JP2006180717A - Aerosol-type acidic oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an aerosol-type acidic oil and fat composition excellent in formability and shape retention, and favorably staying or sticking on or to food. <P>SOLUTION: The aerosol-type acidic oil and fat composition comprises at least one kind selected from an emulsifier with HLB <7, polyglycerol fatty acid ester with HLB ≥10 and polysorbate with HLB ≥10, and a thickener. The emulsifier with HLB <7 comprises at least one kind selected from sucrose fatty acid ester, acetylated sucrose fatty acid ester and glycerin citric acid fatty acid ester. The thickener comprises xanthan gum. A jetting agent comprises nitrous oxide gas and/or carbon dioxide. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an aerosol type acidic fat composition. Specifically, the present invention relates to a foamable acidic oil / fat composition filled in an aerosol container together with a propellant, preferably a foamable acidic dressing.

  As for dressing, a liquid type such as French dressing and a semi-solid or pasty type such as mayonnaise are generally used widely. However, liquid type dressings are often used for vegetables and other foods that are subject to use. Insufficient or uneven, and as a result, a large part of the dressing that has been applied flows down from the food to the bottom of the dish, making it easy to use excessively in an attempt to obtain a sufficient seasoning effect, which is uneconomical was there.

  On the other hand, semi-solid or pasty types such as mayonnaise do not have such disadvantages, especially those with a high fat content as represented by mayonnaise, which is also preferred in terms of taste, but ingesting fat and calories. Many consumers who want to reduce tend to be shunned. Therefore, a paste-like type has been developed in which fat and oil content is reduced and semi-solid or pasty physical properties originally imparted by an oil-and-fat emulsion are substituted with a thickener such as starch. It is hard to say that it is satisfactory.

  Therefore, the dressing containing foam by aerosol is difficult to yield by foaming, so it is easy to “get on” and “entangle” with food, and at the same time it contains a lot of bubbles, so the fat per volume can be greatly reduced Therefore, it is useful for solving the aforementioned problems. Moreover, it has another added value, such as the fun of the foam-containing food texture and the fun of the phenomenon of spraying and generating foam.

  As a technique for obtaining an aerosol-type dressing, an oil-in-water oil containing fat, water, edible gums, and only a sucrose fatty acid ester having an HLB of 7 or more as an emulsifier in a dressing that gives a mousse-like physical property As an emulsifier for an effervescent dressing containing an aerosol container dressing filled with a propellant and an aerosol container dressing (Patent Document 1), a dressing liquid, an emulsifier, and a foaming gas, It is described that if sucrose fatty acid and glycerin fatty acid ester are used in combination, the shape retention effect becomes extremely high. Actually, a combination of HLB15 sucrose fatty acid ester and HLB1 sucrose fatty acid ester, HLB15 sucrose fatty acid ester and Combination of glycerin fatty acid ester of HLB4.5 It is combined with the back (Patent Document 2). However, the above-mentioned problems have not been solved in terms of “riding”, “entanglement” or shape retention on food ingredients.

Japanese Examined Patent Publication No. 7-102103 JP-A-2-273156

  The present invention has been developed in view of such circumstances, and has excellent formability, excellent shape retention, good "riding" on foods, good "entanglement", foaming acidity that is foamed with aerosol It aims at providing an oil-and-fat composition.

  As a result of earnest research to obtain an aerosol-type acidic oil / fat composition having good “riding” and “entanglement” on food, excellent formability, and excellent shape retention, the present inventors It has been found that the use of a thickener, preferably xanthan gum, achieves its purpose when the acidic oil composition is sprayed through the die. Furthermore, it has been found that it is preferable to use an oil and fat that does not exhibit a liquid state at 5 ° C. as the composition of the acidic oil and fat composition, and that the propellant is preferably nitrous oxide gas and / or carbon dioxide gas.

That is, the present invention has the following aspects;
Item 1. Aerosol-type acidic oil / fat composition containing one or more selected from emulsifiers less than HLB7, polyglycerin fatty acid esters of HLB10 or more, and polysorbates of HLB10 or more and a thickener.
Item 2. Item 2. The aerosol-type acidic oil / fat composition according to item 1, comprising at least one selected from sucrose fatty acid esters, acetylated sucrose fatty acid esters, and glycerine citrate fatty acid esters as emulsifiers less than HLB7.
Item 3. Item 3. The aerosol type acidic oil / fat composition according to any one of Items 1 or 2, comprising a polyglycerin fatty acid ester of HLB 10 or more and / or polysorbate.
Item 4. Item 4. The aerosol type acidic fat composition according to any one of Items 1 to 3, which contains at least xanthan gum as a thickener.
Item 5. Item 5. The aerosol-type acidic oil / fat composition according to any one of Items 1 to 4, wherein the oil / fat used is not liquid at 5 ° C.
Item 6. Item 6. The aerosol type acidic oil / fat composition according to any one of Items 1 to 5, wherein the propellant is nitrous oxide gas and / or carbon dioxide gas.
Item 7. Item 7. The aerosol-type acidic oil / fat composition according to any one of Items 1 to 6, which is a dressing that can substantially reduce oil intake.

  According to the present invention, it has become possible to provide an acidic oil / fat composition that is foamed with an aerosol, which has excellent formability, is excellent in shape retention, and has good “riding” and “entanglement” on food.

  The aerosol-type acidic fat composition referred to in the present invention is an acidic fat composition filled in an aerosol container together with a propellant. The acidic oil / fat composition is an acid and fat-containing composition having a pH of less than 7, preferably about pH 3-5. The emulsion may be an oil-in-water emulsion composition or a water-in-oil emulsion composition. Specific embodiments of the acidic fat composition include acidic seasonings such as dressing, mayonnaise, sauce and sauce.

  The aerosol type acidic oil / fat composition of the present invention contains at least one selected from an emulsifier of less than HLB 7, a polyglycerin fatty acid ester of HLB 10 or more, and a polysorbate of HLB 10 or more and a thickener.

  As emulsifiers less than HLB7, acetylated sucrose fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), Examples include sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin and the like having an HLB of less than 7. Conventionally, if an emulsifier of less than HLB7 is used, the solubility in the aqueous phase is poor, and the emulsification type is likely to be a water-in-oil emulsification different from a normal dressing, so it is not suitable for preparing an aerosol dressing, Even when used, it is common to use a small amount of other HLB in combination with an emulsifier of about 15. However, in the present invention, by using emulsifiers less than HLB7, preferably less than HLB7 acetylated sucrose fatty acid esters and / or sucrose fatty acid esters, more preferably less than HLB7 acetylated sucrose fatty acid esters, It is an acidic oil and fat composition, such as a dressing that is excellent in properties and excellent in shape retention, and has good “riding” and “entanglement” on foods.

  In particular, the use of an emulsifier of less than HLB7 is effective for an aerosol type acidic fat composition containing egg yolk and having a mayonnaise-like flavor, for example. In particular, it is preferable to contain at least one selected from sucrose fatty acid esters, acetylated sucrose fatty acid esters, and glycerine citrate fatty acid esters as emulsifiers less than HLB7, and the products are Ryoto manufactured by Mitsubishi Chemical Foods Corporation. Examples include Sugar Ester S-570, DK Ester FA-10E manufactured by Daiichi Kogyo Seiyaku Co., Ltd., and Poem K-30 manufactured by Riken Vitamin Co., Ltd. A preferable addition amount is 0.1 to 1.0% by weight, and more preferably 0.2 to 0.7% by weight, based on the acidic fat composition.

  Moreover, in aerosol type acidic oil and fat compositions, such as French dressing, which does not contain egg yolk, it is preferable to contain polyglycerin fatty acid ester of HLB10 or more and / or polysorbate. More preferably, it is more preferable to use a polyglycerin fatty acid ester of HLB 10 or higher and / or a polysorbate in combination with an emulsifier of less than HLB 7. The preferred combined weight ratio of polyglycerin fatty acid ester of HLB 10 or more and / or polysorbate and emulsifier of less than HLB 7 is 1:20 to 40: 1, and the addition amount is 0.1 to 1 in total with respect to the acidic oil composition. 0% by weight, more preferably 0.2 to 0.7% by weight.

  Examples of the polyglycerin fatty acid ester and polysorbate having HLB of 10 or more include SY Glister MSW-7S from Sakamoto Yakuhin Kogyo Co., Ltd., Rheodor TW-S120V and TW-S320V from Kao Corporation.

  Furthermore, the present invention is characterized by using a thickener in combination with the emulsifier. Examples of the thickener include agar, gelatin, pectin, carrageenan, xanthan gum, locust bean gum, glucomannan, deacylated gellan gum, native gellan gum, tamarind seed gum, tara gum, guar gum, alginic acid, sodium alginate, pullulan, soybean 1 selected from polysaccharides, CMC-Na, CMC-Ca, microcrystalline cellulose, tragacanth gum, karaya gum, gum arabic, curdlan, rumzan gum, welan gum, gati gum, psyllium seed gum, macrohomopsis gum, starch, processed and modified starch, etc. More than seeds are mentioned, and it is preferable to contain xanthan gum. The preferable addition amount of xanthan gum is 0.05 to 1.0% by weight, more preferably 0.1 to 0.5% by weight, based on the acidic oil composition.

  The oils and fats used in the present invention are not limited as long as they are edible, and are coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, sesame oil, olive oil, safflower oil, and palm kernel. Fats such as vegetable oils such as oil, animal fats such as pork fat, beef tallow, milk fat, fish oil, or fractionated fats, hardened fats, transesterified fats, fatty acids, monoglycerides, diglycerides, sterols, phospholipids And lipids other than fats (triglycerides) such as glycolipids.

  Among these, it is preferable to use fats and oils that do not exhibit a liquid state at 5 ° C. Examples of such fats and oils include coconut oil, palm kernel oil, palm oil, lard, beef tallow, milk fat, cacao butter, cured oils thereof, and cured soybean oil. Also, it is possible to mix oil and fat that is liquid at 5 ° C. with oil and fat that does not exhibit liquid at 5 ° C. and use them together in a ratio that does not exhibit liquid at 5 ° C. Moreover, the range of 5-70% is preferable with respect to acidic fat composition, and, as for total fats and oils, 10-40% is more preferable.

  Further, the propellant may be a compressed gas that is substantially harmless to the body. For example, as the propellant gas, one or more selected from carbon dioxide, nitrogen gas, nitrous oxide gas, and the like are selected and added. It can be manufactured by pressure filling. Of these, nitrous oxide gas and / or carbon dioxide gas is most preferable.

  In addition, although it is a manufacturing method of the aerosol type | formula acidic fat composition which concerns on this invention, except using an aerosol container and enclosing a propellant gas, what is necessary is just to take the process of the conventional dressing, and the said raw material is mixed and emulsified After homogenization and heat sterilization, a method of filling an aerosol container and filling with a propellant gas to obtain a final product can be exemplified.

  In addition to the above, the aerosol-type acidic oil / fat composition of the present invention uses, for example, phosphoric acid, polymerized phosphoric acids, organic acids and salts thereof for the purpose of pH adjustment, emulsification stability improvement and seasoning. be able to. High sweetness such as whole egg, egg white, egg yolk, vinegar, acidulant, sugar, isomerized sugar, reduced starch syrup, acesulfame potassium, sucralose, licorice extract (glycyrrhizin), thaumatin, stevia Sweeteners, fruit juices such as citrus, salt, soy sauce, miso, vegetable extract, livestock meat extract, seafood extract, seaweed extract, protein extract, yeast extract, amino acids, nucleic acids and other seasonings, soy milk, sesame, perilla, etc. Agricultural products, cheese, powdered milk, fermented milk and other dairy products, flavors, spices, colorants, antioxidants, preservatives and the like can also be used.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these.

Experimental Example 1: Preparation of aerosol-type mayonnaise type dressing Among the formulations listed in Table 1 below, sugar and xanthan gum are dispersed in water, dissolved by stirring at 80 ° C for 10 minutes, cooled to 60 ° C or lower, brewed vinegar, salt, Frozen sweetened egg yolk and others are added to make the aqueous phase part 80 parts by weight (total amount). Oil and fat and acetylated sucrose fatty acid ester / sucrose fatty acid ester are mixed and dissolved at 60 ° C. to obtain an oil phase part. The oil phase portion is gradually dropped and mixed while stirring the aqueous phase portion. Emulsify with a homomixer at 10,000 rpm for 5 minutes. An aerosol type mayonnaise type dressing was prepared by cooling to 5 ° C. and filling an aerosol container with nitrous oxide gas until the internal pressure of the container reached 0.8 mPa.

  The obtained aerosol type mayonnaise type dressing is kept at 5 ° C., shaken 5 times with the same action, immediately sprayed on the filter paper, and the formability immediately after injection and the holding state of the modeling after 10 minutes of injection, Evaluation was performed in four grades, ◎, ○, △, and × from the good ones. The results are shown in Table 2.

(* 1) DK Ester FA-10E: Daiichi Kogyo Seiyaku Co., Ltd. (* 2) DK Ester F-50: Daiichi Kogyo Seiyaku Co., Ltd. (* 3) Saneigen FFI Co., Ltd. “SAN ACE (Registered trademark) "
(* 4) Saneigen FFI Co., Ltd.

  From Table 2, the aerosol-type mayonnaise-type dressings of Examples 1 to 3 have excellent formability as compared with Comparative Example 1 that does not contain a thickener and Comparative Example 2 that does not use a sucrose fatty acid ester of less than HLB7. It was excellent in moldability, and had good “riding” and “entanglement” on food.

  In addition, when the dressings of Examples 1 to 3 were sprayed on the salad and eaten, almost none of them flowed and accumulated on the bottom of the container, and were able to be eaten deliciously with the same seasoning strength until the end.

  Furthermore, when the weight per volume was calculated | required about the injected dressing of Example 1 and the dressing adjusted for Example 1 without using a propellant (Comparative Example 3), the injected dressing of Example 1 was obtained. Was 1/3 of the dressing of Comparative Example 4, indicating that the oil content per volume was also reduced to 1/3.

Experimental Example 2: Preparation of French type dressing Among the formulations listed in Table 3 below, sugar, xanthan gum and polyglycerin fatty acid ester are dispersed in water, stirred and dissolved at 80 ° C for 10 minutes, cooled to 60 ° C or lower, and then brewed vinegar , Salt and others are added to make the aqueous phase part 70 parts by weight. Oil and fat and acetylated sucrose fatty acid ester or sucrose fatty acid ester are mixed and dissolved at 60 ° C. to obtain an oil phase part. The oil phase portion is gradually dropped and mixed while stirring the aqueous phase portion. Emulsify with a homomixer at 10,000 rpm for 5 minutes. An aerosol type French type dressing was prepared by cooling to 5 ° C. and filling an aerosol container and filling with nitrous oxide gas until the container internal pressure reached 0.8 mPa.

  The obtained aerosol type French type dressing is set to 5 ° C., shaken 5 times with the same operation, immediately sprayed on the filter paper, and has good shapeability immediately after spraying and holding state after 10 minutes of spraying. To ◎ ・ ○ ・ △ ・ ×. The results are shown in Table 4.

(* 1) DK ester FA-10E: manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (* 5) Ryoto sugar ester S-570: Mitsubishi Chemical Foods Co., Ltd. (* 6) Ryoto sugar ester S-1570: Mitsubishi Chemical Foods (* 7) SY Grister MSW-7S manufactured by Sakamoto Pharmaceutical Co., Ltd. (* 3) “San-Ace (registered trademark)” manufactured by San-Ei Gen FFI Co., Ltd.
(* 4) Saneigen FFI Co., Ltd.

  From Table 2, the aerosol type French type dressings of Examples 4 to 6 are excellent in formability and excellent in shape retention as compared with Comparative Example 4 using a sucrose fatty acid ester of HLB10 or higher. ”And“ entanglement ”were good.

According to the present invention, it is possible to provide an aerosol-type acidic oil / fat composition that is excellent in formability, excellent in shape retention, and excellent in “riding” and “entanglement” on food.

Claims (7)

An aerosol-type acidic oil / fat composition comprising one or more selected from emulsifiers less than HLB7, polyglycerin fatty acid esters of HLB10 or more, and polysorbates of HLB10 or more and a thickener. The aerosol type acidic fat composition according to claim 1, comprising at least one selected from sucrose fatty acid ester, acetylated sucrose fatty acid ester, and glycerine citrate fatty acid ester as an emulsifier less than HLB7. The aerosol type acidic oil and fat composition according to any one of claims 1 and 2, comprising a polyglycerin fatty acid ester of HLB 10 or more and / or polysorbate. The aerosol acidic oil composition according to any one of claims 1 to 3, comprising at least xanthan gum as a thickener. The aerosol type acidic fat composition according to any one of claims 1 to 4, wherein the fat used is not liquid at 5 ° C. The aerosol type acidic fat composition according to any one of claims 1 to 5, wherein the propellant is nitrous oxide gas and / or carbon dioxide gas. The aerosol-type acidic oil / fat composition according to any one of claims 1 to 6, which is a dressing capable of substantially reducing intake of fats and oils.