JPH01176436A - Composition excellent in foam formation and its manufacture method - Google Patents

Abstract

PURPOSE:To provide a composition excellent in foam formation and usable in the baking of bread and cake by forming the composition consisting of a solubilized monoglyceride using an aqueous solution containing branched cyclodextrin. CONSTITUTION:Monoglyceride is admixed with an aqueous solution containing branched cyclodextrin, thereby forming a monoglyceride-solubilized, powdery composition excellent in foam formation. On adding monoglyceride, it is preferably mixed with the cyclodextrin in a monoglyceride-fusing temperature range, with the subsequent cooling to ordinary temperature. After removal of the resulting impurities in the process of addition and mixture of monoglyceride, it is also preferred to further admix the monoglyceride. The mixture obtained from the solubilization of monoglyceride may also be dried and powdered.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application J] The present invention relates to a composition with excellent foaming properties in which monoglyceride is solubilized with a branched cyclodextrin, and a method for producing the same.

"Prior Art and Problems" Monoglycerides generally do not dissolve in water and are difficult to disperse, but by changing the mixing ratio with water and changing the temperature, various phase diagrams can be created.For example, monoglycerides are one of the saturated monoglycerides1 -In the case of monopalmitine, it is solid at room temperature (β-crystal)
However, when 20-30% by weight of water is added and heated to about 60°C, an intermediate phase is obtained. This is called a neat layer, in which two molecules of monopalmitine exhibit a micelle structure with their fatty acid groups facing inward, and water molecules exist between the two molecules. When this neat layer is cooled, it becomes gel-like. This structure is still a lamellar layer, but at a temperature at which the fatty acid groups crystallize. This temperature is approximately 54° C. Below this temperature, the metastable gel becomes α-crystals and water, and gradually returns to β-crystals and water. When the neat layer is further heated, a phase transition occurs and it becomes a cubic phase (viscous isotropic phase). In general, lipophilic emulsifiers such as monoglycerides have weak foaming power, but monoglycerides with lamellar layers and α-crystals have foaming power. β-crystals have weak foaming power. As mentioned above, when monoglyceride is melted, it is an α-crystal immediately after cooling, but quickly changes to a β-crystal. According to the inventors' X-ray measurement results, saturated monoglyceride (RIKEN VITAMIN ■Nicolgy MS) is an α-crystal immediately after melting, but at 25°C
After 2 days, a diffraction image derived from β-crystals was shown, and after 7 days, most of the diffraction images were β-crystals. Various efforts have been made to maintain the α-crystals of monoglycerides.

For example, it can be used in combination with hydrophilic sig sugar fatty acid esters to disperse lamellar liquid crystals, or in combination with propylene glycol fatty acid esters, polyglycerin fatty acid esters, lecithin, sorbitan fatty acid esters, etc.
Many attempts have been made to preserve the crystalline or lamellar structure.

However, Shi! Emulsifiers such as monosaccharide fatty acid esters, propylene fatty acid esters, polyglycerin fatty acid esters, lecithin, and sorbitan fatty acid esters have a unique unpleasant taste and are problematic when used in large quantities (monoglycerides alone have good foaming properties). It has been desired to demonstrate this.

"Means for Solving the Problems" In view of the above circumstances, the present inventors have conducted intensive studies to improve the foaming properties of monoglycerides, and have found that monoglycerides solubilized by branched cyclodextrins have good foaming properties. The present invention was completed based on the discovery that the present invention exhibits the following properties.

That is, the first aspect of the present invention consists of a monoglyceride solubilized in an aqueous solution containing a branched cyclodextrin.
The second aspect of the present invention is a powdered composition having excellent foaming properties, which is a powdery mixture of a branched cyclodextrin and a monoglyceride, and the monoglyceride is soluble in water. The third aspect of the present invention is a method for producing a composition with excellent foaming properties in which a monoglyceride is solubilized, which is characterized by adding and mixing a monoglyceride to an aqueous solution containing a branched cyclodextrin. Adds monoglyceride to an aqueous solution containing branched cyclodextrin.
The fifth aspect of the present invention provides a method for producing a composition with excellent foaming properties in which a monoglyceride is solubilized, which is characterized by mixing the monoglyceride and removing the generated insoluble matter. The present invention provides a method for producing a composition with excellent foaming properties in which a monoglyceride is solubilized, which is characterized in that the monoglyceride is added and mixed, the resulting insoluble matter is removed, and the monoglyceride is further added and mixed. 6 is a method for producing a powdery composition with excellent foaming properties, which comprises adding and mixing a monoglyceride to an aqueous solution containing a branched cyclodextrin to solubilize the monoglyceride, and drying the resulting mixture. The seventh aspect of the present invention is to add and mix a monoglyceride to an aqueous solution containing a branched cyclodextrin, remove the generated insoluble matter, and then further add and mix the monoglyceride to solubilize the monoglyceride. Each content is a method for producing a powdery composition with excellent foaming properties, which is characterized by drying the mixture.

The branched cyclodextrin used in the present invention may contain other cyclodextrins.

Cyclodextrin includes α-cyclodextrin, which has six glucose molecules linked in a ring, and β-cyclodextrin, which has seven glucose molecules linked in a ring.
Cyclodextrin, γ-cyclodextrin in which eight molecules are bonded in a ring, delta-cyclodextrin in which nine or more molecules are bonded in a ring, ε-cyclodextrin, etc. are known. Also, G, -α-cyclodextrin, GI-β-cyclodextrin, G1-γ, in which two glucose units are bound to cyclodextrin such as α-1β-1T-
- Glucosyl cyclodextrin such as cyclodextrin, G2 which combines two glucose units of maltose -
Maltosylcyclodextrin such as α-cyclodextrin, G8-β-cyclodextrin, G2-γ-cyclodextrin, grape [G3-α-cyclodextrin with three maltotrioses linked, G
3-β-cyclodextrin, G3 maltotriosylcyclodextrin such as r-cyclodextrin, G1 with glucosyl group, maltosyl group, maltotriosyl group bonded to the 2nd or higher position of cyclodextrin
Branched cyclodextrins represented by cyclodextrins such as ・GI-1G, ・Gz-1G2 and ・G2- are known.

α-Cyclodextrin β-Cycl II!
Dextrin γ -Cyclodextrin + Dakistrin G2 - α-Cyclodaxtrin Using α-1 to convert maltose into cyclodextrin
, 6. A method for producing branched cyclodextrins such as maltosylcyclodextrin by combining Bacillus into a solution of high concentration maltose and cyclodextrin.
s sp.

A method for producing maltosyl cyclodextrin by allowing heat-stable pullulanase produced by to react at high temperatures for a long period of time; There are methods for producing triosylcyclodextrin, such as "Isoelite (product name)" and "Shinsuiko Sugar Refining"
Products such as "Made in Japan" have been commercialized. One of the commercially available branched cyclodextrins produced by these methods is α-
Cyclodextrin, β-cyclodextrin, γ
- unbranched cyclodextrin such as cyclodextrin, branched α-cyclodextrin, branched β-cyclodextrin, branched T-cyclodextrin,
There is a mixture of glucose, maltose, maltotriose, and dextrin. Table 1 shows an example of compositional analysis (catalog values) of the representative commercial product "Isoelite".

Table 1 Monoglycerides used in the present invention are not particularly limited. For example, saturated monoglycerides such as monopalmitine, monostearin, and monolaurin, unsaturated monoglycerides such as monoolein and monolinol, and mixtures thereof are used. In addition, monoglycerides are positional isomers that have a fatty acid group attached to the 1-position of glycerin.
Some have a fatty acid group attached to the 2-position, and any of them can be used. Monoglycerides are not soluble in water, but by changing the mixing ratio with water and changing the temperature, various phase diagrams can be created.

For example, in the case of saturated monoglyceride, it is solid at room temperature (β
-Crystal), and when the temperature rises, it assumes an α-gel structure, and when the temperature rises further, it changes to a neat structure, lamellar structure, [1ispersion structure, Visc.
ous l5otropic structure, fluid l5o
It takes a trop-ic structure, etc.

In the present invention, the mixture of cyclodextrin containing branched cyclodextrin and monoglyceride is
The monoglyceride may have any structure, but it is preferably in a molten state, that is, α-gel structure, neat structure, lamellar structure, Di-spersion structure, Vis
cous l5otropic structure, FluidIso
This is done in a state such as a tropic structure.

In the present invention, monoglyceride may be added to and mixed with a cyclodextrin aqueous solution containing a branched cyclodextrin to remove insoluble matter. considered a thing. It is thought that this insoluble clathrate does not inhibit the solubilization and foaming properties of monoglyceride by branched cyclodextrin;
Since it may impede the transparency of the resulting paste, it is preferable to remove it. In this case, the α-cyclodextrin content in the cyclodextrin was reduced to 5% due to the inclusion of α-cyclodextrin and monoglyceride.
(HP CC analysis area ratio) If it is reduced to the following level, the transparency will not be hindered. After removing the above insoluble matter,
If monoglyceride is further added and mixed, it is more easily solubilized.The amount of monoglyceride solubilized by branched cyclodextrin achieved in the present invention depends on the concentration of the branched cyclodextrin aqueous solution, but 60
The concentration of 0-branched cyclodextrin, which is thought to be approximately 5% by weight in terms of weight% isoelite concentration, becomes more solubilized as the concentration of 0-branched cyclodextrin increases, and the amount of solubilized decreases as the concentration of branched cyclodextrin decreases. The mixture obtained by solubilization may be dried and powdered.

"Action/Effect" According to the present invention, it is possible to obtain a composition with excellent foaming properties.

In the present invention, the monoglyceride exists in a state solubilized by an aqueous solution of branched cyclodextrin, or in a state in which the monoglyceride is solubilized in the branched cyclodextrin when a powdery mixture containing monoglyceride and branched cyclodextrin is dissolved in water.

As previously mentioned, in order to improve the foaming properties of monoglyceride, it was necessary to maintain it as a lamellar layer or α-crystal, and it was necessary to use other emulsifiers that were undesirable from the standpoint of flavor. However, the present invention is based on the good foaming properties of monoglyceride solubilized in branched cyclodextrin, and it basically does not require the use of other emulsifiers, and also because the phase diagram of monoglyceride changes depending on the temperature. There is no need to consider changes, etc. In other words, in the present invention, the foaming property varies from low temperature (near 0°C) to high temperature (90°C).
There is basically no difference up to (nearby).

The foamable composition of the present invention can be widely used in the production of monoglycerides and other products that require foaming properties, such as bread, cakes, whipped cream, margarine, and shortening.

"Example" The present invention will be described below with reference to Examples, but the present invention is not limited thereto.

Example 1 400 g of water and 15 g of Emulgy MS (manufactured by Riken Vitamin ■, monostearin 70%, monovalmitin 30%) were added to 600 g of Isoelite powder product (Shinzu Port Sugar Refining ■, total cyclodextrin content approximately 80%), and the mixture was heated to 60 to 90 g. The mixture was mixed for 30 minutes using a homomixer (Tokushu Kika Kogyo ■) at a temperature of 0.degree. C., and cooled to room temperature to obtain a paste.

Example 2 Insoluble matter in the mixture obtained in Example 1 was removed by filtration using a membrane filter.

Example 3 400 g of water and 15 g of Emulgy MS were added to 600 g of Isoelite powder, and mixed for 30 minutes with a homomixer at a temperature of 60 to 90'C. This mixture was diluted with 20 times its weight of water, and the insoluble matter existing before the dilution and the insoluble matter produced by the dilution were separated by filtration. The resulting aqueous phase was pulverized by freeze-drying.

Example 4 Now Powder 60 obtained in Example 3
Add 400 g of water to 0 g, add 30 g of Emulgy MS, and mix at a temperature of 60 to 90°C with a homomixer for 30 g.
Mixed for a minute and cooled to room temperature to obtain a paste.

Example 5 The paste obtained in Example 4 was freeze-dried to obtain a powder.

Example 6 400g of water was added to 600g of the powder obtained in Example 3,
Further, 10 g of Emulgy MS was added and mixed for 30 minutes with a homomixer at a temperature of 60 to 90°C, and cooled to room temperature to obtain a paste.

Example 7 The paste obtained in Example 6 was freeze-dried to obtain a powder.

In order to evaluate the foamability of the pastes or powders obtained in Examples 1 to 7 above, an appropriate amount of water was added and the mixture was whipped at room temperature using a Hobart mixer at medium speed, and changes in specific gravity were observed. It was measured.

In addition, as a control, the foaming properties of a 60% by weight aqueous solution of Isoelite and 9 g of Emulgy MS powder added to 300 g of water at room temperature were measured. The results are shown in Table 2.

As is clear from Table 2, the monoglyceride solubilized by the branched cyclodextrin of the present invention is
On the other hand, monoglyceride powder (i.e., β-crystals) such as Emulgy MS shows no foaming property under the same conditions.

Further, in Example 2.3, the composition of the cyclodextrin after removing insoluble matter was analyzed by HPCC. As a result, α-cyclodextrin was reduced to about 2% (area ratio) in each case.

1. Indication of the case: Patent Application No. 334609 of 1988 2. Title of the invention: Composition with excellent foaming properties and its manufacturing method 3. Person making the amendment Relationship: Patent applicant address 3-2-4 Nakanoshima, Kita-ku, Osaka Name (094)
) Kanebuchi Chemical Industry Co., Ltd. Representative Representative Director Niino
Makoto 4, agent address: 3-2-4 S, Nishitemma, Kita-ku, Osaka City, date of amendment order: March 2, 1988 (Shipping date: 63.03.29)
) 6. Specification to be amended 7. Contents of amendment (1) Insert "3. Detailed description of the invention" between lines 13 and 14 on page 3.

that's all

Claims (1)

[Scope of Claims] 1. A composition with excellent foaming properties consisting of a monoglyceride solubilized with an aqueous solution containing a branched cyclodextrin. 2. α-cyclodextrin content in cyclodextrin containing branched cyclodextrin is 5% by weight
The composition according to claim 1, which is: 3. A powder composition with excellent foaming properties, which is a powder mixture of a branched cyclodextrin and a monoglyceride, and the monoglyceride is soluble in water. 4. A method for producing a composition in which a monoglyceride is solubilized and has excellent foaming properties, which comprises adding and mixing a monoglyceride to an aqueous solution containing a branched cyclodextrin. 5. The production method according to claim 4, wherein a monoglyceride is added to an aqueous solution containing a branched cyclodextrin, mixed in a temperature range where the monoglyceride is molten, and then cooled to room temperature. 6. A method for producing a composition in which a monoglyceride is solubilized and has excellent foaming properties, which comprises adding and mixing a monoglyceride to an aqueous solution containing a branched cyclodextrin and removing the resulting insoluble matter. 7. The manufacturing method according to claim 6, wherein the aqueous solution containing the branched cyclodextrin and the monoglyceride are mixed in a temperature range where the monoglyceride is melted. 8. Monoglyceride is added to and mixed with an aqueous solution containing a branched cyclodextrin, and after removing the generated insoluble matter, monoglyceride is further added and mixed.The monoglyceride is solubilized and has excellent foaming properties. Method of manufacturing the composition. 9. Mixing of an aqueous solution containing a branched cyclodextrin and a monoglyceride, and mixing of the monoglyceride after removing insoluble matter generated by the operation, is carried out in a temperature range where the monoglyceride is melted, according to claim 8. manufacturing method. 10. A method for producing a powdery composition with excellent foaming properties, which comprises adding and mixing a monoglyceride to an aqueous solution containing a branched cyclodextrin to solubilize the monoglyceride, and drying the resulting mixture. 11. Adding and mixing a monoglyceride to an aqueous solution containing a branched cyclodextrin, removing the generated insoluble matter, further adding and mixing a monoglyceride to solubilize the monoglyceride, and drying the resulting mixture. A method for producing a powdery composition with excellent foaming properties.