JPH04299935A - Powdered emulsifying agent composition and produciton thereof - Google Patents
Powdered emulsifying agent composition and produciton thereofInfo
- Publication number
- JPH04299935A JPH04299935A JP2208008A JP20800890A JPH04299935A JP H04299935 A JPH04299935 A JP H04299935A JP 2208008 A JP2208008 A JP 2208008A JP 20800890 A JP20800890 A JP 20800890A JP H04299935 A JPH04299935 A JP H04299935A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- parts
- weight
- acid ester
- alkali
- 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
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 25
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 51
- 239000000194 fatty acid Substances 0.000 claims abstract description 51
- 229930195729 fatty acid Natural products 0.000 claims abstract description 51
- -1 glycerol fatty acid ester Chemical class 0.000 claims abstract description 42
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000003513 alkali Substances 0.000 claims abstract description 21
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 239000008101 lactose Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000011187 glycerol Nutrition 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000021317 phosphate Nutrition 0.000 claims description 11
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 4
- 239000010452 phosphate Substances 0.000 abstract description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 6
- 239000004973 liquid crystal related substance Substances 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 235000021355 Stearic acid Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 5
- 239000008117 stearic acid Substances 0.000 description 5
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 4
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 4
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 4
- 239000005642 Oleic acid Substances 0.000 description 4
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 4
- 235000021314 Palmitic acid Nutrition 0.000 description 4
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 4
- 235000012837 bread mixes Nutrition 0.000 description 4
- 235000012839 cake mixes Nutrition 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 4
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 4
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 4
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000012970 cakes Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000021313 oleic acid Nutrition 0.000 description 3
- 239000001587 sorbitan monostearate Substances 0.000 description 3
- 235000011076 sorbitan monostearate Nutrition 0.000 description 3
- 229940035048 sorbitan monostearate Drugs 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 235000021357 Behenic acid Nutrition 0.000 description 2
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 2
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 2
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 2
- 239000005639 Lauric acid Substances 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000021342 arachidonic acid Nutrition 0.000 description 2
- 229940114079 arachidonic acid Drugs 0.000 description 2
- 229940116226 behenic acid Drugs 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 150000002763 monocarboxylic acids Chemical class 0.000 description 2
- 229960002446 octanoic acid Drugs 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 2
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- GUBGYTABKSRVRQ-DCSYEGIMSA-N Beta-Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-DCSYEGIMSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 238000011549 displacement method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 235000019828 potassium polyphosphate Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006298 saran Polymers 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 229930195727 α-lactose Natural products 0.000 description 1
- 229930195724 β-lactose Natural products 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、食品ないし食品原料に配合し易い粉末状乳化
剤組成物及びその製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a powdery emulsifier composition that can be easily incorporated into foods or food raw materials, and a method for producing the same.
グリセリン脂肪酸エステルはパン、ケーキ、麺などでん
ぷんを主成分とする食品の品質を改良する目的で広く使
われているが、グリセリン脂肪酸エステルはほとんど水
に溶解しないため、パン、ケーキ、麺の製造の際のでん
ぷんと水等の混合工程に直接加えても均一に分散や溶解
せず、例え粉末を微粉にしても充分な効果が発揮されて
いない。そのためグリセリン脂肪酸エステルを予め油脂
に溶解しておいてから使用する方法、たんぱく質や糖を
用いて乳化し噴霧乾燥して粉末にする方法、ショ糖脂肪
酸エステルやソルビトールなどの糖アルコール水溶液を
用いてペーストないしゲル状として添加する方法が一般
に行われて来た。Glycerin fatty acid esters are widely used to improve the quality of starch-based foods such as bread, cakes, and noodles. However, since glycerin fatty acid esters are hardly soluble in water, they are not suitable for the production of bread, cakes, and noodles. Even if it is directly added to the process of mixing starch and water, it will not be uniformly dispersed or dissolved, and even if it is made into a fine powder, it will not have sufficient effects. For this purpose, there are methods such as dissolving glycerin fatty acid ester in oil and fat before use, emulsifying it with protein or sugar and spray drying it to form a powder, and pasting using an aqueous solution of sugar alcohol such as sucrose fatty acid ester or sorbitol. A method of adding it in the form of a gel or a gel has generally been used.
しかしながら、麺には一般に油脂は添加せず、噴霧乾燥
して粉末にした場合は、経時的にグリセリン脂肪酸エス
テルの結晶形が変化してその効果を減ずる欠点が見られ
た。However, when noodles are spray-dried into powder without adding oil or fat, the crystal form of the glycerin fatty acid ester changes over time, reducing its effectiveness.
グリセリン脂肪酸エステルはペーストないしゲル状にし
た場合が最も効果を発揮することが知られているがケー
キミックスやパンミックス等の粉末に加えると経時的に
ペーストないしゲルから水分が小麦粉に吸収され、その
結果グリセリン脂肪酸エステルが結晶化して徐々に効果
を減じてしまう。従って、ケーキミックスやパンミック
ス等の粉末食品に添加した場合、充分な効果が持続し、
しかも添加しやすい粉末状グリセリン脂肪酸エステル製
剤が望まれている。It is known that glycerin fatty acid esters are most effective when made into a paste or gel, but when added to powders such as cake mixes or bread mixes, water from the paste or gel is absorbed into the flour over time, causing As a result, the glycerin fatty acid ester crystallizes, gradually reducing its effectiveness. Therefore, when added to powdered foods such as cake mixes and bread mixes, the effect is long-lasting and
Moreover, a powdered glycerin fatty acid ester preparation that is easy to add is desired.
そこで、本発明者は、グリセリン脂肪酸エステルの効
果を充分に発揮し、しかもその効果を持続する粉末製剤
について鋭意研究した結果、本発明を完成するにいたっ
た。Therefore, the present inventor conducted intensive research on a powder formulation that fully exerts the effects of glycerin fatty acid ester and maintains the effects, and as a result, completed the present invention.
本発明はグリセリン脂肪酸エステル１００重量部に対し
脂肪酸０．１〜１０重量部、炭酸アルカリ塩、リン酸ア
ルカリ塩、縮合リン酸アルカリ塩のうちから選ばれた少
なくとも１種０．０１〜５重量部を水に加えて加温し、
均一なゲルないしペーストにしたものに、ぶどう糖及び
又は乳糖５０〜１，０００重量部を加え均一にした後、
乾燥、粉砕することを特徴とする粉末乳化剤組成物およ
びその製造方法である。The present invention provides 0.1 to 10 parts by weight of a fatty acid and 0.01 to 5 parts by weight of at least one selected from alkali carbonates, alkali phosphates, and condensed alkali phosphates based on 100 parts by weight of glycerin fatty acid ester. Add to water and heat,
Add 50 to 1,000 parts by weight of glucose and/or lactose to a uniform gel or paste and make it uniform.
A powder emulsifier composition characterized by drying and pulverizing, and a method for producing the same.
グリセリン脂肪酸エステルの脂肪酸は、炭素数８〜２２
の飽和及び不飽和直鎖モノカルボン酸でカプリル酸、カ
プリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、
ステアリン酸、オレイン酸、リノール酸、アラキドン酸
、エルカ酸、ベヘン酸等が含まれる。エステル化度はモ
ノエステルが４０％以上有ればジエステル、トリエステ
ルを含んでいても良い。脂肪酸は炭素数８〜２２の飽和
及び不飽和直鎖モノカルボン酸でカプリル酸、カプリン
酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステア
リン酸、オレイン酸、リノール酸、アラキドン酸、エル
カ酸、ベヘン酸等で、特にパルミチン酸、ステアリン酸
、オレイン酸が風味と物性の上から好ましく、グリセリ
ン脂肪酸エステル１００重量部に対し０．１〜１０重量
部好ましくは０．３〜６重量部が良い。炭酸アルカリ塩
は炭酸カリウム、炭酸ナトリウム、炭酸水素ナトリウム
、リン酸アルカリ塩はリン酸カリウム、リン酸ナトリウ
ム、縮合リン酸アルカリ塩はピロリン酸カリウム、ピロ
リン酸ナトリウム、ポリリン酸カリウム、ポリリン酸ナ
トリウム、メタリン酸カリウム、メタリン酸ナトリウム
が好ましく、グリセリン脂肪酸エステル１００重量部に
対し０．０１〜５重量部好ましくは０．０５〜１重量部
が好ましい。The fatty acid of glycerin fatty acid ester has 8 to 22 carbon atoms.
Saturated and unsaturated linear monocarboxylic acids of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid,
Includes stearic acid, oleic acid, linoleic acid, arachidonic acid, erucic acid, behenic acid, etc. As long as the degree of esterification is 40% or more of monoester, diester and triester may be included. Fatty acids are saturated and unsaturated linear monocarboxylic acids with 8 to 22 carbon atoms, including caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, arachidonic acid, erucic acid, and behenic acid. Palmitic acid, stearic acid, and oleic acid are particularly preferred from the viewpoint of flavor and physical properties, and 0.1 to 10 parts by weight, preferably 0.3 to 6 parts by weight, per 100 parts by weight of glycerin fatty acid ester. Alkaline carbonates include potassium carbonate, sodium carbonate, and sodium hydrogen carbonate; alkali phosphate salts include potassium phosphate, sodium phosphate; and alkali condensed phosphates include potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, and metalin. Potassium acid and sodium metaphosphate are preferred, and 0.01 to 5 parts by weight, preferably 0.05 to 1 part by weight, per 100 parts by weight of glycerin fatty acid ester.
グリセリン脂肪酸エステルに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、ショ糖脂肪酸
エステル、ポリグリセリン脂肪酸エステル、グリセリン
脂肪酸有機酸エステル、レシチン等の乳化剤、油脂、ワ
ックス、エタノールやプロピレングリコール等の溶剤を
添加することも出来る。これらを４０〜８０℃に加温し
て溶解する。炭酸アルカリ塩、リン酸アルカリ塩、縮合
リン酸アルカリ塩は５０〜１００倍の水に溶解しグリセ
リン脂肪酸エステルと同じ温度に加温し、両者を混合し
、均一になるよう攪拌する。この際脂肪酸は、脂肪酸ア
ルカリ塩となりグリセリン脂肪酸エステルをラメラ型の
液晶状態に保持する役割を果たす。ラメラ型の液晶はグ
リセリン脂肪酸エステルの親水部を水相に向けた２分子
相が連続した液晶で従来は、ショ糖脂肪酸エステル、糖
アルコール水溶液により形成されたが、脱水されるとグ
リセリン脂肪酸エステルが結晶化して効果が低下するこ
とが知られていた。然るに、本発明者は脂肪酸アルカリ
塩の存在によりグリセリン脂肪酸エステルのラメラ型の
液晶構造が極めて安定となり、脱水してもラメラ型の液
晶構造が変化しないことを確認して、本発明を完成する
に到った。Sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, glycerin fatty acid organic acid esters, emulsifiers such as lecithin, oils and fats, waxes, and solvents such as ethanol and propylene glycol may also be added to glycerin fatty acid esters. I can do it. These are heated to 40 to 80°C and dissolved. The alkali carbonate, alkali phosphate, and condensed alkali phosphate are dissolved in 50 to 100 times the amount of water, heated to the same temperature as the glycerin fatty acid ester, mixed, and stirred until uniform. At this time, the fatty acid becomes a fatty acid alkali salt and plays the role of maintaining the glycerin fatty acid ester in a lamellar liquid crystal state. Lamellar liquid crystal is a liquid crystal with a continuous bimolecular phase with the hydrophilic part of the glycerin fatty acid ester facing the water phase. Conventionally, it was formed from an aqueous solution of sucrose fatty acid ester and sugar alcohol, but when dehydrated, the glycerin fatty acid ester It is known that it crystallizes and becomes less effective. However, the present inventor confirmed that the lamellar liquid crystal structure of glycerin fatty acid ester is extremely stable due to the presence of a fatty acid alkali salt, and that the lamellar liquid crystal structure does not change even when dehydrated, and thus completed the present invention. It has arrived.
このようにして調製したグリセリン脂肪酸エステルのラ
メラ型液晶のグリセリン脂肪酸エステル１００重量部当
たり５０〜１，０００重量部好ましくは１００〜５００
重量部のぶどう糖及び又は乳糖を加え混合して均一のペ
ーストないし固まりとする。ここで使用するぶどう糖は
無水ないし結晶の何れでもよい。乳糖はα乳糖、β乳糖
の何れでもよい。この混合物を薄く平に延ばし、脱水し
つつ乾燥する。乾燥条件は、湿度が低ければ、室温でも
良く減圧及び低温にすれば、短時間で乾燥できる。乾燥
して固化したものを、粉砕し篩分する。本発明による組
成物の用途としては、パン、パンミックス、ケーキ、ケ
ーキミックス、ドーナッツ、ドーナッツミックス、麺、
炊飯等でんぷんを主成分とする食品は勿論、アイスクリ
ームミックス、粉末ホイップクリームミックス、水産練
製品等に利用出来るが、ここに記載した食品にその用途
が限定されるものではない。以下に本発明の実施例及び
比較例を示すが、本発明はこの実施例に限定されるもの
ではない。50 to 1,000 parts by weight, preferably 100 to 500 parts by weight per 100 parts by weight of the glycerin fatty acid ester of the lamellar liquid crystal of the glycerin fatty acid ester thus prepared.
Add part by weight of glucose and/or lactose and mix to form a uniform paste or mass. The glucose used here may be either anhydrous or crystalline. Lactose may be either α-lactose or β-lactose. This mixture is spread out into a thin layer and dried while being dehydrated. The drying conditions may be at room temperature as long as the humidity is low, and if the temperature is reduced and the temperature is reduced, drying can be done in a short time. The dried and solidified material is crushed and sieved. Applications of the composition according to the invention include bread, bread mixes, cakes, cake mixes, donuts, donut mixes, noodles,
It can be used not only for foods containing starch as a main component such as cooked rice, but also for ice cream mixes, powdered whipped cream mixes, fish paste products, etc., but its use is not limited to the foods described here. Examples and comparative examples of the present invention are shown below, but the present invention is not limited to these examples.
実施例１〜４
表１の割合で、グリセリン脂肪酸エステル、脂肪酸を４
０〜８０℃に加温する。一方、炭酸アルカリ塩、リン酸
アルカリ塩、縮合リン酸アルカリ塩から選ばれた１種以
上の１％水溶液を同じ温度に加温し、溶解したグリセリ
ン脂肪酸エステルと脂肪酸混合液に加えて、ゆっくりと
均一に攪拌する。これに、ぶどう糖及び又は乳糖を加え
均一なペーストないし固まりとする。次いで、平らな容
器に薄く均一に伸ばして、乾燥器の中に３日間放置して
乾燥する。これを粉砕機で粉砕後篩別して粉末を得た。Examples 1 to 4 In the proportions shown in Table 1, 4 glycerin fatty acid esters and 4 fatty acids were added.
Warm to 0-80°C. On the other hand, a 1% aqueous solution of one or more selected from alkali carbonates, alkali phosphates, and condensed alkali phosphates was heated to the same temperature, added to the dissolved glycerin fatty acid ester and fatty acid mixture, and slowly Stir evenly. Add glucose and/or lactose to this to form a uniform paste or mass. Next, spread it thinly and uniformly on a flat container and leave it in a dryer for 3 days to dry. This was pulverized using a pulverizer and then sieved to obtain a powder.
Ａ：グリセリンモノステアレート（純度９３％）Ｂ：グ
リセリンモノオレート（純度９３％）Ｃ：グリセリンモ
ノ・ジステアレート（純度４０％Ｄ：ステアリン酸
Ｅ：オレイン酸
Ｆ：パルミチン酸
Ｇ：炭酸ナトリウム（結晶）
Ｈ：ピロリン酸カリウム
Ｉ：リン酸ナトリウム（無水）
Ｊ：ぶどう糖
Ｋ：乳糖
実施例１〜４の粉末をポリエチレン製の袋に入れ室温と
３５℃の恒温室に３０日保存後、粉末の状態を観察した
。比較例１として配合成分Ａを微粉末（１００メッシュ
パス）にしたもの、比較例２として配合成分Ｂの１重量
部にカゼインナトリウム１重量部、デキストリン８重量
部の割合で３倍の温水に溶解乳化後噴霧乾燥したものを
室温と３５℃の恒温室に３０日保存後、粉末の状態を観
察した結果を表２に示した。A: Glycerin monostearate (purity 93%) B: Glycerin monooleate (purity 93%) C: Glycerin mono-distearate (purity 40%) D: Stearic acid E: Oleic acid F: Palmitic acid G: Sodium carbonate (crystal) H: Potassium pyrophosphate I: Sodium phosphate (anhydrous) J: Glucose K: Lactose The powders of Examples 1 to 4 were placed in a polyethylene bag and stored in a thermostatic chamber at room temperature and 35°C for 30 days, and then the powder state was In Comparative Example 1, component A was made into a fine powder (100 mesh pass), and in Comparative Example 2, 1 part by weight of component B was mixed with 1 part by weight of sodium caseinate and 8 parts by weight of dextrin, three times as much. Table 2 shows the results of observing the state of the powder after dissolving it in warm water, emulsifying it, spray drying it, and storing it in a thermostatic chamber at room temperature and 35° C. for 30 days.
表２の通り、本発明による実施例１〜４の粉末状乳化剤
は、室温（２０〜２５℃）及び３５℃の保存でその外観
はほとんど変化が見られなかったが比較例１〜２は、室
温保存ではほぼ良好な外観を示したが、３５℃の保存で
は著しく、外観を低下した。これは、夏期の長期保存に
耐えられないことを示している。As shown in Table 2, the powdered emulsifiers of Examples 1 to 4 according to the present invention showed almost no change in appearance when stored at room temperature (20 to 25°C) and 35°C, but in Comparative Examples 1 to 2, When stored at room temperature, the appearance was almost good, but when stored at 35°C, the appearance deteriorated significantly. This indicates that it cannot withstand long-term storage in summer.
次いで、３５℃に３０日保存後の実施例１〜４比較例１
〜２の粉末乳化剤を用いた応用試験として製パン試験を
行った。製パン試験は、市販パンミックス（日清製粉（
株）製）２８５ｇに本発明による実施例１〜４、比較例
１〜２の粉末乳化剤５ｇを粉末混合し、ナショナル製自
動パン焼き器によりマニュアルに従って山型パンを焼成
した。Next, Examples 1 to 4 Comparative Example 1 after storage at 35°C for 30 days
A bread making test was conducted as an applied test using the powder emulsifiers No. 2 to 2. The bread making test was conducted using a commercially available bread mix (Nissin Seifun).
5 g of the powdered emulsifiers of Examples 1 to 4 and Comparative Examples 1 to 2 according to the present invention were mixed with 285 g of the powdered emulsifier (manufactured by Co., Ltd.) and baked into mountain-shaped bread using a National automatic bread maker according to the manual.
焼成後、室温まで冷却したパンの重さと体積（サランラ
ップで完全に密封包装し、水との置換法により測定）を
測定し比容積（ｃｃ／ｇ）を求めた。次いで、室温に２
０時間放置後、厚さ２ｃｍにスライスして、パンの内相
の柔らかさを比較し表３の結果を得た。After baking, the bread was cooled to room temperature, and its weight and volume (completely sealed with Saran wrap and measured by the water displacement method) were measured to determine the specific volume (cc/g). Then at room temperature 2
After standing for 0 hours, the bread was sliced into 2 cm thick slices and the softness of the internal layer of the bread was compared, and the results shown in Table 3 were obtained.
表３からも明らかなように、実施例１〜４による乳化剤
組成物を添加したパンは、比較例１及び２を添加して焼
成したパンより約５〜１０％もパンの比容積が大きく、
またパンの内相も２０時間後でも柔らかかった。As is clear from Table 3, the specific volume of the breads to which the emulsifier compositions according to Examples 1 to 4 were added was approximately 5 to 10% larger than that of the breads baked to which Comparative Examples 1 and 2 were added.
The inside of the bread was also soft even after 20 hours.
実施例５〜６
表４の割合で、グリセリン脂肪酸エステル、脂肪酸、ソ
ルビタンモノステアレート、ショ糖モノジステアレート
、エタノールを６０〜７０℃に加温する。一方、炭酸ナ
トリウム（結晶）を水に溶かし、ソルビトール液（濃度
７０％）を加えて同じ温度まで加温し、溶解したグリセ
リン脂肪酸エステルと脂肪酸、ソルビタンモノステアレ
ート、ショ糖モノ・ジステアレート混合液に加えて、ゆ
っくりと均一に攪拌する。Examples 5 to 6 Glycerol fatty acid ester, fatty acid, sorbitan monostearate, sucrose monodistearate, and ethanol are heated to 60 to 70°C at the ratios shown in Table 4. On the other hand, dissolve sodium carbonate (crystals) in water, add sorbitol solution (concentration 70%) and heat to the same temperature to dissolve the dissolved glycerin fatty acid ester, fatty acid, sorbitan monostearate, and sucrose mono-distearate mixture. Add and stir slowly and evenly.
これに、ぶどう糖及び又は乳糖を加え均一なペーストな
いし固まりとする。次いで、平らな容器に薄く均一に伸
ばして、乾燥器の中に３日間放置して乾燥する。これを
粉砕機で粉砕後篩別して粉末を得た。Add glucose and/or lactose to this to form a uniform paste or mass. Next, spread it thinly and uniformly on a flat container and leave it in a dryer for 3 days to dry. This was pulverized using a pulverizer and then sieved to obtain a powder.
表４における成分名
Ａ：グリセリンモノステアレート（純度９３％）Ｂ：ソ
ルビタンモノステアレート
Ｃ：ショ糖モノ・ジステアレート（ＨＬＢ１１）Ｄ：ス
テアリン酸
Ｅ：９５％濃度エタノール
Ｆ：水
Ｇ：炭酸ナトリウム（結晶）
Ｈ：ソルビトール液（濃度７０％）
Ｉ：ぶどう糖
Ｊ：乳糖
表４により得た粉末を用いて、表５の配合によりスポン
ジケーキミックスを製造し、３０℃に１ケ月保存後、表
６の配合にてスポンジケーキを焼成し、表７の結果を得
た。Ingredient names in Table 4 A: Glycerin monostearate (purity 93%) B: Sorbitan monostearate C: Sucrose mono-distearate (HLB11) D: Stearic acid E: 95% concentration ethanol F: Water G: Sodium carbonate ( Crystals) H: Sorbitol solution (concentration 70%) I: Glucose J: Lactose Using the powder obtained in Table 4, a sponge cake mix was manufactured according to the formulation in Table 5, and after storing at 30°C for one month, the mixture in Table 6 was prepared. A sponge cake was baked according to the formulation, and the results shown in Table 7 were obtained.
表５、スポンジケーキミックスの配合
小麦粉（薄力粉）１００部
粉糖 ９０部
膨張剤 ３部
実施例５、６又は比較例３、４による
粉末乳化剤 １２部
表６、スポンジケーキの配合及び製法
表５によるスポンジケーキミックス
１００部
全卵 ６０部
牛乳 １０部
製法、ケーキミックス、全卵、牛乳をケーキミキサーで
５分間、高速にてホイップして、直径１８ｃｍの型に４
５０ｇ計量し、１８０℃のオーブン中で４５分焼成。Table 5, Sponge cake mix formulation Flour (soft flour) 100 parts Powdered sugar 90 parts Leavening agent 3 parts Powdered emulsifier according to Examples 5 and 6 or Comparative Examples 3 and 4 12 parts Table 6, Sponge cake formulation and manufacturing method According to Table 5 Sponge cake mix 100 parts Whole eggs 60 parts Milk 10 parts Method: Whip the cake mix, whole eggs, and milk with a cake mixer at high speed for 5 minutes, and place into 4 molds with a diameter of 18 cm.
Weigh 50g and bake in an oven at 180℃ for 45 minutes.
表７、スポンジケーキの結果
表７からも明らかなように、本発明による実施例５及び
６は、比較例３及び４に比べてケーキの体積（比容積）
も大きく、２日後でも柔らかいことを示している。Table 7 Results of Sponge Cake As is clear from Table 7, Examples 5 and 6 according to the present invention have a higher cake volume (specific volume) than Comparative Examples 3 and 4.
It is also large, indicating that it is still soft even after two days.
本発明による粉末乳化剤組成物は、次のような効果が
見られる。The powder emulsifier composition according to the present invention has the following effects.
１、水に不溶性のグリセリン脂肪酸エステルが水に分散
し易くなり、パンミックスやケーキミックスに添加した
場合少量で充分な効果が発揮する。1. Glycerin fatty acid esters that are insoluble in water are easily dispersed in water, and when added to bread mixes or cake mixes, a small amount is enough to achieve a sufficient effect.
２、製造工程において、粉末で添加するのが望ましい食
品ないし食品原料へのグリセリン脂肪酸エステルの添加
が容易になり、作業性が向上する。2. In the manufacturing process, glycerin fatty acid ester can be easily added to foods or food raw materials, which is preferably added in the form of powder, and workability is improved.
出願人 株式会社アマコス 代表者 天野晴之Applicant: Amakos Co., Ltd. Representative Haruyuki Amano
Claims (2)
対し脂肪酸０．１〜１０重量部、炭酸アルカリ塩、リン
酸アルカリ塩、縮合リン酸アルカリ塩のうちから選ばれ
た少なくとも１種０．０１〜５重量部、ぶどう糖及び又
は乳糖５０〜１．０００重量部からなることを特徴とす
る粉末乳化剤組成物Claim 1: 0.1 to 10 parts by weight of fatty acid per 100 parts by weight of glycerin fatty acid ester, and 0.01 to 5 parts of at least one selected from alkali carbonates, alkali phosphates, and condensed alkali phosphates. A powder emulsifier composition comprising 50 to 1.000 parts by weight of glucose and/or lactose.
テル１００重量部に対し脂肪酸０．１〜１０重量部、炭
酸アルカリ塩、リン酸アルカリ塩、縮合リン酸アルカリ
塩のうちから選ばれた少なくとも１種０．０１〜５重量
部を水に加えて加温し、均一なゲルないしペーストにし
たものに、ぶどう糖及び又は乳糖５０〜１．０００重量
部を加え均一にした後、乾燥、粉砕することを特徴とす
る粉末乳化剤組成物の製造方法2. 0.1 to 10 parts by weight of fatty acid, 0.01 to 5 parts by weight of at least one selected from alkali carbonates, alkali phosphates, and condensed alkali phosphates per 100 parts by weight of glycerin fatty acid ester. A powder emulsifier characterized by adding 50 to 1.000 parts by weight of glucose and/or lactose to a homogeneous gel or paste made by adding part by weight to water and heating it, making it uniform, then drying and pulverizing. Method for producing the composition
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2208008A JPH04299935A (en) | 1990-08-08 | 1990-08-08 | Powdered emulsifying agent composition and produciton thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2208008A JPH04299935A (en) | 1990-08-08 | 1990-08-08 | Powdered emulsifying agent composition and produciton thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04299935A true JPH04299935A (en) | 1992-10-23 |
Family
ID=16549144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2208008A Pending JPH04299935A (en) | 1990-08-08 | 1990-08-08 | Powdered emulsifying agent composition and produciton thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04299935A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001017100A (en) * | 1999-07-06 | 2001-01-23 | Ajinomoto Co Inc | Fatty oil or fat composition for cooked rice foods and cooked rice foods containing the same |
| JP2006246800A (en) * | 2005-03-11 | 2006-09-21 | Miyoshi Oil & Fat Co Ltd | Edible foaming agent |
| WO2018179912A1 (en) * | 2017-03-27 | 2018-10-04 | 第一工業製薬株式会社 | Owder emulsifier composition, method for manufacturing powder emulsifier composition, and food containing powder emulsifier composition |
-
1990
- 1990-08-08 JP JP2208008A patent/JPH04299935A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001017100A (en) * | 1999-07-06 | 2001-01-23 | Ajinomoto Co Inc | Fatty oil or fat composition for cooked rice foods and cooked rice foods containing the same |
| JP2006246800A (en) * | 2005-03-11 | 2006-09-21 | Miyoshi Oil & Fat Co Ltd | Edible foaming agent |
| WO2018179912A1 (en) * | 2017-03-27 | 2018-10-04 | 第一工業製薬株式会社 | Owder emulsifier composition, method for manufacturing powder emulsifier composition, and food containing powder emulsifier composition |
| JP2018161107A (en) * | 2017-03-27 | 2018-10-18 | 第一工業製薬株式会社 | Powder emulsifier composition, method for producing same and food containing same |
| KR20190125315A (en) * | 2017-03-27 | 2019-11-06 | 다이이치 고교 세이야쿠 가부시키가이샤 | Powder emulsifier composition, manufacturing method of powder emulsifier composition, food containing powder emulsifier composition |
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