WO2017126671A1 - Method for producing dha-containing mousse - Google Patents
Method for producing dha-containing mousse Download PDFInfo
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- WO2017126671A1 WO2017126671A1 PCT/JP2017/001961 JP2017001961W WO2017126671A1 WO 2017126671 A1 WO2017126671 A1 WO 2017126671A1 JP 2017001961 W JP2017001961 W JP 2017001961W WO 2017126671 A1 WO2017126671 A1 WO 2017126671A1
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- dha
- mousse
- emulsion
- oil
- fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
Definitions
- the present invention relates to a method for producing a mousse containing a DHA-containing oil component with an oil droplet diameter excellent in absorbability.
- DHA docosahexaenoic acid
- EPA eicosapentaenoic acid
- DHA and EPA are used as functional nutritional ingredients in various foods, and for DHA and EPA, prevention of arteriosclerosis, high fat It has been reported that effects such as improvement of blood glucose and thrombus suppression are clinically recognized, and it has been used as an active ingredient in pharmaceuticals such as hyperlipidemia and various supplements.
- Methods for easily and safely ingesting DHA and EPA include cooking and eating fish containing relatively large amounts of DHA and EPA such as horse mackerel and mackerel, and methods for ingesting fish oil containing DHA and EPA, etc. There is.
- Patent Document 1 for the purpose of containing a large amount of fish oil in the surimi and stabilizing the emulsified state, a method for obtaining a fish-emulsified surimi by adding a water-soluble protein of fish meat together with fish oil and emulsifying and mixing the fish meat surimi Is disclosed.
- Patent Document 2 by making an O / W emulsion containing oil droplets containing a plant extract, the plant extract can be transported to the intestinal tract without being decomposed in the stomach and efficiently absorbed in the body. It is disclosed that it is possible, that is, the absorption efficiency of components in oil droplets can be improved by emulsification.
- Patent Document 2 has a description of an average particle diameter of 100 nm or less with respect to the oil droplet diameter of the oil component contained in the emulsion from the viewpoint of absorption efficiency in the intestinal tract.
- Patent Document 2 describes that fish oil can be used as an oil component.
- Patent Document 3 describes that by mixing and emulsifying surimi and fish oil under vacuum conditions in a vacuum vessel, bacterial growth is suppressed and deterioration of fish meat surimi is prevented. Further, it is disclosed that the temperature rise of surimi fish meat by stirring can be delayed to ensure crushing necessary for emulsification, and the fish oil particles can be uniformly refined with an oil droplet diameter of 10 ⁇ m or less.
- Patent Document 2 discloses an oil droplet size of 100 nm or less. Has been. However, unlike the water in the O / W type emulsion disclosed in Patent Document 2, the dispersion medium of oil droplets in surimi contains a solid content obtained by grinding fish meat, and has high absorption efficiency in surimi It is difficult to predict the droplet size from an O / W emulsion. Furthermore, a special emulsifying device is required to make the size of the oil droplets in the surimi 100 nm or less as in the case of the O / W type emulsion. For example, in Patent Document 3, in order to obtain an oil droplet diameter of 10 ⁇ m or less, vacuum conditions that prevent oxidation and enable stirring to the target particle diameter are used for emulsification mixing.
- An object of the present invention is to provide a DHA-containing mousse that contains a DHA-containing oily component in an oil droplet size with high absorption efficiency into the body, is easy to chew, and can be efficiently ingested by meals.
- the manufacturing method of the docosahexaenoic acid (DHA) containing mousse according to the present invention is as follows.
- an emulsion preparation food containing at least one kind of water and protein selected from seafood and meat is emulsified to contain DHA-containing oil droplets having a diameter of 20 ⁇ m or more.
- An emulsification step to obtain a product A heating step of heating the emulsion to obtain a DHA-containing mousse; It is characterized by having.
- the mousse contains oil droplets of a DHA-containing oil component having a diameter of at least 20 ⁇ m, good absorbability of DHA into the body can be obtained. Furthermore, according to the present invention, it is possible to provide a DHA-containing mousse as a softened food that is easy to chew and can easily take DHA efficiently from a meal.
- the mousse according to the present invention has a structure in which a large number of DHA-containing oily components are dispersed in a mousse obtained by heat treatment with an oil droplet diameter that improves the absorbability of DHA into the body. Since the mousse contains oil droplets composed of DHA-containing oily components, it prevents functional deterioration caused by oxidation of DHA in the oil droplets by direct contact with air during the period from mousse production to feeding. Thus, an effective amount of DHA in the oil droplet can be ensured. Furthermore, the absorption efficiency of DHA into the body can be improved because the oil droplet has a diameter capable of improving the absorbability in the body.
- the mousse according to the present invention can have a softening degree that is easy to chew, and the mousse according to the present invention is classified into Category 2 of the universal design hood (the physical property standard has a hardness upper limit of 5 ⁇ 10 4 N / m 2 ). It can be finished to fill softly. Therefore, it can be chewed by infants with low chewing ability, elderly people who have poor chewing ability, or those who are difficult to chew, sick persons, care recipients, etc., and even these people can easily take DHA efficiently from meals. It becomes possible to do.
- the mousse according to the present invention is obtained by heat-treating an emulsion containing a DHA-containing oily component having an oil droplet diameter of at least 20 ⁇ m, obtained using at least a food containing water and protein and a DHA-containing oily component. Can do.
- the DHA-containing oil droplets contained in the mousse according to the present invention have a diameter of at least 20 ⁇ m, the efficiency of taking DHA into the body can be improved.
- the diameter of the DHA-containing oil droplets is set to 20 ⁇ m or more than the oil droplets having a diameter of 10 ⁇ m or less. The absorption of DHA into the body has been improved, and this improvement in DHA absorption cannot be predicted from the prior art.
- a food material for preparing an emulsion
- a food material containing water and protein can be used.
- a food for preparing an emulsion at least one food selected from seafood and meat can be used.
- the seafood include marine products such as fish, crustaceans, cephalopods and shellfish.
- the fish include cod, hoki, sawara, horse mackerel, hokke, flounder, mackerel, salmon, sardine, thailand, guchi, esos, prickly fish, makari, and shark.
- crustaceans include various shrimps and crabs.
- cephalopods include various squids and octopuses.
- shellfish include clams, clams and scallops.
- meat the raw material of meat obtained from a cow, a pig, a sheep, a chicken, etc. can be mentioned.
- examples of the form of ingredients include masses such as fillets and blocks, stripped shells and pillars of shellfish, and processed ingredients such as mince and surimi obtained by processing such as cutting, fine graining or grinding. .
- a muscle part of white fish such as walleye pollock can be selected according to the purpose.
- ingredients for preparing an emulsion may be any material that can supply protein and moisture to the emulsification step in the presence of the DHA-containing oily component, and is 65 to 90% by mass, preferably 70 to 80% by mass.
- a food material having a moisture content is preferred.
- the protein content of the food material for preparing an emulsion is not particularly limited as long as it is a content that can provide the amount of protein capable of obtaining a target emulsion, and for example, 0.1 to 30% by mass, Preferably, a food material having a protein content of 10 to 25% by mass can be used.
- water can be added at the time of processing the ingredients into minced surimi or before and / or during the emulsification process.
- Moisture can be replenished so that it may be supplied to an emulsification process with the foodstuff for emulsion preparation.
- the total amount of water from the emulsion preparation food and supplemented water is preferably 35 to 99% by mass, more preferably 60 to 80% by mass, based on the total amount of the emulsion preparation food. Can be adjusted.
- the manufacturing method of mince file is not specifically limited, The manufacturing method which can provide the mince file which can be utilized for an emulsification process can be utilized.
- a method for producing surimi there can be mentioned a method for obtaining surimi by adding salt to food materials such as fish meat and livestock meat, grinding and kneading.
- food materials such as fish meat and livestock meat, grinding and kneading.
- the food is subjected to non-heating conditions, for example, preferably 0 to 50 ° C., more preferably.
- at least 1 sort (s) of animal oils other than fish oil, vegetable oil, and fish oil can be added as needed.
- the DHA-containing oily component As a material for supplying the DHA-containing oily component to the emulsion, at least one of various foods containing the DHA-containing oily component itself and various edible oils containing DHA can be used.
- oils containing DHA oils containing DHA and EPA derived from seafood, algae, and microorganisms can be mentioned, and fish oils having a high DHA content obtained from tuna, bonito, sardines, mackerel, saury, etc. are preferred. .
- the DHA-containing oil oils containing 15 to 80% by mass of DHA among the oily components contained are preferable.
- the DHA-containing oil component it is preferable to use a material that is liquid during the emulsification step.
- An emulsion for mousse preparation can be obtained using at least the protein supplied from water, the DHA-containing oily component and the foodstuff.
- Water can be supplied from the protein-containing food material, and as described above, water may be further added as necessary.
- the ratio of the DHA-containing oil component to the emulsion preparation food material may be set so that the desired emulsion can be obtained, and is not particularly limited, but is greater than 0% by mass with respect to the emulsion preparation food material. It is preferable to add in an amount selected from a range of 20% by mass or less, that is, an amount of up to 20% by mass.
- the emulsification treatment can be performed using at least one kind of equipment such as a grinder, a kneader, a stirrer, and a food cutter. Moreover, you may perform an emulsification process in a pressure reduction deaeration atmosphere.
- the conditions for the emulsification treatment are set so that oil droplets of the DHA-containing oil component having a diameter of at least 20 ⁇ m are generated.
- the diameter of the oil droplets obtained from the DHA-containing oily component can be controlled by adjusting the stirring rotation speed of the stirrer and the processing time.
- various emulsification conditions including the rotation speed of the stirrer and the processing time are prepared and emulsified, and conditions for obtaining the desired oil droplet diameter in the emulsion are selected in advance, and the selected emulsification conditions are used.
- emulsifying an emulsion having the target oil droplet size can be obtained.
- the quality control which confirms whether the emulsion which has the target oil droplet diameter was obtained by measuring the oil droplet diameter in the obtained emulsion can be performed.
- an emulsion containing DHA-containing oil droplets of 20 ⁇ m or more, preferably in the range of 20 to 30 ⁇ m can be obtained.
- the emulsion may contain DHA-containing oil droplets having a diameter of less than 20 ⁇ m, and the emulsion has an oil droplet size in which the main part of the oil droplet size distribution is 20 ⁇ m or more, preferably 20 to 30 ⁇ m. Those containing a distribution are preferred.
- the oil droplet diameter has a wide distribution, for example, a distribution falling within the range of 1 to 100 ⁇ m, and the peak of the particle size distribution is within the range of 20 to 30 ⁇ m. A certain oil droplet size distribution is preferred.
- the average diameter of the DHA-containing oil droplets contained in the emulsion is preferably in the range of 20 to 50 ⁇ m.
- water and / or various food additives can be added in necessary amounts as necessary.
- Water and / or various food additives are prepared at the time of preparing the above-described processed food for preparing an emulsion, before the emulsification process and at least one of the stages during the emulsification process, DHA, DHA It can be added to and mixed with the oil component and any of these mixtures.
- Food additives include plant proteins prepared from wheat and soybeans, bulking agents such as milk and egg protein, starch, processed starch, gelling agents such as alginic acid and guar gum, binders such as sorbitol, lecithin, Emulsifiers such as sorbitan fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, saccharides (including monosaccharides, polysaccharides, starch syrup, sugar alcohol, dextrin) such as maltose, sorbitol, trehalose, various seasonings, various colorants, various vitamins, etc. And nutritional supplements. At least one additive selected from these can be used.
- the temperature range during the emulsification treatment can be set so that the desired softness and tissue structure can be obtained mousse, and the temperature range in the non-heating treatment avoiding heating at a high temperature, for example, 0 to 50 ° C., Can be in the range of 10-20 ° C.
- Processed foods such as meat, vegetables, cereals, seeds, seaweeds, tofu, and cheese can be added to the emulsion before preparation of the mousse in an appropriate size and shape as necessary.
- the DHA containing mousse concerning this invention can be obtained by heat-processing an emulsion.
- the heat treatment of the emulsion is set so as to obtain a DHA-containing mousse having a desired degree of softening and retaining an oil droplet diameter for obtaining good in-vivo absorbability of the DHA-containing oily component.
- the heat treatment can be performed by various heating means such as steaming, baking, oven heating, hot water, heating with hot water, electromagnetic waves such as a microwave oven, electromagnetic induction such as IH, and Joule heating.
- an emulsion can be packed in a container and it can heat-process in an open state or a sealing state.
- the heat treatment conditions are preferably set so that the center temperature in the mousse satisfies the target oil droplet diameter of the DHA-containing oil component and the degree of softening of the mousse.
- the center temperature in the mousse during the heat treatment is preferably in the range of 60 ° C to 120 ° C.
- the DHA-containing mousse after the heat treatment can be made into a DHA-containing mousse product in a warm state or by cooling to room temperature or refrigeration temperature. Or it is good also as a product which can be frozen and preserve
- the diameter of the DHA-containing oil droplets contained in the emulsion is maintained in the DHA-containing mousse even by the above heat treatment.
- the diameter of the DHA-containing oil droplets formed during the emulsification treatment is similarly maintained even in a state where the DHA-containing mousse is thawed after being frozen. This seems to be because the outer periphery of the oil droplets is solidified due to the solidification of protein and moisture, and the oil does not move.
- the DHA-containing oil droplets having a diameter suitable for in-vivo absorption contained in the DHA-containing mousse according to the present invention reach the intestinal tract in the body and are efficiently absorbed, thereby enabling efficient intake of DHA.
- Example 1 A cutter pump (Aikosha, 200L) was connected to the vacuum pump and emulsified under reduced pressure conditions. A seasoning and water were put into a cutter mixer, and the mixture was stirred for 15 seconds at 1500 rpm and then for 60 seconds at 3000 rpm in a vacuum ( ⁇ 0.08 MPa) state. Next, a raw material (fish meat) was added, and stirring was performed at 1500 rpm for 10 seconds and 3000 rpm for 240 seconds in a vacuum ( ⁇ 0.08 MPa) state.
- fish oil manufactured by Maruha Nichiro Co., Ltd., DHA content 19% by mass
- an antifoaming agent were added, and stirring was performed at 1500 rpm for 20 seconds in a vacuumed state ( ⁇ 0.08 MPa).
- the obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine.
- the emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at ⁇ 30 ° C. for 1 hour, then packaged and stored frozen.
- a raw material fish meat
- stirring was performed at 1500 rpm for 10 seconds and subsequently at 3000 rpm for 240 seconds in a vacuum ( ⁇ 0.08 MPa) state.
- the obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine.
- the emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at ⁇ 30 ° C. for 1 hour, then packaged and stored frozen.
- a cutter pump (Aikosha, 200L) was connected to the vacuum pump and emulsified under reduced pressure conditions.
- a seasoning and water were put into a cutter mixer, and the mixture was stirred for 15 seconds at 1500 rpm and then for 60 seconds at 3000 rpm in a vacuum ( ⁇ 0.08 MPa) state.
- salad oil and an antifoaming agent were added, and stirring was performed at 1500 rpm for 10 seconds and then at 3000 rpm for 60 seconds in a vacuum ( ⁇ 0.08 MPa) state.
- a raw material fish meat was added, and stirring was performed at 1500 rpm for 10 seconds and then at 3000 rpm for 240 seconds in a vacuum ( ⁇ 0.08 MPa) state.
- the obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine.
- the emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at ⁇ 30 ° C. for 1 hour, then packaged and stored frozen.
- Example 1 Male ICR mice (7 weeks of age) as experimental mice were divided into 4 groups (4 per group), and 4 feeds (produced by Oriental Yeast Co., Ltd.) in which soybean oil was changed to corn oil in the AIN-93M feed composition. The animals were acclimatized by breeding for a week, and the test was started at 11 weeks of age. As test samples, each of the following four types was used individually and used at the dosages shown below.
- the frozen mousses obtained in Example 1, Comparative Example 1 and Comparative Example 2 were thawed and administered to mice.
- FIG. 1 shows the DHA concentration in the serum after 1 hour and 2 hours after administration when the DHA concentration in the serum before administration is 1 for each test sample (the numerical value of each group is the average value of 4 individuals). It is the figure which showed the change.
- the absorbability of DHA into the body was higher in the group fed with the same amount in the mousse state than in the group ingested with fish oil alone.
- the mousse having a larger oil droplet size than the mousse having a smaller oil droplet size increased the absorbability of DHA into the body. From the above results, it is concluded that the oil droplet diameter of the DHA-containing oil component contained in the mousse is effective for improving the absorption of DHA into the body without being too small. Got.
Abstract
By making the oil droplet diameter of a DHA-containing oil-based component in a mousse at least 20 µm, excellent absorbability of DHA into the body can be achieved. By producing a DHA-containing mousse such that the mousse includes a DHA-containing oil-based component with an oil droplet diameter of at least 20 µm, it is possible to provide a DHA-containing mousse that offers highly efficient absorption of the DHA-containing oil-based component into the body, is easy to chew, and enables DHA to be ingested efficiently and easily through meals.
Description
本発明は、ＤＨＡ含有油性成分を吸収性に優れた油滴径で含むムースの製造方法に関する。
The present invention relates to a method for producing a mousse containing a DHA-containing oil component with an oil droplet diameter excellent in absorbability.
ドコサヘキサエン酸（ＤＨＡ）及びエイコサペンタエン酸（ＥＰＡ）等の高度不飽和脂肪酸は、機能栄養成分として種々の食品の成分として利用されており、また、ＤＨＡ、ＥＰＡについては、動脈硬化の予防、高脂血症の改善、血栓の抑制等の効果が臨床的に認められるとの報告があり、高脂血症治療剤などの医薬品や各種サプリメントの有効成分として利用されている。
ＤＨＡ、ＥＰＡを手軽にかつ安全に摂取する方法としては、アジ、サバなどのＤＨＡ、ＥＰＡを比較的多量に含む魚そのものを調理して食べる方法や、ＤＨＡ、ＥＰＡを含む魚油を摂取する方法等がある。
幼児、高齢者、病人、要介護者等を含む、咀嚼機能が低い人にとっては、焼き魚、煮魚等の調理した魚を摂食することが難しい場合がある。また、魚油については、酸化し易く、酸化防止のためにカプセル化やエマルジョン化を行う必要があり、風味の観点からも、そのまま利用することは難しい場合がある。
調理魚の摂食し易い形態としては、すり身またはムース製品を挙げることができる。すり身またはムース製品は、軟らかさの程度を調節でき、また、嗜好に応じた各種の味付けが可能であり、摂食し易い。そこで、すり身中に魚油を多量に含有させることができれば、魚油を含むすり身製品はＤＨＡ、ＥＰＡ摂取用の食品としての利用価値が向上する。 Polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are used as functional nutritional ingredients in various foods, and for DHA and EPA, prevention of arteriosclerosis, high fat It has been reported that effects such as improvement of blood glucose and thrombus suppression are clinically recognized, and it has been used as an active ingredient in pharmaceuticals such as hyperlipidemia and various supplements.
Methods for easily and safely ingesting DHA and EPA include cooking and eating fish containing relatively large amounts of DHA and EPA such as horse mackerel and mackerel, and methods for ingesting fish oil containing DHA and EPA, etc. There is.
For people with low chewing function, including infants, elderly people, sick people, care recipients, etc., it may be difficult to eat cooked fish such as grilled fish and boiled fish. In addition, fish oil is easily oxidized and needs to be encapsulated or emulsified to prevent oxidation, and it may be difficult to use it as it is from the viewpoint of flavor.
As a form in which cooked fish is easy to eat, a surimi or a mousse product can be mentioned. Surimi or mousse products can adjust the degree of softness, can be seasoned according to taste, and are easy to eat. Therefore, if a large amount of fish oil can be contained in the surimi, the surimi product containing the fish oil will improve the utility value as a food for DHA and EPA intake.
ＤＨＡ、ＥＰＡを手軽にかつ安全に摂取する方法としては、アジ、サバなどのＤＨＡ、ＥＰＡを比較的多量に含む魚そのものを調理して食べる方法や、ＤＨＡ、ＥＰＡを含む魚油を摂取する方法等がある。
幼児、高齢者、病人、要介護者等を含む、咀嚼機能が低い人にとっては、焼き魚、煮魚等の調理した魚を摂食することが難しい場合がある。また、魚油については、酸化し易く、酸化防止のためにカプセル化やエマルジョン化を行う必要があり、風味の観点からも、そのまま利用することは難しい場合がある。
調理魚の摂食し易い形態としては、すり身またはムース製品を挙げることができる。すり身またはムース製品は、軟らかさの程度を調節でき、また、嗜好に応じた各種の味付けが可能であり、摂食し易い。そこで、すり身中に魚油を多量に含有させることができれば、魚油を含むすり身製品はＤＨＡ、ＥＰＡ摂取用の食品としての利用価値が向上する。 Polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are used as functional nutritional ingredients in various foods, and for DHA and EPA, prevention of arteriosclerosis, high fat It has been reported that effects such as improvement of blood glucose and thrombus suppression are clinically recognized, and it has been used as an active ingredient in pharmaceuticals such as hyperlipidemia and various supplements.
Methods for easily and safely ingesting DHA and EPA include cooking and eating fish containing relatively large amounts of DHA and EPA such as horse mackerel and mackerel, and methods for ingesting fish oil containing DHA and EPA, etc. There is.
For people with low chewing function, including infants, elderly people, sick people, care recipients, etc., it may be difficult to eat cooked fish such as grilled fish and boiled fish. In addition, fish oil is easily oxidized and needs to be encapsulated or emulsified to prevent oxidation, and it may be difficult to use it as it is from the viewpoint of flavor.
As a form in which cooked fish is easy to eat, a surimi or a mousse product can be mentioned. Surimi or mousse products can adjust the degree of softness, can be seasoned according to taste, and are easy to eat. Therefore, if a large amount of fish oil can be contained in the surimi, the surimi product containing the fish oil will improve the utility value as a food for DHA and EPA intake.
特許文献１には、すり身中に魚油を多量に含有させ、かつ乳化状態を安定化させることを目的として、魚肉すり身に魚肉水溶性タンパク質を魚油と共に加えて乳化混合して魚肉乳化すり身を得る方法が開示されている。
一方、特許文献２には、植物抽出物を含有する油滴を含むＯ／Ｗ型エマルジョンとすることにより、植物抽出物を胃中で分解させることなく腸管に運び効率的に体内吸収させることが可能であること、すなわち、エマルジョン化により油滴中の成分の吸収効率の向上が可能である点について開示されている。特許文献２には、腸管での吸収効率の観点からの乳化物中に含まれる油成分の油滴径に関して、平均粒子径として１００ｎｍ以下との記載がある。また、特許文献２には、油成分として魚油が利用できることについて記載されている。
乳化すり身中の魚油の粒径については、特許文献３には、真空容器内の真空条件下においてすり身と魚油を混合乳化することによって、細菌の繁殖を抑えて、魚肉すり身の品質の低下を防ぎ、攪拌による魚肉すり身の昇温を遅らせて、乳化に必要な擂潰を確保でき、魚油粒子を油滴径１０μｍ以下で均一に微細化できることについて開示されている。 InPatent Document 1, for the purpose of containing a large amount of fish oil in the surimi and stabilizing the emulsified state, a method for obtaining a fish-emulsified surimi by adding a water-soluble protein of fish meat together with fish oil and emulsifying and mixing the fish meat surimi Is disclosed.
On the other hand, inPatent Document 2, by making an O / W emulsion containing oil droplets containing a plant extract, the plant extract can be transported to the intestinal tract without being decomposed in the stomach and efficiently absorbed in the body. It is disclosed that it is possible, that is, the absorption efficiency of components in oil droplets can be improved by emulsification. Patent Document 2 has a description of an average particle diameter of 100 nm or less with respect to the oil droplet diameter of the oil component contained in the emulsion from the viewpoint of absorption efficiency in the intestinal tract. Patent Document 2 describes that fish oil can be used as an oil component.
Regarding the particle size of fish oil in the emulsified surimi, Patent Document 3 describes that by mixing and emulsifying surimi and fish oil under vacuum conditions in a vacuum vessel, bacterial growth is suppressed and deterioration of fish meat surimi is prevented. Further, it is disclosed that the temperature rise of surimi fish meat by stirring can be delayed to ensure crushing necessary for emulsification, and the fish oil particles can be uniformly refined with an oil droplet diameter of 10 μm or less.
一方、特許文献２には、植物抽出物を含有する油滴を含むＯ／Ｗ型エマルジョンとすることにより、植物抽出物を胃中で分解させることなく腸管に運び効率的に体内吸収させることが可能であること、すなわち、エマルジョン化により油滴中の成分の吸収効率の向上が可能である点について開示されている。特許文献２には、腸管での吸収効率の観点からの乳化物中に含まれる油成分の油滴径に関して、平均粒子径として１００ｎｍ以下との記載がある。また、特許文献２には、油成分として魚油が利用できることについて記載されている。
乳化すり身中の魚油の粒径については、特許文献３には、真空容器内の真空条件下においてすり身と魚油を混合乳化することによって、細菌の繁殖を抑えて、魚肉すり身の品質の低下を防ぎ、攪拌による魚肉すり身の昇温を遅らせて、乳化に必要な擂潰を確保でき、魚油粒子を油滴径１０μｍ以下で均一に微細化できることについて開示されている。 In
On the other hand, in
Regarding the particle size of fish oil in the emulsified surimi, Patent Document 3 describes that by mixing and emulsifying surimi and fish oil under vacuum conditions in a vacuum vessel, bacterial growth is suppressed and deterioration of fish meat surimi is prevented. Further, it is disclosed that the temperature rise of surimi fish meat by stirring can be delayed to ensure crushing necessary for emulsification, and the fish oil particles can be uniformly refined with an oil droplet diameter of 10 μm or less.
乳化物に含まれる油滴を腸管まで到達させて油滴に含まれる成分の腸管での吸収効率を得る場合の油滴の大きさとしては、特許文献２には１００ｎｍ以下の油滴サイズが開示されている。
しかしながら、すり身における油滴の分散媒は、特許文献２に開示されるＯ／Ｗ型エマルジョンでの水と異なり、魚肉をすり潰した固形分を含むものであり、すり身中での吸収効率の良い油滴の大きさをＯ／Ｗ型エマルジョンから予測することは困難である。更に、すり身中の油滴の大きさをＯ／Ｗ型エマルジョンと同じように１００ｎｍ以下とするには、特殊な乳化装置を必要とする。例えば、特許文献３では１０μｍ以下の油滴径とするために、酸化を防いで目的とする粒径まで攪拌を行うことを可能とする真空条件を乳化混合に用いている。 As the size of the oil droplet when the oil droplet contained in the emulsion is made to reach the intestinal tract and the absorption efficiency in the intestinal tract of the components contained in the oil droplet is obtained,Patent Document 2 discloses an oil droplet size of 100 nm or less. Has been.
However, unlike the water in the O / W type emulsion disclosed inPatent Document 2, the dispersion medium of oil droplets in surimi contains a solid content obtained by grinding fish meat, and has high absorption efficiency in surimi It is difficult to predict the droplet size from an O / W emulsion. Furthermore, a special emulsifying device is required to make the size of the oil droplets in the surimi 100 nm or less as in the case of the O / W type emulsion. For example, in Patent Document 3, in order to obtain an oil droplet diameter of 10 μm or less, vacuum conditions that prevent oxidation and enable stirring to the target particle diameter are used for emulsification mixing.
しかしながら、すり身における油滴の分散媒は、特許文献２に開示されるＯ／Ｗ型エマルジョンでの水と異なり、魚肉をすり潰した固形分を含むものであり、すり身中での吸収効率の良い油滴の大きさをＯ／Ｗ型エマルジョンから予測することは困難である。更に、すり身中の油滴の大きさをＯ／Ｗ型エマルジョンと同じように１００ｎｍ以下とするには、特殊な乳化装置を必要とする。例えば、特許文献３では１０μｍ以下の油滴径とするために、酸化を防いで目的とする粒径まで攪拌を行うことを可能とする真空条件を乳化混合に用いている。 As the size of the oil droplet when the oil droplet contained in the emulsion is made to reach the intestinal tract and the absorption efficiency in the intestinal tract of the components contained in the oil droplet is obtained,
However, unlike the water in the O / W type emulsion disclosed in
本発明の目的は、ＤＨＡ含有油性成分を体内への吸収効率の高い油滴径で含み、咀嚼し易く、食事により手軽にＤＨＡの効率良い摂取が可能なＤＨＡ含有ムースを提供することにある。
An object of the present invention is to provide a DHA-containing mousse that contains a DHA-containing oily component in an oil droplet size with high absorption efficiency into the body, is easy to chew, and can be efficiently ingested by meals.
本発明にかかるドコサヘキサエン酸（ＤＨＡ）含有ムースの製造方法は、
ＤＨＡ含有油性成分の存在下で、魚介類及び肉類から選択された少なくとも１種の水及びタンパク質を含有する乳化物調製用食材を乳化処理して、径が２０μｍ以上のＤＨＡ含有油滴を含む乳化物を得る乳化工程と、
前記乳化物を加熱してＤＨＡ含有ムースを得る加熱工程と、
を有することを特徴とする。 The manufacturing method of the docosahexaenoic acid (DHA) containing mousse according to the present invention is as follows.
In the presence of DHA-containing oily ingredients, an emulsion preparation food containing at least one kind of water and protein selected from seafood and meat is emulsified to contain DHA-containing oil droplets having a diameter of 20 μm or more. An emulsification step to obtain a product,
A heating step of heating the emulsion to obtain a DHA-containing mousse;
It is characterized by having.
ＤＨＡ含有油性成分の存在下で、魚介類及び肉類から選択された少なくとも１種の水及びタンパク質を含有する乳化物調製用食材を乳化処理して、径が２０μｍ以上のＤＨＡ含有油滴を含む乳化物を得る乳化工程と、
前記乳化物を加熱してＤＨＡ含有ムースを得る加熱工程と、
を有することを特徴とする。 The manufacturing method of the docosahexaenoic acid (DHA) containing mousse according to the present invention is as follows.
In the presence of DHA-containing oily ingredients, an emulsion preparation food containing at least one kind of water and protein selected from seafood and meat is emulsified to contain DHA-containing oil droplets having a diameter of 20 μm or more. An emulsification step to obtain a product,
A heating step of heating the emulsion to obtain a DHA-containing mousse;
It is characterized by having.
本発明によれば、径が少なくとも２０μｍであるＤＨＡ含有油性成分の油滴がムースに含まれていることによって、ＤＨＡの体内への良好な吸収性を得ることができる。
更に、本発明によれば、咀嚼し易く、食事から手軽にＤＨＡを効率よく摂取可能な軟化食品としてのＤＨＡ含有ムースを提供することができる。 According to the present invention, since the mousse contains oil droplets of a DHA-containing oil component having a diameter of at least 20 μm, good absorbability of DHA into the body can be obtained.
Furthermore, according to the present invention, it is possible to provide a DHA-containing mousse as a softened food that is easy to chew and can easily take DHA efficiently from a meal.
更に、本発明によれば、咀嚼し易く、食事から手軽にＤＨＡを効率よく摂取可能な軟化食品としてのＤＨＡ含有ムースを提供することができる。 According to the present invention, since the mousse contains oil droplets of a DHA-containing oil component having a diameter of at least 20 μm, good absorbability of DHA into the body can be obtained.
Furthermore, according to the present invention, it is possible to provide a DHA-containing mousse as a softened food that is easy to chew and can easily take DHA efficiently from a meal.
本発明にかかるムースは、加熱処理により得られるムース中に多数のＤＨＡ含有油性成分が、ＤＨＡの体内への吸収性が向上する油滴径で分散した構造を有する。ムース中にＤＨＡ含有油性成分からなる油滴が包含されているため、ムース生産時から摂食時までの間において油滴中のＤＨＡが空気と直接触れて酸化されることによる機能低下を防ぐことで油滴中のＤＨＡの有効量を確保することができる。更に、油滴が体内吸収性を向上可能な径を有することで、体内へのＤＨＡの吸収効率を向上させることができる。
本発明にかかるムースは、咀嚼容易な軟化度を有することができ、本発明にかかるムースは、ユニバーサルデザインフードの区分２（物性規格は硬さ上限値が５×１０４Ｎ／ｍ２）を満たすやわらかさに仕上げることができる。従って、咀嚼能力が低い幼児や、咀嚼の能力が低下したり、咀嚼困難である老人、病人、要介護者等においても咀嚼可能であり、これらの人々においても食事から簡便にＤＨＡを効率良く摂取することが可能となる。 The mousse according to the present invention has a structure in which a large number of DHA-containing oily components are dispersed in a mousse obtained by heat treatment with an oil droplet diameter that improves the absorbability of DHA into the body. Since the mousse contains oil droplets composed of DHA-containing oily components, it prevents functional deterioration caused by oxidation of DHA in the oil droplets by direct contact with air during the period from mousse production to feeding. Thus, an effective amount of DHA in the oil droplet can be ensured. Furthermore, the absorption efficiency of DHA into the body can be improved because the oil droplet has a diameter capable of improving the absorbability in the body.
The mousse according to the present invention can have a softening degree that is easy to chew, and the mousse according to the present invention is classified intoCategory 2 of the universal design hood (the physical property standard has a hardness upper limit of 5 × 10 4 N / m 2 ). It can be finished to fill softly. Therefore, it can be chewed by infants with low chewing ability, elderly people who have poor chewing ability, or those who are difficult to chew, sick persons, care recipients, etc., and even these people can easily take DHA efficiently from meals. It becomes possible to do.
本発明にかかるムースは、咀嚼容易な軟化度を有することができ、本発明にかかるムースは、ユニバーサルデザインフードの区分２（物性規格は硬さ上限値が５×１０４Ｎ／ｍ２）を満たすやわらかさに仕上げることができる。従って、咀嚼能力が低い幼児や、咀嚼の能力が低下したり、咀嚼困難である老人、病人、要介護者等においても咀嚼可能であり、これらの人々においても食事から簡便にＤＨＡを効率良く摂取することが可能となる。 The mousse according to the present invention has a structure in which a large number of DHA-containing oily components are dispersed in a mousse obtained by heat treatment with an oil droplet diameter that improves the absorbability of DHA into the body. Since the mousse contains oil droplets composed of DHA-containing oily components, it prevents functional deterioration caused by oxidation of DHA in the oil droplets by direct contact with air during the period from mousse production to feeding. Thus, an effective amount of DHA in the oil droplet can be ensured. Furthermore, the absorption efficiency of DHA into the body can be improved because the oil droplet has a diameter capable of improving the absorbability in the body.
The mousse according to the present invention can have a softening degree that is easy to chew, and the mousse according to the present invention is classified into
本発明にかかるムースは、水及びタンパク質を含有する食材と、ＤＨＡ含有油性成分を少なくとも用いて得られ、油滴径が少なくとも２０μｍのＤＨＡ含有油性成分を含む乳化物を加熱処理することにより得ることができる。
本発明にかかるムースに含まれるＤＨＡ含有油滴が、少なくとも２０μｍの径を有することによって、体内へのＤＨＡの取り込み効率を向上させることができる。従来技術においては、ＤＨＡ含有油滴の径は小さければ小さいほど良いとされてきたが、本発明においてはＤＨＡ含有油滴の径を２０μｍ以上とすることにより、１０μｍ以下の径の油滴よりも体内へのＤＨＡの吸収性が向上しており、このＤＨＡ吸収性の向上は従来技術からは予測し得ない。 The mousse according to the present invention is obtained by heat-treating an emulsion containing a DHA-containing oily component having an oil droplet diameter of at least 20 μm, obtained using at least a food containing water and protein and a DHA-containing oily component. Can do.
When the DHA-containing oil droplets contained in the mousse according to the present invention have a diameter of at least 20 μm, the efficiency of taking DHA into the body can be improved. In the prior art, it has been said that the smaller the diameter of the DHA-containing oil droplets, the better. However, in the present invention, the diameter of the DHA-containing oil droplets is set to 20 μm or more than the oil droplets having a diameter of 10 μm or less. The absorption of DHA into the body has been improved, and this improvement in DHA absorption cannot be predicted from the prior art.
本発明にかかるムースに含まれるＤＨＡ含有油滴が、少なくとも２０μｍの径を有することによって、体内へのＤＨＡの取り込み効率を向上させることができる。従来技術においては、ＤＨＡ含有油滴の径は小さければ小さいほど良いとされてきたが、本発明においてはＤＨＡ含有油滴の径を２０μｍ以上とすることにより、１０μｍ以下の径の油滴よりも体内へのＤＨＡの吸収性が向上しており、このＤＨＡ吸収性の向上は従来技術からは予測し得ない。 The mousse according to the present invention is obtained by heat-treating an emulsion containing a DHA-containing oily component having an oil droplet diameter of at least 20 μm, obtained using at least a food containing water and protein and a DHA-containing oily component. Can do.
When the DHA-containing oil droplets contained in the mousse according to the present invention have a diameter of at least 20 μm, the efficiency of taking DHA into the body can be improved. In the prior art, it has been said that the smaller the diameter of the DHA-containing oil droplets, the better. However, in the present invention, the diameter of the DHA-containing oil droplets is set to 20 μm or more than the oil droplets having a diameter of 10 μm or less. The absorption of DHA into the body has been improved, and this improvement in DHA absorption cannot be predicted from the prior art.
以下、本発明にかかるムースの製造方法について説明する。
ムース製造用の乳化物を得るための食材（乳化物調製用食材）としては、水及びタンパク質を含む食材を利用することができる。このような乳化物調製用食材としては、魚介類及び肉類から選択された少なくとも１種の食材を用いることができる。魚介類としては、魚類、甲殻類、頭足類、貝類等の水産物を挙げることができる。
魚類としては、タラ、ホキ、サワラ、アジ、ホッケ、カレイ、サバ、サケ、イワシ、タイ、グチ、エソ、タチウオ、ママカリ、サメ等を挙げることができる。甲殻類としては、各種のエビ、カニを挙げることができる。頭足類としては、各種のイカ、タコ等を挙げることができる。貝類としては、アサリ、ハマグリ、ホタテ等を挙げることができる。
また、肉類としては、牛、豚、羊、鶏等から得られる畜肉素材を挙げることができる。
食材の形態としては、フィレやブロック等の身の固まり、貝類の剥き身や柱、これらを裁断、細粒化あるいはすり潰し等の処理を行って得られるミンチ、すり身などの加工食材を挙げることができる。
魚介類及び肉類の部位としては、例えば、スケトウダラなどの白身魚の筋肉部等、目的に応じて選択することができる。
これらの乳化物調製用食材は、ＤＨＡ含有油性成分の存在下での乳化工程に対して、タンパク質と水分を供給できるものであればよく、６５～９０質量％、好ましくは７０～８０質量％の水分含量を有する食材が好ましい。
また、乳化物調製用食材のタンパク質含有量は、目的とする乳化物を得ることができるタンパク質量を提供できる含有量であればよく、特に限定されないが、例えば、０．１～３０質量％、好ましくは１０～２５質量％のタンパク質含量の食材を用いることができる。 Hereinafter, the manufacturing method of the mousse concerning this invention is demonstrated.
As a food material (food material for preparing an emulsion) for obtaining an emulsion for producing mousse, a food material containing water and protein can be used. As such a food for preparing an emulsion, at least one food selected from seafood and meat can be used. Examples of the seafood include marine products such as fish, crustaceans, cephalopods and shellfish.
Examples of the fish include cod, hoki, sawara, horse mackerel, hokke, flounder, mackerel, salmon, sardine, thailand, guchi, esos, prickly fish, mamakari, and shark. Examples of crustaceans include various shrimps and crabs. Examples of cephalopods include various squids and octopuses. Examples of shellfish include clams, clams and scallops.
Moreover, as meat, the raw material of meat obtained from a cow, a pig, a sheep, a chicken, etc. can be mentioned.
Examples of the form of ingredients include masses such as fillets and blocks, stripped shells and pillars of shellfish, and processed ingredients such as mince and surimi obtained by processing such as cutting, fine graining or grinding. .
As a part of seafood and meat, for example, a muscle part of white fish such as walleye pollock can be selected according to the purpose.
These ingredients for preparing an emulsion may be any material that can supply protein and moisture to the emulsification step in the presence of the DHA-containing oily component, and is 65 to 90% by mass, preferably 70 to 80% by mass. A food material having a moisture content is preferred.
Further, the protein content of the food material for preparing an emulsion is not particularly limited as long as it is a content that can provide the amount of protein capable of obtaining a target emulsion, and for example, 0.1 to 30% by mass, Preferably, a food material having a protein content of 10 to 25% by mass can be used.
ムース製造用の乳化物を得るための食材（乳化物調製用食材）としては、水及びタンパク質を含む食材を利用することができる。このような乳化物調製用食材としては、魚介類及び肉類から選択された少なくとも１種の食材を用いることができる。魚介類としては、魚類、甲殻類、頭足類、貝類等の水産物を挙げることができる。
魚類としては、タラ、ホキ、サワラ、アジ、ホッケ、カレイ、サバ、サケ、イワシ、タイ、グチ、エソ、タチウオ、ママカリ、サメ等を挙げることができる。甲殻類としては、各種のエビ、カニを挙げることができる。頭足類としては、各種のイカ、タコ等を挙げることができる。貝類としては、アサリ、ハマグリ、ホタテ等を挙げることができる。
また、肉類としては、牛、豚、羊、鶏等から得られる畜肉素材を挙げることができる。
食材の形態としては、フィレやブロック等の身の固まり、貝類の剥き身や柱、これらを裁断、細粒化あるいはすり潰し等の処理を行って得られるミンチ、すり身などの加工食材を挙げることができる。
魚介類及び肉類の部位としては、例えば、スケトウダラなどの白身魚の筋肉部等、目的に応じて選択することができる。
これらの乳化物調製用食材は、ＤＨＡ含有油性成分の存在下での乳化工程に対して、タンパク質と水分を供給できるものであればよく、６５～９０質量％、好ましくは７０～８０質量％の水分含量を有する食材が好ましい。
また、乳化物調製用食材のタンパク質含有量は、目的とする乳化物を得ることができるタンパク質量を提供できる含有量であればよく、特に限定されないが、例えば、０．１～３０質量％、好ましくは１０～２５質量％のタンパク質含量の食材を用いることができる。 Hereinafter, the manufacturing method of the mousse concerning this invention is demonstrated.
As a food material (food material for preparing an emulsion) for obtaining an emulsion for producing mousse, a food material containing water and protein can be used. As such a food for preparing an emulsion, at least one food selected from seafood and meat can be used. Examples of the seafood include marine products such as fish, crustaceans, cephalopods and shellfish.
Examples of the fish include cod, hoki, sawara, horse mackerel, hokke, flounder, mackerel, salmon, sardine, thailand, guchi, esos, prickly fish, mamakari, and shark. Examples of crustaceans include various shrimps and crabs. Examples of cephalopods include various squids and octopuses. Examples of shellfish include clams, clams and scallops.
Moreover, as meat, the raw material of meat obtained from a cow, a pig, a sheep, a chicken, etc. can be mentioned.
Examples of the form of ingredients include masses such as fillets and blocks, stripped shells and pillars of shellfish, and processed ingredients such as mince and surimi obtained by processing such as cutting, fine graining or grinding. .
As a part of seafood and meat, for example, a muscle part of white fish such as walleye pollock can be selected according to the purpose.
These ingredients for preparing an emulsion may be any material that can supply protein and moisture to the emulsification step in the presence of the DHA-containing oily component, and is 65 to 90% by mass, preferably 70 to 80% by mass. A food material having a moisture content is preferred.
Further, the protein content of the food material for preparing an emulsion is not particularly limited as long as it is a content that can provide the amount of protein capable of obtaining a target emulsion, and for example, 0.1 to 30% by mass, Preferably, a food material having a protein content of 10 to 25% by mass can be used.
食材からの水分の供給が十分でない場合には、食材のミンチやすり身への加工時に、あるいは乳化工程前及び／または乳化工程時に水を添加することができ、上記の水分含量に相当する水分が乳化物調製用食材とともに乳化工程に供給されるように水分を補充することができる。乳化物調製用食材からの水分と補充した水分の合計量は、乳化物調製用食材の全体の量に対して、好ましくは３５～９９質量％、より好ましくは６０～８０質量％となるように調整することができる。
ミンチやすり身の製造方法は特に限定されず、乳化工程に利用できるミンチやすり身が提供できる製造方法が利用できる。すり身の製造方法としては、魚肉、畜肉等の食材に食塩を加えてすり潰して混練することによってすり身を得る方法を挙げることができる。
なお、乳化物調製用の水分及びタンパク質を含む食材の裁断片、細粒、ミンチ、すり身などの加工食材とする場合には、食材は非加熱条件、例えば、好ましくは０～５０℃、より好ましくは１０～２０℃の温度条件下で加工することが望ましい。
また、これらの加工食材の調製時には、魚油、植物油、魚油以外の動物油の少なくとも１種を必要に応じて添加することができる。 If the supply of moisture from the ingredients is not sufficient, water can be added at the time of processing the ingredients into minced surimi or before and / or during the emulsification process. Moisture can be replenished so that it may be supplied to an emulsification process with the foodstuff for emulsion preparation. The total amount of water from the emulsion preparation food and supplemented water is preferably 35 to 99% by mass, more preferably 60 to 80% by mass, based on the total amount of the emulsion preparation food. Can be adjusted.
The manufacturing method of mince file is not specifically limited, The manufacturing method which can provide the mince file which can be utilized for an emulsification process can be utilized. As a method for producing surimi, there can be mentioned a method for obtaining surimi by adding salt to food materials such as fish meat and livestock meat, grinding and kneading.
In the case of using processed foods such as cut pieces, fine granules, mince, and surimi containing water and protein for preparing an emulsion, the food is subjected to non-heating conditions, for example, preferably 0 to 50 ° C., more preferably. Is preferably processed at a temperature of 10 to 20 ° C.
Moreover, at the time of preparation of these processed foods, at least 1 sort (s) of animal oils other than fish oil, vegetable oil, and fish oil can be added as needed.
ミンチやすり身の製造方法は特に限定されず、乳化工程に利用できるミンチやすり身が提供できる製造方法が利用できる。すり身の製造方法としては、魚肉、畜肉等の食材に食塩を加えてすり潰して混練することによってすり身を得る方法を挙げることができる。
なお、乳化物調製用の水分及びタンパク質を含む食材の裁断片、細粒、ミンチ、すり身などの加工食材とする場合には、食材は非加熱条件、例えば、好ましくは０～５０℃、より好ましくは１０～２０℃の温度条件下で加工することが望ましい。
また、これらの加工食材の調製時には、魚油、植物油、魚油以外の動物油の少なくとも１種を必要に応じて添加することができる。 If the supply of moisture from the ingredients is not sufficient, water can be added at the time of processing the ingredients into minced surimi or before and / or during the emulsification process. Moisture can be replenished so that it may be supplied to an emulsification process with the foodstuff for emulsion preparation. The total amount of water from the emulsion preparation food and supplemented water is preferably 35 to 99% by mass, more preferably 60 to 80% by mass, based on the total amount of the emulsion preparation food. Can be adjusted.
The manufacturing method of mince file is not specifically limited, The manufacturing method which can provide the mince file which can be utilized for an emulsification process can be utilized. As a method for producing surimi, there can be mentioned a method for obtaining surimi by adding salt to food materials such as fish meat and livestock meat, grinding and kneading.
In the case of using processed foods such as cut pieces, fine granules, mince, and surimi containing water and protein for preparing an emulsion, the food is subjected to non-heating conditions, for example, preferably 0 to 50 ° C., more preferably. Is preferably processed at a temperature of 10 to 20 ° C.
Moreover, at the time of preparation of these processed foods, at least 1 sort (s) of animal oils other than fish oil, vegetable oil, and fish oil can be added as needed.
ＤＨＡ含有油性成分を乳化物に供給する材料としては、ＤＨＡ含有油性成分を含む各種食材自体、並びにＤＨＡを含む各種の食用として利用し得る油などの少なくとも１種を用いることができる。
ＤＨＡを含む各種の油としては、魚介類、藻類、微生物由来のＤＨＡ及びＥＰＡを含む油を挙げることができ、マグロ、カツオ、イワシ、サバ、サンマ等から得られるＤＨＡ含有量の高い魚油が好ましい。更に、ＤＨＡ含有油としては、含有される油性成分の内ＤＨＡが１５～８０質量％であるものが好ましい。
更に、ＤＨＡ含有油性成分としては、乳化工程時に液体である材料を用いることが好ましい。 As a material for supplying the DHA-containing oily component to the emulsion, at least one of various foods containing the DHA-containing oily component itself and various edible oils containing DHA can be used.
As various oils containing DHA, oils containing DHA and EPA derived from seafood, algae, and microorganisms can be mentioned, and fish oils having a high DHA content obtained from tuna, bonito, sardines, mackerel, saury, etc. are preferred. . Further, as the DHA-containing oil, oils containing 15 to 80% by mass of DHA among the oily components contained are preferable.
Furthermore, as the DHA-containing oil component, it is preferable to use a material that is liquid during the emulsification step.
ＤＨＡを含む各種の油としては、魚介類、藻類、微生物由来のＤＨＡ及びＥＰＡを含む油を挙げることができ、マグロ、カツオ、イワシ、サバ、サンマ等から得られるＤＨＡ含有量の高い魚油が好ましい。更に、ＤＨＡ含有油としては、含有される油性成分の内ＤＨＡが１５～８０質量％であるものが好ましい。
更に、ＤＨＡ含有油性成分としては、乳化工程時に液体である材料を用いることが好ましい。 As a material for supplying the DHA-containing oily component to the emulsion, at least one of various foods containing the DHA-containing oily component itself and various edible oils containing DHA can be used.
As various oils containing DHA, oils containing DHA and EPA derived from seafood, algae, and microorganisms can be mentioned, and fish oils having a high DHA content obtained from tuna, bonito, sardines, mackerel, saury, etc. are preferred. . Further, as the DHA-containing oil, oils containing 15 to 80% by mass of DHA among the oily components contained are preferable.
Furthermore, as the DHA-containing oil component, it is preferable to use a material that is liquid during the emulsification step.
少なくとも、水、ＤＨＡ含有油性成分及び食材から供給されるタンパク質を用いてムース調製用の乳化物を得ることができる。水は、タンパク質含有食材から供給することができ、また、先に述べたように、必要に応じて水を更に添加してもよい。
乳化物調製用食材に対するＤＨＡ含有油性成分の割合としては、目的とする乳化物を得ることができるように設定すればよく、特に限定されないが、乳化物調製用食材に対して０質量％より大きく２０質量％以下、すなわち２０質量％までの量での範囲から選択させた量で添加することが好ましい。
乳化処理は、擂潰機、混練機、攪拌機、フードカッター等の機器の少なくとも１種を用いて行うことができる。また、減圧脱気雰囲気下で乳化処理を行ってもよい。
乳化処理の条件は、径が少なくとも２０μｍであるＤＨＡ含有油性成分の油滴が生じるように設定される。例えば、攪拌機の攪拌回転数や処理時間を調節することによりＤＨＡ含有油性成分から得られる油滴の径を制御することができる。
また、攪拌機の回転数及び処理時間を含む乳化条件を各種用意して乳化を行い、乳化物中に目的する油滴径が得られる条件を予め選択しておき、この選択された乳化条件を用いて乳化を行うことにより、目的とする油滴径を有する乳化物を得ることができる。また、得られた乳化物における油滴径を測定することで目的とする油滴径を有する乳化物が得られたかどうかを確認する品質管理を行うことができる。
このような乳化処理条件を用いることで、２０μｍ以上の、好ましくは２０～３０μｍの範囲のＤＨＡ含有油滴を含む乳化物を得ることができる。
また、乳化物には２０μｍ未満の径のＤＨＡ含有油滴が含まれていてもよく、乳化物は油滴径の分布の主要な部分が、２０μｍ以上、好ましくは２０～３０μｍである油滴径分布を含むものが好ましい。乳化物中のＤＨＡ含有油滴の径の分布としては、油滴径が広い分布、例えば１～１００μｍの範囲に入る分布を有しており、かつ粒度分布のピークが２０～３０μｍの範囲内にある油滴径分布が好ましい。
乳化物に含まれるＤＨＡ含有油滴の平均径は、２０～５０μｍの範囲にあることが好ましい。 An emulsion for mousse preparation can be obtained using at least the protein supplied from water, the DHA-containing oily component and the foodstuff. Water can be supplied from the protein-containing food material, and as described above, water may be further added as necessary.
The ratio of the DHA-containing oil component to the emulsion preparation food material may be set so that the desired emulsion can be obtained, and is not particularly limited, but is greater than 0% by mass with respect to the emulsion preparation food material. It is preferable to add in an amount selected from a range of 20% by mass or less, that is, an amount of up to 20% by mass.
The emulsification treatment can be performed using at least one kind of equipment such as a grinder, a kneader, a stirrer, and a food cutter. Moreover, you may perform an emulsification process in a pressure reduction deaeration atmosphere.
The conditions for the emulsification treatment are set so that oil droplets of the DHA-containing oil component having a diameter of at least 20 μm are generated. For example, the diameter of the oil droplets obtained from the DHA-containing oily component can be controlled by adjusting the stirring rotation speed of the stirrer and the processing time.
In addition, various emulsification conditions including the rotation speed of the stirrer and the processing time are prepared and emulsified, and conditions for obtaining the desired oil droplet diameter in the emulsion are selected in advance, and the selected emulsification conditions are used. By emulsifying, an emulsion having the target oil droplet size can be obtained. Moreover, the quality control which confirms whether the emulsion which has the target oil droplet diameter was obtained by measuring the oil droplet diameter in the obtained emulsion can be performed.
By using such emulsification treatment conditions, an emulsion containing DHA-containing oil droplets of 20 μm or more, preferably in the range of 20 to 30 μm can be obtained.
The emulsion may contain DHA-containing oil droplets having a diameter of less than 20 μm, and the emulsion has an oil droplet size in which the main part of the oil droplet size distribution is 20 μm or more, preferably 20 to 30 μm. Those containing a distribution are preferred. As the distribution of the diameter of the DHA-containing oil droplets in the emulsion, the oil droplet diameter has a wide distribution, for example, a distribution falling within the range of 1 to 100 μm, and the peak of the particle size distribution is within the range of 20 to 30 μm. A certain oil droplet size distribution is preferred.
The average diameter of the DHA-containing oil droplets contained in the emulsion is preferably in the range of 20 to 50 μm.
乳化物調製用食材に対するＤＨＡ含有油性成分の割合としては、目的とする乳化物を得ることができるように設定すればよく、特に限定されないが、乳化物調製用食材に対して０質量％より大きく２０質量％以下、すなわち２０質量％までの量での範囲から選択させた量で添加することが好ましい。
乳化処理は、擂潰機、混練機、攪拌機、フードカッター等の機器の少なくとも１種を用いて行うことができる。また、減圧脱気雰囲気下で乳化処理を行ってもよい。
乳化処理の条件は、径が少なくとも２０μｍであるＤＨＡ含有油性成分の油滴が生じるように設定される。例えば、攪拌機の攪拌回転数や処理時間を調節することによりＤＨＡ含有油性成分から得られる油滴の径を制御することができる。
また、攪拌機の回転数及び処理時間を含む乳化条件を各種用意して乳化を行い、乳化物中に目的する油滴径が得られる条件を予め選択しておき、この選択された乳化条件を用いて乳化を行うことにより、目的とする油滴径を有する乳化物を得ることができる。また、得られた乳化物における油滴径を測定することで目的とする油滴径を有する乳化物が得られたかどうかを確認する品質管理を行うことができる。
このような乳化処理条件を用いることで、２０μｍ以上の、好ましくは２０～３０μｍの範囲のＤＨＡ含有油滴を含む乳化物を得ることができる。
また、乳化物には２０μｍ未満の径のＤＨＡ含有油滴が含まれていてもよく、乳化物は油滴径の分布の主要な部分が、２０μｍ以上、好ましくは２０～３０μｍである油滴径分布を含むものが好ましい。乳化物中のＤＨＡ含有油滴の径の分布としては、油滴径が広い分布、例えば１～１００μｍの範囲に入る分布を有しており、かつ粒度分布のピークが２０～３０μｍの範囲内にある油滴径分布が好ましい。
乳化物に含まれるＤＨＡ含有油滴の平均径は、２０～５０μｍの範囲にあることが好ましい。 An emulsion for mousse preparation can be obtained using at least the protein supplied from water, the DHA-containing oily component and the foodstuff. Water can be supplied from the protein-containing food material, and as described above, water may be further added as necessary.
The ratio of the DHA-containing oil component to the emulsion preparation food material may be set so that the desired emulsion can be obtained, and is not particularly limited, but is greater than 0% by mass with respect to the emulsion preparation food material. It is preferable to add in an amount selected from a range of 20% by mass or less, that is, an amount of up to 20% by mass.
The emulsification treatment can be performed using at least one kind of equipment such as a grinder, a kneader, a stirrer, and a food cutter. Moreover, you may perform an emulsification process in a pressure reduction deaeration atmosphere.
The conditions for the emulsification treatment are set so that oil droplets of the DHA-containing oil component having a diameter of at least 20 μm are generated. For example, the diameter of the oil droplets obtained from the DHA-containing oily component can be controlled by adjusting the stirring rotation speed of the stirrer and the processing time.
In addition, various emulsification conditions including the rotation speed of the stirrer and the processing time are prepared and emulsified, and conditions for obtaining the desired oil droplet diameter in the emulsion are selected in advance, and the selected emulsification conditions are used. By emulsifying, an emulsion having the target oil droplet size can be obtained. Moreover, the quality control which confirms whether the emulsion which has the target oil droplet diameter was obtained by measuring the oil droplet diameter in the obtained emulsion can be performed.
By using such emulsification treatment conditions, an emulsion containing DHA-containing oil droplets of 20 μm or more, preferably in the range of 20 to 30 μm can be obtained.
The emulsion may contain DHA-containing oil droplets having a diameter of less than 20 μm, and the emulsion has an oil droplet size in which the main part of the oil droplet size distribution is 20 μm or more, preferably 20 to 30 μm. Those containing a distribution are preferred. As the distribution of the diameter of the DHA-containing oil droplets in the emulsion, the oil droplet diameter has a wide distribution, for example, a distribution falling within the range of 1 to 100 μm, and the peak of the particle size distribution is within the range of 20 to 30 μm. A certain oil droplet size distribution is preferred.
The average diameter of the DHA-containing oil droplets contained in the emulsion is preferably in the range of 20 to 50 μm.
乳化物の調製に、必要に応じて、水及び／または各種食品用添加剤を必要量添加することができる。水及び／または各種食品用添加剤は、先に述べた乳化物調製用の加工食材の調製時、乳化工程前及び乳化工程時の各段階の少なくとも１つの段階において乳化物調製用の食材、ＤＨＡ油性成分、及びこれらの混合物のいずれかに対して添加、混合することができる。
食品用添加剤としては、小麦や大豆などから調製される植物タンパク、乳・卵タンパク等の増量剤、でんぷん、加工でんぷん、アルギン酸、グアーガム等のゲル化剤、ソルビトール等の結着剤、レシチン、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、マルトースやソルビトール、トレハロース等の糖類（単糖、多糖、水飴、糖アルコール、デキストリン含む）、各種調味料、各種着色料、各種ビタミン等の栄養補助剤などを挙げることができる。これらから選択された少なくとも１種の添加剤を用いることができる。これらの添加剤は、最終的に得られる目的とするムース構造を損なわない、あるいはムース構造を更に向上させ、かつ、目的とする食品添加剤の機能を得ることができる量で用いることができる。
乳化処理時の温度範囲は、ムースに目的とする柔らかさや組織構造が得られるように設定することができ、高温での加熱を避ける非加熱処理での温度範囲、例えば0℃～50℃、好ましくは10～20℃の範囲とすることができる。
ムース調製前の乳化物には、必要に応じて肉類、野菜類、穀類、種実類、海藻類・豆腐、チーズ等の加工食品などを適当な大きさ及び形状で添加することができる。 In preparation of the emulsion, water and / or various food additives can be added in necessary amounts as necessary. Water and / or various food additives are prepared at the time of preparing the above-described processed food for preparing an emulsion, before the emulsification process and at least one of the stages during the emulsification process, DHA, DHA It can be added to and mixed with the oil component and any of these mixtures.
Food additives include plant proteins prepared from wheat and soybeans, bulking agents such as milk and egg protein, starch, processed starch, gelling agents such as alginic acid and guar gum, binders such as sorbitol, lecithin, Emulsifiers such as sorbitan fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, saccharides (including monosaccharides, polysaccharides, starch syrup, sugar alcohol, dextrin) such as maltose, sorbitol, trehalose, various seasonings, various colorants, various vitamins, etc. And nutritional supplements. At least one additive selected from these can be used. These additives can be used in amounts that do not impair the final mousse structure that is finally obtained, or that can further improve the mousse structure and obtain the function of the target food additive.
The temperature range during the emulsification treatment can be set so that the desired softness and tissue structure can be obtained mousse, and the temperature range in the non-heating treatment avoiding heating at a high temperature, for example, 0 to 50 ° C., Can be in the range of 10-20 ° C.
Processed foods such as meat, vegetables, cereals, seeds, seaweeds, tofu, and cheese can be added to the emulsion before preparation of the mousse in an appropriate size and shape as necessary.
食品用添加剤としては、小麦や大豆などから調製される植物タンパク、乳・卵タンパク等の増量剤、でんぷん、加工でんぷん、アルギン酸、グアーガム等のゲル化剤、ソルビトール等の結着剤、レシチン、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、マルトースやソルビトール、トレハロース等の糖類（単糖、多糖、水飴、糖アルコール、デキストリン含む）、各種調味料、各種着色料、各種ビタミン等の栄養補助剤などを挙げることができる。これらから選択された少なくとも１種の添加剤を用いることができる。これらの添加剤は、最終的に得られる目的とするムース構造を損なわない、あるいはムース構造を更に向上させ、かつ、目的とする食品添加剤の機能を得ることができる量で用いることができる。
乳化処理時の温度範囲は、ムースに目的とする柔らかさや組織構造が得られるように設定することができ、高温での加熱を避ける非加熱処理での温度範囲、例えば0℃～50℃、好ましくは10～20℃の範囲とすることができる。
ムース調製前の乳化物には、必要に応じて肉類、野菜類、穀類、種実類、海藻類・豆腐、チーズ等の加工食品などを適当な大きさ及び形状で添加することができる。 In preparation of the emulsion, water and / or various food additives can be added in necessary amounts as necessary. Water and / or various food additives are prepared at the time of preparing the above-described processed food for preparing an emulsion, before the emulsification process and at least one of the stages during the emulsification process, DHA, DHA It can be added to and mixed with the oil component and any of these mixtures.
Food additives include plant proteins prepared from wheat and soybeans, bulking agents such as milk and egg protein, starch, processed starch, gelling agents such as alginic acid and guar gum, binders such as sorbitol, lecithin, Emulsifiers such as sorbitan fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, saccharides (including monosaccharides, polysaccharides, starch syrup, sugar alcohol, dextrin) such as maltose, sorbitol, trehalose, various seasonings, various colorants, various vitamins, etc. And nutritional supplements. At least one additive selected from these can be used. These additives can be used in amounts that do not impair the final mousse structure that is finally obtained, or that can further improve the mousse structure and obtain the function of the target food additive.
The temperature range during the emulsification treatment can be set so that the desired softness and tissue structure can be obtained mousse, and the temperature range in the non-heating treatment avoiding heating at a high temperature, for example, 0 to 50 ° C., Can be in the range of 10-20 ° C.
Processed foods such as meat, vegetables, cereals, seeds, seaweeds, tofu, and cheese can be added to the emulsion before preparation of the mousse in an appropriate size and shape as necessary.
乳化物を加熱処理することによって、本発明にかかるＤＨＡ含有ムースを得ることができる。
乳化物の加熱処理は、目的とする軟化度を有し、ＤＨＡ含有油性成分の良好な体内吸収性を得るための油滴径が保持されているＤＨＡ含有ムースが得られるように設定される。
加熱処理は、蒸煮、焼成、オーブン加熱、熱湯、温湯での加熱、電子レンジなどの電磁波、IHなどの電磁誘導、ジュール加熱等の各種加熱手段により行うことができる。また、必要に応じて、容器内に乳化物を詰めて、開封状態で、あるいは密封状態で加熱処理することができる。
加熱処理の条件は、ムース内中心温度が目的とするＤＨＡ含有油性成分の油滴径とムースの軟化度を満たすように設定することが好ましい。加熱処理時のムース内中心温度は、６０℃～１２０℃の範囲が好ましい。
加熱処理後のＤＨＡ含有ムースは、温かい状態で、あるいは室温または冷蔵温度まで冷却してＤＨＡ含有ムース製品とすることができる。あるいは、冷却後のＤＨＡ含有ムースを凍結処理して冷凍保存可能な製品としてもよい。
乳化物の有するＤＨＡ含有油滴の径は、上記の加熱処理によってもＤＨＡ含有ムース中に維持される。また、ＤＨＡ含有ムースを冷凍保存後に解凍した状態においても同様に乳化処理時に形成されたＤＨＡ含有油滴の径は維持される。これはタンパク質や水分が固形化することで油滴の外周が固められて油の移動が無くなるためと思われる。
本発明にかかるＤＨＡ含有ムースに含まれる体内吸収に適した径を有するＤＨＡ含有油滴が、体内の腸管まで到達して効率良く吸収されることで、ＤＨＡの効率的な摂取が可能となる。 The DHA containing mousse concerning this invention can be obtained by heat-processing an emulsion.
The heat treatment of the emulsion is set so as to obtain a DHA-containing mousse having a desired degree of softening and retaining an oil droplet diameter for obtaining good in-vivo absorbability of the DHA-containing oily component.
The heat treatment can be performed by various heating means such as steaming, baking, oven heating, hot water, heating with hot water, electromagnetic waves such as a microwave oven, electromagnetic induction such as IH, and Joule heating. Moreover, as needed, an emulsion can be packed in a container and it can heat-process in an open state or a sealing state.
The heat treatment conditions are preferably set so that the center temperature in the mousse satisfies the target oil droplet diameter of the DHA-containing oil component and the degree of softening of the mousse. The center temperature in the mousse during the heat treatment is preferably in the range of 60 ° C to 120 ° C.
The DHA-containing mousse after the heat treatment can be made into a DHA-containing mousse product in a warm state or by cooling to room temperature or refrigeration temperature. Or it is good also as a product which can be frozen and preserve | saved by freezing the DHA containing mousse after cooling.
The diameter of the DHA-containing oil droplets contained in the emulsion is maintained in the DHA-containing mousse even by the above heat treatment. In addition, the diameter of the DHA-containing oil droplets formed during the emulsification treatment is similarly maintained even in a state where the DHA-containing mousse is thawed after being frozen. This seems to be because the outer periphery of the oil droplets is solidified due to the solidification of protein and moisture, and the oil does not move.
The DHA-containing oil droplets having a diameter suitable for in-vivo absorption contained in the DHA-containing mousse according to the present invention reach the intestinal tract in the body and are efficiently absorbed, thereby enabling efficient intake of DHA.
乳化物の加熱処理は、目的とする軟化度を有し、ＤＨＡ含有油性成分の良好な体内吸収性を得るための油滴径が保持されているＤＨＡ含有ムースが得られるように設定される。
加熱処理は、蒸煮、焼成、オーブン加熱、熱湯、温湯での加熱、電子レンジなどの電磁波、IHなどの電磁誘導、ジュール加熱等の各種加熱手段により行うことができる。また、必要に応じて、容器内に乳化物を詰めて、開封状態で、あるいは密封状態で加熱処理することができる。
加熱処理の条件は、ムース内中心温度が目的とするＤＨＡ含有油性成分の油滴径とムースの軟化度を満たすように設定することが好ましい。加熱処理時のムース内中心温度は、６０℃～１２０℃の範囲が好ましい。
加熱処理後のＤＨＡ含有ムースは、温かい状態で、あるいは室温または冷蔵温度まで冷却してＤＨＡ含有ムース製品とすることができる。あるいは、冷却後のＤＨＡ含有ムースを凍結処理して冷凍保存可能な製品としてもよい。
乳化物の有するＤＨＡ含有油滴の径は、上記の加熱処理によってもＤＨＡ含有ムース中に維持される。また、ＤＨＡ含有ムースを冷凍保存後に解凍した状態においても同様に乳化処理時に形成されたＤＨＡ含有油滴の径は維持される。これはタンパク質や水分が固形化することで油滴の外周が固められて油の移動が無くなるためと思われる。
本発明にかかるＤＨＡ含有ムースに含まれる体内吸収に適した径を有するＤＨＡ含有油滴が、体内の腸管まで到達して効率良く吸収されることで、ＤＨＡの効率的な摂取が可能となる。 The DHA containing mousse concerning this invention can be obtained by heat-processing an emulsion.
The heat treatment of the emulsion is set so as to obtain a DHA-containing mousse having a desired degree of softening and retaining an oil droplet diameter for obtaining good in-vivo absorbability of the DHA-containing oily component.
The heat treatment can be performed by various heating means such as steaming, baking, oven heating, hot water, heating with hot water, electromagnetic waves such as a microwave oven, electromagnetic induction such as IH, and Joule heating. Moreover, as needed, an emulsion can be packed in a container and it can heat-process in an open state or a sealing state.
The heat treatment conditions are preferably set so that the center temperature in the mousse satisfies the target oil droplet diameter of the DHA-containing oil component and the degree of softening of the mousse. The center temperature in the mousse during the heat treatment is preferably in the range of 60 ° C to 120 ° C.
The DHA-containing mousse after the heat treatment can be made into a DHA-containing mousse product in a warm state or by cooling to room temperature or refrigeration temperature. Or it is good also as a product which can be frozen and preserve | saved by freezing the DHA containing mousse after cooling.
The diameter of the DHA-containing oil droplets contained in the emulsion is maintained in the DHA-containing mousse even by the above heat treatment. In addition, the diameter of the DHA-containing oil droplets formed during the emulsification treatment is similarly maintained even in a state where the DHA-containing mousse is thawed after being frozen. This seems to be because the outer periphery of the oil droplets is solidified due to the solidification of protein and moisture, and the oil does not move.
The DHA-containing oil droplets having a diameter suitable for in-vivo absorption contained in the DHA-containing mousse according to the present invention reach the intestinal tract in the body and are efficiently absorbed, thereby enabling efficient intake of DHA.
以下、実施例及び試験例により本発明を更に詳細に説明する。
（油滴径測定方法）
サンプルを１ｇ試験管にとり、４ｇの０．１質量％ドデシル硫酸ナトリウム（ＳＤＳ）溶液を加え、細いスパーテルで穏やかに混合した後、内容物が沈殿するまで静置した。浮遊物を吸い込まないように注意しながら、上澄みをパスツールピペットで吸い上げ、スライドガラスに適量乗せ、カバーガラスを被せてプレパラートを作製した。
デジタルマイクロスコープ（ＶＨＸ－５０００：キーエンス社）にて、画像解析を行った。画像は油滴が約１００個程度になるような枚数を撮影し、解析した油滴径（直径）に関するデータはエクセルファイルで出力した後、最大径を粒度分布で示した。 Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples.
(Oil drop diameter measurement method)
The sample was put into a 1 g test tube, 4 g of 0.1% by mass sodium dodecyl sulfate (SDS) solution was added, gently mixed with a thin spatula, and allowed to stand until the contents were precipitated. Taking care not to inhale the suspended matter, the supernatant was sucked up with a Pasteur pipette, placed on a slide glass, and covered with a cover glass to prepare a preparation.
Image analysis was performed with a digital microscope (VHX-5000: Keyence Corporation). The number of images was taken so that there were about 100 oil droplets, and the data on the analyzed oil droplet diameter (diameter) was output as an Excel file, and then the maximum diameter was shown in the particle size distribution.
（油滴径測定方法）
サンプルを１ｇ試験管にとり、４ｇの０．１質量％ドデシル硫酸ナトリウム（ＳＤＳ）溶液を加え、細いスパーテルで穏やかに混合した後、内容物が沈殿するまで静置した。浮遊物を吸い込まないように注意しながら、上澄みをパスツールピペットで吸い上げ、スライドガラスに適量乗せ、カバーガラスを被せてプレパラートを作製した。
デジタルマイクロスコープ（ＶＨＸ－５０００：キーエンス社）にて、画像解析を行った。画像は油滴が約１００個程度になるような枚数を撮影し、解析した油滴径（直径）に関するデータはエクセルファイルで出力した後、最大径を粒度分布で示した。 Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples.
(Oil drop diameter measurement method)
The sample was put into a 1 g test tube, 4 g of 0.1% by mass sodium dodecyl sulfate (SDS) solution was added, gently mixed with a thin spatula, and allowed to stand until the contents were precipitated. Taking care not to inhale the suspended matter, the supernatant was sucked up with a Pasteur pipette, placed on a slide glass, and covered with a cover glass to prepare a preparation.
Image analysis was performed with a digital microscope (VHX-5000: Keyence Corporation). The number of images was taken so that there were about 100 oil droplets, and the data on the analyzed oil droplet diameter (diameter) was output as an Excel file, and then the maximum diameter was shown in the particle size distribution.
（実施例１）
カッターミキサー（愛工舎、２００Ｌ）に真空ポンプを接続して使用し、減圧条件下で乳化処理を行った。
カッターミキサー中に、調味料と水を入れ、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１５秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
次に、原料（魚肉）を添加し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１０秒、３０００ｒｐｍで２４０秒撹拌を行った。
更に、魚油（マルハニチロ（株）製、ＤＨＡ含有量１９質量％）や消泡剤を投入し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで２０秒撹拌を行った。
得られた乳化物に対して１．５ｍｍ通過のストレイナーでろ過処理を行った後、ストレイナーを通過した乳化物を自動充填機にて容器に充填した。連続型のスチーム蒸煮機にて容器内の乳化物を蒸煮（中心温度７５℃以上）し、冷却後、－３０℃の冷凍庫内で１時間冷凍し、その後に包装をして冷凍保管した。 Example 1
A cutter pump (Aikosha, 200L) was connected to the vacuum pump and emulsified under reduced pressure conditions.
A seasoning and water were put into a cutter mixer, and the mixture was stirred for 15 seconds at 1500 rpm and then for 60 seconds at 3000 rpm in a vacuum (−0.08 MPa) state.
Next, a raw material (fish meat) was added, and stirring was performed at 1500 rpm for 10 seconds and 3000 rpm for 240 seconds in a vacuum (−0.08 MPa) state.
Furthermore, fish oil (manufactured by Maruha Nichiro Co., Ltd., DHA content 19% by mass) and an antifoaming agent were added, and stirring was performed at 1500 rpm for 20 seconds in a vacuumed state (−0.08 MPa).
The obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine. The emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at −30 ° C. for 1 hour, then packaged and stored frozen.
カッターミキサー（愛工舎、２００Ｌ）に真空ポンプを接続して使用し、減圧条件下で乳化処理を行った。
カッターミキサー中に、調味料と水を入れ、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１５秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
次に、原料（魚肉）を添加し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１０秒、３０００ｒｐｍで２４０秒撹拌を行った。
更に、魚油（マルハニチロ（株）製、ＤＨＡ含有量１９質量％）や消泡剤を投入し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで２０秒撹拌を行った。
得られた乳化物に対して１．５ｍｍ通過のストレイナーでろ過処理を行った後、ストレイナーを通過した乳化物を自動充填機にて容器に充填した。連続型のスチーム蒸煮機にて容器内の乳化物を蒸煮（中心温度７５℃以上）し、冷却後、－３０℃の冷凍庫内で１時間冷凍し、その後に包装をして冷凍保管した。 Example 1
A cutter pump (Aikosha, 200L) was connected to the vacuum pump and emulsified under reduced pressure conditions.
A seasoning and water were put into a cutter mixer, and the mixture was stirred for 15 seconds at 1500 rpm and then for 60 seconds at 3000 rpm in a vacuum (−0.08 MPa) state.
Next, a raw material (fish meat) was added, and stirring was performed at 1500 rpm for 10 seconds and 3000 rpm for 240 seconds in a vacuum (−0.08 MPa) state.
Furthermore, fish oil (manufactured by Maruha Nichiro Co., Ltd., DHA content 19% by mass) and an antifoaming agent were added, and stirring was performed at 1500 rpm for 20 seconds in a vacuumed state (−0.08 MPa).
The obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine. The emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at −30 ° C. for 1 hour, then packaged and stored frozen.
（比較例１）
カッターミキサー（愛工舎、２００Ｌ）に真空ポンプを接続して使用し、減圧条件下で乳化処理を行った。
カッターミキサー中に、調味料と水を入れ、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１５秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
次に、魚油（マルハニチロ（株）製、ＤＨＡ含有量１９質量％）や消泡剤を投入し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１０秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
更に、原料（魚肉）を添加し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１０秒、引き続き３０００ｒｐｍで２４０秒撹拌を行った。
得られた乳化物に対して１．５ｍｍ通過のストレイナーでろ過処理を行った後、ストレイナーを通過した乳化物を自動充填機にて容器に充填した。連続型のスチーム蒸煮機にて容器内の乳化物を蒸煮（中心温度７５℃以上）し、冷却後、－３０℃の冷凍庫内で１時間冷凍し、その後に包装をして冷凍保管した。
（比較例２）
カッターミキサー（愛工舎、２００Ｌ）に真空ポンプを接続して使用し、減圧条件下で乳化処理を行った。
カッターミキサー中に、調味料と水を入れ、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１５秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
次に、サラダ油や消泡剤を投入し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１０秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
更に、原料（魚肉）を添加し、真空引き（－０．０８ ＭＰａ）状態で、１５００ｒｐｍで１０秒、引き続き３０００ｒｐｍで２４０秒撹拌を行った。
得られた乳化物に対して１．５ｍｍ通過のストレイナーでろ過処理を行った後、ストレイナーを通過した乳化物を自動充填機にて容器に充填した。連続型のスチーム蒸煮機にて容器内の乳化物を蒸煮（中心温度７５℃以上）し、冷却後、－３０℃の冷凍庫内で１時間冷凍し、その後に包装をして冷凍保管した。 (Comparative Example 1)
A cutter pump (Aikosha, 200L) was connected to the vacuum pump and emulsified under reduced pressure conditions.
A seasoning and water were put into a cutter mixer, and the mixture was stirred for 15 seconds at 1500 rpm and then for 60 seconds at 3000 rpm in a vacuum (−0.08 MPa) state.
Next, fish oil (manufactured by Maruha Nichiro Co., Ltd., DHA content 19% by mass) and an antifoaming agent are added, and stirring is performed at 1500 rpm for 10 seconds and subsequently at 3000 rpm for 60 seconds in a vacuum (−0.08 MPa) state. It was.
Further, a raw material (fish meat) was added, and stirring was performed at 1500 rpm for 10 seconds and subsequently at 3000 rpm for 240 seconds in a vacuum (−0.08 MPa) state.
The obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine. The emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at −30 ° C. for 1 hour, then packaged and stored frozen.
(Comparative Example 2)
A cutter pump (Aikosha, 200L) was connected to the vacuum pump and emulsified under reduced pressure conditions.
A seasoning and water were put into a cutter mixer, and the mixture was stirred for 15 seconds at 1500 rpm and then for 60 seconds at 3000 rpm in a vacuum (−0.08 MPa) state.
Next, salad oil and an antifoaming agent were added, and stirring was performed at 1500 rpm for 10 seconds and then at 3000 rpm for 60 seconds in a vacuum (−0.08 MPa) state.
Further, a raw material (fish meat) was added, and stirring was performed at 1500 rpm for 10 seconds and then at 3000 rpm for 240 seconds in a vacuum (−0.08 MPa) state.
The obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine. The emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at −30 ° C. for 1 hour, then packaged and stored frozen.
カッターミキサー（愛工舎、２００Ｌ）に真空ポンプを接続して使用し、減圧条件下で乳化処理を行った。
カッターミキサー中に、調味料と水を入れ、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１５秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
次に、魚油（マルハニチロ（株）製、ＤＨＡ含有量１９質量％）や消泡剤を投入し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１０秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
更に、原料（魚肉）を添加し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１０秒、引き続き３０００ｒｐｍで２４０秒撹拌を行った。
得られた乳化物に対して１．５ｍｍ通過のストレイナーでろ過処理を行った後、ストレイナーを通過した乳化物を自動充填機にて容器に充填した。連続型のスチーム蒸煮機にて容器内の乳化物を蒸煮（中心温度７５℃以上）し、冷却後、－３０℃の冷凍庫内で１時間冷凍し、その後に包装をして冷凍保管した。
（比較例２）
カッターミキサー（愛工舎、２００Ｌ）に真空ポンプを接続して使用し、減圧条件下で乳化処理を行った。
カッターミキサー中に、調味料と水を入れ、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１５秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
次に、サラダ油や消泡剤を投入し、真空引き（－０．０８ＭＰａ）状態で、１５００ｒｐｍで１０秒、引き続き３０００ｒｐｍで６０秒撹拌を行った。
更に、原料（魚肉）を添加し、真空引き（－０．０８ ＭＰａ）状態で、１５００ｒｐｍで１０秒、引き続き３０００ｒｐｍで２４０秒撹拌を行った。
得られた乳化物に対して１．５ｍｍ通過のストレイナーでろ過処理を行った後、ストレイナーを通過した乳化物を自動充填機にて容器に充填した。連続型のスチーム蒸煮機にて容器内の乳化物を蒸煮（中心温度７５℃以上）し、冷却後、－３０℃の冷凍庫内で１時間冷凍し、その後に包装をして冷凍保管した。 (Comparative Example 1)
A cutter pump (Aikosha, 200L) was connected to the vacuum pump and emulsified under reduced pressure conditions.
A seasoning and water were put into a cutter mixer, and the mixture was stirred for 15 seconds at 1500 rpm and then for 60 seconds at 3000 rpm in a vacuum (−0.08 MPa) state.
Next, fish oil (manufactured by Maruha Nichiro Co., Ltd., DHA content 19% by mass) and an antifoaming agent are added, and stirring is performed at 1500 rpm for 10 seconds and subsequently at 3000 rpm for 60 seconds in a vacuum (−0.08 MPa) state. It was.
Further, a raw material (fish meat) was added, and stirring was performed at 1500 rpm for 10 seconds and subsequently at 3000 rpm for 240 seconds in a vacuum (−0.08 MPa) state.
The obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine. The emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at −30 ° C. for 1 hour, then packaged and stored frozen.
(Comparative Example 2)
A cutter pump (Aikosha, 200L) was connected to the vacuum pump and emulsified under reduced pressure conditions.
A seasoning and water were put into a cutter mixer, and the mixture was stirred for 15 seconds at 1500 rpm and then for 60 seconds at 3000 rpm in a vacuum (−0.08 MPa) state.
Next, salad oil and an antifoaming agent were added, and stirring was performed at 1500 rpm for 10 seconds and then at 3000 rpm for 60 seconds in a vacuum (−0.08 MPa) state.
Further, a raw material (fish meat) was added, and stirring was performed at 1500 rpm for 10 seconds and then at 3000 rpm for 240 seconds in a vacuum (−0.08 MPa) state.
The obtained emulsion was filtered with a strainer that passed through 1.5 mm, and then the emulsion that passed through the strainer was filled into a container with an automatic filling machine. The emulsion in the container was cooked with a continuous steam cooker (center temperature of 75 ° C. or higher), cooled, frozen in a freezer at −30 ° C. for 1 hour, then packaged and stored frozen.
（実験例１）
実験用マウスとしての雄性ＩＣＲマウス（７週齢）を４群（１群４匹）に分け、ＡＩＮ－９３Ｍ飼料組成における大豆油をコーン油に変えた飼料（オリエンタル酵母（株）製）で４週間飼育して順化を行い、１１週齢で試験を開始した。
試験用試料として、次の４種のそれぞれを個々に用いて以下に示す投与量で用いた。なお、実施例１、比較例１、比較例２で得られた冷凍ムースは解凍してマウスへの投与を行った。
（１）魚油（マルハニチロ（株）製、ＤＨＡ含有量１９質量％）；投与量０．６ｇ／ｋｇ（マウス体重）
（２）ムース油滴大：実施例１で得た魚ムース（低速攪拌ムース）；投与量１５ｇ／ｋｇ（マウス体重）
（３）ムース油滴小：比較例１で得た魚ムース（高速攪拌ムース）；投与量１５ｇ／ｋｇ（マウス体重）
（４）ムース魚油添加なし：比較例２で得た魚ムース； 投与量１５ｇ／ｋｇ（マウス体重）
各試験用試料を上記の各量で各実験用マウスに単回投与した。投与前、並びに投与後１時間及び２時間後に、各実験用マウスから、尾採血による血液採取を行い、得られた血液から調製した血清中のＤＨＡの量を測定し、投与前後のＤＨＡ濃度の変化を比較した。
得られた結果を図１に示す。 (Experimental example 1)
Male ICR mice (7 weeks of age) as experimental mice were divided into 4 groups (4 per group), and 4 feeds (produced by Oriental Yeast Co., Ltd.) in which soybean oil was changed to corn oil in the AIN-93M feed composition. The animals were acclimatized by breeding for a week, and the test was started at 11 weeks of age.
As test samples, each of the following four types was used individually and used at the dosages shown below. The frozen mousses obtained in Example 1, Comparative Example 1 and Comparative Example 2 were thawed and administered to mice.
(1) Fish oil (manufactured by Maruha Nichiro Co., Ltd., DHA content 19% by mass); dose 0.6 g / kg (mouse body weight)
(2) Mousse oil droplet size: Fish mousse obtained in Example 1 (low-speed stirring mousse); Dose 15 g / kg (mouse body weight)
(3) Small mousse oil droplets: fish mousse obtained in Comparative Example 1 (high-speed stirring mousse); dose 15 g / kg (mouse body weight)
(4) No mousse fish oil added: Fish mousse obtained in Comparative Example 2; Dose 15 g / kg (mouse body weight)
Each test sample was administered once to each experimental mouse in the above amounts. Before administration, and 1 hour and 2 hours after administration, blood was collected from each experimental mouse by tail blood collection, the amount of DHA in the serum prepared from the obtained blood was measured, and the DHA concentration before and after administration was measured. The changes were compared.
The obtained results are shown in FIG.
実験用マウスとしての雄性ＩＣＲマウス（７週齢）を４群（１群４匹）に分け、ＡＩＮ－９３Ｍ飼料組成における大豆油をコーン油に変えた飼料（オリエンタル酵母（株）製）で４週間飼育して順化を行い、１１週齢で試験を開始した。
試験用試料として、次の４種のそれぞれを個々に用いて以下に示す投与量で用いた。なお、実施例１、比較例１、比較例２で得られた冷凍ムースは解凍してマウスへの投与を行った。
（１）魚油（マルハニチロ（株）製、ＤＨＡ含有量１９質量％）；投与量０．６ｇ／ｋｇ（マウス体重）
（２）ムース油滴大：実施例１で得た魚ムース（低速攪拌ムース）；投与量１５ｇ／ｋｇ（マウス体重）
（３）ムース油滴小：比較例１で得た魚ムース（高速攪拌ムース）；投与量１５ｇ／ｋｇ（マウス体重）
（４）ムース魚油添加なし：比較例２で得た魚ムース； 投与量１５ｇ／ｋｇ（マウス体重）
各試験用試料を上記の各量で各実験用マウスに単回投与した。投与前、並びに投与後１時間及び２時間後に、各実験用マウスから、尾採血による血液採取を行い、得られた血液から調製した血清中のＤＨＡの量を測定し、投与前後のＤＨＡ濃度の変化を比較した。
得られた結果を図１に示す。 (Experimental example 1)
Male ICR mice (7 weeks of age) as experimental mice were divided into 4 groups (4 per group), and 4 feeds (produced by Oriental Yeast Co., Ltd.) in which soybean oil was changed to corn oil in the AIN-93M feed composition. The animals were acclimatized by breeding for a week, and the test was started at 11 weeks of age.
As test samples, each of the following four types was used individually and used at the dosages shown below. The frozen mousses obtained in Example 1, Comparative Example 1 and Comparative Example 2 were thawed and administered to mice.
(1) Fish oil (manufactured by Maruha Nichiro Co., Ltd., DHA content 19% by mass); dose 0.6 g / kg (mouse body weight)
(2) Mousse oil droplet size: Fish mousse obtained in Example 1 (low-speed stirring mousse); Dose 15 g / kg (mouse body weight)
(3) Small mousse oil droplets: fish mousse obtained in Comparative Example 1 (high-speed stirring mousse); dose 15 g / kg (mouse body weight)
(4) No mousse fish oil added: Fish mousse obtained in Comparative Example 2; Dose 15 g / kg (mouse body weight)
Each test sample was administered once to each experimental mouse in the above amounts. Before administration, and 1 hour and 2 hours after administration, blood was collected from each experimental mouse by tail blood collection, the amount of DHA in the serum prepared from the obtained blood was measured, and the DHA concentration before and after administration was measured. The changes were compared.
The obtained results are shown in FIG.
図１は、各試験試料について、投与前の血清中のＤＨＡ濃度を１とした場合の投与後１時間及び２時間後の血清中のＤＨＡ濃度（各群の数値は４個体の平均値）の変化を示した図である。図１に示す通り、魚油を単独で摂取した群よりも、ムースの状態で同量摂食した群でＤＨＡの内体への吸収性は高くなった。また、油滴サイズが小さいムースよりも油滴サイズが大きいムースでＤＨＡの体内への吸収性は高くなった。
以上の結果から、ムースに含まれるＤＨＡ含有油性成分の油滴径は、小さ過ぎずに適度の大きさを有することがＤＨＡの体内への吸収性の向上に対して効果的であるとの結論を得た。 FIG. 1 shows the DHA concentration in the serum after 1 hour and 2 hours after administration when the DHA concentration in the serum before administration is 1 for each test sample (the numerical value of each group is the average value of 4 individuals). It is the figure which showed the change. As shown in FIG. 1, the absorbability of DHA into the body was higher in the group fed with the same amount in the mousse state than in the group ingested with fish oil alone. In addition, the mousse having a larger oil droplet size than the mousse having a smaller oil droplet size increased the absorbability of DHA into the body.
From the above results, it is concluded that the oil droplet diameter of the DHA-containing oil component contained in the mousse is effective for improving the absorption of DHA into the body without being too small. Got.
以上の結果から、ムースに含まれるＤＨＡ含有油性成分の油滴径は、小さ過ぎずに適度の大きさを有することがＤＨＡの体内への吸収性の向上に対して効果的であるとの結論を得た。 FIG. 1 shows the DHA concentration in the serum after 1 hour and 2 hours after administration when the DHA concentration in the serum before administration is 1 for each test sample (the numerical value of each group is the average value of 4 individuals). It is the figure which showed the change. As shown in FIG. 1, the absorbability of DHA into the body was higher in the group fed with the same amount in the mousse state than in the group ingested with fish oil alone. In addition, the mousse having a larger oil droplet size than the mousse having a smaller oil droplet size increased the absorbability of DHA into the body.
From the above results, it is concluded that the oil droplet diameter of the DHA-containing oil component contained in the mousse is effective for improving the absorption of DHA into the body without being too small. Got.
Claims (7)
- ドコサヘキサエン酸（ＤＨＡ）含有ムースの製造方法において、
ＤＨＡ含有油性成分の存在下で、魚介類及び肉類から選択された少なくとも１種の水及びタンパク質を含有する乳化物調製用食材を乳化処理して、径が２０μｍ以上のＤＨＡ含有油滴を含む乳化物を得る乳化工程と、
前記乳化物を加熱してＤＨＡ含有ムースを得る加熱工程と
を有することを特徴とするＤＨＡ含有ムースの製造方法。 In the method for producing docosahexaenoic acid (DHA) -containing mousse,
In the presence of DHA-containing oily ingredients, an emulsion preparation food containing at least one kind of water and protein selected from seafood and meat is emulsified to contain DHA-containing oil droplets having a diameter of 20 μm or more. An emulsification step to obtain a product,
And a heating step of obtaining a DHA-containing mousse by heating the emulsion. - 前記ＤＨＡ含有油性成分と前記乳化物調製用食材を含む混合物を乳化処理する請求項１に記載のＤＨＡ含有ムースの製造方法。 The method for producing a DHA-containing mousse according to claim 1, wherein a mixture containing the DHA-containing oily component and the food for preparing an emulsion is emulsified.
- 前記混合物中の水分量が、３５～９９質量％である請求項２に記載のＤＨＡ含有ムースの製造方法。 The method for producing a DHA-containing mousse according to claim 2, wherein the water content in the mixture is 35 to 99% by mass.
- 前記ＤＨＡ含有油性成分が、前記乳化物調製用食材に対して、０より大きく２０質量％以下の量で配合されている請求項１乃至３のいずれか１項に記載のＤＨＡ含有ムースの製造方法。 The method for producing a DHA-containing mousse according to any one of claims 1 to 3, wherein the DHA-containing oily component is blended in an amount of greater than 0 and 20% by mass or less with respect to the emulsion preparation food. .
- 前記乳化物が、径が２０～３０μｍのＤＨＡ含有油滴を含む請求項１乃至４のいずれか１項に記載のＤＨＡ含有ムースの製造方法。 The method for producing a DHA-containing mousse according to any one of claims 1 to 4, wherein the emulsion contains DHA-containing oil droplets having a diameter of 20 to 30 µm.
- 前記魚介類が、魚類、甲殻類、頭足類、貝類から選択される請求項１乃至５のいずれか１項に記載のＤＨＡ含有ムースの製造方法。 The method for producing a DHA-containing mousse according to any one of claims 1 to 5, wherein the seafood is selected from fish, crustaceans, cephalopods, and shellfish.
- 前記肉類が、牛、豚、羊及び鶏から選択される請求項１乃至５のいずれか１項に記載のＤＨＡ含有ムースの製造方法。 The method for producing a DHA-containing mousse according to any one of claims 1 to 5, wherein the meat is selected from cattle, pigs, sheep and chickens.
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