JPH0659164B2 - Sterin-containing composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a sterin-containing composition. More specifically, it relates to a sterin-containing composition comprising sterins, emulsifiers and dispersants, or a water-containing sterin-containing composition obtained by stirring and homogenizing the composition and water.

[Conventional technology and its problems]

Sterins are widely present in the natural world, and are chemically synthesized, and there are many kinds. Cholesterin contained in animal lipids, which is generally well known,
Β-sitosterin contained in plant lipids, stigmasterin, campesterin, brassicasterin, ergosterin contained in fungal lipids, dehydroergosterin,
There are sterins such as thymosterin, fucosterin contained in seaweed lipid, and salgasterin.

These sterins generally have high melting points, strong crystallinity, and poor solubility in water, so that only cholestene has been used in the cosmetic field in the past, the practical application fields of most sterins It was the actual situation that there was no.

A number of patents have been filed for compositions containing sterins. In the field of medicine and cosmetics, for example, JP-A-55-1271
No. 31 discloses an emulsifier composition comprising a sterin and a basic amino acid salt of a fatty acid, and JP-A No. 55-129140 discloses an emulsifier composition comprising a sterin and an N-long chain acyl acidic amino acid or a salt thereof. In JP-A-57-93906, an emulsifying base for mucous membranes consisting of petrolatum, lanolin, sterin, higher aliphatic alcohols, fatty acid esters, active agents, and water is disclosed in Japanese Patent Publication No.
No. 58-37283 has a hydrophilic base consisting of sterins, higher alcohols and polyhydric alule, but it has a drawback that it requires a troublesome operation to form an emulsion and cannot be used in the food field.

In the field of foods, for example, JP-A-56-38167 discloses a coffee whitener containing a protein and fat containing phytosterols and sucrose fatty acids as essential components, and JP-A-58-60945.
In JP-A No. 1994-187, use of a steroid compound in which at least one hydroxyl group of a steroid compound having one or more hydroxyl groups is etherified or esterified for chocolate is described. As described above, conventionally, sterins have been used only in a special field, and there has been no general-purpose sterin composition that can be generally used for foods.

[Means for solving problems]

The present inventors have completed the present invention as a result of intensive studies to solve the above-mentioned drawbacks.

That is, (A) 5-60 wt% of sterins, (B) glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester,
2 to 80% by weight of one or more lipophilic emulsifying agents selected from polyglycerin fatty acid ester, polyglycerin polyricinoleic acid ester, acetylated glycerin fatty acid ester, and lecithin, (C) oil and fat at medium temperature, medium chain A sterin-containing composition is obtained by heating and dissolving 0 to 80% by weight of one or more dispersants selected from triglyceride, squalene, squalane, lanolin, and liquid paraffin.

Further, 30% by weight of water is added to 100% by weight of the sterin-containing composition.
A hydrous sterin-containing composition is obtained by adding 3500 parts by weight and homogenizing by stirring to form a gel.

The sterins that can be used in the present invention are cholesterin,
One or more of β-sitosterin, stigmasterin, campesterin, brassicasterin, ergosterin, dehydroergosterin, thymosterin, fucosterin, salgasterin and the like can be appropriately selected. When it is 5% by weight or less, the amount of sterins is small and the water gel forming ability is poor. When it is 60% by weight or more, the amount of emulsifier and the amount of dispersant are small, and the ability to form a water gel deteriorates. The preferred amount used is 10 to 40% by weight.

Next, the emulsifier, which is an important factor in the present invention, will be described.

A lipophilic emulsifier having a low HLB is selected as an emulsifier in order to make the sterin-containing composition of the present invention into a water gel type. That is, H
Glycerin fatty acid ester less than LB8, sorbitan fatty acid ester, propylene glycol fatty acid ester,
One or more lipophilic emulsifiers selected from sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin polyricinoleic acid ester, acetylated glycerin fatty acid ester, lecithin and the like may be blended. Especially when high water content of 85% or more is required, glycerin monooleate, glycerin monolinoleate, glycerin monolinolenate,
A lipophilic emulsifier containing unsaturated fatty acids such as decaglycerin pentaoleate, decaglycerin heptaoleate, and decaglycerin dekaoleate may be used as a main component.

When a highly hydrous gel is not required, saturated fatty acid may be used as a constituent component.

In the present invention, the emulsifier can be used in an amount of 2 to 80% by weight. If it is 2% by weight or less, it does not form a water gel, and if it is 80% by weight or more, it is not necessary in terms of economy and performance. The preferred amount of emulsifier used is 5-40% by weight.

The dispersant used in the present invention is obtained by subjecting vegetable oils such as soybean oil, cottonseed oil, sesame oil, safflower oil and rapeseed oil and palm oil, palm oil, beef tallow, chicken fat, etc., which are liquid at room temperature, to wintering treatment. Liquid fats and oils, fish oils, etc., and medium-chain triglycerides are triglycerides having medium-chain fatty acids having 8 to 12 carbon atoms as constituent fatty acids, and one or more selected from squalene, squalane, lanolin, and liquid paraffin. Add a dispersant.

In the present invention, the dispersible amount may be 0 to 80% by weight. Dispersibility is not always necessary, preferably 20-80
It is preferable to use wt% for water gel formation. If it is more than 80% by weight, the contents of sterins and emulsifiers are too small to form a desirable water gel.

In the present invention, a propylene glycol, glycerin or sorbitol sugar solution may be used in combination with a dispersant for the purpose of adjusting the consistency of the water gel and imparting gloss.

The water-gel-type water-containing sterin-containing composition of the present invention can use 30 to 3500 parts by weight of water based on 100 parts by weight of the sterin-containing composition. Therefore, the water content in the hydrous sterin-containing composition is about 23%.
It will be ~ 97%. In particular, the feature of the present invention is that the water gel can be a high water content gel having a water content of 70% or more.

When the amount of water is 30 parts by weight or less, it is not preferable because it is in a hard state even when mixed with the sterin-containing composition. If it is more than 3500 parts by weight, the sterin content will be too small to exert the effect of sterin.

The composition of the present invention has completely different properties from conventional carrageenan, pectin, agar, etc., and has a water separation preventing effect on margarine, spread, butter, cream, etc., mayonnaise, a consistency adjusting effect on dressing, teppanyaki, for frying. Prevents spattering of fats and oils, kneaded products, mold release promoting effect of release oil used for confectionery, kneaded product elasticity enhancing effect,
Noodles, quality preservation effect of Japanese sweets, effect of preventing sticking of cooked rice, gloss imparting effect, baked confectionery, toothing prevention effect of chewing gum, lubrication effect of wet tablet confectionery, effect of improving shape retention of frozen dessert,
It can be used for other purposes such as adjusting the water content of foods.

Needless to say, it can be used not only in foods but also in the fields of cosmetics, medicine, agricultural chemicals and the like.

〔Example〕

 Hereinafter, the present invention will be described in detail with reference to Examples.

Example 1 Soy sterin (β-sitosterin 46%, stigmasterin 29%, mixture of campesterin 24%, brassicasterin 1%, purity 99.4%) 23 g, medium-chain triglyceride (gabrinate triglyceride) 68 g, decaglycerin heptaoleic acid ester 9 g of (HLB 5.1) was dissolved by heating to obtain a sterin-containing composition.

5 g of this sterin-containing composition is placed in a 100 ml beaker, 5 ml of tap water is added, and the mixture is stirred and mixed with a glass rod. Add 5 ml of tap water and perform the same operation. In this way, when tap water is added in units of 5 ml, a water gel gradually forms. The maximum water content (the maximum amount of water that the gel holds) is
A smooth creamy gel was formed at 95.0%.

The gel was left to stand for 2 days at room temperature, but no syneresis was observed.

Example 2 Soy sterin (composition same as in Example 1, purity 80.1%) 20
A sterin-containing composition was obtained in the same manner as in Example 1, except that g, rapeseed white squeezing oil 75 g, and glycerin monolinoleic acid ester (HLB 4.0) 5 g were obtained. Taking 5 g of this sterin-containing composition, a smooth creamy gel having a maximum water content of 87% was formed in the same manner as in Example 1. No separation of water was observed when this gel was allowed to stand as in Example 1.

Example 3 Cotton seed sterin (containing 71% β-sitosterin, purity 98.8
%) 30 g, squalene 60 g, and decaglycerin pentaoleate (HLB 6.3) 10 g were treated as in Example 1 to form a sticky creamy gel with a maximum water content of 95%.

No separation of water was observed when this gel was allowed to stand as in Example 1.

Example 4 Cholesterin 23 g, Alaska fish oil 70 g, soybean lecithin 1
g, 1 g of propylene glycol monopalmitate (HLB 3.9) and 4 g of decaglycerin heptaoleate (HLB 5.1) were treated in the same manner as in Example 1 to form a pudding gel having a maximum water content of 82%.

No separation of water was observed when this gel was allowed to stand as in Example 1.

Example 5 30 g of soybean sterin (similar to that of Example 1) and 70 g of glycerin dioleate (HLB 3.7) were used in Example 1.
The same procedure was followed to form a sticky creamy gel with a maximum water content of 88%.

No separation of water was observed when this gel was allowed to stand as in Example 1.

Example 6 The sterin-containing composition of Example 1 was treated with tap water, 20% saline,
Water gel was formed using 20% sugar water and brewed vinegar (PH 2.5), respectively. The results were as follows.

Tap water Creamy gel with a maximum water content of 95% 20% Saline solution Sticky creamy gel with a maximum water content of 31% 20% Sugar water Pudding gel with a maximum water content of 85% Brewed vinegar Soft with a maximum water content of 86% Cream-like gels The maximum water content decreased in all cases compared to tap water, but each formed characteristic gels.

Test Example Utilization for Top Plate Oil To 78 g of rapeseed oil, 12 g of the sterine-containing composition of Example 1 was added to a room temperature plate and uniformly dispersed with a mixer. The dispersion was mixed with T. While vigorously stirring with a K homomixer, 10 ml of water was dropped little by little to obtain a W / O emulsion type top plate oil. To 78 g of soybean hydrogenated oil (IV70), 12 g of the sterin-containing composition of Example 2 was added, and the mixture was heated to 70 ° C., and 10 ml of water heated to 70 ° C. was added dropwise thereto little by little. Pre-emulsify with K homomixer for 3 minutes. The emulsion was immediately cooled and kneaded well with a glass rod to give a cream, which was then left overnight at 15 ° C to obtain a margarine type top plate oil.

Evaluation of Top Plate Oil The releasing effect of the top plate oil was evaluated by the following 5-point method according to the mold release state when 5 g of each top plate oil was uniformly applied to the No. 6 round mold and the sponge cake was baked.

1: Attached to the entire side wall and bottom surface (no effect) 2: Attached to part of the side wall and more than 1/2 of the bottom surface (somewhat effective) 3: Attached to half of the bottom surface (effective) 4: One of the bottom surface Adhesion to parts (excellent effect) 5: No adhesion on entire surface (excellent effect) As is clear from the above results, the top oil using the sterin-containing composition of the present invention showed a remarkable releasing effect and did not affect the taste of the cake at all.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification number Office reference number FI technical display location A23L 1/24 A 2121-4B (56) Reference JP-A-57-123108 (JP, A) Special features Kosho 57-30086 (JP, B2) Mitsuo Iguchi, 4 others “New formulation development system integrated technology base, additives” R & D planning, P.P. 452-457 (July 12, 1985) Chemical Abstracts, vol. 99,218394X

Claims (3)

[Claims] 1. (A) Sterines 5 to 60%, (B) Glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin polyricinoleic acid ester, acetylated 2 to 80% by weight of a lipophilic emulsifier of less than HLB8 selected from glycerin fatty acid ester and lecithin, and (C) oil and fat that is liquid at room temperature, medium chain triglyceride, squalene, squalane, lanolin, and liquid paraffin. A water gel type sterin-containing composition obtained by mixing 0 to 80% by weight of one or more dispersants described above. 2. The water-gel-type sterin-containing composition according to claim 1, which is for a highly hydrous gel whose main component is a lipophilic emulsifier having unsaturated fatty acid as a constituent. 3. (A) 5-60 wt% of sterins, (B) glycerin fatty acid ester, sorbitan fatty acid ester,
Propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin polyricinoleic acid ester, acetylated glycerin fatty acid ester, lecithin selected from 2 to 80% by weight of lipophilic emulsifier less than HLB8 , (C)
100 parts by weight of a water-gel type sterin-containing composition obtained by mixing 0 to 80% by weight of one or more kinds of dispersants selected from fats and oils that are liquid at room temperature, medium-chain triglyceride, squalene, squalane, lanolin, and liquid paraffin. Against water 30
A hydrous sterin-containing gel composition obtained by adding 3500 parts by weight to a gel.