WO2016052356A1 - Emulsion composition - Google Patents
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- WO2016052356A1 WO2016052356A1 PCT/JP2015/077182 JP2015077182W WO2016052356A1 WO 2016052356 A1 WO2016052356 A1 WO 2016052356A1 JP 2015077182 W JP2015077182 W JP 2015077182W WO 2016052356 A1 WO2016052356 A1 WO 2016052356A1
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
Definitions
- the present invention relates to an emulsified composition.
- an emulsion composition having two peaks in the emulsion particle distribution is prepared by mixing two types of emulsion compositions having different peak positions of the emulsion particle distribution, and richness is imparted. Since the distance between peaks is relatively short, the effect is limited, and since two types of emulsion compositions are prepared in advance and then mixed, a complicated manufacturing method is involved.
- Patent Documents 2 to 3 two different emulsified compositions are prepared and then mixed to prepare an emulsified composition having two peaks in the distribution of emulsified particles, but the distance between the peaks is short.
- the effect of imparting richness is limited, and since milk materials are used, it is limited to applications that are well harmonized with milky taste.
- Creams that use vegetable lipids with low milk taste have a wide range of options for combining with other ingredients and are useful. There is a problem that the body is weaker than cream.
- the techniques disclosed in Patent Documents 1 to 3 that disclose a method for improving the body do not have a sufficient effect of imparting body, and it is necessary to mix two types of emulsion compositions. There is a complicated problem.
- An object of the present invention is to provide an easy-to-use emulsified composition using vegetable oils, which has good storage stability, low milk taste, and strong body.
- the lipophilic protein is solid content in addition to water, fats, and emulsifiers commonly used as raw materials for conventional vegetable creams.
- an emulsion composition obtained by homogenizing a mixture added at a ratio of 5% by weight or more exhibits a particle distribution having a plurality of peaks having a wide particle distribution range, and the emulsion composition was found to be excellent, and the present invention was completed.
- the present invention (1) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsion composition An emulsified composition having a plurality of peaks in the distribution; (2) The emulsified composition according to (1), wherein the position of the peak of the particle distribution of the emulsified particles is in the range of 0.1 to 1.4 ⁇ m and the range of 1.5 to 8.5 ⁇ m, (3) The emulsified composition according to (1), wherein the position of the peak of the particle distribution of the emulsified particles is in the range of 0.1 to 1.0 ⁇ m and the range of 1.8 to 6.0 ⁇ m.
- the solid content ratio in the emulsified composition is 5 to 50% by weight of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, and 1 to 10% by weight of emulsifier, (1) to (5 )
- the emulsified composition according to any one of (7) A food for cooking comprising the emulsion composition according to any one of (1) to (6), (8) It is characterized by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, emulsifier and water in a solid content ratio in the emulsion composition.
- a method for producing an emulsified composition having a plurality of peaks in the particle distribution of the emulsified particles (9) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsion composition A richness-containing composition comprising an emulsified composition having a plurality of peaks in the distribution; (10) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsified composition
- a method for providing a rich food for cooking characterized in that an emulsion composition having a plurality of peaks in the distribution is added to the food for cooking; It is.
- the emulsion composition of the present invention exhibits a particle distribution having a plurality of peaks with a wide particle distribution range, and the emulsion composition is rich, and various cooking such as soups and sauces. Richness can be given to food for food. Moreover, since it is not necessary to perform the homogenization process several times, the manufacturing process is simplified and the emulsion composition of the present invention can be manufactured more efficiently.
- the emulsified composition of the present invention homogenizes a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier, and water in a solid content ratio in the emulsion composition. And having a plurality of peaks when the particle distribution is measured.
- a lipophilic protein is important, and a solid content ratio of 5% by weight or more is required in the emulsion composition.
- the emulsified composition having such characteristics is strong, and furthermore, even when stored for a long time by refrigeration, for example, oil floating is suppressed and storage stability is excellent.
- vegetable oils examples include soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, safflower oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, and fractionation, hardening, and transesterification of these. These vegetable oils and fats can be used alone or in combination of two or more. Preferred are vegetable oils having a low melting point, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, rice bran oil, sesame oil, olive oil, etc.
- the content of the vegetable oil in the emulsified composition is 10 to 80% by weight, preferably 30 to 78% by weight, more preferably 60 to 78% by weight in terms of solid content.
- the content of the vegetable oil in the emulsified composition is 10 to 80% by weight, preferably 30 to 78% by weight, more preferably 60 to 78% by weight in terms of solid content.
- lipophilic protein in the present invention, lipophilic protein can be used regardless of animal nature or plant nature, and examples thereof include lipophilic proteins derived from plants such as soybeans, lipophilic proteins derived from eggs, In order to produce an emulsified composition with a more plain flavor, it is desirable to use a plant-derived lipophilic protein.
- the lipophilic protein content can be determined by, for example, zonal ultracentrifugation (Rate Zonal Ulutracentrifugation, Yuki Kagaku, Vol. 22, No. 5, pp. 265-268). ).
- Examples of plant-derived lipophilic proteins include lipoproteins (hereinafter sometimes referred to as LP) obtained by a method of fractionating proteins using defatted soybeans and whole fat soybeans as raw materials. Can do. Specifically, for example, an appropriate amount of water is added using defatted soybean as a raw material, and the pH is adjusted to 5.8 by adding an acid. To the water-soluble fraction obtained by separating the insoluble fraction produced here, an acid is further added to adjust the pH to 4.9, and heating at 55 ° C. is performed. By neutralizing the insoluble fraction obtained by this treatment and performing spray drying, a fraction containing a large amount of lipophilic protein derived from soybean (hereinafter referred to as LP fraction) can be obtained.
- LP fraction lipoproteins
- Soybean lipophilic protein is a group of minor acid-precipitating proteins other than glycinin (11S globulin) and ⁇ -conglycinin (7S globulin) among the major acid-precipitating proteins, such as lecithin and glycolipids. It accompanies many polar lipids. Since LP is a mixture of miscellaneous proteins, it is difficult to specify all the proteins and to precisely determine the LP content, but to obtain the following LCI (Lipophilic Protein Content Index) value Can be estimated.
- LCI Lipophilic Protein Content Index
- the lipophilic protein (LP) in the emulsified composition of the present invention must have a solid content ratio of 5% by weight or more, preferably 5 to 50% by weight, more preferably 13 to 45% by weight, and still more preferably 15%. ⁇ 40% by weight. If the LP content is too low, only one peak can be obtained in the particle distribution of the emulsion composition, which will be described later, and a sufficient richness-imparting effect cannot be expected.
- the solid content ratio of the lipophilic protein in the emulsified composition of the present invention can be estimated by calculation from the solid content, protein mass and LCI value of the LP fraction in the emulsified composition. That is, it estimates with the following formula.
- Solid content ratio (%) of lipophilic protein in emulsion composition ⁇ Solid content of LP fraction in emulsion composition ⁇ Solid content of protein in LP fraction (%) ⁇ LCI (%) / Emulsification Solid content of composition ⁇ ⁇ 100
- emulsifier As the emulsifier of the present invention, known ones can be used. For example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, lecithin, sorbitan fatty acid ester, one or two More than one species can be used in combination.
- the content of the emulsifier is preferably 1 to 10% by weight, more preferably 2 to 8% by weight in terms of solid content.
- the emulsified composition of the present invention has a normal cream-like property, and the usual dry matter is about 5 to 20% by weight, but is not particularly limited. That is, it may be a liquid having a low viscosity by water addition, a cream having a higher viscosity by concentration, or a powder processed to be a powder.
- the emulsified composition of the present invention dissolves a mixture composed of vegetable oils and fats, lipophilic proteins, emulsifiers, if necessary, stabilizers, fragrances and the like in water so as to be approximately 5 to 75% by weight. , Mix and homogenize the mixture.
- the homogenization treatment include a high-pressure homogenizer.
- the homogenization treatment is carried out with 1.0 to 5.0 ⁇ 10 7 pascals (hereinafter abbreviated as Pa) for emulsification.
- the particle distribution of the emulsion composition obtained by the above method has a plurality of peaks.
- the peak position and the peak-to-peak distance can be set by adjusting the formulation of the emulsion composition with respect to the particle distribution shape, and the peak position and the peak-to-peak distance affect the richness of the emulsion composition.
- the position of the peak of the particle distribution is preferably in the range of 0.1 to 1.4 ⁇ m and in the range of 1.5 to 8.5 ⁇ m, more preferably The range is from 0.1 to 1.0 ⁇ m and the range from 1.8 to 6.0 ⁇ m, more preferably the range is from 0.2 to 1.0 ⁇ m and the range is from 2.0 to 6.0 ⁇ m. Further, the distance between peaks is preferably 0.8 to 8.2 ⁇ m, more preferably 1.5 to 6.0 ⁇ m, and still more preferably 2.0 to 5.0 ⁇ m.
- the inter-peak distance in the case of having three or more peaks refers to the distance between the peak with the smallest particle diameter and the peak with the largest particle diameter.
- the particle distribution is measured using a laser diffraction type particle size distribution measuring device, for example, using a laser diffraction type particle size distribution measuring device SALD-2300 manufactured by Shimadzu Corporation.
- the emulsified emulsified composition invented in the past has a feature of having a particle distribution having a plurality of peaks by mixing two or more emulsified compositions having different particle distributions.
- the emulsified composition of the present invention Can produce an emulsified composition exhibiting a particle distribution having a plurality of peaks only by performing homogenization once. As described above, in the present invention, it is not necessary to perform the homogenization process a plurality of times, so that the manufacturing process is simplified and the manufacturing can be performed more efficiently.
- soups such as miso soup, soup, pork soup, soups such as consomme soup, ramen soup, potage soup, sauces such as white sauce, demiglace sauce, tomato sauce, meat sauce, curry, stew, oden And the like.
- % means “% by weight” unless otherwise specified.
- the LP fraction (fraction rich in lipophilic protein) was prepared by the following flow. Water was added 13 times to 10 kg of defatted soybean and extracted at 50 ° C. for 30 minutes. The slurry was separated with a centrifuge, and the resulting supernatant was adjusted to pH 5.8 with sulfuric acid, and then centrifuged again. The supernatant was adjusted to pH 7.4 by adding sodium hydroxide, and then again adjusted to pH 5.5 with sulfuric acid. The fraction precipitated here was hydrolyzed 5 times and neutralized to pH 7.0 with sodium hydroxide to obtain a fraction rich in LP, and this fraction was spray-dried to obtain an LP fraction.
- the protein content of this LP fraction was measured by the Kjeldahl method, and as a result, the solid content ratio was 90% by weight.
- the LCI value of the obtained LP fraction was 62%.
- the LP fraction prepared in this Preparation Example was used.
- Emulsified Composition Table 1 shows the composition of each emulsified composition.
- the vegetable oil is mixed with lecithin in advance, and the LP fraction obtained in the production example is dissolved in water in advance, and then these raw materials are mixed in a tank. Subsequently, this mixed solution was emulsified with a high-pressure homogenizer at a pressure of 3.0 ⁇ 10 7 Pa, sterilized by heating, and then filled into a plastic container.
- a high-pressure homogenizer at a pressure of 3.0 ⁇ 10 7 Pa
- the emulsified compositions of Examples 1 to 5 showed a particle distribution having two peaks, felt rich, and had excellent stability during storage. Further, the distance between the two peaks of the emulsified compositions of Examples 2 to 5 was longer than that of Example 1, and the richness was felt stronger.
- the emulsified composition of Comparative Example 1 showed a particle distribution having a single peak, and although the storage stability was good, the body was weak.
- the emulsified composition of Comparative Example 2 showed a particle distribution having a single peak, and the sensory evaluation was weak. Furthermore, since the LP content was too high, the unfavorable flavor derived from LP was strong and the palatability was low.
- the emulsified composition of Comparative Example 3 showed a particle distribution having a single peak.
- the emulsified composition of Comparative Example 4 showed a particle distribution having two peaks.
- the sensory evaluation was performed, the body was weak and the storage stability was poor due to oil floating. If the lipid content was too high as in Comparative Example 4, the distance between the two peaks was too long, resulting in a weakened emulsion composition.
- Dashi soup was prepared by adding bonito, salt and sugar to a commercially available raw milk-derived fresh cream with the following composition. As a result of sensory evaluation by 10 skilled panelists, all of them were strong, but the evaluation was that the strong milk taste was not harmonious with the soup stock, and the palatability was low.
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Abstract
[Problem] The present invention addresses the problem of providing, by a simple method, an emulsion composition which uses vegetable fat, and which has good storage stability, minimal milk flavor, and intense richness. [Solution] It was discovered that an emulsion composition obtained by homogenization treatment of a mixture of water, fat, and an emulsifier, of the sort commonly used as ingredients for vegetable cream, in addition to which is added 5 wt% or more, expressed as solids fraction, of a lipophilic protein, exhibits a particle distribution that has a wide particle distribution range with multiple peaks unlike a normal emulsion composition, and that the emulsion composition has excellent richness.
Description
本発明は、乳化組成物に関する。
The present invention relates to an emulsified composition.
近年の「食の欧米化」に伴い、好まれる食品の風味傾向としてコクが注目されている。
コクを付与するために調理、飲料用途で使用される乳化組成物の代表的な例として、生乳由来の生クリームと植物性油脂を用いた合成乳化物（以下、植物性クリームと略することがある）が挙げられる。生クリームは脂質含量が高く強いまろやかさを有し、かつ乳化粒子が比較的広範囲に分布するためコクが強い等の特徴がある。ところが、乳味が強いために組み合わせる素材や調理場面が限定され、かつ乳化粒子が安定しないため、保存中に凝集や油水分離が生じ商品価値が低下する乳味が少ないという課題がある。
一方で、乳味が少ない一般的な植物性クリームは脂質、蛋白質、炭水化物、安定剤、乳化剤、水等を原料として、均質化処理を行うことで製造され、原料の組み合わせ変更や高圧での均質化処理を行うことで、保存中の油分離が少なく乳化安定性の高い性状を有する。しかし、生クリームと比較して乳化粒子が比較的狭い範囲に分布し、かつ粒子ピークがシャープなため風味の持続性は少ない。また、これらのクリーム類と比較して脂肪分が少ない牛乳や大豆由来の豆乳に関しても調理、飲料用途で使用される場合があるものの、いずれも乳化粒子分布が狭く、粒子ピークも単一でシャープなため風味のコクを付与する効果は少ない。 With the recent trend toward “Western food”, the flavor of food is attracting attention.
As a typical example of an emulsified composition used for cooking and beverage application to impart richness, a synthetic emulsion using raw cream derived from raw milk and vegetable oil (hereinafter abbreviated as vegetable cream) There is). Fresh cream has a high lipid content and strong mellowness, and is characterized by a strong body because emulsified particles are distributed over a relatively wide range. However, since the milky taste is strong, the materials to be combined and cooking scenes are limited, and the emulsified particles are not stable. Therefore, there is a problem that there is little milky taste that causes aggregation and oil-water separation during storage and decreases the commercial value.
On the other hand, general vegetable creams with low milk taste are manufactured by homogenization treatment using lipids, proteins, carbohydrates, stabilizers, emulsifiers, water, etc. as raw materials. By carrying out the crystallization treatment, the oil has little oil separation during storage and has high emulsification stability. However, since the emulsified particles are distributed in a relatively narrow range as compared with the fresh cream and the particle peak is sharp, the sustainability of the flavor is small. Also, milk and soy milk derived from soybeans, which have a lower fat content than these creams, may be used in cooking and beverage applications, but all have a narrow emulsified particle distribution and a single sharp particle peak. Therefore, the effect of imparting a rich flavor is small.
コクを付与するために調理、飲料用途で使用される乳化組成物の代表的な例として、生乳由来の生クリームと植物性油脂を用いた合成乳化物（以下、植物性クリームと略することがある）が挙げられる。生クリームは脂質含量が高く強いまろやかさを有し、かつ乳化粒子が比較的広範囲に分布するためコクが強い等の特徴がある。ところが、乳味が強いために組み合わせる素材や調理場面が限定され、かつ乳化粒子が安定しないため、保存中に凝集や油水分離が生じ商品価値が低下する乳味が少ないという課題がある。
一方で、乳味が少ない一般的な植物性クリームは脂質、蛋白質、炭水化物、安定剤、乳化剤、水等を原料として、均質化処理を行うことで製造され、原料の組み合わせ変更や高圧での均質化処理を行うことで、保存中の油分離が少なく乳化安定性の高い性状を有する。しかし、生クリームと比較して乳化粒子が比較的狭い範囲に分布し、かつ粒子ピークがシャープなため風味の持続性は少ない。また、これらのクリーム類と比較して脂肪分が少ない牛乳や大豆由来の豆乳に関しても調理、飲料用途で使用される場合があるものの、いずれも乳化粒子分布が狭く、粒子ピークも単一でシャープなため風味のコクを付与する効果は少ない。 With the recent trend toward “Western food”, the flavor of food is attracting attention.
As a typical example of an emulsified composition used for cooking and beverage application to impart richness, a synthetic emulsion using raw cream derived from raw milk and vegetable oil (hereinafter abbreviated as vegetable cream) There is). Fresh cream has a high lipid content and strong mellowness, and is characterized by a strong body because emulsified particles are distributed over a relatively wide range. However, since the milky taste is strong, the materials to be combined and cooking scenes are limited, and the emulsified particles are not stable. Therefore, there is a problem that there is little milky taste that causes aggregation and oil-water separation during storage and decreases the commercial value.
On the other hand, general vegetable creams with low milk taste are manufactured by homogenization treatment using lipids, proteins, carbohydrates, stabilizers, emulsifiers, water, etc. as raw materials. By carrying out the crystallization treatment, the oil has little oil separation during storage and has high emulsification stability. However, since the emulsified particles are distributed in a relatively narrow range as compared with the fresh cream and the particle peak is sharp, the sustainability of the flavor is small. Also, milk and soy milk derived from soybeans, which have a lower fat content than these creams, may be used in cooking and beverage applications, but all have a narrow emulsified particle distribution and a single sharp particle peak. Therefore, the effect of imparting a rich flavor is small.
コクを向上させる目的で、乳化粒子の分布に着目した研究がなされており、乳化粒子の分布を広くすることでコクが増すことが明らかとなっている。特許文献１では、乳化粒子分布のピーク位置が異なる２種の乳化組成物を混合することで、乳化粒子分布中に２つのピークを持つ乳化組成物を調製し、コクを付与しているが、ピーク間距離が比較的近いためにその効果は限定的であり、かつあらかじめ２種の乳化組成物を調製した後に混合するため、煩雑な製造方法を伴う。また、特許文献２～３でも同様に異なる２種の乳化組成物を作成した後に混合し、乳化粒子分布中に２つのピークを持つ乳化組成物を作成しているが、ピーク間距離が近いためにコク付与効果は限定的であり、かつ乳素材を用いているために、乳味と良く調和する用途に限定される。
Investigating the distribution of emulsified particles has been conducted for the purpose of improving the richness, and it has been clarified that widening the distribution of the emulsified particles increases the richness. In Patent Document 1, an emulsion composition having two peaks in the emulsion particle distribution is prepared by mixing two types of emulsion compositions having different peak positions of the emulsion particle distribution, and richness is imparted. Since the distance between peaks is relatively short, the effect is limited, and since two types of emulsion compositions are prepared in advance and then mixed, a complicated manufacturing method is involved. Similarly, in Patent Documents 2 to 3, two different emulsified compositions are prepared and then mixed to prepare an emulsified composition having two peaks in the distribution of emulsified particles, but the distance between the peaks is short. In addition, the effect of imparting richness is limited, and since milk materials are used, it is limited to applications that are well harmonized with milky taste.
乳味の少ない植物性脂質を用いたクリームであれば、他素材との組み合わせの選択肢も広がり、有用であるため、植物性脂質を用いた、コクが向上した素材が望まれているが、生クリームと比べてコクが弱いという問題がある。また、コクを向上させる方法について開示されている特許文献１～３の技術では、コクの付与効果が十分とはいえない上、２種の乳化組成物を混合することが必要であり製造方法が煩雑な問題がある。
本発明は、植物性油脂を用いて、保存安定性が良好であり、かつ乳味が少なく、かつコクが強い乳化組成物を簡便な方法で提供することを目的とする。 Creams that use vegetable lipids with low milk taste have a wide range of options for combining with other ingredients and are useful. There is a problem that the body is weaker than cream. In addition, the techniques disclosed in Patent Documents 1 to 3 that disclose a method for improving the body do not have a sufficient effect of imparting body, and it is necessary to mix two types of emulsion compositions. There is a complicated problem.
An object of the present invention is to provide an easy-to-use emulsified composition using vegetable oils, which has good storage stability, low milk taste, and strong body.
本発明は、植物性油脂を用いて、保存安定性が良好であり、かつ乳味が少なく、かつコクが強い乳化組成物を簡便な方法で提供することを目的とする。 Creams that use vegetable lipids with low milk taste have a wide range of options for combining with other ingredients and are useful. There is a problem that the body is weaker than cream. In addition, the techniques disclosed in Patent Documents 1 to 3 that disclose a method for improving the body do not have a sufficient effect of imparting body, and it is necessary to mix two types of emulsion compositions. There is a complicated problem.
An object of the present invention is to provide an easy-to-use emulsified composition using vegetable oils, which has good storage stability, low milk taste, and strong body.
本発明者らは上記課題を解決するために鋭意検討を行った結果、従来の植物性クリームの原料として一般的に使用されている水、油脂、乳化剤に加えて脂質親和性たん白質を固形分比率で５重量％以上添加した混合物を均質化処理して得られる乳化組成物が、通常の乳化組成物とは異なり、粒子分布域の広い複数のピークを有する粒子分布を示し、かつ乳化組成物がコクに優れることを見出し、本発明を完成させた。
As a result of intensive studies to solve the above-mentioned problems, the present inventors have determined that the lipophilic protein is solid content in addition to water, fats, and emulsifiers commonly used as raw materials for conventional vegetable creams. Unlike a normal emulsion composition, an emulsion composition obtained by homogenizing a mixture added at a ratio of 5% by weight or more exhibits a particle distribution having a plurality of peaks having a wide particle distribution range, and the emulsion composition Was found to be excellent, and the present invention was completed.
すなわち、本発明は、
（１）乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物、
（２）乳化粒子の粒子分布のピークの位置が０．１～１．４μmの範囲及び１．５～８．５μmの範囲に存在する、（１）に記載の乳化組成物、
（３）乳化粒子の粒子分布のピークの位置が、０．１～１．０μmの範囲及び１．８～６．０μmの範囲に存在する、（１）に記載の乳化組成物、
（４）ピーク間距離が０．８～８．２μmである、（２）または（３）に記載の乳化組成物、
（５）ピーク間距離が１．５～６．０μmである、（２）または（３）に記載の乳化組成物、
（６）乳化組成物中の固形分比率として、脂質親和性蛋白質が５～５０重量％、植物性油脂が１０～８０重量％、乳化剤が１～１０重量％である、（１）～（５）の何れか１項に記載の乳化組成物、
（７）（１）～（６）の何れか１項に記載の乳化組成物を含む調理用食品、
（８）乳化組成物中の固形分比率で脂質親和性たん白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化処理することを特徴とする、乳化粒子の粒子分布において複数のピークを有する乳化組成物の製造方法、
（９）乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物を含有する、コク付与組成物、
（１０）乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物を調理用食品に添加することを特徴とする、調理用食品のコク付与方法、
である。 That is, the present invention
(1) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsion composition An emulsified composition having a plurality of peaks in the distribution;
(2) The emulsified composition according to (1), wherein the position of the peak of the particle distribution of the emulsified particles is in the range of 0.1 to 1.4 μm and the range of 1.5 to 8.5 μm,
(3) The emulsified composition according to (1), wherein the position of the peak of the particle distribution of the emulsified particles is in the range of 0.1 to 1.0 μm and the range of 1.8 to 6.0 μm.
(4) The emulsion composition according to (2) or (3), wherein the distance between peaks is 0.8 to 8.2 μm,
(5) The emulsion composition according to (2) or (3), wherein the distance between peaks is 1.5 to 6.0 μm,
(6) The solid content ratio in the emulsified composition is 5 to 50% by weight of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, and 1 to 10% by weight of emulsifier, (1) to (5 ) The emulsified composition according to any one of
(7) A food for cooking comprising the emulsion composition according to any one of (1) to (6),
(8) It is characterized by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, emulsifier and water in a solid content ratio in the emulsion composition. A method for producing an emulsified composition having a plurality of peaks in the particle distribution of the emulsified particles,
(9) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsion composition A richness-containing composition comprising an emulsified composition having a plurality of peaks in the distribution;
(10) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsified composition A method for providing a rich food for cooking, characterized in that an emulsion composition having a plurality of peaks in the distribution is added to the food for cooking;
It is.
（１）乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物、
（２）乳化粒子の粒子分布のピークの位置が０．１～１．４μmの範囲及び１．５～８．５μmの範囲に存在する、（１）に記載の乳化組成物、
（３）乳化粒子の粒子分布のピークの位置が、０．１～１．０μmの範囲及び１．８～６．０μmの範囲に存在する、（１）に記載の乳化組成物、
（４）ピーク間距離が０．８～８．２μmである、（２）または（３）に記載の乳化組成物、
（５）ピーク間距離が１．５～６．０μmである、（２）または（３）に記載の乳化組成物、
（６）乳化組成物中の固形分比率として、脂質親和性蛋白質が５～５０重量％、植物性油脂が１０～８０重量％、乳化剤が１～１０重量％である、（１）～（５）の何れか１項に記載の乳化組成物、
（７）（１）～（６）の何れか１項に記載の乳化組成物を含む調理用食品、
（８）乳化組成物中の固形分比率で脂質親和性たん白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化処理することを特徴とする、乳化粒子の粒子分布において複数のピークを有する乳化組成物の製造方法、
（９）乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物を含有する、コク付与組成物、
（１０）乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物を調理用食品に添加することを特徴とする、調理用食品のコク付与方法、
である。 That is, the present invention
(1) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsion composition An emulsified composition having a plurality of peaks in the distribution;
(2) The emulsified composition according to (1), wherein the position of the peak of the particle distribution of the emulsified particles is in the range of 0.1 to 1.4 μm and the range of 1.5 to 8.5 μm,
(3) The emulsified composition according to (1), wherein the position of the peak of the particle distribution of the emulsified particles is in the range of 0.1 to 1.0 μm and the range of 1.8 to 6.0 μm.
(4) The emulsion composition according to (2) or (3), wherein the distance between peaks is 0.8 to 8.2 μm,
(5) The emulsion composition according to (2) or (3), wherein the distance between peaks is 1.5 to 6.0 μm,
(6) The solid content ratio in the emulsified composition is 5 to 50% by weight of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, and 1 to 10% by weight of emulsifier, (1) to (5 ) The emulsified composition according to any one of
(7) A food for cooking comprising the emulsion composition according to any one of (1) to (6),
(8) It is characterized by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, emulsifier and water in a solid content ratio in the emulsion composition. A method for producing an emulsified composition having a plurality of peaks in the particle distribution of the emulsified particles,
(9) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsion composition A richness-containing composition comprising an emulsified composition having a plurality of peaks in the distribution;
(10) Emulsified particles obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier and water in a solid content ratio in the emulsified composition A method for providing a rich food for cooking, characterized in that an emulsion composition having a plurality of peaks in the distribution is added to the food for cooking;
It is.
本発明の乳化組成物は、通常の乳化組成物とは異なり、粒子分布域の広い複数のピークを有する粒子分布を示し、かつ乳化組成物がコクに優れ、スープ類やソース類等様々な調理用食品に対し、コクを付与することができる。また、本発明の乳化組成物は均質化処理を複数回行う必要がないため、製造工程が簡略化され、より効率的に製造することが可能となる。
Unlike the usual emulsion composition, the emulsion composition of the present invention exhibits a particle distribution having a plurality of peaks with a wide particle distribution range, and the emulsion composition is rich, and various cooking such as soups and sauces. Richness can be given to food for food. Moreover, since it is not necessary to perform the homogenization process several times, the manufacturing process is simplified and the emulsion composition of the present invention can be manufactured more efficiently.
以下、本発明につき、詳細を説明する。
Hereinafter, the present invention will be described in detail.
（乳化組成物）
本発明の乳化組成物は、乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤、及び水を含有する混合物を均質化処理することにより得られ、粒子分布を測定した時に複数のピークを有することを特徴とする。このような複数のピークを付与するために脂質親和性たん白質が重要であり、乳化組成物中に固形分比率で５重量％以上が必要である。
このような特徴を有する乳化組成物は、コクが強く、その上、例えば冷蔵で長期間保存しても油浮きが抑制され保存安定性も優れている。本発明においては、複数のピークを有することが重要であり、上記原料を配合したものでも、粒子分布のピークが１つのものはコクが著しく低下する。 (Emulsified composition)
The emulsified composition of the present invention homogenizes a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier, and water in a solid content ratio in the emulsion composition. And having a plurality of peaks when the particle distribution is measured. In order to impart such a plurality of peaks, a lipophilic protein is important, and a solid content ratio of 5% by weight or more is required in the emulsion composition.
The emulsified composition having such characteristics is strong, and furthermore, even when stored for a long time by refrigeration, for example, oil floating is suppressed and storage stability is excellent. In the present invention, it is important to have a plurality of peaks, and even when the above raw materials are blended, the one having a single particle distribution peak has a significant decrease in body.
本発明の乳化組成物は、乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤、及び水を含有する混合物を均質化処理することにより得られ、粒子分布を測定した時に複数のピークを有することを特徴とする。このような複数のピークを付与するために脂質親和性たん白質が重要であり、乳化組成物中に固形分比率で５重量％以上が必要である。
このような特徴を有する乳化組成物は、コクが強く、その上、例えば冷蔵で長期間保存しても油浮きが抑制され保存安定性も優れている。本発明においては、複数のピークを有することが重要であり、上記原料を配合したものでも、粒子分布のピークが１つのものはコクが著しく低下する。 (Emulsified composition)
The emulsified composition of the present invention homogenizes a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, an emulsifier, and water in a solid content ratio in the emulsion composition. And having a plurality of peaks when the particle distribution is measured. In order to impart such a plurality of peaks, a lipophilic protein is important, and a solid content ratio of 5% by weight or more is required in the emulsion composition.
The emulsified composition having such characteristics is strong, and furthermore, even when stored for a long time by refrigeration, for example, oil floating is suppressed and storage stability is excellent. In the present invention, it is important to have a plurality of peaks, and even when the above raw materials are blended, the one having a single particle distribution peak has a significant decrease in body.
（植物性油脂）
植物性油脂として、例えば、大豆油、菜種油、パーム油、コーン油、綿実油、サフラワー油、ヤシ油、米糠油、ごま油、カカオ脂、オリーブ油、パーム核油、及びこれらを分別、硬化、エステル交換したものが挙げられ、これらの植物性油脂は、１種または２種以上を併用して用いることができる。好ましくは、大豆油、菜種油、コーン油、綿実油、サフラワー油、米糠油、ごま油、オリーブ油等の融点の低い、例えば、融点が15℃未満の植物性油脂である。
植物性油脂の乳化組成物中の含有量は、固形分比率で、１０～８０重量％、好ましくは３０～７８重量％、より好ましくは６０～７８重量％である。植物性油脂が上記の範囲で含有することで、良好なコクを付与することができる。植物性油脂の固形分比率が高すぎる場合で、乳化組成物中の植物性油脂の含量が低い場合は乳化粒子のピークが１つしか得られず、コクが弱くなる。また、植物性油脂の含量が高すぎる場合で、乳化組成物中の植物性油脂の含量が高い場合は、乳化組成物のピークは２つ以上になるものの、ピーク間の距離が離れすぎてコクが弱くなる。また、植物性油脂の含量が低すぎると乳化物が調製しにくくなり、まろやかさも弱くなる。また、固形分比率で脂質含量が高い場合は乳化粒子が不安定になり、保存安定性が低下する。 (Vegetable oil)
Examples of vegetable oils include soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, safflower oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, and fractionation, hardening, and transesterification of these. These vegetable oils and fats can be used alone or in combination of two or more. Preferred are vegetable oils having a low melting point, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, rice bran oil, sesame oil, olive oil, etc.
The content of the vegetable oil in the emulsified composition is 10 to 80% by weight, preferably 30 to 78% by weight, more preferably 60 to 78% by weight in terms of solid content. When the vegetable oil is contained within the above range, good richness can be imparted. When the solid content ratio of the vegetable oil is too high and the content of the vegetable oil in the emulsion composition is low, only one emulsified particle peak is obtained, and the body becomes weak. When the vegetable oil content is too high and the vegetable oil content in the emulsified composition is high, the emulsified composition has two or more peaks, but the distance between the peaks is too large. Becomes weaker. Moreover, when the vegetable oil content is too low, it becomes difficult to prepare an emulsion and the mellowness becomes weak. On the other hand, when the lipid content is high in the solid content ratio, the emulsified particles become unstable and the storage stability is lowered.
植物性油脂として、例えば、大豆油、菜種油、パーム油、コーン油、綿実油、サフラワー油、ヤシ油、米糠油、ごま油、カカオ脂、オリーブ油、パーム核油、及びこれらを分別、硬化、エステル交換したものが挙げられ、これらの植物性油脂は、１種または２種以上を併用して用いることができる。好ましくは、大豆油、菜種油、コーン油、綿実油、サフラワー油、米糠油、ごま油、オリーブ油等の融点の低い、例えば、融点が15℃未満の植物性油脂である。
植物性油脂の乳化組成物中の含有量は、固形分比率で、１０～８０重量％、好ましくは３０～７８重量％、より好ましくは６０～７８重量％である。植物性油脂が上記の範囲で含有することで、良好なコクを付与することができる。植物性油脂の固形分比率が高すぎる場合で、乳化組成物中の植物性油脂の含量が低い場合は乳化粒子のピークが１つしか得られず、コクが弱くなる。また、植物性油脂の含量が高すぎる場合で、乳化組成物中の植物性油脂の含量が高い場合は、乳化組成物のピークは２つ以上になるものの、ピーク間の距離が離れすぎてコクが弱くなる。また、植物性油脂の含量が低すぎると乳化物が調製しにくくなり、まろやかさも弱くなる。また、固形分比率で脂質含量が高い場合は乳化粒子が不安定になり、保存安定性が低下する。 (Vegetable oil)
Examples of vegetable oils include soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, safflower oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, and fractionation, hardening, and transesterification of these. These vegetable oils and fats can be used alone or in combination of two or more. Preferred are vegetable oils having a low melting point, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, rice bran oil, sesame oil, olive oil, etc.
The content of the vegetable oil in the emulsified composition is 10 to 80% by weight, preferably 30 to 78% by weight, more preferably 60 to 78% by weight in terms of solid content. When the vegetable oil is contained within the above range, good richness can be imparted. When the solid content ratio of the vegetable oil is too high and the content of the vegetable oil in the emulsion composition is low, only one emulsified particle peak is obtained, and the body becomes weak. When the vegetable oil content is too high and the vegetable oil content in the emulsified composition is high, the emulsified composition has two or more peaks, but the distance between the peaks is too large. Becomes weaker. Moreover, when the vegetable oil content is too low, it becomes difficult to prepare an emulsion and the mellowness becomes weak. On the other hand, when the lipid content is high in the solid content ratio, the emulsified particles become unstable and the storage stability is lowered.
（脂質親和性蛋白質）
本発明において、脂質親和性たん白質は、動物性、植物性問わず使用することができ、例えば、大豆等の植物由来の脂質親和性たん白質、卵由来の脂質親和性蛋白質が挙げられるが、よりプレーンな風味で乳化組成物を製造するためには植物由来の脂質親和性たん白質を用いることが望ましい。
動物性由来として、卵由来の脂質親和性蛋白質を使用する場合、脂質親和性蛋白質含量は、例えば、ゾーナル超遠心分離法（Rate Zonal Ulutracentrifugation、油化学、第２２巻第５号、265～268ページ）により測定することができる。
植物由来の脂質親和性たん白質としては、例えば、脱脂大豆、全脂大豆を原料としてたん白質を分画する方法によって得られるリポたん白質（Ｌｉｐｏｐｈｉｌｉｃ Ｐｒｏｔｅｉｎ：以下ＬＰとよぶことがある）を挙げることができる。
具体的には、例えば、脱脂大豆を原料として適当量の加水をし、酸を添加することでｐＨ５．８に調整する。ここで生じた不溶性画分を分離して得られた水溶性画分に対して、さらに酸を添加してｐＨ４．９に調整し、５５℃加熱を行う。この処理によって得られた不溶性画分を中和し、噴霧乾燥を行うことで大豆由来の脂質親和性たん白質を多く含む画分（以下、ＬＰ画分とする。）を得ることができる。
大豆の脂質親和性蛋白質は、主要な酸沈殿性たん白質のうち、グリシニン（１１Ｓグロブリン）、β―コングリシニン（７Ｓグロブリン）以外のマイナーな酸沈殿性たん白質群をいい、レシチンや糖脂質などの極性脂質を多く随伴するものである。ＬＰは雑多なたん白質が混在したものであるため、各々のたん白質をすべて特定し、ＬＰの含量を厳密に特定することは困難であるが、下記ＬＣＩ（Ｌｉｐｏｐｈｉｌｉｃ Ｐｒｏｔｅｉｎ Ｃｏｎｔｅｎｔ Ｉｎｄｅｘ）値を求めることにより推定することができる。
本発明の乳化組成物における脂質親和性蛋白質（ＬＰ）は、固形分比率で５重量％以上が必要であり、好ましくは５～５０重量％、より好ましくは１３～４５重量％、さらに好ましくは１５～４０重量％である。ＬＰ含量が低すぎると後述する、乳化組成物の粒子分布で１つのピークしか得られず、十分なコク付与効果が期待できない。
なお、本発明の乳化組成物における脂質親和性蛋白質の固形分比率は、乳化組成物中のＬＰ画分の固形分量、蛋白質量及びＬＣＩ値から計算により推定することができる。すなわち、下記の計算式により推定する。
乳化組成物中の脂質親和性蛋白質の固形分比率（％）＝｛乳化組成物中のＬＰ画分の固形分量×ＬＰ画分中の蛋白質の固形分含量（％）×ＬＣＩ（％）／乳化組成物の固形分量｝×１００ (Lipophilic protein)
In the present invention, lipophilic protein can be used regardless of animal nature or plant nature, and examples thereof include lipophilic proteins derived from plants such as soybeans, lipophilic proteins derived from eggs, In order to produce an emulsified composition with a more plain flavor, it is desirable to use a plant-derived lipophilic protein.
When an egg-derived lipophilic protein is used as the animal origin, the lipophilic protein content can be determined by, for example, zonal ultracentrifugation (Rate Zonal Ulutracentrifugation, Yuki Kagaku, Vol. 22, No. 5, pp. 265-268). ).
Examples of plant-derived lipophilic proteins include lipoproteins (hereinafter sometimes referred to as LP) obtained by a method of fractionating proteins using defatted soybeans and whole fat soybeans as raw materials. Can do.
Specifically, for example, an appropriate amount of water is added using defatted soybean as a raw material, and the pH is adjusted to 5.8 by adding an acid. To the water-soluble fraction obtained by separating the insoluble fraction produced here, an acid is further added to adjust the pH to 4.9, and heating at 55 ° C. is performed. By neutralizing the insoluble fraction obtained by this treatment and performing spray drying, a fraction containing a large amount of lipophilic protein derived from soybean (hereinafter referred to as LP fraction) can be obtained.
Soybean lipophilic protein is a group of minor acid-precipitating proteins other than glycinin (11S globulin) and β-conglycinin (7S globulin) among the major acid-precipitating proteins, such as lecithin and glycolipids. It accompanies many polar lipids. Since LP is a mixture of miscellaneous proteins, it is difficult to specify all the proteins and to precisely determine the LP content, but to obtain the following LCI (Lipophilic Protein Content Index) value Can be estimated.
The lipophilic protein (LP) in the emulsified composition of the present invention must have a solid content ratio of 5% by weight or more, preferably 5 to 50% by weight, more preferably 13 to 45% by weight, and still more preferably 15%. ~ 40% by weight. If the LP content is too low, only one peak can be obtained in the particle distribution of the emulsion composition, which will be described later, and a sufficient richness-imparting effect cannot be expected.
The solid content ratio of the lipophilic protein in the emulsified composition of the present invention can be estimated by calculation from the solid content, protein mass and LCI value of the LP fraction in the emulsified composition. That is, it estimates with the following formula.
Solid content ratio (%) of lipophilic protein in emulsion composition = {Solid content of LP fraction in emulsion composition × Solid content of protein in LP fraction (%) × LCI (%) / Emulsification Solid content of composition} × 100
本発明において、脂質親和性たん白質は、動物性、植物性問わず使用することができ、例えば、大豆等の植物由来の脂質親和性たん白質、卵由来の脂質親和性蛋白質が挙げられるが、よりプレーンな風味で乳化組成物を製造するためには植物由来の脂質親和性たん白質を用いることが望ましい。
動物性由来として、卵由来の脂質親和性蛋白質を使用する場合、脂質親和性蛋白質含量は、例えば、ゾーナル超遠心分離法（Rate Zonal Ulutracentrifugation、油化学、第２２巻第５号、265～268ページ）により測定することができる。
植物由来の脂質親和性たん白質としては、例えば、脱脂大豆、全脂大豆を原料としてたん白質を分画する方法によって得られるリポたん白質（Ｌｉｐｏｐｈｉｌｉｃ Ｐｒｏｔｅｉｎ：以下ＬＰとよぶことがある）を挙げることができる。
具体的には、例えば、脱脂大豆を原料として適当量の加水をし、酸を添加することでｐＨ５．８に調整する。ここで生じた不溶性画分を分離して得られた水溶性画分に対して、さらに酸を添加してｐＨ４．９に調整し、５５℃加熱を行う。この処理によって得られた不溶性画分を中和し、噴霧乾燥を行うことで大豆由来の脂質親和性たん白質を多く含む画分（以下、ＬＰ画分とする。）を得ることができる。
大豆の脂質親和性蛋白質は、主要な酸沈殿性たん白質のうち、グリシニン（１１Ｓグロブリン）、β―コングリシニン（７Ｓグロブリン）以外のマイナーな酸沈殿性たん白質群をいい、レシチンや糖脂質などの極性脂質を多く随伴するものである。ＬＰは雑多なたん白質が混在したものであるため、各々のたん白質をすべて特定し、ＬＰの含量を厳密に特定することは困難であるが、下記ＬＣＩ（Ｌｉｐｏｐｈｉｌｉｃ Ｐｒｏｔｅｉｎ Ｃｏｎｔｅｎｔ Ｉｎｄｅｘ）値を求めることにより推定することができる。
本発明の乳化組成物における脂質親和性蛋白質（ＬＰ）は、固形分比率で５重量％以上が必要であり、好ましくは５～５０重量％、より好ましくは１３～４５重量％、さらに好ましくは１５～４０重量％である。ＬＰ含量が低すぎると後述する、乳化組成物の粒子分布で１つのピークしか得られず、十分なコク付与効果が期待できない。
なお、本発明の乳化組成物における脂質親和性蛋白質の固形分比率は、乳化組成物中のＬＰ画分の固形分量、蛋白質量及びＬＣＩ値から計算により推定することができる。すなわち、下記の計算式により推定する。
乳化組成物中の脂質親和性蛋白質の固形分比率（％）＝｛乳化組成物中のＬＰ画分の固形分量×ＬＰ画分中の蛋白質の固形分含量（％）×ＬＣＩ（％）／乳化組成物の固形分量｝×１００ (Lipophilic protein)
In the present invention, lipophilic protein can be used regardless of animal nature or plant nature, and examples thereof include lipophilic proteins derived from plants such as soybeans, lipophilic proteins derived from eggs, In order to produce an emulsified composition with a more plain flavor, it is desirable to use a plant-derived lipophilic protein.
When an egg-derived lipophilic protein is used as the animal origin, the lipophilic protein content can be determined by, for example, zonal ultracentrifugation (Rate Zonal Ulutracentrifugation, Yuki Kagaku, Vol. 22, No. 5, pp. 265-268). ).
Examples of plant-derived lipophilic proteins include lipoproteins (hereinafter sometimes referred to as LP) obtained by a method of fractionating proteins using defatted soybeans and whole fat soybeans as raw materials. Can do.
Specifically, for example, an appropriate amount of water is added using defatted soybean as a raw material, and the pH is adjusted to 5.8 by adding an acid. To the water-soluble fraction obtained by separating the insoluble fraction produced here, an acid is further added to adjust the pH to 4.9, and heating at 55 ° C. is performed. By neutralizing the insoluble fraction obtained by this treatment and performing spray drying, a fraction containing a large amount of lipophilic protein derived from soybean (hereinafter referred to as LP fraction) can be obtained.
Soybean lipophilic protein is a group of minor acid-precipitating proteins other than glycinin (11S globulin) and β-conglycinin (7S globulin) among the major acid-precipitating proteins, such as lecithin and glycolipids. It accompanies many polar lipids. Since LP is a mixture of miscellaneous proteins, it is difficult to specify all the proteins and to precisely determine the LP content, but to obtain the following LCI (Lipophilic Protein Content Index) value Can be estimated.
The lipophilic protein (LP) in the emulsified composition of the present invention must have a solid content ratio of 5% by weight or more, preferably 5 to 50% by weight, more preferably 13 to 45% by weight, and still more preferably 15%. ~ 40% by weight. If the LP content is too low, only one peak can be obtained in the particle distribution of the emulsion composition, which will be described later, and a sufficient richness-imparting effect cannot be expected.
The solid content ratio of the lipophilic protein in the emulsified composition of the present invention can be estimated by calculation from the solid content, protein mass and LCI value of the LP fraction in the emulsified composition. That is, it estimates with the following formula.
Solid content ratio (%) of lipophilic protein in emulsion composition = {Solid content of LP fraction in emulsion composition × Solid content of protein in LP fraction (%) × LCI (%) / Emulsification Solid content of composition} × 100
ＬＰ含量の推定、及びＬＣＩ値の測定方法を以下に示す。
(a) 各蛋白質中の主要な蛋白質として、７Ｓはαサブユニット及びα'サブユニット（α＋α'）、１１Ｓは酸性サブユニット（AS）、ＬＰは34kDa蛋白質及びリポキシゲナーゼ蛋白質（P34＋Lx）を選択し、ＳＤＳ－ＰＡＧＥにより選択された各蛋白質の染色比率を求める。電気泳動は表１の条件で行うことが出来る。
(b) Ｘ（％）＝（P34＋Lx）／｛（P34＋Lx）＋（α＋α′）＋AS｝×100（％）を求める。
(c) 低変性脱脂大豆から調製された分離大豆蛋白のＬＰ含量を加熱殺菌前に上記方法１，２の分画法により測定すると凡そ３８％となることから、Ｘ＝３８（％）となるよう（P34＋Lx）に補正係数k*＝6を掛ける。
(d) すなわち、以下の式によりＬＰ推定含量（Lipophilic Proteins Content Index、以下「LCI」と略する。）を算出する。 The method for estimating the LP content and measuring the LCI value is shown below.
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), Obtain the staining ratio of each protein selected by SDS-PAGE. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the separated soybean protein prepared from low-denatured defatted soybean is measured by the fractionation method of the above methods 1 and 2 before heat sterilization, it is about 38%, so that X = 38 (%). (P34 + Lx) is multiplied by the correction coefficient k * = 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.
(a) 各蛋白質中の主要な蛋白質として、７Ｓはαサブユニット及びα'サブユニット（α＋α'）、１１Ｓは酸性サブユニット（AS）、ＬＰは34kDa蛋白質及びリポキシゲナーゼ蛋白質（P34＋Lx）を選択し、ＳＤＳ－ＰＡＧＥにより選択された各蛋白質の染色比率を求める。電気泳動は表１の条件で行うことが出来る。
(b) Ｘ（％）＝（P34＋Lx）／｛（P34＋Lx）＋（α＋α′）＋AS｝×100（％）を求める。
(c) 低変性脱脂大豆から調製された分離大豆蛋白のＬＰ含量を加熱殺菌前に上記方法１，２の分画法により測定すると凡そ３８％となることから、Ｘ＝３８（％）となるよう（P34＋Lx）に補正係数k*＝6を掛ける。
(d) すなわち、以下の式によりＬＰ推定含量（Lipophilic Proteins Content Index、以下「LCI」と略する。）を算出する。 The method for estimating the LP content and measuring the LCI value is shown below.
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), Obtain the staining ratio of each protein selected by SDS-PAGE. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the separated soybean protein prepared from low-denatured defatted soybean is measured by the fractionation method of the above methods 1 and 2 before heat sterilization, it is about 38%, so that X = 38 (%). (P34 + Lx) is multiplied by the correction coefficient k * = 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.
（表１）
(Table 1)
（乳化剤）
本発明の乳化剤は公知のものを使用することができ、例えば、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、レシチン、ソルビタン脂肪酸エステル、を１種または２種以上を併用して使用することができる。
乳化剤の含量は固形分比率で、好ましくは１～１０重量％、より好ましくは２～８重量％である。 (emulsifier)
As the emulsifier of the present invention, known ones can be used. For example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, lecithin, sorbitan fatty acid ester, one or two More than one species can be used in combination.
The content of the emulsifier is preferably 1 to 10% by weight, more preferably 2 to 8% by weight in terms of solid content.
本発明の乳化剤は公知のものを使用することができ、例えば、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、レシチン、ソルビタン脂肪酸エステル、を１種または２種以上を併用して使用することができる。
乳化剤の含量は固形分比率で、好ましくは１～１０重量％、より好ましくは２～８重量％である。 (emulsifier)
As the emulsifier of the present invention, known ones can be used. For example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, lecithin, sorbitan fatty acid ester, one or two More than one species can be used in combination.
The content of the emulsifier is preferably 1 to 10% by weight, more preferably 2 to 8% by weight in terms of solid content.
本発明の乳化組成物は通常の生クリーム様の性状であり、通常の乾物（ｄｒｙ ｍａｔｔｅｒ）は５～２０重量％程度であるが、特に限定されるものではない。すなわち加水により低粘度の液状としたものや、濃縮加工されてより高粘度のクリーム状としたものであってもよく、また粉末加工されて粉末状としたものでもよい。
The emulsified composition of the present invention has a normal cream-like property, and the usual dry matter is about 5 to 20% by weight, but is not particularly limited. That is, it may be a liquid having a low viscosity by water addition, a cream having a higher viscosity by concentration, or a powder processed to be a powder.
本発明の乳化組成物は、植物性油脂、脂質親和性蛋白質、乳化剤、必要に応じて安定剤、香料等から構成される混合物を、おおよそ５～７５重量％になるように水に対して溶解、混合し、この混合液を均質化処理する。均質化処理としては、例えば、高圧ホモゲナイザーが挙げられ、好ましくは１．０～５．０×１０7パスカル（以下Ｐａと略する）にて、均質化処理を行い乳化させる。
The emulsified composition of the present invention dissolves a mixture composed of vegetable oils and fats, lipophilic proteins, emulsifiers, if necessary, stabilizers, fragrances and the like in water so as to be approximately 5 to 75% by weight. , Mix and homogenize the mixture. Examples of the homogenization treatment include a high-pressure homogenizer. Preferably, the homogenization treatment is carried out with 1.0 to 5.0 × 10 7 pascals (hereinafter abbreviated as Pa) for emulsification.
上記方法にて得られた乳化組成物の粒子分布は、複数のピークを持つことを特徴とする。粒子分布形状に関して乳化組成物の配合を調整することによってピークの位置及びピーク間距離を設定することができ、このピークの位置及びピーク間距離が、乳化組成物のコクに影響を与える。
コクを得るためには、例えば、２つのピークを有する場合、粒子分布のピークの位置は好ましくは０．１～１．４μmの範囲及び１．５～８．５μmの範囲であり、より好ましくは０．１～１．０μmの範囲及び１．８～６．０μmの範囲であり、さらに好ましくは０．２～１．０μmの範囲及び２．０～６．０μmの範囲である。さらに、ピーク間距離は、好ましくは０．８～８．２μm、より好ましくは１．５～６．０μm、さらに好ましくは２．０～５．０μmである。
なお、３つ以上のピークを有する場合のピーク間距離とは、最小の粒子径のピークと最大の粒子径のピーク間の距離を指す。
なお、本発明において粒子分布は、レーザー回析式粒度分布測定装置を用いて測定するものとし、例えば、島津製作所製のレーザー回析式粒度分布測定装置ＳＡＬＤ－２３００などを用いて測定する。 The particle distribution of the emulsion composition obtained by the above method has a plurality of peaks. The peak position and the peak-to-peak distance can be set by adjusting the formulation of the emulsion composition with respect to the particle distribution shape, and the peak position and the peak-to-peak distance affect the richness of the emulsion composition.
In order to obtain a rich body, for example, in the case of having two peaks, the position of the peak of the particle distribution is preferably in the range of 0.1 to 1.4 μm and in the range of 1.5 to 8.5 μm, more preferably The range is from 0.1 to 1.0 μm and the range from 1.8 to 6.0 μm, more preferably the range is from 0.2 to 1.0 μm and the range is from 2.0 to 6.0 μm. Further, the distance between peaks is preferably 0.8 to 8.2 μm, more preferably 1.5 to 6.0 μm, and still more preferably 2.0 to 5.0 μm.
The inter-peak distance in the case of having three or more peaks refers to the distance between the peak with the smallest particle diameter and the peak with the largest particle diameter.
In the present invention, the particle distribution is measured using a laser diffraction type particle size distribution measuring device, for example, using a laser diffraction type particle size distribution measuring device SALD-2300 manufactured by Shimadzu Corporation.
コクを得るためには、例えば、２つのピークを有する場合、粒子分布のピークの位置は好ましくは０．１～１．４μmの範囲及び１．５～８．５μmの範囲であり、より好ましくは０．１～１．０μmの範囲及び１．８～６．０μmの範囲であり、さらに好ましくは０．２～１．０μmの範囲及び２．０～６．０μmの範囲である。さらに、ピーク間距離は、好ましくは０．８～８．２μm、より好ましくは１．５～６．０μm、さらに好ましくは２．０～５．０μmである。
なお、３つ以上のピークを有する場合のピーク間距離とは、最小の粒子径のピークと最大の粒子径のピーク間の距離を指す。
なお、本発明において粒子分布は、レーザー回析式粒度分布測定装置を用いて測定するものとし、例えば、島津製作所製のレーザー回析式粒度分布測定装置ＳＡＬＤ－２３００などを用いて測定する。 The particle distribution of the emulsion composition obtained by the above method has a plurality of peaks. The peak position and the peak-to-peak distance can be set by adjusting the formulation of the emulsion composition with respect to the particle distribution shape, and the peak position and the peak-to-peak distance affect the richness of the emulsion composition.
In order to obtain a rich body, for example, in the case of having two peaks, the position of the peak of the particle distribution is preferably in the range of 0.1 to 1.4 μm and in the range of 1.5 to 8.5 μm, more preferably The range is from 0.1 to 1.0 μm and the range from 1.8 to 6.0 μm, more preferably the range is from 0.2 to 1.0 μm and the range is from 2.0 to 6.0 μm. Further, the distance between peaks is preferably 0.8 to 8.2 μm, more preferably 1.5 to 6.0 μm, and still more preferably 2.0 to 5.0 μm.
The inter-peak distance in the case of having three or more peaks refers to the distance between the peak with the smallest particle diameter and the peak with the largest particle diameter.
In the present invention, the particle distribution is measured using a laser diffraction type particle size distribution measuring device, for example, using a laser diffraction type particle size distribution measuring device SALD-2300 manufactured by Shimadzu Corporation.
従来発明されたコクを強化した乳化組成物は、異なる粒子分布を有する２種以上の乳化組成物を混合することによって複数のピークを持つ粒子分布を有する特徴を示すが、本発明の乳化組成物は、均質化処理を１回行うだけで複数のピークを有する粒子分布を示す乳化組成物を製造することができる。このように、本発明では均質化処理を複数回行う必要がないため、製造工程が簡略化され、より効率的に製造することが可能となる。
The emulsified emulsified composition invented in the past has a feature of having a particle distribution having a plurality of peaks by mixing two or more emulsified compositions having different particle distributions. The emulsified composition of the present invention Can produce an emulsified composition exhibiting a particle distribution having a plurality of peaks only by performing homogenization once. As described above, in the present invention, it is not necessary to perform the homogenization process a plurality of times, so that the manufacturing process is simplified and the manufacturing can be performed more efficiently.
（調理用食品）
本発明の乳化組成物を調理用食品に使用することで、コクを付与することができる。調理用食品として、例えば、味噌汁、吸い物、豚汁等の汁物、コンソメスープ、ラーメンスープ、ポタージュスープ等のスープ類、ホワイトソース、デミグラスソース、トマトソース、ミートソース等のソース類、カレー類、シチュー類、おでん類、が挙げられる。 (Food for cooking)
By using the emulsified composition of the present invention for food for cooking, richness can be imparted. As cooking foods, for example, soups such as miso soup, soup, pork soup, soups such as consomme soup, ramen soup, potage soup, sauces such as white sauce, demiglace sauce, tomato sauce, meat sauce, curry, stew, oden And the like.
本発明の乳化組成物を調理用食品に使用することで、コクを付与することができる。調理用食品として、例えば、味噌汁、吸い物、豚汁等の汁物、コンソメスープ、ラーメンスープ、ポタージュスープ等のスープ類、ホワイトソース、デミグラスソース、トマトソース、ミートソース等のソース類、カレー類、シチュー類、おでん類、が挙げられる。 (Food for cooking)
By using the emulsified composition of the present invention for food for cooking, richness can be imparted. As cooking foods, for example, soups such as miso soup, soup, pork soup, soups such as consomme soup, ramen soup, potage soup, sauces such as white sauce, demiglace sauce, tomato sauce, meat sauce, curry, stew, oden And the like.
以下に本発明の実施例を記載する。なお、以下「％」は特に断りのない限り「重量％」を意味する。
Examples of the present invention will be described below. Hereinafter, “%” means “% by weight” unless otherwise specified.
（ＬＰ画分の製造例）
ＬＰ画分（脂質親和性蛋白質に富んだ画分）は以下のフローにて調製した。脱脂大豆１０ｋｇに対して１３倍加水し、５０℃、３０分間抽出した。そのスラリーを遠心機にて分離し、得られた上清を硫酸にてｐＨ５．８に調整したのちに、再度遠心分離を行った。その上清に対して、水酸化ナトリウムを添加してｐＨ７．４に調整後、再度硫酸にてｐＨ５．５に調整した。ここで沈殿した画分に５倍加水し、水酸化ナトリウムでｐＨ７．０に中和することでＬＰに富んだ画分を得、この画分を噴霧乾燥してＬＰ画分を得た。このＬＰ画分の蛋白質含量は、ケルダール法により測定した結果、固形分比率で９０重量％であった。得られたＬＰ画分のＬＣＩ値は６２％であった。以下の実施例及び比較例では、本調製例で作成したＬＰ画分を使用した。なお、表２中の推定される脂質親和性蛋白質量は、以下の式をもとに算出した。
推定される脂質親和性蛋白質量＝乳化組成物中のＬＰ画分の固形分量×ＬＰ画分中の蛋白質の固形分（％）×ＬＣＩ（％）
また、脂質、脂質親和性蛋白質、乳化剤の乳化組成物中の固形分比率も表２に記載した。 (Example of LP fraction production)
The LP fraction (fraction rich in lipophilic protein) was prepared by the following flow. Water was added 13 times to 10 kg of defatted soybean and extracted at 50 ° C. for 30 minutes. The slurry was separated with a centrifuge, and the resulting supernatant was adjusted to pH 5.8 with sulfuric acid, and then centrifuged again. The supernatant was adjusted to pH 7.4 by adding sodium hydroxide, and then again adjusted to pH 5.5 with sulfuric acid. The fraction precipitated here was hydrolyzed 5 times and neutralized to pH 7.0 with sodium hydroxide to obtain a fraction rich in LP, and this fraction was spray-dried to obtain an LP fraction. The protein content of this LP fraction was measured by the Kjeldahl method, and as a result, the solid content ratio was 90% by weight. The LCI value of the obtained LP fraction was 62%. In the following Examples and Comparative Examples, the LP fraction prepared in this Preparation Example was used. The estimated lipophilic protein mass in Table 2 was calculated based on the following formula.
Estimated lipophilic protein mass = solid content of LP fraction in emulsion composition × solid content of protein in LP fraction (%) × LCI (%)
Table 2 also shows the solid content ratio in the emulsion composition of lipid, lipophilic protein, and emulsifier.
ＬＰ画分（脂質親和性蛋白質に富んだ画分）は以下のフローにて調製した。脱脂大豆１０ｋｇに対して１３倍加水し、５０℃、３０分間抽出した。そのスラリーを遠心機にて分離し、得られた上清を硫酸にてｐＨ５．８に調整したのちに、再度遠心分離を行った。その上清に対して、水酸化ナトリウムを添加してｐＨ７．４に調整後、再度硫酸にてｐＨ５．５に調整した。ここで沈殿した画分に５倍加水し、水酸化ナトリウムでｐＨ７．０に中和することでＬＰに富んだ画分を得、この画分を噴霧乾燥してＬＰ画分を得た。このＬＰ画分の蛋白質含量は、ケルダール法により測定した結果、固形分比率で９０重量％であった。得られたＬＰ画分のＬＣＩ値は６２％であった。以下の実施例及び比較例では、本調製例で作成したＬＰ画分を使用した。なお、表２中の推定される脂質親和性蛋白質量は、以下の式をもとに算出した。
推定される脂質親和性蛋白質量＝乳化組成物中のＬＰ画分の固形分量×ＬＰ画分中の蛋白質の固形分（％）×ＬＣＩ（％）
また、脂質、脂質親和性蛋白質、乳化剤の乳化組成物中の固形分比率も表２に記載した。 (Example of LP fraction production)
The LP fraction (fraction rich in lipophilic protein) was prepared by the following flow. Water was added 13 times to 10 kg of defatted soybean and extracted at 50 ° C. for 30 minutes. The slurry was separated with a centrifuge, and the resulting supernatant was adjusted to pH 5.8 with sulfuric acid, and then centrifuged again. The supernatant was adjusted to pH 7.4 by adding sodium hydroxide, and then again adjusted to pH 5.5 with sulfuric acid. The fraction precipitated here was hydrolyzed 5 times and neutralized to pH 7.0 with sodium hydroxide to obtain a fraction rich in LP, and this fraction was spray-dried to obtain an LP fraction. The protein content of this LP fraction was measured by the Kjeldahl method, and as a result, the solid content ratio was 90% by weight. The LCI value of the obtained LP fraction was 62%. In the following Examples and Comparative Examples, the LP fraction prepared in this Preparation Example was used. The estimated lipophilic protein mass in Table 2 was calculated based on the following formula.
Estimated lipophilic protein mass = solid content of LP fraction in emulsion composition × solid content of protein in LP fraction (%) × LCI (%)
Table 2 also shows the solid content ratio in the emulsion composition of lipid, lipophilic protein, and emulsifier.
（実施例１～５、比較例１～４） 乳化組成物の調製
各乳化組成物の配合を表１に示す。植物性油脂はあらかじめレシチンと混合し、製造例で得られたＬＰ画分はあらかじめ水に溶解させた後に、これらの原料をタンク内で混合する。続いて、この混合溶液を高圧ホモゲナイザーを用いて３．０×１０７Ｐａの圧力で乳化し、加熱殺菌した後にプラスティック容器に充填した。
得られた乳化組成物について、乳化粒子の粒子分布及び粒子径の測定を行い、コク、保存安定性について評価した。 Examples 1 to 5 and Comparative Examples 1 to 4 Preparation of Emulsified Composition Table 1 shows the composition of each emulsified composition. The vegetable oil is mixed with lecithin in advance, and the LP fraction obtained in the production example is dissolved in water in advance, and then these raw materials are mixed in a tank. Subsequently, this mixed solution was emulsified with a high-pressure homogenizer at a pressure of 3.0 × 10 7 Pa, sterilized by heating, and then filled into a plastic container.
About the obtained emulsified composition, the particle distribution and particle diameter of the emulsified particles were measured, and the richness and storage stability were evaluated.
各乳化組成物の配合を表１に示す。植物性油脂はあらかじめレシチンと混合し、製造例で得られたＬＰ画分はあらかじめ水に溶解させた後に、これらの原料をタンク内で混合する。続いて、この混合溶液を高圧ホモゲナイザーを用いて３．０×１０７Ｐａの圧力で乳化し、加熱殺菌した後にプラスティック容器に充填した。
得られた乳化組成物について、乳化粒子の粒子分布及び粒子径の測定を行い、コク、保存安定性について評価した。 Examples 1 to 5 and Comparative Examples 1 to 4 Preparation of Emulsified Composition Table 1 shows the composition of each emulsified composition. The vegetable oil is mixed with lecithin in advance, and the LP fraction obtained in the production example is dissolved in water in advance, and then these raw materials are mixed in a tank. Subsequently, this mixed solution was emulsified with a high-pressure homogenizer at a pressure of 3.0 × 10 7 Pa, sterilized by heating, and then filled into a plastic container.
About the obtained emulsified composition, the particle distribution and particle diameter of the emulsified particles were measured, and the richness and storage stability were evaluated.
（評価方法）
○乳化粒子の粒子分布及び粒子径
レーザー回析式粒度分布測定装置「ＳＡＬＤ－２３００」（島津製作所製）を用いて行った。
○コク
コクの評価は熟練した１０名のパネラーにて下記の評価基準に基づき評価を行い、各パネラーの評価点数の平均値を算出した。平均値が３．０点以上の場合、コクがあるとして、合格とした。
５点：生クリームと同等のコクの強さがある。
３点：コクがある。
０点：コクが全くない。
○保存安定性
各１００ｇのサンプルを４℃で２１日間静置保存した際に生じる油浮きの有無を確認し、油浮きが生じた場合は「×」、生じなかった場合は「○」で評価した。
これらの結果をもとに以下の基準で総合評価を行い、総合評価で◎、○のものを合格とした。
◎：コクの評価点が４．０点を超え５．０点以下で、保存安定性の評価が「○」のもの
○：コクの評価点が３．０～４．０点で、保存安定性の評価が「○」のもの
×：コクの評価点が３．０点未満、または、保存安定性の評価が「×」のもの
評価結果は表３に示した。 (Evaluation methods)
O Particle distribution and particle size of emulsified particles A laser diffraction particle size distribution analyzer “SALD-2300” (manufactured by Shimadzu Corporation) was used.
○ Rich Evaluation was performed by 10 skilled panelists based on the following evaluation criteria, and the average value of the evaluation scores of each panel was calculated. When the average value was 3.0 points or more, it was judged as passing because it was rich.
5 points: It has the same strength as fresh cream.
3 points: There is richness.
0 points: There is no richness at all.
○ Storage stability Each sample of 100 g was checked for oil floatation when left standing at 4 ° C for 21 days. If oil floatation occurred, it was evaluated as “x”, otherwise it was evaluated as “○”. did.
Based on these results, a comprehensive evaluation was performed according to the following criteria, and the evaluations of ◎ and ○ were accepted.
◎: When the rich evaluation score is over 4.0 and 5.0 or less, and the storage stability evaluation is “◯” ○: The rich evaluation score is 3.0 to 4.0 points, and the storage stability When the evaluation of the property is “◯” ×: The evaluation score of the body is less than 3.0 points, or the evaluation of the storage stability is “×”. The evaluation results are shown in Table 3.
○乳化粒子の粒子分布及び粒子径
レーザー回析式粒度分布測定装置「ＳＡＬＤ－２３００」（島津製作所製）を用いて行った。
○コク
コクの評価は熟練した１０名のパネラーにて下記の評価基準に基づき評価を行い、各パネラーの評価点数の平均値を算出した。平均値が３．０点以上の場合、コクがあるとして、合格とした。
５点：生クリームと同等のコクの強さがある。
３点：コクがある。
０点：コクが全くない。
○保存安定性
各１００ｇのサンプルを４℃で２１日間静置保存した際に生じる油浮きの有無を確認し、油浮きが生じた場合は「×」、生じなかった場合は「○」で評価した。
これらの結果をもとに以下の基準で総合評価を行い、総合評価で◎、○のものを合格とした。
◎：コクの評価点が４．０点を超え５．０点以下で、保存安定性の評価が「○」のもの
○：コクの評価点が３．０～４．０点で、保存安定性の評価が「○」のもの
×：コクの評価点が３．０点未満、または、保存安定性の評価が「×」のもの
評価結果は表３に示した。 (Evaluation methods)
O Particle distribution and particle size of emulsified particles A laser diffraction particle size distribution analyzer “SALD-2300” (manufactured by Shimadzu Corporation) was used.
○ Rich Evaluation was performed by 10 skilled panelists based on the following evaluation criteria, and the average value of the evaluation scores of each panel was calculated. When the average value was 3.0 points or more, it was judged as passing because it was rich.
5 points: It has the same strength as fresh cream.
3 points: There is richness.
0 points: There is no richness at all.
○ Storage stability Each sample of 100 g was checked for oil floatation when left standing at 4 ° C for 21 days. If oil floatation occurred, it was evaluated as “x”, otherwise it was evaluated as “○”. did.
Based on these results, a comprehensive evaluation was performed according to the following criteria, and the evaluations of ◎ and ○ were accepted.
◎: When the rich evaluation score is over 4.0 and 5.0 or less, and the storage stability evaluation is “◯” ○: The rich evaluation score is 3.0 to 4.0 points, and the storage stability When the evaluation of the property is “◯” ×: The evaluation score of the body is less than 3.0 points, or the evaluation of the storage stability is “×”. The evaluation results are shown in Table 3.
（表２）各乳化組成物の配合
(Table 2) Composition of each emulsion composition
（表３）各乳化組成物の評価結果
(Table 3) Evaluation results of each emulsion composition
実施例１～５の乳化組成物は、２つのピークを持つ粒子分布を示し、コクが強く感じられ、かつ保存中の安定性が優れていた。また、実施例２～５の乳化組成物の２つのピーク間距離は実施例１よりも長く、よりコクが強く感じられた。
一方、比較例１の乳化組成物は単一ピークを持つ粒子分布を示し、保存安定性は良いものの、コクが弱かった。比較例２の乳化組成物は単一ピークを持つ粒子分布を示し、官能評価を行うとコクが弱かった。さらにＬＰ含量が高すぎるために、ＬＰ由来の好ましくない風味が強く、嗜好性が低かった。比較例３の乳化組成物は単一ピークを持つ粒子分布を示し、官能評価を行うとコクがなく、かつ油浮きが生じたために保存安定性も悪かった。比較例１～３のように、ＬＰの固形分比率が低すぎたり、高すぎたりするものは、コクが弱くなる結果となった。
比較例４の乳化組成物は２つのピークを持つ粒子分布を示し、官能評価を行うとコクが弱く、かつ油浮きが生じたために保存安定性も悪かった。比較例４のように脂質含量が多すぎると、２つのピーク間距離が長くなりすぎて、乳化組成物のコクが弱くなる結果となった。 The emulsified compositions of Examples 1 to 5 showed a particle distribution having two peaks, felt rich, and had excellent stability during storage. Further, the distance between the two peaks of the emulsified compositions of Examples 2 to 5 was longer than that of Example 1, and the richness was felt stronger.
On the other hand, the emulsified composition of Comparative Example 1 showed a particle distribution having a single peak, and although the storage stability was good, the body was weak. The emulsified composition of Comparative Example 2 showed a particle distribution having a single peak, and the sensory evaluation was weak. Furthermore, since the LP content was too high, the unfavorable flavor derived from LP was strong and the palatability was low. The emulsified composition of Comparative Example 3 showed a particle distribution having a single peak. When the sensory evaluation was carried out, there was no richness and oil floating occurred, and the storage stability was also poor. As in Comparative Examples 1 to 3, when the LP solid content ratio was too low or too high, the result was that the body became weak.
The emulsified composition of Comparative Example 4 showed a particle distribution having two peaks. When the sensory evaluation was performed, the body was weak and the storage stability was poor due to oil floating. If the lipid content was too high as in Comparative Example 4, the distance between the two peaks was too long, resulting in a weakened emulsion composition.
一方、比較例１の乳化組成物は単一ピークを持つ粒子分布を示し、保存安定性は良いものの、コクが弱かった。比較例２の乳化組成物は単一ピークを持つ粒子分布を示し、官能評価を行うとコクが弱かった。さらにＬＰ含量が高すぎるために、ＬＰ由来の好ましくない風味が強く、嗜好性が低かった。比較例３の乳化組成物は単一ピークを持つ粒子分布を示し、官能評価を行うとコクがなく、かつ油浮きが生じたために保存安定性も悪かった。比較例１～３のように、ＬＰの固形分比率が低すぎたり、高すぎたりするものは、コクが弱くなる結果となった。
比較例４の乳化組成物は２つのピークを持つ粒子分布を示し、官能評価を行うとコクが弱く、かつ油浮きが生じたために保存安定性も悪かった。比較例４のように脂質含量が多すぎると、２つのピーク間距離が長くなりすぎて、乳化組成物のコクが弱くなる結果となった。 The emulsified compositions of Examples 1 to 5 showed a particle distribution having two peaks, felt rich, and had excellent stability during storage. Further, the distance between the two peaks of the emulsified compositions of Examples 2 to 5 was longer than that of Example 1, and the richness was felt stronger.
On the other hand, the emulsified composition of Comparative Example 1 showed a particle distribution having a single peak, and although the storage stability was good, the body was weak. The emulsified composition of Comparative Example 2 showed a particle distribution having a single peak, and the sensory evaluation was weak. Furthermore, since the LP content was too high, the unfavorable flavor derived from LP was strong and the palatability was low. The emulsified composition of Comparative Example 3 showed a particle distribution having a single peak. When the sensory evaluation was carried out, there was no richness and oil floating occurred, and the storage stability was also poor. As in Comparative Examples 1 to 3, when the LP solid content ratio was too low or too high, the result was that the body became weak.
The emulsified composition of Comparative Example 4 showed a particle distribution having two peaks. When the sensory evaluation was performed, the body was weak and the storage stability was poor due to oil floating. If the lipid content was too high as in Comparative Example 4, the distance between the two peaks was too long, resulting in a weakened emulsion composition.
（応用例１）
実施例４で作成した乳化組成物に下記組成のごとく、かつおだし、食塩、砂糖を加えてだし汁を調製した。熟練したパネラー１０名による官能評価した結果、いずれも、かつおだしのうま味や香りを引き立て、かつ乳化組成物由来のコクが強いという評価になり、嗜好性が高い結果となった。 (Application 1)
To the emulsified composition prepared in Example 4, bonito, salt and sugar were added as in the following composition to prepare a soup stock. As a result of sensory evaluation by 10 experienced panelists, all of them were evaluated to enhance the umami taste and fragrance of bonito and to have a strong taste derived from the emulsion composition, resulting in high palatability.
実施例４で作成した乳化組成物に下記組成のごとく、かつおだし、食塩、砂糖を加えてだし汁を調製した。熟練したパネラー１０名による官能評価した結果、いずれも、かつおだしのうま味や香りを引き立て、かつ乳化組成物由来のコクが強いという評価になり、嗜好性が高い結果となった。 (Application 1)
To the emulsified composition prepared in Example 4, bonito, salt and sugar were added as in the following composition to prepare a soup stock. As a result of sensory evaluation by 10 experienced panelists, all of them were evaluated to enhance the umami taste and fragrance of bonito and to have a strong taste derived from the emulsion composition, resulting in high palatability.
実施例４の乳化組成物 ２０ｇ
※かつおだし ２００ｇ
食塩 ２ｇ
砂糖 ４ｇ
※沸騰水２００ｇに対して、市販鰹節３ｇを入れて２分間抽出したのちに鰹節を取り出す。 20 g of the emulsified composition of Example 4
* Katsuo dashi 200g
2g of salt
4g sugar
* Add 200g of commercially available bonito to 200g of boiling water, extract for 2 minutes, and then remove the bonito.
※かつおだし ２００ｇ
食塩 ２ｇ
砂糖 ４ｇ
※沸騰水２００ｇに対して、市販鰹節３ｇを入れて２分間抽出したのちに鰹節を取り出す。 20 g of the emulsified composition of Example 4
* Katsuo dashi 200g
2g of salt
4g sugar
* Add 200g of commercially available bonito to 200g of boiling water, extract for 2 minutes, and then remove the bonito.
（比較応用例１）
市販の生乳由来生クリームに下記組成のごとく、かつおだし、食塩、砂糖を加えてだし汁を調製した。熟練したパネラー１０名による官能評価した結果、いずれも、コクは強いものの、強い乳味によりかつおだし風味との調和がとれないという評価であり、嗜好性が低い結果となった。 (Comparative Application Example 1)
Dashi soup was prepared by adding bonito, salt and sugar to a commercially available raw milk-derived fresh cream with the following composition. As a result of sensory evaluation by 10 skilled panelists, all of them were strong, but the evaluation was that the strong milk taste was not harmonious with the soup stock, and the palatability was low.
市販の生乳由来生クリームに下記組成のごとく、かつおだし、食塩、砂糖を加えてだし汁を調製した。熟練したパネラー１０名による官能評価した結果、いずれも、コクは強いものの、強い乳味によりかつおだし風味との調和がとれないという評価であり、嗜好性が低い結果となった。 (Comparative Application Example 1)
Dashi soup was prepared by adding bonito, salt and sugar to a commercially available raw milk-derived fresh cream with the following composition. As a result of sensory evaluation by 10 skilled panelists, all of them were strong, but the evaluation was that the strong milk taste was not harmonious with the soup stock, and the palatability was low.
市販生クリーム １０ｇ
※かつおだし ２００ｇ
食塩 ２ｇ
砂糖 ４ｇ
※沸騰水２００ｇに対して、市販鰹節３ｇを入れて２分間抽出したのちに鰹節を取り出す。 10g fresh cream
* Katsuo dashi 200g
2g of salt
4g sugar
* Add 200g of commercially available bonito to 200g of boiling water, extract for 2 minutes, and then remove the bonito.
※かつおだし ２００ｇ
食塩 ２ｇ
砂糖 ４ｇ
※沸騰水２００ｇに対して、市販鰹節３ｇを入れて２分間抽出したのちに鰹節を取り出す。 10g fresh cream
* Katsuo dashi 200g
2g of salt
4g sugar
* Add 200g of commercially available bonito to 200g of boiling water, extract for 2 minutes, and then remove the bonito.
Claims (10)
- 乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物。 In the emulsion particle distribution obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, and an emulsifier and water in a solid content ratio in the emulsified composition. An emulsified composition having a peak.
- 乳化粒子の粒子分布のピークの位置が０．１～１．４μmの範囲及び１．５～８．５μmの範囲に存在する、請求項１に記載の乳化組成物。 The emulsified composition according to claim 1, wherein the peak positions of the particle distribution of the emulsified particles are in the range of 0.1 to 1.4 µm and in the range of 1.5 to 8.5 µm.
- 乳化粒子の粒子分布のピークの位置が、０．１～１．０μmの範囲及び１．８～６．０μmの範囲に存在する、請求項１に記載の乳化組成物。 The emulsified composition according to claim 1, wherein the positions of the peak of the particle distribution of the emulsified particles are in the range of 0.1 to 1.0 µm and in the range of 1.8 to 6.0 µm.
- ピーク間距離が０．８～８．２μmである、請求項２または３に記載の乳化組成物。 The emulsified composition according to claim 2 or 3, wherein the peak-to-peak distance is 0.8 to 8.2 µm.
- ピーク間距離が１．５～６．０μmである、請求項２または３に記載の乳化組成物。 The emulsified composition according to claim 2 or 3, wherein the distance between peaks is 1.5 to 6.0 µm.
- 乳化組成物中の固形分比率として、脂質親和性蛋白質が５～５０重量％、植物性油脂が１０～８０重量％、乳化剤が１～１０重量％である、請求項１～５の何れか１項に記載の乳化組成物。 The solid content ratio in the emulsified composition is 5 to 50% by weight of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, and 1 to 10% by weight of emulsifier. The emulsified composition according to item.
- 請求項１～６の何れか１項に記載の乳化組成物を含む調理用食品。 A food for cooking comprising the emulsified composition according to any one of claims 1 to 6.
- 乳化組成物中の固形分比率で脂質親和性たん白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化処理することを特徴とする、乳化粒子の粒子分布において複数のピークを有する乳化組成物の製造方法。 Emulsified particles characterized by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, and an emulsifier and water in a solid content ratio in the emulsified composition A method for producing an emulsified composition having a plurality of peaks in the particle distribution.
- 乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物を含有する、コク付与組成物。 In the emulsion particle distribution obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, and an emulsifier and water in a solid content ratio in the emulsified composition. A rich application composition containing an emulsified composition having a peak of
- 乳化組成物中の固形分比率で脂質親和性蛋白質が５重量％以上、植物性油脂が１０～８０重量％、乳化剤及び水を含有する混合物を均質化することにより得られる、乳化粒子分布において複数のピークを有する乳化組成物を調理用食品に添加することを特徴とする、調理用食品のコク付与方法。 In the emulsion particle distribution obtained by homogenizing a mixture containing 5% by weight or more of lipophilic protein, 10 to 80% by weight of vegetable oil and fat, and an emulsifier and water in a solid content ratio in the emulsified composition. A method for imparting richness to food for cooking, comprising adding an emulsified composition having the above peak to food for cooking.
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| JP2016522832A JPWO2016052356A1 (en) | 2014-10-01 | 2015-09-25 | Emulsified composition |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05236898A (en) * | 1992-03-02 | 1993-09-17 | Kao Corp | Oil in water type emulsion for whip cream, powder and whip cream |
| JPH05236896A (en) * | 1992-03-02 | 1993-09-17 | Kao Corp | Production of oil in water type emulsion |
| JPH05276886A (en) * | 1991-02-26 | 1993-10-26 | Kao Corp | Flavor improver |
| JPH10127245A (en) * | 1996-10-30 | 1998-05-19 | Ajinomoto General Foods Inc | Production of emulsified fat having flavor of dairy productlike flavor |
| JP2014073110A (en) * | 2012-10-05 | 2014-04-24 | Fuji Oil Co Ltd | O/w-type emulsion composition |
-
2015
- 2015-09-25 WO PCT/JP2015/077182 patent/WO2016052356A1/en active Application Filing
- 2015-09-25 JP JP2016522832A patent/JPWO2016052356A1/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05276886A (en) * | 1991-02-26 | 1993-10-26 | Kao Corp | Flavor improver |
| JPH05236898A (en) * | 1992-03-02 | 1993-09-17 | Kao Corp | Oil in water type emulsion for whip cream, powder and whip cream |
| JPH05236896A (en) * | 1992-03-02 | 1993-09-17 | Kao Corp | Production of oil in water type emulsion |
| JPH10127245A (en) * | 1996-10-30 | 1998-05-19 | Ajinomoto General Foods Inc | Production of emulsified fat having flavor of dairy productlike flavor |
| JP2014073110A (en) * | 2012-10-05 | 2014-04-24 | Fuji Oil Co Ltd | O/w-type emulsion composition |
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