JPH01242133A - Powdered emulsifier composition and its production - Google Patents

Abstract

PURPOSE:To eliminate solidification of powder due to moisture absorption by mixing polyglycerine fatty acid ester, etc., and anhydrous crystalline maltose each in specified amt. without water and by powdering them to prepare an emulsifier compsn. CONSTITUTION:The powdered emulsifier compsn. is prepd. by adding 50-500 pts.wt. anhydrous crystalline maltose to 100 pts.wt. polyglycerine fatty acid ester and(or) polyoxyethylene(20)sorbitan fatty acid ester, by mixing them without water, by solidifying and thereafter by powdering. The compsn. can be compounded with alcohol, animal and vegetable oil having <=30 deg.C melting point, etc. The obtd. powdered emultsifier compsn. can be used for the addition to food and food material such as for increasing cold-water dispersibility of powdered cocoa, preventing the decrease of consistency of chocolate.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a powdery emulsifier composition that can be easily incorporated into foods or food raw materials, and a method for producing the same.

[Conventional technology and problems]

Polyglycerin fatty acid ester (hereinafter abbreviated as polyglycerin ester) and polyoxyethylene (20) sorbitan fatty ester (hereinafter abbreviated as polysorbate) are used to emulsify, disperse, penetrate, moisturize, foam, and defoam in foods. , used for purposes such as modifying starch. However, the amount added to food is extremely small, 0.1 to 0.5% by weight in most cases, and a great deal of skill is required to uniformly add it to food. This is because polyglycerin esters and polysorbates are viscous liquids or glue-like solids at room temperature, so they must be added uniformly in small amounts to foods that are powdered or require them to be added in powdered form during the food manufacturing process. Dispersion mixing was extremely difficult.

For this reason, in the past, these emulsifiers were dissolved by heating at 60 to 80°C and added as a liquid with a lower viscosity, or this liquid product was mixed with dextrin and the like to form a powder, or emulsified using sodium caseinate, dextrin, etc. The common method was to spray dry the powder and then add it to the powder.

However, even if you add it to food as a liquid that has been heated to lower its viscosity, if the manufacturing temperature is low (10°C or less, such as in seafood paste products), it will solidify as soon as it is added, making it difficult to disperse it uniformly. sea bream.

Furthermore, in the method of powdering with dextrin, it is difficult to form a uniform coating on these emulsifiers, and if the powder base is insoluble in water, the effect of the emulsifier cannot be fully exhibited.

The method of blow-drying and powdering using caseinate sodium, dextrin, etc. is the most preferable method among these methods, but there are restrictions on the blending ratio for emulsification and it is difficult to make powder at high temperature. Furthermore, when this spray-dried product is added to water, the emulsion becomes cloudy and does not dissolve transparently. Furthermore, casein cannot be added to foods with low pH, such as powdered juices and powdered dressings, because casein will precipitate at the isoelectric point.

Therefore, in order to powderize polyglycerol esters and polysorbates, there has been a need for a powdering base that is transparently soluble in water over a wide pH range and has low heat absorbing properties when used as a powder.

[Means to solve the problem]

Therefore, as a result of intensive research into the base material for powdering polyglycerin esters and polysorbates, the present inventors found that anhydrous crystalline maltose, which is also preferred as a food product, was optimal and completed the present invention.

Polyglycerin ester and polysorbate powdered using anhydrous crystalline maltose were transparently dissolved in aqueous solutions with a wide pH range, and almost no caking due to heat absorption was observed when powdered.

The structural formula of the polyglycerin ester in the present invention is shown in Figure 1.
This is an ester of polyglycerin, which is a condensation of saturated or unsaturated fatty acids having 6 to 22 carbon atoms and 3 to 10 glycerins. The fatty acid may be a condensed product of ricinoleic acid having a hydroxyl group. Their appearance at room temperature is
Fatty acids include caproic acid, caprylic acid, capric acid, lauric acid, oleic acid, linoleic acid, condensed ricinoleic acid,
In the case of , it is a viscous liquid and the fatty acids are myristic acid,
In the case of valmitic acid, stepric acid, plachydonic acid, and behenic acid, they are sticky or fuchsia solids with a melting point of 40 to 70°C. The degree of esterification ranges from monoester to decaester, but those with a high monoester content are preferred.

The structural formula of polysorbate in the present invention is shown in Figure 2. Sorbitan is obtained by heating sorbitol to dehydrate one molecule of water, sorbide is obtained by dehydrating two molecules, and ethylene oxide of fatty acid ester of undehydrated sorbitol. It is an appendage. The fatty acids are saturated and unsaturated fatty acids having 6 to 22 carbon atoms, and the number of moles of ethylene oxide added is on average 20 moles per mole of fatty acid ester of sorbitol, sorbitan, and sorbide. The degree of esterification is a mixture of mono-, di-, tri-, and tetra-esterification, but a higher monoester content is preferred. The appearance of these polysorbates at room temperature is viscous liquid when the fatty acids are caproic acid, caprylic acid, capric acid, lauric acid, and oleic acid; If so, it is a viscous liquid or gel-like solid.

Anhydrous crystalline maltose, which is the powder base in the present invention, is composed of two molecules of glucose bonded with α-1,4 bonds, and ordinary crystalline maltose has one molecule of crystal water, but does not have crystal water. . Therefore, anhydrous crystalline maltose absorbs 1 mole of water per mole (approximately 5% by weight) and solidifies, so it can be used in foods containing moisture, such as butter (16% moisture).
It is already known as a powder base for brewed vinegar (60% moisture), etc. However, food that does not contain water, such as chili oil, cannot be turned into powder without adding water. However, the present inventor has found that when adding anhydrous crystalline maltose to polyglycerin ester and/or polysorbate and powdering it, it solidifies without adding water, and that a good powder can be obtained by pulverizing it. I found it.

The reason for this is that the hydroxyl group (-OH
), ethereal oxygen (-o-), ethereal oxygen (-o-) derived from ethylene oxide in polysorbate,
Since both have a strong affinity for water, they are thought to react and bond to anhydrous crystalline maltose in the same way as the hydroxyl group (-OH) of a water molecule.

In the present invention, 5 parts by weight of anhydrous crystalline maltose is added to 100 parts by weight of polyglycerol ester and/or polysorbate.
Preferably, 0 to 500 parts by weight are used. If the amount of anhydrous crystalline maltose is less than 50 parts by weight, it will be difficult to maintain the smooth state of the powder, and if it is more than 500 parts by weight, the proportion of polyglycerin ester and polysorbate will decrease, which is not preferable. In addition, if necessary, alcohols such as eclur, propylene glycol, and glycerin, animal and vegetable oils and fats with a melting point below 30°C, such as fish oil, coconut oil, butter oil, flavor oil, soybean oil, rapeseed oil, safflower oil, sesame oil, and evening primrose oil. , neutral fatty acid triglyceride, etc. Furthermore, emulsifiers such as lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, etc. can also be added.

Applications of the composition of the present invention include foods and food raw materials that are expected to have the effects of polyglycerin esters and/or polysorbates, such as improving the cold water dispersibility of powdered cocoa, reducing the viscosity of chocolate, and adding flavor to powdered juices. Solubilization, improvement of emulsifying properties of powdered dressings, quality improvement of starch-based foods such as bread, bread mixes, cakes, cake mixes, donuts, donut mixes, noodles, emulsion stabilizers for ice cream, powdered coffee cream Improving the emulsification and dispersibility of powdered whipped cream, improving the whiteness of seafood paste products, preventing denaturation of frozen surimi, improving the peelability of sausage casings,
Examples include defoaming during the production of tofu, but the use of the composition of the present invention is not limited to the foods described herein.

Examples and comparative examples of the present invention are shown below.

〔Example〕

Examples 1 to 4 Polyglycerol ester, polysorbate, and anhydrous crystalline maltose were blended in the proportions shown in Table 1 without adding water, solidified, and then ground to obtain powder.

Component names in Table 1 A: Decaglycerol monooleate B: Hexaglycerol monostearate C: Polyoxyethylene (20) Sorbitan monolaurate D: Polyoxyethylene (20) Sorbitan monostearate E: Anhydrous crystalline maltose Example 1 The powders from No. 4 to 4 were placed in a polyethylene bag and stored at room temperature, and the degree of caking of the powders was examined. Further, 1 g of this powder was added to 100 ml of an aqueous solution of PH4 to examine solubility. As a result, the results shown in Table 2 were obtained. As is clear from the results in Table 2, the powders of Examples 1 to 4 according to the present invention had good appearance and were dissolved transparently in the PH4 aqueous solution without caking during storage.

[Comparative Examples 1 to 4] As Comparative Example 1, 100 parts of compounding component A in Table 1 were mixed with 300 parts of dextrin to form a powder.

As Comparative Example 2, 50 parts of component B in Table 1, 50 parts of component C, and 100 parts of starch were mixed.

As Comparative Example 3, 100 parts of compounding component D in Table 1, 10 parts of sodium caseinate, and 40 parts of dextrin were added to the graphic content of 40 parts.
Dissolve in warm water at 60V and mix at 100V using a TK homo mixer made by Tokushu Kika Kogyo. After emulsifying for 3 minutes, it was spray dried.

As Comparative Example 4, Component A in Table 1 was powdered for 30 minutes, 70 parts of Compound D, 100 parts of sodium caseinate, and 400 parts of dextrin were prepared in the same manner as in Comparative Example 3. These results are shown in Table 3.

From the results in Table 3, it can be seen that the powder was not produced well in the comparative example.
It solidified during storage or precipitated when added to an aqueous PH4 solution, making it impractical.

[Examples 5 to 8] Polyglycline ester, polysorbate, anhydrous crystalline maltose as essential components, and ethanol, soybean oil, lecithin, and orange oil as optional components were mixed in the proportions shown in Table 4 without adding water. After solidification, it was crushed to obtain a powder.

Component names in Table 4 F: Hexaglycerol bentaorate G: Tetraglycerol monostearate H: Polyoxyethylene (2
0) Sorbitan monooleate I: Polyoxyethylene (20) Sorbitan monostearate J: Anhydrous crystalline maltose K: Orange oil [Comparative Examples 5 to 8] As Comparative Example 5, 100 parts of compounding component F in Table 4, 400 parts of dextrin, An attempt was made to make the mixture into a powder by mixing 50 parts of ethanol and 50 parts of lecithin, but the mixture became a paste and could not be made into a powder.

As Comparative Example 6, an attempt was made to powderize 50 parts of Ingredient G in Table 4, 50 parts of Ingredient 1, 50 parts of soybean oil, 20 parts of casein, and 80 parts of dextrin by the method of Comparative Example 3, but no good results were obtained. No powder was obtained.

As Comparative Example 7, a powder was obtained by mixing 20 parts of component H in Table 4, 80 parts of component I, 25 parts of lecithene, and 300 parts of starch.

As Comparative Example 8, 100 parts of component H in Table 4, 30 parts of ethanol, 20 parts of component K in Table 4, 100 parts of sodium caseinate, and 400 parts of dextrin were powdered in the same manner as in Comparative Example 3.

[Application Examples 1 to 4] The following Application Examples 1 to 4 were conducted using Examples 5 to 8 according to the present invention and Comparative Examples 7 to 8.

Application example 1. Cold water dispersibility of powdered cocoa.

1 g of the powdered emulsifier of Example 5 according to the present invention was thoroughly mixed with 100 g of commercially available cocoa (manufactured by Meiji Seika Co., Ltd.). Control 1 is a product with no emulsifier added, and Control 2 is a product containing 0.2 g of the ingredients F in Table 4, 0.1 g of ethanol, and 0.1 g of lecithin.
10 g of powdered cocoa thus prepared added to 10 g of powdered cocoa at 5-10°C.
was added to 100 ml of cold water, and the time taken for cocoa to disperse and precipitate in the cold water was compared.

As is clear from the table, when the powdered emulsifier composition of Example 5 according to the present invention is added to powdered cocoa, dispersion of cocoa in cold water and precipitation are stopped, and the effect of the emulsifier is fully exhibited. An emulsifier alone cannot be mixed uniformly into powdered cocoa, and therefore the effect of the emulsifier is not exhibited.

Application example 2. 3 g of the powdered emulsifier of Example 6 according to the present invention was mixed with 285 g of a commercially available bread mix (manufactured by Nisshin Seifun Co., Ltd.), and the mixture was prepared using a National automatic bread maker according to the manual.
I baked mountain-shaped bread. Control 1: No emulsifier added; Control 2: Compounding component G in Table 4.
1 g of compounded component 1 in Table 4 and 1 g of soybean oil were mixed and added to the bread mix, and bread was baked in the same manner.

After baking, the bread was cooled to room temperature, and its weight and volume (completely sealed with Saran wrap and measured by the water displacement method) were measured to determine the specific volume (cc/g). Then at room temperature 2
After standing for 0 hours, the bread was sliced into 2 cm thick slices and the internal softness of the bread was compared.

As is clear from the table, the bread baked using the bread mix to which the emulsifier composition of Example 6 was added had a specific volume that was about 10% larger than the bread without emulsifier. The phase was also soft even after 20 hours. On the other hand, in the case where the emulsifier was mixed with soybean oil and added to the bread mix, the effect of the emulsifier was not fully exhibited even though the amount of the emulsifier added was larger than that of Example 6. This is thought to be due to the small amount of viscous liquid not being uniformly mixed into the powdered bread mix.

Application example 3. Whipped cream Commercially available powdered whipped cream (manufactured by Snow Brand Milk Products Co., Ltd.) 65g
1.5 g of the powdered emulsifier of Example 7 according to the present invention was mixed with the mixture, 90 ml of milk was added thereto, the mixture was whipped for 2 minutes with a whipper, and the overrun was measured.

As Control 1, the commercially available product was mixed as is, and as Control 2, 1.5 g of the powdered emulsifier according to Comparative Example 7 was mixed, and the overrun was measured in the same manner.

Overrun = A-B/B x 100 (%) A: 100m
Weight B of 1-volume cup before whipping: Weight after whipping of 100-ml cup As is clear from the table, overrun was controlled in the group to which the powdered emulsifier composition of Example 7 according to the present invention was added. Although foaming was extremely good, about twice as much as in Comparative Example 7, the effect of the emulsifier was not exhibited at all in the case of Comparative Example 7, in which the powdered emulsifier composition was added. this is,
This is because starch, which is the base material to be powdered, is not soluble in water.

Application example 4. powder juice A powdered juice was produced using the following formulation.

Blend Glucose (anhydrous) 100g Citric acid (anhydrous) 1g Food Yellow No. 4 0.2g Powdered emulsifier of Example 8 or Comparative Example 8 0.65g Add 20g of this powdered juice to 100ml of cold water at 5-10°C
dissolved in

As is clear from the table, in the powdered juice containing the powdered emulsifier composition of Example 8 according to the present invention, orange oil was solubilized by the emulsifier and dissolved transparently, but when the powdered juice was blended with the emulsifier composition of Comparative Example 8. The powdered juice produced precipitate. This is because sodium caseinate, which is the powdered base material of Comparative Example 8, turned into casein due to the decrease in pH due to citric acid.

〔Effect of the invention〕

The powdered emulsifier composition according to the present invention has the following effects.

1. Handling of polyglycerin esters and polysorbates becomes extremely easy, and in particular, small amounts can be uniformly blended into powdered foods or food raw materials, and the food quality improvement effects of polyglycerin esters and polysorbates can be maximized.

2. In the manufacturing process, polyglycerin esters and polysorbates can be easily added to foods or food raw materials, which are preferably added in the form of powder, and workability is improved.

3. Polyglycerin esters and polysorbates can be easily added to acidic powdered foods such as powdered juices and powdered dressings.

Claims (2)

[Claims] (1) A powdery emulsifier composition characterized by adding 50 to 500 parts by weight of anhydrous crystalline maltose to 100 parts by weight of polyglycerin fatty acid ester and/or polyoxyethylene (20) sorbitan fatty ester and pulverizing the mixture. . (2) When 50 to 500 parts by weight of anhydrous crystalline maltose is added to 100 parts by weight of polyglycerol fatty acid ester and/or polyoxyethylene (20) sorbitan fatty ester and powdered, no water is added. A method for producing a powdered emulsifier composition.