JP2001057866A - Heat resistant and freezing resistant emulsified composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heat resistant and freezing resistant emulsified composition being smoothly paste-like without causing solidification and separation of fat in not only cooking by heating but also thawing after preservation in a frozen state and excellent in palatability, flavor, appearance, etc. SOLUTION: When this emulsified composition contains fats and oils, egg yolk, vinegar, kitchen salt, seasoning and water, 20-45 wt.% fat, 5-16 wt.% vinegar, 0.1-5 wt.% polyglycerol fatty acid ester, 1-10 wt.% liquid sugar, 1-5 wt.% modified starch, 4-25 wt.% egg yolk and 0.1-1 wt.% crystalline cellulose are included.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a mayonnaise-like heat- and freeze-resistant emulsion composition. More specifically, it does not solidify or separate fats and oils, and exhibits a smooth paste shape even when cooking and thawing after frozen storage, and can maintain good texture, flavor, appearance, etc. It relates to an emulsion composition.

[0002]

2. Description of the Related Art Mayonnaise has been conventionally used as an important seasoning for improving the flavor of foods. Mayonnaise is salad oil, egg yolk, vinegar, spices, emulsifier, antioxidant,
It is an emulsified mixture such as salt and has good emulsification stability under refrigeration. However, ordinary mayonnaise does not have heat resistance and freezing resistance, and has a drawback that the emulsification is destroyed by heating or freezing and oils and fats are separated.

[0003] For this reason, recently, a mayonnaise-like composition which is appropriately solidified by baking after baking after topping the dough after fermentation and has little separation of fats and oils has been developed for use in a bakery. Also, a freezing-resistant mayonnaise-like composition has been developed in which a sorbitan fatty acid ester is added to impart freezing resistance to enable use in frozen bread dough (Japanese Patent Application Laid-Open No. 9-271353). A heat-resistant dressing containing lactalbumin, fats and oils, and vinegar as main components has been proposed so that the oil phase is not separated by heating (Japanese Patent Application Laid-Open No. Sho 59-66859). This dressing does not cause separation of the oil phase when heated, but does not have a semi-solid shape-retaining property like mayonnaise. Further, as a mayonnaise-like food having excellent emulsification stability and heat resistance, a combination of a palm oil low melting point fraction and a heat-coagulable protein (JP-A-63-59867) and an emulsion food such as mayonnaise may be used. Those using a released whey protein (JP-A-2-42943) have been proposed. Although these methods can eliminate the shape loss due to baking, the mayonnaise after baking becomes a hard gel due to coagulation of protein and loses the creamy texture unique to mayonnaise.

[0004] An acid-in-water oil-in-water type emulsified food using whey protein as an emulsifier has been proposed (Japanese Patent Application Laid-Open No. Sho 6 (1994)).
No. 3-181972). Since this method does not use egg yolk, the emulsifying power is insufficient and the amount of fats and oils is limited. As a result, the viscosity of the emulsion becomes low. To compensate for this, starch and a stabilizer are added, and there is a disadvantage that the product has a light texture. Each of these has a drawback in that since the emulsified state changes when heated, it hardens in a heat sterilization step or loses a smooth paste state.
Moreover, these mayonnaise-like compositions all have a flavor,
The texture was inferior to mayonnaise and was not at a satisfactory level. Therefore, it does not solidify even in the heating and cooking process, does not destroy the emulsification by freezing and thawing, maintains a stable state, has good texture, flavor, appearance, etc., and has both heat resistance and freezing resistance A wind emulsified composition has been desired.

[0005]

DISCLOSURE OF THE INVENTION The present invention can be used as a frozen food, does not separate fats and oils when thawed, does not solidify even after a cooking step, and has a heating step and a freeze-thaw step. To provide an emulsified composition having both heat resistance and freezing resistance, without solidification or separation of fats and oils, maintaining paste-like smoothness, and having good flavor, texture, appearance, etc. With the goal.

[0006]

The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the above-mentioned problems can be solved by an emulsified composition having a specific composition, and the paste has both heat resistance and freezing resistance. The inventors have found that a composition in the form of a solid can be provided, and have completed the present invention. The present invention relates to an emulsified composition containing fats and oils, egg yolk, vinegar, salt, a seasoning and water, wherein solid fat 20 to 45% by weight, vinegar 5 to 16% by weight, polyglycerin fatty acid ester 0.1 to 5% by weight, Liquid sugar 1-10
It is a heat- and freeze-resistant emulsified composition containing 1% by weight, 1-5% by weight of modified starch, 4-25% by weight of egg yolk, and 0.1-1% by weight of crystalline cellulose.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The solid fat used in the present invention is an edible oil and fat which is solid at ordinary temperature, and preferably a solid fat having a melting point of 30 ° C. or higher, for example, solid fat such as beef tallow, lard, soybean oil, rapeseed oil, palm oil, corn oil, and cottonseed oil. And hardened oils such as safflower oil, sunflower oil and fish oil. The amount of the solid fat used is 20 to 45% by weight, preferably 25 to 35% by weight. If the amount is less than 20% by weight, no improvement in flavor can be expected.

The polyglycerin fatty acid ester used in the present invention is usually, for example, a polyglycerin having a polymerization degree of 2 to 10 such as stearic acid ester, oleic acid ester, palmitic acid ester, lauric acid ester and the like.
Those having a B value of 2 to 12 can be used. If the HLB exceeds the specified range, it is difficult to dissolve or the emulsifying power is impaired. The amount of the polyglycerin fatty acid ester used is 0.1 to 5% by weight, preferably 0.2 to 3% by weight. 0.1% by weight
If it is less than 5%, the emulsion stability is poor, and if it exceeds 5% by weight, the flavor is impaired. In the present invention, other emulsifiers such as lecithin, fatty acid monoglyceride, and sucrose fatty acid ester may be used in combination, if necessary.

The liquid sugar used in the present invention has a solid content of 70%.
1% to 10% by weight, preferably 2 to 8% by weight is used, but liquid sugar or solid sugar having different concentrations is used.
It is also possible to use such that the solid content is within the scope of the present invention. The type of liquid sugar is not particularly limited, but it is preferable to use reduced starch syrup from the viewpoint of improving sweetness and freezing resistance. If the ratio of liquid sugar is less than 1% by weight, the freezing resistance is impaired, and if it exceeds 10% by weight, the sugar becomes sweet and the flavor is impaired.

The modified starch used in the present invention is, for example, a pregelatinized waxy maize starch, a pregelatinized maize starch, or a pregelatinized maize starch.
Gelatinized wheat starch, pregelatinized potato starch, pregelatinized tapioca starch and the like can be mentioned, and pregelatinized waxy maize starch is preferred in terms of freezing resistance. The used amount of the modified starch is 1 to 5% by weight, preferably 2 to 4% by weight. If it is less than 1% by weight, freezing resistance and heat resistance are impaired. If it exceeds 5% by weight, the surface expands into a film during heating and baking, and it is not preferable because wrinkles can be formed after cooling.

As the crystalline cellulose used in the present invention, in addition to crystalline cellulose alone, for example, a mixture with xanthan gum, a hydrated oil or fat substitute, or the like can be used. The amount used is preferably 0.1 to 1% by weight. When the amount is less than 0.1% by weight, the viscosity of the emulsion does not appear. When the amount exceeds 1% by weight, the emulsion becomes powdery and does not improve the viscosity enough to increase the amount.

The yolk used in the present invention can be, for example, whole egg, frozen sweetened egg yolk, frozen sweetened whole egg, and those treated with enzymes in addition to raw egg yolk. In the case of an enzyme-treated product, the decomposition rate of egg yolk, the type and amount of enzyme added, and the reaction time are not limited. The use amount of egg yolk is usually 4 to 25% by weight, and if it is less than 4% by weight, the freezing resistance decreases, and if it exceeds 25% by weight, the flavor may be impaired.

The heat- and freeze-resistant emulsion composition of the present invention can impart a variety of flavors by optionally adding a spice or the like according to the purpose. For example, spices such as various vegetable chips, concentrated paste of soup and powder, black pepper, garlic powder, etc., seasoning oil, salt, various seasonings, flavors and the like can be added. In addition, gum or the like may be added to adjust the viscosity of the emulsified composition.

The heat-resistant and freeze-resistant emulsion composition of the present invention can be easily produced by using various emulsifiers such as a high-speed cutter mixer, a homomixer, and a continuous line mixer. In the case of a batch type mixer, a vacuum mixer can be used to prevent air bubbles from being mixed. In producing the heat-resistant and freeze-resistant emulsion composition of the present invention, first, a water phase was prepared by uniformly mixing water-soluble raw materials such as liquid sugar, modified starch, egg yolk, vinegar, and water, and then dissolved in this. The oil phase is emulsified while gradually mixing. The oil phase is prepared by mixing and dissolving a plurality of fats and oils as necessary, and dissolving the oil-soluble raw materials. Further, it is also possible to add a raw material such as a modified starch or gum to the oil phase by dispersing it.

[0015]

The heat- and freeze-resistant emulsified composition of the present invention does not solidify even after the heating (baking) step, has no separation of fats and oils, and maintains good smoothness. In addition, even when frozen, there is no separation or solidification of fats and oils after thawing, and good smoothness is maintained, so that it can be used for frozen storage. Furthermore, even when the heating step and the freezing step are used in combination, there is no solidification or separation of fats and oils, and the paste-like smoothness is maintained, and the flavor,
It can be maintained well in both texture and appearance,
The emulsion composition can be stored in a stable state for a long time without separation.

[0016]

The present invention will be described below with reference to examples and comparative examples. Example 1 Tetraglycerin pentastearate (SY Glister PS-310, H
LB2.6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and dissolved by heating to 70 ° C., and then left at room temperature to 55 ° C. to obtain an oil phase. Next, 212 g of water and hexaglycerin tristearate (S
1 g of Y Glister TS-500, HLB7, manufactured by Sakamoto Yakuhin Kogyo) and 5 g of a mixture of crystalline cellulose and natural polysaccharide (Avicel RC-N81, manufactured by Asahi Kasei Kogyo) are heated and dissolved.
The mixture was stirred under vacuum with a high-speed cutter mixer having a capacity of 2 kg (degree of vacuum: 60 bar, number of revolutions: 900 times / minute). Then
Liquid sugar (amamir, reduced starch saccharified substance concentration 70%, manufactured by Towa Kasei Kogyo) 80 g, 20% sweetened egg yolk (manufactured by Ifuji Sangyo) 2
100 g of vinegar, 100 g of vinegar, 20 g of sodium chloride, 1 g of sodium glutamate, and 30 g of processed starch (gelatinized waxy maize starch, manufactured by Nippon Shokuhin Kako) were added and stirred under vacuum.
The oil phase was added under vacuum and stirred until it became uniform. The heat-resistant and freeze-resistant emulsified composition obtained here was -40.
Stored at 5 ° C and 5 ° C, respectively.

The refrigeration resistance was evaluated by visually observing the emulsified state by thawing the product stored at -40 ° C one week after freezing at room temperature.
The heat resistance was evaluated by visually observing the emulsified state after storage at 5 ° C., one week after refrigeration, squeezing out the sliced bread and heating in a household oven at 210 ° C. for 6 minutes. The results are shown in Table 1. The evaluation criteria are as follows. ：: No oil off, good emulsification state △: Slight oil off, but emulsification not broken ×: Completely oil off, oil separated Separate texture, emulsified state A sample having good shape retention was evaluated as ○, an oil separated and having no shape retention or a product hardened by burning was evaluated as ×, and an intermediate product was evaluated as Δ.

Examples 2 to 4 Heat- and freeze-resistant emulsified compositions were prepared in the same manner as in Example 1 using the composition shown in Table 1 and evaluated in the same manner. The results are shown in Table 1.

[0019]

[Table 1]

The abbreviations in the table are as follows. Soybean 42: Soybean hardened oil (melting point 42 ° C) Rapeseed 31: Rapeseed hardened oil (melting point 31 ° C) PS-310: SY Glister PS-310 (tetraglycerin pentastearate, HLB2.6, manufactured by Sakamoto Pharmaceutical) TS-500 : SY Glister TS-500 (Hexaglycerin tristearate, HLB7, manufactured by Sakamoto Yakuhin Kogyo) MO-500: SY Glister MO-500 (Hexaglycerin monooleate, HLB11.6, manufactured by Sakamoto Yakuhin Kogyo) PO-310: SY Glister PO-310 (tetraglycerin pentaolate, HLB3, manufactured by Sakamoto Yakuhin Kogyo) Avicel RC: Avicel RC-N81 (mixture of crystalline cellulose and natural polysaccharide, manufactured by Asahi Kasei Kogyo) Amamiru (reduced starch saccharified substance concentration 70%, Towa Kasei Kogyo Co., Ltd.) Waxy α (gelatinized waxy corn) Flour, Nihon Shokuhin Kako Co., Ltd.) sweetened egg yolk: 20% sweetened egg yolk (manufactured by Ifuji Sangyo) glutamate: Sodium glutamate

Comparative Examples 1 to 5 Emulsified compositions were prepared according to the composition shown in Table 2 in the same manner as in Example 1 and evaluated in the same manner. Table 2 shows the results.

[0022]

[Table 2]

The abbreviations in the table are the same as in Table 1 except for the following. Rapeseed oil: Rapeseed squeezed oil (liquid oil) PR-300: Poem PR-300 (hexaglycerin condensed ricinoleate, HLB 1.7, manufactured by Riken Vitamin) ML-750: SY Glister ML-750 (decaglycerin laurate, HLB 14. 8. Sakamoto Yakuhin Kogyo)

From the results shown in Table 1, it can be seen that the samples of Examples have no solidification or separation of oil content after heating and thawing after frozen storage, and have good texture, flavor and appearance. . From the results in Table 2, since the comparative example lacks the essential components of the present invention one by one, the heat resistance and the freezing resistance are poor, the oil component is separated, the solidification or shape retention is lost, and the texture, It turns out that both flavor and appearance are bad.

Claims (1)

[Claims] 1. An emulsified composition containing fats and oils, egg yolk, vinegar, salt, seasonings and water, wherein solid fat is 20 to 45% by weight,
Vinegar 5-16% by weight, polyglycerin fatty acid ester 0.1-5% by weight, liquid sugar 1-10% by weight, modified starch 1-
5% by weight, 4 to 25% by weight of egg yolk and 0.1% of crystalline cellulose.
A heat- and freeze-resistant emulsified composition containing 1 to 1% by weight.