JP2007275020A - Oil-in-water type emulsified oil and fat composition containing fat-soluble vitamins - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a fat-soluble vitamin-containing substance that is stably and uniformly dispersed or dissolved in a processed food such as a beverage, yogurt commodities, etc., without using a food additive such as a synthetic emulsifying agent, etc., by emulsifying a sparingly water-soluble fat-soluble vitamin in water in an oil-in-water type and to provide an exceedingly simple method for industrially producing an oil-in-water type emulsified oil and fat composition containing the fat-soluble vitamin. <P>SOLUTION: The oil-in-water type emulsified oil and fat composition containing a fat-soluble vitamin does not contain a synthetic emulsifying agent. The composition is stably and uniformly dispersed or dissolved in a processed food such as a beverage, yogurt commodities, etc. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an oil-in-water emulsified oil / fat composition of fat-soluble vitamins having a high physiological effect and a method for producing the same.

  Vitamin A, D, E, K etc. are known as fat-soluble vitamins. It has been pointed out that fat-soluble vitamins have various physiological activities. For example, when vitamin A is insufficient, it causes growth failure. When vitamin D is insufficient, it causes rickets in children and osteomalacia in adults. However, since these fat-soluble vitamins are hardly soluble in water, it is difficult to disperse and dissolve them in foods such as yogurt products and beverages, and furthermore, the absorbability to living bodies is low.

In order to make these fat-soluble vitamins water-soluble, and to disperse and dissolve them in foods, it has been conventionally carried out by emulsifying by adding a large amount of surfactant (synthetic emulsifier) and solubilizing in water. I came. For example, a method of solubilizing an oil-soluble substance by mixing polyglycerin unsaturated fatty acid ester, saccharide and sugar alcohol at a specific ratio (Patent Document 1), polyglycerin having an average polymerization degree of 5 or more and myristic acid or olein A method of blending at a specific ratio using a polyglycerol fatty acid ester composed of a monoester with an acid and a polyhydric alcohol and performing a homogenization treatment (Patent Document 2) has been proposed. However, in these methods, a synthetic emulsifier that is not preferred in view of health and flavor in the food industry is blended, so that the situation of use is limited. In particular, health-promoting products tend not to use additives as much as possible. In particular, flavors derived from synthetic emulsifiers are often problematic in foods such as yogurt products and beverages.
JP 61-234920 A JP-A-10-84887

  The present invention is a stable and uniform dispersion in processed foods such as beverages and yogurt products without using food additives such as synthetic emulsifiers by emulsifying fat-soluble vitamins that are sparingly soluble in water into an oil-in-water type, An object is to provide a fat-soluble vitamin-containing material that can be dissolved. Also, to provide an industrially very simple production method of such a fat-soluble vitamin-containing oil-in-water emulsified oil / fat composition.

  As a result of intensive studies to solve the above-mentioned problems, the inventors have added an oil phase part containing fat-soluble vitamins to an aqueous phase part containing protein and saccharide, and an oil-in-water type Thus, the present inventors have found that a stable emulsion can be obtained without using a synthetic emulsifier, and the present invention has been completed.

  That is, the first of the present invention relates to a fat-soluble vitamin-containing oil-in-water emulsified oil / fat composition that does not contain a synthetic emulsifier. A preferred embodiment relates to the above oil-in-water emulsified oil / fat composition containing fat-soluble vitamins containing milk protein and saccharide. In the second aspect of the present invention, in the whole oil-in-water emulsified oil-and-fat composition containing fat-soluble vitamins, the aqueous phase contains 5 to 20% by weight of milk protein, 21 to 56% by weight of saccharides and 9 to 24% by weight of water. The fat-soluble vitamins-containing oil-in-water emulsified oil composition according to claim 1 or 2, wherein 1 to 50% by weight of fat-soluble vitamins diluted with edible fats and oils are added and emulsified in an oil-in-water type. The present invention relates to a method for manufacturing a product.

  According to the present invention, without using food additives such as synthetic emulsifiers, water-soluble fat-soluble vitamins are stable in processed foods such as beverages and yogurt products as stable oil-in-water emulsified oils and fat compositions and It is possible to uniformly disperse and dissolve. Moreover, an industrially very simple manufacturing method of such a fat-soluble vitamins containing oil-in-water type emulsified oil-fat composition can be provided.

  Hereinafter, the present invention will be described in more detail. TECHNICAL FIELD The present invention relates to a fat-soluble vitamin-containing oil-in-water emulsified oil and fat composition characterized by not containing a synthetic emulsifier and a method for producing the same.

  The fat-soluble vitamin-containing oil-in-water emulsified oil / fat composition of the present invention comprises an aqueous phase portion mainly containing milk protein and saccharide and an oil phase portion mainly containing fat-soluble vitamins and edible fats and oils. In addition, as an optional component, the aqueous phase part contains a modified starch, corn flour, natural starch, dextrin, dietary fiber, thickening polysaccharide, vegetable protein, sweetener, preservative, shelf-life to stabilize the composition. An improver, a pH adjuster, a sour agent, alcohols and the like can be used, and a colorant and an antioxidant can be used for the oil phase part.

  The fat-soluble vitamins used in the present invention include, for example, vitamin A precursors such as carotene and lycopene, vitamin D precursors such as ergosterol, chroman derivatives such as tocol and tocotrienol, vitamins A, E, D, K, and ubiquinone. Etc. The purity and the like of these fat-soluble vitamins are not particularly limited, and may be used as a single component or as a mixture. In particular, vitamin D is difficult to dissolve in water and it is difficult to prepare a stable emulsion, and it has hardly been commercialized so far, but the oil-in-water emulsion of the present invention is stable in emulsification. And can be stably contained in water. Examples of vitamin D include cholecalciferol and calciferol. Furthermore, edible fats and oils containing the vitamin D can also be used.

  Synthetic emulsifiers not included in the present invention are glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithins, and the like, which should normally be labeled as “emulsifiers” in foods. .

  Examples of the milk protein used in the present invention include not only purified pharmaceutical products such as whey protein concentrate (WPC), whey powder, sodium caseinate, and acid casein, but also skim milk powder, whole milk powder, cow milk and the like. Examples include dairy products that are normally distributed as food. Of these milk proteins, WPC, skim milk powder, whole milk powder, casein sodium and the like are suitable. About the compounding quantity of the milk protein in this invention, 5-20 weight% is preferable in the whole fat-soluble vitamins containing oil-in-water type emulsified oil-fat composition. If the milk protein content is less than 5% by weight, complex formation between the protein and saccharide becomes insufficient, and the intended stable emulsion may not be obtained. On the other hand, if it exceeds 20% by weight, the amount of saccharides necessary for dissolving the protein increases, so the ratio of the aqueous phase becomes too high, and the blending ratio of fat-soluble vitamins in the emulsion becomes low. A strong titer (physiological action of vitamins) may not be obtained.

  Examples of the saccharide used in the present invention include isomerized liquid sugar, sorbitol, starch syrup, oligosaccharide, trehalose, erythritol, xylitol, starch saccharified product, reduced starch saccharified product, reduced starch syrup, lactose, reduced lactose, honey, brown sugar. , Fructose, glycerin, etc., and at least one kind of liquid or powder may be used. Preferably, reduced starch saccharification product, sorbitol, reduced starch syrup, etc., which are less susceptible to browning It is preferable to use at least one kind. About the compounding quantity of the saccharide | sugar in the emulsion in this invention, 21-56 weight% in conversion of solid content is preferable in the whole fat-soluble vitamins containing oil-in-water type emulsified oil-fat composition. If the amount of saccharide is less than 21% by weight, the ratio of milk protein to saccharide becomes too high, the viscosity becomes high, and it becomes difficult for the protein to form a network with the saccharide in the sugar solution, and it is fat-soluble. In some cases, it may not be possible to produce a stable emulsion by incorporating vitamins. On the other hand, if it is more than 56% by weight, the ratio of protein to saccharide becomes too low, it becomes difficult for the protein to form a network with the saccharide in the sugar solution, and the fats and oils containing fat-soluble vitamins are taken in. In addition to not being able to produce a stable emulsion, the oil and fat may separate from the emulsion during storage or cause creaming. When the saccharide contains water, the amount of water in the whole fat-soluble vitamin-containing oil-in-water emulsified oil / fat composition is preferably 9 to 24% by weight. If the amount of water contained in the saccharide is less than 9% by weight, it is preferable to add an insufficient amount of water to the saccharide and mix them before adding the oil phase portion to the aqueous phase portion.

  As the edible oil and fat used in the present invention, there is no particular problem if it is a normal edible oil or fat, but in order to dissolve the fat-soluble vitamins to form a fluid oil phase, rice oil, peanut oil, rapeseed oil, Liquid oils such as soybean oil, olive oil and corn oil can be preferably used. In addition, considering the storage stability after using the fat-soluble vitamins-containing oil-in-water emulsified oil and fat emulsion in foods, oils with high oxidation stability are preferred, for example, high oleic canola oil with a high oleic acid content Particularly preferred are high-oleic safflower oil and liquid oil obtained by fractionating rapeseed oil that has been slightly hydrogenated. Also, oils such as rice oil, safflower oil, sunflower oil, sesame oil, soybean oil, corn oil, palm oil, palm kernel oil, coconut oil, rapeseed oil, olive oil, beef tallow, lard, milk fat, and hydrogenated hardened oils thereof. Fractionated oil, transesterified oil, butter and the like can also be used. The edible fats and oils mentioned above can be used at least one kind. These edible fats and oils are used for the purpose of diluting fat-soluble vitamins, and are preferably diluted at a weight ratio of 50 parts by weight or more of edible fats and oils with respect to 10 parts by weight of fat-soluble vitamins. If the amount of edible fat / oil is less than 50 parts by weight, the emulsion stability of the oil-in-water emulsified oil / fat emulsion containing fat-soluble vitamins may deteriorate. However, since the potency of fat-soluble vitamins in the obtained emulsion is relatively lowered when the ratio of edible fats and oils becomes too large, the larger the ratio of edible fats and oils is within the range where a stable emulsion can be obtained. preferable. In the case of fat-soluble vitamins whose fluidity decreases at room temperature, dilution and dispersion into edible fats and oils can be easily performed by heating until fluidity is increased. As described above, the content of the fat-soluble vitamins diluted with edible oils and fats is preferably 1 to 50% by weight in the whole oil-in-water emulsified fat / oil emulsion containing fat-soluble vitamins. If the amount is less than 1% by weight, the titer of the fat-soluble vitamins in the oil-in-water emulsified oil / fat emulsion containing fat-soluble vitamins may be too small, and if it exceeds 50% by weight, the emulsion stability may be deteriorated. .

  Although the manufacturing example of the fat-soluble vitamins containing oil-in-water type emulsified oil-fat emulsion of this invention is not specifically limited, it illustrates below. First, skim milk powder is added to the reduced starch saccharified product and mixed with sufficient stirring, and then heated to 50 to 70 ° C and maintained at 45 to 60 ° C to obtain an aqueous phase. On the other hand, fat-soluble vitamins are dispersed in rapeseed oil, heated to 40-60 ° C. and dissolved to obtain an oil phase. The oil phase is gradually added to the aqueous phase at 45-60 ° C. and emulsified. Then, it cools to 30-40 degreeC, and manufactures the fat-soluble vitamins containing oil-in-water type emulsified oil-fat emulsion of this invention.

  The obtained fat-soluble vitamins-containing oil-in-water emulsified oil / fat emulsion can be added in any amount to the target food, and the amount added can be determined according to the titer of the fat-soluble vitamins, etc. . There is no particular limitation on the method of addition, and it can be added by any method.

  The fat-soluble vitamin-containing oil-in-water emulsified oil / fat composition of the present invention can be widely used in foods, but is particularly suitable for yogurt products and beverages. If it is a yogurt product or a beverage, the emulsion of the present invention can be uniformly dispersed or kneaded, and oil droplets containing fat-soluble vitamins are fine, so that a product of a quality with stable emulsification can be obtained. The amount added when the emulsion is used in food can be appropriately selected according to the required quality of the target product and the titer of the fat-soluble vitamins.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Emulsification stability evaluation>
Emulsions prepared in Examples and Comparative Examples were evaluated for emulsion stability by observing the emulsified state with time by 10 panelists over time until 1 week passed while being stored in a dark place at 15 ° C. . The evaluation criteria at that time are as follows. A: Level maintaining a uniform emulsified state, B: A very small amount of oil phase floats as an oil layer on the upper part, but the emulsified state is substantially maintained and practically no problem, Δ: Aqueous phase oil phase X: level where there is a problem in practical use, x: level where emulsification is not possible or emulsification is completely broken. Those whose emulsion stability evaluation results were x were stopped at that time.

(Examples 1-3 and Comparative Examples 1, 2) Preparation of fat-soluble vitamins-containing oil-in-water emulsified oil / fat emulsion An emulsion was produced according to the formulation shown in Table 1. That is, milk protein was added to saccharides and mixed, and then heated to 70 ° C. and kept at 60 ° C. to obtain an aqueous phase. The oil phase obtained by dissolving fat-soluble vitamins in fats and oils was gradually added to the aqueous phase and emulsified with a homomixer (made by Tokushu Kika Kogyo Co., Ltd., using TK homomixer) for 20 minutes. Then, it cooled, stirring with a homomixer to 40 degreeC, and obtained the fat-soluble vitamins containing oil-in-water type emulsified oil-fat emulsion of this invention. The evaluation results of the emulsion stability of the emulsion obtained above are shown in Table 2.

  From the results shown in Table 2, it was confirmed that a stable oil-soluble vitamin-containing oil-in-water emulsion was obtained according to the present invention. On the other hand, in Comparative Example 1 in which the amount of milk protein in the aqueous phase was small, separation occurred when 1 day passed after the preparation of the emulsion. Further, Comparative Example 2 in which the blending ratio of fats and oils containing fat-soluble vitamins exceeded 50% by weight resulted in inability to emulsify itself.

  From the above results, according to the present invention, an oil-in-water emulsified oil / fat composition of fat-soluble vitamins having excellent emulsification stability without containing a synthetic emulsifier can be obtained.

Claims (3)

  An oil-in-water emulsified oil / fat composition containing fat-soluble vitamins, which does not contain a synthetic emulsifier.   The oil-in-water emulsified oil / fat composition containing fat-soluble vitamins according to claim 1, which contains milk protein and saccharide.   Fat diluted with edible fats and oils in an aqueous phase containing 5 to 20% by weight of milk protein, 21 to 56% by weight of saccharides, and 9 to 24% by weight of water in the entire oil-in-water emulsified oil / fat composition containing fat-soluble vitamins The method for producing a fat-soluble vitamin-containing oil-in-water emulsified oil / fat composition according to claim 1 or 2, wherein 1 to 50% by weight of soluble vitamins are added and emulsified in an oil-in-water type.