WO2022025132A1 - Composition en gelée comprenant une émulsion, aliment contenant cette composition en gelée comprenant une émulsion, et procédés de fabrication de ceux-ci - Google Patents

Composition en gelée comprenant une émulsion, aliment contenant cette composition en gelée comprenant une émulsion, et procédés de fabrication de ceux-ci Download PDF

Info

Publication number
WO2022025132A1
WO2022025132A1 PCT/JP2021/027947 JP2021027947W WO2022025132A1 WO 2022025132 A1 WO2022025132 A1 WO 2022025132A1 JP 2021027947 W JP2021027947 W JP 2021027947W WO 2022025132 A1 WO2022025132 A1 WO 2022025132A1
Authority
WO
WIPO (PCT)
Prior art keywords
emulsion
protein
composition
gum
containing gel
Prior art date
Application number
PCT/JP2021/027947
Other languages
English (en)
Japanese (ja)
Inventor
浩輔 中野
宏樹 山崎
和寛 前田
Original Assignee
三栄源エフ・エフ・アイ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 三栄源エフ・エフ・アイ株式会社 filed Critical 三栄源エフ・エフ・アイ株式会社
Priority to JP2022513919A priority Critical patent/JP7157894B2/ja
Publication of WO2022025132A1 publication Critical patent/WO2022025132A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/06—Gelatine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present disclosure relates to an emulsion-containing gel-like composition, a food containing an emulsion-containing gel-like composition, and a method for producing these.
  • An emulsion-containing gel-like composition containing a gelling agent and an emulsifier consisting of an emulsifier containing water-soluble or water-dispersible fine particles containing a protein and an anionic polysaccharide.
  • the protein is at least one selected from the group consisting of casein sodium, alkali-treated gelatin, acid-treated gelatin, milk boiled protein, soy protein, acidic soluble soy protein, pea protein, chicken protein and soybean protein.
  • the anionic polysaccharide is xanthan gum, welan gum, carrageenan, deacylated gellan gum, native gellan gum, lambzan gum, pectin, alginic acid, alginate, tragant gum, gati gum, arabic gum, karaya gum, succinoglycan, cellulose derivative.
  • the above-mentioned emulsion-containing gel-like composition which is at least one selected from the group consisting of starch derivatives and soybean polysaccharides.
  • the gelling agent is agar, mannan, gelatin, copper-type carrageenan, iota-type carrageenan, LM pectin having an esterification degree of less than 50%, HM pectin having an esterification degree of 50% or more, native gellan gum, and desorption.
  • the above-mentioned emulsion-containing gel-like composition which is at least one selected from the group consisting of acyl-type gellan gum, sodium alginate, xanthan gum + locust bean gum, tamarind seed gum, curdlan, tara gum, guar gum, and methyl cellulose.
  • the emulsifier contains a protein and an anionic polysaccharide, and a solution or dispersion having a pH higher than the isoelectric point of the protein is prepared, and the pH of the obtained solution or dispersion is set to the isoelectric point.
  • the above-mentioned emulsion-containing gel-like composition obtained by bringing it closer to a point.
  • a food containing the above-mentioned emulsion-containing gel-like composition [10] Prepare a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein.
  • an emulsifier containing water-soluble or water-dispersible fine particles containing proteins and anionic polysaccharides was prepared.
  • a method for producing an emulsion-containing gel-like composition which comprises mixing the emulsifier, an oil and fat, and a gelling agent to produce an emulsion-containing gel-like composition.
  • a method for producing a food containing an emulsion-containing gel-like composition which comprises mixing the emulsion-containing gel-like composition with a food component to produce a food containing the emulsion-containing gel-like composition.
  • the emulsion-containing gelled composition of the present application contains a gelling agent and an emulsion.
  • the emulsion contains an emulsifier and an oil and fat, and preferably comprises an emulsifier and an oil and fat.
  • the emulsifier contains water-soluble or water-dispersible microparticles containing proteins and anionic polysaccharides.
  • Emulsifiers include water-soluble or water-dispersible microparticles containing proteins and anionic polysaccharides.
  • protein not only proteins that can be used in the field of foods but also various proteins can be used. For example, it may be any of simple proteins, complex proteins, inducible proteins and the like.
  • Albumin globulin, gluterin, prolamin, hard protein (collagen, elastin, keratin, etc.), glycoprotein (ovom colloid, mutin), phosphoprotein (casein), chromoprotein (hemoglobin, myoglobin), lipoprotein (lipovitarin, lipoprotein),
  • metalloproteins ferritin, hemocyanin
  • gelatin at least one selected from the group consisting of casein, casein sodium, gelatin, alkali-treated gelatin, acid-treated gelatin, milky protein, soy protein, acid-soluble soy protein, pea protein, chicken protein and soybean protein. It is preferable that the protein is at least one selected from the group consisting of soy protein, acid-soluble soy protein, pea protein, and chick protein.
  • the anionic polysaccharide is a polysaccharide having a negative charge in its molecular structure, and examples thereof include at least one selected from the following groups.
  • polysaccharides produced by microorganisms xanthan gum, deacylated gellan gum, native gellan gum, lambzan gum, succinoglycan, welan gum, etc.
  • Plant-derived polysaccharides include pectin (derived from peel), tragant gum, Arabic gum, arabinogalactan, gati gum, karaya gum (derived from sap), alginic acid, alginate, carrageenan (derived from seaweed), soybean polysaccharide (derived from seeds), cellulose.
  • the derivative here means a compound in which a part of the compound is replaced with another atom or atomic group. In the present application, it refers to all compounds in which a part of an atom or an atomic group in a polysaccharide is replaced with an atomic group exhibiting anionic properties.
  • the atomic group exhibiting anionic properties include a carboxyl group.
  • soybean polysaccharides include those having galactose, arabinose, galacturonic acid and the like as major constituent sugars.
  • the cellulose derivative include carboxymethyl cellulose and the like.
  • the starch derivative include phosphorylated starch. Among them, xanthan gum is preferable as the anionic polysaccharide.
  • the ratio of the protein to the anionic polysaccharide in the fine particles is 2:98 to 95: 5, preferably 10:90 to 90:10, and more preferably 20:80 to 80:20 in terms of mass ratio. , 25:75 to 75:25 are even more preferred.
  • the fine particles may be in the form of being dissolved or dispersed in water, or may be in the form of not containing water. Examples of the fine particles not containing water include those in which an aqueous solution or dispersion containing fine particles is powdered with a mixed solution containing fine particles by spray drying, freeze-drying, ethanol precipitation, or the like.
  • Water-soluble or water-dispersible fine particles containing proteins and anionic polysaccharides can be formed, for example, by the method described in WO2019 / 0876666.
  • the method for producing water-soluble or water-dispersible fine particles mainly comprises a protein and an anionic polysaccharide, and a solution or dispersion having a pH higher than the isoelectric point of the protein is prepared, and then this solution or a dispersion is prepared. This includes bringing the pH of the dispersion closer to the isoelectric point described above. At this time, the pH may be brought close to the isoelectric point while mixing the solution or the dispersion liquid, or the mixing may be carried out after the pH is brought close to the isoelectric point.
  • the solution or dispersion By mixing the solution or dispersion and bringing the pH of this solution closer to the isoelectric point of the protein, the generation of aggregates of protein and / or polysaccharide can be suppressed. As a result, fine particles that are uniform and in a fine state can be obtained. In addition, the resulting microparticles have long-term stability.
  • a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein (a) prepare as a mixed solution in a state where the protein and the polysaccharide coexist.
  • a protein solution and a polysaccharide solution or dispersion may be prepared separately and mixed to prepare a mixed solution.
  • the other powder may be added to the solution in which either one of the protein and the polysaccharide is dissolved, or the powders of the protein and the polysaccharide may be mixed and dissolved in the solvent. ..
  • the protein is completely such that the solution or dispersion has a pH higher than the isoelectric point of the protein, i.e., the initial pH. Or it is almost completely dissolved.
  • the anionic polysaccharide may be completely or substantially completely dissolved as a solution or dispersion, and a part or all of the anionic polysaccharide may be suspended or suspended without being dissolved. May be good.
  • the solvent of the solution or dispersion containing the protein and the anionic polysaccharide can be appropriately selected from water, an organic solvent and a combination thereof.
  • water for example, ion-exchanged water, pure water, distilled water, ultrapure water, tap water, etc.
  • pH regulators such as citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogencarbonate, carbon dioxide, lactic acid, phosphoric acid, adipic acid, citric acid tri. It may contain sodium, sodium malate, gluconodeltalactone and the like.
  • the protein in a solution or dispersion containing a protein and an anionic polysaccharide, the protein may have a concentration equal to or lower than that of a saturated solution. For example, the concentration may be 0.01 w / w% to 5 w / w%.
  • the concentration of the solution or dispersion containing the anionic polysaccharide can be, for example, 0.005 w / w% to 5 w / w%.
  • the protein solution is a protein. It is preferable that the pH is maintained higher than the isoelectric point of.
  • the pH higher than the isoelectric point of the protein is preferably 1 or more higher, and more preferably 1.4 or more or 1.5 or more higher.
  • the protein solution may generally have a pH at which the protein to be used dissolves in water, and is not particularly limited, but a pH lower than 9.0 is preferable, and a pH lower than 7.0 is preferable. It is more preferable to have a low pH.
  • the pH value of the above solution may be exceeded, but the present invention does not exclude them.
  • the pH of the mixed solution is preferably maintained at a pH higher than the isoelectric point of the protein, as described above. ..
  • the anionic polysaccharide dissolves in the solvent, use it as a solution, and if it does not dissolve, apply an appropriate force to the dispersion. It is preferable to do so.
  • Examples of the applied force here include known methods for preparing a dispersion of polysaccharides, such as stirring with a propeller while heating, stirring with a homomixer, and homogenization with a homogenizer.
  • the solvent for dissolving the protein and the solvent containing the anionic polysaccharide may be the same or different, but both are preferably the same, and more preferably water.
  • a mixed solution When mixing these two solutions or dispersions, it is preferable to mix them while maintaining the pH higher than the isoelectric point of the protein, that is, the initial pH to obtain a mixed solution.
  • both may be mixed uniformly.
  • Mixing may be manual or a mixer or mixing device known in the art may be used.
  • any of stirring (shearing), shaking, injection, ultrasonic treatment and the like may be used.
  • a propeller stirrer, a homomixer, a homogenizer, or the like may be used.
  • the mixing may be carried out by applying a load equal to or greater than the extent to which the two are uniformly mixed.
  • the temperature in this case includes a temperature range in which the solution does not freeze to a temperature range in which the protein does not denature, for example, a temperature range of room temperature to 80 ° C.
  • the pH of the above-mentioned protein solution and the anionic polysaccharide solution or dispersion or the mixture containing the protein and the anionic polysaccharide is set to a value closer to the isoelectric point of the protein.
  • a pH adjuster may be added.
  • the pH is set to a value closer to the isoelectric point of the protein, it is preferable to mix the pH so that the pH becomes constant in the whole liquid.
  • the pH of an anionic polysaccharide solution or dispersion may not necessarily match the pH of a protein solution, but both may be used regardless of the pH of the anionic polysaccharide solution or dispersion.
  • the pH adjuster is added so that the pH of the mixed solution is a pH that does not cause the protein to precipitate and is closer to the isoelectric point of the protein, that is, with respect to the initial pH.
  • a mixed solution containing a protein and an anionic polysaccharide its pH is set higher than the isoelectric point of the protein, that is, it is set to the initial pH.
  • the pH of the mixture is lowered to such an extent that the protein does not precipitate, so that the pH is closer to the isoelectric point of the protein than the initial pH.
  • the pH of the liquid is set to a value closer to the isoelectric point, the difference between the pH of the obtained mixed solution and the isoelectric point is smaller than the difference between the initial pH and the isoelectric point of the protein used. Means to do.
  • the initial pH may be higher than the isoelectric point and the pH of the obtained mixture may be higher or the same as the isoelectric point, or the initial pH may be higher than the isoelectric point.
  • the pH of the mixture may be lower than the isoelectric point.
  • the liquid is subjected to shearing force by mixing. That is, the pH may be set to a value closer to the isoelectric point of the protein while mixing or stirring so as to give a larger shearing force to the mixed solution, or the pH may be set to a value closer to the isoelectric point of the protein and then larger. Mixing or stirring may be performed so as to give a shearing force. As described above, the shearing force here is larger than the load of preparing the protein solution and the anionic polysaccharide solution or dispersion separately and mixing them uniformly. For example, it is preferable to give high-speed stirring and high shearing force.
  • stirring with a screw with blades for example, stirring with a screw with blades, circulation stirring with a high shear mixer such as a homomixer, homogenization with equipment such as a homogenizer and a high-pressure homogenizer, and the like can be mentioned.
  • a high shear mixer such as a homomixer
  • homogenization with equipment such as a homogenizer and a high-pressure homogenizer, and the like
  • mixing at 5000 rpm to 35000 rpm below the denaturation temperature of room temperature to protein for example, in a temperature range of room temperature to 80 ° C. for several tens of seconds to several tens of hours can be mentioned.
  • so-called built-up type fine particles can be formed. That is, by mixing these substances, proteins and anionic polysaccharides are dispersed in the solvent in the form of fine particles by aggregation and self-association.
  • the fine particles here are a complex of a protein and an anionic polysaccharide by electrostatic interaction.
  • the size can be, for example, having a diameter of 10 nm to 1000 ⁇ m, preferably having a diameter of 500 ⁇ m or less, more preferably having a diameter of 100 ⁇ m or less, and having a diameter of less than 50 ⁇ m. More preferred.
  • the size of the obtained fine particles can be adjusted by the shearing force and the loading time thereof.
  • the fine particles thus obtained have various properties such as water solubility, water insolubility, and water dispersibility, but are intended to form W / O type, O / W type, and W / O / W type emulsions. Has an emulsifying effect. Therefore, it can be used as an emulsifier.
  • the fats and oils are not particularly limited, and examples thereof include fats and oils suitable for food.
  • Vegetable oils include, for example, canola oil, coconut oil, corn oil, cottonseed oil, rapeseed oil, olive oil, palm oil, palm kernel oil, peanut oil, sunflower oil, safflower oil, soybean oil, benibana oil, rice oil, sesame oil, cacao butter.
  • animal oils for example, derived from fish oils such as lard, beef oil, butter, liver oil, beeswax, mackerel, sardines, horse mackerel, tuna, cod, shark, squid oil and marine organism oils such as whale oil, milk fat, algae, microorganisms.
  • oils and fats examples thereof include oils and fats, hardened oils thereof, fractionated oils, ester exchange oils and the like, and combinations thereof. Further, it may have a composition containing other substances such as margarine, shortening and chocolate, or it may be an oil or fat containing an oil-soluble component (for example, carotenoid).
  • the fats and oils may take various forms such as fluid, semi-fluid, solid, and finely divided solid.
  • the fat and oil may be contained in an amount of 0.1% by mass to 74% by mass, preferably 1% by mass to 74% by mass, more preferably 5% by mass to 74% by mass. It is more preferably 10% by mass to 70% by mass.
  • the mass ratio of the fat and the emulsifier is 10: 90 to 99.99: 0.01, preferably 50: 50 to 99.9: 0.1, and 80: 20 to 99.8: 0. 2 is more preferable.
  • the fat and oil may be contained in an amount of 1% by mass to 100,000% by mass, preferably 100% by mass to 75,000% by mass, more preferably 500% by mass to 50,000% by mass, based on the mass of the gelling agent described later. preferable.
  • the mass ratio of the protein contained in the fine particles to the fat and oil is 10: 90 to 99.99: 0.01, preferably 50: 50 to 99.9: 0.1, and 85. : 15-99.8: 0.2 is more preferable.
  • the mass ratio of the anionic polysaccharide contained in the fine particles to the fat and oil is 10: 90 to 99.99: 0.01, preferably 50: 50 to 99.95: 0.05, and 85: 15 to. 99.9: 0.1 is more preferable.
  • the mass ratio of the solution or dispersion containing the fine particles to the fat and oil is 1:99 to 99: 1, and 10:90 to 99: 1 is preferable, and 20:80 to 99: 1 is more preferable.
  • the emulsion can be produced by combining and mixing the above-mentioned water-soluble or water-dispersible fine particles and fats and oils.
  • water-soluble or water-dispersible fine particles and fats and oils only the fine particles may be taken out and added to a solution containing fats and oils, a solution containing fats and oils may be added to the fine particles, or a mixed solution containing fine particles. May be added to the fat and oil as it is, or the fat and oil may be added to the mixed solution containing fine particles.
  • Examples of the method for extracting only the fine particles include powdering of a mixed solution containing fine particles by spray drying, freeze-drying, ethanol precipitation and the like.
  • the solution containing fats and oils preferably contains a solvent such as water.
  • a solvent such as water.
  • Homogenization using a homogenizer can be performed using equipment such as a high-speed stirrer, a homomixer, and a high-pressure homogenizer in order to refine and homogenize the fine particles to be obtained. For example, it is preferable to homogenize at a pressure of about 5 MPa to 15 MPa with a homogenizer or to stir at about 5000 rpm to 15,000 rpm with a homomixer. Stability of water-soluble or water-dispersible fine particles and emulsions produced by homogenization with a high-pressure homogenizer (eg, 20 MPa to 50 MPa) and / or heat treatment (eg, at 85 ° C. for 30 minutes). Can be improved. As described above, in the emulsion composed of the emulsifier and the fat and oil described above, the fine particles which are emulsifiers are adsorbed on the surface of the oil droplets, and the stability of the emulsion is ensured.
  • a high-pressure homogenizer e
  • gelling agent examples include agar, gelatin, copper-type carrageenan, iota-type carrageenan, LM pectin having an esterification degree of less than 50%, HM pectin having an esterification degree of 50% or more, native gellan gum, deacylated gellan gum, and alginic acid.
  • examples thereof include sodium, mannan, xanthan gum, locust bean gum, tamarind seed gum, curdlan, tara gum, guagam, and cellulose derivatives. These may be used alone or in combination of two or more. Examples of the combination include a combination of carrageenan and mannan, a combination of xanthan gum, mannan and methylcellulose, and the like.
  • the gelling agent may be contained in an amount of 0.02% by mass to 10% by mass, preferably 0.05% by mass to 10% by mass, and 0.1% by mass to 10% by mass. More preferably by mass.
  • the gelling agent may be contained in an amount of 5% by mass to 7500% by mass, preferably 5% by mass to 7000% by mass, more preferably 10% by mass to 4000% by mass, based on the mass of the emulsifier. 10% by mass to 2000% by mass is more preferable, 10% by mass to 1000% by mass is even more preferable, 30% by mass to 1000% by mass is even more preferable, and 40% by mass to 800% by mass or 50% by mass to 600% by mass. Is particularly preferable. In other words, the mass ratio of the emulsifier to the gelling agent is more preferably 15:85 to 65:35.
  • the gelling agent may be contained in an amount of 0.01% by mass to 7500% by mass, preferably 0.1% by mass to 7500% by mass, and 1% by mass to 7500% by mass with respect to the mass of the fat or oil. Is more preferable. Within such a range, an emulsion-containing gel-like composition having good emulsification and shape retention, or good evaluation of emulsification, water separation, oil removal, and gel strength can be easily obtained. Can be prepared.
  • the emulsion-containing gel-like composition of the present application may contain a high content of fats and oils, or the gel-like composition may be pulverized and mixed with other foods or the like. It is possible to maintain a high hardness, no exudation of oils and fats, and to maintain a form that maintains shape retention such as oil retention.
  • the shape-retaining property means that, for example, when an emulsion-containing gel-like composition is contained in a cup, cooled, and solidified, it is taken out of the cup and placed in a flat container to maintain its shape. It means the property of maintaining uniformity.
  • the evaluation of water separation and oil separation is an evaluation of whether or not the prepared emulsion-containing gel-like composition has the property of being uniform without liquid on its surface.
  • the gel strength is, for example, an evaluation of whether or not the gel has a strength higher than that in the measured value by a texture analyzer (manufactured by Eiko Seiki Co., Ltd.) with 10N as a reference. Therefore, the emulsion-containing gel-like composition in the present application can maintain shape retention by using an emulsion having a uniform composition and no oil floating on the surface as described above. , Good water and oil removal properties and / or good gel strength.
  • An emulsion-containing gel-like composition can be produced by combining and mixing the water-soluble or water-dispersible fine particles obtained by the above-mentioned method, fats and oils, and a gelling agent. Above all, it is preferable to mix fine particles and fats and oils to form an emulsion, and then add a gelling agent to the emulsion and mix them.
  • the mixing is preferably carried out in the same manner as in the conditions for producing the emulsion.
  • the gelling agent When the gelling agent is mixed with the emulsion, it does not have to be high-speed stirring or stirring that gives a high shearing force, and examples thereof include stirring with a stirrer and propeller stirring.
  • the obtained emulsion-containing gel composition is preferably cooled.
  • the emulsion-containing gel-like composition in the present invention can be made into a food by mixing with an edible component or the like.
  • the emulsion-containing gel-like composition thus obtained is used for foods, it is possible to secure the retention / morphological stability of fats and oils in the emulsion-containing gel-like composition.
  • the emulsion-containing gel composition of the present invention include various foods containing fats and oils, seasonings and the like.
  • Typical examples are various liquid foods, highly nutritious jelly, yogurt, dairy foods such as cheese, desserts, sausages, hamburgers, dumplings, shumai, molded meats, paste foods such as fish paste, chocolates, cookies and other confectionery, and dressings.
  • dairy foods such as cheese, desserts, sausages, hamburgers, dumplings, shumai
  • paste foods such as fish paste, chocolates, cookies and other confectionery, and dressings.
  • seasonings and their copy foods such as seasonings and their copy foods, artificial foods or substitute foods (plant-based ham, plant-based fried foods, plant-based chicken cutlets, etc.) and the like.
  • Whey protein (trade name: Sunsupport (R) P-191), Soy protein (trade name: Sunsupport (R) P-192), Pea protein (trade name: Sunsupport (R) P-193), Chickpea protein (trade name: Sunsupport (R) P-194) Broad bean protein (trade name: Sunsupport (R) P-195) Xanthan gum (trade name: Sun Ace (R) C) Mannan (Product name: Sun Support (R) P-64) Agar (Product name: Sun Support (R) P-60) Carrageenan (Product name: Sun Support (R) P-61) Locust Bean Gum (Product Name: Sun Support (R) P-62) Native gellan gum (Product name: Sunsupport (R) P-63) Gum arabic (Product name: Sunsupport (R) P-65) CMC Sodium (Product Name: Sun Support (R) P-175) All of the above are manufactured by Saneigen FFI.
  • Sodium octenyl succinate starch (Gelpro ⁇ S-28, manufactured by Oji Cornstarch) Sucrose fatty acid ester (DK ester F-160 manufactured by Daiichi Kogyo Ester Co., Ltd.) Glycerin fatty acid ester (manufactured by Emarji MS Riken Vitamin Co., Ltd.) HM pectin (GENU pectin type JM-150-J, manufactured by CP Kelco ApS) Tri (caprylic acid / capric acid) glyceryl (trade name: ODO, manufactured by Nisshin Oillio Co., Ltd.)
  • the prepared emulsion-containing gel composition having no liquid on the surface and being uniform is indicated by ⁇ , those having no liquid on the surface but having droplets are indicated by ⁇ , and those having liquid on the surface are indicated by ⁇ . .. (Gel strength)
  • An emulsion-containing gel composition was prepared and filled in a plastic cup (inner diameter 60 mm, height 30 mm). After that, the breaking load was measured using a texture analyzer.
  • Preliminary experiment Preparation of emulsifier and emulsion Xanthan gum was added to ion-exchanged water heated to 80 ° C., stirred and dissolved at 80 ° C. for 10 minutes, and then cooled to room temperature.
  • the protein was dissolved in ion-exchanged water at room temperature so that the concentration was 2.0%, and the pH was adjusted to 6.5 to 7.0 (pH higher than the isoelectric point) with an aqueous NaOH solution.
  • the obtained xanthan gum aqueous solution and protein solution were mixed so as to have a mass ratio of 9: 1, and preliminarily stirred at 400 rpm for 10 minutes with a 4-blade screw until uniform.
  • an O / W type emulsion was obtained in the same manner as above by mixing with an aqueous solution of xanthan gum without adjusting the pH of the aqueous solution of the protein with ion-exchanged water.
  • the results are shown below. After one week, the examples did not have oil floating on the surface and maintained the emulsified state, but the comparative example had oil floating on the surface. From these results, in the preparation of the emulsifier, a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein was prepared, and then the obtained solution or dispersion was prepared. It was confirmed that bringing the pH closer to the isoelectric point is effective for stabilizing the emulsion.
  • Example A-1 Preparation of water-soluble or water-dispersible fine particle solution (emulsifier)
  • Xanthan gum which is an anionic polysaccharide
  • Xanthan gum which is an anionic polysaccharide
  • the protein was added to ion-exchanged water at room temperature so that the concentration was 0.4%, and the mixture was stirred and dissolved for 10 minutes, and then adjusted to a predetermined pH with an aqueous NaOH solution.
  • the proteins used were milk pea protein, soybean protein, pea protein, chick protein, and soybean protein.
  • the predetermined pH was 6.5 for pea protein, soybean protein, chickpea protein and soybean protein, and pH 13 for pea protein.
  • the obtained xanthan gum solution and protein solution were gently stirred and mixed at a ratio of 1: 1 so as not to foam.
  • the mixture was stirred with a homomixer at 9000 rpm for 3 minutes to obtain water-soluble or water-dispersible fine particles as an emulsifier.
  • an aqueous citric acid solution was added while using a homomixer to adjust the pH of the mixed solution to a predetermined value.
  • the pH was 5.0 for pea protein, soybean protein, chickpea protein and soybean protein, and pH 4.0 for pea protein.
  • emulsion-containing gel composition (Preparation of emulsion-containing gel composition)
  • the emulsion obtained above was heated to 80 ° C.
  • a gelling agent was added to each of the emulsions, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes to obtain an emulsion-containing gel-like composition.
  • the gelling agents used at this time are as follows, and one type or a mixture of two types was used. Mannan, agar, carrageenan, locust bean gum, native gellan gum.
  • the obtained emulsion-containing gel-like composition was filled in a plastic jelly cup (inner diameter 60 mm) and sealed. Then, it was cooled in a cold water tank at 8 ° C. for 2 hours and solidified. These were stored in the refrigerator.
  • emulsification means "when the emulsion is prepared, the composition of the emulsion is uniform and no oil floating is observed on the surface", and the emulsion is uniform and has oil floating on the surface. Those that were not found were shown as ⁇ , and those that were not uniform and showed oil floating on the surface were shown as x.
  • Shape retention is a characteristic that "when taken out of the cup and placed in a flat container, it retains its shape and maintains its uniformity". It is shown as ⁇ .
  • a emulsion-containing gel-like composition could be prepared by using any of milky protein, soybean protein, pea protein, chicken protein, and soybean protein as the protein forming the emulsifier.
  • an emulsion-containing gel-like composition could be prepared by using any of mannan, agar, carrageenan, locust bean gum, and native gellan gum as the gelling agent. It was found that an emulsion-containing gel-like composition can be prepared in the range of 0.1 to 5% by mass of the gelling agent with respect to the emulsion.
  • Example A-2 Preparation of water-soluble or water-dispersible fine particle solution (emulsifier)
  • Xanthan gum which is an anionic polysaccharide
  • the proteins shown in the table below were added to ion-exchanged water at room temperature and dissolved by stirring for 10 minutes.
  • pea protein after adding only pea protein to ion-exchanged water and dispersing it, the pH was raised to 12 using sodium hydroxide.
  • the anionic polysaccharide was dissolved in ion-exchanged water. These were mixed, and the obtained aqueous solution was stirred at 9000 rpm for 5 minutes with a homomixer to obtain a water-soluble or water-dispersible fine particle solution.
  • the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
  • the fat and oil and the fine particle solution were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion.
  • the obtained emulsion was evaluated for emulsification.
  • Preparation of emulsion gel composition The emulsion obtained above was heated to 80 ° C. A gelling agent was added to each of the emulsions, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
  • the obtained emulsion-containing gel-like composition was filled in a plastic jelly cup (inner diameter 60 mm), sealed, and sterilized in a water tank at 85 ° C. for 30 minutes. Then, it was cooled in a cold water tank at 8 ° C. for 2 hours or more and solidified. These were stored in the refrigerator. The next day, it was taken out of the cup and the gelation was evaluated. These results are shown in the table below.
  • An emulsion-containing gel-like composition could be prepared by using any of soybean protein, pea protein, and chickpea protein as the protein forming the emulsifier.
  • Example A-3 (Preparation of emulsion)
  • the anionic polysaccharides in the table below and the proteins in the table below were added to ion-exchanged water at room temperature and dissolved by stirring for 10 minutes.
  • the mixture was stirred with a homomixer at 9000 rpm for 5 minutes to obtain a water-soluble or water-dispersible fine particle solution.
  • the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
  • the fat and oil and the fine particle solution were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion.
  • the obtained emulsion was evaluated for emulsification.
  • emulsion gel composition (Preparation of emulsion gel composition) The emulsion obtained above was heated to 80 ° C. A gelling agent was added to each of the emulsions, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes. The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation. These results are shown in the table below. An emulsion-containing gel-like composition could also be prepared by using pectin and CMC sodium as anionic polysaccharides.
  • Example A-4 (Preparation of emulsion)
  • the anionic polysaccharide and the proteins in the table below were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve.
  • the mixture was stirred with a homomixer at 9000 rpm for 5 minutes to obtain a water-soluble or water-dispersible fine particle solution.
  • the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
  • the fat and oil and the fine particle solution were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion.
  • the obtained emulsion was evaluated for emulsification.
  • Example A-5 (Preparation of emulsion)
  • the anionic polysaccharide and the proteins in the table below were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve.
  • the mixture was stirred with a homomixer at 9000 rpm for 5 minutes to obtain a water-soluble or water-dispersible fine particle solution.
  • the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
  • the fat and oil and the fine particle solution were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion.
  • the obtained emulsion was evaluated for emulsification.
  • emulsion gel composition (Preparation of emulsion gel composition) The emulsion obtained above was heated to 80 ° C. A gelling agent was added to the emulsion, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes. The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation. These results are shown in the table below.
  • An emulsion-containing gel-like composition could be prepared by using the above-mentioned components as fats and oils.
  • the composition is uniform, no oil floating is observed on the surface, and the shape-retaining property can be maintained, that is, the water-removing and oil-removing properties are exhibited. It is good, the gel strength is good, and the evaluation as an emulsion-containing gel composition in the present application is particularly good.
  • Example B-1 The following materials known to have emulsifying ability were used as emulsifiers. Gum arabic octenyl succinate starch sodium sucrose fatty acid ester polyglycerin fatty acid ester (preparation of emulsion) Each emulsifier was stirred at room temperature for 10 minutes with a propeller so that the concentration became 0.35%, and dissolved to obtain an emulsifier solution. However, gum arabic was dissolved by stirring at 80 ° C. After that, the coconut oil heated to 35 ° C. or higher was mixed with an emulsifier solution at a ratio of 50:50 and stirred by a homomixer treatment at 9000 rpm for 3 minutes to obtain an O / W type emulsion.
  • emulsion-containing gel composition (Preparation of emulsion-containing gel composition)
  • the emulsion obtained by the above method was heated to 80 ° C.
  • a gelling agent was added to each of the emulsions, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
  • An emulsion-containing gel composition was obtained.
  • the gelling agent used at this time was xanthan gum 0.32% and mannan 0.48%.
  • the obtained emulsion-containing gel-like composition was filled in a plastic jelly cup (inner diameter 60 mm) and sealed. Then, it was cooled in a cold water tank at 8 ° C. for 2 hours and solidified. These were stored in the refrigerator. The next day, it was taken out of the cup and the gelation was evaluated in the same manner as above.
  • the emulsion-containing gel composition of Example 2-1 was prepared by the method described in Example A-1. That is, an emulsifier containing water-soluble or water-dispersible fine particles containing soybean protein, which is a protein, and anionic polysaccharides was used. Coconut oil was used as the fat and oil, and xanthan gum 0.32% and mannan 0.48% were used as the gelling agent. These results are shown in the table below.
  • Example B-2 (Preparation of emulsion) Xanthan gum was added to the emulsion so that the concentration was 0.15%, and soybean protein was added to the ion-exchanged water so that the concentration was 0.2%, respectively, at room temperature, and the mixture was stirred for 10 minutes. The mixture was stirred with a homomixer at 9000 rpm for 5 minutes to obtain a water-soluble or water-dispersible fine particle solution. Then, the fat and oil and the fine particle solution were mixed at a ratio of 50:50 and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated in the same manner as in Example A-2.
  • Example A-2 As the fat and oil, tri (caprylic acid / capric acid) glyceryl was used.
  • Preparation of emulsion-containing gel composition The emulsion obtained by the above method was heated to 80 ° C. To the emulsion, 0.25% carrageenan and 0.25% mannan were added as gelling agents, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
  • the obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation. These results are shown in the table below. From the results in Table 2-2, it was found that the emulsion-containing gel-like composition could not be prepared except by using the emulsifier with the water-soluble or water-dispersible fine particle solution of the present invention.
  • Experimental Example B-3 (Preparation of emulsion) Xanthan gum was added to the emulsion so that the concentration was 0.15%, and soybean protein was added to the ion-exchanged water so that the concentration was 0.2%, respectively, at room temperature, and the mixture was stirred for 10 minutes. While stirring with a homomixer at 9000 rpm for 5 minutes, the mixed solution was adjusted to pH 4.0 with an aqueous citric acid solution to obtain a water-soluble or water-dispersible fine particle solution.
  • Example C Preparation of water-soluble or water-dispersible fine particle solution (emulsifier)
  • Xanthan gum which is an anionic polysaccharide
  • Xanthan gum was added to ion-exchanged water heated to 80 ° C. to a concentration of 0.6%, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes, and then cooled to room temperature.
  • milky protein was added to ion-exchanged water at room temperature so that the concentration was 0.8%, and the mixture was stirred and dissolved for 10 minutes, and then the pH was adjusted to 6.5 with an aqueous NaOH solution.
  • the obtained xanthan gum solution and protein solution were gently stirred and mixed at a ratio of 1: 1 so as not to foam.
  • the mixture was stirred with a homomixer at 9000 rpm for 3 minutes to obtain water-soluble or water-dispersible fine particles as an emulsifier.
  • the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 5.0.
  • ODO tri (caprylic acid / capric acid) glyceryl, Nisshin Oillio
  • a fine particle solution are mixed at a ratio of 5:95 to 80:20, and the mixture is stirred at 9000 rpm for 3 minutes with a homomixer to form an O / W type.
  • An emulsion was obtained.
  • the obtained emulsion was evaluated for emulsification in the same manner as in Example A-1.
  • emulsion-containing gel composition The emulsion obtained above was heated to 80 ° C.
  • Xanthan gum 0.32% and mannan 0.48% were added to the emulsion as gelling agents, respectively, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
  • the obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-1 and taken out from the cup the next day, and the gelation was evaluated in the same manner as in Example A-1.
  • Example D Preparation of water-soluble or water-dispersible fine particle solution (emulsifier)
  • xanthan gum and soybean protein which are anionic polysaccharides, were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve them.
  • the obtained mixture was stirred at 9000 rpm for 5 minutes with a homomixer to obtain a water-soluble or water-dispersible fine particle solution as an emulsifier.
  • an aqueous citric acid solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
  • an emulsion-containing gel-like composition can be prepared by containing a protein and an anionic polysaccharide in a mass ratio of 2: 98 to 95: 5 as an emulsifier. ..
  • Example E Preparation of water-soluble or water-dispersible fine particle solution (emulsifier)
  • xanthan gum and soybean protein which are anionic polysaccharides, were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve them.
  • the obtained mixture was stirred at 9000 rpm for 5 minutes with a homomixer to obtain a water-soluble or water-dispersible fine particle solution as an emulsifier.
  • the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
  • Example F Preparation of water-soluble or water-dispersible fine particle solution (emulsifier)
  • xanthan gum and soybean protein which are anionic polysaccharides, were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve them.
  • the obtained mixture was stirred at 9000 rpm for 5 minutes with a homomixer to obtain water-soluble or water-dispersible fine particles as an emulsifier.
  • the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
  • Example G-1 Preparation of plant-based meat hamburger (preparation of emulsion-containing gel composition X) 6 g of soy protein and 4.5 g of xanthan gum were added to 1487.25 g of water and dissolved. While stirring with a homomixer, 2.25 g of a 50% aqueous citric acid solution was added to the obtained solution and mixed at 9000 rpm for 5 minutes to obtain a fine particle solution. Next, 550 g of palm oil dissolved at 70 ° C. was added to 550 g of the fine particle solution, and the mixture was stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion.
  • Example G-2 Preparation of hamburger The following materials were prepared. (1) 1 to 6 were mixed respectively. (2) 60 g each was molded and baked at 200 ° C. for 2 minutes. (3) A hamburger was prepared by steam heating at 98 ° C. for 10 minutes. Juiciness was evaluated in the same manner as above. As a result, the hamburger steak containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional hamburger steak using lard. The hamburger steak containing no emulsion-containing gel composition X did not feel juicy.
  • Example G-3 Preparation of rough sausage The following ingredients were prepared. (1) 1 and 2 were added to a food mixer and mixed. (2) A mixture of 4 to 7 was added to (1) and mixed. (3) 1/2 of 3 was added to (2) and mixed. (4) 8 was added to (3) and mixed. (5) A mixture of 9 to 12 and 13 and the remaining 3 were added to (4), mixed, and then salted in a refrigerator for a whole day and night. (6) After filling the sausage with (5), heat it in a smoke house (drying: 50 ° C for 15 minutes, smoke: 60 ° C for 30 minutes, steam: 75 ° C for center 70 ° C), and rough. Sausages were prepared. Juiciness was evaluated in the same manner as above.
  • the sausage containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the sausage using conventional lard.
  • the sausages containing no emulsion-containing gel composition X did not feel juicy.
  • Example G-4 Preparation of dumplings The following ingredients were prepared. (1) Sprinkle 7 and 8 on 1 and 2 and mix for 1 minute. (2) 3 to 7 were added, and the mixture was further mixed for 1 minute. (3) 20 g / piece was divided into small portions, wrapped in dumpling skin, baked at 200 ° C., and steamed to prepare dumplings. Juiciness was evaluated in the same manner as above. As a result, the dumplings containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional dumplings using lard. The dumplings containing no emulsion-containing gel composition X did not feel juicy.
  • Example G-5 Preparation of plant-based ham The following materials were prepared. (1) An aqueous solution obtained by adding 2 to 4 to 5 was added to 1 and mixed, and allowed to stand for 30 minutes or more to obtain a rehydrated soybean protein food A. (1) 1 was put in a hood cutter and crushed until it became fibrous. (2) 5 to 7 and 18 were added to (1) and mixed. (3) The remaining raw materials were added to (2) and mixed. (4) The casing was filled with (3) and degassed. (5) (4) was heated (steam: 98 ° C., center 80 ° C.) and cooled. (6) (5) was sliced to a thickness of 2 mm to prepare a plant-based ham. Juiciness was evaluated in the same manner as above.
  • the plant-based ham containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional ham.
  • the plant-based ham containing no emulsion-containing gel composition X did not feel juicy.
  • Example G-6 Preparation of plant-based dumplings The following materials were prepared. (1) Sprinkle 7 and 8 on 1 and 2 and mix for 1 minute. (2) 3 to 7 were added, and the mixture was further mixed for 1 minute. (3) 20 g / piece was divided into small portions, wrapped in dumpling skin, baked at 200 ° C., and then steamed to prepare plant-based dumplings. Juiciness was evaluated in the same manner as above. As a result, the dumplings containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional dumplings. The dumplings containing no emulsion-containing gel composition X did not feel juicy.
  • Example G-7 Preparation of fried chicken from plant base The following materials were prepared. (1) 2 and 6 were added to the universal mixing stirrer and mixed using a beater. (2) 1 and 3 were added to (1) and mixed using a beater. (3) 4 and 5 were added to (2) and mixed to obtain a binder B. (1) After mixing the aqueous solution obtained by adding 2 and 3 to 4 and 1, the mixture was allowed to stand for 30 minutes or more to obtain a rehydrated soybean protein food C. (1) 1 was crushed with a cutter. (2) 2 to 4 were added to (1) and mixed with powder to obtain batter powder. (1) 1, 2, 4 to 14 were added to a universal mixing stirrer and mixed using a beater. (2) 3 was added to (1), mixed at low speed, and then degassed.
  • Example G-8 Preparation of plant-based chicken cutlet The following materials were prepared. (1) 1, 2, 4 to 14 were added to a universal mixing stirrer and mixed using a beater. (2) 3 was added to (1), mixed at low speed, and then degassed. (3) After molding (25 g / sheet) of (2), dusting was applied. (4) (3) was battered, breaded, oiled (170-175 ° C., 3 minutes), and a plant-based chicken cutlet was prepared. Juiciness was evaluated in the same manner as above. As a result, the chicken cutlet containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional chicken cutlet. The chicken cutlet containing no emulsion-containing gel composition X did not feel juicy.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne une composition en gelée comprenant une émulsion qui comprend : une émulsion qui est constituée d'une matière grasse, et d'un émulsifiant à son tour constitué de microparticules hydrosolubles ou hydrodispersables contenant une protéine et un polysaccharide anionique ; et un gélifiant. Un caséinate de sodium, une gélatine traitée aux alcalis, une protéine lactosérique, une protéine de soja, ou similaire, peut être mis en œuvre en tant que protéine. Une gomme xanthane, un carraghénane, une gomme gellane native, ou similaire, peut être mis en œuvre en tant que polysaccharide anionique. Au moins un élément parmi un agar-agar, une mannane, une gélatine, un carraghénane de type kappa / de type iota, une gomme xanthane, une gomme de caroube, une gomme de tamarin, un curdlan, une gomme de tara, une gomme de guar, une méthylcellulose, ou sumilaire, peut être mis en œuvre en tant que gélifiant. Enfin, l'invention permet de fournir une composition en gelée et un aliment satisfaisants qui comprennent une matière grasse de manière raisonnable, y compris dans le cas d'un mélange avec un autre ingrédient tel qu'une viande, ou similaire, lorsque la gelée est écrasée.
PCT/JP2021/027947 2020-07-28 2021-07-28 Composition en gelée comprenant une émulsion, aliment contenant cette composition en gelée comprenant une émulsion, et procédés de fabrication de ceux-ci WO2022025132A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022513919A JP7157894B2 (ja) 2020-07-28 2021-07-28 乳化物含有ゲル状組成物及び乳化物含有ゲル状組成物を含む食品並びにこれらの製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020127552 2020-07-28
JP2020-127552 2020-07-28

Publications (1)

Publication Number Publication Date
WO2022025132A1 true WO2022025132A1 (fr) 2022-02-03

Family

ID=80035642

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/027947 WO2022025132A1 (fr) 2020-07-28 2021-07-28 Composition en gelée comprenant une émulsion, aliment contenant cette composition en gelée comprenant une émulsion, et procédés de fabrication de ceux-ci

Country Status (2)

Country Link
JP (1) JP7157894B2 (fr)
WO (1) WO2022025132A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114468062A (zh) * 2022-02-16 2022-05-13 江南大学 可3d/4d打印的双网络零反式类脂肪乳液凝胶及制备
CN114847396A (zh) * 2022-04-24 2022-08-05 华南农业大学 一种可打印蛋白网络的双凝胶及其制备方法和应用
CN115005424A (zh) * 2022-06-16 2022-09-06 东北农业大学 一种利用菊粉辅助超声处理提高大豆蛋白乳液凝胶特性的方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59173053A (ja) * 1983-03-22 1984-09-29 Morinaga & Co Ltd 脂溶性ビタミン類を含有する飲食品の製造法
JPH1075724A (ja) * 1996-09-03 1998-03-24 Fuji Oil Co Ltd 含気デザート及びその製造法
JP2004298061A (ja) * 2003-03-31 2004-10-28 Kanegafuchi Chem Ind Co Ltd ゲル状の水中油型乳化組成物およびその製造方法
JP2013230138A (ja) * 2012-04-02 2013-11-14 Nisshin Oillio Group Ltd ゲル状食品
JP2014014292A (ja) * 2012-07-06 2014-01-30 House Foods Group Inc ゲル状食品及びその製造方法
JP6012917B1 (ja) * 2015-04-22 2016-10-25 日清オイリオグループ株式会社 ゲル状組成物及びその製造方法
WO2018008715A1 (fr) * 2016-07-07 2018-01-11 ソマール株式会社 Composition alimentaire sous forme de gel et aliment utilisant ladite composition alimentaire sous forme de gel
WO2019087666A1 (fr) * 2017-11-02 2019-05-09 三栄源エフ・エフ・アイ株式会社 Procédé de production de microparticules solubles dans l'eau ou dispersibles dans l'eau, utilisation ou usage de celles-ci en tant que substitut ayant une fonction émulsifiante, procédé de production d'une émulsion, procédé de production d'aliment et aliment contenant une émulsion

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59173053A (ja) * 1983-03-22 1984-09-29 Morinaga & Co Ltd 脂溶性ビタミン類を含有する飲食品の製造法
JPH1075724A (ja) * 1996-09-03 1998-03-24 Fuji Oil Co Ltd 含気デザート及びその製造法
JP2004298061A (ja) * 2003-03-31 2004-10-28 Kanegafuchi Chem Ind Co Ltd ゲル状の水中油型乳化組成物およびその製造方法
JP2013230138A (ja) * 2012-04-02 2013-11-14 Nisshin Oillio Group Ltd ゲル状食品
JP2014014292A (ja) * 2012-07-06 2014-01-30 House Foods Group Inc ゲル状食品及びその製造方法
JP6012917B1 (ja) * 2015-04-22 2016-10-25 日清オイリオグループ株式会社 ゲル状組成物及びその製造方法
WO2018008715A1 (fr) * 2016-07-07 2018-01-11 ソマール株式会社 Composition alimentaire sous forme de gel et aliment utilisant ladite composition alimentaire sous forme de gel
WO2019087666A1 (fr) * 2017-11-02 2019-05-09 三栄源エフ・エフ・アイ株式会社 Procédé de production de microparticules solubles dans l'eau ou dispersibles dans l'eau, utilisation ou usage de celles-ci en tant que substitut ayant une fonction émulsifiante, procédé de production d'une émulsion, procédé de production d'aliment et aliment contenant une émulsion

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114468062A (zh) * 2022-02-16 2022-05-13 江南大学 可3d/4d打印的双网络零反式类脂肪乳液凝胶及制备
CN114468062B (zh) * 2022-02-16 2023-08-25 江南大学 可3d/4d打印的双网络零反式类脂肪乳液凝胶及制备
CN114847396A (zh) * 2022-04-24 2022-08-05 华南农业大学 一种可打印蛋白网络的双凝胶及其制备方法和应用
CN115005424A (zh) * 2022-06-16 2022-09-06 东北农业大学 一种利用菊粉辅助超声处理提高大豆蛋白乳液凝胶特性的方法

Also Published As

Publication number Publication date
JPWO2022025132A1 (fr) 2022-02-03
JP7157894B2 (ja) 2022-10-20

Similar Documents

Publication Publication Date Title
JP7157894B2 (ja) 乳化物含有ゲル状組成物及び乳化物含有ゲル状組成物を含む食品並びにこれらの製造方法
NL2026242B1 (en) Oleogel
BR112021007048A2 (pt) composição alimentícia não láctea e processo para preparação da mesma
WO2019087666A1 (fr) Procédé de production de microparticules solubles dans l'eau ou dispersibles dans l'eau, utilisation ou usage de celles-ci en tant que substitut ayant une fonction émulsifiante, procédé de production d'une émulsion, procédé de production d'aliment et aliment contenant une émulsion
JP2008253145A (ja) バッター用油脂組成物
WO2014020734A1 (fr) Composition de type graisse solide
Ugalde-Benítez Meat emulsions
JPS63185350A (ja) 醤油を主成分とする水相への油脂の乳化法
JP7114208B1 (ja) 凍結乾燥卵黄風食品およびその製造方法
WO2014121141A1 (fr) Produit alimentaire à base de protéine incorporant une émulsion résistant à la chaleur
JPH0349649A (ja) 粉末調味油
JP2019115339A (ja) 食肉様乳化組成物および食肉様加工食品
JP3135234B1 (ja) 卵白組成物
JPS6341541B2 (fr)
MXPA98001009A (en) Food dressing
JPH053263B2 (fr)
JP2001514481A (ja) チョウザメキャビア類似品を得る方法およびそれにより得られる生産物
JP3756104B2 (ja) 油脂を含む微粒状乳化ゲルの製造方法
JPS62146584A (ja) 霜降り状食肉の製造方法
Cho Development and characterization of biphasic gels for potential application as semi-solid fat replacers in animal-and plant-based food products
RU2800797C2 (ru) Немолочная пищевая композиция и способ ее приготовления
JP2024019368A (ja) 植物性の生魚様食品、生レバー様食品の製造方法
JP4390327B2 (ja) バッター液
JP2023144495A (ja) 水中油型乳化油脂組成物
JPH0570417B2 (fr)

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2022513919

Country of ref document: JP

Kind code of ref document: A

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

Ref document number: 21849668

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21849668

Country of ref document: EP

Kind code of ref document: A1