JPH10150929A - Food compounded phospholipid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food having an excellent emulsification characteristic, etc., and has an improved flavor, texture and appearance by compounding phospholipid of a prescribed value or above in the sum of the ratio of phosphatidic acid and the ratio of phosphatidyl inositol with phospholipid composition. SOLUTION: For example, 100g soy bean lecithin is taken in a 1-liter beaker and is heated to 60 deg.C in a hot water bath, to which 500ml ethanol heated to 60 deg.C is added. The mixture is then stirred. The generated precipitate is recovered and is washed with the heated 500ml ethanol. The resulted precipitate is subjected to solvent removal. The phospholipid composition of >=0.72 sum of the ratio of the phosphatidic acid and the phosphatidyl inositol and further, >=1 in the ratio of the phosphatidyl inositol to the phosphatidic acid is obtd. The resulted composition is compounded with ice cream, etc., by which the desired food is obtd.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food using a natural emulsifier for food which has properties as an emulsifier not found in conventional lecithin and has an effect of improving the flavor, texture and appearance of food.

[0002]

2. Description of the Related Art In recent natural food booms, synthetic food additives tend to be avoided. Conventionally, synthetic emulsifiers have often been used as food emulsifiers, but the demand for highly safe natural emulsifiers has been increasing year by year.

[0003] By the way, lecithin obtained from soybean and egg yolk is one of the few natural emulsifiers used hitherto. This can be obtained, for example, by extracting water from crude oil obtained by extracting oil seeds such as soybeans with a solvent such as normal hexane, separating the hydrated and precipitated gum, and appropriately purifying as necessary. . Such lecithin is widely used in various foods because of its excellent antioxidant activity in addition to emulsifying activity.

Further, lecithin is subjected to phosphatidylcholine (hereinafter, referred to as “PC”), phosphatidylethanolamine (hereinafter, referred to as “PE”), phosphatidylinositol (hereinafter, referred to as “PI”), phosphatidic acid (hereinafter, referred to as “PA”) by a predetermined operation. In some cases, and may be used as a baking agent for dough with yeast or the like by improving emulsion stability.

[0005]

However, the above-mentioned lecithin contains impurities such as neutral oils such as triglyceride, odorous components, and impurities such as pigments. Had occurred. Also, when fractionating lecithin, PC having a large emulsifying effect is mostly concentrated, and P
Almost no useful applications have been found for I, PA and the like.

Accordingly, the present invention provides a food containing a phospholipid composition containing PI and PA, which exhibits an excellent emulsifying effect when added to food and can improve the flavor, texture and appearance of the food. The purpose is to provide.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above-mentioned situation, and as a result, P
The present inventors have found that a phospholipid composition-containing food containing I and PA at a predetermined ratio has excellent emulsifying properties and the like, and can improve flavor, texture and appearance, and completed the present invention.

[0008] That is, the present invention provides a food containing a phospholipid composition in which the sum of the ratios of PA and PI to the phospholipid composition is 0.72 or more.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The phospholipid composition used in the food of the present invention has a ratio of PA to PI of 0.72 or more,
Preferably it is 0.75 or more. Furthermore, P for PA
When the ratio of I is 1 or more, preferably 1.5 or more, the effect of improving the emulsifying effect and the like to improve the flavor, texture and appearance of the food becomes more remarkable.

[0010] Lecithin as a raw material may be soybean, egg yolk or any other, and commercially available products can be used. Although any method may be used to obtain the above phospholipid composition, for example, the following method can be used.

[0011] Lecithin as a raw material is heated to a predetermined temperature, a precipitate is generated using, for example, ethanol as a solvent, and the obtained precipitate is collected and washed. The above operation is repeated a plurality of times, and the precipitate is desolvated to obtain the above phospholipid composition.

Alternatively, lecithin as a raw material is heated to a predetermined temperature, a precipitate is generated using, for example, ethanol as a solvent, and the obtained precipitate is collected and washed. Next, a buffer solution, a solvent, salts and the like are added, followed by enzymatic degradation, and the solvent phase is isolated and distilled off to obtain the above phospholipid composition. Alternatively, the above-described operations of raising the temperature of lecithin and precipitating, collecting, and washing using ethanol as a solvent may be omitted.

[0013] The phospholipid composition obtained by the above method or the like can be added to any food, especially dairy products such as ice cream, yogurt, cheese, powdered milk, pudding, cream, etc., and retort. Food (plastic bagged food or canned food, etc., under pressure sterilization), health food (food containing ingredients for promoting health, for example, peptides, oligosaccharides, DHA, aloe, etc.), bread, cake, Biscuits, flour-containing foods such as noodles, margarine, mayonnaise, chocolate, pork and
By adding to oils and fats-containing foods such as tempura, canned coffee, soy milk, milk, and drinks such as cocoa drinks, the emulsifying effect and the like are improved, and the flavor and texture of these foods are improved.
Appearance can be improved.

The method of adding the above phospholipid composition to food is the same as the method of adding a general emulsifier to food. The amount of the phospholipid composition to be added to food may vary depending on the type of food, processing conditions, and the like.
It is 1 to 5%, particularly preferably 0.01 to 2%.

[0015]

EXAMPLES Next, the present invention will be described in more detail with reference to examples of the present invention, but the present invention is not limited to the following examples.

Production Example 1 100 g of soybean lecithin (SLP-paste: manufactured by True Lecithin Industry) was placed in a 1-liter beaker, heated to 60 ° C. in a hot water bath, and 500 ml of ethanol heated to 60 ° C. was added and stirred. The resulting precipitate was collected and heated to 500 ml.
Was washed with ethanol. The above operation was repeated three times.
The resulting precipitate was desolvated to prepare phospholipid composition 1.

Production Example 2 100 g of the soybean lecithin used in Production Example 1 was placed in a 1-liter beaker, heated to 60 ° C. in a hot water bath, and 500 ml of ethanol heated to 60 ° C. was added and stirred. The resulting precipitate was recovered and the solvent was removed, and 20 g of the precipitate was collected using a 500 equipped with a stirring device.
The mixture was placed in a 4-ml flask with a capacity of 1 ml, and 1250 ml of a 0.1 M Tris hydrochloride buffer (pH 6.0 to 8.0) was added thereto, followed by stirring. Next, hexane / ethyl acetate (volume ratio 2: 1) 340
ml was added and stirred. Further, 150 ml of a 1M aqueous solution of calcium chloride was added, and then the enzyme PL-D (Streptomyces Chromof, manufactured by Asahi Kasei Corporation)
uscus) (150 ml of aqueous solution)
(15 units per gram) while stirring the reaction mixture at 30 ° C. for 14 hours. Thereafter, the flask was allowed to stand to isolate the solvent layer, and the solvent was distilled off under reduced pressure. 17 g of the obtained phospholipid composition was transferred to a beaker, and 85 ml of cold acetone was added under ice cooling, and acetone precipitation was performed while crushing with a spatella. This was filtered, and the same acetone operation was repeated twice with respect to the obtained filter cake, and the obtained composition was designated as phospholipid composition 2.

Reference Example 1 100 g of the soybean lecithin used in Production Example 1 was placed in a 1-liter beaker, heated to 60 ° C. in a hot water bath, and 500 ml of ethanol heated to 60 ° C. was added and stirred. The resulting precipitate was recovered and the solvent was removed to obtain Reference Product 1.

Production Example 3 500 g of a commercially available defatted lecithin (trade name: SLP-W: manufactured by True Lecithin Industry Co., Ltd.) equipped with a stirrer
In a four-neck flask, 1250 ml of 0.1 M Tris hydrochloride buffer (pH 6.0 to 8.0) was added, followed by stirring. Next, hexane / ethyl acetate (volume ratio 2: 1) 340
ml was added and stirred. Further, 150 ml of a 1M aqueous solution of calcium chloride was added, and then the enzyme PL-D (Streptomyces Chromof, manufactured by Asahi Kasei Corporation)
uscus) (150 ml of aqueous solution)
(15 units per gram) while stirring the reaction mixture at 30 ° C. for 14 hours. Thereafter, the flask was allowed to stand to isolate the solvent layer, and the solvent was distilled off under reduced pressure. 17 g of the obtained phospholipid composition was transferred to a beaker, 85 ml of cold acetone was added under ice cooling, and acetone precipitation was performed while crushing with a spatula. This was filtered, and the same acetone operation was repeated twice with respect to the obtained filter cake, and the obtained composition was designated as phospholipid composition 3.

The obtained phospholipid compositions 1 to 3 and reference product 1
Is shown in Table 1.

[0021]

[Table 1]

Example 1 The above-prepared phospholipid compositions 1 to 3 and Reference Product 1 were blended into chocolate, and the chocolate was evaluated for enhancing the milk flavor. Five commercially available 100 g black chocolates were held at 60 ° C. for 1 hour to dissolve. For these,
Nothing was added to one, and the remaining four were each added with 1% of each of the phospholipid compositions 1 to 3 and the reference 1 to be tempered, and the strength of the milk flavor was evaluated. Table 2 shows the results.

[0023]

[Table 2]

Evaluation Criteria 1: Same as black chocolate, no milky flavor. 2: Milk flavor occurred slightly. 3: Milk flavor was generated considerably. 4: Milk flavor remarkably occurred. 5: Milk flavor comparable to milk chocolate was produced.

From Table 2, it was confirmed that when the phospholipid composition was added, the emulsifying effect was improved as compared with the conventional lecithin, and the flavor was improved.

Example 2 Bread was baked (roasted) using the above-prepared phospholipid compositions 1 to 3 and Reference product 1 and evaluated for crispness and crispness. 100 parts by weight of strong flour, 2 parts by weight of yeast, 2 parts by weight of salt, 3 parts by weight of sugar, 3 parts by weight of shortening, 0.15 parts by weight of yeast food, 60 parts by weight of water, and phospholipid composition 1 obtained above 3. The reference product 1 was kneaded with 0.5 parts by weight of each. Separately, a composition to which the above phospholipid composition and the like were not added was prepared and kneaded. Each kneaded raw material was fermented, and then subjected to the steps of setting, shaping, and roasting to make bread, and evaluated for crispness and crispness.
Table 3 shows the results.

[0027]

[Table 3]

Evaluation Criteria 1: There was no crispness or crispness. 2: A crisp feeling and a crisp feeling were slightly generated. 3: A crisp feeling and a crisp feeling were considerably generated. 4: A crisp feeling and a crisp feeling were remarkably generated.

From Table 3, it was confirmed that when the phospholipid composition was added, the emulsifying effect was improved as compared with the conventional lecithin, and the texture was improved.

Example 3 When the above-prepared phospholipid compositions 1 to 3 and reference product 1 were blended into a whipping cream, the fineness, milky taste and shape retention after whipping were evaluated. 44.35 parts by weight of water heated to 80 ° C., melting point 30 heated to 80 ° C.
30 parts by weight of vegetable oil at 25 ° C., 25 parts by weight of skim milk, 0.4 parts by weight of sucrose fatty acid ester, 0.1 parts by weight of monoglyceride, 0.15 parts by weight of tripotassium phosphate, and the phospholipid composition obtained above Items 1 to 3 and reference item 1 were 0.2 each
Parts by weight. Separately, a composition not containing the above phospholipid composition was prepared. Each mixed raw material was heated to 80 ° C., homogenized at 60 kg / cm ² using a homogenizer, and
The mixture was kept in a refrigerator at 12 ° C. for 12 hours. 500 g of the obtained whipping cream was placed in a bowl and whipped at 400 rpm for 4 minutes using a whipping stirrer. Table 4 shows the results.

[0031]

[Table 4]

Evaluation criteria for texture fineness 1: Many large bubbles were present. 2: Many relatively large bubbles were present. 3: There were a few relatively large bubbles, but the texture was quite fine. 4: All bubbles were fine and texture was very fine.

Evaluation criteria for milky taste 1: No milky taste was found. 2: Milk taste was slightly felt. 3: Milk taste was considerably felt. 4: Milk taste was remarkably felt.

Evaluation Criteria of Shape Retaining Property An artificial flower cream weighing 10 g was prepared using the whipped cream, and left standing in a room at a temperature of 15 ° C. for 5 hours to evaluate the shape retaining property of the artificial flower. 1: The shape of the artificial flower completely collapsed. 2: The shape of the artificial flower was slightly retained. 3: The shape of the artificial flower was considerably retained. 4: The shape of the artificial flower was completely retained.

From Table 4, it was confirmed that when the phospholipid composition was added, the emulsifying effect was improved as compared with the conventional lecithin, and the flavor, texture and appearance were improved.

Using the phospholipid compositions 1 to 3 and reference product 1 prepared above, canned coffee was prepared, and reduction in retort odor was evaluated. 8 parts by weight of milk, 10 parts by weight of sugar, 2 parts by weight of instant coffee powder, 0.1 part by weight of monoglyceride, and 0.01 part by weight of each of the above-obtained phospholipid compositions 1 to 3 and reference product 1 Mixed. Separately, a composition not containing the above phospholipid composition was prepared. Each mixed raw material was heated to 80 ° C., and 150 K using a homogenizer.
After homogenizing at g / cm ² and filling 250 ml into a 250 ml stainless steel can, it was capped with a winder. This was sterilized in a retort kettle at 120 ° C. for 10 minutes, and then cooled to 10 ° C. Table 5 shows the results.

[0037]

[Table 5]

Evaluation Criteria 1: The retort odor could not be reduced at all. 2: Retort odor was slightly reduced. 3: Retort smell was considerably reduced. 4: The retort odor was remarkably reduced.

From Table 5, it was confirmed that when the phospholipid composition was added, the emulsifying effect was improved as compared with the conventional lecithin, and the flavor was improved.

Using the phospholipid compositions 1 to 3 and Reference Example 1 produced above, the effect of reducing the blue odor and astringency of soymilk was evaluated. To 20 g of commercially available dry defatted soybean (manufactured by Showa Sangyo Co., Ltd.), 1 liter of water was added, and the mixture was stirred at 100 ° C. for 10 minutes, the solution was filtered, and the phospholipid compositions 1 to 3 obtained above were added to the filtrate. 0.1 parts by weight of Reference Product 1 was added. Separately, a composition not containing the above phospholipid composition was prepared. These were cooled to 10 ° C. and served for drinking.
Table 6 shows the results.

[0041]

[Table 6]

Evaluation Criteria 1: No improvement. 2: Almost no improvement. 3: Slight improvement. 4: Slightly improved. 5: Clearly improved.

From Table 6, it was confirmed that the flavor was improved when the phospholipid composition was added.

The reduction of peptide odor when the above-prepared phospholipid compositions 1 to 3 and reference product 1 were added to baby foods and peptide-containing foods intended for elderly people was evaluated.
50 parts by weight of brown rice powder, 15 parts by weight of corn powder, 15 parts by weight of peptide (Pepuccino, Nippon Shokuhin Kako Co., Ltd.)
Manufactured) and the phospholipid compositions 1 to 3 obtained above, Reference 1
Was added in an amount of 3 parts by weight. The above mixture at 85 ° C. for 5
After roasting for a minute, it was naturally cooled and prepared. Separately, one not containing the above phospholipid was prepared. The results of eating these are shown in Table 7.

[0045]

[Table 7]

Evaluation Criteria 1: The peptide odor could not be reduced at all. 2: The peptide odor could be slightly reduced. 3: The peptide odor was considerably reduced. 4: The peptide odor was remarkably reduced.

From Table 7, it was confirmed that when the phospholipid composition was added, the flavor was improved.

The above-prepared phospholipid compositions 1 to 3 and reference product 1 were mixed in a pig and batter, and the adhesion of the clothes to pork was evaluated. 57.8 parts by weight of flour, 5 parts by weight of egg yolk,
Corn starch 35 parts by weight, salt 1 part by weight, pepper 0.5 part by weight, MSG (sodium glutamate) 0.
2 parts by weight, 0.5 parts by weight of each of the above-obtained phospholipid compositions 1 to 3 and Reference Product 1 were added and mixed well to obtain a batter. Separately, a composition not containing the above phospholipid composition was prepared. The entire surface of 200 g of pork was immersed in each of the above batters for 30 seconds, and then the whole pork was placed in a commercially available bread crumb (manufactured by Flystar Co., Ltd.) so as to hide the whole and pressed by hand for 30 seconds. Thereafter, pork was added to vegetable oil at 180 ° C., and the pork was fried for 3 minutes while being appropriately turned over. The adherence of the finished pork to pork was evaluated. Table 8 shows the results.

[0049]

[Table 8]

Evaluation Criteria 1: Very little clothes adhere. 2: There is some adhesion of clothes. 3: There is considerable adhesion of clothes. 4: The adhesion of clothes is remarkable.

From Table 8, it was confirmed that when the phospholipid composition was added, the adhesion of clothes was improved.

[0052]

The flavor, texture and appearance of the food of the present invention are improved by the improvement of the emulsifying effect by the addition of the phospholipid composition, and the commercial value is improved. That is, conventionally, the flavor of food was impaired by the addition of lecithin for the purpose of emulsification or the like, but by simply adding a predetermined fraction of lecithin, the flavor and the like are improved while improving the emulsifying effect and the like. Food can be obtained.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 2/38 A23L 2/38 P // A23C 11/04 A23C 11/04 11/10 11/10 A23G 1/00 A23G 1 / 00 9/02 9/02 A23L 1/19 A23L 1/19

Claims (3)

[Claims] 1. A food containing a phospholipid wherein the sum of the ratio of phosphatidic acid and the ratio of phosphatidylinositol to the phospholipid composition is 0.72 or more. 2. The food according to claim 1, wherein the ratio of phosphatidylinositol to phosphatidic acid is 1 or more. 3. The food according to claim 1, wherein the food is selected from the group consisting of dairy products, retort foods, health foods, foods containing flour, foods containing fats and oils, and beverages.