JP4397874B2 - Separate liquid seasoning - Google Patents

Description

The present invention relates to a separated liquid seasoning containing hyaluronic acid or a salt thereof. Specifically, when hyaluronic acid or a salt thereof is added to the separated liquid seasoning, the entire aqueous phase may gel with time, and by preventing this phenomenon, when using the separated liquid seasoning, The present invention relates to a separated liquid seasoning containing hyaluronic acid or a salt thereof that sufficiently facilitates temporary emulsification of an aqueous phase part and an edible oil and fat in an oil phase part.

In recent years, the number of people who are concerned about health has increased, and various health-appealing foods to which functional ingredients have been added have been sold. Under such circumstances, some of the present applicants pay attention to hyaluronic acid or its salt, which is often used as a cosmetic raw material that is responsible for the elasticity and flexibility of the skin (particularly the dermis) and ingest it orally. Then, it discovered that the outstanding skin improvement effect was acquired and it has already applied for Unexamined-Japanese-Patent No. 2002-356432 (patent document 1).

Therefore, the present applicant made a trial production of a tuned seasoning in which hyaluronic acid or a salt thereof was blended with a separated liquid seasoning in order to try to apply the hyaluronic acid or a salt thereof to the separated liquid seasoning. However, when the hyaluronic acid or a salt thereof is simply blended in the aqueous phase portion, the entire aqueous phase portion may gelate over time.

The separated liquid seasoning is prepared by laminating edible oils and fats that are oil phase parts on the water phase part, and shake the container to temporarily emulsify the water phase part and oil phase part. When the whole part was gelled, when using the separated liquid seasoning, the water phase part and the oil phase part could not be sufficiently emulsified temporarily.

JP 2002-356432 A

Therefore, the object of the present invention is that when hyaluronic acid or a salt thereof is added to the separated liquid seasoning, the entire aqueous phase may gel with time. By preventing this phenomenon, the separated liquid seasoning In use, the present invention provides a separated liquid seasoning containing hyaluronic acid or a salt thereof which sufficiently facilitates temporary emulsification of an aqueous phase part and an edible fat in the oil phase part.

As a result of intensive studies on blended raw materials in order to achieve the above object, the present inventors have surprisingly found that the gelation phenomenon of the entire aqueous phase part derived from hyaluronic acid or a salt thereof is surprisingly combined with an organic acid salt. Finally, the present invention has been completed.

That is, the present invention
(1) A separate liquid seasoning containing hyaluronic acid or a salt thereof and an organic acid salt,
(2) The separated liquid seasoning according to (1), wherein the organic acid salt is sodium acetate and / or trisodium citrate,
(3) The separated liquid seasoning according to (1) or (2), wherein the blending amount of hyaluronic acid or a salt thereof is 0.02% or more of the whole,
(4) The separated liquid seasoning according to any one of (1) to (3), wherein the compounding amount of the organic acid salt is 0.01% or more with respect to the whole,
(5) The separated liquid seasoning according to any one of (1) to (4), wherein the average molecular weight of hyaluronic acid or a salt thereof is 50,000 or more,
It is.

According to the present invention, even when hyaluronic acid or a salt thereof is blended in the separated liquid seasoning, it is possible to prevent the gelation phenomenon with time of the aqueous phase portion. Part and edible fats and oils in the oil phase part can be temporarily emulsified sufficiently. Furthermore, according to the present invention, the gelation phenomenon of the aqueous phase with time can be prevented, so that a high concentration of hyaluronic acid or a salt thereof can be blended, and the physiological function of hyaluronic acid or a salt thereof, for example, skin improvement Make it possible to provide seasonings with excellent effects.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

In the present invention, the separated liquid seasoning is a seasoning in which edible fats and oils are laminated on the water phase part, and the container containing the seasoning liquid is shaken up and down or left and right during use. It is a so-called separate type seasoning that is temporarily emulsified and used. The aqueous phase part is generally composed of an aqueous raw material in which a water-soluble raw material or a water-dispersible raw material is blended in an aqueous medium (for example, vinegar, soy sauce, fruit juice, liquid sugar, fresh water, etc.). An emulsified phase in which a part of the edible fat / oil is uniformly dispersed in the aqueous phase may be used. Moreover, the amount of the edible fat in the oil phase part may be an amount at least visually observable that the edible fat is laminated on the aqueous phase part. .5 to 60% of edible fats and oils are blended, and in the separated liquid seasoning of the present invention, the same amount may be blended.

The present invention is characterized in that, in the separated liquid seasoning, an organic acid salt is used in combination with hyaluronic acid or a salt thereof. Here, hyaluronic acid is a polysaccharide having glucuronic acid and N-acetylglucosamine disaccharide as repeating structural units, and examples of the salt of hyaluronic acid include sodium, potassium, calcium and the like.

Hyaluronic acid or a salt thereof is generally obtained from a culture medium obtained by culturing a biological tissue such as a chicken crown, umbilical cord, eyeball, skin, cartilage, or a hyaluronic acid-producing microorganism such as a microorganism belonging to the genus Streptococcus. The hyaluronic acid or salt thereof used in the present invention may be any of the crude extract or the purified product, specifically a purified product, specifically a product obtained by extraction from a raw material and further purification. Hyaluronic acid or a salt thereof having a purity of 90% or more is preferable, and a purity of 95% or more is more preferable. By using hyaluronic acid of the above purity or a salt thereof, even when used as a raw material for a separated liquid seasoning, it is difficult for coloring and off-flavors to occur during storage, so that the preferred separated liquid seasoning of the present invention is easily obtained. .

This invention prevents the gelation phenomenon of the water phase part which expresses with time by mix | blending hyaluronic acid or its salt with a separate liquid seasoning with the organic acid salt mentioned later. The gelation phenomenon is more likely to occur as the average molecular weight of hyaluronic acid or a salt thereof is higher or as the blending amount of hyaluronic acid or a salt thereof is higher. Therefore, the present invention is suitable for hyaluronic acid having an average molecular weight of 50,000 or more or a salt thereof, and more suitable for those having an average molecular weight of 100,000 or more. Moreover, also regarding the compounding quantity of hyaluronic acid or its salt, this invention is suitable with respect to 0.02% or more of compounding quantities, and is more suitable with respect to 0.1% or more. The blended amount of the hyaluronic acid or its salt is 25 mg for a blended product of 0.02% or more and 25 mg for a blended product of 0.1% or more, with respect to 25 g that is assumed to be a single use amount of the separated liquid seasoning salad. It corresponds to the above. The amount of these hyaluronic acids or salts thereof is almost the same as the daily intake expected for the skin improvement effect disclosed in JP 2002-356432 A (Patent Document 1), for example. Therefore, the separated liquid seasoning of the present invention in which hyaluronic acid or a salt thereof is blended is expected to have physiological functions such as a skin improvement effect.

The purity is defined as a value obtained by removing impurities such as proteolysate other than hyaluronic acid or its salt, fat (crude fat), chondroitin sulfate, etc. from 100% in terms of dry matter. Specifically, the purity of purified hyaluronic acid or a salt thereof using chicken crown as a raw material can be obtained by the following formula (1).

[Equation 1]
Hyaluronic acid or its salt purity (%) = 100-proteolysate (%)-crude fat (%)-chondroitin sulfate (%) (1)

In the formula (1), the proteolysate (%) is a value obtained by the Lowry method, and the crude fat (%) is a new food analysis method (published by Korin Co., Ltd.) “Chapter 1 General components and related components. 1-4 lipid, 1-4-2 ether extraction method ”.

Moreover, chondroitin sulfate (%) is a value obtained by the method described below. First, hyaluronic acid or a salt thereof is dried, 50 mg of it is accurately weighed and dissolved by adding purified water to make exactly 100 ml as a test solution, and 4 ml of the test solution is taken in a test tube, and 0.5 mol / l sulfuric acid is added. Add 1 ml and mix, heat in water bath for 10 minutes, then cool and add 0.2 ml of 0.04 mol / l cetyltrimethylammonium bromide to the resulting solution, mix and leave at room temperature for 1 hour. Then, the absorbance at a layer length of 10 mm and a wavelength of 660 nm is measured.

Next, the obtained absorbance data is applied to a calibration curve for chondroitin sulfate to determine the amount (%) of chondroitin sulfate in hyaluronic acid or a salt thereof. Here, the calibration curve was obtained by drying (depressurized, phosphorus pentoxide, 60 ° C., 5 hours) chondroitin sulfate A sodium salt (SG (Special Grade), manufactured by Seikagaku Corporation) derived from whale cartilage. Weighed and dissolved in purified water to prepare solutions containing 10 μg, 20 μg, 30 μg, and 40 μg of chondroitin sulfate A sodium salt in 1 ml, and 0.5 ml / l of sulfuric acid was added to 4 ml of each solution. Add 1 ml and mix, then add 0.2 ml of 0.04 mol / l cetyltrimethylammonium bromide and mix. After standing at room temperature for 1 hour, measure the absorbance in the same manner. The chondroitin sulfate A sodium salt solution (μg / ml) is plotted on the horizontal axis.

In addition, the average molecular weight of hyaluronic acid or a salt thereof used in the present invention is a conventional method in the case of the crude extract, for example, by washing with hydrous ethanol having an ethanol concentration of about 80 to 95% by volume. Hyaluronic acid or a salt thereof purified to be 98% or higher, and those having a purity of 98% or higher are defined as values obtained by the following method.

That is, about 0.05 g when the average molecular weight is about 1 million, about 0.1 g when about 500,000 to 700,000, about 0.5 g when about 200,000, about 50,000 to 100,000 In the case of (1), approximately 1 g of purified hyaluronic acid or a salt thereof is accurately weighed and dissolved in 0.2 mol / L sodium chloride solution to make exactly 100 mL, and 8 mL, 12 mL and 16 mL of this solution are accurately measured, A solution obtained by adding a 0.2 mol / L sodium chloride solution to each to make exactly 20 mL is used as a sample solution. This sample solution and a 0.2 mol / L sodium chloride solution were 30.0 ± 0.1 ° C. according to the viscosity measurement method (first method capillary viscosity measurement method) of the Japanese Pharmacopoeia (14th revision) general test method. The specific viscosity is measured by (Equation (2)), and the reduced viscosity at each concentration is calculated (Equation (3)). A graph is drawn with the reduced viscosity on the vertical axis and the concentration (g / 100 mL) of the product converted to dry matter on the horizontal axis, and the intrinsic viscosity is determined from the intersection of the straight line connecting the points and the vertical axis. The intrinsic viscosity obtained here is substituted into Laurent's formula (formula (4)), and the average molecular weight is calculated.

[Equation 2]
Specific viscosity = {(required flow time for sample solution) / (required flow time for 0.2 mol / L sodium chloride solution)}-1 (2)

[Equation 3]
Reduced viscosity = specific viscosity / (concentration (g / 100 mL) of the product converted to dry matter) (3)

[Equation 4]
Intrinsic viscosity = 3.6 × 10 ⁻⁴ M ^0.78 (4)
M: average molecular weight

The organic acid salt used in the present invention is a salt of an organic acid which is a compound having a carboxyl group in the molecule (for example, sodium, potassium, calcium, etc.). ) "," Acidulant "or" pH adjuster ". Examples of such organic acid salts include sodium acetate, trisodium citrate, calcium citrate, monosodium succinate, disodium succinate, L-hydrogen tartrate, sodium L-tartrate, DL-potassium hydrogen tartrate, DL-sodium tartrate, potassium gluconate, sodium gluconate, sodium lactate, calcium lactate, sodium fumarate and the like can be mentioned. Further, the organic acid salt used in the present invention includes, as defined above, ascorbic acid salts generally included as organic acid salts, specifically, for example, sodium ascorbate.

The gelation phenomenon of the water phase part that develops over time by blending hyaluronic acid or its salt into the separated liquid seasoning cannot prevent the gelation phenomenon only by using a simple organic acid that is not a salt, By using one or more of the above organic acid salts in combination, the gelation phenomenon over time can be prevented. As a result, the separated liquid seasoning of the present invention can be used after sufficiently emulsifying the edible fat and oil in the aqueous phase and the oil phase when used. In particular, among organic acid salts, it is preferable to use sodium acetate, trisodium citrate, or a combination thereof because the gelation phenomenon can be efficiently prevented without impairing the taste of the seasoning.

The organic acid salt may be blended to such an extent that the gelation phenomenon over time can be prevented. The blending amount depends on the blending amount of hyaluronic acid or a salt thereof or the average molecular weight. Specifically, 0.01% or more is preferable with respect to the whole, and 0.06% or more is more preferable. This is because if the amount of the organic acid salt is less than the above value, it is difficult to sufficiently prevent the gelation phenomenon over time due to the blending of hyaluronic acid or its salt. In addition, the organic acid salt includes, for example, a crystal type in which water is hydrated, such as sodium acetate and trisodium citrate, and an anhydrous type other than that, but the compounding amount of the organic acid salt is as follows: It means the blending amount converted to the anhydrous type.

The above-described hyaluronic acid or its salt and organic acid salt, which are essential ingredients of the present invention, are water-soluble. Therefore, when the separated liquid seasoning of the present invention is produced, both the raw materials may be added by the same addition method as other water-soluble raw materials, and the seasoning may be produced according to a conventional method. In addition, what is necessary is just to select and mix | blend suitably the raw material generally used for the isolation | separation liquid seasoning in the range which does not impair the effect of this invention. Examples of such raw materials include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils (salad oil), or MCT. (Medium chain fatty acid triglycerides), fats and oils obtained by applying chemical and enzymatic treatments such as diglycerides, hydrogenated oils, transesterified oils, etc., or edible fats and oils such as seasoning oils such as various spice oils, vinegar, salt, sugar , Soy sauce, miso, various seasonings such as nucleic acid umami seasonings, acid materials such as citric acid, tartaric acid, succinic acid, malic acid, citrus juice, spices, antioxidants such as ascorbic acid, vitamin E, pigments, xanthan gum , Thickeners such as tamarind seed gum, gellan gum and gum arabic.

Hereinafter, the separated liquid seasoning of the present invention will be specifically described based on Examples, Comparative Examples, and Reference Examples. The present invention is not limited to these.

[Example 1]
First, all aqueous phase raw materials were uniformly mixed according to the following blending ratio. And after filling a 250 mL capacity PET container with a water phase part so that the capacity | capacitance of a separated liquid seasoning may be 250 mL, it fills with the edible fat which is the remaining oil phase part, and is an oil phase part in a water phase part. Laminated salad oil and sealed. As the raw material hyaluronic acid, a product “Hyaluronic Sun HA-F” manufactured by QP Corporation is used. The hyaluronic acid has an average molecular weight of about 800,000, a purity of 99%, and a water content of about 3%. Moreover, 0.5% of sodium acetate (crystal) in the following blending ratio corresponds to 0.3% of sodium acetate (anhydrous).

<Combination ratio of separated liquid seasoning>
(Oil phase)
Salad oil 35%
(Water phase)
Vinegar (acidity 4%) 22%
Lemon juice 10%
Glucose fructose liquid sugar 5%
3% salt
2% sugar
Hyaluronic acid 0.5%
Sodium acetate (crystal) 0.5%
Sodium glutamate 0.2%
Spice 0.1%
Xanthan gum 0.05%
Shimizu Residues ――――――――――――――――――――
Total 100%

[Example 2]
In Example 1, 0.5% of hyaluronic acid blended in Example 1 was added to 0.8% sodium hyaluronate described later, and 0.5% sodium acetate (crystal) was added to trisodium citrate (crystal) 0.4%. A separated liquid seasoning was produced in the same manner as in Example 1 except that the percentage was changed to%. As the hyaluronic acid, a product having a mean molecular weight of about 150,000, a purity of 99% and a water content of about 3% obtained by reducing the molecular weight of the trade name “Hyaluronic Sun HA-Q” with hydrochloric acid was used. The above-mentioned trisodium citrate (crystal) 0.4% corresponds to trisodium citrate (anhydrous) 0.35%.

[Example 3]
Example 1 was the same as Example 1 except that sodium acetate (crystal) 0.5% was replaced with sodium acetate (crystal) 0.3% and trisodium citrate (crystal) 0.2%. A separate liquid seasoning was produced by this method. The total amount converted to the anhydrous form of the organic acid salt of 0.3% sodium acetate (crystal) and trisodium citrate (crystal) 0.2% is 0.36%.

[Comparative Example 1]
In Example 1, it manufactured by the method similar to Example 1 except remove | excluding sodium acetate (crystal | crystallization).

[Comparative Example 2]
In Example 1, in place of sodium acetate (crystal) blended as an organic acid salt, acetic acid as the organic acid was added as vinegar (acidity 4%) (except for vinegar 5.5%). A separate liquid seasoning was produced in the same manner.

[Reference Example 1]
In Example 1, a separated liquid seasoning was produced in the same manner as in Example 1 except that hyaluronic acid and sodium acetate (crystals) were removed.

[Test Example 1]
The state of the separated liquid seasonings obtained in Examples 1 to 3, Comparative Examples 1 and 2 and Reference Example 1 was observed immediately after the production and the next day.

In each of the seasonings obtained in Examples 1 to 3, Comparative Examples 1 to 2 and Reference Example 1, immediately after production, the aqueous phase did not develop a gelling phenomenon, and the container was shaken to The part and the oil phase part could be sufficiently emulsified temporarily. However, when observed the next day, the separated liquid seasoning of Comparative Example 1 in which the organic acid salt was not blended, and Comparative Example 2 in which the organic acid was blended instead of the organic acid salt, It was in a state where sufficient emulsification was not possible. On the other hand, the separated liquid seasonings of Examples 1 to 3 in which the organic acid salt was blended with hyaluronic acid or a salt thereof and Reference Example 1 in which both raw materials were not blended were gelated as in Comparative Examples 1 to 2. The phenomenon was not expressed, and temporary emulsification during use was sufficiently possible. Therefore, the gelation phenomenon of the water phase portion that develops over time by adding hyaluronic acid or a salt thereof to the separated liquid seasoning prevents the gelation phenomenon over time by using the organic acid salt together. It is understood that you can.

Claims (5)

A separated liquid seasoning comprising hyaluronic acid or a salt thereof and an organic acid salt. The separated liquid seasoning according to claim 1, wherein the organic acid salt is sodium acetate and / or trisodium citrate. The separated liquid seasoning according to claim 1 or 2, wherein the blending amount of hyaluronic acid or a salt thereof is 0.02% or more of the whole. The separated liquid seasoning according to any one of claims 1 to 3, wherein the amount of the organic acid salt is 0.01% or more based on the total amount. The separated liquid seasoning according to any one of claims 1 to 4, wherein the average molecular weight of hyaluronic acid or a salt thereof is 50,000 or more.