JP2018023362A - Acidic oil-in-water type emulsion composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic oil-in-water type emulsion composition which can suppress breakage of an emulsion state even when frozen after frozen storage and is excellent in frozen resistance.SOLUTION: An acidic oil-in-water type emulsion composition contains a milk fat-separated soft portion and liquid oil in oil and fat. A melting point of the milk fat-separated soft portion is preferably 20°C or lower, more preferably is 15°C or lower, and further preferably is 10°C or lower. A content f the milk fat-separated soft portion in the oil and fat is preferably 0.5 mass% or more, more preferably is 1 mass% or more and further preferably is 5 mass% or more, and is preferably 99 mass% or less, more preferably is 95 mass% or less, further preferably is 90 mass% or less, and particularly preferably is 80 mass% or less. The acidic oil-in-water type emulsion composition contains the oil and fat, egg and vinegar as main components, and contains other raw materials, and includes mayonnaise and a mayonnaise type seasoning as representative examples.SELECTED DRAWING: None

Description

  The present invention relates to an acidic oil-in-water emulsion composition such as mayonnaise.

  Acidic oil-in-water emulsified compositions such as mayonnaise are widely popular in everyday eating habits. So-called mayonnaise-type seasonings that do not fall under Japanese agricultural and forestry standard mayonnaise are also popular. These are widely used for business use such as restaurant, side dish, bakery, frozen food, food (including confectionery) processing, and household use.

  Conventionally, acidic oil-in-water emulsified compositions such as mayonnaise are less likely to be frozen during distribution and storage because they are less prone to decay due to mold and bacterial growth. However, in recent years, in addition to typical uses such as application to vegetables and salads, the use has been expanded and used for frozen foods such as frozen side dishes. Not only frozen foods for home use, but also commercial frozen foods, frozen salads that are thawed at supermarkets and convenience stores in backyards and placed in stores are also being used. In each home, foods using an acidic oil-in-water emulsion composition are stored frozen and thawed or warmed before eating.

  Thus, it is often stored for a long period of time by making it a frozen food containing an acidic oil-in-water emulsion composition such as mayonnaise in other perishable foods or attaching it to the main packaging of ingredients that require freezing. It is coming.

  However, when an acidic oil-in-water emulsion composition such as mayonnaise is frozen, the emulsion film is broken due to crystallization of fats and oils and the growth of needle-like crystals, and coalescence occurs after thawing.

  In such a background, the acidic oil-in-water emulsion composition is desired to maintain a stable emulsified state even after being frozen and thawed, that is, to have freezing resistance. As an acidic oil-in-water emulsified composition, a technology for introducing medium chain fatty acids into fats and oils by transesterification (Patent Document 1) and a technique for using palm oil-derived liquid fats (palm fractionation soft part) (Patent Document 2) There has been proposed a technique (Patent Document 3) in which starch particles in an undissolved state are contained in an aqueous phase. As a technique focused on medium chain fatty acids as in Patent Document 1, for the purpose of improving the flavor, medium chain fatty acids are introduced into fats and oils by transesterification or the like, or medium chain fatty acid triglycerides (MCT) are combined with liquid fats and oils. Technology has also been proposed (Patent Document 4).

Japanese Patent Laid-Open No. 6-14710 Japanese Patent Laying-Open No. 2015-6130 International Publication No. 2012/002285 JP 2001-231492 A

  However, further improvement in freezing tolerance is desired, and the technology for introducing medium-chain fatty acids into fats and oils by transesterification and the technology for blending medium-chain fatty acid triglycerides are insufficient in freezing tolerance and the flavor is lowered. Since there is a possibility, a new technique has been desired for improving the freezing resistance.

  The present invention has been made in view of the circumstances as described above, and provides an acidic oil-in-water emulsion composition excellent in refrigeration resistance that can suppress destruction of an emulsified state even after thawing after frozen storage. It is an issue.

  In order to solve the above problems, the acidic oil-in-water emulsified composition of the present invention is characterized in that the fat / fat fractionated soft part and liquid oil are contained in the fat / oil.

  According to this invention, even if it thaws | freezes after frozen storage, destruction of an emulsified state can be suppressed.

  Moreover, according to this invention, by containing the said milk fat fraction soft part in fats and oils, the rich taste which fats and oils bring is favorable, and it has the natural sourness from which vinegar was removed.

It is a photograph which shows the state when the mayonnaise produced in Example 6 and Comparative Examples 1, 4, 7, and 10 is stored at -20 ° C for 12 hours and then left at 20 ° C for 12 hours.

  The present invention is described in detail below.

  In the present invention, examples of the acidic oil-in-water emulsified oil and fat composition include mayonnaise and mayonnaise type seasonings. The properties are mainly semi-solid at normal temperature (25 ° C.).

  For mayonnaise, the mayonnaise specified in the Japanese Agricultural Standard is referred to, ie, yolk or whole egg in semi-solid dressing, and essential ingredients, egg yolk, egg white, protein hydrolyzate, salt, sugar, honey In addition, raw materials other than spices, seasonings (such as amino acids) and spice extracts are not used, and those having a fat and oil ratio of 65% by mass or more are referred to.

  The mayonnaise-type seasoning does not fall under the mayonnaise Japanese Agricultural Standard, but may be similar to mayonnaise in flavor, appearance, physical properties, purpose of use, and the semi-solid dressing.

  The acidic oil-in-water emulsified oil / fat composition of the present invention contains oil / fat, eggs, vinegar, and may contain other raw materials.

  The acidic oil-in-water emulsion composition of the present invention contains a milk fat fraction soft part and a liquid oil in the fat. Freezing tolerance improves by containing a milk fat fraction soft part. Specifically, for example, even after storage at −20 ° C. for 12 hours and standing at 20 ° C. for 12 hours, separation is suppressed as compared with the case where other liquid oil is used.

  In consideration of freezing resistance, the content of the milk fat fraction soft portion in the fat is preferably 0.5% by mass or more, more preferably 1% by mass or more, and further preferably 5% by mass or more. Moreover, 99 mass% or less is preferable, 95 mass% or less is more preferable, 90 mass% or less is more preferable, 80 mass% or less is especially preferable.

  Moreover, in acidic oil-in-water emulsified compositions such as mayonnaise, the rich acidity brought about by fats and oils and the natural acidity from which vinegar is removed are important along with the richness and umami taste of egg yolk. In consideration of the fact that a rich taste peculiar to milk fat is given and a natural sourness with vinegar removed is obtained, the content of the milk fat fractionation soft part in the fat is preferably 0.5% by mass or more, 1 mass % Or more is more preferable, and 5 mass% or more is more preferable.

  The melting point of the milk fat fraction soft part is preferably 20 ° C. or less, more preferably 15 ° C. or less, and still more preferably 10 ° C. or less, mainly from the viewpoint of freezing resistance. Although the minimum of melting | fusing point of a milk fat fraction soft part is not specifically limited, 1 degreeC or more is preferable and 4 degreeC or more is more preferable.

  The fats and oils used in the acidic oil-in-water emulsified composition of the present invention are not particularly limited as long as they contain a milk fat fraction soft part and liquid oil, and may contain fats and oils other than the milk fat fraction soft part and liquid oil. Although it is good, it is preferable to use fats and oils consisting of a milk fat fraction soft part and liquid oil. When using fats and oils types other than a milk fat classification soft part and liquid oil, 5 mass% or less is preferable, 3 mass% or less is more preferable, and 1 mass% or less is more preferable.

  As milk fat for preparing the milk fat fraction soft part, almost all components other than milk fat were removed from the butter or cream specified by the Ministerial Ordinance (fat percentage is 99.3% by mass or more and water is 5% by mass or less). Anhydrous milk fat AMF having a fat content of 99.9% by mass or more can be used by phase inversion of milk fat or cream separated from milk, concentration, and vacuum drying.

  Methods for fractionating the above-mentioned milk fat to obtain a milk fat fraction soft part include dry fractionation, solvent fractionation, and surfactant (emulsification) fractionation, and these can be fractionated singly or in combination of two or more. .

  In the dry fractionation, the dissolved fats and oils can be gradually cooled using the difference between the melting points of the high melting point and the low melting point triglyceride, and the produced crystal part and liquid part can be separated by filtration. In dry fractionation, fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multistage fractionation in which the temperature is lowered stepwise.

  Solvent fractionation uses the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in the solvent and cools, so that crystals are precipitated in the order of the high melting point part, which has low solubility in the solvent, and then the middle melting point part. Let After the crystal is sufficiently grown, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain the liquid oil part as a fractionated oil.

  In surfactant (emulsification) fractionation, oil and fat are dissolved, cooled and crystallized, and then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets. It can be separated into three layers of a solid fat and aqueous solution suspension and an excess aqueous solution to obtain a fractionated oil.

  The liquid oil is not particularly limited as long as it exhibits a fluid state at 5 ° C. For example, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, sesame oil, etc. Is mentioned. These may be used alone or in combination of two or more.

  The content of fats and oils in the acidic oil-in-water emulsion composition of the present invention is not particularly limited, but considering use as a mayonnaise or mayonnaise type seasoning, 10 to 90% by mass is preferable, and 50 to 50% is preferable. 90 mass% is more preferable, and 60-80 mass% is further more preferable.

  As eggs used in the acidic oil-in-water emulsion composition of the present invention, for example, at least one selected from whole eggs and egg yolks, and a combination of these with egg white can be used. As egg yolk, raw egg yolk obtained by splitting eggs and separating them from egg white, raw egg yolk is sterilized, frozen, filtered, dried, enzyme treated, desugared, decholesterolized, salt or sugar And the like which have been subjected to at least one kind of treatment selected from the above-described mixing treatment, and the form thereof may be liquid or powdery. The function of egg yolk is mainly an emulsifying effect, an influence on flavor, and an influence on color tone.

  The content of eggs in the acidic oil-in-water emulsified composition of the present invention is preferably 1 to 3% by mass in terms of egg yolk content in consideration of emulsification at the time of preparation, intended freeze resistance and the like.

  The vinegar used in the acidic oil-in-water emulsified oil / fat composition of the present invention is not particularly limited. For example, grain vinegar made from rice or wheat, fruit vinegar made from apple or grape, etc. Brewed vinegar such as plum vinegar and moromi vinegar, and citrus fruit juice. These may be used alone or in combination of two or more.

  The acidic oil-in-water emulsified oil / fat composition of the present invention can contain other raw materials in addition to the above-described oil / fat, eggs and vinegar within the range not impairing the effects of the present invention. In the case of mayonnaise, the raw materials comply with Japanese Agricultural Standards, but in the case of mayonnaise type seasonings, various raw materials can be used. For example, proteins and their hydrolysates, salt, sugars, honey, amino acids, spices, spice extracts, acidulants such as citric acid, emulsifiers, colorants, pastes, antioxidants, flavors, sugars, Examples thereof include a sticky agent, starches such as starch, processed starch, and starch degradation products. These may be used alone or in combination of two or more.

  In the acidic oil-in-water emulsified composition of the present invention, fats and oils are dispersed in the water phase as oil droplets to form an oil-in-water emulsified state, and the pH is adjusted to be acidic. The pH of the acidic oil-in-water emulsified composition of the present invention is less than 7.0. Considering hygienic storage, stability at normal temperature distribution, acidity, etc., the pH is preferably 5.0 or less. .5 or less is more preferable. The viscosity of the acidic oil-in-water emulsion composition of the present invention is, for example, 30 Pa · s or more at 25 ° C.

  The production method of the acidic oil-in-water emulsified oil / fat composition of the present invention is not particularly limited, and a known production method can be used. In industrial scale production, for example, in addition to eggs and vinegar, other ingredients such as seasonings, salt, saccharides, thickeners, etc. are added to water and stirred and mixed to prepare an aqueous phase. . The aqueous phase is heated as necessary for the purpose of uniform dispersion, dissolution and sterilization of the raw materials. Preliminarily emulsified with a homomixer or the like while adding fats and oils thereto, and then homogenized using a colloid mill or the like. When the aqueous phase is heated, the aqueous phase may then be cooled to about room temperature and emulsified by adding separately sterilized eggs and separately prepared fats and oils. After emulsification, the product is filled and sealed in a bottle container or a glass container to obtain a product.

  In general, an acidic oil-in-water emulsified oil / fat composition such as mayonnaise partially crystallizes at a refrigeration temperature to form cloudiness or turbidity, and solidifies entirely at a freezer temperature (around −20 ° C.). Therefore, when frozen, the emulsification is broken and oil phase separation occurs. In particular, when they are used in frozen foods, emulsification breakage occurs during frozen storage and thawing, oil separation becomes remarkable, appearance, mouth melting, and texture are remarkably deteriorated and commercial value is impaired.

  However, the acidic oil-in-water emulsified oil / fat composition of the present invention contains the milk fat-separated soft part and liquid oil in the oil / fat, and thus can suppress the destruction of the emulsified state even after thawing after freezing, Frozen food containing the acidic oil-in-water emulsified oil / fat composition of the present invention that is frozen at the time of storage, those attached to the main packaging of ingredients that require freezing, and other, the acidic oil-in-water emulsified oil / fat composition of the present invention It can be used after being thawed, processed, etc., after being frozen and stored alone.

  The acidic oil-in-water emulsified oil / fat composition of the present invention can be used for wrapping, topping, filling, or coating for food, and can also be used by mixing with other foods. For example, it can be suitably used for commercial use such as frozen food (particularly, bento and pizza), restaurant, side dish, bakery, food (including confectionery) processing, and household use.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.

  Mayonnaise was produced as an acidic oil-in-water emulsified fat composition with the formulation shown in Table 1. In addition, melting | fusing point of the fats and oils shown in Table 1 was measured by "3.2.2.2-2013 melting | fusing point (rising melting | fusing point)" of the reference | standard fats and oils analysis method (Japan Oil Chemical Society).

<How to make mayonnaise>
1. Weigh ingredients other than fat in a 300 ml beaker.
2. Stir with hand mixer for 10 seconds.
3. Stir with a hand mixer while slowly adding oil.
<Mayonnaise combination>
Whole egg 50g
Oils and fats 130g
Vinegar 15g
1g of salt
Total 196g

<Evaluation>
[Freezing tolerance]
The mayonnaise prepared above was stored at −20 ° C. for 12 hours, then allowed to stand at 20 ° C. for 12 hours, and the state of separation was visually evaluated according to the following criteria.
Evaluation criteria A : Almost no separation.
○: Partially separated but not problematic.
Δ: Partially separated, or not separated but bumpy.
X: Completely separated.

[Kokumi]
The mayonnaise prepared above was stored at 10 ° C. for 1 day, and then eaten by 20 panelists, and its richness was evaluated according to the following criteria.

In the following evaluations, the panel conducted a taste test (sweetness, sourness, salty taste, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Twelve males and eight females in their 20s to 40s who were judged fit were selected.
Evaluation Criteria A : 16 or more out of 20 people evaluated that it was rich and preferred.
A: 10 to 15 out of 20 people evaluated it as having a rich taste and preferable.
(Triangle | delta): Six to nine of 20 persons evaluated that it was rich and preferable.
X: Less than 5 out of 20 people evaluated it as having a rich taste and preferable.

[acidity]
The mayonnaise prepared above was stored at 10 ° C. for 1 day and then eaten by 20 panelists. The sourness was evaluated according to the following criteria.

In the following evaluations, the panel conducted a taste test (sweetness, sourness, salty taste, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test. Twelve males and eight females in their 20s to 40s who were judged fit were selected.
Evaluation standard ( double-circle): 16 or more out of 20 evaluated that it was preferable by the natural sourness from which vinegar was removed.
A: 10 to 15 out of 20 people evaluated that the natural sourness with vinegar removed was preferable.
(Triangle | delta): Six to nine of 20 persons evaluated that it was preferable by the natural acidity from which vinegar cadmium was removed.
X: Less than 5 out of 20 people evaluated that it was preferable in terms of natural acidity with vinegar removed.

  The above evaluation results are shown in Tables 1 and 2.

  From Table 1 and Table 2, the mayonnaise of Examples 1-10 which mix | blended milk fat fraction soft part and rapeseed oil in fats and oils was able to suppress destruction of an emulsified state even if it thawed | freezes after freezing, and was excellent in freezing tolerance. . FIG. 1 is a photograph showing the state when the mayonnaise prepared in Example 6 and Comparative Examples 1, 4, 7, and 10 was stored at −20 ° C. for 12 hours and then left at 20 ° C. for 12 hours. As can be seen from these photographs, Comparative Example 1 used only rapeseed oil but was completely separated. In Comparative Example 4, milk fat was used together with rapeseed oil, but completely separated. In Comparative Example 7, palm fractionated soft part together with rapeseed oil was used. In Comparative Example 10, medium chain fatty acid triglycerides were used together with rapeseed oil, but they were completely separated. On the other hand, it can be seen that the mayonnaise of Example 6 is hardly separated.

  In addition, the mayonnaise of Examples 1 to 10 was given a rich sour taste peculiar to milk fat, and a natural sour taste with vinegar cadmium removed.

Claims (2)

  An acidic oil-in-water emulsified composition containing a milk fat fraction soft part and a liquid oil in the fat.   The acidic oil-in-water emulsified composition according to claim 1, wherein the milk fat fraction soft part has a melting point of 20 ° C or lower.