JP2002233327A - Oil-in-water type emulsified composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified composition usable without anxiety, and capable of maintaining excellent oxidation stability for a long time. SOLUTION: This oil-in-water type emulsified composition is characterized by that at least one kind of amino acid (s) selected from phenylalanine, histidine, cystine and methionine.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion composition such as mayonnaise and dressings, and more particularly to an oil-in-water emulsion composition which has excellent oxidative stability and can be stored for a long period of time. .

[0002]

2. Description of the Related Art Fats and oils contained in foodstuffs gradually absorb oxygen during the storage period, and when their concentration reaches a certain stage, oxidation proceeds rapidly, resulting in deterioration of the foodstuffs. By the way, mayonnaise and dressings are well known as typical oil-in-water emulsion compositions in which an aqueous phase and an oil phase are emulsified. These are delicious and nutritious foods in which an aqueous phase raw material and an oil phase raw material are emulsified into an oil-in-water type. Here, edible vegetable oils such as soybean oil and rapeseed oil are generally used as the oil phase raw material, and egg yolk is usually used as the emulsifier from the viewpoint of taste and emulsion stability.

However, mayonnaise and dressings emulsified using egg yolk do not have sufficient oxidative stability, and when subjected to oxidizing conditions for a long period of time, discoloration occurs, and further, the emulsification is destroyed, and the oil phase is destroyed. However, there are drawbacks such as separation.

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

[0005]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems, and does not use an antioxidant containing a chemical substance which is likely to affect the living body as a main component, thereby preventing consumers from shunning. An object of the present invention is to provide an oil-in-water emulsion composition that can be eaten with peace of mind and that can maintain excellent oxidation stability over a long period of time.

[0006]

The present inventors have made intensive studies to solve these problems and found that phenylalanine,
It was found that an oil-in-water emulsion composition to which an amino acid selected from histidine, cystine and methionine alone or a mixture of two or more thereof was added was extremely excellent in oxidative stability. Based on this, the present invention has been completed.

[0007] That is, the present invention according to claim 1 is characterized in that one or more amino acids selected from phenylalanine, histidine, cystine and methionine are added to the oil-in-water emulsion. A composition. According to the second aspect of the present invention, in the oil-in-water emulsion composition, the amount of one or more amino acids selected from phenylalanine, histidine, cystine, and methionine is 0.02% by weight or more. The oil-in-water emulsion composition according to claim 1, wherein the content is not more than 08% by weight.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. Amino acids such as phenylalanine, histidine, cystine, and methionine used in the present invention are food components currently obtained by a fermentation method and correspond to food additives having no use standard. Furthermore, they are classified as seasonings and nutritional enhancers, and can be eaten safely by consumers. These amino acids may be used alone or as a mixture of two or more. When the added amount of the amino acid in the oil-in-water emulsion composition is in the range of 0.02% by weight or more and 0.08% by weight or less, a good antioxidant effect is observed. If the added amount of these amino acids is less than 0.02% by weight, a sufficient effect cannot be obtained. On the other hand, if the added amount exceeds 0.08% by weight, the antioxidant effect is not improved.

[0009] By the way, the amount of these amino acids added is 0.
When the amount exceeds 08% by weight, the region is usually an addition region as a seasoning or a nutritional enhancer, and the antioxidant effect according to the present invention is exerted by a low addition amount that does not reach these addition regions.

The raw material (aqueous phase raw material) constituting the aqueous phase of the oil-in-water emulsion composition of the present invention may be determined according to the raw materials used in the production of mayonnaise and dressings and the mixing ratio thereof. Not restricted. Examples of commonly used aqueous phase raw materials include, in addition to water, seasonings such as salt, vinegar, sodium glutamate, sodium inosinate, emulsifiers, sugars, starch, gums, spices, flavors, coloring agents, and the like. As described above, egg yolk is generally used as an emulsifier, but egg white, milk protein, soy protein, and the like can also be used. These may be used alone or in combination of two or more.

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. No. Edible vegetable oils and fats include rapeseed oil, soybean oil, safflower oil, safflower oil, sunflower oil, corn oil and the like.
A mixture of more than one species can be used.

The mixing ratio of the oil phase and the aqueous phase in the oil-in-water emulsion composition of the present invention is not particularly limited, but is usually 10 to 90% by weight of the oil phase and 90 to 10% by weight of the aqueous phase. Preferably, 30 to 80% by weight of the oil phase to 70% of the aqueous phase
To 20% by weight. Here, the ratio of the oil phase is 10% by weight.
When the amount is less than the above, the prepared oil-in-water emulsion composition is not delicious. On the other hand, when the ratio of the oil phase exceeds 90% by weight, phase inversion is liable to occur.

The production of the oil-in-water emulsion composition of the present invention may be performed by a known method, and is not particularly limited. For example, a water phase raw material other than water is dispersed and dissolved in water or the like, and an oil phase raw material is added thereto. Then, by performing finish emulsification with an emulsifier such as a colloid mill, an oil-in-water emulsion composition having excellent oxidation stability can be produced. Here, the addition of the amino acids may be performed when the aqueous phase raw material is dispersed and dissolved in water or the like.

The oil-in-water emulsified composition thus produced is excellent in oxidative stability because amino acids such as phenylalanine are added to prevent the emulsion from being destroyed. I have. The reason why the addition of these specific amino acids imparts the oxidative stability of the oil-in-water emulsion composition is not always clear, but it is involved in eliminating radicals and peroxides generated in the autoxidation of fats and oils. It is thought that it is.

[0015]

EXAMPLES Next, the present invention will be described in more detail with reference to examples and the like, but the scope of the present invention is not limited by these examples and the like.

Comparative Example 1 An oil-in-water emulsion composition having the composition shown in Table 1 was prepared. In the following description, the composition of this comparative example is referred to as “basic composition”. In the composition shown in Table 1, the aqueous phase raw materials, egg yolk, salt, vinegar (10% acidity) and water were mixed and dissolved. Next, rapeseed oil was added as an oil phase raw material, and the mixture was pre-emulsified with a Hobart mixer. Thereafter, a colloid mill (clearance: 5/1000 inch, rotation speed: 300)
(0 rpm) to prepare an oil-in-water emulsion composition.

The oxidative stability of the obtained oil-in-water emulsion composition was evaluated. The results are shown in Table 1. The oxidation stability was evaluated as follows. About 200g
In a glass bottle having a capacity of about 10
0 g, seal the mouth of the bottle with a single Saran wrap,
Store at 34 ° C. in the dark. Five weeks later, the oxidation stability was evaluated in the following three stages based on the state of separation of the surface layer of the oil-in-water emulsion composition. In addition, evaluation was shown by the average value of the visual observation by five experienced panelists.

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

Examples 1 to 4 In Comparative Example 1, 0.02% by weight of water of the oil-in-water emulsion composition having the basic composition shown in Table 1 was replaced with phenylalanine.
An oil-in-water emulsion composition was prepared in the same manner as in Comparative Example 1, except that histidine, cystine or methionine was used. The oxidation stability of the obtained oil-in-water emulsion composition was evaluated in the same manner as in Comparative Example 1. The results are shown in Table 1. As is evident from the table, in any of the amino acids, the oxidation stability can be improved by adding 0.02% by weight or more.

Examples 5 to 7 In Comparative Example 1, 0.02% by weight of water of an oil-in-water emulsion composition having the basic composition shown in Table 1 was mixed with an equal mixture of phenylalanine and histidine, and an equivalent of histidine and cystine. An oil-in-water emulsion composition was prepared in the same manner as in Comparative Example 1 except that the mixture was replaced with a mixture or an equivalent mixture of cystine and methionine. The oxidation stability of the obtained oil-in-water emulsion composition was evaluated in the same manner as in Comparative Example 1.
The results are shown in Table 1. As is clear from the table, in any of the amino acid mixtures, the oxidation stability can be improved with the addition amount of 0.02% by weight or more.

Examples 8 to 14 In Comparative Example 1, 0.08% by weight of water of the oil-in-water emulsion composition having the basic composition shown in Table 1 was replaced with phenylalanine.
An oil-in-water emulsion composition was prepared in the same manner as in Comparative Example 1, except that histidine, cystine or methionine was used. The oxidation stability of the obtained oil-in-water emulsion composition was evaluated in the same manner as in Comparative Example 1. The results are shown in Table 2. As is clear from the table, the oxidation stability of the oil-in-water emulsified composition is further improved in the case of any of the amino acids at the addition amount of 0.08% by weight as compared with the case of 0.02% by weight. You can see that it is.

Examples 15 to 18 In Comparative Example 1, 0.01% by weight of water of an oil-in-water emulsion composition having the basic composition shown in Table 1 was replaced with phenylalanine.
An oil-in-water emulsion composition was prepared in the same manner as in Comparative Example 1, except that histidine, cystine or methionine was used. The oxidation stability of the obtained oil-in-water emulsion composition was evaluated in the same manner as in Comparative Example 1. The results are shown in Table 3. As is clear from the table, the effect of the addition of 0.01% by weight was insufficient for any of the amino acids, and all the oil-in-water emulsion compositions were evaluated as slightly unstable in oxidation stability.

Examples 19 to 22 In Comparative Example 1, 0.09% by weight of water of the oil-in-water emulsion composition having the basic composition shown in Table 1 was replaced with phenylalanine.
An oil-in-water emulsion composition was prepared in the same manner as in Comparative Example 1, except that histidine, cystine or methionine was used. The oxidation stability of the obtained oil-in-water emulsion composition was evaluated in the same manner as in Comparative Example 1. The results are shown in Table 3. As is clear from the table, in any of the amino acids, the addition amount of 0.09% by weight further improves the oxidation stability of the oil-in-water emulsion composition as compared with the case of 0.08% by weight. The addition of an amino acid in an amount exceeding 0.08% by weight was not effective.

[0024]

[Table 1] Table 1

[0025]

[Table 2] Table 2

[0026]

[Table 3] Table 3

[0027]

The oil-in-water emulsified composition according to claim 1 of the present invention contains a specific amino acid as a food additive without using a conventional antioxidant, and has a low oxidative stability. Are better. For this reason, even under long-term oxidation conditions, discoloration does not occur, and the emulsification is not destroyed and the oil phase is not separated.

Accordingly, the oil-in-water emulsion composition according to the first aspect of the present invention comprises only components which are preferably accepted by consumers, and is useful in the food industry.

Claims (2)

[Claims] 1. An oil-in-water emulsion composition, wherein one or more amino acids selected from phenylalanine, histidine, cystine and methionine are added. 2. An oil-in-water emulsion composition wherein the amount of one or more amino acids selected from phenylalanine, histidine, cystine and methionine is 0.02% by weight or more and 0.08% by weight or less. 2. The oil-in-water emulsion composition according to claim 1, wherein