JP2001078738A - Antioxidant for food and oil-in-water type emulsion food having excellent oxidation stability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an antioxidant which is useful for foods and can impart excellent oxidation stability to the foods without containing as a main ingredient a chemical substance which is liable to cause adverse effects on living bodies, and to provide an oil-in-water type emulsion food which can be eaten by consumers without anxiety and without being avoided and can retain the excellent oxidation stability for a long period. SOLUTION: This antioxidant for foods comprises the water extract of the leaves of a plant belonging to the family Cruciferae. The oil-in-water type emulsion food is obtained by adding the water extract of the leaves of a plant belonging to the family Cruciferae.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a food antioxidant suitable for use in oil-in-water emulsion foods and the like and an oil-in-water emulsion food having excellent oxidation stability.

[0002]

2. Description of the Related Art Fats and oils contained in foodstuffs gradually absorb oxygen during the period, and when they reach a certain stage, they rapidly oxidize, resulting in deterioration of the foodstuffs.

[0003] By the way, mayonnaise and dressings are well known as typical examples of oil-in-water emulsion foods in which an aqueous phase and an oil phase are emulsified into an oil-in-water type to form an emulsion. These are emulsified using egg yolk,
It is a delicious and nutritious food. The oil phase generally uses soybean oil, rapeseed oil and the like as a main component.

However, these mayonnaises and dressings emulsified using egg yolk are susceptible to oxidation, and may suffer from discoloration when oxidized for a long period of time, and furthermore, the emulsification is destroyed and the oil phase is separated. Was.

In order to prevent oxidation, an antioxidant consisting of a chemical substance having an antioxidant effect may be added. However, in recent years, the adverse effect of the chemical substance on biological functions has become a problem.
Consumers generally tend to avoid such artificial additives.

[0006]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned conventional problems and can impart excellent oxidative stability to food without using a chemical substance which is likely to affect the living body as a main component. An oil-in-water emulsion food which is intended to provide an antioxidant for food, and which can be eaten with peace of mind without being shunned by consumers, and which can maintain excellent oxidative stability for a long time. The purpose is to provide.

[0007]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, surprisingly, the water extract of leaves of edible cruciferous plants is used for food. Having an action as an antioxidant, and found that the oil-in-water emulsion food obtained by adding the water extract of the leaves of this cruciferous plant has excellent oxidation stability,
The present invention has been completed based on this finding. Although cruciferous plants themselves are edible, it has never been known that an aqueous extract of leaves of cruciferous plants has an action as an antioxidant for emulsified foods.

[0008] That is, the present invention according to claim 1 provides an antioxidant for food comprising an aqueous extract of leaves of a cruciferous plant. The present invention according to claim 2 provides an oil-in-water emulsion food to which an aqueous extract of leaves of a cruciferous plant is added.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. First, the present invention according to claim 1 will be described. The present invention according to claim 1 relates to a food antioxidant comprising an aqueous extract of leaves of a cruciferous plant.

[0010] The term "cruciform plant" as used in the present invention refers to a plant in which four petals of two crosses are bloomed in a cross shape. Applicable.

The antioxidant for food according to the present invention according to claim 1 is characterized in that the leaves of such a cruciferous plant, that is, the water of the leaf portion obtained by removing the stems, roots and flowers from the plant of the cruciferous plant. Although it is composed of an extract, stems and roots other than leaves may be mixed to some extent. In the present invention according to claim 1, it is necessary to use an aqueous extract of leaves of a cruciferous plant. I can't.

The water extract of the leaves of the cruciferous plant is thoroughly ground by adding about an equal amount of water to the leaf weight of the cruciferous plant, and then centrifuged or filtered to remove the fiber content. Obtained by removing insolubles. The water extract of the leaves of the cruciferous plant may be used as it is as a food antioxidant, or may be concentrated and used as a food antioxidant.

The food antioxidant of the present invention according to claim 1 is as described above, but if necessary, other known antioxidant components, for example, a natural antioxidant, as long as the function is not hindered. An antioxidant component and the like can be added.

The antioxidant for food of the present invention according to claim 1 is useful as an antioxidant for various foods, especially for processed foods, especially for oil-in-water emulsion foods such as mayonnaise and dressings. The food antioxidant of the present invention according to claim 1 may be generally added at the time of food production, as with the conventional food antioxidant, but may be used after the food is produced. The amount of addition varies depending on the extraction conditions and the type of food, and cannot be unambiguously determined. However, generally speaking, when extracted with an equal amount of water, 1% by weight or more of the food is used. Percentage. If it is less than 1% by weight, a sufficient antioxidant effect cannot be obtained. The upper limit of the amount of addition is not particularly limited, but if it exceeds 50% by weight, the taste of the extract becomes strong and unbalanced in flavor, which is not preferable.

Next, the present invention according to claim 2 will be described. The oil-in-water emulsion food of the present invention according to claim 2 is characterized in that an aqueous extract of leaves of a cruciferous plant is added, and the aqueous extract of leaves of the cruciferous plant is added. The product is as described in the description of the food antioxidant of the present invention according to claim 1.

The oil-in-water emulsion food of the present invention according to claim 2 is a food in which an aqueous phase and an oil phase are emulsified into an oil-in-water type to form an emulsion. In the present invention according to claim 2, the water extract of the leaves of the cruciferous plant is added as a part of the raw material constituting the aqueous phase (aqueous phase raw material). That is, the water extract of the leaves of the cruciferous plant is used, mixed and dissolved in the same manner as the aqueous phase raw material. As described above, the amount of the water extract of the leaves of the cruciferous plant to be added to the oil-in-water emulsion food varies depending on the extraction conditions and the type of the food, and cannot be uniquely determined. Then, when extracted with an equal amount of water, the ratio is 1% by weight or more based on the food. If it is less than 1% by weight, a sufficient antioxidant effect cannot be obtained. The upper limit of the amount added is not particularly limited, but if it exceeds 50% by weight, the taste of the extract becomes strong,
It is not preferable because of imbalance in flavor.

The raw material (water phase raw material) constituting the aqueous phase of the oil-in-water emulsion food of the present invention according to claim 2 may be in accordance with the raw materials used in mayonnaise and dressings and the mixing ratio, and is particularly limited. Is not done. Examples of commonly used aqueous phase raw materials include, in addition to water, seasonings such as salt, sugar, vinegar, sodium glutamate, sodium inosinate, and the like.
There are emulsifiers, starches, gums, spices, flavors, colorings and the like. As emulsifiers, for example, egg yolk, egg white, egg, milk protein,
Soy protein and the like.

On the other hand, the raw material (oil phase raw material) constituting the oil phase is not particularly limited as long as it is a lipophilic substance that can be added to foods, and examples thereof include edible vegetable oils and fats and lipophilic spices. Is mentioned. Edible vegetable oils and fats include rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil and the like, and these can be used alone or as a mixture of two or more.

The mixing ratio of the oil phase and the aqueous phase in the oil-in-water emulsion food of the present invention according to claim 2 is not particularly limited.
0 to 10% by weight, preferably 30 to 80% by weight of the oil phase and 70 to 20% by weight of the aqueous phase. Here, when the ratio of the oil phase is less than 10% by weight, the prepared oil-in-water emulsion food is not delicious, while the ratio of the oil phase is 90% by weight.
If more than 3, phase inversion is liable to occur, and both are not preferred.

The production of the oil-in-water emulsion food of the present invention according to claim 2 may be performed by a known method, and is not particularly limited. For example, an aqueous phase material other than water is dispersed and dissolved in water or the like, and the oil phase material is added thereto, and pre-emulsified by a general stirrer, for example, a commercially available universal mixing stirrer. Next, by performing finish emulsification using an emulsifier such as a colloid mill, an oil-in-water emulsion food having excellent oxidation stability can be produced.

The oil-in-water emulsion food produced in this way has excellent oxidation stability due to the addition of the water extract of the leaves of the cruciferous plant.

[0022]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but it goes without saying that the scope of the present invention is not limited to these examples.

Comparative Example 1 An oil-in-water emulsion food having the composition shown in Table 1 was prepared. In the following description, the composition of Comparative Example 1 will be referred to as "basic composition". That is, the first
Egg yolk, salt, vinegar (10
% Acidity) and water were mixed and dissolved to prepare an aqueous phase raw material, and rapeseed oil was added to the aqueous phase raw material as an oil phase raw material, followed by preliminary emulsification with a Hobart mixer. Next, a colloid mill (clearance: 5 / 10,000 inches, rotation speed: 3000 rpm)
m) to carry out finish emulsification to obtain an oil-in-water emulsion food.

The oxidative stability of the obtained oil-in-water emulsion food was evaluated. The results are shown in Table 1. The oxidation stability was evaluated as follows. About 100 g of the obtained oil-in-water emulsion food is filled in a glass bottle of about 200 g capacity, the mouth is sealed with a single Saran wrap, and stored at 34 ° C. in a dark place. Five weeks later, the oxidative stability was evaluated in the following three stages based on the state of separation of the surface layer of the oil-in-water emulsion food.

Evaluation of oxidation stability Stable: no oil separation. Slightly stable: partial separation is observed in the surface layer. Unstable: The surface layer is almost separated.

Example 1 1) Preparation of water extract of radish leaves An equal amount of water was added to radish leaves, and the mixture was sufficiently ground with a household mixer.
The mixture was centrifuged under the conditions of minutes, and an aqueous extract of radish leaves was obtained from the supernatant.

2) Preparation of oil-in-water emulsion food In Comparative Example 1, 1% by weight of water in the oil-in-water emulsion food having the basic composition shown in Table 1 was used for the radish leaves obtained in 1) above. An oil-in-water emulsion food was prepared in the same manner as in Comparative Example 1 except that the water extract was replaced with 1% by weight. That is, an aqueous phase was prepared by mixing and dissolving an aqueous extract of radish leaves prepared in the above 1) in addition to the aqueous phase raw materials egg yolk, salt, vinegar (10% acidity) and water. Rapeseed oil was added to the aqueous phase and pre-emulsified with a Hobart mixer. Next, a colloid mill (clearance: 5
/ 10000 inches, number of revolutions: 3000 rpm) to carry out finish emulsification to obtain an oil-in-water emulsion food.

The oxidative stability of the obtained oil-in-water emulsion food was evaluated in the same manner as in Comparative Example 1. The results are shown in Table 1.

Example 2 1) Preparation of water extract of cabbage leaf In the same manner as 1) of Example 1 except that cabbage leaf was used in place of radish leaf in 1) of Example 1 Thus, an aqueous extract of cabbage leaves was obtained.

2) Preparation of Oil-in-Water Emulsion Food In Example 1-2), 1% by weight of the water extract of radish leaves obtained in Example 1-1) was obtained in the above 1). An oil-in-water emulsion food was prepared in the same manner as in 2) of Example 1 except that 1% by weight of an aqueous extract of cabbage leaves was used, and its oxidative stability was evaluated. The results are shown in Table 1.

Example 3 The procedure of Example 2-2) was repeated except that the amount of the water extract of cabbage leaves was changed from 1% by weight to 5% by weight. Oil-type emulsion foods were prepared and their oxidative stability was evaluated. The results are shown in Table 1.

COMPARATIVE EXAMPLE 2 1) Preparation of water extract of honeybee leaf In the same manner as in Example 1-1), except that radish leaves were used instead of radish leaves. Thus, an aqueous extract of honeybee leaves was obtained.

2) Preparation of Oil-in-Water Emulsion Food In Example 1-2), 1% by weight of the water extract of radish leaves obtained in Example 1-1) was obtained in the above 1). An oil-in-water emulsion food was prepared in the same manner as in 2) of Example 1 except that 5% by weight of the water extract of the honeybee leaf was used, and its oxidative stability was evaluated. The results are shown in Table 1.

Comparative Example 3 The procedure of Example 2-2) was repeated except that the amount of the water extract of cabbage leaves was changed from 1% by weight to 0.5% by weight.
An oil-in-water emulsion food was prepared in the same manner as in 2) of Example 2, and the oxidative stability was evaluated. The results are shown in Table 1.

[0035]

Table 1 [Evaluation of raw material composition (% by weight) and oxidation stability]

Table 1 shows the following. The oil-in-water emulsion food of Comparative Example 1 prepared with the basic composition has low oxidation stability. On the other hand, the oil-in-water of Examples 1 and 2 prepared by replacing a part (1.0% by weight) of water in the basic composition with a water extract of radish leaves or a water extract of cabbage leaves. Type emulsion foods have high oxidation stability. From this, it is clear that the oxidative stability of the oil-in-water emulsion food is improved by adding the water extract of radish leaves and the water extract of cabbage leaves.

Also, when the water extract of cabbage leaf was added in an amount of 5% by weight as in Example 3, it is clear that the oil-in-water emulsion food has high oxidative stability. Therefore, it is understood that the oxidative stability of the oil-in-water emulsion food is improved by adding the water extract of the leaves of the cruciferous plant. On the other hand, the oil-in-water emulsion food of Comparative Example 2, which was prepared by adding 5% by weight of the water extract of honeybee leaf, showed oil separation and was evaluated as somewhat unstable. Since honeybees are not cruciferous plants, it was revealed that the addition of an aqueous extract of leaves of plants other than cruciferous plants did not improve the oxidative stability of oil-in-water emulsion foods. Further, as shown in Comparative Example 3, when the amount of the water extract of cabbage leaves was 0.5% by weight, a sufficient antioxidant effect was not obtained, and thus the leaves of the cruciferous plants were not obtained. When the amount of the water extract is less than 1% by weight,
It turns out that a sufficient antioxidant effect cannot be obtained.

[0038]

The antioxidant for food according to the present invention according to claim 1 is a natural product, which is composed of an aqueous extract of leaves of edible cruciferous plants, and is therefore composed of a chemical substance. As described above, the consumer can use the apparatus without worrying about the influence on the biological function. In addition, it is possible to impart excellent oxidative stability when used in foods.

The oil-in-water emulsion food of the present invention according to claim 2 is a natural product, to which an aqueous extract of leaves of edible cruciferous plants is added. Unlike foods, the foods can be eaten with confidence without the consumer having to worry about the effects on biological functions, and also provide excellent oxidation stability.

Claims (2)

[Claims] 1. An antioxidant for food comprising an aqueous extract of leaves of a cruciferous plant. 2. An oil-in-water emulsion food to which an aqueous extract of leaves of a cruciferous plant is added.