JP2003284937A - Emulsion stabilizer and emulsified material - Google Patents
Emulsion stabilizer and emulsified materialInfo
- Publication number
- JP2003284937A JP2003284937A JP2002090039A JP2002090039A JP2003284937A JP 2003284937 A JP2003284937 A JP 2003284937A JP 2002090039 A JP2002090039 A JP 2002090039A JP 2002090039 A JP2002090039 A JP 2002090039A JP 2003284937 A JP2003284937 A JP 2003284937A
- Authority
- JP
- Japan
- Prior art keywords
- emulsion
- antifreeze protein
- present
- emulsified material
- emulsion stabilizer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Landscapes
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Colloid Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、不凍蛋白質を含有
する新規な乳化安定剤、およびそれを含有する乳化物に
関する。さらに、本発明は不凍蛋白質を使用することに
より乳化を安定化し、取り扱いの簡便さ、または長期保
存性を付与する方法に関する。TECHNICAL FIELD The present invention relates to a novel emulsion stabilizer containing an antifreeze protein and an emulsion containing the same. Furthermore, the present invention relates to a method for stabilizing the emulsification by using an antifreeze protein, and providing easy handling or long-term storage stability.
【０００２】[0002]
【従来の技術】乳化は、互いに溶け合わない二種類以上
の成分の一方が他方へ細粒状に分散した状態にある。各
々の成分の特徴を合わせて具備する乳化物は、食品、医
薬品や化粧品など様々な分野で利用されているが、分散
相間の不可逆的な凝集あるいは合一が起こり、乳化が解
除されて再び二種類以上の成分に分離することが問題と
なっている。これを防止するために、乳化剤としての界
面活性剤が頻繁に利用されている。界面活性剤は、その
分子内に親油性部分と親水性部分の両方をもつため、水
に溶けるとその溶液の表面張力を著しく滅少させる性質
があり、水に溶解させたときイオンに解離するイオン性
界面活性剤と、イオン化しない非イオン性界面活性剤と
に大別され、イオン性界面活性剤は、さらに陰イオン性
（アニオン性）界面活性剤、陽イオン牲（カチオン性）
界面活性剤、両性界面活性剤とに分けられる。食品に利
用される乳化剤としては、グリセリン脂肪酸エステル、
ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プ
ロピレングリコール脂肪酸エステル、大豆レシチンなど
が知られており、特許としてもいくつかが開示されてい
る（特開昭６１-１５８４１号、特開昭６３-０４４８４
０号）。また、界面活性剤の代わりに親水コロイドを含
ませる方法（特許３１７６９３４号）も知られている
が、これらの方法によっても、特に冷解凍や加熱、振動
といった様々な物理的要因によって急速に乳化が解除さ
れる場合があり、乳化をより安定化する方法が待望され
てきた。2. Description of the Related Art Emulsification is a state in which one of two or more components that are insoluble in each other is finely dispersed in another. Emulsions, which have the characteristics of each component together, are used in various fields such as foods, pharmaceuticals and cosmetics, but irreversible aggregation or coalescence between the disperse phases occurs, the emulsification is released, and the emulsions are recovered again. Separation into more than one component is a problem. To prevent this, a surfactant as an emulsifier is frequently used. A surfactant has both a lipophilic part and a hydrophilic part in its molecule, so it has the property of significantly reducing the surface tension of the solution when dissolved in water, and dissociates into ions when dissolved in water. Ionic surfactants and nonionic surfactants that do not ionize are roughly classified. Ionic surfactants further include anionic (anionic) surfactants and cationic (cationic) surfactants.
It is classified into surfactants and amphoteric surfactants. As an emulsifier used in food, glycerin fatty acid ester,
Sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean lecithin and the like are known, and some are disclosed as patents (JP-A-61-15841, JP-A-63-04484).
No. 0). Also known are methods (Japanese Patent No. 3176934) in which a hydrocolloid is contained in place of the surfactant, but these methods also rapidly emulsify due to various physical factors such as thawing, heating, and vibration. It may be released, and a method for further stabilizing the emulsification has been desired.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、上述の従来
技術における問題点に鑑みて検討されたもので、乳化を
安定化させることにより、乳化物の外観、構造、風味を
含めた製品価値、機能性を著しく向上させることを可能
とする手段を提供するものである。DISCLOSURE OF THE INVENTION The present invention has been studied in view of the above-mentioned problems in the prior art. By stabilizing the emulsification, the product value including the appearance, structure and flavor of the emulsion is improved. , Provides a means by which the functionality can be significantly improved.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、解決困難
な上記問題を解決すべく、極めて有効でかつ効果的な方
法を提供するため鋭意研究を行った結果、不凍蛋白質に
顕著な乳化安定化効果を見出したので本発明を完成する
ものである。これにより、食品分野、医薬品分野、化粧
品分野を含めた様々な分野において利用される乳化物の
安定化が効率よく達成される。本発明は、不凍蛋白質を
有効成分として含有する乳化安定剤を使用することで、
乳化物中の成分変性や油水分離を含む分離を防止するこ
とにより、品質が良好で、かつ新規な乳化物である食品
や医薬品、化粧品が提供可能であることを見出した。こ
の乳化物は、不凍蛋白質を有効成分として含有すること
に特徴を有し、安定した乳化状態を維持することが可能
であるため、本発明は上記の分野に大きく資する手段を
提供するものである。Means for Solving the Problems The inventors of the present invention have conducted diligent research to provide an extremely effective and effective method for solving the above-mentioned problems that are difficult to solve. Since the effect of stabilizing the emulsion was found, the present invention is completed. As a result, the stabilization of the emulsion used in various fields including the food field, pharmaceutical field, and cosmetic field can be efficiently achieved. The present invention uses an emulsion stabilizer containing an antifreeze protein as an active ingredient,
It has been found that it is possible to provide foods, pharmaceuticals, and cosmetics that are good quality and are novel emulsions by preventing the modification of components in the emulsions and separation including oil-water separation. This emulsion is characterized by containing an antifreeze protein as an active ingredient, and since it is possible to maintain a stable emulsified state, the present invention provides a means that greatly contributes to the above fields. is there.
【０００５】本発明は、少なくとも不凍蛋白質を含有す
る乳化安定剤に関し、本発明の乳化安定剤を含有する乳
化物に関する。また、本発明の乳化物は、例えば、食
品、医薬品、化粧品であり、詳細には、本発明の乳化物
は、不凍蛋白質を含有してなる該乳化物が１００μｍ以
下の平均サイズの水不溶性ならびに／あるいは疎水性物
質を含有してなるＯ／Ｗ型の乳化物か、または１００μ
ｍ以下の平均サイズの水溶性ならびに／あるいは親水性
物質を含有してなるＷ／Ｏ型の乳化物である。The present invention relates to an emulsion stabilizer containing at least an antifreeze protein, and to an emulsion containing the emulsion stabilizer of the present invention. Further, the emulsion of the present invention is, for example, foods, pharmaceuticals, cosmetics, and more specifically, the emulsion of the present invention contains an antifreeze protein, and the emulsion is water-insoluble with an average size of 100 μm or less. And / or an O / W type emulsion containing a hydrophobic substance, or 100 μ
It is a W / O type emulsion containing a water-soluble and / or hydrophilic substance having an average size of m or less.
【０００６】さらに、本発明は、不凍蛋白質を使用する
ことによる乳化安定化方法に関する。本発明の乳化安定
剤については、不凍蛋白質単独であっても、その他の乳
化剤、調味料、香料、保存料などを含有していても良
い。さらに本発明は、不凍蛋白質を含有する乳化安定剤
を使用して得られた乳化物に関し、該乳化物の食品分
野、医薬品分野、化粧品分野などへの応用も提供してい
る。Further, the present invention relates to a method for stabilizing emulsion by using an antifreeze protein. The emulsion stabilizer of the present invention may contain antifreeze protein alone or may contain other emulsifiers, seasonings, flavors, preservatives and the like. Further, the present invention relates to an emulsion obtained by using an emulsion stabilizer containing an antifreeze protein, and provides the application of the emulsion to the fields of food, pharmaceuticals, cosmetics and the like.
【０００７】本発明の不凍蛋白質は、冷海水中で生息し
ている魚などに種々存在していることが知られており、
相対分子量(Mr)が約3,300〜140,000の不凍ポリペプチド
（ＡＦＰ）であり、Mrが約2,500〜34,000の範囲の糖蛋
白質（不凍糖蛋白質またはＡＦＧＰ）をも含有する。An
anthanarayananら（Life Chemistry Reports 7:1-32（1
989））、DeVriesら（Ann．Rey．Physiol.45:245-260
（1983））、Daviesら（FASEB j．4:2460-2468）、Warr
enら（米国特許第5,118,792号）、Griffithら（Plant P
hisiology 119: 1361-1369（1999））により不凍蛋白質
が述べられている。現在、数種類の異なる不凍蛋白質が
様々な冷水魚から確認されている。例えば、ＡＦＰ（Ｉ
型）はアラニンに富み（αヘリックスポリペプチド）、
カレイやカジカに存在している。ＡＦＰ（ＩＩ型）はハ
ーフシスチンに富み、ケムシカジカ、ニシンやキュウリ
ウオ科のワカサギなどにも存在している。ＡＦＰ（ＩＩ
Ｉ型）は球状の蛋白質がゲンゲやオオカミウオを含む数
種のゾアルコイド科に存在している。1997年には、カジ
カからＩＶ型のＡＦＰも発見されている。南極魚と南北
両極タラに見られる不凍糖蛋白質は、主に、トレオニル
残基に結合した二糖を含むトリペプチド反復(Ala-Ala-T
hr)からなっている。ＡＦＰとＡＦＧＰは構造上異なる
が、氷表面に結合することにより氷晶成長を阻止する能
力が共通している。現在ＡＦＰとＡＦＧＰは各種単離さ
れており、そのＤＮＡ配列が決定されているものもあ
る。本発明の不凍蛋白質は、ＡＦＰ、ＡＦＧＰを含有す
る抽出物であっても、それぞれに単離精製されたもの単
独、もしくはそれらの混合物であってもよい。本発明の
不凍蛋白質は、少なくとも植物由来、魚由来、昆虫由
来、微生物由来を使用し、１種単独もしくはそれらを組
合せて使用しても良く、遺伝子組み換え生物により生産
された不凍蛋白質であってもよい。不凍蛋白質の製造方
法は、生物から抽出、精製する通常の方法に順じて行え
ばよい。It is known that the antifreeze protein of the present invention is present in various species such as fish living in cold seawater,
It is an antifreeze polypeptide (AFP) with a relative molecular weight (Mr) of about 3,300 to 140,000 and also contains glycoproteins (antifreeze glycoprotein or AFGP) with Mr in the range of about 2,500 to 34,000. An
anthanarayanan et al. (Life Chemistry Reports 7: 1-32 (1
989)), DeVries et al. (Ann. Rey. Physiol. 45: 245-260.
(1983)), Davies et al. (FASEB j. 4: 2460-2468), Warr.
en et al. (US Pat. No. 5,118,792), Griffith et al. (Plant P
hisiology 119: 1361-1369 (1999)) describes antifreeze proteins. Currently, several different antifreeze proteins have been identified in various cold-water fish. For example, AFP (I
Type) is rich in alanine (α-helix polypeptide),
It exists in flounder and sculpin. AFP (type II) is rich in half cystine, and is also present in deer stag deer, herring, and smelt of the cucumber family. AFP (II
Type I) is a globular protein present in several zoalcoid families, including astragalus and wolffish. In 1997, a type IV AFP was also discovered by Kajika. Antifreeze glycoproteins found in Antarctic fish and Arctic cod are mainly tripeptide repeats (Ala-Ala-T) containing a disaccharide linked to a threonyl residue.
hr). Although AFP and AFGP are structurally different, they share the ability to block ice crystal growth by binding to the ice surface. At present, various kinds of AFP and AFGP have been isolated, and the DNA sequences of some have been determined. The antifreeze protein of the present invention may be an extract containing AFP or AFGP, or an isolated and purified product, or a mixture thereof. The antifreeze protein of the present invention is at least plant-derived, fish-derived, insect-derived, or microbial-derived, and may be used alone or in combination, and is an antifreeze protein produced by a genetically modified organism. May be. The antifreeze protein may be produced by a conventional method of extracting and purifying the antifreeze protein.
【０００８】本発明の乳化安定剤は、少なくとも上記の
不凍蛋白質を含有し、不凍蛋白質単独の意味も有する。
該乳化安定剤は、不凍蛋白質を有効成分とした解乳化の
発生を防止する効果を有する。本発明の乳化安定剤は、
該不凍蛋白質を溶液または粉末形態として製剤化するこ
とができ、あるいは添加対象とする製品の性状や工程等
に合せて、顆粒状やペースト状の最も効果が期待できる
剤形に加工することができる。また、本発明の乳化安定
剤は、前記の不凍蛋白質と他の成分との混合形態であっ
てもよい。そのような成分としては、不凍蛋白質の効果
を損なわないものであって、かつ乳化物の加工やその機
能等に好ましい効果を有するものを使用することができ
る。さらに、本発明の不凍蛋白質を含有してなる乳化安
定剤は、該不凍蛋白質は下記の添加量から濃度を算出し
使用すればよい。副成分として活性型のプロテアーゼが
存在する場合にはプロテアーゼ活性阻害物質を含有する
ことが好ましい。プロテアーゼ活性を有する物質を含有
する乳化物に使用する場合は、該プロテアーゼの作用し
ないｐＨなどの条件で、不凍蛋白質を内在させ使用して
もよい。本発明の乳化物における不凍蛋白質の添加量
は、適用する乳化物の種類、性質、形態など、あるいは
この不凍蛋白質を含有する乳化安定剤の成分組成に応じ
て適宜の範囲とすることができる。一般的に、乳化安定
化剤の乳化物ねの添加料は、乳化物に１００重量％に対
し８０重量％以下、好ましくは０.０１〜５０重量％と
することができる。また、乳化安定化剤の有効成分であ
る不凍蛋白質の添加量は、乳化物１００重量％に対し１
０重量％以下、好ましくは０.００００１〜１重量％で
あり、より望ましくは０.０００１〜０.１重量％であ
る。例えば、１Ｌの豆乳の乳化を安定化させる場合に
は、０.１ｇの不凍蛋白質を含有させることができる。
本発明の不凍蛋白質を含有する乳化安定剤は、少なくと
も不凍蛋白質を含有し、その他に乳化剤、調味料、香
料、保存料などを含有しても良い。The emulsion stabilizer of the present invention contains at least the above-mentioned antifreeze protein and has the meaning of antifreeze protein alone.
The emulsion stabilizer has an effect of preventing the occurrence of demulsification using antifreeze protein as an active ingredient. The emulsion stabilizer of the present invention,
The antifreeze protein can be formulated as a solution or a powder, or can be processed into a dosage form in which granules or pastes can be expected to be most effective, depending on the properties and process of the product to be added. it can. Further, the emulsion stabilizer of the present invention may be in a mixed form of the above-mentioned antifreeze protein and other components. As such a component, a component that does not impair the effect of the antifreeze protein and that has a preferable effect on the processing of the emulsion and its function can be used. Furthermore, the emulsion stabilizer containing the antifreeze protein of the present invention may be used by calculating the concentration of the antifreeze protein from the following addition amount. When an active protease is present as a subcomponent, it is preferable to contain a protease activity inhibitor. When used in an emulsion containing a substance having a protease activity, the antifreeze protein may be incorporated therein under conditions such as pH at which the protease does not act. The addition amount of the antifreeze protein in the emulsion of the present invention may be an appropriate range depending on the type, properties, form, etc. of the emulsion to be applied, or the component composition of the emulsion stabilizer containing this antifreeze protein. it can. In general, the amount of the emulsion stabilizer additive is 80% by weight or less, preferably 0.01 to 50% by weight, based on 100% by weight of the emulsion. The amount of antifreeze protein, which is the active ingredient of the emulsion stabilizer, is 1 with respect to 100% by weight of the emulsion.
It is 0% by weight or less, preferably 0.0001 to 1% by weight, and more preferably 0.0001 to 0.1% by weight. For example, when stabilizing the emulsification of 1 L of soymilk, 0.1 g of antifreeze protein can be included.
The emulsion stabilizer containing antifreeze protein of the present invention contains at least antifreeze protein, and may further contain an emulsifier, a seasoning, a flavor, a preservative and the like.
【０００９】さらに本発明は、不凍蛋白質を含有する乳
化安定剤を使用して得られた乳化物に関し、該乳化物の
食品分野、医薬品分野、化粧品分野などへの応用も提供
している。本発明の乳化物は不凍蛋白質を含有する乳化
物であり、その種類などは制限されないが、少なくとも
油脂および水を含有し、乳化しようとする乳化物を意味
する。例えば、チョコレート、キャンディーなどの菓子
類、カロチノイド、クロロフィルなどの色素類、バタ
ー、マーガリン、クリーム、卵などの乳油類、食用油、
みそ、ソース、マヨネーズ、ドレッシング、甘味料など
の調味料類、カレー、シチュー、スープなどの調味食品
類、牛乳、豆乳、野菜飲料、アルコール飲料などの飲料
類、ヨーグルト、アイスクリーム、プリンなどのデザー
ト類などを挙げることができるが、これらに限定されな
い。加えて、通常化粧料や医薬品に使用される鉱物油、
植物油、脂肪酸などを含有する乳化物にも有用であり、
これらの食品、医薬品、化粧品は、望ましくは２０重量
％以上の水を含有し１００μｍ以下のサイズの水不溶性
ならびに／あるいは疎水性物質を含有してなるＯ／Ｗ型
乳化物であるか、または２０重量％以下の水を含有し１
００μｍ以下のサイズの水溶性ならびに／あるいは親水
性物質を含有してなるＷ／Ｏ型乳化物であれば、特に有
効である。なお本発明では、上記の乳化物には、甘味
料、酸味料、香料、保存料、色素、保湿剤、界面活性
剤、防腐・殺菌剤、酸化防止剤などの成分を必要に応じ
て適宜添加することができる。Further, the present invention relates to an emulsion obtained by using an emulsion stabilizer containing an antifreeze protein, and also provides the application of the emulsion to the fields of foods, pharmaceuticals, cosmetics and the like. The emulsion of the present invention is an emulsion containing an antifreeze protein, and the kind thereof is not limited, but means an emulsion containing at least fat and water and to be emulsified. For example, chocolate, confectionery such as candy, carotenoid, pigments such as chlorophyll, butter, margarine, cream, milk oil such as eggs, edible oil,
Seasonings such as miso, sauce, mayonnaise, dressings, sweeteners, seasoned foods such as curry, stew, soup, milk, soy milk, vegetable beverages, alcoholic beverages, etc., yogurt, ice cream, pudding, and other desserts Examples thereof include, but are not limited to. In addition, mineral oils commonly used in cosmetics and pharmaceuticals,
Also useful for emulsions containing vegetable oils, fatty acids, etc.,
These foods, pharmaceuticals, and cosmetics are preferably O / W emulsions containing 20% by weight or more of water and 100 μm or less in size of a water-insoluble and / or hydrophobic substance, or 20 Contains less than 1% by weight of water
A W / O type emulsion containing a water-soluble and / or hydrophilic substance having a size of 00 μm or less is particularly effective. In the present invention, to the above emulsion, components such as a sweetener, an acidulant, a flavor, a preservative, a dye, a moisturizer, a surfactant, an antiseptic / bactericide, and an antioxidant are appropriately added as necessary. can do.
【００１０】本発明の乳化安定化方法は、少なくとも不
凍蛋白質を使用した乳化物の乳化安定化の方法に関し、
さらには、不凍蛋白質を含有する乳化安定剤を使用した
乳化安定化方法に関する。本発明の乳化安定化方法につ
いては、乳化を安定化しようとする組成物に、不凍蛋白
質を含有する乳化安定剤を含ませてから乳化させればよ
く、例えば、乳化前の単一の相に混入してから使用して
もよい。好ましくは、適当な界面活性剤を使用して乳化
させた後の乳化物に不凍蛋白質を含有する乳化安定剤を
含ませることにより、さらに安定化効果は効率的に上昇
し、乳化安定性の高い液体乳化物が得られる。すなわ
ち、本発明による乳化物の乳化安定化方法は、少なくと
も不凍蛋白質を含有する乳化安定剤を乳化物に含ませる
ことにより構成される。本発明の乳化安定化方法は、乳
化物の種類や乳化条件によって、さらに、乳化物の含有
する水などの水溶性ならびに／あるいは親水性物資の含
有量、油などの水不溶性ならびに／あるいは疎水性物質
の含有量、乳化サイズなどに応じて、乳化安定剤の添加
時期など適宜変更すれば良い。前もって、不凍蛋白質を
含む乳化物に、不凍蛋白質を含まない乳化剤を含有させ
ても良い。好ましくは、乳化する乳化物をあらかじめ適
当な乳化剤で乳化させてから、不凍蛋白質を含有する乳
化安定剤を含ませると相乗的に乳化が安定化されるため
より望ましい。これは必要最少量の不凍蛋白質を与える
点でも好ましい。The emulsion stabilization method of the present invention relates to a method for emulsion stabilization of an emulsion using at least an antifreeze protein,
Furthermore, it relates to an emulsion stabilization method using an emulsion stabilizer containing an antifreeze protein. Regarding the emulsion stabilization method of the present invention, the composition intended to stabilize the emulsion may be emulsified after including an emulsion stabilizer containing an antifreeze protein, for example, a single phase before emulsification. It may be used after being mixed with. Preferably, by including an emulsion stabilizer containing an antifreeze protein in the emulsion after emulsification using a suitable surfactant, the stabilizing effect is further increased efficiently, A high liquid emulsion is obtained. That is, the emulsion stabilization method of the present invention is constituted by including an emulsion stabilizer containing at least an antifreeze protein in the emulsion. The emulsion stabilization method of the present invention, depending on the type of emulsified product and the emulsifying conditions, further includes water-soluble and / or hydrophilic substance content of the emulsion, water-insoluble and / or hydrophobic property of oil and the like. The addition timing of the emulsion stabilizer may be appropriately changed depending on the content of the substance, the emulsion size, and the like. In advance, the emulsion containing antifreeze protein may contain an emulsifier containing no antifreeze protein. Preferably, it is more desirable to emulsify the emulsion to be emulsified with a suitable emulsifier in advance and then add an emulsion stabilizer containing an antifreeze protein to synergistically stabilize the emulsion. This is also preferable because it gives the minimum amount of antifreeze protein required.
【００１１】本発明により安定化された乳化物は、常温
の液体状態のまま、冷凍されたまま、あるいは冷解凍し
てから利用することができる。また、得られた乳化物
は、加熱、剪断、凍結乾燥など通常行われる方法によっ
て加工した原料素材としても利用可能である。The emulsion stabilized by the present invention can be used in a liquid state at room temperature, in a frozen state, or after being thawed in a cold state. The obtained emulsion can also be used as a raw material processed by a commonly used method such as heating, shearing or freeze-drying.
【００１２】[0012]
【実施例】以下、実施例によって本発明を具体的に説明
するが、本発明は、以下の実施例によって限定されるも
のではない。EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.
【００１３】[0013]
【実施例１】１０ｍｇの不凍蛋白質（Ｃａｎａｄａ Ａ
ＦＰｒｏｔｅｉｎ Ｉｎｃ．社製；Ｔｙｐｅ Ｉ）と
０．１ｇのトウガラシ色素の乳化製剤（池田糖化工業株
式会社製；市販品）を１００ｍｌの蒸留水に溶かした。
５０ｍｌ容量の蓋付き試験管に３０ｍｌを充填し、−２
０℃の業務用冷凍冷蔵庫（三洋電機株式会社製 ＳＲＲ
−ΜＶ１８８３Ｃ４）中に20時間静置し、凍結品を得
た。ブランクとしては不凍蛋白質を含まない試料、対照
としては不凍蛋白質の代わりに１０ｍｇのＢＳＡ（和光
純薬工業株式会社製）を添加した試料を作成した。凍結
品を２５℃下で自然解凍後、−２０℃での冷凍および自
然解凍を繰り返し、評価を行った。Example 1 10 mg of antifreeze protein (Canada A
FProtein Inc. Emulsion preparation (manufactured by Ikeda Gokuka Kogyo Co., Ltd .; commercial product) of Type I) and 0.1 g of capsicum pigment was dissolved in 100 ml of distilled water.
Fill a 50 ml capacity test tube with a lid with 30 ml, and
Refrigerator for business use at 0 ° C (SRR manufactured by Sanyo Electric Co., Ltd.
-Stayed in MV 1883C4) for 20 hours to obtain a frozen product. A sample containing no antifreeze protein was prepared as a blank, and a sample containing 10 mg of BSA (manufactured by Wako Pure Chemical Industries, Ltd.) instead of antifreeze protein was prepared as a control. After the frozen product was naturally thawed at 25 ° C, freezing at -20 ° C and natural thawing were repeated for evaluation.
【００１４】（冷解凍後の乳化安定性の評価）評価は、
５回冷解凍後の目視による全体観察、および液面から５
ｍｍ部分の油滴の大きさを光学顕微鏡（４００倍）で測
定することにより行った。また目視により色素の分離が
見られるまでに要した冷解凍回数を測定した。(Evaluation of emulsion stability after cold thawing) The evaluation is
Visual observation after 5 times of thawing and 5 from the liquid surface
The measurement was performed by measuring the size of the oil droplet in the mm portion with an optical microscope (400 times). Further, the number of times of cooling and thawing required until the separation of the dye was visually observed was measured.
【００１５】[0015]
【表１】
その結果、ＡＦＰを添加した試料は、ブランクや対照品
に比べて冷解凍による色素成分の分離が無く、良好な乳
化状態を保っていた。[Table 1] As a result, the sample to which AFP was added maintained a good emulsified state as compared with the blank and the control product without separation of the dye component by cold thawing.
【００１６】[0016]
【実施例２】１０ｍｇの不凍蛋白質（Ｃａｎａｄａ Ａ
ＦＰｏｔｅｉｎ Ｉｎｃ．社製；Ｔｙｐｅ Ｉ）を１０
０ｍｌの豆乳（名古屋製酪株式会社製；豆腐の出来る豆
乳）に溶解した。５０ｍｌ容量の蓋付き試験管に３０ｍ
ｌ充填し、−２０℃の業務用冷凍冷蔵庫（三洋電機株式
会社製 ＳＲＲ−ΜＶ１８８３Ｃ４）中に20時間静置
し、凍結品を得た。ブランクとしては不凍蛋白質（ＡＦ
Ｐ）を含まない試料、対照としては不凍蛋白質の代わり
に１０ｍｇのＢＳＡ（和光純薬工業株式会社製）、およ
び１０ｍｇのゼラチン（株式会社ダイエー製；ゼラチン
パウダー）を混合した試料を作成した。凍結品を２５℃
下で自然解凍後に評価を行った。Example 2 10 mg of antifreeze protein (Canada A
FPotein Inc. Manufactured by Type; Type I) 10
It was dissolved in 0 ml of soy milk (manufactured by Nagoya Dairy Co., Ltd .; soy milk capable of making tofu). 30m in a test tube with a 50ml capacity lid
1 was filled and left in a commercial refrigerator / freezer (SRR-MV1883C4 manufactured by Sanyo Electric Co., Ltd.) at −20 ° C. for 20 hours to obtain a frozen product. Antifreeze protein (AF
A sample containing no P), and 10 mg of BSA (manufactured by Wako Pure Chemical Industries, Ltd.) instead of antifreeze protein and 10 mg of gelatin (manufactured by Daiei Co., Ltd .; gelatin powder) were mixed as a control. Frozen product at 25 ℃
Evaluation was performed after spontaneous thawing below.
【００１７】（冷解凍後の乳化安定性の評価）評価は、
不凍蛋白質添加試料、ＢＳＡ添加試料、ゼラチン添加試
料および未添加試料を１０００ｒｐｍで３分間遠心分離
して得られた澱を観察することにより行った。その結
果、ＢＳＡ添加試料、ゼラチン添加試料、未添加試料に
は解凍時に大きな塊状の澱が目視で確認され、遠心後約
１２ｍｌの澱混濁液が回収された。一方、不凍蛋白質添
加試料には澱が無く、ブランクや対照品に比べて冷解凍
によって引き起こされた解乳化による澱成分の分離が無
く、良好な乳化状態を保っており、ほぼ冷凍前の豆乳に
復元した。以上の結果より、本発明が乳化物の乳化状態
を極めて安定化し、その外観、味質を含む品質を向上す
るのに効果的であることが分かる。(Evaluation of emulsion stability after cold thawing) The evaluation is
The antifreeze protein-added sample, the BSA-added sample, the gelatin-added sample, and the non-added sample were centrifuged at 1000 rpm for 3 minutes, and the obtained precipitate was observed. As a result, large lumpy starch was visually confirmed at the time of thawing in the BSA-added sample, gelatin-added sample, and non-added sample, and about 12 ml of the starch turbid liquid was recovered after centrifugation. On the other hand, the antifreeze protein-added sample had no starch, and did not separate the starch component due to demulsification caused by cold thawing compared to the blank and the control product, and maintained a good emulsified state, soy milk almost before freezing. Restored to. From the above results, it is understood that the present invention is extremely effective in stabilizing the emulsified state of the emulsion and improving its quality including appearance and taste.
【００１８】[0018]
【発明の効果】本発明の不凍活性蛋白質を使用した乳化
物の安定化方法により、従来の乳化安定化方法では乳化
が破壊されて価値を失っていた乳化物、例えば食品や化
粧品、試薬、医薬品の機能成分の分離、沈殿による外観
上、機能上の品質の劣化を防止し、製品価値を著しく向
上させることが可能となる。本発明の実施例において、
冷凍および解凍を繰り返し行ったのは、常温での解乳化
の発生を、加速度的に行うための試験である。これらの
ことから、本発明の不凍蛋白質を使用する乳化物の安定
化方法により得られた乳化物は、常温保存、加温保存、
冷蔵保存および／または冷凍保存しても製品価値を損な
わない食品、化粧品、試薬、医薬品への利用が可能であ
り、繰り返し行った冷凍時においても解乳化の発生、機
能成分の分離や不活化を防止する効果を奏する。よっ
て、本発明の不凍蛋白質を使用した乳化物は、常温や、
冷蔵条件下だけでなく、冷凍および解凍を繰り返すよう
な条件下においても、乳化を安定化し、製造直後と同等
の品質の製品が提供可能である。EFFECTS OF THE INVENTION By the method for stabilizing an emulsion using the antifreeze active protein of the present invention, an emulsion which has lost its value due to destruction of the emulsion in the conventional emulsion stabilizing method, such as foods, cosmetics, reagents, It is possible to prevent deterioration of appearance and function quality due to separation and precipitation of functional components of pharmaceuticals and significantly improve product value. In an embodiment of the present invention,
The repeated freezing and thawing is a test for accelerating the occurrence of demulsification at room temperature. From these, the emulsion obtained by the stabilization method of the emulsion using the antifreeze protein of the present invention, normal temperature storage, warm storage,
It can be used for foods, cosmetics, reagents, and pharmaceuticals that do not impair the product value even if it is refrigerated and / or frozen, and even when repeatedly frozen, it causes demulsification, separation and inactivation of functional components. Has the effect of preventing. Therefore, the emulsion using the antifreeze protein of the present invention, at room temperature,
It is possible to stabilize the emulsification not only under refrigeration conditions but also under conditions in which freezing and thawing are repeated, and to provide a product with the same quality as immediately after production.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） // Ａ２３Ｌ 1/20 Ａ２３Ｌ 1/20 Ｚ (72)発明者 小村 啓悟 広島県福山市箕沖町95番地７ 池田食研株 式会社内 Ｆターム(参考） 4B020 LB18 LC07 LK07 LQ06 4B035 LC05 LE03 LG15 LK13 4C076 AA17 EE41Q FF16 FF43 4D077 AA02 AA04 AA09 AB08 AB11 AB12 AC03 AC10 BA01 BA11 DD62Z 4G065 AA01 AB19X AB35X BA13 CA03 CA04 DA01 DA02 EA03─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. 7 Identification code FI theme code (reference) // A23L 1/20 A23L 1/20 Z (72) Inventor Keigo Komura 95-5 Minohoki-cho, Fukuyama-shi, Hiroshima Ikeda Shokuken Co., Ltd. In-company F-term (reference) 4B020 LB18 LC07 LK07 LQ06 4B035 LC05 LE03 LG15 LK13 4C076 AA17 EE41Q FF16 FF43 4D077 AA02 AA04 AA09 AB08 AB11 AB12 AC03 AC10 BA01 BA11 DD62Z 4G065 AB04 AA 01 AB01
Claims (5)
化安定剤。1. An emulsion stabilizer containing an antifreeze protein.
を特徴とする乳化物。2. An emulsion containing the emulsion stabilizer according to claim 1.
物が食品、医薬品または化粧品であることを特徴とする
請求項２記載の乳化物。3. The emulsion according to claim 2, wherein the emulsion containing the emulsion stabilizer according to claim 1 is a food, a drug or a cosmetic.
物が、１００μｍ以下の平均サイズの水不溶性ならびに
／あるいは疎水性物質を含有してなるＯ／Ｗ型の乳化
物、または１００μｍ以下の平均サイズの水溶性ならび
に／あるいは親水性物質を含有してなるＷ／Ｏ型の乳化
物であるとこを特徴とする請求項２〜３のいずれか１項
記載の乳化物。4. An emulsion containing the emulsion stabilizer according to claim 1, which is an O / W type emulsion containing a water-insoluble and / or hydrophobic substance having an average size of 100 μm or less, or 100 μm or less. 4. The emulsion according to any one of claims 2 to 3, which is a W / O type emulsion containing a water-soluble and / or hydrophilic substance having an average size of.
化安定化方法。5. A method for stabilizing an emulsion, which comprises using an antifreeze protein.
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|---|---|---|---|
| JP2002090039A JP2003284937A (en) | 2002-03-27 | 2002-03-27 | Emulsion stabilizer and emulsified material |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002090039A JP2003284937A (en) | 2002-03-27 | 2002-03-27 | Emulsion stabilizer and emulsified material |
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|---|---|
| JP2003284937A true JP2003284937A (en) | 2003-10-07 |
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ID=29235434
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004082378A1 (en) * | 2003-03-20 | 2004-09-30 | National Institute Of Advanced Industrial Science And Technology | Method of inhibiting freeze concentrating of substance in wet material, method of inhibiting deactivation of physiologically active substance, and process for producing lyophilizate or frozen matter having component homogeneously diffused therein |
| JP2008142588A (en) * | 2006-12-06 | 2008-06-26 | Fujifilm Corp | Oil droplet-in-water type emulsion, its preparing method, functional powder and its producing method |
| JP2010004875A (en) * | 2008-05-28 | 2010-01-14 | Kaneka Corp | Oil and fat composition and method for producing the same |
| WO2010134489A1 (en) * | 2009-05-18 | 2010-11-25 | 株式会社カネカ | Method for producing processed food for heating |
| JP2011026223A (en) * | 2009-07-23 | 2011-02-10 | Noevir Co Ltd | Skin external preparation |
-
2002
- 2002-03-27 JP JP2002090039A patent/JP2003284937A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004082378A1 (en) * | 2003-03-20 | 2004-09-30 | National Institute Of Advanced Industrial Science And Technology | Method of inhibiting freeze concentrating of substance in wet material, method of inhibiting deactivation of physiologically active substance, and process for producing lyophilizate or frozen matter having component homogeneously diffused therein |
| JP2008142588A (en) * | 2006-12-06 | 2008-06-26 | Fujifilm Corp | Oil droplet-in-water type emulsion, its preparing method, functional powder and its producing method |
| JP2010004875A (en) * | 2008-05-28 | 2010-01-14 | Kaneka Corp | Oil and fat composition and method for producing the same |
| WO2010134489A1 (en) * | 2009-05-18 | 2010-11-25 | 株式会社カネカ | Method for producing processed food for heating |
| CN102427734A (en) * | 2009-05-18 | 2012-04-25 | 株式会社钟化 | Method for producing processed food for heating |
| JPWO2010134489A1 (en) * | 2009-05-18 | 2012-11-12 | 株式会社カネカ | Process for producing processed food for heating |
| JP2011026223A (en) * | 2009-07-23 | 2011-02-10 | Noevir Co Ltd | Skin external preparation |
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