JPH02186953A - Production of gelled food - Google Patents

Abstract

PURPOSE:To obtain a gelled food by treatment under specified conditions using as main raw materials a specific fatty oil, emulsifying agent and gelan gum to enhance the stability of the fatty oil. CONSTITUTION:100 pts.wt. of the whole raw material comprising (1) a fatty oil >=130 in iodine value containing polyfunctional unsaturated fatty acid as constituent fatty acid, (2) an emulsifying agent, and (3) gelan gum, incorporated with, if needed, such ingredient(s) as tasting component material, colorant or antioxidant, is prepared. Using the rest of water, 0.3-3.0 pts.wt. of the gelan gum is dissolved by heating. Separately, 5-40 pts.wt. of the fatty oil is heated to dissolve 0.3-3.0 pts.wt. of the emulsifying agent, and the resultant fatty oil is mixed, under reduced pressure or nitrogen gas stream, with the above- mentioned gelan gum-dissolved water followed by homogenization, sterilization and then cooling, thus obtaining the objective food. The emulsifying agent is pref. a glycerin fatty acid ester or sorbitan fatty acid ester.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to oils and fats containing polyunsaturated fatty acids (hereinafter referred to as PUFA) as constituent fatty acids that are unstable in the atmosphere. The present invention relates to a method for producing a gelled food containing .

(Prior Art) Eicosapentaenoic acid (EPA) is attracting attention because it has a preventive effect on adult diseases and is said to be a precursor of prostaglandin. EPA, docosahexaene @ (DHA
Since PUFAs such as ) and oils and fats containing them are unstable in the atmosphere, various attempts have been made to keep them stable over a long period of time.

For example, a method of inclusion with cyclodextrin (Japanese Patent Application Laid-open No. 58
-13541), a method of making a soft capsule preparation with gelatin (JP-A-58-18317), a method of coating with an edible film (JP-A-59-17949), etc. 9 Containing oils and fats As a gel food, JP-A-56-113
There is No. 263. For those using gellan gum, "Production method of emulsified oil and fat food" (Japanese Patent Application Laid-Open No. 63-169932
No.), but it does not concern gelled foods whose main ingredients are fats and oils.

(Problems to be Solved by the Invention) However, these methods related to PUFA have problems such as not being sufficiently effective, being complicated, and being medicinal and not misleading to be taken as food. Ta. The present invention was developed with the aim of achieving sufficient effects when ingested as food, and in a simple manner.

(Means for Solving the Problems) The present invention uses oils and fats with an iodine value of 130 or more containing PUFA as a constituent fatty acid, an emulsifier, and gellan gum as main raw materials, and optionally contains taste component raw materials, colorants, and antioxidants. etc., and manufacture according to the following steps.

(a) Make the total raw material 100 parts by weight, use the remaining amount of water based on the weight of the above raw materials, heat and dissolve 0.3 to 3.0 parts by weight of gellan gum, (-b) Separately 5 to 40 parts by weight. Heat parts by weight of fats and oils to 0.3~
Dissolve 3.0 parts by weight of an emulsifier, (c) mix (b) while stirring into (a) under reduced pressure or a nitrogen stream, (d) homogenize, and (e) sterilize. After that, let it cool.

The above goals were achieved in the above manner.

PUFA (polyunsaturated fatty acid) used in the present invention refers to polyenoic acid having multiple double bonds, specifically linoleic acid (18 carbon atoms, 211i1 double bonds)
, lylunic acid (18 carbon atoms, 3 double bonds), EPA (
(20 carbon atoms, 5 double bonds), DMA (22 carbon atoms, 6 double bonds), and the like.

Examples of fats and oils with an iodine value of 130 or higher that contain these fatty acids include safflower oil, sunflower oil, soybean oil (linoleic acid), perilla oil, perilla oil, and linseed oil (α and above).
- lyllunic acid), evening primrose oil (γ-lyllunic acid), sardine oil,
Walleye cod liver oil, squid oil, mackerel oil (EPA and D
) (A) etc. In the present invention, 5 to 40 parts by weight of these oils and fats are used (hereinafter, parts by weight are abbreviated as parts).

The emulsifier used in the present invention includes glycerin fatty acid esters (including monoglyceride organic acid esters,
(including polyglycerin fatty acid esters) and sorbitan fatty acid esters. It is also possible to use sucrose fatty acid ester and propylene glyfur fatty acid ester.

0.3 to 3.0 parts of these emulsifiers are used. If the amount of emulsifier is increased more than this, the taste may deteriorate depending on the type of emulsifier. Although it is sufficient to use one type of emulsifier, it is also possible to use two or more types in combination. There is a tendency for saturated fatty acids to be better than unsaturated fatty acids constituting emulsifiers. Emulsifiers have the effect of improving emulsion stability and enhancing flavor.

Gellan gum (Kelcogel, Sanei Chemical) is used in the present invention in an amount of 0.3 to 3.0 parts.If it exceeds 3.0 parts, workability will deteriorate even though it is effective, so the amount should be 2.0 parts or less. Gellan gum is effective not only in reducing gelling properties but also in emulsion stability.

In addition to the above, sugars,
Dairy products, seasonings such as amino acids and nucleic acids, fragrances, spices, salts such as salt, phosphates and calcium lactate, colorants, antioxidants, etc. can be added.

When the total raw materials are 100 parts, oils and fats, emulsifiers, gellan gum, and other (importantly used auxiliary raw materials) are added, and the remaining water is used to dissolve the gellan gum while heating.

Water-soluble raw materials (auxiliary raw materials added as necessary) are added to this aqueous gellan gum solution, mixed, and dissolved.

Separately, oil and fat are heated, emulsifier 3 is added (heated to such an extent that the emulsifier is dissolved), mixed and dissolved, and oil-soluble raw materials (auxiliary raw materials added as necessary) are also added, mixed and dissolved.

Under reduced pressure (for example, reduced pressure to a degree of vacuum of 10 to 100 mmHg) or under a nitrogen stream, the fats and oils to which the above emulsifier, etc. have been added are added to the gellan gum aqueous solution with stirring, and mixed well. This is homogenized using a high-pressure homogenizer, etc., and the U
Sterilize with HT etc., cool, fill aseptically into containers,
Refrigerate.

(Examples) Example 1 Add 0.5 parts of gellan gum to 52.7 parts of water and dissolve while heating. The liquid temperature will be 90°C or higher. Add sugar mixed isomerized liquid sugar (Showa Sangyo, New Fract F30)
Add 15 parts, fermented milk paste, and fermented milk flavor and mix. Separately, add 0.8 parts of monoglyceride (Riken Vitamin, Emulgy-MS>0.8 parts) to 31 parts of perilla oil, heat and dissolve, and add this to the gellan gum solution while stirring with a homomixer under a nitrogen stream. /w type emulsion. This was rapidly cooled to 40°C, poured into a cup, and solidified in the refrigerator. During this time, microorganisms such as mold will grow if it is not treated aseptically. After 2 hours, take it out. After leaving it at room temperature overnight, observe the emulsifying and gelling ability.

Comparative Example 1 A sample was prepared under the same conditions as in Example 1, except that stirring was performed in the air instead of under a nitrogen stream, and the product temperature was 5° along with the sample in Example 1. The samples were stored at C for 4 months and the decrease in flavor was compared. This is shown in Table 1.

Example 2 The amount of milk used in Example 1 was 0.4 parts, and the amount of water was 53 parts.
．． All were produced under the same conditions except for using 1 part, and the emulsifying property and gelling ability were the same as in Example 1! I guessed it for ¥1.

Comparative Example 2, Comparative Example 3, Comparative Example 4 The amount of emulsifier used in Example 1 was 3.5 parts (Comparative Example 2), 0
．． 1 part (Comparative Example 3), no additives (Comparative Example 4), and the amounts of water were 50.0 parts, 53.4 parts, and 53.5 parts, respectively. Example 1
In the same manner as above, milkiness and gelling ability were observed. Except for Comparative Example 4, which had poor emulsifying properties, Comparative Examples 2 and 3 and Examples 1 and 2 were stored at a temperature of 5°C for 2 months, and their oxidation stability was examined. A comparison of these is shown in Table 2. The oxidation stability of Comparative Example 2 is poor because the amount of emulsifier used is large and it takes a long time to heat and dissolve it in fats and oils.

(Hereinafter in the margin) Table 2 (Hereinafter in the margin) Example 3 Same as Example 1 except that the emulsifier used in Example 1 was changed to 0.8 parts of succinic acid monoglyceride (Taiyo Kagaku). The emulsifying ability and gelling ability were observed as described above, and both the emulsifying ability and gelling ability were good.

Example 4 The same procedure as in Example 1 was made, except that the fat and oil in Example 1 were 31 parts of purified fish oil and the emulsifier was 08 parts of polyglycerin ester (Koyo Shokai, 3-1-5). The emulsifying ability and gelling ability were observed as follows;
The gelling ability was also good.9 Example 5 0.6 parts of gellan gum from Example 1 and 2 parts of refined fish oil were used as fats and oils.
3 parts, except that the emulsifier was 0.8 parts of sorbitan ester (Kao Food, Span 60), and 60.6 parts of water.
All were produced under the same conditions, and the emulsifying properties and gelling abilities were observed in the same manner as in Example 1, and both the emulsifying properties and gelling abilities were good.

(Effects of the Invention) The present invention utilizes PUFA with poor oxidation stability as a constituent fatty acid.
Oils and fats with an iodine value of 130 or more containing, for example, fish oil,
By using a simple method of emulsifying vegetable oils such as perilla oil, safflower oil, etc. using an emulsifier and gellan gum under reduced pressure or a nitrogen stream, and then cooling, it is possible to improve the stability of oils and fats as gelled foods. It is something that

Claims (2)

[Claims] (1) The main raw materials are fats and oils with an iodine value of 130 or more that contain polyunsaturated fatty acids as constituent fatty acids, an emulsifier, and gellan gum, and if necessary, flavor component raw materials, coloring agents, antioxidants, etc. are added, and the following A method for producing a gelled food according to the process. (a) Make the total raw material 100 parts by weight, use the remaining amount of water based on the weight of the above raw materials, heat and dissolve 0.3 to 3.0 parts by weight of gellan gum, (b) Separately 5 to 40 parts by weight Heat 0.3 to 3 parts of oil and fat.
．． Dissolve 0 parts by weight of emulsifier, (c) mix (b) into (a) with stirring under reduced pressure or nitrogen flow, (d) homogenize, (e) sterilize. After that, cool it down. (2) The emulsifier according to claim 1 is one or two selected from glycerin fatty acid esters and sorbitan fatty acid esters.
A method for producing gelled food that uses more than seeds.