JPH05261261A - Production of emulsion and emulsion - Google Patents

Abstract

PURPOSE:To efficiently produce a desired emulsion enhanced in emulsifying ability without decomposing protein by mixing an oil with a protein in a strong alkaline condition to prepare a raw material dispersed solution and returning the solution to a neutral region. CONSTITUTION:The raw material dispersed solution 4 of an intermediate product having the strong alkalinity of >=PH10 is prepared by using an oil 1 and a protein 2. The raw material dispersed solution 4 is an emulsion made by uniformly dispersing a fine oil drop of a dispersed phase in water as a continuous phase. Next, the raw material dispersed solution 4 is made to a neutral region and is stabilized to obtain the desired emulsion 6. In this case, it is preferable to prepare the raw material dispersed solution at a low temp. and to made to the neutral region as quickly as possible because denaturalization reaction of the raw material dispersed solution is slow at low temp. near 0 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsion having water as a continuous phase and oil as a dispersed phase, and more specifically, a method for producing an emulsion by enhancing the emulsifying ability of a protein used as a raw material and the method for obtaining the emulsion. Regarding emulsions.

[0002]

2. Description of the Related Art For example, in the food industry, in order to produce mayonnaise and sausage, an emulsion is produced using oil and protein as raw materials before the production. In this case, the emulsion is obtained by mixing and stirring the raw materials because the protein used as the raw material has emulsifying ability.
When a protein having a high emulsifying ability such as egg yolk and egg white is contained as a raw material, a good emulsion can be easily produced.

However, when muscle protein such as walleye pollack surimi is used as a protein, the emulsifying ability of the muscle protein is low. Therefore, it is difficult to emulsify it by using only a small amount of muscle protein. become. Therefore, it was necessary to increase the amount of muscle protein, and it was not possible to produce an emulsion having a desired composition.

As described above, when a protein having a low emulsifying ability is used as a raw material, it is considered that casein, egg yolk and egg white are added to the raw material to enhance the emulsifying ability.
Since egg yolk and egg white have unique flavors by themselves, it is impossible to produce an emulsion having a desired flavor. Further, it is possible to add a chemically synthesized emulsifier such as sorbitan fatty acid ester to enhance the emulsifying ability, but when used in food, there is a problem in safety.

Therefore, when a protein having a low emulsifying ability is used as a raw material, the protein is decomposed by a proteolytic enzyme such as pepsin, and the emulsifying ability is selected from among many kinds of peptides (proteolytic products) obtained by the decomposition. It has been proposed to take out a high peptide and use this highly emulsifying peptide to produce an emulsion. According to this method, a desired emulsion can be produced without using substances that are not originally necessary as raw materials such as casein, egg yolk, egg white, or chemically synthesized emulsifiers.

[0006]

However, the above method for degrading proteins requires precise control of temperature, time, pH, etc. in order to obtain the desired peptide with high emulsifying ability, and the method is not In order to obtain a desired peptide with high emulsifying ability from various kinds of peptides, separation by various chromatographic methods or extraction utilizing the solubility of the peptide in various solvents must be carried out, and the size of the apparatus becomes large. In addition, there are inconveniences such as taking time, and in the case of industrial production, the production efficiency will be significantly reduced.

In addition, the peptides obtained as described above often lose important functions such as gel-forming ability and condensing property inherent to proteins, which deteriorates processability after emulsion production. Furthermore, since the peptide obtained as described above is used only for improving the emulsifying ability, there is a disadvantage that the utilization efficiency of the protein used as a raw material is lowered.

In view of the above inconveniences, the present invention aims to provide a method capable of efficiently producing a desired emulsion by increasing the emulsifying ability without degrading the protein used as a raw material.

[0009]

In order to achieve the above-mentioned object, the method for producing an emulsion of the present invention is such that an oil and a protein are mixed under strong alkaline to prepare a raw material dispersion liquid, and then the raw material dispersion liquid is prepared. Is returned to the neutral region,
In particular, it is characterized in that the raw material dispersion liquid is in a strongly alkaline state having a pH of 10 or more.

The present invention also includes an emulsion obtained by returning a raw material dispersion liquid obtained by mixing oil and protein under strong alkalinity to a neutral region.

The term "strongly alkaline" as used in the present invention means any pH value at which the emulsifying ability of a protein is increased and a raw material dispersion liquid in a temporary emulsion state is prepared.
It is H9 or more. Further, the neutral region means a pH value at which the raw material dispersion liquid in the strongly alkaline state is chemically stable, and the pH value varies from weakly acidic to pH 4 depending on the type of protein.
It can be in the weak alkaline range of 9.

In the present invention, as described above, first, an oil and a protein are used to prepare a highly alkaline raw material dispersion liquid which is an intermediate product. This raw material dispersion is an emulsion in which fine oil droplets, which are the dispersed phase, are uniformly dispersed in water, which is the continuous phase.This is because the protein is denatured under strong alkaline and is located inside. It is considered that the hydrophobic amino acid side chains present are exposed to the outside and the oil / water interfacial tension is lowered. That is, this is probably because the emulsifying ability of the protein is enhanced in the strongly alkaline state.

However, the strongly alkaline raw material dispersion liquid, which is the above intermediate product, is unstable. That is, when left in a strongly alkaline state, aggregation of oil droplet particles in the emulsion,
Coalescence and creaming occur, the state of the emulsion is deteriorated, and further, oil and water are separated and the state of the emulsion is not maintained. In addition, there are disadvantages that the amino acids that make up the protein undergo a racemization reaction to reduce the nutritional properties of the protein and that lysinoalanine, which is said to be toxic to living organisms, is produced.

Therefore, in the present invention, the above-mentioned raw material dispersion liquid is returned to the neutral region and stabilized to obtain the intended emulsion.
In this case, it is necessary to quickly return to the neutral region, but at a low temperature near 0 ° C., the denaturation reaction of the raw material dispersion liquid becomes slow, so the raw material dispersion liquid should be prepared at a low temperature, and as much as possible. It is desirable to return to the neutral region in a short time.

The raw material dispersion liquid is adjusted to a pH of less than 10,
In particular, when prepared in an alkaline state with a pH of less than 9, when returning to the neutral region, the oil droplet particles constituting the dispersed phase of the raw material dispersion liquid adhere to each other to increase the particle size, and when finally made into food. However, if the raw material dispersion is prepared under a strong alkaline of pH 10 or more, the aggregation and aggregation of the oil droplet particles may be restored even if the oil droplets are returned to the neutral region. One does not occur and a good emulsion is obtained.

A more detailed description will be given below with reference to an example of the emulsion manufacturing process shown in FIG.

First, the oil 1, the protein 2, and the alkaline substance 3 are mixed to prepare a raw material dispersion liquid 4 having a pH of 10 or more. Then, the acidic substance 5 is added to the raw material dispersion liquid 4 and returned to the neutral region to produce the emulsion 6 of the present invention.

The raw material dispersion liquid 4 is a method in which the oil 1, the protein 2 and the alkaline substance 3 are simultaneously mixed, a method in which the oil 1 is dispersed in the alkaline substance 3 and then the protein 2 is added,
Oil 1 after dissolving protein 2 in alkaline substance 3
Any method of adding may be used.

When preparing the raw material dispersion liquid 4 or when adding the acidic substance 5 to the raw material dispersion liquid 4, it is desirable to stir as necessary.

The oil 1 constituting the raw material may have any mixing ratio within the range where the dispersed phase can be maintained.
Any of animal fats such as beef tallow and lard, vegetable fats such as soybean oil, corn oil and olive oil, essential oils and mineral oils can be used.

Protein 2 is a plant protein such as soybean, or various animal proteins such as egg protein such as egg yolk and egg white, milk protein such as casein and whey, blood protein such as serum albumin, birds and animals and seafood. Muscle proteins such as the family can be used, and generally any protein can be used. The concentration of protein 2 may be arbitrary, but if the concentration is high, the viscosity increases and stirring becomes difficult, so it is usually preferable to set it to 20% or less.

The alkaline substance 3 may be any substance as long as it increases the concentration of hydroxide ions, but when the emulsion is used for foods, pharmaceuticals, etc., sodium hydroxide, potassium hydroxide, carbonic acid, etc. are taken into consideration in consideration of safety. It is desirable to use sodium or the like. Further, the acidic substance 5 may be any substance as long as it increases the hydrogen ion concentration, and hydrochloric acid, phosphoric acid, acetic acid or the like can be used.

In the example shown in FIG. 1, the alkaline substance 3 is used to prepare the raw material dispersion liquid 4 having a pH of 10 or more.
It is also possible to have a strong alkaline state of 0 or more.

[0024]

EXAMPLES Examples and comparative examples of the present invention will be described below.

Example 1 An emulsion (hereinafter referred to as an invention emulsion) was produced by the method of the present invention using soybean oil and various proteins shown in the leftmost column of Table 1, and the same raw materials were used as they were ( A control emulsion (hereinafter referred to as a control emulsion) was produced by stirring the mixture while keeping the pH neutral.

The inventive emulsion is prepared by dissolving the above-mentioned various proteins in a 0.1 N sodium hydroxide solution (alkaline substance) to a concentration of 2% to give an alkaline protein solution, and adding 4 ml of the solution to soybean oil. 2 ml was added and stirred with a homogenizer for 30 seconds to prepare a raw material dispersion liquid, then 4 ml of 0.1 N hydrochloric acid was added, and the mixture was stirred again with a homogenizer for 30 seconds, and the pH was adjusted to 7. In the emulsion of the present invention, the protein used as the raw material was not decomposed, and all the proteins showed the emulsifying ability as they were.

The control emulsion was prepared by dissolving the same protein in distilled water (neutral) to a concentration of 2% to give a neutral protein solution, and 4 ml of the solution was mixed with 2 m of soybean oil.
1 was added and the mixture was stirred for 30 seconds with a homogenizer, then 4 ml of distilled water was added, and the mixture was again stirred for 30 seconds with a homogenizer. Incidentally, in the production of the control emulsion, the invention emulsion was stirred twice in order to match the treatment operation.

Then, the emulsified states were compared by measuring the turbidity of the obtained emulsions. Turbidity is K.
N.Peace and JE Kinsella's method (J.Agric.Food Chem., 2
6,716-723 (1978)), the turbidity with light having a wavelength of 500 nm was measured with a spectrophotometer. The measurement results are shown in Table 1.

[0029]

[Table 1]

As is clear from Table 1, the turbidity of the invention emulsion was higher than that of the control emulsion regardless of which protein was used. This indicates that the oil droplet size of the invention emulsion is smaller than that of the control emulsion, which means that the invention emulsion is superior in emulsification state to the control emulsion.

In particular, when the walleye pollack surimi was used as the protein, the invention emulsion was good, but the control emulsion had a particle size of the oil droplets which exceeded the limit value and became large, which caused a creaming phenomenon. The turbidity was low.

As described above, according to the method of the present invention, even a protein having a low emulsifying ability such as a muscle protein,
The emulsifying ability can be increased to produce a good emulsion. Further, in the case of proteins with high emulsifying ability such as casein, egg yolk, and egg white, the control emulsion can be said to be in a good emulsion state, but in the invention emulsion, the particle size of oil droplets becomes smaller than that of the control emulsion, Since the emulsified state is improved, it is more pleasant to the mouth when used in foods, and more soft to the touch when used in cosmetics.

Example 2 Using the soybean protein and soybean oil, the compounding ratio of soybean oil was changed as shown in Table 2 in the same manner as in Example 1 to produce an invention emulsion and a control emulsion, respectively. The particle size of oil droplets in the emulsion was measured, and the state of phase transition was observed. The mixing ratio is
It is the ratio of the volume of oil to the volume of emulsion produced. The average particle size of the oil particles was calculated from the turbidity of the spectrophotometer at 500 nm. The results are shown in Table 2.

[0034]

[Table 2]

As is clear from Table 2, the average particle size of the oil droplets is smaller in the invention emulsion than in the control emulsion and the emulsified state is good at any mixing ratio. Further, in the control emulsion, when the blending ratio of oil was 70%, the phase transition occurred, and it became impossible to maintain soybean oil as a dispersed phase. However, in the invention emulsion, the phase transition occurred when the blending ratio was 80%. It was As described above, in the present invention, even if the blending ratio of oil is increased, the phase transition is unlikely to occur, so that even a high oil percentage such as mayonnaise can be stably produced. The data for the soybean oil content of 20% in Table 2 are the same as the data for soybean protein in Table 1.

Example 3 Using the same pollack surimi and soybean oil, the concentration of the pollack surimi was varied in the range of 0.1% to 15% in the same manner as in Example 1 to prepare the invention emulsion and the control emulsion. Each was prepared and the turbidity of both emulsions was measured. The protein concentration is the ratio of the volume of protein to the volume of the produced emulsion. Table 3 shows the measurement results of turbidity.

[0037]

[Table 3]

As is apparent from Table 3, the method of the present invention produced a better emulsion than the 1% control emulsion even if the pollack surimi was 0.1%. Also, an emulsion equivalent to the control emulsion prepared with 5% of Alaska pollack surimi can be prepared with the present invention at about 1%.

As described above, according to the present invention, even a muscle protein having a low emulsifying ability such as walleye pollack surimi can enhance the emulsifying ability, so that an emulsion having a low muscle protein concentration can be easily produced. It is possible to produce an emulsion having a desired composition.

Example 4 Using triolein as the oil and carp actomyosin as the protein, the raw material dispersion liquid was prepared in the strongly alkaline state of pH 9 to 12 by the same operation as in Example 1, and The turbidity of the raw material dispersion was measured, and the turbidity of the emulsion when the pH of the raw material dispersion was returned to neutral was examined. The result is shown in FIG.

As shown in FIG. 2, the raw material dispersion liquid was adjusted to pH 10
After preparing in the above state, when returning to the neutral region, the oil droplets in the raw material dispersion did not aggregate, and an emulsion in a good state was obtained. However, as with pH 9, pH 1
When the raw material dispersion liquid was prepared in a state of less than 0, the state of emulsion was sufficiently maintained, but the oil droplets aggregated and the turbidity decreased.

Although the above description has been made in the case of implementation in the food industry, the emulsification technology according to the present invention is not limited to the food industry, and the fields of feed, cosmetics, pharmaceuticals, etc., and further, It can also be applied to general industries such as the production of pressure sensitive paper.

[0043]

As described above, according to the method of the present invention, in the intermediate step of producing an emulsion, by preparing a raw material dispersion liquid in a strongly alkaline state, the emulsifying ability of the protein is increased to form an emulsion, Since the emulsion is produced by returning the raw material dispersion liquid to the neutral region, a large-scale facility is not required and a desired emulsion can be produced in a short time, and the production efficiency can be remarkably improved.

Further, even with a muscle protein having a low emulsifying ability, it is possible to enhance the emulsifying ability without degrading the protein to produce an emulsion having a desired composition. Compared with the method, the protein can be used without waste, and the emulsion can be produced in a state in which various inconveniences associated with the decomposition of the protein do not occur.

When a protein having a high emulsifying ability is used as a raw material, a good emulsion can be produced without using the method of the present invention. However, if the method of the present invention is applied to these proteins, emulsification is achieved. Since the performance can be further improved, the particle size of oil droplets can be further reduced and a good product can be obtained.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing an embodiment of the method of the present invention.

FIG. 2 is a diagram showing a relationship between pH and turbidity in Example 4.

[Explanation of symbols]

1 ... Oil 2 ... Protein 3 ... Alkaline substance
4 ... Raw material dispersion 5 ... Acidic substance 6 ... Emulsion

Claims (3)

[Claims] 1. A method for producing an emulsion, which comprises mixing an oil and a protein under strong alkalinity to prepare a raw material dispersion liquid, and then returning the raw material dispersion liquid to a neutral region. 2. The method for producing an emulsion according to claim 1, wherein the raw material dispersion liquid is in a strongly alkaline state having a pH of 10 or more. 3. An emulsion obtained by returning a raw material dispersion prepared by mixing oil and protein under strong alkaline to the neutral range.