JP2021003049A - Acidic oil-in-water type emulsified food - Google Patents

Abstract

To provide an acidic oil-in-water type emulsified food that is hard enough to be scooped with a spoon, has little adhesive properties, and does not lump when mixed with other foods and is smooth.SOLUTION: An acidic oil-in-water type emulsified food contains edible grease, egg white, a nonvolatile acid, and processed starch. The content of the edible grease is 38 mass% or more and 64 mass% or less relative to the total amount of the acidic oil-in-water type emulsified food. The content of the egg white is 0.5 mass% or more and 10 mass% or less in terms of a raw egg relative to the total amount of the acidic oil-in-water type emulsified food. The ratio of the content of the processed starch to the content of the egg white (in terms of a raw egg) is 0.05 or more and 1.50 or less. The acidic oil-in-water type emulsified food has a hardness of 1,000 N/m2 or more and 10,000 N/m2 or less and an adhesion of 300 J/m3 or more and 1,500 J/m3 or less.SELECTED DRAWING: None

Description

The present invention relates to an acidic oil-in-water emulsified food, and more particularly to an acidic oil-in-water emulsified food containing edible oil, egg white, non-volatile acid, and modified starch.

Conventionally, in Japan, acidic oil-in-water emulsified foods such as mayonnaise have been distributed in a flexible container such as a squeeze container. On the other hand, overseas, acidic oil-in-water emulsified foods are distributed in the form of being filled in a hard container such as a bottle. Acidic oil-in-water emulsified foods filled in hard containers are often used by scooping them with a spoon or the like. Therefore, there has been a demand for oil-in-water emulsified foods having low adhesiveness and a certain degree of hardness so that they can be easily scooped.

For example, Patent Document 1 describes an acidic oil-in-water emulsified seasoning having a certain degree of hardness in order to suppress water separation for salads. Patent Document 1 proposes adjusting the content of fats and oils in an acidic oil-in-water emulsified seasoning to 65 to 70% by mass and adjusting the solid content concentration of the aqueous phase to 20 to 50%. However, when the content of fats and oils is low, it is difficult to produce an acidic oil-in-water emulsified food having hard physical characteristics.

Japanese Unexamined Patent Publication No. 2013-111063

The present inventors have found a new problem that if the content of fats and oils is increased in order to obtain an acidic oil-in-water emulsified food having a hardness that is easy to scoop with a spoon, the adhesiveness becomes high and it is difficult to scoop with a spoon. did.

The present invention has been made in view of the above problems, has a hardness that can be scooped with a spoon, and has physical properties with little adhesiveness, and is smooth without being lumped when mixed with other foods. The purpose is to provide an acidic oil-in-water emulsified food.

As a result of diligent studies to solve the above problems, the present inventors surprisingly have a hardness that can be scooped with a spoon by containing edible oil, egg white, and modified starch in a certain ratio. It was also found that a smooth acidic oil-in-water emulsified food can be obtained without becoming lumpy when mixed with other foods because of its physical properties with little adhesion. The present inventors have completed the present invention based on the findings.

That is, according to one aspect of the present invention.
An acidic oil-in-water emulsified food containing edible fats and oils, egg whites, non-volatile acids, and modified starch.
The content of the edible oil and fat is 38% by mass or more and 64% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food.
The content of the egg white is 1% by mass or more and 10% by mass or less in raw form with respect to the total amount of the acidic oil-in-water emulsified food.
The ratio of the content of the modified starch to the content of the egg white (raw equivalent) is 0.05 or more and 1.50 or less.
Wherein the hardness of the acidic oil-in-water emulsified food is 1000 N / ^{m 2} or more 10000 N / ^{m 2} or less, and adhesion is 300 J / ^{m 3} or more 1500 J / ^{m 3} or less,
Acidic oil-in-water emulsified foods are provided.

In the aspect of the present invention, the ratio of the content of the non-volatile acid to the content of the egg white (raw equivalent) is preferably 0.01 or more and 0.60 or less.

In the aspect of the present invention, it is preferable that the non-volatile acid is at least one selected from the group consisting of lactic acid, malic acid, citric acid, and phosphoric acid.

In the aspect of the present invention, it is preferable that the content of the spice is that the modified starch is a cold water swellable starch.

According to the present invention, it is intended to provide an acidic oil-in-water emulsified food which has a hardness that can be scooped with a spoon and has a physical property with little adhesiveness, and which does not become lumpy when mixed with other foods. Can be done. Such acidic oil-in-water emulsified foods can provoke the appetite of consumers, and further market expansion of acidic oil-in-water emulsified foods can be expected.

<Acid water oil type emulsified food>
The acidic oil-in-water emulsified food of the present invention contains at least edible fats and oils, egg whites, non-volatile acids, and modified starch, and may further contain gums, egg yolks, and other raw materials.

The oil-in-water emulsified food is a food in which fats and oils are dispersed substantially uniformly in the aqueous phase as oil droplets and emulsified into an oil-in-water type. The acidic oil-in-water emulsified food of the present invention is not particularly limited, and examples thereof include mayonnaise, dressings, sauces, sauces, and other foods similar thereto, and mayonnaise is preferable.

(PH of oil-based emulsified food in acidic water)
The pH of the acidic oil-in-water emulsified food is not particularly limited, but is, for example, 2.0 or more and 3.7 or less, and the lower limit is preferably 2.1 or more, more preferably 2.2 or more. The upper limit is preferably 3.6 or less, more preferably 3.5 or less. If the pH of the acidic oil-in-water emulsified food is within the above range, the flavor balance of the acidic oil-in-water emulsified food should be improved while controlling the generation of microorganisms in the acidic oil-in-water emulsified food to improve the storage stability. Can be done. The pH value of the acidic oil-in-water emulsified food is a value measured using a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C. ..

(Physical characteristics)
The acidic oil-in-water emulsified foods, 1 atm, when the product temperature 20 ° C., and the hardness is 1000 N / ^{m 2} or more 10000 N / ^{m 2} or less, the lower limit is preferably 1200 N / ^{m 2} or more, more preferably is a 1500 N / ^{m 2} or more, more preferably 1700 N / ^{m 2} or more, the upper limit is preferably not more than 9000 N / ^{m 2,} more preferably not more than 8000 N / ^{m 2,} more preferably 6000N It is / m ² or less, and even more preferably 5000 N / m ² or less.
The acidic oil-in-water emulsified foods, 1 atm, when the product temperature 20 ° C., adherence is less 300 J / ^{m 3} or more 1500 J / ^{m 3,} the lower limit value is preferably 400 J / ^{m 3} or more, more preferably Is 500 J / m ³ or more, more preferably 600 J / m ³ or more, even more preferably 700 J / m ³ or more, and the upper limit value is preferably 1400 J / m ³ or less, more preferably. It is 1350 J / m ³ or less, more preferably 1300 J / m ³ or less.
The hardness and adhesiveness were measured using a measuring device (for example, a creep meter manufactured by Yamaden Co., Ltd., model name: Leoner RE-3305) under the conditions of a plunger diameter of 20 mm and a penetration speed of 10 mm / sec. It is an average value measured three times.

(Edible oils and fats)
The edible fats and oils used for the acidic oil-in-water emulsified food are not particularly limited, and conventionally known edible fats and oils can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, saflower oil, sesame oil, olive oil, flaxseed oil, rice oil, camellia oil, sesame oil, grape seed oil, peanut oil, almonds. Chemically or enzymatically treated with vegetable oils such as oils and avocado oils, fish oils, beef fats, pork fats, chicken fats, or MCTs (medium chain triglycerides), diglycerides, hardened oils, ester exchange oils, etc. Examples include the obtained oils and fats. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

The content of edible oils and fats is 38% by mass or more and 64% by mass or less, and the lower limit is preferably 40% by mass or more, more preferably 42% by mass or more, based on the total amount of the oil-in-water emulsified food. Yes, more preferably 44% by mass or more, and the upper limit value is preferably 63% by mass or less, more preferably 62% by mass or less. When the content of edible oils and fats is within the above range, the hardness of the acidic oil-in-water emulsified food can be adjusted to the hardness that can be scooped with a spoon and the physical characteristics with less adhesiveness.

(Non-volatile acid)
The non-volatile acid used in the acidic oil-in-water emulsified food is not particularly limited, and conventionally known non-volatile acids can be used. Examples of the non-volatile acid include lactic acid, citric acid, malic acid, phosphoric acid, succinic acid, fumaric acid, and gluconic acid, and at least one of lactic acid, citric acid, malic acid, and phosphoric acid should be used. Is preferable. By adding these non-volatile acids, it is possible to improve the flavor balance of the acidic oil-in-water emulsified food while controlling the generation of microorganisms in the oil-in-water emulsified food to improve the storage stability.

The pH of the acidic oil-in-water emulsified food can be adjusted to the above-mentioned suitable numerical range by adding a non-volatile acid. The ratio of the content of the non-volatile acid to the content of egg white (raw equivalent) is, for example, 0.01 or more and 0.60 or less, and the lower limit is preferably 0.02 or more, more preferably 0.03. The above, more preferably 0.04 or more, even more preferably 0.05 or more, and the upper limit value is preferably 0.55 or less, more preferably 0.50 or less, and further. It is preferably 0.40 or less, and even more preferably 0.30 or less. When the content of the non-volatile acid is within the above range, the flavor balance of the acidic oil-in-water emulsified food should be improved while controlling the generation of microorganisms in the oil-in-water emulsified food to improve the storage stability. Can be done.

(Volatile acid)
In addition to the above-mentioned non-volatile acids, volatile acids may be further added to the acidic oil-in-water emulsified food. Examples of the volatile acid include organic acids such as acetic acid and propionic acid, and inorganic acids such as hydrochloric acid, chloric acid and nitric acid, and acetic acid is preferably used. The content of the volatile acid can be appropriately adjusted according to the target pH and the content of the non-volatile acid.

(Egg white)
Egg whites used in acidic oil-in-water emulsified foods include liquid raw egg whites obtained by breaking eggs of birds such as chickens and separating egg yolks, and the raw egg whites that have been frozen, concentrated or dried. , Egg whites in various states, such as those subjected to freeze-treated, concentrated or dried-treated egg whites, or egg whites that have been frozen-treated, concentrated-treated or dried-treated and returned to normal liquid egg whites. In addition, egg whites that have undergone various treatments such as heat sterilization treatment, sugar removal treatment, and lysozyme treatment can be used.

The content of egg white is 1% by mass or more and 10% by mass or less, and the lower limit is preferably 2% by mass or more, more preferably 3% by mass, based on the total amount of oil-in-water emulsified food in acidic water. % Or more, more preferably 4% by mass or more, and the upper limit value is preferably 9% by mass or less, more preferably 8% by mass or less. When the content of egg yolk is within the above range, it is possible to adjust the hardness of the acidic oil-in-water emulsified food to be scooped with a spoon and to have physical characteristics with less adhesiveness.

(egg yolk)
The acidic oil-in-water emulsified food may further contain egg yolk. The egg yolk used in the acidic oil-in-water emulsified food of the present invention is not particularly limited as long as it is an egg yolk generally used as an emulsifying material. Examples of egg yolk include liquid raw egg yolk obtained by breaking eggs of birds such as chickens and separating egg white, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and phosphate. One or two types such as enzyme treatment with pholipase A1, phosphoripase A2, phosphoripase C, phosphoripase D or protease, decholesterol treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or sugar, etc. Examples thereof include those subjected to the above treatment.

The content of egg yolk is, for example, 0.1% by mass or more and 10.0% by mass or less, and the lower limit is preferably 0.3% by mass or more, based on the total amount of the oil-in-water emulsified food in acidic water. Yes, more preferably 0.5% by mass or more, further preferably 1.0% by mass or more, and the upper limit value is preferably 8.0% by mass or less, more preferably 6.0% by mass or more. It is less than or equal to, more preferably 5.0% by mass or less. When the content of egg yolk is within the above range, the acidic oil-in-water emulsified food can maintain a stable emulsified state even after storage.

(Modified starch)
Modified starch used in acidic oil-in-water emulsified foods is starch that has been chemically treated as specified as an additive in the Food Sanitation Law, and is provided for food. The modified starch may be further physically treated. The modified starch is preferably cold water swellable starch in order to impart hardness at room temperature.

The raw material starch of the processed starch is not particularly limited, but for example, horse bell starch, corn starch corn starch (for example, corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, etc. And rice starch and the like. Examples of the chemical treatment include cross-linking treatment, esterification treatment, etherification treatment, oxidation treatment and the like, and it is preferable to carry out cross-linking treatment such as hydroxypropyl phosphate cross-linking, acetylated adipic acid cross-linking, and phosphoric acid rack. Examples of the physical treatment include pregelatinization treatment and wet heat treatment.

Suitable processed starches include, for example, acetylated adipic acid cross-linked starch, acetylated phosphorylated cross-linked starch, acetylated oxidized starch, octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, and the like. Phosphate monoesterified phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid cross-linked starch and the like can be mentioned. Of these, hydroxypropylated phosphate cross-linked starch and acetylated adipic acid cross-linked starch are more preferable.

The ratio of the content of modified starch to the content of egg white (raw equivalent) is 0.05 or more and 1.50 or less, and the lower limit is preferably 0.06 or more, more preferably 0.07 or more. , More preferably 0.08 or more, and the upper limit value is preferably 1.40 or less, more preferably 1.30 or less, still more preferably 1.25 or less, and even more preferably 1. It is less than .00. When the content of the non-volatile acid is within the above range, the hardness of the acidic oil-in-water emulsified food can be adjusted with a spoon, and the physical characteristics can be adjusted to have less adhesiveness.

(Gum)
It is preferable to add gums to the acidic oil-in-water emulsified food for adjusting the hardness and adhesion. Examples of gums include xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, gum arabic and the like, and xanthan gum is preferable.

The content of gums is, for example, 0.01% by mass or more and 1.0% by mass or less, and the lower limit is preferably 0.02% by mass or more, based on the total amount of the oil-in-water emulsified food. It is more preferably 0.03% by mass or more, further preferably 0.05% by mass or more, and the upper limit value is preferably 0.8% by mass or less, more preferably 0.5% by mass or less. Yes, more preferably 0.3% by mass or less. When the content of gums is within the above range, it becomes easy to adjust the hardness and adhesiveness of the acidic oil-in-water emulsified food within a desired numerical range.

(Other raw materials)
In addition to the above-mentioned raw materials, various raw materials usually used for liquid seasonings can be appropriately selected and contained in the acidic oil-in-water emulsified food as long as the effects of the present invention are not impaired. For example, seasonings such as soy sauce, mirin, salt, sesame seeds, sodium glutamate, bouillon, sugars such as glucose, fructose, citrus sugar, malt sugar, oligosaccharides, trehalose, spices such as mustard powder, pepper, lecithin, lysolecithin, glycerin fatty acid. Examples thereof include emulsifiers other than processed starches such as esters, polyglycerin fatty acid esters and sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

<Manufacturing method of acidic oil-in-water emulsified food>
An example of the method for producing an acidic oil-in-water emulsified food of the present invention will be described. For example, first, fresh water, egg white, non-volatile acid, modified starch, gums, and other aqueous phase raw materials such as seasonings are mixed to prepare an aqueous phase. Subsequently, egg yolk is added to the aqueous phase prepared above as necessary, and while stirring with a mixer or the like, edible oil and fat, which is a raw material for the oil phase, is added to coarsen the emulsion, and then a processing machine having excellent shearing force is used. It is possible to obtain an acidic oil-in-water emulsified food in which the oil phase is emulsified and dispersed in the aqueous phase by homogenizing with the like.

In the production of the acidic oil-in-water emulsified food of the present invention, an apparatus used for producing an ordinary oil-in-water emulsified food can be used. Examples of such a device include a general stirrer, a stick mixer, a stand mixer, a homo mixer and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.

<Production example 1 of acidic oil-in-water emulsified food>
[Examples 1 to 9, Comparative Examples 1 to 4]
Acidic oil-in-water emulsified foods were produced according to the blending ratios shown in Tables 1 and 2. Specifically, first, egg white, 10% salted egg yolk, vinegar (acetic acid content 4%), non-volatile acid (lactic acid), modified starch (hydroxypropylated phosphoric acid cross-linked starch (cold water swelling starch)), xanthan gum, Salt, sodium glutamate, and dextrin were mixed uniformly to adjust the aqueous phase. Then, edible vegetable oil (soybean oil) was added to the prepared aqueous phase and emulsified to prepare an acidic oil-in-water emulsified food.

[Example 10]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1 except that acetylated adipic acid crosslinked starch (cold water swelling starch) was used instead of hydroxypropylated phosphoric acid crosslinked starch as the modified starch.

[Example 11]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1 except that malic acid was used instead of lactic acid as the non-volatile acid.

[Example 12]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1 except that citric acid was used instead of lactic acid as the non-volatile acid.

[Example 13]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1 except that phosphoric acid was used instead of lactic acid as the non-volatile acid.

[Comparative Example 5]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1 except that modified starch was not blended.

(PH measurement)
With respect to the acidic oil-in-water emulsified foods of Examples 1 to 13 and Comparative Examples 1 to 5 obtained above, a pH meter (desktop pH meter F manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C. The pH was measured using −72). The pH of the acidic oil-in-water emulsified foods of Examples 1 to 13 and Comparative Examples 1 to 5 were all in the range of 2.2 or more and 3.5 or less.

(Measurement of physical properties)
With respect to the acidic oil-in-water emulsified foods of Examples 1 to 13 and Comparative Examples 1 to 5 obtained above, when the temperature was 1 atm and the product temperature was 20 ° C. one week after the adjustment, a measuring device (Sanden Co., Ltd.) Using a creep meter manufactured by Leoner RE-3305), measurements were taken under the conditions of a plunger diameter of 20 mm and a penetration speed of 10 mm / sec, and the average value measured three times was calculated. The measurement results are shown in Tables 3 and 4.

(Evaluation of the physical properties)
With respect to the acidic oil-in-water emulsified foods of Examples 1 to 13 and Comparative Examples 1 to 5 obtained above, it is easy to scoop with a spoon and to mix with foodstuffs according to the following criteria by a plurality of trained panels. Evaluated. The evaluation results are shown in Tables 3 and 4. If the evaluation is 4 points or more, it can be said that the result is good. The score was rounded off to the nearest whole number.
[Evaluation criteria] (Easy to scoop with a spoon)
5: The acidic oil-in-water emulsified food had an appropriate hardness and was very easy to scoop with a spoon.
4: The acidic oil-in-water emulsified food had an appropriate hardness and was easy to scoop with a spoon.
3: The acid water-oil type emulsified food had an appropriate hardness, but it was a little difficult to scoop with a spoon.
2: The acidic oil-in-water emulsified food was soft and difficult to scoop with a spoon.
1: The acidic oil-in-water emulsified food was too soft and very difficult to scoop with a spoon.
[Evaluation criteria] (Easy to mix with ingredients)
5: The acidic oil-in-water emulsified food was smooth without becoming lumpy and was very easy to mix with the food.
4: The acidic oil-in-water emulsified food was smooth without becoming lumpy and was easy to mix with the food.
3: The acidic oil-in-water emulsified food was a little lumpy and was a little difficult to mix with the ingredients.
2: The acidic water-oil type emulsified food became lumpy and was difficult to mix with the ingredients.
1: Acidic water-oil type emulsified food became lumpy and was very difficult to mix with the ingredients.

The acidic oil-in-water emulsified foods of Examples 1 to 13 are all hard to scoop with a spoon, have physical characteristics with little adhesion, are smooth without becoming lumpy, and are easy to mix with foodstuffs. It was.
The acidic oil-in-water emulsified food of Comparative Example 1 had too little egg white content, so that it was somewhat difficult to scoop with a spoon.
The acidic oil-in-water emulsified food of Comparative Example 2 was too soft because the content of fats and oils was too small, and it was very difficult to scoop with a spoon.
The acidic oil-in-water emulsified food of Comparative Example 3 was soft and difficult to scoop with a spoon because the content of fats and oils was too small.
The acidic oil-in-water emulsified food of Comparative Example 4 contained too much fat and oil, so that it became lumpy and was very difficult to mix with the food.
Since the acidic oil-in-water emulsified food of Comparative Example 5 did not contain modified starch, it was too soft and very difficult to scoop with a spoon.

The content of egg white is 1% by mass or more and 10% by mass or less, and the lower limit is preferably 2% by mass or more, more preferably 3% by mass, based on the total amount of oil-in-water emulsified food in acidic water. % Or more, more preferably 4% by mass or more, and the upper limit value is preferably 9% by mass or less, more preferably 8% by mass or less. When the content of egg white is within the above range, it is possible to adjust the hardness of the acidic oil-in-water emulsified food to be scooped with a spoon and to have physical characteristics with less adhesiveness.

The ratio of the content of modified starch to the content of egg white (raw equivalent) is 0.05 or more and 1.50 or less, and the lower limit is preferably 0.06 or more, more preferably 0.07 or more. , More preferably 0.08 or more, and the upper limit value is preferably 1.40 or less, more preferably 1.30 or less, still more preferably 1.25 or less, and even more preferably 1. It is less than .00. When the content of the modified starch is within the above range, it is possible to adjust the hardness of the acidic oil-in-water emulsified food to be scooped with a spoon and to have physical characteristics with less adhesiveness.

Claims (4)

An acidic oil-in-water emulsified food containing edible fats and oils, egg whites, non-volatile acids, and modified starch.
The content of the edible oil and fat is 38% by mass or more and 64% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food.
The content of the egg white is 1% by mass or more and 10% by mass or less in raw form with respect to the total amount of the acidic oil-in-water emulsified food.
The ratio of the content of the modified starch to the content of the egg white (raw equivalent) is 0.05 or more and 1.50 or less.
Wherein the hardness of the acidic oil-in-water emulsified food is 1000 N / ^{m 2} or more 10000 N / ^{m 2} or less, and adhesion is 300 J / ^{m 3} or more 1500 J / ^{m 3} or less,
Acidic water-oil type emulsified food. The ratio of the content of the non-volatile acid to the content of the egg white (raw equivalent) is 0.01 or more and 0.60 or less.
The acidic oil-in-water emulsified food according to claim 1. The non-volatile acid is at least one selected from the group consisting of lactic acid, malic acid, citric acid, and phosphoric acid.
The acidic oil-in-water emulsified food according to claim 1 or 2. The modified starch is a cold water swellable starch.
The acidic oil-in-water emulsified food according to any one of claims 1 to 3.