JP2008161101A - Producing method for emulsified food and emulsified food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a producing method for emulsified food which is good for health and has no problem of allergy or excessive calories and has fewer condition changes with temperature variations, and emulsified food. <P>SOLUTION: The producing method for emulsified food comprises the process of making brown anglae into several tens of microns to several hundreds of microns as a mean particle diameter by mechanically cutting the brown algae such as undaria pinnatifida and tangle, the process of creating a pasty material by mixing and churning the micronized brown anglae after adding 0.1-2% of sodium carbonate or potassium carbonate per the weight of the micronized brown anglae, and the process of mixing and churning the pasty material, and oils and fats and further, mixing and churning it after adding vinegar, seasonings, and spices. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing an emulsified food using brown algae and an emulsified food.

Conventionally, dressings and semi-solid dressings (mayonnaise and the like) are manufactured using chemically synthesized emulsifiers, natural soybeans, egg yolks, or lecithin, which is a component thereof (see Patent Document 1).
In this specification, mayonnaise refers to a semi-solid dressing mainly composed of cooking oil, vinegar, and egg.
JP-A-11-239462

However, some of those using chemically synthesized emulsifiers have properties that are unfavorable for the human body, and some have standards for their use.
Further, even those using an emulsifier derived from a natural product have recently caused problems of allergies such as eggs and soybeans and excessive calories.

Furthermore, in the commercially available mayonnaise manufactured using egg yolk or whole egg as an emulsifier, when it reaches a temperature of 0 ° C. or less, lecithin, which is a component of egg yolk and whole egg, weakens its function as a surfactant in the frozen state, As the process progresses, the emulsified state breaks, and the fats and oils are separated, making it unusable.
Furthermore, when commercially available mayonnaise manufactured using conventional egg yolk or whole egg as an emulsifier is heated, lecithin, which is a component of egg yolk or whole egg, weakens its function as a surfactant in the heated state, and the emulsified state is reduced. Since it breaks and oils and fats are separated, it is very difficult to use as a semi-solid dressing like mayonnaise during cooking.

  The present invention has been made in order to solve such problems, and is a method for producing an emulsified food and an emulsified food that are good for the body, have no problems of allergy and excessive calories, and have little change in properties with respect to temperature changes. The purpose is to get.

Brown seaweeds such as seaweed and seaweed are healthy foods that are rich in dietary fibers and minerals such as alginic acid and have almost no calories.
Recently, fucoidan, which is a sulfated polysaccharide that is effective for the human body, and fucoxanthin contained in pigments are attracting attention for brown algae such as seaweed and kelp.
In addition, alginic acid contained abundantly in brown algae is known to be effective in preventing obesity by excreting cholesterol in the body and improving the intestinal environment.
Thus, wakame and kelp brown algae contain a large amount of components useful for the human body. The inventor pays attention to such excellent points of brown algae, uses the active ingredients of seaweed as it is while drawing out the properties of alginic acid contained in the brown algae, and can be easily consumed at any time and is a safe emulsified food As a result, the present invention has been completed by intensive research to be used as a device. Specifically, the present invention has the following configuration.

(1) The method for producing an emulsified food according to the present invention includes a step of mechanically cutting wakame and kelp brown algae so that the average particle size is from several tens of microns to several hundreds of microns, and the refined brown algae. 0.1% to 2% of sodium carbonate or potassium carbonate with respect to the weight of the mixture, mixed and stirred to produce a paste-like substance, and the paste-like substance and fats and oils are mixed, stirred and vinegared or seasoned And a step of adding a spice, a spice and the like.
The average particle size when mechanically cutting wakame or kelp brown algae is preferably 100 microns or less.
The process of mixing and stirring paste-like substances and fats and oils and adding vinegar, seasonings, spices, etc. is mixing and stirring paste-like substances and fats and oils, then adding seasonings and spices, and further mixing and stirring In this case, it includes both cases of adding vinegar, seasonings, spices and the like to the paste-like substance and oils and fats, mixing and stirring.

(2) Further, in the above-described (1), after the step of producing the paste-like substance, a step of adding an acid such as citric acid or acetic acid to the paste-like substance, mixing and stirring the mixture is provided. It is a feature.
The amount of acid to be added is preferably such that the pH value of the paste-like substance is around 7.

(3) Moreover, the emulsified food which concerns on this invention is manufactured by the manufacturing method as described in said (1) or (2).

  In the present invention, the step of mechanically cutting wakame or kelp brown algae to have an average particle size of several tens of microns to several hundreds of microns, and 0.1% of the weight of the refined brown algae Add ~ 2% sodium carbonate or potassium carbonate, mix and stir to produce a paste-like substance, mix and agitate the paste-like substance and fats and oils, add vinegar, seasonings, spices, and mix, And the step of stirring can produce an emulsified food that is good for the body, has no problems of allergies and excessive calories, and has little change in properties with respect to temperature changes.

[Embodiment 1]
The method for producing an emulsified food according to the present invention includes a first step of mechanically cutting brown seaweed or kelp brown algae to have an average particle size of several tens of microns to several hundreds of microns, and the refined brown algae. 2nd step of adding 0.1 to 2% sodium carbonate or potassium carbonate with respect to the weight and mixing and stirring to produce a paste-like product, mixing and stirring the paste-like brown algae and fats and oils, And a third step of adding vinegar, seasonings, spices, and the like, and further mixing and stirring.
Hereinafter, each process will be described in detail.

<First step>
The first step is a step in which brown seaweed or kelp brown algae are mechanically cut so that the average particle size is from several tens of microns to several hundreds of microns.
Major examples of brown algae include mozuku, kombu, wakame, honda walla, hijiki and the like.
In addition, the usage-amount of brown algae shall be 5%-50% with respect to the weight of the dressing used as a product. When the amount of brown algae used is small, the viscosity decreases and becomes liquid, and when it is large, the viscosity increases and becomes mayonnaise. However, if it exceeds the above range, the proper viscosity as dressing and mayonnaise is impaired. When used, there is no entanglement with ingredients such as vegetables. In this regard, thickening polysaccharides are used in commercially available dressings, but according to the present invention, by adjusting the amount of brown algae used, an appropriate viscosity can be obtained. There is no need to use polysaccharides.

  Cutting the brown algae mechanically means cutting using a machine such as a mincing machine or a high-speed cutter. The time required for mechanical cutting varies depending on the ability of the machine, but is about 5 to 15 minutes with a high-speed cutter. A mincing machine can be used, but a high-speed cutter is more efficient.

In addition, when using a salted product or a dried product as brown algae of seaweed or kelp, it is mechanically cut after absorbing moisture and returning to the same state as raw.
Moreover, you may make it perform mechanical cutting | disconnection, after cooling brown algae slowly and freezing. By slowly freezing the brown algae, ice crystals become larger when the water content in the cells of the brown algae freezes, and the cell membrane of the brown algae is destroyed. Therefore, the effect of fragmentation by mechanical cutting can be further enhanced.

<Second step>
The second step is a step of adding 0.1% to 2% sodium carbonate or potassium carbonate to the weight of the brown algae refined in the first step, mixing and stirring to produce a paste.
By adding and mixing and stirring sodium carbonate or potassium carbonate, alginic acid is extracted from the leaves of brown algae, and the volume of the leaves of brown algae itself is reduced to give a paste-like product with increased viscosity. The PH at this time is 10-11.

  The amount of sodium carbonate or potassium carbonate to be added is usually about 1%. However, the amount of addition varies depending on how much mechanical cutting is performed in the first step. That is, when mechanical cutting of brown algae with a high-speed cutter is performed for a long time and cut sufficiently finely, the addition amount of sodium carbonate or potassium carbonate may be reduced, and conversely, when mechanical cutting is insufficient To increase the amount of addition described above.

In addition, the time for adding and mixing and stirring sodium carbonate or potassium carbonate is between several minutes to several tens of minutes.
Such a paste-like material is left as it is or dried to be concentrated. Then, wrap or heat sterilize and store refrigerated or frozen.

<Third step>
The pasty brown algae and fats and oils produced in the second step are mixed and stirred, and vinegar, seasonings, spices and the like are added and further mixed and stirred. As a result, emulsification occurs and forms a dressing. In addition, as a specific thing added at this 3rd process, it is an edible oil, a vinegar, a protein hydrolysate, salt, saccharides, a spice, seasonings (amino acid etc.).

In this third step, by adding an acid such as vinegar, the pH decreases and the paste-like substance becomes acidic, the volume of the leaf body of the brown algae itself decreases, and the particles of the leaf body in the product are visible to the naked eye. Because it is not a size, the color itself is in a state of no sense of incongruity.
In addition, it can also be set as semisolid dressing like mayonnaise by increasing the addition amount of a paste-like brown algae in this 3rd process.

As described above, according to the production method of the present invention, safe, safe and healthy dressings without addition of thickening polysaccharides and semi-solid dressings (mayonnaise etc.) can be produced and provided to consumers.
Moreover, in the dressing manufactured by said process, the emulsified state by the alginic acid which is a dietary fiber can maintain the emulsified state as it is, even if it is a frozen state, without breaking.
Therefore, the shelf life can be extended because it can be stored frozen as a semi-solid dressing and there is no quality deterioration.
In addition, although commercially available mayonnaise etc. could not be used as a seasoning for frozen foods such as frozen foods, the emulsified food of this example can be used as a seasoning for frozen foods. Frozen foods can be produced, and healthy and convenient foods can be provided to consumers.

  Furthermore, the emulsified state with alginic acid, which is a dietary fiber, hardly breaks even when heated at high temperatures. Therefore, the emulsified food according to the present embodiment can be used as a seasoning for cooking by heating, and healthy and convenient cooking and cooking methods can be provided to consumers.

[Embodiment 2]
In the second step of the first embodiment, the method for producing an emulsified food according to the present embodiment uses an acid such as citric acid or acetic acid in a paste-like product having a pH of 10 to 11, and a neutral pH of about 7. Add and mix and stir. As a result, the average particle diameter of the leaves can be further reduced to form a viscous paste of several microns to several tens of microns.
In this way, by adding acid, the volume of the leaf bodies of brown algae itself can be reduced, and the particles of the leaf bodies in the product can be made invisible to the naked eye, and the color of the food itself can be made in a state that does not feel uncomfortable. can do.

In the above description, the method of manufacturing the dressing through the first process to the third process has been described.
However, this is not only the case where all of the first to third steps are performed, for example, in a food factory, but the pasty substance generated in the second step is left as it is or is concentrated by drying or the like, This includes packaging, heat sterilizing, refrigerated or frozen products as a dressing producing material, and selling them, and consumers who have purchased them implement the third step at home.

This pasty substance mechanically cuts brown algae such as seaweed and kelp to have an average particle size of several tens to several hundreds of microns, and 0.1% to 2% with respect to the weight of the refined brown algae. % Sodium carbonate or potassium carbonate is added, mixed and stirred to form a paste.
In addition, an acid such as citric acid or acetic acid is added to this paste-like material in an amount that makes the pH neutral at around 7, and the mixture is stirred. By adding an acid, as described above, the volume of the leaf bodies of the brown algae itself can be reduced, and the particles of the leaf bodies in the product can be made invisible to the naked eye, and the color of the food itself is not uncomfortable. Can be in a state.

  This pasty substance is a food material for producing dressings and semi-solid dressings. When it is used as a food material, it becomes neutral by adding an acid to the paste-like material as described above, and it can be used in various ways when it is used as a food material.

When such a paste-like substance is commercialized, when it is used to manufacture a dressing or the like, it has the following characteristics as compared with the case of using egg yolk.
When manufacturing mayonnaise using egg yolks, it is not possible to mix the two well unless edible oil is added to the stirred egg yolk while stirring, and it takes a long time to manufacture mayonnaise. It is necessary to use a device such as a homogenizer (emulsifying device) for processing.
In this regard, the main component of the paste-like substance of the present embodiment is alginic acid, and alginic acid is not an emulsifier in the first place, so it does not separate even when mixed with cooking oil at once, and a special apparatus is used. It is possible to work quickly without any problems. Therefore, it is suitable for home use.

  Moreover, since the mixing ratio with the edible oil is not limited and the mixing ratio with the edible oil can be freely changed, the application range of the pasty substance of the present embodiment is extremely wide.

  An experiment was conducted to demonstrate the effect of adding sodium carbonate or citric acid, which was shown in the production process of the emulsified food according to the above embodiment. In the experiment, the wakame was refined with a high-speed cutter, and the particle size of the leaf bodies with and without sodium carbonate or citric acid was measured using a laser diffraction scattering particle size distribution analyzer. This is to compare the particle size of the leaf bodies.

1-4 is a figure which shows the particle size distribution of a paste-like substance and a dressing, a horizontal axis shows a particle diameter (micrometer), and the vertical axis | shaft has shown volume (%).
FIG. 1 shows the particle size distribution of a paste-like substance obtained by cutting wakame with a high-speed cutter, adding 1% sodium carbonate, and adding and stirring almost the same amount of citric acid.
FIG. 2 is a particle size distribution of a semi-solid dressing made from the paste-like substance shown in FIG. 1 as a raw material.
FIG. 3 is a particle size distribution of a paste-like substance obtained by cutting seaweed with a high-speed cutter. The example of FIG. 3 does not use sodium carbonate or citric acid.
FIG. 4 is a particle size distribution of a semi-solid dressing made from the paste-like substance shown in FIG. 3 as a raw material.

As can be seen by comparing FIG. 1 and FIG. 3, the particle size distribution of the paste-like substance shown in FIG. 1 is made finer than that shown in FIG.
The average particle size of the paste-like substance shown in FIG. 1 is 83.91 μm, and the median particle size is 31.9 μm. On the other hand, the average particle size of the paste-like substance shown in FIG. 3 is 171.5 μm, and the median particle size is 52.02 μm.
Thus, it was demonstrated that the paste-like substance can be effectively refined by adding sodium carbonate or citric acid after cutting the seaweed with a high-speed cutter.

Further, as can be seen by comparing FIG. 2 and FIG. 4, the particle size distribution of the semi-solid dressing shown in FIG. 2 is finer than the particle size distribution shown in FIG.
The average particle size of the semi-solid dressing shown in FIG. 2 is 50.75 μm, and the median particle size is 40.92 μm. On the other hand, the average particle size of the semi-solid dressing shown in FIG. 4 is 60.53 μm, and the median particle size is 57.89 μm.
Thus, after cutting the seaweed with a high-speed cutter, it was proved that a semi-solid dressing with fine leaf bodies can be produced by using a paste-like substance added with sodium carbonate or citric acid as a raw material.

  FIG. 5 shows the particle size distribution of a paste-like substance obtained by cutting wakame with a high-speed cutter, adding 2% sodium carbonate, and adding and stirring almost the same amount of citric acid. The average particle size of the paste-like substance shown in FIG. 5 is 31.02 μm, and the median particle size is 16.23 μm. Thus, the particle size of the paste-like substance can be further refined by increasing the amount of sodium carbonate.

In the above embodiment, an example in which sodium carbonate or potassium carbonate is added after cutting the seaweed with a high-speed cutter is shown. However, even if another alkaline aqueous solution such as a sodium hydroxide aqueous solution is added, The effect of miniaturization can be obtained.
In the above embodiment, an example in which citric acid is added to neutralize the paste-like substance has been shown. However, the neutralization effect can be obtained by adding another acid such as hydrochloric acid.
Moreover, in said embodiment, although the paste-form substance was demonstrated as an emulsifier, it can also be utilized as a stabilizer of dairy products, such as ice cream.

It is a figure which shows the particle size distribution of the paste-form substance which concerns on the Example of this invention. It is a figure which shows the particle size distribution of the dressing based on the Example of this invention. It is a figure which shows the particle size distribution of the paste-form substance which concerns on a comparative example. It is a figure which shows the particle size distribution of the dressing which concerns on a comparative example. It is a figure which shows the particle size distribution of the paste-form substance which concerns on the other Example of this invention.

Claims (3)

A process of mechanically cutting brown seaweed and kelp brown algae to have an average particle size of tens to hundreds of microns, and 0.1% to 2% carbonic acid based on the weight of the refined brown algae It includes a step of adding sodium or potassium carbonate, mixing and stirring to produce a paste-like substance, and a step of mixing and stirring the paste-like substance and fats and oils and adding a seasoning, spice, etc. A method for producing an emulsified food. The method for producing an emulsified food according to claim 1, further comprising a step of adding an acid such as citric acid or acetic acid to the paste-like material, mixing and stirring after the step of producing the paste-like material. An emulsified food produced by the method for producing an emulsified food according to claim 1.

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