JP2019205378A - 水中油型乳化物 - Google Patents
水中油型乳化物 Download PDFInfo
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- JP2019205378A JP2019205378A JP2018102477A JP2018102477A JP2019205378A JP 2019205378 A JP2019205378 A JP 2019205378A JP 2018102477 A JP2018102477 A JP 2018102477A JP 2018102477 A JP2018102477 A JP 2018102477A JP 2019205378 A JP2019205378 A JP 2019205378A
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- oil
- water emulsion
- transglutaminase
- protein
- resistance
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- Edible Oils And Fats (AREA)
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Abstract
Description
(A) 重量平均分子量が1000より大きいコラーゲンペプチド
(B) (A)以外であって、タンパク質およびペプチドから選ばれる少なくとも1種
(1)水中油型乳化物の作製
水中油型乳化物の作製に使用した原料を表1に示す。
表2〜表4に記載の油脂を60℃に加熱し、油相とした。表2〜表4に記載の量の水(約20℃)に、表2〜表4に記載の(B)、糖質を添加し60℃に加熱し、水相とした。水相と油相を混合し、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化した後、アクティバKS−CT(味の素(株)製)(実施例1〜21、比較例2、4、7)、コラーゲンペプチド(実施例1〜21、比較例5〜7)もしくはゼラチン(比較例3、4)を添加し、50℃で1時間酵素処理を行った。酵素処理後、90℃で15分間失活処理を行い、乳化液として水中油型乳化物を得た。
<製法2>
表2〜表4に記載の油脂を60℃に加熱し、油相とした。表2〜表4に記載の量の水(約20℃)に、表2〜表4に記載の(A)、(B)、ゼラチン、糖質、アクティバKS−CT(味の素(株)製)(実施例1〜21、比較例2、4、7)を添加し60℃に加熱し、水相とした。水相と油相を混合し、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化し、50℃で1時間酵素処理を行った。酵素処理後、90℃で15分間失活処理を行い、乳化液として水中油型乳化物を得た。
(2)評価
上記において得られた水中油型乳化物について、以下の試験及び評価を行った。
[性状]
上記において作製した水中油型乳化物を入れた容器を傾けた際の、水中油型乳化物の挙動を以下の評価基準に従って目視で評価した。なお、本評価において×とした試験品については、以降の試験及び評価は行わなかったため、「−」と記入した。
評価基準
○:流動性があり、ハンドリング性が良い
×:傾けても流れ出さず、ハンドリング性が悪い
[水中油型乳化物のメディアン径]
上記において作製した水中油型乳化物と、これをpH4に調整した水中油型乳化物について、島津製作所製:SALD−2300湿式レーザー回折装置により測定し、粒子径分布の中央値としてメディアン径を求めた。表2〜表4において、pH4調整時の水中油型乳化物のメディアン径が、その上欄の水中油型乳化物のメディアン径に比べて大きい程、油滴が凝集して酸に対する安定性が悪いことを示している。
評価基準
◎:pH4調整後に分離せず、比率が10未満
○:pH4調整後に分離せず、比率が10以上25未満
△:pH4調整後に分離せず、比率が25以上
×:pH4調整後二層に分離
[水中油型乳化物の耐酸・耐熱性]
85℃に調温した酸水溶液に水中油型乳化物を加え、最終的なpHを4.0に調整し、以下の評価基準に従って目視で評価した。また、水中油型乳化物を噴霧乾燥して得た粉末油脂を再溶解させた再溶解液についても同様の基準で評価した。
評価基準
◎:凝集物が見られない
○:やや凝集物が見られる
△:凝集物が見られる
×:二層に分離、乳化破壊が確認される
[穀物酢へ添加した水中油型乳化物の耐酸・耐熱性]
80℃に調温した穀物酢に水中油型乳化物を加え、15分保持後、以下の評価基準に従って目視で評価した。
評価基準
◎:凝集物が見られない
○:やや凝集物が見られる
△:凝集物が見られる
×:二層に分離、乳化破壊が確認される
[水中油型乳化物の耐塩・耐熱性]
85℃に調温した食塩水に水中油型乳化物を加え、最終的な塩濃度を20%に調整し、以下の評価基準に従って目視で評価した。また、水中油型乳化物を噴霧乾燥して得た粉末油脂を再溶解させた再溶解液についても同様の基準で評価した。
評価基準
◎:凝集物が見られない
○:やや凝集物が見られる
△:凝集物が見られる
×:二層に分離、乳化破壊を確認
[濃口醤油へ添加した水中油型乳化物の耐塩・耐熱性]
80℃に調温した濃口醤油に水中油型乳化物を加え、15分保持後、以下の評価基準に従って目視で評価した。
評価基準
◎:凝集物が見られない
○:やや凝集物が見られる
△:凝集物が見られる
×:二層に分離、乳化破壊を確認
上記の評価結果を表2〜表4に示す。同表の各評価において、△、○、◎は発明の課題解決において基準を満たし、○、◎は課題解決上より望ましい基準として示している。
Claims (4)
- 次の(A)と(B)とのトランスグルタミナーゼ処理物を含有する、水中油型乳化物。
(A) 重量平均分子量が1000より大きいコラーゲンペプチド
(B) (A)以外であって、タンパク質およびペプチドから選ばれる少なくとも1種 - 前記(B)成分が、乳タンパク質もしくはその分解物を含む、請求項1に記載の水中油型乳化物。
- 請求項1または2に記載の水中油型乳化物を配合した、飲食品。
- 前記飲食品が調味料である、請求項3に記載の飲食品。
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JP2020036548A (ja) * | 2018-09-03 | 2020-03-12 | 味の素株式会社 | 水中油型乳化組成物を含有する食品及びその製造方法 |
JP7238299B2 (ja) | 2018-09-03 | 2023-03-14 | 味の素株式会社 | 水中油型乳化組成物を含有する食品及びその製造方法 |
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