WO2022102057A1 - Oil-in-water-type emulsion composition, and food using said oil-in-water-type emulsion composition - Google Patents

Oil-in-water-type emulsion composition, and food using said oil-in-water-type emulsion composition Download PDF

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WO2022102057A1
WO2022102057A1 PCT/JP2020/042282 JP2020042282W WO2022102057A1 WO 2022102057 A1 WO2022102057 A1 WO 2022102057A1 JP 2020042282 W JP2020042282 W JP 2020042282W WO 2022102057 A1 WO2022102057 A1 WO 2022102057A1
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oil
water
decomposition product
emulsified composition
starch decomposition
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PCT/JP2020/042282
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French (fr)
Japanese (ja)
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祐貴 武藤
哲郎 二瀬
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昭和産業株式会社
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Priority to JP2022561786A priority Critical patent/JPWO2022102057A1/ja
Priority to CN202080106805.8A priority patent/CN116471941A/en
Priority to PCT/JP2020/042282 priority patent/WO2022102057A1/en
Publication of WO2022102057A1 publication Critical patent/WO2022102057A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides

Definitions

  • This technique relates to an oil-in-water emulsified composition and a food product in which the oil-in-water emulsified composition is used.
  • Patent Document 1 describes an oil-in-water emulsified composition in which separation of the oil-in-water emulsified composition is suppressed by mixing a protein such as transglutaminase and gelatin with the oil-in-water emulsified composition.
  • starch decomposition products have been used for applications such as sweeteners, taste adjustments, osmotic pressure adjustments, moisturizers, and powdered base materials.
  • the starch decomposition product is used for various purposes as described above by adjusting its basic physical properties such as sweetness, taste quality, osmotic pressure, viscosity and hygroscopicity.
  • the content of glucose polymerization degree (DP) 8 to 19 is 40% or more
  • the content of glucose polymerization degree (DP) 20 or more is 55% or less
  • the crystallization ratio by the X-ray diffractometry is described.
  • a crystalline starch decomposition product characterized in that its solubility differs depending on a temperature of 1% or more is disclosed.
  • the main purpose of this technique is to provide an oil-in-water emulsified composition having stable quality with little change in viscosity at the manufacturing and storage stages.
  • the content of glucose polymerization degree (DP) 8 to 19 is 32% or more.
  • the starch decomposition product having an iodine coloration value of 0.35 or more can be used.
  • the oil-in-water emulsified composition according to the present technique may contain 25 to 50% by mass of the starch decomposition product.
  • the oil-in-water emulsified composition according to the present technique may contain 20 to 40% by mass of the above-mentioned fats and oils.
  • the oil and fat used in the oil-in-water emulsified composition according to the present technique can contain 5% by mass or less of extremely hydrogenated oil.
  • the oil-in-water emulsified composition according to the present technique can contain cyclic oligosaccharides. In this case, ⁇ -cyclodextrin can be used as the cyclic oligosaccharide.
  • the oil-in-water emulsified composition according to this technique can be used for foods.
  • the starch decomposition product / water is less than 0.7, the oil-in-water emulsified composition becomes too soft and rough, and there is a problem that the texture is deteriorated when used in foods. Further, if the starch decomposition product / water exceeds 1.6, the oil-in-water emulsified composition becomes too hard, and there is a problem that good plasticity cannot be obtained.
  • the hardness (TA value) of the emulsified composition in water according to the present technique is not limited as long as the effect of the present technique is not impaired, but in the present technique, it is preferably 800 g or less, more preferably 30 to 750 g, still more preferably 100 to 500 g. Is.
  • TA value the hardness of the emulsified composition in water
  • the oil-in-water emulsified composition according to the present technology may contain cyclic oligosaccharides and other components, if necessary, in addition to specific starch decomposition products, water, and fats and oils.
  • cyclic oligosaccharides and other components if necessary, in addition to specific starch decomposition products, water, and fats and oils.
  • starch decomposition products used in this technology include starch raw materials such as corn starch, waxy corn starch, rice starch, starch such as wheat starch (terrestrial starch), horse bell starch, tapioca starch, and sweet potato starch. It is obtained by decomposing (saccharifying) starch derived from various underground stems or roots (underground starch), or processed starches thereof.
  • starch raw material used is not particularly limited, and any starch raw material can be used.
  • composition characteristics of the starch decomposition product used in this technique are that the content of glucose polymerization (hereinafter referred to as "DP") 8 to 19 is 32% or more, and the content of DP 20 or more is 30% or less. Since the starch decomposition product used in this technology contains a large amount of high molecular weight components of oligosaccharides and low molecular weight components of dextrin (DP8-19), it has lower sweetness, lower osmotic pressure, and moisture absorption resistance than general oligosaccharides. Is shown. Further, since the content of DP20 or more is small, the flavor peculiar to dextrin that may impair the flavor of foods and drinks is reduced. Therefore, it can be suitably applied to applications that do not require sweetness.
  • DP glucose polymerization
  • the starch decomposition product used in this technique is not particularly limited as long as the content of DP8-19 is 32% or more, but is preferably 40% or more, more preferably 50% or more. This is because as the content of DP8 to 19 increases, the viscosity, the sweetness, the osmotic pressure, and the hygroscopicity become lower.
  • the starch decomposition product used in this technique is not particularly limited as long as the content of DP20 or more is 30% or less, but is preferably 28% or less, more preferably 26% or less, still more preferably 25. % Or less. This is because the smaller the content of DP20 or more, the more the flavor peculiar to dextrin is reduced.
  • the starch decomposition product used in the present technology preferably has an iodine coloration value of 0.35 or more, more preferably 0.40 or more.
  • a starch decomposition product having an iodine coloration value of 0.35 or more good hardness and plasticity can be imparted to the oil-in-water emulsified composition. That is, by using a starch decomposition product having an iodine coloration value of 0.35 or more, the oil-in-water emulsified composition is firmly solidified, and the desired physical properties can be more reliably exhibited.
  • the iodine coloration value of the starch decomposition product is a value measured by the following iodine coloration value measuring method.
  • Measurement method of iodine coloration value 25 mg of a sample (distillate decomposition product) was added as a solid content to a test tube into which 5 ml of water was dispensed and mixed, and an iodine coloration solution (0.2 mass / volume% iodine, And 2 mass / volume% potassium iodide), and after stirring, the mixture was left at 30 ° C.
  • the absorbance at 660 nm was measured with a spectrophotometer using a glass cell with an optical path length of 10 mm. The difference from the measured absorbance value when was not added was taken as the iodine coloration value.
  • the color reaction with iodine indicates the presence of linear sugar chains of DP16 or higher, and the starch decomposition product having a high content of DP20 or higher has many linear sugar chains of DP16 or higher. Although it shows a color reaction, a starch decomposition product having a low content of DP20 or more usually does not show a color reaction, or even if it shows, the iodine color reaction value is very low. However, although the starch decomposition product used in this technique has a small content of DP20 or more, the main component is DP8-19, which is near the lower limit of iodine coloration, and since there are many linear components, iodine is used. Shows color reaction. That is, in the starch decomposition product having a low content of DP20 or more, the iodine coloration value is an index indicating the degree of the content of the linear component.
  • the content of the starch decomposition product in the oil-in-water emulsified composition according to the present technique is not particularly limited as long as the effect of the present technique is not impaired, but in the present technique, it is preferably 25 to 50% by mass, more preferably 30 to 45. It is by mass, more preferably 35 to 40% by mass.
  • a starch decomposition product can be obtained by appropriately combining a starch raw material with a treatment using a general acid or enzyme, and predetermined operations such as various chromatography, membrane separation, and ethanol precipitation.
  • debranching enzyme is a general term for enzymes that catalyze the reaction of hydrolyzing the ⁇ -1,6-glucoside bond, which is the branching point of starch.
  • Branching enzyme is a general term for enzymes that act on linear glucans linked by ⁇ -1,4-glucosidic bonds to form ⁇ -1,6-glucoside bonds.
  • the debranching enzyme is an enzyme involved in the decomposition of the branched chain of starch
  • the branching enzyme is an enzyme used for the synthesis of the branched chain of starch. Therefore, both are usually not used together. However, by using both enzymes showing completely opposite actions in combination, the starch decomposition product used in this technique can be reliably produced. In this case, as the order of action of both enzymes, it is preferable to allow the debranching enzyme to act simultaneously or after the action of the debranching enzyme.
  • the debranching enzyme is not particularly limited.
  • pullulanase Pullulanase, pullulan 6-glucan hydrolase
  • amylo-1,6-glucosidase / 4- ⁇ -glucanotransferase amylo-1,6-glucosidase / 4- ⁇ -glucanotransferase
  • isoamylase Glycogen 6-glucanohydrolase
  • branch-forming enzyme is not particularly limited. For example, those purified from animals, bacteria and the like, those purified from plants such as potatoes, rice seeds and corn seeds, commercially available enzyme preparations and the like can be used.
  • the method for producing a starch decomposition product used in this technique it is also possible to perform a step of removing impurities after the enzymatic reaction.
  • the method for removing impurities is not particularly limited, and one or two or more known methods can be freely used in combination. For example, methods such as filtration, decolorization of activated carbon, and ion purification can be mentioned.
  • starch decomposition product used in this technique can be used as a liquid product containing the starch decomposition product after the enzymatic reaction, but it can also be dehydrated and dried by vacuum drying, spray drying, freeze drying or the like to be powdered. It is possible. It is also possible to fractionate and use some components by chromatography or membrane separation.
  • oils and fats used in the oil-in-water emulsification composition according to the present technology include one type of oils and fats that can be used in general oil-in-water emulsification compositions as long as the effects of the present technology are not impaired. Two or more types can be freely combined and used.
  • Oil macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, brown seed oil, egoma oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm olein, palm kernel oil, palm kernel olein, palm oil , Cacao fat, beef fat, pork fat, chicken fat, milk fat, fish oil, sardine fat, algae oil and the like can be used alone or in combination. Further, hydrogenated fats and oils, transesterified oils, separated fats and oils and the like can also be appropriately used.
  • the fats and oils used in this technique contain 5% by mass or less of extremely hydrogenated oil.
  • the emulsified structure is strengthened and the stability of the oil-in-water emulsified composition can be further improved.
  • the type of extremely hydrogenated oil that can be used in this technique is not particularly limited as long as the effect of this technique is not impaired.
  • a cured oil having a solid fat content of 50% by mass or more at 20 ° C. can be used.
  • the content of fats and oils in the oil-in-water emulsified composition according to the present technique is not particularly limited as long as the effect of the present technique is not impaired, but in the present technique, it is preferably 20 to 40% by mass, more preferably 20 to 35% by mass. , More preferably 22 to 33% by mass.
  • the content of fats and oils in the oil-in-water emulsified composition is preferably 20% by mass or more, the shape-retaining property of the oil-in-water emulsified composition is improved.
  • the content of fats and oils in the oil-in-water emulsified composition is 40% by mass or less, the fat feeling of the oil-in-water emulsified composition is reduced.
  • the oil-in-water emulsified composition according to the present technology may further contain a cyclic oligosaccharide.
  • Cyclic oligosaccharides are not an essential component in this technique, but by including cyclic oligosaccharides in the oil-in-water emulsified composition according to this technique, the emulsified structure is strengthened and the stability of the oil-in-water emulsified composition is stable. Can be further improved.
  • Three types of cyclodextrins ( ⁇ , ⁇ , ⁇ ) are sold on the market as cyclic oligosaccharides, but ⁇ -cyclodextrin is desirable in consideration of the interaction with fats and oils.
  • the type of cyclic oligosaccharide that can be used in this technique is not particularly limited as long as the effect of this technique is not impaired, but in this technique, it is preferable to use ⁇ -cyclodextrin.
  • the oil-in-water emulsified composition according to the present invention contains one or two other ingredients that can be used in a general oil-in-water emulsified composition as long as the effects of the present invention are not impaired. As described above, it can be freely selected and contained. As other components, for example, components such as excipients, pH adjusters, colorants, fragrances, flavoring agents, flavoring agents, disintegrants, lubricants, stabilizers and the like can be used.
  • the oil-in-water emulsified composition according to the present technique can be an emulsified composition without using an emulsifier, but an emulsifier that can be used in a general oil-in-water emulsified composition can be further added.
  • the starch decomposition product described above is classified as a food product
  • the oil-in-water emulsified composition according to the present invention can be treated as a food product depending on the selection of components other than the starch decomposition product.
  • the oil-in-water emulsified composition according to the present technology described above can be suitably used for foods.
  • the foods to which the oil-in-water emulsified composition according to the present technology can be used are not particularly limited, and for example, shortening, margarine, fat spread, emulsified oil and fat, flower paste, creams, soups, and various dairy products. , Ice cream and other cold confectionery, preservative foods, frozen foods, breads, confectionery, rice, noodles, water-kneaded products, processed foods such as livestock meat products and the like.
  • Example 1 In Experimental Example 1, it was investigated how various components and formulations of the oil-in-water emulsified composition affect the physical properties of the oil-in-water emulsified composition.
  • Branch-making enzyme an enzyme derived from novae purified according to the method of Eur. J. Biochem. 59, p615-625 (1975) (hereinafter referred to as "branch-forming enzyme derived from novae”). And Branchzyme (manufactured by Novozymes Co., Ltd., hereinafter referred to as "bacterial-derived branch-forming enzyme”) was used.
  • the activity of the branch-forming enzyme was measured by the following method.
  • As the substrate solution an amylose solution in which amylose (manufactured by Sigma-Aldrich, A0512) was dissolved in 0.1 M acetate buffer (pH 5.2) in an amount of 0.1% by mass was used.
  • Add 50 ⁇ L of enzyme solution to 50 ⁇ L of substrate solution react at 30 ° C. for 30 minutes, and then add 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixing solution).
  • the reaction was stopped.
  • As a blank solution a solution to which water was added instead of the enzyme solution was prepared.
  • the absorbance at 660 nm was measured 15 minutes after the reaction was stopped.
  • the enzyme activity amount of 1 unit of the branching enzyme was defined as the enzyme activity amount that reduces the absorbance at 660 nm by 1% per minute when tested
  • Starch decomposition product 5 A 30% by weight cornstarch slurry adjusted to pH 2 with 10% by weight hydrochloric acid was decomposed to DE13 under a temperature condition of 130 ° C. After returning to normal pressure, the pH of the sugar solution in which the reaction was stopped by neutralizing with 10% by mass sodium hydroxide was adjusted to 5.8, and then the bacterial branching enzyme was added per solid content (g). 400 units were added and reacted at 65 ° C. for 48 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 1.0% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 60 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and pulverized with a spray dryer to obtain a starch decomposition product 5.
  • GODO-FIA manufactured by Godo Shusei Co., Ltd.
  • Alpha-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added to 15% by mass of potato starch slurry in an amount of 0.05% by mass per solid content, kept warm at 80 ° C., and continuously measured DE to become DE6. At that time, the pH was adjusted to 4 with 10% by mass of starch and heated to 90 ° C. to stop the reaction. The solution of the starch decomposition product was decolorized with activated carbon and powdered by spray drying to obtain the starch decomposition product 8.
  • oil-in-water emulsified composition was produced according to the formulations shown in Tables 3 and 4 below. Specifically, cyclic oligosaccharide (“ ⁇ -cyclodextrin” manufactured by Cyclochem Co., Ltd.) and skim milk powder (manufactured by Meiji Co., Ltd.) are mixed and stirred in water, heated to 60 ° C., and uniformly dissolved. rice field. A starch decomposition product or cornstarch (manufactured by Showa Sangyo Co., Ltd.) was slowly added to the mixture while stirring, and the mixture was mixed and stirred for 5 minutes.
  • ⁇ -cyclodextrin manufactured by Cyclochem Co., Ltd.
  • skim milk powder manufactured by Meiji Co., Ltd.
  • a starch decomposition product or cornstarch manufactured by Showa Sangyo Co., Ltd.
  • fats and oils canola oil (manufactured by Showa Sangyo Co., Ltd.) and extremely hydrogenated oil (“Rapeseed extremely hydrogenated oil” manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
  • Rostyo Oil manufactured by Showa Sangyo Co., Ltd.
  • extremely hydrogenated oil (“Rapeseed extremely hydrogenated oil” manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
  • the temperature was raised to 60 ° C., mixed and sterilized for 30 minutes to produce oil-in-water emulsified compositions of Samples 1 to 20.
  • the produced oil-in-water emulsified composition was mixed and stirred for 5 minutes while cooling the container using ice water, then filled in a storage container and stored at 5 ° C. for 24 hours.
  • samples 21 and 22 were too thickened when the fats and oils were added, and the fats and oils did not enter in the middle, did not emulsify, and the oil-in-water emulsified composition could not be produced.
  • the starch decomposition product 2 has a glucose polymerization degree (DP) of 8 to 19 of 32% or more and a glucose polymerization degree (DP) of 20 or more of 30% or less.
  • Example 2 A cream cheese-like food was produced using the oil-in-water emulsified composition according to this technique.
  • a cream cheese-like food was produced according to the formulation shown in Table 5 below. Specifically, water and fermented milk (manufactured by Taiyo Fragrance Co., Ltd.), cyclic oligosaccharide (manufactured by Cyclochem Co., Ltd. " ⁇ -cyclodextrin"), bacteriostatic agent (manufactured by Ueno Food Techno Co., Ltd.), seasoning (Ajinomoto Co., Inc.) Dextrin milk powder (manufactured by Meiji Co., Ltd.) was added while mixing and stirring the company's "Kokumiddle”), and the mixture was mixed for 5 minutes so that no lumps remained.
  • the starch decomposition product 2 produced in Experimental Example 1 was added and mixed while stirring, and the mixture was stirred for 5 minutes.
  • canola oil manufactured by Showa Sangyo Co., Ltd.
  • lactic acid and fragrance (“Cream cheese flavor” manufactured by Taiyo Fragrance Co., Ltd.) are added and mixed, and the temperature is 60 ° C.
  • mixing and sterilization were carried out to produce the cream cheese-like food of Sample 23.
  • the produced cream cheese-like food was mixed and stirred for 5 minutes while cooling the container using ice water, then filled in a storage container and stored at 5 ° C. for 24 hours.
  • a non-oil-in-water emulsified composition was added, and the mixture was mixed at a low speed of a mixer for 4 minutes and at a medium speed for 7 minutes. Then, shortening or an oil-in-water emulsified composition was added, and the dough was prepared by mixing at a low speed of a mixer for 3 minutes and at a medium speed for 6 minutes. The kneading temperature of the dough was adjusted to 27 ⁇ 0.5 ° C. The floor time was set to 20 minutes under the conditions of 28 ° C. and 75% relative humidity, and after dividing into 70 g of balls and rounded, the bench time was set to 20 minutes.
  • control 1 produced a commercially available shortening instead of the oil-in-water emulsification composition
  • sample 24 produced the oil-in-water emulsification composition of sample 5 produced in Experimental Example 1
  • sample 25 produced in Experimental Example 1.
  • the oil-in-water emulsified composition of Sample 8 was used.
  • Focaccia was produced using the oil-in-water emulsified composition according to this technique.
  • Focaccia was produced according to the formulation shown in Table 8 below. Specifically, of the raw materials, other than shortening or the oil-in-water emulsified composition was added, and the mixture was mixed at a low speed of a mixer for 4 minutes, at a medium speed for 7 minutes, and at a high speed for 2 minutes. Then, shortening or an oil-in-water emulsified composition was added, and the dough was prepared by mixing at a low speed of a mixer for 2 minutes, at a medium speed of 4 minutes, and at a high speed of 2 minutes. The kneading temperature of the dough was adjusted to 26.5 ⁇ 0.5 ° C.
  • the floor time was set to 70 minutes with a dough conditioner set at 28 ° C. and a relative humidity of 75%, and after dividing into 55 g of balls and rounding, the bench time was set to 20 minutes. It was formed into a bun shape with a setting value of a gap of 5.0 with a moulder, and the proof was taken for 60 minutes with a dough conditioner set at 38 ° C. and a relative humidity of 85%, and then baked at 230 ° C. for 11 minutes using an oven. Manufactured Focaccia.
  • control 2 produced a commercially available shortening instead of the oil-in-water emulsification composition
  • sample 26 produced the oil-in-water emulsification composition of sample 5 produced in Experimental Example 1
  • sample 27 produced in Experimental Example 1.
  • the oil-in-water emulsified composition of Sample 8 was used.
  • control 3 produced commercially available margarine instead of the oil-in-water emulsification composition
  • sample 28 produced the oil-in-water emulsification composition of sample 5 produced in Experimental Example 1
  • sample 29 produced in Experimental Example 1.
  • the oil-in-water emulsified composition of Sample 8 was used.
  • control 4 produced a commercially available salad oil instead of the oil-in-water emulsification composition
  • sample 30 produced the oil-in-water emulsification composition of sample 2 produced in Experimental Example 1
  • sample 31 produced in Experimental Example 1.
  • the oil-in-water emulsified composition of Sample 3 was used.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Edible Oils And Fats (AREA)

Abstract

Provided is an oil-in-water-type emulsion composition which has less changes in viscosity during production and storage stages and thus has stable quality.　The present technology provides an oil-in-water-type emulsion composition containing: a starch decomposition product containing at least 32% of a content having a glucose polymerization degree (DP) of 8-19 and at most 30% of a content having a glucose polymerization degree (DP) of 20 or more; water; and an oil and fat, wherein the starch decomposition product/water is 0.7-1.6.　The oil-in-water-type emulsion composition used in the present technology can be suitably used in food.

Description

水中油型乳化組成物、および該水中油型乳化組成物が用いられた食品An oil-in-water emulsified composition and a food using the oil-in-water emulsified composition.
　本技術は、水中油型乳化組成物、および該水中油型乳化組成物が用いられた食品に関する。 This technique relates to an oil-in-water emulsified composition and a food product in which the oil-in-water emulsified composition is used.
　従来から、水中油型乳化組成物の可塑化物を調製するには、連続相である水相をゲル化させるために、澱粉やゼラチン等のたん白質を配合する方法が知られている。例えば、特許文献１には、トランスグルタミナーゼ及びゼラチン等のたん白質を、水中油型乳化組成物と混合することで、当該水中油型乳化組成物の分離が抑制されている、水中油型乳化組成物を含有する食品を製造する技術が開示されている。 Conventionally, in order to prepare a thermoplastic of an oil-in-water emulsified composition, a method of blending a protein such as starch or gelatin in order to gel the aqueous phase which is a continuous phase has been known. For example, Patent Document 1 describes an oil-in-water emulsified composition in which separation of the oil-in-water emulsified composition is suppressed by mixing a protein such as transglutaminase and gelatin with the oil-in-water emulsified composition. Techniques for producing foods containing substances are disclosed.
　また、水中油型乳化組成物の可塑化物を調製するため、パーム油、ヤシ油、パーム核油、豚脂、牛脂、バターや、分別、水素添加、エステル交換などの加工処理を行った常温で固形の油脂や、乳化剤を配合する方法が用いられている。例えば、特許文献２に記載のように、固体脂比率６０％以上の油脂を原料とし、特定の乳化剤を用いてクリームを製造する技術が開示されている。 In addition, in order to prepare a plasticized product of an oil-in-water emulsified composition, palm oil, coconut oil, palm kernel oil, lard, beef fat, butter, and processed at room temperature such as separation, hydrogenation, and ester exchange were performed. A method of blending solid oils and fats and emulsifiers is used. For example, as described in Patent Document 2, a technique for producing a cream using a fat or oil having a solid fat ratio of 60% or more as a raw material and using a specific emulsifier is disclosed.
　ところで、従来から、飲食品分野においては、甘味料、味質調整、浸透圧調整、保湿剤、粉末化基材等の用途に澱粉分解物が利用されている。このように、澱粉分解物は、その甘味度、味質、浸透圧、粘度、吸湿性等の基本的物性を調整することで、上記のような様々な用途に利用される。例えば、特許文献３には、グルコース重合度（ＤＰ）８～１９の含有量が４０％以上、グルコース重合度（ＤＰ）２０以上の含有量が５５％以下、Ｘ線回折法による結晶化比率が１％以上、である温度によってその溶解性が異なることを特徴とする結晶澱粉分解物が開示されている。 By the way, conventionally, in the field of food and drink, starch decomposition products have been used for applications such as sweeteners, taste adjustments, osmotic pressure adjustments, moisturizers, and powdered base materials. As described above, the starch decomposition product is used for various purposes as described above by adjusting its basic physical properties such as sweetness, taste quality, osmotic pressure, viscosity and hygroscopicity. For example, in Patent Document 3, the content of glucose polymerization degree (DP) 8 to 19 is 40% or more, the content of glucose polymerization degree (DP) 20 or more is 55% or less, and the crystallization ratio by the X-ray diffractometry is described. A crystalline starch decomposition product characterized in that its solubility differs depending on a temperature of 1% or more is disclosed.
特開２０２０－３６５４８号公報Japanese Unexamined Patent Publication No. 2020-36548 特開昭６２－１１８８５５号公報Japanese Unexamined Patent Publication No. 62-118855 国際公開第２０１９－２３５１４２号パンフレットInternational Publication No. 2019-235142 Pamphlet
　前述の通り、水中油型乳化組成物の可塑化物を調製するには、澱粉やゼラチン等のたん白質、常温で固形の油脂を配合する方法が知られているが、ゼラチンは特有の風味が乳化物に影響を与えること、アレルゲン表示の推奨品目であることから、一部の消費者には敬遠されるといった課題がある。また、澱粉は、膨潤化の影響により粘度変化が大きく、マーガリンやファットスプレッド（油中水型乳化組成物）様の粘度、伸展性の再現が難しいといった問題がある。常温で固形の油脂を用いた場合には、飽和脂肪酸や、トランス脂肪酸が多く含まれる油脂もあり、消費者から敬遠されるといった課題がある。 As described above, in order to prepare a plasticized product of an oil-in-water emulsified composition, a method of blending proteins such as starch and gelatin and solid fats and oils at room temperature is known, but gelatin has a unique flavor emulsified. There is a problem that some consumers are shunned because it affects things and is a recommended item for allergen labeling. In addition, starch has a large change in viscosity due to the influence of swelling, and has a problem that it is difficult to reproduce the viscosity and extensibility of margarine and fat spread (water-in-oil emulsified composition). When solid fats and oils are used at room temperature, some fats and oils contain a large amount of saturated fatty acids and trans fatty acids, and there is a problem that consumers avoid them.
　そこで、本技術では、製造、保存段階での粘度変化が少なく、安定した品質を有する水中油型乳化組成物を提供することを主目的とする。 Therefore, the main purpose of this technique is to provide an oil-in-water emulsified composition having stable quality with little change in viscosity at the manufacturing and storage stages.
　本技術では、まず、グルコース重合度（ＤＰ）８～１９の含有量が３２％以上、
　グルコース重合度（ＤＰ）２０以上の含有量が３０％以下、である澱粉分解物と、
　水と、
　油脂と、を含有し、
　前記澱粉分解物／水＝０．７～１．６である、水中油型乳化組成物を提供する。
　本技術に係る水中油型乳化組成物には、ヨウ素呈色値が０．３５以上の前記澱粉分解物を用いることができる。
　本技術に係る水中油型乳化組成物には、前記澱粉分解物を２５～５０質量％含有させることができる。
　また、本技術に係る水中油型乳化組成物には、前記油脂を２０～４０質量％含有させることができる。
　本技術に係る水中油型乳化組成物に用いる前記油脂は、極度硬化油を５質量％以下含有させることができる。
　本技術に係る水中油型乳化組成物には、環状オリゴ糖を含有させることができる。この場合、前記環状オリゴ糖としては、α－シクロデキストリンを用いることができる。 In this technique, first, the content of glucose polymerization degree (DP) 8 to 19 is 32% or more.
A starch decomposition product having a glucose polymerization degree (DP) of 20 or more and a content of 30% or less,
water and,
Contains fats and oils,
An oil-in-water emulsified composition having the starch decomposition product / water = 0.7 to 1.6 is provided.
As the oil-in-water emulsified composition according to the present technique, the starch decomposition product having an iodine coloration value of 0.35 or more can be used.
The oil-in-water emulsified composition according to the present technique may contain 25 to 50% by mass of the starch decomposition product.
Further, the oil-in-water emulsified composition according to the present technique may contain 20 to 40% by mass of the above-mentioned fats and oils.
The oil and fat used in the oil-in-water emulsified composition according to the present technique can contain 5% by mass or less of extremely hydrogenated oil.
The oil-in-water emulsified composition according to the present technique can contain cyclic oligosaccharides. In this case, α-cyclodextrin can be used as the cyclic oligosaccharide.
　本技術に係る水中油型乳化組成物は、食品に用いることができる。 The oil-in-water emulsified composition according to this technique can be used for foods.
　本技術によれば、澱粉やゼラチン等のゲル化剤、常温で固形の油脂、乳化安定化の目的で配合する乳化剤等を使用しなくても、製造、保存段階での粘度変化が少なく、安定した品質の水中油型乳化組成物を調製することができる。 According to this technology, there is little change in viscosity during the manufacturing and storage stages, and it is stable without using gelling agents such as starch and gelatin, oils and fats that are solid at room temperature, and emulsifiers that are added for the purpose of stabilizing emulsion. It is possible to prepare an oil-in-water emulsified composition of the same quality.
　以下、本技術を実施するための好適な形態について説明する。なお、以下に説明する実施形態は、本技術の代表的な実施形態の一例を示したものであり、これにより本技術の範囲が狭く解釈されることはない。 Hereinafter, a suitable mode for carrying out this technique will be described. It should be noted that the embodiments described below show an example of a typical embodiment of the present technique, and the scope of the present technique is not narrowly interpreted by this.
　１．水中油型乳化組成物
　本技術に係る水中油型乳化組成物は、特定の澱粉分解物と、水と、油脂と、を含有し、澱粉分解物／水＝０．７～１．６であることを特徴とする。澱粉分解物と水の配合は、澱粉分解物／水＝０．７～１．６の範囲であれば、本技術の効果を発揮することができるが、好ましくは、澱粉分解物／水＝１．０～１．６、より好ましくは、澱粉分解物／水＝１．２～１．５である。 1. 1. Oil-in-water emulsification composition The oil-in-water emulsification composition according to the present technology contains a specific starch decomposition product, water, and fats and oils, and the starch decomposition product / water = 0.7 to 1.6. It is characterized by that. The effect of this technique can be exhibited as long as the composition of the starch decomposition product and water is in the range of starch decomposition product / water = 0.7 to 1.6, but the starch decomposition product / water = 1 is preferable. .0 to 1.6, more preferably starch decomposition product / water = 1.2 to 1.5.
　澱粉分解物／水が０．７未満であると、水中油型乳化組成物が軟らかくなりすぎ、また、ザラつきも発生し、食品へ用いた場合に、舌触りが低下するといった問題がある。また、澱粉分解物／水が１．６を超えると、水中油型乳化組成物が硬くなりすぎ、良好な可塑性が得られないといった問題がある。 If the starch decomposition product / water is less than 0.7, the oil-in-water emulsified composition becomes too soft and rough, and there is a problem that the texture is deteriorated when used in foods. Further, if the starch decomposition product / water exceeds 1.6, the oil-in-water emulsified composition becomes too hard, and there is a problem that good plasticity cannot be obtained.
　本技術に係る水中乳化組成物の硬度（ＴＡ値）は、本技術の効果を損なわない限り限定されないが、本技術では、好ましくは８００ｇ以下、より好ましくは３０～７５０ｇ、さらに好ましくは１００～５００ｇである。水中乳化組成物の硬度（ＴＡ値）を８００ｇ以下とすることで、硬くなりすぎるのを防止し、食品に利用する際の作業性を向上させることができる。 The hardness (TA value) of the emulsified composition in water according to the present technique is not limited as long as the effect of the present technique is not impaired, but in the present technique, it is preferably 800 g or less, more preferably 30 to 750 g, still more preferably 100 to 500 g. Is. By setting the hardness (TA value) of the emulsified composition in water to 800 g or less, it is possible to prevent it from becoming too hard and improve workability when it is used in foods.
　本技術に係る水中油型乳化組成物には、特定の澱粉分解物、水、および油脂に加えて、必要に応じて、環状オリゴ糖やその他の成分を含有させることもできる。以下、各成分について、詳細に説明する。 The oil-in-water emulsified composition according to the present technology may contain cyclic oligosaccharides and other components, if necessary, in addition to specific starch decomposition products, water, and fats and oils. Hereinafter, each component will be described in detail.
　（１）澱粉分解物
　本技術に用いる澱粉分解物は、澱粉原料、例えば、コーンスターチ、ワキシーコーンスターチ、米澱粉、小麦澱粉等の澱粉（地上系澱粉）、馬鈴薯澱粉、タピオカ澱粉、甘藷澱粉等のような地下茎または根由来の澱粉（地下系澱粉）、あるいはこれらの加工澱粉等を分解（糖化）することによって得られるものである。使用する澱粉原料は、特に限定されず、あらゆる澱粉原料を用いることができる。 (1) Starch decomposition products The starch decomposition products used in this technology include starch raw materials such as corn starch, waxy corn starch, rice starch, starch such as wheat starch (terrestrial starch), horse bell starch, tapioca starch, and sweet potato starch. It is obtained by decomposing (saccharifying) starch derived from various underground stems or roots (underground starch), or processed starches thereof. The starch raw material used is not particularly limited, and any starch raw material can be used.
　本技術に用いる澱粉分解物の組成特性としては、グルコース重合度（以下「ＤＰ」と称する）８～１９の含有量が３２％以上、かつ、ＤＰ２０以上の含有量が３０％以下である。本技術に用いる澱粉分解物は、オリゴ糖の高分子成分とデキストリンの低分子成分（ＤＰ８～１９）を多く含有するため、一般的なオリゴ糖に比べ、低甘味、低浸透圧、耐吸湿性を示す。また、ＤＰ２０以上の含有量が少ないため、飲食物等の風味を損なう恐れのあるデキストリン特有の風味が低減される。そのため、甘味を必要としない用途へ、好適に適用することができる。例えば、甘味度の高いオリゴ糖の使用が望ましくない食品添加物や飲食物、及び薬剤にも用いることができる。また、デキストリン特有の風味が強いために、デキストリンの使用が難しかった飲食物等にも、飲食物等の風味を損なうことなく用いることができる。 The composition characteristics of the starch decomposition product used in this technique are that the content of glucose polymerization (hereinafter referred to as "DP") 8 to 19 is 32% or more, and the content of DP 20 or more is 30% or less. Since the starch decomposition product used in this technology contains a large amount of high molecular weight components of oligosaccharides and low molecular weight components of dextrin (DP8-19), it has lower sweetness, lower osmotic pressure, and moisture absorption resistance than general oligosaccharides. Is shown. Further, since the content of DP20 or more is small, the flavor peculiar to dextrin that may impair the flavor of foods and drinks is reduced. Therefore, it can be suitably applied to applications that do not require sweetness. For example, it can be used for food additives, foods and drinks, and drugs for which the use of highly sweet oligosaccharides is not desirable. Further, since the flavor peculiar to dextrin is strong, it can be used for foods and drinks for which it was difficult to use dextrin without impairing the flavor of foods and drinks.
　本技術に用いる澱粉分解物は、ＤＰ８～１９の含有量が３２％以上であれば、その含有量は特に限定されないが、好ましくは４０％以上、より好ましくは５０％以上である。ＤＰ８～１９の含有量が増加するほど、より低粘度、低甘味、低浸透圧、耐吸湿性を示すようになるからである。 The starch decomposition product used in this technique is not particularly limited as long as the content of DP8-19 is 32% or more, but is preferably 40% or more, more preferably 50% or more. This is because as the content of DP8 to 19 increases, the viscosity, the sweetness, the osmotic pressure, and the hygroscopicity become lower.
　また、本技術に用いる澱粉分解物は、ＤＰ２０以上の含有量が３０％以下であれば、その含有量は特に限定されないが、好ましくは２８％以下、より好ましくは２６％以下、さらに好ましくは２５％以下である。ＤＰ２０以上の含有量が少なくなるほど、デキストリン特有の風味がより低減されるからである。 The starch decomposition product used in this technique is not particularly limited as long as the content of DP20 or more is 30% or less, but is preferably 28% or less, more preferably 26% or less, still more preferably 25. % Or less. This is because the smaller the content of DP20 or more, the more the flavor peculiar to dextrin is reduced.
　本技術に用いる澱粉分解物は、そのヨウ素呈色値が０．３５以上であることが好ましく、０．４０以上がより好ましい。そのヨウ素呈色値が０．３５以上の澱粉分解物を用いることで、水中油型乳化組成物に良好な硬さと可塑性を付与することができる。即ち、ヨウ素呈色値が０．３５以上の澱粉分解物を用いることで、水中油型乳化組成物がしっかりと固化し、目的の物性をより確実に発揮することができる。 The starch decomposition product used in the present technology preferably has an iodine coloration value of 0.35 or more, more preferably 0.40 or more. By using a starch decomposition product having an iodine coloration value of 0.35 or more, good hardness and plasticity can be imparted to the oil-in-water emulsified composition. That is, by using a starch decomposition product having an iodine coloration value of 0.35 or more, the oil-in-water emulsified composition is firmly solidified, and the desired physical properties can be more reliably exhibited.
　本技術において、澱粉分解物のヨウ素呈色値は、以下のヨウ素呈色値測定方法によって測定された値である。
（ヨウ素呈色値測定方法）５ｍｌの水を分注した試験管に、試料（澱粉分解物）を固形分として２５ｍｇ添加して混合し、ヨウ素呈色液（０．２質量／体積％ヨウ素、及び２質量／体積％ヨウ化カリウム）を１００μｌ添加し、撹拌後、３０℃で２０分間放置後、分光光度計にて、光路長１０ｍｍのガラスセルを用いて、６６０ｎｍの吸光度を測定し、試料を添加しない場合の吸光度測定値との差をヨウ素呈色値とした。 In the present technique, the iodine coloration value of the starch decomposition product is a value measured by the following iodine coloration value measuring method.
(Measurement method of iodine coloration value) 25 mg of a sample (distillate decomposition product) was added as a solid content to a test tube into which 5 ml of water was dispensed and mixed, and an iodine coloration solution (0.2 mass / volume% iodine, And 2 mass / volume% potassium iodide), and after stirring, the mixture was left at 30 ° C. for 20 minutes, and then the absorbance at 660 nm was measured with a spectrophotometer using a glass cell with an optical path length of 10 mm. The difference from the measured absorbance value when was not added was taken as the iodine coloration value.
　ヨウ素による呈色反応は、ＤＰ１６以上の直鎖状の糖鎖の存在を示すものであり、ＤＰ２０以上の含有量が多い澱粉分解物においてはＤＰ１６以上の直鎖状の糖鎖が多く存在するため呈色反応を示すが、ＤＰ２０以上の含有量が少ない澱粉分解物では通常呈色反応を示さないか、示したとしてもヨウ素呈色値は非常に低い値となる。しかしながら、本技術に用いる澱粉分解物は、ＤＰ２０以上の含有量が少ないにも関わらず、ヨウ素呈色の下限付近であるＤＰ８～１９が主成分で、また直鎖状成分が多いためにヨウ素による呈色反応を示す。即ち、ＤＰ２０以上の含有量が少ない澱粉分解物において、ヨウ素呈色値は、直鎖状成分の含有量の程度を示す指標となる。 The color reaction with iodine indicates the presence of linear sugar chains of DP16 or higher, and the starch decomposition product having a high content of DP20 or higher has many linear sugar chains of DP16 or higher. Although it shows a color reaction, a starch decomposition product having a low content of DP20 or more usually does not show a color reaction, or even if it shows, the iodine color reaction value is very low. However, although the starch decomposition product used in this technique has a small content of DP20 or more, the main component is DP8-19, which is near the lower limit of iodine coloration, and since there are many linear components, iodine is used. Shows color reaction. That is, in the starch decomposition product having a low content of DP20 or more, the iodine coloration value is an index indicating the degree of the content of the linear component.
　本技術に係る水中油型乳化組成物における澱粉分解物の含有量は、本技術の効果を損なわない限り特に限定されないが、本技術では、好ましくは２５～５０質量％、より好ましくは３０～４５質量％、さらに好ましくは３５～４０質量％である。水中油型乳化組成物における澱粉分解物の含有量を２５質量％以上とすることで、水中油型乳化組成物に滑らかで伸展性が良好な可塑性を付与することができる。水中油型乳化組成物における澱粉分解物の含有量を５０質量％以下とすることで、硬くなりすぎず、適度な硬さおよび伸展性が良好な可塑性を付与することができる。 The content of the starch decomposition product in the oil-in-water emulsified composition according to the present technique is not particularly limited as long as the effect of the present technique is not impaired, but in the present technique, it is preferably 25 to 50% by mass, more preferably 30 to 45. It is by mass, more preferably 35 to 40% by mass. By setting the content of the starch decomposition product in the oil-in-water emulsified composition to 25% by mass or more, it is possible to impart smoothness and plasticity with good extensibility to the oil-in-water emulsified composition. By setting the content of the starch decomposition product in the oil-in-water emulsified composition to 50% by mass or less, it is possible to impart appropriate hardness and plasticity with good extensibility without becoming too hard.
　（２）澱粉分解物の製造方法
　本技術に用いる澱粉分解物の収得の方法については、本技術の効果を損なわない限り、特に限定されることはない。例えば、澱粉原料を、一般的な酸や酵素を用いた処理や、各種クロマトグラフィー、膜分離、エタノール沈殿等の所定操作を、適宜組み合わせて行うことによって澱粉分解物を得ることができる。 (2) Method for producing starch decomposition products The method for obtaining starch decomposition products used in this technique is not particularly limited as long as the effects of this technique are not impaired. For example, a starch decomposition product can be obtained by appropriately combining a starch raw material with a treatment using a general acid or enzyme, and predetermined operations such as various chromatography, membrane separation, and ethanol precipitation.
　本技術に用いる澱粉分解物を効率的に得る方法として、澱粉または澱粉分解中間物に、少なくとも枝切り酵素と枝作り酵素を作用させる方法がある。枝切り酵素（debranching enzyme）は、澱粉の分岐点であるα－１，６－グルコシド結合を加水分解する反応を触媒する酵素の総称である。枝作り酵素（branching enzyme）とは、α－１，４－グルコシド結合でつながった直鎖グルカンに作用して、α－１，６－グルコシド結合を作る働きを持った酵素の総称である。 As a method for efficiently obtaining the starch decomposition product used in this technique, there is a method in which at least a debranching enzyme and a debranching enzyme are allowed to act on the starch or the starch decomposition intermediate. Debranching enzyme is a general term for enzymes that catalyze the reaction of hydrolyzing the α-1,6-glucoside bond, which is the branching point of starch. Branching enzyme is a general term for enzymes that act on linear glucans linked by α-1,4-glucosidic bonds to form α-1,6-glucoside bonds.
　即ち、枝切り酵素は、澱粉の分岐鎖の分解に関与する酵素であり、枝作り酵素は、澱粉の分岐鎖の合成に用いる酵素である。従って、両者は通常、一緒に用いられることはない。しかし、全く逆の作用を示す両酵素を組み合わせて用いることにより、本技術に用いる澱粉分解物を確実に製造することができる。この場合、両酵素の作用順序としては、同時または枝作り酵素作用後に枝切り酵素を作用させることが好ましい。 That is, the debranching enzyme is an enzyme involved in the decomposition of the branched chain of starch, and the branching enzyme is an enzyme used for the synthesis of the branched chain of starch. Therefore, both are usually not used together. However, by using both enzymes showing completely opposite actions in combination, the starch decomposition product used in this technique can be reliably produced. In this case, as the order of action of both enzymes, it is preferable to allow the debranching enzyme to act simultaneously or after the action of the debranching enzyme.
　前記枝切り酵素は、特に限定されない。例えば、プルラナーゼ（Pullulanase, pullulan 6-glucan hydrolase）、アミロ－１，６－グルコシダーゼ／４－αグルカノトランスフェラーゼ（amylo-1,6-glucosidase/4-α glucanotransferase）を挙げることができ、より好適な一例としては、イソアミラーゼ（Isoamylase, glycogen 6-glucanohydrolase）を用いることができる。 The debranching enzyme is not particularly limited. For example, pullulanase (Pullulanase, pullulan 6-glucan hydrolase), amylo-1,6-glucosidase / 4-α-glucanotransferase (amylo-1,6-glucosidase / 4-α-glucanotransferase) can be mentioned, which is more preferable. As an example, isoamylase (Glycogen 6-glucanohydrolase) can be used.
　また、前記枝作り酵素も特に限定されない。例えば、動物や細菌等から精製したもの、または、馬鈴薯、イネ種実、トウモロコシ種実等の植物から精製したもの、市販された酵素製剤等を用いることができる。 Further, the branch-forming enzyme is not particularly limited. For example, those purified from animals, bacteria and the like, those purified from plants such as potatoes, rice seeds and corn seeds, commercially available enzyme preparations and the like can be used.
　本技術に用いる澱粉分解物の製造方法では、前記酵素反応の後に、不純物を除去する工程を行うことも可能である。不純物の除去方法としては、特に限定されず、公知の方法を１種または２種以上自由に組み合わせて用いることができる。例えば、ろ過、活性炭脱色、イオン精製等の方法を挙げることができる。 In the method for producing a starch decomposition product used in this technique, it is also possible to perform a step of removing impurities after the enzymatic reaction. The method for removing impurities is not particularly limited, and one or two or more known methods can be freely used in combination. For example, methods such as filtration, decolorization of activated carbon, and ion purification can be mentioned.
　更に、本技術に用いる澱粉分解物は、酵素反応後の澱粉分解物を含む液状品として用いることも可能であるが、真空乾燥、噴霧乾燥、凍結乾燥等により脱水乾燥し、粉末化することも可能である。また、クロマトグラフィーや膜分離によって一部成分を分画して用いることも可能である。 Further, the starch decomposition product used in this technique can be used as a liquid product containing the starch decomposition product after the enzymatic reaction, but it can also be dehydrated and dried by vacuum drying, spray drying, freeze drying or the like to be powdered. It is possible. It is also possible to fractionate and use some components by chromatography or membrane separation.
　（３）油脂
　本技術に係る水中油型乳化組成物に用いる油脂の種類は、本技術の効果を損なわない限り、一般的な水中油型乳化組成物に用いることができる油脂を、１種または２種以上、自由に組み合わせて用いることができる。例えば、大豆油、高オレイン酸大豆油、菜種油、高オレイン酸菜種油、コーン油、ひまわり油、高オレイン酸ひまわり油、紅花油、綿実油、ゴマ油、シソ油、亜麻仁油、落花生油、オリーブ油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、米糠油、小麦胚芽油、パーム油、パームオレイン、パーム核油、パーム核オレイン、ヤシ油、カカオ脂、牛脂、豚脂、鶏脂、乳脂、魚油、アザラシ脂、藻類油などを単独または組み合わせて使用することができる。また、水素添加油脂、エステル交換油、分別油脂なども適宜使用することができる。 (3) Oils and fats The types of oils and fats used in the oil-in-water emulsification composition according to the present technology include one type of oils and fats that can be used in general oil-in-water emulsification compositions as long as the effects of the present technology are not impaired. Two or more types can be freely combined and used. For example, soybean oil, high oleic acid soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sunflower oil, high oleic acid sunflower oil, red flower oil, cottonseed oil, sesame oil, perilla oil, flaxseed oil, peanut oil, olive oil, grape seeds. Oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, brown seed oil, egoma oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm olein, palm kernel oil, palm kernel olein, palm oil , Cacao fat, beef fat, pork fat, chicken fat, milk fat, fish oil, sardine fat, algae oil and the like can be used alone or in combination. Further, hydrogenated fats and oils, transesterified oils, separated fats and oils and the like can also be appropriately used.
　本技術で用いる油脂には、極度硬化油を５質量％以下含有させることが好ましい。油脂中に、極度硬化油を５質量％以下含有させることで、乳化構造が強固になり、水中油型乳化組成物の安定性をより向上さることができる。 It is preferable that the fats and oils used in this technique contain 5% by mass or less of extremely hydrogenated oil. By containing 5% by mass or less of extremely hydrogenated oil in the fat and oil, the emulsified structure is strengthened and the stability of the oil-in-water emulsified composition can be further improved.
　本技術で用いることができる極度硬化油の種類は、本技術の効果を損なわない限り特に限定されない。例えば、米油、菜種油、ハイエルシン菜種油、大豆油、コーン油、サフラワー油、ひまわり油、綿実油、パーム油、牛脂、豚脂等の１種または２種以上を組み合わせた油脂に水素添加して、固体脂含有量が２０℃において５０質量％以上にした硬化油を用いることができる。 The type of extremely hydrogenated oil that can be used in this technique is not particularly limited as long as the effect of this technique is not impaired. For example, hydrogenating one or a combination of rice oil, rapeseed oil, hyelsin rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, beef fat, pork fat, etc. A cured oil having a solid fat content of 50% by mass or more at 20 ° C. can be used.
　本技術に係る水中油型乳化組成物における油脂の含有量は、本技術の効果を損なわない限り特に限定されないが、本技術では、好ましくは２０～４０質量％、より好ましくは２０～３５質量％、さらに好ましくは２２～３３質量％である。水中油型乳化組成物における油脂の含有量を２０質量％以上とすることで、水中油型乳化組成物の保形性を向上させる。水中油型乳化組成物における油脂の含有量を４０質量％以下とすることで、水中油型乳化組成物の脂肪感を低減させる。 The content of fats and oils in the oil-in-water emulsified composition according to the present technique is not particularly limited as long as the effect of the present technique is not impaired, but in the present technique, it is preferably 20 to 40% by mass, more preferably 20 to 35% by mass. , More preferably 22 to 33% by mass. By setting the content of fats and oils in the oil-in-water emulsified composition to 20% by mass or more, the shape-retaining property of the oil-in-water emulsified composition is improved. By setting the content of fats and oils in the oil-in-water emulsified composition to 40% by mass or less, the fat feeling of the oil-in-water emulsified composition is reduced.
　（４）環状オリゴ糖
　本技術に係る水中油型乳化組成物には、環状オリゴ糖をさらに含有させることができる。本技術において、環状オリゴ糖は必須成分ではないが、本技術に係る水中油型乳化組成物に環状オリゴ糖を含有させることで、乳化構造が強固になり、水中油型乳化組成物の安定性をより向上さることができる。環状オリゴ糖として、市場では３種類のシクロデキストリン（α、β、γ）が販売されているが、油脂との相互作用を考慮するとα－シクロデキストリンが望ましい。 (4) Cyclic oligosaccharide The oil-in-water emulsified composition according to the present technology may further contain a cyclic oligosaccharide. Cyclic oligosaccharides are not an essential component in this technique, but by including cyclic oligosaccharides in the oil-in-water emulsified composition according to this technique, the emulsified structure is strengthened and the stability of the oil-in-water emulsified composition is stable. Can be further improved. Three types of cyclodextrins (α, β, γ) are sold on the market as cyclic oligosaccharides, but α-cyclodextrin is desirable in consideration of the interaction with fats and oils.
　本技術で用いることができる環状オリゴ糖の種類は、本技術の効果を損なわない限り特に限定されないが、本技術では、α－シクロデキストリンを用いることが好ましい。 The type of cyclic oligosaccharide that can be used in this technique is not particularly limited as long as the effect of this technique is not impaired, but in this technique, it is preferable to use α-cyclodextrin.
　（５）その他の成分
　本発明に係る水中油型乳化組成物は、本技術の効果を損なわない限り、一般的な水中油型乳化組成物に用いることができるその他の成分を１種または２種以上、自由に選択して含有させることもできる。その他の成分としては、例えば、賦形剤、ｐＨ調整剤、着色剤、香料、呈味剤、矯味剤、崩壊剤、滑沢剤、安定剤等の成分を用いることができる。本技術に係る水中油型乳化組成物は、乳化剤を用いなくても乳化組成物とすることができるが、一般的な水中油型乳化組成物に用いることができる乳化剤をさらに加えることもできる。 (5) Other Ingredients The oil-in-water emulsified composition according to the present invention contains one or two other ingredients that can be used in a general oil-in-water emulsified composition as long as the effects of the present invention are not impaired. As described above, it can be freely selected and contained. As other components, for example, components such as excipients, pH adjusters, colorants, fragrances, flavoring agents, flavoring agents, disintegrants, lubricants, stabilizers and the like can be used. The oil-in-water emulsified composition according to the present technique can be an emulsified composition without using an emulsifier, but an emulsifier that can be used in a general oil-in-water emulsified composition can be further added.
　また、公知のまたは将来的に見出される機能を有する成分を、適宜目的に応じて併用することも可能である。前述した澱粉分解物は、食品に分類されるため、当該澱粉分解物以外の成分の選択次第では、本発明に係る水中油型乳化組成物を食品として取り扱うことも可能である。 Further, it is also possible to use a component having a known or future function as appropriate, depending on the purpose. Since the starch decomposition product described above is classified as a food product, the oil-in-water emulsified composition according to the present invention can be treated as a food product depending on the selection of components other than the starch decomposition product.
　２．食品
　前述した本技術に係る水中油型乳化組成物は、食品に好適に用いることができる。本技術に係る水中油型乳化組成物を用いることができる食品としては、特に限定されず、例えば、ショートニング、マーガリン、ファットスプレッド、乳化油脂、フラワーペースト、およびクリーム類、スープ類、各種乳製品類、アイスクリーム等の冷菓、保存用食品、冷凍食品、パン類、菓子類、米飯、麺類、水練り製品、畜肉製品等の加工食品等を挙げることができる。また、保健機能飲食品（特定保健機能食品、機能性表示食品、栄養機能食品を含む）や、いわゆる健康食品（飲料を含む）、流動食、乳児・幼児食、ダイエット食品、糖尿病用食品等にも本技術を用いることができる。
　本技術に係る水中油型乳化組成物を上記食品に用いることで、食品に適度な硬さや弾力性を付与することができる。 2. 2. Foods The oil-in-water emulsified composition according to the present technology described above can be suitably used for foods. The foods to which the oil-in-water emulsified composition according to the present technology can be used are not particularly limited, and for example, shortening, margarine, fat spread, emulsified oil and fat, flower paste, creams, soups, and various dairy products. , Ice cream and other cold confectionery, preservative foods, frozen foods, breads, confectionery, rice, noodles, water-kneaded products, processed foods such as livestock meat products and the like. Also, for foods with health claims (including foods with health claims, foods with functional claims, foods with nutritional claims), so-called health foods (including beverages), liquid foods, infant / infant foods, diet foods, foods for diabetes, etc. Can also use this technique.
By using the oil-in-water emulsified composition according to the present technology for the above-mentioned foods, it is possible to impart appropriate hardness and elasticity to the foods.
　以下、実施例に基づいて本技術を更に詳細に説明する。なお、以下に説明する実施例は、本技術の代表的な実施例の一例を示したものであり、これにより本技術の範囲が狭く解釈されることはない。 Hereinafter, this technique will be described in more detail based on the examples. It should be noted that the examples described below show an example of a typical example of the present technique, and the scope of the present technique is not narrowly interpreted by this.
　＜実験例１＞
　実験例１では、水中油型乳化組成物の各種成分および配合が、水中油型乳化組成物の物性にどのように影響するかを検討した。 <Experimental Example 1>
In Experimental Example 1, it was investigated how various components and formulations of the oil-in-water emulsified composition affect the physical properties of the oil-in-water emulsified composition.
　（１）試験方法
　［枝作り酵素］
　本実験例では、枝作り酵素の一例として、Eur. J. Biochem. 59, p615-625 (1975)の方法に則って、精製した馬鈴薯由来の酵素（以下「馬鈴薯由来枝作り酵素」とする）と、Branchzyme（ノボザイムズ株式会社製、以下「細菌由来枝作り酵素」とする）を用いた。 (1) Test method [branch-making enzyme]
In this experimental example, as an example of the branch-forming enzyme, an enzyme derived from novae purified according to the method of Eur. J. Biochem. 59, p615-625 (1975) (hereinafter referred to as "branch-forming enzyme derived from novae"). And Branchzyme (manufactured by Novozymes Co., Ltd., hereinafter referred to as "bacterial-derived branch-forming enzyme") was used.
　なお、枝作り酵素の活性測定は、以下の方法で行った。
　基質溶液として、０．１Ｍ酢酸緩衝液（ｐＨ５．２）にアミロース（シグマ　アルドリッチ社製、Ａ０５１２）を０．１質量％溶解したアミロース溶液を用いた。５０μＬの基質液に５０μＬの酵素液を添加し、３０℃で３０分間反応させた後、ヨウ素－ヨウ化カリウム溶液（０．３９ｍＭヨウ素－６ｍＭヨウ化カリウム－３．８ｍＭ塩酸混合用液）を２ｍＬ加え反応を停止させた。ブランク溶液として、酵素液の代わりに水を添加したものを調製した。反応停止から１５分後に６６０ｎｍの吸光度を測定した。枝作り酵素の酵素活性量１単位は、上記の条件で試験する時、６６０ｎｍの吸光度を１分間に１％低下させる酵素活性量とした。 The activity of the branch-forming enzyme was measured by the following method.
As the substrate solution, an amylose solution in which amylose (manufactured by Sigma-Aldrich, A0512) was dissolved in 0.1 M acetate buffer (pH 5.2) in an amount of 0.1% by mass was used. Add 50 μL of enzyme solution to 50 μL of substrate solution, react at 30 ° C. for 30 minutes, and then add 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixing solution). In addition, the reaction was stopped. As a blank solution, a solution to which water was added instead of the enzyme solution was prepared. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. The enzyme activity amount of 1 unit of the branching enzyme was defined as the enzyme activity amount that reduces the absorbance at 660 nm by 1% per minute when tested under the above conditions.
　［ＤＰ８～１９及びＤＰ２０以上の含有量］
　下記の表１に示す条件で高速液体クロマトグラフィー（ＨＰＬＣ）にて分析を行い、検出されたピーク面積比率に基づいて、ＤＰ８～１９及びＤＰ２０以上の含有量を測定した。 [Contents of DP8-19 and DP20 or more]
Analysis was performed by high performance liquid chromatography (HPLC) under the conditions shown in Table 1 below, and the contents of DP8-19 and DP20 or more were measured based on the detected peak area ratio.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　［ヨウ素呈色値測定］
　５ｍｌの水を分注した試験管に、試料（澱粉分解物）を固形分として２５ｍｇ添加して混合した。これに、ヨウ素呈色液（０．２質量／体積％ヨウ素、及び２質量／体積％ヨウ化カリウム）を１００μｌ添加し、撹拌後、３０℃で２０分間放置後、分光光度計にて、光路長１０ｍｍのガラスセルを用いて、６６０ｎｍの吸光度を測定し、試料を添加しない場合の吸光度測定値との差をヨウ素呈色値とした。 [Measurement of iodine coloration value]
A sample (starch decomposition product) of 25 mg was added as a solid content to a test tube into which 5 ml of water was dispensed and mixed. To this, 100 μl of an iodine color solution (0.2 mass / volume% iodine and 2 mass / volume% potassium iodide) was added, and after stirring, the mixture was left at 30 ° C. for 20 minutes, and then the optical path was measured with a spectrophotometer. The absorbance at 660 nm was measured using a glass cell having a length of 10 mm, and the difference from the measured absorbance value when no sample was added was taken as the iodine coloration value.
　（２）澱粉分解物の製造
　［澱粉分解物１］
　１０質量％水酸化カルシウムにてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ　ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温し、継時的にＤＥを測定し、ＤＥ８になった時点で、１０質量％塩酸でｐＨ４に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを５．８に調整した後、馬鈴薯由来枝作り酵素を固形分（ｇ）当たり２０００ユニット添加し、３５℃で２４時間反応させた。その後枝切り酵素（GODO-FIA、合同酒精株式会社製）を固形分（ｇ）当たり１．５質量％添加し、５０℃で２４時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度４０質量％に濃縮した。該濃縮液をスプレードライヤーで粉末化し澱粉分解物１を得た。 (2) Manufacture of starch decomposition product [starch decomposition product 1]
Α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide. , Liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE8 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, 2000 units of potato-derived branch-forming enzyme was added per solid content (g), and the reaction was carried out at 35 ° C. for 24 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 1.5% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 24 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product 1.
　［澱粉分解物２］
　１０質量％水酸化カルシウムにてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ　ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温し、継時的にＤＥを測定し、ＤＥ８になった時点で、１０質量％塩酸でｐＨ４に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを５．８に調整した後、細菌由来枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で４０時間反応させた。その後枝切り酵素（GODO-FIA、合同酒精株式会社製）を固形分（ｇ）当たり０．５質量％添加し、５０℃で４８時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度４０質量％に濃縮した。該濃縮液をスプレードライヤーで粉末化し澱粉分解物２を得た。 [Starch decomposition product 2]
Α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide. , Liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE8 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, 500 units of a bacterial branch-forming enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 40 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 0.5% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 48 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product 2.
　［澱粉分解物３］
　１０質量％水酸化カルシウムにてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（クライスターゼT10S、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温し、継時的にＤＥを測定し、ＤＥ９になった時点で、１０質量％塩酸でｐＨ４に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを５．８に調整した後、細菌由来枝作り酵素を固形分（ｇ）当たり８００ユニット添加し、６５℃で３０時間反応させた。その後、枝切り酵素（GODO-FIA、合同酒精株式会社製）を固形分（ｇ）当たり１．０質量％添加し、５０℃で３０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。該濃縮液をスプレードライヤーで粉末化し澱粉分解物３を得た。 [Starch decomposition product 3]
Α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide. , Liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE9 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, 800 units of a bacterial branch-forming enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 30 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 1.0% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 30 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product 3.
　［澱粉分解物４］
　１０質量％水酸化カルシウムにてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（クライスターゼT10S、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温し、継時的にＤＥを測定し、ＤＥ８になった時点で、１０質量％塩酸でｐＨ４に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを５．８に調整した後、細菌由来枝作り酵素を固形分（ｇ）当たり６００ユニット添加し、６５℃で１５時間反応させた。その後枝切り酵素（GODO-FIA、合同酒精株式会社製）を固形分（ｇ）当たり０．５質量％添加し、５０℃で４０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度４５質量％に濃縮した。該濃縮液を、スプレードライヤーで粉末化し澱粉分解物４を得た。 [Starch decomposition product 4]
Α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide. , Liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE8 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution in which the reaction was stopped to 5.8, 600 units of a bacterial branch-forming enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 15 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 0.5% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 40 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 45% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product 4.
　［澱粉分解物５］
　１０質量％塩酸にてｐＨ２に調整した３０質量％のコーンスターチスラリーを、１３０℃の温度条件でＤＥ１３まで分解した。常圧に戻した後、１０質量％水酸化ナトリウムを用いて中和することにより反応を停止した糖液のｐＨを５．８に調整した後、細菌由来枝作り酵素を固形分（ｇ）当たり４００ユニット添加し、６５℃で４８時間反応させた。その後枝切り酵素（GODO-FIA、合同酒精株式会社製）を固形分（ｇ）当たり１．０質量％添加し、５０℃で６０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、スプレードライヤーで粉末化し澱粉分解物５を得た。 [Starch decomposition product 5]
A 30% by weight cornstarch slurry adjusted to pH 2 with 10% by weight hydrochloric acid was decomposed to DE13 under a temperature condition of 130 ° C. After returning to normal pressure, the pH of the sugar solution in which the reaction was stopped by neutralizing with 10% by mass sodium hydroxide was adjusted to 5.8, and then the bacterial branching enzyme was added per solid content (g). 400 units were added and reacted at 65 ° C. for 48 hours. Then, a debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added in an amount of 1.0% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 60 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and pulverized with a spray dryer to obtain a starch decomposition product 5.
　［澱粉分解物６］
　１０質量％塩酸にてｐＨ２に調整した３０質量％のワキシーコーンスターチスラリーを、１３０℃の温度条件でＤＥ６まで分解した。常圧に戻した後、１０質量％水酸化ナトリウムを用いて中和することにより反応を停止した糖液のｐＨを５．８に調整した後、細菌由来枝作り酵素を固形分（ｇ）当たり５００ユニット、枝切り酵素（GODO-FIA、合同酒精株式会社製）を固形分（ｇ）当たり０．５質量％添加し、５０℃で７２時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度４０質量％に濃縮した。該濃縮液を、スプレードライヤーで粉末化し澱粉分解物６を得た。 [Starch decomposition product 6]
A 30% by weight waxy cornstarch slurry adjusted to pH 2 with 10% by weight hydrochloric acid was decomposed to DE6 under a temperature condition of 130 ° C. After returning to normal pressure, the pH of the sugar solution in which the reaction was stopped by neutralizing with 10% by mass sodium hydroxide was adjusted to 5.8, and then the bacterial branching enzyme was added per solid content (g). 500 units of debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) were added in an amount of 0.5% by mass per solid content (g), and the mixture was reacted at 50 ° C. for 72 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product 6.
　［澱粉分解物７］
　１０質量％水酸化カルシウムにてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ　ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温し、継時的にＤＥを測定し、ＤＥ１７になった時点で、１０質量％塩酸でｐＨ４に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度４０質量％に濃縮した。該濃縮液をスプレードライヤーで粉末化し比較例２の澱粉分解物を得た。 [Starch decomposition product 7]
Α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide. , Liquefied with a jet cooker (temperature 110 ° C.). This liquefied solution was kept warm at 95 ° C., DE was measured over time, and when DE17 was reached, the pH was adjusted to 4 by mass% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 2.
　［澱粉分解物８］
　１５質量％の馬鈴薯澱粉スラリーにαアミラーゼ（クライスターゼT10S、天野エンザイム株式会社製）を固形分当たり０．０５質量％添加し、８０℃で保温し、継続的にＤＥを測定し、ＤＥ６になった時点で、１０質量％塩酸でｐＨ４に調整し９０℃まで加熱して反応を停止した。この澱粉分解物の溶液を、活性炭脱色し、スプレードライで粉末化し澱粉分解物８を得た。 [Starch decomposition product 8]
Alpha-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added to 15% by mass of potato starch slurry in an amount of 0.05% by mass per solid content, kept warm at 80 ° C., and continuously measured DE to become DE6. At that time, the pH was adjusted to 4 with 10% by mass of starch and heated to 90 ° C. to stop the reaction. The solution of the starch decomposition product was decolorized with activated carbon and powdered by spray drying to obtain the starch decomposition product 8.
　（３）測定
　前記で得られた澱粉分解物１～８について、ＤＰ８～１９及びＤＰ２０以上の含有量、並びにヨウ素呈色値を、前述した方法で測定した。結果を下記の表２に示す。 (3) Measurement With respect to the starch decomposition products 1 to 8 obtained above, the contents of DP8 to 19 and DP20 or more, and the iodine coloration value were measured by the above-mentioned method. The results are shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　（４）水中油型乳化組成物の製造
　下記の表３および表４の配合に従って、水中油型乳化組成物を製造した。具体的には、水に、環状オリゴ糖（株式会社シクロケム製「α－シクロデキストリン」）、脱脂粉乳（株式会社明治製）を混合・撹拌し、６０℃まで昇温して、均一に溶解させた。これに、撹拌しながら澱粉分解物またはコーンスターチ（昭和産業株式会社製）をゆっくり添加し、５分間、混合・撹拌した。澱粉分解物が均一に溶解した後、油脂（キャノーラ油（昭和産業株式会社製）、極度硬化油（横関油脂工業株式会社製「菜種極度硬化油」））をゆっくり添加して混合・乳化させ、６０℃まで昇温し、３０分間、混合・殺菌を行い、サンプル１～２０の水中油型乳化組成物を製造した。製造した水中油型乳化組成物を、氷水を使用して容器を冷却しながら、５分間、混合・撹拌した後、保管用容器に充填して、５℃にて２４時間保存した。 (4) Production of oil-in-water emulsified composition An oil-in-water emulsified composition was produced according to the formulations shown in Tables 3 and 4 below. Specifically, cyclic oligosaccharide (“α-cyclodextrin” manufactured by Cyclochem Co., Ltd.) and skim milk powder (manufactured by Meiji Co., Ltd.) are mixed and stirred in water, heated to 60 ° C., and uniformly dissolved. rice field. A starch decomposition product or cornstarch (manufactured by Showa Sangyo Co., Ltd.) was slowly added to the mixture while stirring, and the mixture was mixed and stirred for 5 minutes. After the starch decomposition product is uniformly dissolved, fats and oils (canola oil (manufactured by Showa Sangyo Co., Ltd.) and extremely hydrogenated oil ("Rapeseed extremely hydrogenated oil" manufactured by Yokoseki Yushi Kogyo Co., Ltd.)) are slowly added to mix and emulsify. The temperature was raised to 60 ° C., mixed and sterilized for 30 minutes to produce oil-in-water emulsified compositions of Samples 1 to 20. The produced oil-in-water emulsified composition was mixed and stirred for 5 minutes while cooling the container using ice water, then filled in a storage container and stored at 5 ° C. for 24 hours.
　なお、サンプル２１および２２については、油脂を添加する際に増粘しすぎて、油脂が途中から入らなくなり、乳化せず、水中油型乳化組成物を製造することができなかった。 It should be noted that the samples 21 and 22 were too thickened when the fats and oils were added, and the fats and oils did not enter in the middle, did not emulsify, and the oil-in-water emulsified composition could not be produced.
　（５）評価
　サンプル１～２２の水中油型乳化組成物を製造する際の作業適性について、下記の基準に従って評価した。また、サンプル１～２０の水中油型乳化組成物の硬度（ＴＡ値）、可塑性、状態、食した際のザラつきについて、５名の専門パネルが下記の評価基準に基づいて協議し、評価した。 (5) Evaluation The work suitability for producing the oil-in-water emulsified compositions of Samples 1 to 22 was evaluated according to the following criteria. In addition, five expert panels discussed and evaluated the hardness (TA value), plasticity, condition, and roughness of the oil-in-water emulsified compositions of Samples 1 to 20 based on the following evaluation criteria. ..
　［作業適性］
　３点　ほとんど増粘せず、製造可能
　２点　増粘するが、製造可能
　１点　増粘しすぎて製造不可 [Working aptitude]
3 points Can be manufactured with almost no thickening 2 points Can be manufactured but can be manufactured 1 point Cannot be manufactured due to excessive thickening
　［硬度（ＴＡ値）］
　破断応力（ｇ）の測定には、英弘精機株式会社製　Ｔｅｘｔｕｒｅ　Ａｎａｌｙｓｅｒ　ＴＡ　ＴＸｐｌｕｓを用いた。５℃で２４時間保管した試料を、１ｍｍψの治具を用いて０．５ｍｍ／ｓｅｃで表面より１２ｍｍ貫入させた際の破断応力（ｇ）を測定した。 [Hardness (TA value)]
For the measurement of breaking stress (g), Texture Analyser TA TXplus manufactured by Eiko Seiki Co., Ltd. was used. The breaking stress (g) when the sample stored at 5 ° C. for 24 hours was penetrated 12 mm from the surface at 0.5 mm / sec using a jig of 1 mm ψ was measured.
　［可塑性］
　５点　硬さがあり伸展性が良好な可塑性がある
　４点　伸展性が良好な可塑性がある
　３点　滑らかな可塑性がある
　２点　軟らかい、または、硬いが可塑性がある
　１点　軟らかすぎる、または、硬すぎ、可塑性がない [Plasticity]
5 points Hard and good plasticity 4 points Good extensibility plasticity 3 points Smooth plasticity 2 points Soft or hard but plastic 1 point Too soft or hard Too much and not plastic
　［状態］
　３点　表面及び内部全て滑らかで、ザラつき無し
　２点　表面及び内部に少し粒があり、ザラつきあり
　１点　表面及び内部に多くの粒があり、かなりザラつく [situation]
3 points Smooth on the surface and inside, no roughness 2 points There are a few grains on the surface and inside, and there is roughness 1 point There are many grains on the surface and inside, and it is quite rough.
　［食した際のザラつき］
　３点　食した際に全くザラつきを感じない
　２点　食した際に若干のザラつきを感じるが、許容範囲
　１点　食した際にザラつきを感じる [Roughness when eating]
3 points I don't feel any roughness when I eat 2 points I feel some roughness when I eat, but I can tolerate 1 point I feel roughness when I eat
　（６）結果
　結果を下記の表３および表４に示す。 (6) Results The results are shown in Tables 3 and 4 below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　（７）考察
　表３に示す通り、グルコース重合度（ＤＰ）８～１９の含有量が３２％以上、かつ、グルコース重合度（ＤＰ）２０以上の含有量が３０％以下、である澱粉分解物１～６を用いて、澱粉分解物／水＝０．７～１．６の範囲であるサンプル１～１６は、全ての評価において良好な結果であった。 (7) Discussion As shown in Table 3, a starch decomposition product having a glucose polymerization degree (DP) of 8 to 19 of 32% or more and a glucose polymerization degree (DP) of 20 or more of 30% or less. Using 1 to 6, samples 1 to 16 in the range of starch decomposition product / water = 0.7 to 1.6 gave good results in all evaluations.
　また、表３の結果から、澱粉分解物のヨウ素呈色値が０．３５以上の場合、適度な硬さが得られることがわかった。ヨウ素呈色値が高い澱粉分解物を用いるほど、水中油型乳化組成物に硬さがえられることが示唆され、ヨウ素呈色値が０．３５の澱粉分解物５を用いたサンプル１５より、ヨウ素呈色値が０．４９の澱粉分解物２を用いたサンプル８の方が、硬さがあるとの結果であった。 Further, from the results in Table 3, it was found that an appropriate hardness can be obtained when the iodine coloration value of the starch decomposition product is 0.35 or more. It is suggested that the more the starch decomposition product having a high iodine coloration value is used, the harder the oil-in-water emulsified composition is, and from the sample 15 using the starch decomposition product 5 having an iodine coloration value of 0.35, it is suggested that the hardness is increased. The result was that the sample 8 using the starch decomposition product 2 having an iodine coloration value of 0.49 had higher hardness.
　一方、表４に示すように、グルコース重合度（ＤＰ）８～１９の含有量が３２％以上、かつ、グルコース重合度（ＤＰ）２０以上の含有量が３０％以下、である澱粉分解物２を用いた場合であっても、澱粉分解物／水＝０．７未満のサンプル１７は、可塑性の評価が軟らかすぎる評価であった。また、澱粉分解物／水＝１．６を超えるサンプル１８およびサンプル１９は、硬度が高く、可塑性の評価も硬すぎる評価であった。 On the other hand, as shown in Table 4, the starch decomposition product 2 has a glucose polymerization degree (DP) of 8 to 19 of 32% or more and a glucose polymerization degree (DP) of 20 or more of 30% or less. The sample 17 having a starch decomposition product / water = less than 0.7 was evaluated to be too soft in terms of plasticity even when the above was used. Further, the samples 18 and 19 having a starch decomposition product / water = 1.6 or more had high hardness, and the evaluation of plasticity was too hard.
　澱粉分解物／水＝０．７～１．６の範囲であっても、グルコース重合度（ＤＰ）８～１９の含有量が３２％未満、グルコース重合度（ＤＰ）２０以上の含有量が３０％を超える澱粉分解物７を用いたサンプル２０は、可塑性の評価が軟らかすぎる評価であった。また、グルコース重合度（ＤＰ）８～１９の含有量が３２％未満、グルコース重合度（ＤＰ）２０以上の含有量が３０％を超える澱粉分解物８を用いたサンプル２１やコーンスターチを用いたサンプル２２は、前述の通り、水中油型乳化組成物を製造することができなかった。 Even in the range of starch decomposition product / water = 0.7 to 1.6, the content of glucose polymerization degree (DP) 8 to 19 is less than 32%, and the content of glucose polymerization degree (DP) 20 or more is 30. In the sample 20 using the starch decomposition product 7 in excess of%, the evaluation of the plasticity was too soft. Further, a sample 21 using a starch decomposition product 8 having a glucose polymerization degree (DP) 8 to 19 content of less than 32% and a glucose polymerization degree (DP) 20 or more content of more than 30%, and a sample using cornstarch. No. 22 was unable to produce an oil-in-water emulsified composition as described above.
　＜実験例２＞
　本技術に係る水中油型乳化組成物を用いて、クリームチーズ様食品を製造した。 <Experimental Example 2>
A cream cheese-like food was produced using the oil-in-water emulsified composition according to this technique.
　（１）クリームチーズ様食品の製造
　下記の表５の配合に従って、クリームチーズ様食品を製造した。具体的には、水及び発酵乳（大洋香料株式会社製）、環状オリゴ糖（株式会社シクロケム製「α－シクロデキストリン」）、静菌剤（株式会社ウエノフードテクノ製）、調味料（味の素株式会社製「コクミドル」）を混合・撹拌させながら、脱脂粉乳（株式会社明治製）を加え、ダマが残らないように、５分間混合した。次に、撹拌しながら実験例１で製造した澱粉分解物２を添加・混合し、５分間撹拌した。次に、撹拌しながら、キャノーラ油（昭和産業株式会社製）を添加し、乳化させた後、乳酸および香料（大洋香料株式会社製「クリームチーズフレーバー」）を添加・混合し、温度を６０℃まで昇温した後、３０分間、混合・殺菌を行い、サンプル２３のクリームチーズ様食品を製造した。製造したクリームチーズ様食品を、氷水を使用して容器を冷却しながら、５分間、混合・撹拌した後、保管用容器に充填して、５℃にて２４時間保存した。 (1) Production of cream cheese-like food A cream cheese-like food was produced according to the formulation shown in Table 5 below. Specifically, water and fermented milk (manufactured by Taiyo Fragrance Co., Ltd.), cyclic oligosaccharide (manufactured by Cyclochem Co., Ltd. "α-cyclodextrin"), bacteriostatic agent (manufactured by Ueno Food Techno Co., Ltd.), seasoning (Ajinomoto Co., Inc.) Dextrin milk powder (manufactured by Meiji Co., Ltd.) was added while mixing and stirring the company's "Kokumiddle"), and the mixture was mixed for 5 minutes so that no lumps remained. Next, the starch decomposition product 2 produced in Experimental Example 1 was added and mixed while stirring, and the mixture was stirred for 5 minutes. Next, while stirring, canola oil (manufactured by Showa Sangyo Co., Ltd.) is added, emulsified, and then lactic acid and fragrance ("Cream cheese flavor" manufactured by Taiyo Fragrance Co., Ltd.) are added and mixed, and the temperature is 60 ° C. After raising the temperature to 30 minutes, mixing and sterilization were carried out to produce the cream cheese-like food of Sample 23. The produced cream cheese-like food was mixed and stirred for 5 minutes while cooling the container using ice water, then filled in a storage container and stored at 5 ° C. for 24 hours.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　（２）評価・考察
　前記実験例１と同様に、作業適性、可塑性、状態、食した際のザラつきについて評価を行ったところ、全て良好な結果であった。また、食した際の口当たりは本物のクリームチーズに近いものであった。 (2) Evaluation / Discussion Similar to Experimental Example 1, work suitability, plasticity, condition, and roughness when eaten were evaluated, and all the results were good. In addition, the mouthfeel when eaten was close to that of real cream cheese.
　＜実験例３＞
　本技術に係る水中油型乳化組成物を用いて、ロールパンを製造した。 <Experimental example 3>
A bread roll was produced using the oil-in-water emulsified composition according to the present technique.
　（１）ロールパンの製造
　下記の表６の配合に従って、ロールパンを製造した。具体的には、中種の原料をボウルに入れ、ミキサー（関東混合機工業社製「ＫＴＭ－１０」、以下、同様）の低速で３分間、中速で２分間ミキシングして中種を調製した。中種の捏上温度は２４℃であった。調製した中種を、２８℃、相対湿度７５％に設定したドウコンディショナー（フジサワ・マルゼン社製「ＦＸ－９８２ＤＣ」、以下、同様）で１５０分発酵させた後、本捏の原料のうちショートニング、または水中油型乳化組成物以外を添加し、ミキサーの低速で４分間、中速で７分間ミキシングした。その後、ショートニング、または水中油型乳化組成物を添加し、ミキサーの低速で３分間、中速で６分間ミキシングして生地を調製した。生地の捏上温度は２７±０．５℃に調整した。２８℃、相対湿度７５％の条件下でフロアタイムを２０分間とり、一玉７０ｇに分割して丸めた後、ベンチタイムを２０分間とった。モルダー（株式会社オシキリ製「ミニモルダーＭＱ」、以下、同様）にて間隙２．０の設定値で圧延後、ロール形状に成形し、３８℃、相対湿度８５％に設定したドウコンディショナーでホイロを６０分間とった後、オーブン（戸倉商事株式会社製「ＴＯＯＫＯＶＥＮ」、以下、同様）を用いて２１０℃で９分間焼成し、コントロール１、サンプル２４および２５のロールパンを製造した。 (1) Manufacture of bread rolls Bread rolls were manufactured according to the formulation shown in Table 6 below. Specifically, put the raw materials of the medium seeds in a bowl and mix them at a low speed of a mixer (“KTM-10” manufactured by Kanto Mixer Industry Co., Ltd., the same applies hereinafter) for 3 minutes at a low speed and 2 minutes at a medium speed to prepare the medium seeds. bottom. The kneading temperature of the medium species was 24 ° C. The prepared medium seeds are fermented for 150 minutes in a dough conditioner (“FX-982DC” manufactured by Fujisawa Maruzen Co., Ltd., the same applies hereinafter) set at 28 ° C. and a relative humidity of 75%. Alternatively, a non-oil-in-water emulsified composition was added, and the mixture was mixed at a low speed of a mixer for 4 minutes and at a medium speed for 7 minutes. Then, shortening or an oil-in-water emulsified composition was added, and the dough was prepared by mixing at a low speed of a mixer for 3 minutes and at a medium speed for 6 minutes. The kneading temperature of the dough was adjusted to 27 ± 0.5 ° C. The floor time was set to 20 minutes under the conditions of 28 ° C. and 75% relative humidity, and after dividing into 70 g of balls and rounded, the bench time was set to 20 minutes. After rolling with a moulder (“Mini Mulder MQ” manufactured by Oshikiri Co., Ltd., the same applies hereinafter) with a setting value of gap 2.0, it is molded into a roll shape, and the oven is proofed with a dough conditioner set at 38 ° C. and a relative humidity of 85%. After 60 minutes, the rolls of Control 1, Samples 24 and 25 were produced by baking at 210 ° C. for 9 minutes using an oven (“TOOKOVEN” manufactured by Tokura Shoji Co., Ltd., the same applies hereinafter).
　なお、コントロール１は水中油型乳化組成物の代わりに市販のショートニングを、サンプル２４は前記実験例１で製造したサンプル５の水中油型乳化組成物を、サンプル２５は前記実験例１で製造したサンプル８の水中油型乳化組成物を用いた。 In addition, control 1 produced a commercially available shortening instead of the oil-in-water emulsification composition, sample 24 produced the oil-in-water emulsification composition of sample 5 produced in Experimental Example 1, and sample 25 produced in Experimental Example 1. The oil-in-water emulsified composition of Sample 8 was used.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　（２）評価
　製造したロールパンの復元性および保湿性について、１０名の専門パネルが下記の評価基準に基づいて評価し、平均点を評価点とした。 (2) Evaluation The resilience and moisturizing properties of the manufactured bread rolls were evaluated by a panel of 10 experts based on the following evaluation criteria, and the average score was used as the evaluation score.
　５点　コントロールより極めて良好
　４点　コントロールより良好
　３点　コントロールの評価点数
　２点　コントロールより悪い
　１点　コントロールより極めて悪い Very good than 5 points control 4 points better than control 3 points control evaluation score 2 points worse than 1 point control very bad
　（３）結果
　結果を下記の表７に示す。 (3) Results The results are shown in Table 7 below.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　（４）考察
　表７に示す通り、サンプル５の水中油型乳化組成物を用いたサンプル２４のロールパン、および、サンプル８の水中油型乳化組成物を用いたサンプル２５のロールパンは、市販のショートニングを用いたコントロール１のロールパンに比べて、復元性および保湿性のいずれも良好な結果であった。 (4) Discussion As shown in Table 7, the roll pan of sample 24 using the oil-in-water emulsification composition of sample 5 and the roll pan of sample 25 using the oil-in-water emulsification composition of sample 8 are commercially available shortenings. Compared with the roll pan of Control 1 using the above, both the restoring property and the moisturizing property were good results.
　＜実験例４＞
　本技術に係る水中油型乳化組成物を用いて、フォカッチャを製造した。 <Experimental Example 4>
Focaccia was produced using the oil-in-water emulsified composition according to this technique.
　（１）フォカッチャの製造
　下記の表８の配合に従って、フォカッチャを製造した。具体的には、原料のうちショートニング、または水中油型乳化組成物以外を添加し、ミキサーの低速で４分間、中速で７分間、高速で２分間ミキシングした。その後、ショートニング、または水中油型乳化組成物を添加し、ミキサーの低速で2分間、中速で４分間、高速で２分間ミキシングして生地を調製した。生地の捏上温度は２６．５±０．５℃に調整した。２８℃、相対湿度７５％に設定したドウコンディショナーでフロアタイムを７０分間とり、一玉５５ｇに分割して丸めた後、ベンチタイムを２０分間とった。モルダーにて間隙５．０の設定値でバンズ形状に成形し、３８℃、相対湿度８５％に設定したドウコンディショナーでホイロを６０分間とった後、オーブンを用いて２３０℃で１１分間焼成し、フォカッチャを製造した。 (1) Production of Focaccia Focaccia was produced according to the formulation shown in Table 8 below. Specifically, of the raw materials, other than shortening or the oil-in-water emulsified composition was added, and the mixture was mixed at a low speed of a mixer for 4 minutes, at a medium speed for 7 minutes, and at a high speed for 2 minutes. Then, shortening or an oil-in-water emulsified composition was added, and the dough was prepared by mixing at a low speed of a mixer for 2 minutes, at a medium speed of 4 minutes, and at a high speed of 2 minutes. The kneading temperature of the dough was adjusted to 26.5 ± 0.5 ° C. The floor time was set to 70 minutes with a dough conditioner set at 28 ° C. and a relative humidity of 75%, and after dividing into 55 g of balls and rounding, the bench time was set to 20 minutes. It was formed into a bun shape with a setting value of a gap of 5.0 with a moulder, and the proof was taken for 60 minutes with a dough conditioner set at 38 ° C. and a relative humidity of 85%, and then baked at 230 ° C. for 11 minutes using an oven. Manufactured Focaccia.
　なお、コントロール２は水中油型乳化組成物の代わりに市販のショートニングを、サンプル２６は前記実験例１で製造したサンプル５の水中油型乳化組成物を、サンプル２７は前記実験例１で製造したサンプル８の水中油型乳化組成物を用いた。 In addition, control 2 produced a commercially available shortening instead of the oil-in-water emulsification composition, sample 26 produced the oil-in-water emulsification composition of sample 5 produced in Experimental Example 1, and sample 27 produced in Experimental Example 1. The oil-in-water emulsified composition of Sample 8 was used.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　（２）評価
　製造したフォカッチャの復元性および保湿性について、１０名の専門パネルが前記実験例３と同様の評価基準に基づいて評価し、平均点を評価点とした。 (2) Evaluation The resilience and moisturizing property of the manufactured focaccia were evaluated by a panel of 10 experts based on the same evaluation criteria as in Experimental Example 3, and the average score was used as the evaluation score.
　（３）結果
　結果を下記の表９に示す。 (3) Results The results are shown in Table 9 below.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　（４）考察
　表９に示す通り、サンプル５の水中油型乳化組成物を用いたサンプル２６のフォカッチャ、および、サンプル８の水中油型乳化組成物を用いたサンプル２７のフォカッチャは、市販のショートニングを用いたコントロール２のフォカッチャに比べて、復元性および保湿性のいずれも良好な結果であった。 (4) Discussion As shown in Table 9, the focaccia of sample 26 using the oil-in-water emulsification composition of sample 5 and the focaccia of sample 27 using the oil-in-water emulsification composition of sample 8 are commercially available shortenings. Compared with the Focaccia of Control 2 using, both the restorative property and the moisturizing property were good results.
　＜実験例５＞
　本技術に係る水中油型乳化組成物を用いて、スコーンを製造した。 <Experimental Example 5>
Scones were produced using the oil-in-water emulsified composition according to the present technique.
　（１）スコーンの製造
　下記の表１０の配合に従って、スコーンを製造した。具体的には、全ての原材料をミキサーでミキシングして生地を調製した。生地の捏上温度は２０±２℃とした。一玉６０ｇに分割して丸めて成形し、オーブンを用いて２００℃で２０分焼成して、スコーンを製造した。 (1) Production of scones Scones were produced according to the formulations shown in Table 10 below. Specifically, all the raw materials were mixed with a mixer to prepare a dough. The kneading temperature of the dough was 20 ± 2 ° C. Each ball was divided into 60 g, rolled and molded, and baked at 200 ° C. for 20 minutes in an oven to produce scones.
　なお、コントロール３は水中油型乳化組成物の代わりに市販のマーガリンを、サンプル２８は前記実験例１で製造したサンプル５の水中油型乳化組成物を、サンプル２９は前記実験例１で製造したサンプル８の水中油型乳化組成物を用いた。 In addition, control 3 produced commercially available margarine instead of the oil-in-water emulsification composition, sample 28 produced the oil-in-water emulsification composition of sample 5 produced in Experimental Example 1, and sample 29 produced in Experimental Example 1. The oil-in-water emulsified composition of Sample 8 was used.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　（２）評価
　製造したスコーンの硬さおよび保湿性について、１０名の専門パネルが前記実験例３と同様の評価基準に基づいて評価し、平均点を評価点とした。 (2) Evaluation The hardness and moisturizing properties of the manufactured scones were evaluated by a panel of 10 experts based on the same evaluation criteria as in Experimental Example 3, and the average score was used as the evaluation score.
　（３）結果
　結果を下記の表１１に示す。 (3) Results The results are shown in Table 11 below.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　（４）考察
　表１１に示す通り、サンプル５の水中油型乳化組成物を用いたサンプル２８のスコーン、および、サンプル８の水中油型乳化組成物を用いたサンプル２９のスコーンは、市販のマーガリンを用いたコントロール３のスコーンに比べて、硬さおよび保湿性のいずれも良好な結果であった。 (4) Discussion As shown in Table 11, the scones of sample 28 using the oil-in-water emulsification composition of sample 5 and the scones of sample 29 using the oil-in-water emulsification composition of sample 8 are commercially available margarines. Compared with the scone of Control 3 using, both the hardness and the moisturizing property were good results.
　＜実験例６＞
　本技術に係る水中油型乳化組成物を用いて、マフィンを製造した。 <Experimental Example 6>
Muffins were produced using the oil-in-water emulsified composition according to this technique.
　（１）マフィンの製造
　下記の表１２の配合に従って、マフィンを製造した。具体的には、ミキサーを用い、原料のうちＡを低速で２分ミキシングし、Ｂを投入後、低速で１分、中速２分でミキシングして生地を調製した。生地の捏上温度は２２±２℃で調整した。１２０ｇに分注し、フロアタイムを１０分とった後、オーブンを用いて１８０℃で３０分焼成して、マフィンを製造した。 (1) Production of muffins Muffins were produced according to the formulation shown in Table 12 below. Specifically, using a mixer, A of the raw materials was mixed at a low speed for 2 minutes, B was added, and then mixed at a low speed of 1 minute and a medium speed of 2 minutes to prepare a dough. The kneading temperature of the dough was adjusted to 22 ± 2 ° C. Muffins were produced by dispensing into 120 g, allowing a floor time of 10 minutes, and then baking at 180 ° C. for 30 minutes using an oven.
　なお、コントロール４は水中油型乳化組成物の代わりに市販のサラダ油を、サンプル３０は前記実験例１で製造したサンプル２の水中油型乳化組成物を、サンプル３１は前記実験例１で製造したサンプル３の水中油型乳化組成物を用いた。 In addition, control 4 produced a commercially available salad oil instead of the oil-in-water emulsification composition, sample 30 produced the oil-in-water emulsification composition of sample 2 produced in Experimental Example 1, and sample 31 produced in Experimental Example 1. The oil-in-water emulsified composition of Sample 3 was used.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　（２）評価
　製造したマフィンの弾力性および保湿性について、１０名の専門パネルが前記実験例３と同様の評価基準に基づいて評価し、平均点を評価点とした。 (2) Evaluation The elasticity and moisturizing property of the manufactured muffins were evaluated by a panel of 10 experts based on the same evaluation criteria as in Experimental Example 3, and the average score was used as the evaluation score.
　（３）結果
　結果を下記の表１３に示す。 (3) Results The results are shown in Table 13 below.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
　（４）考察
　表１３に示す通り、サンプル２の水中油型乳化組成物を用いたサンプル３０のマフィン、および、サンプル３の水中油型乳化組成物を用いたサンプル３１のマフィンは、市販のサラダ油を用いたコントロール４のマフィンに比べて、弾力性および保湿性のいずれも良好な結果であった。
  (4) Discussion As shown in Table 13, the muffin of sample 30 using the oil-in-water emulsification composition of sample 2 and the muffin of sample 31 using the oil-in-water emulsification composition of sample 3 are commercially available salad oils. Both the elasticity and the moisturizing property were better than those of the control 4 muffin using.

Claims (8)

  1. 　グルコース重合度（ＤＰ）８～１９の含有量が３２％以上、
    　グルコース重合度（ＤＰ）２０以上の含有量が３０％以下、である澱粉分解物と、
    　水と、
    　油脂と、を含有し、
    　前記澱粉分解物／水＝０．７～１．６である、水中油型乳化組成物。     The content of glucose polymerization (DP) 8-19 is 32% or more,
    A starch decomposition product having a glucose polymerization degree (DP) of 20 or more and a content of 30% or less,
    water and,
    Contains fats and oils,
    An oil-in-water emulsified composition having the starch decomposition product / water = 0.7 to 1.6.
  2. 　前記澱粉分解物のヨウ素呈色値が、０．３５以上である、請求項１に記載の水中油型乳化組成物。 The oil-in-water emulsified composition according to claim 1, wherein the iodine coloration value of the starch decomposition product is 0.35 or more.
  3. 　前記澱粉分解物を２５～５０質量％含有する、請求項１または２に記載の水中油型乳化組成物。 The oil-in-water emulsified composition according to claim 1 or 2, which contains 25 to 50% by mass of the starch decomposition product.
  4. 　前記油脂を２０～４０質量％含有する、請求項１から３のいずれか一項に記載の水中油型乳化組成物。 The oil-in-water emulsified composition according to any one of claims 1 to 3, which contains 20 to 40% by mass of the oil and fat.
  5. 　前記油脂は、極度硬化油を５質量％以下含有する、請求項１から４のいずれか一項に記載の水中油型乳化組成物。 The oil-in-water emulsified composition according to any one of claims 1 to 4, wherein the oil and fat contains 5% by mass or less of extremely hydrogenated oil.
  6. 　環状オリゴ糖を含有する、請求項１から５のいずれか一項に記載の水中油型乳化組成物。 The oil-in-water emulsified composition according to any one of claims 1 to 5, which contains a cyclic oligosaccharide.
  7. 　前記環状オリゴ糖は、α－シクロデキストリンである、請求項６に記載の水中油型乳化組成物。 The oil-in-water emulsified composition according to claim 6, wherein the cyclic oligosaccharide is α-cyclodextrin.
  8. 　請求項１から７のいずれか一項に記載の水中油型乳化組成物が用いられた食品。
          A food product to which the oil-in-water emulsified composition according to any one of claims 1 to 7 is used.
PCT/JP2020/042282 2020-11-12 2020-11-12 Oil-in-water-type emulsion composition, and food using said oil-in-water-type emulsion composition WO2022102057A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017190427A (en) * 2016-04-15 2017-10-19 昭和産業株式会社 Saccharide composition and manufacturing method therefor
JP2019024435A (en) * 2017-08-01 2019-02-21 昭和産業株式会社 Oil composition
WO2019235142A1 (en) * 2018-06-08 2019-12-12 昭和産業株式会社 Crystalline starch degradation product; food/beverage product composition, food/beverage product, medicinal product, cosmetic, industrial product, feed, medium, and fertilizer employing said crystalline starch degradation product, and modifier therefor; and method for manufacturing said crystalline starch degradation product, food/beverage product composition, food/beverage product, medicinal product, cosmetic, industrial product, feed, medium, and fertilizer

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017190427A (en) * 2016-04-15 2017-10-19 昭和産業株式会社 Saccharide composition and manufacturing method therefor
JP2019024435A (en) * 2017-08-01 2019-02-21 昭和産業株式会社 Oil composition
WO2019235142A1 (en) * 2018-06-08 2019-12-12 昭和産業株式会社 Crystalline starch degradation product; food/beverage product composition, food/beverage product, medicinal product, cosmetic, industrial product, feed, medium, and fertilizer employing said crystalline starch degradation product, and modifier therefor; and method for manufacturing said crystalline starch degradation product, food/beverage product composition, food/beverage product, medicinal product, cosmetic, industrial product, feed, medium, and fertilizer

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