WO2013183422A1 - ステアロイル乳酸ナトリウム製剤 - Google Patents
ステアロイル乳酸ナトリウム製剤 Download PDFInfo
- Publication number
- WO2013183422A1 WO2013183422A1 PCT/JP2013/063776 JP2013063776W WO2013183422A1 WO 2013183422 A1 WO2013183422 A1 WO 2013183422A1 JP 2013063776 W JP2013063776 W JP 2013063776W WO 2013183422 A1 WO2013183422 A1 WO 2013183422A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sodium
- ssl
- dispersibility
- sodium stearoyl
- lactate
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 95
- 229940080352 sodium stearoyl lactylate Drugs 0.000 title abstract 4
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 title abstract 4
- 235000012149 noodles Nutrition 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000011521 glass Substances 0.000 claims abstract description 27
- 238000012360 testing method Methods 0.000 claims abstract description 26
- 239000011259 mixed solution Substances 0.000 claims abstract description 17
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 9
- 239000010935 stainless steel Substances 0.000 claims abstract description 9
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 161
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 45
- 239000000203 mixture Substances 0.000 claims description 43
- 239000003995 emulsifying agent Substances 0.000 claims description 38
- 239000002245 particle Substances 0.000 claims description 25
- GLAVXDCIRMNZLL-UHFFFAOYSA-N C(C(O)C)(=O)O.C(CCCCCCCCCCCCCCCCC)(=O)[Na] Chemical compound C(C(O)C)(=O)O.C(CCCCCCCCCCCCCCCCC)(=O)[Na] GLAVXDCIRMNZLL-UHFFFAOYSA-N 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000010298 pulverizing process Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 8
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 239000011369 resultant mixture Substances 0.000 abstract 1
- -1 polyoxyethylene Polymers 0.000 description 93
- 235000014113 dietary fatty acids Nutrition 0.000 description 82
- 239000000194 fatty acid Substances 0.000 description 82
- 229930195729 fatty acid Natural products 0.000 description 82
- 238000000034 method Methods 0.000 description 54
- 229920002472 Starch Polymers 0.000 description 37
- 235000019698 starch Nutrition 0.000 description 34
- 239000008107 starch Substances 0.000 description 33
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 26
- 239000000047 product Substances 0.000 description 26
- 239000003921 oil Substances 0.000 description 22
- 235000011187 glycerol Nutrition 0.000 description 21
- 235000019198 oils Nutrition 0.000 description 21
- 229940088594 vitamin Drugs 0.000 description 19
- 229930003231 vitamin Natural products 0.000 description 19
- 229940105990 diglycerin Drugs 0.000 description 14
- 238000004519 manufacturing process Methods 0.000 description 14
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 11
- 229920002245 Dextrose equivalent Polymers 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 9
- 239000006185 dispersion Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 8
- 238000001694 spray drying Methods 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 7
- 229920001353 Dextrin Polymers 0.000 description 6
- 239000004375 Dextrin Substances 0.000 description 6
- 125000003342 alkenyl group Chemical group 0.000 description 6
- 235000019425 dextrin Nutrition 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- 240000002791 Brassica napus Species 0.000 description 5
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 159000000000 sodium salts Chemical class 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 4
- 229920001214 Polysorbate 60 Polymers 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000013065 commercial product Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- QMGGUIASDZZMHS-UHFFFAOYSA-N Stearoyllactic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(O)=O QMGGUIASDZZMHS-UHFFFAOYSA-N 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OZZQHCBFUVFZGT-BKLSDQPFSA-N (2s)-2-(2-hydroxypropanoyloxy)propanoic acid Chemical class CC(O)C(=O)O[C@@H](C)C(O)=O OZZQHCBFUVFZGT-BKLSDQPFSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- AAOLBOYYCDRABH-UHFFFAOYSA-N 4-hexadec-1-enoxy-4-oxobutanoic acid Chemical compound CCCCCCCCCCCCCCC=COC(=O)CCC(O)=O AAOLBOYYCDRABH-UHFFFAOYSA-N 0.000 description 1
- NNFVBMSZYDDWSM-UHFFFAOYSA-N 4-octadecoxy-4-oxobutanoic acid Chemical compound CCCCCCCCCCCCCCCCCCOC(=O)CCC(O)=O NNFVBMSZYDDWSM-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 125000003493 decenyl group Chemical group [H]C([*])=C([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a sodium stearoyl lactate preparation.
- SSL Sodium stearoyl lactate
- Examples of techniques for improving the looseness of noodles using SSL include, for example, a rice / noodle improver containing sodium stearoyl lactate and / or polyoxyethylene (20) sorbitan fatty acid ester ( Patent Document 1) has been proposed. However, the effect is not always satisfactory in practice.
- SSL is classified as a hydrophilic emulsifier, since it has low solubility in low-temperature water, pretreatment such as heating the water is essential to use it dispersed in water. For this reason, conventional SSL cannot be said to be sufficient from the viewpoint of the degree of freedom of usage.
- An object of the present invention is to provide a sodium stearoyl lactate preparation that is highly soluble in non-heated water (excellent in dispersibility) and that has excellent effects of improving the looseness and texture of noodles.
- the present inventors first developed a plurality of forms of SSL preparations having increased solubility in water at 20 ° C. Surprisingly, all of these preparations were made by converting SSL itself into noodles. As compared with the case where it is added to noodles, it has been found that the noodles have an excellent effect in improving the looseness and texture of the noodles, and the present invention has been made based on this finding.
- the sodium stearoyl lactate preparation of the present invention comprises the following (1) and (2).
- the sodium stearoyl lactate preparation of the present invention can be produced by any one of the following [Method 1] to [Method 5].
- the stearoyl sodium lactate preparation of the present invention can be used for improving the quality of noodles.
- Dispersibility test 1 1) Charge 47.5 g of water at 20 ° C.
- Dispersibility test 2 1) In a 300 ml glass beaker (inner diameter 70 mm; height 105 mm), 247.5 g of water at 20 ° C. was added, 2.5 g of stearoyl sodium lactate preparation at the same temperature was added, and a high-speed stirrer was used under the same temperature condition (Model: homomixer MARK II2.5 type; manufactured by Primix Co., Ltd.) is used to stir at 3000 rpm for 60 seconds to prepare a mixed solution.
- the sodium stearoyl lactate preparation described in (1) or (2) can be produced by any one of the following methods 1 to 5.
- Method 1 A liquid composition containing sodium stearoyl lactate and an excipient is dried and pulverized to produce a powdered sodium stearoyl lactate preparation.
- Method 2 A mixture obtained by melting stearoyl sodium lactate and an emulsifier other than sodium stearoyl lactate is cooled and powdered to produce a powdered sodium stearoyl lactate preparation.
- Method 3 Sodium stearoyl lactate, emulsifiers other than sodium stearoyl lactate, and edible fats and oils are heated and dissolved, and then cooled to produce a stearoyl sodium lactate preparation which is a liquid composition.
- Method 4 The stearoyl sodium lactate and the emulsifier other than the stearoyl sodium lactate are heated and dissolved, and then cooled to produce a paste steroyl sodium lactate preparation.
- Method 5 By pulverizing sodium stearoyl lactate, a powdery sodium stearoyl lactate preparation having an average particle size of 10 to 180 ⁇ m is produced.
- the stearoyl sodium lactate preparation of the present invention produced as described above can be used for improving the quality of noodles.
- the sodium stearoyl lactate preparation of the present invention has excellent solubility in non-heated water (excellent dispersibility), the sodium stearoyl lactate preparation of the present invention imparts excellent looseness and texture to noodles can do.
- the SSL used in the present invention is mainly composed of a sodium salt having a stearoyl group as a lipophilic group and a lactic acid carbonium ion as a hydrophilic group, and is not particularly limited as long as it is known as SSL. .
- acylated lactic acid and acylated lactoyl lactic acid (stearoyl lactic acid, etc.) having a stearoyl group as a main acyl group and their sodium salts, fatty acids and their sodium salts mainly composed of stearic acid, condensed lactic acids and their sodium salts
- the containing mixture is commercially available as SSL and can be used in the present invention.
- the SSL preparation of the present invention has an improved dispersibility in which SSL is dispersed in water at 20 ° C.
- the dry residue as an index for evaluating the dispersibility measured by the following dispersibility test 1 is used.
- the weight is less than 1.4 g, or the weight of the dry residue as an index for evaluating the dispersibility measured by the dispersibility test 2 below is less than 0.60 g.
- Disposibility test 1 1) Charge 47.5 g of water at 20 ° C. into a 100 ml glass beaker (inner diameter 50 mm; height 70 mm), add 2.5 g of stearoyl sodium lactate preparation at the same temperature to this, and under the same temperature conditions, Three One Motor (Model: FBL-600; manufactured by HEIDON, equipped with one 38 mm diameter three-blade type stirring blade) and stirred at 500 rpm for 60 seconds to prepare a mixed solution. 2) Pour the mixed solution of 1) into a stainless steel strainer having an opening of 250 ⁇ m, and collect the residue remaining on the strainer.
- the water used in the dispersibility tests 1 and 2 is not particularly limited, and examples thereof include tap water, ion exchange water, and distilled water.
- An SSL formulation having a dry residue weight of less than 1.4 g as an index for evaluating dispersibility measured by the dispersibility test 1 and a dry residue as an index for evaluating dispersibility measured by the dispersibility test 2 There is no particular limitation on the method for producing an SSL preparation having a weight of less than 0.60 g, and examples thereof include the following methods 1 to 5.
- Method 1 is a method of drying and pulverizing a liquid composition containing SSL and an excipient (powdered base material). An outline of the preferred method is shown in the following steps 1) to 4). 1) About 2 to 30 parts by weight of processed starch and about 10 to 50 parts by weight of excipients other than the processed starch are added to 100 parts by weight of water and dissolved while heating to about 60 to 90 ° C. to obtain an aqueous solution. . 2) About 10 to 100 parts by mass of SSL is melted while being heated to about 60 to 80 ° C. to obtain a melt. 3) Add the melt of 2) to the aqueous solution of 1) and stir and disperse using a stirrer while heating to about 70 to 90 ° C. to obtain a liquid composition. 4) The liquid composition of 3) is dried to obtain a powdery SSL preparation.
- emulsifiers other than SSL and / or edible fats and oils may be used together with SSL.
- excipient examples include milk protein (for example, acid casein, sodium caseinate), vegetable protein (for example, soy protein, wheat protein, pea protein, etc.) or a degradation product thereof, sugar, starch
- the saccharide include glucose, fructose, maltose, lactose, sucrose, dextrin, and corn syrup.
- examples of the starch include corn starch, potato starch, wheat starch, tapioca starch, and processed starch.
- thickening polysaccharides and gums include xanthan gum, locust bean gum, tragacanth gum, gum arabic, pectin, and soy polysaccharides. These can be used in combination of two or more, and modified starch and dextrin are particularly preferred.
- alkenyl succinic esterified starch which is an ester of starch and an alkenyl derivative of succinic acid is preferably used.
- alkenyl succinate esterified starch include octenyl succinate esterified starch, decenyl succinate esterified starch, dodecenyl succinate esterified starch, tetradecenyl succinate esterified starch, hexadecenyl succinate esterified starch, and octadecyl succinate esterified starch.
- decenyl succinic esterified starch and those obtained by subjecting these starches to a treatment such as pregelatinization or hydrolysis. Among these, pregelatinized octenyl succinate esterified starch or a salt thereof is particularly preferable.
- Alkenyl succinic esterified starch has different viscosities when used as an aqueous solution depending on the degree of hydrolysis and the time of hydrolysis, that is, before or after the esterification reaction.
- Method 1 in order to impart fluidity to a powdery SSL preparation, for example, (a) an alkenyl succinic acid ester having an aqueous solution adjusted to 15% by mass has a viscosity of about 5 millipascal seconds to less than about 100 millipascal seconds. It is preferable to select and use an alkenyl succinic esterified starch in which the viscosity of the aqueous starch and (b) the aqueous solution adjusted to 15% by mass is in the range of about 100 to 250 millipascal seconds.
- an octenyl succinate ester having an aqueous solution adjusted to 15% by mass (hereinafter also simply referred to as “viscosity”) having a viscosity of about 5 millipascal seconds or more and less than about 100 millipascal seconds is used.
- Starch is preferred.
- commercially available Capsule ST viscosity 7 millipascal second; manufactured by Nippon SC
- Highcap 100 viscosity 7 millipascal second; manufactured by Nippon SC
- Purity Gum BE (viscosity 24) Millipascal second; manufactured by NSC Japan).
- the alkenyl succinic esterified starch (b) is preferably an octenyl succinic esterified starch having a viscosity of about 100 to 250 millipascal seconds. Specific examples include commercially available N Creamer 46 (viscosity: 245 millipascal seconds; manufactured by NSC Japan).
- the use ratio (weight ratio) of the alkenyl succinate esterified starch of (a) and (b) is not particularly limited, and [[alkenyl succinate esterified starch of (a)] / [alkenyl succinate of (b). Esterified starch] may be used at any ratio within the range of 1/99 to 99/1.
- a dextrin having a DE (Dextrose equivalent) value of 10 to 28 is preferably used.
- DE Dextrose equivalent
- Paindex # 2 manufactured by Matsutani Chemical Industry; DE value 11
- Paindex # 3 manufactured by Matsutani Chemical Industry; DE value 25
- Paindex # 4 manufactured by Matsutani Chemical Industry; DE value 19
- the type is not particularly limited.
- glycerin fatty acid ester sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester and propylene glycol fatty acid
- esters and lecithin examples include esters and lecithin.
- the glycerin fatty acid ester includes glycerin and fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and the like.
- the glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and the like.
- oils and fats when using edible oils and fats together with SSL in the above step 2), there are no particular restrictions on the types thereof, but animal and vegetable oils and fats suitable for edible use and their hardened oils, transesterified oils, fractionated oils, etc. Can be mentioned.
- vegetable oils include safflower oil, soybean oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, coconut oil and the like. These fats and oils may be used alone or in any combination of two or more.
- Examples of the stirrer used in the step 3) include a high-speed rotating dispersion / emulsifier such as TK homomixer (manufactured by Primics) or Claremix (manufactured by Mtechnics), or a homogenizer (manufactured by Izumi Food Machinery).
- the homogenizing / wet micronizing apparatus is preferably used.
- Examples of the operating conditions of the high-speed rotary dispersing / emulsifying machine include a rotational speed of about 2000 to 20000 rpm and a stirring time of about 1 to 30 minutes in a small laboratory machine.
- Examples of the method for drying the liquid composition in the step 4) include spray drying, drum drying, belt drying, vacuum drying, vacuum freeze drying, and the like. Among them, spray drying capable of performing drying and powdering simultaneously is possible. Is preferred.
- the apparatus for performing spray drying there is no particular limitation on the apparatus for performing spray drying, and a known apparatus such as an injection spray drying apparatus or a rotating disk spray drying apparatus can be used.
- the spray drying apparatus for example, the dispersion is supplied to the pressure nozzle type spray drying apparatus, the hot air inlet temperature is about 120 to 200 ° C., preferably about 140 to 190 ° C., and the exhaust temperature is about 60 to 140 ° C.
- the powdery SSL preparation can be obtained by spray-drying preferably under conditions of about 70 to 90 ° C. and collecting the dried product with a cyclone.
- SSL is about 10 to 60% by mass, preferably about 25 to 55% by mass
- processed starch is about 3 to about 3%. It is preferable to prepare 30% by mass, preferably about 5 to 15% by mass, and about 5 to 60% by mass of excipients other than modified starch, preferably about 25 to 50% by mass.
- the content of emulsifiers other than SSL and edible oils and fats in 100% by mass of the SSL formulation is not particularly limited.
- the emulsifier other than SSL is about 1 to 30% by mass, preferably about 1 to 15% by mass
- the edible fat is about 1 to 30% by mass, preferably about 1 to 15% by mass.
- Method 2 is to cool and pulverize a mixture obtained by melting SSL and an emulsifier other than SSL.
- an emulsifier other than SSL and SSL is heated to a melting point or higher (for example, 60 to 90 ° C.), melted and mixed, and the resulting mixture is ⁇ 196 to 15 ° C., preferably ⁇ 196 to 0 ° C., More preferably, it is obtained by spray cooling under a temperature condition of ⁇ 196 to ⁇ 20 ° C. and recovering as a powdery SSL preparation, (b) by heating and melting / mixing an emulsifier other than SSL and SSL to a melting point or higher. Examples thereof include a method in which the obtained mixture is allowed to stand for 1 to 72 hours at ⁇ 196 to 15 ° C. for 1 to 72 hours to cool and solidify and then pulverized by a method known per se to obtain a powdery SSL preparation.
- emulsifiers other than SSL include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin.
- the glycerin fatty acid ester includes glycerin and fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and the like.
- the glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and the like.
- These emulsifiers may be used alone or in any combination of two or more.
- These emulsifiers preferably have an HLB value of 5 or more, more preferably an HLB value of 6 to 18, from the viewpoint of further improving the degree of dispersion of the SSL preparation in water.
- the ratio of the emulsifiers other than SSL and SSL in the mixture obtained by melting the emulsifiers other than SSL and SSL varies depending on the type of the emulsifier and is not uniform. / 1 to 70/30 is preferable, and 99/1 to 90/10 is more preferable.
- the pulverization method may be physically finely pulverized, and examples thereof include known pulverization methods using a compression crusher, a shear crusher, an impact crusher, a roll mill, a high-speed rotary mill, a jet mill, and the like.
- the degree of pulverization is not particularly limited, but pulverization is preferably performed so that the average particle diameter is in the range of 250 to 500 ⁇ m, for example.
- Method 3 is to prepare a liquid composition by heating and dissolving sodium stearoyl lactate, an emulsifier other than sodium stearoyl lactate, and an edible oil and fat, and then cooling.
- an SSL preparation which is a liquid composition, can be easily produced by adding an emulsifier other than SSL and edible fats and oils to SSL, heating to about 60 to 120 ° C., mixing and dissolving, and then cooling.
- emulsifiers other than SSL include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin.
- the glycerin fatty acid ester includes glycerin and fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and the like.
- the glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and the like.
- These emulsifiers may be used alone or in any combination of two or more.
- These emulsifiers preferably have an HLB value of 5 or more, more preferably an HLB value of 6 to 10, from the viewpoint of further improving the degree of dispersion of the SSL preparation in water.
- edible fats and oils edible animal and vegetable fats and oils, transesterified oils, fractionated oils and the like, which are edible, are preferably added at room temperature (15 to 25 ° C.).
- examples of such edible fats and oils include safflower oil, soybean oil, cottonseed oil, rice oil, rapeseed oil (including rapeseed white oil), olive oil, and the like. These edible fats and oils may be used alone or in any combination of two or more.
- SSL is about 5 to 70% by mass, preferably about 15 to 60% by mass. It is preferable to adjust so that the other emulsifier is about 1 to 50% by mass, preferably about 1 to 15% by mass, and the edible fat is about 20 to 90% by mass, preferably about 30 to 80% by mass.
- Method 4 is a method in which a paste-like composition is prepared by heating and dissolving an emulsifier other than sodium stearoyl lactate and sodium stearoyl lactate, and then cooling.
- an SSL preparation which is a paste-like composition, can be easily produced by adding an emulsifier other than SSL to SSL, heating to about 60 to 120 ° C., mixing and dissolving, and then cooling.
- emulsifiers other than SSL include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin.
- the glycerin fatty acid ester includes glycerin and fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and the like.
- the glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and the like.
- These emulsifiers are preferably used in any combination of two or more, and among them diglycerin fatty acid esters and glycerin acetic acid fatty acid esters are preferably used.
- These emulsifiers preferably have an HLB value of 5 or more, more preferably an HLB value of 6 to 10, from the viewpoint of further improving the degree of dispersion of the SSL preparation in water.
- the content of emulsifiers other than SSL and SSL in 100% by mass of the SSL preparation is not particularly limited, but when diglycerin fatty acid ester and glycerin acetic acid fatty acid ester are used as emulsifiers other than SSL, for example, SSL is about 5 to 70. % By weight, preferably about 15-60% by weight, diglycerin fatty acid ester is about 1-50% by weight, preferably about 1-15% by weight, glycerin acetic acid fatty acid ester is about 20-90% by weight, preferably Is preferably adjusted to about 30 to 80% by mass.
- Method 5 a powdery SSL preparation having an average particle size of 10 to 180 ⁇ m, preferably 20 to 170 ⁇ m, is prepared by grinding SSL.
- solid SSL having an average particle diameter exceeding 180 ⁇ m may be physically finely pulverized until the average particle diameter becomes 10 to 180 ⁇ m.
- a compression crusher, a shear crusher, an impact crusher Examples thereof include known pulverization methods using a machine, a roll mill, a high-speed rotary mill, a jet mill and the like.
- the obtained powder is preferably sieved and prepared so that the maximum particle size is 100 to 250 ⁇ m or less.
- the SSL preparation of the present invention may contain other optional components as long as the object of the present invention is not impaired.
- examples of such components include antioxidants, seasonings, spices, thickeners, stabilizers, pH adjusters (for example, citric acid, acetic acid, lactic acid, succinic acid, malic acid, phosphoric acid, and salts thereof) ) And the like.
- the food and purpose of use of the SSL preparation of the present invention are no particular restrictions on the food and purpose of use of the SSL preparation of the present invention, but for the purpose of improving the quality such as the looseness and texture of noodles that are processed products of flour such as wheat flour and buckwheat flour (noodles)
- noodles include raw noodles, cooked noodles, dry noodles, instant noodles, macaroni, gyoza skin, shumai skin, spring roll skin, etc. Noodles, etc.) and steamed noodles, and these frozen and LL noodles.
- application to boiled noodles, steamed noodles, and the like which have many problems in terms of looseness, is more effective.
- Example 1 Production Example 1 of powdered sodium stearoyl lactate preparation by Method 1
- 600 g of water was charged into a 1 L volume beaker, and 20 g of octenyl succinate esterified starch (trade name: Purity Gum BE; manufactured by NSC Japan), octenyl succinate esterified starch (trade name: N Creamer 46; NSC Japan) 20 g) and 140 g dextrin (trade name: Paindex # 2; DE value 11; manufactured by Matsutani Chemical Industry Co., Ltd.) were added and dissolved by heating at 80 ° C. to obtain an aqueous solution.
- octenyl succinate esterified starch trade name: Purity Gum BE; manufactured by NSC Japan
- octenyl succinate esterified starch trade name: N Creamer 46; NSC Japan
- 140 g dextrin trade name: Paindex # 2; DE value 11; manufactured by Matsutani Chemical Industry Co., Ltd.
- Example 2 Production Example 2 of Powdered Sodium Stearoyl Lactate Preparation by Method 1
- SSL 160 g of SSL (trade name: Poem SSL-100; manufactured by Riken Vitamin Co., Ltd.), 20 g of palm oil (trade name: RPO; manufactured by Ueda Oil Co., Ltd.) and glycerin succinic acid fatty acid ester (trade name: Poem B-10 (manufactured by Riken Vitamin Co., Ltd.) was used in the same manner as in Example 1 except that 40 g of powdered SSL preparation (Product 2) was produced.
- Example 3 Production Example 1 of powdered sodium stearoyl lactate preparation by Method 2
- a 200 mL beaker is charged with 95 g of SSL (trade name: Poem SSL-100; manufactured by Riken Vitamin), and 5 g of diglycerin fatty acid ester (trade name: Poem DO-100V; HLB value 8.0; manufactured by Riken Vitamin) is added.
- the mixture was dissolved by heating at 80 ° C. to obtain a mixture. Thereafter, the mixture is left to stand in a refrigerator at 4 ° C.
- Example product 3 a powdery SSL preparation 80 g (Example product 3) was produced.
- a powdery SSL preparation 80 g (Example product 3) was produced.
- a laser diffraction particle size distribution analyzer (model: Mastersizer, manufactured by Malvern), it was 371 ⁇ m.
- Example 4 (Production Example 2 of Powdered Stearoyl Sodium Lactate Preparation by Method 2)] Example 3 except that 5 g of glycerin diacetyltartaric acid fatty acid ester (trade name: Poem W-70; HLB value 9.5; manufactured by Riken Vitamin Co., Ltd.) was used instead of 5 g of diglycerin fatty acid ester of Example 3. The same operation was performed to prepare 80 g of a powdery SSL preparation (Example 4). With respect to the obtained SSL preparation, the average particle diameter was measured using a laser diffraction particle size distribution analyzer (model: Mastersizer, manufactured by Malvern). As a result, it was 353 ⁇ m.
- Example 5 (Production Example 3 of Powdered Sodium Stearoyl Lactate Preparation by Method 2)] In place of using 95 g of SSL and 5 g of diglycerin fatty acid ester of Example 3 except that 30 g of the same SSL and 30 g of glycerin diacetyltartaric acid ester (trade name: Poem W-70; HLB value 9.5; manufactured by Riken Vitamin Co., Ltd.) were used.
- Example 3 was carried out in the same manner as in Example 3 to prepare 80 g of a powdery SSL preparation (Example 5). The obtained SSL preparation was measured to have an average particle diameter of 311 ⁇ m using a laser diffraction particle size distribution analyzer (model: Mastersizer, manufactured by Malvern).
- Example 6 (Production Example 1 of sodium stearoyl lactate preparation which is a liquid composition by Method 3)] A 200 mL beaker is charged with 40 g of SSL (trade name: Poem SSL-100; manufactured by Riken Vitamin Co., Ltd.), 10 g of diglycerin fatty acid ester (trade name: Poem DO-100V; HLB value 8.0; manufactured by Riken Vitamin Co., Ltd.) and rapeseed. 50 g of white squeezed oil (trade name: rapeseed white squeezed oil; manufactured by Borso Oil & Fats Co., Ltd.) was added and heated at 80 ° C. to mix and dissolve to obtain a liquid composition. Thereafter, the liquid composition was allowed to stand at room temperature for 8 hours and cooled to prepare 100 g of an SSL preparation (Example 6) as a liquid composition.
- Example 7 Production Example 1 of Stearoyl Sodium Lactate Formulation, which is a Pasty Composition According to Method 4
- a 200 mL beaker is charged with 40 g of SSL (trade name: Poem SSL-100; manufactured by Riken Vitamin Co., Ltd.), 10 g of diglycerin fatty acid ester (trade name: Poem DO-100V; HLB value 8.0; manufactured by Riken Vitamin Co., Ltd.) and glycerin.
- 50 g of acetic acid fatty acid ester (trade name: Poem G-002; manufactured by Riken Vitamin Co., Ltd.) was added, and the mixture was heated and mixed at 80 ° C. to obtain a liquid composition.
- the resulting composition was allowed to stand at room temperature for 8 hours and cooled to prepare 100 g of an SSL preparation (practical product 7) as a paste-like composition.
- Example 8 Production Example 1 of powdered sodium stearoyl lactate preparation by Method 5
- 200 g of SSL (trade name: Poem SSL-100; powder with an average particle size of 217 ⁇ m; manufactured by Riken Vitamin Co., Ltd.) was pulverized for 60 seconds using a food mill (trade name: Milcer 800DG; manufactured by Iwatani Corporation).
- Milcer 800DG manufactured by Iwatani Corporation
- As a result of measuring the average particle diameter of the obtained SSL preparation using a laser diffraction particle size distribution analyzer (model: Mastersizer, manufactured by Malvern), it was 44 ⁇ m.
- Example 9 (Production Example 2 of powdered sodium stearoyl lactate preparation by Method 5)] A pulverized product obtained by pulverizing 200 g of SSL (trade name: Poem SSL-100; powder with an average particle diameter of 217 ⁇ m; manufactured by Riken Vitamin Co., Ltd.) for 30 seconds with a food mill (trade name: Milcer 800DG; manufactured by Iwatani Corporation) Sieve through a strainer having an opening of 250 ⁇ m to prepare 50 g of a powdery SSL preparation (practical product 9) adjusted to a maximum particle size of 250 ⁇ m or less.
- a laser diffraction particle size distribution analyzer model: Mastersizer, manufactured by Malvern
- Example 10 (Production Example 4 of powdered sodium stearoyl lactate preparation by Method 2)] The same procedure as in Example 3 was carried out except that 99 g of the same SSL and 1 g of the same diglycerin fatty acid ester were used instead of 95 g of the SSL and 5 g of the diglycerin fatty acid ester in Example 3, and 80 g of a powdery SSL preparation (Example 10) ) was produced.
- the average particle diameter was measured using a laser diffraction particle size distribution analyzer (model: Mastersizer, manufactured by Malvern). As a result, it was 364 ⁇ m.
- Example 11 (Production Example 2 of sodium stearoyl lactate preparation, which is a liquid composition by Method 3)] The same procedure as in Example 6 was carried out except that 50 g of SSL, 1 g of diglycerin fatty acid ester and 49 g of rapeseed white oil were used in place of 40 g of SSL, 10 g of diglycerin fatty acid ester and 50 g of rapeseed white oil of Example 6. As a result, 100 g of an SSL preparation (practical product 11) as a liquid composition was obtained.
- Example 1 The same procedure as in Example 3 was carried out except that 5 g of diglycerin fatty acid ester (trade name: Poem DO-100V; HLB value 8.0; manufactured by Riken Vitamin Co., Ltd.) of Example 3 was used. (Comparative product 1) was produced.
- Example 2 The same procedure as in Example 6 was carried out except that 10 g of diglycerin fatty acid ester (trade name: Poem DO-100V; HLB value 8.0; manufactured by Riken Vitamin Co., Ltd.) of Example 6 was used. (Comparative product 2) was produced.
- Disposibility test 1 1) A 100 ml glass beaker (inner diameter 50 mm; height 70 mm) was charged with 47.5 g of water at 20 ° C., and the same temperature stearoyl sodium lactate preparation (Examples 1 to 11, Comparative products 1 and 2, or a commercial product) 2.5 g), and stirring at 500 rpm for 60 seconds using a three-one motor (model: FBL-600; manufactured by HEIDON, equipped with one 38 mm diameter three-blade type stirring blade) under the same temperature condition To prepare a mixed solution. 2) Pour the mixed solution of 1) into a stainless steel strainer having an opening of 250 ⁇ m, and collect the residue remaining on the strainer.
- Disposibility test 2 1) Charge 247.5 g of water at 20 ° C. into a 300 ml glass beaker (inner diameter 70 mm; height 105 mm), and add stearoyl sodium lactate preparation at the same temperature (Examples 1 to 11, Comparative products 1 and 2 or commercial products) 1) is added, and the mixture is stirred at 3000 rpm for 60 seconds using a high-speed stirrer (model: homomixer MARK II2.5 type; manufactured by Primix) under the same temperature condition. 2) Pour the mixed solution of 1) into a stainless steel strainer having an opening of 250 ⁇ m, and collect the residue remaining on the strainer.
- the obtained dough was formed into a sheet having a thickness of about 2.5 mm using a rolling roll.
- the obtained sheet-shaped dough was made into a noodle string having a thickness of about 3 mm using a cutting machine (using a 10th cutting blade), and the noodle string was cut into a length of 25 cm to obtain raw udon.
- the raw udon was boiled in hot water for 8 minutes, washed with tap water, and then immersed in water at about 5 ° C. for 30 seconds to prepare boiled udon 1-13.
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Abstract
Description
(1)下記分散性試験1により測定される分散性を評価する指標としての乾燥残渣の重量が1.4g未満であることを特徴とするステアロイル乳酸ナトリウム製剤。
[分散性試験1]
1)100ml容積ガラス製ビーカー(内径50mm;高さ70mm)に20℃の水47.5gを仕込み、これに同温度のステアロイル乳酸ナトリウム製剤を2.5g加え、同温度条件下にて、スリーワンモーター(型式:FBL-600;HEIDON社製、38mm径3枚羽根型攪拌翼1段装着)を用いて500rpmで60秒間撹拌し、混合液を作製する。分散性試験1に使用するスリーワンモーターに装着する撹拌翼としては、該スリーワンモーターの付属品である撹拌翼セット「Type:FS-7」に含まれる撹拌翼のうち、38mm径の撹拌翼(名称:ファン)を使用する。
2)目開き250μmのステンレス製のストレーナーに1)の混合液を流し込み、該ストレーナー上に残った残渣を回収する。
3)2)の残渣をガラスシャーレ(内径70mm;高さ20mm)内に静置して105℃で2時間熱風乾燥した後、該ガラスシャーレに残った乾燥物の重量(g)を測定し、その乾燥物(乾燥残渣)の重量により分散性を評価する。乾燥残渣が少ないほど分散性に優れていると言える。
[分散性試験2]
1)300ml容積ガラス製ビーカー(内径70mm;高さ105mm)に20℃の水247.5gを仕込み、これに同温度のステアロイル乳酸ナトリウム製剤を2.5g加え、同温度条件下にて、高速攪拌機(型式:ホモミクサーMARKII2.5型;プライミクス社製)を用いて3000rpmで60秒間撹拌し、混合液を作製する。
2)目開き250μmのステンレス製のストレーナーに1)の混合液を流し込み、該ストレーナー上に残った残渣を回収する。
3)2)の残渣をガラスシャーレ(内径70mm;高さ20mm)内に静置して105℃で2時間熱風乾燥した後、該ガラスシャーレに残った乾燥物の重量(g)を測定し、その乾燥物(乾燥残渣)の重量により分散性を評価する。乾燥残渣が少ないほど分散性に優れていると言える。
[方法1]
ステアロイル乳酸ナトリウムおよび賦形剤を含有する液状組成物を乾燥して粉末化することにより粉末状ステアロイル乳酸ナトリウム製剤を製造する。
[方法2]
ステアロイル乳酸ナトリウムおよびステアロイル乳酸ナトリウム以外の乳化剤を溶融して得られた混合物を冷却して粉末化することにより粉末状ステアロイル乳酸ナトリウム製剤を製造する。
[方法3]
ステアロイル乳酸ナトリウム、ステアロイル乳酸ナトリウム以外の乳化剤および食用油脂を加熱溶解した後、冷却することにより液状組成物であるステアロイル乳酸ナトリウム製剤を製造する。
[方法4]
ステアロイル乳酸ナトリウムおよびステアロイル乳酸ナトリウム以外の乳化剤を加熱溶解した後、冷却することによりペースト状組成物であるステアロイル乳酸ナトリウム製剤を製造する。
[方法5]
ステアロイル乳酸ナトリウムを粉砕することにより平均粒子径が10~180μmの粉末状ステアロイル乳酸ナトリウム製剤を製造する。
(4)以上のように製造される本発明のステアロイル乳酸ナトリウム製剤は麺類の品質改良に用いることができる。
1)100ml容積ガラス製ビーカー(内径50mm;高さ70mm)に20℃の水47.5gを仕込み、これに同温度のステアロイル乳酸ナトリウム製剤を2.5g加え、同温度条件下にて、スリーワンモーター(型式:FBL-600;HEIDON社製、38mm径3枚羽根型攪拌翼1段装着)を用いて500rpmで60秒間撹拌し、混合液を作製する。
2)目開き250μmのステンレス製のストレーナーに1)の混合液を流し込み、該ストレーナー上に残った残渣を回収する。
3)2)の残渣をガラスシャーレ(内径70mm;高さ20mm)内に静置して105℃で2時間熱風乾燥した後、該ガラスシャーレに残った乾燥物の重量(g)を測定し、その乾燥物(乾燥残渣)の重量により分散性を評価する。
1)300ml容積ガラス製ビーカー(内径70mm;高さ105mm)に20℃の水247.5gを仕込み、これに同温度のステアロイル乳酸ナトリウム製剤を2.5g加え、同温度条件下にて、高速攪拌機(型式:ホモミクサーMARKII2.5型;プライミクス社製)を用いて3000rpmで60秒間撹拌し、混合液を作製する。
2)目開き250μmのステンレス製のストレーナーに1)の混合液を流し込み、該ストレーナー上に残った残渣を回収する。
3)2)の残渣をガラスシャーレ(内径70mm;高さ20mm)内に静置して105℃で2時間熱風乾燥した後、該ガラスシャーレに残った乾燥物の重量(g)を測定し、その乾燥物(乾燥残渣)の重量により分散性を評価する。
方法1は、SSLおよび賦形剤(粉末化基材)を含有する液状組成物を乾燥して粉末化するものである。その好ましい方法の概略を以下の1)~4)の工程に示す。
1)水100質量部に加工澱粉約2~30質量部および該加工澱粉以外の賦形剤約10~50質量部を加え、これを約60~90℃に加熱しながら溶解して水溶液を得る。
2)SSL約10~100質量部を約60~80℃に加熱しながら溶融して溶融液を得る。
3)1)の水溶液に2)の溶融液を加え、約70~90℃に加熱しながら攪拌機を用いて撹拌・分散して液状組成物を得る。
4)3)の液状組成物を乾燥し、粉末状のSSL製剤を得る。
方法2は、SSLおよびSSL以外の乳化剤を溶融して得られた混合物を冷却して粉末化するものである。例えば、(a)SSLおよびSSL以外の乳化剤を融点以上(例えば、60~90℃)に加熱して溶融・混合し、得られた混合物を-196~15℃、好ましくは-196~0℃、更に好ましくは-196~-20℃の温度条件で噴霧冷却し、粉末状のSSL製剤として回収する方法、(b)SSLおよびSSL以外の乳化剤を融点以上に加熱して溶融・混合することによって得られた混合物を例えば-196~15℃の温度条件で1~72時間静置して冷却固化した後、自体公知の方法により粉砕し、粉末状のSSL製剤とする方法などが挙げられる。
方法3は、ステアロイル乳酸ナトリウム、ステアロイル乳酸ナトリウム以外の乳化剤および食用油脂を加熱溶解した後、冷却することにより液状組成物を調製するものである。例えば、SSLにSSL以外の乳化剤および食用油脂を添加し、約60~120℃に加熱して混合溶解した後、冷却することより液状組成物であるSSL製剤を容易に製造することができる。
方法4は、ステアロイル乳酸ナトリウムおよびステアロイル乳酸ナトリウム以外の乳化剤を加熱溶解した後、冷却することによりペースト状組成物を調製するものである。例えば、SSLにSSL以外の乳化剤を添加し、約60~120℃に加熱して混合溶解した後、冷却することよりペースト状組成物であるSSL製剤を容易に製造することができる。
方法5は、SSLを粉砕することにより平均粒子径が10~180μm、好ましくは20~170μmの粉末状SSL製剤を調製するものである。
1L容積ビーカーに水600gを仕込み、これにオクテニルコハク酸エステル化澱粉(商品名:ピュリティーガムBE;日本エヌエスシー社製)20g、オクテニルコハク酸エステル化澱粉(商品名:エヌクリーマー46;日本エヌエスシー社製)20gおよびデキストリン(商品名:パインデックス#2;DE値11;松谷化学工業社製)140gを加え、80℃で加熱溶解して水溶液を得た。
次いで、500mL容積ビーカーにSSL(商品名:ポエムSSL-100;理研ビタミン社製)220gを仕込み、80℃で加熱溶解した溶融液を上記1L容ビーカー中の水溶液に加え、80℃で加熱しながら、攪拌機(商品名:TKホモミクサー;プライミクス社製)を用いて10000rpmで10分攪拌し、液状組成物1000gを得た。
その後、液状組成物を噴霧乾燥機(商品名:スプレードライヤーL-8i型;大川原化工機社製)を用いて熱風入口温度175℃、排気温度80℃の条件で噴霧乾燥し、粉末状のSSL製剤300g(実施品1)を作製した。
実施例1のSSL220gに替えて、SSL(商品名:ポエムSSL-100;理研ビタミン社製)160g、パーム油(商品名:RPO;植田製油社製)20gおよびグリセリンコハク酸脂肪酸エステル(商品名:ポエムB-10;理研ビタミン社製)40gを使用したこと以外は、実施例1と同様に実施し、粉末状のSSL製剤300g(実施品2)を作製した。
200mL容積ビーカーにSSL(商品名:ポエムSSL-100;理研ビタミン社製)95gを仕込み、ジグリセリン脂肪酸エステル(商品名:ポエムDO-100V;HLB値8.0;理研ビタミン社製)5gを加え、80℃で加熱溶解し、混合物を得た。
その後、該混合物を4℃の条件下で冷蔵庫内に8時間静置して冷却固化し、フードミル(商品名:ミルサー800DG;岩谷産業社製)を用いて20秒間粉砕し、粉末状のSSL製剤80g(実施品3)を作製した。得られたSSL製剤について、レーザー回折式粒度分布測定装置(型式:マスターサイザー;Malvern社製)を用いて平均粒子径を測定した結果、371μmであった。
実施例3のジグリセリン脂肪酸エステル5gに替えて、グリセリンジアセチル酒石酸脂肪酸エステル(商品名:ポエムW-70;HLB値9.5;理研ビタミン社製)5gを使用したこと以外は、実施例3と同様に実施し、粉末状のSSL製剤80g(実施品4)を作製した。得られたSSL製剤について、レーザー回折式粒度分布測定装置(型式:マスターサイザー;Malvern社製)を用いて平均粒子径を測定した結果、353μmであった。
実施例3のSSL95gおよびジグリセリン脂肪酸エステル5gに替えて、同SSL70gおよびグリセリンジアセチル酒石酸脂肪酸エステル(商品名:ポエムW-70;HLB値9.5;理研ビタミン社製)30gを使用したこと以外は、実施例3と同様に実施し、粉末状のSSL製剤80g(実施品5)を作製した。得られたSSL製剤について、レーザー回折式粒度分布測定装置(型式:マスターサイザー;Malvern社製)を用いて平均粒子径を測定した結果、311μmであった。
200mL容積ビーカーにSSL(商品名:ポエムSSL-100;理研ビタミン社製)40gを仕込み、ジグリセリン脂肪酸エステル(商品名:ポエムDO-100V;HLB値8.0;理研ビタミン社製)10gおよびナタネ白絞油(商品名:ナタネ白絞油;ボーソー油脂社製)50gを加え、80℃で加熱して混合溶解し、液状組成物を得た。
その後、該液状組成物を室温下で8時間静置して冷却し、液状組成物であるSSL製剤100g(実施品6)を作製した。
200mL容積ビーカーにSSL(商品名:ポエムSSL-100;理研ビタミン社製)40gを仕込み、ジグリセリン脂肪酸エステル(商品名:ポエムDO-100V;HLB値8.0;理研ビタミン社製)10gおよびグリセリン酢酸脂肪酸エステル(商品名:ポエムG-002;理研ビタミン社製)50gを加え、80℃で加熱して混合溶解し、液状の組成物を得た。
得られた組成物を室温下で8時間静置して冷却し、ペースト状組成物であるSSL製剤100g(実施品7)を作製した。
SSL(商品名:ポエムSSL-100;平均粒子径217μmの粉末状;理研ビタミン社製)200gをフードミル(商品名:ミルサー800DG;岩谷産業社製)にて60秒間粉砕して得られた粉砕物を目開き100μmのストレーナーを通して篩い分けし、最大粒子径100μm以下に調整した粉末状のSSL製剤50g(実施品8)を作製した。得られたSSL製剤について、レーザー回折式粒度分布測定装置(型式:マスターサイザー;Malvern社製)を用いて平均粒子径を測定した結果、44μmであった。
SSL(商品名:ポエムSSL-100;平均粒子径217μmの粉末状;理研ビタミン社製)200gをフードミル(商品名:ミルサー800DG;岩谷産業社製)で30秒間粉砕して得られた粉砕物を目開き250μmのストレーナーを通して篩い分けし、最大粒子径250μm以下に調整した粉末状のSSL製剤50g(実施品9)を作製した。得られたSSL製剤について、レーザー回折式粒度分布測定装置(型式:マスターサイザー;Malvern社製)を用いて平均粒子径を測定した結果、152μmであった。
実施例3のSSL95gおよびジグリセリン脂肪酸エステル5gに替えて、同SSL99gおよび同ジグリセリン脂肪酸エステル1gを使用したこと以外は、実施例3と同様に実施し、粉末状のSSL製剤80g(実施品10)を作製した。得られたSSL製剤について、レーザー回折式粒度分布測定装置(型式:マスターサイザー;Malvern社製)を用いて平均粒子径を測定した結果、364μmであった。
実施例6のSSL40gおよびジグリセリン脂肪酸エステル10gおよびナタネ白絞油50gに替えて、同SSL50gおよび同ジグリセリン脂肪酸エステル1gおよびナタネ白絞油49gを使用したこと以外は、実施例6と同様に実施し、液状組成物であるSSL製剤100g(実施品11)を得た。
実施例3のジグリセリン脂肪酸エステル(商品名:ポエムDO-100V;HLB値8.0;理研ビタミン社製)5gを使用しなかったこと以外は、実施例3と同様に実施し、SSL製剤80g(比較品1)を作製した。
実施例6のジグリセリン脂肪酸エステル(商品名:ポエムDO-100V;HLB値8.0;理研ビタミン社製)10gを使用しなかったこと以外は、実施例6と同様に実施し、SSL製剤90g(比較品2)を作製した。
[20℃の水に対する分散性の評価]
上述した実施例1~11および比較例1および2で作製したSSL製剤(実施品1~11および比較品1および2)について、下記分散性試験1および2により測定される乾燥残渣の重量により20℃の水に対する分散性をそれぞれ評価した。なお、対照として、市販のSSL(市販品A;商品名:ポエムSSL-100;平均粒子径217μmの粉末状;理研ビタミン社製)についても同様に分散性を評価した。結果を表1に示す。
1)100ml容積ガラス製ビーカー(内径50mm;高さ70mm)に20℃の水47.5gを仕込み、これに同温度のステアロイル乳酸ナトリウム製剤(実施品1~11、比較品1、2または市販品のいずれか)を2.5g加え、同温度条件下にて、スリーワンモーター(型式:FBL-600;HEIDON社製、38mm径3枚羽根型攪拌翼1段装着)を用いて500rpmで60秒間撹拌し、混合液を作製する。
2)目開き250μmのステンレス製のストレーナーに1)の混合液を流し込み、該ストレーナー上に残った残渣を回収する。
3)2)の残渣をガラスシャーレ(内径70mm;高さ20mm)内に静置して105℃で2時間熱風乾燥した後、該ガラスシャーレに残った乾燥物の重量(g)を測定し、その乾燥物(乾燥残渣)の重量により分散性を評価する。
1)300ml容積ガラス製ビーカー(内径70mm;高さ105mm)に20℃の水247.5gを仕込み、これに同温度のステアロイル乳酸ナトリウム製剤(実施品1~11、比較品1、2または市販品のいずれか)を2.5g加え、同温度条件下にて、高速攪拌機(型式:ホモミクサーMARKII2.5型;プライミクス社製)を用いて3000rpmで60秒間撹拌し、混合液を作製する。
2)目開き250μmのステンレス製のストレーナーに1)の混合液を流し込み、該ストレーナー上に残った残渣を回収する。
3)2)の残渣をガラスシャーレ(内径70mm;高さ20mm)内に静置して105℃で2時間熱風乾燥した後、該ガラスシャーレに残った乾燥物の重量(g)を測定し、その乾燥物(乾燥残渣)の重量により分散性を評価する。
[茹でうどんの作製および評価]
SSL製剤(実施品1~11および比較品1および2)を使用して茹でうどんを作製し、そのほぐれ性と食感を評価した。
横型真空テストミキサー(商品名:1.0kg真空HI-LO混捏;大竹麺機社製)に小麦粉(商品名:金すずらん;日清製粉社製)70g、澱粉(商品名:あさがお;松谷化学工業社製)30g、グルテン(商品名:エマソフトM-1000;理研ビタミン社製)3gおよびSSL製剤(実施品1~11並びに比較品1および2のうちいずれか)0.6gを加え、回転数120rpmで1分間攪拌した後、食塩3gを水41gに溶解して調製した水溶液(液温約25℃)を加え、2分攪拌(混捏)し、更に回転数90rpm、真空圧(-70cmHg)の条件で8分間攪拌(混捏)して生地を得た。その後、得られた生地を、圧延ロールを用いて厚さ約2.5mmのシート状に成形した。得られたシート状の生地を、切り出し機(10番切刃使用)を用いて太さ約3mmの麺線とし、この麺線を長さ25cmに裁断し、生うどんを得た。この生うどんを熱湯で8分間茹で上げて水道水で洗った後、約5℃の水に30秒浸漬して、茹でうどん1~13を作製した。
また、対照として、上記SSL製剤0.6gに替えて市販のSSL(市販品A;商品名:ポエムSSL-100;平均粒子径217μmの粉末状;理研ビタミン社製)0.6gを添加した茹でうどん14およびSSLを添加しない茹でうどん15を同様に作製した。
(1)で作製した茹でうどん1~15各150gを半球形のポリスチレン製の容器に充填・密封し、5℃で24時間保存した。保存後、約10℃のめんつゆ(商品名:本つゆ;キッコーマン社製)を同温度の水で3倍希釈したもの40mLを注ぎ、箸を用いて茹でうどんをほぐし、麺線同士の付着がなくなるまでの時間を測定した。このような測定を10名のパネラーで行い、その平均値を求め、ほぐれ時間とした。ほぐれ時間が短いほど、ほぐれ性に優れていると言える。
(2)でほぐれ性を評価した茹でうどん1~15の食感について官能試験を行った。感応試験では、下記表2に示す評価基準に従い10名のパネラーで評価を行ない、評点の平均点を求め、以下の基準にしたがって記号化した。
◎:平均値3.5以上
〇:平均値2.5以上3.5未満
△:平均値1.5以上2.5未満
×:平均値1.5未満
(2)ほぐれ性の評価および(3)食感の評価について結果を表3に示す。
Claims (8)
- 下記分散性試験1により測定される分散性を評価する指標としての乾燥残渣の重量が1.4g未満であることを特徴とするステアロイル乳酸ナトリウム製剤。
[分散性試験1]
1)100ml容積ガラス製ビーカー(内径50mm;高さ70mm)に20℃の水47.5gを仕込み、これに同温度のステアロイル乳酸ナトリウム製剤を2.5g加え、同温度条件下にて、スリーワンモーター(型式:FBL-600;HEIDON社製、38mm径3枚羽根型攪拌翼1段装着)を用いて500rpmで60秒間撹拌し、混合液を作製する。
2)目開き250μmのステンレス製のストレーナーに1)の混合液を流し込み、該ストレーナー上に残った残渣を回収する。
3)2)の残渣をガラスシャーレ(内径70mm;高さ20mm)内に静置して105℃で2時間熱風乾燥した後、該ガラスシャーレに残った乾燥物の重量(g)を測定し、その乾燥物(乾燥残渣)の重量により分散性を評価する。 - 下記分散性試験2により測定される分散性を評価する指標としての乾燥残渣の重量が0.60g未満であることを特徴とするステアロイル乳酸ナトリウム製剤。
[分散性試験2]
1)300ml容積ガラス製ビーカー(内径70mm;高さ105mm)に20℃の水247.5gを仕込み、これに同温度のステアロイル乳酸ナトリウム製剤を2.5g加え、同温度条件下にて、高速攪拌機(型式:ホモミクサーMARKII2.5型;プライミクス社製)を用いて3000rpmで60秒間撹拌し、混合液を作製する。
2)目開き250μmのステンレス製のストレーナーに1)の混合液を流し込み、該ストレーナー上に残った残渣を回収する。
3)2)の残渣をガラスシャーレ(内径70mm;高さ20mm)内に静置して105℃で2時間熱風乾燥した後、該ガラスシャーレに残った乾燥物の重量(g)を測定し、その乾燥物(乾燥残渣)の重量により分散性を評価する。 - ステアロイル乳酸ナトリウムおよび賦形剤を含有する液状組成物を乾燥して粉末化することにより得られることを特徴とする請求項1または2に記載のステアロイル乳酸ナトリウム製剤。
- ステアロイル乳酸ナトリウムおよびステアロイル乳酸ナトリウム以外の乳化剤を溶融して得られた混合物を冷却して粉末化することにより得られることを特徴とする請求項1または2に記載のステアロイル乳酸ナトリウム製剤。
- ステアロイル乳酸ナトリウム、ステアロイル乳酸ナトリウム以外の乳化剤および食用油脂を加熱溶解した後、冷却することにより得られる液状組成物であることを特徴とする請求項1または2に記載のステアロイル乳酸ナトリウム製剤。
- ステアロイル乳酸ナトリウムおよびステアロイル乳酸ナトリウム以外の乳化剤を加熱溶解した後、冷却することにより得られるペースト状組成物であることを特徴とする請求項1または2に記載のステアロイル乳酸ナトリウム製剤。
- ステアロイル乳酸ナトリウムを粉砕することにより得られる平均粒子径が10~180μmの粉末状であることを特徴とする請求項1または2に記載のステアロイル乳酸ナトリウム製剤。
- 麺類の品質改良に用いられることを特徴とする請求項1ないし7のいずれかに記載のステアロイル乳酸ナトリウム製剤。
Priority Applications (5)
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JP2014519901A JP6290783B2 (ja) | 2012-06-08 | 2013-05-17 | ステアロイル乳酸ナトリウム製剤 |
KR1020147036611A KR20150023505A (ko) | 2012-06-08 | 2013-05-17 | 스테아로일락트산 나트륨 제제 |
CN201380030071.XA CN104363771B (zh) | 2012-06-08 | 2013-05-17 | 硬脂酰乳酸钠制剂 |
EP13801258.8A EP2859798A4 (en) | 2012-06-08 | 2013-05-17 | PREPARATION OF SODIUM STEAROYL LACTYLATE |
US14/405,795 US20150147459A1 (en) | 2012-06-08 | 2013-05-17 | Sodium stearoyl lactylate preparations |
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JP2012131271 | 2012-06-08 | ||
JP2012-131271 | 2012-06-08 |
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WO2013183422A1 true WO2013183422A1 (ja) | 2013-12-12 |
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PCT/JP2013/063776 WO2013183422A1 (ja) | 2012-06-08 | 2013-05-17 | ステアロイル乳酸ナトリウム製剤 |
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US (1) | US20150147459A1 (ja) |
EP (1) | EP2859798A4 (ja) |
JP (1) | JP6290783B2 (ja) |
KR (1) | KR20150023505A (ja) |
CN (1) | CN104363771B (ja) |
WO (1) | WO2013183422A1 (ja) |
Cited By (3)
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---|---|---|---|---|
JP2013252119A (ja) * | 2012-06-08 | 2013-12-19 | Riken Vitamin Co Ltd | 麺用品質改良剤 |
WO2016052300A1 (ja) * | 2014-09-30 | 2016-04-07 | 理研ビタミン株式会社 | 焼き菓子用改良剤 |
EP3179864A2 (en) * | 2014-08-14 | 2017-06-21 | Intercontinental Great Brands LLC | Improved chewing gum compositions and methods for manufacturing the same |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20190014789A1 (en) * | 2015-02-20 | 2019-01-17 | Ezaki Glico Co., Ltd. | Stick-shaped baked confectionery and method for manufacturing same |
CN105919048A (zh) * | 2016-06-28 | 2016-09-07 | 广州嘉德乐生化科技有限公司 | 硬脂酰乳酸钠制剂及其应用 |
CA3050072A1 (en) * | 2017-01-20 | 2018-07-26 | Nutri Co., Ltd. | Highly dispersible dextrin and production method therefor |
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- 2013-05-17 US US14/405,795 patent/US20150147459A1/en not_active Abandoned
- 2013-05-17 KR KR1020147036611A patent/KR20150023505A/ko active IP Right Grant
- 2013-05-17 WO PCT/JP2013/063776 patent/WO2013183422A1/ja active Application Filing
- 2013-05-17 CN CN201380030071.XA patent/CN104363771B/zh not_active Expired - Fee Related
- 2013-05-17 EP EP13801258.8A patent/EP2859798A4/en not_active Withdrawn
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Also Published As
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JPWO2013183422A1 (ja) | 2016-01-28 |
CN104363771B (zh) | 2017-12-12 |
EP2859798A4 (en) | 2016-06-29 |
KR20150023505A (ko) | 2015-03-05 |
CN104363771A (zh) | 2015-02-18 |
JP6290783B2 (ja) | 2018-03-07 |
EP2859798A1 (en) | 2015-04-15 |
US20150147459A1 (en) | 2015-05-28 |
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