WO2012081546A1 - Powdered oil composition and production method thereof, and method of improving the functionality of the oil-in-water emulsion - Google Patents

Powdered oil composition and production method thereof, and method of improving the functionality of the oil-in-water emulsion Download PDF

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Publication number
WO2012081546A1
WO2012081546A1 PCT/JP2011/078687 JP2011078687W WO2012081546A1 WO 2012081546 A1 WO2012081546 A1 WO 2012081546A1 JP 2011078687 W JP2011078687 W JP 2011078687W WO 2012081546 A1 WO2012081546 A1 WO 2012081546A1
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Prior art keywords
oil
sugar polymer
mass
powdered
fat composition
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PCT/JP2011/078687
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French (fr)
Japanese (ja)
Inventor
田嶋　和夫
今井　洋子
隆 石黒
友美 登坂
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ミヨシ油脂株式会社
学校法人神奈川大学
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Application filed by ミヨシ油脂株式会社, 学校法人神奈川大学 filed Critical ミヨシ油脂株式会社
Priority to CN201180055858.2A priority Critical patent/CN103391720B/en
Priority to JP2012525810A priority patent/JP5358023B2/en
Publication of WO2012081546A1 publication Critical patent/WO2012081546A1/en

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    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces
    • 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
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides

Definitions

  • the present invention relates to a powdered oil / fat composition, a method for producing the same, and a method for improving the functionality of an O / W emulsion.
  • Oils and fats such as animal fats such as milk fat and vegetable oils are used as raw materials for processed foods such as soups such as corn potage, ramen and soup, and sauces such as white sauce and demiglace sauce.
  • an emulsion that has been in a stable emulsified state in advance, a powdered fat composition that is mixed with water or the like to form an emulsion, and the like are used as raw materials.
  • the conventional powdered fat composition is produced, for example, by removing water from the O / W emulsion by spray drying or the like.
  • the O / W emulsion used here is hydrophobic as an emulsifier. It must contain a strong surfactant and further contain proteins such as casein and gelatin (see, for example, Patent Document 1).
  • the reason why the highly hydrophobic emulsifier and protein are used is to restore the state of the O / W emulsion when the powdered oil composition is dispersed again in water. Since a strong emulsifier is used, this emulsifier is in a state of surrounding oil and each powder in the powdered fat composition.
  • the low dispersibility of the powdered fat composition in water may be a problem.
  • it when it is returned to an aqueous system, it cannot be completely redispersed in the original O / W emulsion state, or when a person ingests the powdered fat composition, the powdered fat composition is difficult to dissolve in saliva.
  • the ingestor may not be able to fully sense the taste of the powdered fat composition.
  • the present invention has been made in order to solve the above-mentioned problems, and its object is to improve the functionality of a powdered oil composition having excellent dispersibility in water, a method for producing the same, and an O / W emulsion. Is to provide a method.
  • the present inventors have found that the above problems can be solved by including a sugar polymer that forms amphiphile or sugar polymer particles that spontaneously form closed vesicles in the powdered fat composition.
  • the invention has been completed. Specifically, the present invention provides the following.
  • a dispersion containing closed vesicles formed from the amphiphilic substance or particles of the sugar polymer, the fat component, and the excipient are mixed, and the surface of the oil droplets is closed.
  • the powdered fat composition according to (1) obtained by dry powdering an O / W emulsion produced by being surrounded by endoplasmic reticulum or particles of the sugar polymer.
  • An oil droplet derived from the oil and fat component by mixing the fat and oil component with a dispersion in which particles of an amphiphilic substance or a sugar polymer that spontaneously forms a closed endoplasmic reticulum are dispersed in water.
  • a method of improving the functionality of the O / W emulsion by making the average particle diameter of the oil droplets 5 ⁇ m or more through a step of surrounding the surface of the oil droplets with the closed vesicles or sugar polymer particles in an aqueous system.
  • a mixture of a closed vesicle formed of an amphiphile that spontaneously forms a closed vesicle or a sugar polymer particle, an excipient, and an oil and fat component are mixed to form an O /
  • the manufacturing method of the powdered fats and oils composition which has the process of pulverizing, after forming W type
  • the powdered fat composition when the powdered fat composition is mixed with water, closed vesicles or sugar polymer particles are formed. Since these closed vesicles and sugar polymer particles are hydrophilic, the affinity of the powdered fat composition to water can be improved, and the O / W type emulsion having a large particle diameter that is quick and excellent in dispersibility. Can be generated.
  • the powdered fat composition of the present invention comprises an amphiphile that spontaneously forms closed vesicles in a water system or a sugar polymer that forms particles of a sugar polymer, an oil and fat component, and an excipient.
  • an O / W emulsion is formed by the action of the particles of the closed vesicle or sugar polymer.
  • the quantity of the amphiphilic substance or sugar polymer which maintains the emulsified state of the oil droplet derived from an oil-fat component is contained.
  • Closed endoplasmic reticulum is formed from amphiphiles that spontaneously form closed endoplasmic reticulum in aqueous systems.
  • the sugar polymer particles are formed from sugar polymers such as agar and starch. Closed vesicles formed of amphiphiles that spontaneously form closed vesicles, or particles of sugar polymers, have much better emulsification performance than conventional surfactants, and therefore have a large particle size oil. The emulsified state of the droplets can be maintained.
  • amphipathic substance egg yolk lecithin, soybean lecithin, rapeseed lecithin, lysolecithin or fractionated lecithin obtained from these may be adopted as phospholipids.
  • a fatty acid ester may be adopted as the amphiphilic substance.
  • the fatty acid ester it is preferable to use those suitable for food use such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester.
  • the fatty acid ester may be used in combination with the phospholipid.
  • Fatty acid esters and phospholipids may be used in combination.
  • sucrose fatty acid ester is preferable.
  • Sugar polymer refers to a polymer having a glucoside structure such as starch, cellulose, and other polysaccharides.
  • starch processed starch such as octenyl succinate starch, potato starch, corn starch, flour starch, tapioca starch, rice starch etc., as dextrin, cyclodextrin, branched cyclodextrin, maltodextrin etc., as cellulose as methylcellulose, hydroxy Propylmethylcellulose, carboxymethylcellulose, hydroxypropylcellulose, sodium carboxymethylcellulose, carboxymethylcellulose calcium, propylene glycol alginate, cellulose crystals, and other polysaccharides include xanthan gum, gum arabic, tragacanth gum, gellan gum, tamarind seed gum, carrageenan, soybean Polysaccharides, agar, LM pectin, HM pectin Karayaga , Fucoidan, tragacanth gum, glucomannan,
  • an O / W-type emulsion is formed by the action of the particles of the closed vesicle or the sugar polymer, and the emulsified state of the oil droplets derived from the oil / fat component In an amount that maintains the amount of amphiphile or sugar polymer.
  • the content is preferably 0.01% by mass to 10% by mass with respect to the fat and oil component, and more preferably 0.01% by mass or more and 2.5% by mass or less. If this amount is too small, it is difficult to form an O / W emulsion sufficiently.
  • the amount of the amphiphilic substance or sugar polymer relative to the fat and oil component is measured by any appropriate method of GC-MS, LC-MS, or TLC depending on the type.
  • the fat component when the powdered fat composition is mixed with water, the fat component is surrounded by hydrophilic closed vesicles or sugar polymer particles and easily dispersed in the aqueous phase.
  • oils and oils can be used without particular limitation.
  • examples of such edible oils and fats include liquid, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oils of animal and vegetable oils and oils, fractionated liquid oils and solid oils, and the like.
  • vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat and milk fat, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats and the like can be mentioned. These edible fats and oils may be used alone or in combination.
  • physiologically functional fats and oils can also be used as the fat and oil component.
  • physiologically functional fats and oils include fats and medium-chain fatty acid triglycerides (MCT) containing a large amount of fatty acids such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid, ⁇ -linolenic acid, ⁇ -linolenic acid, and conjugate acid.
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • arachidonic acid ⁇ -linolenic acid
  • ⁇ -linolenic acid ⁇ -linolenic acid
  • conjugate acid conjugate acid
  • the oil and fat component may include a fat-soluble component other than the oil and fat.
  • a fat-soluble component other than the oil and fat examples include fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, and the like, and fat-soluble components having physiological functions such as antioxidants, sterols, CoQ10, and ⁇ -carotene are listed.
  • the fat-soluble component contained in the oil-and-fat component is not limited to those having physiological functions, and various types of fat-soluble components can be included within a range not impairing the effects of the present invention.
  • the average particle diameter of the oil droplets is 5 ⁇ m or more when mixed with water.
  • the functionality of an O / W type emulsion improves. This mechanism is presumed to be because large oil droplets stimulate the taste nerve on the tongue and make it easier to feel the taste. It is also conceivable that the large oil droplet dispersion may easily stimulate the gustatory nerves due to the fact that the surface stability is not excessively strong as compared with the small oil droplet dispersion, and the oil component of the oil phase.
  • the mixing with water may be carried out with an amount of water in which the powdery oil / fat coating agent dissolves.
  • the average particle diameter of the oil droplets is preferably 5 ⁇ m to 50 ⁇ m, more preferably 10 ⁇ m to 30 ⁇ m, and most preferably 20 ⁇ m to 25 ⁇ m.
  • the average particle diameter of the oil droplets in the present invention is measured using a laser diffraction / scattering particle size distribution analyzer “SALD-2100” (manufactured by Shimadzu Corporation).
  • the ratio of oil droplets having a particle size of 10 ⁇ m or more is larger because the functionality of the O / W emulsion is more likely to be improved. Specifically, the said ratio may occupy the ratio of 30 mass% or more of the whole oil phase. Closed vesicles and sugar polymer particles are advantageous in that the emulsified state can be stably maintained even when the oil droplets have a large particle size.
  • the average particle diameter of the oil droplets can be adjusted by, for example, the ratio of the content of the amphiphile or sugar polymer to the total amount of the oil and fat component. When the ratio increases, the average particle size of the oil droplets decreases, and when the ratio decreases, the average particle size of the oil droplets tends to increase.
  • the content of the amphiphile or sugar polymer is 0.01% by mass to 10% by mass with respect to the total amount of the oil and fat component. Preferably, it is 0.01% by mass to 2.5% by mass.
  • excipients examples include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, saccharides, gelatin, whey, dextrin, and other polysaccharides.
  • milk proteins include acid casein, rennet casein, and casein sodium.
  • starch examples include processed starch such as octenyl succinate starch, potato starch, corn starch, flour starch, tapioca starch, and rice starch.
  • saccharide examples include monosaccharides such as glucose, fructose and galactose, sucrose, glucose, maltose, lactose, fructose, starch syrup, trehalose, oligosaccharide and the like.
  • dextrin examples include cyclodextrin, branched cyclodextrin, and maltodextrin.
  • polysaccharides include xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, soybean polysaccharide, agar, LM pectin, and HM pectin.
  • the excipient is at least selected from the group consisting of starch, saccharides, dextrin, xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, soybean polysaccharide, agar, LM pectin, and HM pectin
  • a powdery fat composition containing no protein can be prepared.
  • the conventional powdered fats and oils composition since the protein is contained in the surfactant, it may not be completely protein-free even if the excipient is not contained.
  • the powder oil composition can be made completely protein-free if an excipient containing no protein is used. Thereby, the powder oil composition of the present invention can be safely ingested by persons with diseases such as diabetes and allergies.
  • the powdered fat composition of the present invention comprises a dispersion containing particles of a closed vesicle or sugar polymer formed of an amphiphile that spontaneously forms a closed vesicle, an excipient, an oil and fat component, May be produced by a method having a step of pulverizing the mixture after forming an O / W emulsion.
  • This production may be basically performed according to a known method except that the excipient is included (see, for example, Japanese Patent No. 3855203).
  • an amphiphile or a sugar polymer is added to water, and heated to disperse the particles to form closed vesicles or sugar polymer particles.
  • the dispersion prepared in this manner and the oil and fat component are stirred and mixed with a homomixer or the like to form an O / W type emulsified state.
  • filler is melt
  • the mixing conditions may be set as appropriate according to the type of the fat component.
  • drying method examples include a spray drying method, a vacuum freeze drying method, and a vacuum drying method.
  • spray-drying it is preferable to homogenize with an homogenizer or the like before passing through the nozzle so that the emulsion easily passes through the nozzle.
  • the oil phase in the emulsion can be separated into a plurality of small lumps, but if the powdered fat composition is mixed with water, oil droplets having a relatively large particle diameter such as an average particle diameter of 5 ⁇ m or more can be formed. .
  • the timing of adding the excipient is not particularly limited as long as it is before drying.
  • it may be simultaneously with the amphiphilic substance, the sugar polymer or the like, or may be before the dispersion is mixed with the fat and oil component.
  • the blending amount of the amphiphilic substance or the sugar polymer is preferably 0.01% by mass to 10% by mass with respect to the fat and oil component.
  • the amount of amphiphile or sugar polymer in the dispersion is preferably 0.01% by mass to 5% by mass. Since this amount is 0.01% by mass or more, the closed endoplasmic reticulum or the sugar polymer particles exhibit excellent emulsifying properties, and the acid / salt resistance is improved. In addition, the powdered fat composition can be quickly redispersed in water containing various components. On the other hand, if this amount is excessive, particularly in the case of sugar polymer particles, gelation is likely to occur due to aggregation of the sugar polymer particles, and it may be difficult to control the emulsified state. In addition, if the amount of the amphiphile or sugar polymer is excessive, the proportion of free water in the dispersion is low and drying may be difficult. More preferably, the amount is 0.01% to 3% by weight.
  • the dispersion obtained using a sugar polymer is preferably in the form of a sol.
  • the once formed sugar polymer particles tend to aggregate together to form a gel, and such a gel has poor emulsifying action.
  • the sugar polymer particles exhibit excellent emulsifiability, improve acid resistance and salt resistance, and can prepare powdered fats and oils compositions containing various fats and oils components.
  • the sol state refers to a state where fluidity is observed when the container containing the dispersion is left at 30 ° C. for 1 hour and then tilted.
  • the viscosity of the dispersion obtained without using an amphiphilic substance and using a sugar polymer is 5 CP to 1000 CP.
  • the sugar polymer particles exhibit excellent emulsifiability and improve acid resistance and salt resistance, so that it is possible to prepare powdered fats and oils compositions containing various fats and oils components. It can be redispersed in water containing these components. If the viscosity is excessive, gels are often formed in large amounts, resulting in poor emulsifiability, and water is less likely to volatilize during pulverization, resulting in poor production efficiency.
  • the viscosity is measured with a B-type viscometer with the dispersion at 20 ° C.
  • the large oil droplets stimulate the taste nerve on the tongue and make it easy to feel the taste. It is also conceivable that the large oil droplet dispersion may easily stimulate the gustatory nerves due to the fact that the surface stability is not excessively strong as compared with the small oil droplet dispersion, and the oil component of the oil phase.
  • the effect of this good dispersibility and large particle size can be obtained by ingesting the O / W emulsion or the powdered oil as it is, or by dispersing the powdered oil in water or the like. It is expressed in the same way when ingested.
  • the powdered fat composition according to the present invention is obtained by drying an O / W emulsion once prepared in an aqueous system.
  • the present inventors have discovered for the first time that such a composition is redispersed in a state equivalent to the original O / W emulsion when mixed with water.
  • the functionality of the O / W emulsion can be improved.
  • a preferable average particle diameter of the oil droplets is 5 ⁇ m or more and 50 ⁇ m or less.
  • the average particle diameter of the oil droplets in the O / W emulsion is about 1 ⁇ m to 3 ⁇ m or less, but the present inventors have used the closed endoplasmic reticulum or sugar polymer particles to obtain an average particle diameter of 5 ⁇ m or more. It was possible to obtain an O / W type emulsion in which the oil droplets were dispersed in the aqueous phase.
  • closed vesicles or sugar polymer particles exhibit excellent emulsification stability even under high salt concentrations and acidic conditions, and thus can be used in combination with various other components that improve functionality. This is also advantageous.
  • the blending amount of the amphiphilic substance or the sugar polymer is preferably 0.01% by mass to 10% by mass with respect to the fat and oil component.
  • the amount of amphiphile or sugar polymer in the dispersion is preferably 0.01% by mass to 5% by mass.
  • the dispersion obtained using a sugar polymer is preferably in the form of a sol.
  • the viscosity of the dispersion obtained by using a sugar polymer without using an amphiphilic substance is preferably 5 CP to 1000 CP.
  • the powdered fats and oils composition was manufactured by the mixing
  • the oil phase was prepared by placing a mixture of the fat and oil component and the oil-soluble fragrance shown in Tables 1 and 2 at 70 ° C.
  • an amphiphilic substance or sugar polymer is added to water and dispersed into particles at 90 ° C., and then cooled to 20 ° C. to form a dispersion.
  • the dispersion is added with a water-soluble fragrance. It was obtained by adding the dosage form, heating again at 70 ° C. and dissolving and dispersing.
  • the aqueous phase and oil phase were stirred and mixed with a homomixer to obtain an O / W type emulsion. Thereafter, the mixture after stirring was homogenized by applying a pressure of 150 kg / cm 2 with a homogenizer, and powdered with a spray dryer.
  • SLP white in Tables 1 and 2 is soybean phospholipid (manufactured by True Lecithin Co., Ltd.), M-1695 is sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd.), and Decaglyn 2-S (V) is Polyglycerin fatty acid ester (manufactured by Nikko Chemicals Co., Ltd.). Beta carotene is manufactured by San-Ei Gen FFI Co., Ltd.
  • a powdered fat composition was produced with the formulation shown in Table 3.
  • the oil phase was obtained by adding an oil-soluble fragrance and an emulsifier to the fat and oil component (no addition of the emulsifier in Comparative Example 1) and dissolving by heating at 70 ° C.
  • the aqueous phase was obtained by adding an excipient and a water-soluble fragrance to water and completely dissolving them at 70 ° C.
  • the oil phase was added to the aqueous phase, and the mixture was stirred and mixed with a homomixer to obtain an O / W emulsion. Thereafter, the mixture after stirring was homogenized by applying a pressure of 150 kg / cm 2 with a homogenizer, and powdered with a spray dryer.
  • Emulsy MS is monoglyceride (manufactured by Riken Vitamin Co., Ltd.)
  • Poem W10 is organic acid monoglyceride (manufactured by Riken Vitamin Co., Ltd.)
  • CRED is polyglycerin condensed ricinolate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.). It is.
  • FIG. 1 shows the results of evaluation on Example 1.
  • the particle size distribution of the oil droplets in the O / W type emulsion was measured by laser. Obtained using a diffraction scattering type particle size distribution analyzer “SALD-2100” (manufactured by Shimadzu Corporation), the average particle diameter of oil droplets and the ratio of the particle diameter of 10 ⁇ m or more were calculated based on the distribution.
  • SALD-2100 diffraction scattering type particle size distribution analyzer
  • the ratio of oil droplets having a particle size of 10 ⁇ m or more was 30% by mass or more of the entire oil phase.
  • the entire structure in which the surface of the oil droplet is surrounded by closed vesicles or sugar polymer particles is regarded as one particle. That is, the particle size of the oil droplet means the sum of the diameter of the oil droplet and twice the diameter of the closed vesicle or sugar polymer particle after emulsification.
  • the powdered fats and oil compositions of Examples and Comparative Examples were evaluated for emulsion stability under high salt concentration and acidity, and dispersibility in water. Each evaluation was performed by the following method.
  • the emulsification stability of the O / W emulsion under a high salt concentration is obtained by preparing an aqueous solution containing 50% by mass of each powdered oil / fat composition and 10% by mass of sodium chloride, and visually observing the emulsified state at room temperature. evaluated. The evaluation results were classified into the following three stages: “ ⁇ ”, “ ⁇ ”, and “ ⁇ ”. ⁇ : After 1 hour, the emulsified state remains unchanged. ⁇ : After a lapse of 1 hour, a slight oil-off occurred. X: After a lapse of 1 hour, oil-off has clearly occurred.
  • the emulsification stability of the O / W emulsion under acidity is obtained by dissolving each powdered fat composition in a citric acid aqueous solution adjusted to pH 5 so that it becomes a 10% by mass aqueous solution, and visually observing the emulsified state at room temperature. evaluated.
  • the evaluation results were classified into the following three stages: “ ⁇ ”, “ ⁇ ”, and “ ⁇ ”. ⁇ : After 1 hour, the emulsified state remains unchanged. ⁇ : After a lapse of 1 hour, a slight oil-off occurred. X: After a lapse of 1 hour, oil-off has clearly occurred.
  • the redispersibility of the powdered oil / fat composition in water is such that each powdered oil / fat composition is added to a container containing water at 20 ° C. to prepare an aqueous solution having a concentration of 10% by mass, and lightly mixed with a spoon. Evaluation was made by visually observing the dispersed state after 1 minute. The evaluation results were classified into the following three stages: “ ⁇ ”, “ ⁇ ”, and “ ⁇ ”. ⁇ : All melt and become uniform. ⁇ : Slightly left undissolved powdery fat is floating on the water. ⁇ : Powdered oil does not disperse in a state where it is on water
  • Mouth evaluation was carried out by 10 panelists based on the sensuality when 5 g of powdered oil was directly contained in the mouth. The evaluation results were classified into the following four stages: “ ⁇ ”, “ ⁇ ”, “ ⁇ ”, and “ ⁇ ”.
  • X Even if it is contained in the mouth, it hardly melts and the powdery taste remains on the tongue forever.
  • Corn potage was produced with the material shown below using each powdered oil and fat composition. ⁇ Contains corn soup> Canned sweet corn 100 parts by weight Milk 300 parts by weight Powdered oil composition 50 parts by weight Salt a little pepper A little
  • the sol / gel state of the dispersion was dispersed into particles at 90 ° C., and the dispersion was collected when it became 30 ° C. during the cooling process, and allowed to stand for 1 hour. When it was tilted, it was judged that it was in a sol state when there was fluidity, and a gel state when it was not.
  • the viscosity of the dispersion was dispersed at 90 ° C. into particles and then cooled to 20 ° C., and the dispersion was measured at 20 ° C. using a B-type viscometer.
  • the O / W type emulsion having oil droplets having an average particle size of 5 ⁇ m or more is compared with the O / W type emulsion having oil droplets having an average particle size of less than 5 ⁇ m. It was confirmed that the emulsion stability was excellent under acidity and high salt concentration. Moreover, it was confirmed that the powdered oil / fat composition of the present invention was easily dispersed in water and easily emulsified when the powdered oil / fat composition was mixed with water. Moreover, it was confirmed that the powdered oil-fat composition of this invention has a good mouthfeel.
  • the O / W type emulsion in which oil droplets of 30% by mass or more of the total oil phase have a particle size of 10 ⁇ m or more is more stable in acid and high salt concentration than the other O / W type emulsion. It was confirmed that it was excellent in property and functionality.
  • any O / W type emulsion in which the amount of the amphiphilic substance or the sugar polymer with respect to the oil component is 0.01% by mass to 10% by mass is excellent in mouth-feeling property.
  • the O / W type emulsion in which the dispersion obtained using the sugar polymer is in the form of a sol or has a viscosity of 5 CP to 1000 CP has a higher salt concentration under acidic conditions than the other O / W type emulsions. It was confirmed that the emulsion stability at the bottom is excellent.

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  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
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Abstract

Disclosed are a powdered oil composition with excellent dispersibility in water, a production method thereof, and a method of improving the functionality of an oil-in-water emulsion. The powdered oil composition is configured to contain: either an amphiphilic substance that spontaneously forms closed vesicles in an aqueous system, or a sugar polymer which forms sugar polymer particles; an oil component; and an excipient. When mixed with water, the powdered oil composition forms an oil-in-water emulsion through the effect of the aforementioned closed vesicles or the aforementioned sugar polymer particles. Ideally, the content of the amphiphilic substance or of the sugar polymers allows the emulsion state of the oil droplets derived from the oil component to be maintained.

Description

粉末油脂組成物及びその製造方法、並びにＯ／Ｗ型乳化物の官能性の改善方法Powdered oil and fat composition, method for producing the same, and method for improving functionality of O / W type emulsion
　本発明は、粉末油脂組成物及びその製造方法、並びにＯ／Ｗ型乳化物の官能性の改善方法に関する。 The present invention relates to a powdered oil / fat composition, a method for producing the same, and a method for improving the functionality of an O / W emulsion.
　乳脂肪等の動物性脂肪、植物性油脂等の油脂成分は、コーンポタージュ、ラーメン、スープ等のスープ類、ホワイトソース、デミグラスソース等のソース類等の加工食品の原料として使用される。 Oils and fats such as animal fats such as milk fat and vegetable oils are used as raw materials for processed foods such as soups such as corn potage, ramen and soup, and sauces such as white sauce and demiglace sauce.
　例えば、予め安定な乳化状態となっている乳化物や、水などと混和させて乳化物を形成する粉末油脂組成物等が原料として使用される。 For example, an emulsion that has been in a stable emulsified state in advance, a powdered fat composition that is mixed with water or the like to form an emulsion, and the like are used as raw materials.
　従来の粉末油脂組成物は、例えば、スプレードライ等によりＯ／Ｗ型乳化物から水を除去することで製造されるが、ここで使用されるＯ／Ｗ型乳化物は、乳化剤として疎水性の強い界面活性剤を含有し、さらに、カゼイン、ゼラチン等のタンパク質を含有する必要がある（例えば、特許文献１参照）。疎水性の強い乳化剤、タンパク質が使用されるのは、粉末油脂組成物を再度水に分散させた場合に、Ｏ／Ｗ型乳化物の状態に戻すためであるが、上記のように、もともと疎水性の強い乳化剤が使用されることから、この乳化剤は粉末油脂組成物中で油や各粉末を囲んだ状態にある。その結果、粉末油脂組成物の水への分散性の低さが問題になる場合がある。例えば、水系に戻した場合に完全には元のＯ／Ｗ型乳化物状態に再分散できなかったり、人が粉末油脂組成物を経口摂取した場合に、粉末油脂組成物が唾液に溶け難く、摂取者は、粉末油脂組成物の味を充分に感じ取ることができなかったりする。 The conventional powdered fat composition is produced, for example, by removing water from the O / W emulsion by spray drying or the like. The O / W emulsion used here is hydrophobic as an emulsifier. It must contain a strong surfactant and further contain proteins such as casein and gelatin (see, for example, Patent Document 1). The reason why the highly hydrophobic emulsifier and protein are used is to restore the state of the O / W emulsion when the powdered oil composition is dispersed again in water. Since a strong emulsifier is used, this emulsifier is in a state of surrounding oil and each powder in the powdered fat composition. As a result, the low dispersibility of the powdered fat composition in water may be a problem. For example, when it is returned to an aqueous system, it cannot be completely redispersed in the original O / W emulsion state, or when a person ingests the powdered fat composition, the powdered fat composition is difficult to dissolve in saliva. The ingestor may not be able to fully sense the taste of the powdered fat composition.
特開２００８－９９５８１号公報JP 2008-99581 A
　本発明は、以上の課題を解決するためになされたものであり、その目的は、水への分散性に優れる粉末油脂組成物及びその製造方法、並びにＯ／Ｗ型乳化物の官能性の改善方法を提供することである。 The present invention has been made in order to solve the above-mentioned problems, and its object is to improve the functionality of a powdered oil composition having excellent dispersibility in water, a method for producing the same, and an O / W emulsion. Is to provide a method.
　本発明者らは、粉末油脂組成物に、自発的に閉鎖小胞体を形成する両親媒性物質又は糖ポリマーの粒子を形成する糖ポリマーを含ませることで、上記課題を解決できることを見出し、本発明を完成するに至った。具体的に、本発明は以下のものを提供する。 The present inventors have found that the above problems can be solved by including a sugar polymer that forms amphiphile or sugar polymer particles that spontaneously form closed vesicles in the powdered fat composition. The invention has been completed. Specifically, the present invention provides the following.
　（１）　水系において自発的に閉鎖小胞体を形成する両親媒性物質又は糖ポリマーの粒子を形成する糖ポリマーと、油脂成分と、賦形剤とを含んで構成され、水と混和された際、前記閉鎖小胞体又は前記糖ポリマーの粒子の作用でＯ／Ｗ型乳化物を形成するものである粉末油脂組成物。 (1) When an amphiphile that spontaneously forms closed vesicles in a water system or a sugar polymer that forms particles of a sugar polymer, an oil component, and an excipient are mixed with water A powdery fat composition that forms an O / W emulsion by the action of the closed endoplasmic reticulum or the particles of the sugar polymer.
　（２）　前記両親媒性物質から形成された閉鎖小胞体又は前記糖ポリマーの粒子を含む分散液と、前記油脂成分と、前記賦形剤と、を混和し、前記油滴の表面が前記閉鎖小胞体又は前記糖ポリマーの粒子によって包囲されることで生成されるＯ／Ｗ型乳化物を、乾燥粉末化して得られる（１）記載の粉末油脂組成物。 (2) A dispersion containing closed vesicles formed from the amphiphilic substance or particles of the sugar polymer, the fat component, and the excipient are mixed, and the surface of the oil droplets is closed. The powdered fat composition according to (1), obtained by dry powdering an O / W emulsion produced by being surrounded by endoplasmic reticulum or particles of the sugar polymer.
　（３）　前記粉末油脂組成物には、前記油脂成分に由来する油滴の乳化状態を維持させる量の前記両親媒性物質又は糖ポリマーが含まれている（１）又は（２）記載の粉末油脂組成物。 (3) The powder according to (1) or (2), wherein the powdered fat composition contains an amount of the amphiphilic substance or sugar polymer that maintains an emulsified state of oil droplets derived from the fat component. Oil composition.
　（４）　前記両親媒性物質又は糖ポリマーの含有量が前記油脂成分に対して０．０１質量％～１０質量％である（１）乃至（３）いずれかに記載の粉末油脂組成物。 (4) The powdered oil / fat composition according to any one of (1) to (3), wherein the content of the amphiphile or sugar polymer is 0.01% by mass to 10% by mass with respect to the oil / fat component.
　（５）　水と混和された際、前記油滴の平均粒径が５μｍ以上となる（１）乃至（４）いずれかに記載の粉末油脂組成物。 (5) The powdered fat composition according to any one of (1) to (4), wherein when mixed with water, the average particle diameter of the oil droplets is 5 μm or more.
　（６）　水と混和された際、前記油滴の平均粒径が５０μｍ以下となる（５）記載の粉末油脂組成物。 (6) The powdery fat composition according to (5), wherein when mixed with water, the average particle diameter of the oil droplets is 50 μm or less.
　（７）　油脂成分と、自発的に閉鎖小胞体を形成する両親媒性物質の閉鎖小胞体又は糖ポリマーの粒子が水中に分散した分散液と、を混合し、前記油脂成分に由来する油滴の表面を、水系において前記閉鎖小胞体又は糖ポリマーの粒子によって包囲する工程を経て、前記油滴の平均粒径を５μｍ以上にすることでＯ／Ｗ型乳化物の官能性を改善する方法。 (7) An oil droplet derived from the oil and fat component by mixing the fat and oil component with a dispersion in which particles of an amphiphilic substance or a sugar polymer that spontaneously forms a closed endoplasmic reticulum are dispersed in water. A method of improving the functionality of the O / W emulsion by making the average particle diameter of the oil droplets 5 μm or more through a step of surrounding the surface of the oil droplets with the closed vesicles or sugar polymer particles in an aqueous system.
　（８）　前記両親媒性物質又は糖ポリマーの量が前記油脂成分に対して０．０１質量％～１０質量％である（７）記載の方法。 (8) The method according to (7), wherein the amount of the amphiphile or sugar polymer is 0.01% by mass to 10% by mass with respect to the fat and oil component.
　（９）　前記分散液に対する前記両親媒性物質又は前記糖ポリマーの量が０．０１質量％～５質量％である（７）又は（８）記載の方法。 (9) The method according to (7) or (8), wherein the amount of the amphiphile or the sugar polymer in the dispersion is 0.01% by mass to 5% by mass.
　（１０）　両親媒性物質を用いず、かつ前記糖ポリマーを用いて得られた前記分散液がゾル状である（７）乃至（９）いずれか記載の方法。 (10) The method according to any one of (7) to (9), wherein the dispersion obtained by using the sugar polymer without using an amphiphilic substance is in a sol form.
　（１１）　前記両親媒性物質を用いず、かつ前記糖ポリマーを用いて得られた前記分散液の粘度が５ＣＰ～１０００ＣＰである（７）乃至（１０）いずれかに記載の方法。 (11) The method according to any one of (7) to (10), wherein the dispersion obtained without using the amphiphile and using the sugar polymer has a viscosity of 5 CP to 1000 CP.
　（１２）　自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子を含む分散液と、賦形剤と、油脂成分と、を混合してＯ／Ｗ型乳化物を形成した後、粉末化させる工程を有する粉末油脂組成物の製造方法。 (12) A mixture of a closed vesicle formed of an amphiphile that spontaneously forms a closed vesicle or a sugar polymer particle, an excipient, and an oil and fat component are mixed to form an O / The manufacturing method of the powdered fats and oils composition which has the process of pulverizing, after forming W type | mold emulsion.
　（１３）　前記両親媒性物質又は糖ポリマーの量が前記油脂成分に対して０．０１質量％～１０質量％である（１２）記載の粉末油脂組成物の製造方法。 (13) The method for producing a powdery oil / fat composition according to (12), wherein the amount of the amphiphilic substance or sugar polymer is 0.01% by mass to 10% by mass with respect to the oil / fat component.
　（１４）　前記分散液に対する前記両親媒性物質又は前記糖ポリマーの量が０．０１質量％～５質量％である（１２）又は（１３）記載の粉末油脂組成物の製造方法。 (14) The method for producing a powdery fat composition according to (12) or (13), wherein the amount of the amphiphile or the sugar polymer in the dispersion is 0.01% by mass to 5% by mass.
　（１５）　両親媒性物質を用いず、かつ前記糖ポリマーを用いて得られた前記分散液がゾル状である（１２）乃至（１４）いずれかに記載の粉末油脂組成物の製造方法。 (15) The method for producing a powdery fat composition according to any one of (12) to (14), wherein the dispersion obtained by using the sugar polymer without using an amphiphilic substance is in a sol form.
　（１６）　前記両親媒性物質を用いず、かつ前記糖ポリマーを用いて得られた前記分散液の粘度が５ＣＰ～１０００ＣＰである（１２）乃至（１５）いずれかに記載の粉末油脂組成物の製造方法。 (16) The powdered fat composition according to any one of (12) to (15), wherein the dispersion obtained without using the amphiphilic substance and using the sugar polymer has a viscosity of 5 CP to 1000 CP. Production method.
　本発明によれば、粉末油脂組成物が水に混和すると、閉鎖小胞体又は糖ポリマーの粒子が形成される。この閉鎖小胞体及び糖ポリマーの粒子は親水性であるため、粉末油脂組成物の水への親和性を向上することができ、迅速かつ分散性に優れた大粒径のＯ／Ｗ型乳化物を生成することができる。 According to the present invention, when the powdered fat composition is mixed with water, closed vesicles or sugar polymer particles are formed. Since these closed vesicles and sugar polymer particles are hydrophilic, the affinity of the powdered fat composition to water can be improved, and the O / W type emulsion having a large particle diameter that is quick and excellent in dispersibility. Can be generated.
閉鎖小胞体に特有のＸ線回折現象の確認結果を示す図である。It is a figure which shows the confirmation result of the X-ray diffraction phenomenon peculiar to a closed endoplasmic reticulum.
　以下、本発明の実施形態について説明するが、本発明は以下の実施形態に限定されない。 Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments.
＜粉末油脂組成物＞
　本発明の粉末油脂組成物は、水系において自発的に閉鎖小胞体を形成する両親媒性物質又は糖ポリマーの粒子を形成する糖ポリマーと、油脂成分と、賦形剤とを含んで構成され、水と混和された際、前記閉鎖小胞体又は糖ポリマーの粒子の作用でＯ／Ｗ型乳化物を形成するものである。また、油脂成分に由来する油滴の乳化状態を維持させる量の両親媒性物質又は糖ポリマーが含まれていることが好ましい。 <Powder oil composition>
The powdered fat composition of the present invention comprises an amphiphile that spontaneously forms closed vesicles in a water system or a sugar polymer that forms particles of a sugar polymer, an oil and fat component, and an excipient. When mixed with water, an O / W emulsion is formed by the action of the particles of the closed vesicle or sugar polymer. Moreover, it is preferable that the quantity of the amphiphilic substance or sugar polymer which maintains the emulsified state of the oil droplet derived from an oil-fat component is contained.
［閉鎖小胞体、及び糖ポリマーの粒子］
　閉鎖小胞体は、水系において自発的に閉鎖小胞体を形成する両親媒性物質から形成される。糖ポリマーの粒子は、糖ポリマーである寒天やデンプンなどから形成されたものである。自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子は、従来の界面活性剤に比べ格段に優れた乳化性能を有するため、大粒径の油滴の乳化状態を維持することができる。 [Closed endoplasmic reticulum and sugar polymer particles]
Closed endoplasmic reticulum is formed from amphiphiles that spontaneously form closed endoplasmic reticulum in aqueous systems. The sugar polymer particles are formed from sugar polymers such as agar and starch. Closed vesicles formed of amphiphiles that spontaneously form closed vesicles, or particles of sugar polymers, have much better emulsification performance than conventional surfactants, and therefore have a large particle size oil. The emulsified state of the droplets can be maintained.
　両親媒性物質としては、リン脂質として卵黄レシチン、大豆レシチン、菜種レシチン、また、これらから得られるリゾレシチンや分別レシチン等を採用してもよい。 As the amphipathic substance, egg yolk lecithin, soybean lecithin, rapeseed lecithin, lysolecithin or fractionated lecithin obtained from these may be adopted as phospholipids.
　両親媒性物質としては、脂肪酸エステルを採用してもよい。脂肪酸エステルとしては、例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル等の食品用途に適したものを使用することが好ましい。脂肪酸エステルは、上記リン脂質と併用してもよい。脂肪酸エステルとリン脂質を併用してもよい。リン脂質と併用する脂肪酸エステルとしては、ショ糖脂肪酸エステルが好ましい。 A fatty acid ester may be adopted as the amphiphilic substance. As the fatty acid ester, it is preferable to use those suitable for food use such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. The fatty acid ester may be used in combination with the phospholipid. Fatty acid esters and phospholipids may be used in combination. As fatty acid ester used together with phospholipid, sucrose fatty acid ester is preferable.
　糖ポリマーは、澱粉、セルロース、その他の多糖類等のグルコシド構造を有するポリマーを指す。澱粉としては、オクテニルコハク酸デンプン等の加工澱粉、馬鈴薯デンプン、コーンスターチ、小麦粉デンプン、タピオカデンプン、米デンプン等が、デキストリンとしては、サイクロデキストリン、分岐サイクロデキストリン、マルトデキストリン等が、セルロースとしてはメチルセルロース、ヒドロキシプロピルメチルセルロース、カルボキシメチルセルロース、ヒドロキシプロピルセルロース、カルボキシメチルセルロースナトリウム、カルボキシメチルセルロースカルシウム、アルギン酸プロピレングリコールエステル、セルロース結晶体、その他の多糖類としては、キサンタンガム、アラビアガム、トラガントガム、ジェランガム、タマリンドシードガム、カラギーナン、大豆多糖類、寒天、ＬＭペクチン、ＨＭペクチンカラヤガム、フコイダン、トラガントガム、グルコマンナン、ローカストビーンガム、グアーガム、ガラクトマンナン、カードラン等の天然高分子、またリボース、キシロース、ラムノース、フコース、グルコース、マンノース、グルクロン酸、グルコン酸等の単糖類の中からいくつかの糖を構成要素として微生物が産生するものが挙げられる。 Sugar polymer refers to a polymer having a glucoside structure such as starch, cellulose, and other polysaccharides. As starch, processed starch such as octenyl succinate starch, potato starch, corn starch, flour starch, tapioca starch, rice starch etc., as dextrin, cyclodextrin, branched cyclodextrin, maltodextrin etc., as cellulose as methylcellulose, hydroxy Propylmethylcellulose, carboxymethylcellulose, hydroxypropylcellulose, sodium carboxymethylcellulose, carboxymethylcellulose calcium, propylene glycol alginate, cellulose crystals, and other polysaccharides include xanthan gum, gum arabic, tragacanth gum, gellan gum, tamarind seed gum, carrageenan, soybean Polysaccharides, agar, LM pectin, HM pectin Karayaga , Fucoidan, tragacanth gum, glucomannan, locust bean gum, guar gum, galactomannan, curdlan and other natural polymers, as well as monosaccharides such as ribose, xylose, rhamnose, fucose, glucose, mannose, glucuronic acid, gluconic acid Examples include those produced by microorganisms with some sugars as constituent elements.
　本発明においては、粉末油脂組成物が水と混和された際、前記閉鎖小胞体又は前記糖ポリマーの粒子の作用でＯ／Ｗ型乳化物を形成し前記油脂成分に由来する油滴の乳化状態を維持させる量で、両親媒性物質又は糖ポリマーが含まれる。具体的には、特に限定されないが、油脂成分に対して０．０１質量％～１０質量％が好ましく、より好ましくは０．０１質量％以上２．５質量％以下である。この量が過小であると、Ｏ／Ｗ型乳化物が十分には形成されにくい。なお、油脂成分に対する両親媒性物質又は糖ポリマーの量は、その種類に応じ、ＧＣ－ＭＳ、ＬＣ－ＭＳ、又はＴＬＣのいずれか適切な方法により測定される。 In the present invention, when the powdered oil / fat composition is mixed with water, an O / W-type emulsion is formed by the action of the particles of the closed vesicle or the sugar polymer, and the emulsified state of the oil droplets derived from the oil / fat component In an amount that maintains the amount of amphiphile or sugar polymer. Specifically, although not particularly limited, the content is preferably 0.01% by mass to 10% by mass with respect to the fat and oil component, and more preferably 0.01% by mass or more and 2.5% by mass or less. If this amount is too small, it is difficult to form an O / W emulsion sufficiently. The amount of the amphiphilic substance or sugar polymer relative to the fat and oil component is measured by any appropriate method of GC-MS, LC-MS, or TLC depending on the type.
　以上により、粉末油脂組成物が水と混和されると、油脂成分が親水性の閉鎖小胞体又は糖ポリマー粒子で囲まれ、水相中で容易に分散されることになる。 As described above, when the powdered fat composition is mixed with water, the fat component is surrounded by hydrophilic closed vesicles or sugar polymer particles and easily dispersed in the aqueous phase.
［油脂成分］
　油脂成分としては、一般的な食用油脂を、特に制限なく使用することができる。かかる食用油脂としては、液体、固体の動植物油脂、硬化した動植物油脂、動植物油脂のエステル交換油、分別した液体油又は固体脂等を例示することができる。具体的には、ナタネ油、コーン油、大豆油、綿実油、サフラワー油、パーム油、ヤシ油、米糠油、ごま油、カカオ脂、オリーブ油、パーム核油等の植物性油脂、魚油、豚脂、牛脂、鶏脂、乳脂等の動物性油脂及び、これらの油脂の硬化油又はエステル交換油、或いはこれらの油脂を分別して得られる液体油、固体脂等が挙げられる。これらの食用油脂は１種又は複数種で使用されてよい。 [Oil component]
As the fat and oil component, general edible fats and oils can be used without particular limitation. Examples of such edible oils and fats include liquid, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oils of animal and vegetable oils and oils, fractionated liquid oils and solid oils, and the like. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat and milk fat, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats and the like can be mentioned. These edible fats and oils may be used alone or in combination.
　また、油脂成分としては、上記の他、生理機能性を有する油脂（以下、生理機能性油脂という場合がある）も使用可能である。生理機能性油脂としては、例えば、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、アラキドン酸、αリノレン酸、γリノレン酸、共役酸等の脂肪酸を多く含む油脂や中鎖脂肪酸トリグリセリド（ＭＣＴ）が挙げられる。これらの生理機能性油脂は複数使用されてもよいし、上記食用油脂と併用されてもよい。 In addition to the above, fats and oils having physiological functionality (hereinafter sometimes referred to as physiologically functional fats and oils) can also be used as the fat and oil component. Examples of physiologically functional fats and oils include fats and medium-chain fatty acid triglycerides (MCT) containing a large amount of fatty acids such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid, α-linolenic acid, γ-linolenic acid, and conjugate acid. Is mentioned. A plurality of these physiologically functional fats and oils may be used, or they may be used in combination with the edible fats and oils.
　また、油脂成分は、上記油脂以外の脂溶性成分を含んでもよい。例えば、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＫ等のような脂溶性ビタミン類、抗酸化物質、ステロール類、ＣｏＱ１０、βカロチン等の生理機能性を有する脂溶性成分が挙げられる。なお、油脂成分に含有される脂溶性成分は、生理機能性を有するものに限定されず、本発明の効果を損なわない範囲で、様々な種類の脂溶性成分を含むことができる。 Further, the oil and fat component may include a fat-soluble component other than the oil and fat. For example, fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, and the like, and fat-soluble components having physiological functions such as antioxidants, sterols, CoQ10, and β-carotene are listed. In addition, the fat-soluble component contained in the oil-and-fat component is not limited to those having physiological functions, and various types of fat-soluble components can be included within a range not impairing the effects of the present invention.
　粉末油脂組成物が食品として利用される場合等には、水と混和された際、油滴の平均粒径が５μｍ以上となることが好ましい。これにより、Ｏ／Ｗ型乳化物の官能性が向上する。なお、この機構は、大きい油滴が、舌上の味覚神経を刺激し、味を感じやすくさせることによると推測される。大きい油滴の分散体は、小さい油滴の分散体に比べ、表面の安定性が過剰に強固ではないことによっても、油相の油脂成分等が味覚神経を刺激しやすいことも考えられる。なお、水との混和は、粉末油脂の被覆剤が溶解する量の水で行えばよい。 When the powdered fat composition is used as a food, it is preferable that the average particle diameter of the oil droplets is 5 μm or more when mixed with water. Thereby, the functionality of an O / W type emulsion improves. This mechanism is presumed to be because large oil droplets stimulate the taste nerve on the tongue and make it easier to feel the taste. It is also conceivable that the large oil droplet dispersion may easily stimulate the gustatory nerves due to the fact that the surface stability is not excessively strong as compared with the small oil droplet dispersion, and the oil component of the oil phase. The mixing with water may be carried out with an amount of water in which the powdery oil / fat coating agent dissolves.
　油滴の平均粒径は、５μｍ以上５０μｍ以下となることが好ましく、より好ましくは１０μｍ以上３０μｍ以下、最も好ましくは２０μｍ以上２５μｍ以下である。本発明における油滴の平均粒径は、レーザー回折散乱式粒度分布計「ＳＡＬＤ－２１００」（島津製作所製）を用いて測定される。 The average particle diameter of the oil droplets is preferably 5 μm to 50 μm, more preferably 10 μm to 30 μm, and most preferably 20 μm to 25 μm. The average particle diameter of the oil droplets in the present invention is measured using a laser diffraction / scattering particle size distribution analyzer “SALD-2100” (manufactured by Shimadzu Corporation).
　粒径が１０μｍ以上の油滴の割合が多い方が、Ｏ／Ｗ型乳化物の官能性がより向上しやすいため、好ましい。具体的には、上記割合が、全油相の３０質量％以上の割合を占めてよい。閉鎖小胞体や糖ポリマー粒子は、油滴の粒径が大きくても、乳化状態を安定して維持することができる点で有利である。 It is preferable that the ratio of oil droplets having a particle size of 10 μm or more is larger because the functionality of the O / W emulsion is more likely to be improved. Specifically, the said ratio may occupy the ratio of 30 mass% or more of the whole oil phase. Closed vesicles and sugar polymer particles are advantageous in that the emulsified state can be stably maintained even when the oil droplets have a large particle size.
　油滴の平均粒径は、例えば、油脂成分の全量に対する両親媒性物質又は糖ポリマーの含有量との比により、調整することができる。上記比が増加すると、油滴の平均粒径が小さくなり、減少すると、油滴の平均粒径が大きくなる傾向がある。 The average particle diameter of the oil droplets can be adjusted by, for example, the ratio of the content of the amphiphile or sugar polymer to the total amount of the oil and fat component. When the ratio increases, the average particle size of the oil droplets decreases, and when the ratio decreases, the average particle size of the oil droplets tends to increase.
　油滴の平均粒径を５μｍ以上に調整するためには、例えば、油脂成分の全量に対して、両親媒性物質又は糖ポリマーの含有量を０．０１質量％～１０質量％とすることが好ましく、より好ましくは０．０１質量％～２．５質量％である。 In order to adjust the average particle diameter of the oil droplets to 5 μm or more, for example, the content of the amphiphile or sugar polymer is 0.01% by mass to 10% by mass with respect to the total amount of the oil and fat component. Preferably, it is 0.01% by mass to 2.5% by mass.
［賦形剤］
　賦形剤としては、乳蛋白、大豆蛋白、小麦蛋白、全脂粉乳、脱脂粉乳、小麦粉、デンプン、糖類、ゼラチン、ホエー、デキストリン、その他の多糖類等が挙げられる。乳蛋白としては酸カゼイン、レンネットカゼイン、カゼインナトリウム等が挙げられる。デンプンとしては、オクテニルコハク酸デンプン等の加工澱粉、馬鈴薯デンプン、コーンスターチ、小麦粉デンプン、タピオカデンプン、米デンプン等が挙げられる。糖類としてはグルコース、フルクトース、ガラクトース等の単糖類、ショ糖、ブドウ糖、麦芽糖、乳糖、果糖、水飴、トレハロース、オリゴ糖等が挙げられる。デキストリンとしては、サイクロデキストリン、分岐サイクロデキストリン、マルトデキストリン等が挙げられる。その他の多糖類としてはキサンタンガム、アラビアガム、トラガントガム、ジェランガム、ローカストビーンガム、タマリンドシードガム、カラギーナン、大豆多糖類、寒天、ＬＭペクチン、ＨＭペクチン等が挙げられる。 [Excipient]
Examples of excipients include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, saccharides, gelatin, whey, dextrin, and other polysaccharides. Examples of milk proteins include acid casein, rennet casein, and casein sodium. Examples of the starch include processed starch such as octenyl succinate starch, potato starch, corn starch, flour starch, tapioca starch, and rice starch. Examples of the saccharide include monosaccharides such as glucose, fructose and galactose, sucrose, glucose, maltose, lactose, fructose, starch syrup, trehalose, oligosaccharide and the like. Examples of dextrin include cyclodextrin, branched cyclodextrin, and maltodextrin. Examples of other polysaccharides include xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, soybean polysaccharide, agar, LM pectin, and HM pectin.
　賦形剤として、デンプン、糖類、デキストリン、キサンタンガム、アラビアガム、トラガントガム、ジェランガム、ローカストビーンガム、タマリンドシードガム、カラギーナン、大豆多糖類、寒天、ＬＭペクチン、及びＨＭペクチンからなる群より選択される少なくとも一種を使用することで、蛋白質を含まない粉末油脂組成物が調製できる。従来の粉末油脂組成物では、界面活性剤に蛋白質を含むために、賦形剤に蛋白質を含まなくても、完全には蛋白質フリーとならないこともあった。本発明では、界面活性剤を用いないことで、賦形剤に蛋白質を含まないものを用いれば、粉末油脂組成物を完全に蛋白質フリーにすることができる。これにより、本発明の粉末油脂組成物は、糖尿、アレルギー等の疾患を有する者も安全に摂取できる。 The excipient is at least selected from the group consisting of starch, saccharides, dextrin, xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, soybean polysaccharide, agar, LM pectin, and HM pectin By using one kind, a powdery fat composition containing no protein can be prepared. In the conventional powdered fats and oils composition, since the protein is contained in the surfactant, it may not be completely protein-free even if the excipient is not contained. In the present invention, by not using a surfactant, the powder oil composition can be made completely protein-free if an excipient containing no protein is used. Thereby, the powder oil composition of the present invention can be safely ingested by persons with diseases such as diabetes and allergies.
［粉末油脂組成物の製造方法］
　本発明の粉末油脂組成物は、自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子を含む分散液と、賦形剤と、油脂成分と、を混合してＯ／Ｗ型乳化物を形成した後、粉末化させる工程を有する方法で製造されてよい。この製造は、賦形剤を含む点を除き、基本的に、公知の方法に沿って行えばよい（例えば、特許第３８５５２０３号参照）。 [Production Method of Powdered Oil Composition]
The powdered fat composition of the present invention comprises a dispersion containing particles of a closed vesicle or sugar polymer formed of an amphiphile that spontaneously forms a closed vesicle, an excipient, an oil and fat component, May be produced by a method having a step of pulverizing the mixture after forming an O / W emulsion. This production may be basically performed according to a known method except that the excipient is included (see, for example, Japanese Patent No. 3855203).
　具体的には、水に両親媒性物質又は糖ポリマーを添加し、加熱して粒子状に分散させることで、閉鎖小胞体又は糖ポリマー粒子を形成する。このように調製された分散液と、油脂成分とを、ホモミキサー等で攪拌して混合することで、Ｏ／Ｗ型乳化状態を形成する。ここに、賦形剤を溶解させ、その後乾燥して粉末化させることで、粉末油脂組成物を得る。混合の条件は、油脂成分の種類等に応じて適宜設定されてよい。 Specifically, an amphiphile or a sugar polymer is added to water, and heated to disperse the particles to form closed vesicles or sugar polymer particles. The dispersion prepared in this manner and the oil and fat component are stirred and mixed with a homomixer or the like to form an O / W type emulsified state. An excipient | filler is melt | dissolved here, and a powdered fats-and-oil composition is obtained by drying after that and making it powder. The mixing conditions may be set as appropriate according to the type of the fat component.
　乾燥方法としては、例えば、噴霧乾燥法、真空凍結乾燥法、真空乾燥法等を挙げることができる。噴霧乾燥の場合、乳化物がノズルを通過しやすいように、ノズルを通過する前にホモジナイザー等で均質化することが好ましい。これにより、乳化物中の油相が複数の小塊に分離し得るが、粉末油脂組成物を水と混和させれば、平均粒径５μｍ以上等の比較的大粒径の油滴を形成できる。 Examples of the drying method include a spray drying method, a vacuum freeze drying method, and a vacuum drying method. In the case of spray-drying, it is preferable to homogenize with an homogenizer or the like before passing through the nozzle so that the emulsion easily passes through the nozzle. As a result, the oil phase in the emulsion can be separated into a plurality of small lumps, but if the powdered fat composition is mixed with water, oil droplets having a relatively large particle diameter such as an average particle diameter of 5 μm or more can be formed. .
　なお、賦形剤の添加タイミングは、乾燥前であれば特に限定されない。例えば、両親媒性物質、糖ポリマー等と同時であってもよく、分散液を油脂成分と混合する前であってもよい。 The timing of adding the excipient is not particularly limited as long as it is before drying. For example, it may be simultaneously with the amphiphilic substance, the sugar polymer or the like, or may be before the dispersion is mixed with the fat and oil component.
　前述のように、両親媒性物質又は糖ポリマーの配合量は、油脂成分に対して０．０１質量％～１０質量％であることが好ましい。 As described above, the blending amount of the amphiphilic substance or the sugar polymer is preferably 0.01% by mass to 10% by mass with respect to the fat and oil component.
　分散液に対する両親媒性物質又は糖ポリマーの量は、０．０１質量％～５質量％であることが好ましい。この量が０．０１質量％以上であることで、閉鎖小胞体又は糖ポリマー粒子が優れた乳化性を発揮して、耐酸・耐塩性が向上するため、種々の油脂成分を含む粉末油脂組成物を調製でき、また、粉末油脂組成物が速やかに、種々の成分を含む水へと再分散できる。他方、この量が過大であると、特に糖ポリマー粒子の場合、糖ポリマー粒子同士の凝集によるゲル化が起こりやすく、乳化状態をコントロールすることが難しい場合がある。また、両親媒性物質又は糖ポリマー等の量が過大であると、分散液中の自由水の割合が低く、乾燥が難しくなる場合もある。より好ましくは、上記量は０．０１質量％～３質量％である。 The amount of amphiphile or sugar polymer in the dispersion is preferably 0.01% by mass to 5% by mass. Since this amount is 0.01% by mass or more, the closed endoplasmic reticulum or the sugar polymer particles exhibit excellent emulsifying properties, and the acid / salt resistance is improved. In addition, the powdered fat composition can be quickly redispersed in water containing various components. On the other hand, if this amount is excessive, particularly in the case of sugar polymer particles, gelation is likely to occur due to aggregation of the sugar polymer particles, and it may be difficult to control the emulsified state. In addition, if the amount of the amphiphile or sugar polymer is excessive, the proportion of free water in the dispersion is low and drying may be difficult. More preferably, the amount is 0.01% to 3% by weight.
　両親媒性物質を用いない場合、糖ポリマーを用いて得られた分散液がゾル状であることが好ましい。一旦形成された糖ポリマー粒子も互いに凝集してゲルを形成しやすく、かかるゲルは乳化作用に乏しい。このため、糖ポリマー粒子が優れた乳化性を発揮して、耐酸・耐塩性が向上し、種々の油脂成分を含む粉末油脂組成物を調製でき、また、粉末油脂組成物が速やかに、種々の成分を含む水へと再分散できる観点から、分散液のゾル状態を維持することが好ましい。なお、ゾル状態とは、分散液を収容した容器を３０℃に１時間静置後、傾けた際に流動性が見られる状態を指す。 When an amphiphilic substance is not used, the dispersion obtained using a sugar polymer is preferably in the form of a sol. The once formed sugar polymer particles tend to aggregate together to form a gel, and such a gel has poor emulsifying action. For this reason, the sugar polymer particles exhibit excellent emulsifiability, improve acid resistance and salt resistance, and can prepare powdered fats and oils compositions containing various fats and oils components. From the viewpoint of being able to redisperse into water containing the components, it is preferable to maintain the sol state of the dispersion. The sol state refers to a state where fluidity is observed when the container containing the dispersion is left at 30 ° C. for 1 hour and then tilted.
　別の観点で、両親媒性物質を用いず、かつ糖ポリマーを用いて得られた分散液の粘度が５ＣＰ～１０００ＣＰであることが好ましい。これにより、糖ポリマー粒子が優れた乳化性を発揮して、耐酸・耐塩性が向上するため、種々の油脂成分を含む粉末油脂組成物を調製でき、また、粉末油脂組成物が速やかに、種々の成分を含む水へと再分散できる。粘度が過大であると、ゲルが大量に形成されている場合が多く、乳化性が劣り、また、粉末化の際に水が揮発しにくく、生産効率も劣る。なお、粘度は、分散液を２０℃におき、Ｂ型粘度計で測定されるものである。 From another point of view, it is preferable that the viscosity of the dispersion obtained without using an amphiphilic substance and using a sugar polymer is 5 CP to 1000 CP. As a result, the sugar polymer particles exhibit excellent emulsifiability and improve acid resistance and salt resistance, so that it is possible to prepare powdered fats and oils compositions containing various fats and oils components. It can be redispersed in water containing these components. If the viscosity is excessive, gels are often formed in large amounts, resulting in poor emulsifiability, and water is less likely to volatilize during pulverization, resulting in poor production efficiency. The viscosity is measured with a B-type viscometer with the dispersion at 20 ° C.
＜Ｏ／Ｗ型乳化物の官能性を改善する方法＞
　本発明の粉末油脂組成物を水に混和させると、油滴が閉鎖小胞体又は糖ポリマーに囲まれた状態で、水相中に分散する。従来の粉末油脂組成物から得られるＯ／Ｗ型乳化物では、粉末油脂組成物の表面が疎水性の高い界面活性剤で囲まれるため、水への分散性が十分ではなかった。本発明では、油滴のみが親水性の閉鎖小胞体又は糖ポリマーのみで囲まれるため、粉末油脂組成物の水への分散性が高くなり、唾液に溶けやすくなるので、官能性が改善される。また、油滴の平均粒径が５μｍ以上となることにより、大きい油滴が、舌上の味覚神経を刺激し、味を感じやすくさせると推測される。大きい油滴の分散体は、小さい油滴の分散体に比べ、表面の安定性が過剰に強固ではないことによっても、油相の油脂成分等が味覚神経を刺激しやすいことも考えられる。この分散性の良さ、粒径の大きいことによる効果は、Ｏ／Ｗ型乳化物の状態でも、粉末油脂の状態のものをそのまま摂取しても、また、粉末油脂を水などに分散したものを摂取しても同様に発現される。 <Method for improving functionality of O / W emulsion>
When the powdered fat composition of the present invention is mixed with water, the oil droplets are dispersed in the aqueous phase in a state surrounded by closed vesicles or sugar polymers. In the O / W type emulsion obtained from the conventional powdered oil / fat composition, the surface of the powdered oil / fat composition is surrounded by a highly hydrophobic surfactant, and thus the dispersibility in water is not sufficient. In the present invention, since only oil droplets are surrounded by only hydrophilic closed vesicles or sugar polymers, the dispersibility of the powdered fat composition in water is increased and it is easily dissolved in saliva, so that the functionality is improved. . Moreover, when the average particle diameter of the oil droplets is 5 μm or more, it is presumed that the large oil droplets stimulate the taste nerve on the tongue and make it easy to feel the taste. It is also conceivable that the large oil droplet dispersion may easily stimulate the gustatory nerves due to the fact that the surface stability is not excessively strong as compared with the small oil droplet dispersion, and the oil component of the oil phase. The effect of this good dispersibility and large particle size can be obtained by ingesting the O / W emulsion or the powdered oil as it is, or by dispersing the powdered oil in water or the like. It is expressed in the same way when ingested.
　本発明による粉末油脂組成物は、一旦水系において調製したＯ／Ｗ型乳化物を乾燥して得られるものである。かかる組成物が水と混和した際、元のＯ／Ｗ型乳化物と同等の状態に再分散することは、本発明者等が初めて見出した知見である。 The powdered fat composition according to the present invention is obtained by drying an O / W emulsion once prepared in an aqueous system. The present inventors have discovered for the first time that such a composition is redispersed in a state equivalent to the original O / W emulsion when mixed with water.
　油滴の平均粒径を５μｍ以上にすることで、Ｏ／Ｗ型乳化物の官能性を改善することができる。好ましい油滴の平均粒径は５μｍ以上５０μｍ以下である。従来、Ｏ／Ｗ型乳化物中の油滴の平均粒径は１μｍ～３μｍ以下程度であったが、本発明者らは、閉鎖小胞体又は糖ポリマー粒子を用いることで、平均粒径５μｍ以上の油滴が水相中に分散したＯ／Ｗ型乳化物を得ることができた。また、前述のように、閉鎖小胞体又は糖ポリマー粒子は、高塩濃度下及び酸性下においても優れた乳化安定性を奏することから、官能性を向上させる種々の他成分と併用することができる点でも有利である。 By making the average particle diameter of the oil droplets 5 μm or more, the functionality of the O / W emulsion can be improved. A preferable average particle diameter of the oil droplets is 5 μm or more and 50 μm or less. Conventionally, the average particle diameter of the oil droplets in the O / W emulsion is about 1 μm to 3 μm or less, but the present inventors have used the closed endoplasmic reticulum or sugar polymer particles to obtain an average particle diameter of 5 μm or more. It was possible to obtain an O / W type emulsion in which the oil droplets were dispersed in the aqueous phase. In addition, as described above, closed vesicles or sugar polymer particles exhibit excellent emulsification stability even under high salt concentrations and acidic conditions, and thus can be used in combination with various other components that improve functionality. This is also advantageous.
　前述のように、両親媒性物質又は糖ポリマーの配合量は、油脂成分に対して０．０１質量％～１０質量％であることが好ましい。また、分散液に対する両親媒性物質又は糖ポリマーの量は、０．０１質量％～５質量％であることが好ましい。両親媒性物質を用いない場合、糖ポリマーを用いて得られた分散液がゾル状であることが好ましい。両親媒性物質を用いず、かつ糖ポリマーを用いて得られた分散液の粘度が５ＣＰ～１０００ＣＰであることが好ましい。 As described above, the blending amount of the amphiphilic substance or the sugar polymer is preferably 0.01% by mass to 10% by mass with respect to the fat and oil component. The amount of amphiphile or sugar polymer in the dispersion is preferably 0.01% by mass to 5% by mass. When an amphiphilic substance is not used, the dispersion obtained using a sugar polymer is preferably in the form of a sol. The viscosity of the dispersion obtained by using a sugar polymer without using an amphiphilic substance is preferably 5 CP to 1000 CP.
＜実施例１～８＞
　表１及び２に示す配合（質量％）で粉末油脂組成物を製造した。具体的に、油相は、表１及び２に示す油脂成分と油溶性香料との混合物を７０℃におくことで作製した。また、水相は、水に両親媒性物質又は糖ポリマーを添加して９０℃で粒子状へと分散させた後、いったん２０℃に冷却し分散液とし、その分散液に水溶性香料と賦形剤とを加え、再度７０℃で加熱して溶解・分散させることで得た。その水相及び油相をホモミキサーで攪拌して混合し、Ｏ／Ｗ型乳化物を得た。その後、ホモジナイザーで、攪拌後の混合物に１５０ｋｇ／ｃｍ２の圧力をかけて均質化し、スプレードライヤーにより粉末化した。 <Examples 1 to 8>
The powdered fats and oils composition was manufactured by the mixing | blending (mass%) shown in Table 1 and 2. Specifically, the oil phase was prepared by placing a mixture of the fat and oil component and the oil-soluble fragrance shown in Tables 1 and 2 at 70 ° C. In the aqueous phase, an amphiphilic substance or sugar polymer is added to water and dispersed into particles at 90 ° C., and then cooled to 20 ° C. to form a dispersion. The dispersion is added with a water-soluble fragrance. It was obtained by adding the dosage form, heating again at 70 ° C. and dissolving and dispersing. The aqueous phase and oil phase were stirred and mixed with a homomixer to obtain an O / W type emulsion. Thereafter, the mixture after stirring was homogenized by applying a pressure of 150 kg / cm 2 with a homogenizer, and powdered with a spray dryer.
　表１及び２中のＳＬＰホワイトは、大豆リン脂質（ツルーレシチン株式会社製）であり、Ｍ－１６９５はショ糖脂肪酸エステル（三菱化学フーズ株式会社製）であり、Ｄｅｃａｇｌｙｎ　２－Ｓ（Ｖ）はポリグリセリン脂肪酸エステル（日光ケミカルズ株式会社製）である。また、βカロチンは三栄源エフ・エフ・アイ株式会社製である。 SLP white in Tables 1 and 2 is soybean phospholipid (manufactured by True Lecithin Co., Ltd.), M-1695 is sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd.), and Decaglyn 2-S (V) is Polyglycerin fatty acid ester (manufactured by Nikko Chemicals Co., Ltd.). Beta carotene is manufactured by San-Ei Gen FFI Co., Ltd.
＜比較例１～３＞
　表３に示す配合で粉末油脂組成物を製造した。油相は、油脂成分に油溶性香料と乳化剤を添加して（比較例１においては乳化剤の添加は行わなかった）７０℃で加熱溶解することで得た。また、水相は、比較例１～３においては水に賦形剤と水溶性香料を加え７０℃で完全溶解させることで得た。つぎに水相に油相を添加し、ホモミキサーで攪拌して混合し、Ｏ／Ｗ型乳化物を得た。その後、ホモジナイザーで、攪拌後の混合物に１５０ｋｇ／ｃｍ２の圧力をかけて均質化し、スプレードライヤーにより粉末化した。 <Comparative Examples 1 to 3>
A powdered fat composition was produced with the formulation shown in Table 3. The oil phase was obtained by adding an oil-soluble fragrance and an emulsifier to the fat and oil component (no addition of the emulsifier in Comparative Example 1) and dissolving by heating at 70 ° C. In Comparative Examples 1 to 3, the aqueous phase was obtained by adding an excipient and a water-soluble fragrance to water and completely dissolving them at 70 ° C. Next, the oil phase was added to the aqueous phase, and the mixture was stirred and mixed with a homomixer to obtain an O / W emulsion. Thereafter, the mixture after stirring was homogenized by applying a pressure of 150 kg / cm 2 with a homogenizer, and powdered with a spray dryer.
　表３中のエマルジーＭＳはモノグリセリド（理研ビタミン株式会社製）であり、ポエムＷ１０は、有機酸モノグリセリド（理研ビタミン株式会社製）であり、ＣＲＥＤは、ポリグリセリン縮合リシノレート（阪本薬品工業株式会社製）である。 In Table 3, Emulsy MS is monoglyceride (manufactured by Riken Vitamin Co., Ltd.), Poem W10 is organic acid monoglyceride (manufactured by Riken Vitamin Co., Ltd.), and CRED is polyglycerin condensed ricinolate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.). It is.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　実施例の粉末油脂組成物を水と混和させた際、閉鎖小胞体の作用でＯ／Ｗ型乳化物を形成することを、Ｘ線回折法で評価した。閉鎖小胞体はその構造特有のＸ線回折現象が現れるため、その回折現象の有無から乳化状態の維持が確認できる。図１は実施例１について評価した結果を示す。実施例１で使用した閉鎖小胞体の分散液、乾燥前のエマルション、乾燥後の粉末油脂組成物を水と混合して得られたエマルションともに４５Å付近に閉鎖小胞体の構造を反映するＸ線回折ピークが観測され、粉末油脂組成物を水と混合して得られたエマルションにおいても、乾燥前のエマルションと同様に乳化状態が維持されていることが判った。図示しないが、実施例２～５、１１においても、同様の乳化状態が確認される。なお、糖ポリマー粒子に関しては、Ｘ線回折現象での確認は困難であるが、原子間力顕微鏡観察等により閉鎖小胞体と同様の状態にあることが確認できる。 When the powdered fat composition of the example was mixed with water, it was evaluated by an X-ray diffraction method that an O / W emulsion was formed by the action of closed vesicles. Since an X-ray diffraction phenomenon peculiar to the structure appears in the closed endoplasmic reticulum, the maintenance of the emulsified state can be confirmed from the presence or absence of the diffraction phenomenon. FIG. 1 shows the results of evaluation on Example 1. X-ray diffraction reflecting the structure of the closed endoplasmic reticulum in the vicinity of 45 mm in both the dispersion of the closed endoplasmic reticulum used in Example 1, the emulsion before drying, and the emulsion obtained by mixing the powdered fat composition after drying with water. A peak was observed, and it was found that even in an emulsion obtained by mixing a powdered oil / fat composition with water, the emulsified state was maintained as in the emulsion before drying. Although not shown, the same emulsified state is confirmed also in Examples 2 to 5 and 11. In addition, although it is difficult to confirm the sugar polymer particles by the X-ray diffraction phenomenon, it can be confirmed that they are in the same state as the closed endoplasmic reticulum by observation with an atomic force microscope or the like.
　実施例及び比較例の粉末油脂組成物１ｇを１００ｍｌの水に攪拌して再分散し、Ｏ／Ｗ型乳化物を調製した後、Ｏ／Ｗ型乳化物中の油滴の粒度分布を、レーザー回折散乱式粒度分布計「ＳＡＬＤ－２１００」（島津製作所製）を用いて求め、その分布に基づき、油滴の平均粒径と、粒径１０μｍ以上の割合を算出した。その結果、実施例１、３、５～１０、１２～１５のＯ／Ｗ型乳化物では、粒径１０μｍ以上の油滴の割合が油相全体の３０質量％以上であった。なお、油滴の表面を閉鎖小胞体又は糖ポリマー粒子が囲んだ構造全体で１つの粒子とみなす。つまり、油滴の粒径とは、油滴の直径と、乳化後の閉鎖小胞体又は糖ポリマー粒子の直径の２倍との和を意味する。 After stirring and redispersing 1 g of the powdered oil / fat compositions of Examples and Comparative Examples in 100 ml of water to prepare an O / W type emulsion, the particle size distribution of the oil droplets in the O / W type emulsion was measured by laser. Obtained using a diffraction scattering type particle size distribution analyzer “SALD-2100” (manufactured by Shimadzu Corporation), the average particle diameter of oil droplets and the ratio of the particle diameter of 10 μm or more were calculated based on the distribution. As a result, in the O / W type emulsions of Examples 1, 3, 5 to 10, and 12 to 15, the ratio of oil droplets having a particle size of 10 μm or more was 30% by mass or more of the entire oil phase. The entire structure in which the surface of the oil droplet is surrounded by closed vesicles or sugar polymer particles is regarded as one particle. That is, the particle size of the oil droplet means the sum of the diameter of the oil droplet and twice the diameter of the closed vesicle or sugar polymer particle after emulsification.
　実施例及び比較例の粉末油脂組成物について、高塩濃度下及び酸性下での乳化安定性、水への分散性を評価した。各評価は以下の方法で行った。 The powdered fats and oil compositions of Examples and Comparative Examples were evaluated for emulsion stability under high salt concentration and acidity, and dispersibility in water. Each evaluation was performed by the following method.
　高塩濃度下におけるＯ／Ｗ型乳化物の乳化安定性は、各粉末油脂組成物５０質量％、食塩１０質量％を含む水溶液を作製し、これの乳化状態を室温にて目視観察することで評価した。評価結果は、以下の「○」、「△」、「×」の三段階に分類した。
○：１時間経過後、乳化状態は変わらず良好。
△：１時間経過後、僅かにオイルオフが生じている。
×：１時間経過後、明らかにオイルオフが生じている。 The emulsification stability of the O / W emulsion under a high salt concentration is obtained by preparing an aqueous solution containing 50% by mass of each powdered oil / fat composition and 10% by mass of sodium chloride, and visually observing the emulsified state at room temperature. evaluated. The evaluation results were classified into the following three stages: “◯”, “Δ”, and “×”.
○: After 1 hour, the emulsified state remains unchanged.
Δ: After a lapse of 1 hour, a slight oil-off occurred.
X: After a lapse of 1 hour, oil-off has clearly occurred.
　酸性下におけるＯ／Ｗ型乳化物の乳化安定性は、各粉末油脂組成物をｐＨ５に調整したクエン酸水溶液に１０質量％水溶液となるよう溶解させ、乳化状態を室温にて目視観察することで評価した。評価結果は、以下の「○」、「△」、「×」の三段階に分類した。
○：１時間経過後、乳化状態は変わらず良好。
△：１時間経過後、僅かにオイルオフが生じている。
×：１時間経過後、明らかにオイルオフが生じている。 The emulsification stability of the O / W emulsion under acidity is obtained by dissolving each powdered fat composition in a citric acid aqueous solution adjusted to pH 5 so that it becomes a 10% by mass aqueous solution, and visually observing the emulsified state at room temperature. evaluated. The evaluation results were classified into the following three stages: “◯”, “Δ”, and “×”.
○: After 1 hour, the emulsified state remains unchanged.
Δ: After a lapse of 1 hour, a slight oil-off occurred.
X: After a lapse of 1 hour, oil-off has clearly occurred.
　粉末油脂組成物の水への再分散性は、２０℃の水を入れた容器に、各粉末油脂組成物を添加して、濃度が１０質量％の水溶液を作製し、スプーンで軽く混ぜ合わせ、１分後に目視にて分散状態を観察することで評価した。評価結果は、以下の「○」、「△」、「×」の三段階に分類した。
○：全て溶けて均一になる。
△：僅かに溶け残った粉末油脂が水の上に浮いている。
×：粉末油脂が水の上にのった状態で分散しない The redispersibility of the powdered oil / fat composition in water is such that each powdered oil / fat composition is added to a container containing water at 20 ° C. to prepare an aqueous solution having a concentration of 10% by mass, and lightly mixed with a spoon. Evaluation was made by visually observing the dispersed state after 1 minute. The evaluation results were classified into the following three stages: “◯”, “Δ”, and “×”.
○: All melt and become uniform.
Δ: Slightly left undissolved powdery fat is floating on the water.
×: Powdered oil does not disperse in a state where it is on water
　口どけの評価は、１０人のパネラーにより、５ｇの粉末油脂を直接口に含んだ時の官能に基づき行った。評価結果は、以下の「◎」、「○」、「△」、「×」の四段階に分類した。
◎：口に含むとすぐに溶け舌に残らない。
○：口に含むと比較的よく溶け舌に残らない。
△：口に含むとゆっくり溶けしばらく舌に粉っぽさが残る。
×：口に含んでもほとんど溶けずいつまでも舌に粉っぽさが残る。 Mouth evaluation was carried out by 10 panelists based on the sensuality when 5 g of powdered oil was directly contained in the mouth. The evaluation results were classified into the following four stages: “◎”, “◯”, “Δ”, and “×”.
A: When it is contained in the mouth, it melts immediately and does not remain on the tongue.
○: When included in the mouth, it melts relatively well and does not remain on the tongue.
Δ: Melting slowly when put in mouth, and powdery remains on tongue for a while.
X: Even if it is contained in the mouth, it hardly melts and the powdery taste remains on the tongue forever.
　各粉末油脂組成物を用いて、下記に示す材料でコーンポタージュを作製した。
＜コーンスープ配合＞
スイートコーン缶詰　１００重量部
牛乳　　　　　　　　３００重量部
粉末油脂組成物　　　５０重量部
食塩　　　　　　　　少々
コショウ　　　　　　少々 Corn potage was produced with the material shown below using each powdered oil and fat composition.
<Contains corn soup>
Canned sweet corn 100 parts by weight Milk 300 parts by weight Powdered oil composition 50 parts by weight Salt a little pepper A little
　１０人のパネラーにより、上記配合により得られたコーンポタージュの官能評価を行った。評価結果は、以下の「◎」、「○」、「△」、「×」の四段階評価に分類した。
◎：喉越しが良く、コクがありコーンやミルクの風味を強く感じる。
○：喉越しが良く、コーンやミルクの風味を強く感じる。
△：喉越しは良いが、コーンやミルクの風味をあまり感じない。
×：喉越しは悪く、コーンやミルクの風味を感じない。 Sensory evaluation of the corn potage obtained by the above composition was performed by 10 panelists. The evaluation results were classified into the following four grades of “◎”, “◯”, “Δ”, and “×”.
A: Good over the throat, full body and strong corn and milk flavor.
○: Good throat and strong corn and milk flavor.
Δ: Good over the throat, but does not feel the flavor of corn or milk.
X: The throat is bad, and the flavor of corn or milk is not felt.
　１０人のパネラーにより、粉末化前のＯ／Ｗ型乳化物の官能評価を行った。評価結果は、以下の「◎」、「○」、「△」、「×」の四段階評価に分類した。
◎：香料又は油のコクや風味を強く感じる。
○：香料又は油のコクや風味を感じる。
△：香料又は油のコクや風味をあまり感じない。
×：香料又は油のコクや風味を感じない。 Sensory evaluation of the O / W emulsion before pulverization was performed by 10 panelists. The evaluation results were classified into the following four grades of “◎”, “◯”, “Δ”, and “×”.
A: Strongly felt flavor and oil richness and flavor.
○: Feel the richness and flavor of fragrance or oil.
(Triangle | delta): The richness and flavor of a fragrance | flavor or oil are not felt so much.
X: The richness and flavor of a fragrance | flavor or oil are not felt.
　分散液のゾル／ゲル状態は、各実施例で、９０℃で粒子状へと分散させた後、分散液を冷却過程で３０℃になった時点で採取し、１時間静置後、その容器を傾斜させたときに流動性があった場合にゾル状態、なかった場合にゲル状態と判断した。 In each example, the sol / gel state of the dispersion was dispersed into particles at 90 ° C., and the dispersion was collected when it became 30 ° C. during the cooling process, and allowed to stand for 1 hour. When it was tilted, it was judged that it was in a sol state when there was fluidity, and a gel state when it was not.
　分散液の粘度は、各実施例で、９０℃で粒子状へと分散させた後、２０℃に冷却した後の分散液を採取し、２０℃でＢ型粘度計により測定した。 In each example, the viscosity of the dispersion was dispersed at 90 ° C. into particles and then cooled to 20 ° C., and the dispersion was measured at 20 ° C. using a B-type viscometer.
　表１～３に示されるように、平均粒径が５μｍ以上である油滴を有するＯ／Ｗ型乳化物は、平均粒径が５μｍ未満の油滴を有するＯ／Ｗ型乳化物に比べ、酸性下、高塩濃度下での乳化安定性に優れることが確認された。また、本発明の粉末油脂組成物は、水に分散しやすく、粉末油脂組成物を水と混和させれば、容易に乳化することが確認された。また、本発明の粉末油脂組成物は、口どけがよいことが確認された。 As shown in Tables 1 to 3, the O / W type emulsion having oil droplets having an average particle size of 5 μm or more is compared with the O / W type emulsion having oil droplets having an average particle size of less than 5 μm. It was confirmed that the emulsion stability was excellent under acidity and high salt concentration. Moreover, it was confirmed that the powdered oil / fat composition of the present invention was easily dispersed in water and easily emulsified when the powdered oil / fat composition was mixed with water. Moreover, it was confirmed that the powdered oil-fat composition of this invention has a good mouthfeel.
　また、全油相の３０質量％以上の油滴が粒径１０μｍ以上であるＯ／Ｗ型乳化物は、そうでないＯ／Ｗ型乳化物に比べ、酸性下、高塩濃度下での乳化安定性、官能性に優れることが確認された。 In addition, the O / W type emulsion in which oil droplets of 30% by mass or more of the total oil phase have a particle size of 10 μm or more is more stable in acid and high salt concentration than the other O / W type emulsion. It was confirmed that it was excellent in property and functionality.
　また、油性成分に対する両親媒性物質又は糖ポリマーの量が０．０１質量％～１０質量％であるＯ／Ｗ型乳化物は、いずれも、口どけ性に優れることが確認された。 Further, it was confirmed that any O / W type emulsion in which the amount of the amphiphilic substance or the sugar polymer with respect to the oil component is 0.01% by mass to 10% by mass is excellent in mouth-feeling property.
　また、分散液に対する両親媒性物質又は糖ポリマーの量が０．０１質量％～５質量％、特に０．１質量％～５質量％であるＯ／Ｗ型乳化物は、そうでないＯ／Ｗ型乳化物に比べ、酸性下、高塩濃度下での乳化安定性、官能性に優れることが確認された。 In addition, an O / W type emulsion in which the amount of the amphiphilic substance or sugar polymer in the dispersion is 0.01% by mass to 5% by mass, particularly 0.1% by mass to 5% by mass, It was confirmed that the emulsion stability and functionality were excellent under acidic conditions and high salt concentrations as compared to the type emulsion.
　また、糖ポリマーを用いて得られた分散液がゾル状、又は粘度が５ＣＰ～１０００ＣＰであったＯ／Ｗ型乳化物は、そうでないＯ／Ｗ型乳化物に比べ、酸性下、高塩濃度下での乳化安定性に優れることが確認された。 In addition, the O / W type emulsion in which the dispersion obtained using the sugar polymer is in the form of a sol or has a viscosity of 5 CP to 1000 CP has a higher salt concentration under acidic conditions than the other O / W type emulsions. It was confirmed that the emulsion stability at the bottom is excellent.

Claims (16)

  1. 　水系において自発的に閉鎖小胞体を形成する両親媒性物質又は糖ポリマーの粒子を形成する糖ポリマーと、油脂成分と、賦形剤とを含んで構成され、水と混和された際、前記閉鎖小胞体又は前記糖ポリマーの粒子の作用でＯ／Ｗ型乳化物を形成するものである粉末油脂組成物。 An amphiphile that spontaneously forms closed endoplasmic reticulum in an aqueous system or a sugar polymer that forms particles of a sugar polymer, an oil and fat component, and an excipient. A powdery fat composition that forms an O / W emulsion by the action of endoplasmic reticulum or particles of the sugar polymer.
  2. 　前記両親媒性物質から形成された閉鎖小胞体又は前記糖ポリマーの粒子を含む分散液と、前記油脂成分と、前記賦形剤と、を混和し、前記油滴の表面が前記閉鎖小胞体又は前記糖ポリマーの粒子によって包囲されることで生成されるＯ／Ｗ型乳化物を、乾燥粉末化して得られる請求項１記載の粉末油脂組成物。 The dispersion containing the particles of the closed vesicle or the sugar polymer formed from the amphiphile, the fat component, and the excipient are mixed, and the surface of the oil droplet is the closed vesicle or The powdered fat composition according to claim 1, obtained by dry powdering an O / W type emulsion produced by being surrounded by the sugar polymer particles.
  3. 　前記粉末油脂組成物には、前記油脂成分に由来する油滴の乳化状態を維持させる量の前記両親媒性物質又は糖ポリマーが含まれている請求項１又は２記載の粉末油脂組成物。 3. The powdered fat composition according to claim 1 or 2, wherein the powdered fat composition contains an amount of the amphiphile or sugar polymer that maintains an emulsified state of oil droplets derived from the fat component.
  4. 　前記両親媒性物質又は糖ポリマーの含有量が前記油脂成分に対して０．０１質量％～１０質量％である請求項１乃至３いずれかに記載の粉末油脂組成物。 4. The powdery fat composition according to any one of claims 1 to 3, wherein the content of the amphiphile or sugar polymer is 0.01% by mass to 10% by mass with respect to the oily fat component.
  5. 　水と混和された際、前記油滴の平均粒径が５μｍ以上となる請求項１乃至４いずれかに記載の粉末油脂組成物。 The powdered fat composition according to any one of claims 1 to 4, wherein when mixed with water, the oil droplets have an average particle size of 5 µm or more.
  6. 　水と混和された際、前記油滴の平均粒径が５０μｍ以下となる請求項５に記載の粉末油脂組成物。 The powdered fat composition according to claim 5, wherein when mixed with water, the average particle size of the oil droplets is 50 µm or less.
  7. 　油脂成分と、自発的に閉鎖小胞体を形成する両親媒性物質の閉鎖小胞体又は糖ポリマーの粒子が水中に分散した分散液と、を混合し、前記油脂成分に由来する油滴の表面を、水系において前記閉鎖小胞体又は糖ポリマーの粒子によって包囲する工程を経て、前記油滴の平均粒径を５μｍ以上にすることでＯ／Ｗ型乳化物の官能性を改善する方法。 The oil component is mixed with a dispersion in which particles of an amphiphilic substance that spontaneously forms a closed endoplasmic reticulum or sugar polymer are dispersed in water, and the surface of the oil droplet derived from the oil component is mixed. A method of improving the functionality of the O / W emulsion by making the average particle diameter of the oil droplets 5 μm or more through a step of surrounding with the closed vesicles or sugar polymer particles in an aqueous system.
  8. 　前記両親媒性物質又は糖ポリマーの量が前記油脂成分に対して０．０１質量％～１０質量％である請求項７記載の方法。 The method according to claim 7, wherein the amount of the amphiphile or sugar polymer is 0.01% by mass to 10% by mass with respect to the fat and oil component.
  9. 　前記分散液に対する前記両親媒性物質又は前記糖ポリマーの量が０．０１質量％～５質量％である請求項７又は８記載の方法。 The method according to claim 7 or 8, wherein the amount of the amphiphile or the sugar polymer in the dispersion is 0.01% by mass to 5% by mass.
  10. 　両親媒性物質を用いず、かつ前記糖ポリマーを用いて得られた前記分散液がゾル状である請求項７乃至９いずれかに記載の方法。 The method according to any one of claims 7 to 9, wherein the dispersion obtained by using the sugar polymer without using an amphiphilic substance is in a sol form.
  11. 　前記両親媒性物質を用いず、かつ前記糖ポリマーを用いて得られた前記分散液の粘度が５ＣＰ～１０００ＣＰである請求項７乃至１０いずれかに記載の方法。 The method according to any one of claims 7 to 10, wherein the dispersion obtained without using the amphiphilic substance and using the sugar polymer has a viscosity of 5 CP to 1000 CP.
  12. 　自発的に閉鎖小胞体を形成する両親媒性物質で形成された閉鎖小胞体、又は糖ポリマーの粒子を含む分散液と、賦形剤と、油脂成分と、を混合してＯ／Ｗ型乳化物を形成した後、粉末化させる工程を有する粉末油脂組成物の製造方法。 O / W emulsification by mixing a closed vesicle formed of an amphiphile that spontaneously forms a closed vesicle or a dispersion containing sugar polymer particles, an excipient, and an oil component. The manufacturing method of the powdered oil-fat composition which has the process of pulverizing after forming a thing.
  13. 　前記両親媒性物質又は糖ポリマーの量が前記油脂成分に対して０．０１質量％～１０質量％である請求項１２記載の粉末油脂組成物の製造方法。 13. The method for producing a powdery fat composition according to claim 12, wherein the amount of the amphiphile or sugar polymer is 0.01% by mass to 10% by mass with respect to the fat component.
  14. 　前記分散液に対する前記両親媒性物質又は前記糖ポリマーの量が０．０１質量％～５質量％である請求項１２又は１３記載の粉末油脂組成物の製造方法。 The method for producing a powdery fat composition according to claim 12 or 13, wherein the amount of the amphiphile or the sugar polymer in the dispersion is 0.01% by mass to 5% by mass.
  15. 　両親媒性物質を用いず、かつ前記糖ポリマーを用いて得られた前記分散液がゾル状である請求項１２乃至１４いずれかに記載の粉末油脂組成物の製造方法。 The method for producing a powdery fat composition according to any one of claims 12 to 14, wherein the dispersion obtained by using the sugar polymer without using an amphiphilic substance is in a sol form.
  16. 　前記両親媒性物質を用いず、かつ前記糖ポリマーを用いて得られた前記分散液の粘度が５ＣＰ～１０００ＣＰである請求項１２乃至１５いずれかに記載の粉末油脂組成物の製造方法。 The method for producing a powdery fat composition according to any one of claims 12 to 15, wherein the dispersion obtained without using the amphiphilic substance and using the sugar polymer has a viscosity of 5 CP to 1000 CP.
PCT/JP2011/078687 2010-12-13 2011-12-12 Powdered oil composition and production method thereof, and method of improving the functionality of the oil-in-water emulsion WO2012081546A1 (en)

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