WO2004078334A1

WO2004078334A1 - Emulsifier contianing polysaccharide-protein complex as the active ingredient, process for producing the same and emulsified composition

Info

Publication number: WO2004078334A1
Application number: PCT/JP2004/002669
Authority: WO
Inventors: Akihiro Nakamura; Taro Takahashi; Junko Tobe; Ryuji Yoshida
Original assignee: Fuji Oil Company, Limited
Priority date: 2003-03-04
Filing date: 2004-03-03
Publication date: 2004-09-16
Also published as: JPWO2004078334A1

Abstract

It is intended to provide a technique for obtaining an emulsifier having a high emulsifying capability, more specifically speaking, an emulsifier which is prepared by using a polysaccharide containing an acidic saccharide having carboxyl group as its constituting saccharide and a protein or a hydrolyzed protein as the starting materials and contains an acidic polysaccharide-protein complex as the active ingredient, a process for producing the same and an emulsified composition using the complex as an emulsifier. A polysaccharide containing an acidic saccharide having carboxyl group as its constituting saccharide and a protein or a hydrolyzed protein are heated under acidic conditions of pH 2 to 5 to thereby form an acidic polysaccharide-protein complex. An emulsifier containing this complex as the active ingredient shows a remarkably elevated emulsifying activity compared with those obtained by the existing methods.

Description

Description Emulsifier comprising complex of polysaccharide and protein as active ingredient, method for producing the same, and emulsified composition

The present invention relates to an emulsifier. More specifically, an emulsifier having improved functions, which is obtained by heating a polysaccharide containing an acidic saccharide having a carboxylic acid group as a constituent saccharide and a protein or protein hydrolyzate under acidic conditions, and a method for producing the same, are provided. The present invention also relates to an emulsified composition using the emulsifier. Background art

In general, emulsifiers can be broadly classified into monomolecular emulsifiers and polymer emulsifiers. The monomolecular emulsifier is a so-called surfactant, and examples thereof include fatty acid stone / glycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and the like. Polymeric emulsifiers include natural products such as gum arabic and casein, or synthetic products such as atalylate and polypinyl alcohol. These emulsifiers may be used alone depending on the application, or they may be used in an appropriate blend.However, monomolecular emulsifiers are generally vulnerable to changes in H, and are not sensitive to changes in concentration due to addition or dilution of salts. This leaves a problem that the emulsifiability is lost. In addition, the use of these synthetic monomolecular emulsifiers tends to be disliked, reflecting the recent health consciousness. On the other hand, there are also natural polymers with emulsifying power. But weak emulsifying power, high viscosity impairs the texture or physical properties of food

It was not always satisfactory due to problems such as weakness in pH change and susceptibility to salt concentration. Proteins such as soybeans, wheat, milk, and hen's eggs have been widely used in food processing because of their functional properties of emulsification, foaming and water retention. However, many proteins can be weakly acidic at pH 4 to 6, weakening the negative charge of the protein and reducing the repulsion between protein molecules, resulting in reduced solubility and consequently reduced functional properties. Are known. For example, milk proteins, such as soy protein and casein, have a markedly reduced solubility under weakly acidic conditions and form precipitates, which lowers the emulsifying power. Many foods are weakly acidic and do not efficiently utilize the functional properties of proteins. Therefore, as a method of modifying the charge balance of proteins, many studies on functional improvement such as acylation, esterification, and deamidation have been conducted, but these chemical modifications often use chemicals. Use of the modified protein in food applications was often avoided from the viewpoint of safety. In addition, there was a problem that even if the performance was improved by special reforming, the production cost was too high.On the other hand, polysaccharides such as gum arabic and xansu gum were affected by pH in solubility. However, there were problems such as weak emulsifying power, high viscosity and impaired texture and physical properties of foods, which were not always satisfactory. Therefore, a method of imparting emulsifying power and emulsifying stabilizing power under weak acidity by decomposing pectin to a low molecular weight so as not to affect the physical properties of food (Japanese Patent Application Laid-Open No. H10-4894) ) Has been proposed, but the pectin degradation product produced by this method is Despite showing stronger emulsifying power than gum arabic, it could only be emulsified well up to twice the oil content of the weight of pectin hydrolyzate, which was not yet satisfactory. In addition, there are synthetic products such as polyacrylates and polyvinyl alcohols, but they have problems in emulsifying properties and their use is often limited.Recently, natural polymer emulsifiers that can be supplied stably have been desired. Was. In order to solve these problems, the present applicant has previously filed an application for an emulsifier containing a water-soluble polysaccharide derived from soybean as an active ingredient.

(Patent Document 2: Japanese Patent Application Laid-Open No. 6-112192). However, the water-soluble soybean polysaccharide extracted at a high temperature with a weakly acidic pH near the isoelectric point of soybean protein at pH 4.5, which is exemplified as a suitable condition here, does not always have sufficient emulsifying power. However, the emulsifier could be emulsified only up to 4 times the weight of the emulsifier in terms of the weight ratio of the emulsifier, and the range of use was limited. On the other hand, in the food field, various studies have been made to impart new functions by complexing saccharides and proteins. As a commonly used chemical reaction, an aminocarbonyl reaction for bonding a carbonyl group in a saccharide to an amino group in a protein is known. In the past, it has been used for coloring, flavoring, flavoring, etc. of foods such as miso and soy sauce. In recent years, several documents have been used (Japanese Patent Application Laid-Open Nos. Heisei 3 (1995) -214498, Heisei 9-10778). No. 86, Japanese Patent Application Laid-Open No. 2000-3250747) to develop a functional new material that compensates for the defects of both carbohydrates and proteins and provides emulsifying properties. Applied. However, these carbohydrate-protein conjugate compositions intended to modify proteins and carbohydrates by utilizing these conventional aminocarbonyl reactions usually require a very long time to produce, and do not undergo coloration or insolubilization. There were problems such as the occurrence of necessary side reactions, and further, various functions such as taste, texture, taste, emulsification, and water retention were not satisfactory. Accordingly, the present applicant has proposed a method of forming a carbohydrate-protein complex in place of an aminocarbonyl reaction, by heating a carbohydrate containing an acidic sugar having a lipoxyl group as a constituent sugar and a protein (Japanese Patent Application Laid-Open No. H10-68097). Publication), Dehydration condensation reaction of carboxylic acid and amino acid by heating at 105 ° C or more

(W099 / 62935) was proposed. However, under these reaction conditions, the reactivity was low in some cases, and a satisfactory result was not always obtained.

Disclosure of the invention

An object of the present invention is to provide an emulsifier having high safety and improved functional activity, a process for producing the same, and an emulsified composition using the emulsifier.

The present inventors have conducted intensive studies to solve the above problems, and as a result, reconfirmed that the dehydration condensation reaction of a compound having a lipoxyl group and a compound having an amino group also proceeds in an aqueous system. In addition, it was found that by adjusting this reaction system to a specific pH, the reactivity was dramatically improved, and the emulsifying ability of the complex obtained by the reaction was enhanced. Issued. The present invention has been completed based on such findings. You. That is, the present invention provides an acid produced by heating a polysaccharide containing an acidic saccharide having a lipoxyl group as a constituent saccharide and a protein or protein hydrolyzate under an acidic condition of PH 2 to PH 5. An emulsifier containing a polysaccharide-protein complex as an active ingredient. Further, the present invention provides an acidic polysaccharide comprising heating a polysaccharide containing an acidic saccharide having a hydroxyl group as a constituent saccharide and a protein or a proteolysate under an acidic condition of pH 2 to 5. -A method for producing an emulsifier containing a protein complex as an active ingredient, and an emulsified composition using this emulsifier. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, preferred embodiments of the present invention will be described in detail. Examples of the acidic sugar having a hydroxyl group according to the present invention include carboxylic acids such as galacturonic acid, glucuronic acid and mannuronic acid, and carboxymethyl etherified glucose. And sulphonic acid etherified sugars. Polysaccharides containing these as constituent sugars include, for example, natural polysaccharides such as vectin, alginic acid, and arabic gum; fermented polysaccharides such as dielan gum; lipoxymethyl cellulose; Examples thereof include synthetic polysaccharides such as alginic acid propylene glycol ester, and acidic oligosaccharides such as degraded products of alginate and alginic acid.

The hydroxyl group may be in a free or salt state, but is preferably present in a state in which alcohols such as methyl alcohol are ester-bonded. In addition, it is preferable that at least 50% of the hydroxyl group is esterified. If the degree of esterification is 50% or less, Depending on the pH and the presence of salts, gelation may occur and the reactivity may be reduced. There is no particular upper limit on the degree of esterification that is appropriate for use, but the degree of esterification of natural polysaccharides is usually up to about 80%. The higher the content of acidic sugars in the carbohydrate, the better, but preferably more than 10% by weight, more preferably more than 20% by weight, and more preferably more than 30% by weight. Is preferred, and there is no particular upper limit.

On the other hand, proteins include plant-derived proteins such as soybean protein, corn protein, wheat protein, endogenous bean protein, as well as casein, egg white albumin, and whey. Animal proteins such as protein, gelatin, actin myosin, and silk protein may be used, and hydrolysates of proteins such as polypeptides, peptides, and amino acids. It is OK.

Polysaccharides and proteins containing acidic sugars having a lipoxyl group as constituent sugars can be used either in a water-soluble state or in an insoluble state.

The appropriate ratio for obtaining a complex of a protein and a polysaccharide containing an acidic saccharide having a carboxyl group ′ as a constituent saccharide is from 100: 1 to 1:20 for acidic polysaccharide: protein. It is preferably 50: 1 to 1:10, more preferably 10: 1 to 1: 2.

As described above, the complex is produced by mixing a polysaccharide containing an acidic saccharide having a lipoxyl group as a constituent saccharide and a protein in an aqueous system and then heating the mixture. An example is as follows.

First, the raw material is suspended in an aqueous solution or water, and After adjusting the temperature, heat and separate the water-soluble fraction and dry it as it is.For example, after neutralizing the heated solution, dialysis treatment, activated carbon treatment, resin adsorption treatment, or ethanol By subjecting to inorganic precipitation, hydrophobic substances or low-molecular substances by subjecting it to a Knoll precipitation treatment, etc., it is dried and then dried. Thus, a polysaccharide-protein complex containing as a constituent sugar can be obtained.

Heating is performed at pH 2 to 5 and preferably at pH 3 to 4.If the pH is lower than 2, it is not preferable because decomposition, which is a side reaction during the complexation reaction, is promoted. When the pH exceeds 5, the reactivity is remarkably reduced. The acid used at this time is not particularly limited, but when it is intended as an emulsifier for food use, it is used in the food industry, including hydrochloric acid, phosphoric acid, sulfuric acid, lactic acid, citric acid, oxalic acid, etc. Can be used.

Further, the heating temperature during the reaction is preferably at least 80, preferably more than 100 ° C, at least 105, and more preferably at least 120. Generally, it is sufficient to heat under pressure while not dissolving or dispersing in water, or in a wet or pasted state. The upper limit of the heating temperature is not particularly specified, but when the temperature is extremely high, a side reaction occurs and coloring becomes easy. Usually, it is performed at 180 ° C or lower, preferably at 150 ° C or lower.

The emulsifier according to the present invention containing a polysaccharide-protein complex containing an acidic saccharide having a lipoxyl group as a constituent saccharide as an active ingredient is a so-called emulsifier in comparison with individual acidic saccharide-containing saccharides and proteins before the reaction. Functions of what is called Be improved or newly granted. For example, levels of emulsifying power and emulsifying stabilizing ability not found in individual polysaccharides or proteins before the reaction, as well as improving physical properties of flour products, stabilizing dispersion, foaming, stabilizing foam, Functions such as water retention are expressed by the formation of the complex. By utilizing these functional activities, emulsified fragrances, foods such as mayonnaise, dressing or creams, cosmetics such as hand creams, and coatings It can be widely used in the general living industry represented by medicines such as repellents and pesticides such as insecticides.

The method of evaluating the emulsifying ability used as an indicator of the functional activity of the emulsifier containing the polysaccharide-protein complex as an active ingredient in the present invention is as follows.

Soybean oil is added to 100 g of a 5% aqueous solution, and judgment is made based on the amount added until phase inversion. When the product of the present invention is used, the weight ratio of the oil / complex becomes 5 or more. The emulsification conditions when adding soybean oil shall be homogenization with a homomixer (τK homomixer; Tokushu Kika Kogyo Co., Ltd.) with vigorous stirring at 1000 rpm.

The product of the present invention can be used alone as an emulsifier, but by using it in combination with an existing emulsifier, the disadvantages of the existing emulsifier can be compensated.

Existing monomolecular emulsifiers include various anionic surfactants typified by fatty acid stones, cationic surfactants such as quaternary ammonium salts, glycerin fatty acid esters, and sucrose fatty acids. Nonionic surfactants such as esters, polyoxyethylene sorbitan fatty acid esters, and both lecithin Surfactants and the like.

On the other hand, existing polymer emulsifiers include natural emulsifiers, for example, agar, carrageenan, phaceleran, tamarin seed polysaccharide, and water-soluble soy polysaccharide. , Tarragum, karaya gum, galactin, kissanthan gum, sodium alginate, tragacanth gum, dower gum, oral bean gum, pullulan, jelan gum, a Examples include albumin such as rubiagum, gelatin, whey, casein sodium, various starches, and the like. Semi-synthetic pastes include carboxymethylcellulose (CMC), methylcellulose (MC), hydroxyxethylcellulose (HEC), propylene glycol 7-luginate, and the like. Modified starch typified by luster and soluble starch can be exemplified, and examples of the synthetic paste include polyvinyl alcohol and sodium polyacrylate.

The effect of the emulsifier in the present invention may be further improved by using one or more of the above-mentioned various emulsifiers in combination, and the emulsifier can make up for the drawbacks of the various emulsifiers. In the aqueous phase, so-called sugars such as sucrose and starch syrup, and polyvalent alcohols such as glycerin, D-sorbitol, propylene glycol, and the like, Stability may be improved by adding an acidulant such as lactic acid, vinegar, citric acid, and phosphoric acid. Further, additives such as anti-fading agents and preservatives such as L-ascorbic acid, its derivatives, and aminocarbonyl reaction products can be added.

Example Hereinafter, embodiments of the present invention will be described with reference to examples. However, this is an exemplification, and the spirit of the present invention is not limited to these examples. In the examples, parts and% mean weight basis.

(Experiment 1)

0.5 mg of angiotensin II is dissolved in 1501 lOOmM tartrate Na_HC1 buffer (pH 5.0) and heated at 120 ° C for 90 minutes. I did. The reaction product generated after the heating was separated by reverse-phase HPLC to recover the reaction compound. Subsequently, the structure was confirmed by mass spectral analysis of the recovered reaction compound. As shown in the results in Fig. 1, the results of mass spectral analysis indicate that tartaric acid contained in the buffer was amide-bound to the N-terminal of angiotensin II. Was confirmed.

Replacement form (Rule 26) (Experiment 2)

0.5 mg of angiotensin II was added to 1501 lOOmM tartaric acid-HC1 buffer (pH 2.0), lOOmmM tartaric acid Na-HC1 buffer (pH 3 PH 7.0), 100 mM Tartrate Na-NaOH buffer solution (pH 9.0, pHIO. 0), and dissolved at 120 ° C. Heating was performed for 90 minutes. The reaction product generated after the heating was separated by reversed-phase HPLC, and the reaction compound was quantified. As shown in the results in Fig. 2, the results of the quantitative analysis confirmed that the reaction products increased dramatically between pH 2 and pH 5, with pH 3.0 as the center. It was done.

Replacement form (Rule 26) (Example)

Example 1

HM-Pectin (Product name "Genuine Vectin"

TypeUSP-H ”Esterification degree 70.5; Sansho Co., Ltd.) 200 g and soy protein (trade name“ Fujipro-E ”; Fuji Oil Co., Ltd.) 100 g with warm water 5 After dissolving to 700 g, the pH was adjusted to 3.0 with hydrochloric acid, and the mixture was heated at 120 for 1.5 hours to produce a heated product of HM-vector and soybean protein. After heating, the mixture was cooled to room temperature, centrifuged (100,000 G × 30 minutes), and the supernatant was dried to collect 25 g of a solid. This solid was converted to a 5% aqueous solution, and emulsified with a homomixer at 100,000 rpm while adding soybean oil. The phase was inverted when 250 g of soybean oil was added. The oil / composite weight ratio at this time was 50.

Example 2

HM-Pectin (Product name "Genuvetin"

TypeUSP-Hj Esterification degree 70.5; Sansho Co., Ltd.) 200 g and soybean protein (trade name "Fujipro-E"; Fuji Oil Co., Ltd.) 100 g with warm water 57 After dissolving to 100 g, the pH was adjusted to 4.0 with hydrochloric acid, and the mixture was heated at 120 for 1.5 hours to produce a heated product of HM-vector and soybean protein. After heating, the mixture was cooled to room temperature, centrifuged (100,000 GX for 30 minutes), and the supernatant was dried to collect 202.5 g of a solid. This solid was converted to a 5% aqueous solution, and soybean oil was added thereto using a homomixer. When the emulsification treatment was performed at 0.000 rpm, the phase was inverted when 12 Og of soybean oil was added to 100 g of an aqueous solution. The oil / composite weight ratio at this time was 24.

Example 3

HM Parkin (Product name “Genuine Parkin”

TypeUSP-Hj Esterification degree 70.5; Sansho Co., Ltd.) 200 g and soybean protein (trade name "Fujipro-E"; Fuji Oil Co., Ltd.) lOO g After dissolution to 0 g, the pH was adjusted to 2.0 with hydrochloric acid, and the mixture was heated at 120 for 1.5 hours to produce a heated product of HM-pectin and soybean protein. After heating, the mixture was cooled to room temperature, centrifuged (100,000 G × 30 minutes), and the supernatant was dried to recover 243 g of a solid. The solid was converted to a 5% aqueous solution, and emulsified at 100 000 rpm with a homomixer while adding soybean oil to give 100 g of an aqueous solution. The phase was inverted when 60 g of soybean oil was added. The oil / composite weight ratio at this time was 12.

Example 4

II M—Pectin (Product name “Genuvector”

typeUSP-Hj Esterification degree 70.5; Sansho Co., Ltd.) 200 g and soy protein (trade name “Fujipro-E”; Fuji Oil Co., Ltd.) 100 g and hot water 5 After dissolving to 700 g, the pH was adjusted to 5.0 with caustic soda, and the mixture was heated at 120 ° C for 1.5 hours to produce a heated product of HM-pectin and soybean protein. After heating, the mixture was cooled to room temperature, centrifuged (1000 GX 30 minutes), and the supernatant was dried. 184 g of a solid was recovered. Also, this solid was converted to a 5% aqueous solution and emulsified with a homomixer at lOOO rpm while adding soybean oil. The phase was inverted when 45 g of soybean oil was added. The oil / composite weight ratio at this time was 9.

Comparative Example 1

HM one-button (trade name "Genuine vector"

TypeUSP-Hj Degree of esterification 70.5; Sansho Co., Ltd.) 200 g and soybean protein (trade name "Fujipro-E"; Fuji Oil Co., Ltd.) 100 g with warm water 5 7 After dissolving the solution to 100 g, the pH was adjusted to 1.5 with hydrochloric acid, and the mixture was heated at 120 for 1.5 hours to produce a heated product of HM-actin and soybean protein. After heating, the mixture was cooled to room temperature, centrifuged (100,000 G × 30 minutes), and the supernatant was dried to collect 255 g of a solid. The solid was converted to a 5% aqueous solution, and emulsified at 100 rpm with a homomixer while adding soybean oil to obtain a 100 g aqueous solution. The phase was inverted when 5 g of soybean oil was added to the mixture. The oil / composite weight ratio at this time was 1.

Comparative Example 2

HM—Vectin (Product name “Genuine Vectin

TypeUSP-Hj Esterification degree 70.5; Sansho Co., Ltd.) 200 g and soybean protein (trade name "Fujipro-E"; Fuji Oil Co., Ltd.) 100 g were heated with hot water 57 After dissolving to 0 g, adjust the pH to 7.0 with caustic soda, heat at 120 ° C for 1.5 hours, and heat HM-vector and soybean protein. A white matter heated product was produced. After heating, the mixture was cooled to room temperature and centrifuged (1000 GX for 30 minutes), and the supernatant was dried to recover 230 g of a solid. The solid was converted to a 5% aqueous solution, and emulsified with a homomixer at l OOOO rpm while adding soybean oil. The phase was inverted when 15 g of soybean oil was added. The oil / composite weight ratio at this time was 3.

Comparative Example 3

HM — Parkin (trade name “Genuine Parkin”

typeUSP-H ”Esterification degree 70.5;

After dissolving 200 g in 3800 g of warm water, adjust the pH with hydrochloric acid.

The temperature was adjusted to 3.0, and the mixture was heated at 120 ° C for 1.5 hours to obtain a thermally decomposed product of HM vector. After heating, the mixture was cooled to room temperature and centrifuged (1000 GX 30 minutes), and the supernatant was dried to collect 171 g of a solid. This solid was converted to a 5% aqueous solution, and emulsification was performed at lOOO rpm with a homomixer while adding soybean oil. The phase was inverted when 7 g of soybean oil was added. The oil / composite weight ratio at this time was 1.2 Comparative Example 4

200 g of soybean protein (trade name “Fujipro-E”; manufactured by Fuji Oil Co., Ltd.) was dissolved in 800 g of warm water, and the pH was adjusted to 3.0 with hydrochloric acid. The mixture was heated at 0 to 1.5 hours to obtain a thermally decomposed product of soybean protein. After heating, the mixture was cooled to room temperature, centrifuged (100,000 GX for 30 minutes), and the supernatant was dried to recover 11 g of a solid. Also, this solid When the mold was emulsified with a homomixer at 100,000 rpm while adding soybean oil to a 5% aqueous solution, 100 g of the aqueous solution was reconstituted. The phase was inverted when 22 g of soybean oil was added. The oil / composite weight ratio at this time was 4.4.

Comparative Example 5

Comparative Example 3 and The decomposed product obtained in Comparative Example 4 was mixed at a weight ratio of 2: 1 to form a 5% aqueous solution, and the mixture was mixed with a homomixer while adding soybean oil. When the emulsification treatment was performed at 0.000 rpm, the phase inversion occurred when 12 g of soybean oil was added to 100 g of the aqueous solution. The oil / composite weight ratio at this time was 2.4.

Example 5

HM ぺチン商品「(Product name“ Gen.

typeUSP-Hj Esterification degree 70.5; Sansho Co., Ltd.) and soy protein (trade name "Fujipro-E"; Fuji Oil Co., Ltd.) are mixed at a ratio of 2: 1. Warm water was added so that the solid content concentration was 5%, and the mixture was heated at H3.0 at 120 ° C for 1.5 hours. After heating, the product of the present invention obtained by performing the same treatment as in Example 1 1. 5 parts, 2.5 parts of sodium chloride, and 0.5 parts of sodium glutamate were dissolved in 13.5 parts of water, and 12.5 parts of vinegar was added, and the mixture was added to a mixer. 70 parts of refined canola oil was gradually added to this mixer and emulsified to obtain mayonnaise-like dressing. This mayonnaise-like dressing has a fine emulsified particle size of 4.3 m, despite the fact that the oil content is 47 times that of the HM-pectin-soy protein complex. Good flavor and physical properties Met.

Example 6

A mixture of LM pectin (trade name "Genuctin typeASj esterification degree 51; manufactured by Sanshin Co., Ltd.") and dried egg white (produced by K-P Co., Ltd.) in a ratio of 5: 1. Warm water was added to the mixture so that the solid content concentration became 5%, and the mixture was heated at pH 4.0 and 105 for 180 minutes. After heating, the product of the present invention 4 obtained by performing the same treatment as in Example 1 And 2 parts of sodium caseinate were dissolved in 69 parts of water, and 0.1 part of a commercially available Milk Flavor (“Milk FT-013”, manufactured by Takasago International Inc.) was added. 25 parts of refined coconut oil was added at 70 ° C, and preliminarily emulsified with a homomixer. Then, the mixture was emulsified (300 kgf / cm 2) with a high-pressure homogenizer to obtain a whitener for coffee. This whitener has an average particle size of 1.2 Hm, although the oil content is 6.3 times the amount of the LM pectin-egg protein complex, and is sterilized. It was stable even after being refrigerated for one month. In addition, add to sugar containing 8% sugar (pH adjusted to 6.8 with sodium hydrogen carbonate), sterilize by retlet at 121 for 30 minutes, and store at 60 X for 3 months However, no destruction of lactation was observed.

Example Ί

A mixture of sodium alginate (manufactured by Kibun Food Chemical Co., Ltd.) and whey protein (manufactured by Nihon Protein Co., Ltd.) at a ratio of 1: 2 ^; And heated to pH 5.0, 120, and 120 minutes. After heating, the same treatment as in Example 1 was performed, and 4 parts of the product of the present invention were obtained. Mix 6 parts of coco powder, 15 parts of flour and 180 parts of sugar, add to egg white, and whip until horns are formed. After whipping, it was squeezed out to about 1 g and baked at 105 for 1 hour. The meringue confectionery produced in this way shows a stable bubble state, there is little change over time during the squeezing operation, and the texture of each meringue confectionery is stable. Was. In addition, there was almost no structural destruction due to firing, and the texture after firing was fine and good.

Reference example

LM-1 vector (trade name: LM-SN 325 J Esterification degree 24; Snow Brand Foods Co., Ltd.) 200 g and soy protein (trade name “Fujipro-E”; Fuji Oil Co., Ltd.) 1 After dissolving the solution (0.0 g) in warm water (570 Og), the solution was gelled when the pH was adjusted to 3.0 with hydrochloric acid. Then, 900 g of hot water was further added to dilute and dissolve the gel, and the mixture was heated at 120 for 1.5 hours to produce a heated product of LM-pectin and soy protein. Was. After heating, the mixture was cooled to room temperature, centrifuged (100,000 G × 30 minutes), and the supernatant was dried to collect a solid. Also, this solid was prepared as a 5% 7) solution, and the soybean oil was added thereto, and the mixture was subjected to a milk mixing process at 100,000 rpm with a homomixer. The phase was inverted when 52 g of soybean oil was added to the aqueous solution of 1 g. The oil / composite weight ratio at this time was 10.4.

As described above, when an acidic polysaccharide having a degree of esterification of less than 50% is used, gelation occurs under the conditions of Examples 1 to 4 within the pH range for forming the complex of the present invention. To rub, ginseng It is necessary to dilute as in the example. As a result, the efficiency of complex formation is reduced. Thus, practically, it is desirable that the degree of esterification of the acidic polysaccharide is 50% or more.

Industrial applicability

The complex obtained by the production method of the present invention in which a polysaccharide containing an acidic saccharide having a lipoxyl group as a constituent saccharide and a protein or protein hydrolyzate is heated under acidic conditions of pH 2 to 5 is different from a conventional conjugate as an emulsifier. This is an emulsifier with significantly improved emulsifying activity, and is advantageously used in the production of emulsions containing a large amount of fats and oils relative to the amount of emulsifier.

Claims

The scope of the claims

1. An acidic polysaccharide-protein complex formed by heating a polysaccharide containing an acidic sugar having a lipoxyl group as a constituent saccharide and a protein or protein hydrolyzate under acidic conditions of pH 2 to 5 is used as an active ingredient. Emulsifier. .

2. The emulsifier according to claim 1, wherein the acidic sugar having a carboxyl group is peronic acid.

3. The emulsifier according to claim 1, wherein the polysaccharide containing acidic sugar is a pectin or a pectin degradation product.

4. Claim that at least 50% of the lipoxyl groups are esterified.

4. The emulsifier according to 1 to 3.

5. The emulsifier according to any one of claims 1 to 4, having an emulsifying ability capable of emulsifying an oil component in an amount of 5 times or more by weight relative to the amount of the emulsifier.

6. An acidic polysaccharide-protein complex as an active ingredient, wherein a polysaccharide containing an acidic saccharide having a lipoxyl group as a constituent saccharide and a protein or a proteolysate are heated under acidic conditions of pH 2 to 5. A method for producing an emulsifier.

7. The method for producing an emulsifier according to claim 6, wherein the pH of the heating is from pH 2.8 to 4.2.

8. An emulsified composition using the emulsifier according to claim 1.