JPH08269479A - Highly emulsifiable oil or fat composition and production thereof - Google Patents

Abstract

PURPOSE: To obtain a highly emulsifiable oil or fat composition which gives an emulsion having high emulsifying activity and excellent in emulsion stability through easy emulsification of an oil-phase component and a water-phase component. CONSTITUTION: This composition is obtained by dissolving or dispersing at least 5-30wt.% lecithin and 3-30wt.% fine protein powder with a particle diameter of 30μm or smaller in an oil or fat, and preferably subjecting the solution or dispersion to heat treatment at 60-150 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly emulsifying oil and fat composition obtained by dissolving or dispersing at least specified amounts of lecithin and protein powder in oil and fat, and in the fields of food, cosmetics, pharmaceuticals, agricultural chemicals and the like. It is preferably used.

[0002]

2. Description of the Related Art Generally, various emulsifiers are used for emulsifying an oil phase component such as fats and oils and lipids and an aqueous phase component such as water and an aqueous substance. At this time, a lipophilic emulsifier and a hydrophilic emulsifier are used together to obtain a stable emulsion,
Usually, a lipophilic emulsifier is often added to the oil phase and a hydrophilic emulsifier is added to the water phase, and the oil phase and the water phase are often emulsified by using an appropriate stirrer, homogenizer or the like. Further, various thickening substances are used as emulsion stabilizers in order to enhance the stability of the emulsion. Then, in order to maintain a stable emulsified state, various innovations can be seen in the type, blending amount, blending ratio, etc. of the emulsifier.

Of the emulsifiers, lecithin, for example, is a natural emulsifier contained in oil seeds such as soybeans and rapeseed and egg yolk,
It is a lipophilic emulsifier widely used in products in the fields of food, cosmetics, pharmaceuticals, agricultural chemicals, etc. In addition, proteins such as wheat gluten, soybean protein, casein, and collagen also have an emulsifying or emulsifying and stabilizing function, and a protein hydrolyzate having a particularly improved emulsifying function has also been proposed. These proteins can be hydrophobized by chemical modification such as acylation or denaturation treatment with an organic solvent or heating, but those obtained by separating from natural products are basically hydrophilic. Yes, it can be handled as a hydrophilic emulsifier.

In practice, in preparing an emulsion, a lipophilic emulsifier and a hydrophilic emulsifier are used, and an emulsion stabilizer is also used in combination to emulsify the oil phase component and the water phase component into an oil-in-water type or a water-in-oil type. Even if the emulsion is obtained by doing so, the emulsion generally has a container shape, material, electrostatic action, temperature change,
Dispersed droplets or dispersed particles aggregate due to the influence of vibration, etc.,
Repeated phenomena such as coalescence, the emulsified state loosens over time,
Ultimately, the oil phase and the water phase are separated. Therefore, preparing an emulsion with high stability is still one of the important technical problems even today.

[0005]

Therefore, an object of the present invention is to provide a composition capable of giving an emulsion having a strong emulsifying power and an excellent emulsion stability.

[0006]

In view of the above-mentioned situations and problems, the inventors of the present invention have extensively studied means and methods for preparing a stable emulsion, and as a result, have found that a general-purpose oil phase component and When emulsifying an aqueous phase component, it was found that an oil / fat composition containing a specific component gives an emulsion having a high emulsifying property, and the present invention has been completed. That is, the gist of the present invention is to add at least 5 to 30% by weight of lecithin to oils and fats and 3 to 30% by weight of protein powder having a particle size of 30 μm or less.
A highly emulsifiable oil and fat composition obtained by dissolving or dispersing, and preferably further heat treatment, and a method for producing the same.

First, the highly emulsified oil / fat composition of the present invention (hereinafter sometimes simply referred to as an oil / fat composition) will be described. The oil and fat composition of the present invention is characterized in that at least 5 to 30% by weight of lecithin and 3 to 30% by weight of protein powder having a particle diameter of 30 μm or less are dissolved or dispersed in the oil and fat, and further this is heat treated. It is characterized by being done.

In the oil / fat composition of the present invention, the oil / fat is not particularly limited. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, beef tallow,
Examples thereof include pork fat and fish oil, and any of these hydrogenated oils and fats, transesterified oils and fats, fractionated or fractionated oils and fats, and the like can be used. These may be used alone or as a mixture.

Lecithin refers to phospholipids obtained from oil seeds such as soybeans and rapeseed and egg yolks. As such lecithin, in fact, paste lecithin containing a neutral oil can be used, and using this as a starting material, solvent fractionation and column fraction purification treatments are carried out individually or in combination to further enhance the purity of phospholipids. Powdered lecithin, granular lecithin, and high-purity phospholipids (for example, high-purity phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, etc.) can be used. Furthermore, it is also possible to use enzyme-decomposed lecithin (lysolecithin or phosphatidic acid) obtained by selectively hydrolyzing the above various lecithins or phospholipids with an enzyme such as phospholipase A ₂ or D. Of these, powdery lecithin, granular lecithin, and pasty lecithin are preferred in the present invention.

The protein powder is preferably gluten, soybean protein, milk protein or a hydrolyzate thereof. The gluten is preferably wheat active gluten which is generally used as a raw material for confectionery and bread making. As soybean protein, full-fat soybean powder, defatted soybean powder, concentrated soybean protein powder, separated soybean protein powder and the like can be used, and those subjected to alcohol treatment, heat treatment and the like can be used. As milk protein, casein or its sodium salt, whey protein and the like can be used. Hydrolysates of these proteins can be obtained by treatment with at least one of a protein hydrolase, an acid and an alkali, and any of them can be used.

In the present invention, such a protein powder has a particle size of 3
It is indispensable that the size is reduced to 0 μm or less. If this particle size exceeds 30 μm, it becomes difficult to obtain the desired effects of the present invention. As a method for finely treating the protein to 30 μm or less, dry pulverization or wet pulverization using a non-aqueous dispersion medium is possible. Examples of the crusher used include a hammer mill, a roll mill, a ball mill and a McIntyre. Alternatively, a coarsely crushed protein product having a size of 30 μm or less can be used.

In the oil and fat composition of the present invention, the amount of lecithin added is 5 to 30% by weight, preferably 5 to 16% by weight. If it is less than 5% by weight, both the emulsification activity and the emulsion stability are not sufficient, and if it exceeds 30% by weight, the fat composition is remarkably thickened and the handling becomes difficult, which is not preferable. The amount of the above-mentioned finely divided protein powder added is 3 to 30% by weight, preferably 3 to 15% by weight. If it is less than 3% by weight, both the emulsification activity and the emulsion stability become insufficient, and if it exceeds 30% by weight, the fat and oil composition thickens and is difficult to handle, which is not preferable.

In the oil and fat composition of the present invention, other known emulsifiers can be used in combination when necessary when preparing an emulsion using the oil composition, and an appropriate amount of an aqueous substance such as enzymes, sugars, acids and salts can be used. Can be included. As other emulsifiers, glycerin fatty acid ester or its derivative, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and the like can be used. Amylase, protease, lipase, phospholipase, glucose oxidase, phosphatase, lipoxygenase and the like can be used as the enzymes. As the saccharides, monosaccharides such as glucose, galactose and fructose, disaccharides such as maltose, sucrose and lactose, oligosaccharides such as maltooligosaccharides and xylooligosaccharides, and polysaccharides such as gum and starch can be used. Further, as the acids, citric acid, ascorbic acid, lactic acid, succinic acid, gluconic acid and the like can be used, and as the salts, alkali metal neutralized salts of the above acids, salt and the like can be used.

The oil and fat composition of the present invention prepared by using the above-mentioned raw materials is a composition in which at least the above-mentioned specific amounts of lecithin and the finely divided protein powder are dissolved or dispersed in the oil and fat, and preferably the dispersion is performed. 60-150
C., more preferably 80 to 120.degree. C. for 10 to 120 minutes. The lecithin and the finely divided protein powder dissolved or dispersed in the oil and fat promote the complexation in the non-aqueous medium (oil and oil) by the heat treatment. Due to the function of the complex of lecithin and protein, high emulsification performance is exhibited when emulsifying an oil phase component and an aqueous phase component using the oil / fat composition of the present invention.

Next, the method for producing the highly emulsified oil and fat composition of the present invention will be described. That is, at least 5 to 30% by weight of lecithin in fats and oils, preferably 5 to 16% by weight.
And 3 to 30% by weight, preferably 3 to 1% by weight, of protein powder finely processed or classified to have a particle size of 30 μm or less.
Add 5% by weight and dissolve or disperse sufficiently. Desirably, this mixture is at 60-150 ° C, more preferably 8
After heating to 0 to 120 ° C for a certain time (preferably 10 to 1)
Heat treatment is performed by stirring for 20 minutes. If it is less than 60 ° C, the added components are difficult to disperse, and if it exceeds 150 ° C, browning or coloring becomes remarkable. The oil / fat composition of the present invention can be obtained by cooling the liquid thus treated to below 60 ° C. to about room temperature with stirring as necessary.

At this time, the fats and oils are preliminarily 60 to 150 ° C.
The oil and fat may be heated to a certain temperature, or the additives other than the two specific components of the present invention may be added to the fat or oil before the heat treatment, as long as it does not deviate from the purpose. For example, the enzymes are preferably added after being heat-treated and cooled. It is also possible to allow fats and oils and lecithin to coexist during the protein miniaturization treatment.

[0017]

EXAMPLES In the following examples and comparative examples, parts are by weight. Example 1 8 parts of rapeseed salad oil and 1 part of pasty lecithin (manufactured by Nisshin Oil Co., Ltd., trade name: lecithin DX), micronized soy protein (manufactured by Nisshin Oil Co., Ltd.), trade name: Solpy NY on a roll mill Grind and separate with a sieve the particle size of 30 μm or less,
A fine powder was used. ) 1 part was added, and the mixture was stirred at room temperature (20 ° C., the same shall apply hereinafter) to dissolve or disperse to prepare a uniform oil / fat composition (product of the present invention). Next, this oil and fat composition 1
Part was suspended in 100 parts of ion-exchanged water, 30 parts of rapeseed salad oil was further added, and a high-speed stirrer (manufactured by Yamato Scientific Co., Ltd.,
Type: Ultra Disperser T-25)
It was emulsified at room temperature under the condition of 13500 rpm to obtain an oil-in-water emulsion. From the results of the evaluation of emulsification properties described below (the same applies hereinafter), it was revealed that this emulsion has high emulsification activity and excellent emulsification stability.

Example 2 To 6 parts of soybean salad oil was added 3 parts of paste lecithin (same as in Example 1) and 1 part of finely-divided soybean protein (same as in Example 1), and the mixture was dissolved or dispersed by stirring at room temperature. After letting 12
Heat treatment was performed at 0 ° C. for 30 minutes to prepare a uniform oil / fat composition (product of the present invention). Next, 0.5 part of this oil / fat composition was suspended in 100 parts of ion-exchanged water, and further rapeseed salad oil 30
Parts were added and emulsified in the same manner as in Example 1 to obtain an oil-in-water emulsion. It was revealed that this emulsion has high emulsifying activity and excellent emulsion stability.

Example 3 In Example 2, 8 parts of soybean salad oil, 0.5 part of pasty lecithin and 1.5 parts of finely-divided soybean protein were used and treated in the same manner to give a uniform oil and fat composition (product of the present invention). Was prepared. Further, 1 part of this oil / fat composition, 100 parts of ion-exchanged water and 30 parts of rapeseed salad oil were used to emulsify in the same manner to obtain an oil-in-water emulsion. It was found that this emulsion has high emulsification activity and excellent emulsion stability.

Example 4 In Example 2, using 8 parts of soybean salad oil, 1.7 parts of pasty lecithin and 0.3 part of finely-divided soybean protein, the same treatment was performed to obtain a uniform oil and fat composition (product of the present invention). ) Was prepared. Further, 1 part of this oil / fat composition, 100 parts of ion-exchanged water and 30 parts of rapeseed salad oil were used to emulsify in the same manner to obtain an oil-in-water emulsion. It was found that this emulsion has high emulsification activity and excellent emulsion stability.

Example 5 7 parts of palm oil, 2 parts of pasty lecithin (same as in Example 1), and a finely divided gluten hydrolyzate (Katayama Chemical Laboratory Co., Ltd., trade name: Glupearl 19) were used. 1 was added to 1 part, and the mixture was stirred at room temperature to dissolve or disperse and then heat treated at 80 ° C. for 120 minutes to obtain a uniform mixture. An oil and fat composition (product of the present invention) was prepared. Next, 0.7 parts of this oil / fat composition was suspended in 100 parts of ion-exchanged water, 30 parts of rapeseed salad oil was further added, and the mixture was emulsified in the same manner as in Example 1 to obtain an oil-in-water emulsion. It was found that this emulsion has high emulsification activity and excellent emulsion stability.

Example 6 In Example 5, 6 parts of palm oil, 1 part of pasty lecithin and 3 parts of finely divided gluten hydrolyzate were used and treated in the same manner to prepare a uniform oil / fat composition (product of the present invention). did.
Further, 0.5 part of this oil / fat composition, 100 parts of ion-exchanged water and 30 parts of rapeseed salad oil were used to emulsify in the same manner to obtain an oil-in-water emulsion. It was found that this emulsion has high emulsification activity and excellent emulsion stability.

Example 7 8 parts of rapeseed salad oil and lysolecithin (manufactured by Nisshin Oil Co., Ltd.,
Trade name: Basis LG-10K) 1 part, micronized milk protein (manufactured by Nippon Proten Co., Ltd., trade name: TMP1100) was treated in the same manner as in Example 1 to obtain a micronized powder having a particle size of 30 μm or less. 1 part) was added, and the mixture was stirred at room temperature to dissolve or disperse, and then heat-treated at 100 ° C. for 60 minutes to prepare a uniform oil / fat composition (product of the present invention). Next, 1 part of this oil / fat composition was suspended in 100 parts of ion-exchanged water, 30 parts of rapeseed salad oil was further added, and the mixture was emulsified in the same manner as in Example 1 to obtain an oil-in-water emulsion. It was found that this emulsion has high emulsification activity and excellent emulsion stability.

Example 8 Powdered lecithin (manufactured by Nisshin Oil Co., Ltd., trade name: Basis LP-20) was added to 7 parts of rapeseed salad oil heated to 100 ° C.
Parts, finely divided soybean protein hydrolyzate (Nisshin Oil Co., Ltd., trade name: Solpy 1500 was treated in the same manner as in Example 1 to obtain finely divided powder having a particle size of 30 μm or less). And stir for 60 minutes to obtain a uniform oil and fat composition (product of the present invention)
Was prepared. Next, 0.7 parts of this oil / fat composition was suspended in 100 parts of ion-exchanged water, 30 parts of rapeseed salad oil was further added, and the mixture was emulsified in the same manner as in Example 1 to obtain an oil-in-water emulsion. It was found that this emulsion has high emulsification activity and excellent emulsion stability.

Comparative Example 1 8 parts of rapeseed salad oil, 1 part of pasty lecithin (same as in Example 1), 1 part of soybean protein not subjected to micronization treatment (Soly NY described in Example 1, particle size: 80-300 μm) Was added and stirred at room temperature to dissolve or disperse to prepare an oil and fat composition. Next, 1 part of this oil / fat composition was mixed with 1 part of deionized water.
Suspended in 00 parts, added 30 parts rapeseed oil,
Emulsification was performed in the same manner as in Example 1 to obtain an oil-in-water emulsion. This emulsion had low emulsification activity and emulsion stability.

Comparative Example 2 To 8 parts of soybean salad oil was added only 1 part of paste-like lecithin (same as in Example 1), and the mixture was stirred and dissolved or dispersed at room temperature to prepare an oil / fat composition. Next, 0.9 parts of this oil / fat composition and micronized soybean protein (the same as in Example 1), in which Solpy NY was made into a powder having a particle size of 30 μm or less) 0.1
And 100 parts of ion-exchanged water, 30 parts of rapeseed salad oil are further added, and emulsified in the same manner as in Example 1,
An oil-in-water emulsion was obtained. This emulsion had low emulsification activity and emulsion stability.

Comparative Example 3 To 8 parts of rapeseed salad oil was added only 2 parts of paste-like lecithin (the same as in Example 1), and the mixture was stirred and dissolved at room temperature to prepare an oil and fat composition. Next, 1 part of this oil / fat composition was suspended in 100 parts of ion-exchanged water, 30 parts of rapeseed salad oil was further added, and the mixture was emulsified in the same manner as in Example 1 to obtain an oil-in-water emulsion. This emulsion had low emulsification activity and emulsion stability.

Comparative Example 4 8 parts of palm oil and micronized milk protein (same as in Example 7. TMP
1100 is a powder having a particle size of 30 μm or less. ) 2
Part, and after stirring and dispersing at room temperature, 120 ° C
Was heat-treated for 30 minutes to prepare an oil and fat composition. 1 part of this oil / fat composition was suspended in 100 parts of ion-exchanged water, 30 parts of rapeseed salad oil was further added, and the mixture was emulsified in the same manner as in Example 1 to obtain an oil-in-water emulsion. This emulsion had low emulsification activity and emulsion stability.

Reference Example 1 Sugar ester (manufactured by Mitsubishi Kagaku Foods Co., Ltd., trade name: S-1) was used as a commercially available emulsifier in place of the oil and fat composition of the present invention.
570), 0.2 parts of this was suspended in 100 parts of ion-exchanged water, 30 parts of rapeseed salad oil was further added, and the mixture was emulsified in the same manner as in Example 1 to obtain an oil-in-water emulsion. The emulsification activity and emulsion stability of this emulsion are as shown in Table 1.

[Emulsification Evaluation] Examples 1 to 8 and Comparative Example 1
~ 4 and the emulsified state of each emulsion obtained in Reference Example 1 was evaluated by the following method. That is, the method of Pearce (Pear
ce and Kinsella, J. Agric. Food Chem., Volume 26, Volume 7
16 to 723, 1978) with a partially improved method. Immediately after the preparation, 10 minutes, 1 hour, or 10 hours later, 100 μL of each emulsion sample is suspended in 5 ml of a 0.1 wt% sodium dodecyl sulfate aqueous solution to prepare an emulsion. The absorbance (500 nm) of this emulsion is measured. Emulsification activity: indicated by the absorbance when a sample immediately after preparation of the emulsion was used. The higher the absorbance, the higher the emulsifying activity. Emulsion stability: Shown as a value (ratio) of each absorbance when using the sample after 10 minutes, 1 hour, or 10 hours after the preparation of the emulsion, with respect to the absorbance when using the sample immediately after the preparation of the emulsion. The larger this value, the greater the emulsion stability.

The emulsification activity and emulsion stability of the emulsions obtained in Examples 1 to 8, Comparative Examples 1 to 4 and Reference Example 1 were determined. Table 1 shows the results. From the values in Table 1, it was revealed that all the emulsions of Examples 1 to 8 had high emulsification activity and excellent emulsion stability. On the other hand, the emulsions of Comparative Examples 1 to 4 all have small emulsifying activity,
It was also confirmed that the emulsion stability was low.

[0032]

[Table 1]

[0033]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide an oil and fat composition which easily emulsifies with an oil phase component to give an emulsion having high emulsification activity and excellent emulsion stability. The oil / fat composition of the present invention has an extremely high function as an emulsifier, and can be used for various emulsified products in the fields of food, cosmetics, pharmaceuticals, agricultural chemicals and the like.

Claims (5)

[Claims] 1. Oil and fat containing at least 5 to 30% by weight of lecithin and 3 to 30 protein powder having a particle size of 30 μm or less.
A highly emulsified oil / fat composition which is dissolved or dispersed by weight. 2. The oil or fat composition according to claim 1, which is further heat-treated. 3. The amount of lecithin added is 5 to 16% by weight, and the amount of protein powder having a particle size of 30 μm or less is 3%.
The oil / fat composition according to claim 1 or 2, which is -15% by weight. 4. A protein powder selected from the group consisting of gluten, soybean protein, milk protein and hydrolysates thereof.
The oil or fat composition according to any one of claims 1 to 3, which is one kind or two or more kinds. 5. At least lecithin and a protein powder having a particle size of 30 μm or less are dissolved or dispersed in the oil and fat, and then heat-treated at 60 to 150 ° C. to claim 1. A method for producing a highly emulsified oil and fat composition.