JPS635048B2 - - Google Patents
Info
- Publication number
- JPS635048B2 JPS635048B2 JP53001803A JP180378A JPS635048B2 JP S635048 B2 JPS635048 B2 JP S635048B2 JP 53001803 A JP53001803 A JP 53001803A JP 180378 A JP180378 A JP 180378A JP S635048 B2 JPS635048 B2 JP S635048B2
- Authority
- JP
- Japan
- Prior art keywords
- emulsion
- protein
- various
- water
- oil
- 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.)
- Expired
Links
- 239000000839 emulsion Substances 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 13
- 229920002752 Konjac Polymers 0.000 claims description 13
- 239000000252 konjac Substances 0.000 claims description 13
- 235000010485 konjac Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241001312219 Amorphophallus konjac Species 0.000 claims 1
- 239000003921 oil Substances 0.000 description 14
- 235000018102 proteins Nutrition 0.000 description 13
- 244000247812 Amorphophallus rivieri Species 0.000 description 12
- 108010073771 Soybean Proteins Proteins 0.000 description 12
- 108010068370 Glutens Proteins 0.000 description 7
- 235000021312 gluten Nutrition 0.000 description 7
- 229940001941 soy protein Drugs 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 235000019710 soybean protein Nutrition 0.000 description 5
- 239000000679 carrageenan Substances 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- -1 furcerelan Polymers 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 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
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 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 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
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は新規な加熱加工食品用エマルジヨン、
より詳しくは加熱安定性に特に優れたエマルジヨ
ンに関するものである。
カマボコ、竹輪などの水産練製品、ハム、ソー
セージなどの蓄肉練製品、各種パン、ケーキ類、
各種麺類など種々の加熱加工食品に対して、その
食味、食感を改良する目的で各種油脂が添加され
ている。そしてこれらの油脂はそのまゝ単独で食
品に添加されることは少く、通常乳化された所謂
エマルジヨンの形態で添加されている。
一般に加熱加工食品に使用されるエマルジヨン
については次のような特性を備えていることが要
求される。即ち、
(1) エマルジヨンは分離、特に加熱加工食品は通
常60℃以上に加熱されるが、そのような加熱に
よつても分離を生じない安定なものであるこ
と。
(2) 一定の粘稠性を持つていること。
である。
従来、このような安定なエマルジヨンを得るた
めに水−油脂系の成分に、大豆蛋白、小麦グルテ
ン、部分加水分解小麦グルテンなどの各種植物性
蛋白質、卵白、カゼイン、及びこれらの部分加水
分解物等の各種物物性蛋白質、あるいは各種シユ
ガーエステルなどの乳化剤が用いられ、最近では
大豆蛋白とカラギーナンの混合物を用いることも
報告（特開昭52−125641）されている。
しかしながら、本発明者らの検討の結果、これ
らの従来のエマルジヨンはいずれも安定性が悪い
こと、特に加熱を行うと油脂乃至油脂−水が他の
成分例えば蛋白質と分離してしまい加熱加工食品
用としては適切でないことが判明した。
そこで本発明らは加熱加工食品に適した、即ち
加熱によつても分離を来さない安定なエマルジヨ
ンを得べく鋭意研究を重ねた結果、水−油脂より
なる系に各種蛋白質とコンニヤク粉を添加して乳
化することにより加熱によつても分離を来さない
安定なエマルジヨンが得られることを見出し、本
発明を完成した。
即ち、本発明は、水、油、蛋白質、コンニヤク
粉よりなる新規加熱加工食品用エマルジヨンを提
供するものである。
本発明に係るエマルジヨンの水及び油脂の比率
は使用する蛋白、及びコンニヤク粉量により限定
されるものではないが、通常水100部（重量部、
以下特に限定しない限り重量部を示す。）に対し
油脂250部以下、好ましくは200部以下であつて、
その下限は使用目的により異るが通常10部以上で
ある。
又、添加する蛋白質とコンニヤクの量は使用目
的及び原料品質により異るが、通常全エマルジヨ
ン重量の約30重量％以下である。この場合の蛋白
質の添加量は、その種類並びに蛋白含量により異
るが、エマルジヨン全量に対して0.10〜30重量％
程度にて効果的に用いられる。一方、コンニヤク
粉はエマルジヨン全量に対し0.05〜５重量％が適
当であつて、この範囲内にて蛋白質との併用によ
る効果が最も顕著である。コンニヤク粉、はほぼ
同様に使用できるが、前者の方がより少量にて効
果を示す。
本発明で用いられる油脂は可食性のものであれ
ば動物性及び植物性の如何を問わず、いずれの油
脂であつても良く、又本発明で云う植物性蛋白質
としては小麦グルテン、部分加水分解小麦グルテ
ン、脱脂大豆粉、濃縮大豆蛋白、抽出大豆蛋白、
分離大豆蛋白など種々の形態のものが、又動物性
蛋白としては卵白、ガゼイン、及びそれらの部分
加水分解物等が使用できる。これらの蛋白として
はより蛋白含量の多いもの程使用量は少量でよ
く、通常50％以上のものが効果的に用いられる。
又、加熱工程を経る食品用としては熱凝固性のも
のが好ましい。上記の理由並びに効果、価格、入
手容易性の点から植物性蛋白質、特に各種小麦グ
ルテン製品及び大豆蛋白製品が好ましく用いられ
る。
本発明における水、油脂、蛋白質とコンニヤク
粉の混合乳化方法はサイレント・カツター、キヤ
ビツク・マシン、高圧ホモゲナイザー等広く食品
製造に用いられる装置を使用して常法によりエマ
ルジヨンが得られる。但し、コンニヤク粉を用い
る時は予め水で膨潤した後用いるのが都合が良い
場合が多い。
本発明において蛋白質とコンニヤク粉を用いた
ことによるエマルジヨンの安定化効果、特に加熱
に対する安定化効果がどのような作用機作による
ものは未だ明らかでないが、以下の実施例からも
明らかなように他の増粘剤たとえばカラギーナン
と大豆蛋白質を用いた場合にはエマルジヨンは80
℃、30分の加熱で油脂と水が完全に分離してしま
うことから、増粘作用をもつガム質であれば何で
も良いということではなく、コンニヤクが小麦グ
ルテン、大豆蛋白などの蛋白質と共同で水−油系
で安全且つ強固なエマルジヨンを形成するという
固有の機能によるものと解される。
尚、本発明においては当然のことながら、従来
エマルジヨンの製造に用いられている、或いは食
品製造時に用いられている各種物質、例えば、ソ
ルビトール、マルチトールなどの糖アルコール、
各種シユガーエステル、グリセリン、レシチン、
各種澱粉、キサンタンガム、フアーセレラン、ト
ラガントガム、プルランなどの粘質多糖類、各種
糖、食塩、調味料などが適宜必要に応じて選択使
用されることはいうまでもない。
以下、実施例により説明する。
実施例 １
水700ｇ、豚脂200ｇに対して、表１記載量に
て、分離大豆蛋白＋コンニヤク粉、を添加し、15
℃にてサイレント、カツター（3000RPM）にて
５分間カツテイングを行い、新規エマルジヨンを
得た。得られたエマルジヨンを冷蔵庫（５℃）に
１日放置後、80℃にて30分間加熱し、次いで10分
間（3000RPM）遠心分離を行つて、エマルジヨ
ンの油及び／又は水の分離を測定した。
一方、コントロールとして、分離大豆蛋白、分
離大豆蛋白質＋カラギーナン、又は濃縮大豆蛋白
＋活性グルテン＋カラギーナンを添加し同様にし
てエマルジヨンを調製後、加熱安定性を測定し
た。結果を表１に示す。
The present invention is a novel emulsion for heat-processed foods,
More specifically, the present invention relates to an emulsion particularly excellent in heating stability. Fish paste products such as fish paste and bamboo shoots, meat paste products such as ham and sausages, various breads and cakes,
Various oils and fats are added to various heat-processed foods such as various types of noodles in order to improve their taste and texture. These fats and oils are rarely added to foods alone, but are usually added in the form of emulsions. Emulsions used in heat-processed foods are generally required to have the following properties. That is, (1) The emulsion must be stable and do not separate even when heated, especially when heat-processed foods are usually heated to 60°C or higher. (2) It must have a certain consistency. It is. Conventionally, in order to obtain such a stable emulsion, various vegetable proteins such as soybean protein, wheat gluten, partially hydrolyzed wheat gluten, egg white, casein, and partially hydrolyzed products thereof are added to the water-oil-based ingredients. Emulsifiers such as various physical proteins or various sugar esters are used, and recently, the use of a mixture of soybean protein and carrageenan has also been reported (Japanese Patent Laid-Open No. 125641/1983). However, as a result of studies conducted by the present inventors, all of these conventional emulsions have poor stability. In particular, when heated, oil and fat or oil and fat-water separate from other components such as proteins, making them difficult to use for heat-processed foods. It turned out that it was not appropriate. Therefore, the present inventors conducted extensive research in order to obtain a stable emulsion suitable for heat-processed foods, that is, a stable emulsion that does not separate even when heated. As a result, the present inventors added various proteins and konjac flour to a water-oil system. The present invention was completed based on the discovery that a stable emulsion that does not separate even when heated can be obtained by emulsification. That is, the present invention provides a novel emulsion for heat-processed foods consisting of water, oil, protein, and konjac flour. The ratio of water and oil in the emulsion according to the present invention is not limited by the protein used and the amount of konjac flour, but usually 100 parts of water (parts by weight,
In the following, parts by weight are shown unless otherwise specified. ), preferably 250 parts or less, preferably 200 parts or less, of fats and oils,
The lower limit varies depending on the purpose of use, but is usually 10 parts or more. The amounts of protein and konjac added vary depending on the purpose of use and the quality of the raw materials, but are usually about 30% by weight or less of the total weight of the emulsion. The amount of protein added in this case varies depending on the type and protein content, but is 0.10 to 30% by weight based on the total amount of the emulsion.
It is used effectively to some degree. On the other hand, the appropriate amount of konjac flour is 0.05 to 5% by weight based on the total amount of the emulsion, and within this range, the effect when used in combination with protein is most significant. Konjac flour can be used in almost the same way, but the former is more effective in smaller amounts. The fats and oils used in the present invention may be any edible fats and oils, whether animal or vegetable, and the vegetable proteins referred to in the present invention include wheat gluten, partially hydrolyzed Wheat gluten, defatted soy flour, concentrated soy protein, extracted soy protein,
Various forms such as isolated soybean protein can be used, and animal proteins such as egg white, casein, and partially hydrolyzed products thereof can be used. The higher the protein content of these proteins, the smaller the amount used, and usually 50% or more is used effectively.
Furthermore, for foods that undergo a heating process, thermally coagulable ones are preferable. For the above reasons as well as from the viewpoints of effectiveness, price, and availability, vegetable proteins, particularly various wheat gluten products and soybean protein products, are preferably used. In the method of mixing and emulsifying water, oil, fat, protein, and konjac flour in the present invention, an emulsion can be obtained by a conventional method using equipment widely used in food production, such as a silent cutter, a cavity machine, and a high-pressure homogenizer. However, when using konjac flour, it is often convenient to swell it with water before use. Although it is not yet clear what mechanism of action is responsible for the stabilizing effect of the emulsion by using protein and konjac flour in the present invention, especially the stabilizing effect against heating, it is clear from the following examples that other If a thickener such as carrageenan and soy protein is used, the emulsion will be 80% thicker.
℃, oil and water completely separate after 30 minutes of heating, so it does not mean that any gummy substance that has a thickening effect will work, but konjac can be mixed with proteins such as wheat gluten and soybean protein. This is thought to be due to its inherent ability to form a safe and strong emulsion in a water-oil system. In the present invention, naturally, various substances conventionally used in the production of emulsions or used in the production of foods, such as sugar alcohols such as sorbitol and maltitol,
Various sugar esters, glycerin, lecithin,
It goes without saying that various starches, xanthan gum, furcerelan, tragacanth gum, viscous polysaccharides such as pullulan, various sugars, salt, seasonings, etc. may be selected and used as appropriate. Examples will be explained below. Example 1 To 700 g of water and 200 g of lard, isolated soy protein + konjac flour was added in the amounts listed in Table 1, and 15 g of lard was added.
Silent cutting was performed at ℃ for 5 minutes using a cutter (3000 RPM) to obtain a new emulsion. The obtained emulsion was left in a refrigerator (5° C.) for one day, heated at 80° C. for 30 minutes, and then centrifuged for 10 minutes (3000 RPM) to measure separation of oil and/or water from the emulsion. On the other hand, as a control, an emulsion was prepared in the same manner with the addition of isolated soy protein, isolated soy protein + carrageenan, or concentrated soy protein + active gluten + carrageenan, and then the heating stability was measured. The results are shown in Table 1.
【表】
上記の表から明らかな通り、本発明に係る蛋
白、及びコンニヤク粉添加エマルジヨンは優れた
加熱安定性を示した。[Table] As is clear from the above table, the protein and konjac flour emulsion according to the present invention exhibited excellent heat stability.
Claims (1)
規加熱加工食品用エマルジヨン。1. A new emulsion for heat-processed foods consisting of water, oil, protein, and konjac flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP180378A JPS5495747A (en) | 1978-01-11 | 1978-01-11 | Emulsion for novel heat processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP180378A JPS5495747A (en) | 1978-01-11 | 1978-01-11 | Emulsion for novel heat processed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5495747A JPS5495747A (en) | 1979-07-28 |
| JPS635048B2 true JPS635048B2 (en) | 1988-02-02 |
Family
ID=11511724
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP180378A Granted JPS5495747A (en) | 1978-01-11 | 1978-01-11 | Emulsion for novel heat processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5495747A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5759629A (en) * | 1980-09-25 | 1982-04-10 | Asahi Denka Kogyo Kk | Solubilizing method for nonaqueous substance |
| JPS5759628A (en) * | 1980-09-25 | 1982-04-10 | Asahi Denka Kogyo Kk | Solubilizing method |
| JPS5759627A (en) * | 1980-09-25 | 1982-04-10 | Asahi Denka Kogyo Kk | Solubilization |
| JPS58131645U (en) * | 1982-02-26 | 1983-09-05 | 三菱電機株式会社 | Solar cell failure detection device |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5617058B2 (en) * | 1971-06-29 | 1981-04-20 |
-
1978
- 1978-01-11 JP JP180378A patent/JPS5495747A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5495747A (en) | 1979-07-28 |
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