WO2016052356A1 - Composition d'émulsion - Google Patents

Composition d'émulsion Download PDF

Info

Publication number
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
Authority
WO
WIPO (PCT)
Prior art keywords
weight
emulsified
emulsified composition
particle distribution
emulsion composition
Prior art date
Application number
PCT/JP2015/077182
Other languages
English (en)
Japanese (ja)
Inventor
柴田　雅之
坂田　哲夫
釘谷　博文
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2016522832A priority Critical patent/JPWO2016052356A1/ja
Publication of WO2016052356A1 publication Critical patent/WO2016052356A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines

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.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Edible Oils And Fats (AREA)
  • Seasonings (AREA)

Abstract

[Problème] La présente invention traite le problème de la réalisation, par un procédé simple, d'une composition d'émulsion qui utilise une graisse végétale et qui présente une bonne stabilité de stockage, une saveur lactée minimale et une richesse intense. [Solution] Il a été découvert qu'une composition d'émulsion obtenue par un traitement d'homogénéisation d'un mélange d'eau, de graisse et d'un émulsifiant, du type couramment utilisé en tant qu'ingrédients pour une crème végétale, auxquels sont ajoutés au moins 5% en poids, exprimés en fraction de solides, d'une protéine lipophile, présente une répartition de particules caractérisée par une large étendue de répartition de particules avec des pics multiples contrairement à une composition d'émulsion normale, et que la composition d'émulsion présente une excellente richesse.
PCT/JP2015/077182 2014-10-01 2015-09-25 Composition d'émulsion WO2016052356A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2016522832A JPWO2016052356A1 (ja) 2014-10-01 2015-09-25 乳化組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014203244 2014-10-01
JP2014-203244 2014-10-01

Publications (1)

Publication Number Publication Date
WO2016052356A1 true WO2016052356A1 (fr) 2016-04-07

Family

ID=55630392

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2015/077182 WO2016052356A1 (fr) 2014-10-01 2015-09-25 Composition d'émulsion

Country Status (2)

Country Link
JP (1) JPWO2016052356A1 (fr)
WO (1) WO2016052356A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05236896A (ja) * 1992-03-02 1993-09-17 Kao Corp 水中油型乳化物の製造法
JPH05236898A (ja) * 1992-03-02 1993-09-17 Kao Corp 水中油型乳化物、粉末及びホイップクリーム
JPH05276886A (ja) * 1991-02-26 1993-10-26 Kao Corp 風味改良剤
JPH10127245A (ja) * 1996-10-30 1998-05-19 Ajinomoto General Foods Inc 乳製品様の風味を持つ乳化脂肪の製造方法
JP2014073110A (ja) * 2012-10-05 2014-04-24 Fuji Oil Co Ltd 水中油型乳化組成物

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05276886A (ja) * 1991-02-26 1993-10-26 Kao Corp 風味改良剤
JPH05236896A (ja) * 1992-03-02 1993-09-17 Kao Corp 水中油型乳化物の製造法
JPH05236898A (ja) * 1992-03-02 1993-09-17 Kao Corp 水中油型乳化物、粉末及びホイップクリーム
JPH10127245A (ja) * 1996-10-30 1998-05-19 Ajinomoto General Foods Inc 乳製品様の風味を持つ乳化脂肪の製造方法
JP2014073110A (ja) * 2012-10-05 2014-04-24 Fuji Oil Co Ltd 水中油型乳化組成物

Also Published As

Publication number Publication date
JPWO2016052356A1 (ja) 2017-04-27

Similar Documents

Publication Publication Date Title
Cornelia et al. The utilization of extract durian (Durio zibethinus L.) seed gum as an emulsifier in vegan mayonnaise
JP6403427B2 (ja) 飲料用粉末油脂
JPWO2008105352A1 (ja) 大豆蛋白質含有液状組成物及びその製造法
JP6922922B2 (ja) 乳化組成物調製用プレミックス、及びそれを用いた組成物
JP6633368B2 (ja) 酸性液状調味料
JP2008212100A (ja) 濃縮乳タイプ乳化物およびそれを用いたミルク入り飲料
JP6740567B2 (ja) 乳脂様風味油脂およびそれを使用した食品
WO2018114175A1 (fr) Émulsion huile-dans-l'eau comestible contenant des constituants de jaune d'œuf
JP7133406B2 (ja) 飲料用粉末油脂
JP2006246885A (ja) 香気成分の徐放性に優れた乳化物及びその製造方法
JP6814375B2 (ja) 乳化調味料の製造方法
JP6276903B1 (ja) 酸性水中油型乳化調味料及びその製造方法
WO2016052356A1 (fr) Composition d'émulsion
JP7162498B2 (ja) マヨネーズ様食品
JP2015039346A (ja) ウニ含有水中油型乳化ソース
CN104146231B (zh) 面制品用调味料及其制备方法
JP6227260B2 (ja) 耐酸性クリーム
EP3554277B1 (fr) Émulsion huile dans l'eau comestible comprenant des composants à base de jaune d' uf
JP2003274869A (ja) 減塩食品の製造方法
JP6303719B2 (ja) 持続性のある風味の付与方法
JP6174472B2 (ja) 酸性液状調味料
JP6563169B2 (ja) 酸性液状調味料
JP5565564B2 (ja) ごま含有酸性液体調味料及びその食味改善方法
JPH0775522A (ja) 乳化型ドレッシングの製造方法
WO2023191031A1 (fr) Composition d'émulsion de type huile-dans-eau et boisson la contenant

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2016522832

Country of ref document: JP

Kind code of ref document: A

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

Ref document number: 15846720

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15846720

Country of ref document: EP

Kind code of ref document: A1