JP3698366B2 - Oil-in-water emulsified fish oil - Google Patents

Description

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[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an emulsified fish oil, and particularly to a fish oil that forms an oil-in-water emulsified fish oil.
[0002]
[Prior art]
Polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) have the effect of preventing vascular disorders such as myocardial infarction, arteriosclerosis, and hypercholesterolemia. On the other hand, DHA has an effect on brain cells, neurons, and enhances memory and learning ability, while EPA also has anti-inflammatory effects. It has been known.
[0003]
Such DHA and EPA are abundant in fish oils such as tuna, sardines, mackerel, herring, skipjack, etc., for example, there are measurement data that tuna oil contains 22% DHA and 6% EPA. . Therefore, with the recent increase in the health food boom, there is an increasing need among consumers to use fish oil as a food material.
[0004]
However, fish oil is unpleasant when it is used as it is, and there are many problems in using it directly as a food due to the bad smell and taste of fish. Therefore, it has been necessary to improve the flavor by emulsifying this into a paste and performing a process such as masking.
[0005]
However, it is difficult to emulsify fish oils containing a large amount of highly unsaturated fatty acids, and even if emulsified once, it is difficult to maintain a complete emulsified state for a long time, such as lack of stability and the oil is released. Met.
[0006]
In order to solve such a problem, for example, in Patent Document 1, in addition to egg yolk as an emulsifier, casein, gum arabic, and polyglycerin fatty acid ester are used in combination in an emulsion related to fats and oils having a solid fat content of 50% or less. Further, a technique of an emulsion that does not lose the stability of emulsification even after long-term frozen storage and has heat resistance is disclosed.
[0007]
In Patent Document 2, by using phospholipase A-treated egg yolk and octenyl succinylated starch to stabilize the emulsification, an emulsion containing 10% or more edible oil / fat with respect to the product is obtained, which is a powerful product. It has been reported that the emulsion is excellent in emulsion stability that does not cause oil phase separation even after heat treatment.
[0008]
Furthermore, in Patent Document 3, a protein and a starch hydrolyzate treated with gum arabic and / or octenyl succinic acid are used together in order to obtain mayonnaises that are stable in emulsification even after thawing after long-term frozen storage and excellent in heat resistance. This technique is disclosed.
[0009]
Patent Document 4 discloses a technique of blending starch and / or a decomposition product thereof with an egg at a specific ratio in order to ensure emulsion stability of an emulsion related to an oil and fat containing polyunsaturated fatty acids. Has been.
[0010]
[Patent Document 1]
"Frozen thawing resistant and heat resistant mayonnaise-like emulsified food" (Japanese Patent Laid-Open No. 7-194336)
[0011]
[Patent Document 2]
"Acid oil-in-water type emulsified seasoning" (JP 2002-153237)
[0012]
[Patent Document 3]
"Oil-in-water emulsified composition" (JP 2001-327247)
[0013]
[Patent Document 4]
“Starch-egg-oil composition and its use” (Japanese Patent Laid-Open No. 8-23881)
[0014]
[Problems to be solved by the invention]
However, in the above-described prior art, so-called food additives are used as emulsifiers or emulsion stabilizers, and recent consumers have a strong sense of caution against such food additives. It could not be said that the person's request was satisfied.
[0015]
In addition, even when so-called food additives are not used as emulsifiers or emulsion stabilizers, egg yolk or whole eggs are used as emulsifiers, the stability of emulsification is low, and further improvement in emulsion stability is achieved. It was sought after. Furthermore, egg yolk and whole eggs contain allergenic proteins, so they were refrained from some consumers, and from this point of view, they could not be said to satisfy consumer demand.
[0016]
The present invention has been made based on the above viewpoint, and aims to provide an oil-in-water emulsified fish oil that can maintain a highly stable emulsified state without using food additives, It is another object of the present invention to provide an oil-in-water emulsified fish oil that can maintain a stable emulsified state without using egg yolk or whole eggs in addition to food additives.
[0017]
[Means for Solving the Problems]
As a result of continuing various trials and errors in order to solve the above problems, regarding starch that has been conventionally used as an emulsion stabilizer, there is a significant difference in the effect on the emulsion stability depending on the type of starch, and in the past The present inventors have found that starch used as an emulsion stabilizer can also function as an emulsifier at a predetermined blending ratio.
[0018]
That is, the invention of claim 1 is a composition comprising 50 to 85% by weight of fish oil, 3 to 20% by weight of egg yolk or whole egg, 2 to 15% by weight of partially decomposed starch, and 5 to 30% by weight of water or / and vinegar. By so doing, an oil-in-water emulsified fish oil is obtained. In this configuration, fish oil forms an oil phase during emulsification, egg yolk or whole egg functions as an emulsifier, and partially decomposed starch functions as an emulsion stabilizer. In addition, water or vinegar forms a water phase during emulsification, and vinegar serves not only to improve the flavor but also to prevent oxidation of fish oil.
[0019]
The invention according to claim 2 obtains an oil-in-water emulsified fish oil by using a blending ratio of 50 to 85% by weight of fish oil, 3 to 20% by weight of modified starch, and 5 to 40% by weight of water or / and vinegar. Is. In this configuration, the fish oil forms an oil phase during emulsification, and the processed starch functions as an emulsifier, an emulsion stabilizer, and a viscosity modifier. In addition, water or vinegar forms a water phase during emulsification, and vinegar serves not only to improve the flavor but also to prevent oxidation of fish oil.
[0020]
The invention according to claim 3 is the oil-in-water emulsified fish oil according to claim 2, wherein the processed starch comprises partially decomposed starch, starch for lipophilic emulsification, and pregelatinized starch. Fish oil. In this configuration, the partially decomposed starch mainly performs an emulsion stabilizing effect, the lipophilic emulsion starch mainly performs an emulsifying action, and the pregelatinized starch mainly performs a viscosity adjusting action and a long-term emulsion stabilizing effect.
[0021]
The invention according to claim 4 is the oil-in-water emulsified fish oil according to any one of claims 1 to 3, wherein the fish oil has 4 or more unsaturated bonds, and has an altitude of 20 to 24 carbon atoms. It is an oil-in-water emulsified fish oil containing unsaturated fatty acids. The fish oil in this configuration also forms an oil phase during emulsification.
[0022]
With the configuration as described above, in the invention according to claim 1 and the invention subordinate thereto, the oil-in-water droplets having better emulsion stability than the prior art without using food additives Type emulsified fish oil can be obtained, and in the inventions according to claims 2 and 3 and the inventions dependent thereon, in addition to food additives, egg yolk or whole eggs containing allergenic proteins are not used at all. An oil-in-water emulsion fish oil having excellent emulsification stability can be obtained.
[0023]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the invention will be described in detail.
[0024]
The fish oil used in the present invention is tuna oil, sardine oil, bonito oil, mackerel oil, and other fish oils, which may be used alone or in combination.
[0025]
Similarly, the starch used in the present invention includes tapioca starch, wheat starch, corn starch, potato starch, sweet potato starch, mung bean starch and the like, and these processed products are also included. These may be used alone or in combination.
[0026]
In addition, it can also classify | categorize by names, such as partially decomposed starch, starch for lipophilic emulsification, and pregelatinized starch, as a classification | category of starch, and partially decomposed starch is also called mash or maltodextrin. For example, TK-16 (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. is applicable to the partially decomposed starch. The starch for lipophilic emulsification is also called octenyl succinic acid starch, for example, Emulster 30A (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. Furthermore, as pregelatinized starch, for example, Pine Gold (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. is known.
[0027]
In order to obtain an oil-in-water-emulsified fish oil that can maintain a highly stable emulsified state without using food additives, which is the object of the present invention, fish oil is 50 to 85% by weight, preferably 60 to 80% by weight, Egg yolk or whole egg 3-20 wt%, preferably 6-18 wt%, partially degraded starch 2-15 wt%, preferably 5-12 wt%, and water or / and vinegar 5-40 wt%, preferably 5-30 wt% It is necessary to make the blending ratio of%. Here, “% by weight” represents the percentage of the final product weight as a denominator and the weight of each component as a numerator.
[0028]
In order to obtain another oil-in-water emulsified fish oil that can maintain a stable emulsified state without using food additives or egg yolk, which is another object of the present invention, fish oil is 50 to 85% by weight, preferably 60 to The blending ratio must be 80% by weight, processed starch product 3 to 20% by weight, preferably 5 to 15% by weight, and water or / and vinegar 5 to 40% by weight, preferably 5 to 30% by weight.
[0029]
If fish oil exceeds 85%, a stable emulsified state cannot be obtained, and if it is less than 50%, a stable emulsified state can be obtained, but the content of highly unsaturated fatty acids in the emulsion is reduced, which is not practical.
[0030]
On the other hand, if the processed starch product exceeds 20%, the viscosity becomes too high. If the processed starch product is less than 2%, the emulsifying effect or the emulsifying stability effect cannot be exhibited, which is not practical.
[0031]
The method for producing the oil-in-water emulsion fish oil of the present invention does not require a special production method or production apparatus, and a method and apparatus for producing a normal emulsified product can be used as they are. That is, after mixing the processed starch product with water or / and vinegar, the oil-in-water emulsified fish oil is obtained by continuing stirring while adding the fish oil little by little. At this time, a mixing device such as a colloid mill or a homomixer can also be used.
[0032]
In addition, when mixing a processed starch product and water or / and vinegar, you may mix seasonings, such as sun salt and a seasoning extract.
[0033]
【Example】
Next, the contents of the present invention will be described in more detail with reference to examples. In addition, this invention is not limited at all by the present Example.
[0034]
(Example 1)
5.0% by weight of water, 5.0% by weight of vinegar, 10.0% by weight of raw egg yolk, 8.0% by weight of processed starch (TK-16; processed starch produced by Matsutani Chemical Co., Ltd., and trade name), 1.0% by weight of salt After mixing 0.2% by weight of the seasoning extract, 70.8% refined tuna oil (manufactured by Yokoseki Oil & Fat Co., Ltd.) was added little by little and stirred to obtain a paste-like emulsified fish oil emulsified in an oil-in-water type.
[0035]
This oil-in-water emulsified fish oil was evaluated for changes in the emulsification status through an environmental cycle test in which it was left in a refrigerator at 5 ° C. for 10 hours and at room temperature of 20 ° C. for 14 hours. As a result, no separation phenomenon between the oil phase and the aqueous phase was observed, and it was confirmed that a stable emulsified state was obtained. After that, the same oil-in-water emulsified fish oil was heated at 100 ° C for 30 minutes and then returned to room temperature, and after refrigerated storage for 3 months, the change in emulsification status was evaluated. The separation phenomenon of the phase and the aqueous phase was not observed, and it was confirmed that a stable emulsified state was obtained.
[0036]
(Example 3)
Mixture of 24.0% water, 10% mixed starch processed product (TK-16; 4.5% by weight, Emulsta-30A; 4.5% by weight, pine gold; 1% by weight), both of which are Matsutani Chemical Industry Co., Ltd. Processed starch, each representing a trade name.), 1.0% by weight of sun salt and 0.2% by weight of seasoning extract, and then stirred while adding 64.8% refined tuna oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) little by little. Thus, a white pasty emulsified fish oil emulsified in an oil-in-water type was obtained.
[0037]
In order to evaluate the emulsification stability of the oil-in-water emulsified fish oil obtained here, evaluation was performed by the same test method as the evaluation test method described in Example 1. In either case, the oil phase and the water phase Thus, it was confirmed that a stable emulsified state was obtained.
[0038]
(Example 2) and (Example 4) to (Example 13)
According to the blending ratios shown in Table 1 and Table 2, oil-in-water emulsion fish oil was produced by the same production method as that described in Examples 1 and 3, and the same evaluation as that described in Examples 1 and 3 was made. The emulsion stability was evaluated by the method. The results are shown in Tables 1 and 2.
[0039]
Here, in the column of the evaluation results of the emulsion stability, “Excellent” indicates a state in which no separation phenomenon between the oil phase and the aqueous phase is observed. Recognized, a relatively small amount of separation is expressed as good, a relatively large amount of separation is expressed as acceptable, and an oil phase and water phase separation phenomenon that is not practical enough is expressed as impossible. is there.
[0040]
In addition, the numbers shown in the table mean the weight percent of each component.
[0041]
(Comparative Example 1) to (Comparative Example 3)
Table 3 shows Comparative Examples 1 to 3. Comparative Example 1 is an example in which soybean salad oil is used instead of fish oil. In this case, since highly unsaturated fatty acids are not included, emulsification is easy, and it is not necessary to apply the present invention as an emulsifier. It was confirmed that a stable emulsified state was obtained even when only raw egg yolk was added. Comparative Example 3 is also an example of using soybean salad oil instead of fish oil. Even in this case, partially degraded starch, starch for lipophilic emulsification, and α according to one embodiment of the present invention It was confirmed that an excellent emulsified state was obtained as in the case of fish oil when the modified starch mixed starch was used. Comparative Example 2 shows that just using raw egg yolk as an emulsifier, the oil content after emulsification is severely separated and fish oil cannot be stably emulsified as in the present invention.
[0042]
【The invention's effect】
By emulsifying fish oil based on the blending ratio as described above, an oil-in-water emulsified fish oil that can maintain a highly stable emulsified state without using a food additive can be obtained, and further a food additive In addition, an oil-in-water emulsified fish oil that can maintain a stable emulsified state without using egg yolk or whole eggs can be obtained.
[0043]
[Table 1]

[0044]
[Table 2]

[0045]
[Table 3]

Claims (3)

Fish oil 50 ~ 85 weight % , Modified starch Three ~ 20 weight % , And water or / and vinegar Five ~ 40 weight % An oil-in-water emulsified fish oil characterized by having a blending ratio of: Claim 1 The oil-in-water emulsified fish oil according to claim 1, wherein the processed starch comprises partially decomposed starch, starch for lipophilic emulsification, and pregelatinized starch. Claim 1 Thru 2 The oil-in-water emulsified fish oil according to any of the above, wherein the fish oil has an unsaturated bond. Four At least 20 ~ twenty four An oil-in-water emulsified fish oil characterized by containing a highly unsaturated fatty acid.