JPS58187174A - Tocopherol-containing powder to be added to food - Google Patents

Abstract

PURPOSE:Tocopherol-containing powder to be uniformly added to an aqueous food in order to fortify nutrition, obtained by blending a tocopherol homoglogue with decomposed soybean protein or decomposed glair protein having a decomposition ratio in a given range. CONSTITUTION:100pts.wt. tocopherol homologue alone or its mixture, preferably tocopherol homologue having >=50wt% alpha-tocopherol composition ratio is blended with 20-100pts.wt. edible oil such as soybean oil, corn oil, etc. and 40-200pts.wt. decomposed soybean protein or decomposed glair protein having 3-10% decomposition ratio, and emulsified to give an emulsion, which is lyophilized or subjected to spray drying, to give powder.

Description

[Detailed description of the invention] The present invention relates to a tocopherol-containing powder for food additives.

In more detail, tocopherol is blended into an emulsion to enhance the nutrition of foods, and the purpose of reinforcing insect wrinkles is described as a suitable additive powder.

Vitanquin N has traditionally been used as an antioxidant in negative crystal content IF. It has an excellent oxidation inhibiting effect on 41v-oil and fats and oils in foods, and has demonstrated performance that cannot be replaced by other antioxidants. However, nearby cities are not only a target for antioxidants;
It has become clear that the substance itself can enhance the nutritional value of food, and it has become increasingly common to be actively added to various foods for this purpose. For the 41Km nutritional enhancement, k is a tocopherol congener, i.e. α-tocopherol, β-tocopherol, r-)copherol.

- monotocopherols are used alone or in mixtures. Above all, α-tocopherol has excellent nutritional fortification, and α-dobuferol alone or α-tocopherol p-
Tocopherol homologue complexes with a composition ratio of 50 or more are preferably used as food additives for nutritional enrichment.

However, these tocopherol analogues are fat-soluble and quite liquid, so if the two foods are oil-based, it is best to add them to this food, but if the two foods are aqueous-based, they cannot be added. It is difficult to add and disperse tocopherol homologues uniformly, and therefore the foods to which tocopherol analogues can be added are naturally limited.

In view of such circumstances, the present inventors have conducted studies to find a powder composition that, when added to an aqueous food, allows the copherol congener to be dispersed in the food at a rate of approximately -2. If a soybean protein hydrolyzate or an egg white protein hydrolyzate within a specified range is used and mixed with tocopherol analogues and edible oil to form a powder, the powder can achieve its original purpose. After learning that this is the case, we completed the present invention. Namely.

It is an object of the present invention to provide a tocopherol-containing powder that can be added to aqueous foods for nutritional enrichment purposes.

The present invention will be explained below.

Real Ij! Tocopherol referred to as WCj4 refers to tocopherol homologs alone or as a mixture, and preferably the composition ratio of α-tocopherol is 50s or more. For example, α-tocopherol 52%, r-tocopherol 2
A mixture of 7 major and 21 J-tocopherols is used. However, it is even more preferred if α-tocopherol alone can be used to effectively achieve the purpose of nutritional enrichment.

The edible oil may be any oil commonly used in foods, but preferably vegetable oils such as soybean oil, corn oil, safflower oil, and sesame oil are used.

Next, the soybean protein decomposition product or the egg white protein decomposition product according to the present invention must have a decomposition rate of 3 to 30III. Here, the decomposition rate is hormonal h per 1 decomposed product.
-The amount of formal nitrogen and the total nitrogen amount are measured respectively, and the value is expressed as a percentage of the amount of nitrogen in the total nitrogen amount.If a product with a decomposition rate of 3- or less is used, it is a water-based food. When the pH is on the acidic side, the two decomposition products are difficult to disperse in the food, making it impossible to achieve the desired purpose.

Furthermore, if a decomposition rate of 30 Is or more is used, the emulsifying power of the decomposed product tends to decrease, making it difficult to emulsify tocopherol analogues into aqueous foods.

The decomposition method may be a method commonly used as a protein hydrolysis method, such as explosion, using # elements, acids, or alkalis as appropriate. Some examples of hydrolysis are shown in the examples below,
In short, any method and conditions may be used as long as the decomposition rate is within a predetermined range. Furthermore, it is of course possible to use readily available soybean protein decomposition products or egg white protein decomposition products as they are, as long as they have a decomposition rate within a predetermined decomposition rate range. 5UPRO-71 is such a commercial product.
0,1! Examples include UPRO-530 (all manufactured by Fujibierina II).

The main constituents of this actual powder are Toco7, Role congener 2 edible oil, soybean protein decomposition product' or egg white protein decomposition product, and of course it may be composed only of these champions. , other suitable excipients such as dextrin may be added. In this case, the excipient does not have a direct relationship to the effects of the present invention, and therefore is not an element that limits the present invention. Next, regarding the mutual weight ratio of tocopherol homologs 9 edible oil and soybean protein decomposition products or egg white protein decomposition products, if the tocopherol homologs are taken as a 100 weight ratio, then edible oil and soy protein decomposition products Or egg white protein decomposition product is 20-100 weight ratio and 40-20 weight ratio respectively.
Favorable results are obtained when the weight ratio is 0. It has been found that above the lower limit, when the powder of the present invention is added to an aqueous food KIA, good emulsification can be achieved.

Next, the method for producing the powder of the present invention may be any method as long as the predetermined constituent components are evenly mixed, but in general, it may be carried out as follows.

First, a tocopherol analogue and an edible oil are heated to 60 to 70°C and mixed, and on the other hand, a soybean protein decomposition product or an egg white protein decomposition product and an excipient 2 such as dextrin are dispersed or dissolved in water at 90°C or higher.

While heating, gradually add the mixture of tocopherol congener and cooking oil to combine them.

Emulsify with an emulsifying machine. The resulting emulsion is then freeze-dried or spray-dried to form a powder.

Aqueous foods to which the powder of the present invention is added for the purpose of nutritional enrichment include milk, juices, yogurt, and pudding.

It is a good emulsifying powder for fish paste products and other foods where water is the main medium.

The present invention will be explained in more detail with reference to the following examples.

Example 1 20g of α-tocopherol and 60g of safflower oil 201
Mix while warming to ~70°C. Disperse or dissolve 10 g of isolated soybean protein partial decomposition product (5UPRO-710, decomposition rate 3.9- manufactured by Fujibielina) and dextrin 50.9 in 100 g of water while heating to 90°C or higher.
~7 G'CK was cooled, and the above α-tocopherol/soybean oil mixture was gradually added to the cooled I[, while emulsifying with a Polytron emulsifier, followed by freeze-drying.

98 g of emulsified powder was obtained. When a portion of this was added to milk, it showed good emulsification.

Example 2 Tocopherol homologue mixture (α-tocophero k 52
%r) :'7z Ok 27%, -1 tocopherol 2111G) 809 and soybean oil 40Ii 6
The mixture was mixed while heating to 0-70°C.

40 g of isolated soybean protein partial decomposition product (5UPRO-710, manufactured by Fuji Pierina) and 230 g of dextrin were added to 40 g of water.
0gK Disperse or dissolve while heating to 90°C or higher, then gradually add the above tocopherol homolog mixture to the liquid cooled to 60-70°C, emulsify with a T-type homogenizer, and spray dry to form 350g of emulsified powder. Ta. When a portion of this was added to yogurt raw materials to produce nutritional yogurt, good emulsification was observed.

Example 3 100g of egg white was adjusted to pH 5 with hydrochloric acid and heated at 90°C for 2
The mixture was coagulated by heating for 0 minutes, water 150.9% was added thereto, the mixture was made into fine particles using a homogenizer, the pH was adjusted to 9.8 with caustic soda, and the mixture was heated at 100° C. for 60 minutes. After cooling, pronase As (manufactured by Seiyu Kagaku), o, and sg were dispersed in 501 LJ of water, and the mixture was decomposed at 40°C and pH 8.2 for 24 hours.

The enzyme was inactivated by heating at 80°C for 20 minutes. The decomposition rate is 29
．． It was 3%.

α-tocopherol 20j, corn oil 20g, egg yolk oil g
(Reciprocating content: approx. 30-2 manufactured by Asahi Kasei) 0.1517
were mixed while heating to 60 to 70°C, and after completion of the mixing, the previously obtained egg white partially decomposed liquid (60° to 70°) was emulsified in a Polytron emulsifier while gradually adding K, and freeze-dried.

98.6 g of emulsified powder was obtained. When a portion of this was added to the pudding raw material to produce nutritional pudding, good emulsification was demonstrated.

Example 4 Same tocopherol congener mixture used in Example 2 8
009, soybean oil 40011 and paste soybean lecithin (
16y (manufactured by Ajinomoto KK) was mixed while heating.

Isolated soybean protein partial decomposition product (5UPRO-710 decomposition rate 3.95G) 400.9 and dextrin 2.4 Shina Water was dispersed or dissolved in 4 parts and 9 parts, and the above mixture was gradually added to a T-type homogenizer. Example 5 was emulsified and spray-dried.

Add 19 parts of water to 1 part of isolated soybean protein and disperse, add 0.001 part of sheep crude chymotrypsin, pH 8.6, temperature 5.
Decomposition was carried out at 0°C for 4 hours.

100 of the same tocopherol congener mixture used in Example 2
Gradually add g and 50 pf of sesame oil and emulsify with a T-type homogenizer and spray dry to make 485 g of emulsified powder.
I got it. When a portion of this was added to chikuwa raw materials to produce nutritional chikuwa, good emulsification was demonstrated.

Example 6 Add 18 parts of water to 2 parts of isolated soybean protein, disperse and adjust to pH 9.
After boiling at pH 5 for 30 minutes, the mixture was cooled at 50 @ CK, 0.02 part of pancreatin 4.5 times dispersed in 1 part of water was added, and the mixture was decomposed at pH 8.6 for 200 hours. The decomposition rate was 9-. Decomposition liquid 1k PK In the same manner as Example ¥, dextrin 560.9 was dissolved, and a mixture of tocopherol homolog mixture-200p and soybean oil 1oo11 was dissolved in 300 g.
Add jF gradually and emulsify with a double mogenizer.

Spray drying was performed to obtain emulsified powder 950I. When a portion of this was added to yogurt raw materials to produce nutritional yogurt, good emulsification was demonstrated.

Example 7 Add 18 parts of water to 2 parts of isolated soybean protein and disperse it to pH 9.
5 for 30 minutes, cooled to 40°C, and added 0.02 parts of pronase As dispersed in 1 part of water.
Decomposed at pH 8.6. The decomposition rate was 17.6%.

A mixture of dextrin, tocopherol homolog mixture and soybean oil was added to decomposed solution 1 and 9 in the same manner as in Example 6, and the mixture was emulsified to obtain spray-dried powder 9421. When a portion of this was added to milk, it showed good emulsification.

Example 8 Egg white 500Ii was adjusted to pH 5 with hydrochloric acid and heated at 90°C for 30
After solidifying by heating for 1 minute, 1 cup of water was added, and the mixture was made into fine particles using a T-type homogenizer. The pH was adjusted to 9.8 with caustic soda, boiled for 60 minutes, and then cooled to 55°C. Next, Vancreatin 4.5 times powder (manufactured by Ohno Pharmaceutical) 800■
was dispersed in 100 g of water and added at 55°C.

Decomposition was carried out at pH 8.2 for 8 hours. The minute rate was rumored to be 7.8. 400 g of dextrin was dissolved in the obtained decomposed liquid, and a mixture of 160 g of tocopherol homolog mixture and 80 g of corn oil was gradually added, emulsified in a homomixer, and spray-dried to obtain 700 g of emulsified powder. When a portion of this was added to the pudding raw material to produce nutritional pudding, good emulsification was demonstrated.

Example 9 To 1.5 kg of the egg white decomposition liquid obtained by the method of Example 8, 1.11i of Pronazem S (manufactured by Kaken Kagaku ■) was added to water 2009
The mixture was dispersed and added to the solution, and decomposed at 40°C and pH 8.2 for 24 hours. The enzyme was inactivated by heating at 80°C for 20 minutes.

The decomposition rate was 23.4 mo.

In this decomposition solution, perform inversion (as well as dextrin) IJ-400.
Ii was dissolved and further the tocopherol homologue mixture 160
A mixture of g and 80 g of corn oil was gradually added and emulsified using a homomixer, followed by spray drying to obtain 705 g of emulsified powder. When a portion of this was added to chikuwa raw materials to produce nutritional chikuwa, good emulsification was demonstrated.

Example 1. Sample (N Emulsified powder obtained in Example 6.

(Bl As a control sample, emulsified powder obtained as follows.

Add 18 parts of water to 2 parts of isolated soy protein, disperse once, and adjust to pH 9.
The liquid was boiled for 30 minutes and then allowed to cool (decomposition rate 2).
．． 5 hours) Add dextrin 56 to 1kIi in the same manner as in Example 6.
0jl dissolved and further tocopherol homologue mixture 20
A mixture of 0g of soybean oil and 100g of soybean oil (30Qlil) was gradually added, emulsified using a T@homogenizer, and spray-dried to obtain 940g of emulsified powder.

(C) Tocopherol homologue mixture 2. Method・ Minerals, clear natural fruit juice, amino acids, glucose.

j (A) t (
Each sample of BL (C) was added and stirred so that 1 part and 0.1 part of the tocopherol homolog mixture was added.

After stirring, leave for 20 minutes and observe the dispersion state 7, 3
, Results are shown in Table IK.

Table 1 Note) 0 mark: Uniform dispersion Δ mark - Not uniformly dispersed X Separation Note that (C) was not emulsified even when emulsified using a normal emulsifying machine.

patent applicant Ko-zai Co., Ltd.

Claims (1)

[Claims] (1) Toco7erol congener mixture 100 weight ratio. Dainatsu protein decomposition product or egg white protein decomposition product having a weight ratio of edible oil of 20 to 100 and a decomposition rate of 3 to 3°-40 to 200
Powder for food additives containing Toco7 Els whose main composition is based on weight ratio