JP2019180322A - W1/o/w2 type emulsion food product - Google Patents

Abstract

To provide a low calorie emulsion food product that has a reduced acidity. Provided is an emulsion food product of a W1/O/W2 type that consists of an inner water phase (W1), an oil phase (O) and an outer water phase (W2), and in which: (1) the amount of the oil phase relative to the total weight of the emulsion food product is 5 wt.% or more and 45 wt.% or less, (2) the inner aqueous phase (W1) contains an acetic acid and an ethyl acetate of 0.001 pt.wt. or more and 0.004 pts.wt. or less per 100 pts.wt. of acetic acid, and (3) the outer aqueous phase (W2) contains an acetic acid and an ethyl acetate of 0.002 pts.wt. or less per 100 pts.wt. of acetic acid.SELECTED DRAWING: None

Description

  The present invention relates to a mild low-calorie emulsified food with reduced acidity.

  In the manufacture of emulsified foods such as mayonnaise, the water phase (water phase raw material) containing eggs, vinegar, salt, other seasonings, etc. and the oil phase portion (oil phase raw material) of edible fats and oils are mixed and oil-in-water type A method for producing an emulsified food is generally used. In recent years, as consumer foods have become more low-calorie, emulsified foods such as mayonnaise have come to be demanded of low-calorie types with a reduced amount of fats and oils. For example, by adopting a W1 / O / W2 type emulsified structure, a method of reducing the amount of fats and oils and realizing low calorie is used. However, when the amount of fats and oils is reduced, the amount of water contained in the emulsified food increases, and the acidity needs to be higher than that of a normal emulsified food in order to impart microbial resistance. Therefore, it is known that emulsified foods such as low-calorie mayonnaise have a strong acidity.

  On the other hand, it has been reported that white vinegar becomes mild by adjusting the amount of ethyl acetate and ethyl alcohol while the acidity is high (patent document 1). Moreover, a high acidity vinegar having a mild flavor with a high acidity and a very low alcohol concentration and ethyl acetate concentration is disclosed, and it is described that the vinegar can be used for mayonnaise (Patent Document 2). A method for reducing acid odor of brewed vinegar by evaporating ethanol or ethyl acetate in acetic acid has been reported (Patent Document 3).

Japanese Patent No. 3722607 Japanese Patent No. 4076877 JP 2013-81384 A

  Provided is a low-calorie emulsified food with reduced acidity.

  As a result of intensive studies to achieve the above object, the present inventors have prepared an emulsified food product as a W1 / O / W2 emulsion having an inner aqueous phase and an outer aqueous phase, and are further included in the inner aqueous phase and the outer aqueous phase. By making ethyl acetate into a specific range, it has been found that it becomes an emulsified food with low calories and reduced acidity, and the present invention has been completed.

That is, the present invention is as follows.
[1] A W1 / O / W2 type emulsified food comprising an inner aqueous phase (W1), an oil phase (O), and an outer aqueous phase (W2),
(1) The amount of the oil phase relative to the total weight of the emulsified food is 5% by weight or more and 45% by weight or less,
(2) The inner aqueous phase (W1) contains 0.001 part by weight or more and 0.004 part by weight or less of ethyl acetate per 100 parts by weight of acetic acid and acetic acid,
(3) The outer water phase (W2) is an emulsified food containing 0.002 parts by weight or less of ethyl acetate per 100 parts by weight of acetic acid and acetic acid.
[2] The emulsified food according to [1], wherein the emulsified food contains 0.002 to 0.0037 parts by weight of ethyl acetate per 100 parts by weight of acetic acid.
[3] The emulsified food according to [1] or [2], wherein the emulsified food is mayonnaise, semi-solid dressing or salad creamy dressing.

  ADVANTAGE OF THE INVENTION According to this invention, the emulsified food with the sharpness by which the acidity was suppressed although being low-calorie can be provided.

The present invention is a W1 / O / W2 type emulsified food comprising an inner aqueous phase (W1), an oil phase (O) and an outer aqueous phase (W2),
(1) The amount of the oil phase relative to the total weight of the emulsified food is 5% by weight or more and 45% by weight or less,
(2) The inner aqueous phase (W1) contains 0.001 part by weight or more and 0.004 part by weight or less of ethyl acetate per 100 parts by weight of acetic acid and acetic acid,
(3) The outer water phase (W2) relates to an emulsified food containing 0.002 parts by weight or less of ethyl acetate per 100 parts by weight of acetic acid and acetic acid (hereinafter sometimes abbreviated as the emulsified food of the present invention). In addition, in this specification, 100 parts by weight of acetic acid means the total part by weight of acetic acid contained in vinegar plus all organic acids such as gluconic acid and citric acid converted to acetic acid. To express.

  In the present invention, “W1 / O / W2 type emulsified food” means an oil-in-water-in-water solution in which oil droplets including the inner aqueous phase (W1), that is, W1 / O droplets are dispersed in the outer aqueous phase (W2). A food having an emulsified structure of a mold, specifically, dressings such as semi-solid dressing, emulsified liquid dressing, mayonnaise, salad creamy dressing are exemplified, preferably semi-solid dressing, salad creamy dressing, etc. .

The raw material (aqueous phase raw material) constituting the inner aqueous phase and the outer aqueous phase in the present invention includes vinegar mainly composed of acetic acid.
Examples of vinegar include brewed vinegar, grain vinegar, fruit vinegar, rice vinegar, rice black vinegar, apple vinegar, grape vinegar, and synthetic vinegar. The acidity of vinegar is not particularly limited, but is usually 4% by weight or more and 20% by weight or less.

The content of ethyl acetate in the inner aqueous phase (W1) in the present invention is usually 0.001 part by weight or more per 100 parts by weight of acetic acid contained in the emulsified food from the viewpoint of reducing acidity and sharpness. 0013 parts by weight or more is preferable, and 0.0016 parts by weight or more is more preferable. From the same viewpoint, the content is usually 0.004 parts by weight or less, preferably 0.003 parts by weight or less, and more preferably 0.0025 parts by weight or less.
The sharp taste refers to a taste where the strong flavor first felt during eating disappears in a short time.
The sourness generally refers to what is described as “sour”. In the present invention, it is preferable that the sourness felt in the last is reduced. The sourness felt in the last refers to the sourness that is thought to be derived from W1, which is felt 1 to 5 seconds after putting in the mouth.

  The content of ethyl acetate in the outer aqueous phase (W2) in the present invention is usually 0.002 parts by weight or less per 100 parts by weight of acetic acid contained in the emulsified food, from the viewpoints of sourness reduction and good sharpness. .0018 parts by weight or less is preferable, and 0.0015 parts by weight or less is more preferable.

  The ethyl acetate content of the emulsified food of the present invention is usually 0.0037 parts by weight or less, preferably 0.0035 parts by weight or less, from the viewpoint of reducing acidity per 100 parts by weight of acetic acid contained in the emulsified food. More preferred is 0032 parts by weight or less. From the viewpoint of sourness and sharpness, it is usually 0.002 parts by weight or more, preferably 0.0024 parts by weight or more.

  The acetic acid concentration (acidity) in the emulsified food is usually 0.1% by weight or more, preferably 0.3% by weight or more, and more preferably 0.5% by weight or more from the viewpoint of imparting microbial resistance. From the viewpoint of acidity, it is usually 5% by weight or less, preferably 3% by weight or less, 2% by weight or less, 1.5% by weight or less, or 1.2% by weight or less. Acetic acid concentration (acidity) in emulsified foods means that all acids of various organic acids such as acetic acid, gluconic acid and citric acid contained in vinegar are converted to acetic acid, and the ratio of acids contained in emulsified foods is acetic acid. It is expressed as

As a method for adjusting the amount of ethyl acetate, a method of adding commercially available ethyl acetate (for example, product number 31058-2230 manufactured by Junsei Chemical Co., Ltd.) to W1 or W2, a method of adding a food material containing ethyl acetate, For example, a method using vinegar whose concentration is adjusted.
As a specific method for adjusting the amount of ethyl acetate,
When the desired concentration in c parts by weight W1 is x parts by weight with respect to 100 parts by weight of acetic acid, the acetic acid contained in the emulsified food is b parts by weight of ethyl acetate in vinegar in a parts by weight W1
An example is a method of adding c parts by weight of ethyl acetate to W1 so that x = ((b + c) / a) × 100. W2 can be similarly adjusted.

As a raw material (water phase raw material) which comprises the inner water phase and the outer water phase in this invention, what can be normally used for an emulsified food other than vinegar may be contained. Specific examples include water, eggs, acidulants, emulsifiers, salt, soy sauce, miso, seasonings, sugars, fragrances, spices, spice extracts, thickeners, etc. Can be blended.
The aqueous phase raw material for the inner aqueous phase and the aqueous phase raw material for the outer aqueous phase may be the same or different.

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

  Examples of the sour agent 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.

  Examples of the emulsifier contained in the aqueous phase include emulsifiable starch, milk protein, soybean protein, and the like. These emulsifiers 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 thickeners include starches, xanthan gum, gellan gum, locust bean gum, tara gum, guar gum, fenugreek gum, monato gum, gum arabic, tamarind seed gum, tragacanth gum, thyrum seed gum, pectin, curdlan, konjac mannan, alginic acid. Sodium, carrageenan, pullulan and the like can be mentioned. These thickeners may be used alone or in combination of two or more.

  The raw material constituting the oil phase in the present invention (oil phase raw material) is usually not particularly limited as long as it is a lipophilic substance that can be added to food. For example, edible fats and oils, lipophilic fragrances, flavor oils, And emulsifiers. Specific examples of oil phase materials that can be appropriately blended are shown below, but are not limited to these components.

  Examples of edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, safflower oil, corn oil, sesame oil, palm oil, coconut oil, olive oil, rice oil, peanut oil, sunflower oil, canola oil and salad oil that are liquid at room temperature. Animal fats and oils such as beef tallow, pork tallow, chicken tallow, sheep fat, and whale oil are exemplified, but vegetable fats and 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.

  Examples of the lipophilic fragrances include rose oil, lavender oil, bergamot oil, cinnamon oil, lemon oil, and peppermint oil. These lipophilic fragrances may be used alone or in combination of two or more.

  As the flavor oil, for example, flavored vegetables such as ginger, garlic, onion, green onion, leek, celery, rice cake, celery, shiso, mitsuba, wasabi, etc. are soaked in the above edible oils and fats (may be heated as necessary). ), And the ones with the flavors transferred.

  Examples of the emulsifier contained in the oil phase include W / O type emulsifiers having a low HLB value (usually about 3 to 6) such as polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sugar ester, sorbitan fatty acid ester and the like. It is done. Of these, polyglycerin condensed ricinoleate is preferred.

  In the emulsified food of the present invention, the amount of the oil phase relative to the total amount of the emulsified food is usually 45% by weight or less, preferably 40% by weight or less, more preferably 35% by weight or less, in terms of low calories. Preferably it is 30 weight% or less. When the amount of the oil phase with respect to the total amount of the emulsified food exceeds 45% by weight, it is not preferable because it is slightly contrary to low calorie orientation and the raw material cost increases. The amount of the oil phase relative to the total amount of the emulsified food is usually 5% by weight or more, preferably 10% by weight or more, more preferably 15% by weight or more. When the amount of the oil phase relative to the total amount of the emulsified food is less than 5% by weight, there is no richness and it is difficult to feel the flavor.

  The total amount of the inner aqueous phase and the oil phase with respect to the total amount of the emulsified food of the present invention is usually 60% by weight or more, preferably 62% by weight or more, from the viewpoint of richness and mouthfeel balance and sourness, 64% by weight or more is more preferable. From the same viewpoint, it is usually 90% by weight or less, preferably 85% by weight or less, more preferably 80% by weight or less, and further preferably 76% by weight or less.

  The amount of the inner aqueous phase relative to the total amount of the inner aqueous phase and the oil phase in the present invention is usually 50% by weight or more, preferably 55% by weight or more, from the viewpoint of the balance between the richness and the mouthfeel and the sourness. More preferably, it is more than wt%. From the same viewpoint, it is usually 85% by weight or less, preferably 80% by weight or less, and more preferably 76% by weight or less.

  The amount of the inner aqueous phase relative to the total amount of the inner aqueous phase and the outer aqueous phase in the present invention is usually 50% by weight or more, preferably 55% by weight or more, from the viewpoint of the balance between the richness and the mouthfeel and the sourness, 60% by weight or more is more preferable. From the same viewpoint, it is usually 85% by weight or less, preferably 80% by weight or less, and more preferably 75% by weight or less.

  The average particle diameter of the inner aqueous phase particles in the emulsified food of the present invention is usually 3.0 μm or less. The average particle diameter can be measured by a laser diffraction / scattering method using an apparatus such as a laser diffraction / scattering particle size distribution measuring apparatus.

  Moreover, the viscosity of the emulsified food of the present invention is usually 10 to 800 (Pa · s), preferably 20 to 250 (Pa · s), and more preferably 30 to 150 (Pa · s). 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.

  As long as the emulsified food of the present invention is produced so that the amount of the oil phase and the amount of ethyl acetate with respect to the total amount of the emulsified food are within the specific ranges described above, the production method is not particularly limited and is known. It can manufacture by combining a method suitably. For example, a W1 / O type emulsified food is prepared by emulsifying a water phase raw material, an oil phase raw material and an emulsifier constituting the inner aqueous phase with a general emulsifier such as a homomixer, and the W1 / O type emulsified food. And after pre-emulsifying the water phase raw material and emulsifier which comprise an outer water phase, it can manufacture easily by emulsifying with emulsifiers, such as a colloid mill. In the preparation of the W1 / O type emulsified food, the W1 / O type emulsified food can also be prepared by emulsifying with high shear using an emulsifier such as a colloid mill after emulsification with a homomixer.

  In the production of the emulsified food of the present invention, an apparatus used for the production of a normal emulsified food can be used without limitation. Although there is no particular limitation, a rotary emulsifier is preferable, and examples of the apparatus include a stick mixer, a disper mixer, and a homogenizer in addition to the above-described homomixer and colloid mill.

As a specific method for producing an emulsified food,
(1) A step of adding ethyl acetate to the inner aqueous phase (W1) raw material so as to be 0.001 part by weight or more and 0.004 part by weight or less per 100 parts by weight of acetic acid (2) An inner aqueous phase raw material and an oil phase raw material Step of emulsifying (3) Step of adding ethyl acetate to raw material of outer water phase (W2) at 0.002 parts by weight or less per 100 parts by weight of acetic acid (4) W1 / O type emulsion obtained and outer water The manufacturing method of the W1 / O / W2 type | mold emulsified food including the process of emulsifying a phase raw material is mentioned, A heating process, a cooling process, the process of adding various raw materials etc. may be included as needed. Various definitions and preferred ranges are as described above.

  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%.

Example 1
<Preparation of W1 / O / W2 type emulsified food>
W1 / O / W2 type emulsified food was prepared by the following method.

(1) Internal water phase (W1) raw materials (condiments, brewed vinegar, water), oil phase (O) raw materials (salad oil) and polyglycerin condensed ricinoleic acid ester (PGPR) in the blending amounts shown in Table 1, T . It emulsified using K homomixer MARK2 (made by Tokushu Kika Kogyo Co., Ltd.) to obtain a W1 / O type emulsion. The inner aqueous phase (W1) raw material was mixed with ethyl acetate so that the amount shown in Table 2 was obtained.
(2) Furthermore, the outer water phase (W2) raw material (high methoxyl pectin, seasoning, brewed vinegar, water, liquid egg) is mixed with the W1 / O type emulsion in the blending amounts shown in Table 1, Ethyl acetate was contained so that it might become the quantity shown in Table 2. T.A. The mixture was emulsified using a K homomixer MARK2 to prepare a W1 / O / W2 type emulsified food. The acidity of the W1 / O / W2 type emulsified food was 0.66%. The degree of esterification of the PGPR used is 25%.

<Sensory evaluation of W1 / O / W2 type emulsified food>
The W1 / O / W2 type emulsified food was evaluated by the following method.

(Evaluation method for sharpness)
The sensory evaluation of crispness was performed by three professional panelists according to the following evaluation criteria.
[Evaluation criteria]
◎: Very strong ○: Strong △: Weak ×: Very weak

(Last sour evaluation method)
The sensory evaluation of the acidity felt in the last was performed by three professional panelists according to the following evaluation criteria.
[Evaluation criteria]
◎: Very weak ○: Weak △: Strong ×: Very strong

(Evaluation method of overall preference)
The sensory evaluation of the overall preference was performed by three professional panelists according to the following evaluation criteria.
[Evaluation criteria]
◎: Very favorable ○: Preferred △: Unfavorable ×: Very unfavorable

The sensory evaluation of Preparation Examples 1 to 16 is shown in Table 2 as the overall evaluation of the evaluations of all or two of the specialized panelists.
If the amount of ethyl acetate in the inner aqueous phase in 1 g of emulsified food is low, the sharpness is weak, which is not preferable. On the other hand, it was confirmed that if it is high, the acidity is strong and undesirable.
It was confirmed that the smaller the amount of ethyl acetate in the outer aqueous phase in 1 g of the emulsified food, the weaker the acidity and the better.

(Example 2)
The effect of ethyl acetate on sensory evaluation was confirmed by the acetic acid concentration in the emulsified food. It prepared by the same method as Example 1 in the ratio shown in Table 3 so that the acetic acid density | concentration in an emulsified food might be 0.5% and 1.0%. The sensory evaluation was performed in the same manner as in Example 1.

  The results are shown in Table 4. Even if the concentration of acetic acid in the emulsified food is different, by adjusting the amount of ethyl acetate contained in the inner aqueous phase and the outer aqueous phase respectively, it is excellent in sharpness, lasting sourness and overall preference It was shown that an emulsified food can be obtained.

(Example 3)
The influence by the difference of the ratio of the inner water phase and the outer water phase in the emulsified food was confirmed. The sensory evaluation of Preparation Example 19 prepared in the same manner as in Example 1 at the ratio shown in Table 5 was performed in the same manner as in Example 1.

  The amount of ethyl acetate and the results are shown in Table 6. Even if the ratio of the inner aqueous phase to the outer aqueous phase in the emulsified food changes, adjusting the amount of ethyl acetate contained in the inner aqueous phase and the outer aqueous phase respectively, the sharpness, the sourness felt over the last, and the overall preference It was shown that an emulsified food excellent in thickness can be obtained.

  ADVANTAGE OF THE INVENTION According to this invention, the emulsified food by which the acidity was suppressed can be provided, although it is a low calorie matched with health orientation.

Claims (3)

W1 / O / W2 type emulsified food composed of an inner aqueous phase (W1), an oil phase (O) and an outer aqueous phase (W2),
(1) The amount of the oil phase relative to the total weight of the emulsified food is 5% by weight or more and 45% by weight or less,
(2) The inner aqueous phase (W1) contains 0.001 part by weight or more and 0.004 part by weight or less of ethyl acetate per 100 parts by weight of acetic acid and acetic acid,
(3) The outer water phase (W2) is an emulsified food containing 0.002 parts by weight or less of ethyl acetate per 100 parts by weight of acetic acid and acetic acid.   The emulsified food according to claim 1, wherein the emulsified food contains 0.002 parts by weight or more and 0.0037 parts by weight or less of ethyl acetate per 100 parts by weight of acetic acid.   The emulsified food according to claim 1 or 2, wherein the emulsified food is mayonnaise, semi-solid dressing or salad creamy dressing.