JPS59154945A - Emulsified food - Google Patents

Abstract

PURPOSE:An oil-in-water type or water-in-oil type emulsified food having extremely improved shelf stability, containing a lower fatty acid monoglyceride, a saccharide, and an amino acid. CONSTITUTION:An oil-in-water type or water-in-oil type emulsified food consisting essentially of edible fats and oils, milk protein and/or plant protein, emulsifying agent, and water is blended with 0.01-0.2wt% at least one monoglyceride of lower fatty acid such as caprylic acid, capric acid, lauric acid, etc., 1-40wt% at least one saccharide such as sorbitol, mannitol, sucrose, glucose, maltose, etc., and 0.2-6wt% at least one amino acid such as glycine, alanine, tyrosine, serine, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to emulsified foods (1), and more specifically, emulsified foods that have improved storage stability by incorporating lower fatty acid monoglycerides, carbohydrates, and amino acids. This article concerns water-based emulsified foods.

Emulsified foods with a relatively high water content are easily perishable, and manufacturers have struggled for many years to figure out how to preserve and prevent them from becoming moldy. Conventionally, chemically synthesized products and natural products or extracts from natural products have been widely known as food preservatives, and a variety of these have been developed and put into practical use up to the time of my current appointment. . However, as for chemically synthesized products, only specific ones approved under the Food Sanitation Act can be applied to food, and furthermore, when using them in food, the applicable food, amount, and usage method must be determined based on food additive usage standards. is severely restricted. In addition, in recent years, existing chemical substances have been reviewed and whether they are carcinogenic substances have been reconsidered, and the safety of chemically synthesized products when used in food has become increasingly demanding. .

On the other hand, although natural products or extracts from natural products are highly safe when used in food, they are less effective in preserving food than chemically synthesized products, and it is necessary to It is difficult to actually use it, or even in cases where it is possible to use it, because the amount of addition must be increased, and therefore it does not cause any adverse effects such as significantly reducing the flavor of the food or significantly impairing its original physical properties. Disadvantages such as narrow variety and range of foods, high cost, etc. The present inventors have carefully and extensively reexamined substances that have been known for a long time to be highly safe and have a preservative effect. Although these substances have a small food preservative effect when used alone, they have discovered that they exhibit a remarkable synergistic effect when used in a specific combination in a specific ratio, leading to the present invention. It is something.

That is, the present invention provides lower fatty acid monoglycerides with 0.
The present invention provides an emulsified food product characterized by containing 0.01 to 0.2% by weight, 1 to 40% by weight of carbohydrates, and 0.2 to 6% by weight of amino acids.

The lower fatty acid monoglycerides used in the present invention are monoglycerides such as caproic acid, cargyrylic acid, capric acid, and lauric acid, and these can be used alone or in combination.

The amount of lower fatty acid monoglycerides is 0 compared to emulsified foods.
．． 0.01~0.2% by weight, preferably 0.03~0
．． It is 088% by weight. If the amount is less than 0.01% by weight, the desired antibacterial effect cannot be obtained, and if it exceeds 0.092% by weight, the odor of lower fatty acids becomes strong and astringency is added, which impairs the flavor of the emulsified food, which is not preferable.

The antibacterial effect of lower fatty acid monoglycerides is thought to be an inhibitory effect on the growth of microorganisms by inhibiting the enzyme activity possessed by microorganisms.
It is necessary to measure the balance between the amount of monoglyceride and lower fatty acid monoglyceride. Increasing the amount of lower fatty acid monoglyceride increases the inhibitory effect while significantly impairing the flavor. Therefore, in the present invention, the above-mentioned disadvantages can be overcome by using carbohydrates and amino acids together. and further increased its antibacterial effect.

In the present invention, carbohydrate refers to sugar alcohol or sugar. Sugar alcohols include sorbitol, mannitol, xylitol, and maltitol. Sugars include monosaccharides, oligosaccharides, oligosaccharides, and polysaccharides, and specific examples include glucose, fructose, sucrose, and maltose. These carbohydrates may be used alone, or may be mixed as appropriate for the purpose of adjusting the degree of sweetness. The amount used is 1 to 40% by weight based on the emulsified food. The amount used is not enough.

Further, the types of amino acids used in the present invention include chrysine, alanine, phenylalanine, tyrosine, serine, tryptophan, threonine, etc., but it does not matter whether they are in the 0-form, L-form, or DL-form. These amino acids can be used alone or in combination,
A particularly preferred amino acid is glycine. The amount used is 0.2 to 6% by weight based on the emulsified food, and the amount used is 0.
．． 2 No.

The antibacterial action of amino acids such as glycine is thought to inhibit bacterial cell wall synthesis in some way. or,
Carbohydrates generally do not have an antibacterial effect on their own, but their osmotic pressure effect dehydrates microbial cells and reduces the water activity in food, thereby exerting a preservative and anti-mold effect. Hanawa appears to act to synergistically increase the antibacterial effects of lower fatty acid monoglycerides and amino acids.

In the present invention, emulsified foods include whipping cream that is whipped and used as a topping or filling for Western sweets, whipped cream, coffee whitener, filled milk, mayonnaise, cream sauce for cooking, soup, milk drinks, etc. It refers to emulsified foods that are emulsified in an oil-in-water type, as well as emulsified foods that are emulsified in a water-in-oil type, such as margarine and butter cream whipped with margarine, and Doreso Shinbe spread. That is, edible fats and oils,
It is an emulsified food emulsified in an oil-in-water type or a water-in-oil type, with milk protein and/or vegetable protein, an emulsifier, and water as main ingredients, and also includes multiphase emulsified foods.

The edible fats and oils referred to in the present invention are animal fats and oils, vegetable fats and oils, and processed fats and oils thereof alone or in mixtures. Examples of animal fats and oils include beef tallow, lard, milk fat, fish oil, and whale oil; examples of vegetable oils include soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, palm kernel oil, rapeseed oil, kapok oil, Coconut oil, sesame oil, etc. are reeds, processed oils and fats, and the milk protein referred to in the present invention refers to cow's milk or cow's milk as the main raw material, with its fat content removed, and its processed products. milk, whole milk powder,
These include skimmed milk powder, casein, sodium caseinate, and whey protein. Furthermore, it is of course possible to use vegetable proteins singly or in combination of two or more. In the present invention, milk protein or vegetable protein is an important component for emulsifying the emulsified food of the present invention. That is, these proteins, together with emulsifiers to be described later, help emulsify fats and oils and play a role in forming the body of food.

Examples of emulsifiers include synthetic emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester, natural emulsifiers such as soybean lecithin and egg yolk lecithin, and one or more of these may be used in appropriate combinations. A stable emulsification system can be obtained, and together with the above-mentioned proteins, it is an important component for the emulsification of the food of the present invention.

Furthermore, in the present invention, it is preferable to add phosphate to an emulsified food containing a relatively large amount of milk protein and/or vegetable protein. Phosphate has the effect of maintaining a good emulsified state of emulsified foods by increasing the stability of proteins.

In addition, stabilizers such as gums, gelatin, and cellulose are used as necessary to increase the viscosity of oil-in-water emulsions and to impart shape retention to products using emulsions. You may.

In order to produce the emulsified food of the present invention, even if oil-in-water milk is used,
The equipment and methods currently used by manufacturers of whipping cream, margarine, etc. can be used as they are.

The emulsified food of the present invention has extremely excellent preservability.

There will be no growth of mold or bacteria for 2 to 3 months when stored at 5 to 10 degrees Celsius in a sealed state before use, and even after opening and use.
When stored at ~10°C, the product remains in good condition without spoiling for more than 10 days. In addition, since only natural products are used and no synthetic preservatives are used, it is favorable in terms of health and hygiene, and is also excellent in terms of emulsion stability and flavor.

The present invention will be explained below with reference to Examples and Comparative Examples.

A dressing cream was prepared as follows.

Refined hydrogenated coconut oil (rising melting point 3 & 2°C) 20G) ip and refined rapeseed hydrogenated oil (rising melting point 345°c) zooK9 are mixed and heated to melt, and to this is added oleic acid monoglyceride (iodine value 80, purity 90%). ) 700P1 Stearic acid monoglyceride (iodine value 2, purity 90%) 700
．． f' and soybean lecithin 1600P were added and dissolved to form an oil phase.

Separately, add 20 sorbitol (70% aqueous solution) to 330 kg of water.
0Kg, skim milk powder 40%, sodium caseinate 5~, glycine 20%, lower fatty acid monoglyceride (manufactured by Taiyo Kagaku ■: trade name Sunsoft 700P-2) 300. f'%
300jI of sucrose fatty acid ester (HLBll) and 2 parts of sodium hexametaphosphate were immediately added, and dispersed and dissolved while heating to form an aqueous phase. Pour the oil phase into this and keep it at 75°C.
The mixture was stirred for 15 minutes for preliminary emulsification and sterilization. Next, at the same temperature, use a high pressure homogenizer to increase the pressure to 15 o1ta/-.
Homogenization treatment was performed at . Next, the obtained emulsion was immediately quenched to 7°C to obtain an oil-in-water type emulsified food.

The results of the preservability test and whipping are shown for this product, and Table 2 shows the results of the preservability test with whipped cream. Table 3 shows the results of evaluating the physical properties and performance of the cream.

Example-2 Refined lard (rising melting point 33°c) zsOKg and refined palm hardened oil (rising melting point 35.4°c) 504 were mixed and heated to melt, and stearic acid monoglyceride (iodine value 11 purity 60) was mixed and melted. h) 3507'1-polyglycerin saturated fatty acid ester (iodine value α6, hydroxyl value 280
) 500 P1 soybean lecithin 2100J' and lower fatty acid monoglyceride (manufactured by Taiyo Kagaku ■: product name Sunsofu)
760) 500 J't'' was added and dispersed and dissolved while heating to form an oil phase.

Separately, disperse and dissolve mannitol (70 parts aqueous solution) in 400 K9 water, 9 parts sucrose, 9 parts sucrose, 3 parts glitan, 40 parts whole milk powder, and 2 kg sodium hexametaphosphate while heating to form an aqueous phase. did. The subsequent operations were performed in the same manner as in Example-1 to obtain an oil-in-water emulsion. This emulsion has excellent performance as whipping cream, coffee whitener, chilled or frozen dessert cream, and cooking cream.

Tables 1 and 2 show the results of the shelf life test conducted on this product in the same manner as in Example-1.
Performance tests are shown in Table 3.

Example 3 Margarine as a representative of Mizuya-in-oil emulsified food was prepared as follows.

Hydrogenated fish oil (1 point 36°C) 300g, Beef tallow 200~, Lard 400Q, Add stearic acid monoglyceride (iodine value 2, purity 90 to 100g corn oil, 60°C
The mixture was sufficiently stirred to form an oil phase.

To this oil phase, slowly add an aqueous phase in which 5 parts skim milk powder, 25 parts glycine, 120 kg of sorbitol (70 parts aqueous solution) dissolved in 200 parts water, stir, emulsify from the surface, and rapidly cool and knead with a votator. We produced margarine, an emulsified food by Mizuya in Oil.

We conducted a storage test on this product in a sealed state and a storage test on whipped butter cream.
The results are shown in Tables 1 and 2: 12 to 12 egg yolks to 1 part salt.
．． 5. Strawberry 0.3 kg, Western λ, mustard 3 kg, serine 1 ~, apple cider vinegar/J maltitol 5 KP and lower fatty acid monoglyceride (Taiyo Kagaku ■
Manufacturer: Product name: Sunn7 700P-2) Pour into a 307'fc container, stir for 20 minutes, and then slowly pour in 34 KP of soybean oil while continuing to stir. It was shown to.

Comparative Example Comparative Example-1 Among the formulation composition of Example-1, glycine was added to L8.
KF, lower fatty acid monoglyceride was added to Comparative Example-2, the amount of water was changed to t″550 in the formulation of Example-2, and mannitol and glycine were added.Comparative Example-3 Example-3
Of the blended composition, sorbitol is 12% and water is 25%.
Margarine, which is a water-in-oil emulsified food, was prepared in exactly the same manner as in Example 3, except that the mixture was prepared without adding any lower fatty acid monoglyceride.

Comparative Example 4 Among the formulations in Example 4, maltitol 0.8 and lower fatty acid zonoglycerai were also tested in the same manner as in the example, and the results are shown in the tables.

To summarize the above results, as shown in Table 1, all of the products of the present invention containing predetermined amounts of amino acids, carbohydrates, and lower fatty acid monoglycerides have a storage period of 3 months or more in a sealed state, compared to the comparative example. It has a significantly longer open end compared to the previous one.

In addition, even when opened and whipped from Hunger 2 Table, it is 10°
It can be stored stably for about two weeks at C, and Table 3 shows that the cream has excellent performance.

Table 1: Method for testing the shelf life of emulsified foods The emulsified foods prepared by the above method were packed in polypropylene resin bottles (I, zz capacity) with airtight lids, and stored in a refrigerator (65° C. on average). Then every 5 days,
After 60 days, they were removed one by one every 10 days and inspected for the presence of rotten odor and the presence of mold.

Explanation of symbols -No abnormality.

± There is a slight smell of putrefaction.

10. There is mold growth or a putrid odor.

廿〿　There is clearly mold growth or a rotten smell.

Table 2 Preservability of whipped cream After whipping to a maximum of 100 ml, store in a polystyrene airtight container (120 cc capacity).
After putting them in thermostatic chambers at 10°C and 20°C, one day later, they were taken out one at a time and inspected for the presence of putrid odor and the presence of mold, etc. did. The symbols in the table are the same as in Table 1.

Table 3 Physical properties and performance evaluation of cream 1) Viscosity after aging at 7°C for 20 hours after production (a new B-type viscometer manufactured by Tokyo Keiki Seisakusho is used).

2) Viscosity after standing at 32°C for 3 hours and then at 7°C for 24 hours.

3) Time when the overrun reached its maximum value. Use a vertical electric mixer.

5) Make artificial flowers from the foamed cream and place them in a constant temperature base at 20°C for 2
The condition was observed after standing for a period of time.

patent applicant Nippon Oil & Fats Co., Ltd.

Claims (1)

[Scope of Claims] 1) An emulsified food product characterized by having lower fatty acid monoglyceride O, 01 to 0.2 by weight, carbohydrates 1 to 40 by weight, and amino acids 0.2 to 6 by weight. 2) The emulsified food according to paragraph 1 of the so-called Dingai, wherein the lower fatty acid is at least one selected from caproic acid, caprylic acid, capric acid, and lauric acid. At least one selected from fructose, maltose, and xylose
The emulsified food according to Patent iJ Tei Huai Section 1' or 2, which is f■. 4) The emulsified food according to patent claim 1, 2 or 3, wherein the amino acid is at least one selected from glycine, alanine, phenyl-75, tyrosine, serine, tryptophan, and threonine. 5) Emulsified foods include edible oils and fats, milk protein and /1fc. The emulsified food according to any one of Items 1 to 4 of the patent application is an oil-in-water emulsion containing vegetable protein, an emulsifier, and water as main components. 6) The emulsified food according to any one of claims 1 to 4, wherein the emulsified food is a Mizuya-in-oil emulsion whose main components are edible oil or fat, milk protein and/or vegetable protein, an emulsifier, and water. Emulsified food.