JP2007202534A - Food using oleo resin-containing emulsified product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food having industrial extreme convenience and excellent in flavor using an emulsified product having stable oleo resin and water dispersion properties through using emulsification phenomenon with a wide application range. <P>SOLUTION: The food contains ≥20 wt.% of water in the whole food, and an emulsified product which has 3-20 wt.% of protein and 5-30 wt.% of oleo resin in the whole emulsified product. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an emulsion having good water dispersibility and a stable emulsion and a food containing the same in the field of processed spice extracts.

  “Oleoresin”, a spice extract, extracts the main ingredients in a spice from non-polar to intermediate polar organic solvents such as acetone, ethyl acetate, hexane, etc. It is a removed resinous or viscous liquid preparation. The oleoresin thus obtained has a stable potency (flavor strength) and ingredients compared to natural spices represented by powder spices, and when used, the appearance such as spots derived from natural spices is impaired. It is a formulation that is widely used in the food industry, and has advantages such as no fear, uniform mixing into food, and low bacterial count. The extract obtained from the spices includes, in addition to this, what is called “essential oil” as a distillate by steam, what is called “extract” extracted with ethanol and water, etc., but is called “oleoresin” The spice extract is the most excellent substitute for natural spices because it contains a wide range of ingredients of the raw material from fragrance components to non-fragrance components. Among the spice extracts currently produced, the types of spices include pepper, ginger, chili, allspice, cloves, cardamom, etc. Among them, oleoresin does not dissolve in water due to the nature of the extraction solvent. In addition, it is difficult to be added to food as it is because it hardly dissolves in oil and has low fluidity in terms of physical properties. Therefore, it is diluted with edible oils and fats to increase fluidity, diluted with alcohol and then emulsified, emulsified with emulsion stabilizer, emulsified with polysaccharide and emulsifier, spray dried and dispersed in water Products with added characteristics are on the market. However, oleoresin, the main ingredient derived from spices, which easily forms crystals, such as piperine, has the problem of crystallization or precipitation when used as it is or in an emulsified form. The current situation is, and in the worst case, it cannot be used. In order to solve this problem, lactic acid anhydride or acetic anhydride may be used, but problems still remain such as spoiling the original flavor of spices.

Among the products having water dispersibility as described above, as a method for producing an emulsion, a method of emulsifying a spice extract with benzyl alcohol and a food emulsifier (Patent Document 1), and a spice with propylene glycol A method of emulsifying after diluting with (Patent Document 2) has been proposed. However, in these methods, since alcohols that are not normally used in the food industry and emulsifiers that are not preferred for use are blended, the situation of use is limited. Further, the method of solubilizing the crystal component with the organic acid causes problems such as corrosion of the metal container. In addition, when the spice extract is 0.5 parts by weight or less in the aqueous phase, a stable dispersion can be obtained with a normal emulsifier and a thickener, but the spice extract contains 1.0 part by weight or more. In this case, the special manufacturing method described above is required.
JP 60-78557 A U.S. Pat. No. 3,906,116

  The present invention is industrially very simple and uses an emulsion in which oleoresin is stably and water-dispersible by utilizing an emulsification phenomenon having a wide range of applications, and is used for flavor. The purpose is to provide excellent food.

  As a result of intensive studies to solve the above problems, the present inventors dilute and disperse oleoresin with edible oils and fats, and then emulsify with an aqueous phase containing protein to disperse oleoresin in the oil phase. The present inventors have found that a stable oil-in-water emulsion can be obtained in which the crystalline substance does not crystallize, and the present invention has been completed.

  That is, the first of the present invention is a food having a moisture content of 20% by weight or more in the whole food, and 3 to 20% by weight protein in the whole emulsion and 5 to 30% by weight oleoresin in the whole emulsion. The present invention relates to a food containing an emulsion. A more preferred embodiment relates to the food as described above, wherein the protein is milk protein. More preferably, the present invention relates to the food described above, wherein the food is any one of a seasoning food, a processed meat product, a processed fish product, a soup and stew, and a flour dough product.

  According to the present invention, an oleoresin can be stably obtained without using a special additive and an emulsion having water dispersibility can be obtained. By using the emulsion, a seasoning food excellent in flavor is obtained. Food products such as processed meat products, processed fish products, soups and stews, and flour dough products can be provided.

  Hereinafter, the present invention will be described in more detail. The food of the present invention is an oil-in-water emulsion comprising an aqueous phase containing protein and water, an oil phase containing oleoresin and oil, and a food containing a specific amount of water. . As the food, liquid seasoning food, processed meat food, processed fish food, soup and stew, and flour dough products are suitable. For liquid seasoning foods, processed meat products, processed fish products, soups and stews, and flour dough products, emulsions containing oleoresin can be more evenly dispersed and kneaded. An improvement effect can be obtained. Examples of liquid seasoning foods include sauce, mayonnaise, dressing, etc., and processed meat products include ham using pickle liquid containing the emulsion, sausage directly kneaded with the emulsion, hamburg, etc. Examples of processed fish meat include fish fillet using a seasoning liquid containing the emulsion and kamaboko with the emulsion kneaded as it is. Examples of flour dough products include dumpling skins and pizza dough kneaded with the emulsion. What is important here is that moisture is present in the system when the emulsion is used. The amount of water when the emulsion is dispersed in the system is preferably 20% by weight or more in the whole food. If the amount of water when the emulsion is dispersed in the system is less than 20% by weight, the emulsion may not be uniformly dispersed. Moreover, although there is no problem even if the water content in the processed food is reduced, the water content in the processed food is preferably 20% by weight or more.

  Further, the method of dispersing or kneading the emulsion in food may be the same as the method of using a normal liquid food material. For example, in the case of dressing, the emulsion may be dispersed in vinegar. Moreover, when manufacturing ham using a pickle liquid, what is necessary is just to disperse | distribute this emulsion in a pickle liquid. And about the usage-amount of this emulsion, what is necessary is just to determine based on the quantity by which the intensity | strength of predetermined | prescribed flavor is obtained based on content of the oleoresin in this emulsion.

  The protein used in the present invention is not particularly limited as long as it is water-soluble and edible. Milk protein, wheat protein, blood protein, egg protein, soybean protein, pea protein, and these enzyme-treated decomposition products or acid-treated decomposition products The at least 1 sort (s) chosen from the group which consists of a thing is mentioned. As milk protein, not only purified pharmaceutical products such as whey protein concentrate (WPC), whey powder, casein sodium, acid casein, but also normally distributed as food such as skim milk powder, whole milk powder, and milk Dairy products that are available. Examples of wheat protein include gluten, gliadin, and glutenin. Examples of blood proteins include plasma proteins, and examples of egg proteins include egg yolk and egg white-derived proteins. Of these proteins, milk proteins such as skim milk powder, whole milk powder, WPC, and sodium caseinate are preferred. About the compounding quantity of the protein in this invention, 3 to 20 weight% is preferable in the whole emulsion. If the protein content is less than 3% by weight, the emulsifying action of the protein is insufficient, and the intended stable emulsion may not be obtained. On the other hand, if the amount exceeds 20% by weight, the amount of water necessary to dissolve the protein increases, so the ratio of the aqueous phase becomes too high, and the blending ratio of the spice extract in the emulsion becomes low. In some cases, the necessary titer (intensity of flavor) cannot be obtained. From the viewpoint of flavor, milk protein is preferably used as the protein.

  The oleoresin in the present invention is not particularly limited as long as it is extracted from a spice with a nonpolar to medium polarity solvent, and as a spice, black pepper, white pepper, ginger (ginger), chili, allspice , Clove, cardamom, nutmeg, mace, turmeric, cumin and the like. The blending amount of oleoresin is preferably 5 to 30% by weight in the whole emulsion. If the amount of oleoresin is less than 5% by weight, a stable emulsion can be obtained, but the flavor titer becomes weaker and the required amount added to the food increases, so that adding a small amount adds flavor. It may be difficult to achieve the original purpose. Moreover, since the ratio of the oil phase containing an edible fat will become high too much when it exceeds 30 weight%, it may become difficult to obtain a stable oil-in-water emulsion.

  The fats and oils used in the present invention are not particularly limited as long as they are ordinary edible fats and oils, but in order to dissolve oleoresin and form a fluid oil phase, rice oil, safflower oil, sunflower oil, sesame oil, Liquid oils such as soybean oil, corn oil, palm oil, palm kernel oil, coconut oil, rapeseed oil and olive oil can be suitably used. With regard to the blending ratio of these edible fats and oleoresin, an emulsifiable oil phase can be formed as long as the oleoresin 10 has a weight ratio of 2 or more edible fats. Preferably, it is a weight ratio of edible fats and oils 5 or more with respect to oleoresin 10. The reason is that when the ratio of edible oils and fats is as high as 5 or more, usually a large amount of emulsifier is required, but if the emulsion of the present invention is used, the amount of emulsifier can be reduced. And due to factors such as the physical properties of oleoresin, compatibility with edible fats and oils, solubility of crystalline substances, for example, when oleoresin is dispersed in fats and oils, it is confirmed that it is stable even at 25 ° C for 2 days. Thus, the optimum blending ratio can be determined. However, since the flavor titer of the target emulsion decreases as the ratio of edible fats and oils increases, it is preferable that the ratio of edible fats and oils is small so long as a stable emulsion can be obtained. In addition, when diluting and dispersing oleoresin in edible oils and fats, if the edible oils and fats are heated to about 80 ° C, the viscosity of the edible oils and fats decreases with oleoresin and the fluidity increases. Becomes easier. Further, in the case of oleoresin whose fluidity is lowered at room temperature, it can be easily diluted and dispersed in edible fats and oils by heating until fluidity is increased.

  Furthermore, in addition to the flavor imparting effect by oleoresin, in order to obtain the seasoning effect by salt, seasoning, acidulant, sweetener, etc., an emulsion can be easily produced by dissolving these seasoning ingredients in the aqueous phase. Can do. Also, by adding phosphates, salt, thickening polysaccharides, dextrin, starches to the aqueous phase, liquid seasonings, processed meats, processed fish, soups and stews, flour dough products Uniform dispersion / kneading and improvement of physical properties can be obtained. Furthermore, it is also possible to suppress the growth of the number of bacteria in food by adding a preservative, a shelf life improver, a pH adjuster, a sour agent, and alcohols to the aqueous phase.

  Production examples of the food of the present invention are shown below. That is, first, a predetermined amount of protein is dissolved by stirring in water heated to about 80 ° C. to obtain an aqueous phase. In this case, as required, a predetermined amount of salt, seasoning, acidulant, sweetener and other seasoning materials and phosphates, salt, thickening polysaccharides, dextrin, starches and other physical property improving materials and phosphates, Add sterilizing materials such as salt, thickening polysaccharides, dextrin and starches. On the other hand, oleoresin that has been made fluid by heating under stirring to edible oils and fats heated to about 80 ° C. is diluted to obtain an oil phase. While maintaining the product temperatures of the oil phase and the aqueous phase, the oil phase is gradually added to the aqueous phase to emulsify into an oil-in-water type, and then cooled to 40 ° C. to obtain an emulsion used in the present invention. The obtained emulsion can be added in any amount to the target food, and the amount added can be determined according to the level of flavor to be imparted. There is no particular limitation on the method of addition, and it can be added by any method.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Emulsification stability evaluation>
The emulsions prepared in Examples and Comparative Examples were evaluated for emulsion stability by observing the emulsified state with time by 10 panelists over time while being stored in a dark place at 25 ° C. The evaluation criteria at that time are as follows. A: Level maintaining a uniform emulsified state, B: A very small amount of oil phase floats as an oil layer on the upper part, but the emulsified state is substantially maintained and practically no problem, Δ: Aqueous phase oil phase X: level where there is a problem in practical use, x: level where emulsification is not possible or emulsification is completely broken. Subsequent aging tests were stopped when the emulsion stability evaluation result was x.

<Evaluation method of ginger flavor of cooked pork>
The cooked pork obtained in the examples and comparative examples was subjected to a sensory evaluation of the strength of the flavor of each part by 7 skilled panelists, and the average value was used as the evaluation value. The evaluation criteria at that time were as follows. 5 points: Ginger flavor is very strong, 3 points: Ginger flavor is normal cooking level, 1 point: Ginger flavor is faintly felt.

(Examples 1 to 7 and Comparative Examples 1 and 2) Production of Emulsions Emulsions were produced according to the formulation shown in Table 1. That is, the protein was added to the water heated to 80 ° C. while stirring and mixed and dissolved to obtain an aqueous phase. An oleoresin heated to 70 ° C. was dissolved in an oil and fat heated to 70 ° C. with stirring to obtain an oil phase. Then, while keeping the oil phase at 70 ° C., the oil phase was gradually added to the aqueous phase and emulsified with a homomixer (made by Tokushu Kika Kogyo Co., Ltd., using TK homomixer) for 20 minutes. Then, it cooled, stirring with a homomixer to 40 degreeC, and obtained the emulsion of this invention.

  The evaluation results of the emulsion stability of the emulsion obtained above are shown in Table 2. From the results shown in Table 2, it was confirmed that a stable oleoresin emulsion was obtained according to the present invention. On the other hand, in Comparative Example 1 where the amount of protein in the aqueous phase was small, separation occurred 12 hours after preparation of the emulsion. Further, Comparative Example 2 in which the content ratio of oleoresin exceeds 30% by weight resulted in the inability to emulsify itself.

(Example 8, Comparative Example 3)
Using the emulsion obtained in Example 2, the pork was flavored with black pepper oleoresin according to the formulation shown in Table 3 (Example 8). Moreover, the flavoring by the black pepper powder which is a spice powder is performed similarly to Example 8 instead of the emulsion obtained in Example 2, and compared with Example 8 (Comparative Example 3).

  That is, the emulsified product was added to pork leg cut into 2 cm square and mixed by hand for 20 minutes. In order to evaluate the effect of imparting flavor, Example 8 and Comparative Example 3 measured the piperine content (index of spicy flavor) in the outside and in the center. Here, the measuring method of the piperine content in pork is as follows. That is, 10 g each was collected from 5 parts of the center and outside of the pork, extracted with methanol, and quantified with a spectrophotometer at an absorption wavelength of 343 nm. Table 4 shows the measurement results of piperine content. From the results in Table 4, it was confirmed that the penetration of black pepper oleoresin into pork occurred quickly, and that the use of an emulsion compared with black pepper powder enabled uniform flavoring. The water content in the pork flavored with black pepper oleoresin was 68% by weight.

(Example 9, Comparative Example 4)
Using the emulsion obtained in Example 3, flavoring was performed by adding ginger oleoresin to pork according to the formulation shown in Table 3 (Example 9). Moreover, the flavoring by the ginger powder which is a spice powder was performed instead of the emulsion obtained in Example 3 (Comparative Example 4). After the flavored pork was baked in a frying pan, it was subjected to sensory evaluation by seven skilled panelists. The evaluation results are shown in Table 5. From the results shown in Table 5, it was confirmed that the penetration of ginger flavor by the emulsion into pork occurred rapidly, and a uniform flavor was possible compared to ginger powder. The water content in the pork flavored with ginger oleoresin was 68% by weight.

  From the above results, according to the present invention, an emulsion of oleoresin with excellent emulsion stability can be obtained, and when the emulsion is used for livestock meat etc., the penetration into the meat tissue is excellent, so that flavor It was evaluated that a uniform food was obtained.

Claims (3)

  A food having a water content of 20% by weight or more in the whole food, and containing an emulsion containing 3 to 20% by weight protein in the whole emulsion and 5 to 30% by weight oleoresin in the whole emulsion.   The food according to claim 1, wherein the protein is milk protein.   The food according to claim 1 or 2, wherein the food is any one of seasoning foods, processed meat products, processed fish products, soups and stews, and flour dough products.