JP2947656B2 - Emulsified fat composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an emulsified fat / oil composition. In particular, the present invention relates to an emulsified oil / fat composition that can be suitably used for an emulsified liquid dressing.

[0002]

2. Description of the Related Art Conventionally, gum-based materials have been added to emulsified fats and oils compositions, such as dressings, based on edible fats and oils and aqueous components, mainly to adjust viscosity and stabilize emulsification. I have. As such gum materials, xanthan gum, guar gum, tragacanth gum, carrageenan gum, locust bean gum, tamarind seed gum and the like have been used (JP-A-61-78258).

[0003] Among the above gums, xanthan gum is superior to other gums in acid resistance, emulsifying property and the like.
For this reason, it is known that an emulsified fat composition such as a dressing prepared using xanthan gum has a smooth texture. For example, Japanese Patent Application Laid-Open No. 3-914
No. 60 discloses the use of xanthan gum in an emulsified oil / fat composition comprising an edible oil / fat and a specific phospholipid mixture and / or glyceride mixture.

[0004]

An emulsified oil / fat composition such as a dressing may be prepared by further adding egg yolk.
For example, JP-A-54-154800 discloses a salad dressing comprising edible oil and fat, egg yolk, low calcium xanthan gum, water and vinegar.
It is said that the use of egg yolk makes it possible to prepare an emulsified oil / fat composition with a fine texture and a good texture. However, when egg yolk is added, the gelling of the product is apt to occur due to the action of the gum material and the protein of the egg yolk during storage after production, and as a result, the emulsified oil / fat composition comprising the above-described components becomes a container. There is a problem that it is difficult to flow out of the ink, and that the smoothness as a texture decreases.

In order to suppress the occurrence of gelation as described above, Japanese Patent Application Laid-Open No. S59-154960 proposes a method in which egg yolk is used in which all or part of egg yolk is modified. However, the use of denatured egg yolk results in a decrease in emulsifying power and causes problems such as uneven texture.

[0006] In recent years, low-calorie foods have tended to be favored, and dressings are desired to have a relatively small amount of fats and oils and to be refreshing. However, when the fat content is reduced, the viscosity of the emulsified product is reduced, so that the oil phase and the aqueous phase may be separated during storage.

An object of the present invention is to provide an emulsified oil / fat composition having improved texture and a stable emulsified state.

It is another object of the present invention to provide an emulsified oil / fat composition prepared by using egg yolk in combination with a specific xanthan gum, which hardly causes gelation even after storage and has a very smooth texture. An object of the present invention is to provide an emulsified fat composition which is relatively oily and can be used as a low-calorie dressing.

[0009]

Means for Solving the Problems The present inventors aimed at obtaining an emulsion having a smoother texture as described above, less likely to gel even when yolk was added, and having a low calorie. As a result of intensive studies, it has been found that, in an emulsified fat / oil composition containing a specific phospholipid mixture or diglyceride, the above-mentioned object is achieved by using xanthan gum having a calcium content of a certain value or less, and the present invention has been completed. .

That is, the present invention provides an emulsified oil / fat composition containing an edible oil / fat and an aqueous component, wherein the calcium content is 0.1%.
055% by weight or less of xanthan gum and a phospholipid mixture or diglyceride in which the weight of a nitrogen-free phospholipid is 1.0 or more with respect to the weight of a nitrogen-containing phospholipid. A characteristic emulsified fat / oil composition.

Hereinafter, the emulsified fat / oil composition of the present invention will be described in detail. The emulsified oil / fat composition of the present invention is obtained by emulsifying and dispersing xanthan gum having a calcium content reduced to a certain value or less, a phospholipid mixture or diglyceride together with an edible oil and a water component.

Xanthan gum is a heteropolysaccharide produced by the microorganism Xanthomonas campestris. The xanthan gum used in the present invention has a calcium content of 0.055% by weight or less, more preferably 0.03% by weight.
0% by weight or less. Such xanthan gum can be obtained by the method described in the above-mentioned JP-A-54-154800. Calcium content is calcium measurement kit "Calcium C-Test Wako"
(Manufactured by Wako Pure Chemical Industries, Ltd.).

The calcium content of generally used xanthan gum is usually 0.060 to 0.2% by weight.
Range. In order to obtain xanthan gum having a low calcium content used in the present invention from such ordinary xanthan gum, a method using a chelate resin, a method using an ion exchange resin, a method using dialysis, and the like can be used. As a typical method, a method using a chelate resin will be briefly described below.

First, commercially available xanthan gum is dissolved in ion-exchanged water. This is a chelating resin (for example, trade name:
Sumichelate MC-30, manufactured by Sumitomo Chemical Co., Ltd.)
To remove calcium. In this case, it may be performed in a batch system. The calcium content of the xanthan gum thus obtained is lower than before the chelation treatment, and therefore, xanthan gum with a reduced calcium content that can be suitably used in the present invention can be obtained.

The amount of xanthan gum used in the present invention is preferably in the range of 0.05 to 2% by weight based on the total amount of the emulsified fat or oil composition. When the amount is less than 0.05% by weight, the thickening effect and the emulsification stability are poor. When the amount is more than 2% by weight, the texture becomes sticky and the fluidity tends to decrease.

The emulsified oil / fat composition of the present invention preferably contains egg yolk. The raw materials of egg yolk that can be used include egg yolk liquid, egg yolk powder, frozen egg yolk obtained by separating eggs, sweetened and salted eggs, and other eggs such as whole egg liquid, whole egg powder or frozen whole egg. The components may be in a mixed form.

The amount of egg yolk used is based on the egg yolk liquid (water content: about 50% by weight), which is 0.1% of all raw materials used in the preparation of the emulsified oil / fat composition.
It is preferably in the range of 5 to 30% by weight. When the use amount of egg yolk is 0.5% by weight or more, the body comes out of the product, the taste becomes mellow, and the emulsification is stabilized. However, 30% by weight
Above this, the product tends to have an overly intense egg yolk flavor. A more preferred range is 1 to 20% by weight.

The edible oil / fat as the main component is not particularly limited as long as it is an edible oil / fat. Specifically, soybean oil, rapeseed oil, cottonseed oil, safflower oil, olive oil, corn oil, palm oil, rice oil, sunflower oil, vegetable oils such as sesame oil, or animal oils such as milk fat, lard, beef tallow, fish oil, whale oil, etc. Include hydrogenated hardened oils. In the present invention, vegetable oils are preferred.

The edible oil / fat is preferably used in an amount of 1 to 75% by weight based on all raw materials used for preparing the emulsified oil / fat composition. More preferably, it is 5 to 50% by weight.

In the phospholipid mixture, the weight of the phospholipid containing no nitrogen atom is at least 1.0 by weight based on the weight of the phospholipid containing nitrogen atom. The weight ratio is preferably 3.0 or more.

In order to obtain a phospholipid mixture, it is preferable to use lecithin derived from plant seeds, particularly seeds such as soybeans, rapeseed and sunflower, as a raw material lecithin. When determining the amount of the phospholipid mixture, it is appropriate to treat it as an acetone-insoluble matter. The acetone-insoluble content is a measure of the total phospholipid content and conforms to the lecithin content stipulated in the official food additive standard.

The usual phospholipids include phosphate compounds such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylglycerol (PG), phosphatidic acid (PA), and phosphatidylserine (PS). Mixture. Phospholipids containing a nitrogen atom include phosphatidylcholine, phosphatidylethanolamine and phosphatidylserine as main components.

The phospholipid mixture used in the present invention is known as described in JP-A-2-27943, and can be obtained by using various methods. For example the natural lecithins as raw materials typified soybean lecithin, phosphatidylcholine phospholipase D, and phospholipase A ₂ as catalyst, selectively degrade phosphatidylethanolamine (phospholipid containing a nitrogen atom), these Those obtained by a method of decreasing the content and simultaneously increasing the content of phosphatidic acid and lysophosphatidic acid (phospholipids containing no nitrogen atom), or phospholipase D, phospholipase C
Similarly, those obtained by a method of similarly decomposing natural lecithin to increase the content of phosphatidic acid by using as a catalyst are preferably used. In addition, the content of PC, PE, and PS (phospholipid containing nitrogen atom) in natural lecithin is reduced by transphosphatidylation catalyzed by phospholipase, and PI and PG (phosphorus containing no nitrogen atom) are reduced. Those obtained by using a method for increasing the content of (lipid) can also be advantageously used. Further, lecithin obtained by subjecting natural lecithin to hydrolysis, hydrogenation, transesterification, solvent fractionation, or purification treatment can also be used.

Phosphatidic acid and lysophosphatidic acid as nitrogen-free phospholipids can be used either as a free acid or in the form of a salt. Examples of the salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as calcium salt and magnesium salt, trivalent metal salts such as aluminum salt, and ammonium salt. In particular, monovalent alkali metal salts of sodium and potassium are preferred.

In the phospholipid mixture used in the present invention, the phosphatidic acid content is improved by purification and enzyme treatment because phosphatidic acid exhibits excellent properties, especially in terms of viscosity increase, as compared with other components constituting the phospholipid. Phosphatidic acid or a salt thereof, which is substantially free of other components, is preferred. However, from the viewpoint of improving the flavor, phosphatidylcholine, phosphatidylethanolamine, etc. are all left without being decomposed, and the total amount of phosphatidylcholine and phosphatidylethanolamine is 0.01% in the phospholipid.
A phospholipid mixture remaining at a rate of ２０20% by weight,
Alternatively, it is preferable to use phosphatidic acid substantially free of other components and phosphatidylcholine in combination.

The fatty acid constituting phosphatidic acid is preferably a saturated or unsaturated fatty acid having 8 to 20 carbon atoms, and most preferably a saturated or unsaturated fatty acid having 16 to 18 carbon atoms.

A substance obtained by chemically phosphorylating a monoglyceride and / or a diglyceride (for example, see Japanese Patent Publication No. 51-47692) can also be used as a phospholipid.

In the present invention, the phospholipid mixture is preferably contained in the emulsified fat / oil composition in a range of 0.1 to 30% by weight based on the oil phase of the emulsified fat / oil composition. More preferably, it is in the range of 0.3 to 20% by weight. As described later, the emulsified fat / oil composition further contains 5% by weight or more of diglyceride, preferably 10% by weight.
It is desirable to contain the above. In this case, the phospholipid mixture and the diglyceride may be mixed at the same time or independently of each other based on the oil phase of the emulsified fat or oil composition without containing the specific phospholipid mixture.

The diglyceride used in the present invention is usually supplied as a glyceride mixture of monoglyceride, diglyceride and triglyceride, wherein the diglyceride contains 5 to 99.9% by weight (preferably 10 to 80%).
% By weight). The glyceride composition is such that the weight ratio of diglyceride to monoglyceride is 5:
It is preferably in the range of 1 to 990: 1. The monoglyceride content in the glyceride mixture is 10% in terms of flavor.
% By weight or less, more preferably 2% by weight or less.

The fatty acid residues constituting the mono-, di- and triglycerides preferably have 8 to 24 carbon atoms. In order to obtain a uniform and good liquidity even at a low temperature,
More preferably, the content of the saturated fatty acid having 16 carbon atoms is 15% by weight or less. The content of unsaturated fatty acid residues in all the constituent fatty acids constituting the mono-, di- and triglycerides is preferably at least 70% by weight, more preferably from 82 to 82% by weight.
100% by weight.

Further, in order to obtain a homogeneous liquid fat composition at a low temperature, the diglyceride is preferably composed of a saturated / unsaturated fatty acid in a diglyceride content of 40% by weight or less (more preferably 0.1 to 40% by weight); Preferably, the balance is a diglyceride comprising a combination of unsaturated / unsaturated fatty acids. The diglyceride may contain 5% by weight or less (more preferably 1% by weight or less) of diglyceride composed of a combination of saturated / saturated fatty acids.

The diglyceride used in the present invention is a fat or oil having a high level of unsaturated fatty acid residues, such as safflower oil, olive oil, cottonseed oil, corn oil, rapeseed oil, soybean oil,
Palm oil, sunflower oil, sesame oil, lard, beef tallow, fish oil, milk fat, or a mixture of one or more fats and oils selected from those fractionated oils, randomized oils, hardened oils, and transesterified oils, and glycerin A transesterification reaction or a fatty acid having a high diglyceride content obtained by esterifying a fatty acid having a high level of unsaturated fatty acids derived from these fats and oils with glycerin alone or by mixing with the above-described raw fats and oils can be obtained. it can. Excess monoglyceride produced in the reaction can be removed by molecular distillation or chromatography. These reactions can be carried out by a chemical reaction using an alkali catalyst or the like. However, it is excellent in terms of flavor and the like to carry out the reaction under mild conditions enzymatically using 1,3-position selective lipase. And preferred.

Another method for increasing the diglyceride content in the glyceride mixture is to use a fractionated oil of natural edible fats and oils. This method is suitable for the fats and oils having a relatively high saturated fatty acid content among the above-mentioned natural fats and oils. By separating the low melting point fraction by fractionation, the cooling resistance is improved and the diglyceride content in the fat and oil is increased. Let it.

Incidentally, waxes coexist in the above-mentioned natural fats and oils as non-glyceride lipids. Waxes have properties such as a high melting point and low compatibility with glyceride mixtures. Therefore, in order to obtain a glyceride mixture without solidification at low temperatures, the content of waxes in fats and oils must be 2% by weight.
Or less (especially 0.5% by weight or less).

In the present invention, the diglyceride contains 5 to 99.9% by weight (more preferably 10 to 80% by weight) based on the oil phase of the emulsified fat or oil composition without containing the above specific phospholipid mixture. Preferably, it is included.

The emulsified oil / fat composition of the present invention may contain optional components (raw materials) other than the above-mentioned components. Such components have been conventionally used for dressings, and specifically include vinegar, seasonings, spices, fruit juices, antioxidants, emulsifiers, and the like.

The emulsified oil / fat composition of the present invention can be produced in the same manner as a conventional method for preparing an emulsion. For example, the above-mentioned oily raw material containing the edible oil and fat and a specific oil and fat component is added to an aqueous raw material in which xanthan gum and optional components (egg yolk, vinegar, seasonings, flavors, etc.) are dispersed or dissolved in advance, and the mixture is roughly emulsified. Thereafter, the product can be finely emulsified by a homomixer, a homogenizer or the like to produce a product.

The viscosity of the emulsified oil / fat composition of the present invention prepared as described above has a viscosity of 20,000 to 300,000 (c
ps). Even more preferred are viscosities in the range of 25,000 to 200,000 (cps).

[0039]

The present invention will be described in detail with reference to the following examples and comparative examples. However, the present invention is not limited to these examples.

(Preparation of Sample) (1) Preparation of Phospholipid Mixture A high-purity soybean lecithin (acetone-insoluble content of 95% or more) was used as a raw material and treated with phospholipase D to obtain a glyceride mixture having the following composition. Obtained. ──────────────────────────────────── Phospholipid mixture (composition%) ¹⁾ ───── ───────────────────────── Acetone ²⁾ Phosphatidine Insoluble phosphatid Phosphatidyl phosphatidylic acid ³⁾ (and its (wt%) zircholine Ethanolamine Inositol Ca Salt) ──────────────────────────────────── 95.7 0.7 2.4 10.8 53.6 ──────────────────────────────────── (Note) 1) Japan Oil Chemical Association, Reference fat and oil analysis test method (2.2.
8.4. a. 86 Phospholipid composition). 2) Acetone insoluble content; means lecithin content described in the official food additive standard. 3) Contains lysophosphatidic acid (and its Ca salt).

(2) Preparation of Glyceride Mixture A lipase derived from corn oil is used as a catalyst with a commercially available lipase preparation (Lipozyme 3A, manufactured by Novo Industry AS) which is an immobilized 1,3-selective lipase. Fatty acid 8
60 g and 140 g of glycerin were reacted at 40 to 60 ° C. After completion of the reaction, the lipase preparation was separated by filtration, and the reaction product was subjected to molecular distillation and purified by a conventional method to obtain a glyceride mixture having the following composition. ────────────────────────────── Glyceride mixture (composition%) ──────────────起源 Oil and fat origin triglyceride diglyceride monoglyceride ────────────────────────────── corn oil 35. 4 633.1 1.5 mm

Example 1 Raw materials having the following mixing ratios were mixed,
An emulsified liquid dressing according to the invention was prepared by emulsification. (Blending ratio) Blending amount (% by weight) Rice white squeezed oil 28.9 Glyceride mixture 5.6 Phospholipid mixture 0.5 Vinegar 15.5 Egg yolk 6.5 Super white sugar 4.5 Salt 2.5 Seasoning 0.2 Xanthan gum 0.2 (Calcium content: 0.052% by weight) Spice 0.1 Purified water 35.5

Example 2 The procedure of Example 1 was repeated except that xanthan gum having a calcium content of 0.030% by weight was used instead of xanthan gum having a calcium content of 0.052% by weight. An emulsified liquid dressing according to the invention was prepared.

Example 3 The same procedure as in Example 1 was carried out except that xanthan gum having a calcium content of 0.018% by weight was used instead of xanthan gum having a calcium content of 0.052% by weight. An emulsified liquid dressing according to the invention was prepared.

[Comparative example 1]
By emulsifying, a comparative emulsified liquid dressing containing no specific fat component (phospholipid mixture or glyceride mixture) according to the present invention was prepared. (Blending ratio) Blending amount (% by weight) Soybean salad oil 35.0 Vinegar 15.5 Egg yolk 6.5 White sucrose 4.5 Salt 2.5 Seasoning 0.2 Xanthan gum 0.2 (Calcium content: 0.067% by weight) ) Spice 0.1 Purified water 36.0

Comparative Example 2 In Comparative Example 1, the amounts of the soybean salad oil and the purified water were adjusted to 50% by weight, respectively.
An emulsified liquid dressing for comparison was prepared in the same manner as in Comparative Example 1 except that the amount was changed to 1% by weight.

[Evaluation of emulsified liquid dressing] 100 ml of each emulsified liquid dressing obtained as described above was used.
After storing for 1 week at room temperature (25 ° C.) in a glass bottle, sensory evaluation was performed for texture. Further, the gelation state of the dressing was observed, and a B-type viscometer (No. 3 rotor,
The viscosity was measured at 1.5 rpm and evaluated.

The evaluation was based on the following criteria. (1) Evaluation of flavor after storage A: Very smooth. B: Smooth. C: I felt a little ragged. D: I felt terrible.

(2) Evaluation of Gelation State A: No gelation is observed. B: Almost no gelation was observed. C: Gelation was observed, and it took time for the emulsion to flow out of the glass bottle. D: Gelation was strongly recognized, and the emulsion did not flow out even if the glass bottle was inverted. The results are shown in Table 1 below.

[0050]

[Table 1] Table 1 ──────────────────────────────────── Xanthan gum diglyceride Evaluation results Ca content / Phospholipid mixture ％ (Weight%) Presence or absence of substance Gelation texture Texture viscosity (cps) ────────────── ────────────────────── Example 1 0.052 Yes B A 30000 Example 2 0.030 Yes A A 27200 Example 3 0.018 Yes A A 25000 比較 Comparative Example 1 0.067 None C C 10800 Comparative Example 2 0.067 No C C 30000 ──────────────────────────────────── Note that the same as Example 1 Comparative Example 2 has the same viscosity as that of Comparative Example 2. In While thixotropic effect fluidity expressed is retained, in Comparative Example 2, without this effect expression showed gel state.

As is apparent from the results shown in Table 1, the emulsified liquid dressing according to the present invention (Examples 1 to 3)
In 3), the texture was very smooth and the gelation state was good. On the other hand, the emulsified liquid dressings (Comparative Examples 1 and 2) prepared without using the specific fat component (phospholipid mixture, diglyceride) according to the present invention have a gelled state,
The texture was not satisfactory either. Comparative Example 1
The emulsified liquid dressing has a remarkably low viscosity, and may cause separation of an oil phase and an aqueous phase during storage, thus failing as a product. Furthermore, the viscosity of the emulsified liquid dressing of Comparative Example 2 was the same as that of Example 1, but the oil content was increased, so that it became oily and high in calories.

[0052]

As described above, by using a specific xanthan gum, an emulsified oil / fat composition having a smooth texture can be stably prepared. Also, when using this xanthan gum and egg yolk and further using a component such as a phospholipid mixture or diglyceride, gelation after storage as in the conventional case is unlikely to occur, and therefore, there is also a problem that it is difficult to flow out of the container. Does not occur. Moreover, the quality is rich, the taste is mellow, and it has a very smooth texture. Further, the emulsion type dressing thus prepared has a very low calorie.

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Claims (3)

(57) [Claims] 1. An emulsified oil / fat composition comprising an edible oil / fat and an aqueous component, wherein the weight of a xanthan gum having a calcium content of 0.055% by weight or less, and the weight of a nitrogen-free phospholipid is not greater than that of a nitrogen-containing phospholipid. An emulsified oil / fat composition comprising a phospholipid mixture or diglyceride having a weight ratio of 1.0 or more to the weight. 2. The emulsified oil / fat composition according to claim 1, further comprising egg yolk. 3. The weight ratio of the phospholipid containing no nitrogen atom to the weight of the phospholipid containing nitrogen atom is 1.
The emulsified oil / fat composition according to claim 1, wherein both a phospholipid mixture having 0 or more and a diglyceride are blended.