WO2006018992A1

WO2006018992A1 - Aqueous mixture containing higher aliphatic compound

Info

Publication number: WO2006018992A1
Application number: PCT/JP2005/014429
Authority: WO
Inventors: Mitsuhisa Suzuki; Hiramitsu Suzuki
Original assignee: National Food Research Institute
Priority date: 2004-08-06
Filing date: 2005-08-05
Publication date: 2006-02-23

Abstract

A method by which docosahexaenoic acid (DHA), an ester thereof, etc. is stably held or dispersed in a liquid aqueous medium. In this method, a specific mixture (M) is used. This mixture (M) is an aqueous mixture (M) containing a higher aliphatic compound. The mixture (M) is characterized by comprising (i) at least one C12 or higher aliphatic compound (A) having an ester or carboxy group (the specific gravity thereof is 1 or lower), (ii) a polyol compound (P) having no higher aliphatic groups (the specific gravity thereof is higher than 1), (iii) a surfactant (S), and (iv) water. It is further characterized in that the compound (P) and the surfactant (S) each is present in an aqueous-solution state and the mixture (M) has undergone no vigorous agitation treatment with a homogenizer.

Description

Specification

Aqueous mixture containing higher aliphatic compounds

Technical field

[0001] The present invention relates to an aqueous mixture containing a higher aliphatic compound, a method for producing the same, and a food or drink containing the higher aliphatic compound.

Background art

[0002] DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) are polyunsaturated fatty acids. As its physiological activity, memory enhancement effect 'vision loss suppression effect' anticancer effect (especially colorectal cancer, breast cancer, lung cancer) · blood lipid lowering action, antithrombotic action, antiallergic action-anti-inflammatory action 'antidiabetic action' Research results that have anti-dementia effects have been announced and are attracting attention. DHA and EPA are abundant in oil extracted from seafood oysters, and attempts have been made to add them to general foods such as bread, confectionery, tofu and miso. On the other hand, a public researcher has recently announced that average Japanese people can expect the effect of taking 300 mg or more of DHA per day.

By adding (dispersing or emulsifying) DHA, EPA or an ester thereof to an aqueous liquid food such as milk, soy milk or yogurt, an aqueous liquid food containing DHA or EPA can be obtained. However, if DHA, EPA, or its ester is added to the aqueous liquid food and simply dispersed, DHA, EPA, or its ester is an oily substance. It will surface. Therefore, it was very difficult to obtain a product because of the dispersion stability in which DHA, EPA or its ester was uniformly dispersed in an aqueous liquid food!

[0003] In general, higher aliphatic compounds such as higher fatty acids and higher fatty acid esters are oily liquids having a specific gravity of 1 or less, and thus are long in aqueous liquid media such as water, milk, soy milk, and yogurt. It is very difficult to disperse (emulsify) stably over time. Therefore, there is a strong demand for the emergence of a technique for stably dispersing higher aliphatic compounds in an aqueous liquid medium over a long period of time!

[0004] Unsaturated fatty acids such as DHA and EPA and their esters oxidize their unsaturated bonds. Because it is easy to receive, it is very difficult to store it stably for a long time. Accordingly, there has been a strong demand for the emergence of a method capable of stably preventing the oxidation of higher unsaturated aliphatic compounds over a long period of time.

In order to obtain a fish oil emulsion containing DHA and EPA and having an average emulsion particle size of 0.1 to 0.6 / zm, a special emulsifier (decaglycerin monoester) is used. A method using stearate and Z or decaglycerin monooleate is shown.

In this method, since it is necessary to form extremely fine emulsified particles of 0.1 to 0.6 m, it is necessary to use a powerful stirring and mixing device such as a homogenizer as the emulsifying device. . When such a powerful stirring and mixing apparatus is used, there is a problem that DHA and EPA change in quality due to frictional heat generated during the use and strong shear stress.

Disclosure of the invention

Problems to be solved by the invention

[0006] The problems of the present invention are as follows.

(1) To provide an aqueous mixture M containing a higher aliphatic compound having an ester group or a carboxyl group.

(2) To provide a method for producing the mixture M.

(3) To provide a food and drink containing the mixture M and a method for producing the same.

(4) To provide powdered food and drink additives.

Means for solving the problem

[0007] According to the present invention, the following inventions are provided.

(1) An aqueous mixture M containing a higher aliphatic compound, and (i) at least one higher aliphatic compound A having 12 or more carbon atoms having an ester group or a carboxyl group (its specific gravity is 1 or less) (Ii) does not contain higher aliphatic groups !, polyol compound P (its specific gravity is greater than 1), (iii) a surfactant S and (iv) water, the compound P and the surface activity Agent S is present as an aqueous solution, and mixture M is subjected to a strong stirring treatment by a homogenizer! / Cunning! Mixture M, characterized by that. (2) The mixture M according to (1), wherein the ratio of the water is 50% by weight or less based on the compound P.

(3) The mixture M according to (1), wherein the ratio of the water is 30% by weight or less based on the compound P.

(4) The mixture M according to (1), wherein the ratio of the surfactant S is 20% by weight or less based on the compound A.

(5) The mixture M is formed by stirring and mixing the compound A into a mixture of the aqueous solution of the compound P and the aqueous solution of the surfactant S at a rotational speed of 6000 rpm or less. Mixture M according to (1), characterized in that it exists.

(6) The mixture M is formed by stirring and mixing the aqueous solution of the compound A, the compound P, and the aqueous solution of the surfactant S at a rotational speed of 6000 rpm or less. Mixture M according to (1).

(7) The mixture M according to (1), wherein the compound A is a fatty acid ester.

(8) The mixture M according to (7), wherein the fatty acid ester is an unsaturated fatty acid ester or a fatty acid ester containing an unsaturated fatty acid ester.

(9) The unsaturated fatty acid ester strength The mixture M according to (8), which is an ester of docosahexaenoic acid (DHA) and Z or eicosapentaenoic acid (EPA).

(10) The compound A consists of vegetable oil and Z or animal oil, described in (1) Listed mixture M,

(11) The mixture A according to (1), which comprises a fish oil containing docosahexaenoic acid ester and Z or eicosapentaenoic acid ester.

(12) The mixture M according to (11), wherein the ratio of the docosahexaenoic acid component in the fish oil is 10 to 40% by weight based on the total fatty acids contained in the fish oil.

(13) The mixture M according to (1), wherein the compound P is a sugar compound and a Z or glycerin compound.

(14) The mixture M according to (13), wherein the sugar compound has a sugar or sugar alcohol power.

(15) The mixture M according to (13), wherein the sugar compound is also maltitol or sorbitol.

(16) The mixture M according to (1), wherein the surfactant S comprises a nonionic surfactant and / or an ionic surfactant.

(17) The mixture M according to (1), wherein the surfactant S is a polydaricene ester surfactant.

(18) The mixture M according to (1), wherein the surfactant S comprises a mixture of a higher fatty acid ester E of polyglycerin E and lecithin L.

(19) The mixture M according to (18), wherein the weight ratio [L] / [E] of the lecithin L to the ester E is 0.1 to 0.9. (20) An aqueous mixture M containing a higher aliphatic compound, (i) at least one higher aliphatic compound A having an ester group having 12 or more carbon atoms (having a specific gravity of 1 or less), (Ii) Polio-Louis compound P (whose specific gravity is greater than 1) and (iii) hydrodynamically, the compound P exists as an aqueous solution, and the mixture M is subjected to a strong stirring treatment by a homogenizer. A mixture M characterized by! /, NA! /.

(21) The mixture M according to (20), wherein the ratio of the water is 50% by weight or less based on the mixture P.

(22) The ratio M of the water The mixture M according to (20), which is 30% by weight or less based on the compound P.

(23) The mixture M is formed by stirring and mixing the compound A and the aqueous solution of the compound P at a rotational speed of 6000 rpm or less. Mixture M.

(24) The mixture M according to (20), wherein the compound A is an unsaturated fatty acid ester or a fatty acid ester containing the unsaturated fatty acid ester.

(25) The mixture M according to (24), which is an ester of docosahexaenoic acid (DHA) and / or an ester of eicosapentaenoic acid (EPA).

(26) An aqueous mixture M containing a higher aliphatic compound, (i) at least one higher aliphatic compound A having a carboxyl group and having 12 or more carbon atoms (having a specific gravity of 1 or less), (ii ) Glycerin compound P (having a specific gravity greater than 1) and (m) water, the compound P exists as an aqueous solution, and the mixture M is subjected to vigorous stirring by a homogenizer. Under the circumstances, the mixture M is characterized by that.

(27) Proportional power of the water The mixture M according to (26), which is 50% by weight or less based on the compound P.

(28) The ratio M of the water The mixture M according to (26), which is 30% by weight or less based on the compound P.

(29) The mixture M is formed by stirring and mixing the compound A and the aqueous solution of the compound P under conditions of a rotation speed of 6000 rpm or less. A mixture of M.

(30) The mixture M according to (26), wherein the compound A is an unsaturated fatty acid or a fatty acid containing an unsaturated fatty acid.

(31) The mixture M according to (26), wherein the glycerin compound P force glycerin or polyglycerin force is also obtained.

(32) The mixture M according to (26), wherein the glycerin compound P also has a higher fatty acid ester power of polyglycerin.

(33) The mixture M according to (32), which contains lecithin.

(34) The mixture M according to (1), which comprises a force-bonded compound.

(35) The mixture M according to (1), wherein the specific gravity is 1.01 to 2.0.

(36) A method for producing an aqueous mixture M containing a higher aliphatic compound, comprising: (i) At least one higher aliphatic compound A (having a specific gravity of 1 or less) having 12 or more carbon atoms having an alkyl group or a carboxyl group, (ii) having no higher aliphatic group! /, Polyol compound P ( The specific gravity is greater than 1) and an aqueous solution of surfactant S. The mixture is stirred at room temperature to 75 ° C and under a speed of 6000 rpm or less. Method.

(37) A method for producing an aqueous mixture M containing a higher aliphatic compound, comprising: (i) at least one higher aliphatic compound A having 12 or more carbon atoms having an ester group or a carboxyl group (its specific gravity is 1 or less) and (ii) no higher aliphatic group! /, An aqueous solution of polyol compound P (its specific gravity is greater than 1) and (iii) an aqueous solution of surfactant S. The method as described above, wherein the mixture is stirred and mixed at a temperature of 6000 rpm at a temperature of ° C.

(38) The mixture M described in (1), (20) or (26) or a liquid medium containing the mixture M is spray-dried or vacuum-dried in the presence or absence of a water-soluble polymer substance. Additive for food and drink that is powder power.

(39) A food or drink containing a higher aliphatic compound, comprising the mixture M or (38) described in (1), (20) or (26).

(40) The food or beverage according to (39), wherein the food or beverage is drinking water or a water-soluble liquid food.

(41) The food or drink according to (39), wherein the food or drink is a solid or semi-solid food containing moisture.

(42) In the method for producing drinking water including a heat sterilization step, the additive according to (1), (20) or (26), or the additive according to (38) is stirred with respect to raw water Mixing, and A method for producing drinking water containing a higher aliphatic compound, comprising a step of stirring and mixing a polyglycerin surfactant with the raw water.

(43) In the method for producing an aqueous liquid food including a heat sterilization step, the mixture M or the additive according to (1), (20) or (26) is stirred and mixed with the liquid raw material And a step of stirring and mixing a polyglycerin surfactant with the liquid raw material. A method for producing an aqueous liquid food containing a higher aliphatic compound.

(44) Additives used in rice cooking, (i) an aqueous solution of at least one higher aliphatic compound A having an ester group or a carboxyl group and having 12 or more carbon atoms (having a specific gravity of 1 or less) and (ii) ) An additive for cooking rice, comprising a mixture M formed by stirring and mixing an aqueous solution of a higher fatty acid ester of polyglycerol (having a specific gravity greater than 1) under a stirring speed of 6000 rpm or less.

The invention's effect

[0008] According to the present invention, an aqueous mixture M containing a higher aliphatic compound is provided.

Further, according to the present invention, an advantageous method for producing the mixture M is provided. Furthermore, according to the present invention, a water-dispersible and highly powdered food additive containing a higher aliphatic compound is provided. Furthermore, according to the present invention, a food and drink containing the mixture M and an advantageous production method thereof are provided. Furthermore, according to the present invention, a solid or semi-solid food containing the mixture M is provided.

BEST MODE FOR CARRYING OUT THE INVENTION

[0009] The higher aliphatic compound A in the present invention has a carboxyl group (-COOH) or an ester group (COOR, R: alcohol residue).

In the higher aliphatic compound A (RCOOX, X is hydrogen or an alcohol residue) used in the present invention, the carbon number (RC) is 12 or more, and the upper limit is not particularly limited. Degree. The higher aliphatic compound mentioned in the present specification means such a compound.

[0010] The higher aliphatic compound A used in the present invention may be a saturated aliphatic compound, It may be an unsaturated aliphatic compound or a mixture thereof. The higher aliphatic compound A may be a mixture of at least two higher aliphatic compounds. For example, such mixtures include a mixture of at least two higher fatty acid esters, a mixture of at least two higher fatty acids, a mixture of higher fatty acid esters and higher fatty acids, a higher saturated fatty acid ester and a higher unsaturated fatty acid ester. And a mixture of at least two higher unsaturated fatty acid esters.

[0011] In the higher aliphatic compound A or a mixture thereof used in the present invention, the melting point thereof is preferably 90 ° C or lower, more preferably 50 ° C or lower, and further preferably 0 ° C or lower. The higher aliphatic compound A or a mixture thereof is preferably a liquid, a paste or a semi-solid at room temperature. In the case of the present invention, when the higher aliphatic compound A to be used is solid at room temperature, a higher aliphatic compound having a lower melting point than that of the compound is mixed and the melting point is lowered to the required temperature. It can be preferably used as a single mixture.

Specific examples of the higher aliphatic compound A used in the present invention include, for example, oleic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and the like. In addition to saturated fatty acids or their fatty acid esters, in addition to saturated fatty acids such as lauric acid, myristic acid, pentadecylic acid, palmitic acid, isostearic acid, and arachidic acid, esters of these fatty acids are exemplified.

[0012] Examples of the higher fatty acid esters include alkyl esters having 1 to 6, preferably 1 to 3 carbon atoms such as methyl ester, ethyl ester, and propyl ester, and glycerin such as glycerin monoester, diester, and triester (triglyceride). Esters are included.

[0013] The higher aliphatic compound A used in the present invention can be fats and oils (fatty acid tridalide) such as vegetable oil and animal oil. Examples of such fats and oils include fish oil (tuna oil, sardine oil, etc.), olive oil, soybean oil, rapeseed oil, castor oil, corn oil, amani oil, beef tallow, cottonseed oil, coconut oil, menhadin oil, perilla Oil, castor oil, bevana oil, hydrogenated oil, drill oil and the like.

[0014] Polyol compound P used in the present invention has at least 2, preferably 3 or more, more preferably 5 or more hydroxyl groups in the molecule, and the upper limit of the number of hydroxyl groups is Special It is not constrained by. Such Polio-Louis compound P includes various sugar compounds (for example, monosaccharides).

Oligosaccharides (trehalose, sucrose, lactose, maltose, xylobiose sugar), polysaccharides, sugar alcohols, etc.) and various glycerin compounds. Specific examples include, for example, dariserine, polyglycerin, glucose, D-darcosamine, funoleritose, ribose, xylose, maltose, reducing sugar syrup, sugarcane, starch sugar, alginic acid, chitosan, sorbitol (sorbit) , Mannitol, maltitol, xylitol, inositol and the like. In the present invention, these Polio-Louis compounds can be preferably used in the form of a mixture. Examples include sorbitol Z glycerin mixture, maltitol / polyglycerin mixture, glycerin Z glucose mixture, maltitol Z glycerin mixture, maltitol z glucose mixture and the like.

In the present invention, the use of polyglycerol is preferred. In this polyglycerin, the degree of polymerization is 2 or more, preferably 5 or more, more preferably 8 or more, and the upper limit is not particularly limited, but is usually about 20. In the present invention, in particular, polyglycerin having a polymerization degree of 8 to 15 can be advantageously used. This polyglycerin is a polyol having a high binding force by mixing polydaricerin into the polyol compound P (l) having a strong binding force to the higher aliphatic compound A and a weak binding force. P (l) mixture can be obtained. In this polyol P (l) mixture, the polyol P (l) includes sugar compounds such as dalco monosucrose, sorbitol, maltitol and the like. The amount of polyglycerin mixed in the total polyol compound P is 5% by weight or more, preferably 15% by weight or more, more preferably 20% by weight or more. The upper limit is not particularly limited, but is usually about 50 to 90% by weight.

In the present invention, the polyol compound P is used as an aqueous solution. In the aqueous polyol compound solution, the water content is 50% by weight or less, preferably 40% by weight or less, more preferably 30% by weight or less. The content of the polyol compound P is 50% by weight or more, and the upper limit is the saturation concentration. The polyol compound P integrally associates (bonds) with the higher aliphatic compound A, acts as a specific gravity regulator of the compound, surrounds the compound A, and protects the compound A from oxidation. It acts as an agent. The specific gravity of the polyol compound aqueous solution is the kind of the polyol compound P. And its concentration.

[0016] In the present invention, the at least one higher aliphatic compound A is formed in a mixture M with an aqueous solution of the polyol compound P. In order to form this mixture M, the higher aliphatic compound or a mixture thereof is brought to normal temperature of the polyol-based compound P and stirred and mixed under heating. In this case, the stirring and mixing temperature is a temperature at which the higher aliphatic compound A or a mixture thereof exhibits a liquid or paste suitable for stirring, and is usually 50 to 70%.

[0017] In the mixture M thus obtained, the higher aliphatic compound A and the polyol compound P are integrally bonded (associated) and behave like a single molecule. The bond in this case is thought to be due to a hydrogen bond. In addition, the water present in the mixture M behaves like combined water and structured water.

Note that the higher aliphatic compound A and the polyoligomeric compound P are integrally bonded, so that when the mixture M is poured into water, the higher aliphatic compound A is substantially on the water surface. Can be confirmed by not surfacing.

[0018] In the mixture M, various hydrophilic substances can be contained as required. Such substances include antioxidants, surfactants (emulsifiers), pH adjusters, viscosity adjusters and the like. In the present invention, tocopherols, polyphenols (such as power textile compounds), palmitoyl-ascorbic acid, and the like can be preferably used as the anti-oxidation agent. A specific example of a force-tin compound is tea catechin.

[0019] The mixing ratio of the higher aliphatic compound A and the aqueous solution of the polyol-based compound P may be such that the mixture M of both can stably exist in water. In general, the aqueous polyol compound solution contains 0.5 to 5 parts by weight of the polyol compound P, preferably 1 part by weight of the higher aliphatic compound, preferably! ^ -4 parts by weight, more preferably 1.5-3 parts by weight. Polio-Louis compound P to high aliphatic compound A to weight ratio [P] Z [A] is 0.5-5, preferably! ^ ~ 4, more preferably in the range of 1.5-3.

[0020] Next, a method for producing the mixture M of the present invention will be described in detail.

In order to produce a mixture M (hereinafter also referred to as M (I)), which is composed of a higher aliphatic compound A and a polyol compound P and a hydropower and does not contain a surfactant S, the compound A and the compound Stir and mix with an aqueous solution of P. In this case, the stirring and mixing device has a rotational speed of 6000 rpm or more. A low speed stirring and mixing apparatus is preferably used at a lower speed of 2000 rpm or lower, more preferably 10OOrpm or lower, particularly preferably 500 rpm. It is not preferable to use a high-speed stirring mixing device that applies high shear stress such as a homogenizer to a mixture with a high concentration of Compound A. If the higher aliphatic compound A is prone to alteration due to heat, shear stress, oxidation reaction, etc. of unsaturated fatty acids such as DHA and EPA and their esters, etc., such a high-speed agitation mixer is used. When used, the unsaturated compound is altered by the high shear stress and frictional heat generated by the high-speed agitation, and the unsaturated compound is in strong contact with the dissolved oxygen in the atmosphere (air). Also occurs. In addition, due to strong stirring and mixing, the liquid unsaturated compound is converted into fine particles having a high surface area, so that the deterioration due to oxidation is further increased. As a result, an unpleasant odor due to alteration of the unsaturated compound is generated.

The stirring and mixing temperature is preferably lower, but is generally from room temperature to 75 ° C, preferably from 50 to 70 ° C, more preferably from 40 to 65 ° C.

The stirring and mixing in the present invention is preferably carried out so as to gradually increase the stirring speed continuously or intermittently. For example, this stirring and mixing is preferably performed as follows. For example, stirring is started at a stirring speed of 500 rpm or less, stirring is performed under these conditions for a predetermined time (0.3 to 5 minutes, preferably 0.5 to 2 minutes), and then continuously or intermittently at a predetermined stirring speed (800 to The stirring speed is increased to 6000 rpm, and stirring is performed for a predetermined time (0.5 to 5 minutes, preferably 0.8 to 3 minutes) under this stirring condition.

The mixture M (I) obtained as described above contains an oily higher aliphatic compound A, but has good retention in water (retention property). When put into water, it will be held in the form of oily liquid spheres at the bottom of the water without floating and separating on the water surface. When stirred, the mixture M (I) becomes fine particles and is dispersed in water. However, when stirring is stopped, the mixture M (I) settles again at the bottom of the water. In this case, when a surfactant is present in the water into which the mixture M is charged, the mixture M can be dispersed in the water in the form of fine particles.

The specific gravity of the mixture M (I) is 1.01 or more, preferably 1.02 or more, preferably 1.05 or more, and the upper limit is about 2.0.

When the mixture M (I) is put into water, it is held as an oily liquid bulb at the bottom of the water. It is. Therefore, when this mixture M (I) is contained in a solid or semi-solid food containing water, the mixture is stably held in the food without being floated and separated on the surface. . Therefore, contact with the atmosphere is prevented, and alteration due to oxidation of the mixture M (I) is effectively prevented.

[0022] In the present invention, the mixture M (I) is preferably used as a liquid held in water at a concentration of 20% by weight or more, preferably 30% by weight or more. In this case, the upper limit of the concentration of the mixture M (I) is usually about 45% by weight.

Since such a mixture M (I) is held in water having a specific gravity greater than that of water, the mixture M (I) is not in contact with outside air (air). Blocked. As a result, the deterioration of the mixture M (I) due to the acid is effectively prevented.

[0023] Next, a method for producing a mixture M (hereinafter also referred to as M (II)) composed of a higher aliphatic compound A, a polyolene compound P, a surfactant S, and water is shown. A method of stirring and mixing Compound A into a mixture of an aqueous solution of Poliolyne Compound P and an aqueous solution of Surfactant S (Method A), an aqueous solution of Compound A and Compound P, and an aqueous solution of Surfactant S And the like (Method B).

The stirring and mixing apparatus and stirring conditions used in Method A and Method B are the same as those shown in relation to the method for producing the mixture M (I).

As the surfactant S used in the production of the mixture M (II), any surfactant can be used as long as it does not hinder the formation of the mixture M (II). Such surfactant S includes ionic surfactants, nonionic surfactants and amphoteric surfactants. The ionic surfactant includes an anionic surfactant and a cationic surfactant.

[0024] When the mixture M (II) is used as a food additive, the surfactant may be edible, for example, propylene glycol fatty acid ester, glycerin fatty acid ester, polyglycene fatty acid ester, sorbitan fatty acid ester. Sucrose fatty acid ester, lecithin and the like. In the present invention, a polydaricene surfactant which is a nonionic surfactant can be preferably used. This compound has 1 to 3 higher aliphatic groups having 12 to 24 carbon atoms, preferably 16 to 20 carbon atoms, to polydalysene having a degree of polymerization of 2 to 20, preferably 5 to 15. It is what I entered.

In the present invention, this polydaricene surfactant is preferably used as a mixture with lecithin which is an ionic surfactant. In this mixture, the weight ratio [L] Z [E] of lecithin L and polyglycene fatty acid ester E is 0.1 to 0.9, preferably 0.2 to 0.8, more preferably 0.4 to 0.6.

Surfactant S is usually used as an aqueous solution. In this case, the concentration of surfactant S is 5 to 20% by weight, preferably 8 to 15% by weight. In this mixture Μ (Π), the ratio of the Polio-Iri compound Ρ as an aqueous solution is 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, per 1 part by weight of the higher aliphatic compound A. The ratio is preferably 1.5 to 2 parts by weight. The proportion of surfactant S is 0.5 to 15% by weight, preferably 1 to 10% by weight, based on the higher aliphatic compound. The water content is 25 to 50% by weight, preferably 30 to 45% by weight, based on the polyol compound P.

The specific gravity of this mixture Μ (Π) is 1.01 or more, preferably 1.02 or more, and its upper limit is about 2.0.

When the mixture Μ (II) is added to water or an aqueous liquid food and emulsified, emulsified fine particles of the mixture Μ (II) having good dispersion stability and storage stability can be obtained.

In the present invention, the mixture 用いる (Π) is preferably used as a dispersion (emulsion) in which the mixture is dispersed at a concentration of 20% by weight or more. The upper limit of the concentration of the mixture (II) is usually about 45% by weight.

In such an aqueous composition containing the mixture Μ (II), the specific gravity of the mixture Μ (II) is greater than the specific gravity of water, so that the mixture Μ (II) is always present in the water and the outside air (air ) Is cut off. As a result, deterioration of the mixture Μ (Π) due to acid 匕 is effectively prevented.

This mixture (II) is excellent in water dispersibility and emulsified particle forming property. When this mixture is put into water and stirred, it is dispersed as fine particles in water. This state is maintained for a long time even if the stirring is stopped.

Since this mixture Μ (Π) has good water dispersibility and emulsified particle forming property, the mixture Μ (II) is contained in the form of emulsified particles by adding it to an aqueous liquid medium. An aqueous composition can be obtained. [0026] The mixture M (I) and the mixture M (II) may contain a hydrophilic substance. Such substances include antioxidants, pH regulators, viscosity modifiers and the like. In the present invention, it is particularly advantageous to use a polyphenol, preferably a strength compound. The polyphenolate compound is used in an amount of 5 to 50% by weight, preferably 10 to 25% by weight, based on the higher aliphatic compound A. The mixtures M (I) and Μ (Π) containing such a polyphenol compound are obtained by effectively preventing acidity of the higher aliphatic compound.

[0027] In the mixture Μ (Ι) of the present invention, a polyglycerin surfactant is used as the polio complex compound 、, thereby exhibiting an action equivalent to that of the mixture (Π) Μ (III) can be obtained. In this case, since the polyglycerin surfactant has a large number of hydroxyl groups, it also acts as a polyol-based compound in the present invention.

[0028] According to the present invention, various aqueous compositions containing the higher aliphatic compound Α in a dispersed state by mixing the mixture Μ (II) or Μ (III) in various aqueous liquid media with stirring. Can be obtained. Examples of the stirring and mixing device in this case include various conventional devices such as a normal stirring mixer, a homogenizer, and a homomixer.

Further, the aqueous liquid medium to which the mixture M is added is optionally added to conventional auxiliary components such as surfactants, antioxidants, deodorants, fragrances, colorants, vitamins, pH adjusters, and the like. An appropriate amount can be added.

[0029] The stirring and mixing temperature should be a temperature at which the mixture M exhibits a liquid paste state so that the mixture M can be easily dispersed.

The “dispersion” naturally includes “emulsification”.

[0030] As described above, a dispersion (aqueous composition) in which the higher aliphatic compound A is dispersed in an aqueous liquid medium is obtained. In this aqueous composition, as described above, the higher aliphatic compound A is integrally bonded with the polyol compound having a specific gravity greater than 1, so that the higher aliphatic compound A is Floating separation is prevented and the dispersion stability is very good.

[0031] In order to obtain an aqueous composition having a high dispersion stability in which the higher aliphatic compound A is uniformly dispersed over a long period of time and does not float on the surface, the specific gravity [M] of the mixture M and water The ratio [M] Z [W] of the specific liquid medium W to the specific gravity [W] is 1.0 to 2.0, preferably 1.01 to L5, more preferably 1.02 to L2. Particularly preferably, it should be adjusted to the range of 1.05 to L15.

[0032] The aqueous liquid medium in the present invention is various liquid compositions containing water or containing water. Such products include various aqueous compositions such as drinking water, aqueous liquid foods, aqueous liquid cosmetics, and aqueous liquid pharmaceuticals.

[0033] The aqueous liquid food contains water and contains various nutrients and foods.

Such products include milk, soy milk, yogurt, soy sauce, sauce, various juices, tea, lactic acid bacteria drinking water, lactic acid fermented drinking water and the like. The specific gravity of these aqueous liquid foods is usually 1.01 or more.

[0034] When the aqueous liquid medium is a liquid food, the higher aliphatic compound A dispersed therein can be, for example, DHA, EPA, or an ester thereof (glycerol ester, ethyl ester, etc.). In the present invention, as the higher aliphatic compound A, it is particularly preferable to use fish oil (eg, tuna oil, bonito oil, sardine oil) containing DHA or EPA. DHA and EPA have a variety of excellent physiological activities, and taking these substances daily together with foods that are regularly consumed is very favorable for human health.

[0035] In fish oil, DHA and Z or EPA contained therein is at least 5% by weight, preferably 10% by weight or more, and usually 10 to 40% by weight based on the total fatty acid contained in fish oil. The amount is about%.

[0036] When the aqueous liquid medium is an aqueous liquid food, the DHA and / or EPA component content is appropriately selected according to the type of the liquid food. Usually 0.1 to 30% by weight, preferably Is 0.2 to 10% by weight.

[0037] Drinking water or aqueous liquid food containing the mixture M (III) is usually subjected to a heat sterilization treatment. According to the study by the present inventors, in the liquid food after the heat sterilization treatment, it was observed that a small amount of oil (a compound A) floats on the surface of the liquid. This floating oil component reduces the commercial value of the product, so it is highly desirable to prevent the oil component from floating. According to the study by the present inventors, this floating separation of the oil is caused by the polyglycerin-based interface for drinking water or aqueous liquid food containing the mixture M. It has been discovered that it can be prevented by adding an activator. That is, according to the present invention, in the method for producing drinking water including the heat sterilization step, the step of stirring and mixing the mixture M or the powdered additive with the raw water, and the raw water, There is provided a method for producing a drinking water containing a higher aliphatic compound, comprising a step of stirring and mixing a polyglycerin surfactant.

Further, according to the present invention, in the method for producing an aqueous liquid food including the heat sterilization step, the step of stirring and mixing the mixture M or the powdered additive with the liquid raw material, and the liquid raw material with polyglycerol There is provided a method for producing an aqueous liquid food containing a high-grade aliphatic compound, comprising a step of stirring and mixing a system surfactant.

As a stirring device when the polyglycerin surfactant is mixed with drinking water or aqueous liquid food, a strong stirring type homogenizer or homomixer can be used in addition to a normal low-speed stirrer. The stirring and mixing temperature is 50 to 75 ° C, preferably 55 to 65 ° C. The polyglycerin surfactant is used as an aqueous solution, and its concentration is about 2 to 15% by weight. The amount of addition is about 0.2 to 10% by weight, preferably about 0.5 to 5% by weight, with respect to drinking water or aqueous liquid food.

In the heat sterilization step, the heating temperature is usually 80 to 140 ° C.

[0038] In the aqueous composition of the present invention, by using an aqueous liquid cosmetic or an aqueous liquid medicine (for example, an aqueous lotion type cosmetic or medicine) as the aqueous liquid medium, higher fats such as DHA and NPA are used. Products containing group compounds can be obtained.

[0039] According to the present invention, a mixture M containing the compound A is provided as an additive for adding the higher aliphatic compound A to water (drinking water) and various foods. In this case, as the mixture M, a mixture containing a higher unsaturated aliphatic compound such as DHA and / or its ester or EPA and / or its ester is preferably used.

[0040] According to the present invention, the mixture M (I), M (II), or M (III) is contained in a predetermined food or drink, or a raw material thereof, whereby a food or drink containing the higher aliphatic compound A is contained. You can get goods.

Mixture M (I) has the property of settling in water, so it is a solid, semi-solid containing water. It can be advantageously used as a body food additive.

Since the mixtures M (II) and M (III) easily form emulsified fine particles in water, various liquid emulsified foods can be obtained by dispersing them in drinking water or aqueous liquid foods.

[0041] According to the present invention, an additive used in cooking rice to make cooked rice is provided. In this case, the additive is (i) a carbon atom having 12 or more carbon atoms having an ester group or a carboxyl group. In both cases, one higher aliphatic compound A (whose specific gravity is less than 1) and (ii) an aqueous solution of a higher fatty acid ester of polyglycerol (whose specific gravity is greater than 1) are stirred and mixed at a stirring speed of 6000 rpm or less. The mixture M formed as follows.

Cooked rice obtained using this additive is one in which the higher aliphatic compound A is dispersed with good uniformity.

In the case of this additive, the oil does not disperse from the mixture during cooking.

[0042] According to the present invention, the mixture M (I), M (II) or M (III) or an aqueous liquid medium containing the mixture is sprayed in the presence or absence of a water-soluble polymer substance. Powdered food additives formed by dry or vacuum drying are provided. In this case, various edible substances such as starch, protein, dextrin and the like are preferably used as the polymer substance. The spray drying method is a conventionally well-known method, and a general spray drying method can be preferably used in the present invention.

In this spray drying method, since the mixtures M (I), M (II), and M (III) are present in water, alteration of the higher aliphatic compound A due to acid is prevented. The ratio of the polymer substance is 1 to 30% by weight, preferably 2 to 20% by weight in the total powder.

Example

[0043] Next, the present invention will be described in more detail. The materials used in the following examples are as follows.

[0044] (Material)

Fish oil A: Specific gravity 0.9 Fatty acid composition: DHA 22% or more · ΕΡΑ 6% or more,

Total 28% or more, acid value 1.00 or less, peracid price 5meqZkg or less (Product name DHA—22HD

H made by Nihon Suisan) Glycerin G: i Ml. 26, Glycerin 99.8% o

(For food additives, manufactured by Sakamoto Pharmaceutical Co., Ltd.)

Maltitol MAL: specific gravity 1.4, reduced maltose syrup solution. Moisture 25% (Product name MU—75, manufactured by Ueno Pharmaceutical)

Emulsifier liquid E: (i) Emulsifier (1) “Sunsoft Q-18SW” (a paste containing 40% decaglycerin fatty acid ester) 5%,

(ii) emulsifier (2) "san lecithin A-l" (enzymatically decomposed lecithin 33% content, manufactured by Taiyo Chemical Co., Ltd.) 5%,

Formed by stirring and mixing 90% water at 50-70 ° C.

[0045] Example 1

(Mixture Ml)

Fish oil A: 10 g, glycerin G solution: 20 g, and water: 4 g were stirred and mixed at room temperature with a mixer (400 rpm) to obtain 30 g of glycerin mixture Ml containing DHA'EPA. This mixture Ml has a specific gravity of 1.14 and the DHA'EPA content in the lg is 93 mg.

When 5 g of this mixture Ml is put into 100 ml of water, it becomes an oily liquid ball and sinks, and even if it is stirred, it will sink to the bottom again and will not rise. This mixture Ml is suitable as a food additive for miso, tofu, rice, sauce, dressing and the like.

[0046] Example 2

(Mixture M2)

When fish oil A: 10 g and maltitol MAL: 15 g were mixed with stirring at room temperature, 25 g of maltitol mixture M2 containing DHA • EPA was obtained. This mixture M2 has a specific gravity of 1.2 and the DHA · EPA content in the lg is 112 mg.

When 5 g of this mixture M2 is put into 100 ml of water, the mixture M2 becomes an oily liquid ball and sinks, and even if it is dispersed by stirring, it will sink again to the bottom and will not float up. This product is suitable as an additive for solid foods such as tofu, red bean paste, jam and miso.

[0047] Example 3

(Mixture M3)

Beaker of fish oil A (50 ° C): 3g, glycerin G (50 ° C): 6g, milky solution E (60 ° C) 2g In addition, the mixture M3 was stirred and mixed with a mixer (400 rpm) to obtain 1 lg of a mixture M3 emulsified in white. The specific gravity of this mixture M3 is 1.12. The DHA'EPA content in the lg is 76 mg. The obtained mixture M3 was cooled to 10 ° C or lower (7 ° C) by rapid refrigeration and stored at this temperature. Next, when this mixture M3 is heated to 15 ° C and put in water, it has a specific gravity of 1.12 and contains emulsifier. Forces gently spread throughout the water. This condition indicates that the fish oil is completely dispersed in the water. In this dispersion, water has a lower specific gravity, so that the mixture is dispersed in the water, and the mixture does not float on the surface of the water. This phenomenon indicates that fish oil (unsaturated fatty acids such as DHA and EPA) is stabilized in water, giving a dispersion that is superior in antioxidant 'storage stability' and dispersion stability. Also, when processing food, fish oil is separated from the mixture and does not float on the surface, so it can withstand heating and not be exposed to air.

[0048] Example 4

(Mixture M4)

Fish oil A (50 ° C): 3g, Maltitol MAL (50 ° C): 4g was put into a beaker, and 60 ° C emulsifier solution E: lg was added to this, and stirred and mixed using a mixer (400rpm). 8 g of a white emulsified mixture M4 was obtained. This was rapidly cooled to 7 ° C by rapid refrigeration. The specific gravity of this mixture (white) M4 was 1.18. The DHA'EPA content in lg of this mixture M4 is 105 mg.

This mixture has a specific gravity of 1.18 and contains an emulsifier, so when it is put into water, it will sink to the bottom, but it gently disperses from the bottom to the whole water due to the action of the emulsifier. In this dispersion, water has a lower specific gravity, so the dispersion of the mixture occurs in the middle of the water, and the mixture does not float on the surface.

This phenomenon is because fish oil (unsaturated fatty acids such as DHA and EPA) is stabilized in water, preventing acidity, and excellent in storage stability and dispersion stability! / Show that you give the dispersion! / In addition, a large amount of unsaturated fatty acids such as DHA and EPA are added to all foods by resisting the heat that does not cause fish oil to separate from the mixture and float on the surface even during food processing and does not touch the air. It became possible to do.

[0049] Example 5 Fish oil A (50 ° C): 6g, maltitol MAL (50 ° C): 9g and emulsifier aqueous solution E: lg (60 ° C) are stirred and mixed (400rpm) and cooled to 7 ° C by rapid refrigeration. A white emulsified mixture M5: 17 g was obtained. The specific gravity of this mixture M5 is 1.26, and the DHA'EPA content in lg is 99 mg. When this mixture M5 was warmed to room temperature and added to 980 g of water, the mixture M5 was settled on the bottom of the water gently by the action of the emulsifier. In this case, the mixture M5 does not float on the surface of the water. This phenomenon indicates that fish oil was stabilized in water, and a dispersion with excellent antioxidant, storage stability and dispersion stability was obtained.

Furthermore, 3 g of trehalose (temperature 15 ° C) was added as a flavor seasoning and then stirred for 10 minutes with a high-speed mixer.

In this way, a transparent emulsion (Emulsion) lOOOg containing DHA'EPA was obtained. Its D HA'EPA content is 168 mg in 100 g of emulsion. When this was evaluated by panelists: 5 males and 5 females, the fishy odor was completely felt. In addition, this mixture M5 was excellent in storage stability and thermal stability, and even when left for 45 days with refrigeration, the DHA'EPA-containing fish oil did not float and separated. For sterilization, even when heated at 80 ° C for 20 minutes and stored at 10 ° C or lower for 45 days, it showed a good appearance without causing alteration. Example 6

DHA'EPA-containing mixture M5 obtained in Example 5: 15 g of normal temperature milk (sterilized at 120 ° CZ for 2 seconds) 490 g, water 490 g, trehalose 4 g and milk flavor (23051M, Nippon Fragrance Chemicals) lg Then, the mixture was stirred with a mixer (400 rpm) to obtain a white drink containing lOOOOg DHA'EPA. Next, this was homogenized with a high-pressure emulsifier (laboratory homogenizer, manufactured by APV Gorin) (processing pressure: 150 kg'cm ³ ), then heat sterilized with a plate heater at 80 ° C for 10 seconds, then 200 ml Packed in a bottle (filling amount 200 g), 5 milk drinks with a DHA'EP A content of 336 mg per bottle 200 g were obtained.

When it was cooled to 7 ° C in a refrigerator and subjected to a panel test, the fish odor was not felt at all, and it was evaluated that it had a flavor similar to commercial milk. On the other hand, this emulsion was stored at 10 ° C for 60 days and analyzed, and as a result, acid value (AV) 0.84, peroxide (POV) 1.7. It showed a good appearance without any alteration at 5meqZkg.

[0051] Example 7

Purified fish oil A: 3 g and maltitol MAL: 5 g were stirred and mixed at room temperature to obtain DHA'EPA-containing mixture M7: 8 g. The characteristic of this mixture is that it sinks into an oily liquid ball when placed in water, and even if stirred, it will sink to the bottom after stirring and will not float.

8 g of this mixture M7 was washed with water in 1 cup of rice and added statically to 380 g of water rice. This was cooked in a household electric kettle. After cooking, it was naturally cooled to room temperature. I got 280g of rice. The DHA'EPA content of this rice is 300 mg in lOOg. In addition, fish oil has a working strength, and the sweetness of the rice is pulled out, increasing the taste.

[0052] Example 8

(Agar jelly)

Fish oil A: 6 g and maltitol MAL: 8 g were stirred at room temperature with a mixer (400 rpm) to obtain a mixture M8: 14 g. This was gently agitated into 500 g (80 ° C.) of a paste-like aqueous solution of raw material powder for agar jelly (manufactured by Kitahara Sangyo Co., Ltd.) and then cooled in a refrigerator for about 1 hour. In this way, agar jelly with a DHA'EPA content of 336 mg in lOOg was produced. Fish oil does not come out on the surface, it's clear! Compared with normal jelly, it was completely indistinguishable, and the smell and taste of fish oil was not felt. Fish oil A: When only 6g was added, the fish oil floated on the surface and a smell was generated, and an edible jelly could not be produced.

[0053] Example 9

Miso, red bean paste, jam, tofu 'Adding fish oil A to yogurt etc. will not accept the oil. Fish oil A: 3g to maltitol MAL: 4g or fish oil A: 3g to glycerin G: Mix 5g of M9, which does not contain conventional fish oil! /, Products and miso Anko · Jam 'Tofu' When added to yogurt, etc., the mixture blends well with food and fish oil does not float on the surface. The smell of fish oil is not felt as a product, and even if it is compared, it cannot be distinguished.

[0054] Example 10

DHA'EPA-containing mixture M5 obtained in Example 5: 30 g of catechin (Polyphenone 70A, manufactured by Mitsui Norin Co., Ltd.) at a room temperature of 15 ° C. Contains DHA, EPA, catechin Mixture M10: 33.5 g was obtained.

When this mixture: 33.5 g was gently added to 966.5 g of water, it settled at the bottom of the water and dispersed throughout the water. The dispersion state is the same as in Example 5. The mixture was further stirred with a mixer, sterilized at 80 ° C for 20 minutes, filled in a 200 ml bottle and cooled to 7 ° C in a refrigerator. In 200ml DHA'EPA6 72mg catechin (polyphenone) 581mg DHA'EPA containing catechin tea was born. Research has been published that this catechin tea with DHA and EPA is effective in preventing dementia.

[0055] Example 11

In Example 6, an experiment was conducted in the same manner except that commercial soymilk was diluted with water and adjusted to a specific gravity of about 1.02, instead of milk.

Also in this case, an emulsion containing DHA containing emulsion stability was obtained.

[0056] Example 12

In Example 3, instead of glycerin, sorbite liquid (D-sorbit 54%, reduced starch sugar product 16%, water 30%, “Sorpert”, manufactured by Ueno Pharmaceutical Co., Ltd.) and glycerin ( The experiment was carried out in the same manner except that a glycerin mixing ratio of 50% by weight was used. Also in this case, an emulsion (mixture M12) having good dispersion stability was obtained. The emulsified liquid also felt unpleasant odor.

[0057] Example 13

In Example 2, an experiment was conducted in the same manner except that a mixed oil of soybean oil and rapeseed oil was used instead of fish oil A. Also in this case, a mixture Ml 3 in which the mixed oil and maltitol MAL were combined was obtained.

[0058] Example 14

In a 100 ml beaker, add fish oil A: 30 g, catechin (polyphenone): lg and trehalose (flavor control agent): 4 g, stir and mix, then warm to 50 ° C, while in a 100 ml beaker, maltitol MAL: Add 45g, warm to 50 ° C, and then add 20g of emulsifier aqueous solution E: warm the whole to 60 ° C.

The contents of the two beakers were then transferred to a 200 ml beaker and the entire contents (temperature about 53 ° C.) were stirred using a mixer at a rotational speed of 400 rpm for 3 minutes to form a mixture M14. [0059] Example 15

In Example 4, an experiment was conducted in the same manner except that olive oil was used instead of fish oil A. Also in this case, a mixture M15 in which olive oil and maltitol MAL were combined was obtained. This mixture M15 also showed the same behavior as the mixture M4 of Example 4.

[0060] Comparative Example 1

In Example 3, fish oil A was added to the mixture of maltitol MAL and milky lotion aqueous solution E, which had been formed in advance, and a homomixer (rotation speed: 10,000 times for Z minutes) was used. The experiment was conducted in the same manner except that the stirring temperature was 90 ° C. and stirring and mixing was performed.

In this case, it was confirmed that the obtained mixture M-3 ′ had an unpleasant odor due to the acid of fish oil A.

[0061] Example 16

Oleic acid (specific gravity 0.890, purity 88.9%): 5 g, glycerin G: 10 g, and water: 2 g were stirred and mixed with a mixer (rotation speed: 400 rpm) to obtain a mixture M16. It was confirmed that when this was put into water, it settled in the water and an oleic acid / glycerin mixture was formed.

[0062] Example 17

An experiment was performed in the same manner as in Example 16 except that the emulsifier liquid (2) was added, to obtain a mixture M17. This showed the same behavior as the mixture M3.

[0063] Example 18

In Example 17, an experiment was performed in the same manner except that an aqueous solution of a surfactant (alkyl ether sulfate Na) was used instead of the emulsifier solution (2), to obtain a mixture M18. This mixture M18 also behaved similarly to the mixture M17.

[0064] Example 19

A mixture M19 was obtained in the same manner as in Example 17 except that maltitol MAL was used instead of glycerin G. This mixture M19 also showed the same behavior as the mixture M17.

[0065] [Equation 1] Example 2 0

(Composition of maltitol M A L mixture)

Emulsifier solution A: 7.3 g Catechin C H: 0.4 g

(Tea polyphenol)

卜 Rehalose: 1.3 _g

Vitamin E _: 0.2 g ^ _

32.5 g ~~

(Composition of emulsifier solution A)

Emulsifier (1): 8 g

Emulsifier (2): 2 g

Water: 90 g

100 g

(Emulsifier solution B)

Emulsifier (1) _: 12g

Water: 88 g

100 g Maltitol MAL mixture: 32.5 g in a beaker and stir as follows with a hand mixer. The mixture was stirred for 30 seconds at a rotational speed of 400 rpm, then stirred for 30 seconds at a rotational speed of 1200 rpm, and then stirred for 60 seconds at a rotational speed of 2000 rpm to obtain 32.5 g of a maltitol MAL mixed solution (60 ° C).

Add 14.3 g of fish oil A (60 ° C) to this and stir at a rotational speed of 400 rpm for 30 seconds, then stir at a rotational speed of 1 at 200 rpm for 60 seconds. Thus, a mixture M20 of 46.8 g (DHA'EPA content in lg: 85.4 mg) was obtained. In order to evaluate this mixture, 3.6 g of mixture M20: 3.6 g is put into 200 ml of hot water (90 ° C.). The mixture disperses while sinking to the bottom. Even after stirring, the fish oil did not float on the surface and the quality was judged good. Next, add 18g of odorless emulsified DHA mixture M20: in 1000ml of milk (60 ° C) and stir gently (rotation speed 400rpm). Next, add 5 g of emulsified solution B: Stir for 30 seconds (rotation speed: 400 rpm). Sterilize this by indirect heating at 80 ° C for 30 minutes. After sterilization, fill in a sterilized 200 ml bottle and quickly cool to 7 ° C in the refrigerator. Five bottles of DHA milk containing 308 mg DHA'EPA in 200ndC were obtained. When subjected to a panel test, no fishy odor was felt, and it was evaluated that it tastes similar to commercial milk. Obtained. On the other hand, this emulsion was stored at 10 ° C for 60 days and analyzed, and as a result, it showed a good appearance without causing alteration with an acid value (AV) of 0.84 and a peroxy acid value (POV) of 1.75 meqZkg. . Moreover, this DHA-containing milk was heated to 60 ° C in a microwave oven, and the changes in taste were compared. It was evaluated that there was no fishy odor and the taste resembled that of commercially available milk.

[0067] Example 21

DHA mixture M20 obtained in Example 20: 28.6 g was added to 1000 ml (60 ° C.) of milk to obtain 1000 ml of milk containing 308 mg DHA · EPA in 100 ml as described in Example 20. Using this milk, we made a trial of power spicy sea yogurt, which resulted in DHA'EPA 308 mg yogurt in 100 g yogurt.

When subjected to a panel test, the fish odor was not felt at all, and it was evaluated that the fish oil oil was more effective than the commercially available yogurt.

[0068] Example 22

32.5 g of the maltitol MAL mixed solution (60 ° C) and 21.5 g of fish oil A: (60 ° C) shown in Example 20 are placed in a beaker and stirred and mixed by the method of Example 20. A mixture M22 with a DHA'EPA content of 3 OOmg in 2.72g was obtained.

14.0 g of this mixture was mixed well with 500 g of hamburger dough to obtain hamburger containing 300 mg of DHA'EPA in 100 g. When this was cooked in a frying pan, the meat broth appeared on the surface and was baked in the frying pan, but the fishy odor was quite strong.

When subjected to a panel test, the fish odor was not felt at all and was evaluated to be indistinguishable from the commercial one. When this was frozen for 30 days, it was thawed, cooked, and served as a panel test. The result was that it was indistinguishable from the commercial one.

In the mixture M22, maltitol wraps fish oil in a stable manner in the hamburger, and the medium force of the hamburger does not come out on the surface. it is conceivable that.

[0069] Example 23

Fish oil A: 10 g and emulsifier solution B: 5 g were stirred at room temperature for 30 seconds with a mixer (rotation speed 400 rpm) to obtain a mixture M23 containing 1.6 mg of DHA'EPA 300 mg. 11.9g of this mixture is 370g of rice In addition to 370 g of water, gently stirred. This was cooked in an electric rice cooker. Cooking rice hot water 720g of rice with a fishy smell was cooked. When subjected to a panel test, the fishy odor was not felt at all, and it was indistinguishable from commercial rice. The rice balls were frozen for 10 days, warmed in a dens range, and tasted.

Claims

The scope of the claims

[1] An aqueous mixture M containing a higher aliphatic compound, (i) at least one higher aliphatic compound A having 12 or more carbon atoms having an ester group or a carboxyl group (the specific gravity is 1 or less) ), (Ii) not containing a higher aliphatic group !, polyol compound P (its specific gravity is greater than 1), (iii) surfactant S and (iv) consisting of water, compound P and surfactant Both S exist as an aqueous solution, and the mixture M is subjected to a strong stirring treatment by a homogenizer! / Cunning! Mixture M, characterized by that.

[2] The mixture M according to claim 1, wherein the proportion of water is 50% by weight or less based on the compound P.

[3] The mixture M according to claim 1, wherein the proportion of water is 30% by weight or less based on the compound P.

[4] The mixture M according to claim 1, wherein the ratio of the surfactant S is 20% by weight or less based on the compound A.

[5] The mixture M is formed by stirring and mixing the compound A into a mixture of the aqueous solution of the compound P and the aqueous solution of the surfactant S at a rotational speed of 6000 rpm or less. Mixture M according to claim 1, characterized in that

[6] The mixture M is formed by simultaneously stirring and mixing the aqueous solution of the compound A, the compound P, and the aqueous solution of the surfactant S at a rotational speed of 6000 rpm or less. The mixture M according to claim 1.

7. The mixture M according to claim 1, wherein the compound A is a fatty acid ester.

8. The mixture M according to claim 7, wherein the fatty acid ester is a fatty acid ester having an unsaturated fatty acid ester strength or containing an unsaturated fatty acid ester.

[9] The mixture M according to claim 8, wherein the unsaturated fatty acid ester is docosahexaenoic acid (DHA) ester and Z or eicosapentaenoic acid (EPA) ester.

[10] The mixture M according to claim 1, wherein the compound A comprises vegetable oil and Z or animal oil.

[11] The mixture M according to [1], which comprises a fish oil containing docosahexaenoic acid ester and Z or eicosapentaenoic acid ester.

[12] The mixture M according to claim 11, wherein the ratio of the docosahexaenoic acid component in the fish oil is 10 to 40% by weight relative to the total fatty acids contained in the fish oil. .

[13] The mixture M according to claim 1, wherein the compound P comprises a sugar compound and Z or glycerin compound.

14. The mixture M according to claim 13, wherein the sugar compound has a sugar or sugar alcohol power.

15. The mixture M according to claim 13, wherein the sugar compound is also maltitol or sorbitol.

16. The mixture M according to claim 1, wherein the surfactant S is a nonionic surfactant and / or an ionic surfactant.

[17] The mixture M according to claim 1, wherein the surfactant S is a polydaricene ester surfactant.

18. The mixture M according to claim 1, wherein the surfactant S comprises a mixture of a higher fatty acid ester E of polyglycerol and lecithin L.

[19] The mixture M according to claim 18, wherein the weight ratio [L] / [E] of the lecithin L to the ester E is 0.1 to 0.9.

[20] An aqueous mixture M containing a higher aliphatic compound, (i) at least one higher aliphatic compound A having an ester group and having 12 or more carbon atoms (having a specific gravity of 1 or less), (ii) ) Polyol compound P (its specific gravity is greater than 1! /,) And (iii) water, the compound P is present as an aqueous solution, and the mixture M is subjected to a strong stirring treatment by a homogenizer !, A mixture M characterized by that.

[21] The ratio force of the water is 50% by weight or less based on the mixture P.

Mixture M according to 0.

[22] The mixture M according to claim 20, wherein the proportion of water is 30% by weight or less based on the compound P.

[23] The mixture M is such that the compound A and the aqueous solution of the compound P are rotated at a rotational speed of 6000 rpm or less. 21. The mixture M according to claim 20, wherein the mixture M is formed by stirring and mixing.

24. The mixture M according to claim 20, wherein the compound A is an unsaturated fatty acid ester or a fatty acid ester containing the unsaturated fatty acid ester.

25. The mixture M according to claim 24, wherein the unsaturated fatty acid ester is docosahexaenoic acid (DHA) ester and / or eicosapentaenoic acid (EPA) ester.

[26] An aqueous mixture M containing a higher aliphatic compound, (i) at least one higher aliphatic compound A having a carboxyl group and having 12 or more carbon atoms (having a specific gravity of 1 or less), (Ii) Glycerin compound P (whose specific gravity is greater than 1) and (iii) Hydropower, the compound P exists as an aqueous solution, and the mixture M is subjected to a strong stirring treatment by a homogenizer! / ヽN! A mixture M characterized by that.

27. The mixture M according to claim 26, characterized in that the proportion of water is 50% by weight or less based on the compound P.

28. The mixture M according to claim 26, characterized in that the proportion of water is 30% by weight or less based on the compound P.

[29] The mixture M according to claim 26, wherein the mixture M is formed by stirring and mixing the compound A and the aqueous solution of the compound P under conditions of a rotational speed of 6000 rpm or less. Mixture M listed.

30. The mixture M according to claim 26, wherein the compound A is an unsaturated fatty acid or a fatty acid containing an unsaturated fatty acid.

[31] The mixture M according to claim 26, wherein the glycerin compound P force glycerin or polyglycerin force.

32. The mixture M according to claim 26, wherein the glycerin compound P also has a higher fatty acid ester power of polyglycerin.

[33] The mixture M of claim 32, which contains lecithin.

[34] The mixture M of claim 1, comprising a catechin compound.

[35] The mixture M according to claim 1, wherein the specific gravity is 1.01 to 2.0.

[36] A method for producing an aqueous mixture M containing a higher aliphatic compound, comprising: (i) at least one higher aliphatic compound A having 12 or more carbon atoms having an ester group or a carboxyl group (its specific gravity is 1 or less) (Ii) has no higher aliphatic group !, and a mixture of an aqueous solution of polyol compound P (whose specific gravity is greater than 1) and an aqueous solution of surfactant S at room temperature to 75 ° C. The method described above, wherein the mixture is stirred and mixed at a temperature of 6000 rpm or less at a temperature.

[37] A method for producing an aqueous mixture M containing a higher aliphatic compound, comprising: (i) at least one higher aliphatic compound A having 12 or more carbon atoms having an ester group or a carboxyl group (having a specific gravity of 1 or less) (Ii) No higher aliphatic group !, an aqueous solution of polyol compound P (whose specific gravity is greater than 1), and (iii) an aqueous solution of surfactant S. The method as described above, wherein the mixture is stirred and mixed at a temperature of 6000 rpm or less under the temperature of

[38] A powder formed by spray-drying or vacuum-drying the mixture M according to claim 1, 20 or 26 or a liquid medium containing the mixture M in the presence or absence of a water-soluble polymer substance. A powerful food and beverage additive.

[39] A food or drink containing a higher aliphatic compound, comprising the mixture M according to claim 1, 20, or 26 or the additive according to claim 38.

[40] The drink according to claim 39, wherein the food or drink is drinking water or an aqueous liquid food.

[41] The food or drink according to claim 39, wherein the food or drink is a solid or semi-solid food containing water.

[42] In the method for producing drinking water including a heat sterilization step, the step of stirring and mixing the mixture M according to claim 1, 20 or 26 or the additive according to claim 38 with respect to the raw water, A method for producing drinking water containing a higher aliphatic compound, comprising a step of stirring and mixing a polyglycerin surfactant with the raw water.

[43] In the manufacturing method of aqueous liquid food including heat sterilization process! Next, a step of stirring and mixing the mixture M according to claim 1, 20 or 26 or the additive according to claim 38 with respect to the liquid raw material, and a polyglycerin type surfactant with respect to the liquid raw material. Including stirring and mixing A method for producing an aqueous liquid food containing a higher aliphatic compound.

(I) an aqueous solution of at least one higher aliphatic compound A having an ester group or a carboxyl group and having 12 or more carbon atoms (having a specific gravity of 1 or less) and (ii) a polyglycerol An additive for cooking rice, characterized in that the mixture is formed by mixing and mixing an aqueous solution of a higher fatty acid ester (having a specific gravity greater than 1) with stirring at a speed of 6000 rpm or less.