JP2008194613A - Emulsifier composition, emulsion composition and method of improving stability of emulsion composition - Google Patents
Emulsifier composition, emulsion composition and method of improving stability of emulsion composition Download PDFInfo
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- JP2008194613A JP2008194613A JP2007032200A JP2007032200A JP2008194613A JP 2008194613 A JP2008194613 A JP 2008194613A JP 2007032200 A JP2007032200 A JP 2007032200A JP 2007032200 A JP2007032200 A JP 2007032200A JP 2008194613 A JP2008194613 A JP 2008194613A
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- Prior art keywords
- pectin
- composition
- sugar beet
- emulsion
- emulsified
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Abstract
Description
本発明は、優れた乳化安定性を有する乳化剤組成物、乳化組成物及びその調製方法に関する。詳細には、従来優れた乳化力を有する素材として従来から知られているシュガービートペクチンに、更に良好な乳化安定性を付与した乳化剤組成物、及びかかる乳化剤組成物を用いた乳化組成物並びにその用途に関する。 The present invention relates to an emulsifier composition having excellent emulsion stability, an emulsion composition and a method for preparing the same. In detail, an emulsifier composition in which sugar beet pectin, which has been conventionally known as a material having an excellent emulsifying power, is further imparted with a good emulsification stability, an emulsified composition using such an emulsifier composition, and its Regarding usage.
シュガービートペクチンは、甜菜（Beta vulgaris LINNE var. rapa DUMORTIER）に由来する天然の高分子多糖類であり、α−１，４グリコシド結合したD−ガラクツロン酸の主鎖と、主にアラビノース、ガラクトースやグルコース等の中性糖からなる側鎖、及び側鎖に結合したタンパクから構成されている。その平均分子量はシトラス由来の一般的なペクチンの約１．５〜３倍に相当する約４０〜５５万程度であり、またシトラス由来のペクチンよりも側鎖の割合が多いため、より球状に近い構造をしているものと推定される。さらに、シュガービートペクチンは、メチルエステル化度が５０％以上、総エステル化度が８５％以上であり、ハイメトキシル（ＨＭ）ペクチンに該当する。 Sugar beet pectin is a natural high-molecular polysaccharide derived from sugar beet ( Beta vulgaris LINNE var. Rapa DUMORTIER ), and is a main chain of D-galacturonic acid linked with α-1,4 glycoside, mainly arabinose, galactose, It is composed of a side chain composed of a neutral sugar such as glucose and a protein bound to the side chain. Its average molecular weight is about 40 to 550,000, which is equivalent to about 1.5 to 3 times that of general pectin derived from citrus, and has a higher proportion of side chains than citrus-derived pectin, so it is more spherical. Presumed to have a structure. Furthermore, sugar beet pectin has a methyl esterification degree of 50% or more and a total esterification degree of 85% or more, and corresponds to high methoxyl (HM) pectin.
ペクチンは、各種乳化組成物に使用できることが知られているが、（例えば、特許文献１、特許文献２など）、ローメトキシルペクチン、ハイメトキシルペクチンのいずれも、シトラス由来のペクチン単独では充分な乳化力を示さない場合がある。それに対して、シュガービートペクチンは、シトラス由来のペクチンに比べて高い乳化力を持ち、シュガービートペクチンだけでも少ない添加量で小さな粒子径をもつエマルションを調製することができる。 It is known that pectin can be used in various emulsified compositions (for example, Patent Document 1, Patent Document 2, etc.). For both low methoxyl pectin and high methoxyl pectin, citrus-derived pectin alone is sufficient emulsification. May not show power. In contrast, sugar beet pectin has a higher emulsifying power than citrus-derived pectin, and an emulsion having a small particle size can be prepared with a small addition amount even with sugar beet pectin alone.
但し、シュガービートペクチンを使用した乳化組成物については、そのエマルションの保存時における乳化安定性が必ずしも良くないことが問題となっている。この問題を解決するために、シュガービートペクチンを加熱処理する方法（特許文献３、４など）、もしくは放射線照射処理するなどして高分子化する技術（特許文献５、６など）が報告されているが、それらの処理をするためには少なからず手間と費用が必要であり、また上記の改質技術では乳化安定性が不十分な場合もあった。 However, the emulsion composition using sugar beet pectin has a problem that the emulsion stability during storage of the emulsion is not always good. In order to solve this problem, a method for heat-treating sugar beet pectin (Patent Documents 3 and 4, etc.) or a technique for polymerizing by irradiation treatment (Patent Documents 5 and 6 etc.) has been reported. However, in order to carry out these treatments, a considerable amount of labor and cost are required, and the above-described modification techniques sometimes have insufficient emulsion stability.
上記問題に鑑み、本発明は、本来乳化力に優れた素材であるシュガービートペクチンに、更に優れた乳化安定性を付与することにより、更に安定な乳化組成物を提供することを目的とする。具体的には、本発明はシュガービートペクチンの乳化安定性を効率良く高める方法を提供することを目的とする。更に本発明は、こうして得られた乳化安定性に優れたシュガービートペクチンを含む乳化剤組成物の用途を提供することを目的とする。 In view of the above problems, an object of the present invention is to provide a more stable emulsified composition by imparting more excellent emulsification stability to sugar beet pectin, which is originally a material excellent in emulsifying power. Specifically, an object of the present invention is to provide a method for efficiently increasing the emulsion stability of sugar beet pectin. Furthermore, an object of this invention is to provide the use of the emulsifier composition containing the sugar beet pectin excellent in the emulsion stability obtained in this way.
本発明者らは、上記課題のもと鋭意研究を重ねていたところ、シュガービートペクチンにローメトキシルペクチンを混合することにより、シュガービートペクチンが有する高い乳化力に加えて、保存時における乳化安定性が向上した乳化組成物を調製できることを見いだした。 The inventors of the present invention have conducted extensive research under the above-mentioned problems, and by mixing low methoxyl pectin with sugar beet pectin, in addition to the high emulsifying power of sugar beet pectin, the emulsion stability during storage It has been found that an emulsified composition with improved can be prepared.
本発明は、かかる知見に基づいて開発されたものであり、下記の態様を含むものである：
項１．シュガービートペクチン及びローメトキシルペクチンを含むことを特徴とする乳化剤組成物。
項２．ローメトキシルペクチンがアミド化されていないことを特徴とする、項１に記載の乳化剤組成物。
項３．シュガービートペクチンとローメトキシルペクチンの配合割合が重量比で、１０：９０〜９０：１０である、項１又は２に記載の乳化剤組成物。
項４．シュガービートペクチン及びローメトキシルペクチンが、相対湿度２０〜９０％および５０〜１５０℃の条件下、粉末状態で１〜４８時間加熱処理されたものである、項１乃至３のいずれかに記載の乳化剤組成物。
The present invention has been developed based on such findings, and includes the following aspects:
Item 1. An emulsifier composition comprising sugar beet pectin and low methoxyl pectin.
Item 2. Item 2. The emulsifier composition according to Item 1, wherein the low methoxyl pectin is not amidated.
Item 3. Item 3. The emulsifier composition according to Item 1 or 2, wherein a mixing ratio of sugar beet pectin and low methoxyl pectin is 10:90 to 90:10 by weight.
Item 4. Item 4. The emulsifier according to any one of Items 1 to 3, wherein sugar beet pectin and low methoxyl pectin are heat-treated in a powder state for 1 to 48 hours under conditions of a relative humidity of 20 to 90% and 50 to 150 ° C. Composition.
項５．項１乃至４のいずれかに記載の乳化剤組成物を用いて調製することを特徴とする乳化組成物。
項６．乳化組成物が、精油、油性香料、油性色素、油溶性ビタミン、多価不飽和脂肪酸、動植物油脂及び中鎖トリグリセライドよりなる群から選択される少なくとも１種の疎水性物質を分散質として有するＯ／Ｗ型またはＷ／Ｏ／Ｗ型の乳化物であることを特徴とする項５に記載の乳化組成物。
項７．飲食品である、項５又は６に記載の乳化組成物。
項８．乳化組成物の調製の際、項１乃至４のいずれかに記載の乳化剤組成物を用いることを特徴とする乳化組成物の安定性を改良する方法。
Item 5. Item 5. An emulsion composition prepared by using the emulsifier composition according to any one of Items 1 to 4.
Item 6. The emulsified composition has at least one hydrophobic substance selected from the group consisting of an essential oil, an oily fragrance, an oily pigment, an oil-soluble vitamin, a polyunsaturated fatty acid, an animal and vegetable oil and a medium chain triglyceride as a dispersoid. Item 6. The emulsion composition according to Item 5, which is a W-type or W / O / W-type emulsion.
Item 7. Item 7. The emulsified composition according to Item 5 or 6, which is a food or drink.
Item 8. Item 5. A method for improving the stability of an emulsified composition, wherein the emulsifier composition according to any one of items 1 to 4 is used in preparing the emulsified composition.
本発明によれば、シュガービートペクチンにローメトキシルペクチンを混合することにより、乳化力及び乳化安定性に優れた乳化剤組成物を取得することができる。 According to the present invention, an emulsifier composition excellent in emulsifying power and emulsion stability can be obtained by mixing low methoxyl pectin with sugar beet pectin.
斯くして調製される本発明の乳化剤組成物は、精油、油性色素、油性香料、油溶性ビタミン等の各種の疎水性物質の乳化に好適に使用することができる。本発明の乳化剤組成物を用いて調製される乳化組成物（エマルション）は、シュガービートペクチンのみを用いて調製した乳化組成物と比較して、粒子の粒度分布が均一であり、かつ、加熱や長期保存などの***（過酷条件）によっても乳化粒子同士が凝集したり、合一して乳化状態が劣化することが有意に抑制されており、非常に安定である。 The emulsifier composition of the present invention thus prepared can be suitably used for emulsification of various hydrophobic substances such as essential oils, oil-based pigments, oil-based fragrances, and oil-soluble vitamins. The emulsified composition (emulsion) prepared using the emulsifier composition of the present invention has a uniform particle size distribution of particles as compared with an emulsified composition prepared using only sugar beet pectin, Even when abused (severe conditions) such as long-term storage, emulsified particles are agglomerated with each other or coalesced and the emulsified state is significantly suppressed, which is very stable.
以下に、本発明を詳細に説明する。
（１）シュガービートペクチン及びローメトキシルペクチンを含む乳化剤組成物
本発明の乳化剤組成物は、シュガービートペクチン及びローメトキシルペクチンを併用して含むことを特徴とする。本発明により、本来高い乳化力を有するシュガービートペクチンに、高い乳化安定性を付与できるようになり、本発明の乳化剤組成物を使用することで、乳化組成物に高い乳化力及び乳化安定性を与えることができる。本発明の乳化剤組成物は、シュガービートペクチンにローメトキシルペクチンを粉体混合することによって調製することができる。また、粉体混合されたシュガービートペクチンとローメトキシルペクチンを流動層造粒機などの造粒装置を用いて造粒することにより、顆粒化した乳化剤製剤をつくることもできる。
The present invention is described in detail below.
(1) Emulsifier composition containing sugar beet pectin and low methoxyl pectin The emulsifier composition of the present invention comprises sugar beet pectin and low methoxyl pectin in combination. According to the present invention, it becomes possible to impart high emulsification stability to sugar beet pectin, which originally has high emulsification power. By using the emulsifier composition of the present invention, high emulsification power and emulsification stability can be achieved in the emulsification composition. Can be given. The emulsifier composition of the present invention can be prepared by powder mixing sugar beet pectin with low methoxyl pectin. Moreover, the granulated emulsifier preparation can also be made by granulating the powdered sugar beet pectin and low methoxyl pectin using a granulating apparatus such as a fluidized bed granulator.
本発明において、原料として用いられるシュガービートペクチンは、甜菜（Beta vulgaris LINNE var. rapa DUMORTIER）に由来する天然の高分子多糖類であり、α−１，４グリコシド結合したD−ガラクツロン酸の主鎖と、主にアラビノース、ガラクトース及びグルコース等の中性糖からなる側鎖、及び側鎖に結合したタンパクから構成されている。その平均分子量はシトラス由来の一般的なペクチンの約１．５〜３倍に相当する約４０〜５５万程度であり、またシトラス由来のペクチンよりも側鎖の割合が多いため、より球状に近い構造をしているものと推察される。さらに、シュガービートペクチン（原料）は、メチルエステル化度が５０％以上、総エステル化度が８５％以上であり、HMペクチンに該当する。 In the present invention, sugar beet pectin used as a raw material is a natural high molecular polysaccharide derived from sugar beet ( Beta vulgaris LINNE var. Rapa DUMORTIER ), and is a main chain of D-galacturonic acid linked with α-1,4 glycosides. And side chains composed of neutral sugars such as arabinose, galactose and glucose, and proteins bound to the side chains. Its average molecular weight is about 40 to 550,000, which is equivalent to about 1.5 to 3 times that of general pectin derived from citrus, and has a higher proportion of side chains than citrus-derived pectin, so it is more spherical. It is inferred that it has a structure. Furthermore, sugar beet pectin (raw material) has a methyl esterification degree of 50% or more and a total esterification degree of 85% or more, and corresponds to HM pectin.
当該シュガービートペクチンは、市販されており、誰でも商業的に入手することができる。商業的に入手可能な製品としては、例えば、ビストップＤ−２２５０（三栄源エフ・エフ・アイ株式会社製）を挙げることができる。 The sugar beet pectin is commercially available, and anyone can obtain it commercially. An example of a commercially available product is Bistop D-2250 (manufactured by San-Ei Gen FFI Co., Ltd.).
本発明で使用するローメトキシルペクチンも、また、食品添加物として広く流通しており、容易に入手することができるが、好ましくは食品分野において最も多く使われているシトラス由来のローメトキシルペクチンを使用できる。原料としてはレモン、ライム、オレンジもしくはグレープフルーツ等を挙げることができる。なお、当該ペクチンのエステル化度は５０％未満であるローメトキシルペクチンであることが望ましい。シトラス由来のペクチンは、原料からの粗抽出段階ではエステル化度５０％以上のハイメトキシル状態である。メトキシル化度を低減させるためには一般的に酸、アルカリ、酵素、アンモニア処理及びその組み合わせが用いられる。アンモニア処理の際にペクチンはアミド化されるが、本発明に用いるローメトキシルペクチンは、アミド化されていないものが好ましい。 The low methoxyl pectin used in the present invention is also widely distributed as a food additive and can be easily obtained, but preferably the citrus-derived low methoxyl pectin most frequently used in the food field is used. it can. Examples of the raw material include lemon, lime, orange and grapefruit. The degree of esterification of the pectin is preferably low methoxyl pectin, which is less than 50%. The citrus-derived pectin is in a high methoxyl state with an esterification degree of 50% or more in the crude extraction stage from the raw material. In order to reduce the degree of methoxylation, acid, alkali, enzyme, ammonia treatment and combinations thereof are generally used. Pectin is amidated during the ammonia treatment, but the low methoxyl pectin used in the present invention is preferably not amidated.
通常、シュガービートペクチンおよびローメトキシルペクチンは、塊状物、玉状物、粗粉砕物、顆粒状、粒状、または粉末状（スプレードライ粉末を含む）の形態の別を問わず、いずれの形態のものを使用することができる。 Sugar beet pectin and low methoxyl pectin are usually in any form, regardless of whether they are in the form of a lump, ball, coarsely pulverized product, granule, granule, or powder (including spray-dried powder) Can be used.
更には、シュガービートペクチンとローメトキシルペクチンの配合割合は、重量比で、１０：９０〜９０：１０、より好ましくは、４０：６０〜８０：２０、更に好ましくは、５０：５０〜７０：３０とするのが好ましい。 Furthermore, the mixing ratio of sugar beet pectin and low methoxyl pectin is 10:90 to 90:10, more preferably 40:60 to 80:20, and still more preferably 50:50 to 70:30 in terms of weight ratio. Is preferable.
上記の方法によって調製される乳化剤組成物は、原料として用いたシュガービートペクチンに比べて乳化安定性に優れている。一般に乳化剤の乳化安定性は、調製されるエマルションの平均粒子径が小さく、またその粒子径が経時的に安定して保持されるほど、優れていると評価される（「アラビアゴムで乳化したＯ／Ｗエマルジョンの濁度比法による研究」、薬学雑誌、１１２(１２)．９０６−９１３．（１９９２）参照）。なお、ここでかかる本発明の乳化剤組成物の乳化力の評価基準となる乳化組成物（エマルション）の調製方法、その平均粒子径の測定方法及び経時的安定性の評価方法については、後述する実験例に記載する方法に従うことができる。 The emulsifier composition prepared by the above method is superior in emulsion stability compared to sugar beet pectin used as a raw material. In general, the emulsification stability of an emulsifier is considered to be superior as the average particle diameter of the emulsion prepared is small and the particle diameter is more stably maintained over time ("O emulsified with gum arabic"). / W emulsion study by turbidity ratio method ", Pharmaceutical Journal, 112 (12) .906-913. (1992)). In addition, about the preparation method of the emulsification composition (emulsion) used as the evaluation reference | standard of the emulsification power of this emulsifier composition of this invention here, the measuring method of the average particle diameter, and the evaluation method of temporal stability are the experiment mentioned later. The method described in the examples can be followed.
更に、シュガービートペクチン及びローメトキシルペクチンは、粉体混合を行う前、もしくは、粉体混合した後に、加熱処理をすることにより、更に高い乳化安定性を付与することができる。更には、粉体混合後に加熱処理を行うのが好ましい。 Furthermore, sugar beet pectin and low methoxyl pectin can impart higher emulsion stability by heat treatment before powder mixing or after powder mixing. Furthermore, it is preferable to perform heat treatment after powder mixing.
加熱処理の条件としては、相対湿度２０〜９０％および５０〜１５０℃の条件下、粉末状態で１〜４８時間である。詳細には、通常、上記の相対湿度および温度範囲になるように制御された恒温恒湿槽内で、粉末状のシュガービートペクチンとローメトキシルペクチンを、それぞれ単独か或いは両者を粉体混合した後、所定時間加熱処理することによって行うことができる。相対湿度２０〜９０％および温度５０〜１５０℃の条件で１〜４８時間加熱処理して調製されるものであるが、好適には相対湿度５０〜９０％および温度５０〜９０℃の条件、より好適には相対湿度６０〜８０％および温度６０〜８０℃の条件で、好ましくは１〜２４時間程度、より好ましくは２〜２４時間加熱処理したペクチンを用いることができる。 The conditions for the heat treatment are 1 to 48 hours in a powder state under conditions of a relative humidity of 20 to 90% and 50 to 150 ° C. In detail, usually, powdered sugar beet pectin and low methoxyl pectin, either individually or after powder mixing in a thermo-hygrostat controlled to the above relative humidity and temperature range. The heat treatment can be performed for a predetermined time. It is prepared by heat treatment for 1 to 48 hours at a relative humidity of 20 to 90% and a temperature of 50 to 150 ° C, but preferably at a relative humidity of 50 to 90% and a temperature of 50 to 90 ° C. Suitably, pectin that is heat-treated under conditions of a relative humidity of 60 to 80% and a temperature of 60 to 80 ° C., preferably for about 1 to 24 hours, more preferably for 2 to 24 hours can be used.
このように調製される加熱処理ペクチンを乳化剤として使用すると、未加熱処理（未改質）のペクチンに比べて、乳化組成物を調製した場合の乳化粒子の平均粒子径が小さく、その経時的な変化も少ない（高い乳化性および乳化安定性を有する）。この作用機序としては、加熱処理によってタンパク質成分を介した分子間或いは分子内相互作用が起こり、ペクチンの疎水性が増すことによって界面活性が上昇するものと考えられる。前記加熱処理ペクチンを使用することにより、未加熱のペクチン（シュガービートペクチン及びローメトキシルペクチン）を使用するよりも、乳化組成物の調製時に添加する量を減らすことができると言うメリットもある（（２）乳化組成物にて詳述）。 When the heat-treated pectin prepared in this way is used as an emulsifier, the average particle size of the emulsified particles when the emulsified composition is prepared is smaller than that of unheated (unmodified) pectin. Little change (high emulsifiability and emulsification stability). As the mechanism of this action, it is considered that interfacial or intramolecular interaction occurs via protein components by heat treatment, and the surface activity is increased by increasing the hydrophobicity of pectin. By using the heat-treated pectin, there is an advantage that the amount to be added at the time of preparing the emulsion composition can be reduced as compared to using unheated pectin (sugar beet pectin and low methoxyl pectin) (( 2) Detailed description in emulsion composition).
なお、当該加熱処理は減圧下で行うこともできる。減圧条件は、特に制限されないが、例えば０．０１〜５００ｍｍＨｇ程度、好ましくは０．０１〜３００ｍｍＨｇ程度、より好ましくは０．０１〜２００ｍｍＨｇ程度の条件を挙げることができる。 Note that the heat treatment can be performed under reduced pressure. The decompression conditions are not particularly limited, and examples include conditions of about 0.01 to 500 mmHg, preferably about 0.01 to 300 mmHg, more preferably about 0.01 to 200 mmHg.
本発明の乳化剤組成物は、特に食品、医薬品、医薬部外品、または香粧品の分野において、とりわけ経口的に摂取され得る可食性製品の乳化剤として好適に使用することができる。具体的には、飲料、粉末飲料、デザート、チューイングガム、錠菓、スナック菓子、水産加工品、畜産加工品、レトルト食品などの飲食品等の乳化、油性香料の乳化、油性色素の乳化などに、好適に使用することができる。本発明の乳化剤はそのまま水溶液の状態または顆粒状若しくは粉末状で用いることもできるが、必要に応じてその他の担体や添加剤を配合して調製することもできる。この場合、使用される担体や添加剤は、乳化剤組成物を用いる製品の種類やその用途に応じて、常法に従って適宜選択することができる。例えば、デキストリン、マルトース、乳糖等の糖類やグリセリン、プロピレングリコール等の多価アルコールと混合して使用することができる。 The emulsifier composition of the present invention can be suitably used as an emulsifier for edible products that can be taken orally, especially in the field of food, pharmaceuticals, quasi drugs, and cosmetics. Specifically, suitable for emulsification of beverages, powdered beverages, desserts, chewing gum, tablet confectionery, snack confectionery, processed fishery products, processed livestock products, retort foods, etc., emulsification of oily fragrances, emulsification of oily pigments, etc. Can be used for The emulsifier of the present invention can be used as it is in the form of an aqueous solution, in the form of granules or powder, but can also be prepared by blending other carriers and additives as necessary. In this case, the carriers and additives to be used can be appropriately selected according to a conventional method depending on the type of product using the emulsifier composition and its use. For example, it can be used by mixing with saccharides such as dextrin, maltose and lactose and polyhydric alcohols such as glycerin and propylene glycol.
（２）乳化組成物
また、本発明は、前述の乳化剤組成物を用いて調製される乳化組成物（エマルション）を提供する。当該乳化組成物は、前述の乳化剤組成物を使用して、分散質として疎水性物質を親水性分散媒中に分散安定化することによって調製することができる。ここで乳化組成物としては、水中油滴（Ｏ／Ｗ）型やＷ／Ｏ／Ｗ型の乳化組成物を挙げることができる。
(2) Emulsion composition Moreover, this invention provides the emulsion composition (emulsion) prepared using the above-mentioned emulsifier composition. The emulsified composition can be prepared by dispersing and stabilizing a hydrophobic substance as a dispersoid in a hydrophilic dispersion medium using the aforementioned emulsifier composition. Examples of the emulsified composition include oil-in-water (O / W) type and W / O / W type emulsified compositions.
前述の乳化剤組成物の乳化組成物に対する配合割合は、最終乳化組成物１００質量％中の濃度が０．０１〜１０質量％程度、好ましくは０．０５〜５質量％となるような割合を挙げることができる。中でも、乳化剤組成物の配合割合として、少なくとも１．０質量％以上含むとより高い乳化安定効果を示すが、前述の加熱処理を行ったシュガービートペクチンとローメトキシルペクチンを使用した場合には、１．０質量％未満においても高い乳化安定性を有する乳化組成物を調製することが可能となる。 The blending ratio of the above-mentioned emulsifier composition to the emulsion composition is such that the concentration in 100% by mass of the final emulsion composition is about 0.01 to 10% by mass, preferably 0.05 to 5% by mass. be able to. Among these, when the emulsifier composition is included at least 1.0% by mass or more, a higher emulsification stability effect is exhibited. However, when sugar beet pectin and low methoxyl pectin subjected to the above heat treatment are used, 1 It is possible to prepare an emulsified composition having high emulsification stability even at less than 0.0% by mass.
ここで乳化される疎水性物質は通常エマルション形態に供されるもの若しくはその必要性のあるものであれば特に制限されないが、好ましくは食品、医薬品、医薬部外品または香粧品分野で用いられるもの、より好ましくは経口的に用いられることが可能な（可食性）疎水性物質を挙げることができる。 The hydrophobic substance to be emulsified here is not particularly limited as long as it is usually provided in the form of an emulsion or has the necessity, but is preferably used in the field of food, pharmaceuticals, quasi drugs or cosmetics. More preferred are (edible) hydrophobic substances that can be used orally.
具体的には、オレンジ、ライム、レモン及びグレープフルーツなどの柑橘系植物等の基原植物から得られる各種精油、ペパー、シンナモン及びジンジャーなどの基原植物からオレオレジン方式で得られるオレオレジン、ジャスミンやローズなどの基原植物からアブソリュート方式で得られるアブソリュート、その他、合成香料化合物、及び油性調合香料組成物などの油性香料；β-カロチン、パプリカ色素、リコピン、パーム油、カロチン、アスタキサンチン、ドナリエラカロチン及びニンジンカロチンなどの油性色素；ビタミンＡ，Ｄ，Ｅ及びＫなどの油溶性ビタミン；ドコサヘキサエン酸、エイコサペンタエン酸、及びγ−リノレン酸などの多価不飽和脂肪酸；大豆油、菜種油、コーン油、植物性ステロール及び魚油などの動植物油脂；ＳＡＩＢ（Ｓｕｃｒｏｓｅ ａｃｅｔａｔｅ ｉｓｏｂｕｔｙｒａｔｅ：ショ糖酢酸イソ酪酸エステル）、エステルガム（Ｇｌｙｃｅｒｏｌ Ｔｒｉａｂｉｅｔａｔｅ Ｅｓｔｅｒ：トリアビエチン酸エステル）またはＣ６〜Ｃ１２の中鎖トリグリセライドなどの加工食品用油脂及びこれら可食性油性材料の任意の混合物を例示することができる。 Specifically, various essential oils obtained from basic plants such as citrus plants such as orange, lime, lemon and grapefruit, oleoresin, jasmine obtained from basic plants such as pepper, cinnamon and ginger, etc. Absolute obtained from a base plant such as rose in an absolute manner, other oily fragrances such as synthetic fragrance compounds, and oily blended fragrance compositions; β-carotene, paprika pigment, lycopene, palm oil, carotene, astaxanthin, donariella carotene and Oil-based pigments such as carrot carotene; oil-soluble vitamins such as vitamins A, D, E and K; polyunsaturated fatty acids such as docosahexaenoic acid, eicosapentaenoic acid and γ-linolenic acid; soybean oil, rapeseed oil, corn oil, plant Animal and vegetable fats and oils such as sex sterols and fish oils; S IB (Sucrose acetate isobutyrate), ester gum (Glycerol Triabiate Ester) or C6-C12 medium chain triglycerides and any mixture of these edible oily materials Can be illustrated.
乳化組成物（乳化組成物）の調製方法は、特に制限されず、水中油滴（Ｏ／Ｗ）型エマルションまたはＷ／Ｏ／Ｗ型エマルションの調製に関する常法に従って、疎水性物質と親水性分散媒とを上記乳化剤組成物の存在下で、ホモジナイザーや高圧噴射などを利用して機械的に攪拌乳化することによって行うことができる。より具体的には、下記の方法を例示することができる。 The method for preparing the emulsified composition (emulsified composition) is not particularly limited, and the hydrophobic substance and the hydrophilic dispersion are prepared according to a conventional method for preparing an oil-in-water (O / W) emulsion or a W / O / W emulsion. It can be carried out by mechanically stirring and emulsifying the medium in the presence of the emulsifier composition using a homogenizer or high-pressure jet. More specifically, the following method can be illustrated.
まず、シュガービートペクチン及びローメトキシルペクチンを含む本発明の乳化剤組成物を水等の親水性溶媒に溶解し、これに、目的の疎水性物質（例えば油脂、また予め油脂に香料や色素を溶解した混合液）を撹拌機等で混合し、予備乳化する。なお、この際、必要に応じてエステルガムやＳＡＩＢ等の比重調整剤を用いて疎水性物質の比重を調整してもよい。次いで得られた予備乳化混合液を、乳化機を利用して乳化する。 First, the emulsifier composition of the present invention containing sugar beet pectin and low methoxyl pectin is dissolved in a hydrophilic solvent such as water, and a desired hydrophobic substance (for example, fat or oil, or a fragrance or a pigment is previously dissolved in fat or oil). The mixed solution) is mixed with a stirrer or the like and pre-emulsified. At this time, the specific gravity of the hydrophobic substance may be adjusted using a specific gravity adjusting agent such as ester gum or SAIB as necessary. Next, the obtained pre-emulsified mixture is emulsified using an emulsifier.
なお、ここで疎水性物質としては前述のものを例示することができるが、油性香料や油性色素を用いて乳化香料や乳化色素を調製する場合は、上記疎水性物質として予め油脂に油性香料や油性色素を溶解した混合液を用いることが好ましい。これによって、より乳化を安定化し、また成分の揮発を予防することができる。また油性香料や油性色素を溶解する油脂としては、特に制限されないが、通常、中鎖トリグリセライド（炭素数６〜１２の脂肪酸トリグリセライド）、及びコーン油、サフラワー油、または大豆油などの植物油を用いることができる。 In addition, although the above-mentioned thing can be illustrated as a hydrophobic substance here, when preparing an emulsified fragrance | flavor and an emulsified dye using an oil-based fragrance | flavor and an oil-based pigment | dye, an oil-based fragrance | flavor is previously added to fats and oils as the said hydrophobic substance It is preferable to use a mixed solution in which an oily pigment is dissolved. As a result, emulsification can be further stabilized and volatilization of components can be prevented. In addition, oils and fats that dissolve oily fragrances and oily pigments are not particularly limited, but medium chain triglycerides (C6-C12 fatty acid triglycerides) and vegetable oils such as corn oil, safflower oil, or soybean oil are usually used. be able to.
乳化に使用する乳化機は、特に制限されず、目的とする乳化粒子の大きさや、試料の粘度などに応じて適宜選択することができる。例えば、高圧ホモジナイザーの他、ナノマイザーやディスパーミル、コロイドミルなどの乳化機を使用することができる。 The emulsifier used for emulsification is not particularly limited, and can be appropriately selected according to the size of the target emulsified particles, the viscosity of the sample, and the like. For example, in addition to a high-pressure homogenizer, an emulsifier such as a nanomizer, a disper mill, or a colloid mill can be used.
乳化工程では、前述するように、親水性分散媒中に、攪拌下、疎水性物質を添加し、攪拌羽を回転して予備乳化し、粒子径約２〜５μｍの乳化粒子を調製した後、ホモジナイザーやナノマイザーなどの乳化機を用いて微細で均一な粒子（例えば、平均粒子径１μｍ以下、好ましくは０．８μｍ以下）を調製する。 In the emulsification step, as described above, a hydrophobic substance is added to the hydrophilic dispersion medium under stirring, the stirring blade is rotated and pre-emulsified to prepare emulsified particles having a particle diameter of about 2 to 5 μm. Fine and uniform particles (for example, an average particle size of 1 μm or less, preferably 0.8 μm or less) are prepared using an emulsifier such as a homogenizer or a nanomizer.
なお、β−カロチンなどの色素の多くは、それ自身、結晶の状態でサスペンションとして存在する。したがって、これらの色素をエマルション（乳化色素）として調製するには、まず、色素の結晶を適当な油脂と高温で混合し溶解してから、親水性分散媒に添加することが好ましい。 In addition, many pigment | dyes, such as (beta) -carotene, itself exist as a suspension in the state of a crystal | crystallization. Therefore, in order to prepare these dyes as emulsions (emulsified dyes), it is preferable that the dye crystals are first mixed with an appropriate oil and fat at high temperature and dissolved, and then added to the hydrophilic dispersion medium.
斯くして前述の乳化剤組成物を用いて調製される乳化組成物（エマルション）は、シュガービートペクチンのみを用いて調製した乳化組成物と比較して、粒子の粒度分布が均一であり、かつ、加熱や長期保存、経時変化などの***（過酷条件）によっても、乳化粒子同士が凝集したり、合一して乳化状態が劣化することが有意に抑制されており、乳化安定性が高い。 Thus, the emulsion composition (emulsion) prepared using the above-described emulsifier composition has a uniform particle size distribution of the particles as compared with the emulsion composition prepared using only sugar beet pectin, and Even when abused (severe conditions) such as heating, long-term storage, and change with time, it is significantly suppressed that the emulsified particles are aggregated or coalesced to deteriorate the emulsified state, and the emulsification stability is high.
なお、本発明の乳化組成物中における、親水性分散媒と疎水性物質の配合割合としては任意に調整することができるが、例えば、親水性分散媒：疎水性物質＝５０：５０〜９９：１、好ましくは、７０：３０〜９５：５の割合で配合することができる。 The mixing ratio of the hydrophilic dispersion medium and the hydrophobic substance in the emulsion composition of the present invention can be arbitrarily adjusted. For example, the hydrophilic dispersion medium: hydrophobic substance = 50: 50 to 99: 1, Preferably, it can mix | blend in the ratio of 70: 30-95: 5.
本発明の乳化剤組成物を使用して調製した乳化組成物を用いる飲食物としては、特に制限はされないが、例えば、乳飲料、乳酸菌飲料、炭酸飲料、果実飲料、粉末飲料、スポーツ飲料、紅茶飲料、緑茶飲料などの飲料類；カスタードプリン、ミルクプリンなどのプリン類；ゼリー、ババロア及びヨーグルトなどのデザート類；ミルクアイスクリーム、アイスキャンディーなどの冷菓類；チューインガムや風船ガムのガム類；マーブルチョコレートなどのコーティングチョコレートの他、メロンチョコレートなどの香味を付与したチョコレートなどのチョコレート類；ハードキャンディー、ソフトキャンディー、キャラメル、ドロップなどのキャラメル類；ハードビスケット、クッキー、おかきなどの焼き菓子類；コーンスープ、ポタージュスープなどのスープ類、ドレッシング、ケチャップ、マヨネーズ、たれ、ソースなどのソース類；ハム、ソーセージ、焼き豚などの畜肉加工品；魚肉ソーセージ、蒲鉾などの水産練り製品；バター、マーガリン、チーズなどの油脂製品類などの加工食品を例示することができる。 The food and drink using the emulsified composition prepared using the emulsifier composition of the present invention is not particularly limited. For example, milk drink, lactic acid bacteria drink, carbonated drink, fruit drink, powder drink, sports drink, tea drink Beverages such as green tea beverages; puddings such as custard pudding and milk pudding; desserts such as jelly, bavaroa and yogurt; frozen desserts such as milk ice cream and ice candy; chewing gum and bubble gum gum; marble chocolate etc. Chocolates such as melon chocolate and other flavored chocolates; hard candy, soft candy, caramel, drop and other caramels; baked confectionery such as hard biscuits, cookies, and rice cakes; corn soup, potage The Soups such as pudding, dressing, ketchup, mayonnaise, sauce, sauces, etc .; processed meat products such as ham, sausage, grilled pork; marine products such as fish sausages, salmon; fat products such as butter, margarine, cheese And processed foods such as
以下、本発明の内容を以下の実施例及び比較例、並びに実験例を用いて具体的に説明する。但し、本発明はこれらに何ら限定されるものではない。なお、下記において特に言及しないかぎり、「％」は「重量％」を意味するものとする。 Hereinafter, the contents of the present invention will be specifically described using the following examples, comparative examples, and experimental examples. However, the present invention is not limited to these. Note that “%” means “% by weight” unless otherwise specified.
シュガービートペクチンとして、分子量 約５０万、乾燥減量 約１０％の粉末状（粒子径：１００〜１５０μｍ）のもの（ビストップＤ−２２５０、三栄源エフ・エフ・アイ株式会社製）を用いた。シトラス由来のローメトキシルアミド化ペクチンとして、分子量 約２０万、エステル化度 約３０％、アミド化度 約２０％、乾燥減量 約１０％の粉末状（粒子径：１００〜１５０μｍ）のもの（三栄源エフ・エフ・アイ株式会社製）を用いた。シトラス由来のローメトキシルペクチン（アミド化していないもの）として、分子量 約１０万、エステル化度 約３０％、アミド化度 ０％、乾燥減量 約１０％の粉末状（粒子径：１００〜１５０μｍ）のもの（三栄源エフ・エフ・アイ株式会社製）を用いた。シトラス由来のハイメトキシルペクチンとして、分子量 約２０万、エステル化度 約７２%、乾燥減量 約１０％の粉末状（粒子径：１００〜１５０μｍ）のもの（三栄源エフ・エフ・アイ株式会社製）を用いた。 Sugar beet pectin having a molecular weight of about 500,000 and a loss on drying of about 10% (particle size: 100 to 150 μm) (Bistop D-2250, manufactured by Saneigen FFI Co., Ltd.) was used. Low methoxyl amidated pectin derived from citrus, with a molecular weight of about 200,000, degree of esterification of about 30%, degree of amidation of about 20%, loss on drying of about 10% (particle size: 100-150 μm) FFI Co., Ltd.) was used. As a low methoxyl pectin derived from citrus (non-amidated), it has a molecular weight of about 100,000, a degree of esterification of about 30%, a degree of amidation of 0% and a loss on drying of about 10% (particle size: 100 to 150 μm). A thing (manufactured by Saneigen FFI Co., Ltd.) was used. High methoxyl pectin derived from citrus, with a molecular weight of about 200,000, a degree of esterification of about 72%, and a loss on drying of about 10% (particle size: 100 to 150 μm) (manufactured by Saneigen FFI Co., Ltd.) Was used.
実施例１ シュガービートペクチンとローメトキシルアミド化ペクチンの乳化剤組成物
シュガービートペクチン５０ｇとシトラス由来のローメトキシルアミド化ペクチン５０ｇとを粉体混合した。
Example 1 An emulsifier composition of sugar beet pectin and low methoxyl amidated pectin 50 g of sugar beet pectin and 50 g of low methoxyl amidated pectin derived from citrus were mixed in powder form.
実施例２ シュガービートペクチンとローメトキシルペクチンの乳化剤組成物
シュガービートペクチン５０ｇとシトラス由来のローメトキシルペクチン５０ｇとを粉体混合した。
Example 2 Emulsifier composition of sugar beet pectin and low methoxyl pectin 50 g sugar beet pectin and 50 g low methoxyl pectin derived from citrus were mixed in powder form.
実施例３ シュガービートペクチンとローメトキシルペクチンの乳化剤組成物
シュガービートペクチン３０ｇとシトラス由来のローメトキシルペクチン７０ｇとを粉体混合した。
Example 3 An emulsifier composition of sugar beet pectin and low methoxyl pectin 30 g sugar beet pectin and 70 g low methoxyl pectin derived from citrus were mixed in powder form.
実施例４ シュガービートペクチンとローメトキシルペクチンの乳化剤組成物
シュガービートペクチン１０ｇとローメトキシルペクチン９０ｇとを粉体混合した。
Example 4 Emulsifier composition of sugar beet pectin and low methoxyl pectin Sugar beet pectin 10 g and low methoxyl pectin 90 g were mixed in powder form.
実施例５ シュガービートペクチンとローメトキシルペクチンの乳化剤組成物造粒品
流動層造粒機（ＵＮＩ ＧＲＡＴＴ； 大河原製作所製） にシュガービートペクチン２００ｇおよびシトラス由来のローメトキシルペクチン２００ｇを入れ、吸気温度を８５ ℃ に設定して、イオン交換水噴霧下で加熱流動させながら造粒した。該造粒品は粒子径２００〜１０００μｍの顆粒となり、乾燥減量は約１０％となった。
Example 5 Sugar beet pectin and low methoxyl pectin emulsifier composition granulated product Fluidized bed granulator (UNI GRATT; manufactured by Ogawara Seisakusho) was charged with sugar beet pectin 200g and citrus-derived low methoxyl pectin 200g. Granulation was carried out while heating and flowing under ion-exchanged water spraying at a temperature of ℃. The granulated product became granules having a particle size of 200 to 1000 μm, and the loss on drying was about 10%.
実施例６ シュガービートペクチンとローメトキシルアミド化ペクチンの乳化剤組成物（加熱処理品）
実施例１の乳化剤組成物を、底面１０ｃｍ×１０ｃｍの陶器製の容器に均一に入れ（厚さ５ｍｍ程度）、温度を８０℃、相対湿度を８０％に調整した恒温槽中で２４時間加熱処理した。加熱処理後の粉末の粒子径は処理前から変化しなかったが、乾燥減量は約１４％となった。
Example 6 Emulsifier composition of sugar beet pectin and low methoxylamidated pectin (heat-treated product)
The emulsifier composition of Example 1 is uniformly placed in a ceramic container having a bottom surface of 10 cm × 10 cm (thickness of about 5 mm), and heat-treated for 24 hours in a thermostatic bath adjusted to a temperature of 80 ° C. and a relative humidity of 80%. did. The particle size of the powder after the heat treatment did not change from before the treatment, but the loss on drying was about 14%.
実施例７ シュガービートペクチンとローメトキシルペクチンの乳化剤組成物（加熱処理品）
実施例２の乳化剤組成物を、底面１０ｃｍ×１０ｃｍの陶器製の容器に均一に入れ（厚さ５ｍｍ程度）、温度を８０℃、相対湿度を８０％に調整した恒温槽中で２４時間加熱処理した。加熱処理後の粉末の粒子径は処理前から変化しなかったが、乾燥減量は約１４％となった。
Example 7 Emulsifier composition of sugar beet pectin and low methoxyl pectin (heat-treated product)
The emulsifier composition of Example 2 was uniformly placed in a ceramic container having a bottom surface of 10 cm × 10 cm (thickness of about 5 mm), and heat-treated for 24 hours in a thermostatic bath adjusted to a temperature of 80 ° C. and a relative humidity of 80%. did. The particle size of the powder after the heat treatment did not change from before the treatment, but the loss on drying was about 14%.
比較例１ シュガービートペクチン（単品）
シュガービートペクチン（単品）を用いた。
Comparative Example 1 Sugar beet pectin (single item)
Sugar beet pectin (single item) was used.
比較例２ ローメトキシルアミド化ペクチン（単品）
シトラス由来のローメトキシルアミド化ペクチン（単品）を用いた。
Comparative Example 2 Low Methoxylamidated Pectin (Single Item)
Citrus-derived low methoxyamidated pectin (single product) was used.
比較例３ ローメトキシルペクチン（単品）
シトラス由来のローメトキシルペクチン（アミド化していないもの）（単品）を用いた。
Comparative Example 3 Low methoxyl pectin (single product)
Citrus-derived low methoxyl pectin (not amidated) (single product) was used.
比較例４ シトラス由来のハイメトキシルペクチン（単品）
シトラス由来のハイメトキシルペクチン（単品）を用いた。
Comparative Example 4 Citrus-derived high methoxyl pectin (single product)
Citrus-derived high methoxyl pectin (single product) was used.
比較例５ シュガービートペクチンとシトラス由来のハイメトキシルペクチンの乳化剤組成物
シュガービートペクチン５０ｇとシトラス由来のハイメトキシルペクチン５０ｇとを粉体混合した。
Comparative Example 5 Sugar beet pectin and citrus-derived high methoxyl pectin emulsifier composition Sugar beet pectin 50 g and citrus-derived high methoxyl pectin 50 g were mixed in powder form.
実験例１：乳化性及び乳化安定性の評価（１）
上記実施例１乃至７及び比較例１乃至５で調製した乳化剤組成物を用い、各々下記の方法によって乳化組成物を調製し（実施例１−１〜１−７，比較例１−１〜１−５）、乳化性及び乳化安定性を評価した。
Experimental Example 1: Evaluation of emulsifiability and emulsification stability (1)
Using the emulsifier compositions prepared in Examples 1 to 7 and Comparative Examples 1 to 5, emulsion compositions were prepared by the following methods, respectively (Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1). -5) Emulsification and emulsion stability were evaluated.
＜乳化組成物の調製＞
実施例１−１
実施例１で調製した乳化剤組成物１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド（オクタン酸・デカン酸トリグリセライド）であるO.D.O（商品名、日清オイリオ株式会社製）（以下、同様）１５ｇを添加混合した。衝突型ジェネレーター（Ｎａｎｏ-Ｍｉｚｅｒ ＮＭ２, 吉田機械興業株式会社製）を用いて圧力５０ＭＰａでのホモジナイズを２回繰り返し、乳化組成物を調製した。
<Preparation of emulsion composition>
Example 1-1
The emulsifier composition prepared in Example 1 (1.5 g, in terms of powder) was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, medium chain triglyceride (octanoic acid / decanoic acid triglyceride) ODO (trade name, manufactured by Nisshin Oilio Co., Ltd.) (hereinafter the same) 15 g with stirring at 24,000 rpm using a high speed mixer (Heidlph) Were added and mixed. Using an impact generator (Nano-Mizer NM2, manufactured by Yoshida Kikai Kogyo Co., Ltd.), homogenization at a pressure of 50 MPa was repeated twice to prepare an emulsified composition.
実施例１−２
実施例２で調製した乳化剤組成物１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Example 1-2
1.5 g of the emulsifier composition prepared in Example 2 (powder conversion) was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium-chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer (Heidlph). The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
実施例１−３
実施例３で調製した乳化剤組成物１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Example 1-3
The emulsifier composition prepared in Example 3 (1.5 g, in terms of powder) was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
実施例１−４
実施例４で調製した乳化剤組成物１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Example 1-4
The emulsifier composition prepared in Example 4 (1.5 g, in terms of powder) was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
実施例１−５
実施例５で調製した乳化剤組成物造粒品１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Example 1-5
The granulated product of the emulsifier composition prepared in Example 5 (1.5 g, in terms of powder) was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
実施例１−６
実施例６で調製した乳化剤組成物（加熱処理品）０．７５ｇ（粉末換算）を２５℃のイオン交換水８４．２５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Example 1-6
0.75 g (powder conversion) of the emulsifier composition (heat-treated product) prepared in Example 6 was dissolved in 84.25 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
実施例１−７
実施例７で調製した乳化剤組成物（加熱処理品）０．７５ｇ（粉末換算）を２５℃のイオン交換水８４．２５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Example 1-7
0.75 g (equivalent to powder) of the emulsifier composition (heat-treated product) prepared in Example 7 was dissolved in 84.25 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
比較例１−１
比較例１のシュガービートペクチン（単品）１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Comparative Example 1-1
Sugar beet pectin (single product) of Comparative Example 1 (1.5 g, in terms of powder) was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
比較例１−２
比較例２のシトラス由来のローメトキシルアミド化ペクチン（単品）１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Comparative Example 1-2
Citrus-derived low methoxylamidated pectin (single product) (compared to powder) of Comparative Example 2 was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
比較例１−３
比較例３のシトラス由来のローメトキシルペクチン（単品）１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Comparative Example 1-3
Citrus-derived low methoxyl pectin (single product) of Comparative Example 3 was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
比較例１−４
比較例４のシトラス由来のハイメトキシルペクチン（単品）１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Comparative Example 1-4
1.5 g (powder equivalent) of high-methoxyl pectin derived from citrus of Comparative Example 4 (powder equivalent) was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
比較例１−５
比較例５で調製した乳化剤組成物１．５ｇ（粉末換算）を２５℃のイオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサーを用いて２４０００ｒｐｍで攪拌下、中鎖トリグリセライド１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例１−１と同じ）。
Comparative Example 1-5
1.5 g of the emulsifier composition prepared in Comparative Example 5 (powder conversion) was dissolved in 83.5 g of ion-exchanged water at 25 ° C., and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of medium chain triglyceride was added and mixed with stirring at 24000 rpm using a high-speed mixer. The mixture was emulsified using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 1-1).
＜乳化性および保存後の乳化安定性の評価方法＞
上記で得られた各エマルションについて、乳化直後及び６０℃で３日間保存した後の体積平均粒子径(μm)と粒子の分布範囲を、レーザー回折式粒度分布測定装置ＳＡＬＤ-２１００（島津製作所（株）)を用いて測定した。なお、平均粒子径が小さい程、また、粒子の分布範囲が狭い程、安定な乳化状態であることを示す。結果を表１及び２に示す。
<Evaluation method of emulsification and emulsion stability after storage>
For each of the emulsions obtained above, the volume average particle size (μm) and the particle distribution range immediately after emulsification and after storage at 60 ° C. for 3 days are determined using a laser diffraction particle size distribution analyzer SALD-2100 (Shimadzu Corporation). )). In addition, it shows that it is a stable emulsification state, so that an average particle diameter is small and the distribution range of particle | grains is narrow. The results are shown in Tables 1 and 2.
乳化直後の実施例１−１乃至１−５と比較例１−１の平均粒子径および分布範囲には顕著な差が認められなかった。また、比較例１−２乃至１−４の乳化直後の平均粒子径は比較例１−１と比べて顕著に大きく、シトラス由来のペクチン単独ではローメトキシルペクチン、ハイメトキシルペクチンのいずれにおいても乳化性が不十分であることがわかった。比較例１−５の乳化直後の平均粒子径は比較例１−１と比べて僅かに大きくなった。 No significant difference was observed in the average particle size and distribution range of Examples 1-1 to 1-5 and Comparative Example 1-1 immediately after emulsification. Moreover, the average particle diameter immediately after emulsification of Comparative Examples 1-2 to 1-4 is significantly larger than that of Comparative Example 1-1, and citrus-derived pectin alone is emulsifiable in both low methoxyl pectin and high methoxyl pectin. Was found to be insufficient. The average particle size immediately after emulsification in Comparative Example 1-5 was slightly larger than that in Comparative Example 1-1.
更に、６０℃で３日間保存後では、比較例１−１では約４倍の粒子径の増加が確認されたが、実施例１−１乃至１−５では平均粒子径の増加が抑制された。中でも、実施例１−２、１−３及び１−５でこの効果が顕著であり、乳化安定性が向上することが示された。これらの結果からアミド化されていないローメトキシルペクチンのほうがハイメトキシルペクチン及びアミド化されているローメトキシルペクチンに比べてより高い乳化安定効果を発揮することが確認された。中でも、シュガービートペクチンとシトラス由来のローメトキシルペクチンの配合割合が、３：７〜５：５である実施例１−１〜１−３、１−５が非常に良好な乳化安定性を示した。 Furthermore, after storage at 60 ° C. for 3 days, an increase of about 4 times the particle size was confirmed in Comparative Example 1-1, but an increase in the average particle size was suppressed in Examples 1-1 to 1-5. . Among these, Examples 1-2, 1-3, and 1-5 showed this effect remarkably, indicating that the emulsion stability was improved. From these results, it was confirmed that the unmethoxylated low methoxyl pectin exhibits a higher emulsification stabilizing effect than the high methoxyl pectin and the amidated low methoxyl pectin. Among them, Examples 1-1 to 1-3 and 1-5 in which the mixing ratio of sugar beet pectin and citrus-derived low methoxyl pectin is 3: 7 to 5: 5 showed very good emulsification stability. .
更には、乳化剤組成物の濃度が実施例１−１〜１−５の半分（０．７５％）である、乳化剤組成物加熱処理品を用いた実施例１−６及び１−７の平均粒子径は実施例１−１及び１−２と同等であり、６０℃で３日間保存後においても十分に小さかった。本発明の乳化剤組成物は加熱処理することにより、非加熱のものと比較して、約半分の添加量で同等の乳化性と乳化安定性を示すことが確認された。 Furthermore, the average particle | grains of Examples 1-6 and 1-7 using the emulsifier composition heat processing goods whose density | concentration of an emulsifier composition is a half (0.75%) of Examples 1-1 to 1-5. The diameter was the same as in Examples 1-1 and 1-2, and was sufficiently small even after storage at 60 ° C. for 3 days. It was confirmed that the emulsifier composition of the present invention exhibits the same emulsifiability and emulsification stability at about half the amount of the emulsifier composition by heat treatment as compared with the non-heated one.
実験例２：乳化性及び乳化安定性の評価（２）
上記の実施例２及び比較例１で調製した乳化剤組成物を用い、下記の様々なオイルを用いて乳化組成物を調製し、その乳化性及び乳化安定性を評価した。
Experimental Example 2: Evaluation of emulsifiability and emulsification stability (2)
Using the emulsifier composition prepared in Example 2 and Comparative Example 1 described above, an emulsion composition was prepared using the following various oils, and the emulsifiability and emulsion stability were evaluated.
実施例２−１
実施例２で調製した乳化剤組成物２．０ｇ（粉末換算）を、イオン交換水６８ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、エステルガム（ハーキュリーズ社製）を用いて比重を約０．９５ｇ／ｍｌに調整したオレンジオイル（ＦＵＳＧＡＡＲＤ社製）３０ｇを添加混合した。衝突型ジェネレーター（Ｎａｎｏ-Ｍｉｚｅｒ ＮＭ２, 吉田機械興業株式会社製）（以下、同様）を用いて、圧力２０ＭＰａでのホモジナイズを２回繰り返し、乳化組成物を調製した。
Example 2-1
The emulsifier composition 2.0g (powder conversion) prepared in Example 2 was melt | dissolved in 68g of ion-exchange water, and pH was adjusted to 3.25 with the citric acid aqueous solution. To this aqueous solution was added 30 g of orange oil (manufactured by FUSGAARD) whose specific gravity was adjusted to about 0.95 g / ml using ester gum (manufactured by Hercules) while stirring at 24,000 rpm using a high-speed mixer (manufactured by Heidlph). Mixed. Using an impact generator (Nano-Mizer NM2, manufactured by Yoshida Kikai Kogyo Co., Ltd.) (hereinafter the same), homogenization at a pressure of 20 MPa was repeated twice to prepare an emulsion composition.
実施例２−２
実施例２で調製した乳化剤組成物２．０ｇ（粉末換算）を、イオン交換水６８ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、ショ糖酢酸イソ酪酸エステル（Ｓｕｃｒｏｓｅ ａｃｅｔａｔｅ ｉｓｏｂｕｔｙｒａｔｅ）であるＳＡＩＢ（ＥＡＳＴＭＡＮ ＣＨＥＭＩＣＡＬ ＰＲＯＤＵＣＴＳ社製）を用いて比重を約０．９５ｇ／ｍｌに調整したライムオイル（Ｊ．ＭＡＮＨＥＩＭＥＲ社製）３０ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例２−１と同じ）。
Example 2-2
The emulsifier composition 2.0g (powder conversion) prepared in Example 2 was melt | dissolved in 68g of ion-exchange water, and pH was adjusted to 3.25 with the citric acid aqueous solution. The aqueous solution was stirred at 24000 rpm using a high-speed mixer (Heidlph), and the specific gravity was about 0.95 g / s using SAIB (EASTMAN CHEMICAL PRODUCTS), which is a sucrose acetate isobutyrate. 30 g of lime oil (manufactured by J.MANEIMER) adjusted to ml was added and mixed. Emulsification was carried out using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 2-1).
実施例２−３
実施例２で調製した乳化剤組成物１．５ｇ（粉末換算）を、イオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、コーヒーフレーバーオイル（Ｊ．ＭＡＮＨＥＩＭＥＲ社製）１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例２−１と同じ）。
Example 2-3
The emulsifier composition prepared in Example 2 (1.5 g, in terms of powder) was dissolved in ion-exchanged water (83.5 g), and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of coffee flavor oil (manufactured by J.MANEIMER) was added and mixed with stirring at 24000 rpm using a high-speed mixer (manufactured by Heidlph). Emulsification was carried out using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 2-1).
実施例２−４
実施例２で調製した乳化剤組成物１．５ｇ（粉末換算）を、イオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、大豆白絞油（不二製油社製）１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例２−１と同じ）。
Example 2-4
The emulsifier composition prepared in Example 2 (1.5 g, in terms of powder) was dissolved in ion-exchanged water (83.5 g), and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of soybean white oil (Fuji Oil) was added and mixed with stirring at 24000 rpm using a high-speed mixer (Heidlph). Emulsification was carried out using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 2-1).
比較例２−１
比較例１のシュガービートペクチン（単品）２．０ｇ（粉末換算）を、イオン交換水６８ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、エステルガム（ハーキュリーズ社製）を用いて比重を約０．９５ｇ／ｍｌに調整したオレンジオイル（ＦＵＳＧＡＡＲＤ社製）３０ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例２−１と同じ）。
Comparative Example 2-1
2.0 g (powder equivalent) of sugar beet pectin (single product) of Comparative Example 1 was dissolved in 68 g of ion-exchanged water, and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution was added 30 g of orange oil (manufactured by FUSGAARD) whose specific gravity was adjusted to about 0.95 g / ml using ester gum (manufactured by Hercules) while stirring at 24,000 rpm using a high-speed mixer (manufactured by Heidlph). Mixed. Emulsification was carried out using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 2-1).
比較例２−２
比較例１のシュガービートペクチン（単品）２．０ｇ（粉末換算）を、イオン交換水６８ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、ショ糖酢酸イソ酪酸エステル（Ｓｕｃｒｏｓｅ ａｃｅｔａｔｅ ｉｓｏｂｕｔｙｒａｔｅ）であるＳＡＩＢ（ＥＡＳＴＭＡＮ ＣＨＥＭＩＣＡＬ ＰＲＯＤＵＣＴＳ社製）を用いて比重を約０．９５ｇ／ｍｌに調整したライムオイル（Ｊ．ＭＡＮＨＥＩＭＥＲ社製）３０ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例２−１と同じ）。
Comparative Example 2-2
2.0 g (powder equivalent) of sugar beet pectin (single product) of Comparative Example 1 was dissolved in 68 g of ion-exchanged water, and the pH was adjusted to 3.25 with an aqueous citric acid solution. The aqueous solution was stirred at 24000 rpm using a high-speed mixer (Heidlph), and the specific gravity was about 0.95 g / s using SAIB (EASTMAN CHEMICAL PRODUCTS), which is a sucrose acetate isobutyrate. 30 g of lime oil (manufactured by J.MANEIMER) adjusted to ml was added and mixed. Emulsification was carried out using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 2-1).
比較例２−３
比較例１のシュガービートペクチン（単品）１．５ｇ（粉末換算）を、イオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、コーヒーフレーバーオイル（Ｊ．ＭＡＮＨＥＩＭＥＲ社製）１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例２−１と同じ）。
Comparative Example 2-3
Sugar beet pectin (single product) of Comparative Example 1 (1.5 g, in powder form) was dissolved in 83.5 g of ion-exchanged water, and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of coffee flavor oil (manufactured by J.MANEIMER) was added and mixed with stirring at 24000 rpm using a high-speed mixer (manufactured by Heidlph). Emulsification was carried out using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 2-1).
比較例２−４
比較例１のシュガービートペクチン（単品）１．５ｇ（粉末換算）を、イオン交換水８３．５ｇに溶解し、クエン酸水溶液でpHを３．２５に調整した。この水溶液に、高速ミキサー（Ｈｅｉｄｌｐｈ社製）を用いて２４０００ｒｐｍで攪拌下、大豆白絞油（不二製油社製）１５ｇを添加混合した。衝突型ジェネレーターを用いて乳化し、乳化組成物を調製した（乳化条件は実施例２−１と同じ）。
Comparative Example 2-4
Sugar beet pectin (single product) of Comparative Example 1 (1.5 g, in powder form) was dissolved in 83.5 g of ion-exchanged water, and the pH was adjusted to 3.25 with an aqueous citric acid solution. To this aqueous solution, 15 g of soybean white oil (Fuji Oil) was added and mixed with stirring at 24000 rpm using a high-speed mixer (Heidlph). Emulsification was carried out using a collision type generator to prepare an emulsified composition (emulsification conditions are the same as in Example 2-1).
＜乳化性および乳化安定性の評価方法＞
上記で得られた各乳化組成物について、乳化直後及び６０℃で３日間保存した後の体積平均粒子径(μm)と粒子の分布範囲を、レーザー回折式粒度分布測定装置ＳＡＬＤ-２１００、島津製作所（株）)を用いて測定した。結果を表３に示す。
<Evaluation method of emulsification and emulsion stability>
About each emulsified composition obtained above, immediately after emulsification and after storage at 60 ° C. for 3 days, the volume average particle size (μm) and the distribution range of the particles are determined by a laser diffraction particle size distribution analyzer SALD-2100, Shimadzu Corporation. ). The results are shown in Table 3.
実施例２−１乃至２−４と比較例２−１乃至２−４を比較すると、本実験で用いられた全てのオイルにおいて、実施例（シュガービートペクチンとシトラス由来のローメトキシルペクチンの組成物）は比較例（シュガービートペクチン単品）に比べ、乳化直後の平均粒子径は全てのオイルでほぼ同等であり、粒子の分布範囲もコーヒーを除いてほぼ同等であったのに対し、平均粒子径及び分布範囲ともに、６０℃、3日後の経時変化が小さく、高い乳化安定性を示した。本実験で用いた４種類のオイルは、いずれも食品産業界で汎用されているものであり、この結果から、本発明の乳化剤組成物が幅広い食品に適応できることがわかる。 When Examples 2-1 to 2-4 and Comparative Examples 2-1 to 2-4 were compared, in all the oils used in this experiment, Examples (compositions of sugar beet pectin and citrus-derived low methoxyl pectin were used. ) Compared to the comparative example (sugar beet pectin alone), the average particle size immediately after emulsification was almost the same for all oils, and the particle distribution range was almost the same except for coffee. Both the distribution range and the change over time after 3 days at 60 ° C. were small and high emulsification stability was exhibited. The four types of oils used in this experiment are all widely used in the food industry, and it can be seen from the results that the emulsifier composition of the present invention can be applied to a wide range of foods.
実験例３：本発明の乳化剤組成物によって調製された乳化組成物の飲料中での安定性試験
＜オレンジオイルエマルションを用いた飲料の調製＞
実施例３−１
糖度５５％のシロップ１２０ｇに１．５ｍｌの２０％安息香酸ナトリウム水溶液と０．５ｇの実施例２−１（オレンジオイルエマルション）を添加し、プロペラ攪拌機を用いて回転速度２０００ｒｐｍで１０分間攪拌した。この溶液のｐHを５０％クエン酸水溶液を用いて３．３に調整し、溶液重量をイオン交換水で１２５ｇに調整した後に、プロペラ攪拌機を用いて回転速度２０００ｒｐｍで６０分間攪拌し、シロップエマルションを調製した。３００ｍｌ容量のペットボトルに２５０ｇのミネラル炭酸水（サントリー社製）を注ぎ、その上から上記シロップエマルション混合液５０ｇを添加し、ペットボトルをゆっくりと１０回転倒し、内容物を穏やかに攪拌することによってオレンジオイルエマルションを用いた飲料を調製した。
Experimental Example 3: Stability test in beverage of an emulsified composition prepared by the emulsifier composition of the present invention <Preparation of beverage using orange oil emulsion>
Example 3-1.
To 120 g of syrup having a sugar content of 55%, 1.5 ml of a 20% sodium benzoate aqueous solution and 0.5 g of Example 2-1 (orange oil emulsion) were added, and the mixture was stirred for 10 minutes at a rotational speed of 2000 rpm using a propeller stirrer. The pH of this solution was adjusted to 3.3 using a 50% aqueous citric acid solution, the solution weight was adjusted to 125 g with ion-exchanged water, and then stirred for 60 minutes at a rotational speed of 2000 rpm using a propeller stirrer to give a syrup emulsion. Prepared. Pour 250 g of mineral carbonated water (manufactured by Suntory) into a 300 ml capacity plastic bottle, add 50 g of the syrup emulsion mixture from above, slowly invert the plastic bottle 10 times, and gently stir the contents A beverage using an orange oil emulsion was prepared.
比較例３−１
糖度５５％のシロップ１２０ｇに１．５ｍｌの２０％安息香酸ナトリウム水溶液と０．５ｇの比較例２−１（オレンジオイルエマルション）を添加し、プロペラ攪拌機を用いて回転速度２０００ｒｐｍで１０分間攪拌した。この溶液のｐHを５０％クエン酸水溶液を用いて３．３に調整し、溶液重量をイオン交換水で１２５ｇに調整した後に、プロペラ攪拌機を用いて回転速度２０００ｒｐｍで６０分間攪拌し、シロップエマルションを調製した。３００ｍｌ容量のペットボトルに２５０ｇのミネラル炭酸水（サントリー社製）を注ぎ、その上から上記シロップエマルション混合液５０ｇを添加し、ペットボトルをゆっくりと１０回転倒し、内容物を穏やかに攪拌することによってオレンジオイルエマルションを用いた飲料を調製した。
Comparative Example 3-1
To 120 g of syrup having a sugar content of 55%, 1.5 ml of a 20% sodium benzoate aqueous solution and 0.5 g of Comparative Example 2-1 (orange oil emulsion) were added, and the mixture was stirred for 10 minutes at a rotational speed of 2000 rpm using a propeller stirrer. The pH of this solution was adjusted to 3.3 using a 50% aqueous citric acid solution, the solution weight was adjusted to 125 g with ion-exchanged water, and then stirred for 60 minutes at a rotational speed of 2000 rpm using a propeller stirrer to give a syrup emulsion. Prepared. Pour 250 g of mineral carbonated water (manufactured by Suntory) into a 300 ml capacity plastic bottle, add 50 g of the syrup emulsion mixture from above, slowly invert the plastic bottle 10 times, and gently stir the contents A beverage using an orange oil emulsion was prepared.
＜安定性の評価＞
飲料の安定性は、調製直後および４０℃で７日保存後における外観から評価した。評価を表４及び図１に示す。
<Evaluation of stability>
The stability of the beverage was evaluated from the appearance immediately after preparation and after storage for 7 days at 40 ° C. The evaluation is shown in Table 4 and FIG.
表中の「クリーミング」「下すき」「ネックリング」の語についての説明
クリーミング：乳化粒子同士が合一（凝集）し、大きくなり、系内の連続相（本実験例の場合は水相）との比重差の影響が大きくなるために起こる、乳化粒子が容器上部、水面近くに浮き上がる現象のことを言う。粒子径１μm以上の粒子が多くなるとクリーミングしやすくなる。
下すき：クリーミングによって、乳化粒子が容器上部に偏るため、その分容器下部の水相の割合が大きくなる結果、容器下部が透明になっていく現象のことを言う。
ネックリング：クリーミングによって容器上部のクリーミング層は表面張力の影響でボトル壁面付近に集まり易くなり、容器上部（ボトルネック）にリング状の層を作る。この現象のことを言う。
Explanation of the terms “creaming”, “lower plow”, and “neck ring” in the table Creaming: Emulsified particles coalesce (aggregate) and become larger, and the continuous phase in the system (in this experiment example, aqueous phase) This is the phenomenon that the emulsified particles rise near the top of the container and near the water surface due to the large influence of the difference in specific gravity. When the number of particles having a particle diameter of 1 μm or more increases, creaming is likely to occur.
Lower plow: Refers to the phenomenon that the lower part of the container becomes transparent as a result of the proportion of the water phase in the lower part of the container being increased by creaming because the emulsified particles are biased to the upper part of the container.
Neck ring: The creaming layer at the top of the container tends to gather near the wall surface of the bottle due to the effect of surface tension, and a ring-shaped layer is formed at the top of the container (bottleneck). Say this phenomenon.
表４より、シュガービートペクチンとシトラス由来のローメトキシルペクチンの乳化剤組成物によって調製されたオレンジオイルエマルションを用いた実施例３―１の飲料は、シュガービートペクチン単独のものに比べて顕著に安定性が向上した。本発明の乳化剤組成物は、乳化安定性が良好な飲料を提供するのに役立つことがわかる。 From Table 4, the beverage of Example 3-1 using the orange oil emulsion prepared by the emulsifier composition of sugar beet pectin and citrus-derived low methoxyl pectin is significantly more stable than that of sugar beet pectin alone. Improved. It can be seen that the emulsifier composition of the present invention is useful for providing a beverage having good emulsion stability.
本発明により、乳化性及び乳化安定性に優れた乳化剤を取得することができ、粒子径が小さく、粒度分布が均一であり、かつ、加熱や長期保存、冷凍解凍、経時変化などの***（過酷条件）によっても乳化粒子同士が凝集したり、合一して乳化状態が劣化することが抑制されており、非常に安定な乳化組成物を提供することができる。 According to the present invention, an emulsifier excellent in emulsifiability and emulsification stability can be obtained, the particle size is small, the particle size distribution is uniform, and abuse such as heating, long-term storage, freezing and thawing, aging, etc. It is possible to provide a very stable emulsified composition because the emulsified particles are agglomerated or coalesced with each other and the emulsified state is deteriorated.
Claims (8)
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| JP2010213575A (en) * | 2009-03-12 | 2010-09-30 | Sanei Gen Ffi Inc | Emulsified composition produced using modified sugar beet pectin, and method for producing the same |
| JP2012217383A (en) * | 2011-04-08 | 2012-11-12 | House Foods Corp | Food composition for preparing half frozen state food |
| WO2015156244A1 (en) * | 2014-04-08 | 2015-10-15 | 小川香料株式会社 | Emulsion composition containing sensory stimulant for carbonated beverage |
| EP2617484A4 (en) * | 2010-09-14 | 2017-05-24 | Kanagawa University | Emulsifier and production method therefor, and production method for emulsion |
| WO2017122584A1 (en) * | 2016-01-13 | 2017-07-20 | 大正製薬株式会社 | Water-based carbonated beverage |
| CN110941207A (en) * | 2018-09-25 | 2020-03-31 | 富士施乐株式会社 | Control device, control method, control system, and computer-readable recording medium |
| CN114885989A (en) * | 2022-06-08 | 2022-08-12 | 东北农业大学 | Laccase cross-linked beet pectin-soybean oil body composite emulsion and preparation method and application thereof |
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| JP2010213575A (en) * | 2009-03-12 | 2010-09-30 | Sanei Gen Ffi Inc | Emulsified composition produced using modified sugar beet pectin, and method for producing the same |
| EP2617484A4 (en) * | 2010-09-14 | 2017-05-24 | Kanagawa University | Emulsifier and production method therefor, and production method for emulsion |
| JP2012217383A (en) * | 2011-04-08 | 2012-11-12 | House Foods Corp | Food composition for preparing half frozen state food |
| WO2015156244A1 (en) * | 2014-04-08 | 2015-10-15 | 小川香料株式会社 | Emulsion composition containing sensory stimulant for carbonated beverage |
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| CN110941207A (en) * | 2018-09-25 | 2020-03-31 | 富士施乐株式会社 | Control device, control method, control system, and computer-readable recording medium |
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| CN114885989A (en) * | 2022-06-08 | 2022-08-12 | 东北农业大学 | Laccase cross-linked beet pectin-soybean oil body composite emulsion and preparation method and application thereof |
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