WO2010110269A1 - Produit de brunissement et aliment à base de graisse - Google Patents

Produit de brunissement et aliment à base de graisse Download PDF

Info

Publication number
WO2010110269A1
WO2010110269A1 PCT/JP2010/054991 JP2010054991W WO2010110269A1 WO 2010110269 A1 WO2010110269 A1 WO 2010110269A1 JP 2010054991 W JP2010054991 W JP 2010054991W WO 2010110269 A1 WO2010110269 A1 WO 2010110269A1
Authority
WO
WIPO (PCT)
Prior art keywords
reaction product
browning reaction
oil
fat
sugar
Prior art date
Application number
PCT/JP2010/054991
Other languages
English (en)
Japanese (ja)
Inventor
宗治 鈴木
維彦 三枝
孝雄 内田
優子 高田
Original Assignee
キッコーマン株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by キッコーマン株式会社 filed Critical キッコーマン株式会社
Priority to JP2011506062A priority Critical patent/JP5734839B2/ja
Publication of WO2010110269A1 publication Critical patent/WO2010110269A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the present invention relates to a browning reaction product useful as a substitute for an emulsifier or a surfactant, and an oil and fat food that does not use an emulsifier or a surfactant by using the browning reaction product and does not separate fats and oils over a long period of time. .
  • a method using a surfactant is used as a method for solubilizing or emulsifying oils and fats in the aqueous phase.
  • the aqueous solution becomes cloudy, which is called emulsification.
  • the size of the fats and oils to be dispersed is minute, the phenomenon becomes transparent as if part of the fats and oils are apparently dissolved, and this phenomenon is also referred to as solubilization.
  • surfactants are essential, and it is judged that application to foods is difficult due to problems such as flavor, nutrition, and safety.
  • an object of the present invention is to use fats and oils in which oils and fats are emulsified or solubilized in the water phase part and oils and fats are not separated, without causing any use of emulsifiers or surfactants, and causing food allergies. It is an object of the present invention to provide an oil and fat food that can be consumed safely without using any food that may contain allergens.
  • the browning reaction product obtained by heating a mixed aqueous solution containing a sugar and an amino acid has an oil emulsifying ability and 50% (w / w) or more. It was found that fats and oils can be solubilized in the presence of sugar. In addition, the solubilized product and the emulsion produced using the browning reaction product can be stably dispersed even when these are added to the aqueous seasoning liquid at a high concentration, and further, pH change, heat, etc.
  • the present invention was completed by obtaining new knowledge that the solubilization ability or emulsification ability is not impaired even if the inorganic salt is present at a high concentration.
  • this invention provides the browning reaction material, oil-fat food, and emulsified food shown below.
  • a browning reaction product obtained by heating a mixed aqueous solution of sugar and amino acid and having a pH of 2.9 to 4.7 and a Brix of 25 to 65% (w / w).
  • the mixed aqueous solution has a sugar concentration (anhydride conversion) of 40 to 65% (w / w) and an amino acid concentration (anhydride conversion) of 2 to 10% (w / w).
  • the browning reaction product of (1) above which is heated at a liquid temperature of 70 to 130 ° C. for 12 to 72 hours.
  • the browning reaction product according to any one of (1) to (4) above is made into an aqueous solution of browning reaction product by adding water or a sugar concentration of 45% (w / w) or less by adding an aqueous solution of sugar.
  • the concentration of the browning reactant in the browning reactant aqueous solution or the browning reactant / sugar mixed aqueous solution is 5 to 50% (w / w), and the browning reactant aqueous solution or the browning reactant / sugar mixed is The oil / fat food according to (6) above, wherein 0.01 to 1.5 parts by weight of the above fat and oil is added to 1 part by weight of the aqueous solution and emulsified.
  • the browning reaction product according to any one of (1) to (4) above is a browning reaction product / sugar mixed aqueous solution having a sugar concentration of 50% (w / w) or more by adding an aqueous sugar solution.
  • the oil / fat food according to (5) above wherein oil / fat is added to the browning reaction product / sugar mixed aqueous solution and solubilized.
  • the concentration of the browning reaction product in the browning reaction product / sugar mixed aqueous solution is 5 to 50% (w / w) and the sugar concentration is 50 to 80% (w / w).
  • the oil / fat food according to (8) above wherein 0.01 to 2.5 parts by weight of the oil / fat is added to 1 part by weight of the sugar mixed aqueous solution and solubilized.
  • the emulsified food according to (10) above which is a rice confectionery seasoning, dressing or sauce.
  • the main component is a protein derived from animals and plants and a water-soluble protein obtained by hot-water extraction of meat without using any emulsion stabilizer or surfactant. Therefore, it is possible to easily obtain an oil-and-fat food product that does not separate fats and oils over a long period of time without using any extract.
  • the oil and fat food of the present invention is obtained by using basic seasoning ingredients such as sugar, amino acids and edible fats and oils, even if it is heavily used in the seasoning of food, the flavor of the food is affected. Little to give. In addition, since no protein derived from animals or plants is used, even people with allergic diseases can eat safely.
  • the browning reaction product of the present invention is very excellent in emulsifying ability or solubilizing ability.
  • fats and oils When fats and oils are mixed into the browning reaction product of the present invention, for example, in the presence of 45% (w / w) or less of sugar, fats and oils can be easily added to the aqueous phase part by using a high-speed stirrer such as a homogenizer. It can be emulsified.
  • a high-speed stirrer such as a homogenizer
  • fats and oils can be easily added to the aqueous phase without using a high-speed stirrer such as a homogenizer, that is, by artificial or gentle mechanical stirring. It can be solubilized uniformly.
  • the fat and oil food of the present invention is uniformly emulsified or solubilized in an aqueous solution of an arbitrary ratio, and is resistant to pH change, heat, etc., and can be emulsified or solubilized even if inorganic salts are present in high concentrations. Since the performance is not impaired, it can be applied to various emulsified foods such as dressings and sauces for grilled meat.
  • the emulsified food obtained using the fat and oil food of the present invention has heat resistance, it can cause emulsion separation by heat denaturation or the like even for heat treatment for cooking and sterilization. There is no. Even when a high concentration of salt is contained, the dispersed oil droplets are extremely stable, so that the suitability for food processing is extremely high. In other words, even when applied to salt-containing seasoning liquids such as soy sauce and sauce or various foods that are processed through a heating process, oil droplets dispersed in the aqueous phase are stably retained in the oil and fat food, so that Various problems in known food processing can be solved.
  • the browning reaction product of the present invention is a browning reaction product obtained by heating a mixed aqueous solution of sugar and amino acid and having a pH of 2.9 to 4.7 and Brix of 25 to 65% (w / w).
  • a reducing sugar is used as the sugar.
  • the reducing sugar includes monosaccharides such as glucose (glucose), fructose (fructose), glyceraldehyde; oligosaccharides such as maltose (malt sugar), lactose (lactose), arabinose; and water-soluble sugars such as dextrin and syrup. These can be used alone or in combination, or can be used as an isomerized sugar such as fructose glucose liquid sugar.
  • amino acid examples include glycine, alanine, valine, serine, threonine, cysteine, methionine, asparagine, and phenylalanine, aspartic acid, lysine, and the like. In the present invention, at least one of these amino acids is used. Of these, glycine, serine, threonine, methionine, and phenylalanine are particularly preferable because of their excellent emulsifying ability and solubilizing ability.
  • glycine and serine are particularly preferable because they are easily available and have extremely excellent emulsifying ability and solubilizing ability, and glycine is most preferable.
  • Phenylalanine is particularly useful because it has high emulsifying and solubilizing properties and low absorbance (the color of the browning reaction product is light even when the Maillard reaction proceeds), making it easy to apply to a wide variety of foods. is there.
  • the browning reaction product of the present invention preferably has an absorbance at a light wavelength of 430 nm in a 10 mm transparent cell of 1% (w / w) water diluted solution of 0.3 or more, 0.38 to 3.53 is more preferable.
  • the outstanding emulsification ability and solubilization ability can be show
  • the browning reaction product of the present invention has a pH of 2.9 to 4.7, preferably 3.2 to 4.2, and more preferably 3.4 to 3.7.
  • the pH of the browning reaction product exceeds the above value, it becomes an indicator that the progress of the Maillard reaction is not sufficient, and the resulting browning reaction product does not exhibit the expected emulsifying ability and solubilizing ability.
  • the reaction proceeds excessively, so that an insoluble precipitate is generated, and the emulsifying ability and the solubilizing ability are weakened.
  • the browning reaction product of the present invention has a solid content (in terms of dry matter; referred to as “Brix” in the present invention) of 25 to 65% (w / w), more preferably 40 to 50%.
  • Brix is 25 to 65% (w / w)
  • the remaining 35 to 75% (w / w) is moisture.
  • Brix exceeds or falls below the above range, it indicates that the Maillard reaction has not progressed sufficiently or excessively, and the resulting browning reaction product does not exhibit the expected emulsifying ability and solubilizing ability.
  • the preferable manufacturing method of the browning reaction material of this invention is demonstrated.
  • the browning reaction product of the present invention having a pH of 2.9 to 4.7 and Brix of 25 to 65% (w / w) can be obtained more reliably.
  • the sugar and the amino acid are dissolved in water to prepare a mixed aqueous solution.
  • the sugar concentration in terms of anhydride
  • the sugar concentration is preferably 40 to 65% (w / w), more preferably 45 to 55% (w / w) with respect to the total amount of the mixed aqueous solution.
  • the amino acid concentration (in terms of anhydride) is preferably 2 to 10% (w / w), more preferably 3 to 7% (w / w), based on the total amount of the mixed aqueous solution.
  • the remainder except the said sugar and the said amino acid from mixed aqueous solution is water.
  • the mixed aqueous solution in which sugar and amino acid are dissolved is heated.
  • the heating temperature is preferably 70 to 130 ° C., more preferably 80 to 100 ° C.
  • the heating time is preferably 12 to 72 hours, more preferably 24 to 48 hours.
  • the mixed aqueous solution gradually changes from a colorless and transparent state (initial) to a blackish brown color (the solution obtained here is a “browning reaction product”). This change is due to the formation of melanoidin by condensation of sugar and amino acid by aminocarbonyl reaction.
  • the brown reactant of the present invention is very excellent in emulsifying ability and solubilizing ability and is particularly useful as a substitute for an emulsifier or a surfactant in the food field.
  • it can also be used for applications such as imparting black color to foods, imparting aroma, imparting richness, and imparting functionality of melanoidins having antioxidative power.
  • the fat and oil food of the present invention contains the browning reaction product of the present invention and fats and oils prepared from sugar and amino acids as main components. If necessary, an aqueous solution is added.
  • the content of the browning reaction product of the present invention in the total amount of the oil or fat food of the present invention depends on the amount of the fat or oil to be emulsified or solubilized, but is preferably 5 to 75% (w / w), more preferably 6 to 50. Select from the range of%. If it is less than 5%, the stability of emulsification or solubilization may be lowered. Even if it exceeds 75%, the stability of emulsification or solubilization does not change significantly.
  • the content of the fat / oil in the total amount of the fat / oil food of the present invention can be appropriately selected according to the use of the fat / oil food, and is not particularly limited.
  • 0.3 to 70% (w / w) The range of w) can be selected. When the upper limit of 70% is exceeded, the stability of emulsification or solubilization may be lowered.
  • the fats and oils include any fats and oils that can be used for food.
  • vegetable oils such as cottonseed oil, sesame oil, rapeseed oil, soybean oil, palm oil, palm oil, olive oil; pork fat, beef fat, chicken oil, Animal oils and fats such as whale oil and fish oil; essential oils such as orange oil, lemon oil, yuzu oil and publica oil; and spice oils such as mustard oil.
  • solid fats and oils such as lard and beef tallow, at room temperature, it is necessary to use on the temperature conditions more than melting
  • aqueous solution examples include soy sauce, sauce, mirin, alcoholic beverages, vinegar, fruit juice, vegetable juice, pulp paste (jam, ketchup, etc.), salt, saccharides, organic acids, amino acids, taste nucleic acids, and seasonal extract
  • Various food materials such as animal and plant extracts, flavors (flavors), spices, colorants, nutrient enhancers (vitamins), preservatives or thickeners, which are in the form of aqueous solutions can be used as they are.
  • what is not in the form of an aqueous solution itself can be used by being contained in a food material in the form of water or an aqueous solution at an appropriate concentration.
  • One or two or more aqueous solutions can be used. In the case of using an aqueous solution in the oil and fat food of the present invention, it can be used by being contained in a browning reaction product / sugar mixed aqueous solution or a browning reaction product aqueous solution described later.
  • the fat and oil food of the present invention is obtained by adding fat and oil to the browning reaction product of the present invention and emulsifying it or solubilizing it by adding fat and oil.
  • the browning reaction product of the present invention exhibits sufficient emulsifying ability as it is, but in order to further stabilize the emulsification capability, an aqueous sugar solution is added to the browning reaction product of the present invention to prepare a browning reaction product / sugar mixed aqueous solution.
  • an aqueous sugar solution is added to the browning reaction product of the present invention to prepare a browning reaction product / sugar mixed aqueous solution.
  • sugar used in the aqueous sugar solution those listed as those that can be used in preparing the browning reaction product of the present invention can be used, and sugars such as mirin, honey, chickenpox, and liquid sugar solution can be used. You may use the foodstuff material containing.
  • the sugar concentration (in terms of anhydride) in the browning reaction product / sugar mixed aqueous solution is preferably less than 50% (w / w), more preferably 45% or less.
  • the sugar concentration in the browning reaction product / sugar mixed aqueous solution is preferably 5% (w / w) or more.
  • the concentration of the browning reaction product of the present invention in the browning reaction product / sugar mixed solution is preferably 5 to 75% (w / w), more preferably 6 to 50%.
  • concentration of the browning reaction product of the present invention is less than 5%, there is a possibility that fats and oils cannot be stably emulsified. Even when the concentration of the browning reaction product of the present invention exceeds 75%, the emulsification stability of the oil or fat is not greatly improved.
  • the browning reaction product of the present invention may be used as it is without adding an aqueous sugar solution, or may be used as an aqueous solution of browning reaction product by adding water instead of an aqueous sugar solution.
  • the aqueous solution of browning reactant containing no sugar preferably contains 10% (w / w) or more of the browning reactant of the present invention from the viewpoint of more stably emulsifying fats and oils.
  • the amount of the browning reaction product of the present invention is preferably the amount of the browning reaction product / sugar mixed aqueous solution or the browning reaction product of the present invention or the above browning reaction product aqueous solution, and the amount of the fats and oils with respect to the total amount of the obtained fat food. It is desirable to select 5 to 50% (w / w), more preferably 15 to 50%. When the amount of the browning reaction product of the present invention is less than 5%, sufficient emulsifying ability cannot be exhibited, and the oil and fat and the aqueous phase part are easily separated, which is not preferable.
  • fat or oil when adding fat or oil, 0.01 to 1.5 parts by weight of fat or oil is added to 1 part by weight of the browning reaction product / sugar mixed aqueous solution or the browning reaction product of the present invention or the browning reaction product aqueous solution. It is preferably 0.1 to 1.0 part by weight.
  • the high-speed stirrer When adding oil and fat to the browning reaction product / sugar mixed aqueous solution, the browning reaction product of the present invention, or the browning reaction product aqueous solution and stirring, it is necessary to use a high-speed stirrer such as a homogenizer. As long as the high-speed stirrer can stir the browning reaction product / sugar mixed aqueous solution or the browning reaction product of the present invention or the browning reaction product aqueous solution and fat and oil at high speed, the high-speed stirrer is appropriately used from those widely used in various foods.
  • a material that can be stirred at a rotation speed of 10,000 rpm or more is used, and stirring is performed for a sufficient time necessary for the fats and oils to be uniformly dispersed at the rotation speed. More preferably, high-speed stirring is performed at a rotational speed of 14,000 to 20,000 rpm for 5 to 60 seconds. For example, if high-speed stirring is performed at 16,000 rpm for 30 seconds, the fats and oils are uniformly dispersed.
  • an aqueous sugar solution is added to the browning reaction product of the present invention to prepare a browning reaction product / sugar mixed aqueous solution.
  • the sugar concentration (in terms of anhydride) in the mixed aqueous solution is preferably 50% (w / w) or more, and more preferably 50 to 80% (w / w). If the sugar concentration is less than 50%, the oil and fat may not be stably dispersed.
  • the sugar which can be used here is the same as that which can be used in the fat and oil food of the present invention in the emulsified state.
  • the browning reaction product of the present invention in the browning reaction product / sugar mixed solution is preferably 5 to 50% (w / w), more preferably 10 to 20%.
  • the solubilization rate (the maximum amount of fats and oils that can be solubilized in all fats and oils foods) is low, and the fats and oils may not be stably dispersed.
  • the solubilization rate increases in proportion to the concentration of the browning reactant of the present invention, and the solubilization rate increases up to about 70% (w / w).
  • the concentration of the browning reaction product of the present invention is added to exceed 20%, it is difficult to greatly improve the solubilization rate exceeding about 70% and it is difficult to obtain an effect commensurate with economic efficiency. It becomes more remarkable when the concentration of the browning reaction product exceeds 50%.
  • the agitation does not require an advanced emulsifying device, but is artificially agitated with a spoon or a stirrer, or a normal simple agitation device such as a commercially available universal mixing agitation device or a kneader with a steam jacket.
  • This can be done by mechanical stirring.
  • the rotation speed 1000 rpm or less is preferable, and since the fats and oils are mixed more uniformly, the rotation speed is more preferably 600 rpm or less.
  • stirring is performed for a sufficient time necessary for the oil and fat to be uniformly dispersed.
  • the stirring time is not particularly limited, but the fats and oils can be uniformly dispersed by stirring for 1 minute or more at the rotation speed.
  • the fat and oil food of the present invention in an emulsified state or a solubilized state is appropriately selected from the amount of sugar, fat and aqueous solution and the browning reaction product of the present invention contained in the fat and oil food, and dressing the fat and oil food itself of the present invention. It is also possible to make emulsified foods such as seasonings for rice crackers and sauces. However, in order to obtain a more stably emulsified or solubilized food, after producing the fat and oil food of the present invention containing a certain amount of sugar and the browning reaction product of the present invention by the above-mentioned preferred production method, It is desirable to mix with an aqueous solution as appropriate to obtain a desired emulsified food.
  • the fat and oil food product of the present invention in an emulsified state or a solubilized state can be an emulsified food that is very easily dispersed in an aqueous solution of an arbitrary ratio, has a high emulsification degree, and is stable in emulsification.
  • This aqueous solution what was mentioned as what can be used for the oil-fat food of this invention can be used.
  • the amount of the fat and oil food of the present invention in the emulsified food can be appropriately selected depending on the type of the emulsified food, and can be selected from a range of, for example, 5 to 95% (w / w) (note that The balance is an aqueous solution).
  • the method of mixing the fat and oil food of the present invention with the aqueous solution is not particularly limited, and the artificial stirring or gentle machine mentioned as the one that can be adopted when producing the fat or oil food of the present invention in the emulsified state or the solubilized state. It can be sufficiently mixed even with mechanical stirring. Moreover, the high speed stirring mentioned as what can be employ
  • oil droplets are likely to float and separate based on the difference in specific gravity between water and fats and oils, such as xanthan gum and locust bean gum.
  • a thickening stabilizer is preferably used by dissolving it in an aqueous solution in advance. Thereby, it is possible to obtain a stable emulsified food in which oil droplets do not float and separate over a long period of time.
  • the emulsified food thus obtained can be heated to adjust the flavor or sterilized as necessary to obtain a product.
  • soy sauce is a major component, and accompanying ingredients such as mirin, alcoholic beverages (sake, wine, etc.), vinegar, sugar, spices, etc. are added as appropriate, and a cooked seasoning liquid is used.
  • Emulsified foods such as seasonings for rice confectionery, dressing, sauce (for example, for yakiniku), which are contained homogeneously and stably, are obtained.
  • the heating time is preferably 12 to 72 hours, more preferably 24 to 48 hours.
  • the turbidity was measured by appropriately diluting an emulsified oil / fat food immediately after high-speed stirring with a homogenizer and an emulsified oil / fat food after standing for 1 week in a cool and dark place with water. Turbidity was measured using a corona turbidity meter UT-11 (manufactured by Hitachi High-Tech) and calculated by converting it to a 1000-fold (w / w) dilution. In addition, it shows that it has emulsified uniformly so that turbidity shows a high value. These results are shown in Table 2.
  • the browning reaction product exhibits excellent emulsification ability at a concentration of 10% (w / w) or more (final concentration of 5% or more), and the fat and oil food in an emulsified state is stored for a long time. It can also be seen that the oil does not float and separate.
  • the browning reaction product has an excellent emulsifying ability in the presence of water, and when emulsified, an oily food in an emulsified state can be easily obtained.
  • the oily food is very stable and has an emulsification degree. It can be seen that it has high characteristics. Moreover, such an effect is enhanced by adding and interposing sugar during the emulsification process.
  • aqueous sugar solution was added to the browning reaction product to prepare a browning reaction product / sugar mixed aqueous solution having a browning reaction product concentration and a sugar concentration of 60% (w / w) shown in Table 5. While the obtained browning reaction product / sugar aqueous solution was stirred with a spoon, the maximum amount of salad oil that could be solubilized was added and solubilized to obtain a solubilized fat and oil food in which the fat was uniformly dispersed. Table 5 shows the amount of fat and oil (solubilization rate) of the oil and fat food. In addition, the solubilization rate represents the maximum amount of fats and oils that can be solubilized in the mixed aqueous solution of the browning reaction product and the sugar solution in terms of weight percent concentration (w / w) in the fat and oil food.
  • aqueous solution was prepared by adding 50 g of glucose and 5 g of various amino acids shown in Table 6 below to 50 ml of water, and the aqueous solution was heated at a liquid temperature of 80 ° C. for 48 hours to obtain various browning reaction products.
  • the absorbance, pH, and Brix of the obtained various browning reaction products were measured (the absorbance measurement method was the same as in Example 1).
  • To 1 part by weight of the browning reaction product 1 part by weight of edible fats and oils was added, and the fats and oils were uniformly mixed with a homogenizer to obtain an emulsified fat and oil food.
  • the browning reaction product having emulsifying ability is obtained using various amino acids, and that the emulsifying ability of fats and oils varies depending on the type of amino acid.
  • glycine, alanine, valine, serine, threonine, cysteine, methionine, asparagine, or phenylalanine is used as the amino acid
  • a browning reaction product that can uniformly emulsify and disperse fats and oils in the aqueous phase can be obtained.
  • glycine, serine, threonine, methionine or phenylalanine is used, a browning reaction product having extremely excellent emulsifying ability can be obtained.
  • the product was mixed to obtain a dressing (invention product) which is an emulsified food. Even when the dressing was stored at room temperature for 2 months, there was no separation of fats and oils, and the fats and oils were uniformly dispersed in the dressing and were stable.
  • a sugar aqueous solution was added to the browning reaction product to prepare a browning reaction product / sugar mixed aqueous solution having a browning reaction product of 10% (w / w) and a sugar concentration of 60% (w / w).
  • 1 part by weight of sesame oil was added to 1 part by weight of the browning reaction product / sugar mixed solution, and the mixture was stirred and solubilized with a spoon to obtain a sesame-flavored oil / fat food in which the oil / fat was uniformly dispersed.
  • This fat and oil food was stable with no separation of fats and oils even when stored at room temperature for 2 months.
  • aqueous seasoning liquid described in Table 8 below was mixed with 80 g of the above uzubase solubilized product and stirred with a spoon to obtain an emulsified rice confectionery seasoning liquid. Even if this seasoning liquid was stored at room temperature for 2 months, it had a thick yuzu flavor and was stable without separation of fats and oils.
  • the dough was shaped and baked according to a conventional rice cracker production method, and then applied to the seasoning liquid for emulsified rice crackers obtained in Example 12. Next, the dough was pulled up, placed in a rotating cylinder of a mesh, excess seasoning liquid was shaken off, and the seasoning liquid was applied to the surface of the unbaked dough. Subsequently, it was dried by dry heat at a temperature of 80 ° C. by a conventional method to evaporate the water in the seasoning liquid, thereby obtaining a rice cracker having a rich yuzu flavor.
  • a seasoning (Comparative Example 1) not containing the above-mentioned fat and oil food was prepared in the same manner as in Example 14.
  • Example 14 and Comparative Example 1 were stored at 35 ° C. for 35 days and 90 days, and then subjected to a sensory evaluation test by five panelists. The results of sensory evaluation are shown in Table 10 below.
  • the seasoning using the oil and fat food of the present invention has a better scent as compared with the comparative example as a result of the scent component being retained by uniformly dispersing and emulsifying the yuzu oil.
  • the difference was particularly remarkable after 90 days of storage.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)

Abstract

Cette invention concerne un produit de brunissement préparé en chauffant une solution aqueuse constituée du mélange d'un saccharide avec un acide aminé, et ayant un pH compris entre 2,9 et 4,7 et une valeur de Brix comprise entre 25 et 65 % (w/w). L'invention concerne également un aliment à base de graisse préparé en ajoutant une graisse audit produit de brunissement, puis en effectuant une émulsification ou une solubilisation. Le produit de brunissement de l'invention étant utilisé comme substitut d'un émulsifiant ou d'un tensioactif, son emploi permet d'obtenir un aliment à base de graisse, qui peut être consommé sans danger, sans nécessiter un quelconque émulsifiant ou tensioactif et sans utiliser un quelconque aliment susceptible de contenir un allergène responsable d'allergie alimentaire. Par ailleurs, l'aliment à base de graisse selon l'invention est émulsifié ou solubilisé avec stabilité sans séparation des graisses.
PCT/JP2010/054991 2009-03-26 2010-03-23 Produit de brunissement et aliment à base de graisse WO2010110269A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2011506062A JP5734839B2 (ja) 2009-03-26 2010-03-23 乳化剤、油脂食品及び油脂食品の製造方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2009075452 2009-03-26
JP2009-075452 2009-03-26
JP2009-075453 2009-03-26
JP2009075453 2009-03-26

Publications (1)

Publication Number Publication Date
WO2010110269A1 true WO2010110269A1 (fr) 2010-09-30

Family

ID=42780962

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2010/054991 WO2010110269A1 (fr) 2009-03-26 2010-03-23 Produit de brunissement et aliment à base de graisse

Country Status (2)

Country Link
JP (1) JP5734839B2 (fr)
WO (1) WO2010110269A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012125239A (ja) * 2010-11-25 2012-07-05 Kikkoman Corp 油炒め用醤油及び油炒めの製造法
JP2014128236A (ja) * 2012-12-28 2014-07-10 Kirin Brewery Co Ltd メイラード反応により色度、香味を調整した発酵アルコール飲料の製造方法
EP2774496A1 (fr) 2013-03-08 2014-09-10 Unilever N.V. Procédé de préparation d'un agent émulsifiant et agent émulsifiant ainsi obtenu
KR20190117036A (ko) * 2018-04-05 2019-10-16 주식회사 신세계푸드 액상 조성물, 이를 포함하는 소스, 이를 이용한 조미료 및 그 제조방법
JP6926350B1 (ja) * 2021-01-29 2021-08-25 キユーピー株式会社 酸性水中油型乳化食品及びその焼成時の焼き色改善方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS551780B2 (fr) * 1973-10-31 1980-01-17
JPH07258292A (ja) * 1994-03-25 1995-10-09 Dainippon Pharmaceut Co Ltd 蛋白質−キシログルカン複合体
JP2001178363A (ja) * 1999-10-14 2001-07-03 House Foods Corp 油脂組成物及びこれを用いたフライ食品の製造方法
JP2005187401A (ja) * 2003-12-25 2005-07-14 Nisshin Oillio Group Ltd 蛋白質−キトサン複合体及びその製造方法
JP2008029231A (ja) * 2006-07-27 2008-02-14 Knorr Foods Co Ltd 卵加工品とその製造方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5731962A (en) * 1980-08-05 1982-02-20 T Hasegawa Co Ltd Paprika coloring matter composition having excellent stability
JPS61257928A (ja) * 1985-05-09 1986-11-15 Asahi Breweries Ltd 抗変異原性組成物およびこれを含有する嗜好性食品
JPH08149946A (ja) * 1994-11-28 1996-06-11 Ajinomoto Co Inc 魚節または魚節加工品の製造法
JP5121098B2 (ja) * 2001-05-31 2013-01-16 長谷川香料株式会社 耐光性の改善された香料、機能性物質含有粉末素材
JP2005102646A (ja) * 2003-10-01 2005-04-21 Knorr Foods Co Ltd 酸化安定性に優れた水中油型乳化食品
WO2008069173A1 (fr) * 2006-12-04 2008-06-12 Ajinomoto Co., Inc. Procédé servant à produire un assaisonnement

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS551780B2 (fr) * 1973-10-31 1980-01-17
JPH07258292A (ja) * 1994-03-25 1995-10-09 Dainippon Pharmaceut Co Ltd 蛋白質−キシログルカン複合体
JP2001178363A (ja) * 1999-10-14 2001-07-03 House Foods Corp 油脂組成物及びこれを用いたフライ食品の製造方法
JP2005187401A (ja) * 2003-12-25 2005-07-14 Nisshin Oillio Group Ltd 蛋白質−キトサン複合体及びその製造方法
JP2008029231A (ja) * 2006-07-27 2008-02-14 Knorr Foods Co Ltd 卵加工品とその製造方法

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012125239A (ja) * 2010-11-25 2012-07-05 Kikkoman Corp 油炒め用醤油及び油炒めの製造法
JP2014128236A (ja) * 2012-12-28 2014-07-10 Kirin Brewery Co Ltd メイラード反応により色度、香味を調整した発酵アルコール飲料の製造方法
EP2774496A1 (fr) 2013-03-08 2014-09-10 Unilever N.V. Procédé de préparation d'un agent émulsifiant et agent émulsifiant ainsi obtenu
KR20190117036A (ko) * 2018-04-05 2019-10-16 주식회사 신세계푸드 액상 조성물, 이를 포함하는 소스, 이를 이용한 조미료 및 그 제조방법
KR102098909B1 (ko) * 2018-04-05 2020-04-09 주식회사 신세계푸드 액상 조성물, 이를 포함하는 소스, 이를 이용한 조미료 및 그 제조방법
JP6926350B1 (ja) * 2021-01-29 2021-08-25 キユーピー株式会社 酸性水中油型乳化食品及びその焼成時の焼き色改善方法
JP2022117038A (ja) * 2021-01-29 2022-08-10 キユーピー株式会社 酸性水中油型乳化食品及びその焼成時の焼き色改善方法

Also Published As

Publication number Publication date
JP5734839B2 (ja) 2015-06-17
JPWO2010110269A1 (ja) 2012-09-27

Similar Documents

Publication Publication Date Title
JP4024155B2 (ja) 容器詰め水中油型乳化パスタソース
JP5734839B2 (ja) 乳化剤、油脂食品及び油脂食品の製造方法
JP5000463B2 (ja) 油脂含有乳化組成物及びその製造方法、並びに油脂含有乳化組成物を含有する食品
JP6514110B2 (ja) 酸性水中油型乳化調味料
JP4087869B2 (ja) 保水性及び耐熱性に優れた高油分マヨネーズの製造方法
JP2000333604A (ja) 食用油脂組成物およびその利用
JP6198469B2 (ja) 水中油型乳化調味料
JP5620372B2 (ja) 醤油糖類加熱混合物及び油脂食品
JP5644211B2 (ja) 酸性水中油型乳化食品
JP7162498B2 (ja) マヨネーズ様食品
JP2000014337A (ja) 親水性種実ペーストおよびその製造方法
JP6081794B2 (ja) 即席スープ、およびその製造方法
JP2002000243A (ja) ペースト状食品及びこれを用いた食品
JPS5914767A (ja) ドレツシングの製造方法
JP2005013135A (ja) 麺ほぐれ改良剤
JP2011004688A (ja) 乳化状ソース
JPH09271354A (ja) マヨネーズの製造方法
JP6576626B2 (ja) 水中油型乳化ソース
JPS6019980B2 (ja) 水中油滴型乳化食品及びその製造法
JPWO2019187242A1 (ja) 油脂組成物
JP5176972B2 (ja) 液卵の製造方法及び該液卵を用いた酸性水中油型エマルジョン食品の製造方法
JP2019088238A (ja) 半固体状水中油型乳化食品及びその製造方法
JP7427478B2 (ja) 乳化粉末の製造方法
JPH08322515A (ja) 卵加工食品用乳化油脂組成物
WO2023157458A1 (fr) Procédé de production d'un liquide contenant de l'oignon moulu, et procédé de production d'un condiment liquide acide

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10756065

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2011506062

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 10756065

Country of ref document: EP

Kind code of ref document: A1