JPH0714324B2 - Method for producing oil-in-water emulsified oil and fat - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing an oil-in-water type emulsified oil and fat particularly suitable for food.

[Conventional technology] Fish paste products, processed meat products, processed flour products, processed rice products,
In frozen foods, there is a step of mixing the main ingredients with water in advance. By mixing the emulsified oil and fat in the process of this mixing,
We are working to improve workability during mixing, improve texture and flavor, improve appearance, and improve storability. The emulsified oil / fat used here is usually an oil-in-water type. This is because it has good dispersibility in water and mixes well with the main raw materials. Further, in consideration of dispersibility and miscibility, it is more preferable to use a low viscosity oil-in-water type.

Conventional emulsifiers used in producing the oil-in-water suitable emulsified oils and fats include sucrose fatty acid esters, polyglycerin fatty acid esters and other oil-based emulsifiers, and egg white, casein, casein sodium, skim milk powder, soybean protein, etc. There are protein-based emulsifiers.

[Problems to be Solved by the Invention] However, the oil-in-water type emulsified oils and fats produced by using the above emulsifiers alone or in combination have poor emulsion stability, and salt, acid,
It had the drawback of being easily destroyed by heating and freezing.

Therefore, it is generally practiced to secure the emulsion stability by thickening the emulsified oil and fat with a thickener such as guar gum, colorgin, xanthan gum, etc.
We were unable to fully satisfy all of the acid resistance, heat resistance, and freeze resistance. Moreover, if a large amount of thickener is used,
Since the dispersibility and mixability deteriorate, it is not easy to satisfy both the dispersibility, mixability and emulsion stability.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a method for producing an oil-in-water type emulsified oil / fat having extremely excellent emulsion stability.

[Means for Solving the Problems] The present invention has been made to solve the above problems, and its gist is to emulsify fats and oils by using an emulsifier containing partially hydrolyzed soybean protein and water-soluble hemicellulose. A method for producing an oil-in-water type emulsified oil / fat characterized by the above.

Soy protein is isolated soy protein obtained by a conventional method,
Any of concentrated soybean protein, extracted soybean protein and defatted soybean can be used.

In the partial hydrolysis of soybean protein, soybean protein is dispersed in water, an acid or a proteolytic enzyme is added to this dispersion, and the decomposition is stopped by neutralizing or heating at a predetermined degree of decomposition. The degree of partial hydrolysis is preferably such that the protein solubility in trichloroacetic acid (hereinafter referred to as TCA solubility) is 15 to 40%. This is because the emulsifying power decreases when the amount is less than 15% or exceeds 40%. More preferably, the TCA solubility is 20 to 3
0%

As the raw material of the water-soluble hemicellulose, defatted rice bran, bran of other cereals, bran, hulls and the like can be used.
These raw materials usually contain carbohydrates (sugars such as starch and pentosan and fibers) and proteins, but water-soluble hemicellulose is extracted by a conventional method. That is, a starch-degrading enzyme is added to an aqueous dispersion of a raw material to decompose the starch, and then the starch-decomposing solution is removed by centrifugation to collect the residue. The residue is thoroughly washed with water, the protein and the water-soluble hemicellulose are extracted in an alkaline aqueous solution, the residue containing water-insoluble hemicellulose is removed by centrifugation, and the extract is recovered. Acid is added to this extract to precipitate the protein at the isoelectric point, the protein is removed by centrifugation, and the supernatant is neutralized. This supernatant may be directly subjected to emulsification described later, or if necessary, dialysis desalted and then spray dried.

The composition of the emulsified oil and fat is not particularly limited, but preferably 40 to 60% of oil and fat such as edible oil, 0.5 to 2.0% of partially hydrolyzed soybean protein.
With 0.1 to 0.5% of water-soluble hemicellulose and the rest as water, a stable emulsified oil is obtained. It should be noted that optional ingredients such as seasonings, physiologically active substances, and antioxidants may be added or replaced with the edible oil and water.

In the method for producing emulsified oils and fats, first, partially hydrolyzed soybean protein and water-soluble hexcellulose are preliminarily dissolved in water, and then oils and fats such as edible oil are added to emulsify. It is preferable to homogenize with a homogenizer.

[Function] When partially hydrolyzed soybean protein is used alone as an emulsifier, the emulsifier obtained is strong against salt and acid, but the emulsification is easily destroyed by heating and freezing. Further, the water-soluble hemicellulose itself has a very weak emulsifying power.

However, by using the partially hydrolyzed soybean protein in combination, a much stronger emulsifying power than the emulsifying power obtained by simply adding the emulsifying power when used alone can be obtained. The emulsion is not easily destroyed by the acid, heating, and freezing, and the emulsion stability is sufficiently satisfactory. The present inventor speculates that a part of the branches of the water-soluble hemicellulose highly branched with the polysaccharide is chemically bonded to the partially hydrolyzed soybean protein, thereby exerting a dramatic emulsifying power. There is.

Example 1 (1) Preparation of partially hydrolyzed soybean protein.

Commercially available isolated soy protein (crude protein 86%, moisture 7%) 10Kg
To 150 water and stir, add alkaline protease 50g as a proteolytic enzyme to it, and add PH8.5,55 ℃
After partial hydrolysis for 60 minutes, the pH was adjusted to pH 9.5 with sodium hydroxide and heated at 90 ° C for 20 minutes to inactivate the enzyme. Then, it was neutralized with hydrochloric acid and spray-dried to obtain 8.5 kg of partially hydrolyzed soybean protein having a TCA solubility of 20%.

(2) Preparation of water-soluble hemicellulose.

Defatted rice bran (62% carbohydrate, 18% crude protein, 9% water)
3 Kg was added to 150 water and stirred, 150 g of starch degrading enzyme glucoamylase was added to this, and after hydrolyzing for 24 hours at pH 4.8 and 40 ° C, centrifugation was performed to remove the starch degrading solution, and the residue was recovered. .. The residue was washed twice with 30 water and centrifuged. To this, add 2% aqueous sodium hydroxide solution 30,
Protein and water-soluble hemicellulose were extracted by shaking for 18 hours at room temperature. This was centrifuged to remove the residue containing water-insoluble hemicellulose, and the extract was recovered. The extract was adjusted to pH 4.5 with acid salt to precipitate the protein, centrifuged to remove the protein, and the supernatant was collected. The supernatant was neutralized with sodium hydroxide and then spray-dried to obtain 180 g of a dried product containing water-soluble hemicellulose as a main component.

(3) Preparation of incoming fats and oils.

While stirring 5 kg of water, 80 g of the partially hydrolyzed soybean protein described above and 30 g of water-soluble hemicellulose were added and dissolved at 60 ° C. To this, 5 kg of edible soybean oil was added and pre-emulsified at 60 ° C. Using a homogenizer, the mixture was homogenized at a pressure of 150 Kg / cm ² at the same temperature. The obtained emulsion has low viscosity (800cp, 20 ℃)
It was a free-flowing liquid, and its emulsification was stable even when it was sterilized by heating under pressure at 120 ° C for 15 minutes. On the other hand, the emulsion was stable even when the emulsion was frozen and stored at -20 ° C for 3 months and then thawed.

(4) Application to noodles 34 parts of water mixed with 5 parts of emulsified oil and fat and 2 parts of salt in advance were added to 100 parts of medium strength flour (water content 14%), kneaded by a conventional method, and rolled. The cut raw noodles (water content 36%) had no noodles attached, and the boiling time in boiling water could be reduced to about half the usual 15 minutes.

[Example 2] When half of the water used in Example 1 was replaced with soy sauce or vinegar to produce emulsified oils and fats, all the emulsified oils and fats had heat resistance and freeze resistance. It should be noted that the emulsion is stable even in the presence of soy sauce containing about 15% salt, and therefore it is clear that the emulsion has salt resistance, and the emulsion is stable even in the presence of vinegar. it is obvious.

[Other Embodiments] Part or all of the oil and fat used in Example 1 is replaced with vitamin
Emulsified oils and fats may be produced by substituting physiologically active substances such as E, EPA (eicosapentaenoic acid), squalene, and medium-chain fats and oils or antioxidants such as tocopherol and sesamol (sesame oil).

Of course, the above-mentioned other emulsifiers used for producing an oil-in-water type emulsified oil and fat may be used in combination with the partially hydrolyzed soybean protein and water-soluble hemicellulose, which are essential components of the present invention. .

The emulsified oil and fat of the present invention can also be used as an emulsifier itself.

[Effects of the Invention] As described above, the emulsified oil produced according to the present invention is
It has low viscosity and good dispersibility and mixing. Moreover, it is excellent in emulsion stability and can sufficiently satisfy all of salt resistance, acid resistance, heat resistance and freeze resistance. Therefore, it is optimal when applied to processed foods, for example, and it is possible to add arbitrary flavors, as well as retorts, heat sterilization, and frozen storage.

Claims (1)

[Claims] 1. A method for producing an oil-in-water emulsified oil / fat, which comprises emulsifying an oil / fat by using an emulsifier containing partially hydrolyzed soybean protein and water-soluble hemicellulose.