JPH08205784A - Lecithin composition having aqueous dispersibility - Google Patents

Abstract

PURPOSE: To obtain a lecithin composition having aqueous dispersibility, capable of exhibiting the function of phospholipid in a more efficient manner by improving the aqueous dispersibility of a lecithin. CONSTITUTION: This is an emulsifier composition containing 90-50wt.% of a lecithin and 10-50wt.% of one or more than one kind selected from a polyglycerin fatty acid ester and/or an organic acid derivative of an unsaturated fatty acid glycerin ester and/or an unsaturated sorbitan ester. The phospholipid of this emulsifier can be homogeneously dispersed when added to a food since the emulsifier easily disperses in water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-dispersible lecithin composition which easily disperses in water and efficiently exhibits the effects of phospholipids.

[0002]

BACKGROUND OF THE INVENTION Lecithin is widely used in the food processing field as an improving agent for emulsification, water wetting, mold release, stabilization of foaming and starch gelatinization. Most commercially available lecithins are pasty preparations dissolved in liquid oil, but such paste lecithin becomes a gel when added to water, and it is difficult to add it homogeneously to water-based foods as it is. Therefore, when added to foods, no sufficient effect can be obtained. In order to improve the effect of such lecithin, many techniques for improving hydrophilicity such as enzyme-treated lecithin (enzyme fractionated lecithin) and powdered lecithin have been conventionally devised.

[0003]

However, the present situation is that enzyme-treated lecithin and powdered lecithin are not sufficiently dispersed in water and remain undissolved or are left alone. The object of the present invention was devised to solve these problems, and provides an emulsifier composition of lecithin having better water dispersibility than oxygen-treated lecithin or powdered lecithin.

[0004]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that polyglycerin fatty acid ester and / or unsaturated glycerin fatty acid ester organic acid derivative and / or The inventors have found that unsaturated sorbitan fatty acid ester has a phospholipid-modifying effect and completed the present invention. That is, the present invention, paste lecithin or enzyme-decomposed lecithin, polyglycerin fatty acid ester and / or organic acid derivative of unsaturated glycerin fatty acid ester and / or one or more of unsaturated sorbitan fatty acid ester 10 wt% % ~ 50
The present invention relates to an emulsifier composition containing wt%.

Examples of lecithin in the water-dispersible lecithin composition of the present invention include plant lecithin, egg yolk lecithin, fractionated lecithin, and the like, and enzyme-treated lecithin obtained by enzymatically treating these lecithins and enzyme-decomposed lecithin.

The polyglycerin fatty acid ester in the water-dispersible lecithin composition of the present invention is obtained by esterification reaction of polyglycerin obtained by polymerizing glycerin and fatty acid. The degree of polymerization of polyglycerin is 2-10.
And the degree of esterification of fatty acids is a mixture of mono-dodecaester. The constituent fatty acid is a fatty acid having 8 to 24 carbon atoms alone or a mixture thereof, and preferably a fatty acid having 12 to 22 carbon atoms. The organic acid derivative of unsaturated glycerin fatty acid ester is a mixture of unsaturated mono- or mono-diglycerin fatty acid ester and one or two esterified organic acids such as citric acid, succinic acid and diacetyltartaric acid.

The unsaturated sorbitan ester is a mixture of sorbitol and / or sorbitan obtained by dehydrating sorbitol and various esters obtained by the esterification reaction of unsaturated fatty acid.

The organic acid derivative and / or unsaturated sorbitan ester of these polyglycerin fatty acid ester and / or unsaturated glycerin fatty acid ester are liquid or paste at room temperature and are oil-soluble, and after dissolving and mixing,
It is preferable that it is transparently dissolved in lecithin at room temperature.

The water-dispersible lecithin composition of the present invention preferably contains one or more of these emulsifiers in an amount of 10% to 50% by weight, more preferably 20% to 40% by weight. . If it is less than 10% by weight, the dispersibility is insufficient, and if it exceeds 50% by weight, the effect of the other emulsifiers blended becomes significant, and the effect of lecithin is not sufficiently exerted. Hereinafter, the present invention will be described in more detail with reference to Examples.

[0010]

[Examples] Examples 1 to 6 and Comparative Examples 1 to 6 Soybean lecithin (manufactured by Nisshin Oil Co., Ltd .: phospholipids 60%) 75
An emulsifier composition was prepared by mixing and dissolving 25% by weight of various emulsifiers in the weight%. About that, the dispersion state in a 2% aqueous solution was confirmed. (Table 1)

[0011]

[Table 1]

As is apparent from Table 1, the product of the present invention provides a lecithin-emulsifier composition which is easily dispersed in water.

Examples 7 to 10 and Comparative Examples 7 to 10 Emulsifier compositions were obtained according to the formulations shown in Table 2, and 35 parts of water, 1 part of salt, 0.2 parts of Kanshi and 1 part of the emulsifier composition were mixed by stirring to disperse them. The sex was evaluated. This is flour (semi-strong flour) 1
In addition to 00 parts, knead for 10 minutes, then roll and cut out 1.3
Got mm raw noodles. This is cooked at 100 ℃ for 2 minutes, dried,
The mold was packed and fried in 140 ° C. lard for 3 minutes to obtain instant noodles. After cooling and storage for 2 days, the noodles were returned to boiling water for 3 minutes, and the texture was evaluated. Table 2 shows the results.

[0014]

[Table 2]

As is clear from Table 2, the product of Example gives better instant noodles than the product of Comparative Example, both in dispersibility in water and in returning noodles.

Example 11 Soybean lecithin (manufactured by Nisshin Oil Co., Ltd .: phospholipids 60%) 70
And 30 parts of monoacetyl unsaturated diacetyl tartarate (POEM W-14, manufactured by Riken Vitamin Co., Ltd.) were dissolved and mixed to obtain an emulsifier composition. 5 parts of an emulsifier composition was dispersed in 100 parts of water, and 45 parts of soft flour was added and mixed in a mixer to prepare a batter solution. Next, batter, breadcrumbs, batter and bread crumbs, and freeze frozen to -40 ° C after 24 hours, store at -20 ° C for 24 hours, and fried croquettes for 3 minutes in 180 ° C oil after 48 hours. The texture was evaluated.

Comparative Example 11 Lecithin powder (Resion P, manufactured by Riken Vitamin Co., Ltd .:
Phospholipid 95%) 3.2 parts (phospholipid content: same amount as in Example) was mixed with 46.8 parts of soft flour, 100 parts of water was added and mixed with a mixer to prepare a batter solution, and compared in the same manner as Example 11. Of croquettes were prepared and evaluated.

Comparative Example 12 The amount of soft flour was increased from 45 parts to 50 parts without using the emulsifier composition of Example 11. Comparative croquettes were prepared and evaluated in the same manner as in Example 11 except for the above.

Table 3 shows the evaluation of the above Examples and Comparative Examples.

[0020]

[Table 3]

As is clear from Table 3, the croquette of the example product has a crisper and more light texture than the comparative example product.

[0022]

As described above, the water-dispersible lecithin composition obtained by the present invention can exhibit the effect of phospholipid by being easily dispersed in water. As a result, it becomes possible to improve the texture of food.

Claims (1)

[Claims] 1. A phospholipid of 90% to 50% by weight and an organic acid derivative of polyglycerin fatty acid ester and / or unsaturated glycerin fatty acid ester and / or one or more kinds of unsaturated sorbitan ester of 10% by weight to. A water-dispersible lecithin composition containing 50% by weight.