JPH0414942B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to food emulsifiers. More specifically, the present invention combines phospholipid mixtures with phospholipase D (PL-D) and phospholipase A (PL-D).
This invention relates to a food emulsifier obtained by processing A). Emulsifiers are widely used in the food processing field to promote and stabilize emulsification, foaming, wetting, etc.
Particularly in bread manufacturing, various emulsifiers are used to improve product quality by suppressing the effects of fluctuations in the quality of wheat flour, the main raw material, and stabilizing the manufacturing process. Soybean lecithin is known as a food emulsifier containing a bread improving agent. Soybean lecithin is a phospholipid mixture consisting of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like.
[For example, Feette. Seifen. Anstrichmittel No. 4, 168
(1979), especially Section 172 Table 2]. Treatment of soybean lecithin with phospholipase A (PL-A) to hydrolyze fatty acids at the β-position of lecithin, and the hydrolyzate is a mixture of lysophospholipids.
It is known that lecithin is more hydrophilic and has a stronger O/W emulsification effect than lecithin, and is used, for example, as a milk replacer [J.Am.
OilChemists Soc., 53, 425−427 (1976), J.Sci.
Food Agnic.32, 451-458 (1981)]. In addition, soybean lecithin contains Phosphoripase D.
It is known that phosphatidic acid is produced by the action of (PL-D). Furthermore, it is known that the use of phosphatidic acid in the bread making process improves the physical properties of the dough and the quality of the product [Ciekoslovakia Patent AO-190264 (1979)]. Furthermore, PL-D is included in ginseng youth, cabbage youth, etc., and it is also known that the physical properties of dough and the quality of the product can be improved by using ginseng youth in the bread making process. As a result of various studies aimed at developing a food emulsifier with better properties, the present inventors found that lysophosphatidic acid (LPA) has excellent properties as a food emulsifier, and at the same time, LPA can be used at high concentrations. The present invention was completed by discovering a method for industrially producing the phospholipid mixture containing the phospholipids. Next, the present invention will be explained in more detail. First, the usefulness of LPA, which is the main component in the phospholipid mixture obtained by the method of the present invention, as a food emulsifier will be explained. This substance promotes emulsification of fat and water, resulting in the formation of a stable emulsion. It also promotes foaming of various foods and forms stable foam. When the substance is added to flour to prepare dough during bread production, the dough is very mechanically resistant and easy to handle, and the baked product has excellent texture and texture. Also, improved bread quality is achieved from low quality flour or flour mixed with grain flours other than wheat flour. As a specific example of the results, Table 1 shows the results of evaluating the effect of LPA on improving the physical properties of bread dough using commonly used resistography. LPA
The sodium salt prepared in Example 3 was used, and the amount added is shown in weight % based on the wheat flour. Time until fabric breakdown begins with addition of LPA (BP)
It is clear that the time (ST) during which the stability of the dough is maintained is significantly extended, indicating that the addition of LPA makes it possible to create a dough with high mechanical resistance.

[Table] LPA or a phospholipid mixture with a high LPA content is more effective as a food emulsifier than other phospholipids; this is because LPA is an anionic and highly hydrophilic phospholipid. This is thought to be due to the fact that According to the present invention, this useful LPA-rich phospholipid mixture is produced by treating the phospholipid mixture with phospholipase D (PL-D) and phospholipase A (PL-A). You can. On the other hand, PL−
When treated with D alone, lysophospholipids are not produced, and when treated with PL-A alone, phospholipids mainly composed of neutral lysophospholipids such as lysophosphatidylcholine and lysophosphatidylethanolamine are produced. A mixture forms. The difference in composition between the phospholipid mixture according to the present invention and the phospholipid mixture obtained by treating PL-D or PL-A alone, and the difference in usefulness in actual bread production will be introduced later. A typical phospholipid mixture is soybean lecithin, which is used in large quantities in food processing. The composition of commercial soybean lecithin is shown in Table 2.

[Table] According to Table 2, the main components are phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI), and the content of lysophospholipids is low. Some products contain large amounts of phosphatidylserine (PS). Due to PL-A in the soybean lecithin component,
The component converted to LPA is phosphatidylic acid (PA), and generally the content of PA is 10 mol%
Therefore, the LPA content in the phospholipid mixture obtained by treating PL-A alone is also 10 mol%.
Before and after. Even if soybean lecithin, which has the highest PA content, is used and converted to 100% LPA, the LPA content is less than 30 mol%. However, according to the present invention,
By first increasing the PA content by PL-D treatment and then performing PL-A treatment, it is possible to produce a phospholipid mixture containing 30 mol% or more of LPA. This process is shown by the following formula.

[Table] For lecithin mixtures with high PA content, PL
Even if -D processing and PL-A processing are carried out at the same time,
A phospholipid mixture with high LPA content is obtained. However, since the PA content in the phospholipid mixture is generally low, it is first treated with PL-D and then PL-
It is desirable to process with A. Next, a method for producing a phospholipid mixture containing LPA as a main component according to the present invention will be described in detail. (1) Raw materials Phospholipids are widely distributed in animals and plants, and are particularly abundant in soybeans and eggs, and a mixture of various phospholipids obtained from these is the raw material of the present invention. Soybean lecithin, which is currently widely used in food processing, is the cheapest and most available phospholipid mixture in large quantities.
It is the most suitable raw material for the present invention. The composition of typical soybean lecithin is already shown in Table 2. PL-D is widely distributed in plants, and carrots and cabbage have particularly high activity of this enzyme, so extracts from these can be used. The reaction of this enzyme requires Ca
ions are required and soluble Ca salts such as calcium chloride and calcium lactate are used. PL-A is distributed in animals, and is particularly present in high concentrations in pancreatic juice, which is the digestive fluid of mammals.
Porcine or bovine pancreatin, which is an enzyme-containing preparation of pancreatic juice, can be used. However, because the lysophospholipase present in the pancreatin production method decomposes the target lysophospholipid, pretreatment as shown in the Examples is required. Skim milk powder, wheat flour, etc. may be present in the reaction solution in order to promote the dispersion of lecithin and to make it powder after the reaction. (2) PL-D reaction The phospholipid mixture is dispersed in water and used for the reaction. Some purified phospholipid mixtures are readily dispersible in water, but in many cases mechanical dispersion is required, which is accomplished by the use of a high-speed homogenizer or by sonication. . The concentration of the phospholipid mixture in the reaction solution is sufficient as long as the reaction proceeds sufficiently and is easy to handle, and is preferably 5 to 15% (W/W) in practice.
Furthermore, skim milk powder, wheat flour, etc. may be used to promote the dispersion of phospholipids; the presence of such dispersion aids suppresses the separation of phospholipids during the reaction and prevents the formation of dry powder after the reaction. It becomes easier. The amount of PL-D added must be at a concentration that allows the reaction to proceed sufficiently. Since there is currently no commercially available PL-D preparation, vegetable juices with high PL-D activity may be used. For example, in the case of carrots or cabbage, it is sufficient to use juice obtained from 10 to 300 parts of carrot or cabbage (for example, crushed pressed juice) per 100 parts of the phospholipid mixture. Regarding the Ca ion concentration, the reaction proceeds over a fairly wide range of concentrations, but in practice it is
200nM is sufficient. Regarding the reaction concentration, as long as the temperature is such that oxygen is not deactivated, the reaction progresses as the temperature increases. 30-40 when using PL-D for carrots and cabbage
℃ is preferable. The reaction proceeds over a fairly wide range of pH. When using carrot or cabbage PL-D,
PH5-8 is fine. The reaction time varies depending on the phospholipid concentration, its dispersion state, the amount of enzyme used, pH, etc., but it is desirable to proceed to the next PL-A reaction in 2 to 20 hours. (3) PL-A reaction The second reforming reaction is started by adding PL-A to the reaction solution after the PL-D reaction.
The amount of PL-A added is determined so that the phospholipid mixture mainly composed of PA produced by the PL-D reaction is
The amount may be sufficient to convert it into a mixture containing PA as the main component. When using a powder preparation of pork pancreatin, add 0.5 to 5% to the phospholipid mixture.
(W/W) may be added. The reaction pH may be within the same range as in the case of the PL-D reaction, and the reaction time may also be the same as in the case of the PL-D reaction. Since PL-A generally has high thermal stability, the reaction temperature may be higher than that of the PL-D reaction (for example, 50° C.), or may be the same as that of the PL-D reaction. After the reaction, it can be used as it is or as a concentrated paste after heat treatment, but if you add powdering aids such as skim milk powder, wheat flour, or sugars and dry it, the storage stability will be improved and it will be easier to handle. It becomes easier. Drying methods include spray drying, drum drying,
Freeze drying etc. may be employed. After the reaction, a phospholipid mixture with a high LP content and LPA can be produced. This production is achieved by solvent extraction of the dehydrated concentrate or dried powder of the reaction solution, and the separated purified phospholipid mixture or LPA can be used as is or mixed with other food raw materials such as fats and oils and other emulsifiers. It can be used as The mixing ratio with other food raw materials can vary over a wide range depending on the purpose, and can usually have a value of 1% (W/W) or more for a phospholipid mixture. In the above description, the most common case was described in which the PL-D reaction is first performed and then the PL-A reaction is performed. For a phospholipid mixture with a high PA content, a phospholipid mixture with a high LPA content can be obtained even if two types of enzyme reactions are performed simultaneously, but the production thereof can be carried out according to the above explanation. stomach. The improvement effects and usage methods of LPA or phospholipid mixtures with high LPA content in bread production will be explained below. The characteristics of the bread-making improving effect of the emulsifier of the present invention are as follows. (1) Improvement of physical properties of bread dough Dough to which LPA or a phospholipid mixture with a high LPA content is added has excellent mechanical resistance and workability. That is, the bread dough has appropriate elasticity and extensibility, and stickiness (stickiness) is also suppressed. The effect of LPA on improving the physical properties of fabrics is already shown in Table 1. (2) Improved product quality Bread produced by adding LPA or a phospholipid mixture with a high LPA content has an increased volume, a glossy internal phase, and a well-stretched sudashi.
Furthermore, the soft feel is improved and aging is also suppressed. LPA or a phospholipid mixture with a high LPA content may be added to the middle dough or during the main kneading process. The amount added is preferably 0.2 to 0.5% (W/W) based on flour as a phospholipid mixture, but
0.05 to 5.0% depending on the type of bread, raw material composition, manufacturing method, etc., and the strength of the desired improvement effect.
(W/W) may be added. purified LPA
In this case, a level lower than this is sufficient, 0.01~
It is sufficient to add about 2.0% (W/W). Although LPA can be used as a free acid or as a salt, sodium salt or calcium salt is preferable as a food emulsifier. The present invention will be specifically explained below using examples. Example 1 Soybean lecithin paste (manufactured by Hounen Oil Co., Ltd.) was used as a raw material phospholipid mixture. Hon paste 900g
and 3,600 g of water were dispersed using a high-speed rotation homogenizer, and then skim milk powder was added as a dispersion accelerator.
After adding 450g, 900g of crushed carrot juice and 2M calcium chloride solution as PL-D enzyme source.
300 ml was added and reacted at pH 6.5 and 30°C for 4 hours. Next, PL-A treatment was performed using pancreatin (manufactured by Miles) as a PL-A enzyme source. 5
% (W/W) pancreatin aqueous solution 180g PH4.0
After heating at 90℃ for 30 minutes, cool and
It was added to the PL-D treatment reaction solution and reacted at 50°C for 16 hours. After the reaction, the reaction solution was heat sterilized at 90°C for 30 minutes, 450 g of skim milk powder was dispersed as a powdering aid, and a phospholipid mixture containing LPA as the main component was spray-dried. Conversion 43
% (W/W) content] of food grade emulsified powder approximately 1.8
Got Kg. Phospholipids are extracted from this powder according to conventional methods,
Table 3 shows the results of separating and quantifying phospholipid components by two-dimensional thin layer chromatography. The content of LPA is extremely high compared to the raw material lecithin.

[Table] Example 2 (1) Preparation of modified phospholipid mixture Using soybean lecithin powder (manufactured by True Lecithin Industries) as the phospholipid mixture, control samples (untreated phospholipid mixture), (PL-D modified phospholipid mixture),
(PL-A modified phospholipid mixture) and modified products of the present invention were prepared.

[Table] For the control sample, lecithin was dispersed in water, further dispersed using a high-speed rotation homogenizer, a calcium chloride solution was added, a reaction solution was prepared, and the powdering aid was heated at a temperature of 90°C or higher for 20 minutes. Then, 100 g of lactose was added and freeze-dried to obtain a powder. For the control sample, carrot extract was added to the reaction solution prepared in the same manner as the control sample, and the pH was set to 6.5.
After carrying out the PL-D reaction at 37° C. for 6 hours, the sample was treated in the same manner as the control sample. For the control sample, a heat-treated pancreatin dispersion was added to a reaction solution prepared in the same manner as the control sample, and the PL-A reaction was performed at PH6.5 and 37°C for 6 hours. Obtained by processing. The modified product was subjected to PL-D reaction in the same manner as the control sample, and then PL-A in the same manner as the control sample.
The reaction was carried out, and the following treatments were carried out in the same manner. These powders contain approximately 50% phospholipid in terms of raw material. The differences in chemical composition of these control samples and the modified products of the present invention are clearly demonstrated by thin layer chromatography. The figure is the chromatogram. The conditions for chromatography are as follows. Test solution: Add 10 ml of chloroform-methanol mixture (2:1) and 0.2 ml of phosphoric acid to 1 g of powder sample, shake for 30 minutes, and filter the resulting extract.
4μ was spotted. Plate: Silica gel 60 No. 5721 (Merck) Developing solvent: Chloroform-methanol-28%
Ammonia-water (65:30:5:2.5) Developing solvent: Chloroform-methanol-
(65:25:3) Color development: Molybdenum blue reagent (Zinsersier reagent), which is commonly used for phospholipid detection, was sprayed to cause only phospholipids to develop a blue color. Control samples with raw materials include PE, PC, and PI.
There are many. In the control sample, PA was the main component;
In the control sample, there are many lysophospholipids derived from the phospholipids present in the raw materials. In contrast, the modified product of the present invention is a phospholipid mixture containing LPA as a main component (approximately 50 mol% of the total phospholipids). (2) Bread making test Add the various phospholipid mixtures prepared in (1),
A bread making test was conducted using the additive-free plot as a control plot. The test plots are shown in Table 5.

[Table] Modified products

Claims (1)

[Scope of Claims] 1. A food emulsifier obtained by treating a phospholipid mixture with phospholipase D and phospholipase A. 2. The food emulsifier according to claim 1, wherein the food emulsifier is for bread.