JP2545074B2 - Method of manufacturing emulsified material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention relates to a method for producing an emulsified material.

<Prior art> Phospholipase has been used as an emulsifying agent for the past time.
Phospholipids containing lyso-type phospholipids obtained by treating with A2 in a considerable proportion, that is, lyso-type phospholipids are known. This lyso-type phospholipid is said to have much higher emulsifying power than the phospholipid itself which does not contain the lyso type.

<Problems to be Solved by the Invention> However, it cannot be said that the conventional lyso-type phospholipids have satisfactory emulsifying power.

The present invention is to solve the above-mentioned problems of the prior art, and includes a lyso-type phospholipid, but to provide a method for producing an emulsifying material having a much higher emulsifying power than the conventional lyso-type phospholipid itself. To aim.

<Means for Solving Problems> As a result of various studies to achieve the above-mentioned object, the present inventors have found that phospholipids are added to phospholipase in the presence of protein.
It was found that the one obtained by treating with A2 and further drying has a much higher emulsifying power than the one obtained by treating phospholipids with phospholipase A2 in the absence of protein. According to the method for producing an emulsifying material of the present invention based on such findings, an aqueous suspension of phospholipids is treated with phospholipase A2 in the presence of edible proteins (excluding gluten and egg yolk proteins), and further dried. It is characterized by.

 Hereinafter, the present invention will be described in detail.

The phospholipid in the present invention may be any source, for example, soybean phospholipid, egg yolk phospholipid or animal (cow, sheep,
Phospholipids of the brain of pigs, chickens, etc.), which may be in the form of solid, powder or liquid. Among the above-mentioned phospholipids, soybean phospholipid is inexpensive and easy to use.

In the present invention, the aqueous suspension of phospholipids refers to a liquid in which phospholipids are suspended in water. It also includes the case where the lipid is dissolved in water. The proportion of phospholipid in the water suspension is usually about 5 to 20% as solid content. That is, in the case of solid phospholipid, 1 part by weight thereof may be dispersed or dissolved in 5 to 20 parts by weight of water.

In the present invention, such an aqueous suspension of phospholipid is treated with phospholipase A2 in the presence of protein. In other words, phospholipase A2 was obtained by mixing proteins with an aqueous suspension of phospholipids.
To process.

Examples of the edible protein that can be used here include albumin, globulin, gelatin, casein, gliadin, a mixture thereof, or egg protein (albumin 52
%, Globulin 8-10%), soy protein (globulin 84
%, Albumin 5.3%), wheat protein (consisting of gliadin, etc.) and the like. In addition to liquid raw materials, powder raw materials may be used for this protein.

In addition, the ratio of the protein to be present in the phospholipid aqueous suspension may generally be about 1: 0.5 to 2 between the phospholipid (solid content) and the protein (solid content) of the aqueous suspension. .

Further, when the phospholipid is mixed in the aqueous suspension, it is preferable that the protein is an aqueous solution having a fixed concentration of about 8 to 15% because mixing is easy. This mixing method may be carried out by using a mixer, a colloid mill, a homogenizer or the like so as to make the mixture uniform.

In the present invention, phospholipase A2 refers to an enzyme that hydrolyzes the central fatty acid ester portion of glyceride that constitutes phospholipid, and may be used in a form such as pancreatin containing phospholipase A2.

Since phospholipase A2 is sold by Novo Co. of Denmark and pancreatin is sold by Sigma of the United States, etc., it can be purchased and used. In this case, the former is usually liquid and the latter is usually powder.

In the present invention, the aqueous suspension of the phospholipid is treated with the phospholipase A2, when using the phospholipase A2 of Novo Co. or pancreatin of Sigma Co., the amount used, It may be about 0.1 to 5% with respect to the weight of the phospholipid (solid content). The conditions for the treatment are preferably such that at least 2% of the phospholipids are hydrolyzed as a result of hydrolysis.
About 20%, more preferably 25% or more should be litho type as a guide. By the way, if the treatment temperature is about 40 ° C., the litho type will change with the lapse of treatment time of 1 hour, 4 hours, 15 hours. The conversion rates are about 20%, 50% and 90%, respectively.

The pH of the aqueous suspension of phospholipids at the time of treatment should generally be around 6 to 9, which includes the optimum pH of phospholipase A2. As pH adjusters, hydrochloric acid, acetic acid, phosphoric acid, etc. The above-mentioned acid agent or caustic soda, potassium diphosphate, potassium phosphate tribasic, an alkali agent such as sodium acetate, or a phosphate buffer solution adjusted to an arbitrary pH may be used.

As a method for drying, it is preferable that heat is not applied so much, and typical examples of such a method include freeze-drying and spray-drying, but freeze-drying is generally safe. The specific method of freeze-drying cannot be said to be unequivocal because the conditions vary depending on the amount of treatment, but 0.05-
Dry under a vacuum of 0.25 torr for 20-30 hours. The spray drying is preferably performed at room temperature rather than by heating.

Aqueous suspensions of phospholipids were treated with phospholipase as described above.
The emulsified material of the present invention is produced by treating with A2 and further drying.

In addition, in the manufacturing process of the emulsified material of the present invention, it is optional to add other auxiliary raw materials within a range not impairing the object of the present invention. An example of this is the addition of divalent calcium to an aqueous suspension of phospholipids in order to accelerate the action of phospholipase A2, if necessary.

<Action> The action of the present invention is not always clear. However, phospholipids are partially hydrolyzed to the lyso form by the action of phospholipase A2 in the presence of edible proteins (excluding gluten and egg yolk protein), and at this time, Hydrolyzed phospholipids and free fatty acids are edible proteins (excluding gluten and egg yolk proteins)
It is presumed that a certain binding relationship is generated, and when it is dried, it becomes a stronger binding state, which results in an increase in the affinity for water and oil.

<Examples> Examples of the present invention will be described below. In addition, Example 1
Shows the effect of the present invention.

Example 1 200 g of soybean phospholipid, 4 g of phospholipase A2 formulation (liquid form) manufactured by Novo Danish (liquid), 700 g of clear water and 1000 g of egg white liquor
(The solid content weighs about 100 g and consists mostly of albumin.) After adjusting the pH of the solution to 8.0 with hydrochloric acid, add 40
The emulsified material (comparative product 1) was obtained by warming to 0 ° C. and allowing it to stand at that temperature for 4 hours (the conversion rate of phospholipid to lyso form was about 50%). Then add this mixture-
After freezing at a very low temperature of 40 ° C., it was treated under a vacuum of 0.1 Torr for 25 hours to produce a dried emulsified material (product of the present invention).

The non-dry emulsified material (Comparative Product 1) and the dry emulsified material (Invention Product) were used to produce an oil-in-water emulsified food product of the Invention.

Also, instead of this emulsified material, for comparison, an emulsified material obtained by treating only soybean phospholipids with phospholipase A2 under the same conditions (comparative product 2) to which egg white liquor was added later was used. An oil-in-water emulsion food was produced.

The emulsified foods of the present invention product and the comparative products 1 and 2 were measured and observed for viscosity, particles, and separation state after storage for 2 months.

Note 1) Method for producing oil-in-water emulsified food product was produced in a mixer through steps of mixing the aqueous phase raw material for 5 minutes, adding the oil phase raw material for 10 minutes, and finishing stirring for 5 minutes.

2) Viscosity measuring method The viscosity was measured with a rotational viscometer manufactured by Brookfield, USA.
Rotor type used: TE, rotation speed was measured at 2.5 rpm.

3) Particle Indicates the size range of oil droplet particles.

4) Separation status ○: Separation is not recognized ×: Separation due to oil levitation As shown in the above table, the oil-in-water emulsified food produced using the emulsifying agent of the present invention uses the emulsifying agent for comparison. Compared with the comparatively emulsified food produced in this way, the viscosity is much higher (2.9 times that of comparative product 1 and 3.2 times that of comparative product 2), the size of the oil droplet particles is much smaller, and separation after storage for 2 months is also recognized. I couldn't do it. From this, it is understood that the emulsifying power of the emulsifying material of the present invention is far superior to that of the non-dried emulsifying material for comparison.

Example 2 200 g of soybean phospholipids, 1000 g of egg white liquor (solid content is about 100 g, consisting mostly of albumin), 2 g of pancreatin (powder) from Sigma Co., and 700 g of fresh water were mixed, and the pH of the liquor was adjusted with acetic acid.
Was adjusted to 8.0, heated to 40 ° C., and allowed to stand at that temperature for 4 hours (the conversion rate of phospholipid to lyso form was about 50%). Then, this treatment liquid was frozen at an extremely low temperature of -40 ° C, then treated under a vacuum of 0.1 Torr for 25 hours and dried to produce the emulsified material of the present invention.

Example 3 200 g of soybean phospholipids, 1000 g of an isolated soybean protein aqueous solution (solid content is about 100 g, about 84% of which is about 5% globulin consisting of albumin), 2 g of phospholipase A2 preparation (liquid form) made by Novo, Denmark After mixing with 700 g of clear water and adjusting the pH of the solution to 8.0 with caustic soda, the mixture was heated to 40 ° C and left at that temperature for 1 hour (the conversion rate of phospholipids to lyso form was about 20 at this time). %Met). Then, a frozen material was produced from this treated liquid at an extremely low temperature of -40 ° C.

Example 4 200 g of soybean phospholipids, a mixed solution of 100 g of lactalbumin (powder) and 900 g of water, 2 g of phospholipase A2 preparation (liquid) made by Novo Ltd. of Denmark (liquid) and 600 g of clear water were mixed, and tribasic sodium phosphate was added. After adjusting the pH of the liquid to 7.8, it was heated to 40 ° C. and left at that temperature for 4 hours (the conversion rate of phospholipids to lyso form was about 50%). Then, this treated liquid was frozen at an extremely low temperature of -40 ° C, then treated under a vacuum of 0.1 Torr for 25 hours and dried to produce the emulsified material of the present invention.

<Effects of the Invention> As described above, an aqueous suspension of phospholipids is treated with phospholipase A2 in the presence of edible proteins (excluding gluten and egg yolk proteins), and then dried, It is possible to obtain an emulsifying agent having a much higher emulsifying power than the lyso-type phospholipid.

Claims (1)

(57) [Claims] 1. An aqueous suspension of phospholipids containing an edible protein (however,
Excludes gluten and yolk proteins. ) Is present in the presence of phospholipase A2, and the phospholipase A2 treatment liquid is dried.