Flaxseed-containing composition and method for producing the same

Abstract

To provide a linseed-containing composition in which separation of a solid component and an oil content is prevented, the separation occurring when a linseed paste produced by mixing and atomizing linseed and oil is stored at low temperatures (5-15°C) for a long period of time, and which has such flowability as to be easily used at low temperatures or in the state of being returned to room temperature.SOLUTION: A linseed-containing composition is provided, composed of a coconut crushed product, non-hardened vegetable oil and a linseed crushed product, the linseed-containing composition contains 8-32 mass% of the coconut crushed product, 3-27 mass% of the non-hardened vegetable oil, and the balance comprised of the linseed crushed product with respect to the total amount of the linseed-containing composition, and is not phase-separated even after being left at 5-15°C for 30 days after being prepared.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition containing flax seeds and a method for producing the same.

Background Art

[0002] In addition to α-linolenic acid, flax seeds (flax seeds) contain health functional components such as lignans and dietary fiber, and it is desired to effectively utilize these. However, since the polyunsaturated fatty acid (α-linolenic acid), which is a constituent component, is easily oxidized even in the state of grain, the taste and odor deteriorate over time. Also, since flax seeds are covered with a hard shell, the yield of grinding process is poor and a by-product mainly composed of the hard shell is obtained. Moreover, due to the poor yield of the grinding process, it is difficult to sufficiently obtain the above-mentioned health functional components. In order to solve such problems, a flax seed paste produced by mixing flax seeds and oil and atomizing them has been proposed. The flax seed paste produced by mixing flax seeds and oil and atomizing them does not separate into solid components and oil components even when stored statically for about 10 days. However, if stored statically for a long time, it separates into solid components and oil components, and an operation to loosen the solid components and oil components is required before use. In particular, when stored statically for 30 days or more, the solid components become hard lumps, which are extremely difficult to knead by hand and are not user-friendly, so it could not be widely popularized.

[0003] As a method for solving such problems, a method of preventing separation by adding a high-melting-point fat containing a long-chain saturated fatty acid such as palmitic acid or stearic acid, a viscous sugar solution, an aqueous solution, or water has been proposed. Fats containing long-chain saturated fatty acids such as palmitic acid and stearic acid include lard, butter, shortening, and margarine. However, from a health perspective, incorporating fats containing long-chain saturated fatty acids presents a problem in that it is difficult to adequately promote their functional benefits. Furthermore, shortening and margarine are manufactured by hydrogenating vegetable oils containing unsaturated fatty acids, but because they are hydrogenated oils that contain a large amount of saturated fatty acids, they are not favored by some consumers. The inclusion of viscous sugar solutions does not adequately promote the low-sugar content as a health benefit. When adding aqueous solutions or water, the inclusion of alcohol or preservatives to prevent spoilage by microorganisms poses health risks. Furthermore, the use of salt and organic acids is limited in terms of quantity and application due to taste considerations.

[0004] It is known that sesame paste (sesame paste), produced by grinding roasted sesame seeds in a stone mill or roller-type grinder, also separates into solid and oil components when stored for a long period, with complete separation occurring after about two months, leaving a hard lump of solids. To solve this problem, Patent Document 1 discloses adding ethanol to sesame paste, Patent Document 2 discloses adding hydrogenated oil or shortening to the ground sesame paste, and Patent Document 3 discloses adding polysaccharides to sesame paste. Furthermore, Patent Document 4 discloses that the separation of solids and oil components in black sesame paste can be suppressed by micronizing the solids so that more than 50% of the solid components have a particle size of 0.01 to 20 μm. However, since flaxseed is harder than sesame, it is difficult to say that the above methods for sesame paste can be applied to flaxseed paste. Methods that incorporate hydrogenated oil or shortening, which are fats containing long-chain saturated fatty acids such as palmitic acid and stearic acid, which have high melting points, have the problem of not being able to adequately appeal the functional effects from a health perspective. As a solution, separation can be prevented by adding a viscous sugar solution to the flaxseed paste (Japanese Patent Publication No. 2017-184632) (Patent Document 5). However, the inclusion of a viscous sugar solution presents a problem in that it cannot adequately promote the low-carbohydrate aspect as a health benefit.

[0005] There is a flaxseed paste composition and a food product containing it, which is made by adding water or an aqueous solution to a flaxseed paste consisting of ground flaxseed and edible oil, and which does not separate solid and oil components even after long-term storage (Patent Document 6). However, when an aqueous solution or water is added, the addition of alcohol or preservatives to prevent spoilage by microorganisms poses health problems. Furthermore, products containing salt or organic acids have the problem of limiting the amount and use that can be used from a taste perspective. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2006-25658 [Patent Document 2] Japanese Patent Publication No. 2005-204568 [Patent Document 3] Japanese Patent Application Publication No. 114176 / 1983 [Patent Document 4] Japanese Patent Publication No. 2008-220276 [Patent Document 5] Japanese Patent Publication No. 2020-22427 [Patent Document 6] Japanese Patent Publication No. 2020-171221 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The objective is to provide a flaxseed-containing composition that prevents the separation of solid components and oil from occurring when flaxseed paste, which is produced by mixing flaxseed and oil and micronizing it, is stored for a long period at low temperatures (5-15°C), and that has a fluidity that makes it easy to use at low temperatures or when returned to room temperature. [Means for solving the problem]

[0008] The present inventors have found that they can provide a novel linseed-containing composition comprising crushed coconut, uncured vegetable oil, and crushed linseed, wherein the composition contains 8 to 32% by mass of crushed coconut, 3 to 27% by mass of uncured vegetable oil, and the remainder being crushed linseed, and does not undergo phase separation even when left standing at 5 to 15°C for 30 days after preparation, and that this linseed-containing composition can prevent the separation of solid components and oil that occurs when linseed paste, produced by mixing and micronizing linseed and oil, is stored at low temperatures (5 to 15°C) for a long period of time, and also has fluidity that makes it easy to use at low temperatures or when returned to room temperature (for example, it is paste-like at 10°C or solid at 10°C but exhibits paste-like properties at room temperature of 25°C), thus completing the present invention.

[0009] In other words, the present invention is as follows. [1] A flaxseed-containing composition comprising crushed coconut, uncured vegetable oil, and crushed flaxseed, wherein the composition contains 8 to 32% by mass of crushed coconut, 3 to 27% by mass of uncured vegetable oil, and the remainder being crushed flaxseed, and does not undergo phase separation even after being left standing at 5 to 15°C for 30 days after preparation. [2] A method for producing the linseed-containing composition described in [1], comprising the step of grinding linseed in the presence of uncured vegetable oil to obtain a linseed powder. Food containing the flaxseed-containing composition described in [3][1]. A method for producing food, comprising the step of adding the flaxseed-containing composition described in [4][1] to a food ingredient. [Effects of the Invention]

[0010] According to the present invention, when a flaxseed paste produced by mixing flaxseed and oil and micronizing it is stored for a long period at low temperatures (5-15°C), separation of solid components and oil can be prevented, and a flaxseed-containing composition that is easy to use at low temperatures or when returned to room temperature can be provided. The flaxseed-containing composition of the present invention can have paste-like or solid properties at 5-15°C, and the solid type at 5-15°C can have paste-like properties at 25°C. The flaxseed-containing composition of the present invention that is paste-like at 5-15°C can be stored at low temperatures in a refrigerator in a resin container such as a tube or spout type, and can be taken out and squeezed out for use. The solid type at 5-15°C will have a paste-like consistency at 25°C and can be returned to room temperature and spread like butter for use. As a result, it is possible to easily produce foods in which the flaxseed-containing composition is used, for example, as a spread, filling, or kneaded fat in bakery products, as well as liquid or paste-like foods such as dressings, mayonnaise, dips, sauces, and soups for noodles and hot pot dishes. Furthermore, because the flaxseed-containing composition of the present invention is rich in dietary fiber, low-carbohydrate polyunsaturated fatty acids, and medium-chain fatty acids, which have high health benefits, it can be expected to have many health benefits, such as improving the intestinal environment and lowering cholesterol. [Modes for carrying out the invention]

[0011] The flaxseed-containing composition of the present invention consists of crushed coconut, uncured vegetable oil, and crushed flaxseed.

[0012] Flaxseed is the seed (kernel) of the flax plant (Linum usitatissimum), a member of the Linaceae family, which is native to the Mediterranean region of Europe. It is known in English as Flax Seed and its scientific name is Linum usitatissimum. In this invention, linseed can be used as a raw material regardless of its origin or variety, whether domestic or imported. Untreated, dried, moist heat treated, or dry heat treated flaxseeds that maintain their seed shape can be used. Roasted flaxseeds are preferred because roasting allows for the acquisition of flavor and aroma similar to sesame seeds. Roasting can be carried out, for example, by heating at 100-400°C for 30 seconds to 120 minutes.

[0013] In this invention, coconut can be used as a raw material regardless of its origin or variety, and at least one of either desiccated coconut or toasted coconut is used. Desiccated coconut refers to coconut endosperm that has been dried in a dryer and cut into strips or powder. Toasted coconut refers to desiccated coconut that has been lightly roasted in a roasting machine or the like. The particle size of the coconut is not particularly limited, but from the viewpoint of ease of grinding, finer is preferable, and the particle size of the desiccated coconut is preferably extra fine, having passed through a sieve with a mesh size of 0.84 mm.

[0014] In the present invention, the uncured vegetable oil is not particularly limited as long as it is a vegetable oil extracted from plant seeds that has not undergone a curing treatment in which unsaturated fatty acids are reacted with saturated fatty acids by hydrogenation. Uncured vegetable oils are preferably those containing polyunsaturated fatty acids and medium-chain fatty acids as functional fatty acids. Specifically, preferred examples include linseed oil, coconut oil, perilla oil, palm kernel oil, rice bran oil, olive oil, sesame oil, and canola oil, with linseed oil and coconut oil being more preferred.

[0015] The flaxseed-containing composition of the present invention contains 8 to 32% by mass of crushed coconut and 3 to 27% by mass of uncured vegetable oil, with the remainder being crushed flaxseed, based on the total amount of the flaxseed-containing composition. Preferably, the flaxseed-containing composition contains 8 to 22% by mass of crushed coconut and 3 to 27% by mass of uncured vegetable oil, with the remainder being crushed flaxseed, based on the total amount of the flaxseed-containing composition. More preferably, the flaxseed-containing composition contains 8 to 12% by mass of crushed coconut and 3 to 27% by mass of uncured vegetable oil, with the remainder being crushed flaxseed, based on the total amount of the flaxseed-containing composition. When the coconut crushed product, the non-hardened vegetable oil, and the flaxseed crushed product are within the predetermined range of the present application, it is possible to prevent the separation of the solid component and the oil component during long-term storage at a low temperature (5 to 15°C), and it is possible to provide a flaxseed-containing composition having a fluidity that is easy to use. It is considered that the balance of the amounts of the coconut crushed product, the non-hardened vegetable oil, and the flaxseed crushed product is involved in the effects of the invention of the present application. However, when the content of the coconut crushed product exceeds 20% by mass with respect to the total amount of the flaxseed-containing composition, the separation of the solid component and the oil component can be suppressed, but the fluidity tends to decrease in the state of remaining at a low temperature or returning to room temperature. When it exceeds 32% by mass, the effect of suppressing the separation of the solid component and the oil component is not recognized. When it is less than 8% by mass, the effect of suppressing the separation of the solid component and the oil component is not recognized. In addition, when the content of the non-hardened vegetable oil exceeds 27% by mass with respect to the total amount of the flaxseed-containing composition, the effect of suppressing the separation of the solid component and the oil component is not recognized. When it is less than 3% by mass, the production efficiency of the flaxseed-containing composition becomes low, and the fluidity also tends to decrease.

[0016] The flaxseed-containing composition of the present invention does not undergo phase separation even when left standing at 5 to 15°C for 30 days after preparation. Here, not undergoing phase separation means that the solid component and the oil component contained in the flaxseed-containing composition do not separate. The flaxseed-containing composition of the present invention has a paste-like or solid-like property at 5 to 15°C. Those that are solid at 5 to 15°C can have a paste-like property at 25°C. The flaxseed-containing composition of the present invention has fluidity and high viscosity, and solid components such as flaxseed crushed product and coconut crushed product are dispersed without separating in the non-hardened vegetable oil. By being able to have a paste-like property at 5 to 15°C and 25°C, it can be squeezed out from resin containers such as tube type and spout type and used at a low temperature or after returning to room temperature, or spread like a spread and used. In the present invention, the viscosity of the flaxseed-containing composition at 10°C measured with a B-type viscometer (manufactured by Lion Corporation, Visco Tester VT-06) is preferably 150 dPa·s or more.

[0017] The present invention provides a method for producing a linseed-containing composition, which includes the step of grinding linseed in the presence of uncured vegetable oil to obtain a linseed powder. Grinding linseed in the presence of uncured vegetable oil suppresses the oxidative odor of the linseed powder. In the method for producing the flaxseed-containing composition of the present invention, the order in which the raw materials, coconut, unhardened vegetable oil, and flaxseed, are mixed and ground is not restricted, as long as the method includes a step of grinding flaxseed in the presence of unhardened vegetable oil to obtain a flaxseed powder. For example, flaxseed and unhardened vegetable oil may be mixed and ground, and then coconut may be added and mixed and ground further. Alternatively, all of the flaxseed, vegetable oil, and coconut may be mixed and ground together. Or, the coconut may be ground first, and then the flaxseed powder and unhardened vegetable oil may be added, mixed, and then ground.

[0018] In the present invention, grinding is preferably wet grinding. Here, wet grinding means a method of grinding the material in a liquid such as water or oil. Examples of such processes include wet grinding methods such as grinding stone type (grinding stone type), cutting blade type, drum pounding type, media stirring type, compression type, impact type, and crushing type, as well as combinations thereof. Preferably, it is a grinding stone type wet grinding method or a cutting blade type wet grinding method, and most preferably a grinding stone type wet grinding method.

[0019] The grinding conditions can be changed as needed. For example, a cutter mixer used in a cutting-blade wet grinding method can be used for processing at a rotation speed of 300 to 3500 rpm and a processing time of 2 to 20 minutes. This setting can be adjusted as appropriate depending on the desired texture and viscosity of the flaxseed-containing composition, but as a guideline for the degree of grinding, it is preferable to grind until the average particle size of the solid components of the flaxseed powder and coconut powder in the flaxseed-containing composition is 200 μm or less.

[0020] The mass ratio of linseed to uncured vegetable oil in the paste-forming process is not particularly limited, but it is preferably 60:40 to 95:5, and more preferably 70:30 to 85:15. If the amount of linseed is less than the mass ratio of linseed to uncured vegetable oil of 60:40, solid-liquid separation is more likely to occur and solidification will progress. If the amount of linseed is more than the mass ratio of linseed to uncured vegetable oil of 95:5, the efficiency of paste-forming tends to decrease.

[0021] The flaxseed-containing composition of the present invention can be added to a variety of foods. Examples of such foods include, but are not limited to, dressings, mayonnaise, dips, sauces, soups for noodles and hot pot dishes, creams for bakery products, fillings such as flour paste, and liquid or paste-like foods such as spreads. It can be used particularly advantageously in foods that need to maintain fluidity at low temperatures, such as mayonnaise, dips, creams, flour paste, and spreads. [Examples]

[0022] Examples are shown below to illustrate the present invention in detail, but the present invention is not limited to the following examples.

[0023] Manufacturing Example: Production of a flaxseed-containing composition (1) The flaxseed was roasted for 10-15 minutes at a temperature of 150-200°C to obtain roasted flaxseed. (2) Roasted flaxseed and vegetable oil were placed in a container in the mass ratio shown in Table 1 (totaling approximately 1 kg), and mixed thoroughly with a spatula until the contents were well combined. (3) A mixture of roasted flaxseed and vegetable oil was placed in a cutter mixer (made by Stefan) and ground at a rotation speed of 3000 rpm for 5 minutes to obtain a flaxseed paste containing ground flaxseed. Further, desiccated coconut (extra fine) was placed in the cutter mixer (made by Stefan) and ground at a rotation speed of 3000 rpm for 4 minutes to obtain a flaxseed-containing composition containing ground coconut.

[0024] Test Example 1: Proportions of roasted flaxseed, vegetable oil, and coconut, and dispersibility of flaxseed-containing compositions Roasted flaxseed, vegetable oil, and coconut were prepared in the quantities listed in Table 1, and a flaxseed-containing composition was prepared according to the manufacturing example. Flaxseed oil (manufactured by Nippon Flour Mills Co., Ltd.) was used as the vegetable oil. The linseed-containing composition was divided into 300g portions in transparent plastic bags, degassed and sealed, and stored at 10°C. After 30 days from the start of storage, the paste state was observed to check whether it had separated into solid and oil components. The results are shown in Table 1. "Separation and Caking" indicates that separation of solid and oil components and caking of the solid component were observed; "Separation and No Caking" indicates that separation of solid and oil components was observed, but caking of the solid component was not observed; "No Separation, Paste-like" indicates that no separation of solid and oil components was observed, and the mixture was paste-like; and "No Separation, Solid" indicates that no separation of solid and oil components was observed, and the mixture was solid, unlike the paste-like mixture, and lacked fluidity. The viscosity of the flaxseed-containing composition at 10°C was measured using a ViscoTester VT-06 (manufactured by Rion Co., Ltd.) equipped with a No. 1 rotor, after stirring at 62.5 rpm for 10 seconds at 10°C.

[0025] Table 1-1 TIFF0007837693000001.tif52152

[0026] Table 1-2 TIFF0007837693000002.tif62167

[0027] Table 1-3 TIFF0007837693000003.tif55170

[0028] Table 1-4 TIFF0007837693000004.tif55103

[0029] If the flaxseed-containing composition consisted of 8-32% by mass of coconut, 3-27% by mass of vegetable oil, and the remainder being roasted flaxseed totaling 100% by mass, the solid and oil components did not separate when stored for a long period at 10°C, and the composition remained in a paste-like or solid state. Examples 6-11, which remained solid when stored for a long period at 10°C, became a paste when returned to room temperature (25°C). If the flaxseed-containing composition consisted of 8-22% by mass of coconut, 3-27% by mass of vegetable oil, and the remainder being roasted flaxseed totaling 100% by mass, the solid and oil components did not separate when stored for a long period at 10°C, and the composition remained in a paste-like state.

[0030] Test Example 2: Fluidity of flaxseed-containing composition at 5°C to 15°C For Examples 1-5, which remained paste-like without separation at a storage temperature of 10°C, the fluidity of the paste was evaluated at temperatures ranging from 5°C to 15°C. The pastes were placed in resin containers with a spout diameter of 1 cm and stored for 30 days at 5°C, 10°C, and 15°C. Ten panelists evaluated the fluidity according to the evaluation criteria table. The results are shown in Table 2. A score of 3 or higher at all temperatures was given an overall rating of ○.

[0031] Evaluation Criteria Table TIFF0007837693000005.tif57147

[0032] Table 2 TIFF0007837693000006.tif78146 A flaxseed-containing composition consisting of 8-22% coconut by mass, 3-27% vegetable oil by mass, and the remainder being roasted flaxseed totaling 100% by mass, was shown to maintain fluidity at 5-15°C, indicating its potential use in foods that require fluidity at low temperatures.

Claims

1. A flaxseed-containing composition comprising crushed coconut, uncured vegetable oil, and crushed flaxseed, wherein the composition contains 8 to 32% by mass of crushed coconut, 3 to 27% by mass of the uncured vegetable oil, and the remainder being crushed flaxseed, the crushed coconut consists of solids and oils derived from coconut before crushing, the crushed flaxseed consists of solids and oils derived from flaxseed before crushing, the average particle size of the solids in the crushed coconut and the crushed flaxseed is 200 μm or less, and the composition does not undergo phase separation even after being left to stand at 5 to 15°C for 30 days after preparation.

2. A method for producing a linseed-containing composition according to claim 1, comprising the step of grinding linseed in the presence of uncured vegetable oil to obtain a linseed powder.

3. A food product comprising the flaxseed-containing composition described in claim 1.

4. A method for producing food, comprising the step of adding the flaxseed-containing composition described in claim 1 to a food ingredient.

5. A flaxseed-containing composition comprising crushed coconut, uncured vegetable oil, and crushed flaxseed, wherein the composition contains 8 to 32% by mass of crushed coconut, 3 to 27% by mass of the uncured vegetable oil, and the remainder being crushed flaxseed, the crushed coconut consists of solids and oils derived from coconut before crushing, the crushed flaxseed consists of solids and oils derived from flaxseed before crushing, the average particle size of the solids in the crushed coconut and the crushed flaxseed is 200 μm or less, and the composition does not undergo phase separation even after being left to stand at 5 to 15°C for 30 days after preparation, and a method for producing the flaxseed-containing composition. The process includes crushing linseed and coconut in the presence of the uncured vegetable oil to obtain the linseed-containing composition, The manufacturing method involves grinding flaxseed and coconut using a cutting-blade wet grinding method, with a cutter mixer at a rotation speed of 300 to 3500 rpm and a processing time of 2 to 20 minutes.

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