Method for producing oil and fat composition

Abstract

To provide a method for producing an oil and fat composition (including flavor oil for soup such as ramen soup, an oil and fat composition for soup such as a composition for preparing soup, or an oil and fat composition for seasoning such as a separated liquid dressing) which maintains an emulsified state during production and filling, can be uniformly filled in a packaging container as a single liquid, and when added to soup such as ramen soup or diluted with hot water, forms an oil film on the surface of the soup, giving a preferable appearance. The present invention provides a method for producing an oil and fat composition, which comprises treating a composition containing an oil or fat and water with phospholipase D and lipase.

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition that can be used as a flavor oil for soups such as ramen soup, a composition for preparing soups, a separated liquid dressing, etc., and a method for producing the same. [Background technology]

[0002] When flavored oil is added to soups such as ramen soup at the end, an oily film is formed on the surface of the soup, giving the soup an oily flavor when eaten.

[0003] Patent Document 1 describes a paste-like food composition in the form of a suspension containing water, oil, and a viscosity modifier, with the oil being dispersed in droplets, and a method for producing a liquid food using this paste-like food composition. This paste-like food composition does not separate from the oil during production or storage, but when heated in water during cooking, it appears as if oil is floating on the surface of the liquid. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2022-88010 Summary of the Invention [Problem to be solved by the invention]

[0005] When flavor oil (a mixture of water and fat) is added as the final finishing touch to ramen noodles and filled into bags, bottles, or other containers, the water and fat are each filled into one bag using separate nozzles (two-liquid filling). When manufacturing and filling oil containing water, if it is not emulsified, it will separate and cannot be filled evenly. However, using an emulsifier can make the oil cloudy overall, causing the cloudy oil to float when added to ramen soup, and the action of the emulsifier can also emulsify the ramen soup, making clear soups such as soy sauce ramen cloudy. This simplifies filling, but it also poses the issue of reduced product quality.

[0006] Another method is to use a thickener to increase the viscosity and then fill the mixture of oil and seasoning liquid in one liquid, but this creates the problem that the high viscosity makes it difficult to dissolve when diluted with hot water or soup.

[0007] The present invention aims to provide a method for producing an oil and fat composition (including flavor oils for soups such as ramen soup, oil and fat compositions for soups such as compositions for preparing soups, or oil and fat compositions for seasonings such as separated liquid dressings) that maintains an emulsified state during production and filling, can be filled uniformly into a packaging container as a single liquid, and when added to soups such as ramen soup, forms an oil film on the surface of the soup, giving the soup a desirable appearance. [Means for solving the problem]

[0008] As a result of extensive research into the above-mentioned problems, the present inventors have found that by treating a composition containing an oil or fat and water with phospholipase D and lipase, a pseudo-emulsified state can be maintained by the effects of phospholipase D and lipase, and uniform filling can be achieved with light stirring in the tank during filling (single-component filling). With this method, the composition is cloudy and emulsified when filled, but after 10 minutes to 1 hour has passed since filling, it separates into two layers, an oil layer and a water layer, and an oil or fat composition having an appearance similar to that of an oil or fat composition filled with two components is obtained. Based on the above findings, the present inventors have conducted further extensive research and have completed the present invention.

[0009] That is, the present invention provides the following. [1] A method for producing an oil or fat composition, comprising treating a composition containing an oil or fat and water with phospholipase D and lipase. [2] The method according to [1], wherein the composition containing oil and water further contains a seasoning. [3] The method according to [1] or [2], wherein the oil or fat composition is a liquid composition. [4] The method according to any one of [1] to [3], wherein the oil or fat composition is in an emulsified state when stirred or shaken, and is separated into two layers, an oil layer and an aqueous layer, when left to stand. [5] The method according to any one of [1] to [4], wherein the oil and fat composition is an oil and fat composition for soup or an oil and fat composition for seasoning. [6] The method according to any one of [1] to [5], wherein the amount of phospholipase D is 4 to 150 U of enzyme activity per 1 g of fat or oil, and the amount of lipase is 5 to 150 U of enzyme activity per 1 g of fat or oil. [7] The method according to any one of [1] to [6], wherein the treatment with phospholipase D and lipase is carried out at 0 to 40°C. [8] An oil or fat composition comprising an oil or fat, water, phospholipase D, and lipase. [9] The oil and fat composition according to [8], further comprising a seasoning.

[10] The oil or fat composition according to [8] or [9], which is a liquid composition.

[11] The oil or fat composition according to any one of [8] to

[10] , which is in an emulsified state when stirred or shaken, and is separated into two layers, an oil layer and an aqueous layer, when left to stand.

[12] The oil and fat composition according to any one of [8] to

[11] , which is an oil and fat composition for soup or an oil and fat composition for seasoning.

[13] The oil or fat composition according to any one of [8] to

[12] , wherein the amount of phospholipase D is 4 to 150 U of enzyme activity per 1 g of oil or fat, and the amount of lipase is 5 to 150 U of enzyme activity per 1 g of oil or fat. [Effects of the Invention]

[0010] According to the production method of the present invention, an oil or fat composition is provided that remains cloudy and pseudo-emulsified during production and filling, and separates into two layers, an oil layer and an aqueous layer, over time after filling, exhibiting an appearance similar to that of an oil or fat composition filled with two liquids. The oil or fat composition produced by the production method of the present invention can be easily filled into a packaging container in a homogeneous state, and when added to soup such as ramen soup or diluted with hot water at the time of consumption, an oil film forms on the surface of the soup, resulting in a soup with a desirable appearance. According to the production method of the present invention, the oil and aqueous phases are homogeneously emulsified when the oil or fat composition is filled into a container, so that the ratio of the oil and aqueous phases at the time of mixing is maintained even after filling. DETAILED DESCRIPTION OF THE INVENTION

[0011] The fats and oils used in the present invention are not particularly limited as long as they are edible, and may be vegetable or animal fats and oils, and may be liquid or solid. Examples of vegetable fats and oils include soybean oil, corn oil, rice bran oil, peanut oil, rapeseed oil, cottonseed oil, palm oil, olive oil, sesame oil, safflower oil, linseed oil, sunflower oil, perilla oil, and grapeseed oil. Examples of animal fats and oils include beef tallow, lard, chicken oil, mutton tallow, horse fat, fish oil, whale oil, and butter. Interesterified fats and oils obtained by interesterifying these fats and oils, and hardened oils obtained by hydrogenating these fats and oils, can also be used. The fats and oils are preferably vegetable, more preferably soybean oil and rapeseed oil. These fats and oils may be used alone or in combination of two or more.

[0012] Examples of water that can be used in the present invention include purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, but are not limited to these, and any water suitable for use in food production can be used.

[0013] The content of the oil or fat in the composition containing the oil or fat and water is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, and even more preferably 20% by mass or more. The content of the oil or fat in the composition containing the oil or fat and water is preferably 70% by mass or less, more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less.

[0014] The water content in the composition containing oils and water is preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 25% by mass or more. The water content in the composition containing oils and water is preferably 70% by mass or less, more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less.

[0015] The composition containing oil / fat and water may further contain a seasoning. The seasoning used in the present invention is not particularly limited as long as it is edible. Examples of seasonings include soy sauce, sugar, salt, umami seasonings (e.g., monosodium glutamate, etc.), nucleic acid seasonings (e.g., sodium inosinate, sodium guanylate, etc.), meat powder (e.g., pork powder, chicken powder, beef powder, etc.), seafood extract, dried fish powder, spices (e.g., chili pepper, etc.), meat extract, yeast extract, etc. These seasonings may be used alone or in combination of two or more.

[0016] The content of the seasoning in the composition containing oil / fat and water is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more. The content of the seasoning in the composition containing oil / fat and water is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less.

[0017] Phospholipase is an enzyme that has the activity of hydrolyzing phospholipids. Examples of phospholipase D include Phospholipase D Actinomycete-derived (trade name) manufactured by Sigma-Aldrich, Denatzyme PMD-P1 (trade name) manufactured by Nagase ChemteX, and PHOSPHOLIPASE D [PLDP (T-39)] (Glycerophospholipid specific) (trade name) manufactured by Asahi Kasei Pharma.

[0018] In this specification, the enzyme activity of phospholipase D is measured as follows, and the activity unit is defined as follows. 0.1 mL of enzyme solution is mixed with 0.9 mL of substrate solution containing phosphatidylcholine and incubated at 37°C for 30 minutes. After stopping the reaction, 50 μL of the reaction mixture is added to 1 mL of color-developing solution containing choline oxidase, peroxidase, etc., and incubated for 5 minutes. After stopping the reaction, the amount of dye produced from choline is measured. Using phosphatidylcholine as a substrate, the amount of enzyme that liberates 1 μmol of choline per minute at 37°C is defined as 1 U (unit).

[0019] In the present invention, the amount of phospholipase D is preferably 4 to 150 U, more preferably 4 to 70 U, and even more preferably 20 to 40 U in terms of enzyme activity per 1 g of fat or oil.

[0020] The lipase used in the present invention is an enzyme that catalyzes the reaction of hydrolyzing glycerin fatty acid esters into fatty acids and glycerin. Examples of lipases include enzymes commercially available from Amano Enzyme Inc. under the trade names "Lipase A "Amano" 6" and "Lipase AY "Amano"."

[0021] In this specification, the enzyme activity of lipase is measured as follows, and the activity unit is defined as follows. 100 mL of olive oil and 150 mL of 2% PVA (polyvinyl alcohol) test solution are emulsified to form a substrate. 5 mL of substrate, 4 mL of McIlvaine buffer (pH 7.0), and 1 mL of enzyme solution are mixed and reacted at 37°C for 60 minutes. After the reaction is stopped, the produced fatty acids are measured by titration. 1 U (unit) is defined as the activity that liberates an acid equivalent to 1 μmol of liberated oleic acid.

[0022] In the present invention, the amount of lipase is preferably 5 to 150 U, more preferably 5 to 70 U, and even more preferably 20 to 40 U in terms of enzyme activity per 1 g of fat or oil.

[0023] In the present invention, an enzyme preparation containing phospholipase D and lipase can be used. As the enzyme preparation, "Activa (registered trademark) Juicy Keep" (Ajinomoto Co., Inc.) can be used. When using the enzyme preparation, the amount thereof is preferably 0.1 to 3 g, more preferably 0.3 to 2 g, and even more preferably 0.5 to 1.2 g per 100 g of fat or oil.

[0024] The method for producing an oil or fat composition of the present invention comprises treating a composition containing an oil or fat and water with phospholipase D and lipase. The order in which the oil or fat, water, phospholipase D, and lipase are mixed is not limited. For example, the following method may be used. (1) A mixture of oil, phospholipase D, and lipase is mixed with water and heated. (2) Oil, phospholipase D, and lipase are mixed and heated, and the mixture is mixed with heated water. (3) Mix oil, water, phospholipase D, and lipase and heat.

[0025] When the composition containing oil / fat and water further contains a seasoning, the seasoning can be added at any step. For example, the following method can be mentioned. (1) A mixture of oil, phospholipase D, and lipase is mixed with a mixture of water and seasonings and heated. (2) A mixture of oil, phospholipase D, and lipase is heated and mixed with a heated mixture of water and seasonings. (3) Mix oil, water, phospholipase D, lipase, and seasonings and heat.

[0026] The treatment time (reaction time) for phospholipase D and lipase is not particularly limited as long as it is a time that allows the enzymes to act on the substrate, and examples include 30 seconds or more, 1 minute or more, 3 minutes or more, 5 minutes or more, 10 minutes or more, 20 minutes or more, and 30 minutes or more. Other examples include 3 hours or less, 2 hours or less, and 1 hour or less. The treatment time is preferably 1 to 10 minutes, more preferably 3 to 5 minutes. The treatment temperature (reaction temperature) is also not particularly limited as long as it is within a range in which the enzymes maintain their activity, and is preferably 0 to 40°C, more preferably 10 to 30°C. The enzymatic reaction can be terminated by heating, for example, at 70 to 85°C for 5 to 10 minutes.

[0027] The production method of the present invention may further include filling a container with the oil or fat composition obtained by the treatment with phospholipase D and lipase. A general-purpose container can be used, such as a bag, a standing pouch, a bottle, or a portion cup. It is preferable to fill the container with the oil or fat composition while stirring. Alternatively, it is preferable to fill the container with the emulsified oil or fat composition immediately after stirring or shaking the oil or fat composition.

[0028] The oil and fat composition of the present invention is preferably a liquid composition. In the present invention, the liquid composition refers to a composition that is liquid at room temperature (15°C to 30°C). The oil and fat composition of the present invention is preferably a liquid food. In the present invention, the liquid food refers to a food that is liquid at room temperature (15°C to 30°C). Furthermore, it is preferable that the oil and fat composition of the present invention becomes emulsified when stirred or shaken, and separates into two layers, an oil layer and an aqueous layer, when left to stand. "The oil and fat composition becomes emulsified when stirred or shaken" means that the oil and fat composition becomes emulsified when stirred or shaken. The emulsified state may be either an oil-in-water type (O / W type) or a water-in-oil type (W / O type). "The oil and fat composition separates into two layers, an oil layer and an aqueous layer, when left to stand" means that the oil and aqueous layers consist of two layers, an oil layer and an aqueous layer, and the oil layer and the aqueous layer are separated at the interface (contacting the boundary surface) when left to stand. For example, the time required for the oil or fat composition to separate into two layers after stirring or shaking is preferably 10 minutes to 2 hours, and more preferably 20 minutes to 1 hour.

[0029] The oil and fat composition of the present invention can be used as an oil and fat composition for soup or an oil and fat composition for seasoning. The oil and fat composition for soup refers to a composition that imparts an oil and fat flavor when added to soup. The oil and fat composition for soup may be a composition for preparing soup such as ramen soup by mixing with water and heating, or by mixing with heated water (for example, a soup base for instant noodles or cup noodles). The oil and fat composition for seasoning refers to a composition that imparts an oil and fat flavor to food. The oil and fat composition of the present invention can be added to soup such as ramen soup to impart an oil and fat flavor. For example, it can be added to clear (non-emulsified) soup such as soy sauce ramen.

[0030] The seasoning oil and fat composition may also be a separated liquid dressing. A separated liquid dressing generally refers to a seasoning prepared by adding salt, sugars, spices, etc. to edible vegetable oil and vinegar or citrus juice as essential ingredients, or a separated liquid seasoning prepared by further adding pickle pieces, etc. to the above seasoning (see "Japanese Agricultural Standards for Dressings"), or a salad seasoning in the above form. A separated liquid dressing is in an emulsified state when stirred or shaken, and is separated into two layers, an oil layer and an aqueous layer, when left to stand. [Example]

[0031] The present invention will be described in more detail in the following examples, but is not limited to these examples. % indicates % by mass unless otherwise specified. Unless otherwise specified, all of the raw materials used in the following examples are commercially available food-grade materials.

[0032] Example 1 The components listed in Table 1 were mixed to prepare an oil or fat composition. Specifically, rapeseed oil and the enzyme preparation "Activa (registered trademark) Juicy Keep" (Ajinomoto Co., Inc.) were placed in a 1-L beaker and stirred with a spatula for approximately 30 seconds. Water and seasonings (dark soy sauce, white sugar, pork powder, and other seasonings) were then added and stirred at room temperature (25°C) for 30 seconds. The mixture was heated to 80°C and stirred at 80°C for 10 minutes. The resulting oil and fat composition remained emulsified under stirring. The resulting oil and fat composition was filled into a 50-g bag while stirring. After filling, the oil and water layers began to separate within 20 to 30 minutes, and after 1 hour, the oil and water layers had completely separated into two layers. When the bag filled with the oil and fat composition was opened and added to ramen soup, an oil film was formed on the surface of the soup, and ramen soup with a desirable appearance was obtained.

[0033] [Table 1]

[0034] Enzyme activity of the enzyme preparation "Activa (registered trademark) Juicy Keep" Phospholipase D activity: 411-1,230 U / g Lipase activity 519~1,370 U / g

[0035] Comparative Example 1 An oil or fat composition was produced in the same manner as in Example 1, except that no enzyme preparation was used. The oil and water layers of the obtained oil or fat composition were separated, so that it was not possible to fill the bag with the oil or fat composition as a single liquid.

[0036] Comparative Example 2 An oil and fat composition was produced in the same manner as in Example 1, except that 2% by mass of an emulsifier (Mitsubishi Chemical Corporation SWA-10D) was used instead of the enzyme preparation. The oil and water phases of the obtained oil and fat composition were completely emulsified, resulting in a cloudy appearance. When this oil and fat composition was added to ramen soup, the entire ramen soup became cloudy, making it unsuitable as an oil and fat composition for seasoning. [Industrial Applicability]

[0037] According to the production method of the present invention, there is provided an oil or fat composition that remains cloudy and pseudo-emulsified during production and filling, and that separates into two layers, an oil layer and an aqueous layer, over time after filling, exhibiting an appearance similar to that of an oil or fat composition filled as two liquids. The oil or fat composition produced by the production method of the present invention is useful as a flavor oil to be added to soups such as ramen soup, a composition for preparing soup, a separated liquid dressing, etc.

Claims

1. A method for producing an oil or fat composition, comprising treating a composition containing an oil or fat and water with phospholipase D and lipase.

2. The method according to claim 1 , wherein the composition containing oil and water further contains a seasoning.

3. The method according to claim 1 or 2, wherein the oil or fat composition is a liquid composition.

4. The method according to claim 1 or 2, wherein the oil and fat composition is in an emulsified state when stirred or shaken, and is separated into two layers, an oil layer and an aqueous layer, when left to stand.

5. The method according to claim 1 or 2, wherein the oil and fat composition is an oil and fat composition for soup or a seasoning composition.

6. The production method according to claim 1 or 2, wherein the amount of phospholipase D is 4 to 150 U in enzymatic activity per 1 g of fat or oil, and the amount of lipase is 5 to 150 U in enzymatic activity per 1 g of fat or oil.

7. The method according to claim 1 or 2, wherein the treatment with phospholipase D and lipase is carried out at 0 to 40°C.

8. An oil or fat composition comprising an oil or fat, water, phospholipase D, and lipase.

9. The oil or fat composition according to claim 8, further comprising a seasoning.

10. The oil or fat composition according to claim 8 or 9, which is a liquid composition.

11. The oil and fat composition according to claim 8 or 9, which is in an emulsified state when stirred or shaken, and which is separated into two layers, an oil layer and an aqueous layer, when left to stand.

12. The oil and fat composition according to claim 8 or 9, which is an oil and fat composition for soup or a seasoning oil and fat composition.

13. The oil or fat composition according to claim 8 or 9, wherein the amount of phospholipase D is 4 to 150 U in enzymatic activity per 1 g of oil or fat, and the amount of lipase is 5 to 150 U in enzymatic activity per 1 g of oil or fat.

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