JPS601862B2 - Method for producing oil-in-water emulsion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an oil-in-water emulsion, and more particularly to a method for producing an emulsion whose dispersibility is not easily impaired even when cooled.

Conventionally, as a flavor improver for processed meat products such as roast ham and pressed ham, oil phase raw materials mainly composed of lard, head and soybean oil and water phase raw materials mainly composed of water are emulsified with casein. An oil-in-water emulsion obtained by

Flavoring of the above-mentioned processed meat products using this emulsion is usually done by soaking the processed meat products in a dispersion prepared by uniformly dispersing the emulsion in a salting solution (pickling solution). At this time, pickling is carried out at a low temperature (2 to 5 degrees Celsius) to prevent meat from spoiling, but due to cooling during low-temperature storage, conventional emulsions such as those mentioned above do not coat the surface of the salting solution. The problem is that the ingredients begin to float and are completely separated during the pickling process, which usually lasts about a week, making it impossible to impart uniform flavor. This is thought to be because the dispersibility of conventional emulsions as described above weakens upon cooling. An object of the present invention is to provide a method for producing an emulsion that does not easily lose its dispersibility even when cooled.

As a result of repeated research, the present inventor has found that when casein treated with a proteolytic enzyme is used as an emulsifier, the dispersibility is not easily impaired even when cooled, that is, it does not easily float on the surface of an aqueous liquid such as a salt solution even when cooled. After seeing that an emulsion was obtained, I poured it out. The present invention was completed based on this knowledge, and when producing an oil-in-water emulsion by emulsifying an oil phase raw material and an aqueous phase raw material into an oil-in-water type emulsion, casein treated with a proteolytic enzyme is used as an emulsifier. This is a method for producing an oil-in-water emulsion, which is characterized in that it is used.

In the present invention, the oil phase raw material refers to a material containing oil and fat as a main component, to which seasonings, spices, etc. are added as necessary.

The fats and oils used in the present invention are not particularly limited,
It includes all known fats and fatty oils, such as vegetable oils such as soybean oil, cottonseed oil, corn oil and rice bran oil, animal oils such as whale oil, vegetable oils such as coconut oil and palm oil, lard, head and Mention may be made of animal fats such as butter and mixtures thereof.

In addition, various hydrogenated oils, such as hydrogenated chassis oil, hydrogenated rice oil, hydrogenated cottonseed oil, hydrogenated soybean oil, hydrogenated animal oil, hydrogenated fish oil, and mixtures thereof, as well as mixtures of these hydrogenated oils and the above-mentioned fats and oils, can also be used in the present invention. Can be used. In the present invention, the aqueous phase raw material refers to an aqueous liquid containing fresh water as a main component, with salt and other seasonings added as necessary.

In the present invention, the casein treated with a protease is not particularly limited as long as it is one obtained by treating various caseins with a protease and decomposing them, and examples thereof include sodium caseinate, casein lactate, casein hydrochloride, and rennet. Examples include those obtained by treating casein such as casein with proteolytic enzymes such as trypsin, papain, and huicin.

The method for decomposing casein with the above-mentioned protease may be carried out according to a conventional method. For example, casein is dissolved in water or hot water, and then a protease is added, preferably at the optimum temperature of the enzyme used. There is a method in which the enzyme is activated by adjusting the appropriate pH and then heated to deactivate the enzyme.

In the present invention, the soluble nitrogen ratio of casein (casein decomposition rate) is 10 to 70% in the decomposition treatment with protease.
It is preferable to carry out the process until it reaches a certain level.

If the content is less than 10%, it will be difficult to obtain the target emulsion of the present invention, that is, an emulsion that does not easily lose its dispersibility even when cooled, even if enzyme-treated casein is used to this extent, and the casein will not be subjected to decomposition treatment. It is difficult to obtain the desired effect.

If it exceeds 70%, the decomposed casein will have a bitter taste, which is not preferable.

Particularly preferred in the present invention is 25 to 60%.
In the present invention, the method for producing an oil-in-water emulsion using the above-described oil phase raw materials, aqueous phase raw materials, and casein treated with a proteolytic enzyme as an emulsifier may be any conventional method; Mixer for raw materials and emulsifier,
There is a method of producing an oil-in-water emulsion by emulsifying it into an oil-in-water type using a mixer such as a colloid mill or an emulsifying machine. In the method for producing an oil-in-water emulsion of the present invention, the proportion of the oil phase raw material to be used is not specified because it may vary depending on the desired emulsion, but for example, the proportion of the oil phase raw material that is mainly composed of fats and oils that are liquid at room temperature is In this case, it is preferably 80% by weight or less (calculated as oil or fat) of the resulting emulsion.

This is because emulsification becomes unstable if it exceeds 8% by weight. In addition, in the case of oil phase raw materials that are mainly composed of fats and oils that are solid at room temperature, 6% by weight or less (value converted as fats and oils)
is preferred. This is because if the amount exceeds 6% by weight, it becomes difficult to disperse when solidified by cooling. Furthermore, when the emulsion obtained according to the method of the present invention is once powdered, for example, when using the above-mentioned fats and oils that are liquid at room temperature, the proportion of the oil phase raw material used is 85% by weight in terms of the fats and oils used. The following are preferred. In the present invention, the proportion of casein treated with a protease used as an emulsifier is preferably 5 parts by weight or more based on 100 parts by weight of the oil phase raw material used.

If it is less than 5 parts by weight, emulsification tends to become unstable.

More preferred is 7 to 1 parts by weight. However, when the emulsion once obtained according to the method of the present invention is further powdered, the emulsification tends to break down, so it is preferable to use a large number of emulsifiers, preferably 7 parts by weight or more, more preferably 15 to 4 parts by weight.
Use parts by weight. The proportion of the aqueous phase raw material used in the present invention may be sufficient as long as it is sufficient to dissolve the emulsifier used, and a normally used amount, that is, 2 to 3 times the amount of the emulsifier, is sufficient, and even a larger amount is sufficient. This does not affect the effects obtained by the present invention in any way.

The protease-treated casein used as an emulsifier in the present invention has a soluble nitrogen ratio (casein decomposition rate) of
It is clarified by Test Examples 1 and 2 below that it is preferable that the ratio is about 10%.

Hereinafter, in the present invention, % means % by weight, and the term "proteolytic enzyme-treated casein" will be simply referred to as "proteolytic casein." In addition, we found that if the emulsion itself is difficult to separate during cold storage, it will be difficult to float to the surface when the salting solution is stored under cooling.In this test, we investigated the cooling stability of the emulsion in the salting solution. Instead, we decided to investigate the cooling stability of the emulsion itself. Test Example 1 Test method: Casein lactic acid 3K9 with a protein content of 84.2% was placed in a stainless steel container with a capacity of 15 ml, and 10 ml of warm water at 70 ml was added thereto to disperse it.

Furthermore, about 70 minutes of sodium hydroxide was added to dissolve the solution, and the pH of the solution was adjusted to 7.1. Thereafter, trypsin (2000 units) manufactured by Wako Pure Chemical Industries Ltd. was added for 4.5 nights, and enzyme treatment was performed at 7000 units. 0 minutes, 5 minutes, 10 minutes, 20 minutes, 3 minutes, 40 minutes, 50 minutes, 60 minutes, 9 minutes and 12 minutes from the start of enzyme treatment
One drop of liquid was drawn out every minute and immediately poured into boiling water for enzymatic analysis. Each enzyme-treated casein solution was freeze-dried to obtain No. 1 lotus proteolytic casein. Soluble nitrogen percentage was determined for each sample. Next, 20 g of each proteolytic casein and 100 M' of warm water at 50° C. were added to 60 g of soybean salad oil, and emulsified by emulsification at 200 pm for 10 minutes using a Nippon Seiki homogenizer.

Thereafter, each of the obtained emulsions was placed in a 200° beaker and left at 5° C. for 18 hours, and the state of separation of the emulsions was observed. To measure the soluble nitrogen ratio, dilute each freeze-dried proteolytic casein 5 times with distilled water as a stock solution, then add 10 parts of this stock solution to a precipitation reagent (Enzyme Research Methods 2, edited by Shiro Akahori). , acidic buffer-TCbe reagent: 0.1
1M CC13COO day, 0.22M CH3COON
After adding 10 volumes of 0.33MCH3COOH) and lighting the candle, it was left at room temperature for 30 minutes, and then Toyoroshi NO. The nitrogen content of the furnace solution obtained by filtering with a wide filter (9 skins) and the above-mentioned stock solution was determined by the Kjeldahl method, and the nitrogen content was calculated based on the following formula.

Fake Bao Yunxia Member In other words, represents the decomposition rate of casein.

)Test results: The results are shown in Table 1 below.

Table 1 After the above test, each emulsion was heated again to 4,000 ℃ and lightly stirred, and as a result, all were uniformly dispersed.

As a result, it was confirmed that the emulsification was not broken in either case. Test Example 2 Test method: 10 volumes of 60q○ of warm water were poured into a 15-capacity stainless steel container, and then 4X9 sodium caseinate with a protein content of 84.6% was gradually added and dissolved while swirling the liquid.

Next, purified papain (100,000 units) manufactured by Nagase Sangyo ■ was added for 4.0 minutes, and enzyme treatment was performed at 50 qo. 0 minutes, 5 minutes, 1 minute, 20 minutes, 30 minutes, 40 minutes, 50 minutes after enzyme treatment
One portion of the enzyme-treated casein solution was withdrawn every minute, 60 minutes, 9 minutes, and 120 minutes, and immediately poured into boiling water to deactivate the enzyme. The soluble nitrogen ratio of each enzyme-inactivated sample was measured according to Test Example 1. Next, 1 day of fresh water was added to 500 minutes of each sample, and after the mixture was flooded to 60° C., 450 hours of food-grade lactose was added as an excipient and completely dissolved.

Further, 400 g of palm oil heated to 60° C. was added little by little to this liquid while stirring. After that, Tokushu Kika Kogyo■
Made by T. K. The mixture was sufficiently emulsified using a homomixer and then dried using a spray dryer to obtain a powder emulsion. 100 g of each powder emulsion thus obtained was placed in a 300 ml beaker, and 150 g of pure water was added to each beaker to dissolve it. The state of separation of these emulsions was observed by leaving them for a while. still,
When each powder emulsion was dissolved in clear water at room temperature, no separation was observed in any of the emulsions, and it was confirmed that no destruction of emulsification occurred in any of them. Test results: The results are shown in Table 2 below.

Table 2 After the above test, each emulsion was again flooded to a concentration of 4000, and as a result of being lightly stirred, all were uniformly dispersed.

It was confirmed that the emulsification was not destroyed by this. From the results of Test Examples 1 and 2, although there are some differences depending on the type of casein and proteolytic enzyme used,
When an oil-in-water emulsion is produced using casein that has been enzymatically decomposed by about 10% or more, the resulting emulsion can be used as it is, or once powdered and then made into an emulsion again, it is placed in an atmosphere at 5°C. Even after being left for a long time (approximately 1 hour), no syneresis phenomenon occurred and the dispersibility was not impaired. This is because casein treated with proteolytic enzymes has increased solubility in water and lowered viscosity, so emulsions made using this are stabilized without agglomeration of casein even when cooled. It is estimated that there is. The present invention is carried out as described above, and if the method of the present invention is followed, it is possible to obtain an oil-in-water emulsion whose dispersibility is not easily impaired even when used in a low-temperature atmosphere. .

The present invention will be explained in more detail by the following examples.

Example 1 Add 70 oo of water to a 15-capacity stainless steel container, then add 3 kg of lactic acid casein with 84.2% protein to swell, and then add 10% sodium hydroxide solution to adjust the pH to 6.8. Prepared and dissolved.

Thereafter, while maintaining the temperature at 65℃, ficin (proteolytic enzyme derived from figs) manufactured by Tokyo Kasei 3.0 was added for 10 minutes.
The dissolved product was added to the ionized fusuma water of 1999, and casein was proteolyzed at 6500 for 38 minutes. Immediately thereafter, the mixture was heated to 95°C to inactivate the enzyme. The soluble nitrogen ratio at this time was 29.3%. After deactivating the enzyme, the mixture was cooled to 60 o'clock, and at 60 o'clock, 20 k9 genuine lard and 14 k9 hydrogenated soybean oil, which had been heated and melted, were gradually added.

This product is manufactured by Tokushu Kika Kogyo ■. K. It was sufficiently emulsified using a colloid mill to obtain an emulsion of approximately 46k9. The emulsion thus obtained was kept cool in a refrigerator at 5° C. for 3 days, but no syneresis was observed in the emulsion, and a uniform emulsified state was observed throughout.

Example 2 Add 6,000 ml of warm water to a stainless steel container, add 4 kg of casein hydrochloride with 83.8% protein to swell, and then add 10% sodium hydroxide solution to adjust the pH to 7.2. Adjustments were made to dissolve casein.

Then, while maintaining the temperature at 50°C, add 4.89% of Pronase AS (Proteolytic Enzyme) manufactured by Kaken Kagaku ■ to 10°C.
A solution of casein in ion-exchanged water was added thereto, and casein was proteolyzed at 50°C for 50 minutes. Immediately after that 800
The enzyme was inactivated by heating at 0 for 20 minutes. The soluble nitrogen ratio at this time was 36.8%. After deactivating the enzyme, a mixture of 15k9 cottonseed oil and 8k9 hardened chassis oil, which had been heated to 50q0, was added little by little to the casein decomposition solution, which had been cooled to 50°C. Furthermore, after adding dextrin 3k9 and lactose 3k9 as excipients and completely dissolving them, T. K. It was thoroughly emulsified using a homomixer. The obtained emulsion was spray-dried to obtain powdered oil 30.5k9. After dissolving 100 g of the powdered oil and fat obtained in this way in 200 g of pure water, it was transferred to a 300 g. No separation was observed at all, indicating a uniform emulsified state throughout.

Example 3 8.40 ounces of warm water was added to a 15-capacity stainless steel container, and 2 kg of sodium caseinate containing 84.6% protein was added little by little to cause swelling and dissolution.

The pH was then adjusted to 6.81 using 8% aqueous ammonia. Thereafter, while maintaining the temperature at 3500℃, 0.05% of Protease Amano P3 manufactured by Amano Pharmaceutical Co., Ltd. and 0.05% of Vanprosyn SS (proteolytic enzyme) manufactured by Kinki Yakult Co., Ltd.
Casein was dissolved in ion-exchanged water of 5°C and 5°C, and casein was proteolyzed at 35°C for 16 hours. Thereafter, the enzyme was deactivated by heating at 80°C for 20 minutes. The soluble nitrogen ratio at this time was 21.3%. After inactivating the enzyme, cool it to 5000, and add 5k to this.
Genuine butter from No. 9, which had been heated and melted to 50oC, was added, and this was thoroughly emulsified using a milk homogenizer manufactured by Izumi Food Machinery (■). An emulsion of 14.8k9 was obtained. Put 200 ml of the emulsion thus obtained into six 300-ml beakers, add 5, 10, 1, 20, 25, and 30 ml of salt to each beaker to dissolve it, and place it in a 500-ml refrigerator. It was kept cold for 15 days.

Claims (1)

[Claims] 1. Production of an oil-in-water emulsion, characterized in that casein treated with a proteolytic enzyme is used as an emulsifier when producing an oil-in-water emulsion by emulsifying an oil phase raw material and an aqueous phase raw material into an oil-in-water emulsion. Method.