WO2024038767A1 - Production method for oil-and-fat-containing solid food - Google Patents

Production method for oil-and-fat-containing solid food Download PDF

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WO2024038767A1
WO2024038767A1 PCT/JP2023/028384 JP2023028384W WO2024038767A1 WO 2024038767 A1 WO2024038767 A1 WO 2024038767A1 JP 2023028384 W JP2023028384 W JP 2023028384W WO 2024038767 A1 WO2024038767 A1 WO 2024038767A1
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Prior art keywords
oil
fat
solid food
mass
producing
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PCT/JP2023/028384
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French (fr)
Japanese (ja)
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茂樹 水嶋
知樹 上山
弘志 狩野
量太 井上
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不二製油グループ本社株式会社
不二製油株式会社
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to solid foods containing fats and oils.
  • oils and fats on the market that have nutritional physiological functions, such as n-3 fatty acids such as DHA and EPA, and MCT (medium chain fatty acid triglycerides).
  • n-3 fatty acids such as DHA and EPA
  • MCT medium chain fatty acid triglycerides
  • n-3 fatty acids such as DHA and EPA
  • MCT medium chain fatty acid triglycerides
  • n-3 fatty acids such as DHA and EPA
  • MCT medium chain fatty acid triglycerides
  • Chocolates are also foods containing large amounts of fats and oils, and aerated chocolates, which are made into porous structures by whipping molten chocolate, are also known. There is also a type of aerated chocolate called baked chocolate that retains its shape even in high-temperature environments (Patent Document 1). On the other hand, as a food material containing a large amount of fat and oil, powdered fat and oil, so-called creaming powder, is known (Patent Document 2).
  • Porous snacks made mainly of starch have a light texture that melts in the mouth due to the use of liquid oil, but they also have a "rough texture" derived from the starch body, and they also contain Oil content is limited. Even in the case of potato chips, which have a relatively high oil content, the oil content is about 35% (Non-Patent Document 1).
  • the creaming powder of Patent Document 2 has an oil content in solid content of 52.5%, but since it is a powder, it is not something to be ingested as a food.
  • oil-in-water emulsions that are spray-dried often contain water, and it is difficult to obtain solids with a size of several mm to several cm or more from this emulsion. It is.
  • the present invention has developed a solid food that maintains a light texture that is mainly composed of liquid oil and that melts in the mouth, while also having a large amount of fat and oil (more than 50% by mass) and a smooth texture resulting from this. The challenge was preparation.
  • the present inventors succeeded in producing a large amount of oil and fat by drying a highly concentrated oil-in-water emulsion made by blending oil and fat with a protein material with specific properties.
  • the present inventors have discovered that it is possible to prepare a novel oil- and fat-containing solid food that contains the following ingredients and maintains a light texture that melts in the mouth, and has completed the present invention.
  • the present invention provides (1) a method for producing an oil-containing solid food having a size of 3 mm or more in both the length, width, and height directions, which includes all steps 1 to 3 below.
  • the total amount of fat, protein material, and water in the oil-in-water emulsion is 100% by mass, 50 to 90% by mass of fats and oils with a solid fat content of 50% or less at 25°C, as shown below
  • the protein material having properties A) and (B) is 0.5 to 10% by mass, and the amount of water is 8 to 30% by mass.
  • A After heating an aqueous solution containing 20% by mass of crude protein at 80°C for 30 minutes, the viscosity is 10,000mPa ⁇ s or less when measured at 25°C.
  • B TCA solubilization rate of 0.22M is 30% to 95%.
  • (2) The method for producing an oil-and-fat-containing solid food according to (1), wherein the drying method is frying.
  • moisture content is 5% by mass or less.
  • B) TCA solubilization rate of 0.22M is 30% to 95%.
  • the present invention (1) When the total of fats and oils with a solid fat content of 50% or less at 25°C, protein material, and water is 100% by mass, the fats and oils are 50 to 90% by mass, and the following (A) and (B) Prepared by drying an oil-in-water emulsion containing 0.5 to 10% by mass of protein material and 8 to 30% by mass of water, which has the properties of A method for producing a solid food containing oil and fat.
  • the present invention it is possible to prepare a solid food that has a light texture even though the solid food contains oil and fat at a high concentration of 50% by mass or more.
  • Electron micrographs (left figure) of the fractured surfaces of the preparations prepared by defoaming the oil-in-water emulsion of Example 1 and frying them at 100°C, 5 kPa, 15 minutes, and 180°C, normal pressure, 2
  • This is an electron micrograph (right image) of a cut surface of a prepared product fried for a minute. It is an enlarged photograph of the cut surface of the left figure of FIG. 1 of Example 1.
  • the fats and oils of the present invention refer to substances that are insoluble or poorly soluble in water and easily soluble in neutral lipids. Namely, soybean oil, rapeseed oil, corn oil, safflower oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, lard, beef tallow, fish oil, medium chain fatty acids. Examples include triglycerides such as triglyceride, those modified by transesterification, hydrogenation treatment, etc., and fatty acids obtained by decomposing these.
  • the fatty acids constituting the triglycerides also include polyunsaturated fatty acids (eg, eicosapentaenoic acid/EPA, docosahexaenoic acid/DHA, arachidonic acid, and ⁇ -linolenic acid and/or ethyl ester).
  • polyunsaturated fatty acids eg, eicosapentaenoic acid/EPA, docosahexaenoic acid/DHA, arachidonic acid, and ⁇ -linolenic acid and/or ethyl ester.
  • the solid fat content at 25°C is 50% or less, preferably 25% or less, and more preferably 10% or less. Fats and oils with low viscosity are preferred, with a kinematic viscosity (cSt) at 40° C.
  • polyunsaturated fatty acid (PUFA)-containing fats and oils or medium chain fatty acid triglycerides (MCT) are more preferred, and medium chain fatty acid triglycerides are most preferred.
  • PUFA polyunsaturated fatty acid
  • MCT medium chain fatty acid triglycerides
  • the term "polyunsaturated fatty acid-containing fat or oil” refers to one in which the total of DHA, EPA, arachidonic acid, and linoleic acid is contained in the fat or oil constituent fatty acids in an amount of 50% by mass or more.
  • the total amount of DHA and EPA is 10% by mass or more, and more preferably 10% by mass or more of DHA is contained.
  • Medium-chain fatty acid triglyceride is a triglyceride in which 90% by mass or more of the fat-and-oil constituent fatty acids is caproic acid and/or caprylic acid.
  • oil-soluble substances can be added to this oil and fat for the purpose of imparting physiological functions.
  • carotenoids and carotenoid derivatives e.g., ⁇ -carotene or ⁇ -carotene, 8'-apo- ⁇ -carotenal, 8'-apo- ⁇ -carotenoic acid esters
  • flavonoids e.g., ⁇ -carotene or ⁇ -carotene, 8'-apo- ⁇ -carotenal, 8'-apo- ⁇ -carotenoic acid esters
  • flavonoids e.g., ⁇ -carotene or ⁇ -carotene, 8'-apo- ⁇ -carotenal, 8'-apo- ⁇ -carotenoic acid esters
  • flavonoids e.g., ⁇ -carotene or ⁇ -carotene, 8'-apo- ⁇ -carotenal, 8'-apo- ⁇ -carotenoic acid esters
  • pigments such as turmeric,
  • fat-soluble vitamins such as vitamins A, D, E, K, coenzyme Q10 and their derivatives (vitamin A esters and vitamin E esters, such as vitamin A acetate and vitamin A palmitate and tocopherol acetate), dibutyl hydroxy Examples include, but are not limited to, antioxidants such as toluene (BHT), butylated hydroxyanisole (BHA), licorice oil extract, sesame oil unsaponifiables, ⁇ -oryzanol, rapeseed oil extract, and L-ascorbic acid ester. It's not a thing.
  • antioxidants such as toluene (BHT), butylated hydroxyanisole (BHA), licorice oil extract, sesame oil unsaponifiables, ⁇ -oryzanol, rapeseed oil extract, and L-ascorbic acid ester. It's not a thing.
  • the protein material used in the present invention needs to have a low viscosity after heating. That is, it can be measured by preparing an aqueous solution of protein material with a crude protein content of 20% by mass, heating it at 80°C for 30 minutes, and then measuring the viscosity at 25°C.
  • the viscosity after heating is 10,000 mPa ⁇ s or less, preferably 5,000 mPa ⁇ s or less, 1,000 mPa ⁇ s or less, 500 mPa ⁇ s or less, and more preferably 200 mPa ⁇ s or less, 100 mPa ⁇ s or less.
  • this protein material requires a certain molecular weight. Molecular weight is defined by TCA solubilization rate.
  • the TCA solubilization rate is defined as the ratio of the amount of crude protein dissolved in 0.22M TCA to the total amount of crude protein.
  • the TCA solubilization rate is 30 to 95%, preferably 35 to 90%, more preferably 40 to 85%, and 50 to 80%. If the TCA solubilization rate is too low, the viscosity tends to increase after heating, which is not appropriate, and the transmittance decreases. On the other hand, if the TCA solubilization rate is too high, the amount of protein that contributes to emulsifying properties will decrease and a large amount of protein material will need to be blended, which will reduce the degree of freedom in blending, which is not preferable.
  • the present protein material preferably has an NSI (Nitrogen Solubility Index) of 80 or more, which is used as an index of protein solubility. More preferably, those having an NSI of 85 or more, 90 or more, 95 or more, or 97 or more can be used.
  • a high NSI of a protein material indicates high dispersibility in water, which may contribute to the dispersion stability of the oil-in-water emulsion of the present invention. If the NSI is too low, precipitation tends to occur, which is not preferable.
  • the crude protein content in the protein material is preferably 30% by mass or more, more preferably 50% by mass or more, and most preferably 70% by mass or more. Protein materials with a high crude protein content can provide functionality with a smaller amount.
  • the origin of the protein material to be prepared is not particularly limited, but proteins derived from plants, animals, or microorganisms can be used.
  • Vegetable proteins include legumes such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, corn, buckwheat, wheat, Examples include proteins derived from grains such as rice, vegetables, fruits, algae, and microalgae.
  • soybean-derived protein materials are prepared by further concentrating protein from soybean raw materials such as defatted soybeans and whole soybeans, and are generally made from isolated soybean protein, concentrated soybean protein, powdered soymilk, Alternatively, it conceptually includes those processed in various ways.
  • animal proteins include egg proteins including ovalbumin, milk proteins such as casein, whey, lactalbumin, and lactoglobulin, proteins derived from blood such as plasma, serum albumin, and bleached hemoglobin, and proteins derived from livestock meat. Examples include proteins, proteins derived from seafood, and the like.
  • proteins derived from microorganisms such as yeast, mold, and bacteria can be used. Even if the protein has poor solubility in water, a protein material that can be used in the present invention can be prepared by the treatment described below.
  • the protein material used in the oil-in-water emulsion of the present invention is subjected to a combination of "decomposition/denaturation treatment” that decomposes and/or denatures proteins, and "molecular weight distribution adjustment treatment” that adjusts the molecular weight distribution of proteins. It can be obtained by Examples of the above-mentioned “decomposition/denaturation treatment” include enzyme treatment, pH adjustment treatment (e.g. acid treatment, alkali treatment), denaturing agent treatment, heat treatment, cooling treatment, high pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, combinations thereof, and the like.
  • decomposition/denaturation treatment include enzyme treatment, pH adjustment treatment (e.g. acid treatment, alkali treatment), denaturing agent treatment, heat treatment, cooling treatment, high pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, combinations thereof, and the like.
  • Examples of the above-mentioned "molecular weight distribution adjustment treatment” include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof.
  • the order and number of times of “decomposition/denaturation treatment” and “molecular weight distribution adjustment treatment” are not particularly limited.
  • the decomposition/denaturation treatment may be performed after the decomposition/denaturation treatment, or both treatments may be performed simultaneously.
  • performing "decomposition/denaturation treatment” between two or more “molecular weight distribution adjustment treatments” performing “molecular weight distribution adjustment treatment” between two or more “decomposition/denaturation treatments,” or multiple times each. It is also possible to perform the processing in any order.
  • the “molecular weight distribution adjustment treatment” may not be performed.
  • all the treatments starting from the raw material may be performed consecutively, or may be performed after a period of time.
  • a commercially available product that has undergone a certain treatment may be used as a raw material to undergo other treatments.
  • a protein material that has undergone molecular weight distribution adjustment treatment and a protein material that has not undergone molecular weight distribution adjustment treatment may be mixed to form a specific protein material.
  • the ratio between the two can be adjusted as appropriate within the range that satisfies the above characteristics, but the mass ratio is, for example, 1:99 to 99:1, for example 50. :50 to 95:5, 75:25 to 90:10, etc.
  • the protein material used in the oil-in-water emulsion of this embodiment is a protein material that has undergone "decomposition/denaturation/molecular weight distribution adjustment treatment.”
  • reaction temperature can be 20 to 80°C, preferably 40 to 60°C.
  • the treatment can be carried out within a pH range of, for example, pH 2 to pH 12, with the upper and lower limits being the values of .
  • acid treatment it may be a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation.
  • acids to be added include inorganic acids such as hydrochloric acid and phosphoric acid, acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid.
  • examples include organic acids.
  • the acid may be added using foods and drinks containing acids such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar.
  • an alkali such as sodium hydroxide or potassium hydroxide may be added.
  • denaturing agents such as guanidine hydrochloride, urea, arginine, PEG, etc.
  • heating temperatures include 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C, 150°C.
  • the upper and lower limits can be any temperature range of 60°C to 150°C, for example.
  • cooling temperatures are -10°C, -15°C, -20°C, -25°C, -30°C, -35°C, -40°C, -45°C, -50°C, -55°C, -60°C,
  • the range includes an upper limit and a lower limit of any temperature of -65°C, -70°C, and -75°C, for example, -10°C to -75°C.
  • heating or cooling times include 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes
  • Examples include a range where the upper and lower limits are arbitrary times of 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes, for example, from 5 seconds to 200 minutes.
  • examples of pressure conditions include a range with upper and lower limits of arbitrary pressures of 100MPa, 200MPa, 300MPa, 400MPa, 500MPa, 600MPa, 700MPa, 800MPa, 900MPa, and 1,000MPa, for example, 100MPa to 1,000MPa. Can be mentioned.
  • examples of solvents used include alcohols and ketones, such as ethanol and acetone.
  • examples of minerals used include divalent metal ions such as calcium and magnesium.
  • supercritical treatment for example, carbon dioxide in a supercritical state at a temperature of about 30° C. or higher and a pressure of about 7 MPa or higher can be used.
  • ultrasonic treatment the treatment can be performed by irradiating with a frequency of 100 KHz to 2 MHz and a power of 100 to 1,000 W, for example.
  • electrolysis treatment for example, an aqueous protein solution can be treated by applying a voltage of 100 mV to 1,000 mV.
  • the treatment to degrade and/or denature the protein is selected from denaturant treatment, heat treatment, and combinations thereof.
  • Those skilled in the art can appropriately set the conditions for the treatment to adjust the molecular weight distribution of the protein, such as the type of filter medium, carrier for gel filtration, centrifugal rotation speed, current, time, etc.
  • filter media include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, and the like.
  • carriers for gel filtration include dextran, agarose, and the like.
  • centrifugation conditions include 1,000 to 3,000 x g for 5 to 20 minutes. It is possible to distribute and use a product mixed with the above-mentioned oil-based material in any proportion.
  • an emulsifier can be blended in addition to the above-mentioned protein materials.
  • the emulsifier herein includes synthetic emulsifiers and natural emulsifiers. Specifically, in addition to synthetic emulsifiers such as monoacylglycerol, diacylglycerol, polyglycerin fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, polyoxyethylene derivatives, fatty acid salts, and modified starch, lecithin and enzymatically decomposed Naturally derived lecithins such as lecithin, hydrogenated enzymatically decomposed lecithin, hydroxylecithin, phosphatidylglycerol, phosphatidic acid, acetylated lecithin, lecithin derivatives obtained by chemically or enzymatically treating these, soybean saponin, Quillaja saponin, etc.
  • Examples include naturally occurring saponins.
  • proteins that do not meet the above-mentioned requirements for protein materials, such as milk casein and lactalbumin that have not been subjected to the treatment of the present invention are also included in the emulsifier if they have emulsifying properties.
  • the oil-in-water emulsion will now be explained.
  • the content of fats and oils is 50 to 90% by mass, preferably 60 to 85% by mass, and more preferably 70 to 80% by mass. If it is too small, the meaning of the present invention will not be fulfilled, and if it is too large, the shape of the dough will collapse during shaping and drying.
  • the protein material is 0.5 to 10% by weight, preferably 1 to 7% by weight, more preferably 1.5 to 5% by weight, and most preferably 2 to 4% by weight. If the amount is too low, the fats and oils will not remain in the dough, resulting in poor dough shaping.
  • the amount of water is 8 to 30% by weight, preferably 10 to 25% by weight, and more preferably 15 to 20% by weight. If it is too small, the dough will become hard and difficult to mold. If there is too much, the dough will not only be too soft and difficult to mold, but will also be scattered during the drying process.
  • oils and fats and protein materials various substances can be added as long as they do not affect the present invention, and are exemplified below.
  • various oligosaccharides and polysaccharides can be added as saccharides.
  • saccharides with small to medium molecular weight such as various oligosaccharides and dextrins, polysaccharides such as starch, gum arabic, pectin, xanthan gum, locust bean gum, water-soluble soybean polysaccharides, and water-soluble pea polysaccharides.
  • Gum arabic which itself has emulsifying properties, is particularly preferred.
  • the aqueous phase can be prepared by preparing an aqueous solution of the above-mentioned specific protein material. Other raw materials may or may not be added to the aqueous solution as needed.
  • the concentration of the protein material in the aqueous solution is not particularly limited, and examples thereof include 1 to 40%, 2 to 35%, 3 to 30%, 4 to 20%, 5 to 15%, and 6 to 10%.
  • the aqueous phase may be prepared without using the above protein material.
  • the pH of the aqueous phase is not particularly limited, and the pH may not be adjusted or may be adjusted by adding an acid or alkali. Examples of the pH of the aqueous phase include 3-10, 4-6.5, and 7-9.
  • the preparation temperature of the aqueous phase portion is not particularly limited, and may be, for example, room temperature. In a more specific embodiment, if it contains a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating, it can be prepared by dissolving or dispersing it at a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C. Those skilled in the art can appropriately determine the raw materials to be added to the aqueous phase. For example, when adding salts or water-soluble fragrances, they are added to the aqueous phase.
  • the oil phase may be prepared using only oil or fat, or may be prepared by mixing oil and fat with oil-soluble materials and dissolving or dispersing the mixture at a temperature range of, for example, 50 to 80°C, preferably 55 to 70°C. It's okay.
  • a protein material may be dispersed in the oil phase.
  • Those skilled in the art can appropriately determine the raw materials to be added to the oil phase. For example, when using lipophilic emulsifiers, lipophilic fragrances, etc., they may be added to part or all of the raw material fats and oils.
  • the obtained oil phase and aqueous phase are heated, for example, to 40 to 80°C, preferably 55 to 70°C, and mixed to pre-emulsify.
  • Pre-emulsification can be performed using a rotary stirrer such as a homomixer. After preliminary emulsification, homogenize using a homogenizer. Alternatively, all the raw materials may be mixed without pre-emulsification and homogenized using a homogenizer. In more specific embodiments, pre-emulsification and/or homogenization may be performed multiple times.
  • all or a portion of the water phase and a portion of the oil phase may be mixed and pre-emulsified, and the remaining ingredients may be added and homogenized; All or part of the ingredients may be mixed and pre-emulsified, and the remaining ingredients may be added and homogenized, or these steps may be repeated.
  • homogenization equipment include homomixers; high-pressure homogenizers; colloid mills; ultrasonic emulsifiers; ajihomo mixers with both agitator and homomixer functions; cutter blade mixers such as silent cutters and Stefan cookers; extruders and emulders.
  • a rotor-stator type in-line mixer such as the above may be mentioned, but since the emulsion prepared in the present invention becomes a highly viscous dough, a cutter blade mixer can be suitably used. If the obtained dough contains many air bubbles, they will be dispersed during the frying process, so defoaming is performed as necessary by vacuuming or centrifugation.
  • an oil-in-water emulsion can be obtained.
  • the continuous phase is an aqueous phase, but the emulsion has a shape-retaining property and contains a larger amount of an oil phase as a dispersed phase than the aqueous phase.
  • the oil-and-fat-containing solid food of the present invention can be obtained by the following drying operation.
  • the oil-in-water emulsion obtained above is then dried.
  • the drying method may be a known method, such as heat drying, ventilation drying, freeze drying, etc.
  • the drying temperature is not particularly limited, but is preferably 150°C or lower, more preferably 120°C or lower, and most preferably 100°C or lower. Examples include 40-90°C, 45-80°C, 50-70°C, and 55-65°C.
  • the drying time is not particularly limited, but examples include 1 hour to 72 hours, 5 hours to 48 hours, and 10 hours to 24 hours. Specific examples of the drying device include a continuous hot air drying device and a microwave drying device. Furthermore, drying by frying is also effective in the present invention.
  • Frying may be carried out in a normal pressure environment or in a reduced pressure environment; in the former case, the temperature is preferably 110°C to 220°C, more preferably 120°C to 200°C, and most preferably 130°C to 190°C. In the latter case, the temperature is preferably 60°C to 140°C, more preferably 80°C to 120°C.
  • the heating time can be exemplified as several seconds to several minutes for the former, and several minutes to several tens of minutes for the latter. Select as appropriate from temperature, pressure, etc. Frying performed in a reduced pressure environment (vacuum frying) is most suitable for the present invention because extreme puffing is suppressed and solid foods with strength can be obtained.
  • the internal structure of the product of the present invention that has been vacuum fried has fewer holes of several mm to several tens of mm and layered structures caused by air bubbles, but it has a fine structure. It has many pores of 5 ⁇ m or less, preferably 0.5 to 3 ⁇ m, derived from oil droplets.
  • the fats and oils used for frying are preferably so-called solid fats with a melting point of 25°C or higher, more preferably those with an SFC of 40% or higher at 25°C.
  • Solid fats generally have low iodine values and high oxidative stability. It is preferable that the fats and oils located in the outer layer of the food have high oxidation stability from the viewpoint of maintaining flavor. In addition, when eating at room temperature, it is preferable that the melting point of the fat and oil located in the outer layer is higher, since it is less likely to stick to the container or hands. However, if all the fats and oils in the food are solid fats, the texture, including melt-in-the-mouth texture, will be significantly inferior, and nutritional functions cannot be expected.
  • the melting point is preferably 55°C or lower, more preferably 50°C or lower, and most preferably 45°C or lower.
  • the fats and oils in the fat-containing solid food are partially replaced with frying oil, and the frying oil is added to the solid food.
  • the amount of fat and oil used during emulsion preparation will be reduced, so in the case of functional fats and oils such as medium-chain fatty acid triglycerides or fats and oils containing polyunsaturated fatty acids, excessive substitution will not be carried out during frying.
  • the physical properties of the fat or oil in the solid food may change, and it is desirable to take this into consideration during frying operations.
  • the content of medium chain triglycerides in the fats and oils of solid foods is preferably 30% by mass or more, more preferably 60% by mass or more, and more preferably 80% by mass or more. Most preferably.
  • the total amount of polyunsaturated fatty acids DHA, EPA, arachidonic acid, and linoleic acid among the constituent fatty acids in the fats and oils of solid foods is 10% by mass.
  • the total amount of each fatty acid of DHA and EPA is preferably 10% by mass or more, even more preferably 10% by mass or more of DHA fatty acids, and most preferably 30% by mass or more. .
  • the solid food obtained by the above operation preferably contains 5% by mass or less of water, more preferably 3% by mass or less. Further, it is a solid food containing 50 to 98% by mass, preferably 60 to 95% by mass, and more preferably 70 to 93% by mass of fats and oils having a solid fat content of 50% or less at 25°C.
  • Its shape has dimensions of 3 mm or more in both the length, width, and height directions. Preferably it is 4 mm or more, more preferably 5 mm or more. If it is small, it becomes difficult to ingest it as a main food. The larger the size, the wider the scope of its use as food, but it can also affect the drying process. It is preferably 50 mm or less in both the length and width directions, and more preferably 20 mm or less. The optimal size can be set depending on the drying method.
  • the solid food of the present invention may be ingested as is, but by adding various flavorings, it becomes possible to more actively ingest the aforementioned fats and oils and functional components dissolved in the fats and oils.
  • seasonings include common salt, glutamic acid, yeast extract, etc., as well as animal products such as cheese and bonito, nuts, legumes such as sesame and soybean flour, and vegetable products such as spices and herbs. I can list things.
  • the substances used for flavoring are preferably blended in advance when preparing the oil-in-water emulsion, but flavoring can also be carried out by spraying or the like after drying.
  • the foods of the present invention and their raw materials are evaluated according to the following procedure.
  • ⁇ NSI> Add 60 ml of water to 3 g of sample, stir with a propeller at 37°C for 1 hour, centrifuge at 1,400 x g for 10 minutes, and collect supernatant liquid (I). Next, 100 ml of water is added again to the remaining precipitate, stirred again with a propeller at 37°C for 1 hour, and then centrifuged to collect the supernatant liquid (II). Combine liquids (I) and (II) and add water to the mixture to make 250ml. After filtering this through filter paper (No. 5), the nitrogen content in the filtrate is measured by the Kjeldahl method.
  • the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed as mass % and is defined as NSI. Basically, it is calculated by rounding off the number to the second decimal place.
  • TCA solubility rate Add an equal amount of 0.44M trichloroacetic acid (TCA) to a 2% by mass aqueous solution of protein material to make a 0.22M TCA solution, and let the percentage of soluble nitrogen be the value measured by Kjeldahl method. Basically, it is calculated by rounding off the number to the second decimal place.
  • Soy protein material A Decomposition/denaturation/molecular weight distribution adjustment product of isolated soy protein. (Fuji Oil Co., Ltd. test product, moisture 1.2%, crude protein content 79.3%, TCA solubilization rate 61.8%, viscosity after heating 28 mPa ⁇ s, NSI 98.1)
  • Pea protein material A A processed product of pea protein that undergoes decomposition/denaturation and molecular weight distribution adjustment.
  • test product moisture 1.1%, crude protein content 56.8%, TCA solubilization rate 58.2%, viscosity after heating 145mPa ⁇ s, NSI 99.6)
  • Oil-in-water emulsion was prepared according to the formulation shown in Table 1.
  • Example of normal pressure frying An oil-in-water emulsion was prepared using the same formulation as in Example 1. This product was fried for 2 minutes at 180°C under normal pressure to obtain a dry product. Further, the obtained dried product was left in an oven at 60° C. for 1 hour, and the sample height was confirmed. The obtained food had shape retention at 60°C and exhibited properties similar to those of the vacuum-fried food of Example 1, but had a slightly porous, soft, and light texture.

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Abstract

The present invention addresses the problem of preparing a solid food which is composed mainly of liquid oil, has a favorable melt-in-the-mouth feeling, and has a large amount of oil and fat accounting for at least 50 mass% of the solid food, and a smooth feeling on the tongue caused by the oil and fat while maintaining a light food texture.　An oil-and-fat-containing solid food having a size of at least 3 mm in all of the vertical, horizontal, and height directions is prepared through all of the following steps (1)-(3): (1) a step for preparing an oil-in-water-type emulsion containing oil and fat, a protein material, and water, wherein, when the total amount of the oil and fat, protein material, and water in the oil-in-water-type emulsion is 100 mass%, the amount of the oil and fat having a solid fat content of at most 50% at 25ºC is 50-90 mass%, the amount of the protein material having the following properties (A) and (B) is 0.5-10 mass%, and the amount of the water is 8-30 mass%; (2) a step for molding the oil-in-water-type emulsion of step (1); and (3) a step for drying the oil-in-water-type emulsion of step (2). (A) The viscosity of an aqueous solution having a crude protein amount of 20 mass%, as measured at 25ºC after heating at 80ºC for 30 minutes, is at most 10,000 mPa∙s. (B) The 0.22 M TCA solubilization rate is 30-95%.

Description

油脂含有固型食品の製造方法Method for producing solid foods containing fats and oils
　本発明は、油脂を含有する固型食品に関する。 The present invention relates to solid foods containing fats and oils.
　DHA，EPA等のn-3系脂肪酸、およびMCT（中鎖脂肪酸トリグリセリド）といった、栄養生理機能を有する油脂が市場に多く出回っている。これらの油脂を摂取するには、ソフトカプセル等の補助食品、乳製品等の飲料、もしくはソーセージ等の加工食品等々に調製した飲食品を摂ることが一般的である。
　油脂を大量に摂る手段として、菓子類が挙げられる。小麦粉などの澱粉を多く含む食材を、水和後にフライ処理し、または膨化処理後に油脂を付与して調製した多孔性のスナック類は、大量の油脂を包含する上に、クリスピーで軽快な食感を有している。
　チョコレート類も大量の油脂を有する食品であり、融解状態のチョコレートをホイップする等により多孔質構造とした含気チョコも知られている。また、高温環境でも保形性を有した、焼きチョコといわれる形態の含気チョコレートも存在する（特許文献１）。
　一方、油脂を大量に含む食品素材としては、粉末油脂、いわゆるクリーミングパウダーが知られている（特許文献２）。 There are many oils and fats on the market that have nutritional physiological functions, such as n-3 fatty acids such as DHA and EPA, and MCT (medium chain fatty acid triglycerides). In order to ingest these fats and oils, it is common to consume foods and drinks prepared into supplementary foods such as soft capsules, beverages such as dairy products, processed foods such as sausages, and the like.
Sweets are one way to consume large amounts of fats and oils. Porous snacks prepared by frying foods containing a lot of starch such as wheat flour after hydration, or by applying fats and oils after puffing process contain a large amount of fats and oils and have a crispy and light texture. have.
Chocolates are also foods containing large amounts of fats and oils, and aerated chocolates, which are made into porous structures by whipping molten chocolate, are also known. There is also a type of aerated chocolate called baked chocolate that retains its shape even in high-temperature environments (Patent Document 1).
On the other hand, as a food material containing a large amount of fat and oil, powdered fat and oil, so-called creaming powder, is known (Patent Document 2).
特開2010-207196号公報Japanese Patent Application Publication No. 2010-207196 特開昭55-37103号公報Japanese Patent Application Publication No. 55-37103
　大量の油脂摂取を考えた場合、前述した様な補助食品、飲料および加工食品の形態での油脂摂取には制限があるし、直接調理に使用する場合でも大量の摂取は困難である。
　油分が高い食品として知られているチョコレート類の中でも、特許文献１に記載のチョコレートは、含気により食感を軽くしているが、ココアバターやその代替脂を用いるために、液体油ほどの口溶けが良い軽快な食感は得られ難い上に、油分も３割程度しか含まない。澱粉を主体とした多孔性のスナック類は、液体油を用いることで口溶けが良い軽快な食感を有しているものの、澱粉ボディに由来する「ざらついた食感」も併せ持つ上に、含有する油分に制限がある。比較的油分の高いポテトチップスの場合でも、その油分は35%程度である（非特許文献１）。 When considering the intake of large amounts of fats and oils, there are limits to the intake of fats and oils in the form of supplementary foods, drinks, and processed foods as mentioned above, and even when using them directly for cooking, it is difficult to intake large amounts of fats and oils.
Among chocolates known as foods with a high oil content, the chocolate described in Patent Document 1 has a light texture by incorporating air, but because it uses cocoa butter and its substitute fat, it contains as much oil as liquid oil. It is difficult to obtain a light texture that melts in the mouth, and it only contains about 30% oil. Porous snacks made mainly of starch have a light texture that melts in the mouth due to the use of liquid oil, but they also have a "rough texture" derived from the starch body, and they also contain Oil content is limited. Even in the case of potato chips, which have a relatively high oil content, the oil content is about 35% (Non-Patent Document 1).
　一方、特許文献２のクリーミングパウダーは52.5%の固形分中油分を有しているが、粉末であるため、食品として主体的に摂取するものではない。粉末油脂を調製する際の、噴霧乾燥処理を行う水中油型乳化物は水の配合が多く、この乳化物から数mm～数cmまたはそれ以上の大きさを有した固形物を得ることは困難である。
　本発明では、液体油を主体とした口溶けが良い軽快な食感を維持しつつ、固型食品中50質量%以上の大量の油脂と、それに起因する滑らかな舌触りを併せ持った、固型食品の調製を課題とした。 On the other hand, the creaming powder of Patent Document 2 has an oil content in solid content of 52.5%, but since it is a powder, it is not something to be ingested as a food. When preparing powdered fats and oils, oil-in-water emulsions that are spray-dried often contain water, and it is difficult to obtain solids with a size of several mm to several cm or more from this emulsion. It is.
The present invention has developed a solid food that maintains a light texture that is mainly composed of liquid oil and that melts in the mouth, while also having a large amount of fat and oil (more than 50% by mass) and a smooth texture resulting from this. The challenge was preparation.
　本発明者らは、上記の課題に対して鋭意研究を重ねた結果、特定の性質を有したたん白素材に油脂を配合した高濃度の水中油型乳化物を乾燥させることにより、大量の油脂を含有し且つ口どけの良い軽快な食感を維持した、新規な油脂含有固型食品が調製できることを見出し、本発明を完成させた。 As a result of extensive research into the above-mentioned problems, the present inventors succeeded in producing a large amount of oil and fat by drying a highly concentrated oil-in-water emulsion made by blending oil and fat with a protein material with specific properties. The present inventors have discovered that it is possible to prepare a novel oil- and fat-containing solid food that contains the following ingredients and maintains a light texture that melts in the mouth, and has completed the present invention.
　即ち、本発明は
（１）以下の１～３の全ての工程を有する、縦横高さ方向の何れもが３mm以上の大きさを有した、油脂含有固型食品の製造方法。
１：油脂、たん白素材、及び水を含む水中油型乳化物を調製する工程。
ここで、水中油型乳化物の油脂、たん白素材および水の合計を100質量%とした際に、25℃での固体脂含量が50%以下である油脂が50～90質量%、下記（A）及び（B）の性質を有するたん白素材が0.5～10質量%、および水が８～30質量%である。
２：１の水中油型乳化物を成形する工程。
３：２で成形された水中油型乳化物を乾燥する工程。
（A）粗蛋白質量 20質量%の水溶液を80℃，30分加熱後、25℃で測定時の粘度が10,000mPa・s以下。
（B）0.22MのTCA可溶化率が30%～95%。
（２）乾燥方法がフライである、（１）に記載の油脂含有固型食品の製造方法。
（３）乾燥方法が減圧フライである、（２）に記載の油脂含有固型食品の製造方法。
（４）油脂含有固型食品が、60℃で保形性を示すものである、（１）に記載の油脂含有固型食品の製造方法。
（５）乾燥方法がフライである、（４）に記載の油脂含有固型食品の製造方法。
（６）乾燥方法が減圧フライである、（５）に記載の油脂含有固型食品の製造方法。
（７）油脂が、中鎖脂肪酸トリグリセリドまたは、多価不飽和脂肪酸含有油脂である、（１）に記載の油脂含有固型食品の製造方法。
（８）乾燥方法がフライである、（７）に記載の油脂含有固型食品の製造方法。
（９）乾燥方法が減圧フライである、（８）に記載の油脂含有固型食品の製造方法。
（１０）油脂が、中鎖脂肪酸トリグリセリドまたは、多価不飽和脂肪酸含有油脂である、（４）に記載の油脂含有固型食品の製造方法。
（１１）乾燥方法がフライである、（１０）に記載の油脂含有固型食品の製造方法。
（１２）乾燥方法が減圧フライである、（１１）に記載の油脂含有固型食品の製造方法。
（１３）縦横高さ方向の何れもが３mm以上の大きさである油脂含有固型食品。該固型食品は、25℃での固体脂含量が50%以下である油脂を50～95質量%、および下記（A）及び（B）の性質を有するたん白素材を0.5～10質量%含み、水分が５質量%以下である。
（A）粗蛋白質量 20質量%の水溶液を80℃，30分加熱後、25℃で測定時の粘度が10,000mPa・s以下。
（B）0.22MのTCA可溶化率が30%～95%。
（１４）固型食品の油脂中に、中鎖脂肪酸トリグリセリドまたは多価不飽和脂肪酸含有油脂が含まれる、（１３）に記載の油脂含有固型食品。
（１５）油脂含有固型食品が60℃で保形性を示すものである、（１３）に記載の油脂含有固型食品。
（１６）固型食品の油脂中に、中鎖脂肪酸トリグリセリドまたは多価不飽和脂肪酸含有油脂が含まれる、（１５）に記載の油脂含有固型食品。
に関するものである。または、本発明は、
（１）25℃での固体脂含量が50%以下である油脂、たん白素材および水の合計を100質量%とした際に、油脂が50～90質量%、下記（A）及び（B）の性質を有するたん白素材が0.5～10質量%、および水が８～30質量%である水中油型乳化物を、乾燥して調製する、縦横高さ方向の何れもが３mm以上の大きさを有した、油脂含有固型食品の製造方法。
（A）粗蛋白質量 20質量%の水溶液を80℃，30分加熱後、25℃で測定時の粘度が10,000mPa・s以下。
（B）0.22MのTCA可溶化率が30%～95%。
（２）油脂含有固型食品が、60℃で保形性を示すものである、（１）に記載の油脂含有固型食品の製造方法。
（３）乾燥方法がフライである、（１）に記載の油脂含有固型食品の製造方法。
（４）乾燥方法が減圧フライである、（３）に記載の油脂含有固型食品の製造方法。
（５）油脂が、中鎖脂肪酸トリグリセリドまたは、多価不飽和脂肪酸含有油脂である、（１）に記載の油脂含有固型食品の製造方法。
（６）25℃での固体脂含量が50%以下である油脂を50～95質量%、および下記（A）及び（B）の性質を有するたん白素材を0.5～10質量%含み、水分が５質量%以下、縦横高さ方向の何れもが３mm以上の大きさを有した、油脂含有固型食品。
（A）粗蛋白質量 20質量%の水溶液を80℃，30分加熱後、25℃で測定時の粘度が10,000mPa・s以下。
（B）0.22MのTCA可溶化率が30%～95%。
（７）油脂含有固型食品が60℃で保形性を示すものである、（６）に記載の油脂含有固型食品。
（８）固型食品の油脂中に、中鎖脂肪酸トリグリセリドまたは多価不飽和脂肪酸含有油脂が含まれる、（６）に記載の油脂含有固型食品。
に関するものである。 That is, the present invention provides (1) a method for producing an oil-containing solid food having a size of 3 mm or more in both the length, width, and height directions, which includes all steps 1 to 3 below.
1: Step of preparing an oil-in-water emulsion containing fats and oils, protein material, and water.
Here, when the total amount of fat, protein material, and water in the oil-in-water emulsion is 100% by mass, 50 to 90% by mass of fats and oils with a solid fat content of 50% or less at 25°C, as shown below ( The protein material having properties A) and (B) is 0.5 to 10% by mass, and the amount of water is 8 to 30% by mass.
Step of forming a 2:1 oil-in-water emulsion.
A step of drying the oil-in-water emulsion formed at a ratio of 3:2.
(A) After heating an aqueous solution containing 20% by mass of crude protein at 80℃ for 30 minutes, the viscosity is 10,000mPa・s or less when measured at 25℃.
(B) TCA solubilization rate of 0.22M is 30% to 95%.
(2) The method for producing an oil-and-fat-containing solid food according to (1), wherein the drying method is frying.
(3) The method for producing an oil- and fat-containing solid food according to (2), wherein the drying method is vacuum frying.
(4) The method for producing a fat-and-oil-containing solid food according to (1), wherein the fat-and-oil-containing solid food exhibits shape retention at 60°C.
(5) The method for producing an oil-and-fat-containing solid food according to (4), wherein the drying method is frying.
(6) The method for producing an oil- and fat-containing solid food according to (5), wherein the drying method is vacuum frying.
(7) The method for producing an oil- or fat-containing solid food according to (1), wherein the oil or fat is a medium-chain fatty acid triglyceride or a polyunsaturated fatty acid-containing oil or fat.
(8) The method for producing an oil- and fat-containing solid food according to (7), wherein the drying method is frying.
(9) The method for producing an oil-and-fat-containing solid food according to (8), wherein the drying method is vacuum frying.
(10) The method for producing an oil- or fat-containing solid food according to (4), wherein the oil or fat is a medium-chain fatty acid triglyceride or a polyunsaturated fatty acid-containing oil or fat.
(11) The method for producing an oil- and fat-containing solid food according to (10), wherein the drying method is frying.
(12) The method for producing an oil- and fat-containing solid food according to (11), wherein the drying method is vacuum frying.
(13) Solid foods containing fats and oils that are 3 mm or more in length, width, and height. The solid food contains 50 to 95% by mass of fats and oils with a solid fat content of 50% or less at 25°C, and 0.5 to 10% by mass of protein materials having the following properties (A) and (B). , moisture content is 5% by mass or less.
(A) After heating an aqueous solution containing 20% by mass of crude protein at 80℃ for 30 minutes, the viscosity is 10,000mPa・s or less when measured at 25℃.
(B) TCA solubilization rate of 0.22M is 30% to 95%.
(14) The fat-and-oil-containing solid food according to (13), wherein the fat and oil of the solid food contains medium-chain fatty acid triglyceride or polyunsaturated fatty acid-containing fat and oil.
(15) The oil-and-fat-containing solid food according to (13), wherein the oil-and-fat-containing solid food exhibits shape retention at 60°C.
(16) The fat-and-oil-containing solid food according to (15), wherein the fat and oil of the solid food contains medium-chain fatty acid triglyceride or polyunsaturated fatty acid-containing fat and oil.
It is related to. Alternatively, the present invention
(1) When the total of fats and oils with a solid fat content of 50% or less at 25℃, protein material, and water is 100% by mass, the fats and oils are 50 to 90% by mass, and the following (A) and (B) Prepared by drying an oil-in-water emulsion containing 0.5 to 10% by mass of protein material and 8 to 30% by mass of water, which has the properties of A method for producing a solid food containing oil and fat.
(A) After heating an aqueous solution containing 20% by mass of crude protein at 80℃ for 30 minutes, the viscosity is 10,000mPa・s or less when measured at 25℃.
(B) TCA solubilization rate of 0.22M is 30% to 95%.
(2) The method for producing a solid food containing oil and fat according to (1), wherein the solid food containing oil and fat exhibits shape retention at 60°C.
(3) The method for producing an oil- and fat-containing solid food according to (1), wherein the drying method is frying.
(4) The method for producing an oil-and-fat-containing solid food according to (3), wherein the drying method is vacuum frying.
(5) The method for producing an oil- or fat-containing solid food according to (1), wherein the oil or fat is a medium-chain fatty acid triglyceride or a polyunsaturated fatty acid-containing oil or fat.
(6) Contains 50 to 95% by mass of fats and oils with a solid fat content of 50% or less at 25°C, and 0.5 to 10% by mass of protein materials having the properties of (A) and (B) below, and has no water content. A solid food containing fats and oils containing 5% by mass or less and having a size of 3 mm or more in both the length and width directions.
(A) After heating an aqueous solution containing 20% by mass of crude protein at 80℃ for 30 minutes, the viscosity is 10,000mPa・s or less when measured at 25℃.
(B) TCA solubilization rate of 0.22M is 30% to 95%.
(7) The solid food containing fat and oil according to (6), wherein the solid food containing fat and oil exhibits shape retention at 60°C.
(8) The fat-and-oil-containing solid food according to (6), wherein the fat and oil of the solid food contains medium-chain fatty acid triglyceride or polyunsaturated fatty acid-containing fat and oil.
It is related to.
　本発明によれば、油脂を固型食品中50質量%以上の高濃度で含有しているにもかかわらず、軽快な食感を有した固型食品の調製が可能となる。 According to the present invention, it is possible to prepare a solid food that has a light texture even though the solid food contains oil and fat at a high concentration of 50% by mass or more.
実施例１の水中油型乳化物を脱泡成形後に、100℃にて,５kPa,15分間フライした調製品の割断面の電子顕微鏡写真（左図）と、180℃にて,常圧,２分間フライした調製品の割断面の電子顕微鏡写真（右図）である。Electron micrographs (left figure) of the fractured surfaces of the preparations prepared by defoaming the oil-in-water emulsion of Example 1 and frying them at 100°C, 5 kPa, 15 minutes, and 180°C, normal pressure, 2 This is an electron micrograph (right image) of a cut surface of a prepared product fried for a minute. 実施例１の図１左図の割断面の拡大写真である。It is an enlarged photograph of the cut surface of the left figure of FIG. 1 of Example 1.
（油脂）
　本発明の油脂とは、水に不溶性または難溶性でかつ中性脂質に溶解しやすい物質を指す。すなわち、ダイズ油、ナタネ油、トウモロコシ油、サフラワー油、コメ油、綿実油、ヒマワリ油、ゴマ油、オリーブ油、落花生油、パーム油、パーム核油、ヤシ油、豚脂、牛脂、魚油、中鎖脂肪酸トリグリセリドといったトリグリセリド類およびこれらをエステル交換や水素添加処理等で改質したもの、並びにこれらを分解した脂肪酸類が挙げられる。トリグリセリド類を構成する脂肪酸には多価不飽和脂肪酸（例えば、エイコサペンタエン酸／EPA、ドコサヘキサエン酸／DHA、アラキドン酸ならびにγ－リノレン酸および／またはエチルエステル）等も含まれる。
　軽快な食感を付与するには、融点が低い油脂や粘度が低い油脂が好ましい。具体的には、25℃での固体脂含量が50%以下の油脂であり、25%以下が好ましく、10%以下が更に好ましい。粘度の低い油脂が好ましく、基準油脂分析試験法（2.2.10.1-1996）による40℃動粘度（cSt）が100以下が更に好ましく、30以下が最も好ましい。具体的には、多価不飽和脂肪酸（PUFA）含有油脂または中鎖脂肪酸トリグリセリド（MCT）がより好ましく、中鎖脂肪酸トリグリセリドが最も好ましい。
　ここで多価不飽和脂肪酸含有油脂とは、DHA，EPA，アラキドン酸，リノール酸の合計が、油脂構成脂肪酸中に50質量%以上含まれるものをいう。好ましくはこの条件に加えて更に、DHA，EPAの合計が10質量%以上含まれるものであり、より好ましくはDHAが10質量%以上含まれるものである。中鎖脂肪酸トリグリセリドとは、油脂構成脂肪酸の90質量%以上がカプロン酸および／またはカプリル酸であるトリグリセリドである。 (Oils and fats)
The fats and oils of the present invention refer to substances that are insoluble or poorly soluble in water and easily soluble in neutral lipids. Namely, soybean oil, rapeseed oil, corn oil, safflower oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, lard, beef tallow, fish oil, medium chain fatty acids. Examples include triglycerides such as triglyceride, those modified by transesterification, hydrogenation treatment, etc., and fatty acids obtained by decomposing these. The fatty acids constituting the triglycerides also include polyunsaturated fatty acids (eg, eicosapentaenoic acid/EPA, docosahexaenoic acid/DHA, arachidonic acid, and γ-linolenic acid and/or ethyl ester).
In order to impart a light texture, fats and oils with a low melting point and fats and oils with a low viscosity are preferred. Specifically, the solid fat content at 25°C is 50% or less, preferably 25% or less, and more preferably 10% or less. Fats and oils with low viscosity are preferred, with a kinematic viscosity (cSt) at 40° C. of 100 or less, most preferably 30 or less, according to the Standard Oil and Fat Analysis Test Method (2.2.10.1-1996). Specifically, polyunsaturated fatty acid (PUFA)-containing fats and oils or medium chain fatty acid triglycerides (MCT) are more preferred, and medium chain fatty acid triglycerides are most preferred.
Here, the term "polyunsaturated fatty acid-containing fat or oil" refers to one in which the total of DHA, EPA, arachidonic acid, and linoleic acid is contained in the fat or oil constituent fatty acids in an amount of 50% by mass or more. Preferably, in addition to this condition, the total amount of DHA and EPA is 10% by mass or more, and more preferably 10% by mass or more of DHA is contained. Medium-chain fatty acid triglyceride is a triglyceride in which 90% by mass or more of the fat-and-oil constituent fatty acids is caproic acid and/or caprylic acid.
　また本油脂には、生理機能の付与の目的で以下に挙げる油溶性物質を加えることもできる。すなわち、カロテノイドおよびカロテノイド誘導体（例えば、α-カロテンまたはβ-カロテン、8’-アポ-β-カロテナール、8’-アポ-β-カロテン酸エステル）、フラボノイド、ウコン、アナトー、アントシアニン、タール色素といった色素類、ビタミンA、D、E、K、コエンザイムQ10ならびにそれらの誘導体（ビタミンAエステルやビタミンEエステル。例えば、ビタミンＡ酢酸エステルおよびビタミンＡパルミチン酸エステルならびに酢酸トコフェロール）といった脂溶性ビタミン類、ジブチルヒドロキシトルエン（BHT）、ブチルヒドロキシアニソール（BHA）、カンゾウ油抽出物、ゴマ油不けん化物、γ-オリザノール、ナタネ油抽出物、L-アスコルビン酸エステルといった抗酸化剤が例示できるが、これらに限定されるものではない。 Additionally, the following oil-soluble substances can be added to this oil and fat for the purpose of imparting physiological functions. i.e., carotenoids and carotenoid derivatives (e.g., α-carotene or β-carotene, 8'-apo-β-carotenal, 8'-apo-β-carotenoic acid esters), flavonoids, pigments such as turmeric, annatto, anthocyanins, and tar pigments. fat-soluble vitamins such as vitamins A, D, E, K, coenzyme Q10 and their derivatives (vitamin A esters and vitamin E esters, such as vitamin A acetate and vitamin A palmitate and tocopherol acetate), dibutyl hydroxy Examples include, but are not limited to, antioxidants such as toluene (BHT), butylated hydroxyanisole (BHA), licorice oil extract, sesame oil unsaponifiables, γ-oryzanol, rapeseed oil extract, and L-ascorbic acid ester. It's not a thing.
（たん白素材）
　本発明に用いるたん白素材は、加熱後の粘度が低いものが必要である。すなわち、たん白素材を粗蛋白質量が20質量%となる水溶液を調製し、80℃，30分の加熱の後、25℃にて粘度測定する事により測定できる。加熱後粘度は10,000mPa・s以下であり、好ましくは5,000mPa・s以下、1,000mPa・s以下、500mPa・s以下であり、更に好ましくは200mPa・s以下、100 mPa・s以下である。
　また、本たん白素材は一定サイズの分子量が必要となる。分子量は、TCA可溶化率で定義される。本発明においてTCA可溶化率は、総粗蛋白質量に対する0.22M TCA中で溶解する粗蛋白質量の比率で定義される。TCA可溶化率は30～95%であり、好ましくは35～90%、更に好ましくは40～85%、50～80%である。TCA可溶化率が低すぎると加熱後粘度が増加する傾向となり適切ではない、また、透過率が低下する。一方、TCA可溶化率が高すぎると、乳化性に寄与する蛋白質量が低下し、たん白素材を多く配合する必要が生じるため、配合の自由度が低下し、好ましくない。 (Protein material)
The protein material used in the present invention needs to have a low viscosity after heating. That is, it can be measured by preparing an aqueous solution of protein material with a crude protein content of 20% by mass, heating it at 80°C for 30 minutes, and then measuring the viscosity at 25°C. The viscosity after heating is 10,000 mPa·s or less, preferably 5,000 mPa·s or less, 1,000 mPa·s or less, 500 mPa·s or less, and more preferably 200 mPa·s or less, 100 mPa·s or less.
In addition, this protein material requires a certain molecular weight. Molecular weight is defined by TCA solubilization rate. In the present invention, the TCA solubilization rate is defined as the ratio of the amount of crude protein dissolved in 0.22M TCA to the total amount of crude protein. The TCA solubilization rate is 30 to 95%, preferably 35 to 90%, more preferably 40 to 85%, and 50 to 80%. If the TCA solubilization rate is too low, the viscosity tends to increase after heating, which is not appropriate, and the transmittance decreases. On the other hand, if the TCA solubilization rate is too high, the amount of protein that contributes to emulsifying properties will decrease and a large amount of protein material will need to be blended, which will reduce the degree of freedom in blending, which is not preferable.
　本たん白素材は、蛋白質の溶解性の指標として用いられているNSI（Nitrogen Solubility Index：窒素溶解指数）が80以上のものであることが好ましい。より好ましくはNSIが85以上、90以上、95以上、又は97以上のものを用いることができる。たん白素材のNSIが高いことは、水への分散性が高いことを示し、本発明である水中油型乳化物の分散安定性に寄与し得る。NSIが低すぎると沈殿が生じやすくなり、好ましくない。また、たん白素材中の粗蛋白質含量についても、30質量%以上が好ましく、50質量%以上がより好ましく、70質量%以上が最も好ましい。粗蛋白質含量が多いたん白素材の方が、より少量で機能を出すことが可能となる。
　このようなたん白素材は、従来は一般的に市販されていないものだったが、後述する変性および分子量調整処理等により得ることができるし、近年は市販品である、不二製油社製「MIRA-MAP2.0」として入手することもできる。また、市販の大豆たん白素材、例えばフジプロR、フジプロ748、フジプロCL、ハイニュートAM（以上、不二製油社製）等は、本要件に該当しない。 The present protein material preferably has an NSI (Nitrogen Solubility Index) of 80 or more, which is used as an index of protein solubility. More preferably, those having an NSI of 85 or more, 90 or more, 95 or more, or 97 or more can be used. A high NSI of a protein material indicates high dispersibility in water, which may contribute to the dispersion stability of the oil-in-water emulsion of the present invention. If the NSI is too low, precipitation tends to occur, which is not preferable. Furthermore, the crude protein content in the protein material is preferably 30% by mass or more, more preferably 50% by mass or more, and most preferably 70% by mass or more. Protein materials with a high crude protein content can provide functionality with a smaller amount.
Although such protein materials were not generally commercially available in the past, they can be obtained through modification and molecular weight adjustment treatments described below, and in recent years, they have become commercially available, such as the one manufactured by Fuji Oil Co., Ltd. It is also available as "MIRA-MAP2.0". In addition, commercially available soy protein materials such as Fujipro R, Fujipro 748, Fujipro CL, Hynewt AM (manufactured by Fuji Oil Co., Ltd.), etc. do not fall under this requirement.
　上記の調製を行う対象のたん白素材の由来は特に限定されないが、植物性、動物性または微生物由来の蛋白質が使用できる。植物性蛋白質としては、大豆、エンドウ、緑豆、ルピン豆、ヒヨコ豆、インゲン豆、ヒラ豆、ササゲ等の豆類、ゴマ、キャノーラ種子、ココナッツ種子、アーモンド種子等の種子類、とうもろこし、そば、麦、米などの穀物類、野菜類、果物類、藻類、微細藻類などに由来する蛋白質が挙げられる。一例として大豆由来のたん白素材の場合、脱脂大豆や丸大豆等の大豆原料からさらに蛋白質を濃縮加工して調製されるものであり、一般には分離大豆たん白質、濃縮大豆たん白質や粉末豆乳、あるいはそれらを種々加工したものなどが概念的に包含される。
　また、動物性の蛋白質としては、卵白アルブミンを含む卵蛋白質、カゼイン、乳清、ラクトアルブミン、ラクトグロブリンなどの乳蛋白質、血漿、血清アルブミン、脱色ヘモグロビンなどの血液に由来する蛋白質、畜肉に由来する蛋白質、魚介類に由来する蛋白質等が挙げられる。更に、酵母、カビ、細菌類等の微生物由来の蛋白質が利用できる。水への溶解性に劣る蛋白質であっても、後述する処理により、本発明に使用できるたん白素材を調製することができる。 The origin of the protein material to be prepared is not particularly limited, but proteins derived from plants, animals, or microorganisms can be used. Vegetable proteins include legumes such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, corn, buckwheat, wheat, Examples include proteins derived from grains such as rice, vegetables, fruits, algae, and microalgae. For example, soybean-derived protein materials are prepared by further concentrating protein from soybean raw materials such as defatted soybeans and whole soybeans, and are generally made from isolated soybean protein, concentrated soybean protein, powdered soymilk, Alternatively, it conceptually includes those processed in various ways.
In addition, animal proteins include egg proteins including ovalbumin, milk proteins such as casein, whey, lactalbumin, and lactoglobulin, proteins derived from blood such as plasma, serum albumin, and bleached hemoglobin, and proteins derived from livestock meat. Examples include proteins, proteins derived from seafood, and the like. Furthermore, proteins derived from microorganisms such as yeast, mold, and bacteria can be used. Even if the protein has poor solubility in water, a protein material that can be used in the present invention can be prepared by the treatment described below.
（変性および分子量調整処理）
　本発明の水中油型乳化物に用いられるたん白素材は、蛋白質を分解及び／又は変性させる「分解／変性処理」と、蛋白質の分子量分布の調整する「分子量分布調整処理」を組み合わせて適用することにより得られる。上記「分解／変性処理」の例として、酵素処理、ｐＨ調整処理（例えば、酸処理、アルカリ処理）、変性剤処理、加熱処理、冷却処理、高圧処理、有機溶媒処理、ミネラル添加処理、超臨界処理、超音波処理、電気分解処理及びこれらの組み合わせ等が挙げられる。上記「分子量分布調整処理」の例として、ろ過、ゲルろ過、クロマトグラフィー、遠心分離、電気泳動、透析及びこれらの組み合わせ等が挙げられる。「分解／変性処理」と「分子量分布調整処理」の順序及び回数は特に限定されず、「分解／変性処理」を行ってから「分子量分布調整処理」を行ってもよいし、「分子量分布調整処理」を行ってから「分解／変性処理」を行ってもよいし、両処理を同時に行ってもよい。また、例えば２回以上の「分子量分布調整処理」の間に「分解／変性処理」を行う、２回以上の「分解／変性処理」の間に「分子量分布調整処理」を行う、各々複数回の処理を任意の順に行う、等も可能である。なお、「分解／変性処理」によって所望の分子量分布が得られる場合は、「分子量分布調整処理」を行わなくてもよい。これらの処理を組み合わせて、複数回行う際、原料から全ての処理を連続で行ってもよいし、時間をおいてから行ってもよい。例えば、ある処理を経た市販品を原料として他の処理を行ってもよい。なお、上記特性を満たす限り、分子量分布調整処理を経たたん白素材と、分子量分布調整処理を経ていないたん白素材を混合して、特定のたん白素材としてもよい。この場合、両者の比率（処理を経たたん白素材：処理を経ていないたん白素材）は上記特性を満たす範囲で適宜調整可能であるが、質量比で例えば1：99～99：1、例えば50：50～95：5、75：25～90：10等が挙げられる。ある実施形態では、本態様の水中油型乳化物に用いられるたん白素材は、「分解／変性・分子量分布調整処理」を経たたん白素材からなる。 (Modification and molecular weight adjustment treatment)
The protein material used in the oil-in-water emulsion of the present invention is subjected to a combination of "decomposition/denaturation treatment" that decomposes and/or denatures proteins, and "molecular weight distribution adjustment treatment" that adjusts the molecular weight distribution of proteins. It can be obtained by Examples of the above-mentioned "decomposition/denaturation treatment" include enzyme treatment, pH adjustment treatment (e.g. acid treatment, alkali treatment), denaturing agent treatment, heat treatment, cooling treatment, high pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, combinations thereof, and the like. Examples of the above-mentioned "molecular weight distribution adjustment treatment" include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof. The order and number of times of "decomposition/denaturation treatment" and "molecular weight distribution adjustment treatment" are not particularly limited. The decomposition/denaturation treatment may be performed after the decomposition/denaturation treatment, or both treatments may be performed simultaneously. In addition, for example, performing "decomposition/denaturation treatment" between two or more "molecular weight distribution adjustment treatments," performing "molecular weight distribution adjustment treatment" between two or more "decomposition/denaturation treatments," or multiple times each. It is also possible to perform the processing in any order. Note that if the desired molecular weight distribution can be obtained by the "decomposition/denaturation treatment", the "molecular weight distribution adjustment treatment" may not be performed. When performing these treatments multiple times in combination, all the treatments starting from the raw material may be performed consecutively, or may be performed after a period of time. For example, a commercially available product that has undergone a certain treatment may be used as a raw material to undergo other treatments. Note that as long as the above characteristics are satisfied, a protein material that has undergone molecular weight distribution adjustment treatment and a protein material that has not undergone molecular weight distribution adjustment treatment may be mixed to form a specific protein material. In this case, the ratio between the two (processed protein material: unprocessed protein material) can be adjusted as appropriate within the range that satisfies the above characteristics, but the mass ratio is, for example, 1:99 to 99:1, for example 50. :50 to 95:5, 75:25 to 90:10, etc. In one embodiment, the protein material used in the oil-in-water emulsion of this embodiment is a protein material that has undergone "decomposition/denaturation/molecular weight distribution adjustment treatment."
　蛋白質を分解又は変性させる処理の条件、例えば酵素、pH、有機溶媒、ミネラル等の種類や濃度、温度、圧力、出力強度、電流、時間等は、当業者が適宜設定できる。酵素の場合、使用される酵素の例として、「金属プロテアーゼ」、「酸性プロテアーゼ」、「チオールプロテアーゼ」、「セリンプロテアーゼ」に分類されるプロテアーゼが挙げられる。反応温度は20～80℃、好ましくは40～60℃で反応を行うことができる。ｐＨ調整処理の場合、例えばpH2、2.5、3、3.5、4、4.5、5、5.5、6、6.5、7、7.5、8、8.5、9、9.5、10、10.5、11、11.5、12の任意の値を上限、下限とするpH範囲、例えばpH2～12の範囲で処理し得る。酸処理の場合、酸を添加する方法であっても、また、乳酸発酵などの発酵処理を行う方法であってもよい。添加する酸の例として、塩酸、リン酸等の無機酸、酢酸、乳酸、クエン酸、グルコン酸、フィチン酸、ソルビン酸、アジピン酸、コハク酸、酒石酸、フマル酸、リンゴ酸、アスコルビン酸等の有機酸が挙げられる。また、レモンなどの果汁、濃縮果汁、発酵乳、ヨーグルト、醸造酢などの酸を含有する飲食品を用いて酸を添加してもよい。アルカリ処理の場合、水酸化ナトリウム、水酸化カリウム等のアルカリを添加し得る。変性剤処理の場合、塩酸グアニジン、尿素、アルギニン、PEG等の変性剤を添加し得る。加熱又は冷却処理の場合、加熱温度の例として、60℃、70℃、80℃、90℃、100℃、110℃、120℃、125℃、130℃、135℃、140℃、145℃、150℃の任意の温度を上限、下限とする範囲、例えば60℃～150℃が挙げられる。冷却温度の例として、-10℃、-15℃、-20℃、-25℃、-30℃、-35℃、-40℃、-45℃、-50℃、-55℃、-60℃、-65℃、-70℃、-75℃の任意の温度を上限、下限とする範囲、例えば-10℃～-75℃が挙げられる。加熱又は冷却時間の例として、5秒、10秒、30秒、1分、5分、10分、20分、30分、40分、50分、60分、70分、80分、90分、100分、120分、150分、180分、200分の任意の時間を上限、下限とする範囲、例えば5秒間～200分間が挙げられる。高圧処理の場合、圧力の条件の例として、100MPa、200MPa、300MPa、400MPa、500MPa、600MPa、700MPa、800MPa、900MPa、1,000MPaの任意の圧力を上限、下限とする範囲、例えば100MPa～1,000MPaが挙げられる。有機溶媒処理の場合、用いられる溶媒の例として、アルコールやケトン、例えばエタノールやアセトンが挙げられる。ミネラル添加処理の場合、用いられるミネラルの例として、カルシウム、マグネシウムなどの２価金属イオンが挙げられる。超臨界処理の場合、例えば、温度約30℃以上で約7MPa以上の超臨界状態の二酸化炭素を使用して処理できる。超音波処理の場合、例えば100KHz～2MHzの周波数で100～1,000Wの出力で照射して処理し得る。電気分解処理の場合、例えば蛋白質水溶液を100mV～1,000mVの電圧を印加することにより処理し得る。具体的な実施形態において、蛋白質を分解及び／又は変性させる処理は、変性剤処理、加熱処理、及びそれらの組み合わせから選択される。 Those skilled in the art can appropriately set the conditions for the treatment to decompose or denature proteins, such as the type and concentration of enzymes, pH, organic solvents, minerals, etc., temperature, pressure, output intensity, current, time, etc. In the case of enzymes, examples of enzymes used include proteases classified as "metallic proteases," "acidic proteases," "thiol proteases," and "serine proteases." The reaction temperature can be 20 to 80°C, preferably 40 to 60°C. In the case of pH adjustment treatment, for example, any pH of 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12 The treatment can be carried out within a pH range of, for example, pH 2 to pH 12, with the upper and lower limits being the values of . In the case of acid treatment, it may be a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation. Examples of acids to be added include inorganic acids such as hydrochloric acid and phosphoric acid, acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Examples include organic acids. Furthermore, the acid may be added using foods and drinks containing acids such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. In the case of alkaline treatment, an alkali such as sodium hydroxide or potassium hydroxide may be added. In the case of denaturing agent treatment, denaturing agents such as guanidine hydrochloride, urea, arginine, PEG, etc. can be added. For heating or cooling treatment, examples of heating temperatures include 60℃, 70℃, 80℃, 90℃, 100℃, 110℃, 120℃, 125℃, 130℃, 135℃, 140℃, 145℃, 150℃. The upper and lower limits can be any temperature range of 60°C to 150°C, for example. Examples of cooling temperatures are -10℃, -15℃, -20℃, -25℃, -30℃, -35℃, -40℃, -45℃, -50℃, -55℃, -60℃, The range includes an upper limit and a lower limit of any temperature of -65°C, -70°C, and -75°C, for example, -10°C to -75°C. Examples of heating or cooling times include 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, Examples include a range where the upper and lower limits are arbitrary times of 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes, for example, from 5 seconds to 200 minutes. In the case of high-pressure treatment, examples of pressure conditions include a range with upper and lower limits of arbitrary pressures of 100MPa, 200MPa, 300MPa, 400MPa, 500MPa, 600MPa, 700MPa, 800MPa, 900MPa, and 1,000MPa, for example, 100MPa to 1,000MPa. Can be mentioned. In the case of organic solvent treatment, examples of solvents used include alcohols and ketones, such as ethanol and acetone. In the case of mineral addition treatment, examples of minerals used include divalent metal ions such as calcium and magnesium. In the case of supercritical treatment, for example, carbon dioxide in a supercritical state at a temperature of about 30° C. or higher and a pressure of about 7 MPa or higher can be used. In the case of ultrasonic treatment, the treatment can be performed by irradiating with a frequency of 100 KHz to 2 MHz and a power of 100 to 1,000 W, for example. In the case of electrolysis treatment, for example, an aqueous protein solution can be treated by applying a voltage of 100 mV to 1,000 mV. In a specific embodiment, the treatment to degrade and/or denature the protein is selected from denaturant treatment, heat treatment, and combinations thereof.
　蛋白質の分子量分布を調整する処理の条件、例えばろ材の種類、ゲルろ過の担体、遠心分離回転数、電流、時間等は、当業者が適宜設定できる。ろ材の例として、ろ紙、ろ布、ケイ藻土、セラミック、ガラス、メンブラン等が挙げられる。ゲルろ過の担体の例として、デキストラン、アガロース等が挙げられる。遠心分離の条件の例として、1,000～3,000×g、5～20分間等が挙げられる。
前述した油性素材と任意の割合で混合したものを、流通し使用することができる。 Those skilled in the art can appropriately set the conditions for the treatment to adjust the molecular weight distribution of the protein, such as the type of filter medium, carrier for gel filtration, centrifugal rotation speed, current, time, etc. Examples of filter media include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, and the like. Examples of carriers for gel filtration include dextran, agarose, and the like. Examples of centrifugation conditions include 1,000 to 3,000 x g for 5 to 20 minutes.
It is possible to distribute and use a product mixed with the above-mentioned oil-based material in any proportion.
（乳化剤）
　本発明にて、前述したたん白素材以外にも、乳化剤を配合することができる。ここで乳化剤と称するものは、合成乳化剤や天然乳化剤を含む。具体的には、モノアシルグリセロール、ジアシルグリセロール、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム、ポリオキシエチレン誘導体、脂肪酸塩、加工デンプンといった合成乳化剤の他、レシチン、酵素分解レシチン、水素添加酵素分解レシチン、ヒドロキシレシチン、ホスファチジルグリセロール、ホスファチジン酸、アセチル化レシチンといった天然由来のレシチン類およびこれらを化学的あるいは酵素処理することで得られたレシチンの誘導体、ダイズサポニンやキラヤサポニン等の天然由来のサポニン類等が挙げられる。また、前述したたん白素材の要件に合致しない蛋白質類、例えば、本発明の処理を行っていない乳カゼインやラクトアルブミン等も、乳化性を有するものは乳化剤に含まれるものとする。例えば、水相および油相に、それぞれに溶解する各種の乳化剤を添加することも可能である。 (emulsifier)
In the present invention, an emulsifier can be blended in addition to the above-mentioned protein materials. The emulsifier herein includes synthetic emulsifiers and natural emulsifiers. Specifically, in addition to synthetic emulsifiers such as monoacylglycerol, diacylglycerol, polyglycerin fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, polyoxyethylene derivatives, fatty acid salts, and modified starch, lecithin and enzymatically decomposed Naturally derived lecithins such as lecithin, hydrogenated enzymatically decomposed lecithin, hydroxylecithin, phosphatidylglycerol, phosphatidic acid, acetylated lecithin, lecithin derivatives obtained by chemically or enzymatically treating these, soybean saponin, Quillaja saponin, etc. Examples include naturally occurring saponins. In addition, proteins that do not meet the above-mentioned requirements for protein materials, such as milk casein and lactalbumin that have not been subjected to the treatment of the present invention, are also included in the emulsifier if they have emulsifying properties. For example, it is also possible to add various emulsifiers that are dissolved in each of the aqueous phase and the oil phase.
（水中油型乳化物の配合比率）
　ここから水中油型乳化物について説明する。油脂とたん白素材と水の合計を100質量%とした際に、油脂の含量は50～90質量%、好ましくは60～85質量%、更に好ましくは70～80質量%である。少なすぎると本発明の意義を満たさず、多すぎると生地の成型及び乾燥により形状が崩壊する。
　たん白素材は0.5～10質量%であり、好ましくは１～７質量%、更に好ましくは1.5～５質量%、最も好ましくは２～４質量%である。少なすぎると油脂が生地中に留まらず、生地成型が不良となる。多すぎると、相対的に油脂配合量が減じ、また、たん白素材特有の風味の影響が大きい。
　水は８～30質量%、好ましくは10～25質量%、更に好ましくは15～20質量%である。少なすぎると生地が硬くなり、成型が困難となる。多すぎると、生地が柔らかすぎ、成型が困難となるばかりか、乾燥工程で散佚してしまう。 (Blending ratio of oil-in-water emulsion)
The oil-in-water emulsion will now be explained. When the total of fats and oils, protein material, and water is 100% by mass, the content of fats and oils is 50 to 90% by mass, preferably 60 to 85% by mass, and more preferably 70 to 80% by mass. If it is too small, the meaning of the present invention will not be fulfilled, and if it is too large, the shape of the dough will collapse during shaping and drying.
The protein material is 0.5 to 10% by weight, preferably 1 to 7% by weight, more preferably 1.5 to 5% by weight, and most preferably 2 to 4% by weight. If the amount is too low, the fats and oils will not remain in the dough, resulting in poor dough shaping. If it is too large, the amount of oil and fat blended will be relatively reduced, and the flavor unique to the protein material will be greatly affected.
The amount of water is 8 to 30% by weight, preferably 10 to 25% by weight, and more preferably 15 to 20% by weight. If it is too small, the dough will become hard and difficult to mold. If there is too much, the dough will not only be too soft and difficult to mold, but will also be scattered during the drying process.
　油脂、たん白素材以外にも、本発明に影響の出ない範囲で種々の物質を加えることが可能であり、以下に例示する。
　糖類、栄養成分（アミノ酸類、ビタミン類、ミネラル等）、塩類、呈味成分（塩味、うま味等を含む）、果汁（濃縮物を含む）、果肉、野菜、野菜汁（濃縮物を含む）、ピューレ、エキス、甘味料、高甘味度甘味料（スクラロース、アセスルファムK、アスパルテーム、ネオテーム、サッカリン、サッカリンナトリウム、ソーマチン、ステビア、グリチルリチン、モネリン、アリテーム、グリチルリチン酸二ナトリウム等）、苦味料（イソ－α酸、ローホップ、ヘキサホップ、テトラホップ等）、酸味料、着色料（ベニバナ黄色素、カラメル色素、クチナシ色素、果汁色素、野菜色素、合成色素等）、食品添加物（食物繊維、賦形剤、pH調整剤、保存料、酸化防止剤（ビタミンＣ、ビタミンＥ、抽出トコフェロール等）、増粘剤、安定化剤、糊料等）、医薬品、医薬部外品又は化粧品の有効成分又は添加剤、等が挙げられる。
　特に糖類として、各種の少糖類や多糖類を添加することができる。具体的には、各種のオリゴ糖やデキストリン等の、小～中分子量の糖類、澱粉等の多糖類、およびアラビアガム、ペクチン、キサンタンガム、ローカストビーンガム、水溶性大豆多糖類、水溶性エンドウ多糖理等をあげることができるが、自身に乳化性を有するアラビアガムが特に好ましい。 In addition to oils and fats and protein materials, various substances can be added as long as they do not affect the present invention, and are exemplified below.
Sugars, nutritional components (amino acids, vitamins, minerals, etc.), salts, flavor components (including salty taste, umami, etc.), fruit juice (including concentrates), pulp, vegetables, vegetable juices (including concentrates), Purees, extracts, sweeteners, high-intensity sweeteners (sucralose, acesulfame K, aspartame, neotame, saccharin, sodium saccharin, thaumatin, stevia, glycyrrhizin, monellin, alitame, disodium glycyrrhizinate, etc.), bittering agents (iso-α acid) , low hops, hexahops, tetrahops, etc.), acidulants, colorants (safflower yellow pigment, caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment, etc.), food additives (dietary fiber, excipients, pH Conditioners, preservatives, antioxidants (vitamin C, vitamin E, extracted tocopherol, etc.), thickeners, stabilizers, thickeners, etc.), active ingredients or additives for pharmaceuticals, quasi-drugs, or cosmetics, etc. can be mentioned.
In particular, various oligosaccharides and polysaccharides can be added as saccharides. Specifically, saccharides with small to medium molecular weight such as various oligosaccharides and dextrins, polysaccharides such as starch, gum arabic, pectin, xanthan gum, locust bean gum, water-soluble soybean polysaccharides, and water-soluble pea polysaccharides. Gum arabic, which itself has emulsifying properties, is particularly preferred.
（混合・均質化）
　以下、調製方法について説明する。水相部については、上記特定のたん白素材の水溶液を作成することで調製できる。必要に応じて水溶液に他の原料を添加してもよいし、しなくてもよい。水溶液中のたん白素材の濃度は特に限定されず、例えば1～40％、2～35％、3～30％、4～20％、5～15％、6～10％が挙げられる。また、上記たん白素材を用いずに水相部を調製してもよい。水相部のpHは特に限定されず、pH調整を行わなくてもよいし、酸又はアルカリの添加により調整を行ってもよい。水相部のpHの例として、３～10、４～６.５、７～９が挙げられる。水相部の調製温度は特に限定されず、例えば室温でもよい。より具体的な実施形態では、加熱により溶解性が向上する親水性乳化剤や炭水化物などを含む場合は、例えば20～70℃、好ましくは55～65℃の温度範囲で溶解又は分散させて調製できる。水相部に添加する原料は当業者が適宜決定できる。例えば、塩類や水溶性の香料等を加える場合には、水相部に添加する。 (Mixing/homogenization)
The preparation method will be explained below. The aqueous phase can be prepared by preparing an aqueous solution of the above-mentioned specific protein material. Other raw materials may or may not be added to the aqueous solution as needed. The concentration of the protein material in the aqueous solution is not particularly limited, and examples thereof include 1 to 40%, 2 to 35%, 3 to 30%, 4 to 20%, 5 to 15%, and 6 to 10%. Alternatively, the aqueous phase may be prepared without using the above protein material. The pH of the aqueous phase is not particularly limited, and the pH may not be adjusted or may be adjusted by adding an acid or alkali. Examples of the pH of the aqueous phase include 3-10, 4-6.5, and 7-9. The preparation temperature of the aqueous phase portion is not particularly limited, and may be, for example, room temperature. In a more specific embodiment, if it contains a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating, it can be prepared by dissolving or dispersing it at a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C. Those skilled in the art can appropriately determine the raw materials to be added to the aqueous phase. For example, when adding salts or water-soluble fragrances, they are added to the aqueous phase.
　油相部については、油脂のみで調製してもよいし、油脂に油溶性の材料を混合して、例えば50～80℃、好ましくは55～70℃の温度範囲で溶解又は分散させて調製してもよい。さらに、油相部にたん白素材を分散させてもよい。油相部に添加する原料は当業者が適宜決定できる。例えば、親油性乳化剤や親油性の香料等を用いる場合には、原料油脂の一部又は全部に添加してもよい。 The oil phase may be prepared using only oil or fat, or may be prepared by mixing oil and fat with oil-soluble materials and dissolving or dispersing the mixture at a temperature range of, for example, 50 to 80°C, preferably 55 to 70°C. It's okay. Furthermore, a protein material may be dispersed in the oil phase. Those skilled in the art can appropriately determine the raw materials to be added to the oil phase. For example, when using lipophilic emulsifiers, lipophilic fragrances, etc., they may be added to part or all of the raw material fats and oils.
　得られた油相部と水相部は、例えば40～80℃、好ましくは55～70℃に加温し、混合して予備乳化を行う。予備乳化はホモミキサー等の回転式攪拌機を用いて行うことができる。予備乳化後、均質化装置にて均質化する。又は、予備乳化なしで全ての原料を混合して均質化装置にて均質化しても良い。より具体的な実施形態では、予備乳化及び／又は均質化を複数回行ってもよい。さらに具体的な実施形態では、水相の全部又は一部と油相の一部を混合して予備乳化し、残りの原料を加えて均質化してもよく、水相の一部と油相の全部又は一部を混合して予備乳化し、残りの原料を加えて均質化してもよく、またこれらの工程を繰り返してもよい。
　均質化装置の例として、ホモミキサー；高圧ホモジナイザー；コロイドミル；超音波乳化機；アジテーターとホモミキサーの両機能を備えたアジホモミキサー；サイレントカッターやステファンクッカーなどのカッター刃ミキサー；エクストルーダーやエマルダーなどのローター・ステーター型インラインミキサーが挙げられるが、本発明で調製する乳化物は、高粘性の生地となるため、カッター刃ミキサーが好適に用いる事ができる。
　得られた生地に気泡が多く含まれる場合は、フライ工程で散佚してしまうため、必要に応じ、減圧或いは遠心法により、脱泡を行う。 The obtained oil phase and aqueous phase are heated, for example, to 40 to 80°C, preferably 55 to 70°C, and mixed to pre-emulsify. Pre-emulsification can be performed using a rotary stirrer such as a homomixer. After preliminary emulsification, homogenize using a homogenizer. Alternatively, all the raw materials may be mixed without pre-emulsification and homogenized using a homogenizer. In more specific embodiments, pre-emulsification and/or homogenization may be performed multiple times. In more specific embodiments, all or a portion of the water phase and a portion of the oil phase may be mixed and pre-emulsified, and the remaining ingredients may be added and homogenized; All or part of the ingredients may be mixed and pre-emulsified, and the remaining ingredients may be added and homogenized, or these steps may be repeated.
Examples of homogenization equipment include homomixers; high-pressure homogenizers; colloid mills; ultrasonic emulsifiers; ajihomo mixers with both agitator and homomixer functions; cutter blade mixers such as silent cutters and Stefan cookers; extruders and emulders. A rotor-stator type in-line mixer such as the above may be mentioned, but since the emulsion prepared in the present invention becomes a highly viscous dough, a cutter blade mixer can be suitably used.
If the obtained dough contains many air bubbles, they will be dispersed during the frying process, so defoaming is performed as necessary by vacuuming or centrifugation.
　以上の操作により、水中油型乳化物を得ることができる。連続相は水相であるが、水相より多量の油相が分散相として存在する、保形性を有した乳化物である。以下の乾燥操作により、本発明の油脂含有固型食品が得られる。 Through the above operations, an oil-in-water emulsion can be obtained. The continuous phase is an aqueous phase, but the emulsion has a shape-retaining property and contains a larger amount of an oil phase as a dispersed phase than the aqueous phase. The oil-and-fat-containing solid food of the present invention can be obtained by the following drying operation.
（乾燥）
　上記で得られた水中油型乳化物は、その後に乾燥を行う。乾燥方法は公知の方法でよく、例えば加熱乾燥、通風乾燥、凍結乾燥などが挙げられる。乾燥温度は特に限定されないが、150℃以下が好ましく、120℃以下が更に好ましく、100℃以下が最も好ましい。例えば40～90℃、45～80℃、50～70℃、55～65℃が挙げられる。乾燥時間は特に限定されないが、1時間～72時間、5時間～48時間、10時間～24時間が挙げられる。具体的な乾燥装置として、連続式の熱風乾燥装置やマイクロ波乾燥装置等が例示できる。
　また、本発明はフライによる乾燥も有効である。フライには常圧環境で行う場合と、減圧環境で行う場合があるが、前者の場合は110℃～220℃が好ましく、120℃～200℃が更に好ましく、130℃～190℃が最も好ましい。後者の場合は、60℃～140℃が好ましく、80℃～120℃が更に好ましい。
　加熱時間は、前者が数秒間～数分間、後者が数分間～数十分間が例示できる。温度,圧力等から適宜選択する。減圧環境で行うフライ（減圧フライ）は、極端な膨化が抑制され、強度を有した固型食品が得られることから、本発明に最適である。
　減圧フライは、急激な蒸発を抑えながら脱水が起こるために、減圧フライを行った本発明品の内部構造には、気泡由来の数mm～数十mmの穴や層状構造等が少ない一方、微細な油滴由来の５μm以下の、好ましくは0.5～３μmの細孔を多く有するものとなる。 (dry)
The oil-in-water emulsion obtained above is then dried. The drying method may be a known method, such as heat drying, ventilation drying, freeze drying, etc. The drying temperature is not particularly limited, but is preferably 150°C or lower, more preferably 120°C or lower, and most preferably 100°C or lower. Examples include 40-90°C, 45-80°C, 50-70°C, and 55-65°C. The drying time is not particularly limited, but examples include 1 hour to 72 hours, 5 hours to 48 hours, and 10 hours to 24 hours. Specific examples of the drying device include a continuous hot air drying device and a microwave drying device.
Furthermore, drying by frying is also effective in the present invention. Frying may be carried out in a normal pressure environment or in a reduced pressure environment; in the former case, the temperature is preferably 110°C to 220°C, more preferably 120°C to 200°C, and most preferably 130°C to 190°C. In the latter case, the temperature is preferably 60°C to 140°C, more preferably 80°C to 120°C.
The heating time can be exemplified as several seconds to several minutes for the former, and several minutes to several tens of minutes for the latter. Select as appropriate from temperature, pressure, etc. Frying performed in a reduced pressure environment (vacuum frying) is most suitable for the present invention because extreme puffing is suppressed and solid foods with strength can be obtained.
In vacuum frying, dehydration occurs while suppressing rapid evaporation, so the internal structure of the product of the present invention that has been vacuum fried has fewer holes of several mm to several tens of mm and layered structures caused by air bubbles, but it has a fine structure. It has many pores of 5 μm or less, preferably 0.5 to 3 μm, derived from oil droplets.
　フライに使用する油脂は、融点が25℃以上の所謂固形脂が好ましく、25℃のSFCが40%以上の物が更に好ましい。固形脂は一般的に、ヨウ素価が低く、酸化安定性が高い。食品の外層に位置する油脂は酸化安定性が高い方が、風味の維持の観点で好適である。また、常温で喫食する際に、外層に位置する油脂の融点が高い方が、容器や手への付着が少なく、好ましい。ただし、食品全ての油脂が固形脂である場合は、口融けを始めとし、食感が著しく劣り、栄養機能も期待できない。融点は55℃以下が好ましく、50℃以下が更に好ましく、45℃以下が最も好ましい。 The fats and oils used for frying are preferably so-called solid fats with a melting point of 25°C or higher, more preferably those with an SFC of 40% or higher at 25°C. Solid fats generally have low iodine values and high oxidative stability. It is preferable that the fats and oils located in the outer layer of the food have high oxidation stability from the viewpoint of maintaining flavor. In addition, when eating at room temperature, it is preferable that the melting point of the fat and oil located in the outer layer is higher, since it is less likely to stick to the container or hands. However, if all the fats and oils in the food are solid fats, the texture, including melt-in-the-mouth texture, will be significantly inferior, and nutritional functions cannot be expected. The melting point is preferably 55°C or lower, more preferably 50°C or lower, and most preferably 45°C or lower.
　尚、フライ操作により、油脂含有固型食品中の油脂は、フライ油に一部置換され、またフライ油が固型食品に付加される。特に前者の置換の場合は、乳化物調製時の油脂が減少してしまうので、中鎖脂肪酸トリグリセリドまたは多価不飽和脂肪酸含有油脂等の機能性の油脂場合、フライ作業時には置換が行われ過ぎない様に考慮することが望ましい。フライ後でも油脂含有固型食品中の油脂中に70質量%以上が維持されることが好ましく、80質量%以上が更に好ましく、90質量%以上が最も好ましい。後者の付加の場合も、固型食品中の油脂の物性が変化する可能性があり、フライ作業時に考慮することが望ましい。
　具体的には、原料に中鎖脂肪酸トリグリセリドを使用した場合、固形食品の油脂中の中鎖トリグリセリドは30質量%以上であることが好ましく、60質量%以上であること更に好ましく、80質量%以上あることが最も好ましい。多価不飽和脂肪酸含有油脂を使用した場合は、固型食品の油脂中の構成脂肪酸のうち、多価不飽和脂肪酸であるDHA，EPA，アラキドン酸およびリノール酸の各脂肪酸の合計が10質量%以上であることが好ましく、DHAおよびEPAの各脂肪酸の合計が10質量%以上であることがより好ましく、DHA脂肪酸が10質量%以上であることが更に好ましく、30質量%以上あることが最も好ましい。 By the frying operation, the fats and oils in the fat-containing solid food are partially replaced with frying oil, and the frying oil is added to the solid food. In particular, in the case of the former substitution, the amount of fat and oil used during emulsion preparation will be reduced, so in the case of functional fats and oils such as medium-chain fatty acid triglycerides or fats and oils containing polyunsaturated fatty acids, excessive substitution will not be carried out during frying. It is desirable to consider the following. It is preferable that 70% by mass or more of the fats and oils in the fat-containing solid food is maintained even after frying, more preferably 80% by mass or more, and most preferably 90% by mass or more. In the case of the latter addition, the physical properties of the fat or oil in the solid food may change, and it is desirable to take this into consideration during frying operations.
Specifically, when medium chain fatty acid triglycerides are used as raw materials, the content of medium chain triglycerides in the fats and oils of solid foods is preferably 30% by mass or more, more preferably 60% by mass or more, and more preferably 80% by mass or more. Most preferably. When using polyunsaturated fatty acid-containing fats and oils, the total amount of polyunsaturated fatty acids DHA, EPA, arachidonic acid, and linoleic acid among the constituent fatty acids in the fats and oils of solid foods is 10% by mass. The total amount of each fatty acid of DHA and EPA is preferably 10% by mass or more, even more preferably 10% by mass or more of DHA fatty acids, and most preferably 30% by mass or more. .
（固型食品）
　以上の操作で得られた固形食品は、水分を５質量%以下含むものが好ましく、３質量%以下含むものが更に好ましい。また、25℃での固体脂含量が50%以下の油脂を50～98質量%、好ましくは60～95質量%、更に好ましくは70～93質量%含む固型食品である。その形状は縦横高さ方向の何れもが３mm以上の大きさを有したものである。好ましくは４mm以上であり、更に好ましくは５mm以上である。小さいと、これ自体を主たる食品として摂取することが難しくなる。大きいほど食品として利用できる範囲が広がる一方で、乾燥工程に影響を及ぼすこともある。好ましくは縦横高さ方向の何れもが50mm以下であり、更に好ましくは20mm以下である。乾燥方法によって最適な大きさを設定することができる。 (solid food)
The solid food obtained by the above operation preferably contains 5% by mass or less of water, more preferably 3% by mass or less. Further, it is a solid food containing 50 to 98% by mass, preferably 60 to 95% by mass, and more preferably 70 to 93% by mass of fats and oils having a solid fat content of 50% or less at 25°C. Its shape has dimensions of 3 mm or more in both the length, width, and height directions. Preferably it is 4 mm or more, more preferably 5 mm or more. If it is small, it becomes difficult to ingest it as a main food. The larger the size, the wider the scope of its use as food, but it can also affect the drying process. It is preferably 50 mm or less in both the length and width directions, and more preferably 20 mm or less. The optimal size can be set depending on the drying method.
（応用）
　本発明の固型食品は、そのまま摂取しても良いが、種々の着味を行うことで、前述した油脂や油脂に溶解した機能成分をより積極的に摂取することが可能となる。着味の例としては、一般的な食塩やグルタミン酸、酵母エキス等に加え、チーズ、カツオ等の動物性のものや、ナッツ類、胡麻やきな粉等の豆類、香辛料・ハーブ類等の植物性のものを挙げることができる。
　着味に用いる物質は、予め水中油型乳化物の調製時に配合しておくことが好ましいが、乾燥後にスプレー等により着味を行うこともできる。 (application)
The solid food of the present invention may be ingested as is, but by adding various flavorings, it becomes possible to more actively ingest the aforementioned fats and oils and functional components dissolved in the fats and oils. Examples of seasonings include common salt, glutamic acid, yeast extract, etc., as well as animal products such as cheese and bonito, nuts, legumes such as sesame and soybean flour, and vegetable products such as spices and herbs. I can list things.
The substances used for flavoring are preferably blended in advance when preparing the oil-in-water emulsion, but flavoring can also be carried out by spraying or the like after drying.
　本発明の食品およびその原料については、以下の手順にてその評価を行う。
＜固体脂含量（SFC値）＞
　サンプルより、ヘキサンを用い、油脂を抽出し、ヘキサンを除き抽出油を得る。抽出油を用いSFCを測定する。SFCは、IUPAC.2 150(a) SOLID CONTENT DETERMINATION IN FATS BY NMRに準じて測定する。
＜水分＞
　常圧加熱減量法（105℃，12時間）にて、乾燥減量を求め、水分とする。
＜脂質＞
　エーテル抽出法により、乾燥重量あたりの脂質含量を測定する。乾燥重量あたりの脂質含量を固形分含量（１から乾燥減量を差し引いたもの）を乗じて、サンプルの脂質含量とする。なお、本測定はソックスレー（フォス・ジャパン株式社製）を用いて実施する。
＜MCT含量及びDHA含量＞
　脂肪酸メチルエステルとしてガスクロマトグラフ法により測定する。 The foods of the present invention and their raw materials are evaluated according to the following procedure.
<Solid fat content (SFC value)>
Fats and oils are extracted from the sample using hexane, and the extracted oil is obtained by removing the hexane. Measure SFC using extracted oil. SFC is measured according to IUPAC.2 150(a) SOLID CONTENT DETERMINATION IN FATS BY NMR.
<Moisture>
Determine the drying loss using the normal pressure heating loss method (105°C, 12 hours) and consider it as moisture.
<Lipid>
The lipid content per dry weight is determined by the ether extraction method. The lipid content per dry weight is multiplied by the solids content (1 minus loss on drying) to give the lipid content of the sample. Note that this measurement is performed using a Soxhlet (manufactured by Foss Japan Co., Ltd.).
<MCT content and DHA content>
Measured as fatty acid methyl ester by gas chromatography.
＜粗蛋白質含量＞
　ケルダール法により測定する。具体的には、たん白素材重量に対して、ケルダール法により測定した窒素の質量を、乾燥物中の粗蛋白質含量として「質量%」で表す。なお、窒素換算係数は6.25とする。基本的に、小数点以下第２桁の数値を四捨五入して求められる。 <Crude protein content>
Measured by Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method with respect to the weight of the protein material is expressed as "% by mass" as the crude protein content in the dry material. Note that the nitrogen conversion factor is 6.25. Basically, it is calculated by rounding off the number to the second decimal place.
＜NSI＞
　試料３gに60mlの水を加え、37℃で１時間プロペラ攪拌した後、1,400×gにて10分間遠心分離し、上澄み液（Ｉ）を採取する。次に、残った沈殿に再度水100mlを加え、再度37℃で1時間プロペラ撹拌した後、遠心分離し、上澄み液（II）を採取する。（Ｉ）液及び（II）液を合わせ、その混合液に水を加えて250mlとする。これをろ紙（No.5）にてろ過した後、ろ液中の窒素含量をケルダール法にて測定する。同時に試料中の窒素量をケルダール法にて測定し、ろ液として回収された窒素量（水溶性窒素）の試料中の全窒素量に対する割合を質量%として表したものをNSIとする。基本的に、小数点以下第２桁の数値を四捨五入して求められる。 <NSI>
Add 60 ml of water to 3 g of sample, stir with a propeller at 37°C for 1 hour, centrifuge at 1,400 x g for 10 minutes, and collect supernatant liquid (I). Next, 100 ml of water is added again to the remaining precipitate, stirred again with a propeller at 37°C for 1 hour, and then centrifuged to collect the supernatant liquid (II). Combine liquids (I) and (II) and add water to the mixture to make 250ml. After filtering this through filter paper (No. 5), the nitrogen content in the filtrate is measured by the Kjeldahl method. At the same time, the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed as mass % and is defined as NSI. Basically, it is calculated by rounding off the number to the second decimal place.
＜TCA可溶率＞
　たん白素材の２質量%水溶液に、0.44M トリクロロ酢酸（TCA）を等量加え、0.22M TCA溶液とし、可溶性窒素の割合をケルダール法により測定した値とする。基本的に、小数点以下第２桁の数値を四捨五入して求められる。 <TCA solubility rate>
Add an equal amount of 0.44M trichloroacetic acid (TCA) to a 2% by mass aqueous solution of protein material to make a 0.22M TCA solution, and let the percentage of soluble nitrogen be the value measured by Kjeldahl method. Basically, it is calculated by rounding off the number to the second decimal place.
＜粘度（加熱後粘度）＞
　たん白素材の粘度は、Ｂ型粘度計（東機産業社製、タイプBM）を用い測定する。粗蛋白質量が20質量%となるようにたん白素材水溶液を調製し、測定容器に充填、ロータをセットし、密閉の後、湯浴中にて80℃,30分間の加熱を行う。次いで、25℃にて、任意の回転数で測定し、指針値を読み取り、ロータNo.と回転数に対応した換算乗数を掛けて、粘度を算出する。（単位：Pa・s）１分後の測定値とする。基本的に回転数は60rpmとする。高粘度のサンプルはロータNo.を１→4とし、６rpmまで回転数を低下させる。尚、本測定の測定上限粘度は100,000mPa・sとなる。ロータNo.4と回転数６rpmで測定レンジを超過する場合は、即時に加熱後粘度は100,000mPa・s以上と判定する。 <Viscosity (viscosity after heating)>
The viscosity of the protein material is measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., type BM). Prepare an aqueous solution of protein material so that the amount of crude protein is 20% by mass, fill it into a measuring container, set a rotor, seal it, and heat it in a hot water bath at 80°C for 30 minutes. Next, measure at 25° C. at any rotation speed, read the guideline value, and multiply by a conversion multiplier corresponding to the rotor number and rotation speed to calculate the viscosity. (Unit: Pa・s) Measured value after 1 minute. Basically, the rotation speed is 60 rpm. For high viscosity samples, change the rotor number from 1 to 4 and reduce the rotation speed to 6 rpm. The upper limit viscosity of this measurement is 100,000 mPa・s. If the measurement range is exceeded with rotor No. 4 and rotation speed of 6 rpm, the viscosity after heating is immediately determined to be 100,000 mPa・s or more.
　次に、本発明を実施例に基づいてさらに詳細に説明するが、本発明はかかる実施例のみに限定されるものではない。以下に記載の部または%は、特に記載のない場合は、それぞれ質量部または質量%とする。 Next, the present invention will be explained in more detail based on Examples, but the present invention is not limited to these Examples. Parts or % described below are parts by mass or % by mass, respectively, unless otherwise specified.
（たん白素材）
　蛋白素材として以下を用いた。
○大豆たん白素材A：
分離大豆タンパク質の分解／変性・分子量分布調整処理品。（不二製油株式会社テスト製造品、水分 1.2%、粗蛋白含量 79.3%、TCA可溶化率 61.8%、加熱後粘度 28mPa・s、NSI 98.1）原料 分離大豆タンパク質：フジプロR（不二製油社製、粗蛋白質含量 87.2%、TCA可溶化率 3.2%）
○エンドウたん白素材A：
エンドウタンパク質の分解／変性・分子量分布調整処理品。（不二製油株式会社テスト製造品、水分 1.１%、粗蛋白含量 72.4%、TCA可溶化率 45.9%、加熱後粘度 43mPa・s、NSI 98.9）原料 エンドウタンパク質：PP-CS（オルガノフードテック（株）社製、粗蛋白質含量 79.1%）
○乳清たん白素材A：
乳清タンパク質の分解／変性処理品（不二製油株式会社テスト製造品、水分 1.1%、粗蛋白含量 56.8%、TCA可溶化率 58.2%、加熱後粘度 145mPa・s、NSI 99.6）原料 乳清たん白：WPC80（Warrnambool Cheese & Butter Pty Lｆtd.社製、粗蛋白質含量 78.9%）
○大豆たん白素材B：
フジプロR（不二製油社製）を用いた。 (Protein material)
The following protein materials were used.
○Soy protein material A:
Decomposition/denaturation/molecular weight distribution adjustment product of isolated soy protein. (Fuji Oil Co., Ltd. test product, moisture 1.2%, crude protein content 79.3%, TCA solubilization rate 61.8%, viscosity after heating 28 mPa・s, NSI 98.1) Raw materials Isolated soy protein: Fujipro R (manufactured by Fuji Oil Co., Ltd.) , crude protein content 87.2%, TCA solubilization rate 3.2%)
○ Pea protein material A:
A processed product of pea protein that undergoes decomposition/denaturation and molecular weight distribution adjustment. (Fuji Oil Co., Ltd. test product, moisture 1.1%, crude protein content 72.4%, TCA solubilization rate 45.9%, viscosity after heating 43mPa・s, NSI 98.9) Raw materials Pea protein: PP-CS (Organo Food Tech Co., Ltd., crude protein content 79.1%)
○Whey protein material A:
Whey protein decomposition/denaturation product (Fuji Oil Co., Ltd. test product, moisture 1.1%, crude protein content 56.8%, TCA solubilization rate 58.2%, viscosity after heating 145mPa・s, NSI 99.6) Raw material whey protein White: WPC80 (manufactured by Warrnambool Cheese & Butter Pty Ltd., crude protein content 78.9%)
○Soy protein material B:
Fuji Pro R (manufactured by Fuji Oil Co., Ltd.) was used.
（配合検討）
　表１の配合にて、水中油型乳化物を調製した。尚、油脂は油脂Ａ：MCT64（不二製油製　SFC（25℃）＝0%、40℃動粘度（Cst）14.9）、および油脂Ｂ：Algal oil（BASF製，DHA含量 38.5%・SFC（25℃）＝2.1%、40℃動粘度（Cst）56.3）を用いた。油脂以外には、アラビアガム（スパスタブAA・Nexira製）、コンソメパウダー（コンソメ・味の素製）、鰹出汁パウダー（ほんだし・味の素製）、チーズパウダー（クラフトパルメザンチーズ・森永乳業製）、野菜ブイヨン（野菜ブイヨン・創健社製）を用いた。フライ油として、ニューメラリン38（不二製油製・SFC（25℃）＝62.9%）を用いた。
　各たん白素材、アラビアガム、調味材および水、必要により塩を、表１の配合にて65℃の温度を有する水中に溶解させ、カッター刃ミキサー（ロボ・クープR-3D、株式会社エフ・エム・アイ）に添加して、撹拌しながら油脂を徐々に添加し、硬いペースト状の生地である、水中油型乳化物を調製した。５kPa,２分にて減圧脱泡を行った。
　得られた生地状の水中油型乳化物を絞り袋からφ20mmの口金を用い押し出し、５mm毎にカットする事で、直径20mm×５mmのコイン状に成形した。この成形物を100℃にて,５kPa,15分間フライ処理を行い、乾燥物を得た。更に、得られた乾燥物を60℃のオーブンに1時間静置して、試料高を確認した。 (Composition study)
An oil-in-water emulsion was prepared according to the formulation shown in Table 1. The oils and fats are Oil A: MCT64 (manufactured by Fuji Oil Co., Ltd., SFC (25°C) = 0%, 40°C kinematic viscosity (Cst) 14.9), and Oil B: Algal oil (manufactured by BASF, DHA content 38.5%, SFC (25 °C) = 2.1%, 40 °C kinematic viscosity (Cst) 56.3) was used. In addition to fats and oils, we also use gum arabic (Spasta Tab AA, manufactured by Nexira), consommé powder (consommé, manufactured by Ajinomoto), bonito stock powder (Hondashi, manufactured by Ajinomoto), cheese powder (Craft Parmesan cheese, manufactured by Morinaga Milk), vegetable bouillon (vegetables) Bouillon (manufactured by Sokensha) was used. New Meralin 38 (manufactured by Fuji Oil Co., Ltd., SFC (25°C) = 62.9%) was used as the frying oil.
Dissolve each protein material, gum arabic, seasoning, water, and salt if necessary in water at a temperature of 65°C according to the formulation shown in Table 1, and mix it with a cutter blade mixer (Robo Coupe R-3D, F. Co., Ltd.). MI) and gradually added oil and fat while stirring to prepare an oil-in-water emulsion, which is a hard paste-like dough. Degassing was carried out under reduced pressure at 5 kPa for 2 minutes.
The obtained dough-like oil-in-water emulsion was extruded from a piping bag using a φ20 mm nozzle and cut into 5 mm increments to form coins with a diameter of 20 mm x 5 mm. This molded product was fried at 100° C., 5 kPa, and 15 minutes to obtain a dried product. Further, the obtained dried product was left in an oven at 60° C. for 1 hour, and the sample height was confirmed.
○表１（各たん白素材の比較）
Figure JPOXMLDOC01-appb-I000001
 ○Table 1 (Comparison of each protein material)
Figure JPOXMLDOC01-appb-I000001
（評価項目）
＜乳化性＞
　規定量の油脂を添加しても乳化が維持され、その後に成型および乾燥の操作が行えたものを乳化性「あり」とし、乳化が維持できなかったものを「離油」とした。離油した試料については、その後の操作を行わなかった。
＜保形性＞
　最短辺が３mm以上、最長辺が20mm以下となる様に加工し乾燥した試料を、60℃に調温したオーブンに１時間静置した。静置の前後で試料高の変化が認められなかったものを、保形性ありと評価した。
＜食感＞
　乾燥後の試料の食感について、○軽快感強く、噛み出しの硬さが適切、△軽快感あり、やや柔らかい、×非常に硬く不適切、と評価した。 (Evaluation item)
<Emulsifying property>
If emulsification was maintained even after adding a specified amount of fat and oil, and subsequent molding and drying operations were performed, it was evaluated as "emulsifying", and if emulsification could not be maintained, it was evaluated as "oil-separated". No further operations were performed on the samples that had separated from the oil.
<Shape retention>
The dried sample was processed so that the shortest side was 3 mm or more and the longest side was 20 mm or less, and then left in an oven controlled at 60°C for 1 hour. A sample in which no change in sample height was observed before and after standing was evaluated as having shape retention.
<Texture>
The texture of the sample after drying was evaluated as: ○ strong lightness and appropriate hardness of bite, △ lightness and slightly soft, × very hard and inappropriate.
（評価）
　大豆たん白素材Aを用いた試料（実施例１～４）は何れもゾル状の生地である乳化物が調製され、これを減圧フライすることで、油脂含有固型食品が得られた。これらは何れも60℃で保形性を有するもので、軽快感強く、噛み出し時に適度な硬さを有し、口溶けが良く、舌触りが滑らかなものであった。比較例１および比較例２は、油が分離し規定量の油脂を有した乳化物が調製できなかった為に、その後の成型やフライ処理が行えなかった。比較例３は乳化物が調製可能で、フライ処理も行えたが、得られたフライは非常に硬く、食品として不適切だった。 (evaluation)
For all samples using soy protein material A (Examples 1 to 4), emulsions in the form of sol-like dough were prepared, and by vacuum frying this, solid foods containing oil and fat were obtained. All of these had shape retention at 60°C, had a strong light feel, had appropriate hardness when chewed, melted well in the mouth, and had a smooth texture. In Comparative Examples 1 and 2, the oil separated and an emulsion containing the specified amount of fat could not be prepared, so subsequent molding and frying could not be performed. In Comparative Example 3, an emulsion could be prepared and frying could be performed, but the fries obtained were very hard and unsuitable as food.
（他原料の検討）
　表２の配合にて、実施例１と同様な操作にて水中油型乳化物を調製し、減圧下でフライを調製した。たん白素材Aと同様な特徴を有したたん白素材である、エンドウたん白素材A、または乳清たん白素材Aでも、大豆たん白素材A（実施例１）の場合と同様に、60℃の保形性と、軽快感を持った良好な食感を有した食品が得られた。 (Consideration of other raw materials)
An oil-in-water emulsion was prepared using the formulation shown in Table 2 in the same manner as in Example 1, and fries were prepared under reduced pressure. Pea protein material A or whey protein material A, which is a protein material with similar characteristics to protein material A, is also heated at 60℃ as in the case of soy protein material A (Example 1). A food product was obtained that had good shape retention and a light texture.
○表２（原料の比較）
Figure JPOXMLDOC01-appb-I000002
 ○Table 2 (comparison of raw materials)
Figure JPOXMLDOC01-appb-I000002
（常圧フライの例）
　実施例１と同様の配合にて、水中油型乳化物を調製した。この物を常圧下180℃で２分間フライ処理を行い、乾燥物を得た。更に、得られた乾燥物を60℃のオーブンに1時間静置して、試料高を確認した。得られた食品は60℃での保形性を有し、実施例１の減圧フライに近い性状を示したが、やや多孔質で柔らかい、軽快感を持った食感を有していた。 (Example of normal pressure frying)
An oil-in-water emulsion was prepared using the same formulation as in Example 1. This product was fried for 2 minutes at 180°C under normal pressure to obtain a dry product. Further, the obtained dried product was left in an oven at 60° C. for 1 hour, and the sample height was confirmed. The obtained food had shape retention at 60°C and exhibited properties similar to those of the vacuum-fried food of Example 1, but had a slightly porous, soft, and light texture.
（SEM観察）
　減圧フライと常圧フライのSEM観察を比較すると（図１）、５kPa（左図）では、目立った気泡が認められず、割断面は滑らかな構造であった。一方、常圧（右図）では、気泡由来の数mmの孔を多数有する多孔質構造を有していた。多くの気泡に由来する構造変化により、割断面は凹凸の多い構造であった。
　減圧フライの割断面を拡大すると（図２）、乳化物の油相が１～３μm前後の粒径にて存在していることが判った。何れの観察も、試料を裂き、割断面の内部構造をSEM「TM-1000」Miniscope（日立ハイテク製）で観察した。 (SEM observation)
Comparing SEM observations of vacuum frying and normal pressure frying (Figure 1), at 5kPa (left figure), no noticeable air bubbles were observed and the fractured surface had a smooth structure. On the other hand, at normal pressure (see figure on the right), it had a porous structure with many pores of several millimeters originating from air bubbles. The fractured surface had a structure with many irregularities due to structural changes caused by many bubbles.
When the cut surface of the vacuum fryer was enlarged (Figure 2), it was found that the oil phase of the emulsion existed with a particle size of approximately 1 to 3 μm. For both observations, the sample was torn and the internal structure of the cut surface was observed using an SEM "TM-1000" Miniscope (manufactured by Hitachi High-Tech).
（各種調味材の検討）
　表３の配合にて、実施例１と同様な操作にて水中油型乳化物を調製し、減圧下でフライを調製した。それぞれの調味材について、良好な物性及び食感を確認できた。 (Consideration of various seasonings)
An oil-in-water emulsion was prepared using the formulation shown in Table 3 in the same manner as in Example 1, and fries were prepared under reduced pressure. Good physical properties and texture were confirmed for each seasoning.
○表３（各種調味材の検討）
Figure JPOXMLDOC01-appb-I000003
 ○Table 3 (Study of various seasonings)
Figure JPOXMLDOC01-appb-I000003
　本発明によって新規な油脂含有固型食品を提供することで、DHAやMCT等の健康に有益な油脂類を、容易に大量に摂取することができる様になり、これらの産業に貢献できる。 By providing a novel oil-containing solid food according to the present invention, it becomes possible to easily ingest large amounts of oils and fats beneficial to health such as DHA and MCT, thereby contributing to these industries.

Claims (16)

  1. 以下の１～３の全ての工程を有する、縦横高さ方向の何れもが３mm以上の大きさを有した、油脂含有固型食品の製造方法。
    １：油脂、たん白素材、及び水を含む水中油型乳化物を調製する工程。
    ここで、水中油型乳化物の油脂、たん白素材および水の合計を100質量%とした際に、25℃での固体脂含量が50%以下である油脂が50～90質量%、下記（A）及び（B）の性質を有するたん白素材が0.5～10質量%、および水が８～30質量%である。
    ２：１の水中油型乳化物を成形する工程。
    ３：２で成形された水中油型乳化物を乾燥する工程。
    （A）粗蛋白質量 20質量%の水溶液を80℃，30分加熱後、25℃で測定時の粘度が10,000mPa・s以下。
    （B）0.22MのTCA可溶化率が30%～95%。     A method for producing an oil-containing solid food having a size of 3 mm or more in both the length and width directions, which comprises all steps 1 to 3 below.
    1: Step of preparing an oil-in-water emulsion containing fats and oils, protein material, and water.
    Here, when the total amount of fat, protein material, and water in the oil-in-water emulsion is 100% by mass, 50 to 90% by mass of fats and oils with a solid fat content of 50% or less at 25°C, as shown below ( The protein material having properties A) and (B) is 0.5 to 10% by mass, and the amount of water is 8 to 30% by mass.
    Step of forming a 2:1 oil-in-water emulsion.
    A step of drying the oil-in-water emulsion formed at a ratio of 3:2.
    (A) After heating an aqueous solution containing 20% by mass of crude protein at 80℃ for 30 minutes, the viscosity is 10,000mPa・s or less when measured at 25℃.
    (B) TCA solubilization rate of 0.22M is 30% to 95%.
  2. 乾燥方法がフライである、請求項１に記載の油脂含有固型食品の製造方法。 The method for producing an oil-and-fat-containing solid food according to claim 1, wherein the drying method is frying.
  3. 乾燥方法が減圧フライである、請求項２に記載の油脂含有固型食品の製造方法。 The method for producing a solid food containing oil and fat according to claim 2, wherein the drying method is vacuum frying.
  4. 油脂含有固型食品が、60℃で保形性を示すものである、請求項１に記載の油脂含有固型食品の製造方法。 The method for producing a fat-and-oil-containing solid food according to claim 1, wherein the fat-and-oil-containing solid food exhibits shape retention at 60°C.
  5. 乾燥方法がフライである、請求項４に記載の油脂含有固型食品の製造方法。 The method for producing an oil-and-fat-containing solid food according to claim 4, wherein the drying method is frying.
  6. 乾燥方法が減圧フライである、請求項５に記載の油脂含有固型食品の製造方法。 The method for producing an oil-and-fat-containing solid food according to claim 5, wherein the drying method is vacuum frying.
  7. 油脂が、中鎖脂肪酸トリグリセリドまたは、多価不飽和脂肪酸含有油脂である、請求項１に記載の油脂含有固型食品の製造方法。 The method for producing a fat-and-oil-containing solid food according to claim 1, wherein the fat and oil is a medium-chain fatty acid triglyceride or a polyunsaturated fatty acid-containing fat or oil.
  8. 乾燥方法がフライである、請求項７に記載の油脂含有固型食品の製造方法。 The method for producing an oil-and-fat-containing solid food according to claim 7, wherein the drying method is frying.
  9. 乾燥方法が減圧フライである、請求項８に記載の油脂含有固型食品の製造方法。 The method for producing an oil-and-fat-containing solid food according to claim 8, wherein the drying method is vacuum frying.
  10. 油脂が、中鎖脂肪酸トリグリセリドまたは、多価不飽和脂肪酸含有油脂である、請求項４に記載の油脂含有固型食品の製造方法。 5. The method for producing a fat-and-oil-containing solid food according to claim 4, wherein the fat and oil is a medium-chain fatty acid triglyceride or a polyunsaturated fatty acid-containing fat or oil.
  11. 乾燥方法がフライである、請求項１０に記載の油脂含有固型食品の製造方法。 The method for producing an oil-and-fat-containing solid food according to claim 10, wherein the drying method is frying.
  12. 乾燥方法が減圧フライである、請求項１１に記載の油脂含有固型食品の製造方法。 The method for producing an oil-and-fat-containing solid food according to claim 11, wherein the drying method is vacuum frying.
  13. 縦横高さ方向の何れもが３mm以上の大きさである油脂含有固型食品。該固型食品は、25℃での固体脂含量が50%以下である油脂を50～95質量%、および下記（A）及び（B）の性質を有するたん白素材を0.5～10質量%含み、水分が５質量%以下である。
    （A）粗蛋白質量 20質量%の水溶液を80℃，30分加熱後、25℃で測定時の粘度が10,000mPa・s以下。
    （B）0.22MのTCA可溶化率が30%～95%。     Solid foods containing fats and oils that are 3 mm or more in length, width, and height. The solid food contains 50 to 95% by mass of fats and oils with a solid fat content of 50% or less at 25°C, and 0.5 to 10% by mass of protein materials having the following properties (A) and (B). , moisture content is 5% by mass or less.
    (A) After heating an aqueous solution containing 20% by mass of crude protein at 80℃ for 30 minutes, the viscosity is 10,000mPa・s or less when measured at 25℃.
    (B) TCA solubilization rate of 0.22M is 30% to 95%.
  14. 固型食品の油脂中に、中鎖脂肪酸トリグリセリドまたは多価不飽和脂肪酸含有油脂が含まれる、請求項１３に記載の油脂含有固型食品。 The fat-and-oil-containing solid food according to claim 13, wherein the fat-and-oil contains medium-chain fatty acid triglyceride or polyunsaturated fatty acid-containing fat.
  15. 油脂含有固型食品が60℃で保形性を示すものである、請求項１３に記載の油脂含有固型食品。 The oil-and-fat-containing solid food according to claim 13, wherein the oil-and-fat-containing solid food exhibits shape retention at 60°C.
  16. 固型食品の油脂中に、中鎖脂肪酸トリグリセリドまたは多価不飽和脂肪酸含有油脂が含まれる、請求項１５に記載の油脂含有固型食品。 The fat-and-oil-containing solid food according to claim 15, wherein the fat-and-oil contains medium-chain fatty acid triglyceride or polyunsaturated fatty acid-containing fat.
PCT/JP2023/028384 2022-08-17 2023-08-03 Production method for oil-and-fat-containing solid food WO2024038767A1 (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57155959A (en) * 1981-03-23 1982-09-27 Nisshin Oil Mills Ltd:The Preparation of rice cake
JPS59106269A (en) * 1982-12-13 1984-06-19 Nisshin Oil Mills Ltd:The Solid mayonnaise-like food
JP2001161274A (en) * 1999-09-30 2001-06-19 Fuji Oil Co Ltd Method for producing soft candy
JP2001197865A (en) * 2000-01-19 2001-07-24 Fuji Oil Co Ltd Method for producing oil-containing bean jam dough
JP2002209521A (en) * 2001-01-17 2002-07-30 Fuji Oil Co Ltd Water-containing chocolates and method for producing the same
JP2020092691A (en) * 2018-12-03 2020-06-18 不二製油株式会社 Ketone edible nutritive composition

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57155959A (en) * 1981-03-23 1982-09-27 Nisshin Oil Mills Ltd:The Preparation of rice cake
JPS59106269A (en) * 1982-12-13 1984-06-19 Nisshin Oil Mills Ltd:The Solid mayonnaise-like food
JP2001161274A (en) * 1999-09-30 2001-06-19 Fuji Oil Co Ltd Method for producing soft candy
JP2001197865A (en) * 2000-01-19 2001-07-24 Fuji Oil Co Ltd Method for producing oil-containing bean jam dough
JP2002209521A (en) * 2001-01-17 2002-07-30 Fuji Oil Co Ltd Water-containing chocolates and method for producing the same
JP2020092691A (en) * 2018-12-03 2020-06-18 不二製油株式会社 Ketone edible nutritive composition

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