JP5893265B2 - Oil-containing water-soluble composition and food and drink - Google Patents

Description

The present invention relates to an oil-containing water-soluble composition containing an emulsifier and a fat-soluble substance.

Emulsifiers are indispensable for modern life and are used in various daily products and foods as well as in industrial production processes. Alkyl sulfates obtained by organic synthesis and polyoxyethylene low molecular weight synthetic emulsifiers have been used as emulsifiers used in daily necessities such as detergents and cosmetics, but these are contaminated by residues in the environment. Concerns about safety such as problems and skin irritation have been pointed out.

Synthetic emulsifiers such as sugar esters are used as emulsifiers applied to foods, but for safety reasons, general consumers want natural products. For example, natural emulsifiers such as proteins such as casein, lecithin and the like. Plant polysaccharides such as lipids or gum arabic are used. However, although these have high emulsifiability, they have a drawback that the aqueous phase and the oil phase are separated when left for a long time due to the low viscosity of the solution. In order to solve this problem, it is necessary to add a large amount of an emulsifier or to use a combination with a thickener such as xanthan, which has an economic or manufacturing problem. Moreover, since gum arabic is derived from a plant, its production amount is easily influenced by the climate and the like, and there is a problem that it is difficult to supply it stably.

Emulsifiers used in cosmetics are used to make fat-soluble components such as fat-soluble pigments conform to the skin, and to uniformly disperse these in cosmetics. In this case, many chemically synthesized emulsifiers are used, and when applied directly to the skin and used for a long period of time, it has been pointed out that various problems may occur due to problems such as high skin irritation. For this reason, there has been a demand for highly safe emulsifiers that are gentle to the skin even in cosmetic applications.

Emulsifiers derived from microorganisms, so-called biosurfactants, have been developed as natural-derived emulsifiers that are inexpensive, have a low environmental impact, are highly safe, and have high emulsification performance. This biosurfactant has the advantage that it is free from biotoxicity and environmental persistence, and can be mass-produced by culturing, and has several advantages such as rhamnolipid (Non-patent Document 1) and sophorolipid (Non-patent Document 2). Surfactants have already been put into practical use with increased productivity. However, since these biosurfactant-producing bacteria are isolated from the environment including soil, it is unclear whether or not they actually have human dietary experience, and it is not said that they are truly safe. I want.

As an example of a safe emulsifier, it is known to use, as an emulsifier, a water-soluble component in a culture supernatant of edible yeast used during sake production and bread production (Patent Document 1). However, in Patent Document 1, edible yeast is cultured in a research YM medium, and the dietary experience of components contained in this research medium is unclear.

On the other hand, sake lees, which are a by-product during the production of sake, are only used as food ingredients such as pickles such as Nara-zuke, amazake, and shochu, and it is difficult to say that they are effectively used. In addition, due to recent changes in dietary habits, consumption as such food materials has also decreased, and there is an urgent need to develop an effective method for using sake lees, particularly liquefied liquors. As an example, a liquor fermentation extract as a cosmetic material has been developed and put into practical use (Patent Documents 2 and 3), but this fermentation extract needs to separate the re-fermentation and active ingredients of sake lees, and more There is a demand for effective use of simple sake lees.

An emulsifier containing a component derived from sake lees has been developed (Patent Document 4). This emulsifier uses an organic solvent-soluble component contained in sake lees as an active ingredient, and extraction is performed at room temperature under acidic conditions. However, the emulsifying effect was insufficient due to the influence of extraction conditions.

In addition, in foods and beverages, especially beverages, when adding fats and oils to the beverages, various additives are added and heat sterilization is performed, so that the acid resistance, salt resistance, heat resistance, alcohol resistance are excellent, and It is desired to maintain a uniform emulsification or solubilization state without causing creaming or separation of fats and oils even if stored for a long time under freezing conditions.

In order to develop such a food or drink, various studies have been made so far. For example, a method of gelling with gellan gum (Patent Document 5), a method using a microcapsule having a capsule wall containing polyamine (Patent Document 6), a method of containing a whey protein hydrolyzate (Patent Document 7) A method of emulsifying with lecithin (Patent Document 8), a method of emulsifying with a polyoxypropylene polyoxyethylene addition type surfactant (Patent Document 9) and the like have been proposed.

However, the gelation method using gellan gum has a problem in acid resistance, the method using a microcapsule having a capsule wall containing polyamine has a problem in heat resistance, and the method of adding a whey protein hydrolyzate is There is a problem with salt tolerance, and lecithin has a problem with freezing resistance. In addition, polyoxypropylene polyoxyethylene addition type surfactants used for emulsification of alcohol-containing materials are not suitable for beverage and food applications from the viewpoint of safety.

In this way, acid resistance, salt resistance, heat resistance, alcohol resistance, and refrigeration resistance are excellent, and there is no safe emulsifier that can maintain a stable emulsification or solubilization state under these conditions. It cannot be said to be satisfactory.

JP 2007-216218 A JP-A-10-130121 JP 2004-137235 A JP 2000-157259 A Japanese Patent Laid-Open No. 62-125850 JP-A-63-119845 JP-A-2-257838 JP 53-113061 A JP-A-7-241458

M.M. Benincasa et al. , 2002. J. et al. Food Eng. 54: 283-288 M.M. Deshpande and L.D. Daniels, 1995. Bioresource. Technol. 53: 143-150

Excellent in acid resistance, salt resistance, heat resistance, and can maintain a uniform emulsified or solubilized state without causing creaming or separation of oils and fats even when stored for a long time under freezing conditions. It has been a problem to prepare a fat-containing water-soluble composition that can be widely applied to various foods including.

The present inventors have excellent acid resistance, salt resistance, heat resistance, alcohol resistance, and refrigeration resistance by using a composition derived from sake lees as an emulsifier and emulsifying or solubilizing fats and oils. It was found that food and drink can maintain a uniform emulsification or solubilization state without causing creaming or separation of fats and oils even if stored for a long time under freezing conditions, and the present invention has been completed based on this finding. It came to do.

That is, the present invention relates to an oil and fat-containing water-soluble composition comprising an emulsifier containing a component derived from sake lees as an active ingredient, and a fat-soluble substance.

It is preferable that the oil-and-fat-containing water-soluble composition is for alcohol-containing food or drink or for salt-containing food or drink.

Moreover, this invention relates to the food / beverage products containing the said oil-and-fat containing water-soluble composition.

By using a component derived from sake lees as an emulsifier, an oil-containing water-soluble composition excellent in acid resistance, salt resistance, heat resistance, alcohol resistance and refrigeration resistance is provided. By using this composition, it is excellent in acid resistance, salt resistance, heat resistance, alcohol resistance, and even if stored for a long time under freezing conditions, without causing creaming or separation of oils and fats, Provided is a food or drink containing fats and oils that can maintain a uniform emulsified or solubilized state.

Hereinafter, the present invention will be described in detail.
In the present invention, the emulsifier contains a component derived from sake lees as an active ingredient.
Here, sake lees are solid residues obtained by squeezing moromi after fermentation in the production process of sake. By the time the moromi is fermented, koji bacteria, yeast, and lactic acid bacteria are added to the raw rice, so the sake lees only contain rice, koji molds, and lactic acid bacteria in addition to yeast. Rather, many metabolites produced by these microorganisms are also included. In the method of extracting the active ingredient from the medium after cultivating the edible yeast in the YM medium or the like, the active ingredient may be extracted from the medium without food experience. There are no major safety issues.

Among the microorganisms contained in sake lees, yeast is responsible for the fermentation of converting glucose into alcohol. Yeast used for the production of sake is not particularly limited as long as it has an ability to brew alcohol, for example, Saccharomyces genus, Schizosaccharomyces genus, Candida genus, Examples include those belonging to the genus Kluyveromyces and the genus Zygosaccharomycesrouxii.

Examples of yeasts of the genus Saccharomyces include Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces pastorianus, Saccharomyces saccharomyces Saccharomyces Saccharomyces Saccharomyces Saccharomyces Saccharomyces Examples thereof include Schizosaccharomyces pombe, Candida genus includes Candida utilis, and Kliberomyces genus includes Kluyveromyces. lactis) and Kluyveromyces marxianus, and examples of the genus Tigosaccharomyces include Zygosaccharomyces rouxii.

As sake lees used, for example, sake lees produced as a by-product in the brewing process from ordinary liquor, main brewing liquor, ginjo liquor, Daiginjo liquor, and dried products of these liquors can be used. The shape of the sake lees can be either liquid or solid, and is not particularly limited. Sake lees derived from liquefaction prepared as a by-product in the brewing of ordinary sake and the like can be suitably used because components other than sugar are concentrated and easy to handle in the production process. The sake lees are not limited to the sake lees of sake, but also sake lees that are by-products in the production of sake using koji, wheat, brown sugar, corn, peas and the like as raw materials can be used.

Moreover, what re-fermented sake lees with edible yeast can be used suitably as a raw material of an emulsifier, since the content of an active ingredient is raised. As edible yeast used for re-fermentation, for example, bakery yeast used for fermentation of bread dough, wine yeast used for wine brewing, sake yeast used for sake brewing, beer yeast used for beer brewing, used for shochu brewing And shochu yeast.

Among them, edible yeast in the genus Candida and Saccharomyces is preferably used because it is easy to culture and can grow from an inexpensive material as a nutrient source, and specifically, Candida sake. Saccharomyces sake, Saccharomyces cerevisiae and the like are more preferably used.

Among these edible yeasts, since they produce a large amount of substances having an emulsifying action, for example, brewery yeasts such as Candida sake NBRC1213, Candida sake NBRC0435, Saccharomyces sake association No. 10, Association No. 7, etc .; Bakery yeasts such as cerevisiae NBRC0853 and Saccharomyces cerevisiae ATCC9018 are more preferably used. Also, Candida sake NBRC1213 and Saccharomyces sake association Nos. 10 and 7 are particularly preferably used. Candida sake NBRC1213, Candida sake NBRC0435, Saccharomyces cerevisiae NBRC0538, and Saccharomyces cerevisiae NBRC0853 are available from NBRC (Independent Administrative Institution Product Evaluation Technology Fundamental Biotechnology Department). Saccharomyces sake association Nos. 10 and 7 are available from the Japan Brewing Association. Further, Saccharomyces cerevisiae ATCC 9018 is available from ATCC (The American Type Culture Collection). In addition, the said edible yeast can also be used individually or can use 2 or more types together.

Further, as described above, sake lees include koji molds and lactic acid bacteria in addition to edible yeasts, but in the present invention, the active ingredient contained in the emulsifier is not limited to those derived from edible yeasts, and koji molds or lactic acid bacteria It may be derived from. Alternatively, a mixture of active ingredients derived from edible yeast, koji molds, and lactic acid bacteria may be used.

The component derived from sake lees used in the present invention is obtained by extracting and recovering an active ingredient having emulsifying power from sake lees. Specifically, sake lees can be obtained by suspending them in water or an extraction solvent such as a water-soluble solvent, extracting them at room temperature or heating, and then separating them. Moreover, it is also possible to use indirectly the component which has an emulsifying effect by using sake lees as it is.

As an extraction solvent for sake lees, water or a water-soluble solvent is used. Among these, water is preferable because it is highly safe, has little influence on other components and is easy to handle, and does not impair the flavor and texture when added to food. Examples of the water-soluble solvent include ethanol, methanol, acetone and the like, and ethanol that can be used for food use is preferable. A mixed solvent of water and a water-soluble solvent can also be used as the extraction solvent. The content of water is preferably more than 20% by weight, more preferably 50% by weight or more.

The pH of the extraction solvent is not particularly limited as long as the active ingredient derived from sake lees can be extracted, but is preferably neutral to alkaline. The extraction solvent preferably has a pH of 7.0 or higher, more preferably has a pH of 8.0 or higher, and even more preferably has a pH of 9.0 or higher. When the pH is 5.0 or less, the emulsifying activity tends to decrease.

In addition, when using an alkaline extraction solvent, you may neutralize with an acidic liquid after extraction. Although there is no restriction | limiting in the acidic liquid used in that case, For example, a citric acid, an acetic acid, hydrochloric acid, a sulfuric acid, tartaric acid, phosphoric acid, lactic acid, a succinic acid, a fumaric acid, malic acid, ascorbic acid, adipic acid etc. are mentioned.

The amount of water or a water-soluble solvent with respect to the sake lees is not limited as long as it is at least the minimum amount in which the sake lees are suspended. More preferably, it is 0.5 or more. The upper limit is 10 or less, preferably 5 or less of the weight ratio of the sake lees. If it is less than 0.1, the sake lees cannot be made uniform and sufficient extraction is impossible, and if it exceeds 10, operations such as concentration tend to be complicated.

After the water or solvent is added, extraction can be performed at room temperature or by heating. Moreover, you may add the water or water-soluble solvent previously heated to sake lees. In the extraction, it is preferable to stir the suspension in order to efficiently extract the emulsified component.

The lower limit of the temperature during extraction is preferably 25 ° C or higher, more preferably 40 ° C or higher, and further preferably 60 ° C or higher. On the other hand, the upper limit of the temperature at the time of extraction is not specifically limited, You may carry out at the temperature of 100 degreeC or more under pressure. When extracted at room temperature or lower, the extraction efficiency tends to deteriorate.

Although there is no restriction | limiting in particular in extraction time, 30 minutes or more are preferable and it is more preferable that it is 60 minutes or more. If it is less than 30 minutes, the extraction efficiency tends to deteriorate.

After extraction, solid extraction residue is removed by natural sedimentation, filtration and / or centrifugation, and the extract is recovered. Conditions for natural sedimentation, filtration, and centrifugation are not particularly limited as long as the solid extraction residue can be removed. At this time, the emulsified component can be recovered more efficiently by repeating the above extraction operation once or more for the solid extraction residue. Further, the emulsified component can be concentrated by fractionation by affinity such as ion exchange column and affinity column, or fractionation by molecular weight such as ultrafiltration and gel filtration column.

When performing fractionation based on molecular weight, the cutoff value is preferably MW 10,000 or more, more preferably 50,000 or more. If it is less than 10,000, it takes a very long time for fractionation, and the operability in the case of processing a large amount tends to deteriorate.

The extract obtained by the above method may be used as an emulsifier as it is, or may be further processed and used. For example, it may be further concentrated or diluted, may be used after being subjected to a drying treatment such as freeze drying, heat drying, drum drying, or the like, and the solid content after drying may be extracted with water or the like. .

Various additives can be added to the emulsifier as long as the performance is not impaired. Additives include base materials for maintaining the dosage form of emulsifiers, stabilizers for protecting emulsified components, liquids such as water to facilitate actual use, antioxidants, preservatives, cosmetics Examples include activators, humidifiers, sphingolipids, and fat-soluble polymers. Furthermore, in addition to the emulsifier of the present invention, other existing emulsifiers can be used in combination. The additive and the amount of the existing emulsifier added are not particularly limited, and can be appropriately determined according to the application.

The dosage form of the emulsifier of the present invention is not particularly limited, and may be, for example, a solution, a suspension, a semi-solid (for example, a paste), a solid (for example, a powder or a granule), and the like.

As for the active ingredient derived from sake lees, the average molecular weight is preferably 100,000 or more, more preferably 200,000 or more. If it is less than 100,000, the emulsifying action tends to decrease. Here, an average molecular weight can be calculated | required by well-known methods, such as a laser scatterometer and gel filtration, for example. In the method by gel filtration, the obtained extract is subjected to a gel filtration carrier (Sephacryl S-400, manufactured by Amersham Biosciences, φ10 mm × length 100 cm), using a standard polymer kit (manufactured by Tosoh Corporation). It can be calculated by a molecular weight calibration curve.

In the present invention, the fat-soluble substance is not particularly limited as long as it is physiologically acceptable for use in foods, cosmetics, and the like. For example, fat-soluble substances such as coenzyme Q10, lycopene, and lutein; Vitamins such as D, E, K, and derivatives thereof; essential oil (for example, pine oil, lime oil, yuzu oil), vegetable oil (for example, soybean oil, rapeseed oil, bean flower oil, corn oil, sesame oil, cottonseed oil, Olive oil, perilla oil, sesame oil, palm oil, safflower oil, cacao butter, peanut oil, palm oil, sunflower oil, rice oil, etc.), animal oil (eg beef tallow, lard, chicken oil, whale oil, tuna oil, sardine oil) , Mackerel oil, saury oil, bonito oil, herring oil, liver oil, etc.); fat-soluble pigments (eg, Anato, turmeric, Benikouji, chlorophyll, etc.); perfumes (eg, orange oil, etc.) ; Carotenoids (e.g., canthaxanthin, astaxanthin, zeaxanthin, lycopene, apocarotenal, beta-carotene) oils, such as such and those containing them; fats blended with such synthetic triglycerides such as medium chain fatty acid triglycerides. The said fat-soluble substance can also be used independently and can also use 2 or more types together.

The method of mixing (mixing) the emulsifier and the fat-soluble substance is not particularly limited as long as the conditions allow the two to sufficiently contact, such as shaking and stirring. It is preferable to stir in order to quickly and sufficiently mix a material having a relatively high viscosity such as a fat-soluble substance, and it is preferable to stir vigorously during stirring. As a method of mixing such an emulsifier and a fat-soluble substance, a method using a colloid mill, a high-pressure homogenizer, a microfluidizer, a nanomizer, a Waring blender or a juicer, a method using a polytron homogenizer or a Manton-Gorin homogenizer, or an ultrasonic wave is used. A known method such as a method for performing the above can be used.

In addition, it is necessary to consider the treatment temperature, treatment time, pH, etc. under the conditions in which the fat-soluble substance and the emulsifier are brought into contact with each other and further mixed, but the type of fat-soluble substance to be used and the fat-soluble substance to be obtained are determined. Depending on the use of the emulsion to be contained, it can be carried out under suitable conditions. For example, since heat may be generated during mixing, when using a material with little heat resistance, it is necessary to mix carefully so as not to reach a high temperature. Specifically, in the application to foods, etc., and the case where volatile solvents such as paint are included, the solvent is volatilized for the latter so that there is no growth of microorganisms in the former. It is necessary to carry out in a short time so that it does not do. There is no restriction | limiting in particular about pH at the time of emulsifying. The emulsifier can be suitably used even in an acidic range of pH 7.0 or lower, preferably pH 5.0 or lower, more preferably pH 3.0 or lower. Moreover, it can use suitably also in the alkaline region of pH 7.0 or more. Therefore, it can be used for emulsification of acidic foods. Examples of the acidic food include those using an acidic substance such as ascorbic acid, citric acid, succinic acid, acetic acid, carbonic acid, malic acid and the like. These acids may be used alone or in combination of two or more.

In the present invention, the salt concentration at the time of emulsification is not particularly limited. The emulsifier of the present invention can be suitably used not only in a low concentration region having a salt concentration of 10% by weight or less but also in a high concentration region having a salt concentration of 10% by weight or more. Therefore, it can be used for emulsification of food and drink having a high salt concentration. Salts include, for example, sodium ascorbate, potassium chloride, calcium chloride, sodium chloride, potassium carbonate, calcium carbonate, sodium carbonate, monosodium succinate, disodium succinate, sodium acetate, calcium citrate, potassium lactate, calcium lactate These salts may be used, and one or more of these salts may be used.

Further, the alcohol concentration at the time of emulsification is not particularly limited in the case of the emulsifier of the present invention, but is suitable not only in a low concentration region of 1 v / v% or less but also in a high concentration region of 1 v / v% or more. Can be used. Therefore, it can be used for emulsification of food and drink having a high alcohol concentration.

In addition, when adding an emulsifier to a fat-soluble substance, they may be mixed after they are added at once, but both are gradually added and mixed, or one is gradually added to the other and mixed. Any mixing method can be adopted. The emulsifier of the present invention is easily soluble in water-soluble solvents such as water and easy to handle.

Moreover, the emulsifier in this invention can produce the fat-and-oils containing water-soluble composition of various particle sizes, and it is also possible to produce not only a small particle size but a large thing. Emulsions with a large particle size have the advantage that they can not only make physical changes in food, such as texture and throat modification, but can also cause visual changes such as appearance. The particle size can be adjusted depending on the conditions of emulsification, but in the case of a large particle, the particle size is 1 μm or more, preferably 10 μm or more, more preferably 50 μm or more. In the case of small particles, the particle size is 1 μm or less. The particle size can be changed by modifying conditions such as the amount of emulsion or fat-soluble substance added, stirring conditions, temperature, pH and the like.

The content of the sake lees extract in the oil / fat-containing water-soluble composition is not particularly limited, but is preferably 50% by weight or less, more preferably 10% by weight or less, based on the solid content. Moreover, 0.0001 weight% or more is preferable and 0.001 weight% or more is more preferable. If it is less than 0.0001% by weight, the emulsifying action decreases, and if it exceeds 50% by weight, there is a tendency to cause problems in mixing and operability.

Since such oil-and-fat-containing water-soluble compositions are used for foods and drinks, they are usually sterilized by heat treatment at high temperatures. Since the emulsifier used in the present invention is extracted at a high temperature as an active ingredient, the emulsifier is inherently resistant to heat and can maintain an emulsified state stably even when exposed to a high temperature. For example, the emulsified state can be maintained even if sterilization treatment at 60 to 100 ° C., or if necessary, high-temperature sterilization or sterilization treatment at 100 to 150 ° C.

The fat-and-oil-containing water-soluble composition of the present invention and foods containing the same can maintain a uniform emulsified or solubilized state without causing creaming or separation of the fats and oils after freezing. The freezing condition is not particularly limited as long as a part or the whole of the object can be frozen, but is 0 ° C. or lower, preferably −10 ° C. or lower, more preferably −20 ° C. or lower. Furthermore, an effect is recognized also in the emulsification holding | maintenance on 0 degreeC or more refrigeration conditions.

The food / beverage product of the present invention is obtained by blending an emulsifier containing an ingredient derived from sake lees as an active ingredient, and an oil-and-fat-containing water-soluble composition containing a fat-soluble substance, and has acid resistance, salt resistance, heat resistance, It is excellent in alcohol resistance and can maintain a uniform emulsified or solubilized state without causing creaming or separation of fats and oils even if stored for a long time under freezing conditions.

Examples of the food containing the oil-and-fat-containing water-soluble composition of the present invention include breads, donuts, cakes, cookies, biscuits, candy, jelly, pudding, chocolates and other breads and confectionery; yogurt and other dairy processed foods, hams and the like Processed meat foods, fried Satsuma, chikuwa, kamaboko and other marine products; seasonings such as soy sauce, miso, sauce, mayonnaise, sauce and dressing; pickles such as takuan, nara pickles, shallow pickles, pickles; margarine, fat spread, Fat and oil processed foods such as shortening; powdered foods and drinks such as powdered drinks and powdered soups; health foods and nutritional supplements in capsule form, tablet form, powder form and granular form. Moreover, dairy products, such as cheese and butter, can also be mentioned. Furthermore, it can also be used for products using vinegar using acid resistance.

The emulsifier of the present invention can be used for foods having a high salt concentration or an alcohol concentration because the emulsified state is not impaired even under conditions with a high salt concentration or a high alcohol concentration. Examples of high-salt foods include seasonings (soy sauce, sauce, ketchup, miso, dressing, etc.), boiled boiled fish, pickles (pickled, pickled, bran pickled, miso pickled, etc.), salted products (mentaiko, tarako, salted salmon) , Salted salmon, salt, muscle, new roll, salted mackerel, dried fish (salmon, horse mackerel, kusaya, etc.), marine products (neriuni, kamaboko, naru, chikuwa, boiled honey, etc.), meat processed food (ham, Grilled pork, bacon, sausage, etc.), snacks, canned foods, and instant foods. Examples of alcohol-containing foods include liquors (Japanese sake, shochu, beer, whiskey, wine, etc.), confectionery (jelly, cake, chocolate, frozen dessert, etc.), seasonings (soy sauce, sauce, ketchup, miso, dressing, etc.). It is done.

Furthermore, since it is possible to give foods unique properties such as emulsification without using animal protein-containing materials such as eggs and milk, it is possible to reduce costs and reduce low protein foods for patients with renal failure. Can be applied. Furthermore, it is also possible to provide an allergy-free food without using animal protein.

When the beverage containing the oil-and-fat-containing water-soluble composition of the present invention is used, a beverage containing at least one of minerals such as salt, acidulants, sweeteners, alcohol, vitamins, flavors and fruit juices, for example, sports In addition to beverages, fruit juice beverages, lactic acid bacteria beverages, alcoholic beverages, vitamin / mineral beverages, processed milk, soy milk, and concentrated liquid foods for nutritional supplements such as before or after surgery. In particular, it is suitable for alcoholic beverages to be heated from the effects of alcohol resistance and heat resistance.

Examples of the high salt concentration beverage include soft drinks, carbonated drinks, nutritional drinks, and fruit juice drinks (including vegetables and fruits). Examples of alcohol-containing beverages include alcoholic beverages (sake, shochu, beer, whiskey, wine, etc.), nutritional beverages, and pharmaceutical beverages.

When the oil and fat-containing water-soluble composition of the present invention is used in beverages, even if the beverage is stored for a long period of time, it does not cause creaming or the fats and oils are separated, so that a uniform emulsified or solubilized state is obtained. Can keep.

The beverage containing the oil-and-fat-containing water-soluble composition of the present invention can be sterilized at 60 to 100 ° C. or, if necessary, at 100 to 150 ° C. at high temperature or sterilized.

Regarding the salt concentration, an emulsifier containing an active ingredient derived from sake lees can be suitably used even if the salt concentration in the food or drink is 1% by weight or more, preferably 5% by weight or more. The salt concentration in the food or drink is preferably 30% by weight or less, and more preferably 20% by weight or less.

Regarding the alcohol concentration, an emulsifier containing an active ingredient derived from sake lees can be suitably used even if the alcohol concentration in the food or drink is 0.1 v / v% or higher, preferably 1 v / v% or higher. The alcohol concentration in the food or drink is preferably 50 v / v% or less, and more preferably 30 v / v% or less.

The emulsifier of the present invention can be used for alcohol-containing pharmaceuticals (drinks, medicinal liquors, etc.) because the emulsified state is not impaired even under high alcohol concentration conditions.

Hereinafter, the present invention will be described specifically by way of examples. However, the technical scope of the present invention is not limited to these examples.
Example 1 After adding 2000 ml of distilled water to 500 g of sake lees derived from preparation of liquefaction of crude emulsifiers from sake lees (sake name: Jade ordinary sake, sake yeast (stock name: Association No. 7)), The mixture was pulverized with a home mixer and adjusted to pH 8.0 with 5N sodium hydroxide solution. Thereafter, extraction was performed at 95 ° C. for 90 minutes, and a supernatant was obtained after centrifugation at 5,000 × g for 15 minutes. The supernatant was concentrated 10 times using an ultrafiltration membrane with a cut-off value of MW 100,000 and dried by lyophilization to obtain a solid. This was used as a sake lees emulsifier.

(Example 2) 0% by weight, 1% by weight, 5% by weight, 10% by weight, or 20% by weight of sodium salt solution containing 7% by weight of soybean oil and Example 1 Water was added to the sake lees emulsifier prepared in step 2 to make a 2.5% by weight solution, and added to a final concentration of 0.05% by weight. The salt concentration in the oil / fat-containing water-soluble composition was 0 wt%, 0.3 wt%, 1.5 wt%, 3 wt%, or 6 wt%, respectively. The mixture was mixed for 1 minute on a vortex mixer (manufactured by Scientific Industries) set to the maximum setting to prepare a fat-containing water-soluble composition, and then allowed to stand at room temperature for 24 hours.

(Comparative Example 1) Salt-containing fat-and-water-containing water-soluble composition Instead of the sake lees emulsifier prepared in Example 1, a commercially available sucrose fatty acid ester (Ryoto Sugar Ester P-1570, manufactured by Mitsubishi Chemical Foods) was used. The same operation as in Example 2 was performed.

Table 1 shows the results of measuring the ratio of the height of the emulsified part when the total liquid height of the test liquid is 1.

In the composition of Example 2, the sake lees emulsifier could be emulsified even when it contained 10% by weight or more of sodium chloride solution. On the other hand, in the composition of Comparative Example 1, the sucrose fatty acid ester could not be emulsified at all when it contained 1% by weight or more of sodium chloride solution.

(Example 3) Corn salad oil / soy sauce Corn salad oil 50g, Koikuchi soy sauce 56g, and sake lees emulsifier 10g prepared in Example 1 at 55 ° C., 13,000 rpm / min, 6 The oil-containing water-soluble composition was prepared by emulsifying for a minute. The soy sauce used was about 17% by weight of salt concentration. After standing at room temperature for 1 week, no separation was observed, and the redispersibility of the subsequent creaming layer was also good.

(Example 4) Acid fat / oil-containing water-soluble composition A citric acid solution having a pH of 2.0, 3 parts by volume of a citric acid solution having a pH of 4.0 or 7.0, 7 parts by volume of soybean oil and the sake lees emulsifier prepared in Example 1 Water was added to make a 2.5% by weight solution to a final concentration of 0.05% by weight. After mixing for 1 minute on a vortex mixer (manufactured by Scientific Industries) set to the maximum setting to produce an oil-containing water-soluble composition, it was allowed to stand at room temperature for 24 hours.

(Comparative Example 2) Acidic fat-containing water-soluble composition Instead of the sake lees emulsifier prepared in Example 1, a commercially available sucrose fatty acid ester (Ryoto Sugar Ester P-1570, manufactured by Mitsubishi Chemical Foods) was used. The same operation as in Example 4 was performed.

Table 2 shows the results of measuring the ratio of the height of the emulsified part when the total liquid height of the test liquid is 1.

In the composition of Example 4, the sake lees emulsifier was successfully emulsified at all pHs. On the other hand, in the composition of Comparative Example 2, the sucrose fatty acid ester could not be emulsified at pH 2.0 and pH 4.0.

(Example 5) Oil / fat-containing water-soluble composition Water added to 3 parts by volume of water and 7 parts by volume of soybean oil and the sake lees emulsifier prepared in Example 1 to give a 2.5% by weight solution to a final concentration of 0.05 It added so that it might become weight%. After mixing for 1 minute on a vortex mixer (manufactured by Scientific Industries) set to the maximum setting to produce an oil-containing water-soluble composition, it was allowed to stand at room temperature for 24 hours. Thereafter, it was frozen at −20 ° C. for 7 days and then thawed in a 30 ° C. water bath for 10 minutes.

(Comparative example 3) Fat-and-oil-containing water-soluble composition In place of the sake lees emulsifier prepared in Example 1, commercially available sucrose fatty acid ester (Ryoto Sugar Ester P-1570, manufactured by Mitsubishi Chemical Foods) or soybean lecithin (SLP- The same operation as in Example 5 was performed except that white (manufactured by Suga Oil Co., Ltd.) was used.

About the composition of Example 5 and Comparative Example 3, the ratio of the height of the emulsified part when the total height of the liquid of the test solution was set to 1 before and after freezing was measured. The results are shown in Table 3.

In the composition of Example 5, the sake lees emulsifier maintained the emulsified state well after freezing and thawing. On the other hand, in the composition of Comparative Example 3, the sucrose fatty acid ester and soybean lecithin were rapidly emulsified after freezing and thawing.

(Example 6) Mayonnaise-like oil and fat-containing water-soluble composition 1.0 g of sake lees emulsifier prepared in Example 1, 24 ml of soybean oil, 3.0 ml of rice vinegar, and 3.0 ml of water were added to a polytron homogenizer (KINEMATICA PT10 / 35, KINEMATICA). It was shown that a mayonnaise-like water-soluble composition can be produced by mixing with a company), and that mayonnaise can be produced without using egg ingredients unlike general commercial mayonnaise. It was. The fat and oil-containing water-soluble composition had a pH of 4.0. Moreover, when this oil-and-fat-containing water-soluble composition was stored frozen at -30 ° C for 2 days and 7 days and thawed at 30 ° C, it was completely unchanged from the state before freezing and the emulsified state was good. As will be described later, when commercial mayonnaise is stored frozen, the emulsification is broken and the oil and water are separated. Thus, it was found that the mayonnaise prepared in Example 6 was superior in freezing resistance compared to commercially available mayonnaise.

This mayonnaise-like oil-containing water-soluble composition is put in a test tube, heat-treated for 15 minutes under a predetermined temperature range of 30 ° C., 60 ° C., 80 ° C., 100 ° C., centrifuged at 10,000 rpm for 5 seconds, Thereafter, it was checked whether or not a liquid layer formed in the upper layer in the test tube. As a result, no oil separation was observed in the mayonnaise-like oil-containing water-soluble composition.

(Comparative example 4) Fat-and-oil-containing water-soluble composition The same operation as in Example 6 was carried out except that commercial soybean lecithin was used instead of the sake lees emulsifier prepared in Example 1. With this oil-and-water-containing water-soluble composition, a good mayonnaise-like seasoning could not be produced. In addition, when commercially available mayonnaise (manufactured by Kewpie) was stored frozen at −30 ° C. for 2 days and 7 days and thawed at 30 ° C., the emulsification was broken and oil and water were separated.

(Example 7) Oil-containing water-soluble composition 7 parts by volume of soybean oil and 3 parts by volume of water are added to the sake lees emulsifier prepared in Example 1 to give a 2.5% by weight solution to a final concentration of 0.05. It added so that it might become weight%. The mixture was mixed for 1 minute on a vortex mixer (manufactured by Scientific Industries) set to the maximum setting to prepare an oil-containing water-soluble composition, and then kept at 30 ° C., 60 ° C., and 80 ° C. for 4 hours. About this fat-and-oil containing water-soluble composition, when the emulsified state was confirmed visually, the emulsified state was maintained favorable also at high temperature.

(Comparative example 5) Oil-containing water-soluble composition It replaced with the sake lees emulsifier produced in Example 1, except having used the commercially available sucrose fatty acid ester (Ryoto sugar ester P-1570, the Mitsubishi Chemical Foods company make), The same operation as in Example 7 was performed. About this oil-and-fat containing water-soluble composition, when the emulsified state was confirmed visually, the collapse of emulsification was seen rapidly as temperature rose.

(Example 8) Alcohol-containing oil-and-fat-containing water-soluble composition 2.5 parts by weight of water by adding 7 parts by volume of soybean oil and 3 parts by volume of an alcohol aqueous solution having an alcohol concentration of 20 v / v% and the sake lees emulsifier prepared in Example 1 % Solution was added to a final concentration of 0.05% by weight. The alcohol concentration in the oil / fat-containing water-soluble composition was 6 v / v%. The mixture was mixed for 1 minute on the maximum setting vortex mixer (manufactured by Scientific Industries) and allowed to stand at room temperature for 24 hours. In this oil-and-fat-containing water-soluble composition, the emulsified state was maintained even after being allowed to stand at room temperature for 24 hours. Also, when a commercially available shochu (alcohol content: 25 degrees) was used instead of the alcohol aqueous solution, the emulsified state was similarly maintained.

(Test Example 1) Foaming force Emulsifier of Example 1, polyglycerin fatty acid ester (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.), sucrose fatty acid ester (Ryoto Sugar Ester P-1570, manufactured by Mitsubishi Chemical Foods) or A 1% by weight aqueous solution of soybean lecithin (SLP-white, manufactured by Sumi Oil Co., Ltd.) was prepared. 100 ml of each was placed in a measuring cylinder having a diameter of 28 mm and a height of 250 mm, and immediately sealed. After mixing upside down approximately 30 times in 30 seconds, the mixture was allowed to stand in a test tube stand. After 5 minutes, the value on the top surface of the foam was read.

The results of Test Example 1 are shown in Table 4. From this result, it was found that sake lees emulsifiers are superior in bubble power to commercially available emulsifiers.

(Test Example 2) A diluted emulsifier solution was prepared by adding 99 ml of water to 1 g of stable sake lees emulsifier after heat sterilization treatment and diluting 100 times. 20 ml of this diluted solution was put in a pressure-resistant test tube with a screw cap and subjected to heat sterilization treatment in a constant temperature bath at 100 ° C for 2 hours. Thereafter, kerosene was added to 7 parts by volume to 3 parts by volume of the diluted emulsifier solution air-cooled at room temperature. The oil-containing water-soluble composition was prepared by mixing for 1 minute on a vortex mixer (manufactured by Scientific Industries) set to the maximum setting and observed after 24 hours. The emulsification was not disintegrated at all.

(Test Example 3) Solubility in water Using 1 g of sake lees emulsifier of Example 1, the solubility when directly added to 10 ml of water was measured. As a result, the sake lees emulsifier dissolved instantly without any modification.

On the other hand, instead of the sake lees emulsifier prepared in Example 1, polyglycerin fatty acid ester (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.), sucrose fatty acid ester (Ryoto Sugar Ester P-1570, manufactured by Mitsubishi Chemical Foods) or Except for using soy lecithin (SLP-white, manufactured by Sumi Oil Co., Ltd.), the same operation as above was performed, and the solubility in water was measured. As a result, the polyglycerol fatty acid ester and the sucrose fatty acid ester could be dissolved by heating at 60 ° C. Soy lecithin is easy to dissolve in water, but requires more time than sake lees emulsifier. From this result, it was found that the sake lees emulsifier of the present invention has higher water solubility than commercially available emulsifiers.

(Example 9) Beverage (milk coffee)
The coffee extract obtained by extracting 40 g of roasted coffee beans with 400 g of 95 ° C. demineralized water becomes 0.01 wt% and 0.1 wt% of 2 g of fresh cream, 40 g of sugar and the sake lees emulsifier of Example 1. I added. Sodium bicarbonate was added to adjust pH to 6.3. The obtained milk coffee liquid was heated at 145 ° C. for 5 seconds, and filled into a plastic bottle under aseptic conditions. Sensory evaluation was performed regarding the observation of the separated state of oil after storage at 20 ° C. for 1 month and the flavor after filling in a PET bottle. The results are shown in Table 5. The addition amount “−” indicates a sample to which no sake lees emulsifier is added.

In Table 5, the separation / aggregation of oil means that the coffee oil extracted from the coffee beans floats on the surface, or the oil is solidified and precipitated along the inner wall of the container, and is a rough solid even when stirred. This is a state in which a white object (in many cases, a needle-like white object) is floating in appearance. In Table 5, “Oil separation / aggregation” symbol ◎ indicates no oil separation, ○ indicates oil separation on the liquid surface but no aggregation, and x indicates oil separation on the liquid surface and separated. Represents agglomeration. The symbol O for sensory evaluation indicates that the coffee scent is strong and bitterness does not remain, and x indicates that the coffee scent is weak and bitterness remains. From this result, it was found that the oil added with the sake lees emulsifier did not show oil separation even after sterilization and could maintain the scent.

Claims (4)

An emulsifier containing an ingredient derived from sake lees as an active ingredient, and a method for producing a fat-containing water-soluble composition comprising a fat-soluble substance,
The emulsifier is a neutral to alkaline water, or a mixed solvent of water and a water-soluble solvent in which the content of water from a neutral to alkaline region is 50% by weight or more, and 60 ° C. or more. The manufacturing method of the fat-and-oils containing water-soluble composition which is extracted from sake lees. The manufacturing method of the oil-containing water-soluble composition of Claim 1 for alcohol containing food-drinks. The manufacturing method of the oil-containing water-soluble composition of Claim 1 for salt containing food-drinks. Method for producing a food or drink using the resulting oil-containing water-soluble composition by the method for producing oil containing water-soluble composition according to any one of claims 1 to 3.