JP3844010B2 - 複合体 - Google Patents
複合体 Download PDFInfo
- Publication number
- JP3844010B2 JP3844010B2 JP2005515182A JP2005515182A JP3844010B2 JP 3844010 B2 JP3844010 B2 JP 3844010B2 JP 2005515182 A JP2005515182 A JP 2005515182A JP 2005515182 A JP2005515182 A JP 2005515182A JP 3844010 B2 JP3844010 B2 JP 3844010B2
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- JP
- Japan
- Prior art keywords
- egg yolk
- plant sterol
- complex
- lipoprotein
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/10—Egg rolls
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Description
[図2]図2は、植物ステロールと卵黄から複合体を形成した場合における、植物ステロールと卵黄固形分との比率と、複合体の分散液の上澄みの吸光度との関係図である。
[図3]図3は、植物ステロールと卵黄を撹拌混合することにより得た複合体の分散液の濾液の電気泳動パターンである。
[図4]図4は、複合体の電子顕微鏡写真である。
(1)図1のフローシートにより、植物ステロールと卵黄から植物ステロールと卵黄リポ蛋白質との複合体を次のように調製した。
この結果を表1及び図2に示す。
この結果を表2に示す。
鶏卵を工業的に割卵して得られた卵黄液(固形分45%)と清水の量と植物ステロールの量を表3Aの通りに変更して、植物ステロールと卵黄リポ蛋白質の複合体の分散液を調製し、この分散液の分散性と撹拌性から、植物ステロールと卵黄リポ蛋白質の複合体を調製するに際して望ましい水分量や、植物ステロールと卵黄液との割合を検討した。
これらの結果を表3Aに示す。
鶏卵を工業的に割卵して得られた卵黄液(固形分45%)に食塩を加えて食塩濃度10質量%の加塩卵黄液とし、これをホスホリパーゼA2で酵素処理してリゾ化率50%のリゾ化加塩卵黄液を得た。
結果を表3Bに示す。
鶏卵を工業的に割卵して得られた卵黄液(固形分45%)を、酵母を用いて脱糖処理した後乾燥し、超臨界二酸化炭素によりコレステロールを除去して、コレステロール含量0.25%、固形分95%(105℃乾燥法により測定)の脱コレステロール乾燥卵黄を得た。
結果を表3Cに示す。
鶏卵を工業的に割卵して得られた卵黄液(固形分45%)をホスホリパーゼA2で酵素処理してリゾ化率55%のリゾ化卵黄液を得た。次いでこの卵黄液を乾燥し、超臨界二酸化炭素によりコレステロールを除去して、コレステロール含量0.15%、固形分96%(105℃乾燥法により測定)のリゾ化脱コレステロール乾燥卵黄を得た。
結果を表3Dに示す。
鶏卵を工業的に割卵して取り出した卵黄液(固形分45%)を攪拌機(日音医理科器械製作所社製、ヒスコトロン)に入れ5000rpmで攪拌しながら、植物ステロール(実施例1と同じもの)5%(卵黄リポ蛋白質1gに対して植物ステロール0.15g)、10%(卵黄リポ蛋白質1gに対して植物ステロール0.31g)又は20%(卵黄リポ蛋白質1gに対して植物ステロール0.69g)となるように、それぞれ除々に添加し、添加後10000rpmでさらに5分間攪拌して、3通りの植物ステロール濃度について、植物ステロールと卵黄リポ蛋白質の複合体の分散液を調製した(実施例3−1〜3−3)。なお、実施例1(1)により、卵黄リポ蛋白質1gに対して植物ステロールが5g以下であると、卵黄リポ蛋白質が分散液中に余った状態であるから、これら実施例3−1〜3−3の分散液では卵黄リポ蛋白質が過剰に存在することになる。
これらの結果を表5に示す。
(1)複合体の調製
鶏卵を割卵して取り出した卵黄液18g(卵黄固形分50%、卵黄液中卵黄リポ蛋白質約7.2g)に清水9982gを加え、攪拌機(TKホモミキサー、特殊機化工業社製)を用い、5000rpmで3分間攪拌して均一化し、次いで、攪拌速度を12000rpmにして攪拌しながら植物ステロール(実施例1と同じもの)1500g(卵黄リポ蛋白質1質量部に対して植物ステロール208質量部)を除々に添加し、添加後さらに5分間攪拌を続けた。次いで、マリンプロペラタイプ攪拌機を用いて61℃で4分間加熱して低温殺菌し、植物ステロールと卵黄リポ蛋白質の複合体の分散液を調製した。
(1)で調製した植物ステロールと卵黄リポ蛋白質の分散液を市販牛乳(pH6.72)、市販乳酸菌飲料(pH3.67)各17gに3.07g(植物ステロールとして0.4g)添加し、攪拌機(日音医理科器械製作所社製、ヒスコトロン)で10000rpmで2分間攪拌し、植物ステロール入り飲料を調製した。全量を試験管(内径1.6cm、高さ17.5cm)に入れ、3時間、20時間あるいは2日間5℃で静置し、それぞれの分散状態を観察し、試験管内に形成された浮上層の高さを計測した。
結果を表6に示す。
実施例4(1)で得た、植物ステロールと卵黄リポ蛋白質の複合体を含有する粉体(複合体含有率99.88%)の0.202g、0.405g、1.52gをそれぞれ試験管(内径16mm、高さ17.5cm)にとり、0.9%食塩水を加えて10gになるように調製し、超音波洗浄機(国際電気エルテック社製、モデルSine・Sonic100)で1分間音波照射し、1時間室温で静置後、複合体の分散状態や浮上層の有無を観察した。
表8の配合により、植物ステロールと卵黄リポ蛋白質の複合体を次のように調製した。
まず、卵黄液(キューピー社製、加塩卵黄(10%加塩、卵黄固形分40.5%))に清水を加えて攪拌機(TKホモミキサー、特殊機化工業社製)に投入し、5000rpmで3分間撹拌し、清水と卵黄をなじませた。次に、撹拌速度を14000rpmとして撹拌を続けながら、植物ステロール(実施例1と同じもの)を徐々に添加して20分間撹拌し、植物ステロールと卵黄リポ蛋白質の複合体の分散液を得た。
結果を表11に示す。
植物ステロールと卵黄リポ蛋白質の複合体の分散液を用いたマヨネーズ様乳化食品と、植物ステロールとリン脂質の分散液を用いたマヨネーズ様乳化食品をそれぞれ次のように調製し、それらの乳化安定性を比較した。
まず、表12の配合により、植物ステロールと卵黄リポ蛋白質の複合体の分散液を、参考例1と同様にして調製した。この場合、卵黄としては、鶏卵を割卵して得た卵黄液(固形分45%)を用いた。
植物ステロールと卵黄リポ蛋白質の複合体の分散液を用いたマヨネーズ様乳化食品と、植物ステロールとリン脂質の分散液を用いたマヨネーズ様乳化食品の乳化安定性を次のように調べた。
分離試験は、蓋をあけ、内容物を80g取り出し、蓋を開けたまま可撓性ボトルの中央を手で押し、離すという操作を10回繰り返し、その繰り返し直後の乳化状態を観察することにより行った。
結果を表16に示す。
Claims (13)
- 植物ステロールと卵黄リポ蛋白質との複合体であって、該複合体を0.9%食塩水に植物ステロール濃度15質量%となるように分散させ、超音波を1分間照射し、室温で1時間静置した場合に、分散液に浮上層を生じさせない分散性を有する複合体。
- 卵黄リポ蛋白質が、リゾ化卵黄、脱コレステロール卵黄、又はリゾ化脱コレステロール
卵黄に含まれるリポ蛋白質である請求項1記載の複合体。 - 植物ステロールと卵黄リポ蛋白質との構成比が、卵黄リポ蛋白質1質量部に対して植物
ステロール5〜232質量部である請求項1記載の複合体。 - 乾燥粉体である請求項1〜3のいずれかに記載の複合体。
- 請求項1〜4のいずれかに記載の複合体を添加した食品。
- 請求項1〜4のいずれかに記載の複合体を添加した卵加工製品。
- 請求項1〜4のいずれかに記載の複合体を添加した飲料。
- 卵黄リポ蛋白質と植物ステロールとを水系媒体中で撹拌混合することを特徴とする請求
項1〜4のいずれかに記載の複合体の製造方法。 - 卵黄リポ蛋白質1質量部に対して植物ステロール232質量部以下を使用する請求項8
記載の複合体の製造方法。 - 卵黄リポ蛋白質として卵黄液を使用する請求項8又は9記載の複合体の製造方法。
- 卵黄リポ蛋白質として卵黄希釈液を使用する請求項8又は9記載の複合体の製造方法。
- 卵黄固形分1質量部に対して、植物ステロール185質量部以下を使用する請求項10
又は11記載の複合体の製造方法。 - 植物ステロールの平均粒径が50μm以下である請求項8〜12のいずれかに記載の複
合体の製造方法。
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KR (1) | KR101137281B1 (ja) |
CN (1) | CN1618320B (ja) |
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JP4489045B2 (ja) * | 2006-03-28 | 2010-06-23 | キユーピー株式会社 | 分離液状調味料 |
JP4632988B2 (ja) * | 2006-03-29 | 2011-02-16 | キユーピー株式会社 | 油脂食品 |
JP4789677B2 (ja) * | 2006-03-30 | 2011-10-12 | キユーピー株式会社 | 冷凍ソース又は冷凍スープ |
JP4789692B2 (ja) * | 2006-05-08 | 2011-10-12 | キユーピー株式会社 | レトルトソース又はレトルトスープ |
JP4712619B2 (ja) * | 2006-06-09 | 2011-06-29 | キユーピー株式会社 | アイスクリーム類 |
JP4562717B2 (ja) * | 2006-10-26 | 2010-10-13 | キユーピー株式会社 | 殺菌加工液卵白及びこれを用いた卵製品 |
JP4859680B2 (ja) * | 2007-01-11 | 2012-01-25 | キユーピー株式会社 | パスタソース |
JP4803392B2 (ja) * | 2007-04-25 | 2011-10-26 | キユーピー株式会社 | 複合体及びその製造方法、並びにそれを含有する食品 |
US8845624B2 (en) | 2010-06-25 | 2014-09-30 | Alcon LexSx, Inc. | Adaptive patient interface |
WO2019151002A1 (ja) * | 2018-01-31 | 2019-08-08 | アサヒ飲料株式会社 | 飲料および飲料への乳風味付与方法 |
JP7262178B2 (ja) * | 2018-01-31 | 2023-04-21 | アサヒ飲料株式会社 | 飲料および飲料への乳風味付与方法 |
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JP2995304B2 (ja) | 1990-10-08 | 1999-12-27 | 日本精化株式会社 | レシチン―ステロール複合体及びその製造方法 |
US5780095A (en) * | 1992-01-24 | 1998-07-14 | Jackeschky; Martin | Method of preparing a dietary, cholesterol-reduced whole egg or egg yolk product, and its processing into food stuffs |
DE19511944C1 (de) * | 1995-03-31 | 1996-02-15 | Jackeschky Hans Joachim | Verfahren zur Herstellung eines diätetischen, cholesterolreduzierten Vollei- oder Eigelbproduktes |
US6200624B1 (en) * | 1996-01-26 | 2001-03-13 | Abbott Laboratories | Enteral formula or nutritional supplement containing arachidonic and docosahexaenoic acids |
US6177120B1 (en) * | 1996-05-20 | 2001-01-23 | Martin Jackeschky | Dietary low cholesterol whole egg or egg yolk product |
FI120290B (fi) * | 1996-12-30 | 2009-09-15 | Mirador Res Oy Ltd | Menetelmä, jonka avulla voidaan valmistaa sellaisia mausteseos-, ruoan ainesosa- ja elintarvikekoostumuksia, jotka alentavat seerumin kolesterolia |
US5932562A (en) * | 1998-05-26 | 1999-08-03 | Washington University | Sitostanol formulation to reduce cholesterol absorption and method for preparing and use of same |
US6113972A (en) * | 1998-12-03 | 2000-09-05 | Monsanto Co. | Phytosterol protein complex |
JP3589904B2 (ja) | 1999-06-17 | 2004-11-17 | 花王株式会社 | 酸性水中油型乳化組成物 |
JP2001000117A (ja) | 1999-06-22 | 2001-01-09 | Nisshin Oil Mills Ltd:The | 植物ステロールを含有する水中油型乳化組成物 |
US6677327B1 (en) * | 1999-11-24 | 2004-01-13 | Archer-Daniels-Midland Company | Phytosterol and phytostanol compositions |
JP4197222B2 (ja) * | 2000-12-05 | 2008-12-17 | 株式会社Adeka | 水中油型乳化物 |
US6660312B2 (en) * | 2001-04-20 | 2003-12-09 | Kewpie Kabushiki Kaisha | Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof |
JP3765762B2 (ja) | 2001-04-20 | 2006-04-12 | キユーピー株式会社 | 卵黄を含有する低コレステロール水中油型乳化食品およびその製造方法 |
JP5118284B2 (ja) | 2002-01-25 | 2013-01-16 | 花王株式会社 | 水中油型乳化組成物 |
TWI331903B (en) * | 2002-07-01 | 2010-10-21 | Kao Corp | Acidic oil-in -water type emulsified compositions |
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- 2004-10-29 CA CA2543669A patent/CA2543669C/en not_active Expired - Fee Related
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US20060165865A1 (en) | 2006-07-27 |
WO2005041692A1 (ja) | 2005-05-12 |
EP1679008A1 (en) | 2006-07-12 |
HK1076357A1 (en) | 2006-01-20 |
EP1679008B1 (en) | 2011-07-06 |
CN1618320A (zh) | 2005-05-25 |
US7595077B2 (en) | 2009-09-29 |
ATE515197T1 (de) | 2011-07-15 |
CN1618320B (zh) | 2011-03-02 |
CA2543669C (en) | 2012-12-11 |
KR20060112653A (ko) | 2006-11-01 |
EP1679008A4 (en) | 2007-02-28 |
JPWO2005041692A1 (ja) | 2007-04-26 |
CA2543669A1 (en) | 2005-05-12 |
KR101137281B1 (ko) | 2012-04-20 |
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