JPH02111426A - Solubilized composition - Google Patents
Solubilized compositionInfo
- Publication number
- JPH02111426A JPH02111426A JP63262309A JP26230988A JPH02111426A JP H02111426 A JPH02111426 A JP H02111426A JP 63262309 A JP63262309 A JP 63262309A JP 26230988 A JP26230988 A JP 26230988A JP H02111426 A JPH02111426 A JP H02111426A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- weight
- polyglycerin
- parts
- condensed ricinoleic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 49
- -1 ricinoleic acid ester Chemical class 0.000 claims abstract description 12
- 229960003656 ricinoleic acid Drugs 0.000 claims abstract description 11
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims description 16
- 230000003381 solubilizing effect Effects 0.000 claims description 2
- 239000003921 oil Substances 0.000 abstract description 26
- 235000019198 oils Nutrition 0.000 abstract description 26
- 239000012071 phase Substances 0.000 abstract description 12
- 229930003231 vitamin Natural products 0.000 abstract description 8
- 229940088594 vitamin Drugs 0.000 abstract description 8
- 239000011782 vitamin Substances 0.000 abstract description 8
- 235000013343 vitamin Nutrition 0.000 abstract description 8
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 6
- 235000019197 fats Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000019737 Animal fat Nutrition 0.000 abstract description 2
- 239000004359 castor oil Substances 0.000 abstract description 2
- 235000019438 castor oil Nutrition 0.000 abstract description 2
- 239000008157 edible vegetable oil Substances 0.000 abstract description 2
- 238000005886 esterification reaction Methods 0.000 abstract description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 abstract description 2
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 3
- 235000013409 condiments Nutrition 0.000 abstract 1
- 230000032050 esterification Effects 0.000 abstract 1
- 150000002148 esters Chemical class 0.000 abstract 1
- 239000007791 liquid phase Substances 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000009472 formulation Methods 0.000 description 7
- 235000013555 soy sauce Nutrition 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 244000195452 Wasabia japonica Species 0.000 description 2
- 235000000760 Wasabia japonica Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- 229940066675 ricinoleate Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 235000010384 tocopherol Nutrition 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 229960002666 1-octacosanol Drugs 0.000 description 1
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- WTAYIFXKJBMZLY-XZABIIKCSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O WTAYIFXKJBMZLY-XZABIIKCSA-N 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000011069 sorbitan monooleate Nutrition 0.000 description 1
- 239000001593 sorbitan monooleate Substances 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は可溶化組成物、さらに詳しくは、水性物質を油
相成分中へ安定的に保持した可溶化組成物に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a solubilized composition, and more particularly, to a solubilized composition that stably retains an aqueous substance in an oil phase component.
〈従来の技術〉
従来１食品分野における可溶化組成物としては界面活性
剤としてサポニン類を用いて可溶化するもの（特開昭６
ｌ−２６８１３３）や、ポリグリセリン脂肪酸エステル
を用いての可溶化（特開昭６２−４１９）が行なわれて
いたが、これらはいずれも油性物質を水相成分へ可溶化
するものであった。<Prior art> Conventionally, solubilized compositions in the food field include those that are solubilized using saponins as surfactants (Japanese Unexamined Patent Publication No. 6
1-268133) and polyglycerol fatty acid ester (Japanese Patent Application Laid-Open No. 62-419), all of these methods solubilized oily substances into aqueous phase components.
これは一般食品の多くが水を中心とした系で構成されて
いるためで、それらが油性物質、例えばビタミンＥ、オ
クタコサノール、油溶性香料などを必要とする場合には
、水に可溶化また水中油滴型エマルション乳化して対象
製品に加えていた。This is because many common foods are composed of water-based systems, and if they require oily substances such as vitamin E, octacosanol, and oil-soluble flavorings, they must be solubilized in water or submerged. The oil droplet emulsion was emulsified and added to the target product.
しかし、近年１例えば、イワシ油を原料とするエイコサ
ペンタエン酸のマスキングフレーバーとしての水溶性香
料の使用や、食用油脂類への醤油風味の付与、水溶性ビ
タミン類の油脂への添加のように、油性食品が水溶性添
加物を必要とする例が生じてきた。However, in recent years, for example, the use of water-soluble fragrances as masking flavors of eicosapentaenoic acid made from sardine oil, the imparting of soy sauce flavor to edible fats and oils, and the addition of water-soluble vitamins to fats and oils. Examples have arisen where oil-based foods require water-soluble additives.
そして、これらの油性食品への可溶化は一般には油中水
滴型エマルションに乳化する方法が用いられている。To solubilize these oil-based foods, a method of emulsifying them into a water-in-oil emulsion is generally used.
〈発明が解決しようとしている課題〉
しかしながら、水性物質を油相成分に乳化する場合、乳
化物が白濁することや、エマルション自体が熱力学的に
不安定であることなどの問題があり、水性物質を油性食
品中に安定に保持する方法は未だに見出されていない。<Problems to be Solved by the Invention> However, when emulsifying an aqueous substance into an oil phase component, there are problems such as the emulsion becomes cloudy and the emulsion itself is thermodynamically unstable. No method has yet been found to stably retain it in oil-based foods.
本発明の目的は、これらの問題点を解決し、水性物質を
油性食品に添加しても熱力学的に安定で。The purpose of the present invention is to solve these problems and to provide a thermodynamically stable aqueous substance even when added to oily foods.
しかも保存中の油分の分離がない従来にない優れた可溶
化組成物提供することにある。Moreover, it is an object of the present invention to provide an unprecedented and excellent solubilizing composition that does not separate oil components during storage.
〈課題を解決するための手段〉
そこで１本発明者らは前記課題を解決するために鋭意研
究を重ねた結果、界面活性剤としてポリグリセリン縮合
リシノレイン酸エステルと水性物質をブレンドしたのち
油相成分へ添加した可溶化組成物は、前記目的を達成で
きるとの知見を得て本発明を完成した。<Means for Solving the Problems> Therefore, as a result of extensive research in order to solve the above problems, the inventors of the present invention blended polyglycerin condensed ricinoleic acid ester as a surfactant with an aqueous substance, and then added an oil phase component to the oil phase component. The present invention was completed based on the knowledge that the solubilized composition added to the hydroxide can achieve the above object.
以下、本発明につき詳細に説明する。Hereinafter, the present invention will be explained in detail.
本発明において界面活性剤として使用するポリグリセリ
ン縮合リシノレイン酸エステルは、主にひまし油を原料
とする縮合リシノレイン酸とポリグリセリンとのエステ
ル化反応により得られる。The polyglycerin condensed ricinoleic acid ester used as a surfactant in the present invention is obtained by an esterification reaction between condensed ricinoleic acid and polyglycerin, mainly using castor oil as a raw material.
本発明において被可溶化物質となる水性物質としては、
水溶性香料、食塩水、醤油、ソースなどの水溶性調味料
、ビタミンＢｌｌ ビタミンＣ１などの水溶性ビタミン
溶液、液糖などがあげられるが、必要に応じてソルビン
酸、アルコールなどの防腐剤を加えてもよい。The aqueous substances to be solubilized in the present invention include:
Examples include water-soluble flavorings, water-soluble seasonings such as salt solutions, soy sauce, and sauces, water-soluble vitamin solutions such as vitamin Bll and vitamin C1, and liquid sugar, but if necessary, preservatives such as sorbic acid and alcohol may be added. It's okay.
また、本発明に使用する油相成分としては、食用植物油
、食用動物脂そのいずれでもよいが、必要に応じて油溶
性香料、油溶性ビタミン、油溶性色素などを加えてもよ
い。The oil phase component used in the present invention may be either edible vegetable oil or edible animal fat, but oil-soluble fragrances, oil-soluble vitamins, oil-soluble pigments, etc. may be added as necessary.
ポリグリセリン縮合リシノレイン酸エステルと水性物質
の配合比率（重量比）は２０：１〜１：２の範囲で調製
可能であるが経済的理由と風味の点から５：１〜１：２
の範囲で調製するのが好ましい。The blending ratio (weight ratio) of polyglycerin condensed ricinoleic acid ester and aqueous substance can be prepared in the range of 20:1 to 1:2, but from the viewpoint of economical reasons and flavor, it is 5:1 to 1:2.
It is preferable to prepare within the range of .
これらの混合物は、常温常圧下でホモミキサーなどの混
合撹拌機を用いて、あらかじめポリグリセリン縮合リシ
ノレイン酸エステルに水性物質を混合して得ることがで
きるが好ましくは、ポリグリセリン縮合リシノレイン酸
エステルを６０６０まで加温したのち、撹拌しながら同
温度の水性物質を添加するのが良い。また、このときの
撹拌は。These mixtures can be obtained by mixing polyglycerin condensed ricinoleic acid ester with an aqueous substance in advance using a mixer such as a homo mixer at room temperature and normal pressure, but preferably, polyglycerin condensed ricinoleic acid ester is mixed with It is best to heat the mixture to a temperature of 100% and then add an aqueous substance at the same temperature while stirring. Also, the stirring at this time.
真空下で行なうのがより好ましい。More preferably, it is carried out under vacuum.
得られたポリグリセリン縮合リシノレイン酸エステル−
水性物質混合物の油相成分への添加方法は、常温・常圧
下でホモミキサーなどの混合撹拌機を用いることができ
るが、常温で固体脂を含有する油相成分を用いる場合に
は、あらかじめ加熱された油相成分に添加し、その後、
急冷・固化させるのがよい。The obtained polyglycerin condensed ricinoleate ester
To add the aqueous substance mixture to the oil phase component, a mixer such as a homomixer can be used at room temperature and pressure. added to the oil phase components, and then
It is best to rapidly cool and solidify.
また、ポリグリセリン縮合リシノレイン酸エステル−水
性物質混合物と油相成分は、１００：１〜１ ： ２０
０の広い範囲で混合することができる。Further, the ratio of the polyglycerin condensed ricinoleate ester-aqueous substance mixture and the oil phase component is 100:1 to 1:20.
It can be mixed in a wide range of 0.
ただし、経済的理由と風味の点からは１：５〜１：１０
０の範囲で混合するのが好ましい。However, from the point of view of economical reasons and flavor, the ratio is 1:5 to 1:10.
It is preferable to mix within a range of 0.
〈発明の効果〉
本発明によれば、水性物質を含有しているにもかかわら
ず、熱力学的に安定で保存中に油水の分離がなく、しか
も透明な可溶化組成物を得ることができ、油性食品への
水性物質の添加が可能になる。<Effects of the Invention> According to the present invention, it is possible to obtain a solubilized composition that is thermodynamically stable, does not separate from oil and water during storage, and is transparent despite containing an aqueous substance. , making it possible to add aqueous substances to oily foods.
〈実施例および比較例〉
以下、実施例および比較例に基づき本発明をさらに具体
的に説明する。<Examples and Comparative Examples> The present invention will now be described in more detail based on Examples and Comparative Examples.
なお、文中のＰＧＲＥはポリグリセリン縮合リシノレイ
ン酸エステル、ＷＳは水溶性、Ｏ８は油溶性をそれぞれ
示す。Note that PGRE in the text indicates polyglycerin condensed ricinoleic acid ester, WS indicates water-solubility, and O8 indicates oil-solubility.
（実施例１）
醤 油 ５０重量部ＰＧＲＥ
５０重量部上記の配合物にお
いて、ＰＧＲＥを６Ｑ℃に加温し、プロペラミキサーを
用い５００ｒｐｍで撹拌しながら、同温度の醤油を添加
、混合した。得られた混合物を１０倍量および１００倍
量のナタネ白絞油に常温で添加し可溶化組成物を得た。(Example 1) Soy sauce 50 parts by weight PGRE
50 parts by weight In the above formulation, PGRE was heated to 6Q°C, and while stirring at 500 rpm using a propeller mixer, soy sauce at the same temperature was added and mixed. The resulting mixture was added to 10 times the amount and 100 times the amount of rapeseed white squeezed oil at room temperature to obtain a solubilized composition.
得られた可溶化組成物は、４５℃３０日間放置しても透
明な可溶化状態で、油水の分離、沈降がない状態を保っ
ていた。The obtained solubilized composition remained transparent and solubilized even after being left at 45° C. for 30 days, with no oil-water separation or sedimentation.
（実施例２）
食 塩 １０重量部水
４５重量部味噌フレーバーＩｔｓ
５重量部わさびフレーバーＯ５５重
量部
ＰＯＲＥ ３５重量部上記の配
合物を実施例１に準じて食塩水混合物を調整した。(Example 2) Salt 10 parts by weight Water
45 parts by weight Miso Flavor Its
5 parts by weight Wasabi flavor O 55 parts by weight PORE 35 parts by weight A saline mixture was prepared from the above formulation according to Example 1.
得られた混合物を大豆サラダ油で１０倍希釈して可溶化
組成物を得た。The resulting mixture was diluted 10 times with soybean salad oil to obtain a solubilized composition.
得られた可溶化組成物は、４５℃３０日間放置しても透
明な可溶化状態で、油水の分離、沈降がない状態を保っ
ていた。The obtained solubilized composition remained transparent and solubilized even after being left at 45° C. for 30 days, with no oil-water separation or sedimentation.
（実施例３）
水 ３５重量部９９％エタ
ノール １重量部ビタミン０
４重量部ビタミンＥ
１重量部ＰＧＲＥ ５９重量
部上記の配合物を実施例１に準じてＬ−アスコルビン酸
、トコフェロール混合物を調整した。(Example 3) Water 35 parts by weight 99% ethanol 1 part by weight Vitamin 0
4 parts by weight vitamin E
1 part by weight PGRE 59 parts by weight A mixture of L-ascorbic acid and tocopherol was prepared from the above blend according to Example 1.
得られた混合物をオリーブ油で１０倍希釈して可溶化組
成物を得た。The resulting mixture was diluted 10 times with olive oil to obtain a solubilized composition.
得られた可溶化組成物は、４５℃３０日間放置しても透
明な可溶化状態で、油水の分離、沈降がない状態を保っ
ていた。The obtained solubilized composition remained transparent and solubilized even after being left at 45° C. for 30 days, with no oil-water separation or sedimentation.
（比較例１）
醤 油 ５０重量部へキサグリ
セリンモノオレート ５０重量部上記の配合物を実施例
１に準じて混合物を得たが均一な組成物は得られなかっ
た。(Comparative Example 1) A mixture of soy sauce (50 parts by weight) and hexaglycerin monooleate (50 parts by weight) was prepared according to Example 1, but a uniform composition was not obtained.
さらに、実施例１で用いた油相食品を添加したが、均一
な組成物は得られなかった。Furthermore, although the oil phase food used in Example 1 was added, a uniform composition could not be obtained.
（比較例２）
食塩 １０重量部水
４５重量部味噌フレーバーＷＳ
５重量部わさびフレーバＯ８５重量部
大豆レシチン ３５重量部上記の配合
物を実施例１に準じて混合物を得、これに実施例２に用
いた油相食品を添加したが、均一な組成物は得られなか
った。(Comparative Example 2) Salt 10 parts by weight Water
45 parts by weight Miso flavor WS
5 parts by weight Wasabi flavor O85 parts by weight Soybean lecithin 35 parts by weight A mixture of the above formulation was obtained according to Example 1, and the oil phase food used in Example 2 was added to this, but a homogeneous composition was not obtained. I couldn't.
（比較例３）
水 ３５重量部９９％エタ
ノール １重量部ビタミン０
４重量部ビタミンＥ
１重量部グリセリンモノオレート ２５重量部ソ
ルビタンモノオレート ３４重を部上記の配合物
を実施例１に準じてＬ−アスコルビン酸、トコフェロー
ル混合物を調整した。(Comparative Example 3) Water 35 parts by weight 99% ethanol 1 part by weight Vitamin 0
4 parts by weight vitamin E
1 part by weight Glycerin monooleate 25 parts by weight Sorbitan monooleate 34 parts By weight The above formulation was used to prepare a mixture of L-ascorbic acid and tocopherol according to Example 1.
上記の配合物を実施例１に準じて混合物を得、これに実
施例３に用いた油相食品を添加したが、得られた混合物
は４０℃２日後、油層、水層が分離した。A mixture of the above formulation was obtained according to Example 1, and the oil phase food used in Example 3 was added thereto, and the resulting mixture was separated into an oil layer and an aqueous layer after 2 days at 40°C.
（比較例４）
醤油 ７５重量部ＰＧＲＥ
２５重量部上記の配合で実施例
１に準じて混合物を得たが均一な組成物は得られなかっ
た。(Comparative Example 4) Soy sauce 75 parts by weight PGRE
25 parts by weight A mixture was obtained according to Example 1 using the above formulation, but a uniform composition was not obtained.
（比較例５）
醤油 ５０重量部ショ糖オレ
イン酸エステル ５０重量部上記の配合で実施例１
に準じて混合物を得たが均一な組成物は得られなかった
。(Comparative Example 5) Soy sauce 50 parts by weight Sucrose oleate ester 50 parts by weight Example 1 with the above formulation
A mixture was obtained according to the method, but a homogeneous composition was not obtained.
上記の例からも明らかなように本発明により得られた可
溶化組成物は経時的にも安定状態を保っており、また、
食用油脂で希釈しても透明で安定な水性物質含有油性製
品であった。As is clear from the above examples, the solubilized composition obtained by the present invention remains stable over time, and
It was an oil-based product containing an aqueous substance that remained transparent and stable even when diluted with edible fats and oils.
Claims (1)
性物質を油相成分中へ可溶化してなる可溶化組成物。A solubilized composition obtained by solubilizing an aqueous substance into an oil phase component using a polyglycerin condensed ricinoleic acid ester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63262309A JPH02111426A (en) | 1988-10-18 | 1988-10-18 | Solubilized composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63262309A JPH02111426A (en) | 1988-10-18 | 1988-10-18 | Solubilized composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02111426A true JPH02111426A (en) | 1990-04-24 |
Family
ID=17373994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63262309A Pending JPH02111426A (en) | 1988-10-18 | 1988-10-18 | Solubilized composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02111426A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154576A (en) * | 1994-12-08 | 1996-06-18 | Nippon Oil & Fats Co Ltd | Oil and fat emulsified composition containing highly unsaturated fatty acid |
| US7246389B2 (en) | 2002-02-22 | 2007-07-24 | Sanyo Electric Co., Ltd. | Adjustable bed |
| JP2010029781A (en) * | 2008-07-29 | 2010-02-12 | Mitsubishi-Kagaku Foods Corp | Dispersion solubilizer having excellent long-period stability |
| JP2013159730A (en) * | 2012-02-07 | 2013-08-19 | Ogawa & Co Ltd | Oil-soluble antioxidant and method for producing the same |
-
1988
- 1988-10-18 JP JP63262309A patent/JPH02111426A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154576A (en) * | 1994-12-08 | 1996-06-18 | Nippon Oil & Fats Co Ltd | Oil and fat emulsified composition containing highly unsaturated fatty acid |
| US7246389B2 (en) | 2002-02-22 | 2007-07-24 | Sanyo Electric Co., Ltd. | Adjustable bed |
| JP2010029781A (en) * | 2008-07-29 | 2010-02-12 | Mitsubishi-Kagaku Foods Corp | Dispersion solubilizer having excellent long-period stability |
| JP2013159730A (en) * | 2012-02-07 | 2013-08-19 | Ogawa & Co Ltd | Oil-soluble antioxidant and method for producing the same |
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