JPS581622B2 - new kaso sabutsu - Google Patents

Description

[Detailed description of the invention] The present invention relates to a novel emulsifying composition.

Conventionally, in the production of various foods, beverages, and pharmaceuticals containing oils and fats, gum arabic acts as an emulsifier and emulsion stabilizer for oils and fats, and at the same time improves the texture of the product (Te
xture refers to tactile sensations such as ``mouthfeel,''``touchiness,'' and ``chewyness.''

same as below.

) and has a suitable weight increasing effect, so it is widely used.

However, gum arabic is an imported product, and as production has decreased recently, its price has skyrocketed and it has become difficult to obtain, so there is a demand for a substitute for this product.

In view of the above, the present inventors endeavored to develop an emulsion stabilizer to replace gum arabic, and found that they oxidized starch and made it into a 10% aqueous solution with an oxidation degree of 3 to 5% and a viscosity of 1 at 30°C.
D. is a new product that is expected to be a promising substitute for gum arabic by enzymatically treating starch oxide with an average degree of polymerization of 30 to 50 with α-amylase of 5,000 cp or less. E. 5
Below, the viscosity is 50 to 150c at 30℃ as a 30cm aqueous solution.
They succeeded in producing a starch hydrolyzate containing p (hereinafter referred to as PD-EM) and filed a patent application for the production method in Japanese Patent Application No. 30503/1983.

The present invention provides an emulsion composition containing the above PD-EM as an emulsion stabilizer.

The emulsified composition of the present invention can be made into a product as it is or in powder form by spray drying or the like.

The oxidation degree, viscosity, and average degree of polymerization of the starch oxide, and the D. E. and viscosity must both be within the above specified ranges.

If either is outside the range, emulsion stability will deteriorate.

In addition, the degree of oxidation, viscosity, average degree of polymerization, and D.
E. The temperature is as shown below.

Oxidation degree: For starch oxide, M. F. Mathison (
[Anal Chem.] 2 4, 194
2 (1952)] is the percentage of moles of carboxyl groups per glucose residue.

Viscosity: For starch oxide, use a gelatinized solution obtained by heating a 10% aqueous suspension at 90°C for 5 minutes, and for an enzymatic decomposition solution, use a 30% aqueous solution. The measured values are shown at 30°C using a BM type viscometer manufactured by Tokyo Keiki Seisakusho.

Average degree of polymerization: For starch oxide Ng, Wirstätter-Sc
Sg is obtained by directly measuring the reducing sugar by the method (Perichte der Deutschen Hemisien Gesellschaft (Ber.), p. 51, 780 (1918)), and the average degree of polymerization p is calculated by the following formula.

p=M/S D. E. : For the enzymatically decomposed product, if it is liquid, it is treated as a solid by D. E. (Dextrose Equivalent) Measured values obtained by the measurement method are shown.

The emulsion stability and texture of the emulsion composition of the present invention are good, and the product cost is superior to products using gum arabic, and the product cost is considered commercially more important than products using gum arabic. Examples of the emulsion composition of the present invention will be illustrated by giving examples and test examples.

Example 1 Orange scented oil 50g PD-EM 75 Water 180 Dissolve PD-EM in warm water at the above ratio, add orange scented oil to this, and use a homogenizer to dissolve 13.5
Emulsification treatment was performed at 0.00 rpm for 2 minutes to obtain an emulsified perfume oil, which is an emulsified composition of the present invention.

This is spray-dried to obtain 75 g of powdered perfume oil.

Example 2 Cinnamon oil 40g PD-EM 60 Water 150 Similar to Example 1, PD-EM was dissolved in warm water at the above ratio, and cinnamon oil was added thereto and emulsified to form an emulsion, which is an emulsified composition of the present invention. Use as a spice.

This is spray dried to obtain 80 g of powdered spice.

Example 3 Coconut oil 40g Salt 1.2 Sugar 12.0 PD-EM 60.0 Dibasic calcium phosphate 2.0 Water 150.0 Salt, sugar, PD-EM, dibasic phosphate in the above proportions Calcium was dissolved in warm water, coconut oil was gradually added thereto, and the mixture was thoroughly mixed and then emulsified in the same manner as in Example 1 to obtain an emulsified oil or fat, which is the emulsified composition of the present invention.

This is spray-dried to obtain 70 g of a smooth powdered oil in which fine oil droplets are coated with PD-EM.

Example 4 Soy sauce (Kikkoman brand) 240g PD-EM
60 salad oil 60g sugar
24 Monosodium glutamate 3 Caramel
6 Add sugar, monosodium glutamate, caramel, and PD-EM to soybean oil in the above ratio, heat and dissolve, then gradually add salad oil and mix, then emulsify as in Example 1 to make rice crackers. Make an emulsified seasoning liquid.

Apply this emulsified seasoning liquid for rice crackers to the surface of rice crackers and heat to 70°C.
When dried with hot air, soybean oil and salad oil are combined to obtain a product with a good flavor, gloss, and no stickiness.

This seasoning liquid is difficult to apply evenly on rice crackers like conventional products.
It does not have the disadvantage of making the product sticky after application.

Example 5 Vinegar 20g Salt 10 Sugar 10 PD-EM50 Peel 0.1 Garlic 0.1 Mustard
0.1 Salad oil 40.0 Water 50.0 Add vinegar to water in the above ratio, add PD-EM salt,
Sugar, pepper, garlic and mustard are added and mixed while heating, and then salad oil is gradually added and mixed well, followed by emulsification treatment in the same manner as in Example 1 to obtain a salad dressing.

Compared to conventional products made using gum arabic and other natural rubbers as emulsion stabilizers, this product uses emulsion stabilizer PD-
No influence of taste by EM was observed.

Example 6 PD-EM, skim milk, and sugar were added to water in the above ratio and dissolved by heating. Coconut oil, fragrance, and butter were gradually added in portions and mixed well, and then emulsified in the same manner as in Example 1. The cream is processed to be the emulsified composition of the present invention.

This is spray-dried to obtain coffee cream powder with good flavor and flavor equivalent to commercially available cream powder.

Test Example 1 Emulsified compositions of the present invention obtained in Examples 1 to 6 (Product 1 of the present invention)
~6) and comparative emulsion compositions (comparative products 1 to 6) obtained in the same manner as in Examples 1 to 6 using gum arabic instead of PD-EM as an emulsion stabilizer and emulsion stabilizers in Examples 1 to 6. Comparative emulsion compositions obtained without using
For each of the emulsion compositions 6'), after being left at room temperature for 24 hours after production, the emulsion stability was evaluated using the following scoring criteria.

The results are shown in Table 1 below. Scoring criteria 0...Complete separation into oil and water layers.

1...Oil separates as a clear upper layer.

The emulsion layer becomes uneven.

2... Separation of oil is observed in the upper layer, but it is only a thin layer, and the emulsion layer forms a uniform suspension.

3...The emulsion changes slightly, but no separation of the oil layer is observed.

４・・・・・・Recognize change.

From Table 1 (same as during emulsification), it is clear that the product of the present invention has emulsion stability that is comparable to that of the product using gum arabic.

Claims (1)

[Claims] 1. A D.I. E. 5 or less, viscosity 50-150 cp (30%
An emulsifying composition comprising a hydrolyzate having an aqueous solution (at 30°C) as an emulsion stabilizer.