JP2014217357A - Oil-in-water emulsified food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified food which spreads quickly and mellowly in the mouth cavity on repasting and shows the taste characteristic of egg yolk.SOLUTION: An oil-in-water emulsified food contains spirit and has a pH of 5-8. The oil-in-water emulsified food comprises 1-5%, based on raw egg, of egg yolk, an emulsifier and 5-40%, based on the solid content, of sugar alcohol and has an average particle size of 200-950 nm and a viscosity at a product temperature of 20°C of 5-500 Pa s.

Description

TECHNICAL FIELD The present invention relates to an oil-in-water emulsified food that spreads smoothly in the oral cavity when it is eaten, and expresses a flavor unique to egg yolk.

Oil-in-water emulsified foods are substantially uniformly emulsified with water and oil, and are easily used for, for example, wrapping and eating in dough or cooking toppings, and the demand is increasing. In particular, oil-in-water emulsified foods in the neutral range of pH 5 to 8 characterized by the unique flavor of egg yolk are gaining popularity.

In recent years, with the diversification of consumer preferences, the number of scenes in which alcohol is blended as an aroma in oil-in-water emulsified foods is increasing. However, in the case of oil-in-water emulsified foods containing alcohol, it is difficult for the flavor unique to egg yolk to be expressed. There are two possible causes for this problem, and one is that it has a certain level of viscosity in order to obtain an emulsified state, so that the flavor unique to egg yolk passes through the pharynx without spreading in the mouth during eating. Was considered. The other was thought to be that the flavor unique to egg yolk was canceled by the aroma of alcohol.

As a method of expressing the flavor while being in an emulsified state, for example, Japanese Patent Application Laid-Open No. 2011-155934 (Patent Document 1) is blended with lactate and starch, and the average particle size is adjusted to 15 to 40 μm and thawed. Oil-in-water emulsified foods that are designed to cause oil separation when used are proposed. However, this technique has been premised on use after being thawed, and its application has been limited.

JP 2011-155934 A

The present invention provides an oil-in-water emulsified food that spreads smoothly in the oral cavity when eaten, and expresses the unique flavor of egg yolk.

As a result of intensive studies by the present inventors on the above-mentioned problems, surprisingly, in an oil-in-water emulsified food containing alcohol and having a pH of 5 to 8, a small amount of 1-5% egg yolk, emulsifier, and sugar alcohol are used in combination. Thus, the present invention was completed by finding that it is emulsified and prepared in a specific emulsified state, and when eaten, it spreads gently in the oral cavity and expresses the unique flavor of egg yolk.

That is, the present invention
(1) In an oil-in-water emulsified food containing alcohol and having a pH of 5 to 8,
Contains 1-5% egg yolk (raw equivalent), emulsifier, and sugar alcohol (solid equivalent) 5-40%,
The average particle size is 200-950 nm,
The viscosity is 5 to 500 Pa · s (product temperature 20 ° C.).
Oil-in-water emulsified food,
(2) In the emulsified food of (1),
The emulsifier is any one or more of sucrose fatty acid ester of HLB 10 or more, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, or phospholipid.
Oil-in-water emulsified food,
(3) In the emulsified food of (2),
The phospholipid is lysophospholipid,
Oil-in-water emulsified food,
(4) In the emulsified food according to any one of (1) to (3),
Containing reduced starch saccharified product and alditol formed by reducing monosaccharide,
Oil-in-water emulsified food,
(5) In the emulsified food of (4),
The reduced starch saccharified product is a reduced product of starch saccharified product having a DE value of 10 to 40,
Oil-in-water emulsified food,
(6) In the emulsified food of (4) or (5),
The alditol formed by reducing the monosaccharide is at least one of sorbitol, erythritol, and xylitol.
Oil-in-water emulsified food,
It is.

ADVANTAGE OF THE INVENTION According to this invention, when it eats, the oil-in-water type emulsified food which spreads gently in the oral cavity and expresses the flavor peculiar to egg yolk can be provided. Therefore, it is possible to provide deliciousness that has not been eaten by consumers in the past, and further expansion of demand in the market is expected.

It is the image which observed the oil droplet of the oil-in-water type emulsion food of this invention using the confocal microscope.

Hereinafter, the oil-in-water emulsified food of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The oil-in-water emulsified food of the present invention is an oil-in-water emulsified food that contains alcohol and has a pH of 5-8. Egg yolk (raw conversion) 1-5%, emulsifier, and sugar alcohol (solid conversion) 5-40% And having an average particle size of 200 to 950 nm and a viscosity of 5 to 500 Pa · s, when eaten, it spreads gently in the oral cavity and expresses a flavor unique to egg yolk.

<Oil-in-water emulsified food>
The oil-in-water emulsified food is a food in which lipids are dispersed almost uniformly in an aqueous phase as oil droplets and emulsified in an oil-in-water type. The oil-in-water emulsified food of the present invention is not an acidic oil-in-water emulsified food of pH 3 to 4.5 such as mayonnaise or emulsified dressing, but an oil-in-water emulsified food in the neutral region of pH 5 to 8 that is the same as custard cream. is there.

<Oil phase>
The oil phase of the oil-in-water emulsified food of the present invention may contain 40 to 80% of edible fats and oils, and more preferably 50 to 70%. Generally, when edible fats and oils are blended in a large amount such as 40 to 80%, the flavor of fats and oils blurs the flavor of other raw materials, and the expression of the flavor unique to egg yolk is also inhibited. However, in the present invention, on the contrary, when a large amount of lipid is contained, a specific emulsified state described later can be obtained. As a result, when eaten, it spreads smoothly in the oral cavity and can express the flavor peculiar to egg yolk. The oil and fat used in the oil-in-water emulsified food of the present invention may be any oil and fat provided for food. 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 or refined oils thereof, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened Examples thereof include fats and oils obtained by chemical and enzymatic treatment such as oil and transesterified oil.

<Average particle size>
The average particle size of the oil-in-water emulsified food of the present invention is 200 to 950 nm, and is preferably 400 to 800 nm. If the average particle size is smaller than the above range, it may be too fine and physically unstable. If it is larger than the above range, even if the viscosity is adjusted to the above-described viscosity and emulsification treatment is performed using the above-described egg yolk, emulsifier and sugar alcohol in combination, the flavor unique to the egg yolk of the present invention cannot be expressed. In addition, about the custard cream and the flour paste which are the oil-in-water type emulsion foods which mix egg yolk and are pH 5-8, when the average particle diameter of an oil droplet is observed, a thing of several micrometers-several dozen micrometer is observed. From this, it can be understood that the oil-in-water emulsified food of the present invention is finely emulsified as compared with the conventional product.

<Measurement conditions for average particle size>
The average particle diameter is, for example, an average in terms of number based on the particle size distribution obtained after 30 seconds of applying ultrasonic waves to the sample using a laser diffraction particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., Microtrac MT3300EX2). Value.

<viscosity>
The oil-in-water emulsified food of the present invention has a viscosity of 5 to 500 Pa · s, preferably 10 to 450 Pa · s, and more preferably 15 to 400 Pa · s. If the viscosity is lower than the above range, the emulsified state becomes unstable, and even if the blending balance of egg yolk, emulsifier and sugar alcohol, which will be described later, is adjusted, it is difficult to express the flavor unique to egg yolk of the present invention. When it is higher than the above range, it does not spread sufficiently in the oral cavity at the time of eating, and it is difficult to express the flavor unique to the egg yolk of the present invention. When adjusting the viscosity within the above range, starch and gum may be added as appropriate. Specifically, for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, these starches are pregelatinized, crosslinked, etc. Processed starches that have been treated, and starches such as wet heat-treated starches, and gums such as xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum and the like. The viscosity of the oil-in-water acidic emulsified food according to the present invention was measured with a BH viscometer under the conditions of a product temperature of 20 ° C. and a rotation speed of 4 rpm, and the rotor No. 2, 7.5 to 19 Pa · s, rotor No. 3, 19 to 37.5 Pa · s, rotor No. 4, 37.5 to 75 Pa · s, rotor No. 5, 75 to 187.5 Pa · s, rotor No. 6, 187.5 to 750 Pa · s, rotor No. 7 is a value obtained from the reading when the rotor is rotated twice after the start of measurement.

<egg yolk>
The egg yolk used in the oil-in-water emulsified food of the present invention is not particularly limited, for example, raw egg yolk obtained by breaking a chicken egg, filtration treatment with a strainer or the like on the raw egg yolk, sterilization treatment by heating, etc., freezing The thing which performed 1 type (s) or 2 or more types of processes, such as a process, a drying process, a lysification process, the decholesterolization process by a supercritical carbon dioxide, and a mixed process of salt or saccharides, can be mentioned. The egg yolk content is 1 to 5% in terms of raw material, preferably 2 to 4.8%, and more preferably 2.5 to 4.5%. If the content of egg yolk is less than the above range, it is difficult to express the flavor unique to egg yolk of the present invention. When the amount is more than the above range, it is difficult to obtain the effect of the present invention corresponding to the increase in the content, which is not economical.

<emulsifier>
The emulsifier used in the oil-in-water emulsified food of the present invention is not particularly limited as long as it is distributed in the market for food use. For example, phospholipid, lysophospholipid, sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin organic Acid fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester and the like can be mentioned. In the oil-in-water emulsified food of the present invention, sucrose fatty acid ester of HLB 10 or higher, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, or phospholipid may be used, and a phospholipid obtained by lysing treatment. The content of the emulsifier may be arranged in a state close to closest packing with respect to the lipid surface area in the oil-in-water emulsified food. Specifically, the content of the emulsifier may be determined in consideration of the lipid content and the particle size, and may be 0.1 to 5%, and more preferably 0.2 to 3%.

<Sugar alcohol>
A sugar alcohol is a polyhydric alcohol obtained by reducing an aldehyde group and a ketone group of a sugar to form an alcohol group. In addition, reduced starch saccharified product is, for example, adding hydrogen to starch saccharified product called dextrin, maltodextrin, starch syrup etc. obtained by decomposing starches such as potato starch, corn starch, waxy corn starch, tapioca starch It is a reduced product obtained by mixing, and is a sugar mixture of sugar alcohols with glucose having various degrees of polymerization as a skeleton. The sugar alcohol used in the oil-in-water emulsified food of the present invention preferably contains a reduced starch saccharified product and alditol formed by reducing a monosaccharide. The reduced starch saccharified product may be a reduced product of starch saccharified product having a DE value of 10 to 40, and may further be a reduced product of starch saccharified product having a DE value of 20 to 40. The alditol formed by reducing the monosaccharide is preferably at least one of sorbitol, erythritol, and xylitol, and more preferably sorbitol. In addition, the form of the sugar alcohol used in the present invention is not particularly limited as long as it is commercially available, but liquids, powders, and the like can be used. The DE value is an abbreviation of “Dextrose Equivalent” and is an index representing the degree of starch hydrolysis. A higher DE value means a higher degree of hydrolysis, while a lower DE value means a lower degree of hydrolysis.

<Content of sugar alcohol>
The content of the sugar alcohol used in the oil-in-water type emulsified food of the present invention is 5 to 40% in terms of solid content, preferably 7 to 30%, and more preferably 8 to 24%. If the sugar alcohol content is less than the above range, when eaten, an emulsified state that spreads smoothly in the oral cavity cannot be obtained, and it is difficult to express the flavor unique to the egg yolk of the present invention. When the amount is more than the above range, it is difficult to obtain the effect of the present invention according to the increase in the content, which is not economical.

<PH>
The pH of the oil-in-water emulsified food according to the present invention is pH 5 to 8 that provides an effect of expressing the flavor unique to egg yolk, preferably 5 to 7, and more preferably 5.3 to 6.7. When adjusting the pH, an acid material such as citric acid, lactic acid, and lemon juice, or an alkali material such as sodium carbonate and sodium phosphate may be appropriately blended within a range that does not impair the effects of the present invention.

<Sake spirit>
The alcohol concentration of the alcohol used in the oil-in-water emulsified food of the present invention is preferably a high concentration so that the blending concentration can be easily adjusted, and it is preferable to use alcohol with an ethanol concentration of 50% or more. Use it. The kind of alcohol is not particularly limited, and whiskey, wine or the like can be used in addition to alcohol with an ethanol concentration of 50% or more. Moreover, what is necessary is just to use the content of the alcoholic beverage used for the oil-in-water type emulsified food of this invention as a fragrance within the range which does not destroy an emulsified state, and it is good to set it as 0.1 to 5%, and also it is good to set it as 1 to 4%. .

<Observation of oil droplets using a confocal microscope>
When visually observing the oil-in-water emulsified food of the present invention, it is very difficult to slice it into a thin film, so it is necessary to observe using a confocal microscope. FIG. 1 shows an image obtained by actually observing the oil-in-water emulsified food of the present invention using a confocal microscope. The observation conditions for the oil-in-water emulsified food of “FIG. 1” are shown below.
sample:
A device for dyeing the oil-in-water emulsified food of Example 1 described later with a fluorescent dye Nile Red (dissolved in acetone):
Confocal laser microscope (Leica TCS SP8 system (manufactured by Leica Microsystems))
63 times / numerical aperture 1.4 Oil immersion Objective lens detector:
Autofluorescence Leica Hyd (ultra-sensitive detector)
Fluorescent staining PMT for fluorescence (photomultiplier tube)
Excitation / detection wavelength:
Fluorescent staining 552 nm → 550-700 nm

<Other raw materials>
The oil-in-water emulsified food of the present invention can contain various raw materials that are usually used in foods as long as the effects of the present invention are not impaired, in addition to blending the above-mentioned raw materials. Examples thereof include various seasonings such as sodium glutamate, sodium chloride and sugar, animal and plant extracts, spices such as pepper, and coloring agents.

<Preparation method of emulsion>
When preparing the above-mentioned emulsified state and viscosity where nano-order oil droplets are observed, emulsification is performed using egg yolk (raw equivalent) 1 to 5%, emulsifier, and sugar alcohol (solid equivalent) 5 to 40% in combination. Apply processing. Specifically, for example, it is prepared by the following production method. First, a mixture of Shimizu with alcohol and seasonings such as sugar is mixed until uniform. Next, while stirring, after adding egg yolk (raw equivalent) 1-5%, an emulsifier such as sucrose fatty acid ester, and sugar alcohol such as sorbitol, edible fats and oils such as soybean oil are added little by little to roughly emulsify. Do. Subsequently, an emulsification treatment is performed using a shearing machine such as a colloid mill to prepare an oil-in-water emulsified food having a pH of 5 to 8, an average particle size of 200 to 950 nm, and a viscosity of 5 to 500 Pa · s.

Hereinafter, the 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 examples.

[Example 1]
In a stirring tank, 13.5% of fresh water, 3% of sake spirit (70% ethanol aqueous solution) and 10% of granulated sugar are mixed and mixed until uniform. Next, with stirring, add egg yolk (raw equivalent) 3%, lysophospholipid 0.5%, sugar alcohol (DE value 15) 10% (solid content equivalent) and mix until uniform, then add 60% soybean oil. Add a small amount at a time and coarsely emulsify. Subsequently, an emulsification treatment was performed using a colloid mill, and after heat treatment at 90 ° C., it was sealed in a 30 mL polyethylene bag to prepare an oil-in-water emulsified food of the present invention. The obtained oil-in-water emulsified food had an average particle size of 600 nm and a viscosity of 50 Pa · s.

[Test Example 1]
In accordance with Example 1, No. 1-6 oil-in-water emulsified foods were prepared in order to investigate the effect of the type of emulsifier on the effect of developing the flavor unique to egg yolk of the present invention. The recipe is shown in Table 1. Moreover, about the obtained oil-in-water type emulsified food, observation of the oil droplet with a confocal microscope under the above-mentioned observation conditions and sensory evaluation based on the following were performed. All oil-in-water emulsified foods had a pH of 6 and a viscosity of 50 to 100 Pa · s.
[Evaluation criteria]
A: When eaten, it spreads smoothly in the mouth, and expresses the flavor unique to egg yolk B: When eaten, it spreads gently in the mouth, and slightly expresses the flavor unique to egg yolk C: Does not express the flavor unique to egg yolk , Degrading the quality

[Table 1]

From the results of Table 1, in an oil-in-water emulsified food containing alcohol and having a pH of 5-8, combining egg yolk (raw conversion) 1-5%, emulsifier, and sugar alcohol 5-40%, and emulsifying treatment The average particle size was 200 to 950 nm, and it was found that when eaten, it spreads smoothly in the oral cavity and expresses an egg yolk-specific flavor (No. 1 to 6). In particular, when a phospholipid obtained by lysing treatment was used as an emulsifier, the flavor unique to egg yolk was expressed strongly (No. 1 and 2).

[Test Example 2]
In accordance with Example 1, No. 7 to 12 oil-in-water emulsified foods were prepared in order to investigate the effect of the combination of sugar alcohols on the effect of developing the flavor unique to egg yolk of the present invention. The recipe is shown in Table 2. The obtained oil-in-water emulsified food was subjected to sensory evaluation according to the same criteria as in Test Example 1. All oil-in-water emulsified foods had a pH of 6 and a viscosity of 50 to 100 Pa · s.

[Table 2]

From the results of Nos. 7 to 12 in Table 2, containing reduced starch saccharified product and alditol formed by reducing monosaccharides, and containing sugar alcohol in a total of 5 to 40% (in terms of solid content), As in No. 1 of No. 1, when eaten, it spreads smoothly in the oral cavity, and the effect of expressing the flavor unique to egg yolk was obtained. Specifically, when the reduced starch saccharified product is a reduced product of starch saccharified product having a DE value of 10 to 40, or alditol formed by reducing the monosaccharide is any one of sorbitol, erythritol, and xylitol. In the above case, when eaten, it spreads smoothly in the oral cavity, and the effect of expressing the flavor unique to egg yolk was obtained. Although not shown in Table 2, when the flavors of No. 7 to 9 oil-in-water emulsified foods are compared, sorbitol is superior, and reduction of starch saccharified product having a DE value of the raw sugar of 10 to 40 The combination of food and sorbitol was excellent.

Claims (6)

In an oil-in-water emulsified food containing alcohol and having a pH of 5-8,
Contains 1-5% egg yolk (raw equivalent), emulsifier, and sugar alcohol (solid equivalent) 5-40%,
The average particle size is 200-950 nm,
The viscosity is 5 to 500 Pa · s (product temperature 20 ° C.).
Oil-in-water emulsified food. In the emulsified food according to claim 1,
The emulsifier is any one or more of sucrose fatty acid ester of HLB 10 or more, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, or phospholipid.
Oil-in-water emulsified food. In the emulsified food according to claim 2,
The phospholipid is lysophospholipid,
Oil-in-water emulsified food. In the emulsified food according to any one of claims 1 to 3,
Containing reduced starch saccharified product and alditol formed by reducing monosaccharide,
Oil-in-water emulsified food. In the emulsified food according to claim 4,
The reduced starch saccharified product is a reduced product of starch saccharified product having a DE value of 10 to 40,
Oil-in-water emulsified food. In the emulsified food according to claim 4 or 5,
The alditol formed by reducing the monosaccharide is at least one of sorbitol, erythritol, and xylitol.
Oil-in-water emulsified food.