JP3318399B2 - Food emulsifier - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsifier comprising proteins contained in pea grains and having excellent safety and emulsion stability.

[0002]

2. Description of the Related Art Emulsifiers used in cosmetics and foods are required to be particularly safe because they are applied to human skin or taken into the body.

Conventionally, emulsifiers for cosmetics and foods include:
For example, fatty acid derivatives such as fatty acid monoglycol esters and fatty acid sucrose esters, phospholipids such as egg yolk lecithin and soybean lecithin, and synthetic or natural emulsifiers such as various proteins are known.

[0004] In particular, ovalbumin, isolated soy protein,
Proteins such as casein have an emulsifying action and are used as highly safe natural food emulsifiers.

[0005]

However, these conventional emulsifiers used for cosmetics and foods are not always satisfactory in terms of emulsifying power and emulsion stability. Furthermore, conventionally used protein-based emulsifiers have a problem in flavor. For example, isolated soybean protein has a soy smell, and casein has a characteristic smell and flavor such as a milky smell. Therefore, these protein-based emulsifiers are limited in usable foods and their added amounts.

On the other hand, natural emulsifiers represented by these proteins have high safety and do not have labeling obligations under the Food Sanitation Law. There is a need for improved flavors and improved flavors.

[0007] An object of the present invention is to provide an emulsifier which is highly safe, further enhances emulsifying power and emulsifying stability, and has an improved flavor when used in foods.

[0008]

Means for Solving the Problems The present inventors have measured the emulsifying power of various kinds of natural compounds, and as a result of intensive research, have found that the protein contained in pea grains has an emulsifying power and flavor. And found it to be a satisfactory emulsifier,
The present invention has been completed.

That is, the present invention relates to a food emulsifier comprising pea protein.

[0010] The pea protein in the present invention means a protein that is contained in the pea grain at about 20%. In addition, peas (Pisum sativum)
L. ) Is a leguminous 1-2 year herb that is widely used for edible purposes, and its type is not limited, but the yellow pea protein is most suitable in color tone and flavor, It is preferable because it is easily available industrially.

[0011] The yellow pea is a kind of pea in which the grain is ripe and hard and has a yellow taste, and is widely and generally cultivated as a seed practical use.

As the protein of yellow pea, protein produced from yellow pea as a raw material by a conventional method can be used. That is, it is generally obtained by washing and drying the ripe yellow peas as a raw material, removing the outer shell, and then extracting the protein component mainly using water. The yellow pea protein used in the present invention is preferably a protein which is further concentrated and then spray-dried into a powder.
However, the production method is not particularly limited as long as the protein contained in yellow pea is separated and purified.

The emulsifier in the present invention is made from plants which have been supposed to be a normal diet since ancient times, has no problem in safety, and is an emulsifier suitable for the current consumer preference for natural products. Since the emulsifier of the present invention has high safety derived from natural products, it can be widely used in foods, cosmetics, pharmaceuticals and the like. Foods to which the emulsifier of the present invention can be applied include:
For example, it can be widely used for emulsified foods such as dressings and mayonnaises, and foods such as breads and cakes such as breads, cakes, biscuits and cookies. When the emulsifier of the present invention is used in these foods, foods with high safety, excellent emulsifying properties and stability, and satisfactory in terms of flavor can be obtained.

[0014]

[0015] emulsified using an emulsifier consisting of pea protein of the present invention may be selected appropriately in accordance with food type and manufacturing method of interest. Usually, about 0.2 to 10% by weight of the emulsifier of the present invention is added to the product as a dry powder product, or the emulsifier is previously emulsified with water and oils and fats to be used in combination, and a predetermined amount may be added as an emulsion. . Against the food of interest, it was added uniformly pea protein is not particularly limited as long as it is a method capable of performing adequate emulsification.

The method for preparing the emulsion is as follows: the emulsifier of the present invention comprising pea protein is used as a dry powder product in an amount of about 0.2%.
An aqueous dispersion having a concentration of about 15% by weight may be added, and then predetermined oils and fats may be added and emulsified by high-speed stirring. On this occasion,
For the emulsification, a conventionally used stirring device may be used, and a stirring treatment may be performed according to a conventional method, for example, at several thousands to several tens of thousands of rpm for 1 to 20 minutes.

When the emulsifier of the present invention is applied to bread and confectionery such as bread, cake, biscuit and cookies, it may be blended with raw material flour together with auxiliary materials such as sugar and baking powder. When the emulsifier of the present invention is blended with these breads and confectionery products, soft, large-volume products with excellent texture can be produced.

In the food of the present invention to which pea protein has been added, the quality is improved and stabilized by the excellent emulsifying action, and the flavor is not reduced.

[0019]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention thereto. In the following, “%” and “parts” are based on weight unless otherwise specified.

Example 1, Comparative Examples 1 and 2 A 4% (dry powder) aqueous dispersion of the yellow pea protein of the present invention was prepared. 200 g of soybean oil was added to 200 g of this dispersion.
g was added, and 80
The mixture was emulsified by stirring at 00 rpm for 5 minutes. The obtained emulsion was allowed to stand for 24 hours, and the separation ratio (% by volume) of the aqueous layer was measured to examine the stability of the emulsion. In addition, in order to easily examine the stability over time of the obtained emulsion, a force was applied by centrifugation at 2500 rpm for 5 minutes to separate the aqueous layer (volume%).
Was measured.

As a control, a soybean protein isolate and sodium caseinate were used instead of the yellow pea protein of the present invention to obtain a 4% aqueous dispersion, and then an emulsion was prepared for each of them in the same manner as described above. The emulsion stability was investigated. Table 1 shows the results.

[0022]

[Table 1]

As is clear from the results in Table 1, the emulsifier comprising the pea protein of the present invention has a much higher emulsifying power than the conventional protein-based emulsifier, and is also excellent in emulsification stability. Was. The emulsion using the isolated soy protein had a peculiar soy odor, while the emulsion using sodium zein had a milky odor, whereas the pea protein-based emulsion of the present invention had a specific flavor. I couldn't feel it.

Example 2, Comparative Examples 3 and 4 The emulsion prepared in Example 1 was treated with a thermostatic water layer at 80.degree.
The mixture was heated at ℃ for 1 hour, immediately centrifuged at 2500 rpm for 5 minutes, the separation ratio of the aqueous layer was measured, and the heat-resistant emulsion stability was examined. Table 2 shows the results.

[0025]

[Table 2]

As is evident from the results in Table 2, the emulsifier comprising the pea protein of the present invention was superior in heat stability and heat resistance to the conventional protein emulsifier.

Example 3, Comparative Examples 5 and 6 A 4% (dry powder) aqueous dispersion of the yellow pea protein of the present invention was prepared. 200 g of soybean oil was added to 200 g of this dispersion.
g of salt and 8 g of salt were further added, and the mixture was emulsified by stirring at 8000 rpm for 5 minutes using a high-speed stirring device (homomixer). In the same manner as in Example 1, the separation ratio (volume%) of the aqueous layer of the obtained emulsion after standing for 24 hours and after centrifugation was measured, and the salt stability in the presence of sodium chloride was examined.

As a comparative example, a soybean protein isolate and sodium caseinate were used in place of the yellow pea protein of the present invention to form a 4% aqueous dispersion, and then an emulsion was prepared for each of them in the same manner as described above. The separation ratio of the aqueous layer was measured. Table 3 shows the results.

[0029]

[Table 3]

As is clear from the results shown in Table 3, the emulsifier comprising pea protein of the present invention exhibited a stable emulsifying power even in the presence of salt and was excellent in salt resistance as compared with the conventional protein emulsifier. .

Example 4 A dressing having the composition shown in Table 4 was produced according to a conventional method. That is, 5 g of yellow pea protein and 2 g of xanthan gum were dispersed in 430 g of water using a high-speed stirrer, and 400 g of cottonseed oil and 100 g of rice vinegar were sequentially added and emulsified. Next, 20 g of salt, 20 g of sugar, 13 g of mustard powder, L
-5 g of sodium glutamate, 5 g of white pepper
Was added and uniformly mixed by stirring.

[0032]

[Table 4]

The obtained dressing maintained a stable emulsified state, was excellent in quality, and had a good flavor.

Example 5 Mayonnaise having the composition shown in Table 5 was produced according to a conventional method. That is, in a colloid mill, 9 kg of egg yolk, 2.5 kg of sugar, 1.5 kg of salt, 1 k of yellow pea protein
g and spices 0.2 kg with stirring and then vinegar 10.
8 kg and 75 kg of salad oil were sequentially added and emulsified.

[0035]

[Table 5]

The obtained mayonnaise was kept in a stable emulsified state, was excellent in quality with improved shape retention and heat resistance, and had a good flavor.

Example 6, Comparative Example 7 A sponge cake having the composition shown in Table 6 was produced according to a conventional method. That is, first, 180 g of whole egg and 9 pieces of granulated sugar
After stirring and mixing 0 g, 30 g of milk previously boiled in water and 15 g of unsalted butter are added, and whipped to a specific gravity of 0.27 to 0.28, 78.4 g of flour and 1.6 g of yellow pea protein are added. Crushed, 18cm in diameter
And baked at a kiln temperature of 180 ° C. for 30 minutes.
In addition, what used 80 g of flour without adding yellow pea protein trade was manufactured similarly as Comparative Example 7.

[0038]

[Table 6]

Compared to the sponge cake of Comparative Example 7, the sponge cake to which the emulsifier comprising the pea protein of the present invention was added increased the cake volume, did not impair the flavor, and had a good texture. .

Example 7 Biscuits having the composition shown in Table 7 were produced according to a conventional method. That is, 160 g of granulated sugar, 16 unsalted butters
0 g, an appropriate amount of vanilla essence, and then 10 whole eggs
0 g and 40 g of milk are added and thoroughly stirred and mixed. In addition, 388 g of wheat flour, 12 g of yellow pea protein,
A mixture of 5 g of baking powder, which had been passed through an arrow, was added, kneaded, and allowed to stand in a refrigerator for 30 minutes. This is 5
It was formed into a cloth having a thickness of mm, cut out to a size of about 4 to 5 cm in diameter, and then baked at a kiln temperature of 160 ° C. for 10 minutes.
In addition, what used 400 g of flours without adding a pea protein was manufactured similarly as Comparative Example 8.

[0041]

[Table 7]

Compared to the biscuit of Comparative Example 8, the biscuit to which the emulsifier comprising the pea protein of the present invention was added had an increased savory taste and was good in texture. In addition, the dough formed during manufacturing becomes smoother,
This was useful in efficiently performing the following work steps.

[0043]

As is clear from the embodiments described above,
Pea protein is more emulsifying than conventional protein-based emulsifiers,
It is an emulsifier whose emulsification stability and the like are further enhanced, and is satisfactory in terms of flavor when applied to foods. Therefore, by using this pea protein as an emulsifier in foods, cosmetics, and pharmaceuticals, the emulsifying action can be enhanced, and a product with improved and stabilized quality and excellent flavor can be obtained in foods.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/035 B01F 17/30 A23J 3/14

Claims (2)

(57) [Claims] 1. A food emulsifier comprising pea protein. 2. The food according to claim 1, wherein the pea protein is a protein obtained from yellow pea.
Use emulsifier.