WO2022113902A1 - 乳化組成物及び飲食品 - Google Patents
乳化組成物及び飲食品 Download PDFInfo
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- WO2022113902A1 WO2022113902A1 PCT/JP2021/042606 JP2021042606W WO2022113902A1 WO 2022113902 A1 WO2022113902 A1 WO 2022113902A1 JP 2021042606 W JP2021042606 W JP 2021042606W WO 2022113902 A1 WO2022113902 A1 WO 2022113902A1
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
Definitions
- the present invention relates to an emulsified composition.
- the present invention relates to emulsified compositions containing fats and oils, ionic surfactants, and polyhydric alcohols.
- the present invention also relates to foods and drinks to which the emulsified composition is added.
- Lipids are so important nutrients to the human body that they are listed as one of the three major nutrients.
- active intake has been avoided for some time.
- carbohydrates are attracting more attention than lipids as the nutrients that cause obesity.
- awareness of functional fats and oils such as omega 3 fats and oils (DHA, EPA and ⁇ -linolenic acid) has become widespread, and the demand for active fat intake has increased.
- DHA omega 3 fats and oils
- EPA EPA and ⁇ -linolenic acid
- 1 g of carbohydrates corresponds to 4 kcal
- 1 g of lipids corresponds to 9 kcal
- 1 g of protein corresponds to 4 kcal of energy.
- the most efficient way to get energy is to incorporate fats and oils into your diet.
- emulsified composition that has a high oil content but becomes fine oil droplets after being diluted with water, polyphilic alcohol, an oil-soluble substance of 60% by mass or more and less than 90% by mass (excluding emulsifier), and 51% by mass of constituent fatty acids.
- % Or more contains an emulsifier (A) having an HLB value of more than 10 and an iodine value of less than 10, and an emulsifier (B) having an HLB value of more than 10 and an iodine value of 10 or more.
- the emulsified composition as described in Patent Document 1 has a high viscosity and a low specific density because of its high oil and fat content, and is inferior in the workability of adding the oil and fat to foods and drinks. Therefore, there is still a demand for a technique capable of improving the dispersibility of fats and oils with a minimum of stirring when fats and oils are added to foods and drinks.
- the oil and fat addition work is performed as a part of the process of industrially manufacturing food, it is generally performed in a facility having a stirring function of stirring the whole as much as possible.
- an object of the present invention is to provide an emulsified composition that can be easily and uniformly dispersed in foods and drinks by adding it to foods and drinks.
- the present inventors have adjusted the viscosity of the emulsified composition and adjusted the difference between the lightness of the emulsified composition and the lightness of the diluted product of the emulsified composition. It was found that the above problems can be solved. The present inventors have completed the present invention based on such findings.
- An emulsified composition for adding fats and oils to foods and drinks contains fats and oils, an ionic surfactant, and a polyhydric alcohol.
- the content of the fat and oil is 5% by mass or more and 65% by mass or less with respect to the total amount of the emulsified composition.
- the content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less with respect to the total amount of the emulsified composition.
- the ionic surfactant comprises at least lecithin and / or lysolecithin.
- the specific gravity at 20 ° C. is 1.0 or more, The viscosity at 20 ° C.
- An emulsified composition is provided, characterized in that the L2 value ⁇ L1 value calculated by the following method at 20 ° C. is positive.
- L1 value Brightness value of the emulsified composition
- L2 value Brightness value of the emulsified composition obtained by adding 100% by mass of fresh water to the emulsified composition.
- the content of the ionic surfactant is preferably 0.15 part by mass or less with respect to 1 part by mass of the fat and oil content.
- the polyhydric alcohol contains a sugar alcohol.
- the average molecular weight of the sugar alcohol is 100 or more and 2000 or less.
- the content of the polyhydric alcohol is preferably 20% by mass or more in terms of solid content with respect to the total amount of the emulsified composition.
- the water content is preferably 5% by mass or more with respect to the total amount of the emulsified composition.
- the L2 value-L1 value is 10.0 or more.
- the food and drink is selected from the group consisting of beverages, soups, liquid nutritional foods, and foods and drinks for people who have difficulty chewing and / or swallowing.
- An emulsified composition for adding fats and oils to fluid nutritional foods or foods and drinks for people who have difficulty chewing and / or swallowing.
- the viscosity at 20 ° C. is 60,000 mPa ⁇ s or less
- An emulsified composition is provided, characterized in that the L2 value ⁇ L1 value calculated by the following method at 20 ° C. is positive.
- L1 value Brightness value of the emulsified composition
- L2 value Brightness value of the emulsified composition obtained by adding 100% by mass of fresh water to the emulsified composition.
- an emulsified composition capable of easily and uniformly dispersing fats and oils in a food or drink by adding it to the food or drink.
- the emulsified composition of the present invention usually contains fats and oils, an ionic surfactant, and a polyhydric alcohol, and is for easily adding fats and oils to foods and drinks.
- fats and oils can be easily uniformly dispersed in the foods and drinks.
- the food or drink is not particularly limited and may be a conventionally known food or drink.
- Foods and drinks include, for example, beverages, soups (soups, curries, stews, etc.), liquid nutritional foods, foods and drinks for people who have difficulty chewing and / or swallowing (eg, mousse foods, puree foods, etc.), yogurt, seasonings, etc. Can be mentioned.
- Food and drink are preferably liquid.
- it is particularly useful to easily mix fats and oils immediately before ingestion according to the required amount, and is used for fluid nutritional foods and foods and drinks for people who have difficulty chewing and / or swallowing. It is preferable to add it. Even if it is not fluid, it can be added at the time when it has fluidity in the manufacturing process, or it can be added in advance to other fluid raw materials.
- the emulsified composition is obtained by adding the lightness L1 value of the emulsified composition and 100% by mass of fresh water to the emulsified composition in the measurement of the L value indicating the lightness of the color using a color difference meter at 20 ° C. It has the property that the difference (L2 value ⁇ L1 value) from the lightness L2 value when it is obtained is positive.
- the L value is a numerical value indicating the lightness of the color, and the larger the value, the brighter the color.
- the emulsified composition As the emulsified particles become finer, the amount of scattered light increases and becomes whitish, so that the L value becomes larger.
- the change in the L value in the present invention occurs because the emulsified composition undergoes a phase transition due to the addition of water, and the fat and oil becomes an emulsified composition in which fine particles are formed and becomes cloudy and the transparency is lowered.
- the L value can be measured using a colorimetric color difference meter (trade name "Color Meter ZE-2000": manufactured by Nippon Denshoku Kogyo Co., Ltd.).
- the property of easily emulsifying fats and oils into fine particles (O / W emulsification) by adding water to the fats and oils is called "self-emulsifying property".
- the emulsified composition of the present invention is one in which the state before being self-emulsified by the addition of water to become an O / W emulsified composition is maintained.
- Self-emulsification is a characteristic found in systems in which infinitely associated molecules are formed, such as liquid crystals and bicontinuous microemulsion (BCME) in which surfactants are infinitely associated. Stability and high self-emulsifying property are in a proportional relationship.
- the details of the structure of the emulsified composition of the present invention are not clear, it is presumed to be a system in which an infinite aggregate is formed or a system having a similar state because it exhibits self-emulsifying property by the addition of water. Since the emulsified composition of the present invention can be easily emulsified immediately after addition, workability when used at home, facilities, business establishments, etc. can be improved. Further, since the emulsified composition of the present invention does not need to be emulsified in advance, it is possible to prevent oxidative deterioration of fats and oils.
- the self-emulsifying property of the emulsified composition of the present invention is high, the size of the oil and fat particles in the O / W emulsified composition obtained when a large amount of water is added also becomes small, and as a result, the L2 value becomes large. Since the high self-emulsifying property is proportional to the stability of the emulsified composition as described above, the L2 value represents the stability of the emulsified composition.
- the difference (L2 value-L1 value) between the L1 value of the emulsified composition (state before water addition) and the L2 value of the emulsified composition obtained by adding 100% by mass of water to the emulsified composition is The larger the size, the more stable the structure of the emulsified composition is and the easier it is to emulsify.
- the L2 value-L1 value of the emulsified composition is positive, preferably 10 or more, and more preferably 15 or more.
- the emulsified composition can be easily emulsified and the workability can be improved.
- the specific gravity of the emulsified composition is usually 1.0 or more, preferably 1.03 or more, more preferably 1.05 or more, still more preferably 1.10 or more, and preferably 1. It is 5 or less, more preferably 1.4 or less, still more preferably 1.3 or less.
- the specific gravity of the emulsified composition is less than 1.0, the emulsified composition itself tends to float on the liquid surface when added to foods and drinks, and it is difficult to disperse it efficiently.
- the specific gravity of the emulsified composition is 1.0 or more, when it is added to a food or drink, it easily precipitates in the food or drink, and the fat or oil can be easily dispersed.
- the specific gravity of the emulsified composition can be measured by the following specific gravity measuring method.
- the viscosity of the emulsified composition at 20 ° C. is 60,000 mPa ⁇ s or less, preferably 40,000 mPa ⁇ s or less, more preferably 30,000 mPa ⁇ s or less, still more preferably 15,000 mPa ⁇ s. It is s or less, more preferably 10,000 mPa ⁇ s or less, most preferably 6,000 mPa ⁇ s or less, preferably 100 mPa ⁇ s or more, and even more preferably 500 mPa ⁇ s or more. , More preferably 1,000 mPa ⁇ s or more.
- the viscosity of the emulsified composition is determined by using a BL-type viscometer, under the conditions of a product temperature of 20 ° C. and a rotation speed of 6 rpm, when the viscosity is less than 3000 mPa ⁇ s: Rotor No. When it is 2, 3000 mPa ⁇ s or more and less than 5000 mPa ⁇ s: Rotor No. When it is 3, 5000 mPa ⁇ s or more: Rotor No. It is a value calculated by the reading 3 minutes after the start of the measurement using 4.
- the fats and oils to be blended in the emulsified composition are not particularly limited, and conventionally known edible fats and oils can be used.
- edible oils and fats for example, rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, flaxseed oil, rice oil, camellia oil, sesame oil, grape seed oil, etc.
- Vegetable oils such as peanut oil, almond oil, avocado oil, fish oil, DHA-containing algae oil, beef oil, pork oil, chicken oil, or chemicals such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, ester exchange oil, etc.
- Oils and fats obtained by subjecting them to a target or enzymatic treatment can be used. Further, it is more preferable from the viewpoint of health that these natural fats and oils contain phytochemicals (vitamin K, vitamin D, tocopherol, tocotrienol, ⁇ -oryzanol, polyphenol, etc.). Among these, it is preferable to use vegetable oils and fats, and it is more preferable to use rapeseed oil, soybean oil, corn oil, or a mixed oil thereof.
- the content of fats and oils is usually 5% by mass or more and 65% by mass or less, preferably 60% by mass or less, more preferably 55% by mass or less, still more preferably 50, based on the total amount of the emulsified composition. It is 1% by mass or less, preferably 8% by mass or more, more preferably 10% by mass or more, still more preferably 15% by mass or more, still more preferably 20% by mass or more. If the content of fats and oils exceeds 65% by mass, the specific gravity becomes low, and when added to foods and drinks, the fats and oils may float and the dispersibility may deteriorate.
- the fat and oil can be easily and uniformly dispersed in the food and drink. ..
- the ionic surfactant to be blended in the emulsified composition is one that ionizes to generate ions when dissolved in water.
- an amphoteric ionic surfactant by using an amphoteric ionic surfactant, the emulsified state of the emulsified composition can be stably maintained even if the content of the surfactant is small, and the viscosity and flavor can be easily adjusted.
- the nonionic surfactant it is necessary to add a large amount of the surfactant, which is not preferable in terms of physical properties, flavor and cost.
- lecithin may be used among the ionic surfactants because it is easy to form an emulsified state of the emulsified composition.
- a phospholipid is a lipid having a phosphate ester and a phosphonic acid ester, and is an amphoteric substance having both a hydrophilic group and a hydrophobic group.
- Examples of phospholipids include glycerol-based glycerophospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol, and sphingosine-based sphingosine lipids such as sphingosine.
- phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol are preferably used, and a mixture containing these phospholipids is preferable.
- lecithin examples include plant lecithin such as soybean lecithin, rapeseed lecithin, and sunflower lecithin, and egg yolk lecithin, and it is preferable to use plant lecithin because it is derived from a plant. By using lecithin, it becomes easy to maintain an emulsified state even when the water content is high. When a mixture containing a phospholipid is used, the contained phospholipid moiety corresponds to the ionic surfactant of the present invention.
- the phospholipid contained in the mixture corresponds to the ionic surfactant of the present invention, and the portion of egg yolk oil. Corresponds to the fat and oil of the present invention.
- lysolecithin obtained by lysing the above-mentioned lecithin (phospholipid) may be used.
- the lysophospholipid obtained by lysing the above-mentioned lecithin (phospholipid)
- the lysophospholipid is used, the emulsified state of the emulsified composition can be maintained more stably, and the viscosity and flavor can be more easily adjusted.
- the lysophosphatidin for example, lysophosphatidylcholine, lysophosphatidylethanolamine, and lysophosphatidylinositol are preferably used.
- the content of the ionic surfactant is usually 0.3% by mass or more and 6.0% by mass or less, more preferably 0.5% by mass or more and 5.5% by mass or less, based on the total amount of the emulsified composition. It is more preferably 0.6% by mass or more and 5.0% by mass or less.
- the content of the ionic surfactant is preferably 0.15 part by mass or less, more preferably 0.10 part by mass or less, and further preferably 0 with respect to 1 part by mass of the fat and oil content. It is .09 parts by mass or less.
- the viscosity of the emulsified composition is kept low, and the emulsified composition is added to the food or drink to easily and uniformly disperse the fat or oil in the food or drink. Can be done.
- the polyhydric alcohol to be blended in the emulsified composition is a general term for alcohols having two or more hydroxy groups in the molecule, and is, for example, glycerin, ethylene glycol, propylene glycol, or a polymer thereof, 1,3-butane.
- examples thereof include diols, alkanediols such as 1,4-butanediol and 1,2-propanediol, sugar alcohols such as martitol, lactitol, sorbitol, xylitol, erythritol, reduced palatinose and reduced water candy.
- glycerin and sugar alcohol are preferable, and sugar alcohol is more preferable.
- the average molecular weight of the sugar alcohol is preferably 100 or more and 2000 or less, and more preferably 150 or more and 1000 or less.
- the fat and oil can be easily and uniformly dispersed in the food and drink without affecting the flavor of the food and drink when added to the food and drink.
- the content of the polyhydric alcohol is preferably 20% by mass or more, more preferably 25% by mass or more in terms of solid content with respect to the total amount of the emulsified composition. It is more preferably 30% by mass or more, further preferably 35% by mass or more, preferably 60% by mass or less, still more preferably 55% by mass or less, still more preferably 50% by mass or more. be.
- the content of the polyhydric alcohol is within the above numerical range, the oil and fat can be easily and uniformly dispersed in the food and drink by adding the emulsified composition to the food and drink.
- the emulsified composition may contain water for emulsification and adjustment of viscosity.
- fresh water may be blended, or a blending raw material containing water, for example, liquid sugar containing water as a polyhydric alcohol may be blended.
- the water content is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 13% by mass or more, and even more preferably 15% by mass, based on the total amount of the emulsified composition. % Or more, preferably 30% by mass or less, more preferably 25% by mass or less, still more preferably 22% by mass or less.
- emulsified composition in addition to the above-mentioned raw materials, various raw materials usually used in the emulsified composition can be appropriately selected and blended as long as the effects of the present invention are not impaired.
- other raw materials include acetic acid, citric acid, amino acids, salts, sweeteners, thickeners, colorants, flavors, preservatives and the like.
- the method for preparing the emulsified composition is not particularly limited, and a conventionally known method can be used.
- an ionic surfactant, a polyhydric alcohol, and other raw materials such as fresh water, salt, and sweetener are added to the stirring tank, and the mixture is stirred and mixed using a mixer to obtain a uniform state.
- the emulsified composition can be prepared by gradually adding edible oils and fats with stirring.
- an apparatus used for ordinary food production For the preparation of the emulsified composition of the present invention, an apparatus used for ordinary food production can be used. Examples of such an apparatus include a general stirrer, a stick mixer, a stand mixer, a homomixer, a homodisper and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.
- emulsified composition was prepared according to the blending ratios shown in Table 1. Specifically, in a glass beaker, polyhydric alcohol (sugar alcohol (average molecular weight of 150 or more and 1000 or less) or glycerin) and lysophospholipid (rezo product of egg yolk lecithin) as an ionic surfactant are required. Water was added accordingly, and the mixture was stirred and mixed with a propeller stirrer equipped with an anchor to obtain a uniform state. Then, an edible oil (rapeseed oil or the like) was gradually added while stirring was continued to prepare an emulsified composition.
- polyhydric alcohol sucgar alcohol (average molecular weight of 150 or more and 1000 or less) or glycerin
- lysophospholipid rezo product of egg yolk lecithin
- L2 value Brightness value of the emulsified composition obtained by adding 100 mass times with fresh water to the emulsified composition 0.2 g of the emulsified composition before dilution was collected in a beaker, 20.0 g of fresh water was added, and the mixture was stirred. .. 1.5 g of the obtained diluted sample was placed in a circular cell and used for measurement.
- the specific gravity of the emulsified composition prepared above was measured by the following specific gravity measuring method, and the measurement results are shown in Table 1.
- Viscosity measurement For the emulsified composition prepared above, when the viscosity is less than 3000 mPa ⁇ s under the conditions of a product temperature of 20 ° C. and a rotation speed of 6 rpm using a BL type viscometer: Rotor No. When it is 2, 3000 mPa ⁇ s or more and less than 5000 mPa ⁇ s: Rotor No. When it is 3, 5000 mPa ⁇ s or more: Rotor No. No. 4 was used, and the viscosity (mPa ⁇ s) was calculated from the reading 3 minutes after the start of measurement.
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Abstract
Description
また、高齢化が進む我が国においては、低栄養が重要な社会課題となっている。低栄養の予防、改善にはエネルギー、タンパク質の欠乏状態を解消する必要がある。エネルギーを作る栄養素としては、糖質と脂質とたんぱく質の3つがあり、糖質1gは4kcal、脂質1gは9kcal、たんぱく質1gは4kcalのエネルギーに相当する。つまり、最も効率よくエネルギーを摂取するには、食生活に油脂をとり入れることである。さらにいえば、咀嚼や嚥下が困難となり固形のものを摂取しづらく、嚥下調整食を常食している人は、肉や魚から油脂を摂取することが難しいため、食生活に油脂をとり入れることは極めて重要な課題のひとつである。
飲食品に油脂を添加するための乳化組成物であって、
前記乳化組成物が、油脂、イオン性界面活性剤、及び多価アルコールを含有し、
前記油脂の含有量が、前記乳化組成物の全量に対して、5質量%以上65質量%以下であり、
前記イオン性界面活性剤の含有量が、前記乳化組成物の全量に対して、0.3質量%以上6.0質量%以下であり、
前記イオン性界面活性剤が、少なくともレシチン及び/又はリゾレシチンを含み、
20℃での比重が1.0以上であり、
20℃での粘度が60,000mPa・s以下であり、
20℃での下記方法により算出したL2値-L1値が正であることを特徴とする、乳化組成物が提供される。
L1値:乳化組成物の明度の値
L2値:乳化組成物に100質量倍の清水を添加して得られた乳化組成物の明度の値
流動状栄養食品、または、咀嚼及び/または嚥下困難者用飲食品に油脂を添加するための乳化組成物であって、
20℃での粘度が60,000mPa・s以下であり、
20℃での下記方法により算出したL2値-L1値が正であることを特徴とする、乳化組成物が提供される。
L1値:乳化組成物の明度の値
L2値:乳化組成物に100質量倍の清水を添加して得られた乳化組成物の明度の値
上記の乳化組成物が添加された飲食品が提供される。
本発明の乳化組成物は、通常、油脂、イオン性界面活性剤、及び多価アルコールを含有するものであり、飲食品に油脂を容易に添加するためのものである。本発明の乳化組成物を飲食品に添加することで、飲食品中に容易に油脂を均一分散させることができる。
本発明において、飲食品は、特に限定されず、従来公知の飲食品であってよい。飲食品としては、例えば、飲料、汁物(スープやカレー、シチュー等)、流動状栄養食品、咀嚼及び/または嚥下困難者用飲食品(例えばムース食、ピューレ食など)、ヨーグルト、調味料等を挙げることができる。飲食品は流動性のあるものが好ましい。特に、栄養を補給する目的において、摂取直前に油脂を必要量に応じて容易に混合することに特に有用性があるという点で、流動状栄養食品や咀嚼及び/または嚥下困難者用飲食品に添加することが好適である。流動性がないものでも、製造工程上流動性を有する時点で添加したり、流動性のある他の原料に予め添加したりすることができる。
乳化組成物は、20℃での測色色差計を用いた色の明度を表すL値の測定において、乳化組成物の明度L1値と、乳化組成物に100質量倍の清水を添加して得られた場合の明度L2値との差(L2値-L1値)が正となる性質を有するものである。
乳化組成物の比重は、通常1.0以上であり、好ましくは1.03以上であり、より好ましくは1.05以上であり、さらに好ましくは1.10以上であり、また、好ましくは1.5以下であり、より好ましくは1.4以下であり、さらに好ましくは1.3以下である。乳化組成物の比重が1.0未満であると、飲食品へ添加した際に乳化組成物自体が液面に浮遊しやすく、効率的に分散させることが難しい。一方、乳化組成物の比重が1.0以上であれば、飲食品へ添加した際に、飲食品へと沈降しやすく、容易に油脂を分散させることができる。
なお、乳化組成物の比重は、下記の比重測定方法にて測定することができる。
比重測定方法:目盛り付き遠沈管に乳化組成物5.00gを精秤し、遠心分離(2,000rpm、5分間)にて気泡を除去する。この乳化組成物の容量を、試料温度20.0℃において目盛りから計測する。対照としてイオン交換水について同様に計測したところ容量は5.00mLであった。これらの計測結果に基づき、下記の式により乳化組成物の比重を算出する。
比重=5.00mL/(各乳化組成物の容量mL)
乳化組成物の粘度は、20℃において、60,000mPa・s以下であり、好ましくは40,000mPa・s以下であり、より好ましくは30,000mPa・s以下であり、さらに好ましくは15,000mPa・s以下であり、さらにより好ましくは10,000mPa・s以下であり、最も好ましくは6,000mPa・s以下であり、また、好ましくは100mPa・s以上であり、より好ましくは500mPa・s以上であり、さらに好ましくは1,000mPa・s以上である。乳化組成物の粘度が上記範囲内であれば、飲食品への添加時の作業性を向上させることができる。
なお、乳化組成物の粘度は、BL形粘度計を使用し、品温20℃、回転数6rpmの条件で、粘度が3000mPa・s未満のとき:ローターNo.2、3000mPa・s以上5000mPa・s未満以上のとき:ローターNo.3、5000mPa・s以上のとき:ローターNo.4を使用し、測定開始後3分後の示度により算出した値である。
乳化組成物に配合する油脂としては、特に限定されず従来公知の食用油脂を用いることができる。具体的には、食用油脂として、例えば、菜種油、大豆油、コーン油、パーム油、綿実油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、DHA含有藻類油、牛脂、豚脂、鶏脂、又はMCT(中鎖脂肪酸トリグリセリド)、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を用いることができる。また、これら天然油脂にファイトケミカル類(ビタミンK、ビタミンD、トコフェロール、トコトリエノール、γオリザノール、ポリフェノールなど)が含有されていると健康面からもより好ましい。これらの中でも植物油脂を用いることが好ましく、菜種油、大豆油、コーン油、又はこれらの混合油を用いることがより好ましい。
乳化組成物に配合するイオン性界面活性剤は、水に溶解した際に電離してイオンを生成するものである。特に両性イオン性界面活性剤を使用することで、界面活性剤の含有量が少量でも乳化組成物の乳化状態を安定に維持することができ、粘度や風味の調整が容易となる。一方、非イオン性界面活性剤を用いて乳化状態を安定に維持するためには、多量の界面活性剤の配合が必要となり、物性や風味、コストの面でも好ましくない。本発明においては、乳化組成物の乳化状態を形成し易いことから、イオン性界面活性剤の中でも、レシチン(リン脂質)を用いるとよい。リン脂質は、リン酸エステル及びホスホン酸エステルを有する脂質であり、親水性基と疎水性基の両方を持つ両親媒性物質である。リン脂質には、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルセリン、ホスファチジルイノシトール等のグリセロールを骨格とするグリセロリン脂質、スフィンゴエミリン等のスフィンゴシンを骨格とするスフィンゴリン脂質がある。リン脂質の中でもホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトールを用いるのがよく、これらリン脂質を含有する混合物を用いるのがよい。
本発明においては、上述のレシチン(リン脂質)をリゾ化したリゾレシチン(リゾリン脂質)を用いてもよい。リゾリン脂質を用いると、乳化組成物の乳化状態をさらに安定に維持することができ、粘度や風味の調整がより容易となる。リゾリゾレシチンとしては、例えば、リゾホスファチジルコリン、リゾホスファチジルエタノールアミン、リゾホスファチジルイノシトールを用いることが好ましい。
乳化組成物に配合する多価アルコールとは、分子内に2つ以上のヒドロキシ基を有するアルコールの総称であり、例えば、グリセリン、エチレングリコール、プロピレングリコール、又はこれらの重合体、1,3-ブタンジオール、1,4-ブタンジオール、1,2-プロパンジオール等のアルカンジオール、マルチトール、ラクチトール、ソルビトール、キシリトール、エリスリトール、還元パラチノース、還元水あめ等の糖アルコール等が挙げられる。これらの中でもグリセリン、糖アルコールが好ましく、糖アルコールがより好ましい。さらに、糖アルコールの平均分子量は、100以上2000以下が好ましく、150以上1000以下がより好ましい。糖アルコールの平均分子量が上記範囲内であれば、飲食品に添加した際に、飲食品の風味に影響を及ぼさずに、飲食品中に油脂を容易に均一分散させることができる。
乳化組成物は、乳化や粘度の調節のために水分を含んでもよい。水分の調節には、清水を配合してもよく、水分を含有する配合原料、例えば多価アルコールとして含水した液糖等を配合してもよい。
乳化組成物は、上述した原料以外に、本発明の効果を損なわない範囲で乳化組成物に通常用いられている各種原料を適宜選択して配合することができる。他の原料としては、例えば、酢酸、クエン酸、アミノ酸、食塩、甘味料、増粘剤、着色料、香料、保存料等が挙げられる。
乳化組成物の調製方法は、特に限定されず、従来公知の方法により行うことができる。例えば、撹拌タンクに、イオン性界面活性剤、多価アルコール、及び必要に応じて清水、食塩や甘味料等の他の原料を投入し、ミキサーを用いて撹拌混合して均一な状態とした後、撹拌しながら食用油脂を徐々に添加して、乳化組成物を調製することができる。
本発明の乳化組成物の調製には、通常の食品製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な撹拌機、スティックミキサー、スタンドミキサー、ホモミキサー、ホモディスパー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。
<乳化組成物の調製>
表1に記載の配合割合に準じて、乳化組成物を調製した。具体的には、ガラス製のビーカーに多価アルコール(糖アルコール(平均分子量150以上1000以下のもの)又はグリセリン)と、イオン性界面活性剤としてリゾリン脂質(卵黄レシチンのリゾ化物)と、必要に応じて水とを添加して、アンカーを付けたプロペラ撹拌機で撹拌混合して均一な状態とした。その後、撹拌を続けたまま食用油脂(菜種油等)を徐々に添加して、乳化組成物を調製した。
(L値の測定)
上記で調製した乳化組成物を用い、20℃において下記の方法で水希釈前後の各試料のL値を3回測定してその平均値を算出し、L2値-L1値の値を算出した。
[測定装置]
測色色差系(Color Meter ZE-2000、日本電色工業社製)
[測定条件]
L1値:乳化組成物の明度の値
円形セルに水希釈前の乳化組成物1.5gを入れて測定に供した。
L2値:乳化組成物に清水で100質量倍を添加して得られた乳化組成物の明度の値
ビーカーに希釈前の乳化組成物0.2gを採取し、清水20.0g添加して撹拌した。得られた水希釈後の試料1.5gを円形セルに入れ、測定に供した。
上記で調製した乳化組成物について、下記の比重測定方法にて比重を測定し、測定結果を表1に示した。
比重測定方法:目盛り付き遠沈管に乳化組成物 5.00g を精秤し、遠心分離(2,000rpm、5分間)にて気泡を除去した。この乳化組成物の容量を、試料温度20.0℃において目盛りから計測した。対照としてイオン交換水について同様に計測したところ容量は5.00mLであった。これらの計測結果に基づき、下記の式により乳化組成物の比重を算出した。
比重=5.00mL/(各乳化組成物の容量mL)
なお、乳化組成物が製造直後に分離したために測定できなかった比較例1及び2については、表1において未測定(「-」)と示した。
上記で調製した乳化組成物について、BL形粘度計を使用し、品温20℃、回転数6rpmの条件で、粘度が3000mPa・s未満のとき:ローターNo.2、3000mPa・s以上5000mPa・s未満以上のとき:ローターNo.3、5000mPa・s以上のとき:ローターNo.4を使用し、測定開始後3分後の示度により、粘度(mPa・s)を算出した。各乳化組成物について、粘度測定を3回行って平均値を採用し、測定結果を表1に示した。なお、乳化組成物が製造直後に分離したために測定できなかった比較例1及び2については、表1において未測定(「-」)と示した。
<飲料水への添加試験>
飲料水に上記で調製した実施例1~8及び比較例1~4の乳化組成物を添加した際の油脂の添加容易性について、下記の基準で評価を行った。評価結果を表1に示した。下記の評価は、評価が2点以上であれば、良好な結果であると言える。なお、乳化組成物が製造直後に分離したために測定できなかった比較例1及び2については、表1において未測定(「-」)と示した。
[乳化組成物の添加容易性の評価基準]
5:薬さじで簡単に撹拌しただけですぐに乳化し、塊状のものは残らなかった。
4:薬さじで簡単に撹拌したところ乳化し、塊状のものは残らなかった。
3:薬さじで簡単に撹拌してしばらく混ぜると乳化したが、塊状のものが少し残った。
2:薬さじで強く撹拌してしばらく混ぜると乳化したが、塊状のものが少し残った。
1:薬さじで強く撹拌してしばらく混ぜてもあまり乳化せず、塊状のものが多く残った。
<流動状栄養食品への添加試験>
メイバランスMiniカップ(株式会社明治製)に上記で調製した実施例1~8及び比較例1~4の乳化組成物を添加した際の油脂の添加容易性について、上記と同様の基準で評価を行った。評価結果を表1に示した。
実施例5の乳化組成物は、飲料及び流動状栄養食品に添加した際に薬さじで簡単に撹拌したところ乳化し、塊状のものは残らなかった。
実施例6及び8の乳化組成物はいずれも、飲料及び流動状栄養食品に添加した際に薬さじで簡単に撹拌してしばらく混ぜると乳化したが、塊状のものが少し残った。
実施例7の乳化組成物は、飲料及び流動状栄養食品に添加した際に薬さじで強く撹拌してしばらく混ぜると乳化したが、塊状のものが少し残った。
比較例3及び4の乳化組成物はいずれも、飲料及び流動状栄養食品に添加した際に薬さじで強く撹拌ししばらく混ぜてもあまり乳化せず、塊状のものが多く残った。
<野菜スープへの添加試験>
国産6種野菜のスープ(エム・シーシー食品株式会社製)に上記で調製した実施例1~4の乳化組成物を添加した際の油脂の添加容易性について、上記と同様の基準で評価を行った。
その結果、実施例1~4の乳化組成物はいずれも、野菜スープに添加した際に薬さじで簡単に撹拌しただけですぐに乳化し、塊状のものは残らなかった。
<嚥下困難者用食品への添加試験>
嚥下困難者用食品(やさしい献立 なめらか野菜 にんじん:キユーピー株式会社製)に上記で調製した実施例1~4の乳化組成物を添加した際の油脂の添加容易性について、上記と同様の基準で評価を行った。
その結果、実施例1~4の乳化組成物はいずれも、嚥下困難者用食品に添加した際に薬さじで簡単に撹拌しただけですぐに乳化し、塊状のものは残らなかった。
Claims (10)
- 飲食品に油脂を添加するための乳化組成物であって、
前記乳化組成物が、油脂、イオン性界面活性剤、及び多価アルコールを含有し、
前記油脂の含有量が、前記乳化組成物の全量に対して、5質量%以上65質量%以下であり、
前記イオン性界面活性剤の含有量が、前記乳化組成物の全量に対して、0.3質量%以上6.0質量%以下であり、
前記イオン性界面活性剤が、少なくともレシチン及び/又はリゾレシチンを含み、
20℃での比重が1.0以上であり、
20℃での粘度が60,000mPa・s以下であり、
20℃での下記方法により算出したL2値-L1値が正であることを特徴とする、乳化組成物。
L1値:乳化組成物の明度の値
L2値:乳化組成物に100質量倍の清水を添加して得られた乳化組成物の明度の値 - 前記イオン性界面活性剤の含有量が、前記油脂の含有量1質量部に対して0.15質量部以下であることを特徴とする、
請求項1に記載の乳化組成物。 - 前記多価アルコールが糖アルコールを含むことを特徴とする、
請求項1または2に記載の乳化組成物。 - 前記糖アルコールの平均分子量が、100以上2000以下であることを特徴とする、
請求項3に記載の乳化組成物。 - 前記多価アルコールの含有量が、前記乳化組成物の全量に対して、固形分換算で20質量%以上であることを特徴とする、
請求項1~4のいずれか一項に記載の乳化組成物。 - 水分含有量が、前記乳化組成物の全量に対して、5質量%以上であることを特徴とする、
請求項1~5のいずれか一項に記載の乳化組成物。 - 前記L2値-L1値が10.0以上であることを特徴とする、
請求項1~6のいずれか一項に記載の乳化組成物。 - 前記飲食品が、飲料、汁物、流動状栄養食品、並びに、咀嚼及び/または嚥下困難者用飲食品からなる群から選択されることを特徴とする、
請求項1~7のいずれか一項に記載の乳化組成物。 - 流動状栄養食品、または、咀嚼及び/または嚥下困難者用飲食品に油脂を添加するための乳化組成物であって、
20℃での粘度が60,000mPa・s以下であり、
20℃での下記方法により算出したL2値-L1値が正であることを特徴とする、乳化組成物。
L1値:乳化組成物の明度の値
L2値:乳化組成物に100質量倍の清水を添加して得られた乳化組成物の明度の値 - 請求項1~9のいずれか一項に記載の乳化組成物が添加された飲食品。
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JP2016073269A (ja) * | 2014-10-08 | 2016-05-12 | アイドゥ株式会社 | 微粒子乳化油脂高含有栄養物 |
WO2017094753A1 (ja) * | 2015-11-30 | 2017-06-08 | キユーピー 株式会社 | 油脂組成物及び油脂の酸化抑制方法 |
JP2017143753A (ja) * | 2016-02-15 | 2017-08-24 | 日清オイリオグループ株式会社 | O/d型乳化組成物、水中油型乳化組成物、飲食品及び食品用素材 |
JP2020089270A (ja) * | 2018-12-03 | 2020-06-11 | キユーピー株式会社 | 食品用高カロリー飲み込みやすさ改善組成物及び食品の飲み込みやすさ改善方法 |
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JP2016073269A (ja) * | 2014-10-08 | 2016-05-12 | アイドゥ株式会社 | 微粒子乳化油脂高含有栄養物 |
WO2017094753A1 (ja) * | 2015-11-30 | 2017-06-08 | キユーピー 株式会社 | 油脂組成物及び油脂の酸化抑制方法 |
JP2017143753A (ja) * | 2016-02-15 | 2017-08-24 | 日清オイリオグループ株式会社 | O/d型乳化組成物、水中油型乳化組成物、飲食品及び食品用素材 |
JP2020089270A (ja) * | 2018-12-03 | 2020-06-11 | キユーピー株式会社 | 食品用高カロリー飲み込みやすさ改善組成物及び食品の飲み込みやすさ改善方法 |
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