Emulsification composition

Abstract

To provide an emulsification composition that enables the preparation of an emulsion without undesirable flavors derived from vegetable protein hydrolysates and with high emulsion stability; an oil-in-water emulsion with high emulsion stability and a method for producing the same; emulsified powder and the like.SOLUTION: This invention has been completed based on the finding that yeast protein hydrolysates can serve as an emulsifier.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an emulsification composition, an oil-in-water emulsion, an emulsified powder, and the like. [Background technology]

[0002] Plant-based proteins are increasingly being used as substitutes for animal proteins, but the unpleasant flavor that is characteristic of plant proteins is becoming a problem.

[0003] Patent Document 1 discloses an oil-in-water emulsion in which the unpleasant flavor derived from the protein hydrolysate is suppressed by adding polyphenols to the emulsion containing a vegetable protein hydrolysate, thereby improving the flavor. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2023-51627 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides an emulsification composition capable of preparing an emulsion having high emulsion stability and free of the unpleasant flavor derived from vegetable protein hydrolysates, an oil-in-water emulsion having high emulsion stability and a method for producing the same, an emulsified powder, etc. [Means for solving the problem]

[0006] The inventors have found that yeast protein hydrolysates can be used as emulsifiers, and have completed the present invention.

[0007] That is, the present invention relates to the following aspects [1] to

[12] . [1] An emulsifying composition containing yeast protein hydrolysate as an active ingredient. [2] The emulsification composition according to [1], which has emulsifying power when blended in an amount of 5 to 70% by weight of yeast protein hydrolysate relative to 100% by weight of fats and oils. [3] The emulsification composition according to [1] or [2], wherein the yeast protein hydrolysate contains less than 20% by weight of insoluble peptides. [4] A method for producing an oil-in-water emulsion, comprising blending a yeast protein hydrolysate, an oil and water, and emulsifying the mixture, the method comprising blending 5 to 70% by weight of yeast protein hydrolysate with respect to 100% by weight of the oil. [5] The method for producing an oil-in-water emulsion according to [4], wherein the yeast protein hydrolysate contains less than 20% by weight of insoluble peptides. [6] A method for producing the oil-in-water emulsion according to [4] or [5], comprising a step of adjusting the pH to 5.0 to 8.0 with an acid. [7] An oil-in-water emulsion containing a yeast protein hydrolysate, an oil and water, the oil-in-water emulsion containing 5 to 70% by weight of yeast protein hydrolysate per 100% by weight of the oil. [8] The oil-in-water emulsion according to [7], wherein the yeast protein hydrolysate contains less than 20% by weight of insoluble peptides. [9] The oil-in-water emulsion according to [7] or [8], wherein the pH of the oil-in-water emulsion is 5.0 to 8.0.

[10] An emulsified powder obtained by spray-drying the oil-in-water emulsion according to any one of [7] to [9].

[11] The emulsified powder according to

[10] , which contains 2 to 40 weight % yeast protein hydrolysate, 5 to 80 weight % fats and oils, and 5 to 90 weight % carbohydrates, when the emulsified powder is 100 weight %.

[12] A food or beverage comprising the emulsified powder described in

[10] or

[11] . Effect of the Invention

[0008] According to the present invention, it is possible to provide an oil-in-water emulsion and emulsified powder in which the unpleasant flavor derived from vegetable protein hydrolysates is suppressed and the flavor of the entire emulsion is improved, and the improved flavor makes it possible to widely use the emulsion as a dairy allergy-free or animal-free emulsion. It is also possible to provide an emulsification composition capable of preparing an emulsion with high emulsion stability, and an oil-in-water emulsion and emulsified powder with high emulsion stability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The emulsification composition of the present invention is an emulsification composition containing a yeast protein hydrolysate as an active ingredient, and the oil-in-water emulsion of the present invention can be obtained by a production method in which the yeast protein hydrolysate, fats and oils and water are mixed together, and the yeast protein hydrolysate is mixed in an amount of 5 to 70% by weight relative to 100% by weight of fats and oils, and emulsified. Furthermore, the emulsified powder of the present invention can be obtained by spray-drying the oil-in-water emulsion.

[0010] The yeast protein hydrolysate according to the present invention may be a protein hydrolysate obtained by hydrolyzing yeast protein by alkali treatment, acid treatment, enzyme treatment or the like. A protein hydrolysate obtained by alkali hydrolysis is preferred. The alkali treatment is carried out by adding, for example, 2 to 100 parts by weight, preferably 3 to 50 parts by weight, more preferably 4 to 30 parts by weight of water to a yeast protein-containing liquid to which water is added per 1 part by weight of yeast protein, and then blending at least one selected from, for example, sodium hydroxide, sodium bicarbonate, potassium hydroxide, calcium hydroxide, etc., in an amount of preferably 1 to 40 parts by weight, more preferably 2 to 30 parts by weight, even more preferably 3 to 20 parts by weight, per 100 parts by weight of yeast protein, and heating, for example, at 60 to 140 ° C, preferably 80 to 130 ° C, more preferably 90 to 125 ° C, for example, for 10 minutes to 4 hours, preferably 20 minutes to 3 hours, under conditions of pH 9.0 to 13.0, preferably pH 9.5 to 12.5, to obtain a yeast protein hydrolysate-containing liquid, and the solution contains a yeast protein hydrolysate obtained by alkali hydrolysis of yeast protein. The ratio of yeast protein hydrolysate to water or base in the solution is the same as the ratio of yeast protein to water or base used as raw material.The solution may be dried to obtain a powdered yeast protein hydrolysate.In addition, the yeast protein-containing liquid before hydrolysis contains almost no soluble components, but is solubilized by alkaline hydrolysis, so the insoluble peptide in the yeast protein hydrolysate is preferably less than 20% by weight, more preferably 15% by weight or less, and even more preferably 10% by weight or less, which means that when the yeast protein used as raw material is taken as 100% by weight, the yeast protein hydrolysate after alkaline treatment is preferably less than 20% by weight insoluble peptide, and preferably 80% by weight or more soluble peptide. The yeast protein hydrolysate has an emulsifying effect and can be used as an emulsification composition. By incorporating the yeast protein hydrolysate in an amount of preferably 5 to 70% by weight, more preferably 8 to 60% by weight, and even more preferably 10 to 50% by weight relative to 100% by weight of fats and oils, a high emulsifying effect can be obtained, and an oil-in-water emulsion having high emulsification stability for the added fats and oils can be produced without containing emulsifiers such as polyglycerol fatty acid esters and lecithin.By hydrolyzing yeast protein to produce a protein hydrolysate, peptides of appropriate length can be obtained, which can then be used to produce an emulsification composition with excellent emulsifying power. However, if the protein is broken down to amino acids, the emulsifying power becomes weak, which is unsuitable.

[0011] The oil-in-water emulsion of the present invention can be produced by blending yeast protein hydrolysate, fats and oils, and emulsifying the mixture. The pH of the oil-in-water emulsion obtained during emulsification is about 5.0 to 8.0, preferably 5.5 to 7.5. The pH of the aqueous phase to be mixed with fats and oils is preferably adjusted to the above pH with an acid such as citric acid, tartaric acid, malic acid, formic acid, acetic acid, or hydrochloric acid before adding fats and oils. The emulsification can be performed by mixing yeast protein hydrolysate, fats and oils, and water. For example, an oil phase containing fats and oils is added to an aqueous phase containing yeast protein hydrolysate, mixed, and homogenized, or heated, and can be performed by a general emulsification method. In detail, the emulsification can be performed using an emulsification device, and examples of the device include a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, a homomixer, and a homodisper, and two or more types of devices may be combined. When the oil-in-water emulsion obtained by emulsification is taken as 100% by weight, the yeast protein hydrolyzate preferably contains 0.5 to 30% by weight, more preferably 1.0 to 20% by weight, and even more preferably 2.0 to 15% by weight. In addition, the oil or fat is preferably contained in an amount of 1.0 to 60% by weight, more preferably 2.0 to 50% by weight, and even more preferably 5.0 to 40% by weight. In addition, the water is preferably contained in an amount of 10 to 95% by weight, more preferably 15 to 90% by weight, and even more preferably 20 to 85% by weight. Furthermore, a carbohydrate may be further contained in an amount of 1.0 to 70% by weight, more preferably 2.0 to 60% by weight, and even more preferably 5.0 to 50% by weight.

[0012] The emulsified powder of the present invention can be obtained by drying the oil-in-water emulsion, and it is preferable to dry the oil-in-water emulsion containing carbohydrates. The drying method is not particularly limited as long as the emulsified powder of the present invention can be obtained, but examples include drying using a spray dryer, drum dryer, freeze dryer, etc., and spray drying using a spray dryer is preferable. When the emulsified powder is taken as 100% by weight, it preferably contains 2 to 40% by weight of yeast protein hydrolyzate, more preferably 3 to 30% by weight, and even more preferably 4 to 20% by weight, and it preferably contains 5 to 80% by weight of oils and fats, more preferably 10 to 75% by weight, and even more preferably 15 to 70% by weight, and it is preferable to contain 5 to 90% by weight of carbohydrates, more preferably 10 to 80% by weight, and even more preferably 15 to 75% by weight. The surface oil of the emulsified powder is not particularly limited as long as the emulsion is not broken, but when the emulsified powder is measured immediately after powdering using the method of Evaluation Test 3, it is preferably 3 wt % or less, more preferably 2.5 wt % or less, and even more preferably 2.0 wt % or less.

[0013] The oils and fats described in the present invention are not particularly limited as long as they are edible, and examples thereof include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, corn oil, olive oil, sesame oil, rice bran oil, safflower oil, cottonseed oil, peanut oil, linseed oil, perilla oil, grape seed oil, perilla oil, and algae oil; animal oils and fats such as fish oil, lard, chicken oil, beef tallow, and milk fat; and processed oils and fats thereof (hardened, fractionated, interesterified, etc.), and two or more of them may be used in combination.

[0014] Examples of the carbohydrates described in the present invention include disaccharides such as lactose and trehalose, sugar alcohols such as reduced starch syrup and maltitol, thickening polysaccharides such as gum arabic and xanthan gum, starches such as potato starch and corn starch, processed starch, starch syrup, dextrin, etc., and two or more of them may be used in combination. The content of the carbohydrates is preferably 10 to 400% by weight, more preferably 20 to 350% by weight, and even more preferably 30 to 300% by weight, based on 100% by weight of the fat or oil.

[0015] As described above, the oil-in-water emulsion and emulsified powder of the present invention can suppress unpleasant odors in the emulsion by using yeast protein hydrolysate as an emulsification composition, particularly unpleasant odors derived from vegetable proteins by not using vegetable protein hydrolysate, and have excellent emulsion stability, so they can be widely used in various foods and beverages such as beverages, foods, seasonings, functional foods, and supplements, pharmaceuticals, quasi-drugs, cosmetics, feed, etc., and the emulsified powder can also be used as a powder cream. The content in the product is not particularly limited, but is preferably 0.01 to 100%, more preferably 0.1 to 80%, and even more preferably 0.5 to 60%. EXAMPLES

[0016] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified.

[0017] [Example 1] To each 250g of tap water, 25g of yeast protein (Nutritional Yeast (yeast protein), protein 80%, Nakahara Co., Ltd.) and 4.2g of 48% sodium hydroxide aqueous solution were added, and heat treatment was performed at 90 ° C., 30 minutes (Example 1-1), 70 ° C., 240 minutes (Example 1-2) or 121 ° C., 30 minutes (Example 1-3). Then, 5g (Example 1-1), 4.5g (Example 1-2) or 3.8g (Example 1-3) of 50% citric acid aqueous solution was added, and each was adjusted to pH 7.2 to prepare each yeast protein hydrolyzate-containing liquid. Next, 100g of safflower salad oil, which is an oil and fat, was added, and each was emulsified (40MPa) using a high-pressure homogenizer to prepare each oil-in-water emulsion of the implementation products 1-1 to 1-3. The blending ratio of the yeast protein hydrolysate-containing liquid and the fat or oil is shown in Table 1, and the raw materials for the yeast protein hydrolysate-containing liquid are shown in parentheses as the ratio in the emulsion.

[0018] [Comparative Example 1] 25 g of yeast protein (Nutritional Yeast, protein 80%) was added to 250 g of tap water and heated at 90°C for 30 minutes to prepare a yeast protein-containing liquid. Next, 100 g of safflower salad oil, which is an oil, was added and emulsified (40 MPa) using a high-pressure homogenizer to prepare an oil-in-water emulsion of Comparative Product 1. The blending ratio of the yeast protein-containing liquid and the oil is shown in Table 1, and the raw materials of the yeast protein-containing liquid are shown in parentheses as the ratio in the emulsion. The raw yeast protein is contained in the emulsion as a yeast protein hydrolysate.

[0019] [Evaluation test 1] The surface oil amount per solid content was measured for the working samples 1-1 to 1-3 and the comparative sample 1. 50 mL of hexane was added to 10 g of each sample, and the mixture was shaken and stirred at 200 rpm at 25°C for 15 minutes, after which the hexane layer was collected and washed with 25 mL of hexane. The hexane was then removed using an evaporator, and the weight of the resulting oil was measured and shown in Table 1 as the surface oil per solid content.

[0020] [Evaluation test 2] The insoluble components (insoluble peptides) in the yeast protein hydrolysate-containing liquid of Example 1-3 and the insoluble components (insoluble proteins) in the yeast protein-containing liquid of Comparative Example 1 were measured. The yeast protein hydrolysate-containing liquid of Example 1-3 and the yeast protein-containing liquid of Comparative Example 1 were prepared, centrifuged, and a part of the supernatant was collected. The weight of the dried matter obtained by drying at 105 ° C for 4 hours was measured to calculate the amount of soluble components, and the amount of insoluble components relative to the yeast protein used as the raw material for each sample was calculated. The insoluble components relative to the yeast protein used as the raw material in the yeast protein hydrolysate-containing liquid of Example 1-3 were 4.5%, and the insoluble components relative to the yeast protein used as the raw material in the yeast protein-containing liquid of Comparative Example 1 were 99.3%.

[0021] [Table 1]

[0022] As shown in Table 1, the surface oil per solid content of comparison product 1 showed a high value of 6.1%, indicating that the emulsion was broken and oil seeped out. However, the values ​​of implementation products 1-1 to 1-3 were extremely low at 0.02 to 0.08%, indicating that almost no oil seeped out. Since almost no oil seepage was observed in any of the products, it was found that a yeast protein hydrolysate obtained by heat-treating yeast protein under alkaline conditions (70 to 121°C, 30 to 240 minutes) can be used as an emulsifier, and that the use of this yeast protein hydrolysate can produce an oil-in-water emulsion with high emulsification stability. Furthermore, the obtained oil-in-water emulsion did not have the unpleasant flavor that occurs when vegetable protein hydrolysates are used, and it was found that the flavor of the emulsion could be improved by using yeast protein hydrolysates.

[0023] [Example 2] 25g of yeast protein (Nutritional Yeast, protein 80%) and 4.2g of 48% sodium hydroxide solution were added to 250g of tap water, and the mixture was heated at 90°C for 30 minutes. Then, 4.9g (Example 2-1) or 5.1g (Example 2-2) of 50% citric acid solution was added and the pH was adjusted to 7.2 to prepare each yeast protein hydrolyzate-containing liquid. Next, 100g of oil and fat, egoma oil (Example 2-1) or medium chain fatty acid (MCT) oil (Sun Crystal (registered trademark), Nisshin Oillio Group Co., Ltd.) (Example 2-2) was added, and each was emulsified (40MPa) using a high-pressure homogenizer to prepare each oil-in-water emulsion of Example 2-1 or 2-2. The blending ratio of the yeast protein hydrolyzate-containing liquid and the oil and fat is shown in Table 2, and the raw materials of the yeast protein hydrolyzate-containing liquid are shown in parentheses as the ratio in the emulsion. The raw material yeast protein is contained in the emulsion as a yeast protein hydrolysate. For the oil-in-water emulsions of Examples 2-1 and 2-2, the surface oil was measured in accordance with Evaluation Test 1 described above, and the results are shown in Table 2.

[0024] [Table 2]

[0025] As shown in Table 2, the surface oil content per solid content of the working samples 2-1 and 2-2 was extremely low at 0.06 to 0.11%, and almost no oil seepage was observed. In addition to the safflower salad oil (Example 1-1), almost no oil seepage was observed with perilla oil or MCT oil. This shows that by using yeast protein hydrolysate as an emulsifier, stable emulsion compositions can be obtained with a wide variety of oils and fats, and that yeast protein hydrolysate can be used as an emulsifier in the emulsification of a wide variety of oils and fats.

[0026] [Example 3] Yeast protein (Nutritional Yeast, protein 80%) and 48% sodium hydroxide aqueous solution were added to tap water in the amounts (g) shown in Table 3, and the mixture was heated at 121°C for 30 minutes. Then, 50% citric acid aqueous solution was added to adjust the pH to 7.2, and the yeast protein hydrolysate-containing liquids of Examples 3-1 to 3-3 were prepared. Next, sugars were used as excipients to prepare emulsified powders. In detail, sugars such as starch syrup (Halodex (registered trademark), Hayashibara Co., Ltd.) and fats and oils such as safflower salad oil (Examples 3-1 to 3-3) were added in the amounts (g) shown in Table 3, and each was emulsified (40 MPa) using a high-pressure homogenizer to prepare the oil-in-water emulsions of Examples 3-1 to 3-4. Each oil-in-water emulsion was spray-dried using a spray dryer to obtain 304.2 g of Example 3-1, 319.3 g of Example 3-2, and 214.5 g of Example 3-3 as emulsified powders. The raw material of the yeast protein hydrolyzate-containing liquid is shown in parentheses as the percentage in the emulsion. The raw material yeast protein is contained as yeast protein hydrolyzate in the emulsion. In addition, the percentage of yeast protein hydrolyzate (as the protein content in the raw material Nutritional Yeast) to 100% of fat and oil and the percentage of sugars (excipient) to 100% of fat and oil were calculated and shown in Table 3.

[0027] [Evaluation test 3] The surface oil amount per solid content was measured for the working samples 3-1 to 3-3. 10 g of each sample, 5 g of anhydrous magnesium sulfate, and 50 mL of hexane were shaken and stirred at 200 rpm at 25°C for 15 minutes, and then the hexane layer was collected through a filter paper (ADVANTEC No. 2) and washed with 25 mL of hexane. The hexane was then removed with an evaporator, and the weight of the resulting oil was measured and shown in Table 3 as the surface oil per solid content.

[0028] [Table 3]

[0029] As shown in Table 3, the surface oil content per solid content of Examples 3-1 to 3-3 was 1.3 to 1.8%, which was a low value for powdered oils and fats. It was found that by using yeast protein hydrolysate as an emulsifier, an emulsified powder with high emulsion stability was obtained, which is less likely to break down even when dried.

[0030] [Evaluation test 4] Instead of the yeast protein (protein 80%) used in Example 3-1, broad bean protein (protein 80%) or chickpea protein (protein 63%) was used so as to contain the same amount of protein, and emulsified powders using broad bean protein hydrolysate or chickpea protein hydrolysate were prepared, which were designated as Comparative Products 3-1 and 3-2, respectively, and the surface oil was measured according to Evaluation Test 3. The weight increase of the chickpea protein was adjusted with sugars. The emulsified powders of Example Product 3-1 and Comparative Products 3-1 and 3-2 were evaluated for dusting properties, flavor, and bitterness, and the results are shown in Table 4.

[0031] [Table 4]

[0032] As shown in Table 4, the powderability was good for both the emulsified powder using yeast protein hydrolysate and the emulsified powder using broad bean protein hydrolysate or chickpea protein hydrolysate, which are vegetable protein hydrolysates, but the surface oil was less in the emulsified powder using yeast protein hydrolysate than in the emulsified powder using vegetable protein hydrolysate. In addition, while all the vegetable protein hydrolysates had a bean odor and a bitter taste, the emulsified powder using yeast protein hydrolysate had almost no flavor and no bitter taste. Therefore, it was found that by using yeast protein, it is possible to produce an emulsified powder that has less effect on the flavor of the food to which it is added than vegetable protein.

Claims

1. An emulsifying composition comprising a yeast protein hydrolysate as an active ingredient.

2. The emulsifying composition according to claim 1, which has emulsifying power when blended in an amount of 5 to 70% by weight of the yeast protein hydrolysate relative to 100% by weight of fats and oils.

3. 3. The emulsifying composition according to claim 1, wherein the yeast protein hydrolysate contains less than 20% by weight of insoluble peptides.

4. A method for producing an oil-in-water emulsion comprising blending a yeast protein hydrolysate, an oil and water, and emulsifying the mixture, the method comprising blending 5 to 70% by weight of the yeast protein hydrolysate with respect to 100% by weight of the oil.

5. 5. The method for producing an oil-in-water emulsion according to claim 4, wherein the yeast protein hydrolysate contains less than 20% by weight of insoluble peptides.

6. The method for producing the oil-in-water emulsion according to claim 4 or 5, comprising a step of adjusting the pH to 5.0 to 8.0 with an acid.

7. The oil-in-water emulsion contains a yeast protein hydrolysate, an oil and water, and contains 5 to 70% by weight of the yeast protein hydrolysate relative to 100% by weight of the oil.

8. 8. An oil-in-water emulsion according to claim 7, wherein the yeast protein hydrolysate contains less than 20% by weight of insoluble peptides.

9. 9. The oil-in-water emulsion according to claim 7 or 8, wherein the pH of the oil-in-water emulsion is 5.0 to 8.

0.

10. 9. An emulsified powder obtained by spray drying the oil-in-water emulsion according to claim 7 or 8.

11. The emulsified powder according to claim 10, which contains 2 to 40% by weight of yeast protein hydrolysate, 5 to 80% by weight of fats and oils, and 5 to 90% by weight of carbohydrates, when the emulsified powder is taken as 100% by weight.

12. A food or drink comprising the emulsified powder according to claim 10.

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