JP2018166434A - Method for producing oil-in-water emulsified food - Google Patents

Abstract

To provide a method for producing an oil-in-water emulsified food with a good water-holding capacity and a good feel on the tongue. The present invention provides a method for producing an oil-in-water emulsified food that has an aqueous phase material at least containing egg and vinegar, and an oil phase material. The method includes the step of mixing the egg and vinegar, and then holding the mixture at 0-25°C for a period of one hour or longer and less than 24 hours, to prepare the aqueous phase material.SELECTED DRAWING: Figure 1

Description

  The present invention relates to an oil-in-water emulsified food excellent in water retention and good in touch, and a method for producing the same.

  In the production of semi-solid oil-in-water emulsified foods such as mayonnaise, the water phase part (water phase raw material) containing eggs, vinegar, salt and other seasonings and the oil phase part (oil phase raw material) of edible fats and oils Is generally used to produce an oil-in-water emulsified food. In oil-in-water type emulsified foods, various methods have been proposed because the stability of the emulsified state after production is important. For example, methods for producing by controlling the mixing temperature and time are known. (Patent Document 1).

  On the other hand, the moisture contained in mayonnaise oozes out, and when the moisture is absorbed by other ingredients, the appearance of the food deteriorates or the original texture of the food is impaired. . It is known that increasing the viscosity or reducing the particle diameter is effective as a method for suppressing water separation and improving water retention of such mayonnaise (Patent Document 2).

  However, in the conventional method of preparing mayonnaise, if the viscosity is increased, the texture of the mayonnaise will be worsened and the texture and taste will be impaired, and if the particle size is reduced, the viscosity will increase accordingly, and the quality such as texture and taste will be worse. As a result, compatibility between the water retention of mayonnaise and quality such as texture and taste has been a problem.

JP 2001-120221 A Japanese Patent Laying-Open No. 2015-104370

  An oil-in-water emulsified food with excellent water retention and good touch and a method for producing the same.

  As a result of intensive studies to achieve the above object, the present inventor obtained an oil-in-water emulsified food obtained by mixing eggs and vinegar and emulsifying with oil after a certain time at a certain temperature without increasing the viscosity. The present invention has been completed by finding that it is an emulsified food having a small particle size and improved water retention while maintaining a smooth texture.

That is, the present invention is as follows.
[1] A method for producing an oil-in-water emulsified food comprising at least an egg and vinegar-containing water phase raw material and an oil phase raw material. After mixing the egg and vinegar, the mixture is at 0 to 25 ° C. for 1 hour or more and less than 24 hours A method comprising the step of preparing an aqueous phase raw material by holding.
[2] The method according to [1], wherein the oil-in-water emulsified food is mayonnaise.
[3] The method according to [1] or [2], wherein the temperature to be maintained is 0 to 15 ° C.
[4] The method according to any one of [1] to [3], wherein the vinegar has an acidity of 1 to 25%.
[5] The method according to any one of [1] to [4], wherein the egg is at least one selected from the group consisting of egg yolk, egg white, whole egg, liquid egg and egg powder.
[6] Any one of [1] to [5], wherein the particle size of oil droplets in the oil-in-water emulsified food is 1 to 10 μm and the viscosity of the oil-in-water emulsified food is 10 to 800 (Pa · s). The method according to item.
[7] An oil-in-water emulsified food comprising an aqueous phase material and an oil phase material containing at least eggs and vinegar, wherein the particle size of oil droplets in the food is 1 to 10 μm and the viscosity of the food is 10 to 800 (Pa · food which is s).
[8] The food according to [7], wherein the oil-in-water emulsified food is mayonnaise.
[9] The method according to [7] or [8], wherein the egg is at least one selected from the group consisting of yolk, egg white, whole egg, liquid egg and egg powder.

According to the present invention, it is possible to provide a mayonnaise that has the same viscosity as that of a conventional mayonnaise, but has a small particle diameter, and therefore has excellent water retention and excellent touch to the touch, without requiring special equipment or additives. can do.
ADVANTAGE OF THE INVENTION According to this invention, the mayonnaise etc. suitable for the seasoning which needs water retention or smoothness, vegetable salad, cooked rice food, etc. can be provided.

FIG. 1 shows the characteristics of mayonnaise and the evaluation results of water retention of mayonnaise in cabbage test, cooked rice test and filling model centrifuge test.

The present invention is a method for producing an oil-in-water emulsified food comprising at least an egg and vinegar-containing water phase raw material and an oil phase raw material. After mixing the egg and vinegar, the mixture is kept at 0 to 25 ° C. for 1 hour to 24 hours. It is related with the manufacturing method characterized by including the process of preparing an aqueous phase raw material by hold | maintaining less (it may abbreviate as the manufacturing method of this invention hereafter).
Specifically, for example,
(1) Step of mixing egg and vinegar (2) Step of preparing aqueous phase raw material by holding the mixture at 0 to 25 ° C. for 1 hour or more and less than 24 hours (3) Step of preparing oil phase raw material (4) Regarding a production method including a step of emulsifying a water phase raw material and an oil phase raw material, a heating step, a cooling step, a step of adding various raw materials, and the like may be included as necessary.

  In the present invention, the “oil-in-water emulsified food” refers to a food having an oil-in-water emulsified structure in which the oil phase raw material is dispersed substantially uniformly in the water phase as oil droplets. Semi-solid dressings, emulsified liquid dressings, mayonnaise, salad creamy dressings and the like are exemplified, and mayonnaise is preferred. The oil-in-water emulsified food includes those in which the aqueous phase is further dispersed in oil droplets that are dispersed substantially uniformly in the aqueous phase.

  As the oil phase raw material in the present invention, edible fats and oils are preferable, and as the edible fats and oils, for example, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, peanut oil, Vegetable oils such as olive oil, palm oil, palm kernel oil, palm oil, canola oil, salad oil; animal fats such as beef tallow, pork tallow, chicken tallow, sheep fat, whale oil, etc., but vegetable oils are preferred. . Moreover, the transesterified oil which transesterified the said edible oil and fat, the hardened oil which hydrogenated the said edible fat and oil, etc. can be used. These edible fats and oils may be used alone or in combination of two or more. Moreover, you may contain an oil-based food additive as needed.

  The aqueous phase raw material in the present invention is not particularly limited as long as eggs and vinegar are included, but in addition to eggs and vinegar, those that can be normally used for emulsified foods may be included. Specific examples include water, acidulant, salt, soy sauce, miso, seasoning, sugar, protein hydrolyzate, flavor, spice, spice extract, thickener, etc. Can be blended arbitrarily.

  Examples of eggs include egg yolk, egg white, whole egg, liquid egg, egg powder, and the like, and they can be used alone or in combination of two or more according to the purpose and purpose.

Examples of vinegar include brewed vinegar, grain vinegar, fruit vinegar, rice vinegar, rice black vinegar, apple vinegar, grape vinegar, and synthetic vinegar.
The acidity (concentration as acetic acid) of vinegar is usually 1 to 25% by weight, and preferably 14 to 25% by weight from the viewpoint of obtaining an effect in a short time. Acidity (as acetic acid) refers to the conversion of all acids of various organic acids such as acetic acid, gluconic acid, and citric acid contained in vinegar to acetic acid, and expresses the ratio of acid contained in vinegar as acetic acid. is there.

  Examples of the acidulant include citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, and citrus juice. Examples of citrus fruit juices include fruit juices such as yuzu, beneyu, hanayu, non-nuclear yuzu, yuko, sudachi, kabosu, daidai, lemon, lime, and seeker. These acidulants may be used alone or in combination of two or more.

  As soy sauce, for example, thick soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce, white soy sauce and the like can be mentioned. These soy sauces may be used alone or in combination of two or more.

  Examples of the miso include red miso, white miso, Sendai miso, Hatcho miso, wheat miso, and rice miso. These miso may be used alone or in combination of two or more.

  Examples of the seasoning include sodium glutamate, sodium inosinate, sodium guanylate and the like. These seasonings may be used alone or in combination of two or more.

  Examples of the saccharide include syrup, granulated sugar, fructose-glucose liquid sugar, super white sugar, medium white sugar, tri-warm sugar, white rough sugar, medium rough sugar, grape sugar fructose liquid sugar, and the like. These saccharides may be used alone or in combination of two or more.

  Examples of the fragrances include menthol, peppermint flavor, orange flavor, mustard oil, sesame flavor, ginger flavor, garlic flavor and the like. These fragrance | flavors may be used independently or may use 2 or more types together.

  Spices include, for example, flavored vegetables, pepper (eg, ground black pepper, white pepper or green pepper), yam, cumin, cloves, cinnamon, nutmeg, chili, anise, allspice, oregano, Coriander, turmeric, thyme, dill, basil, parsley, vanilla, mustard, mint, rosemary, laurel and the like. Examples of the flavored vegetables include ginger, garlic, onion, green onion, leek, celery, rice cake, celery, shiso, mitsuba and wasabi. These spices may be used alone or in combination of two or more.

  Examples of the spice extract include those extracted from mustard, pepper, sesame, cinnamon, onion, garlic, basil, paprika, rosemary, wasabi and the like. These spice extracts may be used alone or in combination of two or more.

  Examples of the thickener include gums such as xanthan gum and guar gum, starches, and pectin. These thickeners may be used alone or in combination of two or more.

(1) The process of mixing an egg and vinegar The temperature at the time of mixing an egg and vinegar is 0-25 degreeC normally, and 0-15 degreeC is preferable.
The mixing time is usually 1 to 60 minutes, and preferably 1 to 30 minutes.
The pH at the time of mixing is usually pH 3 to 5, preferably pH 3.5 to 4.5.
As a mixing method, it can be carried out according to or in accordance with a method generally used as a method for producing an oil-in-water emulsion food (see, for example, “Knowledge of mayonnaise dressing”, Koshobo, Tadahira Imai, 1993, etc.). ) Is, for example, a method such as mixing with a propeller type mixer.
If necessary, add ingredients such as water, acidulant, salt, soy sauce, miso, seasoning, sugar, protein hydrolyzate, fragrance, spice, spice extract, thickener, etc. and mix together. May be.

(2) Step of preparing the aqueous phase raw material by holding the obtained mixture at 0 to 25 ° C. for 1 hour or more and less than 24 hours The step of holding the obtained mixture is a state of the mixture until emulsification with the oil phase raw material And may include a step of placing the mixture in a stationary state without stirring, a step of stirring, or a step of stirring intermittently.
The temperature at the time of hold | maintaining is 0-25 degreeC normally from a viewpoint of microorganisms control, 0-15 degreeC is preferable, 0-10 degreeC is more preferable, and 0-5 degreeC is especially preferable.
In addition, from the viewpoint of quality stability, the holding time is usually 1 hour or more, preferably 3 hours or more, usually less than 24 hours, preferably 21 hours or less, and more preferably 18 hours or less.
Among these, from the viewpoint of producing an oil-in-water emulsified food excellent in water retention and touch, it is preferably held at a temperature of 0 to 10 ° C for 3 to 21 hours, and at a temperature of 0 to 5 ° C, 3 to 18 More preferably, the time is maintained.
After holding, add ingredients such as water, acidulant, salt, soy sauce, miso, seasoning, sugar, protein hydrolyzate, fragrance, spice, spice extract, thickener as necessary to the mixture of egg and vinegar. Add the water phase raw material.

(3) Step of preparing oil phase raw material The oil phase raw material is prepared by a conventional method.

(4) Step of emulsifying water phase raw material and oil phase raw material After adding an oil phase raw material to the water phase raw material obtained in the above step and roughly emulsifying as necessary, it is usually used in the field of oil-in-water emulsified foods. It is emulsified by stirring using an emulsifier used (eg, colloid mill, homomixer, stick mixer, dispermixer, homogenizer, etc.).
The shear rate in the emulsification step is usually 17,000 to 177,000 (1 / s), preferably 42,000 to 124,000 (1 / s).
The temperature of an emulsification process is 0-40 degreeC normally, and 10-30 degreeC is preferable.
The pH at the time of emulsification is usually pH 3 to 5.5, preferably pH 3.5 to 5.

The degree of emulsification is such that when the oil-in-water type emulsified food is mayonnaise, the particle size (median diameter) of the mayonnaise oil droplets is usually 1 to 10 μm, preferably 1 to 5 μm, more preferably 1 to 3 μm. Emulsification.
The particle size of the oil droplets can be measured by a laser diffraction / scattering method using an apparatus such as a laser diffraction / scattering particle size distribution measuring apparatus.

The viscosity of the oil-in-water emulsified food is usually 10 to 800 (Pa · s), preferably 50 to 250 (Pa · s), more preferably 100 to 200 (Pa · s) in the case of mayonnaise, for example. And emulsifying as described above.
The viscosity can be measured in a state of standing in a container at 24 ° C. For example, it can be measured with a known apparatus such as a B-type viscometer.

  The oil-in-water emulsified food having excellent water retention and texture obtained by the production method of the present invention is also one aspect of the present invention. An example of the oil-in-water emulsified food is mayonnaise. The mayonnaise suppresses water separation without increasing the viscosity, improves water retention, and has a good texture because the particle size of oil droplets is small.

  Specifically, the particle diameter (median diameter) of the oil droplet of the oil-in-water emulsified food of the present invention is usually 1 to 10 μm, preferably 1 to 5 μm, more preferably 1 to 3 μm. The particle diameter of the oil droplets can be measured by the above method using an apparatus such as a laser diffraction / scattering particle size distribution measuring apparatus as described above.

  The viscosity of the oil-in-water emulsified food of the present invention is usually 10 to 800 (Pa · s), preferably 50 to 250 (Pa · s), more preferably 100 to 200 (Pa · s). The viscosity can be measured with a known apparatus such as a B-type viscometer as described above.

  Of these, in the case of mayonnaise, the particle size and viscosity of the oil droplets are usually from 1 to 10 μm and from 10 to 800 (Pa · s), preferably from the viewpoint of providing a good texture such as touch and high water retention. Is 1 to 5 μm and 50 to 250 (Pa · s), more preferably 1 to 3 μm and 100 to 200 (Pa · s).

  EXAMPLES Hereinafter, although an Example demonstrates this invention further, the technical scope of this invention is not restrict | limited by these examples. Moreover, unless otherwise indicated in this specification,% represents weight%.

<Preparation of evaluation mayonnaise>
Mayonnaise was prepared by the following method.
(1) Table 1 shows the composition of mayonnaise. Of the raw materials in Table 1, rapeseed oil and vinegar are weighed individually.
(2) Other raw materials are weighed and mixed according to the blending amount to obtain an aqueous phase raw material mixture such as eggs.
(3) Mix vinegar into an aqueous phase raw material mixture such as eggs.
(4) As for the standard (Std), immediately add oil gradually and perform preliminary mixing, followed by main emulsification with a colloid mill (shear rate 52,850 (1 / s)).
(5) About the manufacturing method which mixes and hold | maintains a vinegar and an egg at the time of aqueous phase preparation, hold | maintains the mixture of water phase raw material mixtures, such as an egg, and a vinegar for predetermined time (3, 18, 21, 24, 28h) at 5 degreeC. To do.
(6) After the holding, oil is gradually added and premixed, and the resulting mixture is emulsified with a colloid mill (shear rate 53,850 to 70,500 (1 / s)).

<Measurement of particle size of oil droplets in mayonnaise>
The particle diameter (median diameter) of oil droplets in each mayonnaise was measured using a laser diffraction / scattering particle size distribution analyzer (SALD-3000, manufactured by Shimadzu Corporation). Specifically, the sample was put into a dispersion tank filled with ion-exchanged water and sufficiently dispersed, and this was measured with a measuring device. The results are shown in FIG.

<Measurement of mayonnaise viscosity>
The viscosity of each mayonnaise was measured at a measurement temperature of 24 ° C. using a B-type rotary viscometer (Brookfield) and a T-bar spindle. Specifically, after attaching a T-bar spindle to a B-type rotary viscometer, measurement was performed using a helicopt stand while rotating the B-type rotary viscometer in a sample at 5 rpm. The results are shown in FIG.

<Evaluation method>
The water retention of mayonnaise was evaluated by carrying out cabbage water separation test, cooked rice test, and filling model centrifuge test as evaluation indexes.

1. Cabbage water separation test (cabbage test)
The following test was conducted to evaluate water retention when the mayonnaise was mixed with cabbage.
(1) Mayonnaise (12.5 g) and water (2.5 g) are weighed in a bowl and mixed uniformly with a rubber spatula, then shredded cabbage (35.0 g) with the core removed is weighed and mixed uniformly with a rubber spatula. .
(2) Then, a funnel is inserted into the weighed test tube, and the entire mixture is put into the funnel.
(3) A wrap is put on the top surface of the funnel, and after standing for 24 hours, the test tube weight is measured together with the dropped water separation, and the dropped water separation amount [g] is calculated.
Here, the smaller the water separation amount, the higher the water retention. The amount of water separation relative to the standard was calculated as the water separation rate.

  When compared with the same viscosity as that of the standard (or lower viscosity = harsh conditions), the water separation rate in the cabbage test was evaluated according to the following criteria. The results are shown in FIG.

Evaluation criteria ◎: 50% or less ○: More than 50% 80% or less △: More than 80% 100% or less ×: More than 100%

2. Cooked rice test (boiled rice test)
The following test was conducted to evaluate the water retention when the mayonnaise was tuna mayonnaise filling and placed on cooked rice.
(1) After heating commercially available retort rice (Sato Food Industry Co., Ltd., 200 g pack) with a microwave oven at 600 W for 2 minutes per pack, the pack is wrapped and released in a 24 ° C. constant temperature oven for 4 hours. Allow to cool and keep at constant temperature.
(2) Of the tuna mayonnaise filling materials listed in Table 2, weigh materials other than mayonnaise into the bowl and mix uniformly, then weigh the mayonnaise and mix uniformly again to prepare a tuna mayonnaise filling.
(3) Put a 15g tuna mayonnaise filling on the retort cooked rice in a constant temperature using a round shape (inner diameter 5cm, height 6mm), put a wrap so as not to touch the tuna mayonnaise filling, and leave it in a 24 ° C constant temperature storage for 24 hours. .
(4) After 24 hours, observe the surface state of the tuna mayonnaise filling. Also, after freezing overnight, turn the retort cooked rice over and observe the bottom of the cooked rice. Furthermore, cut in half in the middle using a knife and observe the cross-sectional state.

  When compared with the standard at the same viscosity (or lower viscosity = harsh conditions), the surface condition and the cross-sectional condition were evaluated according to the following criteria.

Evaluation criteria ◎: Very good (no collapse or soaking)
○: Good (disintegration and soaking are improved)
△: Same as standard ×: Defect (decay or collapse is worse)

  Moreover, the bottom face state was evaluated according to the following criteria.

Evaluation criteria ○: No soaking △: Soaking (standard level)
×: Soaking is worse than standard

  In the cooked rice test general review, an evaluation system in which there are two or more evaluation items (surface state, cross-sectional state, bottom surface state), “there are two or more ◯ or ◎ and no x” is judged to have good water retention. The results are shown in FIG.

3. Far-sedged water test of filling model (filling model centrifuge test)
As a test for simply evaluating the water retention of tuna mayonnaise filling in the cooked rice test, a filling model was prepared, and the amount of precipitated water phase was measured using a centrifuge to evaluate the water retention.
(1) Oil (8.1 g), water (7.7 g) and mayonnaise (38.2 g) are weighed in a bowl and mixed uniformly.
(2) The mixture is weighed into a 50 g centrifuge tube, centrifuged at 3000 rpm for 30 minutes (cooled high-speed centrifuge KOKUSAN H-2000B, manufactured by Kokusan Co., Ltd.), and the amount of precipitated water phase (ml) is measured. .
In addition, it shows that water retention is so high that the amount of water phases is small.

  When compared with the standard at the same viscosity (or lower viscosity = harsh conditions), the ratio of the water phase amount of each mayonnaise to the water phase amount of the standard was calculated as the water separation rate, and judged according to the following criteria. The results are shown in FIG.

Evaluation criteria ◎: 20% or less ○: Over 20% over 50% △: Over 50% over 100% ×: Over 100%

4). Comprehensive evaluation of the three tests In the cabbage test, the cooked rice test, and the filling model centrifuge test, it is determined that the evaluation level within the acceptable range is ○ and the improvement in water retention was confirmed. In addition, the pass area is that the cabbage test: ◎ or ○, the cooked rice test: judged as good in the general review, the filling model centrifuge test: ◎ or ○ that is judged to be in the pass area It was judged. If any one of them deviates from the passing range, it was marked as x.

  The results are shown in FIG. By the production method of the present invention including the step of holding an aqueous phase raw material containing at least vinegar and eggs for at least 1 hour and less than 24 hours before emulsification, the water content is excellent and the viscosity is comparable to that of conventional mayonnaise while having a small particle size. It was confirmed that the mayonnaise was obtained.

According to the present invention, it is possible to provide a mayonnaise having a high water retention and a good touch without using special equipment and additives, and a cooked rice food containing the mayonnaise can be provided.

Claims (9)

  A method for producing an oil-in-water emulsified food comprising at least an egg and vinegar-containing water phase material and an oil phase material, wherein the mixture is kept at 0 to 25 ° C. for 1 to 24 hours after mixing the egg and vinegar. A method comprising preparing a phase raw material.   The method according to claim 1, wherein the oil-in-water emulsified food is mayonnaise.   The method of Claim 1 or 2 whose temperature to hold | maintain is 0-15 degreeC.   The acidity of vinegar is 1-25%, The method of any one of Claims 1-3.   The method according to any one of claims 1 to 4, wherein the egg is at least one selected from the group consisting of egg yolk, egg white, whole egg, liquid egg, and egg powder.   The method according to any one of claims 1 to 5, wherein the particle size of oil droplets in the oil-in-water emulsified food is 1 to 10 µm, and the viscosity of the oil-in-water emulsified food is 10 to 800 (Pa · s). .   An oil-in-water emulsified food comprising at least an egg and vinegar-containing water phase material and oil phase material, wherein the particle size of oil droplets in the food is 1 to 10 μm and the viscosity of the food is 10 to 800 (Pa · s). Some food.   The food according to claim 7, wherein the oil-in-water emulsified food is mayonnaise.   The method according to claim 7 or 8, wherein the egg is at least one selected from the group consisting of egg yolk, egg white, whole egg, liquid egg and egg powder.