JP2014045765A - Salad including an acidic o/w-type emulsified food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a salad including an acidic o/w-type emulsified food excellent in terms not only of storage stability even in a case of having been subjected to severe storage conditions such as temporarily abiding in a frozen state or a high-temperature state of approximately 40°C but also of transportation and storage aptitudes in the course of the distribution thereof.SOLUTION: The acidic o/w-type emulsified food included within the salad exhibits, granted that the temperature and complex viscosity of the food bears a specified relation, an excellent storage stability even in a case of having been subjected to severe storage conditions such as temporarily abiding in a frozen state or a high-temperature state of approximately 40°C and can prevent, on an occasion where the food is mixed with foodstuffs following the storage of the former, the oil separation and syneresis of the food. So long as this specified relation of the acidic o/w-type emulsified food is satisfied, a salad imparting a favorable appearance and taste can be prepared at any time regardless of the storage conditions of the food in question.

Description

  The present invention relates to a salad containing an acidic oil-in-water emulsified food. More specifically, the present invention is excellent in storage stability even when subjected to severe storage conditions such as being temporarily frozen or being in a high temperature state of about 40 ° C., transported in logistics, The present invention relates to a salad containing an acidic oil-in-water emulsified food excellent in storage suitability.

  Acidic oil-in-water emulsified foods such as mayonnaise and semi-solid emulsified dressings are a type of seasoning that is widely used in daily eating habits, and a typical food using this is a salad. Salads using acidic oil-in-water emulsified foods are generally made by mixing ingredients such as vegetables and fruits with acidic oil-in-water emulsified foods.

  Mayonnaise and semi-solid emulsified dressings are obtained by emulsifying edible oils and fats and acid agents such as vinegar, and egg yolk, whole eggs and the like are used as the main material of the emulsifier. These have a rich taste because of the oil droplets of the emulsified oil, and are marketed in containers so that they can be stored at home and used when needed.

  On the other hand, egg white and phospholipase A-treated egg yolk (so-called lysified egg yolk) are specified as a method to prevent cracking during low-temperature storage at about 4 ° C in mayonnaise-like acidic oil-in-water emulsified foods with reduced oil phase ingredients It has been proposed to improve the storage stability by blending at a ratio of (Patent Document 1).

However, although the mayonnaise-like acidic oil-in-water emulsified food of Patent Document 1 has improved crack prevention effect at low temperature by using lysed egg yolk, crack prevention effect and oil separation inhibitory effect at high temperature of about 40 ° C. When stored under conditions where the temperature is temporarily high, such as in a food warehouse in summer, cracks and oil separation may occur in the emulsion when mixed with food. In addition, when stored under refrigeration, when the product is temporarily frozen in the vicinity of the cold air outlet of the refrigerator, oil and water separation will occur in the emulsion when mixed with ingredients such as vegetables. It may occur. Therefore, when the salad oil is made by mixing the acidic oil-in-water emulsified food under such harsh storage conditions with ingredients, oil separation or water separation occurs, and the appearance and taste of the salad are impaired. there were.
Therefore, further prevention of oil separation and water separation prevention of acidic oil-in-water foods under harsh storage conditions is desired, and salads with good appearance and taste can be prepared at any time regardless of the storage conditions of acidic oil-in-water emulsified foods Was demanded.

JP 2001-252041 A

  In the present invention, when an acidic oil-in-water food such as mayonnaise or mayonnaise-like semi-solid emulsified dressing is subjected to severe storage conditions such as being temporarily frozen or at a high temperature of about 40 ° C. , Prevents oil separation and water separation in acidic oil-in-water emulsified foods when mixing ingredients such as vegetables and acidic oil-in-water emulsified foods, regardless of the storage conditions of acidic oil-in-water emulsified foods The purpose is to be able to prepare a salad with good appearance and taste at any time.

  The present inventor has a specific relationship between the complex viscosity of the acidic oil-in-water emulsified food and the temperature in the acidic oil-in-water emulsified food containing the modified egg white, the emulsifier and the thickener in the acidic oil-in-water emulsified food. The effect of oil separation and water separation can be obtained even at low temperatures that are temporarily frozen or at a high temperature of about 40 ° C., and the relationship between this complex viscosity and temperature is the denatured state of egg white. Found that this has a significant effect.

That is, the present invention is a salad containing an acidic oil-in-water emulsified food, wherein the acidic oil-in-water emulsified food is 5 to 75% by weight of edible fat and oil, and 0.3 to 5% by weight of denatured egg white in terms of solid content. , Containing an emulsifier and a thickener, the viscosity (25 ° C.) is 50 to 800 Pa · s,
When the acidic oil-in-water emulsified food is heated from 25 ° C. to 75 ° C. at a heating rate of 2.5 ° C./min, the complex viscosity (Pa · s) at a measurement frequency of 1 Hz is 25 ° C. and 75 ° C. Are η ^* ₂₅ and η ^* ₇₅ , respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min , the following formula TS1 = {(lnη ^* _min− lnη ^* ₂₅ ) / (T _min −25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The temperature change rate (TS1) of the first complex viscosity and the temperature change rate (TS2) of the second complex viscosity calculated in
TS1 = −8 to −2
TS2 = 0-15
Provide a satisfying salad.
In particular, as modified egg white, before being mixed with edible fats and oils, emulsifiers and thickeners, those modified in advance at pH 2 or below or pH 11 or above, those modified by heating at pH 5 or below, temperature 50 to 120 ° C., or pH 9 or above An embodiment using a heat-denatured one at a temperature of 60 to 120 ° C. is provided.

  The acidic oil-in-water emulsified food contained in the salad of the present invention is given a specific relationship between the temperature and the complex viscosity of the food, so it is temporarily frozen or in a high temperature state of about 40 ° C. Even under harsh storage conditions such as the above, the storage stability is excellent, and it is possible to prevent oil separation and water separation from occurring when the food and ingredients are mixed after storage. Therefore, regardless of the storage conditions of the acidic oil-in-water emulsified food, a salad having a good appearance and taste can be prepared at any time.

FIG. 1 is a relationship diagram of temperature and logarithmic value of complex viscosity η ^{* in} an acidic oil-in-water emulsified food.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

The salad of the present invention contains an acidic oil-in-water emulsified food, and is usually prepared by adding foods such as vegetables and fruits and the acidic oil-in-water emulsified food according to the present invention.
The salad of the present invention is prepared with the oil-in-water emulsified food according to the present invention, so that a salad having a good appearance and taste can be prepared at any time regardless of the storage conditions of the acidic oil-in-water emulsified food. It has the effect of being able to.
Examples of the salad of the present invention include vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, caesar salad, seaweed salad, tuna salad, vermicelli salad, radish salad, burdock Salad etc. are mentioned.
The content of the acidic oil-in-water emulsified food according to the present invention in the salad of the present invention is 10 to 90%.

  The acidic oil-in-water emulsified food used in the present invention is an oil-in-water emulsified state in which edible fats and oils are dispersed almost uniformly in the water phase as oil droplets.

  In the acidic oil-in-water emulsified food used in the present invention, the content of edible fat is 5 to 75%, preferably 5 to 60%, more preferably 10 to 40%, and this edible fat is water as oil droplets. A rich taste can be obtained by being substantially uniformly dispersed in the phase. If the content of edible fats and oils is too low, it is difficult to obtain a rich emulsified food, while if it is too high, oil separation tends to occur during storage at a high temperature of about 40 ° C.

  Examples of edible oils and fats include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil and other refined oils of oil, and MCT (medium chain fatty acid triglyceride), The thing etc. which performed the enzymatic process can be used, These 1 type (s) or 2 or more types can be used in combination.

  On the other hand, in the acidic oil-in-water emulsified food used in the present invention, the aqueous phase contains an organic acid such as vinegar and citric acid or an acid agent such as citrus juice such as lemon juice. The pH of the aqueous phase is usually adjusted to 4.6 or lower, preferably to pH 3.5 to 4.5 with an acid agent.

  In the present invention, as the emulsifier, raw egg yolk, pasteurized egg yolk, lysed egg yolk, etc., lecithin such as lecithin, lysolecithin, emulsifying starch such as octenyl succinylated starch, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose Fatty acid esters, sorbitan fatty acid esters, and the like can be used. Among these, egg yolk, lecithin, and emulsifiable starch are preferable from the viewpoint of improving the oil separation inhibitory effect and water separation inhibitory effect under high temperature storage.

  The content of the emulsifier is preferably 0.1 to 10% of the acidic oil-in-water type emulsified food, more preferably 0.5 to 8%, and still more preferably 2 to 6%. If the content of the emulsifier is too small, it will be difficult to obtain the effect of suppressing oil separation and water separation at refrigeration (about -15 ° C) and high temperature (about 40 ° C). Since it becomes easy, it is not preferable. In addition, when using lysed egg yolk, raw egg yolk, etc. as an emulsifier, it is preferable to make it content in said range in conversion of solid content.

  In this invention, a thickener is used in order to improve the oil separation inhibitory effect and water separation inhibitory effect when an acidic oil-in-water type emulsified food is stored under freezing at about −15 ° C. or at a high temperature of about 40 ° C.

  As the thickener, starch such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch obtained by subjecting these starches to α-formation, crosslinking, etc., and starch such as starch subjected to wet heat treatment , Xanthan gum, gum quality such as tamarind, and one or more of pectin can be used in combination.

  The content of the thickener in the acidic oil-in-water emulsified food depends on the content of the modified egg white and the type of the thickener to be used, but from the point that the oil separation inhibitory effect and the water separation inhibitory effect are easily obtained. It is preferable to set it as 0.05% or more, 0.1 to 15% is more preferable, 0.1 to 5% is further more preferable, and 0.1 to 3% is especially preferable. When the content of the thickener is too large, particularly when it exceeds 15%, the texture of the acidic oil-in-water emulsified food product may be unfavorable.

The acidic oil-in-water emulsified food used in the present invention contains modified egg white in an amount of 0.3 to 5% by mass in terms of solid content, and has the following relationship between the temperature and complex viscosity of the acidic oil-in-water emulsified food itself. It is a feature.
That is, when the acidic oil-in-water type emulsified food is heated from 25 ° C. to 75 ° C. at a temperature rising rate of 2.5 ° C./min, the complex viscosity (Pa · s) at a measurement frequency of 1 Hz at 25 ° C. and 75 ° C. ) Is η ^* ₂₅ and η ^* ₇₅ , respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min , the following equations (1) and (2)
TS1 = {(lnη ^* _min− lnη ^* ₂₅ ) / (T _min− 25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The temperature change rate of the first complex viscosity calculated in step (TS1: Thermo-Sensitivity)
1) The temperature change rate (TS2: Thermo-Sensitivity 2) of the second complex viscosity is
TS1 = −8 to −2
TS2 = 0-15
And

  Here, the complex viscosity can be measured using a rheometer. Examples of the rheometer include “ARES-RFS”, “AR-2000”, “AR-G2” (manufactured by TA Instruments), “RS600” (manufactured by Thermo Harke), “MCR”. It is preferable to use a high-precision rheometer such as “−501” and “MCR-301” (manufactured by Anton Paar).

  In order to make the acidic oil-in-water emulsified food used in the present invention have the relationship between the temperature change rate TS1 of the first complex viscosity and the temperature change rate TS2 of the second complex viscosity, the degree of egg white denaturation is set. Various adjustments may be made.

  FIG. 1 shows the temperature and complex viscosity (heating rate 2.5 ° C.) used for calculating the temperature change rate (TS1) of the first complex viscosity and the temperature change rate (TS2) of the second complex viscosity. / Min, measurement frequency 1 Hz) is shown for various acidic oil-in-water emulsified foods with different egg white denaturation states. In the figure, the horizontal axis indicates the temperature from 25 ° C. to 75 ° C., and the vertical axis indicates the logarithmic value of the complex viscosity of various acidic oil-in-water foods.

  Here, the composition of the acidic oil-in-water emulsified food is 30% refined vegetable oil (rapeseed oil), 6% lysed egg yolk, and 15% vinegar (acidity 4%) as an acid agent, as one model composition of the present invention. , 15% egg white (12% solids) and 0.5% xanthan gum. Moreover, the denaturation conditions of egg white are changed in the following six ways.

Egg white denaturation conditions (1) Protein concentration 10%, pH 1.5 (no heating)
(2) Protein concentration 6%, pH 3, 20 minutes at 90 ° C. (3) Protein concentration 10%, pH 12 (no heating)
(4) Protein concentration 10%, pH 9, 15 minutes at 90 ° C (5) Protein concentration 10%, pH 8, 10 minutes at 55 ° C (6) Protein concentration 10%, pH 8, 90 ° C for 30 minutes

  Of these denaturing conditions, (1) and (3) indicate that the egg white has not undergone heat denaturation but is acid-denatured and alkali-denatured, respectively, and (5) indicates that the egg white is hardly denatured. Means that. Note that (5) corresponds to a commercially available sterilized egg white that has been subjected to a heat treatment of 10% protein concentration, pH 8-9, 55-60 ° C., 3-10 minutes. Moreover, (6) means that the degeneration is progressing like the coagulated egg white of the boiled egg while the egg white is coagulated and denatured. In the acidic oil-in-water emulsified food using the modified egg white of (6), the egg white solidified by heating was added to a protein concentration of 6% and crushed and used.

  As can be seen from FIG. 1, when the relationship between the temperature of the acidic oil-in-water emulsified food and the logarithmic value of the complex viscosity is plotted on a graph, the dynamic viscosity characteristics of the acidic oil-in-water emulsified food are as follows: It can be seen that the following three types (a), (b), and (c) exist.

(A) The complex viscosity gradually decreases from 25 ° C. to around 60 ° C., but increases greatly as the temperature rises between around 60 ° C. and 75 ° C. (egg white denaturing condition (5)).
This dynamic viscosity characteristic occurs when the egg white is not denatured or the degree of denaturation is low.

(B) The complex viscosity gradually decreases from 25 ° C. to about 60 ° C., and increases slightly between about 60 ° C. and 75 ° C. as the temperature rises or is substantially constant (eg egg white denaturing condition ( 1) to (4)).
The protein of egg white takes a denatured state of various structures depending on the protein concentration, pH, temperature, treatment time, etc. at the time of denaturation, but the dynamic viscosity characteristics of (b) of acidic oil-in-water emulsified food are completely denatured by egg white. It does not occur when it is agglomerated.

(C) The complex viscosity is substantially constant from 25 ° C. to 75 ° C. (egg white denaturation condition (6)).
This dynamic viscosity characteristic occurs when the egg white is completely denatured and agglomerated.

The fact that the dynamic viscosity characteristics of acidic oil-in-water emulsified foods differ depending on the modified state of egg white in three ways (a), (b), and (c) is not limited to the above model composition, and edible fats and oils are 5 to 75 masses. % And is found in various acidic oil-in-water emulsified foods having a viscosity (25 ° C.) of 50 to 800 Pa · s. The acidic oil-in-water emulsified food of the present invention has the dynamic viscosity characteristics of (b) among the dynamic viscosity characteristics of (a), (b), and (c), and more specifically, The complex viscosity at temperatures of 25 ° C. and 75 ° C. (Pa · s) is η ^* ₂₅ and η ^* ₇₅ , respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min . sometimes,
TS1 = {(lnη ^* _min− lnη ^* ₂₅ ) / (T _min− 25)} × 1000
= -8 to -2
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000
= 0-15
It has the characteristic.

  In the dynamic viscosity characteristic of (b), from 25 ° C. to around 60 ° C. at which the complex viscosity becomes the lowest value, the change of the complex viscosity with respect to the temperature is gradually the same as the dynamic viscosity characteristic of (a). Decrease, TS1 = −8 to −2. On the other hand, the complex viscosity is substantially constant in the dynamic viscosity characteristics of (c). Therefore, the egg white that expresses the dynamic viscosity characteristic of (b) is an acidic oil-in-water type by heating from 25 ° C. to around 60 ° C., similar to the substantially unmodified egg white that expresses the dynamic viscosity characteristic of (a). It is thought to have the property of increasing the fluidity of the emulsified food.

  In addition, in the dynamic viscosity characteristic (c) in which egg white cohesively binds between 25 ° C. and around 60 ° C. at which the complex viscosity is the lowest value, the complex viscosity is substantially constant. In the dynamic viscosity characteristic of (b), the complex viscosity gradually decreases as described above. Therefore, in the denatured state of the egg white that expresses the dynamic viscosity characteristic of (b), the protein of the egg white is strongly bound. However, it is considered that some bonds in the acidic oil-in-water emulsified food are dissociated by heating up to 60 ° C. That is, in the acidic oil-in-water type emulsified food that exhibits the dynamic viscosity characteristics of (b), the protein of egg whites and the protein and the emulsified particles or thickener are loosely bound, and the binding is up to 60 ° C. It is presumed that it is dissociated by heating and increases the fluidity of the acidic oil-in-water emulsified food. In other words, it is inferred that egg white proteins, or egg white proteins and emulsified particles or thickeners are loosely bound to each other at a temperature lower than about 60 ° C., for example, around 40 ° C.

  Furthermore, in the dynamic viscosity characteristic of (b), the complex viscosity is substantially constant at a temperature exceeding 60 ° C., as in the dynamic viscosity characteristic of (c), and TS2 = 0-15. On the other hand, in the dynamic viscosity characteristics of (a), the complex viscosity increases greatly with increasing temperature. Therefore, the egg white that develops the dynamic viscosity characteristic of (b) is dynamically converted into an acidic oil-in-water emulsified food at a temperature exceeding 60 ° C., similar to the coagulated and modified egg white that develops the dynamic viscosity characteristic of (c). Since the viscosity of the egg white protein is high without increasing the viscosity, it is presumed that it has the property of enhancing the storage stability of the acidic oil-in-water emulsion food.

  On the other hand, the egg white that expresses the dynamic viscosity characteristics of (a) is substantially undenatured and denatures and agglomerates at temperatures exceeding 60 ° C. Therefore, the stability of the egg white protein is low, and the preservation of acidic oil-in-water foods Presumably low stability.

As described above, the dynamic viscosity characteristics of the acidic oil-in-water emulsified food are classified into three types (a), (b), and (c) depending on the modified state of the egg white to be used. The acidic oil-in-water emulsified food product having the dynamic viscosity characteristics of (1) is excellent in storage stability at a low temperature that is temporarily frozen at about -15 ° C or at a high temperature of about 40 ° C. Can be prevented from separating oil and water, and even when temporarily stored in a frozen state, it has excellent storage stability. It was found that the food can be prevented from oil separation and water separation when tempered. Therefore, the acidic oil-in-water type emulsified food used in the present invention loosely binds egg white proteins, or egg white proteins and emulsified particles or thickeners at a temperature lower than about 60 ° C., for example, around 40 ° C. By having a function and having a function that the stability of egg white protein is high at a temperature exceeding 60 ° C.,
TS1 = −8 to −2
TS2 = 0-15
It is characterized by satisfying.

  In the present invention, TS1 = −8 to −2 is defined to exclude acidic oil-in-water emulsified foods having the dynamic viscosity characteristics of (c) by containing denatured and aggregated egg white. . Also, TS2 = 0 to 15 is defined to exclude acidic oil-in-water emulsified foods that exhibit the dynamic viscosity characteristics of (a) by containing egg white that has not been modified or has a low degree of modification. It is the purpose. In particular, in the acidic oil-in-water emulsified food of the present invention, it is preferable that TS2 = 0 to 10 in terms of excellent storage stability at high temperatures.

  The reason why the acidic oil-in-water emulsified food product having the dynamic viscosity characteristic of (b) has an excellent oil separation inhibiting effect and water separation inhibiting effect is not necessarily clear, but brings about the dynamic viscosity characteristic of (b). The egg white in the state has almost or completely inactive protein aggregation due to heating, and loose binding with emulsified particles contributes to emulsion stability at low to high temperatures over a long period of time. It is thought that there is.

  On the other hand, the egg white that provides the dynamic viscosity characteristics of (a) has low stability, and the egg white that provides the dynamic viscosity characteristics of (c) has high stability, but functions to loosely bind to emulsified particles and the like. Therefore, it is considered that the oil separation inhibitory effect and water separation inhibitory effect of the acidic oil-in-water emulsified food when thawed after freezing are not sufficiently obtained.

  Also, the modified state of egg white, the dynamic viscosity characteristics of (a), (b) or (c) of the acidic oil-in-water emulsified food containing egg white, and the storage stability at low or high temperatures over a long period of time As shown in the examples, the relationship includes not only the acidic oil-in-water emulsified food of the above-mentioned model composition, but also edible fats and oils 5 to 75%, lysed egg yolk and thickener, It is established in acidic oil-in-water emulsified foods containing 0.3 to 5% in terms of viscosity and having a viscosity in the range of 50 to 800 Pa · s.

Therefore, the acidic oil-in-water emulsified food used in the present invention contains 0.3 to 5% by mass of denatured egg white protein, 5 to 75% by mass of edible fats and oils, lysed egg yolk and a thickener as described above. 25 ° C.) is 50 to 800 Pa · s, and the temperature at a measurement frequency of 1 Hz is 25 ° C. when the acidic oil-in-water emulsified food is heated from 25 ° C. to 75 ° C. at a heating rate of 2.5 ° C./min. The complex viscosity at 75 ° C. (Pa · s) is η ^* ₂₅ , η ^* ₇₅ , η ^* ₂₅ , η ^* ₇₅ , respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest When η ^* _min ,
TS1 = {(lnη ^* _min− lnη ^* ₂₅ ) / (T _min− 25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The temperature change rate (TS1) of the first complex viscosity and the temperature change rate (TS2) of the second complex viscosity calculated in
TS1 = −8 to −2
TS2 = 0-15
Meet.

  Here, when the content of the modified egg white is less than 0.3% in terms of solid content, it is difficult to bring the dynamic viscosity characteristics of (b) to the acidic oil-in-water emulsified food, and the content of egg white is the solid content. If it exceeds 5% in terms of conversion, the acidic oil-in-water emulsified food becomes difficult to emulsify, which is not preferable. The content of the modified egg white is preferably 1% or more in terms of solid content and 10% or more in terms of raw egg white from the viewpoint that oil separation inhibition effect and water separation inhibition effect are easily obtained.

  In the present invention, the method of denaturing egg white to a state in which the action of protein aggregation by heating is almost or completely inactive and loosely binds to emulsified particles or the like is to denature without aggregation. It is preferable to denature with pH away from the isoelectric point of egg white protein.

  As a more specific modified state of the egg white, (i) the egg white is previously denatured at a pH of 2 or less before the egg white is mixed with the edible oil, lysed egg yolk and the thickener; (Iii) Egg white that has been heat-denatured at pH 5 or lower, temperature 50 to 120 ° C. for 5 to 50 minutes, more preferably pH 4 or lower, temperature 80 to 100 ° C. for 10 to 40 minutes (Iv) Egg white that has been heat-denatured at pH 9 or higher, at a temperature of 60-120 ° C. for 5-50 minutes, more preferably at pH 10 or higher, at a temperature of 80-100 ° C. for 10-40 minutes. Even if the egg white is mixed with edible fats and oils, emulsifiers, thickeners, etc., even if it is denatured at the same pH and temperature as in the above (i) to (iv), it becomes (b) The dynamic viscosity characteristics cannot be imparted, and the oil separation inhibiting effect and the water separation inhibiting effect cannot be sufficiently obtained.

  The acidic oil-in-water emulsified food used in the present invention has a viscosity comparable to that of mayonnaise or mayonnaise-like food, and is 50 to 800 Pa · s, preferably 70 to 500 Pa · s at 25 ° C. This makes it easier to obtain an oil separation inhibiting effect and a water separation inhibiting effect when combined with food after long-term storage at low or high temperatures. Here, the viscosity of the whole of the acidic oil-in-water emulsified food is a value calculated from the reading after 1 minute when the product temperature is 25 ° C. measured with a BH viscometer. It is divided into the setting conditions of the viscometer. That is, a rotor having a viscosity of 500 Pa · s or less has a rotor No. 6. When the rotational speed is 2 rpm and the viscosity exceeds 500 Pa · s, the measurement is performed using a T-bar spindle under the conditions of T-bar D, rotational speed 2 rpm, and ascending speed 20 mm / min. Viscosity is adjusted by the type and content of fats and oils and thickeners.

  The acidic oil-in-water emulsified food used in the present invention can be appropriately selected and blended with various raw materials that are usually used in acidic oil-in-water emulsified foods as long as the effects of the present invention are not impaired. For example, starch decomposition products, sugars such as dextrin alcohol, oligosaccharide, oligosaccharide alcohol, sour materials such as lactic acid, various seasonings such as sodium glutamate, salt, sugar, spices such as animal and plant extracts, mustard powder, pepper And various proteins and degradation products thereof.

  What is necessary is just to manufacture according to the conventional method of mayonnaise as a manufacturing method of the acidic oil-in-water type emulsion food used by this invention. For example, an aqueous phase raw material with uniform lysed egg yolk, thickener and egg white and an oil phase raw material containing edible fats and oils are coarsely emulsified with a mixer, etc., and then final emulsified with a colloid mill etc. Fill and seal containers and glass containers.

  Hereinafter, the present invention will be specifically described based on examples.

Examples 1 to 12, Comparative Examples 1 and 2
(1) Production of modified egg white Modified egg white under the modified conditions of Examples 1, 2, and 3 shown in Table 1 was produced as follows.
An egg white aqueous solution having a protein concentration of 10% was prepared by mixing the egg white with fresh water, and a hydrochloric acid solution was added while stirring the mixture to adjust the pH to 1.5, thereby obtaining the modified egg white of Example 1. Similarly, the modified egg white of Example 3 was obtained by adjusting the pH to 12 by adding an aqueous sodium hydroxide solution to an egg white aqueous solution having a protein concentration of 10%. Further, an egg white aqueous solution with a protein concentration of 6% was prepared, and the egg white aqueous solution was filled and sealed in a 1 kg capacity nylon polyethylene bag, heated at 90 ° C. for 20 minutes, and immediately cooled with cold water. Denatured egg white was obtained. Thereafter, egg whites under the modified conditions of Examples 4 to 12 and Comparative Examples 1 and 2 were obtained according to this. In Comparative Example 2, the egg white coagulated by heating an egg white aqueous solution having a protein concentration of 10% was added with a protein concentration of 6%, and then crushed to obtain denatured egg white.

(2) Production of acidic oil-in-water emulsified food Raw egg yolk was treated with phospholipase A2 to obtain a lysed egg yolk (solid content 50%) having a lysification rate of 30%. In the composition of Table 1, the above-mentioned lysed egg yolk, modified egg white produced in (1), vinegar, xanthan gum, seasonings (salt, mustard powder and sodium glutamate) and fresh water are uniformly stirred with a mixer to obtain an aqueous phase. The rapeseed oil was further poured and coarsely emulsified. The obtained crude emulsion was finished and emulsified with a colloid mill, and then filled into a 300 mL capacity tube and sealed to produce the acidic oil-in-water emulsified food of Example 1. Moreover, the mixing of acidic oil-in-water type emulsified foods was changed as shown in Table 1, and acidic oil-in-water type emulsified foods of Examples 2 to 12 and Comparative Examples 1 and 2 were produced.

(3) Production of Salad Using the acidic oil-in-water emulsified food produced in Examples 1 to 12 and Comparative Examples 1 and 2, a salad was produced with the following composition. Specifically, 100 g of well-drained cut cabbage (cut in about 4 cm square) and 30 g of various acidic oil-in-water emulsified foods were mixed for about 1 minute so that the whole was uniform. The salads of Examples 1 and 2 were produced.
When the state of the acidic oil-in-water emulsified food was visually observed, no separation or separation of oil was observed in the acidic oil-in-water emulsified food in the salads of the examples and comparative examples.

(4) Evaluation (4-1) Measurement of dynamic viscosity characteristics of acidic oil-in-water emulsified foods The dynamic viscosity characteristics of acidic oil-in-water emulsified foods of each Example and Comparative Example were measured under the following measurement conditions, and the temperature And the complex viscosity was obtained.

<Measurement conditions>
・ Measurement device: Rheometer AR-G2 (TA Instruments Japan Co., Ltd.)
・ Geometry: Φ40mm parallel plate, made of aluminum ・ Gap: 1400μm
Measurement mode: Temperature change measurement (Temperature ramp)
-Initial temperature setting: 25.0 ° C (measured after equilibration for 3 minutes from the start)
・ Temperature increase setting: Temperature rise from 25.0 ° C. to 75.0 ° C./Temperature increase rate: 2.5 ° C./min. Dynamic strain (fixed): 0.01 (1%)
Amplitude frequency (fixed): 6.283 rad / s (1 Hz)
-Sample amount: about 2g
-Evaluation value: η * (Pa · s): Complex viscosity

For each acidic oil-in-water emulsified food of each Example and Comparative Example, the value (η ^* _min ) when the complex viscosity η * is the lowest and the temperature ( _Tmin ) at that time were determined. Further, complex viscosity (Pa · s) η ^* ₂₅ and η ^* ₇₅ at temperatures of 25 ° C. and 75 ° C. are obtained, and the temperature change rate (TS1) of the first complex viscosity is obtained by the following equations (1) and (2). The temperature change rate (TS2) of the second complex viscosity was calculated.
TS1 = {(lnη ^* _min− lnη ^* ₂₅ ) / (T _min− 25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The results are shown in Table 1.

(4-2) Measurement of Viscosity of Acidic Oil-in-Water Emulsified Food For the acid oil-in-water emulsified food of each Example and Comparative Example, using a BH viscometer, the rotation speed: 2 rpm, rotor: No. 6. Product temperature: The viscosity was converted from the reading after 2 rotations under the measurement condition of 25 ° C. The results are shown in Table 1.

(4-3) Evaluation of salad using acidic oil-in-water emulsified food stored for a long time The acid oil-in-water emulsified food of each Example and Comparative Example was stored at 40 ° C. for 1 week. When the acidic oil-in-water emulsified food after long-term storage was mixed with salad, the presence or absence of oil separation or water separation was visually observed and evaluated according to the following criteria. Specifically, 100 g of well-drained cut cabbage (cut about 4 cm square) and 30 g of various acidic oil-in-water emulsified foods are mixed for about 1 minute so that the whole is uniform. Salads were produced, and the oil-in-water type foods were visually observed for oil separation and water separation, and evaluated according to the following criteria.
○: No oil separation or water separation was observed.
X: Oil separation or water separation was observed.
The results are shown in Table 1.

(4-4) Evaluation of salad using frozen and thawed acidic oil-in-water emulsified food The acid oil-in-water emulsified food of each Example and Comparative Example was stored at −15 ° C. for 10 days and returned to room temperature. When the acidic oil-in-water emulsified food after frozen storage was mixed with salad, the presence or absence of oil separation or water separation was visually observed and evaluated according to the following criteria. Specifically, 100 g of well-drained cut cabbage (cut about 4 cm square) and 30 g of various acidic oil-in-water emulsified foods are mixed for about 1 minute so that the whole is uniform. Salads were produced, and the acidic oil-in-water emulsified food was visually observed for cracks, oil separation and water separation, and evaluated according to the following criteria.
○: No oil separation or water separation was observed.
X: Oil separation or water separation was observed.

  From the results in Table 1, the acidic oil-in-water emulsified food of the comparative example in which the temperature change rate TS1 of the first complex viscosity and the temperature change rate TS2 of the second complex viscosity do not satisfy the requirements of the present invention is stored for a long time. Oil separation or water separation occurred when it was later mixed with salad, whereas the oil-in-water emulsified foods of the examples did not cause oil separation or water separation when mixed with salad even when stored for a long time. Even after thawing after freezing and mixing with salad, no oil separation or water separation occurs. Therefore, it can be seen that the acidic oil-in-water emulsified food used for the salad of the examples has long-term storage suitability and transportability in distribution.

Comparative Examples 3 and 4
In the same manner as in Example 1 of JP 2001-252041, phospholipase A2 treated egg yolk (solid content 50%) 6%, raw egg white (solid content 12%) 15%, vinegar 15%, purified water 30%, salt 2 Comparative Example 3 except that the acidic oil-in-water emulsified food of Comparative Example 3 was produced from 0.5%, xanthan gum 0.5%, mustard flour 0.5%, and sodium glutamate 0.5%, and no xanthan gum was added. In the same manner, an acidic oil-in-water emulsified food of Comparative Example 4 was produced.
When these acidic oil-in-water emulsified foods were stored at 40 ° C. for 2 weeks and a salad was produced in the same manner as in Example 1, oil separation or water separation was confirmed in the acidic oil-in-water emulsified foods.

Comparative Example 5
Raw egg yolk (solid content 50%) 8%, egg white (solid content 12%) 6% prepared under the same conditions as the egg white of Example 4, vinegar 15%, purified water 30%, salt 2.5%, mustard powder The acidic oil-in-water emulsified food of Comparative Example 5 was produced from 0.5% and sodium glutamate 0.5%. When this acidic oil-in-water emulsified food was stored at 40 ° C. for 2 weeks and a salad was produced in the same manner as in Example 1, oil separation was confirmed in the acidic oil-in-water emulsified food.

Claims (6)

A salad containing an acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food contains edible fats and oils in an amount of 5 to 75% by mass, denatured egg white in terms of solid content of 0.3 to 5% by mass, an emulsifier and a thickener, and a viscosity (25 ° C.) of 50 to 800 Pa.・ S,
When the acidic oil-in-water emulsified food is heated from 25 ° C. to 75 ° C. at a heating rate of 2.5 ° C./min, the complex viscosity (Pa · s) at a measurement frequency of 1 Hz is 25 ° C. and 75 ° C. Are η ^* ₂₅ and η ^* ₇₅ , respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min , the following formula TS1 = {(lnη ^* _min− lnη ^* ₂₅ ) / (T _min −25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The temperature change rate (TS1) of the first complex viscosity and the temperature change rate (TS2) of the second complex viscosity calculated in
TS1 = −8 to −2
TS2 = 0-15
Satisfaction salad.   The salad according to claim 1, wherein the modified egg white has been previously modified at a pH of 2 or less before being mixed with the edible fat / oil, the emulsifier and the thickener.   The salad according to claim 1, wherein the modified egg white has been previously denatured at a pH of 11 or more before being mixed with edible fats and oils, an emulsifier and a thickener.   The salad according to claim 1, wherein the modified egg white is heat-denatured in advance at a pH of 5 or less and at a temperature of 50 to 120 ° C. for 5 to 50 minutes before being mixed with an edible oil or fat, an emulsifier and a thickener.   The salad according to claim 1, wherein the modified egg white is heat-denatured in advance at a pH of 9 or more and a temperature of 60 to 120 ° C. for 5 to 50 minutes before being mixed with the edible oil and fat, the emulsifier and the thickener.   The salad according to any one of claims 1 to 5, comprising 0.1 to 10% by mass of an emulsifier.