JP2010154818A - Acidic oil-in-water emulsified food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an acidic oil-in-water emulsified food suppressed in peeling off from food after applying to food and baking, and oil separation during preservation, in the acidic oil-in-water emulsified food, and to provide a method for producing the acidic oil-in-water emulsified food. <P>SOLUTION: This acidic oil-in-water emulsified food comprises a thickening stabilizer having heat solubility, and gelatin. The thickening stabilizer is dispersed in an insoluble condition. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to an acidic oil-in-water emulsified food that suppresses peeling from food after being applied to food and baked and oil separation during storage and a method for producing the same.

Acidic oil-in-water emulsified foods are emulsified foods that can be distributed at room temperature by adjusting the pH to 4.6 or lower. Typical examples include semi-solid dressings such as mayonnaise-like foods, and emulsified liquid dressings. Is mentioned.

Acidic oil-in-water emulsified foods such as mayonnaise are commonly used in salads or with vegetables, but in recent years their use has expanded. In particular, it has good compatibility with bread and is a seasoning essential for expanding bread menus, such as bread baked with mayonnaise with sausage and corn, and sandwiches with mayonnaise and vegetables.

However, the conventional mayonnaise has a problem that when it is applied to a food such as bread and baked, the mayonnaise is separated and the presence of the mayonnaise is reduced. In order to solve these problems, there is known a method for producing a heat-resistant oil-in-water-type emulsified food that uses at least an emulsifier containing whey protein and egg white, and defines the respective blending amounts within a specific range. However, although these oil-in-water emulsified foods are not separated when applied to bread and baked, the oil-in-water emulsified foods have a problem that they are easily peeled off from the bread.

In addition, as an acidic oil-in-water emulsified food that is baked with bread, etc., add non-alphanated flour to the mayonnaise raw material mainly composed of edible oils and fats, egg yolk, egg white, brewed vinegar, seasonings, etc. A topping material that is baked with a uniformly mixed bread or the like is known (Patent Document 2). However, these topping materials have a problem that when they are applied to bread and baked, oil separation tends to occur due to storage.

Japanese Patent Laid-Open No. 11-318354 JP 2001-204375 A

Accordingly, an object of the present invention is to provide an acidic oil-in-water emulsified food in which the oil-in-water emulsified food is applied to the food and baked after being baked, and the oil separation during storage is suppressed. To do.

In order to achieve the above object, the present inventors have conducted extensive research on various blended raw materials used in acidic oil-in-water emulsified foods and production processes. As a result, an acidic oil-in-water emulsified food comprising a thickening stabilizer having heat solubility and gelatin and dispersed in a non-dissolved state is unexpectedly applied to a food and baked. The inventors have found that peeling from later foods and oil separation during storage can be suppressed, and the present invention has been completed.

That is, the present invention
(1) An acidic oil-in-water emulsified food containing a thickening stabilizer having heat solubility and gelatin, wherein the thickening stabilizer is dispersed in a non-dissolved state,
(2) The acidic oil-in-water emulsion food according to (1), wherein the gelatin is gelatin having heat solubility,
(3) The acidic oil-in-water emulsified food according to (1) or (2), wherein gelatin is dispersed in an undissolved state,
(4) The acidic oil-in-water emulsified food according to any one of (1) to (3), wherein the thickening stabilizer is gum.
(5) The acidic oil-in-water emulsified food according to any one of (1) to (4), wherein the blending amount of the thickening stabilizer having heat solubility is 0.1 to 3% of the product,
(6) The acidic oil-in-water emulsified food according to any one of (1) to (5), wherein the amount of gelatin is 0.1 to 3% based on the product,
(7) A method for producing a thickening stabilizer having heat solubility and an acidic oil-in-water emulsion food containing gelatin, wherein the thickening stabilizer or gelatin is heated at a temperature of 60 ° C. or higher in the production process. A method for producing an acidic oil-in-water emulsified food product,
It is.

According to the present invention, in an acidic oil-in-water emulsified food, an acidic oil-in-water emulsified food that suppresses peeling from the food after application and baking to the food and oil separation during storage, and a method for producing the same are provided. I can do it. Therefore, in foods such as breads that are used by baking acid oil-in-water emulsified foods, it is possible to prevent reduction in commercial value due to peeling of acid oil-in-water emulsified foods, and further demand for acid oil-in-water emulsified foods Expansion can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

In the present invention, the acidic oil-in-water emulsified food is an acid emulsified food in which edible fats and oils are dispersed substantially uniformly in the water phase as oil droplets to maintain an oil-in-water emulsified state and the pH is adjusted to 4.6 or less. It is. Examples include mayonnaise-like foods, acidic emulsified liquid dressings, and acidic emulsified liquid foods with ingredients.

The acidic oil-in-water emulsified food of the present invention contains a thickening stabilizer having heat solubility, and the thickening stabilizer is dispersed in a non-dissolved state. As a result, the acidic oil-in-water emulsified food is one in which peeling from the food after being applied to the food and baked is suppressed. On the other hand, even when an acidic oil-in-water emulsified food using a thickening stabilizer having a property of dissolving at room temperature (15 to 25 ° C.) or a thickening stabilizer having heat solubility is used, heating is performed. This is because the acidic oil-in-water emulsified food that is dispersed in a state where the thickening stabilizer is dissolved becomes easy to peel off from the food when applied to the food and baked.

In the present invention, the thickening stabilizer refers to the thickening stabilizer described in the reference (practice of food additive labeling, Japan Food Additives Association, issued on May 30, 2007), and a substance corresponding thereto. Yes, Tamarind Seed Gum, Locust Bean Gum, Azotobacter Vineland Gum, Amass Seed Gum, Almond Gum, Arabic Gum, Welan Gum, Cassia Gum, Gati Gum, Karaya Gum, Xanthan Gum, Guar Gum, Psyllium Gum , Gums such as sesbania gum, tara gum, tragacanth gum, triacansos gum, natto fungus gum, macrohomopsis gum, rhamsan gum, carrageenan, aureobasidium broth, Agrobacterium succinoglycan, arabinogalactan, alginic acid , Ammonium alginate, potassium alginate, calcium alginate, sodium alginate, propylene glycol ester alginate, aloe vera extract, elemi resin, oligoglucosamine, curdlan, carboxymethyl cellulose calcium, sodium carboxymethyl cellulose, kidachi aloe extract, chitin, chitosan, guar gum enzymatic degradation Product, glucosamine, yeast cell wall, dammal resin, dextran, sodium starch glycolate, sodium starch phosphate ester, troolloi, microfibrous cellulose, fur celerane, fucronori extract, pullulan, pectin, sodium polyacrylate, methyl cellulose, peach resin, Levan etc. are mentioned.

Moreover, the thickening stabilizer having heat solubility does not dissolve sufficiently even when mixed and stirred with water at room temperature (15 to 25 ° C.), and dissolves sufficiently by heating at a high temperature to express viscosity. It is a thickening stabilizer having the property of Specifically, the viscosity when a 1% aqueous solution of a thickening stabilizer is heated at 55 ° C. and cooled to 20 ° C. is compared to the viscosity when the aqueous solution is heated at 90 ° C. and cooled to 20 ° C. A thickening stabilizer that is less than 80%. The type of thickening stabilizer to be used is not particularly limited as long as it has the above-mentioned properties. However, in order to facilitate the effect of preventing peeling after baking according to the present invention, tamarind seed gum, locust bean gum, etc. The gum quality and carrageenan are preferred, and tamarind seed gum is more preferred.

In the present invention, the non-dissolved state refers to a state in which a part or all of the thickening stabilizer is not dissolved, and an acidic oil-in-water emulsification in which the thickening stabilizer in this state is dispersed substantially uniformly. The food is one in which peeling from the food after being applied to the food and baked is suppressed. Thus, in order to disperse the thickening stabilizer having heat solubility substantially uniformly in an undissolved state, the thickening stabilizer is heated at a temperature of 60 ° C. or higher in the production process of the acidic oil-in-water emulsion food. It is necessary to manufacture without.

The acidic oil-in-water emulsified food of the present invention is characterized by using gelatin in addition to the above-mentioned thickening stabilizer having heat solubility. As a result, the acidic oil-in-water emulsified food is one in which peeling from the food after application and baking on the food and oil separation during storage are suppressed.

Gelatin is a mixture obtained by heating and extracting collagen, which is the main component of connective tissue such as animal skin and bone, and is a mixture containing protein as the main component. The gelatin used in the present invention is not particularly limited as long as it is provided for edible use, and examples thereof include commercially available porcine gelatin, bovine gelatin, fish gelatin and the like. Or it is good to use 2 or more types.

Moreover, it is preferable that the gelatin mix | blended with the acidic oil-in-water type emulsion foodstuff of this invention has a heat solubility. This is because, compared to acidic oil-in-water emulsified foods using gelatin that is soluble at room temperature, it is easy to obtain a peeling prevention effect during baking and an oil separation inhibiting effect during storage. In the present invention, heat-soluble gelatin refers to gelatin having a property that even if mixed with water at room temperature (15 to 25 ° C.) and stirred, it does not dissolve in part or all. If there is no particular limitation. Specifically, gelatin other than normal temperature soluble gelatin having a melting temperature of 40 ° C. or lower may be used.

Furthermore, the gelatin blended in the acidic oil-in-water emulsified food of the present invention is preferably dispersed in an undissolved state. This is because acidic oil-in-water emulsified foods obtained by dissolving heat-soluble gelatin by heating tend to have difficulty in obtaining a peeling prevention effect during baking and an oil separation inhibiting effect during storage. In the present invention, the non-dissolved state means that part or all of gelatin is not dissolved in water, and gelatin in this state is dispersed substantially uniformly in the acidic oil-in-water emulsion food. Thus, in order to disperse gelatin having heat solubility substantially uniformly in an undissolved state, it is possible to produce gelatin without heating at a temperature of 60 ° C. or higher in the production process of acidic oil-in-water emulsion foods. Necessary.

The content of the thickening stabilizer having heat solubility in the acidic oil-in-water emulsified food is preferably 0.1 to 3% and more preferably 0.3 to 3% with respect to the product. When the content of the thickening stabilizer having heat solubility is less than the above value, even if gelatin is used in combination, the effect of preventing the peeling after baking of the acidic oil-in-water emulsified food tends to be difficult to obtain. Further, even if the content of the thickening stabilizer having heat solubility is larger than the above value, it is difficult to expect the effect according to the content, and it is not economical.

The content of gelatin in the acidic oil-in-water emulsified food is preferably 0.1 to 3%, more preferably 0.3 to 3%, based on the product. When the gelatin content is less than the above value, even if the above-mentioned thickening stabilizer having heat solubility is used in combination, the effect of preventing peeling after baking of the acidic oil-in-water emulsified food and the oil during storage This tends to make it difficult to obtain a separation suppression effect, which is not preferable. Moreover, even if the content of gelatin is larger than the above value, it is difficult to expect an effect according to the content, which is not economical.

The viscosity of the acidic oil-in-water emulsified food of the present invention is a measured value at a product temperature of 5 ° C. in order to facilitate the effect of preventing peeling after baking of the present invention and the effect of suppressing oil separation during storage. 50 to 500 Pa · s is preferable, and 100 to 400 Pa · s is more preferable. The viscosity was measured using a BH viscometer using a rotor No. 6. Rotational speed: Measured under the condition of 2 rpm, a value calculated from the reading after 2 revolutions.

The acidic oil-in-water emulsified food of the present invention is usually used for acidic oil-in-water emulsified foods within the range not impairing the effects of the present invention, in addition to the above-mentioned thickening stabilizer having heat solubility and gelatin. Various raw materials can be appropriately selected and contained. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils and their refined oils, and MCT (medium chain fatty acid triglycerides), diglycerides, etc. Edible fats and oils such as fats and oils obtained by chemical or enzymatic treatment, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to alpha, cross-linking, And starches such as wet heat-treated starch, starch degradation products, saccharides such as dextrin, dextrin alcohol, oligosaccharide, oligosaccharide alcohol, sour materials such as vinegar, citric acid, lactic acid, lemon juice, sodium glutamate, salt, sugar, etc. Various seasonings, egg yolk, whole egg, liquid egg white, lecithin, lysolecithin, lactalbumin, casein Thorium, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, emulsified material such as octenyl succinylated starch, ascorbic acid or its salt, antioxidants such as vitamin E, various extracts, mustard flour, pepper Spices, various proteins and their degradation products, diced boiled eggs, pickled cucumbers, onions, parsley and other chopped vegetables.

The method for producing an acidic oil-in-water emulsified food of the present invention is produced without heating the thickening stabilizer or gelatin at a temperature of 60 ° C. or higher, preferably without heating at a temperature of 50 ° C. or higher. It is characterized by doing. When the thickening stabilizer or gelatin is heated at a temperature higher than the above value at any stage of the production process, each of them tends to be in a dissolved state, and the anti-peeling effect after baking of the acidic oil-in-water emulsion food This is because it is difficult to obtain the effect of suppressing oil separation during storage.

In addition, the method for producing an acidic oil-in-water emulsified food according to the present invention includes the above thickening stabilizer having heat solubility and gelatin, and the thickening stabilizer or gelatin is added at 60 ° C. or higher in the production process. Except for manufacturing without heating at a temperature, it may be manufactured according to a conventional method for acidic oil-in-water emulsified foods. For example, the above-mentioned thickening stabilizer having heat solubility, and an aqueous phase material containing gelatin are used. A method in which the oil phase raw material is poured and coarsely emulsified with uniform mixing, stirring with a mixer, etc., then final emulsified with a colloid mill, high-pressure homogenizer, etc., and then filled and sealed in a bottle container or glass container. What is necessary is just to manufacture by.

Hereinafter, the acidic oil-in-water emulsified food of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these.

[Example 1]
<Production method of mayonnaise-like food>
A mayonnaise-like food was produced at the following blending ratio. That is, vinegar, raw egg yolk, salt, tamarind seed gum (heat-dissolvable), gelatin (heat-dissolvable), sodium glutamate and fresh water were placed in a mixer and mixed with stirring to prepare an aqueous phase. Subsequently, vegetable oil was gradually added while stirring the aqueous phase and coarsely emulsified, and further stirred at a high speed for final emulsification. Next, the obtained emulsion was filled in a three-layer laminate container having a capacity of 300 g to produce a mayonnaise-like food of the present invention. The obtained mayonnaise-like food contains 1% tamarind seed gum and 1% gelatin in the product, and part or all of the tamarind seed gum is dispersed in an undissolved state. In addition, the viscosity when the 1% aqueous solution of the used tamarind seed gum (heat solubility) is heated at 55 ° C. and cooled to 20 ° C. is the viscosity when the aqueous solution is heated at 90 ° C. and cooled to 20 ° C. On the other hand, it was less than 80%. Moreover, the viscosity of the obtained mayonnaise-like food was 150 Pa · s.

<Mixed ratio of mayonnaise-like food>
(Oil phase)
40% vegetable oil
(Water phase)
Vinegar (acidity 10%) 10%
10% raw egg yolk
3% salt
Tamarind seed gum (heat solubility) 1%
Gelatin (heat solubility) 1%
Sodium glutamate 0.3%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

When the obtained mayonnaise-like food was applied to bread and baked in an oven (200 ° C., 10 minutes), the mayonnaise-like food after baking was hardly peeled from the bread. Moreover, when the obtained mayonnaise-like food was stored in a refrigerator (5 ° C.) for 3 months and the mayonnaise-like food after storage was visually observed, no oil separation was confirmed.

[Test Example 1]
The effects of different types of thickening stabilizers used in acidic oil-in-water emulsified foods on the ease of peeling of acidic oil-in-water emulsified foods after baking and oil separation during storage were investigated. Specifically, in Example 1, the total amount of the tamarind seed gum (heat-dissolvable) of the blending raw material is the thickening stabilizer shown in Table 1, specifically, the same amount of locust bean gum (heat-dissolvable), tamarind A mayonnaise-like food was produced in the same manner as in Example 1 except that it was changed to seed gum (ordinary temperature solubility), xanthan gum (ordinary temperature solubility), and carrageenan (heat solubility). Next, the obtained mayonnaise-like food was baked in the same manner as in Example 1, and the ease of peeling of the mayonnaise-like food after baking was evaluated according to the following evaluation criteria. In addition, the viscosity when heating 1% aqueous solution of locust bean gum (heat solubility) and carrageenan (heat solubility) used at 55 ° C. and cooling to 20 ° C. is that the aqueous solution is heated at 90 ° C. It is less than 80% of the viscosity when cooled to 20 ° C., and 1% aqueous solution of tamarind seed gum (room temperature soluble) and xanthan gum (room temperature soluble) is heated at 55 ° C. and cooled to 20 ° C. The viscosity was 80% or more with respect to the viscosity when the aqueous solution was heated to 90 ° C. and cooled to 20 ° C.

Evaluation rank of “Ease of peeling of mayonnaise-like food after baking”: Standard ○: Mayonnaise-like food is difficult to peel from bread.
Δ: The mayonnaise-like food is slightly peelable from the bread, but there is no problem.
X: Mayonnaise-like food is easy to peel off from bread.

From Table 1, in place of tamarind seed gum (heat solubility), locust bean gum having heat solubility similar to tamarind seed gum, and mayonnaise-like foods using carrageenan were easily peeled off from bread slightly after baking. However, there was no problem. Moreover, the mayonnaise-like food using the tamarind seed gum and xanthan gum which do not have heat solubility was easy to peel from the bread after baking. From this, it is understood that the thickening stabilizer having heat solubility, in particular, the acidic oil-in-water emulsified food using the tamarind seed gum having heat solubility is excellent in the anti-peeling effect after baking. .

[Comparative Example 1]
In the preparation of the mayonnaise-like food of Example 1, tamarind seed gum (heat-dissolvable) and fresh water are mixed and heated to 90 ° C. to sufficiently dissolve the tamarind seed gum, and then other aqueous phase ingredients are added. A mayonnaise-like food was produced in the same manner as in Example 1 except for mixing. The obtained mayonnaise-like food had a viscosity of 280 Pa · s.

When the obtained mayonnaise-like food was baked in the same manner as in Example 1, the mayonnaise-like food was easily peeled from the bread.

[Example 2]
In the preparation of the mayonnaise-like food of Example 1, a mayonnaise-like food was produced in the same manner as in Example 1 except that gelatin (heating solubility) as a raw material was replaced with gelatin (room temperature solubility). The obtained mayonnaise-like food had a viscosity of 210 Pa · s.

[Example 3]
In the preparation of the mayonnaise-like food of Example 1, the prepared aqueous phase part was heated to 45 ° C., and then the vegetable oil was gradually added while stirring the aqueous phase part, followed by rough emulsification. And made mayonnaise-like food. The obtained mayonnaise-like food had a viscosity of 180 Pa · s.

[Example 4]
In the preparation of mayonnaise-like food of Example 1, the prepared aqueous phase part was heated to 55 ° C, and then the vegetable oil was gradually added while stirring the aqueous phase part, followed by rough emulsification. And made mayonnaise-like food. The obtained mayonnaise-like food had a viscosity of 210 Pa · s.

[Comparative Example 2]
In the preparation of mayonnaise-like food of Example 1, the prepared aqueous phase part was heated to 60 ° C., and then the vegetable oil was gradually added while stirring the aqueous phase part, followed by rough emulsification. And made mayonnaise-like food. The obtained mayonnaise-like food had a viscosity of 240 Pa · s.

[Test Example 2]
The kind of gelatin used for acidic oil-in-water emulsified foods, the presence or absence of heat treatment in the production process of acidic oil-in-water emulsified foods, and the ease of peeling after baking of acidic oil-in-water emulsified foods depending on the heating temperature, and storage The influence of oil on oil separation was investigated. Specifically, the mayonnaise-like foods obtained in Examples 1 to 4 and Comparative Example 2 were baked in the same manner as in Example 1, and the ease of peeling of the mayonnaise-like food after baking was evaluated. Moreover, the obtained mayonnaise-like food was preserve | saved at 15 degreeC for 3 weeks, and the oil separation of the mayonnaise-like food at the time of preservation | save was evaluated by the following evaluation criteria by observing visually. In the present invention, storage for 1 week at 15 ° C. corresponds to storage for 1 month at refrigeration (5 ° C.). The evaluation criteria for the ease of peeling of the mayonnaise-like food after baking are the same as in Test Example 1.

Evaluation rank of “oil separation of mayonnaise-like food during storage”: Standard ○: Mayonnaise-like food is not oil-separated.
Δ: Mayonnaise-like food is slightly separated from oil, but there is no problem.
X: The mayonnaise-like food is oil-separated.

From Table 2, in place of gelatin (heat-soluble), mayonnaise-like food (Example 2) using gelatin (room-temperature soluble), and gelatin (heat-soluble) in the manufacturing process of mayonnaise-like food In the heated mayonnaise-like food (Example 4), the mayonnaise-like food after baking was slightly peeled off, and the oil was slightly separated by storage. Further, the mayonnaise-like food (Comparative Example 2) heated to 60 ° C. in gelatin (heat-dissolvable) was easily peeled off after baking, and the oil was separated by storage. Thus, the acidic oil-in-water emulsified food produced without heating gelatin at a temperature of 60 ° C. or higher in the production process is excellent in the effect of preventing peeling after baking and the effect of suppressing oil separation during storage. It is understood. In addition, it is understood that acidic oil-in-water emulsified foods using gelatin that is heat-dissolved and dispersed in a non-dissolved state are superior in preventing peeling after baking and suppressing oil separation during storage. Is done.

[Test Example 3]
The effect of the thickening stabilizer with heat solubility and the gelatin content on the ease of peeling after baking of the acidic oil-in-water emulsified food and the oil separation during storage were investigated. Specifically, a mayonnaise-like food was produced in the same manner as in Example 1 except that the contents of tamarind seed gum and gelatin were changed to the ratios shown in Table 3 in Example 1. Next, the obtained mayonnaise-like food was baked in the same manner as in Example 1, and the ease of peeling of the mayonnaise-like food after baking was evaluated. The obtained mayonnaise-like food was stored at 15 ° C. for 3 weeks and visually observed to evaluate oil separation of the mayonnaise-like food during storage. The ease of peeling of the mayonnaise-like food after baking and the evaluation criteria for oil separation of the mayonnaise-like food during storage are the same as those in Test Examples 1 and 2.

From Table 3, the content of the thickening stabilizer having heat solubility is 0.1 to 3% with respect to the product, and the content of gelatin is 0.1 to 3% with respect to the product. It is understood that oil-type emulsified foods (No. 2 to 4, No. 7 to 9) are excellent in the effect of preventing peeling after baking and the effect of suppressing oil separation during storage. The acidic oil-in-water emulsified food (No. 3) having a thickening stabilizer content of 0.3 to 3% of the product and a gelatin content of 0.3 to 3% of the product. 4, 8, and 9) are understood to be more excellent in the effect of preventing peeling after firing and the effect of suppressing oil separation during storage.

Claims (7)

An acidic oil-in-water emulsified food comprising a thickening stabilizer having heat solubility and gelatin, wherein the thickening stabilizer is dispersed in a non-dissolved state. . The acidic oil-in-water emulsified food according to claim 1, wherein the gelatin is heat-soluble gelatin. The acidic oil-in-water emulsified food according to claim 1 or 2, wherein gelatin is dispersed in an undissolved state. The acidic oil-in-water emulsified food according to any one of claims 1 to 3, wherein the thickening stabilizer is gum. The acidic oil-in-water emulsified food according to any one of claims 1 to 4, wherein a blending amount of the thickening stabilizer having heat solubility is 0.1 to 3% based on the product. The acidic oil-in-water emulsified food according to any one of claims 1 to 5, wherein the amount of gelatin is 0.1 to 3% based on the product. A method for producing a thickening stabilizer having heat solubility and an acidic oil-in-water emulsified food containing gelatin without heating the thickening stabilizer or gelatin at a temperature of 60 ° C. or higher in the production process A method for producing an acidic oil-in-water emulsified food, characterized by comprising: