JP2023062483A - Aqueous dispersion of organic acid monoacylglycerol - Google Patents

Abstract

To provide an aqueous dispersion of organic acid monoacylglycerol which contains organic acid monoacylglycerol in a high concentration and has excellent storage stability.SOLUTION: There is provided an aqueous dispersion of organic acid monoacylglycerol, wherein the aqueous dispersion contains a basic amino acid and a polyhydric alcohol, the organic acid monoacylglycerol has a polycarboxylic acid component as an organic acid component, the content of the organic acid monoacylglycerol in the aqueous dispersion is 9.0 to 23.0 mass%, the content of the polyhydric alcohol is 8.5 to 60.0 mass% and the molar amount of the basic amino acid relative to 1 molar amount of the carboxyl group of the organic acid monoacylglycerol is 0.4 to 1.2.SELECTED DRAWING: None

Description

The present invention relates to aqueous dispersions of organic acid monoacylglycerols.

Improvements in texture, taste, flavor and the like have been made in grain flour-containing foods such as bread, baked goods and noodles. For example, in the production of bread, the hot water method has been developed and is now widely used, which is capable of producing a unique chewy texture and umami (sweetness) while maintaining a soft texture. there is
In the hot water method, part of the flour ingredients used in the production of bread are kneaded in the presence of hot water to prepare a hot water dough, and this hot water dough is combined with the remaining flour raw materials, water, yeast, etc. or mix the medium dough obtained by fermenting the dough mixed with flour raw materials, water, yeast, etc., and further mix and knead, and bake the resulting bread dough to produce bread (for example, See Patent Document 1). In the industrial preparation of hot water dough, an emulsifier is usually blended in order to control the physical properties and taste of the dough. In addition, in the industrial preparation of hot water dough, the raw materials such as flour, water, emulsifiers, fats and oils, seasonings, etc. are often mixed while applying a shearing force using a device such as an extruder. In order to uniformly mix the powder and the emulsifier, the emulsifier is in the form of an aqueous dispersion with increased fluidity and fed into the barrel by a pump. In addition to mixing by an extruder, a form in which the emulsifier is blended in the form of a stable aqueous dispersion is advantageous in terms of handleability and uniform mixing.

There have been proposed several techniques relating to emulsifiers for modifying the physical properties of flour-based dough.
For example, Patent Document 2 discloses a grain flour dough modifier comprising an aqueous dispersion containing an organic acid monoacylglycerol, a base, a trihydric or higher polyhydric alcohol, and water, wherein the organic acid monoacylglycerol is contained. A modifier for flour dough is disclosed, which has an amount of 0.1 to 8.9% by mass, a fat content of less than 1.0% by mass, and a pH of 5.8 to 8.2. According to the technique described in Patent Document 2, this cereal flour dough modifier has excellent dispersion stability and exhibits sufficient fluidity, and is blended in the preparation of dough using cereal flour. It is said that it can be modified to maintain the desired soft properties even at low temperatures.
Further, Patent Document 3 describes a 10° C. oil containing 0.05 to 20% by weight of glycerin organic acid fatty acid ester and/or stearyl lactylate, 0.01 to 10% by weight of salt, and 20 to 95% by weight of water. describes a composition for improving the quality of starch foods that has flowability. According to the technique described in Patent Document 3, in the production of starch foods, by blending this quality-improving composition, doughs can be prevented from adhering to each other and to machines during mixing and shaping, improving workability and yield, It is said that it contributes to the increase in the volume of starch food and the improvement of food quality, and it can also suppress the deterioration of texture over time.
As described above, organic acid monoacylglycerols are known and widely used as food modifiers such as flour-based dough.

Japanese Patent Application Laid-Open No. 2004-000123 JP 2018-191597 A JP-A-7-203834

When an aqueous dispersion of an emulsifier is incorporated in the improvement of flour dough, etc., it is required to increase the concentration of the emulsifier from the viewpoint of transportation costs, production costs, and the like. Also, for snacks, for example, it is necessary to reduce the amount of water (moisture content) contained in the dough at the time of production. is required.
However, an aqueous dispersion containing a high concentration of an emulsifier such as an organic acid monoacylglycerol ensures long-term dispersion stability and fluidity (i.e., suppresses gelation and enhances storage stability). ) is difficult, there have been restrictions on practical use in terms of the physical properties of the dispersion.

TECHNICAL FIELD The present invention relates to the provision of an aqueous dispersion of monoacylglycerol organic acid containing a high concentration of monoacylglycerol organic acid and having excellent storage stability.

The inventors of the present invention have made intensive studies in view of the practical use of a high-concentration aqueous dispersion of monoacylglycerol organic acid. In the preparation of an aqueous dispersion obtained by dispersing a monoacylglycerol acid in water, by blending each specific amount of a basic amino acid and a polyhydric alcohol, the blending amount of the monoacylglycerol organic acid can be adjusted to a predetermined high concentration. , that an aqueous dispersion having excellent storage stability can be obtained.
The present invention has been completed through further studies based on these findings.

The present invention provides the following aqueous dispersion of organic acid monoacylglycerol.
An aqueous dispersion of an organic acid monoacylglycerol,
The aqueous dispersion contains a basic amino acid and a polyhydric alcohol,
The organic acid monoacylglycerol has a polycarboxylic acid component as an organic acid component,
In the aqueous dispersion, the content of the organic acid monoacylglycerol is 9.0 to 23.0% by mass and the content of the polyhydric alcohol is 8.5 to 60.0% by mass. An aqueous dispersion of organic acid monoacylglycerol, wherein the molar amount of the basic amino acid is 0.4 to 1.2 per molar amount of the carboxy group possessed by the acylglycerol.

The aqueous dispersion of the organic acid monoacylglycerol of the present invention is excellent in storage stability while containing the organic acid monoacylglycerol at a high concentration.

FIG. 1 is a drawing-substituting photograph showing the appearance of bread samples of Reference Examples and Examples when they are baked.

A preferred embodiment of the aqueous dispersion of the organic acid monoacylglycerol of the present invention (hereinafter also simply referred to as "aqueous dispersion of the present invention") will be described.

The aqueous dispersion of the present invention is a dispersion obtained by dispersing organic acid monoacylglycerol in water. The aqueous dispersion of the present invention contains each specific amount of a basic amino acid and a polyhydric alcohol in addition to the organic acid monoacylglycerol. In the organic acid monoacylglycerol, the organic acid component is a polycarboxylic acid component. That is, the organic acid monoacylglycerol has at least one carboxy group (a carboxy group that is not ester-bonded) derived from polycarboxylic acid. Therefore, the basic amino acid also functions as a neutralizing agent for the carboxy group of the organic acid monoacylglycerol.
In the aqueous dispersion of the present invention, the organic acid monoacylglycerol is not dissolved in water but finely dispersed in water, and the content of the organic acid monoacylglycerol in the aqueous dispersion is 9.0 to 9.0. 23.0% by mass.
Also, the content of the polyhydric alcohol in the aqueous dispersion is 8.5 to 60.0% by mass.
Furthermore, in the aqueous dispersion of the present invention, the relationship between the contents of the organic acid monoacylglycerol and the basic amino acid is determined by the carboxy groups (free groups that are not ester-bonded) possessed by the organic acid monoacylglycerol in the aqueous dispersion. carboxy group) is 1, the molar amount of the basic amino acid in the aqueous dispersion is 0.4 to 1.2 (0.4 ≤ basic amino acid / organic acid monoacylglycerol carboxy group ≤ 1.2, molar ratio).
Each component contained in the aqueous dispersion of the present invention will be described in order.

[Organic Acid Monoacylglycerol]
The organic acid monoacylglycerol (hereinafter also referred to as "organic acid MAG") contained in the aqueous dispersion of the present invention has two hydroxyl groups derived from glycerin possessed by monoacylglycerol (hereinafter also referred to as "MAG"). It is a compound (emulsifier) in which a polycarboxylic acid (polyvalent organic acid) is ester-bonded to one of them (preferably the hydroxyl group at the 3-position of glycerin). That is, in the organic acid MAG used in the present invention, polycarboxylic acid is ester-bonded to one of the three hydroxyl groups of glycerin, fatty acid is ester-bonded to another hydroxyl group, and the remaining one hydroxyl group remains as it is. is a compound in the state Organic acid MAG is also commonly referred to as glycerin organic acid fatty acid ester.

In the organic acid MAG contained in the aqueous dispersion of the present invention, the organic acid component is not particularly limited as long as it is a polycarboxylic acid component. Polycarboxylic acids from which the polycarboxylic acid component is derived include succinic acid, citric acid, diacetyltartaric acid, and tartaric acid. Among the above polycarboxylic acids, succinic acid and/or citric acid are preferred.
The total proportion of the succinic acid component and/or the citric acid component in the total organic acid components of the organic acid MAG contained in the aqueous dispersion of the present invention is preferably 70% by mass or more, more preferably 80% by mass or more, More preferably, it is 90% by mass or more. It is also preferred that all of the organic acid components of the organic acid MAG contained in the aqueous dispersion of the present invention are succinic acid components and/or citric acid components. Among them, the organic acid MAG contained in the aqueous dispersion of the present invention is preferably succinic acid MAG.
Here, in this specification, the total proportion of "B" and / or "C" in "A" means the proportion of B when A contains B and does not contain C, and A When it contains C but does not contain B, it means the proportion of C, and when A contains both B and C, it means the sum of the proportions of B and C.

The fatty acid component constituting the organic acid MAG contained in the aqueous dispersion of the present invention is not particularly limited in type, and is preferably a fatty acid component having 12 to 22 carbon atoms, more preferably a fatty acid component having 16 to 18 carbon atoms. Moreover, the fatty acid leading to the fatty acid component may be saturated fatty acid or unsaturated fatty acid. Examples of such fatty acids include, for example, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, and linolenic acid.
All fatty acid components constituting the organic acid MAG contained in the aqueous dispersion of the present invention more preferably contain a stearic acid component and/or an oleic acid component. The total proportion of the stearic acid component and/or the oleic acid component in the total fatty acid components constituting the organic acid MAG is preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 90% by mass or more. is. It is also preferred that all fatty acid components constituting the organic acid MAG contained in the aqueous dispersion of the present invention are stearic acid components and/or oleic acid components.

The content of the organic acid MAG in the aqueous dispersion of the present invention is 9.0-23.0% by weight. From the viewpoint of further improving the storage stability, the content of the organic acid MAG in the aqueous dispersion is preferably 10.0% by mass or more, more preferably 12.0% by mass or more, and even more preferably 14.0% by mass or more.
From the same point of view, the content of the organic acid MAG in the aqueous dispersion is preferably 20.0% by mass or less, more preferably 18.0% by mass or less, and even more preferably 16.0% by mass or less.

The organic acid MAG can be prepared by a conventional method, and a commercially available product can also be used. Commercial products of organic acid MAG include Step SS (trade name, succinic acid monoglyceride, manufactured by Kao Corporation), Sunsoft 621B (trade name, citric acid monoglyceride, manufactured by Taiyo Kagaku Co., Ltd.), Sunsoft 683CB (trade name, succinic acid Glycerin monooleate, manufactured by Taiyo Kagaku), Sunsoft 641D (trade name, glycerin diacetyl tartaric acid monostearate, manufactured by Taiyo Kagaku), and the like.

[Basic amino acid]
The aqueous dispersions of the invention contain basic amino acids. This basic amino acid plays a role of neutralizing part or all of the organic acid that constitutes the organic acid MAG in the aqueous dispersion. In the aqueous dispersion of the present invention, it is presumed that the organic acid MAG is neutralized with a basic amino acid, so that the hydration power of the hydrophilic portion is improved and the dispersibility or dispersion stability is enhanced. be. In addition, it is presumed that the increase in the hydration radius of the hydrophilic portion suppresses the aggregation of the organic acid MAGs, making it difficult for β crystallization to occur and improving the fluidity.
Here, it is thought that the amount of ions (counterion binding) that enter the aggregate structure of the organic acid MAG is greater for basic amino acids than for inorganic ions such as potassium ions and sodium ions, and is neutralized by basic amino acids. It is believed that the organic acid MAG behaves as an emulsifier with a larger hydrophilic portion. It is presumed that this effectively contributes to the further improvement of the dispersibility and dispersion stability.

In the aqueous dispersion of the present invention, the content (molar amount) of the basic amino acid is, as described above, the carboxy group (free carboxy group that does not form an ester bond) of the organic acid MAG in the aqueous dispersion. It is 0.4 to 1.2 per 1 molar amount. From the viewpoint of further enhancing the storage stability, the basic amino acid content (the molar amount) in the aqueous dispersion is preferably 0.5 or more, more preferably 0.6 or more, and even more preferably 0.7 or more. From the same point of view, the basic amino acid content (molar amount) in the aqueous dispersion is preferably 1.1 or less, more preferably 1.0 or less, and even more preferably 0.9 or less.

The type of basic amino acid contained in the aqueous dispersion of the present invention is not particularly limited, and examples thereof include lysine, arginine, histidine, and tryptophan. One or more of these may be used in the aqueous dispersion of the present invention. can be used for The basic amino acid contained in the aqueous dispersion of the present invention preferably contains arginine.
The ratio of arginine to all basic amino acids in the aqueous dispersion of the present invention is preferably 70% by mass or more, more preferably 80% by mass or more, and still more preferably 90% by mass or more. It is also preferred that all of the basic amino acids contained in the aqueous dispersion of the invention are arginine.

[Polyhydric alcohol]
The aqueous dispersions of the present invention contain polyhydric alcohols. By containing a polyhydric alcohol, it has a good affinity with water in the aqueous dispersion without significantly affecting the flavor, and can sufficiently improve the bacteriostatic properties, uniformity, and fluidity of the aqueous dispersion. Moreover, even when the aqueous dispersion is diluted at the time of use, it is possible to ensure sufficient dispersibility of the dispersoid.

The content of the polyhydric alcohol in the aqueous dispersion of the present invention is 8.5 to 60.0% by mass. From the viewpoint of further improving storage stability, the content is preferably 14.0% by mass or more, more preferably 20.0% by mass or more, still more preferably 25.0% by mass or more, and further preferably 30.0% by mass or more. preferable. From the same viewpoint, the content is preferably 57.0% by mass or less, more preferably 52.0% by mass or less, even more preferably 49% by mass or less, and even more preferably 45% by mass or less.

The polyhydric alcohol used in the aqueous dispersion of the present invention preferably has a valence of 3 or more, more preferably 3 or more and 12 or less, and even more preferably 3 or more and 6 or less, from the viewpoint of further increasing fluidity.
Specific examples of the polyhydric alcohol include glycerin, sorbitol, erythritol, xylitol, lactitol, glucose, maltitol, mannitol, sucrose, trehalose, and reduced starch syrup. It can be used in the aqueous dispersions of the invention.
More preferably, the polyhydric alcohol in the aqueous dispersion of the present invention includes sorbitol. In this case, the ratio of sorbitol to the total polyhydric alcohol in the aqueous dispersion is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more. It is also preferred that all of the polyhydric alcohols contained in the aqueous dispersions of the invention are sorbitol.

In addition to the above polyhydric alcohol, the aqueous dispersion of the invention may contain an alcohol other than the polyhydric alcohol within a range that does not impair the effects of the invention. Such alcohols include, for example, ethanol.
When the aqueous dispersion of the present invention contains an alcohol other than polyhydric alcohol, the content is preferably 10.0% by mass or less, more preferably 6.0% by mass or less, from the viewpoint of storage stability. 0 mass % or less is more preferable, and 2.0 mass % or less is even more preferable.

[water]
The aqueous dispersions of the invention contain water as the dispersion medium. Pure water, distilled water, ion-exchanged water, tap water, mineral water and the like can be widely used as water.
In the aqueous dispersion of the present invention, the water content is preferably 20.0% by mass or more, more preferably 25.0% by mass or more, and further preferably 30.0% by mass or more from the viewpoint of the fluidity of the aqueous dispersion. Preferably, 35.0% by mass or more is more preferable.
Further, from the viewpoint of increasing the concentration of the organic acid MAG, the water content in the aqueous dispersion of the present invention is preferably 70.0% by mass or less, more preferably 65.0% by mass or less, and still more preferably 60% by mass. 0% by mass or less, more preferably 55.0% by mass or less.
In addition, when the raw materials such as the above-mentioned polyhydric alcohols and alcohols other than the above-mentioned polyhydric alcohols are dissolved in water and then blended, the water constitutes the water of the aqueous dispersion of the present invention.

[Other emulsifiers]
The aqueous dispersion of the present invention may contain an emulsifier other than the organic acid MAG having a polycarboxylic acid as an organic acid component (hereinafter referred to as "another emulsifier") within a range that does not impair the effects of the present invention. good. Other emulsifiers include, for example, phospholipids, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and the like.
In the aqueous dispersion of the present invention, the content of other emulsifiers is preferably 0.1 to 10.0% by mass, more preferably 1.0 to 9.0% by mass, from the viewpoint of storage stability. 0 to 8.0% by mass is more preferable, and 4.0 to 6.0% by mass is even more preferable.

[Oil]
The aqueous dispersion of the present invention may contain oils and fats as long as the effects of the present invention are not impaired. In this case, the aqueous dispersion of the present invention may be in the form of an oil-in-water emulsified composition. The content of fats and oils in the aqueous dispersion is preferably 20.0% by mass or less, more preferably 11.0% by mass or less, still more preferably 6.0% by mass or less, from the viewpoint of further improving storage stability. It is preferably 4.0% by mass or less, more preferably 2.0% by mass or less.
In the present invention and the specification, "fat" means triacylglycerol.

[Polysaccharide]
The aqueous dispersion of the present invention may contain polysaccharides as long as the effects of the present invention are not impaired. The polysaccharides are preferably thickening polysaccharides, are sugars in which monosaccharide molecules are polymerized through glycosidic bonds, and mean those having 10 or more polymerized monosaccharide units. The polysaccharide is not particularly limited as long as it has the above structure, but is composed of one or more selected from alginic acid compounds, carrageenan, xanthan gum, gellan gum, locust bean gum, guar gum, polyglutamic acid, gum arabic and cellulose derivatives. is preferred.
When the aqueous dispersion of the present invention contains a polysaccharide, the content of the polysaccharide in the aqueous dispersion is preferably 5.0% by mass or less from the viewpoint of fluidity and storage stability. 0% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less.

[Oil component]
In the aqueous dispersion of the present invention, the oil component content is preferably less than 30% by mass, more preferably less than 26% by mass, and further preferably less than 20% by mass, from the viewpoint of further enhancing storage stability. preferable.
In the present invention, the organic acid MAG, the other emulsifier, and the oil constitute the oil component of the present invention.

The aqueous dispersion of the present invention preferably does not contain salt, and more preferably does not contain inorganic salt, from the viewpoint of storage stability and suppression of deterioration of the production line. As used herein, the term "inorganic salt" means an inorganic salt such as common salt that is blended as a raw material in the aqueous dispersion.

[Method for producing the aqueous dispersion of the present invention]
The aqueous dispersion of the present invention can be obtained by mixing each component specified in the present invention and dispersing the organic acid MAG in an aqueous medium. The mixing temperature is preferably a certain high temperature, for example, 50°C or higher, preferably 60°C or higher, more preferably about 70 to 95°C, further preferably about 75 to 90°C.
The mixing itself can be carried out by a usual method for preparing an aqueous dispersion, typically using a homomixer.
It can also be subjected to ultrasonic treatment before, during or after mixing.

[Use of the aqueous dispersion of the present invention]
The aqueous dispersion of the present invention can be used as a food modifier (additive). By blending the aqueous dispersion of the present invention at the time of food production, the texture and texture of the resulting food can be improved. The food is not particularly limited, and the aqueous dispersion of the present invention can be added to normal food containing the organic acid MAG to appropriately modify the food. Examples of such foods include starch-containing foods and protein-containing foods. Examples of the starch-containing foods include snacks, breads, cakes, noodles, batter (tempura, fried batter), and the like. Examples of protein-containing foods include meringues, macaroons, hamburgers, sausages, fish paste products, and soybean meat (substitute meat).
When the aqueous dispersion of the present invention is blended into food materials, the blending amount is appropriately adjusted in consideration of the content of the organic acid MAG and the like in the aqueous dispersion and within a range that does not impair the desired effects. For example, 1 to 10 parts by mass of the aqueous dispersion of the present invention may be added to 100 parts by mass of the starch-containing material or protein-containing material.

In the case of producing the starch-containing food using the aqueous dispersion of the present invention, for example, by blending the aqueous dispersion of the present invention in the preparation of dough using grain flour, the dough is modified to have desired properties. be able to. The flour is not particularly limited, and examples thereof include wheat flour, rice flour, soybean flour, corn starch, potato starch, sweet potato starch, tapioca starch, arrowroot starch, sago starch, and mung bean starch.
When the aqueous dispersion of the present invention is blended in the preparation of the dough, the blending amount is appropriately adjusted in consideration of the content of the organic acid MAG and the like in the aqueous dispersion and within a range that does not impair the intended effect. . For example, 1 to 10 parts by mass of the aqueous dispersion of the present invention can be blended with 100 parts by mass of the starch-containing material.

As a preferred embodiment of application of the aqueous dispersion of the present invention, there is a form in which it is blended with hot water dough in the production of bread or the like by the hot water method. By using the aqueous dispersion of the present invention in the preparation of the hot water dough, even the aqueous dispersion stored for a long period of time can be uniformly mixed with the hot water dough.
The preparation of hot water seed dough and the preparation of bread by the hot water seed method can be prepared by conventional methods except for using the aqueous dispersion of the present invention. The amount of the aqueous dispersion of the present invention to be blended in the preparation of the hot water starter dough depends on the content of the organic acid MAG in the aqueous dispersion, but for example, per 100 parts by mass of the flour used in the preparation of the hot water starter dough. , 1 to 10 parts by mass.

(snack)
In the present invention or the specification, the term “snack” refers to a composition (dough) containing starch as a main component, fried in oil or baked at a high temperature (non-fried snack), specifically potato chips, Examples include potato-based snacks such as fabricate potatoes and potato shoestrings, wheat-based snacks, corn-based snacks, rice-based snacks, sweet potato-based snacks, rice crackers such as fried rice crackers, and Karinto.

(bread)
In the present invention or in the specification, "bread" includes, for example, bread such as white bread, sweet bread, special bread, cooking bread, and pizza. Examples of bread include white bread, black bread, French bread, variety bread, and rolls (table rolls, buns, butter rolls, etc.). Sweet buns include, for example, jam buns, red bean buns, cream buns, raisin buns, melon buns, sweet rolls, and rich goods (croissants, brioches, Danish pastries, etc.). Examples of special bread include muffins. Examples of cooking bread include hot dogs and hamburgers.

(cake)
In the present invention or in the specification, the term "cake" means adding a foaming agent for confectionery made of leavening powder, meringue, oil, etc. to the dough, stirring and kneading to incorporate air bubbles, and then baking. Sponge cake, butter cake, chiffon cake, roll cake, Swiss roll, busse, baumkuchen, pound cake, cheesecake, snack cake, steamed cake, etc. In the present invention, cakes include confectionery such as steamed buns, donuts, hot cakes, dorayaki, and imagawa-yaki.

Storage and distribution conditions for the aqueous dispersion of the present invention are not particularly limited. Since the aqueous dispersion of the present invention has excellent storage stability, it can be stored and distributed, for example, at room temperature (25 ° C.). It is preferable to let Preferably, it is stored and distributed at 20°C or lower, preferably at 15°C or lower, more preferably at 10°C or lower, and further preferably at 5°C or lower. preferable.

EXAMPLES The present invention will be described in more detail below based on examples, but the present invention is not limited to the following examples.

[Preparation Example 1] Preparation of aqueous dispersion Each raw material was blended in the ratio (% by mass) shown in Tables 1 to 7 below so that the composition shown in Tables 1 to 7 below was obtained, and a 50 ml glass vial (SV- 50A, manufactured by Nichiden Rika Glass Co., Ltd.). Next, the glass vial is placed in hot water heated to 80° C., stirred at about 100 to 300 rpm for 5 minutes using a stirrer (high power stirrer HPS-100, manufactured by AS ONE), and then stirred at about 1400 rpm for 5 minutes, evenly dispersed.
After that, the glass vial is removed from the hot water bath, placed in an ice water bath, and cooled to room temperature (25° C.) by stirring at about 700 to 1000 rpm for 5 minutes using the above stirrer, and the aqueous dispersions of Examples and Comparative Examples are mixed. I got the liquid.

The details of the raw materials shown in the table below used for the preparation of the aqueous dispersion are as follows.

<Organic acid MAG>
SMG: Succinic acid MAG containing stearic acid as a fatty acid component (trade name: Step SS, manufactured by Kao Corporation)
CMG: Citric acid MAG containing stearic acid as a fatty acid component (trade name: Sunsoft 621B, manufactured by Taiyo Kagaku Co., Ltd.)
SMGO: Succinic acid MAG containing oleic acid as a fatty acid component (trade name: Sunsoft 683CB, manufactured by Taiyo Kagaku Co., Ltd.)

<Base>
Arg: L-arginine (trade name: L-arginine Kyowa, manufactured by Kyowa Hakko Bio)
NaOH: sodium hydroxide (trade name: sodium hydroxide reagent special grade, manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.)
KOH: potassium hydroxide (trade name: potassium hydroxide reagent special grade, manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.)
Na ₂ CO ₃ : sodium carbonate (trade name: sodium carbonate (anhydrous) food additive, manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.)
K ₂ CO ₃ : potassium carbonate (trade name: potassium carbonate (anhydrous) food additive, manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.)

<Polyhydric alcohol>
Sorbitol: 70% sorbitol aqueous solution (trade name: Sorbit W-70, manufactured by Mitsubishi Corporation Life Sciences)
Glycerin: food additive glycerin (trade name, manufactured by Kao Corporation)
Amamiru: Reduced starch syrup (trade name, manufactured by Mitsubishi Corporation Life Sciences)
Glucose: glucose (trade name: D (+) glucose, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.)
Trehalose: Trehalose (trade name: Treha, manufactured by Hayashibara Co., Ltd.)

The above polyhydric alcohol is diluted with water as appropriate so that the content of the polyhydric alcohol and water shown in the table below is obtained (for example, in the case of sorbitol, sorbitol diluted with water is indicated in the table as " Diluted sorbitol”) was added.

<Water>
Water: Deionized water

<Monohydric alcohol>
Ethanol: Ethanol (trade name: Traceable 95 Grade 1, manufactured by Japan Alcohol Sangyo Co., Ltd.)

<Other emulsifiers>
S-120V: Polyoxyethylene sorbitan monostearate (trade name: Emsol S-120V, manufactured by Kao Corporation)
S1570: Sucrose stearate (trade name: Ryoto TM Sugar Ester S1570, manufactured by Mitsubishi Chemical Corporation)
PS-200V: Propylene glycol monostearate (trade name: Kaohomotex PS-200V, manufactured by Kao Corporation)

<Polysaccharides>
Kimika Algin I-8: sodium alginate (trade name, manufactured by Kimika)
Chimiroid LLV: alginic acid ester (trade name, manufactured by Kimika)
Meiji polyglutamic acid: polyglutamic acid (trade name, manufactured by Meiji)
Kelcogel (LA): Gellan gum (trade name, manufactured by DSP Gokyo Food & Chemical Co., Ltd.)
MW210: κ-carrageenan (trade name, manufactured by Mitsubishi Chemical Corporation)
MV512: ι-carrageenan (trade name, manufactured by Mitsubishi Chemical Corporation)
RG100: Guar gum (purified product) (trade name, manufactured by Mitsubishi Chemical Corporation)

<Oils and fats>
Rapeseed oil: Rapeseed oil (trade name, manufactured by Nisshin Oillio Co., Ltd.)

[Storage stability evaluation]
The aqueous dispersion obtained in Preparation Example 1, which satisfies all the requirements of the present invention, was less prone to gelation and phase separation when stored at 5°C, which is a low-temperature condition, for 4 months, and had excellent storage stability. . Therefore, storage stability when stored under temperature conditions close to room temperature, which is a stricter storage condition, was evaluated by the following test.
Each aqueous dispersion obtained in Preparation Example 1 above was allowed to stand at 20° C. for 1 to 4 weeks, and the fluidity and appearance (uniformity of the aqueous dispersion) at room temperature after standing were visually observed. evaluated. The results are shown in Tables 1-7 below. In the following evaluation criteria, "one week" is 168 hours. In the table below, the "base equivalent" of the basic amino acid (Arg) is the molar amount of the basic amino acid in the aqueous dispersion per 1 molar amount of the carboxy group possessed by the organic acid monoacylglycerol in the aqueous dispersion. is.

<Evaluation Criteria>
4: Neither gelation nor phase separation occurred at 4 weeks after standing.
3: Neither gelation nor phase separation occurred 2 weeks after standing, but gelling or phase separation occurred 4 weeks after standing.
2: Neither gelation nor phase separation occurred 1 week after standing, but gelling or phase separation occurred 2 weeks after standing.
1: Gelled or phase-separated 1 week after standing.

As shown in Table 1 above, the aqueous dispersions of Comparative Examples 1 to 3 and 5 and 6, in which the content of the organic acid MAG is less than the stipulations of the present invention, gelled or Phase separation was observed. In addition, even if the content of the organic acid MAG was increased, gelation or phase separation was observed within 1 to 2 weeks after standing in the aqueous dispersion of Comparative Example 4, which was slightly less than the stipulations of the present invention. . As described above, all the aqueous dispersions containing the organic acid MAG less than the content specified in the present invention resulted in poor fluidity and dispersion stability of the formulation after long-term storage. In addition, the aqueous dispersions of Comparative Examples 7 and 8, in which the content of the organic acid MAG was higher than the stipulations of the present invention, also exhibited gelation or phase separation within one week after standing.
In contrast, in the aqueous dispersions of Examples 1 to 8 included in the aqueous dispersion of the present invention, gelation and phase separation were not confirmed even after standing for 2 weeks, and none of them had storage stability. It was excellent.

As shown in Table 2 above, the aqueous dispersions of Comparative Examples 9 and 10 in which the content of basic amino acids is lower than the specification of the present invention, and Comparative Examples 11 and 12 in which the content is higher than the specification of the present invention The aqueous dispersion of is found to gel or phase-separate within 1 week after standing (Comparative Examples 9-11), and gelling or phase-separating within 1 to 2 weeks after standing. (Comparative Example 12). In addition, aqueous dispersions using sodium hydroxide (Comparative Examples 13 and 14) or potassium hydroxide (Comparative Examples 15 and 16) instead of basic amino acids have a base content within the range specified by the present invention. Even if there was, gelation or phase separation was observed within 1 week after standing (Comparative Examples 13 to 15), and gelation or phase separation was observed within 1 to 2 weeks after standing ( Comparative Example 16). Furthermore, when sodium carbonate (Comparative Example 17) or potassium carbonate (Comparative Example 18) was used instead of the basic amino acid, foaming occurred during mixing and the aqueous dispersion itself could not be produced.
In contrast, the aqueous dispersions of Examples 9 to 14, in which the basic amino acid content is within the specified range of the present invention, did not exhibit gelation or phase separation even after two weeks of standing. All of them were excellent in storage stability.

As shown in Table 3 above, both the aqueous dispersion of Comparative Example 19 containing no polyhydric alcohol and the aqueous dispersion of Comparative Example 20 containing less polyhydric alcohol than specified in the present invention had long-term It was inferior in dispersion stability and fluidity after storage.
On the other hand, the aqueous dispersions of Examples 15 to 36, in which the polyhydric alcohol content is within the specified range of the present invention, have good dispersion stability after long-term storage and It was excellent in fluidity.

As shown in Table 4 above, all of the aqueous dispersions (Examples 37 to 39) containing the organic acid MAG and other emulsifiers were excellent in storage stability.

As shown in Table 5 above, it can be seen that even aqueous dispersions containing polysaccharides (Examples 40 to 46) can achieve excellent storage stability.

As shown in Table 6 above, even the aqueous dispersions containing oils and fats (Examples 47 to 51) exhibited excellent storage stability.

As shown in Table 7 above, it can be seen that even aqueous dispersions containing ethanol (Examples 52 to 55) can achieve excellent storage stability.

[Preparation Example 2] Production of bread Bread was produced according to the operation manual attached to a home bakery (SD-MDX102, manufactured by Panasonic Corporation). Strong flour was added to a home bakery container so that the center was high, and sugar, salt, butter, and skim milk were added there. Water was then added while swirling around the flour. Dry yeast was placed in a dedicated container, set in the device, closed with a lid, and bread was prepared according to menu "2".
Immediately after baking, the bread was taken out of the container and left to cool at room temperature for 2 hours to obtain a loaf of bread.
In the preparation of the above bread, the liquid formulation and sorbitol were dispersed in water and then added, and the SMG (powder) was added to the strong flour and mixed with a whipper.

The details of the materials shown in Table 8 below used to make the bread are as follows.

Flour: Strong flour (product name: Echod, manufactured by Nisshin Flour Milling Co., Ltd.)
Liquid formulation 1: Aqueous dispersion of Example 19 above Liquid formulation 2: Aqueous dispersion of Example 25 above Sorbitol: 70% sorbitol aqueous solution (trade name: Sorbitol W-70, manufactured by Mitsubishi Corporation Life Sciences)
SMG: MAG succinate (trade name: Step SS, manufactured by Kao Corporation)
Water: Purified water Sugar: White sugar (product name: cup white sugar, manufactured by Nisshin Sugar Co., Ltd.)
Salt: salt (product name: salt, manufactured by Salt Business Center)
Butter: Butter (product name: Yotsuba butter unsalted, manufactured by Yotsuba Nyugyo Co., Ltd.)
Skim milk: Skim milk (product name: Hokkaido skim milk powder, manufactured by Yotsuba Milk Industry Co., Ltd.)
Dry yeast: Dry yeast (product name: Super Camellia dry yeast, manufactured by Nisshin Foods)

The volume was measured for each loaf sample obtained. In addition, a special panel consisting of three panelists evaluated the texture when eaten. All the evaluation results of each panelist were the same. The results are shown in Table 8 below. In addition, FIG. 1 shows the appearance of each bread sample at the time of baking.
In the table below, "SMG (based on flour) %" means the ratio (% by mass) of the amount of SMG to the amount of wheat flour.

As shown in Table 8 above, the bread samples of Reference Examples 1 (no addition) and 2 (sorbitol blended), which did not use the liquid formulation, exhibited a firm, elastic, and strong texture. In addition, the bread sample of Reference Example 3, in which MAG succinate (SMG) was blended without using a liquid formulation, exhibited a slightly softer texture than those of Reference Examples 1 and 2.
On the other hand, the bread samples of Examples 56 and 57 using the liquid preparations of Examples 19 and 25 prepared in Preparation Example 1 above had a softer texture than the bread samples of Reference Examples 1 to 3. , It had a crisp and moist texture. Moreover, as shown in FIG. 1, the volume was large at the time of baking.

Claims (7)

An aqueous dispersion of an organic acid monoacylglycerol,
The aqueous dispersion contains a basic amino acid and a polyhydric alcohol,
The organic acid monoacylglycerol has a polycarboxylic acid component as an organic acid component,
In the aqueous dispersion, the content of the organic acid monoacylglycerol is 9.0 to 23.0% by mass and the content of the polyhydric alcohol is 8.5 to 60.0% by mass. An aqueous dispersion of organic acid monoacylglycerol, wherein the molar amount of the basic amino acid is 0.4 to 1.2 per molar amount of the carboxy group possessed by the acylglycerol. 2. The aqueous dispersion according to claim 1, wherein the content of fats and oils in the aqueous dispersion is less than 20% by mass. 3. Aqueous dispersion according to claim 1 or 2, wherein the polyhydric alcohol comprises sorbitol. The aqueous dispersion according to any one of claims 1 to 3, wherein the organic acid monoacylglycerol comprises monoacylglycerol succinate and/or monoacylglycerol citrate. A food using the aqueous dispersion according to any one of claims 1 to 4. 6. The food according to claim 5, wherein the food is bread, cakes, snacks, noodles, batter, hamburgers, sausages, fish paste products, and soybean meat. A method for producing a food, comprising mixing grain flour and the aqueous dispersion according to any one of claims 1 to 4 to prepare dough.

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