JP2021153512A - Method for producing food product comprising w1/o/w2 emulsion - Google Patents

Abstract

To provide a food product containing a W1/O/W2 emulsion, having a sufficiently rich flavor and high stability.SOLUTION: A method for producing a food product containing a W1/O/W2 emulsion including an inner water phase (W1), an oil phase (O) containing a polyglycerol condensed ricinoleic acid ester, and an outer water layer (W2), comprising: preparing a W1/O emulsion by emulsifying a liquid for forming an inner water phase (W1) and an oil containing a polyglycerol condensed ricinoleic acid ester; and preparing a W1/O/W2 emulsion by emulsifying the W1/O emulsion and a liquid for forming the outer water phase (W2), where the liquid for forming the outer water phase (W2) contains egg yolk, and respective osmotic pressures of the liquids for forming the inner water phase (W1) and the outer water phase (W2) and respective water contents and the like of the liquids for forming the inner water phase (W1) and the outer water phase (W2) are prepared so as to satisfy a predetermined relationship.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a food containing a W1 / O / W2 type emulsion. More specifically, the present invention relates to a method for producing a food containing a W1 / O / W2 type emulsion, which has sufficient richness and high stability.

In recent years, in emulsified seasonings such as emulsified dressings and mayonnaise and foods, W1 / O / W2 type (also referred to as water-in-oil-in-water type) emulsions have been used for the purpose of reducing calories.

Since the W1 / O / W2 type emulsion generally has a lower fat content than the O / W type emulsion, there is a tendency that the richness derived from the fat is not sufficiently felt. In order to improve the richness while keeping the oil content of the W1 / O / W2 type emulsion low, the water-in-oil emulsion (W1 / O type emulsification) dispersed in the external aqueous phase (W2) It is effective to increase the ratio of the internal aqueous phase (W1) in the product). However, when the ratio of the internal aqueous phase (W1) is increased, the viscosity of the W1 / O type emulsion increases, making it difficult to mix and transfer the W1 / O type emulsion, and the production of the W1 / O / W2 type emulsion becomes difficult. There is a problem that it becomes difficult.

Further, it has been reported that water is transferred between the aqueous phases of W1 / O / W2 type emulsion due to the difference in osmotic pressure (Patent Document 1), which is used in the production of W1 / O / W2 type emulsion. By creating an osmotic pressure difference between the aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid, the W1 / O / W2 type emulsion after production is formed from the outer aqueous phase (W2). It is considered possible to transfer water to the aqueous phase (W1).

Japanese Unexamined Patent Publication No. 2006-3007037

However, a osmotic pressure difference is created between the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid used in the production of the W1 / O / W2 type emulsion, and the W1 / O after production is produced. / In the W2 type emulsion, when excessive water flows from the outer aqueous phase (W2) to the inner aqueous phase (W1), the oil droplet particle size becomes large, and as a result, oil separation and water separation are likely to occur. It is possible that the stability of the / O / W2 type emulsion may cause a problem.
The present invention has been made in view of the above circumstances, and the problem to be solved is the production of a food containing W1 / O / W2 type emulsion having sufficient richness and high stability. To provide a method.

The present inventors diligently studied to solve the above-mentioned problems, and each osmotic pressure of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid, and the inner aqueous phase (W1) forming. W1 / O / W2 type, which has sufficient richness and high stability by adjusting the water content of each of the liquid for forming the external aqueous phase (W2) and the liquid for forming the external aqueous phase (W2) so as to satisfy a predetermined relationship. The present invention was completed by discovering that an emulsion can be produced and conducting further research.
That is, the present invention is as follows.

[1] A method for producing a food containing a W1 / O / W2 type emulsion composed of an internal aqueous phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an external aqueous phase (W2). hand;
The production method is to prepare a W1 / O type emulsion by emulsifying an inner aqueous phase (W1) forming liquid and an oil containing a polyglycerin condensed ricinoleic acid ester, and the W1 / O type emulsification. Including emulsifying a substance and a liquid for forming an external aqueous phase (W2) to prepare a W1 / O / W2 type emulsion;
The outer aqueous phase (W2) forming liquid contains egg yolk;
The osmotic pressures of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid measured by the freezing point drop method at 10-fold dilution were set to XmOsmol / kg and YmOsmol / kg, respectively.
The total weight of the liquid for forming the internal aqueous phase (W1) used for preparing 100 parts by weight of the W1 / O / W2 type emulsion is defined as a part by weight.
The total weight of the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of the W1 / O / W2 type emulsion is defined as b parts by weight.
The total weight of the oil containing the polyglycerin condensed ricinoleic acid ester used for preparing 100 parts by weight of the W1 / O / W2 type emulsion was defined as c parts by weight.
The water content of the liquid for forming the internal aqueous phase (W1) used for preparing 100 parts by weight of the W1 / O / W2 type emulsion was defined as d parts by weight.
The water content of the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of W1 / O / W2 type emulsion is defined as e parts by weight, and for preparing 100 parts by weight of W1 / O / W2 type emulsion. When the amount of egg yolk (raw equivalent) contained in the external aqueous phase (W2) forming liquid used is f parts by weight,
(I) X / Y is 1 excess and 5 or less,
(Ii) d / (d + c) × 100 is 72 or less, and (iii) d × X / (d × X + e × Y) × (a + b−f × 0.335) + c + f × 0.335 is 70. A manufacturing method of 87 or less.
[2] The production method according to [1], wherein the food containing the W1 / O / W2 type emulsion is a mayonnaise-like food.

According to the present invention, it is possible to provide a method for producing a food containing a W1 / O / W2 type emulsion, which has sufficient richness and high stability.

In the method for producing a food containing a W1 / O / W2 type emulsion of the present invention, a liquid for forming an inner aqueous phase (W1) and an oil containing a polyglycerin condensed ricinoleic acid ester are emulsified to emulsify the W1 / O type. At least a step of preparing a product and a step of emulsifying the W1 / O type emulsion and an external aqueous phase (W2) forming liquid containing egg yolk to prepare a W1 / O / W2 type emulsion are included. , Each osmotic pressure of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid, the inner aqueous phase (W1) forming liquid, the outer aqueous phase (W2) forming liquid and the polyglycerin condensed ricinoleic acid. Each weight of the ester-containing oil, each water content of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid, and the egg yolk contained in the outer aqueous phase (W2) forming liquid. The main feature is that the quantity satisfies a predetermined relationship.
In the present specification, "the method for producing a food containing the W1 / O / W2 type emulsion of the present invention" may be referred to as "the method for producing a food of the present invention", and "the W1 / O / of the present invention". "Food containing W2 type emulsion" may be referred to as "food of the present invention".

In the present invention, the "W1 / O / W2 type emulsion" means a composition having an emulsified structure composed of an internal aqueous phase (W1), an oil phase (O) and an external aqueous phase (W2). More specifically, a double emulsified structure in which water-in-oil emulsion (W / O-type emulsion) in which water droplet particles are dispersed in the oil phase is further dispersed in the aqueous phase (outer aqueous phase). Means a composition having.
Further, in the present invention, "food" is a concept that broadly includes foods that can be ingested orally, and unless otherwise specified, beverages, seasonings, and the like are also included in addition to so-called foods.

The food of the present invention (food containing W1 / O / W2 type emulsion) is, for example, a semi-solid dressing (eg, mayonnaise, salad creamy dressing, etc.) defined by the Japanese Agriculture and Forestry Standard (JAS Standard), an emulsified liquid dressing, etc. However, it is not limited to these, and may be dressings, seasonings (eg, sauces, sauces, etc.), foods (including beverages), etc. that do not conform to the JAS standard.

In one aspect, the food product of the present invention may be a mayonnaise-like food product. Here, "mayonnaise-like food" refers to foods (including seasonings, etc.) that do not conform to the JAS standard mayonnaise, but have the same or similar taste, texture, and properties as mayonnaise conforming to the JAS standard. Good, for example, a concept that includes mayonnaise type and the like.

The present invention
The osmotic pressures of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid measured by the freezing point drop method at 10-fold dilution were set to XmOsmol / kg and YmOsmol / kg, respectively.
The total weight of the liquid for forming the internal aqueous phase (W1) used for preparing 100 parts by weight of the W1 / O / W2 type emulsion is defined as a part by weight.
The total weight of the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of the W1 / O / W2 type emulsion is defined as b parts by weight.
The total weight of the oil containing the polyglycerin condensed ricinoleic acid ester used for preparing 100 parts by weight of the W1 / O / W2 type emulsion was defined as c parts by weight.
The water content of the liquid for forming the internal aqueous phase (W1) used for preparing 100 parts by weight of the W1 / O / W2 type emulsion was defined as d parts by weight.
The water content of the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of W1 / O / W2 type emulsion is defined as e parts by weight, and for preparing 100 parts by weight of W1 / O / W2 type emulsion. When the amount of egg yolk (raw equivalent) contained in the external aqueous phase (W2) forming liquid used is f parts by weight,
It is important that these X, Y and a to f satisfy a predetermined relationship. When X, Y and a to f satisfy a predetermined relationship, a W1 / O / W2 type emulsion having sufficient richness and high stability can be obtained.

Specifically, (i) X / Y (sometimes referred to as "value of (i)" in the present specification) is preferably more than 1, more preferably 1.2 or more, and particularly preferably. Is 1.4 or higher. The value of (i) is preferably 5 or less, more preferably 4.8 or less, and particularly preferably 4.5 or less.
The value of (i) indicates the osmotic pressure ratio between the liquid for forming the inner aqueous phase (W1) and the liquid for forming the outer aqueous phase (W2), and is stable when the value of (i) is within a predetermined range. A highly potent W1 / O / W2 type emulsion can be obtained.

(Ii) d / (d + c) × 100 (sometimes referred to as “value of (ii)” in the present specification) is preferably 72 or less, more preferably 71.7 or less, and particularly preferably. It is 71.3 or less. The lower limit of the value of (ii) is not particularly limited.
The value of (ii) indicates the ratio of the internal aqueous phase (W1) in the W / O type emulsion (oil droplet) at the time of producing the W1 / O / W2 type emulsion, and the value of (ii). When the value is high, the viscosity of the W / O type emulsion increases (hardens), making it difficult to produce the W1 / O / W2 type emulsion, that is, the production suitability tends to be impaired.

(Iii) d × X / (d × X + e × Y) × (a + b−f × 0.335) + c + f × 0.335 (sometimes referred to as “value of (iii)” in the present specification) is preferable. Is 70 or more, more preferably 70.5 or more, and particularly preferably 71.1 or more. The value of (iii) is preferably 87 or less, more preferably 86 or less, and particularly preferably 85 or less.
The value of (iii) is that in the W1 / O / W2 type emulsion after production, water is transferred from the outer aqueous phase (W2) to the inner aqueous phase (W1), and the outer aqueous phase (W2) and the inner aqueous phase are obtained. Indicates the ratio of W / O type emulsion (oil droplets) in W1 / O / W2 type emulsion when the osmotic pressure is balanced (at equilibrium), and the value of (iii) is within a predetermined range. Thereby, a W1 / O / W2 type emulsion having sufficient richness can be obtained.

In the present invention, the osmotic pressure (that is, X and Y, unit: mOsmol / kg) when the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid are diluted 10 times by weight is determined by the freezing point drop method. Be measured. Specifically, the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid used for preparing the W1 / O / W2 type emulsion are each diluted 10 times by weight with water, and then Gonotec. It is obtained by measuring the osmotic pressure by the freezing point drop method after calibrating the equipment using the osmotic pressure gauge "OSMOMAT 030-D" manufactured by the company (Germany).

X (osmotic pressure of the internal aqueous phase (W1) forming liquid measured by the freezing point drop method at 10-fold dilution) is preferably 225 mOsmol / kg or more, more preferably 250 mOsmol / kg or more. Particularly preferably, it is 280 mOsmol / kg or more. Further, X is preferably 710 mOsmol / kg or less, more preferably 600 mOsmol / kg or less, and particularly preferably 550 mOsmol / kg or less.

Y (osmotic pressure of the outer aqueous phase (W2) forming liquid measured by the freezing point drop method at 10-fold dilution) is preferably 92 mOsmol / kg or more, more preferably 93 mOsmol / kg or more. Particularly preferably, it is 94 mOsmol / kg or more. Further, Y is preferably 225 mOsmol / kg or less, more preferably 220 mOsmol / kg or less, and particularly preferably 210 mOsmol / kg or less.

The osmotic pressure (that is, X and Y) of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid may be adjusted by a method known per se or a method similar thereto, and the adjusting method is not particularly limited. However, for example, it can be adjusted by adjusting the dissolved mass of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid, adjusting the water content, and the like.

The total weight of the inner aqueous phase (W1) forming liquid, the total weight of the outer aqueous phase (W2) forming liquid, and the polyglycerin condensed ricinoleic acid used for preparing 100 parts by weight of the W1 / O / W2 type emulsion. The total weight of the ester-containing oil (ie, a, b and c, unit: parts by weight) is the inner aqueous phase (W1) forming liquid, the outer aqueous phase (W2) forming liquid, and polyglycerin condensed ricinoleic acid. The weights of the raw materials used to prepare the oil containing the ester can be summed up, or the inner aqueous phase (W1) forming liquid, the outer aqueous phase (W2) forming liquid, and the polyglycerin condensed ricinoleic acid can be obtained. It can also be determined by preparing oils containing esters and then weighing them.
Since the W1 / O / W2 type emulsion is composed of an inner aqueous phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an outer aqueous phase (W2), a, The total (a + b + c) of b and c is 100 (parts by weight).

The a (total weight of the liquid for forming the internal aqueous phase (W1) used for preparing 100 parts by weight of the W1 / O / W2 type emulsion) is preferably 16 parts by weight or more, more preferably 22 parts by weight or more. Yes, particularly preferably 25 parts by weight or more. Further, a is preferably 60 parts by weight or less, more preferably 55 parts by weight or less, and particularly preferably 53 parts by weight or less.

b (total weight of the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of the W1 / O / W2 type emulsion) is preferably 13 parts by weight or more, more preferably 20 parts by weight or more. Yes, particularly preferably 30 parts by weight or more. Further, b is preferably 60 parts by weight or less, more preferably 58 parts by weight or less, and particularly preferably 54 parts by weight or less.

c (total weight of the oil containing the polyglycerin condensed ricinoleic acid ester used for preparing 100 parts by weight of the W1 / O / W2 type emulsion) is preferably 11 parts by weight or more, more preferably 11.5 parts by weight. It is 12 parts by weight or more, and particularly preferably 12 parts by weight or more. Further, c is preferably 30 parts by weight or less, more preferably 25 parts by weight or less, and particularly preferably 20 parts by weight or less.

The water content of the inner aqueous phase (W1) forming liquid and the water content of the outer aqueous phase (W2) forming liquid used for preparing 100 parts by weight of the W1 / O / W2 type emulsion (that is, d and e, Unit: parts by weight) is obtained by totaling the water content of the raw materials used for preparing the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid. In the present invention, the water content of the raw material used for preparing the inner aqueous phase (W1) forming liquid and the like is "Japan Food Standard Ingredients Table 2015 Edition (7th Edition)" (Ministry of Education, Culture, Sports, Science and Technology Science and Technology) unless otherwise specified.・ Measurement can be performed by the measurement method described in (Edited by the Resource Survey Subcommittee of the Academic Council) or a method equivalent thereto. For example, the sample can be measured by a method such as measuring the evaporation weight loss after drying using a constant temperature dryer. Natural raw materials may be calculated using the ingredient values listed in the Standard Tables of Food Composition in Japan 2015 (7th edition). For example, in the present invention, the water content and fat content of egg yolk (raw) are the component values of egg yolk (raw) described in the Japanese Food Standard Ingredients Table 2015 (7th edition) (water content 48. Based on 2 g, 33.5 g of fat), water content is 48.2% by weight based on egg yolk (raw), oil and fat content is 33.5% by weight based on egg yolk (raw), and water content of egg white (raw). , Oils and fats are based on the component values of egg white (raw) (88.4 g of water, Tr (trace, trace) per 100 g of edible portion) described in the 2015 edition (7th edition) of the Japanese Food Standard Ingredients Table. , Moisture: 88.4% by weight based on egg white (raw), and fat content: 0% by weight based on egg white (raw). Even if the raw material used for preparing the internal aqueous phase (W1) forming liquid or the like contains water, the water does not move from the inside to the outside of the raw material and cannot be mixed with the water of other raw materials. In this case, the amount of water contained in the raw material is not included in the calculation of d and e.

d (the amount of water in the liquid for forming the internal aqueous phase (W1) used for preparing 100 parts by weight of the W1 / O / W2 type emulsion) is preferably 8 parts by weight or more, more preferably 14 parts by weight or more. Yes, particularly preferably 18 parts by weight or more. Further, d is preferably 52 parts by weight or less, more preferably 49 parts by weight or less, and particularly preferably 45 parts by weight or less.

e (the amount of water in the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of the W1 / O / W2 type emulsion) is preferably 3 parts by weight or more, more preferably 10 parts by weight or more. Yes, particularly preferably 20 parts by weight or more. Further, e is preferably 50 parts by weight or less, more preferably 48 parts by weight or less, and particularly preferably 46 parts by weight or less.

f (the amount of egg yolk contained in the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of W1 / O / W2 type emulsion (raw equivalent)) is an amount normally used in dressing and the like. If there is no particular limitation, it is preferably 1 part by weight or more, more preferably 2 parts by weight or more, and particularly preferably 2.5 parts by weight or more. Even if the amount of egg yolk is large, there is no adverse effect on emulsification, and the upper limit of f is not particularly limited, but it is usually 20 parts by weight or less, preferably 15 parts by weight or less, more preferably 12 parts by weight or less, and particularly. It is preferably 10 parts by weight or less.

The internal aqueous phase (W1) forming liquid used in the food production method of the present invention dissolves other aqueous phase raw materials according to the type of food to be produced in water by a method known per se or a method similar thereto. , Can be prepared by dispersing or the like.

Examples of water that can be used for preparing the inner aqueous phase (W1) forming liquid include, but are not limited to, distilled water, purified water such as ion-exchanged water, tap water, etc., and are suitable as water for food production. Can be used.

The aqueous phase raw material that can be used for preparing the inner aqueous phase (W1) forming liquid is not particularly limited as long as it is usually used as an aqueous phase raw material such as mayonnaise or mayonnaise-like foods, but for example, sugars, salt, and vinegar. , Mayonnaise juice, soy sauce, miso, acidulant, seasoning, spice, spice extract, thickener, starch, flavor, colorant and the like.

Examples of sugars include sugar (eg, granulated sugar, etc.), high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, high fructose corn syrup, sugar mixed high fructose corn syrup, sugar mixed high fructose corn syrup, sugar. Examples include mixed high fructose corn syrup and water candy. These sugars may be used alone or in combination of two or more.

The vinegar may be either brewed vinegar or synthetic vinegar, and the vinegar includes grains such as rice vinegar (pure rice vinegar, brown rice vinegar, etc.), rice black vinegar, malt vinegar, corn vinegar, and honeybee vinegar. Examples include fruit vinegar such as vinegar, grape vinegar, apple vinegar, and persimmon vinegar. Examples of synthetic vinegar include distilled vinegar and concentrated vinegar. These vinegars may be used alone or in combination of two or more.

When vinegar is used in the present invention, the water content (g) of vinegar can be calculated from the acidity of vinegar (acetic acid equivalent acidity) by the following formula.
[Water content of vinegar (g)] = [Weight of vinegar] x (100- [Acidity of vinegar (%)])

In the present invention, the acidity of vinegar (acetic acid equivalent acidity) can be calculated by the following method.
Accurately weigh 1 g of vinegar as a sample, add water containing no carbon dioxide gas to dilute it 50-fold, add about 2 drops of phenolphthalein solution as an indicator, and add about 2 drops of phenolphthalein solution as an indicator to hydroxylate 0.5 mol / L with a known titer. Titrate with a sodium solution for 30 seconds starting from the point where the slight red color does not disappear, and calculate the acidity from the titration amount by the following formula.
Acidity (%) = 0.03 x (AB) x F / W x 100
[In the formula, the weight (g) of acetic acid corresponding to 1 mL of 0.03: 0.5 mol / L sodium hydroxide solution,
A: Titration (mL) of 0.5 mol / L sodium hydroxide solution in the sample,
B: Titration (mL) of 0.5 mol / L sodium hydroxide solution in a blank test,
F: Titer of 0.5 mol / L sodium hydroxide solution,
W: Sampling amount (mL)]

Examples of the acidulant include organic acids (eg, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, etc.), inorganic acids (eg, phosphoric acid, etc.) and salts thereof (eg, sodium salt, etc.). Can be mentioned. These acidulants may be used alone or in combination of two or more.

Examples of the seasoning include amino acid-based seasonings such as monosodium glutamate; nucleic acid-based seasonings such as sodium inosinate and sodium guanylate; and protein hydrolyzates. These seasonings may be used alone or in combination of two or more.

Examples of thickeners include pectin (eg, high methoxyl pectin, etc.), xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, welan gum, monato gum, arabic gum, tragant gum, curdlan, pullulan, sodium alginate, etc. Examples thereof include thickening polysaccharides such as carrageenan. These thickeners may be used alone or in combination of two or more.

The outer aqueous phase (W2) forming liquid used in the method for producing a food of the present invention is prepared by adding egg yolk and other aqueous phase raw materials depending on the type of food to be produced to water or a method known per se. It can be prepared by dissolving and dispersing by a similar method.

As the water that can be used for preparing the outer aqueous phase (W2) forming liquid, the same water as that that can be used for preparing the inner aqueous phase (W1) forming liquid (described above) can be used.

The egg yolk used in the present invention is not particularly limited as long as it can be generally used in foods. Raw egg yolk obtained by separating egg white from the egg contents (whole egg) from which the egg yolk has been removed, and processing treatments known per se (eg, sterilization treatment, freezing treatment, filtration treatment, drying treatment, enzyme treatment, desorption). Examples thereof include processed egg yolks obtained by subjecting sugar treatment, decholesterolization treatment, sugaring treatment, salting treatment, etc.) or similar treatments. Further, a whole egg, a processed whole egg obtained by subjecting the whole egg to the above-mentioned processing treatment known per se or a treatment similar thereto may be used.

The aqueous phase raw material that can be used for preparing the outer aqueous phase (W2) forming liquid is not particularly limited as long as it is usually used as an aqueous phase raw material for mayonnaise-like foods, and for example, eggs, sugars, salt, and vinegar. , Mayonnaise juice, soy sauce, miso, acidulant, seasoning, emulsifier, spice, spice extract, thickener, starch, fragrance, colorant and the like.

The oil containing the polyglycerin condensed ricinoleic acid ester used in the method for producing a food of the present invention can be prepared by dissolving the polyglycerin condensed ricinoleic acid ester in the oil by a method known per se or a method similar thereto. ..
In the present specification, "polyglycerin condensed ricinoleic acid ester" may be simply referred to as "PGPR".

The oil used in the present invention is not particularly limited as long as it is a lipophilic substance that can be usually used in foods, and examples thereof include edible oils and fats, lipophilic flavoring agents, and flavor oils.

Edible oils and fats include, for example, canola oil, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, bran oil, beni flower oil, palm oil, palm oil, palm kernel oil, sunflower oil, sesame oil, flaxseed oil, olive oil, and grape. Edible vegetable oils and fats such as seed oil; edible animal oils and fats such as beef oil, pork fat, chicken fat, sheep oil, whale oil and the like can be mentioned, but edible vegetable oils and fats are preferable. Further, a transesterified oil obtained by transesterifying the above-mentioned edible oil and fat, a hydrogenated oil obtained by hydrogenating the above-mentioned edible oil and fat, and the like can also be used. The edible fats and oils may be refined (eg, salad oil, etc.). These edible oils and fats may be used alone or in combination of two or more types, but it is preferable to use two or more types in combination, and two or more types of edible vegetable oils and fats (eg, canola oil, rapeseed oil, corn oil, etc.) It is particularly preferable to use soybean oil, sesame oil, rice oil, bran oil, beni flower oil, palm oil, palm oil, palm kernel oil, sunflower oil, sesame oil, linseed oil, olive oil, grape seed oil, etc. together.

The degree of glycerin polymerization of PGPR used in the present invention is preferably 4 to 10, more preferably 6 to 10.
Here, the "glycerin degree of polymerization of PGPR" means the ratio at which the glycerin molecule is bonded, and the degree of polymerization (n) is the terminal using the calculation formula [hydroxyl value = 56110 (n + 2) / (74n + 18)]. Obtained by the basic analysis method. The "hydroxyl value" refers to the number of mg of potassium hydroxide required to neutralize acetic acid required to completely acetylate 1 g of a sample.

The lower limit of the degree of esterification of PGPR used in the present invention is usually 10%, preferably 15%. The upper limit of the degree of esterification is usually 30%, preferably 25%.
Here, the "degree of esterification of PGPR" refers to the ratio of condensed ricinoleic acid bonded to the polyglycerin moiety. When the average degree of polymerization is n, polyglycerin has an average (n + 2) number of hydroxyl groups in the molecule, and condensed ricinoleic acid from 1 to (n + 2) molecules can be ester-bonded to one molecule of polyglycerin. It is possible. The case where the condensed ricinoleic acid is not ester-bonded is called an esterification degree of 0%, and the case where the condensed ricinoleic acid is ester-bonded to all the hydroxyl groups is called an esterification degree of 100%. Although PGPR includes those having various degrees of esterification, in the present specification, the average degree of esterification thereof is referred to as the degree of esterification of PGPR.

The lower limit of the ricinoleic acid condensation degree of PGPR used in the present invention is usually 5, preferably 5.5. The upper limit is usually 8, preferably 7, and even more preferably 6.5. PGPR having a ricinoleic acid condensation degree of more than 8 is generally not produced.
Here, the "PGPR ricinoleic acid condensation degree" means the rate at which ricinoleic acid is dehydrated and condensed. For example, the case where the carboxyl group of ricinoleic acid and the hydroxyl group of another ricinoleic acid are esterified and two molecules of ricinoleic acid are condensed is called the degree of condensation 2, and the case where six molecules of ricinoleic acid are condensed is called the degree of condensation. It is called 6. Although PGPR contains ricinoleic acids having various degrees of condensation, in the present specification, the average degree of condensation thereof is referred to as the ricinoleic acid condensation degree of PGPR.

The method for producing PGPR used in the present invention is not particularly limited, and the PGPR can be produced by a method known per se or a method similar thereto. Moreover, a commercially available product may be used.

The content of PGPR in the food product of the present invention is preferably 0.01 to 5% by weight, more preferably 0.3 to 4% by weight, based on the oil.

In the method for producing a food product of the present invention, the step of emulsifying an inner aqueous phase (W1) forming liquid and an oil containing PGPR to prepare a W1 / O type emulsion is usually used in the production of an emulsion. A method known per se or a method similar thereto may be appropriately combined using the above-mentioned device. For example, a homomixer or the like is used while pouring a liquid for forming an internal aqueous phase (W1) into an oil containing PGPR. This can be done by stirring with an emulsifier of. The stirring conditions (eg, stirring speed, stirring time, etc.) differ depending on the type of emulsifying machine used for stirring, and are not particularly limited as long as a W1 / O type emulsion is prepared. When the K homomixer MARK2 (manufactured by Tokushu Kika Kogyo Co., Ltd.) is used, the stirring speed is usually 3000 to 15000 rpm, and the stirring time is usually 0.5 to 5 minutes. As will be described later, in the method for producing a food product of the present invention, an apparatus usually used for producing an emulsion can be used without limitation.

The step of emulsifying the W1 / O type emulsion and the liquid for forming the outer aqueous phase (W2) to prepare the W1 / O / W2 type emulsion is itself using an apparatus usually used for producing an emulsion. A known method or a method similar thereto may be appropriately combined. For example, while pouring the W1 / O type emulsion into the solution for forming the external aqueous phase (W2), the mixture is stirred with a hovert mixer or the like to pre-emulsify. After obtaining the product, it can be emulsified by an emulsifying machine such as a colloid mill. The stirring conditions differ depending on the type of emulsifying machine used for stirring, and are not particularly limited as long as a W1 / O / W2 type emulsion is prepared. However, as an example, when a colloid mill is used, the rotor rotation speed is 1500 to 4000 rpm. , The clearance width can be set to 5/1000 to 30/1000 inches. As will be described later, in the method for producing a food product of the present invention, an apparatus usually used for producing an emulsion can be used without limitation.

In the method for producing a food product of the present invention, an apparatus usually used for producing an emulsion can be used without limitation. For example, a step of emulsifying an inner aqueous phase (W1) forming liquid and an oil containing PGPR to prepare a W1 / O type emulsion, a W1 / O type emulsion and an outer aqueous phase (W2) forming liquid. In the step of emulsifying and to prepare a W1 / O / W2 type emulsion, a rotary emulsifier or the like can be used. Specific examples of the emulsifying machine include a homomixer, a colloid mill, a hobbert mixer, a stick mixer, a disper mixer, a homogenizer, a microfluidizer and the like.

In the method for producing a food product of the present invention, the viscosity of the W1 / O / W2 type emulsion is not particularly limited, but is usually 1 to 300 Pa · s, preferably 20 to 200 Pa · s 10 minutes after the production. More preferably, it is 30 to 150 Pa · s.
In the present invention, the viscosity of the W1 / O / W2 type emulsion is measured at 23 to 25 ° C. using a known device such as a B type viscometer.

In the method for producing a food of the present invention, the prepared W1 / O / W2 type emulsion may be provided as it is as the food of the present invention (eg, seasoning, etc.), or as long as the object of the present invention is not impaired. Further, treatments, operations, and the like that can be usually performed in the production of emulsified foods may be performed.

The pH of the food product of the present invention is usually 3 or more, preferably 3.5 or more, and more preferably 3.8 or more. The pH of the food of the present invention is usually 5 or less.

The food product of the present invention may contain branched dextrin. In the present invention, the "branched dextrin" refers to a dextrin in which the proportion of the branched structure composed of α-1,6 glucoside bonds in the molecule is higher than that of a normal dextrin. It is obtained by hydrolysis by a method or the like. By containing the branched dextrin, the W1 / O / W2 type emulsion can have a preferable appearance with a glossy surface. The branched dextrin may be contained in either the inner aqueous phase (W1) or the outer aqueous phase (W2) of the W1 / O / W2 type emulsion, but is preferably contained in the outer aqueous phase (W2).

According to the present invention, a W1 / O / W2 type emulsion having sufficient richness and high stability can be produced. Therefore, according to the method for producing a food product of the present invention, it has sufficient richness. It is possible to produce a food containing W1 / O / W2 type emulsion, which is highly stable and has high stability.

In the present invention, the presence or absence and degree (strength) of the richness (strength) of the W1 / O / W2 type emulsion can be evaluated by, for example, sensory evaluation by a specialized panel as shown in Examples described later. In the present invention, the "richness" of the W1 / O / W2 type emulsion means a rich taste and flavor derived from fats and oils.

In the present invention, the stability of the W1 / O / W2 type emulsion is determined by, for example, the particle size of the oil droplets (O) of the emulsion (25% diameter, 50% diameter and 75% diameter in the volume-based cumulative particle size distribution). The standard deviation can be evaluated by checking with time, for example, if the particle size increases with time and the variation becomes large (the standard deviation becomes large), it is determined that the stability is poor. The particle size and standard deviation of the oil droplet (O) can be measured and calculated using, for example, a laser diffraction / scattering type particle size distribution measuring device (for example, “SALD-3100” manufactured by Shimadzu Corporation).

According to the present invention, a method for improving the richness of a food containing a W1 / O / W2 type emulsion and a method for improving the stability of a food containing a W1 / O / W2 type emulsion are also provided. All of these methods can be carried out in the same manner as the method for producing a food product of the present invention, and preferred embodiments are also the same.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.

<Preparation of emulsions of Examples 1 to 6 and Comparative Examples 1 to 4>
Ingredients for the inner aqueous phase (granulated sugar, salt, brewed vinegar (acidity 20%) and water), and raw materials for the outer aqueous phase (granulated sugar, salt, brewed vinegar (acidity 20%), pectin, egg yolk (raw), Egg white (raw) and water) are mixed in the amounts (unit: g) shown in Table 1, respectively, to prepare an inner aqueous phase (W1) forming liquid and an outer aqueous phase (W2) forming liquid, and then T. .. Oil (rapeseed oil) containing polyglycerin-condensed ricinoleic acid ester (glycerin degree of polymerization: 6, esterification degree: 25%, ricinoleic acid condensation degree: 6) using K homomixer MARK2 (manufactured by Tokushu Kagaku Kogyo Co., Ltd.) ), While gradually pouring the inner aqueous phase (W1) forming liquid (while stirring was continued at 5,000 rpm), stir at 10,000 rpm for 1 minute to emulsify each W1 / O type. I got something. Next, the external aqueous phase (W2) forming solution was transferred to a Hobart mixer (manufactured by Hobart), and W1 / O type emulsion was gradually added thereto (the stirring was continued at 150 rpm even during the addition). .. After the addition was completed, the mixture was stirred at 150 rpm for 3 minutes to obtain a W1 / O / W2 type preliminary emulsion. Then, the obtained preliminary emulsion was emulsified with a colloidal mill to prepare W1 / O / W2 type emulsions of Examples 1 to 6 and Comparative Examples 1 and 2, respectively. For the colloid mill, the rotor rotation speed was set to 2,100 rpm and the clearance width was set to 5/1000 inch. Examples 1 to 6 and Comparative Examples 1 and 2 are all emulsified under the same conditions, and the particle size of these emulsions 10 minutes after emulsification is shown in Table 7 shown in the stability confirmation test described later. It was as described.
On the other hand, W1 / O / W2 type emulsions of Comparative Examples 3 and 4 were prepared in the same procedure as in Examples 1 to 6 and Comparative Examples 1 and 2 except that the raw materials were used in the amounts shown in Table 1. However, in Comparative Example 3, the W1 / O type emulsion could not be dispersed in the external aqueous phase (W2) and became a W / O type emulsion, and in Comparative Example 4, the W1 / O type emulsion was formed. During the production of the emulsion, a part of the aqueous phase (W1) could not be dispersed in the oil phase (O), and neither of them could produce a W1 / O / W2 type emulsion.
The raw materials used for producing the emulsions of Examples 1 to 6 and Comparative Examples 1 to 4 are all commercially available for food except for water, and tap water is passed through a water purifier. Was used.
In Table 1, "PGPR" means a polyglycerin condensed ricinoleic acid ester.

<Measurement of osmotic pressure of the liquid for forming the inner aqueous phase (W1) and the liquid for forming the outer aqueous phase (W2)>
After diluting the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid 10 times by weight with water, the freezing point was obtained using the osmotic pressure gauge "OSMOMAT 030-D" manufactured by Gonotec (Germany). Each osmotic pressure (unit: mOsmol / kg) was measured by the descent method.

<Calculation of the amount of water in the liquid for forming the internal aqueous phase (W1)>
The water content (g) of the liquid for forming the internal aqueous phase (W1) was calculated by summing the water content of the brewed vinegar and the weight of water.
Here, the water content (g) of the brewed vinegar was calculated by the following formula.
[Moisture content of brewed vinegar (g)] = [Weight of brewed vinegar] x (100- [Acidity of brewed vinegar (%)])

<Calculation of water content of external aqueous phase (W2) forming liquid>
The water content (g) of the outer aqueous phase (W2) forming liquid was calculated by totaling the water content of the brewed vinegar, the water content of the egg yolk (raw), the water content of the egg white (raw), and the weight of water.
Here, the water content (g) of the brewed vinegar was calculated in the same manner as in the above <Calculation of the water content of the liquid for forming the internal aqueous phase (W1)>.
The water content (g) of egg yolk (raw) and egg white (raw) is based on the Standard Tables of Food Composition in Japan 2015 (7th edition), with the water content of egg yolk (raw) set to 48.2% by weight, and egg white (raw). ) Was calculated as 88.4% by weight.

The osmotic pressures (X, Y) of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid of the emulsions of Examples 1 to 6 and Comparative Examples 1 to 4, and the emulsion 100. An oil containing the total weight (a) of the inner aqueous phase (W1) forming liquid, the total weight (b) of the outer aqueous phase (W2) forming liquid, and the polyglycerin condensed ricinoleic acid ester used for preparing the parts by weight. For the total weight (c), the water content (d) of the inner aqueous phase (W1) forming liquid, the water content (e) of the outer water phase (W2) forming liquid, and the outer water phase (W2) forming liquid. The amount of egg yolk contained (raw conversion) (f) is shown in Table 2 below.
Further, the values of (i) (= X / Y) and (ii) of Examples 1 to 6 and Comparative Examples 1 to 4 calculated from the X, Y and a to f (= d / (d + c) × 100) and the value of (iii) (= d × X / (d × X + e × Y) × (a + b−f × 0.335) + c + f × 0.335) are shown in Table 3 below.

<Rich taste evaluation>
The emulsions of Examples 1 to 6 and Comparative Examples 1 and 2 were evaluated for rich taste by a panel of 6 experts. For the taste evaluation of richness, each specialized panel eats each emulsion immediately after preparation (specifically, 10 minutes after preparation), and the following evaluation criteria (specifically, the emulsion with a large amount of oil and richness is controlled) Based on 1 to 10 points), scoring was performed in increments of 0.1 points, and the average score of the scores of 6 persons was calculated. If the average score is 5.0 points or more, the emulsion has sufficient richness (evaluation: 〇), and if the average score is less than 5.0 points, the emulsion does not have sufficient richness (evaluation: 〇). It was evaluated as ×).
In addition, the six specialized panels were trained in advance so that the panel would have a common understanding of how much the richness should change in order for the score to fluctuate by 0.1 points.

[Evaluation criteria]
1 point: No richness compared to control emulsion 3 points: Control emulsion is slightly weaker 5 points: Richness equivalent to control emulsion 7 points: Compared to control emulsion 7 points 10 points with strong richness: Very strong richness compared to control emulsion

The control emulsion used in the above evaluation criteria was prepared as follows.
<Preparation of control emulsion>
Ingredients for the inner aqueous phase (granulated sugar, salt, brewed vinegar (acidity 20%) and water), and raw materials for the outer aqueous phase (granulated sugar, salt, brewed vinegar (acidity 20%), pectin, egg yolk (raw), Egg white (raw) and water) were mixed in the amounts (unit: g) shown in Table 4 to prepare an inner aqueous phase (W1) forming liquid and an outer aqueous phase (W2) forming liquid, and then T.I. Oil (rapeseed oil) containing polyglycerin-condensed ricinoleic acid ester (glycerin degree of polymerization: 6, esterification degree: 25%, ricinoleic acid condensation degree: 25) using K homomixer MARK2 (manufactured by Tokushu Kagaku Kogyo Co., Ltd.) ), While gradually pouring the inner aqueous phase (W1) forming liquid (while stirring was continued at 5,000 rpm), stir at 10,000 rpm for 1 minute to obtain a W1 / O type emulsion. Got Next, the external aqueous phase (W2) forming solution was transferred to a Hobart mixer (manufactured by Hobart), and the W1 / O type emulsion was gradually added while stirring (while stirring was continued at 150 rpm). After the addition was completed, the mixture was stirred at 150 rpm for 3 minutes to obtain a W1 / O / W2 type preliminary emulsion. Then, the obtained preliminary emulsion was emulsified with a colloidal mill to prepare a control W1 / O / W2 type emulsion. For the colloid mill, the rotor rotation speed was set to 2,100 rpm and the clearance width was set to 5/1000 inch.
The osmotic pressure of the inner aqueous phase (W1) forming liquid (when diluted 10 times by weight) of the control emulsion was 295 mOsmol / kg, and the osmotic pressure of the outer aqueous phase (W2) forming liquid (10 times by weight). (At the time of dilution) was 309 mOsmol / kg. These osmotic pressures were measured by the freezing point drop method using an osmotic pressure gauge "OSMOMAT 030-D" manufactured by Gonotec (Germany) in the same manner as in the emulsions of Examples 1 to 6 and Comparative Examples 1 to 4. rice field.

The results of taste evaluation of the emulsion richness of Examples 1 to 6 and Comparative Examples 1 and 2 are shown in Table 5 below.

<Stability confirmation test>
In the evaluation of the stability of the emulsions of Examples 1 to 6 and Comparative Examples 1 and 2, the particle size and standard deviation of the oil droplet (W / O type emulsion) are measured and calculated, and the change with time is confirmed. I went by. In general, in emulsions, those having a small particle size of oil droplets and having the same size are more stable than those that do not, while the particle size of oil droplets is large. , Particles with different sizes can be said to be unstable because the risk of oil separation increases.
Specifically, using a laser diffraction / scattering type particle size distribution measuring device (SALD-3100, manufactured by Shimadzu Corporation), 10 minutes after the production of the emulsions of Examples 1 to 6 and Comparative Examples 1 and 2 (1). , (2) After storage at 24 ° C. for 1 week, and (3) After storage at 34 ° C. for 1 month, particle size of oil droplets (25% diameter, 50% diameter and 75% diameter in volume-based cumulative particle size distribution) And the standard deviation were measured and calculated respectively. The measurement conditions are shown in Table 6 below.
In the present specification, "25% diameter in volume-based cumulative particle size distribution" and the like may be referred to as "D25% diameter" and the like.

In this test, the aqueous phase and permeation of the emulsions of each Example and Comparative Example were made into the oil droplet dispersion liquid so that the oil droplets did not disintegrate during the measurement and the particle size of the oil droplets did not change significantly. A pressure-matched solution was prepared and used. Specifically, the dispersion liquid is obtained by removing the oil phase raw materials (rapeseed oil, PGPR), egg yolk (raw), egg white (raw) and pectin from the raw materials of the emulsions of each Example and Comparative Example, and then the rest. Was prepared by adding water corresponding to the water content of the excluded egg yolk (raw) and egg white (raw) to the raw materials of. Here, each water content of egg yolk (raw) and egg white (raw) was calculated based on the Standard Tables of Food Composition in Japan 2015 (7th edition).

<Stability evaluation criteria>
If the standard deviation of the particle size of the oil droplets exceeds 0.4 after storage at 34 ° C. for 1 month, it is regarded as an emulsion with low stability (evaluation: ×), and the standard deviation is 0.4 or less. In the case, it was evaluated as a highly stable emulsion (evaluation: 〇). It can be said that such emulsions are destabilized because the standard deviation increases when oil droplet particles coalesce, and as a result, the risk of oil separation also increases.

[Measurement of viscosity]
The viscosities of the emulsions of Examples 1 to 6 and Comparative Examples 1 and 2 10 minutes after production were measured at 23 to 25 ° C. using a B-type viscometer (manufactured by Brookfield) (spindle: TC). , Rotation speed: 5 rpm).

[Measurement and calculation of particle size and standard deviation of oil droplets]
Oil droplets of the emulsions of Examples 1 to 6 and Comparative Examples 1 and 2 after (1) 10 minutes after production, (2) after storage at 24 ° C. for 1 week, and (3) after storage at 34 ° C. for 1 month. The measurement and calculation results of the particle size (D25% diameter, D50% diameter and D75% diameter) and standard deviation of the above are shown in Tables 7 to 9 below. Table 10 shows the measurement results of the viscosity 10 minutes after the production.

As is clear from the results shown in Tables 7 to 9, (1) in the results 10 minutes after production, the particle size of the oil droplets (D25% diameter, D50% diameter and D75%) in both Examples and Comparative Examples. No significant difference was observed in diameter), and the standard deviation was similar in all Examples and Comparative Examples.
On the other hand, it is considered that the emulsion is stabilized as a W1 / O / W2 type emulsion. (2) In the results after storage at 24 ° C. for 1 week, the emulsion of Comparative Example 1 had a large D75% diameter, so that it was outside. As a result of excessive water flowing from the aqueous phase (W2) to the inner aqueous phase (W1) and the particle size distribution becoming uneven due to an excessively large particle size, the emulsion becomes unstable. It was considered.
Furthermore, (3) in the results after storage at 34 ° C. for 1 month, the emulsion of Comparative Example 1 had a large D75% diameter and a significantly large standard deviation, so that the particles were destabilized. Was thought to be united.

<Summary>
Table 11 below shows the values of (i) (= X / Y), the values of (ii) (= d / (d + c) × 100), (= d / (d + c) × 100) of the emulsions of Examples 1 to 6 and Comparative Examples 1 to 4. The value of iii) (= d × X / (d × X + e × Y) × (a + b−f × 0.335) + c + f × 0.335), the result of the taste evaluation of richness, and the result of the stability confirmation test , Respectively.
Further, in Table 11, the "manufacturing suitability" of the emulsions of Examples 1 to 6 and Comparative Examples 1 to 4 is "x" for Comparative Examples 3 and 4 in which the W1 / O / W2 type emulsion could not be produced. It was evaluated, and the others were evaluated as "○" (W1 / O / W2 type emulsion could be produced).

As shown in Table 11, in Comparative Example 3 in which the value of (iii) is "92.3" and Comparative Example 4 in which the value of (ii) is "73.5", W1 / O / W2 type emulsification I couldn't make a thing.
Further, the emulsion of Comparative Example 2 having a value of (iii) of "69.6" did not feel sufficient richness in the taste evaluation of richness.
The emulsion of Comparative Example 1 having a value of (i) of "6.6" was considered to have a problem in stability in the stability confirmation test.
On the other hand, the emulsions of Examples 1 to 6 in which the values of (i) to (iii) were within a predetermined range had sufficient richness and high stability.
From these results, the osmotic pressures of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid, the inner aqueous phase (W1) forming liquid, the outer aqueous phase (W2) forming liquid, and PGPR. The weight of each oil containing, the amount of water in each of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid, and the amount of egg yolk contained in the outer aqueous phase (W2) forming liquid. However, by satisfying a predetermined relationship, that is, when the values of (i) to (iii) are within a predetermined range, W1 / O / W2 type emulsification having sufficient richness and high stability It was confirmed that the product could be manufactured.

According to the present invention, it is possible to provide a method for producing a food containing a W1 / O / W2 type emulsion, which has sufficient richness and high stability.

Claims (2)

A method for producing a food containing a W1 / O / W2 type emulsion comprising an internal aqueous phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an external aqueous phase (W2);
The production method is to prepare a W1 / O type emulsion by emulsifying an inner aqueous phase (W1) forming liquid and an oil containing a polyglycerin condensed ricinoleic acid ester, and the W1 / O type emulsification. Including emulsifying a substance and a liquid for forming an external aqueous phase (W2) to prepare a W1 / O / W2 type emulsion;
The outer aqueous phase (W2) forming liquid contains egg yolk;
The osmotic pressures of the inner aqueous phase (W1) forming liquid and the outer aqueous phase (W2) forming liquid measured by the freezing point drop method at 10-fold dilution were set to XmOsmol / kg and YmOsmol / kg, respectively.
The total weight of the liquid for forming the internal aqueous phase (W1) used for preparing 100 parts by weight of the W1 / O / W2 type emulsion is defined as a part by weight.
The total weight of the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of the W1 / O / W2 type emulsion is defined as b parts by weight.
The total weight of the oil containing the polyglycerin condensed ricinoleic acid ester used for preparing 100 parts by weight of the W1 / O / W2 type emulsion was defined as c parts by weight.
The water content of the liquid for forming the internal aqueous phase (W1) used for preparing 100 parts by weight of the W1 / O / W2 type emulsion was defined as d parts by weight.
The water content of the external aqueous phase (W2) forming liquid used for preparing 100 parts by weight of W1 / O / W2 type emulsion is defined as e parts by weight, and for preparing 100 parts by weight of W1 / O / W2 type emulsion. When the amount of egg yolk (raw equivalent) contained in the external aqueous phase (W2) forming liquid used is f parts by weight,
(I) X / Y is 1 excess and 5 or less,
(Ii) d / (d + c) × 100 is 72 or less, and (iii) d × X / (d × X + e × Y) × (a + b−f × 0.335) + c + f × 0.335 is 70. A manufacturing method of 87 or less. The production method according to claim 1, wherein the food containing the W1 / O / W2 type emulsion is a mayonnaise-like food.