JP2017029103A - Acidic oil-in-water emulsion food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic oil-in-water emulsion food product in which flavor deterioration due to light irradiation is suppressed.SOLUTION: An acidic oil-in-water emulsion food product comprises a protein hydrolysate, 7 mass% or more and 25 mass% or less of a linolenic acid, 0.03 mass% or more and 0.3 mass% or less of a polyvalent unsaturated fatty acid having 4 or more double bonds in an acidic oil-in-water emulsion containing 25 mass% or more and 80 mass% or less of an edible oil and fat. Also provided is the acidic oil-in-water emulsion food product further comprising egg yolk, the egg yolk partially containing phospholipase A-treated egg yolk.SELECTED DRAWING: None

Description

  The present invention relates to an acidic oil-in-water emulsified food in which flavor deterioration due to light irradiation is suppressed.

  In recent years, there has been an increase in sales environment that has been exposed to fluorescent lamp irradiation for a long time at supermarkets and convenience stores. Degradation of flavor caused by “photooxidation” is a problem. The flavor deterioration caused by light irradiation is different from the oxidative odor that gradually occurs in the dark during the storage period, and a specific odor component is generated to generate a unique blue odor.

  In particular, it is known that vegetable oils and fats such as soybean oil and rapeseed oil containing chlorophyll are likely to cause flavor deterioration due to light irradiation.

  So far, as a method of suppressing flavor deterioration of acidic oil-in-water emulsion foods, there is a method of suppressing flavor deterioration due to oxidation during storage by managing the content of chlorophylls in mayonnaise-like seasonings containing soybean oil. It has been studied (Patent Document 1).

  However, in this method, it is necessary to adjust the content of chlorophylls in the fat and oil raw material in some cases, so there is room for further study on a method for suppressing flavor deterioration.

JP 2010-022238 A

  The present invention provides an acidic oil-in-water emulsified food in which flavor deterioration due to light irradiation is suppressed.

  The inventor of the present application, as a result of intensive studies to solve the above problems, surprisingly, acidic water containing a protein hydrolyzate, a specific amount of linolenic acid, a polyunsaturated fatty acid having 4 or more double bonds. It discovered that the flavor deterioration by light irradiation was suppressed with an oil-type emulsified food, and came to complete this invention.

That is, the present invention
(1) In an acidic oil-in-water emulsified food containing 25% by weight or more and 80% by weight or less of edible fats and oils, a protein hydrolyzate, linolenic acid 7% by weight or more and 25% by weight or less, and a polyvalent non-valent compound having 4 or more double bonds Acidic oil-in-water emulsified food containing saturated fatty acid 0.03% by mass or more and 0.3% by mass or less,
(2) In the acidic oil-in-water emulsified food according to (1), the egg yolk is contained, and a phospholipase A-treated egg yolk is contained in a part of the egg yolk.
Acidic oil-in-water emulsified food,
(3) The acidic oil-in-water emulsified food according to (1) or (2), wherein the edible oil is linseed oil,
It is.

  ADVANTAGE OF THE INVENTION According to this invention, the acidic oil-in-water type emulsified food by which the flavor deterioration by light irradiation was suppressed can be provided. Thereby, the oil-in-water type emulsified food which has the outstanding flavor also in the sales floor environment exposed to fluorescent lamp irradiation for a long time can be provided.

  Hereinafter, the present invention will be described in detail. In the present invention, unless otherwise specified, “%” means “% by mass” and “part” means “part by mass”.

<Features of the present invention>
The acidic oil-in-water emulsified food of the present invention contains a protein hydrolyzate at a content of edible oils and fats of 25% or more and 80% or less, 7% or more and 25% or less of linolenic acid and 4 or more double bonds. By containing 0.03% or more and 0.3% or less of a polyunsaturated fatty acid, flavor deterioration due to light irradiation hardly occurs.

<Acid oil-in-water emulsified food>
The acidic oil-in-water emulsified food is a seasoning adjusted to pH 4.6 or lower, and is a food in which edible fats and oils are dispersed almost uniformly in the water phase as oil droplets and emulsified in an oil-in-water type. The acidic oil-in-water emulsified food of the present invention is an acidic oil-in-water emulsified food containing edible fat and egg yolk. Examples of the acidic oil-in-water emulsified food of the present invention include acidic oil-in-water emulsified foods such as mayonnaise, mayonnaise, and semisolid emulsified dressing, but the present invention is not limited to these emulsified foods. Absent.

<Edible oils and fats>
The acidic oil-in-water emulsified food of the present invention contains edible fats and oils. For example, edible vegetable oils (for example, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, flaxseed oil), fish oil, liver oil, and transesterified oil Examples include fats and oils mainly containing diglyceride, and these can be used alone or in combination of two or more. Vegetable oils and fats such as soybean oil and rapeseed oil contain chlorophyll and thus are easily deteriorated by light irradiation. The edible oil / fat used for the acidic oil-in-water emulsified food of the present invention can be an edible vegetable oil / fat in that the effects of the present invention are easily achieved. In the present invention, in edible food oils and fats, rapeseed oil is easier to suppress flavor deterioration due to light irradiation than soybean oil, so that rapeseed oil-based edible fats and oils can be obtained. Here, the “rapeseed oil base” indicates that the oil component derived from rapeseed is contained in the highest ratio as the mass component ratio of the oil and fat component constituting the edible oil and fat.

<Content of edible oil and fat>
The acidic oil-in-water emulsified food of the present invention contains edible fats and oils in an amount of 25% to 80%. When the content of the edible oil and fat is within the above range, the acidic oil-in-water emulsified food having a sufficient oily taste can be obtained. Furthermore, the lower limit content of the edible fat in the oil-in-water emulsified food of the present invention can be 30% or more, 50% or more, or 65% or more.

<Linolenic acid>
The acidic oil-in-water emulsified food of the present invention contains linolenic acid. Linolenic acid is a kind of polyunsaturated fatty acid having 18 carbon atoms and 3 double bonds, and is contained in many vegetable oils. The linolenic acid contained in the acidic oil-in-water emulsified food of the present invention refers to all linolenic acids existing in the form of triglycerides, monoglycerides, diglycerides, or phospholipids bound to a glycerin skeleton as free fatty acids or constituent fatty acids of fats and oils. In linolenic acid, there is an isomer of γ-linolenic acid having a double bond position different from that of α-linolenic acid. α-Linolenic acid is an ω3 fatty acid, and γ-linolenic acid is an ω6 fatty acid. Since α-linolenic acid is excellent in terms of physiological functions and is a precursor such as DHA, linolenic acid used in the acidic oil-in-water emulsified food of the present invention can be α-linolenic acid. The linolenic acid content in the acidic oil-in-water emulsified food of the present invention is 7% or more and 25% or less. The lower limit value can be 8% or more, 10% or more, 11% or more, and the upper limit value can be 23% or less, 20% or less. When the content is less than the above range, it is difficult to achieve a sufficient suppression effect of flavor deterioration due to light irradiation. On the other hand, when the content is greater than the above range, it is difficult to exhibit a suppression effect of flavor deterioration due to light irradiation due to oxidation of linolenic acid. there is a possibility. It is important that the acidic oil-in-water emulsified food of the present invention contains the above-mentioned certain proportion of linolenic acid.

  Linolenic acid is contained in many vegetable oils and fats. As vegetable oils and fats containing a large amount of α-linolenic acid, linseed oil, sesame oil and the like are known, and 50% or more of α-linolenic acid is contained as a constituent fatty acid. ing. On the other hand, borage oil, evening primrose oil and the like are known as vegetable oils and fats rich in γ-linolenic acid. In order to obtain the linolenic acid content, these linolenic acid-rich vegetable oils and fats may be used. The linolenic acid content in the acidic oil-in-water emulsified food can be measured by gas chromatography after lipid extraction.

<Polyunsaturated fatty acid>
The polyunsaturated fatty acid generally has a double bond partially in the hydrocarbon chain of the fatty acid and has two or more double bonds. The acidic oil-in-water emulsified food of the present invention contains a polyunsaturated fatty acid having 4 or more double bonds among polyunsaturated fatty acids. Specific examples include icosapentaenoic acid (EPA), docosahexaenoic acid (DHA), arachidonic acid, and the like, and these fatty acids are contained in a large amount in fish oil, phospholipid, and the like. These may be present in the form of triglycerides, monoglycerides, diglycerides, or phospholipids bound to the glycerin skeleton as free fatty acids or constituent fatty acids. Such polyunsaturated fatty acids are known to have various physiological functions. For example, they are known to have a serum cholesterol lowering action and a blood pressure lowering action, and are expected to have a cardiovascular risk reducing effect. The On the other hand, from the viewpoint of oxidation, there is a problem that polyunsaturated fatty acids containing a large number of double bonds are easily oxidized because carbon and oxygen adjacent to the double bonds of unsaturated fatty acids react. Therefore, it is not usual to dare to blend such easily oxidizable fatty acids in foods that are susceptible to oxidation. The content of polyunsaturated fatty acids having 4 or more double bonds in the acidic oil-in-water emulsified food can be measured by gas chromatography after lipid extraction.

<Content of polyunsaturated fatty acid having 4 or more double bonds>
The acidic oil-in-water emulsified food of the present invention contains 0.03% or more and 0.3% or less of a polyunsaturated fatty acid having 4 or more double bonds. The lower limit value can be 0.04% or more, and the upper limit value can be 0.2% or less and 0.1% or less. If the content of the polyunsaturated fatty acid having 4 or more double bonds is less than the above range, it is difficult to exert a sufficient flavor deterioration suppressing effect by light irradiation, and if it is more than the above range, the polyunsaturated fatty acid itself is oxidized. Is unfavorable since the flavor is deteriorated and flavor deterioration occurs.

<Protein hydrolyzate>
The acidic oil-in-water emulsified food of the present invention contains a protein hydrolyzate. The protein hydrolyzate is not particularly limited as long as it is obtained by hydrolyzing egg white protein, soybean protein, milk protein or the like. The acidic oil-in-water emulsified food of the present invention can contain 0.01% or more and 5% or less of a protein hydrolyzate. The lower limit value can be 0.1% or more, and the upper limit value can be 1% or less. By containing a protein hydrolyzate in the above range, the oxidation of the polyunsaturated fatty acid itself is suppressed while the polyunsaturated fatty acid such as linolenic acid is contained, and the deterioration of the flavor due to light irradiation is prevented. The effect can be demonstrated. Furthermore, it is preferable to use an egg white hydrolyzate from the viewpoint of easily drawing out the original flavor of the acidic oil-in-water emulsified food. Moreover, the protein hydrolyzate used for this invention can be 0.005 part or more and 0.075 part or less with respect to 1 part of linolenic acid. Moreover, it is 1.5 parts or more and 10 parts or less with respect to 1 part of polyunsaturated fatty acid whose double bond is 4 or more.

<Yellow>
The acidic oil-in-water emulsified food of the present invention can contain egg yolk. By containing egg yolk, the emulsified state is improved and deterioration due to light irradiation can be prevented. Examples of the egg yolk used in the acidic oil-in-water emulsified food of the present invention include raw egg yolk, sterilization treatment, freezing treatment, spray drying, freeze drying and other phospholipases such as phospholipase A1, phospholipase A2, etc. Examples thereof include those subjected to one or two or more treatments such as treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with sodium chloride or saccharide.

<Content of egg yolk>
The egg yolk contained in the acidic oil-in-water emulsified food of the present invention can be 0.5% to 10% in terms of solid content. The solid content of egg yolk is usually about 50%. The egg yolk contained in the acidic oil-in-water emulsified food of the present invention can have an upper limit of 1% or more, 2% or more, 3% or more, and a lower limit of 8% or less, 7% or less in terms of solid content. By setting the content of egg yolk in the above range, the effect of the present invention can be easily achieved.

<Phospholipase A treated egg yolk>
The egg yolk contained in the acidic oil-in-water emulsified food of the present invention can contain phospholipase A-treated egg yolk in part or all of the egg yolk. The phospholipase A-treated egg yolk is an egg yolk having a phospholipid as a lysophospholipid by subjecting the egg yolk to an enzyme treatment such as phospholipase A1, phospholipase A2, etc. It is preferable. The lysification rate is the conversion rate of phospholipid to lysophospholipid, and specifically means the mass% of lysophospholipid after conversion to the total amount of phospholipid and lysophospholipid after conversion. . The lysification rate can be confirmed by Iatroscan analysis. The content of the phospholipase A-treated egg yolk can be 10% to 80% and 20% to 70% of the egg yolk. Phospholipase A-treated egg yolk has a higher emulsifying power than normal egg yolk. When the content of the phospholipase A-treated egg yolk is in the above range, sufficient emulsification can be performed, so that the occurrence of flavor deterioration can be efficiently suppressed.

<Other ingredients>
The oil-in-water type emulsified food of the present invention can be used without particular limitation as long as it is a raw material that is generally blended in an oil-in-water type emulsified food such as mayonnaise. For example, water, vinegar (brewed vinegar), salt, amino acid and other seasonings, egg white, emulsifier, thickener, starch, modified starch, honey, spice extract, coloring and flavoring, lemon juice, ascorbate, Ascorbic acid ester, tocopherols, polyphenol, catechin, rosemary extract, EDTA can be included, and these can be used alone or in combination of two or more.

<Viscosity>
The viscosity of the acidic oil-in-water emulsified food of the present invention can be 50 Pa · s or more and 500 Pa · s or less, which is a general mayonnaise viscosity. Furthermore, it can be set to 100 Pa · s or more and 500 Pa · s or less. Since mayonnaise is displayed on the sales floor in a transparent container without a shrink film, it is easy to receive light irradiation, and in particular, it is easy to achieve the effects of the present invention. Here, the viscosity in the acidic oil-in-water emulsified food of the present invention is based on the reading after 1 minute when the product temperature is 25 ° C. measured with a BH viscometer under the conditions of rotor No. 6 and rotation speed of 2 rpm. It is a calculated value. Moreover, when the viscosity is in the above range, the flavor deterioration that is felt when put in the mouth tends to be mild.

<Method for producing acidic oil-in-water emulsified food>
The method for producing the oil-in-water emulsified food of the present invention may be produced according to a conventional method. For example, the homogenized aqueous phase raw material and oil phase raw material are roughly emulsified with a mixer or the like, and then a homomixer or a colloid mill or the like. After the final emulsification, the container can be filled and sealed.

[Example 1] <Preparation of acidic oil-in-water emulsified food>
An oil-in-water emulsified food of Formulation 1 was prepared. 7kg fresh egg yolk (solid content 50%), 3kg phospholipase A-treated egg yolk (50% lysozyme, 50% solid content), 5kg vinegar (acidity 10%), 1.5kg salt, 0.3kg sodium glutamate, protein After adding 0.5 kg of hydrolyzate and homogenizing with a mixer to prepare an aqueous phase, 78 kg of edible oil (50 kg of rapeseed oil, 10 kg of soybean oil, 18 kg of linseed oil) and 0.13 kg of fish oil were poured and coarsely emulsified. The obtained crude emulsion was finished and emulsified with a colloid mill, and then filled and sealed in a 1 L bag. The obtained oil-in-water emulsified food had a viscosity of 200 Pa · s immediately after production. Fish oil contains EPA and DHA as constituent fatty acids.

<Formulation 1>
Raw egg yolk (solid content 50%) 7%
Phospholipase A treated egg yolk (solid content 50%) 3%
Vinegar 5%
Salt 1.5%
Sodium glutamate 0.3%
Protein hydrolyzate (derived from egg white) 0.5%
Rapeseed oil 50%
Soybean oil 10%
Linseed oil 18%
Fish oil 0.13%
Shimizu Residue

[Example 2]
The oil-in-water emulsified food of Example 2 was prepared in the same manner as in Example 1 except that the fish oil was replaced with an equal amount of rapeseed oil. In addition, the viscosity of the oil-in-water type emulsified food of Example 2 was in the range of 100 Pa · s to 500 Pa · s.

[Example 3]
The oil-in-water emulsified food of Example 3 was prepared in the same manner as in Example 2 except that the phospholipase A-treated egg yolk was replaced with an equal amount of raw egg yolk. In addition, the viscosity of the oil-in-water emulsified food of Example 3 was in the range of 100 Pa · s to 500 Pa · s.

[Example 4]
The oil-in-water emulsified food of Example 4 was prepared in the same manner as in Example 2 except that linseed oil was changed to 30%, rapeseed oil was changed to 42%, and soybean oil was changed to 5%. In addition, the viscosity of the oil-in-water type emulsified food of Example 4 was in the range of 100 Pa · s to 500 Pa · s.

[Example 5]
The oil-in-water emulsified food of Example 5 was prepared in the same manner as Example 1 except that raw egg yolk and phospholipase A-treated egg yolk were not blended. However, in order to equalize the viscosity, 2.5% starch was blended. In addition, the viscosity of the oil-in-water emulsified food of Example 3 was in the range of 100 Pa · s to 500 Pa · s.

[Comparative Example 1]
An oil-in-water emulsified food of Comparative Example 1 was prepared in the same manner as in Example 1 except that linseed oil and fish oil were replaced with equal amounts of rapeseed oil and no protein hydrolyzate was added. The viscosity of the oil-in-water emulsified food of Comparative Example 1 was in the range of 100 Pa · s to 500 Pa · s.

[Comparative Example 2]
An oil-in-water emulsified food of Comparative Example 2 was prepared in the same manner as in Example 1 except that linseed oil and fish oil were replaced with equal amounts of rapeseed oil. The viscosity of the oil-in-water emulsified food of Comparative Example 1 was in the range of 100 Pa · s to 500 Pa · s.

[Comparative Example 3]
An oil-in-water emulsified food of Comparative Example 3 was prepared in the same manner as in Example 1 except that fish oil was replaced with an equal amount of rapeseed oil and raw egg yolk, phospholipase A-treated egg yolk was not added. However, in order to equalize the viscosity, 2.5% starch was blended. In addition, the viscosity of the oil-in-water emulsified food of Comparative Example 3 was in the range of 100 Pa · s to 500 Pa · s.

[Comparative Example 4]
An oil-in-water emulsified food of Comparative Example 4 was prepared in the same manner as in Example 1 except that the amount of fish oil was changed to 0.3% and the amount of rapeseed oil was adjusted so that the total amount of edible fats and oils was the same. . The viscosity of the oil-in-water emulsified food of Comparative Example 4 was in the range of 100 Pa · s to 500 Pa · s.

[Test example]
The state of the deterioration odor by the light irradiation after the preservation | save of the oil-in-water type emulsified food of Examples 1-5 and Comparative Examples 1-4 was performed according to the following evaluation methods and evaluation criteria. The results are shown in Table 1.

  The linolenic acid content and polyunsaturated fatty acid content of 4 or more double bonds in the acidic oil-in-water emulsified foods of Examples 1 to 5 and Comparative Examples 1 to 4 were measured by lipid extraction and measured by gas chromatography.

<Evaluation method>
The oil-in-water type emulsified foods of Examples 1 to 5 and Comparative Examples 1 to 4 were put in a 50 g transparent container, and irradiated with light to perform a flavor test after light irradiation. Irradiation conditions: 14000 lux, 48 hours

<Evaluation criteria>
◎: Flavor degradation due to light irradiation is not felt, and it is a good flavor ○: Flavor degradation due to light irradiation is somewhat felt but there is no problem ×: Flavor degradation due to light irradiation is felt, there is a problem with the flavor

  From the results shown in Table 1, the protein hydrolyzate is contained, linolenic acid is contained in an amount of 7% to 25%, and polyunsaturated fatty acid having a double bond of 4 or more is contained in an amount of 0.03% to 0.3%. The acidic oil-in-water emulsified foods of Examples 1 to 5 had a good flavor with no flavor deterioration peculiar to photooxidation. The acidic oil-in-water type emulsified food of Example 3 containing no phospholipase A-treated egg yolk had no problem in flavor deterioration, but the emulsified state tended to be slightly inferior during storage for one month or longer.

  In the acidic oil-in-water emulsified foods of Comparative Examples 1 and 2 in which the linolenic acid content was less than 7%, flavor deterioration due to light irradiation was felt. In Comparative Example 3 in which the content of polyunsaturated fatty acids having 4 or more double bonds was less than 0.03%, flavor deterioration was felt. Comparative Example 4 in which the content of polyunsaturated fatty acids having 4 or more double bonds is more than 0.3% is not preferable because flavor deterioration due to light irradiation and degraded odor derived from polyunsaturated fatty acids are generated. It was.

[Example 6]
An acidic oil-in-water emulsified food product of Example 5 was prepared in the same manner as in Example 1 except that the linseed oil of Example 1 was changed to egoma oil. The acidic oil-in-water emulsified food product of Example 5 had a linolenic acid content of 15% and a polyunsaturated fatty acid content of 4 or more double bonds of 0.15%.
The acidic oil-in-water type emulsified food of Example 5 was subjected to a light irradiation test in the same manner as in Example 1. As a result, the same effect as that of Example 1 on flavor deterioration suppression by light irradiation was observed.

[Example 7]
The acidic oil-in-water emulsified food of Example 7 was prepared in the same manner as in Example 2 except that 10% of the soybean oil in Example 2 was replaced with an equal amount of rapeseed oil. The acidic oil-in-water emulsified food of Example 7 had a linolenic acid content of 14% and a polyunsaturated fatty acid content of 4 or more double bonds of 0.08%.
When the light irradiation test was conducted on the acidic oil-in-water type emulsified food of Example 7 by the same method as in Example 2, the flavor deterioration suppressing effect by light irradiation equivalent to that in Example 2 was observed.

Claims (3)

In an acidic oil-in-water emulsion containing edible fats and oils in an amount of 25% by mass to 80% by mass,
Protein hydrolyzate,
Linolenic acid 7 mass% or more and 25 mass% or less,
0.03% by mass to 0.3% by mass of a polyunsaturated fatty acid having a double bond of 4 or more,
An acidic oil-in-water emulsified food containing In the acidic oil-in-water emulsified food according to claim 1,
Contains egg yolks,
Containing a phospholipase A-treated egg yolk in a part of the egg yolk;
Acid oil-in-water emulsified food. In the acidic oil-in-water emulsified food according to claim 1 or 2,
Using linseed oil as the edible oil and fat,
Acid oil-in-water emulsified food.