JPH0734713B2 - Method for producing turbid liquid - Google Patents
Method for producing turbid liquidInfo
- Publication number
- JPH0734713B2 JPH0734713B2 JP61058969A JP5896986A JPH0734713B2 JP H0734713 B2 JPH0734713 B2 JP H0734713B2 JP 61058969 A JP61058969 A JP 61058969A JP 5896986 A JP5896986 A JP 5896986A JP H0734713 B2 JPH0734713 B2 JP H0734713B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- oil
- turbid liquid
- producing
- acid ester
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Description
【発明の詳細な説明】 本発明は混濁液の製造法に関する。詳しくは油性物質と
比重調整剤からなる混合物にポリグリセリン脂肪酸エス
テルと水を混合し乳化することを特徴とする混濁液の製
造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a turbid liquid. More specifically, the present invention relates to a method for producing a turbid solution, which comprises mixing a mixture of an oily substance and a specific gravity adjusting agent with a polyglycerin fatty acid ester and water and emulsifying the mixture.
（産業上の利用分野） 本発明の混濁液は、飲料又は食品に添加し、香味、色調
などに関して人間の嗜好を満足させ、しかも長期的に保
存し、簡便に衛生的に製造する場合に有用なものであ
る。(Industrial field of application) The turbid liquid of the present invention is added to beverages or foods to satisfy human tastes regarding flavor, color tone, etc., and is useful when stored for a long time and simply and hygienically manufactured. It is something.
（従来の技術） 混濁液は従来から油性物質をペクチン、ゼラチン、アラ
ビアガム、トラガントガム、キサンタンガム、グァール
ガム、ローカストビーンガムなどの天然ガム質と比重調
整剤を用いて乳化し、乳化安定性を保っている。しかし
ながら、これらを用いた混濁液は飲料、食品に応用した
場合、食品組成によって経時的に不安定となり、やがて
沈殿あるいは浮上物を生じ、その安定性が破壊される場
合が多い。また使用する天然ガム質は、天候、気温など
の自然環境の条件によって、その生産量や品質が一定せ
ず、価格の高騰や品質のバラツキなどの問題がある。(Prior art) The turbid liquid has been conventionally emulsified with an oily substance using natural gum substances such as pectin, gelatin, gum arabic, tragacanth gum, xanthan gum, guar gum, locust bean gum and a specific gravity adjusting agent to maintain emulsion stability. There is. However, when applied to beverages and foods, turbid liquids using these become unstable over time depending on the food composition, and eventually precipitate or float, and their stability is often destroyed. In addition, the natural gum used has a problem in that the production amount and quality are not constant depending on the natural environment conditions such as weather and temperature, so that the price rises and the quality varies.
（発明が解決しようとする問題点） このようなことから、混濁液の長期乳化安定性や、飲料
や食品に添加した場合の長期乳化安定性などの品質的な
問題の他、天然ガム質の使用による価格的な変動をなく
する混濁液の製造法が望まれていた。(Problems to be Solved by the Invention) From these things, in addition to quality problems such as long-term emulsion stability of the turbid liquid and long-term emulsion stability when added to beverages and foods, natural gum A method for producing a turbid liquid that eliminates price fluctuations due to use has been desired.
（問題点を解決するための手段） 本発明者らは、混濁液の長期乳化安定性の良い製造法な
らびに天然ガム質を使用しないで混濁液を製造する方法
を開発する目的で、鋭意研究を行なった結果、ポリグリ
セリン脂肪酸エステルを使用する混濁液の製造法を発明
した。すなわち本発明は、油性物質と比重調整剤からな
る混合物に、安全性の高い食品添加物であるポリグリセ
リン脂肪酸エステルと水を混合し、乳化することを特徴
とする混濁液の製造法である。(Means for Solving Problems) The inventors of the present invention have conducted earnest studies for the purpose of developing a method for producing a turbid solution having long-term emulsion stability and a method for producing a turbid solution without using a natural gum. As a result, the inventors have invented a method for producing a turbid solution using polyglycerin fatty acid ester. That is, the present invention is a method for producing a turbid liquid, which comprises mixing a mixture of an oily substance and a specific gravity adjusting agent with polyglycerin fatty acid ester, which is a highly safe food additive, and emulsifying the mixture, and then emulsifying the mixture.
本発明に用いられるポリグリセリン脂肪酸エステルは、
水酸基価が970以下のポリグリセリンすなわちヘキサグ
リセリン、オクタグリセリン、デカグリセリンの脂肪酸
エステルである。ポリグリセリン脂肪酸エステルに用い
られる脂肪酸は、ミリスチン酸、パルミチン酸、ステア
リン酸、アラキン酸、ベヘニン酸、などの炭素数14〜22
の飽和の直鎖脂肪酸であり、これらの脂肪酸は、単独ま
たはその混合物でもよい。The polyglycerin fatty acid ester used in the present invention is
It is a fatty acid ester of polyglycerin having a hydroxyl value of 970 or less, that is, hexaglycerin, octaglycerin, and decaglycerin. The fatty acid used for the polyglycerin fatty acid ester has 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid.
Of saturated straight chain fatty acids, which may be used alone or as a mixture thereof.
本発明のポリグリセリン脂肪酸エステルは、水酸基価が
979以下のポリグリセリンのモノ、ジ、トリ、テトラ、
ペンタの脂肪酸エステルであり、なかでもモノ、ジ、ト
リの脂肪酸エステルが望ましく、これらは単独またはそ
の混合物で用いることができる。The polyglycerol fatty acid ester of the present invention has a hydroxyl value of
Mono-, di-, tri-, tetra-
It is a fatty acid ester of penta, and among them, a mono, di, and tri fatty acid ester is preferable, and these can be used alone or in a mixture thereof.
本発明に用いられる油性物質は、オレンジ油、レモン
油、シソ油、アンブレット種子油、オリス根油、カナン
ガ油、カラシ油、キャラウェイ油、キャロット種子油、
グリープフルーツ油、ジンジャー油、ホップ油、ミルト
ル油、ローズ油、ローズマリー油などの天然香料の他、
オイゲノール、カプリル酸エチル、ゲラニオール、メン
トール、シトラール、シトロネラール、ボルネオールな
どの合成又は天然の着香料があげられる。又、アナトー
色素、カロチン、オレオレジンなどの油性着色料、ビタ
ミンＡ、ビタミンＥ、ビタミンＤ、ビタミンＫなどの油
溶性ビタミン、オレイン酸、リノール酸、リノレン酸、
アラキドン酸、エイコサペンタエン酸、ドコサヘキサエ
ン酸、プロスタグランジンなどの油性物質があげられ
る。Oily substances used in the present invention include orange oil, lemon oil, perilla oil, amblet seed oil, oris root oil, cananga oil, mustard oil, caraway oil, carrot seed oil,
In addition to natural flavors such as grapefruit oil, ginger oil, hop oil, myrtle oil, rose oil and rosemary oil,
Examples thereof include synthetic or natural flavoring agents such as eugenol, ethyl caprylate, geraniol, menthol, citral, citronellal and borneol. Also, oil-based colorants such as annatto pigment, carotene and oleoresin, oil-soluble vitamins such as vitamin A, vitamin E, vitamin D and vitamin K, oleic acid, linoleic acid, linolenic acid,
Examples include oily substances such as arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, and prostaglandins.
本発明に用いられる比重調整剤は、比重が１以上の有機
化合物であり、例えばシュークロスイソブチルアセテー
ト、アビエチン酸などがあげられる。The specific gravity adjusting agent used in the present invention is an organic compound having a specific gravity of 1 or more, and examples thereof include sucrose isobutyl acetate and abietic acid.
本発明の油性物質と比重調整剤の混合物は、油性物質10
〜90重量％と比重調整剤10〜90重量％の比率からなり５
〜80重量部使用され、望ましくは10〜60重量部使用され
る。The mixture of the oily substance and the specific gravity adjusting agent of the present invention is an oily substance 10
〜90wt% and specific gravity adjusting agent 10〜90wt%
~ 80 parts by weight, preferably 10-60 parts by weight.
本発明のポリグリセリン脂肪酸エステルは、１〜60重量
部使用され、望ましくは５〜30重量部使用される。本発
明に用いられる水は、５〜94重量部使用され、望ましく
は30〜90重量部使用される。本発明に用いられる油性物
質、比重調整剤、ポリグリセリン脂肪酸エステル、水の
比率は、混濁液の長期乳化安定性を保つのに必要な条件
であり、本発明の比率以外の混濁液は、長期乳化安定性
が不足する。The polyglycerin fatty acid ester of the present invention is used in an amount of 1 to 60 parts by weight, preferably 5 to 30 parts by weight. The water used in the present invention is used in an amount of 5 to 94 parts by weight, preferably 30 to 90 parts by weight. The ratio of the oily substance, the specific gravity adjusting agent, the polyglycerin fatty acid ester, and the water used in the present invention is a condition necessary for maintaining the long-term emulsion stability of the turbid liquid, and the turbid liquids other than the ratio of the present invention are long-term. Emulsion stability is insufficient.
本発明のポリグリセリン脂肪酸エステルと共に混濁液に
グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、プ
ロピレングリコール脂肪酸エステル、レシチン、ソルビ
タン脂肪酸エステルを配合しても良い。Glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, sorbitan fatty acid ester may be added to the suspension together with the polyglycerin fatty acid ester of the present invention.
（作用） 本発明のポリグリセリン脂肪酸エステルは非常に親水性
が強く、HLB値が大きい界面活性剤であり、更に耐塩
性、耐酸性のある乳化剤であるために、乳化した粒子の
経時的成長をおさえ、比重が変化することを抑制するも
のと推定される。(Function) The polyglycerin fatty acid ester of the present invention is a surfactant having a very strong hydrophilicity and a large HLB value, and further, since it is an emulsifier having salt resistance and acid resistance, the growth of emulsified particles with time is prevented. It is presumed that the restraint suppresses the change in specific gravity.
次に本発明を実施例によって説明する。Next, the present invention will be described with reference to examples.
実施例１ オレンジオイル18gとシュークロスイソブチルアセテー
ト27gをよく混合した物にデカグリセリンモノステアレ
ート10gを加え、溶解し、水45gを加えてホモミキサーで
60℃で乳化し混濁液を調整した。この混濁液0.1gをクエ
ン酸でpH＝3.5に調製した12％グラニュー糖水溶液100ml
に添加した後、これをビン詰めし、90℃で滅菌して冷却
した。これを室温で１ケ月保存したが、ネックリングの
生成は見られず安定度の高いものであった。Example 1 10 g of decaglycerin monostearate was added to a well-mixed mixture of 18 g of orange oil and 27 g of sucrose isobutyl acetate, dissolved, 45 g of water was added, and a homomixer was used.
The mixture was emulsified at 60 ° C to prepare a turbid liquid. 0.1 g of this suspension was adjusted to pH = 3.5 with citric acid and 100 ml of 12% granulated sugar aqueous solution.
After being added to, it was bottled, sterilized at 90 ° C. and cooled. This was stored at room temperature for 1 month, but no neck ring was observed and the stability was high.
実施例２ 実施例１において、オレンジオイルの代わりにレモン油
を使用した以外は全く同様に行なった。その結果、ネッ
クリングの生成は認められず安定度の高いものであっ
た。Example 2 The same procedure as in Example 1 was carried out except that lemon oil was used instead of orange oil. As a result, no neck ring was observed and the stability was high.
実施例３ マンダリン油6g、シュークロスイソブチルアセテート9g
をよく混合した物にデカグリセリンモノパルミテート10
gを加え、溶解し、水75gを加えて、ホモミキサーで60℃
で乳化し混濁液を調製した。この混濁液0.1gをクエン酸
でpH＝3.5に調製した12％グラニュー糖水溶液100mlに添
加した後、これをビン詰めし、90℃で滅菌して冷却し
た。これを室温で１ケ月保存したが、ネックリングの生
成は見られず安定度の高いものであった。Example 3 Mandarin oil 6 g, shoe cloth isobutyl acetate 9 g
Mix well with decaglycerin monopalmitate 10
g, dissolve, add 75 g of water, and use a homomixer at 60 ° C.
And emulsified to prepare a cloudy solution. 0.1 g of this suspension was added to 100 ml of 12% granulated sugar aqueous solution adjusted to pH = 3.5 with citric acid, then bottled, sterilized at 90 ° C. and cooled. This was stored at room temperature for 1 month, but no neck ring was observed and the stability was high.
（本発明の効果） 本発明のポリグリセリン脂肪酸エステルを添加した混濁
液は、実施例の結果から明らかな様に、飲料又は食品に
添加しても、長期乳化安定性を保つため、従来から使用
されている天然ガム質を必要としない。そのために品質
および価格が一定となる。(Effect of the present invention) The turbid liquid to which the polyglycerin fatty acid ester of the present invention is added, as is clear from the results of the examples, has long been used for maintaining long-term emulsion stability even when added to beverages or foods. Does not require the natural gums that have been. Therefore, quality and price are constant.
Claims (4)
脂等の油性物質と、比重が１以上のシュークロースイソ
ブチルアセテート又はアビエチン酸より選ばれる比重調
整剤からなる混合物に脂肪酸の炭素数14〜22のポリグリ
セリン脂肪酸エステルと水を混合し乳化することを特徴
とする混濁液の製造法1. A mixture of a natural or synthetic essential oil, an oily substance such as a pigment, a vitamin, an oil and fat, and a specific gravity adjusting agent selected from sucrose isobutyl acetate or abietic acid having a specific gravity of 1 or more in a fatty acid having 14 to 12 carbon atoms. A method for producing a turbid liquid, which comprises mixing 22 polyglycerin fatty acid esters and water and emulsifying the mixture.
脂等の油性物質10〜90重量％と、比重が１以上のシュー
クロースイソブチルアセテート又はアビエチン酸より選
ばれる比重調整剤10〜90重量％からなる混合物にポリグ
リセリン脂肪酸エステル１〜60重量部と水５〜94重量部
を混合し乳化することを特徴とする混濁液の製造法2. An oily substance such as a natural or synthetic essential oil, a pigment, a vitamin or an oil and fat 10 to 90% by weight and a specific gravity adjusting agent selected from sucrose isobutyl acetate or abietic acid having a specific gravity of 1 or more 10 to 90% by weight. A method for producing a turbid liquid, which comprises mixing 1 to 60 parts by weight of polyglycerin fatty acid ester and 5 to 94 parts by weight of water with a mixture consisting of
セリンが、水酸基価970以下である特許請求の範囲第１
項記載の混濁液の製造法3. A polyglycerin of polyglycerin fatty acid ester having a hydroxyl value of 970 or less.
Method for producing a turbid liquid according to the item
炭素数14〜22の飽和の直鎖脂肪酸である特許請求の範囲
第１項記載の混濁液の製造法4. The method for producing a turbid liquid according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester is a saturated linear fatty acid having 14 to 22 carbon atoms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61058969A JPH0734713B2 (en) | 1986-03-17 | 1986-03-17 | Method for producing turbid liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61058969A JPH0734713B2 (en) | 1986-03-17 | 1986-03-17 | Method for producing turbid liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62215343A JPS62215343A (en) | 1987-09-22 |
| JPH0734713B2 true JPH0734713B2 (en) | 1995-04-19 |
Family
ID=13099673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61058969A Expired - Lifetime JPH0734713B2 (en) | 1986-03-17 | 1986-03-17 | Method for producing turbid liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0734713B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2628339B1 (en) * | 1988-03-14 | 1991-04-26 | Rhone Poulenc Chimie | STABLE AQUEOUS EMULSIONS OF ESSENTIAL OILS |
| JP3596059B2 (en) * | 1994-12-08 | 2004-12-02 | 日本油脂株式会社 | Fatty oil emulsified composition containing highly unsaturated fatty acids |
| JP4644135B2 (en) * | 2006-02-09 | 2011-03-02 | 太陽化学株式会社 | Coenzyme Q10-containing composition |
| JP4660413B2 (en) * | 2006-03-31 | 2011-03-30 | 太陽化学株式会社 | Cloudy composition |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS581622B2 (en) * | 1975-05-19 | 1983-01-12 | マツタニカガクコウギヨウ カブシキガイシヤ | new kaso sabutsu |
| JPS5596075A (en) * | 1979-01-12 | 1980-07-21 | Ajinomoto Co Inc | Dressing oil |
-
1986
- 1986-03-17 JP JP61058969A patent/JPH0734713B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62215343A (en) | 1987-09-22 |
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