JP3609999B2 - Water-in-oil emulsion containing mulberry leaves and method for producing the same - Google Patents

Description

【００２０】
上記の実施例１−５により製造された油中水型乳化物に対して組織、安定性、味、風味及び色彩を比較し、その結果を次の表２−７に示す。上記の安定性評価は、製造された油中水型乳化物を冷蔵と室温でそれぞれ１週間保管した後の乳化物の状態を示す。上記の５項目に対する官能評価は２０人の専門官能要員により実施され、次のような５採点法により評価した。
【００２１】
［組織、安定性、風味、色、嗜好度の評価基準］
５点：非常に良好 ４点：良好
３点：普通 ２点：不良
１点：非常に不良
［味の評価基準］
５点：特異な味はない ４点：良好
３点：普通 ２点：強い
１点：非常に強い
【００２２】
【表２】

【００２３】
【表３】

【００２４】
【表４】

【００２５】
【表５】

【００２６】
【表６】

【００２７】
【表７】

【００２８】
以上から見るように、実施例１−５はすべて４点以上の優れた官能評価が認められたし、特に実施例４による配合が組織、安定性、味、風味及び色等の全般の評価項目に対して一番優れたことが確認される。
【００２９】
【発明の効果】
上に述べたように、本発明の桑の葉を含有する油中水型乳化物及びその製造方法は、風味と多様な色感を有する製品の開発に有用であるばかりでなく、糖尿病と血圧、血管等にかかわる成人病を予防し、豊富な栄養素の含有により健康の増進に寄与することができるのであらゆる食品産業に効果的に応用することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a water-in-oil emulsion containing mulberry leaves (W / O emulsion) and a method for producing the same, and more specifically, to a specific amount in an aqueous phase present in the water-in-oil emulsion. By including mulberry leaf fine powder and mulberry leaf extract, it has a preventive effect on various adult diseases, and by improving the structure and flavor of water-in-oil emulsion, it has a greenish color sensation The present invention relates to a water-in-oil emulsion (W / O emulsion) containing mulberry leaves suitable for the production of butter, margarine and the like, and a method for producing the same.
[0002]
[Prior art]
Originally, mulberry leaves have been used as food for raising cocoons. Recently, mulberry leaves are said to improve diabetes, improve blood glucose levels, suppress high cholesterol, suppress neutral fat, suppress hypertension, prevent cancer, prevent thrombus, suppress aging, improve constipation, etc. It is in the limelight because its function as a food is known.
[0003]
According to a recently reported study, there are 21 amino acids including methionine in the components of mulberry leaves, including about 50 inorganic components, and the content of Ca, K, and Fe is particularly high. Mulberry leaves have an excellent blood pressure lowering action and are known to contain 59 kinds of organic components such as kuwanon, which is a compound having a unique flavonoid skeleton. The lipid content in mulberry leaves is 3.5%, most of which is present as unsaturated fatty acids oleic acid, linoleic acid and linolenic acid. Further, as a component contained in mulberry leaves, rutin is a blood vessel strengthening, γ-aminobutyric acid (GABA), moracenin, sangenone is a blood pressure lowering action, moracin, dimoracin ) And calcomoracin and the like are antibacterial, umbelliferone is anti-inflammatory, morsin is antitumor, 1-deoxynojirimycin (DNJ), N-methyl-DNJ (N -Me-DNJ), 2-O-α-D-galactopyranosyl-1-deoxynojirimycin, phagomine, 1,4-dideoxy-1, 4-Imino-arabinitol (DAB), 1α, 2β, 3α, 4β-tetrahydroxynotropane (calystein B2) and the like have antidiabetic effects.
[0004]
It also lowers and stabilizes the blood pressure of hypertensive patients, and reduces the cholesterol content of neutral blood in the blood and β-sitosterol, which is a plant sterol. In particular, it has the effect of increasing the HDL-cholesterol level and decreasing the LDL-cholesterol level. Furthermore, the mulberry leaf extract suppresses cell mutagenicity, and thus has the effect of suppressing the increase in cancer cells. In addition, there are many components that have not yet been clarified for their functionality, and active research is being conducted on these components.
[0005]
Currently, foods that use mulberry leaves as raw materials have been developed and sold as ice cream, tea, buckwheat, beverages, green juice, etc., but are not yet generalized and are produced and sold as functional foods This is the actual situation. In general, mulberry leaves are used in the form of fine powder, and mulberry leaf ice cream containing the mulberry leaves has been patent-pending. Cold noodles containing mulberry leaf powder and methods for producing the same (Republic of Korea Patent Publication Nos. 99-0073784 and 2000-0013581), methods for producing tea using mulberry leaves (Republic of Korea Patent Publication No. 92-4883 and Republic of Korea) Patent Publication No. 97-58566), Mulberry vinegar tea with honey, grapes and vinegar added to mulberry water extracted from mulberry leaves, mulberry tree and its roots (Korea Patent Publication No. 2000-0031352), γ -Manufacture of processed mulberry leaves containing a large amount of aminobutyric acid (Japanese Unexamined Patent Publication No. 9-135671), manufacture of beverages using mulberry trees and their roots (Republic of Korea Patent Publication Nos. 98-75996, 99-35721) No. 99-37827), and manufacture of pharmaceuticals and cosmetics using mulberry extract (Korea Patent Publication No. 92-9687).
[0006]
[Problems to be solved by the invention]
However, there are no patents that use mulberry leaves in edible water-in-oil emulsions. In addition, if mulberry leaf fine powder is applied to water-in-oil emulsion, the structure and physical properties are deteriorated, and green color is reduced depending on the emulsified form of water-in-oil emulsion. .
Accordingly, the object of the present invention is to provide a water-in-oil emulsion containing mulberry leaves having the unique taste and flavor of mulberry leaves and exhibiting the unique color of mulberry leaves, and a method for producing the same. There is.
[0007]
[Means for Solving the Problems]
As part of such research, the present inventor, when producing a water-in-oil emulsion, the specific amount of mulberry leaf fine powder or mulberry leaf extract, or mulberry leaf fine powder and mulberry in the aqueous phase. If the mixture of the leaf extract is added, and the natural coconut green pigment is added, the active ingredients contained in the mulberry leaves can prevent various adult diseases, and the taste of the emulsion The present invention was completed by finding that the scent was changed.
[0008]
The water-in-oil emulsion containing mulberry leaves of the present invention is a water-in-oil emulsion containing oil , fat, emulsifier, purified salt, purified water, and citric acid. to 0.1-1.0% by weight of mulberry leaves fine powder or 0.5-20.0 wt% of mulberry leaf extract (content 10% based on solids), or are mixtures thereof, (a) the mulberry leaves finely divided powder is of, (i) water washing process the mulberry leaves with sodium bicarbonate, and those obtained by finely powdered after drying at 200 mesh or less, immediately nitrogen gas after (ii) taken atmosphere in left to washing, the one obtained by finely powdered after drying at 200 mesh or less 1: a mixture obtained by mixing at a ratio of 1, (B) the leaf extract of mulberry is purified water mulberry leaves It is characterized by being an extract that has been subjected to enzymatic decomposition and then concentrated in vacuo through juice and pressure filtration until the solid content is 10%. is there.
[0009]
In addition, the method for producing a water-in-oil emulsion containing mulberry leaves of the present invention produces an oil phase at 60-70 ° C. by mixing fats, emulsions and fragrances, and mulberry leaf extract. Alternatively, a mulberry leaf extract or a mixture thereof is mixed with purified water, natural coconut green pigment, purified salt and citric acid to produce an aqueous phase at 60-70 ° C., and then the aqueous phase is added to the oil phase. Within 20 minutes of addition, stirring, sterilizing, quenching and plasticizing , (A) The above mulberry leaf fine powder (i) The mulberry leaf is treated with sodium bicarbonate, washed with water and dried (Ii) a sample that has been finely powdered to 200 mesh or less, and (ii) immediately after being collected, left in a nitrogen gas atmosphere, washed with water, dried, and then finely powdered to 200 mesh or less. a mixture obtained by mixing in a ratio, (B) the leaf extract of mulberry is, after enzymatic degradation of purified water was added to the mulberry leaves, juice and pressure filtration The content of solids through the is characterized in that an extract was vacuum concentrated to 10%.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in more detail as follows.
The present invention can prevent various adult diseases by a unique active ingredient of mulberry leaves contained in a water-in-oil emulsion, and it has a green color and an excellent color feeling together with an excellent tissue and flavor. The present invention relates to a water-in-oil emulsion containing mulberry leaves and a method for producing the same.
[0011]
The water-in-oil emulsion containing mulberry leaves according to the present invention will be described in more detail as follows.
First, it is desirable to use 0.1 to 1.0% by weight of the mulberry leaf fine powder added to the aqueous phase. However, if the added amount of fine powder of mulberry leaves is less than 0.1% by weight, there is no characteristic flavor of mulberry leaves, and if it exceeds 1.0% by weight, there is a problem with the structure and physical properties of the water-in-oil emulsion. Will occur.
[0012]
The mulberry leaf extract is preferably used in an amount of 0.5 to 20.0% by weight based on the solid content of 10.0% by weight. However, if the added amount of mulberry leaf extract is less than 0.5% by weight, there is no unique flavor of mulberry leaf, and if it exceeds 20.0% by weight, the cost increases and there is a problem of showing a dark color. .
[0013]
The natural coconut green colorant is desirably used in an amount of 0.01 to 1.0% by weight. However, if the added amount of the pigment is less than 0.01% by weight, the color does not show green, and if it exceeds 1.0% by weight, the color becomes extremely strong and there is a problem of increased cost.
The fats and oils used in the present invention are widely applied to edible animal / vegetable fats and oils and can be one kind or a mixture of two or more kinds. Examples of fats and oils used according to the present invention include soybean oil, palm oil, coconut oil, corn oil, rapeseed oil, cottonseed oil, palm kernel oil, sunflower oil, beef fat, pork fat, fish oil, butter oil and hydrogen of the above fats and oils. Additive oils, fractionated oils, transesterified oils and the like can be mentioned, and there are no major restrictions depending on the type. Moreover, it is desirable to use the above fats and oils as 55-85 wt%.
[0014]
In addition, as the emulsifier of the present invention, one or two or more kinds selected from glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin and derivatives thereof may be used in combination. Can be, and is not greatly restricted by its type. The above emulsifier is desirably used as 0.1 to 2.0% by weight.
Furthermore, flavors, spices, coloring agents, etc. are added to the above fats and oils as necessary, and milk proteins, flavors, spices, stabilizers and preservatives are added appropriately to the aqueous phase to enhance palatability, quality and stability. Can increase the sex.
[0015]
On the other hand, the method for producing a water-in-oil emulsion according to the present invention will be specifically described for each process as follows.
1st process: It mix | blends and emulsifies, after manufacturing an oil phase and a water phase separately. More specifically, 60 edible animal / vegetable oils and fats and mixed oils and fats such as hydrogenated oils, fractionated oils and transesterified oils, and oil phase components such as emulsifiers and fragrances are mixed. An oil phase is produced by heating and stirring at -70 ° C. Furthermore, a mulberry leaf fine powder or mulberry leaf extract, purified water, natural coconut green pigment, purified salt and citric acid are mixed to produce an aqueous phase at 60-70 ° C. The emulsification is completed by adding and stirring within 20 minutes.
[0016]
Second step: After the water-in-oil emulsion thus prepared is sterilized by a heat exchange sterilizer, the water-in-oil emulsion is manufactured by quenching and plasticizing to 10-20 ° C. with a quenching plasticizer. . At this time, the cooling method varies depending on the type of oil and fat, the melting point, the solid fat content, and the like, and is the same as the normal method for producing a water-in-oil emulsion.
The quenching plasticizing apparatus is the same as a normal water-in-oil emulsion manufacturing apparatus, and a combinator, a perfector, a botator, and the like are used.
[0017]
Such a water-in-oil emulsion produced by the present invention is excellent in structure, physical properties, taste, flavor, workability, stability, color, etc., and useful in the food industry field such as confectionery and bakery products. Can be used.
The present invention will be described in more detail based on the following examples, but the present invention is not limited thereto.
[0018]
Example 1 - 5
According to the composition shown in the following Table 1, a water-in-oil emulsion was produced through the first step and the second step. At this time, the mulberry leaf fine powder used in the present invention was manufactured from Koyo Sangyo Co., Ltd. [Patent Application No. 99-32108], and the mulberry leaf was treated with sodium bicarbonate and washed with water. A mixture of a powder finely powdered to 200 mesh or less after drying and a sample immediately after sampling, left in a nitrogen gas atmosphere, washed with water, dried and then finely powdered to 200 mesh or less were mixed in a 1: 1 ratio. The mixture was used. The mulberry leaf extract is manufactured by MSC Co., Ltd. After purified water is added to the mulberry leaf to cause enzymatic degradation, the solid content becomes 10% through squeezing and pressure filtration. Extracts concentrated to vacuum were used. In addition, Isogo Green BC manufactured by MSC Co., Ltd. was used as the Isogo Green dye.
[0019]
[Table 1]

[0020]
The structure, stability, taste, flavor and color of the water-in-oil emulsion produced in Example 1-5 above were compared, and the results are shown in the following Table 2-7. The above-mentioned stability evaluation shows the state of the emulsion after the water-in-oil emulsion thus produced is stored at refrigeration and at room temperature for 1 week. The sensory evaluation for the above five items was carried out by 20 professional sensory personnel and evaluated by the following five scoring method.
[0021]
[Evaluation criteria for organization, stability, flavor, color, and preference]
5 points: very good 4 points: good 3 points: normal 2 points: bad 1 point: very bad [taste evaluation criteria]
5 points: no peculiar taste 4 points: good 3 points: normal 2 points: strong 1 point: very strong
[Table 2]

[0023]
[Table 3]

[0024]
[Table 4]

[0025]
[Table 5]

[0026]
[Table 6]

[0027]
[Table 7]

[0028]
As can be seen from the above, Examples 1-5 all had excellent sensory evaluation of 4 points or more, and in particular, the formulation according to Example 4 was general evaluation items such as structure, stability, taste, flavor and color. Is the best.
[0029]
【The invention's effect】
As described above, the water-in-oil emulsion containing mulberry leaves and the method for producing the same according to the present invention are not only useful for the development of products having flavor and various color sensations, but also diabetes and blood pressure. In addition, it can prevent adult diseases related to blood vessels and the like, and can contribute to the promotion of health by containing abundant nutrients, so it can be effectively applied to all food industries.

Claims (3)

In water-in-oil emulsions containing fats and oils, emulsifiers, purified salts, purified water and citric acid,
In the above water-in-oil emulsion, 0.1-1.0% by weight of mulberry leaf fine powder or 0.5-20.0% by weight of mulberry leaf extract (solid content is based on 10%), or a mixture of these Included ,
(A) The mulberry leaf fine powder is: (i) Mulberry leaf treated with sodium bicarbonate, washed with water, dried and then finely powdered to 200 mesh or less; (ii) After harvesting Immediately left in a nitrogen gas atmosphere, washed with water, dried, and then finely powdered to 200 mesh or less and mixed at a ratio of 1: 1,
(B) The mulberry leaf extract is an extract obtained by adding purified water to the mulberry leaf and decomposing it enzymatically, and then concentrating in vacuo until the solid content is 10% through squeezing and pressure filtration A water-in-oil emulsion containing mulberry leaves characterized by the above. The water-in-oil type containing mulberry leaves according to claim 1, wherein 0.01 to 1.0% by weight of natural coconut green pigment is additionally contained in the water-in-oil emulsion. Emulsion. Oils, emulsions and flavors are mixed to produce an oil phase at 60-70 ° C. Also, mulberry leaf extract or mulberry leaf extract, or a mixture thereof, purified water, natural coconut green pigment, purified After mixing the salt and citric acid to produce an aqueous phase at 60-70 ° C, the aqueous phase is added to the above oil phase and stirred, sterilized, quenched and plasticized within 20 minutes .
(A) The above mulberry leaf fine fraction is: (i) mulberry leaves treated with sodium bicarbonate, washed with water, dried and then finely powdered to 200 mesh or less, and (ii) after collection Immediately left in a nitrogen gas atmosphere, washed with water, dried, and then finely powdered to 200 mesh or less, mixed at a ratio of 1: 1,
(B) The mulberry leaf extract is an extract that is purified by adding purified water to mulberry leaves and enzymatically decomposed, and then vacuum concentrated until the solid content is 10% through squeezing and pressure filtration <br/> A method for producing a water-in-oil emulsion containing mulberry leaves.