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WO2006018992A1 - Melange aqueux contenant un compose hautement aliphatique - Google Patents

Melange aqueux contenant un compose hautement aliphatique Download PDF

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Publication number
WO2006018992A1
WO2006018992A1 PCT/JP2005/014429 JP2005014429W WO2006018992A1 WO 2006018992 A1 WO2006018992 A1 WO 2006018992A1 JP 2005014429 W JP2005014429 W JP 2005014429W WO 2006018992 A1 WO2006018992 A1 WO 2006018992A1
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WO
WIPO (PCT)
Prior art keywords
mixture
compound
higher aliphatic
water
surfactant
Prior art date
Application number
PCT/JP2005/014429
Other languages
English (en)
Japanese (ja)
Inventor
Mitsuhisa Suzuki
Hiramitsu Suzuki
Original Assignee
National Food Research Institute
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Filing date
Publication date
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Publication of WO2006018992A1 publication Critical patent/WO2006018992A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Aqueous mixture containing higher aliphatic compounds Aqueous mixture containing higher aliphatic compounds
  • 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.
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • memory enhancement effect 'vision loss suppression effect' anticancer effect especially colorectal cancer, breast cancer, lung cancer
  • blood lipid lowering action especially blood lipid lowering action
  • antithrombotic action especially 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.
  • a public researcher has recently announced that average Japanese people can expect the effect of taking 300 mg or more of DHA per day.
  • an aqueous liquid food containing DHA or EPA 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.
  • an aqueous liquid food containing DHA or EPA can be obtained.
  • 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!
  • 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!
  • a special emulsifier (decaglycerin monoester) is used.
  • a method using stearate and Z or decaglycerin monooleate is shown.
  • 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.
  • 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).
  • 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).
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • the compound A consists of vegetable oil and Z or animal oil, described in (1) Listed mixture M,
  • the mixture A according to (1) which comprises a fish oil containing docosahexaenoic acid ester and Z or eicosapentaenoic acid ester.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • a food or drink containing a higher aliphatic compound comprising the mixture M or (38) described in (1), (20) or (26).
  • 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.
  • 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.
  • 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.
  • an aqueous mixture M containing a higher aliphatic compound is provided.
  • 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.
  • the higher aliphatic compound A in the present invention has a carboxyl group (-COOH) or an ester group (COOR, R: alcohol residue).
  • the carbon number (RC) is 12 or more, and the upper limit is not particularly limited.
  • the higher aliphatic compound mentioned in the present specification means such a compound.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • oleic acid elaidic acid
  • linoleic acid linolenic acid
  • arachidonic acid docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and the like.
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • esters of these fatty acids are exemplified.
  • esters examples 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • polyglycerol is preferred.
  • 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.
  • 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.
  • 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.
  • the polyol compound P is used as an aqueous 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.
  • the at least one higher aliphatic compound A is formed in a mixture M with an aqueous solution of the polyol compound P.
  • 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.
  • 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%.
  • 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.
  • the water present in the mixture M behaves like combined water and structured water.
  • 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.
  • hydrophilic substances can be contained as required.
  • Such substances include antioxidants, surfactants (emulsifiers), pH adjusters, viscosity adjusters and the like.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a high-speed agitation mixer is 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.
  • 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.
  • 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.
  • the mixture M (I) 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.
  • 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.
  • the upper limit of the concentration of the mixture M (I) is usually about 45% by weight.
  • M (II) 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.
  • 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.
  • 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.
  • 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.
  • this polydaricene surfactant is preferably used as a mixture with lecithin which is an ionic surfactant.
  • 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.
  • the concentration of surfactant S is 5 to 20% by weight, preferably 8 to 15% by weight.
  • the ratio of the Polio-Iri compound ⁇ 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 ⁇ ( ⁇ ) is 1.01 or more, preferably 1.02 or more, and its upper limit is about 2.0.
  • the mixture ⁇ ⁇ ⁇ ( ⁇ ) 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.
  • the specific gravity of the mixture ⁇ (II) is greater than the specific gravity of water, so that the mixture ⁇ (II) is always present in the water and the outside air (air ) Is cut off. As a result, deterioration of the mixture ⁇ ( ⁇ ) due to acid ⁇ 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.
  • the mixture ⁇ (II) is contained in the form of emulsified particles by adding it to an aqueous liquid medium.
  • An aqueous composition can be obtained.
  • 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.
  • 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 ⁇ ( ⁇ ) containing such a polyphenol compound are obtained by effectively preventing acidity of the higher aliphatic compound.
  • a polyglycerin surfactant is used as the polio complex compound ⁇ , thereby exhibiting an action equivalent to that of the mixture ( ⁇ ) ⁇ (III) can be obtained.
  • the polyglycerin surfactant since the polyglycerin surfactant has a large number of hydroxyl groups, it also acts as a polyol-based compound in the present invention.
  • various aqueous compositions containing the higher aliphatic compound ⁇ in a dispersed state by mixing the mixture ⁇ (II) or ⁇ (III) in various aqueous liquid media with stirring can be obtained.
  • the stirring and mixing device in this case include various conventional devices such as a normal stirring mixer, a homogenizer, and a homomixer.
  • 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.
  • 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”.
  • a dispersion in which the higher aliphatic compound A is dispersed in an aqueous liquid medium is obtained.
  • 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.
  • 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.
  • 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.
  • 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.
  • the higher aliphatic compound A dispersed therein can be, for example, DHA, EPA, or an ester thereof (glycerol ester, ethyl ester, etc.).
  • 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.
  • 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%.
  • 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.
  • Drinking water or aqueous liquid food containing the mixture M (III) is usually subjected to a heat sterilization treatment.
  • a 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.
  • 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.
  • 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
  • a method for producing a drinking water containing a higher aliphatic compound comprising a step of stirring and mixing a polyglycerin surfactant.
  • 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.
  • 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.
  • the heating temperature is usually 80 to 140 ° C.
  • 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.
  • an aqueous liquid cosmetic or an aqueous liquid medicine for example, an aqueous lotion type cosmetic or medicine
  • 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.
  • a mixture containing a higher unsaturated aliphatic compound such as DHA and / or its ester or EPA and / or its ester is preferably used.
  • 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.
  • an additive used in cooking rice to make cooked rice is provided.
  • the additive is (i) a carbon atom having 12 or more carbon atoms having an ester group or a carboxyl group.
  • one higher aliphatic compound A (whose specific gravity is less than 1)
  • 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.
  • the oil does not disperse from the mixture during cooking.
  • 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.
  • 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.
  • the ratio of the polymer substance is 1 to 30% by weight, preferably 2 to 20% by weight in the total powder.
  • Emulsifier liquid E (i) Emulsifier (1) “Sunsoft Q-18SW” (a paste containing 40% decaglycerin fatty acid ester) 5%,
  • This mixture Ml is suitable as a food additive for miso, tofu, rice, sauce, dressing and the like.
  • this mixture M2 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • sorbite liquid D-sorbit 54%, reduced starch sugar product 16%, water 30%, “Sorpert”, manufactured by Ueno Pharmaceutical Co., Ltd.
  • 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.
  • Example 15 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a surfactant alkyl ether sulfate Na
  • 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.
  • Emulsifier solution A 7.3 g
  • Catechin C H 0.4 g
  • Vitamin E _ 0.2 g ⁇ _
  • Emulsifier (1) 8 g
  • Emulsifier (2) 2 g
  • Emulsifier (1) 12g
  • 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).
  • 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. .
  • 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.
  • 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.
  • Example 20 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.
  • 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.
  • 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.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biophysics (AREA)
  • Fats And Perfumes (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé permettant de maintenir stable ou de disperser de l'acide docosahexaénoïque (DHA), un ester de ce dernier etc., dans un bain aqueux liquide. On utilise dans ce procédé un mélange spécifique (M). Ce mélange (M) est une mélange aqueux (M) contenant un composé hautement aliphatique. Le mélange (M) est caractérisé en ce qu'il contient (I) au moins un composé (A) C12 ou hautement aliphatique ayant un ester ou un groupe carboxy (dont la gravité spécifique est égale à 1 maximum), (ii) un composé polyol (P) exempt de groupes aliphatiquement supérieurs (dont la gravité spécifique est supérieure à 1), (iii) un tensio-actif (S), et (iv) de l'eau. L'invention est également caractérisée en ce que le composé (P) et le tensio-actif (S) sont respectivement présents dans un état de solution aqueuse et en ce que le mélange (M) a été soumis à un traitement de vigoureuse agitation à l'aide d'un homogénéisateur.
PCT/JP2005/014429 2004-08-06 2005-08-05 Melange aqueux contenant un compose hautement aliphatique WO2006018992A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019146207A1 (fr) * 2018-01-25 2019-08-01 不二製油グループ本社株式会社 Boisson au lait de soja contenant des acides gras hautement insaturés
JP2020168091A (ja) * 2019-04-01 2020-10-15 東芝ホームテクノ株式会社 炊飯器

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JP2000270791A (ja) * 1999-03-26 2000-10-03 Taiyo Kagaku Co Ltd 澱粉複合体形成用乳化剤製剤
JP2002370931A (ja) * 2001-06-19 2002-12-24 Shiseido Co Ltd 油状組成物
WO2003066025A1 (fr) * 2002-02-01 2003-08-14 Micelle Products, Inc. Preparations claires sous forme de micelles de beta-carotene pour le traitement de la leucoplasie
JP2004083874A (ja) * 2002-06-28 2004-03-18 Taiyo Kagaku Co Ltd 水中油滴型乳化組成物
JP2005036206A (ja) * 2003-06-26 2005-02-10 Mitsubishi Chemicals Corp ポリグリセリン脂肪酸エステル及びこれを含有する乳化または可溶化組成物
JP2005143424A (ja) * 2003-11-18 2005-06-09 Takasago Internatl Corp 低アルコール飲料用の乳化ないし可溶化剤、これを含有する乳化ないし可溶化製剤および低アルコール飲料

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JPS62250941A (ja) * 1986-04-23 1987-10-31 Taiyo Kagaku Co Ltd 可溶化液の製造法
JPS63226244A (ja) * 1987-03-16 1988-09-20 Wakoudou Kk 合成乳
JPH04248955A (ja) * 1991-01-30 1992-09-04 Kanebo Ltd 組合わせ菓子
JPH06228245A (ja) * 1993-02-02 1994-08-16 Mitsubishi Rayon Co Ltd 車輛モール用樹脂および車輛モール用構造体
JPH07147899A (ja) * 1993-11-29 1995-06-13 Nippon Oil & Fats Co Ltd 油脂含有水溶性組成物
JPH07227227A (ja) * 1993-12-20 1995-08-29 Sanei Gen F F I Inc 安定な乳化組成物及びそれを含有する食品
JPH10316551A (ja) * 1997-05-20 1998-12-02 Noevir Co Ltd 液状洗浄料
JPH10316552A (ja) * 1997-05-20 1998-12-02 Noevir Co Ltd 液状洗浄料
JPH10316553A (ja) * 1997-05-20 1998-12-02 Noevir Co Ltd 液状洗浄料
JP2000270791A (ja) * 1999-03-26 2000-10-03 Taiyo Kagaku Co Ltd 澱粉複合体形成用乳化剤製剤
JP2002370931A (ja) * 2001-06-19 2002-12-24 Shiseido Co Ltd 油状組成物
WO2003066025A1 (fr) * 2002-02-01 2003-08-14 Micelle Products, Inc. Preparations claires sous forme de micelles de beta-carotene pour le traitement de la leucoplasie
JP2004083874A (ja) * 2002-06-28 2004-03-18 Taiyo Kagaku Co Ltd 水中油滴型乳化組成物
JP2005036206A (ja) * 2003-06-26 2005-02-10 Mitsubishi Chemicals Corp ポリグリセリン脂肪酸エステル及びこれを含有する乳化または可溶化組成物
JP2005143424A (ja) * 2003-11-18 2005-06-09 Takasago Internatl Corp 低アルコール飲料用の乳化ないし可溶化剤、これを含有する乳化ないし可溶化製剤および低アルコール飲料

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019146207A1 (fr) * 2018-01-25 2019-08-01 不二製油グループ本社株式会社 Boisson au lait de soja contenant des acides gras hautement insaturés
JPWO2019146207A1 (ja) * 2018-01-25 2020-04-02 不二製油株式会社 高度不飽和脂肪酸を含有する豆乳飲料
JP2020168091A (ja) * 2019-04-01 2020-10-15 東芝ホームテクノ株式会社 炊飯器

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