JP4597920B2 - Food composition and method for producing the same - Google Patents

Description

  The present invention relates to a food composition such as a seasoning that imparts a flavor to food, and relates to a food composition such as a seasoning that has a high flavor titer, a long-lasting flavor, and a high clearness, and a method for producing the same. .

  In order to produce a seasoning that gives a favorable flavor to foods, when extracting flavor from flavor raw materials, consider extraction conditions such as extraction temperature, solvent concentration such as ethanol, or a method using supercritical carbon dioxide as the extraction solvent By doing so, various attempts have been made to extract the flavor of the flavor raw material as faithfully as possible and with high potency.

In addition, as disclosed in Patent Document 1 and Patent Document 2, by adding fats and oils to these seasonings and controlling the particle size of the fats and oils, they are not oily and have a sustained richness derived from oils. A technique for providing mellowness has also been proposed.
Japanese Patent No. 3162554 Japanese Patent No. 3162555

  In conventional methods for extracting flavors from flavored raw materials using hot water extraction, ethanol extraction or carbon dioxide in a supercritical state, the flavor is biased toward either a strongly hydrophilic flavor component or a strongly hydrophobic flavor component. Or, when trying to extract these flavor components in a well-balanced manner, there is a drawback that the flavor when using the seasoning is not sustainable and the flavor strength is weakened. In addition, increasing the ethanol concentration to increase the flavor titer or increasing the amount of extracted oil extracted with supercritical carbon dioxide will cause the hydrophobic substance to settle out during storage, There are drawbacks such as separation, and so on. In particular, stocks and flavored vegetable extracts have problems such as excessive flavor components exceeding the solubility becoming cloudy and extremely reducing the commercial value.

  Furthermore, in the technique disclosed in Patent Document 1 and the like, it is possible to impart sustained richness and mellowness derived from the added fats and oils, but it is possible to extract the flavor of the flavor raw material with high titer, It is clear that this is not a technique for improving the sustainability of the origin flavor.

  The present invention is made in view of the above circumstances, and extracts the flavor balance of the flavor raw material faithfully with high flavor titer, imparts sustainability to the flavor, does not show separation of oil and oil during storage, and if necessary An object of the present invention is to provide a food composition such as a seasoning that imparts a flavor to foods with enhanced clearness with a high flavor titer and a method for producing the same.

In order to achieve the above object, the present invention provides an emulsion-type food composition obtained by subjecting a flavor raw material containing fats and oils to a lipase treatment, wherein the triglyceride content is less than 0.1% by mass, and the free fatty acid content is Provided is a food composition characterized by being in a range of 0.01 to 20% by mass and a monoglyceride content in a range of 0.05 to 10% by mass.
In the food composition of the present invention, the emulsion is preferably an oil-in-water emulsion in which fatty acids are mainly emulsified with monoglycerides.
In the food composition of the present invention, the average particle diameter of the oil droplets in the emulsion is preferably 1 μm or less.
In the food composition of the present invention, the average particle size of the oil droplets in the emulsion is preferably 0.1 μm or less, and preferably contains an emulsifier other than monoglyceride.
In the food composition of the present invention, the emulsifier other than monoglyceride is preferably saponin.
In the food composition of the present invention, the lipase is preferably a lipase that hydrolyzes two of the three fatty acid residues of triglycerides.

Further, the present invention provides a food composition characterized by emulsifying the lipase-treated liquid while allowing lipase to act on a flavor raw material containing fats and oils in an aqueous medium, thereby obtaining the food composition according to the present invention described above. Provide a method.
In this production method, the lipase treatment liquid is preferably emulsified by membrane emulsification or stirring.
Further, in this production method, it is preferable to use a plurality of membrane emulsification filters having different average pore diameters and subject the lipase treatment liquid to multistage membrane emulsification so that the average particle size of the oil droplets in the emulsion is sequentially reduced. .
In this production method, the lipase is preferably a lipase that hydrolyzes two of the three fatty acid residues of triglyceride.

Furthermore, the present invention provides an emulsion by emulsifying the lipase-treated solution while allowing lipase to act on a flavor raw material containing fats and oils in an aqueous medium, and then bringing the emulsion into contact with the flavor raw material to bring the flavor in the flavor raw material into contact. There is provided a method for producing a food composition, wherein the ingredients are extracted with an emulsion to obtain the food composition according to the present invention.
In this production method, the lipase treatment liquid is preferably emulsified by membrane emulsification or stirring.
Further, in this production method, it is preferable to use a plurality of membrane emulsification filters having different average pore diameters and subject the lipase treatment liquid to multi-stage membrane emulsification so that the average particle size of oil droplets in the emulsion is sequentially reduced. .
In this production method, the lipase is preferably a lipase that hydrolyzes two of the three fatty acid residues of triglyceride.

The food composition of the present invention is an emulsion-type food composition obtained by lipase treatment of a flavor raw material containing fats and oils, and has a triglyceride content of less than 0.1% by mass and a free fatty acid content of 0.01. Since it is in the range of ˜20% by mass and the monoglyceride content is in the range of 0.05 to 10% by mass, the flavor balance of the flavor raw material can be extracted with high fidelity and excellent in flavor. .
In addition, it is excellent in stability because no occurrence of oil derived from hydrophobic substances or separation of oil is observed during storage.
Moreover, by making the average particle diameter of oil droplets in the emulsion 1 μm or less, there is an effect of imparting sustainability to the flavor.
Furthermore, the average particle diameter of the oil droplets in the emulsion is 0.1 μm or less, and the addition of an emulsifier other than monoglyceride has an effect of imparting substantial clearness to the seasoning.

  The method for producing a food composition of the present invention comprises the steps of emulsifying the lipase-treated solution while allowing lipase to act on a flavor raw material containing fats and oils in an aqueous medium, or lipase on a flavor raw material containing fats and oils in an aqueous medium. The lipase-treated solution is emulsified to produce an emulsion, and then the emulsion and the flavor raw material are brought into contact with each other to extract the flavor components in the flavor raw material with the emulsion. A food composition can be easily produced at low cost.

  In the present invention, flavor raw materials containing fats and oils include fishery products, dried fish, crustaceans, cephalopods, seaweeds, shellfish and other marine products, livestock, poultry, livestock bones, poultry bones, etc. This refers to the raw materials for extraction, which are used to impart a flavor to foods, such as raw materials for meat, vegetables including flavored vegetables, root vegetables, vegetable materials such as mushrooms. This fat or oil may be derived from a flavor raw material, or the flavor raw material may be impregnated with an oil or fat generally used for food. The flavor raw material is not particularly limited as long as it is a food material that can be used as a seasoning, and it is possible to use primary products of agricultural, aquatic and livestock products and processed products thereof, or a combination of two or more of them. is there. Although it does not specifically limit about fats and oils content, A thing of 0.1-30 mass% is preferable, and also when impregnating an edible fat and oil with a flavor raw material, this range is preferable.

  In the present invention, triglyceride is an ester bond of three molecules of fatty acid to glycerin, and is the main component of what is generally referred to as fats and oils. There is no particular limitation such as solid, animal or plant origin. This includes triglycerides contained in the flavor raw materials. The triglyceride content in the whole food composition of the present invention is less than 0.1% by mass in the composition. When the triglyceride content is 0.1% by mass or more, an oily flavor is obtained, and separation of oils and fats occurs during storage.

  In the present invention, the free fatty acid refers to a hydrocarbon monocarboxylic acid, and is not particularly limited as long as it is a constituent fatty acid of fats and oils generally used for food. The content of free fatty acid with respect to the whole food composition of the present invention is in the range of 0.01 to 20% by mass, preferably in the range of 1 to 10% by mass. If the content of free fatty acid is less than 0.01% by mass, a sufficient flavor strength cannot be obtained. If it exceeds 20% by mass, the characteristic odor of the fatty acid is mixed with the preferred flavor of the flavor raw material, which is favorable as a whole seasoning. Lack of goodness.

  In the present invention, monoglyceride refers to a product obtained by chemically or enzymatically hydrolyzing two of three molecules of fatty acid in triglyceride, and glycerin and one molecule of fatty acid are ester-bonded. The content of monoglyceride with respect to the whole food composition of the present invention is in the range of 0.05 to 10% by mass, preferably in the range of 0.5 to 5% by mass. When the content of monoglyceride is less than 0.05% by mass, separation of fatty acids and oils is observed during storage, and when it exceeds 10% by mass, the unique odor of monoglyceride is mixed with the preferred flavor of the flavor raw material as a whole seasoning Lack of preference.

  The food composition of the present invention, when treating a flavor raw material containing fats and oils, leaves three fatty acid residues of triglycerides in fats and oils in an aqueous medium by a chemical or enzymatic method without depending on a particularly limited method. Hydrolyze two of the groups and emulsify the resulting monoglyceride as an emulsifier, or, before emulsification, triglyceride and free fatty acid so as to have a desired composition together with edible solvents such as water, hot water and ethanol It is also possible to emulsify by adding monoglyceride in an aqueous medium. Among these, among the three fatty acid residues of triglycerides, the method of treating fats and oils contained in the flavor raw material with an enzyme that hydrolyzes two does not require the addition of food additives, and the reaction conditions are mild From the most preferred.

  As a preferred embodiment of the food composition of the present invention, a lipase is allowed to act on a flavor raw material in an aqueous medium, and a residue is separated if necessary, and then this lipase-treated solution is emulsified by an emulsification method such as stirring or membrane emulsification. And an oil-in-water emulsion in which fine oil droplets mainly composed of free fatty acids are dispersed in an aqueous medium using monoglyceride as an emulsifier. Examples of the aqueous medium include tap water, purified water, mineral water and the like (including hot water and hot water), an aqueous solution in which soluble salts such as salt and saccharides are dissolved in water, and a mixed solution of water and ethyl alcohol. It is done.

  The food composition of the present invention removes the residue of flavor raw materials as necessary, and is not limited by a particularly limited method such as vacuum concentration or freeze concentration, or is particularly limited such as spray drying, vacuum drying, freeze drying and the like. Regardless of the method used, powdering and granulation can be performed, and further, it can be mixed with other seasoning ingredients.

  In the food composition of the present invention, the average particle diameter of the oil droplets in the emulsion is preferably 1 μm or less. By making the average particle size of the oil droplets 1 μm or less, the sustainability of the flavor is greatly improved.

  As a method of setting the average particle size of oil droplets in an emulsion to 1 μm or less, an emulsifier such as a general high-pressure homogenizer (10 to 500 MPa) or an emulsion is extruded from a membrane (filter) having a pore diameter of 1 μm or less above a critical pressure. A membrane emulsification method or the like can be used. Among these, the membrane emulsification method that does not generate heat during the treatment is preferable from the viewpoints of the flavor of the food composition to be obtained and the heat resistance of the enzyme.

  In the food composition of the present invention, the composition further contains an emulsifier other than monoglyceride, and the average particle size of the oil droplets in the emulsion is 0.1 μm or less, so that the sustainability of flavor is further improved and the seasoning is substantially Clearness can be imparted. The amount of the emulsifier added is not particularly limited, but generally it is preferably about 0.5 to 4 times the amount of free fatty acid. The type is not particularly limited as long as it is an edible emulsifier described in the Food Additives Official Manual, Food Additives Handbook (Food and Science), Natural Products Handbook (Food and Science), for example, Extracts of plants mainly composed of food additive emulsifiers and saponins having HLB of 7 or more, such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and purification thereof It is possible to use emulsifiers derived from natural products such as lecithins derived from foods, plants, egg yolk, etc., animal and plant sterols and their enzymatic treatments or degradation products. These emulsifiers may be used alone or in combination of two or more.

  Of these emulsifiers, saponin is particularly preferred. In the present invention, the saponins include triterpene saponins and steroidal saponins. As the triterpene saponins, plant extracts such as soybeans, soybean germs, tea berries, beets, kiraya, licorice, enju, suma and the like, concentrates, powders, purified products, and the like can be used. As the steroidal saponins, plant extracts such as yucca and medicinal carrots, or concentrates, powders and purified products thereof can be used.

  As a method of setting the average particle size of oil droplets in an emulsion to 0.1 μm or less, an emulsifier such as a high-pressure homogenizer (50 to 500 MPa) or an emulsion is used from a membrane (filter) having a pore diameter of 0.1 μm or more above a critical pressure. An extrusion membrane emulsification method or the like can be used. Among these, the membrane emulsification method that does not generate heat during the treatment is preferable from the viewpoints of the flavor of the food composition to be obtained and the heat resistance of the enzyme.

  Furthermore, as a particularly preferred production method of the present invention, when the lipase-treated liquid is emulsified in an aqueous medium while allowing lipase to act on a flavor raw material containing fats and oils, the above-mentioned food composition according to the present invention is obtained. It is preferable to use a plurality of membrane emulsification filters different in the above, and subject the lipase treatment liquid to multi-stage membrane emulsification so that the average particle diameter of oil droplets in the emulsion is sequentially reduced. As a result, a food composition having a high flavor titer and a sustained flavor can be produced.

  As the lipase used in the production method of the present invention, it is desirable to use a lipase that hydrolyzes two of the three fatty acid residues of triglyceride. Examples of such lipases include lipases produced by Candida rugosa. This lipase hydrolyzes the ester bonds at the 1-position and 2-position of triglyceride to liberate fatty acids.

  The reaction conditions for the lipase may be the optimum conditions for the lipase to be used, and are not particularly limited. In general, the lipase is used at room temperature to 50 ° C., and pH is around 4 to 7.

  An emulsion is formed by the fatty acid and monoglyceride released from the flavor raw material containing fats and oils by lipase. After removing the flavor extraction residue, gradually reduce the emulsion particle size by increasing the pressure of the emulsion with a high-pressure homogenizer or by sequentially passing through a small pore size membrane by membrane emulsification. . By gradually reducing the emulsion particle size, heat generation in the high-pressure homogenizer is suppressed, lipase inactivation and flavor scattering due to high temperatures are suppressed, or the membrane permeation speed is increased, resulting in membrane clogging, etc. Reduces productivity.

  In this way, the average particle size of the oil droplets in the emulsion is gradually reduced, and the interfacial area between the triglyceride remaining in the oil droplets in the emulsion and the aqueous phase containing lipase, that is, the continuous phase, is gradually increased. Thus, hydrolysis of triglyceride is promoted, and a desired seasoning composition can be obtained.

  Furthermore, as another preferred embodiment of the production method of the present invention, an emulsion is prepared by emulsifying the lipase-treated solution while allowing lipase to act on a flavor raw material containing fats and oils in an aqueous medium. Examples include a production method in which a flavor raw material is brought into contact with each other, and a flavor component in the flavor raw material is extracted with an emulsion to obtain a food composition according to the present invention. Thus, by extracting a flavor raw material further by the emulsion containing a free fatty acid and a monoglyceride, it becomes possible to extract the flavor of a flavor raw material faithfully with high titer, and to provide sustainability.

EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited by an Example.
Each measurement condition in the examples is as follows.

<Measurement method of average particle diameter of oil droplets in emulsion>
Among the oil droplets in the emulsion, the average particle size of oil droplets having a particle size of 1 μm or more is measured with a laser diffraction / scattering particle size distribution measuring apparatus LA-750 (manufactured by Horiba Seisakusho), and the particle size is 1 μm. The average particle size of the following oil droplets was measured by Zetasizer Nano ZS (manufactured by Marman).

<Measurement method of triglyceride>
The sample emulsion was extracted with 150 mL of a chloroform-methanol mixture (2: 1), passed through a silica gel column, washed with diethyl ether-hexane (2:98), and eluted with diethyl ether-hexane (8:92). After removing the solvent, it was converted to methyl ester and quantified by gas chromatography.
As a gas chromatograph apparatus, GC353B (made by GL Science) was used, the column was set to TC-WAX0.25mm * 60m (made by GL Science), and it measured with the detector FID.

<Measurement method of monoglyceride>
Extract the sample with 150 mL of chloroform-methanol mixture (2: 1), then pass through a silica gel column, wash with diethyl ether-hexane-acetic acid (50: 50: 0.5), and elute with diethyl ether to remove the solvent. Thereafter, it was converted to TMS and quantified by gas chromatography.
The gas chromatograph was measured under the same conditions as in the case of triglyceride.

<Method for measuring free fatty acid>
Carboxylic acid was fluorescently labeled with Br-DMEQ (manufactured by Dojin Chemical Co., Ltd.) and quantified by HPLC. As HPLC conditions, Free Fatty Acid HP 60Å 4 μm 3.9 × 150 mm (Waters) was used as a column, acetonitrile: 0.1% phosphate buffer = 6: 4 was used for the moving layer, and the fluorescence detector was λex = 370 nm, λem. = 455 nm.

  Moreover,% description in an Example and a comparative example shows the mass%.

[Example 1]
To 96.9 parts by weight of water, 3.0 parts by weight of 5 mm crushed bonito ganglion and 0.1 part by weight of lipase AY-30 (manufactured by Amano Enzyme) were added and reacted at 40 ° C. for 15 hours while stirring. Then, the enzyme reaction was stopped by heating at 90 ° C. for 10 minutes. The extraction residue of the bonito stomach node was removed to obtain an emulsion.
The bonito stomach ganglion is the part of the inner and outer skin that covers the internal organs of the bonito, and is rich in fats and oils and is not usually suitable for the bonito, but it is delicious and is prized by souvenirs.

[Comparative Example 1]
Add 3.0 parts by mass of 5mm crushed bonito stomach joint to 97.0 parts by weight of water, and after stirring for 15 hours at 40 ° C and 10 minutes at 90 ° C with stirring, remove the extraction residue of stomach ganglion To obtain an extract.

[Comparative Example 2]
To 97.0 parts by mass of water, 3.0 parts by mass of 5 mm crushed bonito ganglion was added, and after heating at 90 ° C. for 10 minutes, the extraction residue of bonito ganglion was removed to obtain an extract.

  The composition comparison results of Example 1 and Comparative Examples 1 and 2 are shown in Table 1.

  Next, sensory evaluation of Example 1 and Comparative Examples 1 and 2 was carried out by 16 well-trained professional panelists. Moreover, the same sample was heated in the open state at 90 ° C. for 30 minutes, and the sensory test was performed in the same manner. The respective results are shown in Table 2. The numerical values in Table 2 indicate the number of selected panelists.

In Example 1 in which lipase was used when extracting “flavored bonito” by extracting “flavored bonito” with water from “bonito stomach joint” as a flavor raw material containing fats and oils, the triglyceride content was at the limit of detection. On the other hand, the free fatty acid content is 0.8%, the monoglyceride content is 0.3%, and fine oil droplets mainly composed of free fatty acids are dispersed in water using monoglyceride as an emulsifier. An emulsion was obtained. On the other hand, in Comparative Examples 1 and 2 in which no lipase was allowed to act, free fatty acids and monoglycerides were scarcely contained, and the fats and oils in the raw material remained as triglycerides, and no emulsion was formed.
As a result of these sensory tests, the emulsion of Example 1 was evaluated as having a long-lasting bonito flavor and high potency as compared with Comparative Examples 1 and 2, and having a long lasting effect.

[Comparative Example 3]
Stir-fry 0.5 parts by weight of garlic chopped to about 2 mm square with 5.0 parts by weight of salad oil (Nisshin Oilio Co., Ltd.), and after cooling, add 0.1 parts by weight of L-limonene and add 94.3 parts by weight. After suspending in water, 0.1 part by mass of lipase AY-30 was added and reacted while stirring at 40 ° C. for 1 hour. The liquid after removing the chopped garlic was Emulsion A.

[Example 2]
Emulsion B was obtained by allowing the emulsion A to pass through a PTFE membrane filter (manufactured by Advantech) having an average pore diameter of 10 μm.
Subsequently, Emulsion C was obtained by passing Emulsion B through a membrane filter having an average pore size of 5 μm, and Emulsion D was obtained by passing Emulsion C through a membrane filter having an average pore size of 1 μm.
Next, the emulsions A to D were opened and heated at 90 ° C., and the release rate of L-limonene was quantitatively evaluated by an HPLC reverse phase column from the remaining amount of L-limonene in the emulsion.
In addition, L-limonene is an aroma component contained in lemon or orange peel, and is added as a marker indicating the behavior of the aroma component.
The compositions of the obtained emulsions A to D are shown in Table 3.

In emulsion A, 2.3% of triglyceride remained, exceeding the upper limit of the triglyceride content in the food composition of the present invention, and hydrolysis of triglyceride by lipase was insufficient. For emulsions BD, the triglyceride content was 0.1% and below the detection limit and was not detected. As shown in Table 3, the monoglyceride content and free fatty acid content almost coincided with the hydrolysis amount of triglyceride.
Further, when the average particle size of the oil droplets in each emulsion was measured, the average particle size of the oil droplets of emulsion A was 30 μm, emulsion B was 9.8 μm, emulsion C was 4.6 μm, and emulsion D was 0.8 μm. there were.

The measurement results of the L-limonene release rate of emulsions A to D are shown in FIG.
As a method of making the triglyceride content 0.1% or less by comparing Comparative Example 3 and Example 2, emulsification is performed while acting on a lipase that hydrolyzes two of the three fatty acid residues of triglyceride, and flavor. It has become clear that it is effective to remove the extraction residue of the raw material and gradually reduce the average particle diameter of the oil droplets in the emulsion.
Moreover, it became clear that the emulsion D whose average particle diameter of the oil droplet in an emulsion is 1 micrometer or less has a very slow release | release rate of L- limonene, hold | maintains a fragrance component, and has shown sustained release property.

  Furthermore, sensory evaluation was performed on the comparative example 3 and example 2 in which L-limonene was not added. As a result, the difference between Emulsions A and B is clear: Emulsion A initially has a flavor impact but weakens quickly, whereas Emulsion B initially feels milder than A but strong The flavor persisted. The difference between emulsions B and C could not be clearly distinguished by sensory test. The difference between Emulsions C and D was also clear. Compared with C, D had a stronger flavor titer, and the flavor was more durable.

  From these results, in an emulsion obtained by emulsifying lipase on a flavor raw material containing fats and oils in an aqueous medium, the triglyceride content is 0.1% or less, the free fatty acid content is 0.01 to 20%, and the monoglyceride Emulsions B to D according to the food composition of the present invention having a content in the range of 0.05 to 10% had a high flavor titer and a persistent flavor. In addition, the emulsion D in which the average particle diameter of oil droplets in the emulsion is 1 μm or less has a higher flavor titer and has a persistent flavor.

[Example 3]
Boiled 10 parts by weight was added to 89.9 parts by weight of water, extracted by heating at 90 ° C. for 30 minutes, cooled to 40 ° C., 0.1 parts by weight of lipase AY-30 was added, and reacted at 40 ° C. for 4 hours. Emulsion E was obtained by removing the extract residue from the boiled dried product, allowing the membrane to pass through a membrane filter having an average pore size of 10 μm, subsequently passing through a membrane filter having an average pore size of 5 μm, and subsequently passing through a membrane filter having an average pore size of 1 μm.
What added 0.5% of sugar ester HLB13 (Daiichi Kogyo Seiyaku Co., Ltd.) to the obtained emulsion E99.5 mass part, 0.5 mass of decaglycerin monoester HLB12.9 (Sakamoto Yakuhin Kogyo Co., Ltd.) 1 part added, 0.25 part by weight of the same sugar ester and 0.25 part by weight of the same decaglycerin monoester, and 0.5 part by weight of enzymatically decomposed lecithin (manufactured by Taiyo Chemical Co., Ltd.) Each was emulsified five times at a pressure of 100 MPa in a cell disruption device minilab (Rannie).
Among the emulsions emulsified in the cell disruption apparatus, emulsion F is added with sugar ester, emulsion G is added with decaglycerol monoester, and emulsion H is added with sugar ester and decaglycerol monoester. Emulsion I was obtained by adding enzymatically degraded lecithin.

  By the emulsification treatment, an oil-in-water emulsion in a blue emulsified state was obtained. The average particle size of the oil droplets in each emulsion was 0.9 μm for Emulsion, 0.09 μm for Emulsion F, 0.08 μm for Emulsion H, 0.06 μm for Emulsion H, and 0.1 μm for Emulsion I. .

Next, “oden soup” to which the emulsions E to I were added was prepared.
“Odentsuyu” is blended in 5.3 parts by weight of thin soy sauce, 3.3 parts by weight of mirin, 0.3 parts by weight of sugar, 0.4 parts by weight of salt, and 3.0 parts by weight of emulsions E to I. And 87.7 parts by mass of water.
“Odentsuyu” with the addition of Emulsion E was slightly unfavorable in terms of turbidity in the soup, but for emulsions F to I, there was no problem with the clearness of the soup, and normal stock was added. And nothing changed.

[Example 4]
0.5 part by mass of soybean saponin (produced by Fuji Oil Co., Ltd.), 0.5 part by mass of Kiraya extract concentrate (produced by Mitsuba Trading Co., Ltd.), yucca extract concentrate with respect to 99.5 parts by mass of emulsion E produced in Example 3 One of 0.5 parts by mass (manufactured by Mitsuba Trading Co., Ltd.) was added and treated in the same manner as in Example 3, using a cell crusher. Emulsion J was added with soybean saponin, Emulsion K was added with Kiraya extract concentrate, and Emulsion L was added with Yucca extract concentrate.

By the emulsification treatment, a translucent oil-in-water emulsion having a bluish color was obtained. The average particle size of oil droplets in each emulsion was 0.07 μm for emulsion J, 0.08 μm for emulsion K, and 0.06 μm for emulsion L.
Further, in the same manner as in Example 3, 3 parts by mass of any of the emulsions J to L were blended to prepare “oden soup”, and sensory evaluation was performed together with “oden soup” produced in example 3.
As a result, no difference was observed in the visual comparison between the emulsions E to L, and it was confirmed that there was no problem in clearness.
In terms of flavor, some commented that the emulsions F to I had a slight chemical odor, and the difference was not clearly recognized for the emulsions J to L.
In addition, the emulsion F blended product and the emulsion I blended product showed separation of the emulsion during storage, and it became clear that saponin was excellent as an emulsifier to be added from the viewpoint of stability and flavor suitability.

[Example 5]
To 96.9 parts by weight of water, 3.0 parts by weight of 5 mm crushed bonito ganglion and 0.1% of lipase AY-30 (manufactured by Amano Enzyme) were added and reacted while stirring at 40 ° C. for 4 hours. After removing the extraction residue of bonito and stomach dermatome, the membrane was allowed to pass through a membrane filter having an average pore size of 10 μm, subsequently passed through the same 5 μm membrane filter, and then passed through the same 1 μm membrane filter. It was.
Next, 3.0 parts by mass of 5 mm crushed bonito koji was added to 97.0 parts by mass of this emulsion M, extracted at 90 ° C. for 10 minutes, and the bonito koji extraction residue was removed.
The obtained emulsion extract was compared with 97.0 parts by mass of water and 3.0 parts by mass of 5 mm coarse crumbs of bonito and extracted at 90 ° C. for 10 minutes by sensory evaluation. did.
As a result, there were 13 persons who preferred the emulsion extract extracted with the emulsion M, compared with 3 persons who preferred the hot water extract of dried bonito.
The extract of bonito rough bonito was normal bonito, and had a light bonito flavor and umami peculiar umami, but the emulsion extract extracted with emulsion M had a very strong bonito flavor and strong umami. In addition, the flavor was durable and very favorable.

It is a graph which shows the relationship between the average particle diameter of the oil droplet in the emulsion in Example 2, and the discharge | release rate of an aromatic component.

Claims (14)

  An emulsion type food composition obtained by lipase treatment of a flavor raw material containing fats and oils, wherein the triglyceride content is less than 0.1% by mass, and the free fatty acid content is in the range of 0.01 to 20% by mass. And a monoglyceride content in the range of 0.05 to 10% by mass.   The food composition according to claim 1, wherein the emulsion is an oil-in-water emulsion in which fatty acids are mainly emulsified with monoglycerides.   The food composition according to claim 2, wherein the average particle diameter of oil droplets in the emulsion is 1 µm or less.   The food composition according to claim 2, wherein the average particle size of oil droplets in the emulsion is 0.1 µm or less, and an emulsifier other than monoglyceride is contained.   The food composition according to claim 4, wherein the emulsifier other than monoglyceride is saponin.   The food composition according to any one of claims 1 to 5, wherein the lipase is a lipase that hydrolyzes two of the three fatty acid residues of triglyceride.   The food composition according to any one of claims 1 to 6, wherein the lipase-treated liquid is emulsified in a water-based medium while lipase is allowed to act on a flavor raw material containing fats and oils. Method.   8. The method for producing a food composition according to claim 7, wherein the lipase treatment liquid is emulsified by membrane emulsification or stirring.   9. A plurality of membrane emulsification filters having different average pore diameters are used, and the lipase treatment liquid is subjected to multi-stage membrane emulsification so that the average particle diameter of oil droplets in the emulsion is successively reduced. The manufacturing method of the food composition as described in any one of.   The method for producing a food composition according to any one of claims 7 to 9, wherein the lipase is a lipase that hydrolyzes two of the three fatty acid residues of triglyceride.   The lipase treatment liquid is emulsified in a water-based medium while allowing lipase to act on the flavor raw material containing fats and oils to produce an emulsion, and then the emulsion and flavor raw material are brought into contact with each other to extract flavor components in the flavor raw material with the emulsion. Then, the food composition according to any one of claims 1 to 6 is obtained.   The method for producing a food composition according to claim 11, wherein the lipase treatment liquid is emulsified by membrane emulsification or stirring.   13. A plurality of membrane emulsification filters having different average pore sizes are used, and the lipase treatment liquid is subjected to multi-stage membrane emulsification so that the average particle size of oil droplets in the emulsion is sequentially reduced. The manufacturing method of the food composition as described in any one of.   The method for producing a food composition according to any one of claims 11 to 13, wherein the lipase is a lipase that hydrolyzes two of the three fatty acid residues of triglyceride.

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