JPH09227891A - Method for powdering liquid emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To convert a liq. emulsion into a powder which is excellent in oxidation stability of lipids during storage and does not exhibit the degradation in taste or solubility by adding trehalose to a specific emulsion and spray drying it. SOLUTION: This method comprises adding trehalose to an emulsion substantially free from a saccharide having reduced molecular ends and spray drying the emulsion. Pref. the content of lipids is 20-80wt.% of the total solid content.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to pork fat, beef fat,
Egg yolk fat, animal fats such as milk fat, vegetable oils such as palm oil and coconut oil, and trehalose without removing or adding sugars having reducing ends to emulsified solutions such as hydrogenated oils of vegetable fats or animal fats. The present invention relates to a method for powderizing an emulsion for the purpose of improving storage stability by adding and spray drying.

[0002]

2. Description of the Related Art Conventionally, pork fat, beef fat, egg yolk fat,
Powders of animal fats such as milk fat, vegetable oils such as palm oil and palm oil, and emulsified solution powders such as hydrogenated oils of vegetable fats or animal fats include surfactants such as lecithin and glycerin fatty acid esters, and casein and soy protein. It is a powder that is emulsified with such proteins as described above and lipid-coated with dextrin, lactose, reducing sugar alcohol, and dextrin alcohol, and is widely used in foods such as instant foods. The addition of dextrin or lactose has an excellent lipid coating effect, and therefore the oxidation stability of the lipid is excellent,
When the powder is stored, the browning reaction with the protein used as the emulsifier progresses, causing deterioration of flavor and solubility, which is a problem. Addition of reducing sugar alcohol such as maltitol or lactitol or dextrin alcohol does not cause deterioration of flavor or solubility due to browning reaction during storage of powder, but lipid oxidation effect is weak due to weak lipid coating effect. Is a problem. In addition, hen egg powder and egg yolk powder have very poor storage stability when directly spray-dried, and there is a significant deterioration in flavor and deterioration in solubility.Therefore, corn syrup and dextrin alcohol have been added. The improvement of stability is insufficient and is a problem. Therefore, an emulsion powder having excellent storage stability is desired.

[0003]

DISCLOSURE OF THE INVENTION It is an object of the present invention to provide an emulsion powder which is excellent in oxidative stability of lipids during storage as described above and which does not cause deterioration of flavor and deterioration of solubility. Is.

[0004]

The present inventors have found that trehalose has a very excellent lipid coating effect, and completed the present invention. That is, the present invention relates to a method for powderizing an emulsion, which comprises adding trehalose to an emulsion containing substantially no saccharide having a reducing end and spray-drying the emulsion.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The trehalose referred to in the present invention is a disaccharide having a molecular weight of 342.3 and has a structure in which two molecules of D-glucose are 1,1-bonded. The binding modes are α, α-bonding, α,
There are three types of β-bonds and β-, β-bonds. Heretofore, trehalose has been known as a cell dry protective substance or a cell cryoprotective substance, and is used in foods for the purpose of preventing protein heat denaturation and protein freeze denaturation. As a technique for adding trehalose to a food drying technique, Japanese Patent Publication No. 81232 has been disclosed in 1993. However,
Since the food material to be dried contains saccharides having a reducing end such as lactose and glucose, addition of trehalose does not improve the storage stability of the powder, and trehalose prevents the heat denaturation of proteins. It is only used for the purpose, and its mechanism of action is different from the excellent lipid coating effect of trehalose, which is a feature of the present invention. Although not particularly limited, the addition amount of trehalose is preferably 5% by weight or more and 50% by weight or less with respect to the solid content of the emulsion. If it exceeds 50% by weight, the sweetness of trehalose becomes strong, and the foods that can be used are limited, which is not preferable. If it is less than 5%, the lipid coating effect becomes insufficient and the oxidation stability of the lipid deteriorates, which is not preferable.

The saccharide having a reducing end as referred to in the present invention is a saccharide having a carbonyl group as a reducing end in the molecule, which is dehydrated and bound to the end of a protein or the amino group of a lysine residue to cause browning, insolubilization, and flavor. It causes a decline. Glucose, lactose, dextrin and the like can be mentioned, and the content can be measured using a conventionally known method such as the Somogi-Nelson method and the Park-Johnson method. The emulsion in the present invention means pork fat, beef fat,
Animal fats such as egg yolk fat and milk fat, vegetable oils such as palm oil and coconut oil, lipids such as hydrogenated oils of vegetable fats or animal fats, preferably lipids that are liquid when the temperature of the product is 50 ° C. Glucose in a solution uniformly dispersed in water or warm water using a surfactant such as lecithin or glycerin fatty acid ester and a protein such as casein or soybean protein,
It does not substantially contain saccharides having a reducing end such as lactose and dextrin. More specifically, the saccharide having a reducing end is 0.01% or less in the emulsion. The emulsifier used is not particularly limited, and known emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, saponin, and casein sodium may be used alone or in combination of two or more. it can. Although not particularly limited, the solid content concentration of the emulsion is preferably 20% by weight or more and 65% by weight or less. If it exceeds 65% by weight, the emulsion stability of the emulsion is reduced, which is not preferable.
If it is less than 20% by weight, the spray drying efficiency is deteriorated, which is not preferable. Although not particularly limited, the lipid content is preferably 20% by weight or more and 80% by weight or less based on the total solid content. When it exceeds 80% by weight, the lipid coating effect becomes insufficient and the oxidation stability of the lipid deteriorates, which is not preferable. If it is less than 20% by weight, the amount of addition becomes high, and the usable foods are limited, which is not preferable.

The yolk referred to in the present invention may be in any form such as raw yolk liquid, frozen egg yolk liquid and sterilized egg yolk as long as it is separated from chicken eggs, and it is not particularly limited, Egg yolk liquid is preferred. The whole egg referred to in the present invention, if separated from chicken eggs, raw whole egg liquid, frozen whole egg liquid,
It may be in any form such as sterilized whole egg and is not particularly limited, but raw whole egg liquid is preferable. Desaturation referred to in the present invention is the removal of glucose contained in egg yolk liquid or whole egg liquid, lactic acid bacteria, baker's yeast, fermentation methods using brewer's yeast and enzyme treatment using glucose oxidase. it can. Although not particularly limited, enzymatic treatment using glucose oxidase is preferable. By removing glucose, saccharides having a reducing end are substantially not contained in egg yolk fluid or whole egg fluid. Although not particularly limited, the content of saccharides having a reducing end in the egg yolk liquid or the whole egg liquid is preferably 0.01% by weight or less. Although not particularly limited, the amount of trehalose added is preferably 5% by weight or more and 50% by weight or less with respect to the solid content of the saccharified egg yolk liquid or whole egg liquid. If it exceeds 50% by weight, the sweetness of trehalose becomes strong, and the foods that can be used are limited, which is not preferable. If it is less than 5%, the lipid coating effect becomes insufficient and the oxidation stability of the lipid deteriorates, which is not preferable. Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto. In addition,% in an Example shows a weight% unless otherwise specified.

[0008]

【Example】

Example 1 Based on the raw material composition of Table 1, a lard emulsion was prepared by dissolving monoglyceryl stearate at a temperature of 60 ° C. in a warm aqueous solution at 50 ° C. in which trehalose and sodium caseinate were dissolved using a homomixer and a homogenizer. did. The obtained lard emulsion was spray-dried to obtain the product 1 of the present invention. For comparison, a control product 1 in which trehalose of the product 1 of the present invention was replaced with lactose and a control product 2 in which dextrin (DE8) was replaced were also prepared in the same manner.

[0009]

[Table 1]

The product 1 of the present invention and the control products 1 and 2 were stored in an environmental tester at 40 ° C. and 70% relative humidity for 3 months. After storage, 10 g of each powder was added to 10% saline solution 100
g and the emulsion state after 48 hours at 10 ° C. was compared. In the control product 1 and the control product 2, lard was separated and solidified in the upper layer, but the product 1 of the present invention maintained a uniform emulsified state, and it is clear that the product of the present invention was stored as compared with the control product. It was confirmed that the emulsion stability was improved. Example 2 Based on the raw material composition in Table 2, palm oil having a temperature of 60 ° C. in which monoglyceryl stearate was dissolved was heated at 50 ° C. in which trehalose, sodium caseinate and calcium caseinate were dissolved using a homomixer and a homogenizer. An oil emulsion was prepared. The obtained palm oil emulsion was spray-dried to obtain product 2 of the present invention. For comparison, the product of the present invention 1
A control product 3 in which trehalose was replaced with lactose and a control product 4 in which dextrin (DE8) was replaced were prepared in the same manner.

[0011]

[Table 2]

The product 2 of the present invention and the control products 3 and 4 were stored in an environmental tester at 45 ° C. and 70% relative humidity for 6 months. As a result of extracting lipids from the powder after storage and measuring the peroxide value (POV), the product 2 of the present invention was 0.1, and the control product 1 was 4.
1 and the control product 2 were 4.3, and it is apparent that the product of the present invention has an improved lipid coating effect and an improved oxidation stability of the lipid during storage. Further, 5 g of each powder was dispersed in 100 g of hot water at 80 ° C., and the emulsified state after 15 minutes was compared. In the control product 3 and the control product 4, lumps of undissolved powder were generated in the upper layer and the wall surface of the container, but the product 2 of the present invention was in a uniform emulsified state, and clearly the product of the present invention was compared to the control product. An improvement in solubility during storage was observed.

Example 3 To 1000 g of whole egg liquid (glucose: 0.62%), 1.2 g of baker's yeast was added and fermented at 30 ° C. until the glucose content was 0.01% or less. The glucose amount was analyzed by the Somogyi-Nelson method, and the protein amount was analyzed by the Kjeldahl method. 37.5 g of 15% trehalose was added to the solid content of the whole egg liquid from which glucose was removed,
The product of the present invention 3 was obtained by spray drying. For comparison, 15% based on the solid content of control product 5 and total egg liquid spray-dried
37.5 g of corn syrup solid (DE24) was spray-dried to prepare a control product 6 and 37.5 g of 15% trehalose based on the solid content of the whole egg solution was added to prepare a spray-dried control product 7. . The product 3 of the present invention and the control products 5, 6 and 7 were stored in an environmental tester at 35 ° C. and 70% relative humidity for 5 months. The solubility and flavor of the powder after storage were compared. Solubility is 10% solution by centrifugation (1200 rpm, 20
The upper layer (% by volume) that was separated was measured. As for the flavor, a sensory test of the flavor of a 10% solution gave a score of 10 when the flavor was the same as that of raw whole egg and no deterioration was observed, and a score of 0 when the flavor was different from that of raw whole egg and deteriorated significantly. Was evaluated by using the average value of 10 grades by 10 panelists. The results are shown in Table 3.

[0014]

[Table 3]

As is clear from Table 3, the product of the present invention was found to have improved lipid coating effect, improved solubility during storage and suppression of flavor deterioration. Example 4 1000 g of glucose oxidase was added to 1000 g of egg yolk liquid (glucose: 0.69%), and 7% hydrogen peroxide was added at 3.5 ml / hour at 10 ° C. until the glucose amount became 0.01% or less. Reaction was carried out by continuous addition. The glucose amount was analyzed by the Somogyi-Nelson method, and the protein amount was analyzed by the Kjeldahl method. 75 g of 15% trehalose was added to the solid content of the egg yolk liquid from which glucose was removed, and spray-dried to obtain Product 4 of the present invention. For comparison, with respect to the solid content of the control product 8 and the yolk liquid that were spray-dried with the yolk liquid, 8 g of the control product and 75 g of 15% corn syrup solid (DE30) were added to the solid content of the yolk liquid. A control product 10 was prepared by spray-drying 75 g of 15% trehalose.

Inventive product 4 and control products 8, 7 and 10 are 30
It was stored for 4 months in an environmental tester at ℃ and 70% relative humidity. The viscosity and flavor of the powder solution after storage were compared. Regarding the viscosity, the viscosity of a 30% solution at 20 ° C. was measured using a B type viscometer. As for the flavor, a sensory test of the flavor of a 30% solution gave a flavor equivalent to that of raw egg yolk liquid and no deterioration was observed.
The evaluation was performed by using the average value of 10-point rating by 10 panelists, with 0 as a point which has a flavor different from that of raw yolk liquid and is severely deteriorated. The results are shown in Table 4.

[0017]

[Table 4]

As is clear from Table 4, the products of the present invention were found to have improved lipid coating effects, and suppressed the increase in viscosity and the deterioration in flavor due to the decrease in solubility during storage.

The embodiments of the present invention and the desired products are as follows. (1) A method for powderizing an emulsion, which comprises adding trehalose to an emulsion solution that does not substantially contain a saccharide having a reducing end, and spray-drying. (2) The method for powderizing an emulsion according to (1), which is an emulsion containing 0.01% by weight or less of a saccharide having a reducing end. (3) The amount of lipid is 20% by weight or more and 80% by weight in the total solid content.
The method for powderizing an emulsion as described in (1) below. (4) The method of pulverizing the emulsion according to (1), wherein the emulsion has a solid content of 20% by weight or more and 65% by weight or less. (5) The method for powderizing an emulsion according to (1), wherein the added amount of trehalose is 5% by weight or more and 50% by weight or less based on the solid content of the emulsion. (6) The method for powderizing an emulsion according to (1), wherein the emulsion is egg yolk or whole egg. (7) A method of powdering a liquid egg, which comprises adding trehalose to desalted egg yolk liquid or whole egg liquid and spray-drying. (8) Glucose content in egg yolk liquid or whole egg liquid is 0.0
The method for pulverizing liquid egg according to (6), which is 1% or less. (9) The amount of trehalose added is 5% by weight or more and 50% by weight or less based on the solid content of the yolk liquid or the whole egg liquid (6)
A method for pulverizing the liquid egg as described. (10) The method for powderizing a liquid egg according to (6), which is an egg yolk liquid or a whole egg liquid desugarized with glucose oxidase.

[0020]

INDUSTRIAL APPLICABILITY The present invention provides animal fats such as pork fat, beef fat, egg yolk fat and milk fat, vegetable oils such as palm oil and coconut oil, and emulsions such as hydrogenated oils of vegetable fats or animal fats. Oxidative stability of lipids during storage of the powder is excellent, and since deterioration of flavor and deterioration of solubility do not occur, long-term storage is possible,
Widely applicable to food. As described above, the present invention is highly effective in improving the storage stability of emulsion powders of lipids, and can greatly contribute to the food industry.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hajime Hatta 9-5 Akahorishinmachi, Yokkaichi-shi, Mie Taiyo Kagaku Co., Ltd.

Claims (4)

[Claims] 1. A method for powderizing an emulsion, which comprises adding trehalose to an emulsion solution which does not substantially contain a saccharide having a reducing end, and spray-drying the emulsion solution. 2. A lipid content of 20% by weight or more based on the total solid content 8
The emulsified liquid powdering method according to claim 1, which is 0% by weight or less. 3. A method of powdering a liquid egg, which comprises adding trehalose to desalted egg yolk liquid or whole egg liquid and spray drying. 4. The method for pulverizing a liquid egg according to claim 3, wherein the amount of trehalose added is 5% by weight or more and 50% by weight or less based on the solid content of the yolk liquid or the whole egg liquid.