JPH08154597A - Additive to food - Google Patents

Abstract

PURPOSE: To obtain an additive used for adding a fat-soluble substance to a shaped food (water-containing shaped food) consisting mainly of water and a hydrophilic substance, such as a bean curd, a Devil's tongue or an agar. CONSTITUTION: This additive to a water-containing shaped food consists mainly of 1-97.5wt.% of an edible fat or oil, 2-20wt.% of selected and purified soybean lecithin, and 0.5-90wt.% of a fat-soluble substance. The additive for the foods gives effects such as homogeneously dissolving the fat-soluble substance in the food, substantially not dissolving the fat-soluble substance in water, even when the food is exposed to the water, and not deteriorating the flavor of the food.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a food additive containing vegetable oil, fractionated and refined soybean lecithin and a fat-soluble substance as ingredients.

[0002]

2. Description of the Related Art Generally, when a fat-soluble substance or a vegetable oil solution (fat-soluble component) of a fat-soluble substance is added to a food mainly composed of water and an aqueous substance, it should be sufficiently mixed with the food when directly added. Therefore, the fat-soluble component is mixed and emulsified with a hydrophilic emulsifier, an emulsion stabilizer, water, etc., and then added as an emulsified composition. Since preparation of an emulsion composition requires equipment, labor and the like, many are sold as stable emulsion compositions so that they can be used easily. In that case,
The added solution becomes easily cloudy or solubilized to become almost transparent and stable.

[0003]

A food having a form mainly composed of water and a water-affinitive substance (hereinafter referred to as hydrated tangible food), represented by tofu and konjac, is manufactured by
Since it is a food that is exposed to external water when cooking and eating, adding a fat-soluble component to these foods by a conventional method, the high water affinity of the emulsifier used in the emulsion composition, the food A trace amount of fat-soluble components elutes in the water exposed from the body. As a result, problems such as a decrease in the amount of the fat-soluble component in the main body and contamination of water by the eluted fat-soluble component occur. In particular, if the added fat-soluble substance is a fat-soluble food dye, the color can be clearly discerned even with a small amount, so the exposed water is colored, and the cotton cloth is dyed when squeezed with a cotton cloth to dehydrate the food body. It becomes a big problem. Furthermore, in the conventional method, for the water phase in the food,
Since the aim is for the fat-soluble substance to exist in a more stable and stable state, it is necessary to add a large amount of synthetic emulsifiers and emulsion stabilizers that have high emulsifying power to the fat-soluble components. Flavors such as synthetic emulsifiers and emulsion stabilizers may appear in the prepared food, and the original flavor of the food may be impaired.

[0004]

The object of the present invention is to mainly represent water and a water-affinitive substance, represented by tofu, konjac, agar, etc., in which water is contained in a skeleton made of the water-affinitive substance. When a fat-soluble substance is added to a food that has a shape (a hydrated tangible food product), it is as uniform as the presence of the fat-soluble component in the food material during the manufacturing process. It is intended to provide a food additive that can retain the above-mentioned property, and that the fat-soluble component hardly elutes even when the added food is exposed to water and the flavor of the added food is not impaired.

As a result of intensive studies, the present inventors have completed the present invention by discovering that the above object can be achieved by a composition comprising edible oil and fat, fractionated and refined soybean lecithin, and a fat-soluble substance.

In the present invention, the fat-soluble substance means a fat-soluble substance such as vitamins A, D, E and K which can be used for food, and fat-soluble substances such as β-carotene and paprika pigment. These may be used alone or as a mixture of several kinds. The shape may be solid or liquid as long as it is fat-soluble or has a high affinity with fats and oils. The ratio of the fat-soluble substance in the additive of the present invention varies depending on the properties of the fat-soluble substance used, the edible fat and oil used in combination, and the food to be added, but it is usually used in the following range. If it is liquid and has a viscosity of about edible oil, it can be mixed in the range of 0.5 to 90% by weight. If it is 0.5% by weight or less, the amount of the target component to be added is too small, and if it is 90% by weight or more, the amount of the emulsifier in the additive is insufficient and the emulsion stability of the fat-soluble substance in the added food is impaired. If the fat-soluble substance is highly viscous or solid,
The range of 0.5 to 30% by weight is preferable because the mixing ratio decreases.

Soy lecithin is a fat-soluble natural emulsifier derived from soybean. Since the raw material is soybean, it has a more natural flavor than chemically synthesized emulsifiers, which is a great advantage when used in foods. However, commercially available crude soy lecithin is O /
W (oil-in-water type) has low emulsifying ability and is not suitable for preparing the additive of the present invention. Therefore, by separating and purifying crude soybean lecithin, O / W can be achieved without impairing the original flavor.
The additive of the present invention is prepared by using soybean lecithin having an increased emulsifying ability. Thereby, the necessary emulsifying power can be obtained without impairing the flavor of the food to be added.

Fractional purification of soybean lecithin can be carried out by various solvent fractionation methods generally known in this kind of field, but in order to obtain higher O / W emulsifying ability, alcohol such as ethanol is used. It is desirable to separate them. Furthermore, lecithin having higher functions obtained by using column chromatography is more preferable. As the column chromatography method, any of the conventional methods can be used, but one example is column chromatography using a strong basic ion exchange resin in the form of an acetate salt as a packing material.

The compounding ratio of lecithin in the additive of the present invention is 2
It is up to 20% by weight, but the proper composition depends on the properties of the food, the properties of the fat-soluble substance, the ratio of the fat-soluble substance and the edible oil and fat, the amount of the additive added to the food, and the time required to maintain a uniform state. Since the ratio changes, it is desirable to conduct a test within the above range to determine the composition ratio, but it is usually used in the following range. That is, if the amount is 2% by weight or less, the required emulsifying ability cannot be obtained, and if the amount is 20% by weight or more, the flavor derived from soybeans is intensified and the added food is greatly affected. In order to completely eliminate the influence of soybean-derived flavor, it is desirable that the maximum amount be 10% by weight or less.

Since edible oils and fats are mainly used for dissolving or dispersing fat-soluble substances and soybean lecithin, oils and fats which are liquid at room temperature are preferable. The ratio in the additive of the present invention is
Although it is 1 to 97.5% by weight, it is also possible to achieve the purpose of adding the mellow flavor of fats and oils to foods added in addition to the main purpose in the additive, and adding specific fatty acids as fats and oils. So for these purposes 40
It is preferably used in the range of ˜97.5% by weight.

The additive of the present invention is supplied as a composition in which the above three components are mixed and prepared in advance, and is used in a method of adding it to the raw material of the intended food. The composition may be added so as to have the above composition ratio, or may be individually added to the food material in the manufacturing process so as to have the above composition ratio. In addition to the above main components, the additives of the present invention can be mixed with other components, additives, etc. used in foods to be added, if necessary. The amount of the additive of the present invention used with respect to food is determined according to the nature and amount of the food and the fat-soluble substance to be added to the food and is not particularly limited, but usually about 0.01 to 1% is preferably used. The use of the additive of the present invention, tofu, represented by konjac and agar, mainly water and water-affinity substances, having a shape, the manufacturing process, cooking and eating external It is for adding substances such as fat-soluble dyes, colorants, and nutritional substances to foods exposed to water, but is not particularly limited as long as it has similar uses.

[0012]

EFFECTS OF THE INVENTION According to the present invention, a food having a form mainly composed of water and a water-affinitive substance, represented by tofu and konjac, maintains the homogeneity required by the fat-soluble component in the production process. It is possible to provide a food additive that hardly dissolves a fat-soluble component even when the added food is exposed to water and does not impair the flavor of the food to be added.

[0013]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples. In addition,
In the following examples,% means% by weight.

Examples 1 to 3 Each component was mixed in the composition ratio shown in Table 1 below, and 40
The additive of the present invention was prepared by stirring and mixing with a high speed stirrer at 10 ° C for 10 minutes. In Examples 1 and 2, red opaque solutions were obtained, and red precipitates were observed when left for a long time, but they were returned to the original uniform opaque solution by only light shaking. Example 3 was a tan transparent solution.

Comparative Examples 1 to 3 The respective components were blended in the composition ratios shown in Table 2 at 40 ° C. and 10
Stirring and mixing with a high-speed stirrer for minutes
And 2) were prepared. All of these became red opaque solutions, and when left for a long time, a red precipitate was deposited,
It was returned to the original homogeneous opaque solution with only a light shake.
Further, as Comparative Example 3, a commercially available β-carotene 2% emulsion was used. Note: Water-soluble β-carotene 2% solution is a product of Sankyo Co., Ltd. Composition: β-carotene 2.0% Glycerin fatty acid ester 5.0% Extracted vitamin E 0.5% Glycerin 60.0% Food material 32 .5%

Comparative Test 1 Tofu containing additives in the proportions shown in Tables 3 and 4 was prepared. First, the entire amount of the additive was mixed with a small amount of soymilk and stirred to form a uniform soymilk solution, which was then added to the remaining soymilk and stirred lightly, and at the same time, a normal amount of a coagulant and an antifoaming agent were added. The soybean milk thus obtained was poured into a case, allowed to stand for a while to be solidified into tofu, and then cut into an appropriate size and exposed to water. In the above, the soymilk concentration is Bri
x 12%, the total amount of soymilk was 10 L (liter), sushi powder: gluconodeltalactone (1: 1) 0.375% as a coagulant, and a small amount of monoglyceride as an antifoaming agent. Changes in appearance after addition of a coagulant and the like until coagulation and physical properties of the finished tofu were observed. As for the physical properties, the color, appearance and flavor of tofu and the state of immersion water when the tofu is immersed in water for 24 hours, the state of boiling water after boiling for 5 minutes, the cotton cloth wrapped with a cotton cloth and compressed for 10 minutes Was observed. Further, the tofu was divided into upper and lower halves, the component amounts were measured separately, and (upper concentration / lower concentration) was calculated as a dispersion coefficient. Dispersion coefficient: Since the fat-soluble component has a different specific gravity from the aqueous component,
The more uniform, the smaller the density difference between the top and bottom, and the dispersion coefficient is 1.
Get closer to. As a result, all of Examples 1 to 3 were tofu in which no elution of the fat-soluble component was observed during the production and cooking of the tofu, the tofu contained the fat-soluble component uniformly, and the flavor was good. On the other hand, in Comparative Example 1, oil floating on the water surface and uneven distribution of the fat-soluble component were observed, Comparative Example 2 had deteriorated flavor, and Comparative Example 3 had elution of the fat-soluble component. It was inferior.

[0017]

[0018] * Comparative Example 3: 2% water-soluble β-carotene solution

Comparative Test 2 Konjac containing the additives in the proportions shown in Tables 5 and 6 were prepared. Warm water was added to 100 g of konjac flour, mixed well, allowed to stand for a while, and then watered (total water content 4
L), the mixture was stirred, and finally the additives were added and mixed well. After heating, while stirring, an aqueous solution of slaked lime was added at a ratio of 6 g of slaked lime, and the mixture was poured into a box mold to form konjac, which was then exposed to water. The color, appearance, flavor after boiling of the finished konjac, the state of immersion water when the konjac was immersed in water for 24 hours, the state of boiling water after boiling for 5 minutes, and the physical properties were observed. As a result, all of the additives of Examples 1 to 3 did not elute the fat-soluble component during the production and cooking of konjac, contained the fat-soluble component uniformly in konjac, and had a good flavor of konjac. . On the other hand, the oil floating was observed in Comparative Example 1, the flavor was deteriorated in Comparative Example 2, and the predetermined content was insufficient and the content was uneven in Comparative Example 3 due to the elution of the fat-soluble component. It was inferior.

[0020]

[0021] * Comparative Example 3: β-carotene 2% emulsion

Claims (7)

[Claims] 1. A hydrated tangible food additive comprising water and a water-affinitive substance, which is composed of edible oil and fat, fractionated and refined soybean lecithin and a fat-soluble substance. 2. The food additive according to claim 1, wherein the hydrated tangible food mainly composed of a water-affinitive substance is tofu. 3. The food additive according to claim 1, wherein the hydrated tangible food mainly composed of a water-affinity substance is a konjac. 4. The food additive according to claim 1, wherein the fractionated purified soybean lecithin is soybean lecithin purified by alcohol fractionation and / or chromatography. 5. The food additive according to claim 1, wherein the fat-soluble substance is a food-soluble dye. 6. The food additive according to claim 1, wherein the fat-soluble substance is a fat-soluble vitamin. 7. The composition ratio of each component is edible oil / fat 1-9.
7.5% by weight, fractionated purified soybean lecithin 2-20% by weight,
The food additive according to claim 1, wherein the fat-soluble substance is 0.5 to 90% by weight.