JPH11299435A - Composition for emulsion stabilizer and foods - Google Patents
Composition for emulsion stabilizer and foodsInfo
- Publication number
- JPH11299435A JPH11299435A JP10113841A JP11384198A JPH11299435A JP H11299435 A JPH11299435 A JP H11299435A JP 10113841 A JP10113841 A JP 10113841A JP 11384198 A JP11384198 A JP 11384198A JP H11299435 A JPH11299435 A JP H11299435A
- Authority
- JP
- Japan
- Prior art keywords
- composition
- protein
- emulsion stabilizer
- microcrystalline cellulose
- stability
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、微結晶セルロー
ス、キサンタンガムおよび蛋白質を含有する加熱殺菌処
理可能な乳化安定剤組成物およびそれを含む食品、さら
には前記の成分を含有する、特に食品分野で有用な新規
な組成物に関するものである。TECHNICAL FIELD The present invention relates to a heat-sterilizable emulsion stabilizer composition containing microcrystalline cellulose, xanthan gum and protein, a food containing the same, and a foodstuff containing the above-mentioned components. It relates to useful new compositions.
【０００２】[0002]
【従来の技術】サラダドレッシング等の乳化食品の乳化
安定剤として、従来からキサンタンガム、トラガントガ
ム、ペクチン、タマリンドガム、ローカストビーンガ
ム、グアガム、カラヤガム、カラギーナン、ＣＭＣ、ス
ターチ等の糊料が使用されている。これらの糊料のう
ち、乳化安定効果が高いものとしては、グアガム、カラ
ヤガム、カラギーナン、トラガントガム等が知られてい
る。2. Description of the Related Art Pastes such as xanthan gum, tragacanth gum, pectin, tamarind gum, locust bean gum, guar gum, karaya gum, carrageenan, CMC, starch and the like have conventionally been used as emulsion stabilizers for emulsified foods such as salad dressings. . Among these pastes, guar gum, karaya gum, carrageenan, tragacanth gum and the like are known as those having a high emulsion stabilizing effect.
【０００３】これらの糊料は乳化食品等の安定化の目的
で、単品もしくは複数の糊料の組合せまたは糊料以外の
乳化剤との組合せによって用いられている。しかし、こ
れらの糊料は、食品に求められる多くの性能、すなわち
熱安定性、長期保存性、食感、風味、コストなどの要求
を充分に満たすものは少ない。[0003] These pastes are used for the purpose of stabilizing emulsified foods or the like by a single or a combination of a plurality of pastes or a combination with an emulsifier other than the paste. However, few of these pastes sufficiently satisfy many performances required for foods, that is, requirements such as heat stability, long-term storage, texture, flavor, and cost.
【０００４】また、食品用の乳化安定剤として微結晶セ
ルロースを用いた製剤など多くのものが検討されている
が、サラダドレッシングのような酸性条件の食品に使用
すると分離したり、長期保存安定性が悪かったり、加熱
処理を加えると乳化が安定に保てないなどの欠点があ
り、満足のいく乳化安定剤は得られていない。[0004] Many preparations, such as preparations using microcrystalline cellulose as emulsion stabilizers for foods, have been studied. However, when used in foods under acidic conditions such as salad dressings, they may separate or have long-term storage stability. However, there are drawbacks such as poor emulsification and stability of emulsification when heat treatment is added, and a satisfactory emulsion stabilizer has not been obtained.
【０００５】[0005]
【発明が解決しようとする課題】上記したように、従来
の糊料等では、乳化食品の長期保存安定性や加熱安定性
に満足のゆくものがないのが現状である。本発明が解決
しようとする課題は、長期保存安定性、加熱安定性およ
び懸濁安定性に優れた乳化安定剤組成物およびそれを含
む食品を提供しようとするものである。As described above, at present, there is no conventional paste or the like that satisfies the long-term storage stability and the heating stability of an emulsified food. An object of the present invention is to provide an emulsion stabilizer composition excellent in long-term storage stability, heat stability and suspension stability, and a food containing the same.
【０００６】[0006]
【課題を解決するための手段】本発明者らが上記課題を
解決するために鋭意努力を重ねた結果、本発明を完成す
るに至った。The present inventors have made intensive efforts to solve the above-mentioned problems, and as a result, have completed the present invention.
【０００７】すなわち上記課題を解決するための本発明
は、微結晶セルロース、キサンタンガムおよび蛋白質を
必須成分として含有することを特徴とする乳化安定剤組
成物に関するものである。That is, the present invention for solving the above-mentioned problems relates to an emulsion stabilizer composition comprising microcrystalline cellulose, xanthan gum and protein as essential components.
【０００８】上記課題を解決するための他の発明は、微
結晶セルロース、キサンタンガムおよび蛋白質を含むこ
とを特徴とする食品に関するものである。Another invention for solving the above-mentioned problems relates to a food characterized by containing microcrystalline cellulose, xanthan gum and protein.
【０００９】さらに、本発明は微結晶セルロース、キサ
ンタンガムおよび蛋白質を含むことを特徴とする、特に
食品分野で有用な新規な組成物に関するものである。Furthermore, the present invention relates to a novel composition useful in the food field, which is characterized by containing microcrystalline cellulose, xanthan gum and protein.
【００１０】[0010]
【発明の実施の形態】本発明の乳化安定剤組成物に用い
る微結晶セルロースとは、白色、無味、無臭の微粉末で
あり、水に分散、攪拌処理をすることによってコロイド
状を示すものである。かかるコロイド状を示す微結晶セ
ルロースとは微結晶セルロースを増粘多糖類またはカル
ボキシメチルセルロースナトリウムによってコーティン
グした複合体である。複合体としては、微結晶セルロー
ス５０〜９５重量％、分散剤５０〜５重量％のものを挙
げることができ、食品規格（局方）に当てはまるものを
指す。微結晶セルロースは水に分散したときの平均粒子
径が１０μｍ以下のものが、小さなゲルを形成し安定化
するので好ましい。具体的に市販されているものとして
は、「ネオセルＮＥＯ−Ｃ１１，Ｃ９１」（商品名、武
田薬品（株）製）、「アビセルＣＬ−６１１、ＲＣ−５
９１、Ｎ８１」（商品名、旭化成（株）製）などが挙げ
られる。BEST MODE FOR CARRYING OUT THE INVENTION The microcrystalline cellulose used in the emulsion stabilizer composition of the present invention is a fine powder of white, tasteless and odorless, which is colloidal when dispersed in water and stirred. is there. Such colloidal microcrystalline cellulose is a complex obtained by coating microcrystalline cellulose with a thickening polysaccharide or sodium carboxymethylcellulose. Examples of the composite include those having 50 to 95% by weight of microcrystalline cellulose and 50 to 5% by weight of a dispersing agent, and refer to those that conform to food standards (Pharmaco). Microcrystalline cellulose having an average particle diameter of 10 μm or less when dispersed in water is preferred because it forms a small gel and stabilizes it. Specific examples of commercially available products include “Neocell NEO-C11, C91” (trade name, manufactured by Takeda Pharmaceutical Co., Ltd.), and “Avicel CL-611, RC-5”.
91, N81 "(trade name, manufactured by Asahi Kasei Corporation).
【００１１】本発明の乳化安定剤組成物に用いるキサン
タンガムは、高分子量の水溶性天然ガムで、FOOD CHEMI
CALS CODEX(INSTITUTE OF MEDICINE)に当てはまるもの
であれば特に限定されない。Xanthan gum used in the emulsion stabilizer composition of the present invention is a high molecular weight water-soluble natural gum,
There is no particular limitation as long as it applies to CALS CODEX (INSTITUTE OF MEDICINE).
【００１２】本発明の乳化安定剤組成物に用いる蛋白質
としては、エンドウ蛋白、鶏卵、大豆蛋白、カゼイン等
が挙げられるが、中でも乳化力および乳化安定性に優れ
ていること、および大豆蛋白やカゼインのような特徴的
な臭い（大豆臭や乳臭）がないので食品に用いた場合に
風味の点で好ましいことからエンドウ蛋白が特に好まし
い。なお、エンドウ蛋白のエンドウ（Pisum sativum
L.）とは、豆科の１〜２年草で、広く食用に供されてい
る植物であり、その種類は問わないが、黄色エンドウ
（Yellow Pea）の蛋白質が色調、風味において食品加工
素材として最も適しており、かつ工業的にも入手しやす
い点で好ましい。なお、黄色エンドウとは子実が完熟し
て堅くなり黄色味を示すエンドウの１種であり、種実用
として広く一般的に栽培されているものである。The protein used in the emulsion stabilizer composition of the present invention includes pea protein, chicken egg, soy protein, casein, etc. Among them, it is excellent in emulsifying power and emulsion stability, and soy protein and casein are used. Pea protein is particularly preferred because it has no characteristic odor (soy odor or milky odor) as described above and is preferable in terms of flavor when used in foods. The pea protein (Pisum sativum)
L.) is a 1-2 year old leguminous plant that is widely used for edible purposes, and its type is not limited, but the yellow pea (Yellow Pea) protein is a food processing material in color and flavor. Is most suitable, and is preferable in that it is industrially easily available. The yellow pea is a kind of pea in which the grain is ripe and hard and has a yellow color, and is widely and generally cultivated as a seed practical use.
【００１３】本発明の乳化安定剤の各成分の配合割合
は、微結晶セルロース１に対して、重量比でキサンタン
ガムが０．０５〜２．０、蛋白質が０．０１〜２．０の
範囲にあるものである。この組成割合を外れると、熱安
定性や長期保存性、懸濁安定性が損なわれ好ましくな
い。The mixing ratio of each component of the emulsion stabilizer of the present invention is in the range of 0.05 to 2.0 for xanthan gum and 0.01 to 2.0 for protein with respect to 1 microcrystalline cellulose by weight. There is something. If the composition ratio is out of this range, heat stability, long-term storage stability and suspension stability are impaired, which is not preferable.
【００１４】本発明の乳化安定剤組成物は、天然物由来
の安全性の高いものであるため、食品、化粧品、医薬品
等へ広く用いることができる。本発明の乳化安定剤組成
物が応用できる食品としては、例えば、ドレッシング、
マヨネーズ等の乳化系食品、コーヒー、ココア等の飲
料、パン、ケーキ、ビスケット、クッキー等のパン・菓
子類等の食品に広く用いることができる。これらの食品
に本発明の乳化剤を用いた場合、安全性が高く、乳化
性、熱安定性、長期安定性、懸濁安定性に優れ、風味の
点でも満足の行く食品が得られる。Since the emulsion stabilizer composition of the present invention is derived from natural products and has high safety, it can be widely used in foods, cosmetics, pharmaceuticals and the like. Foods to which the emulsion stabilizer composition of the present invention can be applied, for example, dressings,
It can be widely used for emulsified foods such as mayonnaise, drinks such as coffee and cocoa, and foods such as bread and confectionery such as breads, cakes, biscuits and cookies. When the emulsifier of the present invention is used for these foods, foods having high safety, excellent emulsifiability, heat stability, long-term stability, suspension stability, and satisfactory in terms of flavor can be obtained.
【００１５】本発明の乳化安定剤組成物を応用できる化
粧品としては、乳液、ローション、クリーム、クレンジ
ング等の化粧品である。また、本発明の乳化剤は、薬剤
を粉剤、顆粒、錠剤、シロップ剤等の各種剤型に成型す
る際に用いることができる。本発明の乳化安定剤組成物
を用いることにより、加熱安定性や長期保存安定性に優
れた食品、特に乳化食品を得ることができる。食品当た
りの乳化安定剤組成物の配合量は、０．０１〜５．０重
量％の範囲である。The cosmetics to which the emulsion stabilizer composition of the present invention can be applied include cosmetics such as emulsions, lotions, creams, and cleansing. Further, the emulsifier of the present invention can be used when the drug is molded into various dosage forms such as powders, granules, tablets, and syrups. By using the emulsion stabilizer composition of the present invention, foods excellent in heat stability and long-term storage stability, in particular, emulsified foods can be obtained. The amount of the emulsion stabilizer composition per food is in the range of 0.01 to 5.0% by weight.
【００１６】０．０１重量％未満では、乳化安定効果が
充分でなく、５．０重量％を超えて配合しても乳化安定
効果は向上せずコスト増となり好ましくない。If the amount is less than 0.01% by weight, the emulsion stabilizing effect is not sufficient, and if the amount exceeds 5.0% by weight, the emulsion stabilizing effect is not improved and the cost increases, which is not preferable.
【００１７】本発明の乳化安定剤組成物を用いる食品、
特に乳化食品に用いられる油脂としては、例えばサラダ
油、オリーブ油、大豆油、ヤシ油、なたね油などの植物
系油脂、ラード、牛脂、魚脂などの動物性油脂がある。A food using the emulsion stabilizer composition of the present invention,
In particular, examples of fats and oils used in emulsified foods include vegetable fats and oils such as salad oil, olive oil, soybean oil, coconut oil, and rapeseed oil, and animal fats and oils such as lard, beef tallow, and fish fat.
【００１８】本発明の食品には、食品一般に用いられる
原材料素材を適宜添加することができる。[0018] To the food of the present invention, raw materials generally used for food can be appropriately added.
【００１９】例えば、酸味料として酢酸、乳酸、クエン
酸、リンゴ酸等を挙げることができる。For example, acetic acid, lactic acid, citric acid, malic acid and the like can be mentioned as sour agents.
【００２０】また、本発明の食品には、ショ糖、果糖、
ソルビトールなどの糖類、牛乳、クリーム、ヨーグルト
などの乳製品、果汁、コーヒー、ココア、色素、香料、
調味料、ビタミンなどを適宜配合することができる。The food of the present invention includes sucrose, fructose,
Sugars such as sorbitol, milk products such as milk, cream, yogurt, fruit juice, coffee, cocoa, pigments, flavors,
Seasonings, vitamins and the like can be appropriately blended.
【００２１】本発明の乳化安定剤組成物を用いた食品の
製造方法は特に限定されないが、たとえば以下のような
方法により乳化食品を製造することができる。The method for producing a food using the emulsion stabilizer composition of the present invention is not particularly limited. For example, an emulsified food can be produced by the following method.
【００２２】すなわち、微結晶セルロース、キサンタン
ガムおよび蛋白質からなる乳化安定剤組成物をミキサー
等を用い水中に分散させた後、この溶液をミキサーで５
０００〜１５０００ｒｐｍで攪拌させ、油脂を徐々に加
え予備乳化を行う。予備乳化後、圧力ホモジナイザーを
用い、１００〜７００Ｋｇ／ｃｍ2で乳化を行う。That is, an emulsion stabilizer composition comprising microcrystalline cellulose, xanthan gum and a protein is dispersed in water using a mixer or the like, and this solution is dispersed in a mixer for 5 minutes.
The mixture is stirred at 000 to 15000 rpm, and oil and fat are gradually added to perform pre-emulsification. After the preliminary emulsification, emulsification is performed at 100 to 700 kg / cm 2 using a pressure homogenizer.
【００２３】本発明の乳化安定剤組成物以外の食品素材
は特に加える順番を選ばないが、パルプを多く含む果肉
類や胡椒、胡麻などの不溶性の大きな物質、食塩等の塩
類および酸味料は乳化を終えた後に加えるのが望まし
い。また、レシチンや脂肪酸エステルなど他の乳化剤を
加えることにより乳化がより安定になる。Food materials other than the emulsion stabilizer composition of the present invention may be added in any order, but pulp-rich pulp, highly insoluble substances such as pepper and sesame, salts such as salt, and acidulants are emulsified. It is desirable to add it after finishing. The addition of other emulsifiers such as lecithin and fatty acid esters makes the emulsification more stable.
【００２４】この方法で製造された乳化食品は耐熱容器
に充填後、常用されているようなオートクレーブ等の加
熱殺菌処理装置によって加熱殺菌処理しても乳化は安定
している。The emulsified food produced by this method is stable even when filled in a heat-resistant container and then heat-sterilized by a heat-sterilizer such as an autoclave which is commonly used.
【００２５】本発明の乳化食品は嗜好品、乳化の安定等
の理由により、ｐＨ３．０〜８．０とすることが望まし
い。この食品のｐＨが３．０未満の場合は、クエン酸ナ
トリウム、乳酸ナトリウム、酢酸ナトリウム等でｐＨを
３．０以上に調整すればよい。It is desirable that the emulsified food of the present invention has a pH of 3.0 to 8.0 for reasons of taste, stability of emulsification, and the like. When the pH of the food is less than 3.0, the pH may be adjusted to 3.0 or more with sodium citrate, sodium lactate, sodium acetate, or the like.
【００２６】本発明における乳化安定剤を添加した食品
は、その優れた乳化作用により品質の向上および安定化
が達成され、また風味の低下も見られない。In the food to which the emulsion stabilizer of the present invention is added, quality improvement and stabilization are achieved by the excellent emulsifying action, and no reduction in flavor is observed.
【００２７】本発明の組成物に用いる微結晶セルロー
ス、キサンタンガムおよび蛋白質は、上記乳化安定剤組
成物の場合と同じでよい。The microcrystalline cellulose, xanthan gum and protein used in the composition of the present invention may be the same as in the emulsion stabilizer composition.
【００２８】本発明の組成物は、上記したような乳化安
定剤としての用途以外にも適用できるが、特に、食品分
野において有用であり、たとえば、クリーム、アイスク
リーム、ジャム、ホイップ等の保形性向上、クリーム、
スープ類の食感改良、さらにはパン、ケーキ類の体積増
加および食感改良等の効果を発揮する。Although the composition of the present invention can be applied to uses other than the above-mentioned use as an emulsion stabilizer, it is particularly useful in the field of foods, for example, shape preservation of cream, ice cream, jam, whip and the like. Sex enhancement, cream,
It has the effect of improving the texture of soups, and further increasing the volume and texture of breads and cakes.
【００２９】本発明の組成物を、パン、ケーキ、ビスケ
ット、クッキー等のパン・菓子類に応用する場合は、原
料の小麦粉に砂糖、ベーキングパウダー等の副原料と共
に配合すればよい。これらのパン・菓子類に本発明の組
成物を配合すると、柔らかく、容積の大きな、食感に優
れた製品を製造することができる。When the composition of the present invention is applied to bread and confectionery such as bread, cake, biscuit, and cookie, it may be blended with raw material flour together with auxiliary materials such as sugar and baking powder. When the composition of the present invention is blended with these breads and confectioneries, soft, large-volume products having excellent texture can be produced.
【００３０】[0030]
【実施例】実施例１〜３、比較例１〜３ 表１に示した組成割合にしたがって、微結晶セルロース
複合体（商品名「ネオセルＮＥＯ−Ｃ１１」、武田薬品
（株）製）、キサンタンガム、エンドウ蛋白を粉体混合
し、混合物をミキサーで８０００ｐｒｍで回転させた水
に分散した。分散後、アラビアガム、スターチ、ショ糖
脂肪酸エステル（ＨＬＢ１４）を順次加えた後、ミキサ
ーで８０００ｒｐｍで回転させたこの溶液にサラダ油を
徐々に加え１５分間攪拌した。攪拌後、ソルビトール、
グルタミン酸ナトリウム、食酢、食塩を加えさらに８０
００ｒｐｍで２分間攪拌した。この液を圧力ホモジナイ
ザー（ラニー（株）製、「MINILAB 8.30H型」）を用
い、５００Ｋｇ／ｃｍ2で乳化を行いサラダドレッシン
グを調製した。Examples 1 to 3 and Comparative Examples 1 to 3 In accordance with the composition ratios shown in Table 1, a microcrystalline cellulose composite (trade name "Neocell NEO-C11", manufactured by Takeda Pharmaceutical Co., Ltd.), xanthan gum, The pea protein was powder mixed and the mixture was dispersed in water rotated at 8000 rpm with a mixer. After the dispersion, gum arabic, starch, and sucrose fatty acid ester (HLB14) were sequentially added, and then the salad oil was gradually added to the solution rotated at 8000 rpm with a mixer, followed by stirring for 15 minutes. After stirring, sorbitol,
Add sodium glutamate, vinegar and salt and add another 80
The mixture was stirred at 00 rpm for 2 minutes. This liquid was emulsified at 500 Kg / cm 2 using a pressure homogenizer (manufactured by Runny Co., Ltd., “MINILAB 8.30H type”) to prepare a salad dressing.
【００３１】上記方法で作成したサラダドレッシングを
それぞれ２本の耐熱性サンプル瓶に充填し、１本はその
まま１ヶ月間２５℃にて放置し、乳化安定性を確認し長
期保存安定性試験とした。もう１本は、１２１℃３０分
間加熱殺菌を加えた後、流水にて２５℃まで冷却した
後、１週間２５℃にて保存後、乳化状態を確認し、加熱
安定性試験とした。Each of the salad dressings prepared by the above method was filled in two heat-resistant sample bottles, and one of the bottles was left as it was at 25 ° C. for one month to confirm the emulsification stability, and was subjected to a long-term storage stability test. . The other was heat-sterilized at 121 ° C. for 30 minutes, cooled to 25 ° C. with running water, stored at 25 ° C. for one week, checked for emulsified state, and subjected to a heat stability test.
【００３２】乳化状態は、サラダドレッシングを目視で
観察し、下記の基準に従って評価した。The emulsified state was evaluated by visually observing the salad dressing according to the following criteria.
【００３３】（乳化状態） ○・・乳化が安定している。 △・・水滴が生じている。 ×・・乳化が壊れ、分離している。(Emulsified state) ○ ·· Emulsification is stable. △ ・ ・ Water droplets are generated. ×: Emulsification is broken and separated.
【００３４】[0034]
【表１】 [Table 1]
【００３５】表１に示した結果から明らかなように、本
発明の乳化安定剤組成物を配合することにより乳化の長
期保存および加熱処理にも安定なサラダドレッシングが
得られる。比較例１のエンドウ蛋白を含有しない乳化安
定剤や、比較例２の微結晶セルロースを含有しない乳化
安定剤や、比較例３の微結晶セルロース単独の乳化安定
剤では、長期保存安定性および加熱安定の悪いサラダド
レッシングとなった。 実施例４，５、比較例４〜８ 表２に示した組成に従って、脱脂粉乳、砂糖、微結晶セ
ルロース（商品名「ネオセルＮＥＯ−Ｃ１１」、武田薬
品（株）製）、キサンタンガム、エンドウ蛋白を水に攪
拌溶解した。この溶液を圧力ホモジナイザー（ラニー
（株）製、「MINILAB 8.30H型」）を用い５００Ｋｇ／
ｃｍ2にてホモジネート処理を行いココア飲料を調製し
た。As is evident from the results shown in Table 1, by incorporating the emulsion stabilizer composition of the present invention, a salad dressing that is stable for long-term storage of emulsification and heat treatment can be obtained. In the emulsion stabilizer containing no pea protein of Comparative Example 1, the emulsion stabilizer containing no microcrystalline cellulose of Comparative Example 2, and the emulsion stabilizer containing only microcrystalline cellulose of Comparative Example 3, long-term storage stability and heat stability were obtained. Bad salad dressing. Examples 4 and 5 and Comparative Examples 4 to 8 According to the compositions shown in Table 2, skim milk powder, sugar, microcrystalline cellulose (trade name “Neocell NEO-C11”, manufactured by Takeda Pharmaceutical Co., Ltd.), xanthan gum, and pea protein It was dissolved by stirring in water. Using a pressure homogenizer (manufactured by Runny Co., Ltd., “MINILAB 8.30H type”), the solution was 500 kg /
A cocoa drink was prepared by performing homogenate treatment in cm 2 .
【００３６】得られたココア飲料の乳化安定性と懸濁安
定性を測定した。乳化安定性とはココア粉末中の油分と
水層の分離の有無により評価した。また、懸濁安定性と
はココア粉末を飲料中に浮遊させる力のことである。The emulsion stability and suspension stability of the obtained cocoa beverage were measured. Emulsification stability was evaluated based on the presence or absence of separation of the oil layer and the aqueous layer in the cocoa powder. In addition, suspension stability is a force that causes cocoa powder to float in a beverage.
【００３７】（乳化安定性） ○・・３週間放置しても分離が認められない。 ×・・分離が激しく認められた。(Emulsion stability) ○: No separation is observed even after standing for 3 weeks. X: Separation was severely recognized.
【００３８】（懸濁安定性） ○・・ココア粉末の沈降が見られない状態を示す。 △・・ココア粉末の沈降が認められるが、軽い振倒によ
り均一に分散する。 ×・・ココア粉末の沈降が激しく、振倒をしてもすぐに
また沈降を生じる。(Suspension stability) ・: No cocoa powder is settled. Δ: Settling of the cocoa powder is observed, but the powder is uniformly dispersed by light shaking. ×: The sedimentation of the cocoa powder is severe, and sedimentation occurs immediately after shaking.
【００３９】[0039]
【表２】 [Table 2]
【００４０】表２に示した結果から明らかなように、本
発明の乳化安定剤組成物を配合することにより乳化の安
定なかつ、ココア粉末が沈降しにくい懸濁安定性の良好
なココア飲料が得られる。As is evident from the results shown in Table 2, by incorporating the emulsion stabilizer composition of the present invention, a cocoa beverage having a stable emulsification and a good suspension stability in which cocoa powder hardly sediments is obtained. Can be
【００４１】本発明の乳化安定剤組成物のいずれかの必
須成分を欠いた比較例４〜比較例８の乳化安定剤では、
乳化安定性および懸濁安定性の悪いココア飲料となっ
た。The emulsion stabilizers of Comparative Examples 4 to 8 lacking any essential components of the emulsion stabilizer composition of the present invention include:
A cocoa beverage with poor emulsion stability and suspension stability was obtained.
【００４２】実施例６，比較例８〜９ 表３に示した組成割合にしたがって、微結晶セルロース
複合体（商品名「ネオセルＮＥＯ−Ｃ１１」、武田薬品
（株）製）、キサンタンガム、エンドウ蛋白を粉体混合
し、混合物をミキサーで８０００ｐｒｍで回転させた水
に分散後、圧力ホモジナイザーにて５００ｋｇ／ｃｍ2
で加圧処理を行なった。別の水にペクチン（商品名「Ｌ
Ａ−１１０」、ダニスコ社製）を加え、加熱を行ない溶
解させた。その後、いちごピューレ、砂糖、先に調製し
た微結晶セルロース等を含む分散液を順次加え、加熱に
よる重量調整を行ない、いちごジャムを調製した。Example 6, Comparative Examples 8-9 According to the composition ratios shown in Table 3, a microcrystalline cellulose composite (trade name "Neocell NEO-C11", manufactured by Takeda Pharmaceutical Co., Ltd.), xanthan gum, and pea protein After powder mixing, the mixture was dispersed in water rotated at 8000 rpm with a mixer, and then 500 kg / cm 2 with a pressure homogenizer.
To perform a pressure treatment. Pectin in another water (trade name "L
A-110 "(manufactured by Danisco)), and dissolved by heating. Thereafter, a dispersion containing strawberry puree, sugar, microcrystalline cellulose prepared above and the like were sequentially added, and the weight was adjusted by heating to prepare a strawberry jam.
【００４３】上記の方法で調製したいちごジャムを濾紙
（Ｎｏ．５Ａ，ＡＤＶＡＮＴＥＣ製）に直径３０ｍｍ、
高さ６ｍｍの円状になるように乗せた後、２１０℃、１
５分間オーブンで加熱した。加熱後の濾紙上のジャムの
直径を測定し、保形性試験とした。また、食感について
も評価を行なった。The strawberry jam prepared by the above method was applied to a filter paper (No. 5A, manufactured by ADVANTEC) with a diameter of 30 mm.
After placing it in a circular shape with a height of 6 mm,
Heat in oven for 5 minutes. The diameter of the jam on the filter paper after heating was measured, and the shape retention test was performed. The texture was also evaluated.
【００４４】（保形性）加熱後の直径が大きくなるほ
ど、加熱時の保形性が乏しいこととなる（加熱後の直径
が３０ｍｍに近いほど保形性が優れている）。(Shape Retention) The larger the diameter after heating, the poorer the shape retention during heating (the closer the diameter after heating to 30 mm, the better the shape retention).
【００４５】（食感） ○…さっぱりとした食感である。 ×…べたついた食感である。(Food texture)…: Refreshing texture. X: Sticky texture.
【００４６】[0046]
【表３】 [Table 3]
【００４７】表３に示した結果から明らかなように、本
発明の組成物を用いることにより保形性および食感の良
好なジャムが得られる。比較例８のキサンタンガムおよ
びエンドウ蛋白を含有しない組成物や、比較例９のキサ
ンタンガム単独では保形性、食感の悪いジャムとなっ
た。As is clear from the results shown in Table 3, jams having good shape retention and texture can be obtained by using the composition of the present invention. The composition containing no xanthan gum and pea protein of Comparative Example 8 or the xanthan gum alone of Comparative Example 9 resulted in jams with poor shape retention and texture.
【００４８】実施例７，比較例１０〜１１ 表４に示した組成割合にしたがって、微結晶セルロース
（商品名「ネオセルＮＥＯ−Ｃ１１」、武田薬品（株）
製）、キサンタンガム、エンドウ蛋白を粉体混合し、塩
化ナトリウムと共に無塩バターを加え約５分間木べらを
用いて混合し、さらに砂糖を４〜５回に分けて加え１５
分間攪拌した。その後、卵、小麦粉を順次加え７分間攪
拌しケーキの生地を作成した。この生地を市販のケーキ
型に盛り、１８０℃、４０分間、オーブンにて焼き上げ
た。Example 7, Comparative Examples 10 to 11 Microcrystalline cellulose (trade name “Neocell NEO-C11”, trade name of Takeda Pharmaceutical Co., Ltd.) in accordance with the composition ratios shown in Table 4.
Powder), xanthan gum and pea protein were mixed together, salt-free butter was added with sodium chloride, mixed using a wooden spar for about 5 minutes, and sugar was added in 4 to 5 portions and added.
Stirred for minutes. Thereafter, eggs and flour were sequentially added and stirred for 7 minutes to prepare a cake dough. This dough was placed in a commercially available cake mold and baked in an oven at 180 ° C. for 40 minutes.
【００４９】このケーキについて食感を評価した。The texture of the cake was evaluated.
【００５０】（食感の評価方法） ○…なめらかでしっとりとしている。 ×…ややぱさぱさしている。(Evaluation Method of Texture)…: Smooth and moist. ×… Slightly small.
【００５１】[0051]
【表４】 [Table 4]
【００５２】表４に示した結果から明らかなように、本
発明の組成物を用いることにより食感の良好なケーキが
得られる。比較例１０のキサンタンガムおよびエンドウ
蛋白を含有しない組成物や、比較例１１のキサンタンガ
ム単独では食感の悪いケーキとなった。As is clear from the results shown in Table 4, a cake having a good texture can be obtained by using the composition of the present invention. The composition containing no xanthan gum and pea protein of Comparative Example 10 or the xanthan gum alone of Comparative Example 11 resulted in a cake with a poor texture.
【００５３】[0053]
【発明の効果】本発明の乳化安定剤組成物は、長期保存
安定性、加熱安定性および懸濁安定性に優れたものであ
り、本発明の乳化安定剤組成物を配合した食品は、長期
保存および加熱処理にも耐えうるものである。The emulsion stabilizer composition of the present invention is excellent in long-term storage stability, heat stability and suspension stability, and the food containing the emulsion stabilizer composition of the present invention has a long-term stability. It can withstand storage and heat treatment.
【００５４】また、本発明の組成物は上記乳化安定剤と
しての用途以外にも、食品の品質改良剤として有用であ
り、クリーム、アイスクリーム等の保形性向上、クリー
ム、スープ類の食感改良、さらにはパン、ケーキ類の体
積増加および食感改良等の効果を発揮する。The composition of the present invention is useful not only as the above-mentioned emulsification stabilizer but also as a food quality improving agent, improving the shape retention of creams and ice creams, and the texture of creams and soups. It exerts effects such as improvement, further increase in volume of bread and cakes and improvement of texture.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ａ２３Ｌ 1/24 Ａ２３Ｌ 1/24 Ａ 2/38 2/38 Ｄ ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 6 Identification code FI A23L 1/24 A23L 1/24 A 2/38 2/38 D
Claims (6)
び蛋白質を必須成分として含有することを特徴とする乳
化安定剤組成物。1. An emulsion stabilizer composition comprising microcrystalline cellulose, xanthan gum and protein as essential components.
とする請求項１に記載の乳化安定剤組成物。2. The emulsion stabilizer composition according to claim 1, wherein the protein is pea protein.
び蛋白質を含むことを特徴とする食品。3. A food product comprising microcrystalline cellulose, xanthan gum and protein.
とする請求項３に記載の食品。4. The food according to claim 3, wherein the protein is pea protein.
び蛋白質を必須成分として含有することを特徴とする組
成物。5. A composition comprising microcrystalline cellulose, xanthan gum and protein as essential components.
とする請求項５に記載の組成物。6. The composition according to claim 5, wherein the protein is a pea protein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10113841A JPH11299435A (en) | 1998-04-23 | 1998-04-23 | Composition for emulsion stabilizer and foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10113841A JPH11299435A (en) | 1998-04-23 | 1998-04-23 | Composition for emulsion stabilizer and foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11299435A true JPH11299435A (en) | 1999-11-02 |
Family
ID=14622403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10113841A Pending JPH11299435A (en) | 1998-04-23 | 1998-04-23 | Composition for emulsion stabilizer and foods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11299435A (en) |
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|---|---|---|---|---|
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1998
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| JP2021065134A (en) * | 2019-10-21 | 2021-04-30 | 森永製菓株式会社 | Protein-containing granule |
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