチンの主成分であるリン脂質を含有することを規定しており、多量に使用した場合には独特の異味を感じやすく、コク味の低下に繋がってしまう課題がある。また、実施例には、クリームからバターオイルを製造する際に生じる水相成分を用いて乳化油脂組成物を形成しており、乳製品に由来することによる風味のバラつきがあるなどの課題がある。 Patent Document 3 discloses a water-in-oil for acid dessert kneading that does not cause roughness when kneaded and used in an acid dessert and does not inhibit the expression of the flavor of the acid food material. An emulsified oil / fat composition comprising a casein protein and a phospholipid is disclosed. This stipulates that phospholipids, which are the main component of lecithin, which is a kind of emulsifier, are included. is there. In addition, in the examples, an emulsified oil / fat composition is formed using an aqueous phase component produced when producing butter oil from cream, and there is a problem such as a variation in flavor due to being derived from a dairy product. .
本発明の課題は、乳化剤の異味を低減しつつ、油脂を高濃度で含有する油脂組成物を提供することである。さらにその油脂組成物を水性溶液に希釈する際には、分散性や分散後の乳化安定性に優れ、希釈された乳化組成物に良好なコクや油脂感を付与させることができる油脂組成物およびこれを希釈した乳化組成物を提供することである。 The subject of this invention is providing the oil-fat composition which contains fats and oils in high concentration, reducing the taste of an emulsifier. Furthermore, when diluting the oil / fat composition into an aqueous solution, the oil / fat composition is excellent in dispersibility and emulsification stability after dispersion, and can impart a good body and oily feeling to the diluted emulsion composition; It is providing the emulsion composition which diluted this.
本発明者らは、上記課題を解決する油脂組成物について検討した結果、特定の水酸基含有物質とタンパク質を特定の配合範囲で混合させたものに油脂を添加することで、乳化剤の異味を低減しつつ、油脂を高濃度で含有する油脂組成物を形成することができ、さらにその油脂組成物を水性溶液に希釈する際には、分散性や分散後の乳化安定性に優れ、希釈された乳化組成物に良好なコク味や油脂感を付与させることができることを見出した。特に、特定のタンパク質は疎水性と親水性の両方のアミノ酸残基を持つため、油脂組成物中で油脂との界面に配列し界面活性剤様に働くことに寄与し、水酸基含有物質はタンパク質の油脂組成物中での分散性や界面配列の補助に寄与すると考えられ、両者の配合バランスと油脂含量は本発明の油脂組成物を形成するにあたり非常に重要な要素であることを見出し、本発明を完成するに至った。
すなわち、本発明は下記の〔１〕および〔２〕である。
As a result of studying an oil and fat composition that solves the above problems, the present inventors have reduced the taste of the emulsifier by adding fat and oil to a mixture of a specific hydroxyl group-containing substance and a protein in a specific blending range. On the other hand, it is possible to form an oil and fat composition containing a high concentration of oil and fat, and when diluting the oil and fat composition into an aqueous solution, it is excellent in dispersibility and emulsification stability after dispersion, diluted emulsion It has been found that a good body taste and oily feeling can be imparted to the composition. In particular, since certain proteins have both hydrophobic and hydrophilic amino acid residues, they contribute to the arrangement of surfactants in the oil and fat composition so that they act like surfactants. It is thought that it contributes to the dispersibility and interface arrangement in the oil and fat composition, and it is found that the blending balance and oil content of both are very important elements in forming the oil and fat composition of the present invention. It came to complete.
That is, the present invention includes the following [1] and [2].
〔１〕下記のａ〜ｄ成分を含有することを特徴とする油脂組成物。
ａ 多価アルコール、または糖類である水酸基含有物質 １２〜７０質量％
ｂ カゼインナトリウム、乳ホエイ分離物若しくは分離大豆タンパク質のいずれか１つ又は２つ以上からなる乳化タンパク質 ０．０１〜５質量％
ｃ 食用油脂 ２０〜８０質量％
ｄ 水 ５〜２５質量％
〔２〕前記の〔１〕に記載の油脂組成物の水希釈物である乳化組成物。
[1] An oil composition comprising the following components a to d.
a Polyhydric alcohol or a hydroxyl group-containing substance that is a saccharide 12 to 70% by mass
b. Emulsified protein consisting of one or more of sodium caseinate, milk whey isolate or separated soy protein 0.01-5% by mass
c Edible oils and fats 20-80% by mass
d Water 5-25% by mass
[2] An emulsified composition which is a water dilution of the oil and fat composition according to the above [1].
本発明の第１から第２の発明によれば、乳化剤の異味を低減しつつ、油脂を高濃度で含有する油脂組成物を形成することができ、さらにその油脂組成物を水性溶液に希釈する際には、分散性や分散後の乳化安定性に優れており、希釈して成る乳化組成物にコク味や油脂感を付与させる油脂組成物を提供できる。 According to the first and second aspects of the present invention, it is possible to form a fat composition containing a high concentration of fats and oils while reducing the taste of the emulsifier, and further diluting the fat composition into an aqueous solution. In that case, it is excellent in the dispersibility and the emulsion stability after dispersion | distribution, and can provide the oil-fat composition which gives a rich taste and oil-fat feeling to the emulsion composition formed by dilution.
本発明の油脂組成物は、下記のａ〜ｄ成分を含有する。
ａ 多価アルコール、または糖類である水酸基含有物質
ｂ カゼインナトリウム、乳ホエイ分離物若しくは分離大豆タンパク質のいずれか１つ又は２つ以上からなる乳化タンパク質
ｃ 食用油脂
ｄ 水
The oil and fat composition of the present invention contains the following components a to d.
a Polyhydric alcohol or hydroxyl group-containing substance which is a saccharide b Emulsified protein consisting of any one or more of sodium caseinate, milk whey isolate or separated soy protein c Edible fats and oils d Water
本発明の油脂組成物に使用される水酸基含有物質は、多価アルコール、または糖類である。
糖類の例としては、単糖類であるグルコース、ガラクトース、キシルロース、フルクトースや、二糖類であるスクロース、ラクトース、マルトース、トレハロースが挙げられる。また、三糖類以上の多糖類としては、オリゴ糖、水あめ、デキストリンが挙げられる。
また、多価アルコールとしては、グリセリン、ジグリセリン、ポリグリセリン、エリスリトール、キシリトール、ソルビトール、マンニトール、イノシトールなどが挙げられる。上記のこれらの糖質は単独、または２つ以上を組み合わせて使用することができる。
これらの水酸基含有物質のうち、タンパク質の界面活性能を補助する能力が高い点からは、多価アルコールを使用することが望ましい。使用される多価アルコールの価数は、特に制限されないが、好ましくは３〜８価であり、より好ましくは３〜６価である。また、炭素数は、特に制限されないが、好ましくは３〜８であり、より好ましくは３〜６である。
水酸基含有物質として好ましくはグリセリン、ショ糖、キシリトール、ソルビトール、マンニトールであり、より好ましくはソルビトールである。
The hydroxyl group-containing substance used in the oil and fat composition of the present invention is a polyhydric alcohol or a saccharide.
Examples of the saccharide include monosaccharides such as glucose, galactose, xylulose, and fructose, and disaccharides such as sucrose, lactose, maltose, and trehalose. In addition, examples of polysaccharides higher than trisaccharides include oligosaccharides, starch syrup, and dextrin.
Examples of the polyhydric alcohol include glycerin, diglycerin, polyglycerin, erythritol, xylitol, sorbitol, mannitol, inositol and the like. These saccharides can be used alone or in combination of two or more.
Of these hydroxyl group-containing substances, it is desirable to use polyhydric alcohols from the viewpoint of high ability to assist the surface activity of proteins. Although the valence of the polyhydric alcohol used is not particularly limited, it is preferably 3 to 8 valence, more preferably 3 to 6 valence. Moreover, although carbon number is not restrict | limited in particular, Preferably it is 3-8, More preferably, it is 3-6.
The hydroxyl group-containing substance is preferably glycerin, sucrose, xylitol, sorbitol or mannitol, more preferably sorbitol.
本発明油脂組成物中の水酸基含有物質の配合量は、１２〜７０質量％であり、より好ましくは１５〜５５質量％であり、特に好ましくは２０〜４０である。１２質量％未満では、乳化タンパク質を分散させるための溶液が少なく、うまく分散されないために目的とする油脂組成物を形成することができない。７０質量％より多い場合には、同時に配合する油脂の量が少なくなり、目的とするコク味や油脂感を乳化組成物に付与することができない。 The compounding quantity of the hydroxyl-containing substance in this invention oil-fat composition is 12-70 mass%, More preferably, it is 15-55 mass%, Most preferably, it is 20-40. If it is less than 12% by mass, the solution for dispersing the emulsified protein is small and it is not well dispersed, so that the intended oil / fat composition cannot be formed. When the amount is more than 70% by mass, the amount of fats and oils to be blended at the same time decreases, and the intended rich taste and oily feeling cannot be imparted to the emulsified composition.
本発明の油脂組成物に使用される乳化タンパク質は、カゼインナトリウム、または乳ホエイ分離物、または分離大豆タンパク質であり、それぞれ単独または２種以上組み合わせて使用することができる。乳化タンパク質のうち、好ましくはカゼインナトリウム、乳ホエイ分離物であり、より好ましくはカゼインナトリウムである。本発明油脂組成物中の乳化タンパク質の配合量は、０．０１〜５質量％であり、より好ましくは０．０２〜２質量％である。０．０１質量％未満では、油脂組成物中で乳化タンパク質が油脂表面の界面に配列することができずに、油脂が分離しやすく、目的とする油脂組成物を形成することができない。５質量％より多い場合には、水酸基含有物質の溶液に分散・溶解させる際に時間がかかり、乳化タンパク質を由来とする泡立ちや粘度上昇が発生し、目的とする油脂組成物を形成することができなくなる。 The emulsified protein used in the oil and fat composition of the present invention is sodium caseinate, milk whey isolate, or isolated soy protein, which can be used alone or in combination of two or more. Among the emulsified proteins, sodium caseinate and milk whey isolate are preferable, and sodium caseinate is more preferable. The compounding quantity of the emulsified protein in this invention oil-fat composition is 0.01-5 mass%, More preferably, it is 0.02-2 mass%. If it is less than 0.01% by mass, the emulsified protein cannot be arranged at the interface of the oil / fat surface in the oil / fat composition, the oil / fat is easily separated, and the intended oil / fat composition cannot be formed. When the amount is more than 5% by mass, it takes time to disperse and dissolve in the solution of the hydroxyl group-containing substance, and foaming and viscosity increase derived from the emulsified protein occur, thereby forming the desired oil and fat composition. become unable.
本発明の油脂組成物に使用される食用油脂は、たとえば、コーン油、菜種油、大豆油、綿実油、サフラワー油、米油、ゴマ油、オリーブ油、ヤシ油、カカオ脂、パーム油等の植物性油脂、乳脂、豚脂、牛脂、魚油などの動物性油脂、及びこれらの油脂を水素添加した硬化油、組成を分別した分別油、エステル交換したエステル油などが挙げられる。さらに、精製した脂肪酸などを用いた合成油、たとえば中鎖脂肪酸トリグリセリド等が挙げられる。これらの食用油脂のうち、油脂結晶の成長による乳化破壊による油脂組成物の安定性低下を防止する点から、上昇融点が５℃以下であることが望ましい。上昇融点が５℃以下である食用油脂の例としては、コーン油、菜種油、大豆油、綿実油、サフラワー油、米油、ゴマ油、オリーブ油等が挙げられる。
本発明の油脂組成物中の食用油脂の配合量は、２０〜８０質量％であり、より好ましくは３５〜８０質量％であり、更に好ましくは４５〜８０質量％であり、特に好ましくは６０〜８０質量％である。２０質量％未満では、希釈した乳化組成物にコクや油脂感を与えるには、油脂含量が少なすぎる。８０質量％より多い場合には、食用油脂を乳化タンパク質と水酸基含有物質が抱えきれないため、油脂組成物表面に食用油脂が染み出るなどの状態不良になり、希釈した乳化組成物においても、液面に食用油脂の分離がみられ、官能評価でもコク味よりも油っぽさを感じるなど好ましくない食感を示す。
The edible oils and fats used in the oil and fat composition of the present invention are vegetable oils and fats such as corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, rice oil, sesame oil, olive oil, coconut oil, cacao butter, and palm oil. Animal fats and oils such as milk fat, pork fat, beef tallow and fish oil, and hydrogenated hydrogenated hardened oil, fractionated oil separated from the composition, ester exchanged ester oil and the like. Furthermore, synthetic oils using purified fatty acids and the like, for example, medium chain fatty acid triglycerides and the like can be mentioned. Among these edible fats and oils, it is desirable that the rising melting point is 5 ° C. or less from the viewpoint of preventing the stability of the fat and oil composition from being lowered due to emulsion breakage due to the growth of fat and oil crystals. Examples of edible fats and oils whose rising melting point is 5 ° C. or lower include corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, rice oil, sesame oil, olive oil and the like.
The compounding quantity of the edible fat in the oil-fat composition of this invention is 20-80 mass%, More preferably, it is 35-80 mass%, More preferably, it is 45-80 mass%, Most preferably, it is 60- 80% by mass. If it is less than 20% by mass, the fat content is too small to give the diluted emulsion composition rich and oily feeling. If the amount is more than 80% by mass, the edible oil cannot contain the emulsified protein and the hydroxyl group-containing substance, so that the edible oil and fat oozes out on the surface of the oil and fat composition. In the surface, separation of edible fats and oils was observed, and the sensory evaluation also showed an unfavorable texture such as feeling oily rather than rich.
本発明の油脂組成物に使用される水については特に制限はなく、水道水、天然水、純水、海洋深層水、アルカリイオン水など何れも使用できる。本発明の油脂組成物中の水の配合量は、５〜２５質量％であり、より好ましくは７〜１８質量％である。５質量％未満では、乳化タンパク質の分散、溶解が困難になる。２５質量％より多い場合には、油脂組成物中の糖質や乳化タンパク質の濃度が少なくなりすぎるため、油脂を抱えきれずに、油脂組成物から油脂が分離しやすくなる。また、油脂組成物中の水分が多くなることで、保存性が悪くなる。 There is no restriction | limiting in particular about the water used for the oil-fat composition of this invention, Tap water, natural water, pure water, deep sea water, alkaline ion water, etc. can be used. The compounding quantity of the water in the oil-fat composition of this invention is 5-25 mass%, More preferably, it is 7-18 mass%. If it is less than 5% by mass, it is difficult to disperse and dissolve the emulsified protein. When the amount is more than 25% by mass, the concentration of saccharides and emulsified proteins in the oil / fat composition is too low, so that the oil / fat can be easily separated from the oil / fat composition without holding the oil / fat. Moreover, preservability deteriorates because the water | moisture content in an oil-fat composition increases.
上記ａ成分（水酸基含有物質）と上記ｄ成分（水）の配合量の和に対する上記ａ成分の配合量の質量比［ａ／（ａ＋ｄ）］は、特に制限されないが、好ましくは０．５〜０．９であり、より好ましくは０．６〜０．８である。この範囲とすることにより、水酸基含有物質の溶液中に乳化タンパク質が溶解する余地があり、かつ、乳化タンパク質の界面配列の補助に適する糖質濃度になるため、油脂組成物が形成されやすくなる。 The mass ratio [a / (a + d)] of the amount of the component a to the sum of the amounts of the component a (hydroxyl-containing substance) and the component d (water) is not particularly limited, but is preferably 0.5 to 0.9, more preferably 0.6 to 0.8. By setting it within this range, there is room for the emulsified protein to dissolve in the solution of the hydroxyl group-containing substance, and the sugar concentration is suitable for assisting the interfacial arrangement of the emulsified protein, so that the oil and fat composition is easily formed.
また、上記ａ成分（水酸基含有物質）の配合量と上記ｄ成分（水）の配合量の和に対するｂ成分（乳化タンパク質）の配合量の質量比［ｂ／（ａ＋ｄ）］は、特に制限されないが、好ましくは０．００１〜０．２であり、より好ましくは０．００４〜０．１である。この範囲とすることにより、乳化タンパク質を水酸基含有物質の溶液に溶解分散する際に、泡立ちや粘度上昇を起こさずに十分に溶解分散でき、乳化タンパク質が油脂組成物内の界面に配列しやすくなり、油脂組成物が形成されやすくなる。 Further, the mass ratio [b / (a + d)] of the amount of the component b (emulsified protein) to the sum of the amount of the component a (hydroxyl-containing substance) and the amount of the component d (water) is not particularly limited. However, it is preferably 0.001 to 0.2, and more preferably 0.004 to 0.1. By setting this range, when the emulsified protein is dissolved and dispersed in the solution of the hydroxyl group-containing substance, the emulsified protein can be sufficiently dissolved and dispersed without causing foaming or viscosity increase, and the emulsified protein can be easily arranged at the interface in the oil and fat composition. An oil-and-fat composition is likely to be formed.
本発明の油脂組成物は、必要に応じて上記ａ成分〜ｄ成分以外のその他の成分を添加してもよい。その他の成分としては、例えば、乳化剤、甘味料、酸味料、無機塩、アミノ酸、核酸、有機酸塩、香料、果汁、栄養強化剤、着色料、保存料、抗酸化剤、多糖類、増粘剤等を添加することができる。
なお、上記成分の配合量は特に制限されないが、異味を低減するという観点から、乳化剤の配合量は、好ましくは３質量％であり、より好ましくは１質量％以下であり、更に好ましくは０．１質量％であり、特に好ましくは０．０１質量％である。
The oil and fat composition of the present invention may contain other components other than the components a to d as necessary. Other ingredients include, for example, emulsifiers, sweeteners, acidulants, inorganic salts, amino acids, nucleic acids, organic acid salts, fragrances, fruit juices, nutrient enhancers, colorants, preservatives, antioxidants, polysaccharides, thickeners. An agent or the like can be added.
In addition, although the compounding quantity of the said component is not restrict | limited in particular, From a viewpoint of reducing off taste, the compounding quantity of an emulsifier becomes like this. Preferably it is 3 mass%, More preferably, it is 1 mass% or less, More preferably, it is 0.00. 1% by mass, particularly preferably 0.01% by mass.
本発明の油脂組成物の製造方法については、特に制限されないが、例えば、ａ成分（水酸基含有物質）とｄ成分（水）を混合させた水溶液を２０〜７０℃に調温した後、ｂ成分（乳化タンパク質）を溶解分散し、攪拌混合しながらｃ成分（食用油脂）を少量ずつ添加することで油脂組成物を得ることが出来る。攪拌混合には、一般的な撹拌混合機が利用され、撹拌混合機としては、例えば、プロペラ羽根（４枚）を備えたスリーワンモーター（新東科学「汎用攪拌機ＢＬ６００」）やホモミキサー（特殊機化工業製「ＴＫホモミキサー」）等が挙げられる。また、油脂組成物の粘度が高い場合には、カッターミキサー（愛工舎製作所、「カッターミキサー」）等を使用してもよい。 Although it does not restrict | limit especially about the manufacturing method of the oil-fat composition of this invention, For example, after adjusting the temperature of the aqueous solution which mixed a component (hydroxyl containing substance) and d component (water) to 20-70 degreeC, b component An oil / fat composition can be obtained by dissolving and dispersing (emulsified protein) and adding the component c (edible oil / fat) little by little while stirring and mixing. For agitation and mixing, a general agitation mixer is used. Examples of the agitation and mixer include a three-one motor (Shinto Kagaku “general-purpose agitator BL600”) equipped with propeller blades (four pieces) and a homomixer (special machine). And “TK homomixer” manufactured by Kagaku Kogyo Co., Ltd.). In addition, when the oil and fat composition has a high viscosity, a cutter mixer (Aikosha Seisakusho, “Cutter Mixer”) or the like may be used.
本発明の乳化組成物は、本発明の油脂組成物の水希釈物である。本発明の乳化組成物は、油脂組成物を乳化組成物中の油脂として０．０１〜３０％含有させることが好ましく、より好ましくは０．１〜２０％含有させることが好ましい。この範囲内であれば、乳化組成物において油脂組成物由来のコク味や油脂感を識別できる。 The emulsified composition of the present invention is a water dilution of the oil and fat composition of the present invention. The emulsified composition of the present invention preferably contains 0.01 to 30%, more preferably 0.1 to 20% of the oil and fat composition as the oil and fat in the emulsion composition. If it is in this range, the richness and oily feeling derived from the oil and fat composition can be identified in the emulsion composition.
本発明の乳化組成物の乳化粒子径は、特に制限されないが、好ましくは０．１〜３０μｍであり、より好ましくは０．５〜２０μｍであり、特に好ましくは１〜１０μｍである。この範囲とすることにより、コク味に優れ、かつ、乳化安定性に優れた乳化組成物を提供することができる。なお、本発明における乳化組成物の乳化粒子径は、レーザー回折式粒度分布測定装置（堀場製作所「ＬＡ−９５０」）にて測定した平均粒子径である。 Although the emulsion particle diameter of the emulsion composition of the present invention is not particularly limited, it is preferably 0.1 to 30 μm, more preferably 0.5 to 20 μm, and particularly preferably 1 to 10 μm. By setting it as this range, it is possible to provide an emulsified composition excellent in body taste and excellent in emulsion stability. The emulsified particle diameter of the emulsified composition in the present invention is an average particle diameter measured with a laser diffraction particle size distribution measuring apparatus (Horiba Seisakusho "LA-950").
乳化組成物の種類は食品であれば特に限定されるものではなく、飲料、調理素材、健康食品、加工食品などが挙げられる。例えば、コーヒー飲料やスープなどそのまま喫食する食品である。またその他には、天ぷらやコロッケなどのバッター液やスポンジケーキの生地などの調理工程途中の組成物に対しても油脂組成物を加えることによって、調理後の食品に好ましいコク味や油脂感を付与することができる。このように例示される乳化組成物は多岐にわたる。 The type of the emulsified composition is not particularly limited as long as it is a food, and examples thereof include beverages, cooking materials, health foods, and processed foods. For example, it is a food to eat as it is, such as a coffee drink or a soup. In addition, by adding an oil and fat composition to the composition in the middle of the cooking process, such as batter liquid such as tempura and croquettes and sponge cake dough, a good rich taste and oily feeling are given to the food after cooking. can do. The emulsified compositions exemplified in this way are diverse.
以下に実施例を示し、本発明をより具体的に説明する。まず、用いた評価方法と内容を示す。 Hereinafter, the present invention will be described in more detail with reference to examples. First, the evaluation method and contents used are shown.
１．＜油脂組成物の状態の評価＞
得られた油脂組成物の状態を以下の４段階で評価した。
評価◎；油脂の分離がなく、かつ非常に滑らかである。
評価○；分離がなく、かつなめらかである。
評価△；やや油脂の分離があり、べたべたする。
評価×；油脂の分離がはっきりと認められる。
1. <Evaluation of state of oil and fat composition>
The state of the obtained oil and fat composition was evaluated in the following four stages.
Evaluation (double-circle): There is no separation of fats and oils, and it is very smooth.
Evaluation ○: There is no separation and it is smooth.
Evaluation Δ: There was some separation of oil and fat, and it was sticky.
Evaluation x: Separation of fats and oils is clearly recognized.
２．＜油脂組成物の乳化性＞
得られた油脂組成物を乳化組成物中の油脂含量として１質量％になるように、水道水に希釈したときの乳化性を以下の３段階で評価した。なお、分散は、スプーンを用いて１分間軽く攪拌して行った。
評価◎；油脂の分離がなく、均一である。
評価○；乳化組成物の表面にわずかな油膜が確認されるが、軽い攪拌で再分散する。
評価×；乳化組成物の表面に油膜が確認され、攪拌しても再分散しない。
2. <Emulsifiability of oil and fat composition>
The emulsifiability when the obtained fat composition was diluted in tap water so that the fat content in the emulsified composition was 1% by mass was evaluated in the following three stages. The dispersion was performed by gently stirring for 1 minute using a spoon.
Evaluation A: There is no separation of fats and oils, and it is uniform.
Evaluation (circle); Although a slight oil film is confirmed on the surface of an emulsified composition, it re-disperses by light stirring.
Evaluation x: An oil film was confirmed on the surface of the emulsified composition, and even when stirred, it was not redispersed.
３．＜乳化組成物の乳化粒子径＞
上記２．で得られた乳化組成物の油滴の平均粒子径をレーザー回折式粒度分布測定装置（堀場製作所「ＬＡ−９５０」）にて測定した。
3. <Emulsified particle diameter of emulsion composition>
2. The average particle size of the oil droplets of the emulsified composition obtained in the above was measured with a laser diffraction particle size distribution measuring device (Horiba Seisakusho "LA-950").
４．＜コーヒー飲料におけるコク味評価＞
下記の方法でコーヒー飲料を試作し、コク味の官能評価を行い、以下の４段階で評価した。
評価◎；好ましいコク味があり後味も良好である。
評価○；コク味をやや感じる。
評価△；コク味をあまり感じない、または好ましくない油っぽさを感じる。
評価×；油脂感が薄くてコク味を感じない、または、油っぽさを強く感じ後味が不良である。
4). <Body taste evaluation in coffee beverages>
A coffee drink was prototyped by the following method, and a sensory evaluation of the rich taste was performed, and the following four stages were evaluated.
Evaluation (double-circle); there exists a preferable rich taste and the aftertaste is also favorable.
Evaluation ○: I feel a little bit rich.
Evaluation (triangle | delta); It does not feel the rich taste very much, or feels an unpleasant oiliness.
Evaluation x: The oil and fat feeling is thin and does not feel rich, or the oily feeling is strong and the aftertaste is poor.
（コーヒー飲料の調製方法）
インスタントコーヒー０．５％と脱脂粉乳５．０％と上白糖３．０％を水９１．５％に溶解させ、コーヒー飲料中の油分が１．５％になるように油脂組成物を添加し、スプーンで５分間攪拌し、コーヒー飲料を得た。
(Method for preparing coffee drink)
Add 0.5% instant coffee, 5.0% skimmed milk powder and 3.0% super white sugar in 91.5% water and add the fat composition so that the oil content in the coffee beverage is 1.5%. And a spoon for 5 minutes to obtain a coffee drink.
実施例１
ソルビトール（物産フードサイエンス製「ソルビトールＳ」、７５％ソルビトール水溶液）に水道水を混合したものを７０℃まで加温し、カゼインナトリウム（フォンテラジャパン製「ＳｏｄｉｕｍＣａｓｅｉｎａｔｅ１８０」）を加えながらカッターミキサー（愛工舎製作所、「カッターミキサー」）を５００ｒｐｍで１０分間攪拌し、分散溶解させた。溶解液を５００〜１５００ｒｐｍで攪拌しながら菜種油（日清オイリオ製「キャノーラ油」）を３０分かけて混合し、油脂組成物を得た。組成を表１にまとめた。なお、表１に記載された組成は、最終的な成分組成であり、ソルビトール水溶液の原材料等は、ソルビトールと水に分けて記した。
Example 1
A mixture of sorbitol (“Sorbitol S” from Food Science, 75% sorbitol aqueous solution) and tap water is heated to 70 ° C. and added with sodium caseinate (“Sodium Caseate 180” from Fontera Japan) while adding a cutter mixer (Aikosha Seisakusho) , “Cutter mixer”) was stirred at 500 rpm for 10 minutes to be dispersed and dissolved. While stirring the solution at 500-1500 rpm, rapeseed oil (Nisshin Oilio "Canola Oil") was mixed for 30 minutes to obtain an oil and fat composition. The composition is summarized in Table 1. In addition, the composition described in Table 1 is the final component composition, and the raw materials of the sorbitol aqueous solution are divided into sorbitol and water.
実施例２
水あめ（林原製「ハローデックス」）を７０％水溶液になるように水道水と混合したものを７０℃まで加温し、カゼインナトリウムを加えながらホモミキサー（特殊機化工業製「ＴＫホモミキサー」）を３０００ｒｐｍで１０分間攪拌し、分散溶解させた。溶解液を１００００〜１２００００ｒｐｍで攪拌させながら菜種油を２０分かけて混合し、油脂組成物を得た。
Example 2
A mixture of water candy (Hellodex made by Hayashibara) and tap water so that it becomes a 70% aqueous solution is heated to 70 ° C., and homomixer (“TK Homomixer” manufactured by Tokushu Kika Kogyo Co., Ltd.) while adding sodium caseinate Was stirred at 3000 rpm for 10 minutes to be dispersed and dissolved. The rapeseed oil was mixed over 20 minutes while stirring the solution at 10,000 to 120,000 rpm to obtain an oil and fat composition.
実施例３〜６
実施例２と同様の方法で、ソルビトール水溶液に対して乳ホエイ分離物（アーラフーズ製「ラクプロダン８０」）、分離大豆たんぱく質（不二製油製「プロリーナＲＤ−１」）、カゼインナトリウムをそれぞれ、または３種同時に加えながら、ホモミキサーを３０００ｒｐｍで１０分間攪拌し分散溶解させた。溶解液を１００００ｒｐｍで攪拌しながら菜種油、またはコーン油（日油製「コーン油」）を２０〜３０分かけて混合し、油脂組成物を得た。
Examples 3-6
In the same manner as in Example 2, milk whey isolate ("Raprodane 80" manufactured by Arafuse), separated soy protein ("Prolina RD-1" manufactured by Fuji Oil Co., Ltd.), sodium caseinate, or 3 While adding seeds simultaneously, the homomixer was stirred at 3000 rpm for 10 minutes to dissolve and dissolve. While stirring the solution at 10,000 rpm, rapeseed oil or corn oil (“Corn Oil” manufactured by NOF Corporation) was mixed for 20 to 30 minutes to obtain an oil and fat composition.
比較例１
実施例１と同様の方法で、ソルビトール水溶液に対して乳タンパク質濃縮物（全国酪農業協同組合連合会製「脱脂粉乳」）を加えながら、カッターミキサーを５００ｒｐｍで１０分間攪拌し、分散溶解させた。溶解液を５００〜１５００ｒｐｍで攪拌しながら菜種油を３０分かけて混合し、油脂組成物を得た。
Comparative Example 1
In the same manner as in Example 1, while adding a milk protein concentrate (“skimmed milk powder” manufactured by the National Dairy Cooperative Association) to an aqueous sorbitol solution, the cutter mixer was stirred at 500 rpm for 10 minutes to be dispersed and dissolved. . The rapeseed oil was mixed for 30 minutes while stirring the solution at 500 to 1500 rpm to obtain an oil and fat composition.
比較例２
実施例２と同様の方法で、ソルビトール水溶液に対してカゼインナトリウムを加えながら、ホモミキサーを３０００ｒｐｍで１０分間攪拌し分散溶解させた。溶解液を１００００〜１２０００ｒｐｍで攪拌しながら菜種油を２０分かけて混合し、油脂組成物を得た。ここで、比較例２はｃ成分の範囲外の配合で行った。
Comparative Example 2
In the same manner as in Example 2, while adding sodium caseinate to the sorbitol aqueous solution, the homomixer was stirred and dispersed and dissolved at 3000 rpm for 10 minutes. The rapeseed oil was mixed for 20 minutes while stirring the solution at 10,000 to 12000 rpm to obtain an oil and fat composition. Here, the comparative example 2 was performed by the mixing | blending out of the range of c component.
比較例３〜４
実施例１と同様の方法で、ソルビトール水溶液に対してカゼインナトリウムを加えながら、カッターミキサーを５００ｒｐｍで１０分間攪拌し、分散溶解させた。溶解液を５００〜１５００ｒｐｍで攪拌しながら菜種油を３０分かけて混合し、油脂組成物を得た。ここで、比較例３はｃ成分の範囲外の配合で、比較例４はｂ成分の範囲外の配合で行った。
Comparative Examples 3-4
In the same manner as in Example 1, while adding sodium caseinate to the sorbitol aqueous solution, the cutter mixer was stirred at 500 rpm for 10 minutes to be dispersed and dissolved. The rapeseed oil was mixed for 30 minutes while stirring the solution at 500 to 1500 rpm to obtain an oil and fat composition. Here, Comparative Example 3 was formulated with a component outside the range of component c, and Comparative Example 4 was formulated with a component outside the range of component b.
実施例と比較例の組成とその評価結果について表１に示す。 It shows in Table 1 about the composition of an Example and a comparative example, and its evaluation result.
実施例１〜６で得られた油脂組成物の状態については、いずれも油脂の分離がなく非常に滑らかな状態であった。水道水で希釈した油脂組成物の乳化性については、いずれも油脂の分離はなく均一な状態、または、乳化組成物の表面にわずかな油膜が確認されたが、スプーンで軽く攪拌することで再分散する良好な乳化状態であった。乳化組成物の乳化粒子径は、１．６〜８．２μｍであり、本発明の目的とする乳化粒子径の範囲内であった。コーヒー飲料におけるコク味の評価については、いずれもコク味が感じられ、目的とするコーヒー飲料を調製できたことが示された。 About the state of the oil-fat composition obtained in Examples 1-6, all were a very smooth state without isolation | separation of fats and oils. Regarding the emulsifiability of the oil and fat composition diluted with tap water, none of the oil and fat was separated and a uniform state or a slight oil film was confirmed on the surface of the emulsified composition. It was a good emulsified state to be dispersed. The emulsified particle diameter of the emulsified composition was 1.6 to 8.2 μm, and was within the range of the emulsified particle diameter targeted by the present invention. As for the evaluation of the body taste in the coffee beverage, the body taste was felt in all cases, indicating that the intended coffee beverage could be prepared.
比較例１では、ｂ成分として乳タンパク質濃縮物を用いたところ、油脂含量が実施例１と同じにもかかわらず、油脂組成物から油脂の分離があり、水道水に希釈したところ油脂が分離し、乳化粒子径は非常に大きかった。コーヒー飲料では、表面に油脂が浮きており、好ましくない油っぽさを強く感じた。 In Comparative Example 1, when a milk protein concentrate was used as the component b, although the fat content was the same as in Example 1, the fat composition was separated from the fat composition, and when diluted with tap water, the fat separated. The emulsified particle size was very large. In the coffee beverage, fats and oils floated on the surface, and an unpleasant oiliness was strongly felt.
比較例２では、ｃ成分の範囲外の配合で油脂組成物を調製したところ、油脂組成物は良好な状態を示し、乳化組成物も分離がなく良好な乳化粒子径であることが認められたが、油脂分が少ないため、コーヒー飲料ではコク味を感じなかった。 In Comparative Example 2, when an oil / fat composition was prepared with a composition outside the range of component c, the oil / fat composition showed a good state, and the emulsified composition was also found to have a good emulsified particle size without separation. However, because there was little oil and fat content, the coffee beverage did not feel rich.
比較例３では、ｃ成分の範囲外の配合で油脂組成物を調製したところ、油脂組成物から明らかな油分の分離が認められた。乳化組成物においても液面に油分が分離している状態で、コーヒー飲料では、後味まで油っぽさを強く感じ不良であった。 In Comparative Example 3, when an oil / fat composition was prepared with a composition outside the range of component c, clear oil content separation was observed from the oil / fat composition. Even in the emulsified composition, in the state where the oil component was separated on the liquid surface, the coffee beverage was strongly defective in oiliness until the aftertaste.
比較例４では、ｂ成分の範囲外の配合で油脂組成物を調製したところ、多価アルコールに分散溶解させるにはカゼインナトリウムの量が多く、分散中に溶液に大量の泡が発生し、かつ、粘度が上昇してしまったため攪拌しても油脂を抱き込みにくい状態であった。調製した油脂組成物は油脂を抱え込んでおらず、やや分離が認められた。乳化組成物においても液面に油分が分離している状態で、コーヒー飲料では、好ましくない油っぽさを強く感じた。 In Comparative Example 4, when an oil / fat composition was prepared with a composition outside the range of component b, the amount of sodium caseinate was large to disperse and dissolve in the polyhydric alcohol, and a large amount of foam was generated in the solution during dispersion. Since the viscosity increased, it was difficult to entrap oil and fat even with stirring. The prepared oil / fat composition did not contain oil / fat, and was slightly separated. Even in the emulsified composition, in the state where the oil component was separated on the liquid surface, the coffee beverage strongly felt an undesirable oiliness.
以上の結果から、本発明によると、乳化剤の異味を低減しつつ、油脂を高濃度で含有する油脂組成物を形成することができた。さらにその油脂組成物を水性溶液に希釈する際には、分散性や分散後の乳化安定性に優れており、希釈して成る乳化組成物にコク味や油脂感を付与させる油脂組成物を提供できる。 From the above results, according to the present invention, it was possible to form an oil and fat composition containing a high concentration of oil and fat while reducing the taste of the emulsifier. Furthermore, when diluting the oil composition into an aqueous solution, the oil composition is excellent in dispersibility and emulsification stability after dispersion, and provides a rich taste and oily feeling to the diluted emulsion composition. it can.
Claims (2)
ａ 多価アルコール、または糖類である水酸基含有物質 １２〜７０質量％
ｂ カゼインナトリウム、乳ホエイ分離物若しくは分離大豆タンパク質のいずれか１つ又は２つ以上からなる乳化タンパク質 ０．０１〜５質量％
ｃ 食用油脂 ２０〜８０質量％
ｄ 水 ５〜２５質量％ An oil or fat composition comprising the following components a to d.
a Polyhydric alcohol or a hydroxyl group-containing substance that is a saccharide 12 to 70% by mass
b. Emulsified protein consisting of one or more of sodium caseinate, milk whey isolate or separated soy protein 0.01-5% by mass
c Edible oils and fats 20-80% by mass
d Water 5-25% by mass
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