JPH08205784A - Lecithin composition having aqueous dispersibility - Google Patents
Lecithin composition having aqueous dispersibilityInfo
- Publication number
- JPH08205784A JPH08205784A JP7037695A JP3769595A JPH08205784A JP H08205784 A JPH08205784 A JP H08205784A JP 7037695 A JP7037695 A JP 7037695A JP 3769595 A JP3769595 A JP 3769595A JP H08205784 A JPH08205784 A JP H08205784A
- Authority
- JP
- Japan
- Prior art keywords
- lecithin
- fatty acid
- water
- unsaturated
- emulsifier
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、水に容易に分散しリン
脂質の効果を効率的に発揮する水分散性レシチン組成物
に関する。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】[0002]
【従来の技術】レシチンには、乳化、水ぬれ促進、離
型、起泡の安定化及び澱粉の糊化促進等の改良剤として
広く食品加工分野に使用されている。従来市販されてい
るレシチンは、液体油に溶かしたペースト状の製剤が主
流であるが、この様なペーストレシチンは、水に添加す
るとゲル状になり、そのままでは水系食品への均質な添
加が困難であり、従って食品に添加された場合にも充分
な効果が得られない。この様なレシチンの効果を上げる
ため、従来酵素処理レシチン(酵素分画レシチン)や粉
末レシチンをはじめ、親水性を向上させる多くの技術が
考案されてきた。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】[0003]
【発明が解決しようとする課題】しかしながら、酵素処
理レシチンや、粉末レシチンは充分に水に分散されず溶
けずに残ったり、ままこになったりするのが現状であっ
た。本発明の目的は、これら問題点を解決する為に考案
されたものであり酸素処理レシチンや粉末レシチンに比
べ水分散性が良好なレシチンの乳化剤組成物を提供する
ものである。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】[0004]
【課題を解決するための手段】本発明者等は、前記の問
題点を解決するために鋭意検討を重ねた結果、ポリグリ
セリン脂肪酸エステル及び/又は不飽和グリセリン脂肪
酸エステルの有機酸誘導体及び/又は不飽和ソルビタン
脂肪酸エステルにリン脂質改質効果があることを見いだ
し本発明を完成するに至った。すなわち、本発明は、ペ
ースト状のレシチンもしくは酵素分解レシチンに、ポリ
グリセリン脂肪酸エステル及び/又は不飽和グリセリン
脂肪酸エステルの有機酸誘導体及び/又は不飽和ソルビ
タン脂肪酸エステルの1種又は2種以上を10重量%〜50
重量%含む乳化剤組成物に関するものである。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%.
【0005】本発明の水分散性レシチン組成物における
レシチンとしては植物レシチン、卵黄レシチン、分別レ
シチンなどがあるがまたこれらレシチンを酵素処理した
酵素処理レシチンや酵素分解レシチン等も挙げられる。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.
【0006】本発明の水分散性レシチン組成物における
ポリグリセリン脂肪酸エステルは、グリセリンを重合さ
せたポリグリセリンと脂肪酸のエステル化反応により得
られるものである。ポリグリセリンの重合度は、2〜10
の範囲であり、脂肪酸のエステル化度はモノ〜ドデカエ
ステルの混合物である。構成脂肪酸は炭素数8〜24の脂
肪酸の単独又は混合物、好ましくは炭素数12〜22の脂肪
酸である。不飽和グリセリン脂肪酸エステルの有機酸誘
導体は、不飽和モノもしくは、モノ・ジグリセリン脂肪
酸エステルと、クエン酸、コハク酸、ジアセチル酒石酸
等の有機酸が1〜2個エステル化したものの混合物であ
る。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.
【0007】また、不飽和ソルビタンエステルは、ソル
ビトール及び、又はソルビトールを脱水して得られるソ
ルビタンと不飽和脂肪酸のエステル化反応によって得ら
れる各種エステルの混合物である。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.
【0008】これらのポリグリセリン脂肪酸エステル及
び/又は不飽和グリセリン脂肪酸エステルの有機酸誘導
体及び/又は不飽和ソルビタンエステルは、常温液状あ
るいはペースト状で油溶性であること及び溶解混合後、
常温にてレシチンに対して透明に溶解することが好まし
い。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.
【0009】本発明の水分散性レシチン組成物は、これ
ら乳化剤の1種又は2種以上を10重量%〜50重量%配合
するのが好ましく、更に望ましくは、20重量%〜40重量
%である。10重量%未満であると分散性が不足し、50重
量%を越えると配合された他乳化剤の効果が大きく現
れ、レシチンの効果が充分に発揮されない。以下本発明
について実施例によって更に詳細に説明する。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】[0010]
【実施例】実施例1〜6、比較例1〜6 大豆レシチン(日清製油株式会社製:リン脂質60%)75
重量%に各種乳化剤25重量%を混合溶解し、乳化剤組成
物を調製した。それについて2%水溶液での分散状態を
確認した。(表1)[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】[0011]
【表1】 [Table 1]
【0012】表1から明らかなように、本発明品によ
り、容易に水に分散するレシチン−乳化剤組成物が得ら
れる。As is apparent from Table 1, the product of the present invention provides a lecithin-emulsifier composition which is easily dispersed in water.
【0013】実施例7〜10、比較例7〜10 表2に示す配合により乳化剤組成物を得て、水35部、食
塩1部、かんすい 0.2部、乳化剤組成物1部を攪拌混合
し、分散性を評価した。これを、小麦粉(準強力粉) 1
00部に加え、10分間混練後、圧延、切り出しを行い 1.3
mmの生麺を得た。これを、 100℃、2分間蒸煮、乾燥、
型詰めし 140℃のラードにて3分間油で揚げ、インスタ
ント麺を得た。冷却し2日保存後沸騰したお湯に3分間
煮込んで麺のもどり、食感を評価した。結果を表2に示
す。 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】[0014]
【表2】 [Table 2]
【0015】表2から明らかなように、実施例品は比較
例品に比べて水への分散性及び麺のもどり、共に良好な
インスタント麺を与える。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.
【0016】実施例11 大豆レシチン(日清製油株式会社製:リン脂質60%)70
部、ジアセチル酒石酸モノグリ不飽和系(理研ビタミン
株式会社製、ポエムW−14)30部を溶解混合し乳化剤
組成物を得た。水 100部に、乳化剤組成物5部を分散
し、薄力粉45部を加えミキサーにで混合しバッター液を
調製した。次に常法によりコロッケ中種を、バッター付
け、パン粉付けして、−40℃まで急速凍結し、24時間後
−20℃に保存、48時間後 180℃の油で3分間揚げコロッ
ケを作り、食感を評価した。 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.
【0017】比較例11 レシチン粉末(レシオンP、理研ビタミン株式会社製:
リン脂質95%) 3.2部(リン脂質の含有量:実施例と同
量)を薄力粉46.8部に混合、水 100部を加えミキサーで
混合しバッター液を作成し、実施例11と同様にして比較
のコロッケを調製し評価した。 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.
【0018】比較例12 実施例11における乳化剤組成物を使用しないで、薄力粉
の量を45部から50部に増加した。それ以外は実施例11と
同様にして比較のコロッケを調製し評価した。 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.
【0019】以上の実施例及び比較例の評価を表3に示
す。Table 3 shows the evaluation of the above Examples and Comparative Examples.
【0020】[0020]
【表3】 [Table 3]
【0021】表3から明らかなように、実施例品は比較
例品に比べてころもがサクッとしており軽い食感のコロ
ッケが得られる。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】[0022]
【発明の効果】以上説明した様に、本発明で得られた水
分散性レシチン組成物は、水に容易に分散することでリ
ン脂質の効果が発揮できる。その効果として食品の食感
等を改良することが可能になる。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)
セリン脂肪酸エステル及び/又は不飽和グリセリン脂肪
酸エステルの有機酸誘導体及び/又は不飽和ソルビタン
エステルの1種又は2種以上を10重量%〜50重量%含有
してなる水分散性レシチン組成物。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7037695A JPH08205784A (en) | 1995-02-02 | 1995-02-02 | Lecithin composition having aqueous dispersibility |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7037695A JPH08205784A (en) | 1995-02-02 | 1995-02-02 | Lecithin composition having aqueous dispersibility |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH08205784A true JPH08205784A (en) | 1996-08-13 |
Family
ID=12504695
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7037695A Withdrawn JPH08205784A (en) | 1995-02-02 | 1995-02-02 | Lecithin composition having aqueous dispersibility |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH08205784A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020000007A (en) * | 2018-06-25 | 2020-01-09 | 理研ビタミン株式会社 | Phospholipid composition |
CN114832001A (en) * | 2022-05-12 | 2022-08-02 | 北京素维生物科技有限公司 | Phospholipid composition without auxiliary emulsifier and preparation method thereof |
-
1995
- 1995-02-02 JP JP7037695A patent/JPH08205784A/en not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020000007A (en) * | 2018-06-25 | 2020-01-09 | 理研ビタミン株式会社 | Phospholipid composition |
CN114832001A (en) * | 2022-05-12 | 2022-08-02 | 北京素维生物科技有限公司 | Phospholipid composition without auxiliary emulsifier and preparation method thereof |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
A300 | Application deemed to be withdrawn because no request for examination was validly filed |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 20020402 |