JPH1042801A - Food containing mono-fatty acid ester of polyglycerol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare an article of food, excellent in resistance to emulsification with acids or salts and alcohols and quality stability without causing separation of an oily layer or settling and useful for noodles, etc., by including a specific mono-fatty acid ester of a polyglycerol and a fatty acid ester of glycerol therein. SOLUTION: This food comprises (A) a mono-fatty acid ester of a polyglycerol having <=70% content of a mono-fatty acid ester substance expressed in terms of peak area detected by using an ultraviolet absorption detector according to a column chromatographic analytical method and (B) one or more selected from the group consisting of fatty acid esters of glycerol, organic acid fatty acid esters of the glycerol, fatty acid esters of propylene glycol, fatty acid esters of sorbitan, fatty acid esters of sucrose and lecithin. The food is preferably prepared from the ingredient A and one or more selected from the group consisting of xanthan gum, carrageenan, furcellaran, locust bean gum, carboxymethyl cellulose, sodium alginate, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a processed food containing a polyglycerin monofatty acid ester and a food additive comprising the same.

[0002]

2. Description of the Related Art Food processed surfactants such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester and lecithin are widely used in processed foods. And also xanthan gum, carrageenan, furceleran,
Locust bean gum, guar gum, tamarind gum,
Stabilizers such as natural water-soluble polymer compounds such as gum arabic and synthetic water-soluble polymer compounds such as carboxymethyl cellulose and sodium alginate have been used for the purpose of improving emulsion stability. Among the surfactants for food, polyglycerin fatty acid ester is one of useful surfactants for making processed foods. Polyglycerin, which is a raw material of the conventional polyglycerin fatty acid ester, is a mixture of different polyglycerin components having a polymerization degree of 1 to 12, and has a wide degree of polymerization distribution. Conventional polyglycerin fatty acid ester using this polyglycerin, For example, even if it is called decaglycerin monofatty acid ester, there are many kinds of esters from hydrophilic to lipophilic and free polyxerin. Therefore, in order to improve the quality by using it in processed foods such as emulsified foods, protein-containing foods, starch-containing foods, and sugar-containing foods, the amount of addition must be increased, which affects the flavor and the like. Also, recent foods
Due to differentiation, higher quality, and lower costs, the company has come to demand quality that cannot be handled by conventional products. For this reason, the combination of the conventional polyglycerin fatty acid ester and other types of food surfactants and food stabilizers, when used in low pH, high salt concentration, heating, alcohol-containing foods, causes oil layer separation, etc. Quality stable food could not be obtained.

[0003]

The object of the present invention is to solve the above-mentioned problems by using a column chromatography analysis method to express the peak area ratio of a monofatty acid ester compound detected using an ultraviolet absorption detector. By combining a polyglycerin monofatty acid ester having a content of 70% or more with other food surfactants and food stabilizers in processed foods (for example, acid emulsification, salt resistance, etc.) Emulsification, alcohol-resistant emulsification, etc.).

[0004]

Means for Solving the Problems The present inventors have made intensive studies and found that the content of polyglycerol monofatty acid ester was 7%.
0% or more of polyglycerin mono fatty acid ester and glycerin fatty acid ester, sorbitan fatty acid ester,
One or more food emulsifiers of sucrose fatty acid ester, glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, lecithin, and xanthan gum, carrageenan, furceleran, locust bean gum, guar gum, tamarind gum, gum arabic, etc. A food characterized by containing one or more synthetic water-soluble polymer compounds such as a natural water-soluble polymer compound, carboxymethyl cellulose, and sodium alginate. Hereinafter, the food of the present invention will be described. First, the polyglycerol monofatty acid ester used in the present invention will be described in detail.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The polyglycerol monofatty acid ester used in the present invention has a peak area of a monofatty acid ester represented by the following general formula (1), which is detected by an ultraviolet detector in column chromatography analysis. An ester having a content represented by a ratio of 70% or more, which can be produced by addition polymerization of glycidol to a fatty acid using phosphoric acid or a phosphoric acid ester as a catalyst, but is not limited to this method. is not. As the fatty acid to be used, saturated or unsaturated, having a carbon number of 8 to 22, an individual product or a mixed product is used. The type of the ester is changed according to the intended food and intended use. For the composition analysis of the polyglycerol monofatty acid ester of the present invention, a reverse phase distribution column method by HPLC is effective, and the column is Wakosil 5c.
182 (manufactured by Wako Pure Chemical Industries, Ltd .: column having an octadecyl group as a functional group which is a reversed-phase distribution column), developing solvent: methanol, flow rate: 0.75 ml / min, column oven temperature: 40 ° C., detection method : UV absorption method
210 nm), sample concentration: 10% (solvent: MeOH),
Measurement can be performed under the condition of injection volume: 5 ml. When the monoester content of the polyglycerol monofatty acid ester in the present invention is less than 70%, the emulsification of low-pH foods, high-salt-concentration foods, and alcohol-containing foods is particularly high even when used in combination with other food emulsifiers and food stabilizers. A satisfactory effect cannot be obtained.

The food in the present invention is not particularly limited, but preferably refers to processed foods such as emulsified foods, starch-containing foods, sugar-containing foods, and protein-containing foods. The emulsified food of the present invention is a food in which a lipophilic component or a hydrophilic component is emulsified or dispersed in an aqueous layer, and may be a dairy product such as ice cream, coffee whitener, whipped cream, cheese, or a low pH food, such as mayonnaise, Examples of dressing, acidic whipped cream, and high salt foods include emulsified seasonings such as sauces and sauces, beverages such as coffee drinks, alcoholic drinks, and milk drinks, and emulsified flavors obtained by emulsifying or solubilizing oily flavors. The starch-containing food of the present invention is, for example, food using cereal-derived starch such as rice, wheat, and potato. , Curry, stew, retort food, mashed potatoes and other foods containing starch.

[0007] The sugar-containing food of the present invention comprises sugar, glucose,
Foods containing monosaccharides such as fructose and polysaccharides such as lactose, oligosaccharides, dextrins, candies, chewing gum,
It refers to confectionery such as tableted confections and cocoa, as well as soft drinks, jellies and frozen confections. The protein-containing food of the present invention is a food containing milk protein such as milk, animal protein such as fish and meat, plant protein such as wheat and soybean, and egg protein, such as ham, sausage, tofu, and egg processed food. Say. Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, these examples do not limit the present invention.
In the examples, "%" means "% by weight" unless otherwise specified.

[0008]

【Example】

Example 1 Production Example of Hexaglycerin Monostearate 273 g of stearic acid and 0.2 g of phosphoric acid (85% product) were added to a 1-liter four-neck flask and heated to 140 ° C. While maintaining the reaction temperature at 140 ° C, glycidol 4
27 g was added dropwise over 5 hours, and the reaction was continued until the oxirane concentration in the system became less than 0.1%. Upon cooling, hexaglycerin monostearate was obtained. When the monoester content of the obtained hexaglycerin monostearate was measured using the aforementioned HPLC,
The monoester was 76%. Comparative Example 1 Production Example of Conventional Hexaglycerin Monostearate 3000 g of glycerin and 5 g of a 5-liter four-necked flask
30 g of a 0% aqueous sodium hydroxide solution was added, and the mixture was heated to 240 ° C. while removing water under a reduced pressure of 100 Torr under a nitrogen stream, and kept at that temperature for 25 hours to obtain a hexaglycerin reaction product. The obtained hexaglycerin was subjected to NaOH removal using an ion exchange resin. The hydroxyl value of this product is 970
Met. In a 1 liter four-necked flask, 266 g of stearic acid, 0.7 g of sodium hydroxide, 434 g of hexaglycerin obtained above were charged, and the mixture was reacted at 250 ° C. while removing generated water under a nitrogen gas stream, and reacted at 250 ° C. Glycerin monostearate was obtained. When the monoester content of the obtained hexaglycerin monostearate was measured using the above-mentioned HPLC, the monoester content was 58%.
%Met.

Example 2 Production Example of Decaglycerin Monolaurate 149 g of lauric acid and 0.2 g of phosphoric acid (85% product) were added to a 1-liter four-necked flask and heated to 140 ° C.
Glycidol 551 was maintained while maintaining the reaction temperature at 140 ° C.
g over 6 hours and the oxirane concentration in the system was 0.1%.
The reaction was continued until less than%. Upon cooling, decaglycerin monolaurate was obtained. When the monoester content of the obtained decaglycerin monolaurate was measured using the aforementioned HPLC, the monoester content was 72%. Comparative Example 2 Production Example of Conventional Decaglycerin Monolaurate 3000 g of glycerin and 5 g of a 5-liter four-necked flask
30 g of a 0% aqueous sodium hydroxide solution was added, the mixture was heated to 240 ° C. while removing water under a reduced pressure of 100 Torr under a nitrogen stream, and kept at that temperature for 33 hours to obtain a decaglycerin reaction product. The obtained decaglycerin was subjected to NaOH removal using an ion exchange resin. The hydroxyl value of this product was 890. In a 1-liter four-necked flask, add lauric acid 14
6 g was added, 0.7 g of sodium hydroxide was added, and 554 g of the above-obtained decaglycerin was charged and reacted at 230 ° C. while removing generated water under a nitrogen stream to obtain decaglycerin monolaurate. When the monoester content of the obtained decaglycerin monolaurate was measured using the aforementioned HPLC, the monoester content was 63%.

Example 3 Production example of coffee whitener Hardened coconut oil 25.0%, skim milk powder 2.5%, sodium caseinate 2.5%, sorbitan monostearate (manufactured by Taiyo Kagaku)
Sunsoft No. 61S) 0.2%, stearic acid monoglyceride (Sunsoft No.8000) 0.2%, hexaglycerin monostearate 1% obtained in Example 1 or Comparative Example 1 were added, and a homomixer was added. Use 10,0
Emulsification was performed at 00 rpm for 2 minutes to prepare a coffee whitener. As a result of storing the preparation at 40 ° C. for 5 days, the coffee whitener using hexaglycerin monostearate of Example 1 did not undergo oil layer separation at all, and used the hexaglycerin monostearate of Comparative Example 1. Coffee whitener is 10% of hardened coconut oil
Had separated.

Example 4 Preparation of dressing Salad oil 70.0%, acetic acid 15%, salt 2.0%, xanthan gum 0.2%, guar gum 0.1%, lecithin 0.3%, water 1
1.8%, 1% of hexaglycerin monostearate obtained in Example 1 and Comparative Example 1 were added, and the mixture was emulsified at 10,000 rpm for 2 minutes using a homomixer to adjust the dressing. 3.5 and 40 ° C
As a result, the dressing using hexaglycerin monostearate of Example 1 did not cause any oil layer separation, and the dressing using hexaglycerin monostearate of Comparative Example 1 contained 20% of the salad oil. Had separated.

Example 5 Production example of sauce Sauce oil 88.8%, salad oil 10%, xanthan gum 0.2
%, And 1% of hexaglycerin monostearate obtained in Example 1 and Comparative Example 1 were added thereto, and emulsified at 10,000 rpm for 2 minutes using a homomixer to prepare a sauce and prepared at 40 ° C. for 5 days. As a result of the preservation, the sauce using hexaglycerin monostearate of Example 1 did not cause any oil layer separation, and the dressing using hexaglycerin monostearate of Comparative Example 1 showed that 20% of the salad oil was separated. Was awake.

Example 6 Beverage Preparation Example Fresh cream 25%, vodka 15%, water 64%, sucrose stearate (HLB = 11) 0.2%, hexaglycerin mono obtained in Example 1 and Comparative Example 1 Add 1% of stearate and use a homomixer for 10,000 r.
The emulsion was emulsified for 2 minutes at pm to prepare an alcoholic beverage.
Alcoholic beverages have an alcohol concentration of 6% and a fat content of 10%
As a result of storing at 30 ° C. for 2 days, the alcoholic beverage using the hexaglycerin monostearate of Example 1 did not undergo oil layer separation at all, and the alcoholic beverage using the hexaglycerin monostearate of Comparative Example 1 Had a separation of 50% of the fat.

Example 7 Production Example of White Sauce Flour 8%, Butter 20%, Milk 40%, Water 37%, Glycerin citrate stearate (manufactured by Taiyo Kagaku)
(Sunsoft No. 621B) 0.2%, carrageenan 0.1%, hexaglycerin monostearate 1% obtained in Example 1 and Comparative Example 1 were added, and 10,000
Emulsification was performed for 2 minutes at rpm to prepare a white sauce. The fat content of white sauce is 17%, 120 ℃
As a result of heating for 10 minutes, the white sauce using hexaglycerin monostearate of Example 1 did not cause oil layer separation at all, and the white sauce using hexaglycerin monostearate of Comparative Example 1 showed a high fat content. 50% had separated.

Example 8 Production Example of Cocoa Cocoa powder 25%, sugar 60%, lactose 10%, water 4%,
0.3% sucrose stearic acid ester (HLB = 16)
1% of decaglycerin monolaurate obtained in Example 2 and Comparative Example 2 was added and granulated with a granulator. This 10 g was gently added to 40 ml of water, and the dispersibility was observed after 4 hours. In the cocoa aqueous solution using decaglycerin monolaurate of Example 2, 0.3 g of 10 g of the cocoa granulated product settled in the low part, and the cocoa aqueous solution using decaglycerin monolaurate of Comparative Example 2 was cocoa granulated. 1.2 g out of 10 g of the product settled in the lower part.

Example 9 Production Example of Processed Whole Egg 80% whole egg, 5% rapeseed oil, 15% liquid sugar, 0.1% xanthan gum, 0.1% tamarind gum, Example 1, Comparative Example 1
1% of hexaglycerin monostearate obtained in the above was added and emulsified at 10,000 rpm for 2 minutes using a homomixer to prepare a processed whole egg for cooking.
As a result of freezing for a day and thawing at 25 ° C., the processed whole egg using the hexaglycerin monostearate of Example 1 did not undergo oil layer separation at all, and used the hexaglycerin monostearate of Comparative Example 1. In the processed whole eggs for cooking, an oil layer separation of 5% of the whole amount was observed.

The embodiments of the present invention and the target products are as follows. (1) A polyglycerol monofatty acid ester having a content of 70% or more as a peak area ratio of a monofatty acid ester detected by an ultraviolet absorption detector in a column chromatography analysis method, a food emulsifier, and a natural emulsifier. 1 selected from the group consisting of water-soluble polymer compounds and synthetic water-soluble polymer compounds
Food additive consisting of seeds or two or more kinds. (2) A polyglycerol monofatty acid ester having a content of 70% or more as a peak area ratio of a monofatty acid ester detected by an ultraviolet absorption detector in column chromatography analysis, and a glycerin fatty acid ester, glycerin Selected from the group consisting of organic acid fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, xanthan gum, carrageenan, furceleran, locust bean gum, guar gum, tamarind gum, gum arabic, carboxymethylcellulose and sodium alginate. Food additive consisting of one or more types. (3) The food additive according to the above (2), wherein the fatty acid is stearic acid. (4) The food additive according to (2) or (3), wherein the organic acid is citric acid. (5) The above (1) to (1), wherein the polyglycerin monofatty acid ester is hexaglycerin monostearate.
(4) The food additive according to any of the above.

(6) The food additive according to any one of (1) to (4) above, wherein the polyglycerin monofatty acid ester is decaglycerin monolaurate. (7) A food containing the food additive according to any one of (1) to (6). (8) The food according to the above (7), wherein the food is a processed food. (9) The processed food is selected from the group consisting of emulsified food, starch-containing food, sugar-containing food, and protein-containing food.
The food according to the above (8), which is a seed or two or more processed foods. (10) The emulsified food is one or two selected from the group consisting of dairy products, low pH foods, high salt foods, beverages, and emulsified flavors.
The food according to the above (9), which is at least one kind of emulsified food.

(11) The food according to the above (10), wherein the dairy product is one or more dairy products selected from the group consisting of ice cream, coffee whitener, whipped cream, and cheese. (12) The low-pH food is one or two selected from the group consisting of mayonnaise, dressing, and acidic whipped cream.
The food according to the above (10), which is at least one kind of low pH food. (13) The food according to (10), wherein the high salt food is a sauce or a sauce. (14) The food according to (10), wherein the beverage is one or more beverages selected from the group consisting of coffee beverages, alcoholic beverages, and dairy beverages. (15) The starch-containing food is one or two selected from the group consisting of cooked rice, noodles, pasta, bread, cake, biscuit, cookies, crackers, soup, curry, stew, retort food, mashed potato, and white sauce.
The food according to the above (9), which is at least one kind of starch-containing food.

(16) The sugar-containing food is candy,
The food according to (9), which is one or more sugar-containing foods selected from the group consisting of chewing gum, tableted confectionery, cocoa, soft drink, jelly, and ice confectionery. (17) The food according to (9), wherein the protein-containing food is one or more protein-containing foods selected from the group consisting of ham, sausage, tofu, and processed egg foods.

[0021]

According to the present invention, the combination of the polyglycerin fatty acid ester of the present invention with other food emulsifiers and stabilizers can be used in combination with the conventional polyglycerin fatty acid ester with other food emulsifiers and stabilizers. It is clear that a more stable food can be produced as compared with a food using the same.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/19 A23L 1/22 D 1/22 1/24 A 1/24 1/32 Z 1 / 32 1/39 1/39 B01F 17/36 2/00 17/56 B01F 17/36 C12G 3/04 17/56 A23B 5/00 C C12G 3/04 A23L 2/00 Z (72) Inventor Yoshiro Toda Mie 9-5 Akashiri Shinmachi, Yokkaichi City, Japan

Claims (2)

[Claims] 1. A polyglycerin monofatty acid ester having a content of 70% or more as a peak area ratio of a monofatty acid ester detected by an ultraviolet absorption detector in column chromatography, and a glycerin fatty acid ester ,
1 selected from the group consisting of glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and lecithin
Food containing seeds or two or more. 2. The polyglycerin monofatty acid ester according to claim 1, and one or two selected from the group consisting of xanthan gum, carrageenan, furcellane, locust bean gum, guar gum, tamarind gum, gum arabic, carboxymethyl cellulose, and sodium alginate. Foods containing more than one species.