JPH0712286B2 - Emulsion composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an oil content of 3 to 60% (% by weight, the same applies hereinafter).
In the O / W emulsion, 0.005% of the protein introduced with a hydrophobic group by enzymatic means was used to keep the O / W emulsion system in a stable state without separation / coalescence for a long period of time.
The present invention relates to an emulsion composition, particularly a low-viscosity emulsion composition, containing 0.3% by weight to 0.3%.

In general, the stability of an emulsion is (1) the distribution state of particles of a dispersion, (2) the difference in specific gravity between a dispersed phase and a continuous phase and the viscosity of both phases, especially the continuous phase, (3) the charged state of dispersed droplets, (4) It is determined by the state of the interface adsorption layer of the amphiphilic substance. In particular,
Regarding O / W emulsions in foods, sufficient emulsification stability is not obtained with emulsifiers that can be used according to the Food Sanitation Law. To this end, an emulsifier is added, and the dispersion state of the particles of the dispersion is forcibly homogenized by using a mechanical means such as a homogenizer, a method of stabilizing by micronizing, and the viscosity of the continuous phase is transzan gum, carrageenan, xanthan gum. A method of stabilizing by increasing by using an equal thickener, a method of adding salt, sodium polyphosphate, etc. to strengthen the charge of dispersed droplets and repel each other, hydrophilic substances other than emulsifiers (such as proteins) Stabilization is attempted by using a method of increasing hydrophilic immobility by adding it to the aqueous phase, or by using a combination thereof. However, these four methods are methods for increasing the viscosity of the continuous phase of the O / W emulsion, and in particular, obtaining the stable low-viscosity O / W emulsion of 5000 cp or less is not sufficient with the above combination method. Yes, especially oil
It is difficult in the area containing 60%. For example, there are problems such as creaming phenomenon in fresh cream, thickening in whip cream, plasticization / separation phenomenon, feathering and separation phenomenon in coffee cream, whey separation and syneresis phenomenon in processed milk products, cheese and the like. Furthermore, under severe conditions as an emulsion, such as changes in temperature conditions, pH and salt concentration, the stability becomes even weaker.

As a result of earnest research in view of such circumstances, the present inventors have found that 0.005 to 0.3% of proteins introduced with a hydrophobic group by enzymatic means are used.
It was found that the above problem can be solved by adding it, and particularly low viscosity O / W emulsion can be stabilized for a long period of time,
The present invention has been completed.

That is, the present invention relates to an emulsion composition comprising an O / W emulsion having an oil and fat content of 3 to 60% and an enzyme-modified protein of 0.005 to 0.3%.

In the following description, "protein having a hydrophobic group introduced by enzymatic means" is referred to as "enzyme-modified protein".

In low-viscosity O / W emulsion, the stability is the most important problem because it causes oil separation and fat globules float up without separation, resulting in creaming and whey separation. Is. Oil separation largely depends on fat globule coalescence, and creaming and whey separation largely depend on the difference in specific gravity between the dispersed phase and the continuous phase. In order to prevent coalescence of fat globules, it is necessary to enhance the emulsifying effect, while on the other hand, it is necessary to suppress the difference in specific gravity in order to prevent creaming and whey separation. As a result of diligent search for a substance to suppress, it was newly discovered that the enzyme-modified protein can exert a remarkable effect and provides a stable low-viscosity O / W emulsion.

The feature of the present invention is that the amount of enzyme-modified protein added is 0.3%.
By making the following, it was found that the arrangement structure at the interface was different from that when the addition amount exceeds 0.3%, and it was possible to create a stable emulsion with low viscosity without increasing the viscosity. Especially.

The enzyme-modified protein used in the present invention has an increased emulsifying power by introducing a hydrophobic group such as alcohol into a protein molecule by using an enzymatic means. As shown in Fig. 5, the specific gravity becomes heavy, and the specific gravity of the fat globules that have adsorbed it increases relatively, showing the effect of preventing separation due to the difference in specific gravity, while at the same time firmly adsorbing protein molecules at the oil droplet interface. Therefore, it is considered that coalescence can be prevented, and the stability of the emulsification is brought about without increasing the viscosity.

Table 1 Emulsifier Specific gravity Enzyme modified protein ^* 1.3 〜 1.35 Shuger ester 1.12 〜 1.18 (HLB14) Polyglycerin mono 1.1 〜 1.15 stearate * Gelatin with ester of leucine and dodecyl alcohol introduced In order to obtain the low-viscosity emulsion, the addition amount of the protein emulsifier needs to be limited to the point at which the arrangement structure at the oil droplet interface changes. When the protein emulsifier is added in excess of 0.3%, the arrangement structure of the enzyme-modified protein at the oil drop interface changes and the viscosity increases, resulting in low viscosity.
This is because O / W emulsion (5000 cp viscosity or less) cannot be obtained. On the other hand, if it is less than 0.005%, the above effect is not sufficiently exhibited. The amount of the enzyme-modified protein added in the preparation of the low-viscosity O / W emulsion depends on the desired viscosity of the low-viscosity O / W emulsion and the required emulsion stabilization period in the above range, and the protein, various emulsifiers, and various salts to be added at the same time. It is determined according to the type and the addition amount.

The enzyme-modified protein used in the present invention has a high-concentration protein dissolved as a substrate, dodecyl alcohol,
It can be obtained by allowing alcohols such as decyl alcohol and ester linkages of amino acids such as leucine to coexist and reacting a thiol protease represented by papain in the alkaline region. The proteins used in the present invention are gelatin, casein, soybean protein,
It may be selected from whey fish meat proteins and the like, and may be accompanied by reactions such as acylation and succinylation for the purpose of increasing water solubility.

As the fats and oils used in the present invention, vegetable fats and oils, animal fats and oils, synthetic triglycerides, and fats and oils obtained by subjecting these to hydrogenation, transesterification, fractionation and the like, alone or in a mixture. The effect can be further enhanced by using a conventional emulsifier such as lecithin, syuger ester, monoglyceride or sorbate in the present invention. Further, in order to further stabilize the emulsion, and to improve the taste and flavor, proteins, sugars, polysaccharides, other stabilizers, salts, coloring agents, flavoring agents, fruits, acidulants, etc. may be used alone or in a mixture. You may add. Further, a mechanical means such as a homogenizer or a colloid mill may be used in combination during the preparation of emulsion.

The emulsion composition of the present invention can be applied and used in fields other than the use of anion and nonionic emulsifiers, that is, fields of using sugar emulsifiers and lecithin emulsifiers, such as foods and cosmetics.

Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

Example 1 An enzyme-modified protein was used to prepare a stable low-viscosity O / W emulsion having the composition shown in Table 2 to obtain emulsion stability,
The viscosity and its change with time were measured and observed.

Emulsion stability is 40% of created O / W emulsion cream.
After heating to ℃, it was subjected to centrifugation (3000 rpm) to quantify the amount of free fat. The viscosity and its change with time are shown in FIG.
A very low O / W emulsion with a viscosity of 100 cp was obtained, no increase in viscosity was observed over a long period of time, and the separated free fatty acid was not quantified, resulting in a very stable O / W emulsion.

Next, the O / W emulsion (Sample A) prepared in Example 1 and the compounding composition shown in Table 3 were prepared as controls.
A comparative study was carried out using O / W emulsion (Sample B).

Sample A and sample B were put into coffee, and the stability, taste, and flavor of the emulsion were subjected to sensory evaluation.
In all of the feathering phenomenon, oil separation and taste, and flavor, Sample A prepared with the enzyme-modified protein did not have the feathering phenomenon or oil separation, and the taste and flavor were better.

Next, when a bread was prepared by using it as a kneading cream for bread making, it was confirmed that Sample A was significantly effective in improving softness and preventing aging. Zeta potential
The (mv) was measured to be 85.79, and it was confirmed that Sample A was suppressed by the strong interfacial electric double layer between particles. It is considered that this is because the protein molecules are strongly adsorbed to the interface of the oil droplets to prevent coalescence and bring about the stability of emulsification without increasing the viscosity.

[Brief description of drawings]

FIG. 1 is a graph showing the change with time of the viscosity of Sample A.

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Claims (3)

[Claims] 1. An emulsion composition comprising 0.005 to 0.3% by weight of a protein having a hydrophobic group introduced by enzymatic means into O / W emulsion having an oil and fat content of 3 to 60% by weight. 2. The emulsion composition according to claim 1, wherein the hydrophobic group is an amino acid ester residue of leucine and dodecyl alcohol. 3. O / W emulsion with emulsifier, protein,
The emulsion composition according to claim 1, which contains at least one selected from polysaccharides, sugars, salts, colorants, flavors, fruits and acidulants.