JP4467529B2 - Oil-in-water emulsified food - Google Patents

Description

The present invention relates to an oil-in-water emulsified food containing hyaluronic acid or a salt thereof. Specifically, when hyaluronic acid or a salt thereof is added to an oil-in-water emulsion, the water may be separated over time, and the present invention is an oil-in-water emulsion containing a hyaluronic acid or salt thereof that prevents the water separation phenomenon. About.

In recent years, the number of people who are concerned about health has increased, and various health-appealing foods to which functional ingredients have been added have been sold. Under such circumstances, the present applicant pays attention to hyaluronic acid or a salt thereof often used as a cosmetic raw material responsible for the elasticity and flexibility of the skin (particularly the dermis), and if this is taken orally, It has been found that an excellent skin improvement effect can be obtained, and has already been filed as JP-A-2002-356432 (Patent Document 1).

Therefore, the present inventor made a trial product of the same food prepared by blending hyaluronic acid or a salt thereof in an emulsified dressing so as to try application to an oil-in-water emulsified food such as an emulsified dressing of the hyaluronic acid or a salt thereof. However, when hyaluronic acid or a salt thereof was added, there was a problem of water separation over time.

JP 2002-356432 A

Therefore, an object of the present invention is to add oil-in-water type emulsion food with hyaluronic acid or a salt thereof, which may release water over time, and oil-in-water type emulsion containing hyaluronic acid or a salt thereof that prevents the water separation phenomenon. It provides food.

As a result of intensive research on blended raw materials to achieve the above object, the present inventors have used a high-intensity sweetener having a sweetness of 100 times or more that of sucrose in an oil-in-water emulsified food. Surprisingly, it has been found that the water separation phenomenon derived from hyaluronic acid or a salt thereof can be prevented, and finally the present invention has been completed.

That is, the present invention
(1) an oil-in-water emulsified food comprising hyaluronic acid or a salt thereof and a high-intensity sweetener having a sweetness of 100 times or more that of sucrose,
(2) The oil-in-water emulsified food according to (1), wherein the blending amount of hyaluronic acid or a salt thereof is 0.02% or more,
(3) The oil-in-water emulsified food according to (1) or (2), which contains a high-potency sweetener equivalent to 5% or more of sucrose in terms of sweetness relative to the total weight,
(4) The oil-in-water emulsified food according to any one of (1) to (3), wherein the average molecular weight of hyaluronic acid or a salt thereof is 50,000 or more,
(5) Any of (1) to (4), wherein the high-intensity sweetener is one or more selected from sucralose, stevia, acesulfame K, saccharin, saccharin sodium, aspartame, thaumatin, and licorice extract Oil-in-water emulsified food,
It is.

According to the present invention, even when hyaluronic acid or a salt thereof is blended in an oil-in-water emulsified food, water separation over time can be prevented, so water that is blended with hyaluronic acid or a salt thereof that is excellent in appearance and does not impair commercial value. An oil-type emulsified food can be provided. Furthermore, even if a high concentration of hyaluronic acid or a salt thereof is blended, it is possible to prevent the water separation phenomenon over time, and therefore, it is possible to provide an emulsified food excellent in the physiological function of hyaluronic acid or a salt thereof, for example, skin improvement Make it possible.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

In the present invention, the oil-in-water emulsified food is a food in which edible fats and oils are dispersed substantially uniformly in the water phase as oil droplets and emulsified in an oil-in-water type. Typical examples of such oil-in-water emulsified foods include acidic oil-in-water emulsified seasonings such as mayonnaise and emulsified dressings, but the present invention is not limited to these emulsified foods. Absent. Generally, about 5 to 80% of edible fats and oils are blended in the oil-in-water emulsified food, and the same amount may be blended in the oil-in-water emulsified food of the present invention.

The oil-in-water emulsified food according to the present invention is characterized in that hyaluronic acid or a salt thereof is used in combination with a high-intensity sweetener having a sweetness of 100 times or more that of sucrose. Here, hyaluronic acid is a polysaccharide having glucuronic acid and N-acetylglucosamine disaccharide as repeating structural units, and examples of the salt of hyaluronic acid include sodium, potassium, calcium and the like.

Hyaluronic acid or a salt thereof is generally obtained from a culture medium obtained by culturing a biological tissue such as a chicken crown, umbilical cord, eyeball, skin, cartilage, or a hyaluronic acid-producing microorganism such as a microorganism belonging to the genus Streptococcus. The hyaluronic acid or salt thereof used in the present invention may be any of the crude extract or the purified product, specifically a purified product, specifically a product obtained by extraction from a raw material and further purification. Hyaluronic acid or a salt thereof having a purity of 90% or more is preferable, and a purity of 95% or more is more preferable. By using hyaluronic acid of the above purity or a salt thereof, even when used as a raw material for oil-in-water emulsified foods, coloring and off-flavors are unlikely to occur during storage, so that a preferred oil-in-water emulsified food of the present invention is obtained. It is easy to be done.

When the oil-in-water emulsified food is blended with hyaluronic acid or a salt thereof, the higher the average molecular weight, more specifically, the average molecular weight is 50,000 or more, and the more the amount is 100,000 or more. More specifically, the water separation phenomenon is more likely to occur as the content becomes 0.02% or more, further 0.1% or more. However, according to the present invention, even when the average molecular weight or blending amount is as described above, the water separation phenomenon can be suitably prevented by blending a high-sweetness sweetener having a sweetness level 100 times that of sucrose. The blending amount of the hyaluronic acid or a salt thereof is assumed to be the amount used for one salad of the oil-in-water emulsified food, whereas 0.02% or more blended product is 5 mg or more, 0.1% or more blended product is It corresponds to 25 mg or more. The amount of these hyaluronic acids or salts thereof is almost the same as the daily intake expected for the skin improvement effect disclosed in JP 2002-356432 A (Patent Document 1), for example. Therefore, the oil-in-water emulsified food of the present invention in which hyaluronic acid or a salt thereof is blended is expected to have physiological functions such as a skin improvement effect.

The purity is defined as a value obtained by removing impurities such as proteolysate other than hyaluronic acid or its salt, fat (crude fat), chondroitin sulfate, etc. from 100% in terms of dry matter. Specifically, the purity of purified hyaluronic acid or a salt thereof using chicken crown as a raw material can be obtained by the following formula (1).

[Equation 1]
Hyaluronic acid or its salt purity (%) = 100-proteolysate (%)-crude fat (%)-chondroitin sulfate (%) (1)

In the formula (1), the proteolysate (%) is a value obtained by the Lowry method, and the crude fat (%) is a new food analysis method (published by Korin Co., Ltd.) “Chapter 1 General components and related components. It is the value calculated | required by "1-4 lipid, 1-4-2 ether extraction method."

Moreover, chondroitin sulfate (%) is a value obtained by the method described below. First, hyaluronic acid or a salt thereof is dried, and 50 mg of it is accurately weighed and dissolved by adding purified water to make exactly 100 mL as a test solution. Then, 4 mL of the test solution is placed in a test tube, and 0.5 mol / L sulfuric acid is added. Add 1 mL, mix, heat in water bath for 10 minutes, then cool and add 0.2 mL of 0.04 mol / L cetyltrimethylammonium bromide to the resulting solution, mix and leave at room temperature for 1 hour. Then, the absorbance at a layer length of 10 mm and a wavelength of 660 nm is measured.

Next, the obtained absorbance data is applied to a calibration curve for chondroitin sulfate to determine the amount (%) of chondroitin sulfate in hyaluronic acid or a salt thereof. Here, the calibration curve was obtained by drying chondroitin sulfate A sodium salt (SG (Special Grade), manufactured by Seikagaku Corporation) derived from whale cartilage (reduced pressure, phosphorus pentoxide, 60 ° C., 5 hours). Weighed accurately, dissolved in purified water, and prepared solutions containing 10 μg, 20 μg, 30 μg and 40 μg of chondroitin sulfate A sodium salt in 1 mL, and 0.5 mL / L sulfuric acid was added to each 4 mL of the solution. After adding 1 ml and mixing, 0.2 mL of 0.04 mol / L cetyltrimethylammonium bromide was added and mixed. After standing at room temperature for 1 hour, the absorbance was measured in the same manner. The chondroitin sulfate A sodium salt solution (μg / mL) is plotted on the horizontal axis.

In addition, the average molecular weight of hyaluronic acid or a salt thereof used in the present invention is a conventional method in the case of the crude extract, for example, by washing with hydrous ethanol having an ethanol concentration of about 80 to 95% by volume. Hyaluronic acid or a salt thereof purified to be 98% or higher, and those having a purity of 98% or higher are defined as values obtained by the following method.

That is, about 0.05 g when the average molecular weight is about 1 million, about 0.1 g when about 500,000 to 700,000, about 0.5 g when about 200,000, about 50,000 to 100,000 In the case of (1), approximately 1 g of purified hyaluronic acid or a salt thereof is accurately weighed and dissolved in 0.2 mol / L sodium chloride solution to make exactly 100 mL, and 8 mL, 12 mL and 16 mL of this solution are accurately measured, A solution obtained by adding a 0.2 mol / L sodium chloride solution to each to make exactly 20 mL is used as a sample solution. This sample solution and a 0.2 mol / L sodium chloride solution were 30.0 ± 0.1 ° C. according to the viscosity measurement method (first method capillary viscosity measurement method) of the Japanese Pharmacopoeia (14th revision) general test method. The specific viscosity is measured by (Equation (2)), and the reduced viscosity at each concentration is calculated (Equation (3)). A graph is drawn with the reduced viscosity on the vertical axis and the concentration (g / 100 mL) of the product converted to dry matter on the horizontal axis, and the intrinsic viscosity is determined from the intersection of the straight line connecting the points and the vertical axis. The intrinsic viscosity obtained here is substituted into Laurent's formula (formula (4)), and the average molecular weight is calculated.

[Equation 2]
Specific viscosity = {(required flow time for sample solution) / (required flow time for 0.2 mol / L sodium chloride solution)}-1 (2)

[Equation 3]
Reduced viscosity = specific viscosity / (concentration (g / 100 mL) with respect to the dried product converted into this product) (3)

[Equation 4]
Intrinsic viscosity = 3.6 × 10 ⁻⁴ M ^0.78 (4)
M: average molecular weight

The high-intensity sweetener is a general term for sweeteners with high sweetness, and is a sweetener that is significantly sweeter than sucrose, based on the sweetness of sucrose. In the present invention, specifically, A sweetener having a sweetness level 100 times or more that of sucrose. Examples of such a high-intensity sweetener include sucralose having a sweetness 600 times that of sucrose, stevia having a sweetness 300 times that of sucrose, and acesulfame K having a sweetness 200 times that of sucrose. Saccharin and sodium saccharin, which are 300 times sweeter than sucrose, aspartame, which is 200 times sweeter than sucrose, thaumatin, which is more than 2500 times sweeter than sucrose, and 250 times sweeter than sucrose Examples include licorice extract, but the present invention is not limited to these as long as it is a high-intensity sweetener having the desired effect of the present invention. One kind of high-intensity sweetener can be used alone, or two or more kinds can be used in combination. Stevia also includes stevia extract, enzyme-treated stevia, and fructose-transferred stevia.

Moreover, the blending amount of the high-intensity sweetener may be blended to such an extent that a water separation phenomenon that develops over time can be prevented by blending hyaluronic acid or a salt thereof into an oil-in-water emulsion food product. Although depending on the blending amount of the acid or its salt or the molecular weight, specifically, it is preferably 5% or more, more preferably 10% or more, in terms of the sweetness of sucrose. This is because if the blending amount of the high-intensity sweetener is less than the above value, it is difficult to sufficiently prevent the time-dependent water separation phenomenon due to the blending of hyaluronic acid or a salt thereof. 5% in terms of sweetness of sucrose is, for example, 0.0083% in the case of sucralose having a sweetness 600 times that of sucrose, and 0. 0 in the case of stevia having a sweetness 300 times that of sucrose. 017%.

The method for producing an oil-in-water emulsified food of the present invention is a method in which the above-described hyaluronic acid or salt thereof, which is an essential ingredient of the present invention, and a high-intensity sweetener are blended and emulsified in an oil-in-water type. There is no particular limitation. Accordingly, since both the hyaluronic acid and the salt thereof are water-soluble or water-dispersible, the two raw materials may be blended in the aqueous phase portion to produce an oil-in-water emulsion food according to a conventional method. For example, after preparing the aqueous phase part by uniformly mixing the raw material used in the present invention and other aqueous phase raw material in a mixer, gradually add edible oil and fat as the oil phase part while stirring the aqueous phase part. A crude emulsion is obtained. Furthermore, the method of performing the final emulsification of the said coarse emulsion with an emulsifier, and manufacturing an oil-in-water-type emulsified food is mentioned.

In addition, what is necessary is just to select and mix | blend suitably the raw material generally used for the oil-in-water type emulsified food within the range which does not impair the effect of this invention. Examples of such raw materials include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils (salad oil), or MCT. (Medium chain fatty acid triglycerides), fats and oils obtained by applying chemical and enzymatic treatments such as diglycerides, hydrogenated oils, transesterified oils, etc., or edible fats and oils such as seasoning oils such as various spice oils, vinegar, salt, soy sauce , Miso, nucleic acid-based umami seasonings, various seasonings such as citrus juice, sucrose, isomerized liquid sugar, fructose, glucose, maltose, starch syrup, honey, lactose, syrup, oligosaccharide, sugar alcohol, etc. Sweeteners other than ingredients, egg yolk, phospholipase A-treated egg yolk, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, Emulsifiers such as lecithin, xanthan gum, tamarind seed gum, gellan gum, gum arabic, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, hydrothermal starch, modified starch, etc. Thickeners, organic acids such as citric acid, tartaric acid, succinic acid and malic acid or salts thereof, spices, antioxidants such as ascorbic acid and vitamin E, pigments, various ingredients and the like.

Hereinafter, the oil-in-water type emulsified food of the present invention will be specifically described based on Examples, Comparative Examples, and Reference Examples. The present invention is not limited to these.

[Example 1]
First, all aqueous phase raw materials were uniformly mixed according to the following blending ratio. Then, salad oil as an oil phase was gradually added and coarsely emulsified while stirring the obtained aqueous phase, and the crude emulsion was finally emulsified with a high-speed emulsifier to produce an oil-in-water emulsion food. The obtained oil-in-water emulsified food was filled in a 250 mL PET container and sealed up. As the raw material hyaluronic acid, a product “Hyaluronic Sun HA-F” manufactured by QP Corporation is used. The hyaluronic acid has an average molecular weight of about 800,000, a purity of 99%, and a water content of about 3%. Moreover, 0.03% sucralose corresponds to 18% in terms of sweetness of sucrose.

<Combination ratio of oil-in-water emulsified food>
(Oil phase)
18% salad oil
(Water phase)
Vinegar (acidity 4%) 20%
Soy sauce 5%
Peanut paste 5%
3% salt
Raw egg yolk 2%
Hyaluronic acid 0.5%
Sodium glutamate 0.5%
Sodium acetate (crystal) 0.2%
Spice 0.1%
Xanthan gum 0.1%
Sucralose 0.03%
Shimizu Residues ――――――――――――――――――――
Total 100%

[Example 2]
In Example 1, an oil-in-water emulsified food was produced in the same manner as in Example 1 except that 0.5% of the hyaluronic acid blended in Example 1 was changed to 0.8% sodium hyaluronate described later. As the hyaluronic acid, a product having a mean molecular weight of about 150,000, a purity of 99% and a water content of about 3% obtained by reducing the molecular weight of the trade name “Hyaluronic Sun HA-Q” with hydrochloric acid was used.

[Example 3]
In Example 1, it manufactured by the method similar to Example 1 except having adjusted sucralose to 0.02% and adding 6% of sucrose, and adjusting the sweetness so that it might become equivalent to Example 1. FIG. Moreover, 0.02% concentration of sucralose corresponds to 12% in terms of sweetness of sucrose.

[Example 4]
In Example 1, it manufactured by the same method as Example 1 except having adjusted sucralose to 0.01% and adding 12% of sucrose, and adjusting sweetness so that it might become equivalent to Example 1. 0.01% sucralose corresponds to 6% in terms of sweetness of sucrose.

[Comparative Example 1]
In Example 1, except that sucralose was removed, 18% sucrose was added, and the sweetness was adjusted to be equivalent to that in Example 1, and the same method as in Example 1 was used.

[Reference Example 1]
In Example 1, an oil-in-water emulsified food was produced in the same manner as in Example 1 except that hyaluronic acid and sucralose were excluded, xanthan gum was added, and the viscosity was adjusted to be the same as in Example 1.

[Reference Example 2]
In Example 1, an oil-in-water emulsified food was produced in the same manner as in Example 1 except that hyaluronic acid was excluded, xanthan gum was added, and the viscosity was adjusted to be the same as in Example 1.

[Reference Example 3]
In Comparative Example 1, an oil-in-water emulsified food was produced in the same manner as in Comparative Example 1 except that hyaluronic acid was removed and xanthan gum was added to adjust the viscosity to be the same as in Example 1.

[Test Example 1]
Each oil-in-water emulsified food obtained in Examples 1, 2, 3 and 4, Comparative Example 1, and Reference Examples 1, 2 and 3 was stored at 35 ° C. for 4 weeks, and the expression of water separation over time was observed each week. Observed every time. The results are shown in Table 1.

−：離水観察されず
±：２ｍｍ未満の離水が観察された
＋：２ｍｍ以上５ｍｍ未満の離水が観察された。
＋＋：５ｍｍ以上の離水が観察された。

-: Water separation was not observed ±: Water separation of less than 2 mm was observed +: Water separation of 2 mm or more and less than 5 mm was observed.
++: Water separation of 5 mm or more was observed.

From Table 1, in the oil-in-water emulsified food blended with hyaluronic acid, Comparative Example 1 in which no high-intensity sweetener was used together clearly showed a water separation phenomenon after 2 weeks of storage, whereas high sweetness It is understood that Examples 1, 2, 3 and 4 combined with a sweetener have excellent appearance with no water separation phenomenon observed even after 3 weeks of storage. In particular, Examples 1, 2, and 3 in which a high sweetness amount equivalent to 10% or more in terms of sweetness of sucrose was blended were excellent in preventing the water separation phenomenon.

[Example 5]
In Example 1, except that sucralose was removed, 0.06% of stevia extract was added, and the sweetness was adjusted to be equivalent to that of Example 1, and the same procedure as in Example 1 was performed. Moreover, a stevia extract with a 0.06% concentration corresponds to 18% in terms of sweetness of sucrose.

[Example 6]
In Example 1, except that sucralose was removed, 0.09% of acesulfame K was added, and the sweetness was adjusted to be equivalent to that of Example 1, and the same procedure as in Example 1 was performed. Further, 0.09% concentration of acesulfame K corresponds to 18% in terms of sweetness of sucrose.

[Example 7]
In Example 1, except that sucralose was removed, 0.06% of saccharin was added, and the sweetness was adjusted to be equivalent to that in Example 1, and the same method as in Example 1 was used. Further, 0.06% saccharin corresponds to 18% in terms of sweetness of sucrose.

[Example 8]
In Example 1, except that sucralose was removed, 0.06% sodium saccharin was added, and the sweetness was adjusted to be equivalent to that in Example 1, and the same method as in Example 1 was used. Moreover, 0.06% concentration of saccharin sodium corresponds to 18% in terms of sweetness of sucrose.

[Example 9]
In Example 1, except that sucralose was removed, 0.09% of aspartame was added, and the sweetness was adjusted to be equivalent to that in Example 1, and the same method as in Example 1 was used. Moreover, 0.09% concentration of aspartame corresponds to 18% in terms of sweetness of sucrose.

[Example 10]
In Example 1, except that sucralose was removed, 0.007% thaumatin was added, and the sweetness was adjusted to be equivalent to that in Example 1, and the same method as in Example 1 was used. Moreover, 0.007% concentration of thaumatin corresponds to 18% in terms of sweetness of sucrose.

[Example 11]
In Example 1, except that sucralose was removed, 0.07% of licorice extract was added, and the sweetness was adjusted to be equivalent to that of Example 1, and the same procedure as in Example 1 was performed. Moreover, a licorice extract having a concentration of 0.07% corresponds to 18% in terms of sweetness of sucrose.

[Example 12]
Manufactured in the same manner as in Example 1 except that in Example 1, 0.02% sucralose was added and 0.02% stevia extract was added to adjust the sweetness to be equivalent to that in Example 1. did. Moreover, 0.02% concentration of sucralose corresponds to 12% in terms of sweetness of sucrose, and 0.02% concentration of stevia extract corresponds to 6% in terms of sweetness of sucrose.

[Test Example 2]
Each oil-in-water emulsified food obtained in Examples 5, 6, 7, 8, 9, 10, 11, and 12 was stored at 35 ° C. for 4 weeks, and the development of water separation over time was observed every week. The results are shown in Table 2.

−：離水観察されず
±：２ｍｍ未満の離水が観察された
＋：２ｍｍ以上５ｍｍ未満の離水が観察された。
＋＋：５ｍｍ以上の離水が観察された。

-: Water separation was not observed ±: Water separation of less than 2 mm was observed +: Water separation of 2 mm or more and less than 5 mm was observed.
++: Water separation of 5 mm or more was observed.

From Table 2, Examples 5, 6, 7, 8, 9, 10, 11 and 12 using high-intensity sweeteners in oil-in-water emulsified foods containing hyaluronic acid were separated from water even after 4 weeks of storage. Is not observed at all and is understood to be excellent in appearance.

Claims (5)

An oil-in-water emulsified food comprising hyaluronic acid or a salt thereof and a high-intensity sweetener having a sweetness of 100 times or more that of sucrose. The oil-in-water emulsified food according to claim 1, wherein the blending amount of hyaluronic acid or a salt thereof is 0.02% or more of the whole. The oil-in-water emulsified food according to claim 1 or 2, comprising a high-sweetness sweetener equivalent to 5% or more of sucrose in terms of sweetness relative to the total weight. The oil-in-water emulsified food according to any one of claims 1 to 3, wherein the average molecular weight of hyaluronic acid or a salt thereof is 50,000 or more. The underwater according to any one of claims 1 to 4, wherein the high-intensity sweetener is one or more selected from sucralose, stevia, acesulfame K, saccharin, sodium saccharin, aspartame, thaumatin, and licorice extract. Oil-type emulsified food.