JPS5995867A - Emulsified oily material for acidic protein drink - Google Patents

Abstract

PURPOSE:The titled emulsified material, prepared by emulsifying an edible oily material with an aqueous solution of an edible protein under acidic region conditions below the isoelectric point of the above-mentioned edible protein, and having remarkably improved quality, nutritive value and stability. CONSTITUTION:An emulsified material prepared by adding an aqueous solution of an acid to an edible protein material, e.g. casein or gelatin, swelling the edible protein material, stirring and dissolving the edible protein material in the aqueous solution to give an aqueous solution within an acidic region below the isoelectric point of the above-mentioned protein, and emulsifying and mixing the resultant aqueous solution with an edible oily material, e.g. orange oil.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention can improve the flavor, color, appearance, other qualities, and nutritional value of acidic protein beverages without causing any inconvenient troubles such as the formation of aggregates. The present invention relates to an edible oily material emulsion for acidic protein beverages with significantly improved stability. More specifically, the edible oily material is mixed with edible protein T1. Under acidic conditions below the Shuden point of
The present invention relates to an emulsion of an edible oily material for addition to acidic protein beverages, which is obtained by emulsifying the protein in an aqueous solution.

Various acidic protein drinks, such as fruit milk drinks, fermented milk, lactic acid bacteria drinks, and sour milk, which are mainly composed of proteins, which are ampholytic electrolytes, and which are in the acidic range below the isoelectric point of the proteins, are in practical use. It is served to. Protein particles in acidic protein drinks and protein colloid particles such as fat globules coated with protein are electrically positively charged, but in acidic protein drinks obtained by ordinary lactic acid fermentation, these colloid particles The problem is that the particles are unstable and tend to coagulate and precipitate.

Regarding the production method of stable protein drinks in the pH range below the isoelectric point, see, for example, German Patent No. 115958 or New Food Industry Vol.

9, Al (1967), etc.

According to these proposals, casein was treated with an alkali salt, an organic acid was added thereto to pass the isoelectric point, and the acid casein was redissolved and used in beverages. However, there has been no proposal to emulsify an oil-based material to produce a positively charged emulsion using an aqueous protein solution, such as the above-mentioned acid casein, which is in the acidic range below the isocenter of the protein.

Adding oil-based materials such as oil-based flavoring agents, colorants, fat-soluble vitamins, and other oil-based materials to acidic protein beverages, such as surfactants and/or protective glues such as gum arabic, pectin, gelatin, and casein powder, etc. oil in water (
When a conventionally known emulsion (1/1#) type emulsion is added, the colloidal particles of the emulsion are negatively charged, so as mentioned above, the colloidal particles in the positively charged acidic protein drink are As a result of the neutralization of the charge on the colloidal particles, there is a problem of immediate aggregation and separation, so emulsions of these oil-based materials cannot be added to acidic protein beverages.

Therefore, additives such as flavoring agents, coloring agents, vitamins, etc. that can be added to enhance the palatability and nutritional value of acidic protein beverages such as fermented milk beverages and sour milk as exemplified above include: For example, they are limited to water-soluble flavoring agents such as essences, water-soluble pigments, and water-soluble vitamins that do not cause undesirable effects such as agglomeration on the beverage. The disadvantage of these water-soluble additives is that water-soluble layered flavoring agents such as water-miscible essences have a limited flavor strength, and in normal usage amounts, they cannot completely eliminate the fishy taste and fermented odor characteristic of the above acidic protein drinks. Masking is difficult, and when added in large quantities, there are disadvantages in that undesirable effects such as dehydration and aggregation of colloidal particles due to alcohol appear. Furthermore, water-miscible materials have relatively flat and short-lasting flavors, and cannot impart rich, round flavors to the rich base of acidic protein drinks.

In addition, for the same reasons as mentioned above, water-soluble dyes have been used to color acidic protein beverages, but water-soluble dyes have problems such as discoloration due to pH or metal ions, and non-uniform dyeing of protein particles. , and because the medium was colored with water, there were frequent drawbacks such as transparency, dark tones, and inability to achieve clear and fresh coloring.

As mentioned above, the present inventors have conventionally found that acidic protein beverages have a fluidity ii1. The present invention improves the serious drawback that the coloring agents and flavoring agents obtained are limited to soluble or water-miscible substances, and it has not been possible to fully achieve the purpose, and further improves the f1i of the beverage.
Various studies have been conducted on ways to increase the stability of heavy particles. As a result, edible oily materials such as animal and vegetable oil monoliths, oil-soluble pigments, oil-soluble vitamins, vegetable essential oils, fragrance compositions, vegetable resins, and any mixtures thereof,
When an aqueous solution of the edible protein is emulsified under acidic conditions below the isoelectric point of the protein, the resulting emulsion has colloidal particles that are positively charged, and the acidic protein beverage It can be conveniently blended without causing any adverse effects when added, and can significantly improve the flavor, color, appearance such as cloudy spots, and other qualities of the beverage, as well as its nutritional value and stability. It has been discovered that this emulsion is an excellent edible oily material emulsion for addition to acidic protein beverages.

Therefore, the object of the present invention is to add it to an acidic protein drink,
An object of the present invention is to provide an emulsion of an edible oil-based material for addition to acidic protein drinks, which can significantly improve its flavor, color, appearance, and other qualities, as well as its nutritional value and stability.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

Examples of edible oily materials that can be used in the present invention include citrus essential oils such as orange, lemon, lime, and grapefruit; flower essential oils;
- Plant essential oils such as mint oil and spearmin l-oil; oily extracts such as kola nut extract, cocoa extract, wanilla extract, cocoa extract, black tea extract, fragrance compositions, and any of these Oil-based flavoring agents such as mixtures: and β-
Oil-soluble natural pigments such as carotene, paprika pigment, annatto pigment, and chlorophyll; fat-soluble vitamins such as cod liver oil, vitamin A1 and vitamin A oil, vitamin B2 butyrate ester, and natural vitamin E mixture; soybean oil, rapeseed oil,
Animal and vegetable oils such as corn oil, olive oil, coconut oil, safflower oil, sunflower oil, rice oil, beef tallow, pork fat, and fish oil; rosin, ko-tanohe, and vegetable resins such as elemi and ester gum: medium Processed oils and fats such as chain saturated fatty acid triglycerides; sucrose, duacetate, and hexisob fV-) used as specific gravity adjusters
(SAIB) and any mixture of edible oily materials such as those exemplified above.

In addition, examples of edible proteins that can be used in the present invention include casein, gelatin, collagen,
Examples include proteins of animal and plant origin such as albumin, globulin, skim milk powder, skim condensed milk, soybean protein, wheat protein, corn gluten, etc., or partial hydrolysates thereof, and any mixtures of the above proteins or partial hydrolysates thereof. can.

In the present invention, the edible proteins as exemplified above,
For example, an acidic solution of the protein can be obtained by dissolving it in addition to an aqueous solution of acids such as acetic acid, vinegar, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, and any mixture thereof. can. The concentration of the acid aqueous solution can be arbitrarily selected, for example, from about 0.1% by weight to about 80% by weight, preferably from about 0.5M to
A concentration of about 50% by weight may be exemplified.

The edible protein material is immersed in an aqueous solution of such an acid and allowed to swell, e.g., at about OC to about 500 C, for about 20 C to about 10 hours, and then, for example, at about 20 C to about 70 C, for about 1 minute to about By stirring for 2 hours, the protein can be easily solubilized and an aqueous solution in the acidic range below the isoelectric point of the protein used in the present invention can be obtained. If desired, an aqueous solution of the acid described above is added to a heavy solution in which an edible protein has been solubilized using an alkali such as sodium hydroxide to lower the pH to an acidic range below the isoelectric point of the protein. It may be re-dissolved, but such alkali treatment is not only complicated, but also has the disadvantage of generating off-taste and odor, so it is better to confirm its suitability experimentally before use. .

The acidic aqueous solution of the edible protein used in the present invention as exemplified above can be prepared by adjusting the pH to below 5, more specifically to the isoelectric point of the selected edible protein material. It is solubilized in water as colloidal particles to form a retained colloid solution suitable for emulsification of oily materials. Furthermore, the emulsion of the present invention containing an acidic solution of a protein in such a low acidity range has the advantage of exhibiting excellent stability against microorganisms.

In the present invention, in the acidic solution of the edible protein material, sugars such as sucrose, glucose, fructose, maltose, isomerized sugar, and starch hydrolyzate; propylene glycol, glycerin, D-sorbitol, etc. are optionally added. Polyhydric alcohols such as , malnut, etc. may be added.Saccharides and polyhydric alcohols have many hydrophilic groups and function as emulsification aids, and their high osmotic pressure stabilizes the emulsion against microorganisms. You can also increase your sexuality.

Emulsion of the present invention nl-! According to one aspect of the product, for example,
About 1 to about 1 part by weight of an edible protein material in an acidic aqueous solution having a concentration of about 1% to about 40% by weight per 1 part by weight of the edible oily material.
Mix part i of oo, for example, in a homomixer, and mix about 5
00 to about 10,000 rpm for about 30 minutes, pre-emulsified for 2 hours, and then emulsified using an emulsifying machine such as a high-pressure homogenizer or colloid mill to produce stable particles with extremely fine and uniform particle size. An emulsion can be obtained.

The emulsion obtained by the present invention has positively charged colloidal particles and can be suitably added to acidic protein drinks such as milk drinks, fruit milk drinks, sour milk, lactic acid bacteria drinks, drink yogurt, and other intoxicating lactic acid bacteria drinks. The flavor, color, and color of the beverage can be improved without adversely affecting the dispersion of protein particles in the beverage, such as agglomeration or separation.
Appearance, nutritional value and turbidity stability can be significantly improved.

Hereinafter, several aspects of the present invention will be explained in more detail with reference to Examples.

Example 1 Purified casein 100F was added to 1000F of a 10% by weight Jt% crystalline citric acid aqueous solution and allowed to swell at room temperature for 2 hours.
The mixture was heated to 0C and stirred for 10 minutes using a homomixer to prepare an acidic aqueous solution of casein. Next, add and dissolve caster sugar goor in this solution, and then add 55% of orange oil. and 5AIB45 t of mixed oil and mixed well,
Emulsification treatment was performed using a colloid mill to produce an orange oil emulsion. This emulsion had a pH of 2.45 and a zeta potential (→30 mV).

Comparative Example 1 An orange oil emulsion was produced in the same manner as in Example 1, except that the same amount of gum arabic was used in place of the purified casein in Example 1. This emulsion had a pH of 2.43 and a zeta potential of (→37 mV).

Example 2 75 grams of casein and 75 grams of low-bloom gelatin were added to 1,000 liters of an aqueous solution of lactic acid, and after swelling and dissolution, 8,007 grams of caster sugar was added and dissolved. Separately, orange oil 202.
A mixed oil is prepared by heating and decomposing 5AIB50f, rapeseed oil 252, and β-carotene 51, mixed with the above acidic protein aqueous solution, and emulsified at 150 to 9/CrA using a high-pressure emulsifier to obtain a β-carotene emulsion. was manufactured. This emulsion is p
H2.50, zeta potential (+) 31.5 mV.

Comparative Example 2 A β-carotene emulsion was produced in the same manner as in Example 2, except that casein and gelatin in Example 2 were replaced with gum arabic in a total amount of 1,501. This emulsion had a pH of 2.4 and a zeta potential (→38 mV).

Example 3 5-weight polyhydric solution of lactic acid 600? Skim milk powder 2002 was added and dissolved, and superfine sugar 1001 was further added and stirred for about 30 minutes using a homo mixer to prepare an acidic sweetened aqueous solution of skim milk powder.

Natural vitamin E302.5AIB45'? , prepared vitamin E oil by mixing and dissolving safflower oil 252,
The skimmed powder was mixed with the lactic acidic aqueous solution to produce an emulsion using a barrel emulsifier. This emulsion has a pH of 2.67,
Zeta potential (+) was 28 mV.

Example 4 Liquid I τ) (solid content 75) 31O? Citric acid crystals 3.21 lactic acid
L6F sweetened skimmed condensed milk
649 Oily material emulsion
2? Add carbon dioxide gas and water to make a total volume of 2000.

(Gas pressure 1.1 Kg/ca, p 113.5
, Bz13.5°) According to the above recipe, sour milk was produced, bottled, heat sterilized at about 75 fC for 10 minutes, and left to cool.
A storage test was conducted. 4ij results are shown in Table 1. The product of the present invention showed excellent storage stability when added to acidic protein drinks.

1) - Stable 12 flocculation is observed without any change ++-: Significant flocculation occurs, and a large amount of separated 12-year-old precipitate occurs -1-+-1+: Significantly large amount of precipitate occurs, and the upper liquid is Transparent.

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Claims (1)

[Claims] An edible oily material emulsion for addition to acidic protein beverages, characterized in that the edible oily material is emulsified with an aqueous solution of the edible protein under acidic conditions below the isoelectric point of the protein.