WO2016170939A1 - ゲル状組成物及びその製造方法 - Google Patents
ゲル状組成物及びその製造方法 Download PDFInfo
- Publication number
- WO2016170939A1 WO2016170939A1 PCT/JP2016/060318 JP2016060318W WO2016170939A1 WO 2016170939 A1 WO2016170939 A1 WO 2016170939A1 JP 2016060318 W JP2016060318 W JP 2016060318W WO 2016170939 A1 WO2016170939 A1 WO 2016170939A1
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- WIPO (PCT)
- Prior art keywords
- fatty acids
- oil
- gel composition
- chain fatty
- medium chain
- Prior art date
Links
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/194—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/194—Triglycerides
- A23V2250/1944—Medium-chain triglycerides
Definitions
- the present invention relates to a gel-like composition in which the occurrence of stomach discomfort is suppressed after eating and the fats and oils are not separated, despite containing a large amount of fats and oils containing medium chain fatty acids in the constituent fatty acids.
- MCT medium chain fatty acid triglycerides
- Medium chain fatty acids which are constituent fatty acids of MCT, are rapidly absorbed in the gastrointestinal tract and are metabolized and converted to energy very quickly in the liver, so it is considered that energy can be efficiently replenished.
- MCT and fats and oils containing a large amount of medium chain fatty acids are consumed at once, there is a risk of causing stomach discomfort such as irritation of the upper stomach, stomach sag, and stomach fullness.
- stomach discomfort such as irritation of the upper stomach, stomach sag, and stomach fullness.
- the above-mentioned food for energy supply increases the lipid content, separation of lipids (oils and fats) may occur, and the quality of the food may be impaired. Therefore, since it is necessary to disperse fats and oils stably in food, there is a limit to the amount of fats and oils.
- a high-nutrition jelly food for those with difficulty in swallowing containing 50 to 74% by weight of vegetable oil and fat, a sucrose fatty acid ester, and a gelling agent has been reported as a high-lipid food that can efficiently consume calories (Patent Document 1).
- the jelly food has not been sufficiently studied for the problem of separation of fats and oils and stomach discomfort during ingestion.
- the constituent fatty acid is composed of a medium chain fatty acid having 8 carbon atoms and a medium chain fatty acid having 10 carbon atoms, and having 10 carbon atoms.
- the present invention has been made in view of the above-mentioned demand, and despite the large amount of fats and oils containing medium chain fatty acids in the constituent fatty acids, there is no separation of the fats and oils, and the occurrence of stomach discomfort after eating is suppressed. It is an object of the present invention to provide a gel composition.
- This inventor contains the fat and oil which contains a medium chain fatty acid in a constituent fatty acid, and the said subject is solved by gelatinizing the oil-in-water-type emulsion whose average emulsification particle
- the present invention provides the following.
- a gel composition of an oil-in-water emulsion having an average emulsified particle size of 2 to 40 ⁇ m, containing 20 to 60% by mass of triglycerides, and the content of medium chain fatty acids in all the constituent fatty acids of the triglycerides Is a gel-like composition characterized by being 40 mass% or more.
- the constituent fatty acid of the medium chain fatty acid triglyceride is one or more selected from medium chain fatty acids having 8 carbon atoms, 10 carbon atoms, and 12 carbon atoms (1) or ( The gel composition as described in 2).
- the total proportion of medium chain fatty acids contained as constituent fatty acids of the triglyceride is such that the proportion of medium chain fatty acids having 8 or less carbon atoms is 40% by mass or less.
- the gel-like composition as described in any one.
- a method for producing the gel composition according to any one of (1) to (4), wherein an aqueous phase containing a gelling agent and an oil phase containing a triglyceride are emulsified and average emulsified particles A method for producing a gel composition, comprising preparing an oil-in-water emulsion having a diameter of 2 to 40 ⁇ m, and then gelling the oil-in-water emulsion.
- the gel-like composition which contains many fats and oils which contain medium chain fatty acid in a constituent fatty acid, there is no separation of fats and oils, and generation
- the gel composition of the present invention is a food product obtained by gelling an oil-in-water emulsion having an average emulsion particle size of 2 to 40 ⁇ m with a gelling agent (in a state where fluidity is lost).
- a gelling agent in a state where fluidity is lost.
- the gel composition of the present invention since the oil-in-water emulsion is gelled, the digestion time after eating is delayed, and the fats and oils in the oil-in-water emulsion are slowly absorbed.
- the food include jelly, pudding, jelly drink, and the like, and foods that are similar to them.
- the gel-like composition of this invention can also be added to another foodstuff as a seasoning.
- the packaging form of the gel composition of the present invention is not particularly limited, and can be arbitrarily selected according to the purpose as long as it is normally used for jelly, pudding, jelly beverage and the like.
- a cup, a can, a paper container, an aluminum pouch, a bottle, etc. are mentioned.
- the gel composition of the present invention preferably has a hardness of 5000 to 20000 N / m 2 , more preferably 6000 to 16000 N / m 2 , and most preferably 8000 to 12000 N / m 2 .
- the hardness of the gel composition of the present invention is such that a gel in a shape-retained state before breaking the gel is a 20-diameter cylindrical plunger, compression speed 10 mm / second, clearance 5 mm, 20 ° C. using a rheometer. The value when measured under conditions.
- the gel composition of the present invention contains 20 to 60% by mass of triglyceride in an oil-in-water emulsion.
- the triglyceride content of the gel composition of the present invention is preferably 30 to 55% by mass, more preferably 35 to 53% by mass, and most preferably 40 to 50% by mass.
- Oil-in-water emulsion refers to an O / W type emulsion in which fats and oils are dispersed in water which is a continuous phase.
- the preparation of the oil-in-water emulsion is not particularly limited, and can be prepared by a general method such as a physical method, an inversion emulsification method, a liquid crystal emulsification method, a D-phase emulsification method, or a three-phase emulsification method.
- the oil-in-water emulsion used in the present invention has an average emulsion particle size of 2 to 40 ⁇ m, preferably 2 to 20 ⁇ m, more preferably 2.5 to 10 ⁇ m, still more preferably 2.5 to 8 ⁇ m, and further preferably 3 to 6 ⁇ m. Is most preferred.
- the average emulsified particle size means a particle size having an integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method.
- the oil-in-water emulsion used in the present invention has an average particle size of 10% or more of the average emulsion particle size when measured by the above-described measurement method, and an average particle size of 90% of the average value.
- the particle size is preferably 2 times or less.
- the average emulsified particle size is in the above range, stomach discomfort during eating of the gel composition of the present invention is reduced, and oil separation from the gel can also be suppressed.
- the average emulsified particle size is smaller than 2 ⁇ m, digestion and absorption of medium chain fatty acids during eating is accelerated, and stomach discomfort is likely to occur.
- the average emulsified particle size is larger than 40 ⁇ m, the emulsified state is increased. It becomes unstable and oil separation from the gel tends to occur.
- the triglyceride used for this invention contains 40 mass% or more of medium chain fatty acids in all the constituent fatty acids.
- the medium chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms (preferably a linear saturated fatty acid having 8 and 10 carbon atoms).
- the triglycerides containing 40% by mass or more of medium chain fatty acids in the total constituent fatty acids include fats and oils containing medium chain triglycerides (MCT) in which the constituent fatty acids consist only of medium chain fatty acids, and the constituent fatty acids are medium chain fatty acids and long chains.
- MCT medium chain triglycerides
- Examples thereof include fats and oils containing medium and long chain fatty acid triglycerides (hereinafter also referred to as MLCT) composed of fatty acids.
- MLCT medium and long chain fatty acid triglycerides
- the triglyceride used in the present invention may be a mixed oil of a plurality of fats and oils as long as the content of medium chain fatty acids in the total constituent fatty acids is 40% by mass or more. Is preferably used.
- the proportion of the medium chain fatty acid having 8 or less carbon atoms in the total of the medium chain fatty acids contained as constituent fatty acids is preferably 40% by mass or less (0 to 40% by mass).
- specific examples of medium chain fatty acids having 8 or less carbon atoms include n-hexanoic acid, which is a saturated fatty acid having 6 carbon atoms, and n-octanoic acid, which is a saturated fatty acid having 8 carbon atoms
- Examples of the medium chain fatty acid having 8 or more carbon atoms include n-decanoic acid which is a saturated fatty acid having 10 carbon atoms and n-dodecanoic acid which is a saturated fatty acid having 12 carbon atoms.
- the MCT and MLCT can be obtained by an esterification reaction using a medium chain fatty acid or a long chain fatty acid derived from coconut oil or palm kernel oil and glycerin as raw materials.
- the conditions for the esterification reaction are not particularly limited, and the reaction may be performed under pressure without a catalyst and without a solvent, or may be performed using a catalyst or a solvent.
- the MLCT can also be obtained by a method of transesterifying MCT and fats and oils other than MCT.
- the method for transesterification is not particularly limited, and may be performed by a commonly performed method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst.
- Examples of the method for confirming and quantifying the constituent fatty acid of the triglyceride used in the present invention include, for example, a method in which the constituent fatty acid of the triglyceride is methyl esterified and quantitatively analyzed by gas chromatography.
- the type and content of the gelling agent used in the present invention are not particularly limited as long as the oil-in-water emulsion used in the present invention can be gelled (a state in which fluidity is lost).
- carrageenan, locust bean gum, agar, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, alginate and the like may be used in combination.
- the gelling agent content of the gel composition of the present invention is preferably 0.2 to 2% by mass, more preferably 0.5 to 1.5% by mass, and most preferably 0.8 to 1.2% by mass. preferable.
- the gel composition of the present invention preferably contains an emulsifier.
- An emulsifier will not be restrict
- glycerin fatty acid ester organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, modified starch and the like, or one of these Two or more types can be used.
- polyglycerol fatty acid esters of HLB 10 to 15 can be used.
- the content of the emulsifier in the gel composition of the present invention is preferably 0.2 to 4% by mass, more preferably 0.8 to 2% by mass, and most preferably 1.3 to 1.8% by mass.
- the water used in the present invention is not particularly limited, and tap water, well water, purified water, ion exchange water, and the like can be used.
- the gel composition of the present invention may contain other raw materials in addition to the above raw materials as long as the effects of the present invention are not impaired.
- saccharides, acidulants, vitamins, amino acids, salt, minerals, fruit juices, fragrances, pigments and the like can be mentioned.
- the gel composition of the present invention is produced by gelling an oil-in-water emulsion with a gelling agent. Specifically, after raw materials other than fats and oils are dispersed in water, the temperature is raised to the dissolution temperature of the gelling agent, and the raw materials are mixed and dissolved to obtain a uniform preparation liquid (aqueous phase). Thereafter, the oil (oil phase) is added and emulsified with a mixer or a homogenizer. Thereafter, the container is filled with the preparation liquid (oil-in-water emulsion) at a temperature equal to or higher than the coagulation temperature of the gelling agent, sealed, and then cooled and gelled. In the case of sterilizing the gel composition of the present invention, after filling the container, sealing and heat sterilizing, filling the container while heat sterilizing, heat sterilizing before filling, and then aseptic filling Etc. can be used.
- the obtained emulsified preparation (oil-in-water emulsion: 1400 g) was filled in an aluminum pouch bag by 15 g and sealed, then sterilized by retort, cooled and gelled to obtain a gel composition.
- the raw materials used for the production of the gel composition are as follows.
- MCT Nisshin Oillio Group Co., Ltd., a medium-chain fatty acid triglyceride whose constituent fatty acids are n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) and whose mass ratio is 30:70
- Emulsifier-1 [modified starch] trade name “Emulstar 500”, manufactured by Matsutani Chemical Industry Co., Ltd.
- emulsifier-2 [glycerin fatty acid ester]: trade name “Poem J-0081HV” (HLB12), gel manufactured by Riken Vitamin Co., Ltd.
- Agent-1 [Glucomannan]: Trade name “Leox RS”, manufactured by Shimizu Chemical Co., Ltd.
- Gelatinizer-2 [Carrageenan]: Product name “GENUGEL WG-108”, manufactured by Sanki Co., Ltd. 3
- Xanthan gum] Trade name “Echo gum”, manufactured by DSP Gokyo Food & Chemical Co., Ltd.
- Gelling agent-4 [Agar]: Trade name “Ina Agar S-6”, manufactured by Ina Food Industry Co., Ltd.
- Le agent -5 [locust bean gum]: trade name "Mei professional Dinh 200", manufactured by Sansho Co., Ltd.
- Upper white sugar Trade name “Kamihaku sugar”, Mitsui Sugar Co., Ltd.
- Citric acid Trade name “Citric acid (anhydrous)”, Fuso Chemical Industry Co., Ltd.
- Yogurt flavor Trade name “HL01043”, Ogawa Fragrance Co., Ltd. Made
- the average emulsified particle size was measured by appropriately diluting the pre-gelled emulsion preparation prepared in the production of the gel composition with purified water 30 to 300 times, and using it as a measurement sample liquid.
- the particle size distribution was measured using a particle size distribution meter (Microtrac MT3000II, manufactured by Nikkiso Co., Ltd.).
- required particle size distribution was made into the average emulsion particle diameter.
- particle sizes of 10% and 90% of integrated values were also measured. The measurement results are shown in Table 2.
- the dissolution test was carried out by the following method. First, in order to approximate the gel composition produced above to the state after chewing, it was cut into 5 mm squares. Next, 100 mL of artificial gastric fluid (pH 1.2, sodium chloride 2 g / L, hydrochloric acid 7 mL / L) prepared based on the Japanese Pharmacopoeia disintegration test method and 2 g of the cut gel composition were placed in a 200 mL beaker. While maintaining the temperature at 37 ° C., the test was started by stirring (100 rpm) with a stirrer.
- artificial gastric fluid pH 1.2, sodium chloride 2 g / L, hydrochloric acid 7 mL / L
- the average value “B” of the measured values (that is, the absorbance when all the emulsified particles are assumed to be released into the artificial gastric juice) was determined. And the relative value of the light absorbency was calculated
- required with the following formulas. Release ratio of emulsified particles to artificial gastric juice A / B By determining the relative value, it was determined that the smaller the value, the smaller the amount of emulsified particles released into the artificial gastric fluid, and the larger the value (closer to 1), the greater the amount of emulsified particles released into the artificial gastric fluid. The measurement results are shown in Table 2.
- the gel composition (Comparative Example 2) obtained by gelling an oil-in-water emulsion having an average emulsified particle size of about 50 ⁇ m cannot be evaluated accurately because the emulsification is unstable and the oil is separated during the measurement. Therefore, the dissolution test was not performed.
- Examples 1 to 3 in which the average emulsified particle size is larger than that of Comparative Example 1 are the results of less release of emulsified particles into artificial gastric juice, and the release of emulsified particles into gastric juice This supported the expectation that if the delay was delayed, stomach discomfort could be reduced.
- the gel composition (Comparative Example 2) obtained by gelling an oil-in-water emulsion having an average emulsified particle size larger than 40 ⁇ m had oil separation from the gel, and there was also stomach discomfort after eating.
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Abstract
Description
また、上記のエネルギー補給用の食品は、脂質含量を高めた場合、脂質(油脂)の分離が起こり、食品の品質を損なうことがあった。よって、食品中に油脂を安定して分散させる必要があるため、油脂の配合量には制限があった。
また、MCTを一度に多く摂取した場合の、胃部不快感が軽減された食品として、構成脂肪酸が、炭素数8の中鎖脂肪酸と炭素数10の中鎖脂肪酸からなり、且つ炭素数10の中鎖脂肪酸の占める割合が60質量%以上であるMCTを含む濃厚流動食が報告されている(特許文献2)。しかし、前記濃厚流動食よりも、さらに大量の中鎖脂肪酸を一度に摂取でき、且つ胃部不快感が起きにくい食品に対する要望があった。
(2)前記トリグリセリドが中鎖脂肪酸トリグリセリドを含むことを特徴とする(1)に記載のゲル状組成物。
(3)前記中鎖脂肪酸トリグリセリドの構成脂肪酸が、炭素数8、炭素数10、及び炭素数12の中鎖脂肪酸から選ばれる1種又は2種以上であることを特徴とする(1)又は(2)に記載のゲル状組成物。
(4)前記トリグリセリドの構成脂肪酸として含まれる中鎖脂肪酸の合計中、炭素数が8以下の中鎖脂肪酸の占める割合が40質量%以下であることを特徴とする(1)~(3)のいずれか一つに記載のゲル状組成物。
(5)(1)~(4)のいずれかに記載のゲル状組成物を製造する方法であって、ゲル化剤を含む水相と、トリグリセリドを含む油相とを乳化し、平均乳化粒子径が2~40μmである水中油型乳化物を調製した後、該水中油型乳化物をゲル化することを特徴とするゲル状組成物の製造方法。
本発明のゲル状組成物は、平均乳化粒子径が2~40μmである水中油型乳化物をゲル化剤でゲル化(流動性を失っている状態)した食品である。本発明のゲル状組成物は、水中油型乳化物がゲル化されているため、喫食後の消化時間が遅延され、該水中油型乳化物中の油脂が緩やかに吸収される。前記食品の例としては、ゼリー、プリン、ゼリー飲料等、及びそれらと類似の態様である食品が挙げられる。また、本発明のゲル状組成物は、調味料として他の食品に添加することもできる。
本発明のゲル状組成物の包装形態は、特に限定されるものではなく、ゼリー、プリン、ゼリー飲料等に通常用いられるものであれば目的に応じて任意に選択することができる。例えば、カップ、缶、紙容器、アルミパウチ、瓶等が挙げられる。
本発明のゲル状組成物の硬さは、ゲルを崩す前の保形状態のゲルを、レオメーターを用いて、直径20mmの円柱状プランジャー、圧縮速度10mm/秒、クリアランス5mm、20℃の条件で測定したときの値を指す。
本発明で用いる水中油型乳化物は、連続相である水の中に油脂が分散しているO/W型のエマルジョンを指す。また、前記水中油型乳化物の調製は、特に制限されず、物理的方法、反転乳化法、液晶乳化法、D相乳化法、三相乳化法等の一般的な方法で調製できる。
本発明で用いる水中油型乳化物は、平均乳化粒子径が2~40μmであり、2~20μmが好ましく、2.5~10μmがより好ましく、2.5~8μmがさらにより好ましく、3~6μmが最も好ましい。ここで、平均乳化粒子径とは、レーザー回折・散乱法によって求めた粒度分布における積算値50%の粒子径を意味する。また、本発明で用いる水中油型乳化物は、前記測定法で測定した時の積算値10%の粒子径が平均乳化粒子径の0.4倍以上、及び積算値90%の粒子径が平均粒子径の2倍以下であることが好ましい。
平均乳化粒子径が上記の範囲にあると、本発明のゲル状組成物の喫食時の胃部不快感が軽減され、且つ、ゲルからの油の分離も抑制できる。他方、平均乳化粒子径が2μmよりも小さくなると、喫食時における中鎖脂肪酸の消化吸収が速くなるため胃部不快感が起きやすくなり、また、平均乳化粒子径が40μmよりも大きくなると乳化状態が不安定となり、ゲルからの油の分離が起きやすくなる。
本発明に用いるトリグリセリドは、全構成脂肪酸中に中鎖脂肪酸を40質量%以上含有する。ここで、中鎖脂肪酸とは、炭素数が6~12の脂肪酸(好ましくは炭素数が8及び10の直鎖飽和脂肪酸)を指す。前記全構成脂肪酸中に中鎖脂肪酸を40質量%以上含有するトリグリセリドとしては、構成脂肪酸が中鎖脂肪酸のみからなる中鎖脂肪酸トリグリセリド(MCT)を含有する油脂、構成脂肪酸が中鎖脂肪酸と長鎖脂肪酸からなる中長鎖脂肪酸トリグリセリド(以下、MLCTともいう)を含有する油脂等が挙げられる。本発明に用いるトリグリセリドは、全構成脂肪酸中の中鎖脂肪酸の含量が40質量%以上であれば、複数の油脂の混合油であってもよいが、速やかにエネルギー補給ができる点から、MCTのみを用いることが好ましい。
炭素数が8以下の中鎖脂肪酸の占める割合が上記の範囲にあると、喫食時の胃部不快感の軽減効果がさらに優れたものになる。
なお、本発明に用いるトリグリセリドの構成脂肪酸を確認、定量する方法としては、例えば、トリグリセリドの構成脂肪酸をメチルエステル化し、ガスクロマトグラフィーにより定量分析する方法が挙げられる。
本発明に用いるゲル化剤は、本発明に用いる水中油型乳化物をゲル化(流動性を失っている状態)できるものであれば、種類及び含有量は特に制限されない。例えば、カラギーナン、ローカストビーンガム、寒天、脱アシルジェランガム、ネイティブジェランガム、グルコマンナン、キサンタンガム、アルギン酸塩等が挙げられ、これらを複数併用して用いてもよい。本発明のゲル状組成物のゲル化剤の含有量は、0.2~2質量%が好ましく、0.5~1.5質量%がより好ましく、0.8~1.2質量%が最も好ましい。
本発明のゲル状組成物は、乳化剤を含むことが望ましい。乳化剤は、水中油型の乳化形態をとる食品に用いられる乳化剤であれば、特に制限されない。例えば、グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、加工澱粉等が挙げられ、これらの1種または2種以上を使用できる。また、好ましくはHLB10~15のポリグリセリン脂肪酸エステルが使用できる。本発明のゲル状組成物の乳化剤の含有量は、0.2~4質量%が好ましく、0.8~2質量%がより好ましく、1.3~1.8質量%が最も好ましい。
本発明に使用する水は、特に限定されず、水道水、井戸水、精製水、イオン交換水等を用いることができる。
本発明のゲル状組成物は、水中油型乳化物をゲル化剤でゲル化して製造する。具体的には、水に油脂以外の原料を分散させた後、ゲル化剤の溶解温度まで昇温して原料を混合溶解し、均一な調製液(水相)にする。その後、油脂(油相)を投入してミキサーやホモジナイザー等で乳化する。その後、調合液(水中油型乳化物)をゲル化剤の凝固温度以上に保持しながら容器に充填し、密封した後、冷却してゲル化させる。また、本発明のゲル状組成物を殺菌する場合は、容器に充填後、密封して加熱殺菌する方法、加熱殺菌しながら容器に充填する方法、充填前に加熱殺菌し、その後無菌充填する方法等を使用できる。
表1に記載の配合に従い、原料を秤量し、以下に記載した手順でゲル状組成物を製造した。
水に油脂以外の原料を分散させた後、90℃まで昇温して原料を混合溶解して均一な調合液(水相)とした。その後、油脂(MCT:油相)を投入してホモミキサーで乳化した。また、比較例1については、さらにホモジナイザーで乳化した。次に、得られた乳化調合液(水中油型乳化物:1400g)をアルミパウチ袋に15gずつ充填・密封した後、レトルト殺菌し、冷却してゲル化し、ゲル状組成物を得た。ゲル状組成物の製造に使用した原材料は以下の通りである。
MCT:日清オイリオグループ(株)製造品、構成脂肪酸がn-オクタン酸(炭素数8)とn-デカン酸(炭素数10)であり、その質量比が30:70である中鎖脂肪酸トリグリセリド
乳化剤―1〔加工澱粉〕:商品名「エマルスター500」、松谷化学工業(株)製
乳化剤―2〔グリセリン脂肪酸エステル〕:商品名「ポエムJ-0081HV」(HLB12)、理研ビタミン(株)製
ゲル化剤-1〔グルコマンナン〕:商品名「レオックスRS」、清水化学(株)製
ゲル化剤-2〔カラギーナン〕:商品名「GENUGEL WG-108」、三晶(株)製
ゲル化剤-3〔キサンタンガム〕:商品名「エコーガム」、DSP五協フード&ケミカル(株)製
ゲル化剤-4〔寒天〕:商品名「伊那寒天S-6」、伊那食品工業(株)製
ゲル化剤-5〔ローカストビーンガム〕:商品名「メイプロディン 200」、三晶(株)製
上白糖:商品名「上白糖」、三井製糖(株)製
クエン酸:商品名「クエン酸(無水)」、扶桑化学工業(株)製
ヨーグルトフレーバー:商品名「HL01043」、小川香料(株)製
平均乳化粒子径の測定は、上記のゲル状組成物の製造において調製したゲル化する前の乳化調合液を、精製水で30~300倍に適宜希釈して測定用試料液とし、レーザー回折式粒度分布計(マイクロトラックMT3000II、日機装(株)製)を用いて測定した。そして、求めた粒度分布における積算値50%の粒子径の測定値を、平均乳化粒子径とした。また、積算値10%及び90%の粒子径も測定した。測定結果を表2に示す。
MCTを大量に摂取した時に生じる胃部不快感は、摂取したMCTが胃及び小腸で急速に加水分解されて、中鎖脂肪酸濃度が上昇することが原因と考えられている。よって、本発明のゲル状組成物が胃で消化される際に、胃液中への乳化粒子の放出が遅延されれば、胃部不快感を軽減できると考えられた。前記の予想のもと、人工胃液を用いた溶出試験で、本発明のゲル状組成物が消化される際の乳化粒子の放出の割合を測定した。
試験開始後、1分、30分、及び180分後にゲル状組成物を採取しないように人工胃液を1mL採取し、イオン交換水で6倍希釈したものについて、500nmの吸光度(UV-160A、(株)島津製作所製)を測定した。測定は各ゲル状組成物につき3サンプル準備して行い、測定値の平均値“A”を求めた。
また、各ゲル状組成物について、ゲル化する前の乳化調合液2gを前記と同様の条件で人工胃液に添加して、1分、30分、及び180分後の500nmの吸光度を測定し、測定値の平均値“B”(すなわち、全ての乳化粒子が人工胃液中に放出したと仮定した時の吸光度)を求めた。そして、以下の計算式で吸光度の相対値を求めた。
乳化粒子の人工胃液への放出割合=A/B
前記の相対値を求めることにより、小さい値ほど、人工胃液中への乳化粒子の放出が少なく、大きい値ほど(1に近いほど)、人工胃液中への乳化粒子の放出が多いと判断した。測定結果を表2に示す。
なお、平均乳化粒子径が約50μmである水中油型乳化物をゲル化したゲル状組成物(比較例2)は、乳化が不安定で測定時に油の分離が起きたため、正確な評価はできないと判断して、溶出試験を行わなかった。
MCT摂取時に胃部不快感が起こりやすい3名のパネラーが、上記で製造したゲル状組成物を15g摂取し、30分及び180分後の胃部不快感について評価した、評価基準は下記に従い、3名の総意で評価した。評価結果を表2に示す。
◎:上腹部刺激、膨満感、胃もたれ等の胃部不快感がない。
○:若干の胃部不快感があるが、食品として許容できる。
×:上腹部刺激、膨満感、胃もたれ等の胃部不快感がある。
上記で製造したゲル状組成物を製造後7日目にアルミパウチ袋から取り出し、外観を目視により以下の基準で評価した。評価結果を表2に示す。
○:均一な色調で、油の分離が認められない。
×:油の分離が認められる。
また、平均乳化粒子径が40μmよりも大きな水中油型乳化物をゲル化したゲル状組成物(比較例2)は、ゲルから油の分離が起こり、喫食後の胃部不快感もあった。
Claims (5)
- 平均乳化粒子径が2~40μmである水中油型乳化物のゲル状組成物であって、トリグリセリドを20~60質量%含有し、該トリグリセリドの全構成脂肪酸中の中鎖脂肪酸含有量が40質量%以上であることを特徴とするゲル状組成物。
- 前記トリグリセリドが中鎖脂肪酸トリグリセリドを含むことを特徴とする請求項1に記載のゲル状組成物。
- 前記中鎖脂肪酸トリグリセリドの構成脂肪酸が、炭素数8、炭素数10、及び炭素数12の中鎖脂肪酸から選ばれる1種又は2種以上であることを特徴とする請求項1又は2に記載のゲル状組成物。
- 前記トリグリセリドの構成脂肪酸として含まれる中鎖脂肪酸の合計中、炭素数が8以下の中鎖脂肪酸の占める割合が40質量%以下であることを特徴とする請求項1~3のいずれか1項に記載のゲル状組成物。
- 請求項1~4のいずれかに記載のゲル状組成物を製造する方法であって、ゲル化剤を含む水相と、トリグリセリドを含む油相とを乳化し、平均乳化粒子径が2~40μmである水中油型乳化物を調製した後、該水中油型乳化物をゲル化することを特徴とするゲル状組成物の製造方法。
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CN201680009630.2A CN107205453B (zh) | 2015-04-22 | 2016-03-30 | 凝胶状组合物及其制造方法 |
US15/564,758 US20180103669A1 (en) | 2015-04-22 | 2016-03-30 | Gel composition and method for manufacturing same |
KR1020177024360A KR101812462B1 (ko) | 2015-04-22 | 2016-03-30 | 겔상 조성물 및 그의 제조 방법 |
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WO2017159494A1 (ja) * | 2016-03-15 | 2017-09-21 | 日清オイリオグループ株式会社 | ゲル状乳化食品 |
WO2018230487A1 (ja) * | 2017-06-12 | 2018-12-20 | 株式会社明治 | 消化管症状を抑制するための組成物及び方法 |
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WO2024096094A1 (ja) * | 2022-11-04 | 2024-05-10 | 日清オイリオグループ株式会社 | ミキサー食用水中油型乳化物及びミキサー食の製造方法 |
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EP3287013B1 (en) | 2019-10-30 |
EP3287013A1 (en) | 2018-02-28 |
KR20170103985A (ko) | 2017-09-13 |
CN107205453B (zh) | 2021-08-10 |
KR101812462B1 (ko) | 2017-12-26 |
US20180103669A1 (en) | 2018-04-19 |
EP3287013A4 (en) | 2018-02-28 |
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