JP7446049B2 - 粉末油脂 - Google Patents
粉末油脂 Download PDFInfo
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- JP7446049B2 JP7446049B2 JP2017249893A JP2017249893A JP7446049B2 JP 7446049 B2 JP7446049 B2 JP 7446049B2 JP 2017249893 A JP2017249893 A JP 2017249893A JP 2017249893 A JP2017249893 A JP 2017249893A JP 7446049 B2 JP7446049 B2 JP 7446049B2
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- oil
- fat
- transglutaminase
- powdered
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- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
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- 239000011812 mixed powder Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 230000001151 other effect Effects 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
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- 239000003208 petroleum Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
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- 229940057910 shea butter Drugs 0.000 description 1
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- 235000002316 solid fats Nutrition 0.000 description 1
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- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
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- 238000005809 transesterification reaction Methods 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
(乳タンパク質)
カゼインナトリウム SODIUM CASEINATE 180、フォンテラジャパン社製
カゼイン分解物 エマルアップ、森永乳業株式会社製
(トランスグルタミナーゼ)
トランスグルタミナーゼ製剤 KS-CT、味の素株式会社製
表1に記載の油脂を70℃に加熱し、油相とした。表1の合計質量と同量の温水(60℃)にカゼインナトリウムまたはエマルアップ、デキストリンを添加し70℃に加熱し、水相とした。水相と油相を混合し、圧力式ホモジナイザーを用いて150kgf/cm2の圧力で均質化した後、実施例1~10には、KS-CT(味の素(株)製)を乳タンパク1g当たり酵素活性が1000nkatとなるよう添加し、50℃で1時間酵素処理を行った。酵素処理後、90℃で10分間失活処理を行い、乳化液を得た。得られた乳化液を、ノズル式スプレードライヤーを用いて噴霧乾燥し、水分が約1質量%の粉末油脂を得た(噴霧乾燥条件:入口温度210℃)。
(乳化液の安定性)
5℃で10日間、180日間保管時の乳化液がクリーミングをしているか、顕微鏡および粒度分布計で油滴径が凝集しているか等を総合的に以下の基準で評価した。
評価基準
◎:乳化状態が良好で油滴径の増大もなく、凝集等も見られない(図1と図2の写真右)
〇:乳化液がややクリーミングしているものの、油滴の著しい増大もなく安定している
△:乳化液の粘性が上昇し、油滴径が増大し始め、部分的な油滴の凝集を確認できる
×:乳化が完全に壊れており、乳化液が凝固してしまっている。または油相が完全に分離してしまっている(図1と図2の写真左)
乳化液または粉末油脂を、水で希釈し、島津製作所製:SALD-2300湿式レーザー回折装置により測定し、粒子径分布の中央値として求めた。
石油エーテル:ジエチルエーテル=1:1の比率に調整した溶剤で粉末油脂より油分を抽出し、その油分量を粉表面に近いところに存在する表面オイル量と定義した。
上記において作製した粉末油脂を用いてアイスボックスクッキーを作製した。
<アイスボックスクッキーの配合>
ショートニング 135g
上白糖 120g
全卵 75g
粉末油脂 60g
薄力粉 300g
<アイスボックスクッキーの作製>
ミキシングボールにショートニングと上白糖を投入し、ビーターでミキシングした。全卵を少しずつ添加後、さらに粉末油脂、薄力粉を添加混合し、クッキー生地を得た。得られた生地を冷蔵庫で1時間リタードした後、丸型に成型し、冷凍庫で静置した。クッキー生地を厚さ10mmにスライスし、オーブンで焼成した。二枚の天板を使用し、上段を180℃、下段を150℃に設定して16分間焼成してアイスボックスクッキーを得た。 アイスボックスクッキー喫食時の魚油の戻り臭の強さにより風味を以下の基準で評価した。
評価基準
◎:魚油特有の戻り臭が大幅に軽減されている
〇:魚油特有の戻り臭がやや軽減されている
△:魚油特有の戻り臭を感じる
×:魚油特有の戻り臭を強く感じる
長期的な乳化安定性と再溶解粒径や抽出オイル量、魚油粉末の場合は喫食時の魚油臭も含めて総合的に◎、〇、△、×の4段階で評価した。
実施例1と比較例1の魚油粉末油脂について、魚油の酸化劣化に伴い発生するアルデヒドの一つであるプロパナールを固相マイクロ抽出(SPME)GC-MSによって下記条件で測定した。作製した粉末油脂を20mLバイアル瓶に1g入れ、シリコンセプタムおよびアルミニウム製のキャップを用いて密封した。60℃で10分加熱後、5分間SPMEファイバーへ香気成分を吸着させ、既知の手法を用いて測定を行い、ターゲットとなる成分のピーク面積の比較を行った。
使用機器:Agilent 7890A/5975C GC/MSD (Agilent Technologies)
SPMEファイバー:50/30 DVB/Carboxen/PDMS(SUPELCO)
カラム:DB-WAX UI (Agilent Technologies)
測定条件:スプリット比20:1 注入口温度250℃ オーブン条件40℃30秒保持後、250℃まで10℃/minで昇温後、30分保持
検出器:イオントラップ型、測定スキャンモード
表2に示すように、実施例1の配合と、実施例1において賦形剤のうちデキストリンの一部をコラーゲン加水分解物に置き換えて配合した実施例11の配合について、上記「(1)粉末油脂の作製」の手順に従って、実施例1、11共にKS-CTを添加して、乳化液を得た。この乳化液について、以下のとおり耐酸性および耐塩性の評価を行った。
pHを4.0に調整した85℃の酸水溶液に上記乳化液を加え、目視により以下の基準で評価した。
評価基準
◎:凝集物が見られない
○:やや凝集物が見られる
△:凝集物が見られる
×:二層に分離、乳化破壊を確認
85℃に調温した食塩水に上記乳化物を加え、最終的な塩濃度が20質量%となるように調整し、目視により以下の基準で評価した。
評価基準
◎:凝集物が見られない
○:やや凝集物が見られる
△:凝集物が見られる
×:二層に分離、乳化破壊を確認
以上の評価結果を表2に示す。
Claims (5)
- 噴霧乾燥型粉末油脂であって、
40質量%超の油脂と、トランスグルタミナーゼ処理された乳タンパク質とを含有する粉末油脂
(ただし、原料として、スクアレン、カゼインナトリウム、マルトデキストリンおよびレシチンを含み、かつ、スクアレン:カゼインナトリウム:マルトデキストリン:レシチンの重量比が40:3:56.6:0.4である粉末油脂および前記重量比が40:5:54.6:0.4である粉末油脂を除き、
固形分が、トランスグルタミナーゼ処理されたカゼインナトリウム5質量%、マルトデキストリン14.5質量%および微細藻類油10.5質量%からなり、残部が水である溶液を噴霧乾燥した粉末油脂を除き、
乳化剤であるトランスグルタミナーゼ処理されたカゼインナトリウムと、マルトデキストリンとの混合水溶液であって、前記乳化剤濃度1.1質量%、マルトデキストリン濃度25.4質量%である混合水溶液に、亜麻仁油11.4質量%を加えた溶液を噴霧乾燥した粉末油脂を除く)。 - 噴霧乾燥型粉末油脂であって、
45質量%以上の油脂と、トランスグルタミナーゼ処理された乳タンパク質とを含有する粉末油脂。 - 前記トランスグルタミナーゼ処理された乳タンパク質は、カゼイン由来の乳タンパク質を含む請求項1または2に記載の粉末油脂。
- 前記トランスグルタミナーゼ処理される乳タンパク質と、前記油脂との質量比が、1/3~1/200である請求項1から3のいずれか一項に記載の粉末油脂。
- さらにトランスグルタミナーゼ処理されたコラーゲン加水分解物を含有する請求項1から4のいずれか一項に記載の粉末油脂。
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