JP2013233098A - Acidic oil-in-water emulsified food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic oil-in-water emulsified food, improved in an acid taste and irritating smell without impairing the flavor of a raw material by a peculiar cereal odor and a heated odor that are the raw material smell derived from a hydrolyzate of wheat gluten.SOLUTION: An acidic oil-in-water emulsified food improved in an acid taste and irritating smell without impairing the flavor of a raw material as compared with an acidic oil-in-water emulsified food to which a hydrolyzate of wheat gluten is added, is obtained by adding a heated compound obtained by adding saccharides to the hydrolyzate of the wheat gluten followed by heating, to the acidic oil-in-water emulsified food such as mayonnaise and emulsion dressing.

Description

  The present invention relates to an acidic oil-in-water emulsified food containing a hydrolyzate of wheat gluten.

  Acidic oil-in-water emulsified foods such as mayonnaise and emulsified dressings have improved antifungal properties by using vinegar or the like in order to enhance their shelf life. Therefore, the acidity becomes strong, and the stimulation of the acidity may impair the flavor of the food. As a method of making the sourness mild and mild, a method of adding alanine and sodium bicarbonate (for example, see Patent Document 1) and a method of using vinegar heated by adding spices (for example, see Patent Document 2) ) Etc. have been proposed. Moreover, the method (for example, refer patent document 3) of making a food-drinks contain the plant-derived protein hydrolyzate for the improvement of the acidity and the pungent odor derived from the sour component of food-drinks is disclosed.

  On the other hand, the conventional hydrolyzate of wheat gluten contains furfuryl alcohol with a savory aroma, methionol with a savory aroma, and has a unique grain odor and heating odor. . Therefore, when adding a conventional wheat gluten hydrolyzate to foods for the purpose of suppressing the pungent odor derived from the sour and sour ingredients (hereinafter referred to as improvement of acidity and pungent odor), depending on the type of food. Had the disadvantage that the flavor of the material would be impaired.

JP 7-46967 A JP 2011-193762 A JP 2002-101845 A

  This invention makes it a subject to obtain the acidic oil-in-water type emulsified food by which the acidity and the pungent odor were improved, without impairing the flavor of a raw material.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have determined that a compound obtained by adding saccharides to a hydrolyzate of wheat gluten and heating it (hereinafter referred to as a heating compound) is an acid such as mayonnaise. It was found that when added to an oil-in-water emulsified food, an acidic oil-in-water emulsified food with improved acidity and pungent odor can be obtained without impairing the flavor of the material. In addition, the heating compound was found to have an effect of improving the sourness and pungent odor as compared with the hydrolyzate of wheat gluten, and the present invention was completed based on this finding.

That is, this invention is the acidic oil-in-water type emulsified food shown below.
(1) An acidic oil-in-water emulsified food containing a compound obtained by heating wheat gluten hydrolyzate and sugars.
(2) The acidic oil-in-water emulsified food according to the above (1), wherein the acidic oil-in-water emulsified food is mayonnaise.
(3) A sugar beet using the acidic oil-in-water emulsified food described in (1) or (2) above.

  According to the present invention, an acidic oil-in-water emulsified food with improved acidity and pungent odor can be obtained without impairing the flavor of the material.

In order to carry out the present invention, a compound obtained by mixing and heating wheat gluten hydrolyzate and saccharide is added to an acidic oil-in-water emulsified food.
The acidic oil-in-water type emulsified food of the present invention refers to a product in which an aqueous phase and an oil phase are emulsified with eggs, other proteins, emulsifiers, etc., and the pH is acidified with vinegar or the like. Specific examples include mayonnaise and emulsified dressing.

  The wheat gluten hydrolyzate used in the present invention may be either an acid decomposition method using an acid such as hydrochloric acid or an enzyme decomposition method using an enzyme such as a protease. Although preferred, a hydrolyzate of wheat gluten obtained by an enzymatic decomposition method, particularly by enzymatic decomposition using liquid koji is desirable.

(Preparation of liquid rice cake)
Examples of the liquid koji used for the hydrolysis of wheat gluten by an enzyme include a liquid koji prepared by a conventionally known method for producing a liquid koji, such as the method described in JP-A-2002-218970.

  For example, inoculate a liquid medium in which microorganisms belonging to the genus Aspergillus can grow with microorganisms belonging to the genus Aspergillus (for example, Aspergillus oryzae, the same soya, the same tamari, the same usami, the same niger, etc.) A liquid koji is obtained by aeration and stirring at 25 to 35 ° C. and culturing under aerobic conditions until the production and production amount of the target enzyme is maximized.

Examples of the liquid medium include carbon sources such as soluble starch, glucose and wheat bran, nitrogen sources such as soy flour, isolated soy protein and yeast extract, antifoaming agents such as silicone oil, CaCl ₂ , KH ₂ PO ₄ , MgSO Examples include media containing micronutrients such as ₄ as appropriate and adjusted to pH 5-8. Further, as aerobic conditions, for example, there is a method of performing aeration and agitation at a stirring speed of 10 to 150 rpm in a tank equipped with a blade type or propeller type rotary agitating blade and a venting means under the agitating blade. Can be mentioned.

(Preparation of wheat gluten hydrolyzate)
Wheat gluten used in the present invention is formed into a powder, paste, granule or fiber, and the protein content derived from the main raw material exceeds 50% by weight in terms of anhydride Is preferred.

  The liquid koji is added to wheat gluten and heated to perform enzymatic decomposition of wheat gluten. The temperature and time for enzymatic degradation of wheat gluten is preferably 25 to 55 ° C for 1 to 14 days, more preferably 35 to 50 ° C for 1 to 10 days, and most preferably 40 to 45 ° C for 4 to 8 days.

(Preparation of heated compound)
Sugar is mixed with the wheat gluten hydrolyzate, and the mixture is heated to obtain the desired heated compound.

  The saccharide used in the present invention is preferably a reducing saccharide, and examples thereof include monosaccharides such as glucose, fructose and xylose, and disaccharides such as maltose, lactose and arabinose. These saccharides can be used alone or in combination of two or more.

  The mixing of sugars is preferably 0.1 to 2.0 parts by weight, more preferably 0.3 to 1.5 parts by weight, with respect to 1.0 part by volume of the wheat gluten hydrolyzate. 2 parts by weight is most preferred. When the admixture amount of sugar is less than 0.1 parts by weight, the effect of improving aroma, sourness and pungent odor is not sufficient, and when it exceeds 2.0 parts by weight, the viscosity increases and handling becomes difficult. Therefore, it is not preferable.

  The mixed solution of wheat gluten hydrolyzate and saccharide may be heated as it is, but the reaction proceeds efficiently when the alkali is mixed and dissolved in advance and the pH is adjusted to 5.5 to 7.5. Therefore, it is preferable. Examples of the alkali used here include sodium hydroxide, sodium carbonate, sodium bicarbonate and the like, and sodium carbonate is preferred.

  The heating temperature of the mixed solution is preferably 70 to 95 ° C, more preferably 80 to 90 ° C. The heating time is preferably 1 to 50 hours, more preferably 2 to 25 hours, and most preferably 2 to 10 hours. When the temperature is lower than 70 ° C., the effect of improving the aroma, the sourness and the irritating odor are not sufficient. On the other hand, when the temperature is higher than 95 ° C., an unpleasant odor is not preferable. Moreover, when the time is shorter than 1 hour, the effect of improving the sourness and pungent odor of the final product obtained is not sufficient, and when it is longer than 50 hours, an unpleasant odor is generated, which is not preferable.

  After the heating, the pH is adjusted to 3.5 to 5.5. Preferably, it is adjusted to 4.0 to 5.5. When adjusting the pH to this range, there is no off-flavor odor, which is preferable. Since the pH of the mixed solution gradually decreases due to the heating, pH adjustment after heating is unnecessary, but if necessary, acids such as hydrochloric acid, lactic acid or acetic acid, sodium hydroxide, sodium carbonate, sodium bicarbonate, etc. Adjustment may be performed by adding an alkali.

  The heating compound is related to its color, and the standard color of the soy sauce standard color is preferably 5 or less. More preferably, the color number is 5 or less and the color number after dilution with 10 times water is 2 or more, and the color number is 5 or less and the color number after dilution with 10 times water is 10 The heating compound which is the above is more preferable because the browning of the food or drink to which the heating compound is added can be suppressed while maintaining the effect of the present invention.

The wheat gluten hydrolyzate and sugar heating compound are added to the acidic oil-in-water emulsified food to obtain the acidic oil-in-water emulsified food of the present invention.
The addition amount of the heating compound to the acidic oil-in-water emulsified food of the present invention is 0.05 to 2.0 w / w%, preferably 0.2 to 1.0 w / w%, so that the flavor of the material is impaired. In addition, an acidic oil-in-water emulsified food with improved acidity and pungent odor can be obtained.

  The side dish in the present invention generally includes side dishes for staple foods, dishes eaten as side dishes, cooked bread such as sandwiches, sushi, rice balls, fried noodles and okonomiyaki.

  By using the acidic oil-in-water emulsified food of the present invention for sugar beet, a sugar beet with improved sourness and pungent odor can be obtained without impairing the flavor of the material. According to the cooking method of each side dish, the ingredients such as meat and vegetables are cut into appropriate sizes, boiled, fried, etc., and the acidity of the present invention together with other ingredients and seasonings as necessary. The sugar beet of the present invention can be obtained by mixing an oil-in-water emulsion food with food.

  Hereinafter, an example is shown and the effect of the present invention is explained more concretely.

(Preparation of liquid rice cake)
In a fermentation tank with a capacity of 2,000 liters, 80 kg of wheat bran and 1,600 liters of water were adjusted, the pH was adjusted to 6.5, and heat-sterilized by a conventional method to prepare a liquid medium. Next, 4 liters of a liquid culture of Aspergillus oryzae cultured separately in the same liquid medium was mixed with the liquid medium. Then, aeration and agitation culture was performed for 72 hours by a conventional method to obtain a liquid cake.

(Preparation of wheat bran gluten hydrolyzate)
200 g of the above-mentioned liquid koji, 80 g of powdered wheat gluten and 25 g of sodium chloride are mixed, the mixture is subjected to enzymatic decomposition at 42 ° C. for 6 days with aeration and stirring, and brine is added to the filtrate obtained after squeezing and filtering. Thus, a liquid koji hydrolyzate hydrolyzate having a total nitrogen concentration of 3.0 w / v%, a glutamic acid concentration of 4.5 w / v%, and a salt concentration of 19.0 w / v% was obtained. The total nitrogen concentration and salt concentration are determined by the method described in the soy sauce test method (founded by the Japan Soy Sauce Research Institute, published on March 1, 1985), and the glutamic acid concentration is determined by using the immobilized enzyme electrode. Quantification was performed using Biosensor BF-5 manufactured by Oji Scientific Instruments.

(Preparation of heated compound)
Mix 1 liter of wheat gluten liquid koji hydrolyzate with 1 kg of fructose glucose liquid sugar (Newcraft RO manufactured by Showa Sangyo Co., Ltd.), mix 13 g of sodium carbonate, and add water to obtain a 2 liter mixture. It was. Thereafter, the mixed solution was heated at 90 ° C. for 2 hours, and further a sodium chloride was added to obtain a heated compound adjusted to a salt concentration of 19.0 w / v%.

(Preparation of self-made mayonnaise)
A self-made mayonnaise was prepared by stirring and mixing 15 g of egg yolk, 15 g of grain vinegar, and 3.6 g of salt, and further stirring and mixing with 135 g of salad oil.

To the above-mentioned self-made mayonnaise, commercially available 1 mayonnaise (Cupy Mayonnaise manufactured by QP), and commercially available 2 mayonnaise (Ajinomoto Pure Select), the heating compound having a salt concentration of 19.0 w / v% is 0.5 w each. Example 1 to 3 were obtained as the acidic oil-in-water emulsified food of the present invention.
Further, the wheat gluten liquid koji hydrolyzate obtained in the preparation of the wheat gluten liquid koji hydrolyzate was added to each mayonnaise in an amount of 0.5 w / w% and mixed well, and the acidic water of Comparative Examples 1 to 3 was added. An oil-type emulsified food was obtained. As a control, 0.5 w / w% of a salt solution having a salt concentration of 19.0 w / v% was added to each mayonnaise so that the salt concentration was the same as in the examples and comparative examples, and the control was an acidic oil-in-water emulsification. Got food.

  About the acid oil-in-water type emulsified food of Examples 1-3 and Comparative Examples 1-3, sensory evaluation was implemented by the panel of 3 persons who have identification ability. The results are shown in Table 1. In the sensory evaluation, a sensory test was performed by a five-point evaluation method by three panelists. Compared to the control sample, “weak” is 1, “slightly weak” is 2, “no difference” is 3, “slightly strong” is 4, and “strong” is 5, sourness, acid odor, raw material odor ( Wheat odor) was evaluated, and the average value is shown in Table 1.

  As shown in Table 1, Comparative Examples 1 to 3 have almost no difference in acidity and acid odor compared to the control, that is, almost no reduction effect on acidity and acid odor is observed, and the raw material odor It can be seen that the grain odor and heat odor peculiar to the hydrolyzate of wheat gluten are stronger than the control. On the other hand, in Examples 1 to 3, the acidity and acid odor are reduced as compared with the control, and the raw material odor is not different from the control, and it is understood that the raw material odor derived from the hydrolyzate of wheat gluten is not felt. From these, it can be seen that according to the present invention, an acidic oil-in-water emulsified food with improved sourness and pungent odor can be obtained without impairing the flavor of the material.

(Preparation of macaroni salad)
25 g of commercially available macaroni was boiled with 0.1 w / v% saline and then allowed to cool, and 22 g of cucumber cut into 5 mm thickness was added to the acidic oil-in-water of Example 1 above. 15 g of the emulsified food was added and mixed well to obtain the macaroni salad of Example 4. Further, a macaroni salad of Comparative Example 4 was obtained in the same manner except that the acidic oil-in-water emulsified food of Example 1 used in the macaroni salad of Example 4 was replaced with the acidic oil-in-water emulsified food of Comparative Example 1. It was. Furthermore, the acidic oil-in-water emulsified food of Example 1 used in the macaroni salad of Example 4 above is obtained by adding 0.5 w / w% of a salt solution having a salt concentration of 19.0 w / v% to the self-made mayonnaise. A control macaroni salad was obtained in the same manner except that it was replaced with a type emulsified food.

  The macaroni salad of Example 4 and Comparative Example 4 was evaluated against the control macaroni salad. Sensory evaluation was carried out by a panel of 4 persons with discrimination ability. The results are shown in Table 2. In the sensory evaluation, a sensory test was conducted by a five-point evaluation method by four panelists. Compared with the control sample, “weak” is 1, “slightly weak” is 2, “no difference” is 3, “slightly strong” is 4, and “strong” is 5. The average values are listed in Table 2.

  Macaroni salad was prepared and evaluated as a side dish using the acidic oil-in-water emulsified food of the present invention. As shown in Table 2, Comparative Example 4 was not different from the control in terms of acidity and acid odor, but Example 4 of the present invention shows that the acidity and acid odor are reduced compared to the control. That is, it can be seen that according to the present invention, a side dish with improved sourness and pungent odor can be obtained without impairing the flavor of the material.

Claims (3)

An acidic oil-in-water emulsified food containing a compound obtained by heating wheat gluten hydrolyzate and sugars. The acidic oil-in-water emulsified food according to claim 1, wherein the acidic oil-in-water emulsified food is mayonnaise. A sugar beet using the acidic oil-in-water emulsified food according to claim 1 or 2.