JP2022117038A - Acidic oil-in-water emulsified food, and method for improving baked color of the same when baked - Google Patents
Acidic oil-in-water emulsified food, and method for improving baked color of the same when baked Download PDFInfo
- Publication number
- JP2022117038A JP2022117038A JP2021013516A JP2021013516A JP2022117038A JP 2022117038 A JP2022117038 A JP 2022117038A JP 2021013516 A JP2021013516 A JP 2021013516A JP 2021013516 A JP2021013516 A JP 2021013516A JP 2022117038 A JP2022117038 A JP 2022117038A
- Authority
- JP
- Japan
- Prior art keywords
- mass
- water emulsified
- emulsified food
- acidic oil
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 131
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 128
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 121
- 238000000034 method Methods 0.000 title claims description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 44
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 30
- 235000004279 alanine Nutrition 0.000 claims abstract description 30
- 239000004471 Glycine Substances 0.000 claims abstract description 22
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 20
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 20
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 19
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 19
- 239000003921 oil Substances 0.000 claims abstract description 15
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 239000003925 fat Substances 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 11
- 150000008163 sugars Chemical class 0.000 claims description 9
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 abstract description 9
- 238000002845 discoloration Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 12
- 239000002253 acid Substances 0.000 description 9
- 239000002562 thickening agent Substances 0.000 description 9
- 238000002156 mixing Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 6
- 239000012071 phase Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000000052 vinegar Substances 0.000 description 6
- 235000021419 vinegar Nutrition 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 239000008346 aqueous phase Substances 0.000 description 4
- 235000013804 distarch phosphate Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 150000002016 disaccharides Chemical class 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- -1 glycerin fatty acid esters Chemical class 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000019489 Almond oil Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 102100031415 Hepatic triacylglycerol lipase Human genes 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 108010013563 Lipoprotein Lipase Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102100037611 Lysophospholipase Human genes 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 108010058864 Phospholipases A2 Proteins 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000013770 acetylated oxidized starch Nutrition 0.000 description 1
- 239000001073 acetylated oxidized starch Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008168 almond oil Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000021302 avocado oil Nutrition 0.000 description 1
- 239000008163 avocado oil Substances 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical class O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
Description
本発明は、酸性水中油型乳化食品に関し、詳細には、焼成用酸性水中油型乳化食品に関する。また、本発明は、酸性水中油型乳化食品の焼成時の焼き色を改善する方法に関する。 TECHNICAL FIELD The present invention relates to an acidic oil-in-water emulsified food, and more particularly to an acidic oil-in-water emulsified food for baking. The present invention also relates to a method for improving browning during baking of acidic oil-in-water emulsified foods.
惣菜パンやピザなどの焼成される食品において、チーズなどのトッピング材がこんがりと焼けている様子は食欲をそそることが知られている。一方、マヨネーズ等の酸性水中油型乳化食品も焼成食品のトッピング材として使用されるが、チーズのような焼き色が付きにくいという課題があった。 BACKGROUND ART In baked foods such as prepared bread and pizza, it is known that the appearance of a crispy baked topping material such as cheese is appetizing. On the other hand, acidic oil-in-water emulsified foods such as mayonnaise are also used as a topping material for baked foods, but have the problem of being less likely to be browned like cheese.
これまでも、マヨネーズ風調味料等に良好な焼き色を呈するために、油脂及び／又は発酵乳製品と、卵及び高甘味度甘味料とを含む食品を使用することが提案されている（特許文献１参照）。また、電子レンジ調理で良好な焼き色を付けるために、マヨネーズと還元糖もしくはアミノ酸を使用することが提案されている（特許文献２参照）。 Until now, it has been proposed to use foods containing fats and/or fermented milk products, eggs and high-intensity sweeteners in order to give good browning to mayonnaise-like seasonings (Patent Reference 1). In addition, it has been proposed to use mayonnaise and reducing sugars or amino acids in order to give good browning in microwave cooking (see Patent Document 2).
本発明者等は、焼き色を付けるために有効であると知られているグリシンを酸性水中油型乳化食品に添加して焼成を行ったが、焼き色は付くものの、保存中に酸性水中油型乳化食品の変色（褐変）が起こるという問題も新たに発生した。さらに、本発明者等は、油脂含有量の低い（例えば、油脂含有量５０質量％以下の）酸性水中油型乳化食品は、油脂含有量の高い酸性水中油型乳化食品のような粘度を出すために増粘剤等が多量に配合した場合に、焼成時に酸性水中油型乳化食品の表面に凹凸が生じてしまい、油脂含有量の高い酸性水中油型乳化食品のような美しい焼き色を付けることが難いという課題も知見した。 The present inventors added glycine, which is known to be effective for browning, to the acidic oil-in-water emulsified food and baked it. A new problem of discoloration (browning) of emulsified foods also occurred. Furthermore, the present inventors have found that acidic oil-in-water emulsified foods with a low fat content (for example, a fat content of 50% by mass or less) have a viscosity similar to that of acidic oil-in-water emulsified foods with a high fat content. For this reason, if a large amount of thickener is added, the surface of the acidic oil-in-water emulsified food will become uneven during baking, resulting in a beautiful baked color like the acidic oil-in-water emulsified food with a high fat content. I also found out that it is difficult to
したがって、本発明の目的は、油脂含有量の低い酸性水中油型乳化食品であっても、油脂含有量の高い酸性水中油型乳化食品のような美しい焼き色が付き易く、かつ保存中の変色を抑制できる酸性水中油型乳化食品を提供することにある。 Therefore, the object of the present invention is to provide an acidic oil-in-water emulsified food with a low oil-and-fat content that is easy to bake beautifully like an acidic oil-in-water emulsified food with a high oil-and-fat content and discolors during storage. To provide an acidic oil-in-water emulsified food capable of suppressing
本発明者等は、上記課題を解決するために鋭意検討した結果、焼き色を付けるために有効であることは知られていないアラニンを酸性水中油型乳化食品に添加して、グリシンとアラニンの含有量を特定の範囲に調節することによって、油脂含有量の低い酸性水中油型乳化食品であっても、油脂含有量の高い酸性水中油型乳化食品のような美しい焼き色を付け、かつ保存中の変色を抑制できることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors added alanine, which is not known to be effective for browning, to acidic oil-in-water emulsified food, and added glycine and alanine. By adjusting the content to a specific range, even an acidic oil-in-water emulsified food with a low oil-and-fat content can have a beautiful brown color and be preserved like an acidic oil-in-water emulsified food with a high oil-and-fat content. It was found that discoloration of the inside can be suppressed. The present inventors have completed the present invention based on this finding.
すなわち、本発明の一態様によれば、
食用油脂を５質量％以上５０質量％以下含有する酸性水中油型乳化食品であって、
卵黄の含有量が、生換算で、８．０質量％以下であり、
アラニンの含有量が、０．５質量％超であり、
グリシンの含有量が、０．８質量％以下であり、
グリシンの含有量が、アラニン１質量部に対して０．８質量部以下であることを特徴とする、
酸性水中油型乳化食品が提供される。
That is, according to one aspect of the present invention,
An acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil,
The content of egg yolk is 8.0% by mass or less in terms of raw,
Alanine content is more than 0.5% by mass,
The content of glycine is 0.8% by mass or less,
The content of glycine is 0.8 parts by mass or less per 1 part by mass of alanine,
An acidic oil-in-water emulsified food is provided.
本発明の態様においては、アラニンの含有量が、前記酸性水中油型乳化食品の全量に対して３質量％以下であることが好ましい。 In the aspect of this invention, it is preferable that content of alanine is 3 mass % or less with respect to the total amount of the said acidic oil-in-water emulsified food.
本発明の態様においては、卵黄の含有量が、生換算で前記酸性水中油型乳化食品の全量に対して０．１質量％以上であることが好ましい。 In the aspect of the present invention, the content of egg yolk is preferably 0.1% by mass or more based on the total amount of the acidic oil-in-water emulsified food in raw conversion.
本発明の態様においては、５糖以下の糖類の含有量が、前記酸性水中油型乳化食品の全量に対して１質量％以上１５質量％以下であることが好ましい。 In the aspect of the present invention, it is preferable that the content of saccharides having five sugars or less is 1% by mass or more and 15% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food.
本発明の態様においては、前記酸性水中油型乳化食品の２０℃における粘度が５０Ｐａ・ｓ以上５００Ｐａ・ｓ以下であることが好ましい。 In the aspect of the present invention, it is preferable that the acidic oil-in-water emulsified food has a viscosity of 50 Pa·s or more and 500 Pa·s or less at 20°C.
本発明の態様においては、前記酸性水中油型乳化食品が焼成用であることが好ましい。 In the aspect of this invention, it is preferable that the said acidic oil-in-water emulsified food is for baking.
本発明の別の態様においては、食用油脂を５質量％以上５０質量％以下含有する酸性水中油型乳化食品の焼成時の焼き色を改善する方法であって、
前記酸性水中油型乳化食品において、
卵黄の含有量を生換算で８質量％以下に、アラニンの含有量を０．５質量％超に、グリシンの含有量を０．５質量％以下に、グリシンの含有量をアラニン１質量部に対して０．８質量部以下に調節することを特徴とする、
焼き色改善方法が提供される。
In another aspect of the present invention, a method for improving browning during baking of an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible fats and oils,
In the acidic oil-in-water emulsified food,
The content of egg yolk is 8% by mass or less in raw conversion, the content of alanine is more than 0.5% by mass, the content of glycine is 0.5% by mass or less, and the content of glycine is 1 part by mass of alanine. characterized by adjusting to 0.8 parts by mass or less,
A browning improvement method is provided.
本発明によれば、油脂含有量の低い酸性水中油型乳化食品であっても、油脂含有量の高い酸性水中油型乳化食品のような美しい焼き色が付き易く、かつ保存中の変色を抑制できる酸性水中油型乳化食品を提供することができる。また、本発明によれば、酸性水中油型乳化食品を焼成時の焼き色を改善する方法を提供することができる。このような酸性水中油型乳化食品は消費者の食欲を惹起することができ、酸性水中油型乳化食品のさらなる市場拡大が期待できる。 According to the present invention, even an acidic oil-in-water emulsified food with a low oil-and-fat content can easily have a beautiful baked color like an acidic oil-in-water emulsified food with a high oil-and-fat content, and suppresses discoloration during storage. It is possible to provide an acidic oil-in-water emulsified food. In addition, according to the present invention, it is possible to provide a method for improving the browning of acidic oil-in-water emulsified foods during baking. Such acidic oil-in-water emulsified foods can stimulate the appetite of consumers, and further expansion of the market for acidic oil-in-water emulsified foods can be expected.
＜酸性水中油型乳化食品＞
本発明の酸性水中油型乳化食品は、少なくとも、食用油脂及び特定の遊離アミノ酸を含有するものであり、卵黄、５糖以下の糖類、酸材、増粘剤、及び他の原料等をさらに含んでもよい。本発明の酸性水中油型乳化食品は、焼成時に表面に美しい焼き色が付き易いことから焼成用として好適である。
<Acidic oil-in-water emulsified food>
The acidic oil-in-water emulsified food of the present invention contains at least edible oils and fats and specific free amino acids, and further contains egg yolks, sugars of pentasaccharide or less, acids, thickeners, other raw materials, and the like. It's okay. The acidic oil-in-water emulsified food of the present invention is suitable for baking because the surface of the acid oil-in-water emulsified food is easy to have a beautiful brown color during baking.
ここで、水中油型乳化食品とは、油脂が油滴として水相中に略均一に分散し、水中油型に乳化された食品である。本発明の水中油型乳化食品は、特に限定されず、マヨネーズ様調味料、ドレッシング、ソース、タレ、及びこれらに類する他の食品が挙げられ、マヨネーズ様調味料が好ましい。本発明におけるマヨネーズ様調味料には、消費者庁の「食品表示基準」で定めるマヨネーズと類似の性状（例えば、味、外観、主原料等）を有しながら成分組成が食品表示基準に合致しない類似商品群も含まれる。 Here, the oil-in-water emulsified food is a food in which fats and oils are substantially uniformly dispersed in an aqueous phase as oil droplets and emulsified into an oil-in-water type. The oil-in-water emulsified food of the present invention is not particularly limited, and includes mayonnaise-like seasonings, dressings, sauces, sauces, and other similar foods, with mayonnaise-like seasonings being preferred. The mayonnaise-like seasoning in the present invention has similar properties (e.g., taste, appearance, main ingredient, etc.) to mayonnaise defined by the Consumer Affairs Agency's "Food Labeling Standards", but its component composition does not meet the food labeling standards. Similar product groups are also included.
（酸性水中油型乳化食品のｐＨ）
本発明の酸性水中油型乳化食品のｐＨは、好ましくは２．７以上４．６以下であり、下限値はより好ましくは３．５以上であり、さらに好ましくは３．７以上であり、また、上限値はより好ましくは４．３以下であり、さらに好ましくは４．２以下である。酸性液状調味料のｐＨが上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品の風味を良好にすることができる。なお、酸性水中油型乳化食品のｐＨの値は、１気圧、品温２０℃とした時に、市販のｐＨ測定器（例えば、株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。
(pH of acidic oil-in-water emulsified food)
The pH of the acidic oil-in-water emulsified food of the present invention is preferably 2.7 or more and 4.6 or less, and the lower limit is more preferably 3.5 or more, still more preferably 3.7 or more, and , the upper limit is more preferably 4.3 or less, more preferably 4.2 or less. If the pH of the acidic liquid seasoning is within the above range, it is possible to improve the flavor of the acidic oil-in-water emulsified food while controlling the microbial growth of the acidic oil-in-water emulsified food and improving the preservability. The pH value of the acidic oil-in-water emulsified food is measured using a commercially available pH measuring instrument (for example, desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20°C product temperature. is the value
（酸性水中油型乳化食品の粘度）
本発明の酸性水中油型乳化食品の粘度は、特に限定されないが、例えば５０Ｐａ・ｓ以上５００Ｐａ・ｓ以下であり、下限値は好ましくは１００Ｐａ・ｓ以上であり、より好ましくは１５０Ｐａ・ｓ以上であり、また、上限値は好ましくは４００Ｐａ・ｓ以下であり、より好ましくは３００Ｐａ・ｓ以下である。酸性水中油型乳化食品に上記範囲内の粘度を付与することで、酸性水中油型乳化食品の風味をより感じることができる。
なお、粘度の測定方法は、ＢＨ形粘度計を使用し、品温２０℃、回転数２ｒｐｍの条件で、粘度が５０Ｐａ・ｓ未満のとき：ローターＮｏ．４、粘度が５０Ｐａ・ｓ以上１４０Ｐａ・ｓ未満のとき：ローターＮｏ．５、１４０Ｐａ・ｓ以上３５０Ｐａ・ｓ未満のとき：ローターＮｏ．６、３５０Ｐａ・ｓ以上：ローターＮｏ．７を使用し、測定開始後ローターが２回転した時の示度により算出した値である。
(Viscosity of acidic oil-in-water emulsified food)
The viscosity of the acidic oil-in-water emulsified food of the present invention is not particularly limited, but is, for example, 50 Pa s or more and 500 Pa s or less. Also, the upper limit is preferably 400 Pa·s or less, more preferably 300 Pa·s or less. By imparting a viscosity within the above range to the acidic oil-in-water emulsified food, the flavor of the acidic oil-in-water emulsified food can be felt more.
The viscosity was measured using a BH type viscometer under the conditions of a product temperature of 20°C and a rotation speed of 2 rpm, when the viscosity was less than 50 Pa·s: Rotor No. 4. When the viscosity is 50 Pa·s or more and less than 140 Pa·s: Rotor No. 5, 140 Pa·s or more and less than 350 Pa·s: Rotor No. 6, 350 Pa·s or more: Rotor No. 7, and calculated from the reading when the rotor rotates twice after the start of measurement.
（遊離アミノ酸含有量）
本発明の酸性水中油型乳化食品は、特定の遊離アミノ酸を含む。酸性水中油型乳化食品中のアラニンの含有量は０．５質量％超であり、好ましくは０．６質量％以上であり、より好ましくは０．８質量％以上であり、また、好ましくは３．０質量％以下であり、より好ましくは２．５質量％以下であり、さらに好ましくは２．０質量％以下である。また、酸性水中油型乳化食品中のグリシンの含有量は０．８質量％以下であり、好ましくは０．５質量％以下であり、より好ましくは０．３質量％以下であり、さらに好ましくは０．１質量％以下であり、０質量％であってもよい。さらに、グリシンの含有量は、アラニン１質量部に対して０．３質量部以下であり、好ましくは０．２質量部以下で有り、より好ましくは０．１質量部以下である。本発明におけるアラニンおよびグリシンは、遊離アミノ酸として酸性水中油型乳化食品中に存在しているものを指す。また、Ｄ型及びＬ型の光学異性体の種類については限定されない。本発明においては、酸性水中油型乳化食品に焼き色を付けるために有効であることは知られていないアラニンを添加して、グリシンとアラニンの含有量を上記範囲内に調節することで、保存中の酸性水中油型乳化食品の褐変を抑制しながら、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付けることができる。
(Free amino acid content)
The acidic oil-in-water emulsified food of the present invention contains specific free amino acids. The content of alanine in the acidic oil-in-water emulsified food is more than 0.5% by mass, preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and preferably 3 0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 2.0% by mass or less. In addition, the content of glycine in the acidic oil-in-water emulsified food is 0.8% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and still more preferably It is 0.1% by mass or less, and may be 0% by mass. Furthermore, the content of glycine is 0.3 parts by mass or less, preferably 0.2 parts by mass or less, more preferably 0.1 parts by mass or less per 1 part by mass of alanine. Alanine and glycine in the present invention refer to those present as free amino acids in acidic oil-in-water emulsified foods. Also, the types of D- and L-optical isomers are not limited. In the present invention, by adding alanine, which is not known to be effective for browning acidic oil-in-water emulsified food, and adjusting the content of glycine and alanine within the above range, preservation While suppressing browning of the acidic oil-in-water emulsified food inside, the surface of the acidic oil-in-water emulsified food can be given a dark brown color during baking.
（食用油脂）
本発明の酸性水中油型乳化食品に用いる食用油脂は、特に限定されず従来公知の食用油脂を用いることができる。食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又はＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を挙げることができる。これらの中でも、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることが好ましい。これらの食用油脂は１種単独で用いてもよいし、２種以上を併用してもよい。
(Edible oils and fats)
Edible oils and fats used in the acidic oil-in-water emulsified food of the present invention are not particularly limited, and conventionally known edible oils and fats can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oils such as avocado oil, fish oil, beef tallow, lard, chicken fat, or chemical or enzymatic treatment such as MCT (medium chain triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Obtained oils and fats, etc. can be mentioned. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used. These edible fats and oils may be used singly or in combination of two or more.
食用油脂の含有量は、酸性水中油型乳化食品の全量に対して、５質量％以上５０質量％以下であり、下限値は好ましくは８質量％以上であり、より好ましくは１０質量％以上であり、さらに好ましくは１５質量％以上であり、さらにより好ましくは２０質量％以上であり、また、上限値は好ましくは４５質量％以下であり、より好ましくは４０質量％以下である。本発明においては、食用油脂の含有量が５０質量％以下と少量であっても、油脂含有量の高い（例えば、６０質量％以上）酸性水中油型乳化食品のような美しい焼き色が付き易い酸性水中油型乳化食品を得ることができる。 The content of the edible oil is 5% by mass or more and 50% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food, and the lower limit is preferably 8% by mass or more, more preferably 10% by mass or more. more preferably 15% by mass or more, still more preferably 20% by mass or more, and the upper limit is preferably 45% by mass or less, more preferably 40% by mass or less. In the present invention, even if the edible oil content is as small as 50% by mass or less, it is easy to get a beautiful brown color like acidic oil-in-water emulsified foods with a high oil content (for example, 60% by mass or more). An acidic oil-in-water emulsified food can be obtained.
（卵黄）
本発明の酸性水中油型乳化食品に用いる卵黄としては、例えば、液卵黄や生卵黄、当該液卵黄や生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、後述するリゾ化卵黄のようなホスホリパーゼＡ１またはホスホリパーゼＡ２による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖質等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。
(egg yolk)
Examples of the egg yolk used in the acidic oil-in-water emulsified food of the present invention include, for example, liquid egg yolk and raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and lyso conversion to be described later on the liquid egg yolk and raw egg yolk. Enzyme treatment with phospholipase A1 or phospholipase A2 such as egg yolk, desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment such as salt or sugar, etc. 1 or 2 or more and the like.
卵黄の含有量は、生換算で、酸性水中油型乳化食品の全量に対して、８．０質量％以下であり、好ましくは７．０質量％以下であり、より好ましくは６．０質量％以下であり、さらに好ましくは５．０質量％以下であり、また、好ましくは０．１質量％以上であり、より好ましくは０．８質量％以上であり、さらに好ましくは１．０質量％以上であり、さらにより好ましくは１．５質量％以上である。卵黄の含有量が上記範囲内であれば、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付け易くなる。 The content of the egg yolk is 8.0% by mass or less, preferably 7.0% by mass or less, and more preferably 6.0% by mass, based on the total amount of the acidic oil-in-water emulsified food, in raw conversion. or less, more preferably 5.0% by mass or less, preferably 0.1% by mass or more, more preferably 0.8% by mass or more, and still more preferably 1.0% by mass or more and more preferably 1.5% by mass or more. If the content of the egg yolk is within the above range, the surface of the acidic oil-in-water emulsified food is likely to be dark brown during baking.
（酸材）
本発明の酸性水中油型乳化食品には、酸材を配合することで、ｐＨを調節することができる。酸材としては、例えば、食酢（酢酸）、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらの酸材は１種単独で用いてもよいし、２種以上を併用してもよい。
(acid material)
The pH of the acidic oil-in-water emulsified food of the present invention can be adjusted by adding an acid material. Examples of acid materials include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, salts thereof, and inorganic acids such as phosphoric acid and hydrochloric acid. and salts thereof, lemon juice, apple juice, orange juice, lactic acid-fermented milk and the like can be used. These acid materials may be used singly or in combination of two or more.
酸材の配合量は、目的とするｐＨに応じて適宜調節することができる。例えば、酸材として食酢（酸度１０％）を用いる場合、食酢の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは１質量％以上であり、より好ましくは３質量％以上であり、さらに好ましくは５質量％以上であり、また、好ましくは２０質量％以下であり、より好ましくは１５質量％以下であり、さらに好ましくは１２質量％以下である。食酢の配合量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品の風味のバランスを良好にすることができる。 The blending amount of the acid material can be appropriately adjusted according to the desired pH. For example, when vinegar (acidity 10%) is used as the acid material, the content of the vinegar is preferably 1% by mass or more, more preferably 3% by mass or more, relative to the total amount of the acidic oil-in-water emulsified food. more preferably 5% by mass or more, preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less. If the blending amount of the vinegar is within the above range, it is possible to improve the flavor balance of the acidic oil-in-water emulsified food while controlling the microbial growth of the acidic oil-in-water emulsified food and improving the preservability.
（５糖以下の糖類）
本発明の酸性水中油型乳化食品に用いる５糖以下の糖類としては、例えば、ぶどう糖及び果糖等の単糖類、蔗糖、麦芽糖、及びトレハロース等の二糖類、並びにオリゴ糖が上げられる。これらの中でも単糖類及び／又は二糖類を用いることが好ましく、二糖類を用いることがより好ましく、蔗糖を用いることがさらに好ましい。これらの糖類は１種単独で用いてもよいし、２種以上を併用してもよい。
(Saccharides with 5 sugars or less)
Examples of sugars having five or less sugars used in the acidic oil-in-water emulsified food of the present invention include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and trehalose, and oligosaccharides. Among these, it is preferable to use monosaccharides and/or disaccharides, more preferably to use disaccharides, and even more preferably to use sucrose. These saccharides may be used individually by 1 type, and may use 2 or more types together.
５糖以下の糖類の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは１．０質量％以上であり、より好ましくは３．０質量％以上であり、さらに好ましくは４．０質量％以上であり、さらにより好ましくは５．０質量％以上であり、特に好ましくは７．０質量％以上であり、また、好ましくは３０質量％以下であり、より好ましくは２５質量％以下であり、さらに好ましくは２０質量％以下である。５糖以下の糖類の含有量が上記範囲内であれば、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付け易くなる。 The content of saccharides having five sugars or less is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, and still more preferably 4. 0% by mass or more, more preferably 5.0% by mass or more, particularly preferably 7.0% by mass or more, preferably 30% by mass or less, and more preferably 25% by mass or less and more preferably 20% by mass or less. If the content of saccharides having five sugars or less is within the above range, the surface of the acidic oil-in-water emulsified food is likely to have a dark brown color during baking.
（増粘剤）
本発明の酸性水中油型乳化食品は、乳化状態を維持し易くするために増粘剤を配合することができる。増粘剤としては、加工澱粉及び／又はガム類を用いることができる。加工澱粉としては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸架橋澱粉、及びリン酸化澱粉等が挙げられる。ガム類としては、例えば、キサンタンガム、コンニャクガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が上げられる。これらの増粘剤は１種単独で用いてもよいし、２種以上を併用してもよい。
(thickener)
The acidic oil-in-water emulsified food of the present invention can contain a thickener to facilitate maintenance of the emulsified state. Modified starch and/or gums can be used as thickeners. Examples of modified starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate Examples include acid monoesterified phosphate crosslinked starch, phosphate crosslinked starch, and phosphorylated starch. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These thickeners may be used singly or in combination of two or more.
増粘剤の配合量は、酸性水中油型乳化食品の全量に対して、好ましくは１．０質量％以上であり、より好ましくは１．５質量％以上であり、さらに好ましくは２．０質量％以上であり、また、好ましくは１０質量％以下であり、より好ましくは５．０質量％以下であり、さらに好ましくは４．０質量％以下である。増粘剤の配合量が上記範囲内であれば、酸性水中油型乳化食品の乳化状態を維持しながら、焼成時に酸性水中油型乳化食品の表面に美しい焼き色を付け易くなる。 The blending amount of the thickener is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, and still more preferably 2.0% by mass, relative to the total amount of the acidic oil-in-water emulsified food. % or more, preferably 10% by mass or less, more preferably 5.0% by mass or less, and even more preferably 4.0% by mass or less. When the blending amount of the thickener is within the above range, the surface of the acidic oil-in-water emulsified food is easily browned while maintaining the emulsified state of the acidic oil-in-water emulsified food during baking.
（他の原料）
本発明の酸性水中油型乳化食品には、上述した原料以外に、本発明の効果を損なわない範囲で液状調味料に通常用いられている各種原料を適宜選択し含有させることができる。他の原料としては、例えば、食塩、グルタミン酸ナトリウム、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、アスコルビン酸、ビタミンＥ等の酸化防止剤、静菌剤等が挙げられる。
(other ingredients)
In addition to the raw materials described above, the acidic oil-in-water emulsified food of the present invention can contain, as appropriate, various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention. Other raw materials include, for example, salt, sodium glutamate, mustard powder, spices such as pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters, ascorbic acid, vitamin E, etc. Examples include antioxidants, bacteriostatic agents, and the like.
＜酸性水中油型乳化食品の製造方法＞
本発明の酸性水中油型乳化食品の製造方法の一例について説明する。例えば、まず、清水、食酢、アラニン、グリシン、及び調味料等の他の水相原料を混合して、水相を調整する。その後、調整した水相に液卵黄を加える。続いて、上記で調整した水相に油相原料である食用油脂を注加し、ミキサー等で乳化して、水相中に油相を乳化分散させた酸性水中油型乳化食品を得ることができる。
<Method for producing acidic oil-in-water emulsified food>
An example of the method for producing the acidic oil-in-water emulsified food of the present invention will be described. For example, first, fresh water, vinegar, alanine, glycine, and other water phase raw materials such as seasonings are mixed to prepare the water phase. The liquid egg yolk is then added to the adjusted aqueous phase. Subsequently, the edible oil that is the raw material of the oil phase is added to the water phase prepared above, and emulsified with a mixer or the like to obtain an acidic oil-in-water emulsified food in which the oil phase is emulsified and dispersed in the water phase. can.
本発明の酸性水中油型乳化食品の製造には、通常の酸性水中油型乳化食品の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な攪拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 For the production of the acidic oil-in-water emulsified food of the present invention, an apparatus commonly used for producing acidic oil-in-water emulsified food can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homomixers and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, and anchor blades.
＜酸性水中油型乳化食品の焼成時の焼き色改善方法＞
本発明の酸性水中油型乳化食品の焼成時の焼き色改善方法は、食用油脂を５質量％以上５０質量％以下含有する酸性水中油型乳化食品において、卵黄の含有量を生換算で８質量％以下に、アラニンの含有量を０．５質量％超に、グリシンの含有量を０．８質量％以下に、グリシンの含有量をアラニン１質量部に対して０．８質量部以下に調節することを特徴とするものである。本発明においては、酸性水中油型乳化食品に焼き色を付けるために有効であることは知られていないアラニンを添加して、グリシンとアラニンの含有量を上記範囲内に調節することで、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付けることができる。
<Method for improving browning during baking of acidic oil-in-water emulsified food>
The method for improving the browning during baking of the acidic oil-in-water emulsified food of the present invention is an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil, in which the content of egg yolk is reduced to 8% by raw conversion. % or less, the alanine content is adjusted to more than 0.5 mass %, the glycine content is adjusted to 0.8 mass % or less, and the glycine content is adjusted to 0.8 mass parts or less per 1 mass part of alanine. It is characterized by In the present invention, by adding alanine, which is not known to be effective for browning acidic oil-in-water emulsified food, and adjusting the content of glycine and alanine within the above range, baking Sometimes, the surface of the acidic oil-in-water emulsified food can be darkened.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.
＜酸性水中油型乳化食品の製造＞
［実施例１～９、比較例１～２］
表１に記載の配合量に従い、酸性水中油型乳化食品を調整した。具体的には、まず、清水、食酢（酸度１０％）、アラニン、グリシン、砂糖（蔗糖）、加工澱粉、キサンタンガム、及び食塩を均一になるように混合して水相を調整した。その後、調整した水相に生卵黄を加えた。続いて、食用植物油脂（大豆油）を注加し、乳化処理を行って、酸性水中油型乳化食品を製造した。なお、下記の焼き色評価が行い易いように、各実施例及び比較例の酸性水中油型乳化食品の粘度が同程度となるように増粘剤の配合量を調節した。
<Production of acidic oil-in-water emulsified food>
[Examples 1 to 9, Comparative Examples 1 to 2]
An acidic oil-in-water emulsified food was prepared according to the blending amounts shown in Table 1. Specifically, first, fresh water, vinegar (acidity 10%), alanine, glycine, sugar (sucrose), modified starch, xanthan gum, and common salt were uniformly mixed to prepare an aqueous phase. Raw egg yolk was then added to the adjusted aqueous phase. Subsequently, an edible vegetable oil (soybean oil) was added and emulsified to produce an acidic oil-in-water emulsified food. In order to facilitate the evaluation of browning color described below, the blending amount of the thickener was adjusted so that the viscosities of the acidic oil-in-water emulsified foods of Examples and Comparative Examples were approximately the same.
［比較例３］
表１に記載の配合量に従い、アラニンの代わりにグルタミン酸を用いた以外は、実施例１と同様にして酸性水中油型乳化食品を製造した。
[Comparative Example 3]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 according to the blending amounts shown in Table 1, except that glutamic acid was used instead of alanine.
［比較例４］
表１に記載の配合量に従い、アラニンの代わりにメチオニンを用いた以外は、実施例１と同様にして酸性水中油型乳化食品を製造した。
[Comparative Example 4]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 according to the blending amounts shown in Table 1, except that methionine was used instead of alanine.
（ｐＨ測定）
上記で得られた実施例１～９及び比較例１～４の酸性水中油型乳化食品について、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いてｐＨを測定した。実施例１～９及び比較例１～４の酸性水中油型乳化食品のｐＨは全て３．７以上４．２以下の範囲内であった。
(pH measurement)
For the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above, when the pressure was 1 atm and the product temperature was 20 ° C., a pH measuring device (desktop pH meter F manufactured by Horiba, Ltd. -72) was used to measure the pH. The pH of the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 were all within the range of 3.7 or more and 4.2 or less.
（粘度測定）
上記で得られた実施例１～９及び比較例１～４の酸性水中油型乳化食品について、ＢＨ形粘度計を使用し、品温２０℃、回転数２ｒｐｍの条件で、ローターＮｏ. ６を使用し、測定開始後ローターが２回転した時の示度により、粘度を算出した。実施例１～９及び比較例１～４の酸性水中油型乳化食品の粘度は全て１５０Ｐａ・ｓ以上３００Ｐａ・ｓ以下であった。
(Viscosity measurement)
For the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above, a BH type viscometer was used, and the rotor No. 6 was rotated under the conditions of a product temperature of 20 ° C. and a rotation speed of 2 rpm. The viscosity was calculated from the reading when the rotor was rotated twice after the start of measurement. The viscosities of the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 were all 150 Pa·s or more and 300 Pa·s or less.
（焼き色評価）
上記で得られた実施例１～９及び比較例１～４の酸性水中油型乳化食品を、縦８０ｍｍ×横１３ｍｍ×厚さ５ｍｍの大きさのシリコン型に充填し、鉄板の上で、１９０℃で１２分間焼成した。焼成後の酸性水中油型乳化食品の表面の焼き色（焦げ色）について、複数の訓練されたパネルにより、目視により下記の基準で評価した。評価結果を表１に示した。
［評価基準］
Ａ：酸性水中油型乳化食品の表面に濃い焼き色が付き、商品価値が高かった。
Ｂ：酸性水中油型乳化食品の表面に焼き色が付き、商品価値があった。
Ｃ：酸性水中油型乳化食品の表面に若干の焼き色が付くが、商品価値が低かった。
Ｄ：酸性水中油型乳化食品の表面に焼き色が全く付かず、商品価値が無かった。
(Burning color evaluation)
The acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above were filled in a silicon mold with a size of 80 mm long × 13 mm wide × 5 mm thick, and placed on an iron plate at 190. ℃ for 12 minutes. The baked color (burnt color) of the surface of the acidic oil-in-water emulsified food after baking was visually evaluated by a plurality of trained panels according to the following criteria. The evaluation results are shown in Table 1.
[Evaluation criteria]
A: The surface of the acidic oil-in-water emulsified food was darkly browned and had a high commercial value.
B: The surface of the acidic oil-in-water emulsified food was browned and had commercial value.
C: The surface of the acidic oil-in-water emulsified food was slightly browned, but the commercial value was low.
D: The surface of the acidic oil-in-water emulsified food was not browned at all, and had no commercial value.
（褐変評価）
上記で得られた実施例１～９及び比較例１～２の酸性水中油型乳化食品を、５５℃で６日間保存した。保存後の酸性水中油型乳化食品について、複数の訓練されたパネルにより、目視により下記の基準で褐変を評価した。評価結果を表１に示した。なお、表中の「－」は、未評価であることを示す。
［評価基準］
Ａ：酸性水中油型乳化食品は全く褐変せず、商品価値が高かった。
Ｂ：酸性水中油型乳化食品は多少褐変していたが、商品価値があった。
Ｃ：酸性水中油型乳化食品は激しく褐変しており、商品価値が無かった。
(Evaluation of browning)
The acidic oil-in-water emulsified foods of Examples 1-9 and Comparative Examples 1-2 obtained above were stored at 55° C. for 6 days. Browning of the acidic oil-in-water emulsified foods after storage was visually evaluated by a plurality of trained panels according to the following criteria. The evaluation results are shown in Table 1. In addition, "-" in the table indicates that it is not evaluated.
[Evaluation criteria]
A: The acidic oil-in-water emulsified food was not browned at all and had a high commercial value.
B: The acidic oil-in-water emulsified food was slightly browned, but had commercial value.
C: The acidic oil-in-water emulsified food was severely browned and had no commercial value.
表１に示す通り、実施例１～９の酸性水中油型乳化食品は、焼成時に表面に焼き色が付き易く、また、保存中に褐変しづらいため、商品価値が高いか、若しくは商品価値があった。
一方、比較例１の酸性水中油型乳化食品は、アラニンの含有量が低かったため、焼成時に表面に若干の焼き色は付いたが、商品価値が低かった。
比較例２の酸性水中油型乳化食品は、グリシンの含有量がアラニンの含有量に対して高かったため、保存中に激しく褐変しており、商品価値が無かった。
比較例３及び４の酸性水中油型乳化食品はいずれも、アラニン以外のアミノ酸を配合したため、焼成時に表面に若干の焼き色は付いたが、商品価値が低かった。
As shown in Table 1, the acidic oil-in-water emulsified foods of Examples 1 to 9 tend to be browned on the surface during baking and are less likely to brown during storage, so they have high commercial value or low commercial value. there were.
On the other hand, since the acidic oil-in-water emulsified food of Comparative Example 1 had a low alanine content, the surface was slightly browned during baking, but the product value was low.
The acidic oil-in-water emulsified food of Comparative Example 2 had a high content of glycine relative to the content of alanine, and thus severely browned during storage, and had no commercial value.
Both of the acidic oil-in-water emulsified foods of Comparative Examples 3 and 4 contained an amino acid other than alanine, so that the surface was slightly browned during baking, but their commercial value was low.
Claims (7)
卵黄の含有量が、生換算で８．０質量％以下であり、
アラニンの含有量が、０．５質量％超であり、
グリシンの含有量が、０．８質量％以下であり、
グリシンの含有量が、アラニン１質量部に対して０．８質量部以下であることを特徴とする、
酸性水中油型乳化食品。 An acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil,
The content of egg yolk is 8.0% by mass or less in raw conversion,
Alanine content is more than 0.5% by mass,
The content of glycine is 0.8% by mass or less,
The content of glycine is 0.8 parts by mass or less per 1 part by mass of alanine,
Acidic oil-in-water emulsified food.
請求項１に記載の酸性水中油型乳化食品。 Alanine content is 3% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to claim 1.
請求項１または２に記載の酸性水中油型乳化食品。 The content of egg yolk is 0.1% by mass or more in terms of raw amount with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to claim 1 or 2.
請求項１～３のいずれか一項に記載の酸性水中油型乳化食品。 The content of saccharides having five sugars or less is 1% by mass or more and 15% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to any one of claims 1 to 3.
請求項１～４のいずれか一項に記載の酸性水中油型乳化食品。 The viscosity at 20 ° C. of the acidic oil-in-water emulsified food is 50 Pa s or more and 500 Pa s or less,
The acidic oil-in-water emulsified food according to any one of claims 1 to 4.
請求項１～５のいずれか一項に記載の酸性水中油型乳化食品。 The acidic oil-in-water emulsified food is for baking,
The acidic oil-in-water emulsified food according to any one of claims 1 to 5.
前記酸性水中油型乳化食品において、
卵黄の含有量を生換算で８質量％以下に、アラニンの含有量を０．５質量％超に、グリシンの含有量を０．８質量％以下に、グリシンの含有量をアラニン１質量部に対して０．８質量部以下に調節することを特徴とする、
焼き色改善方法。 A method for improving the browning during baking of an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible fats and oils,
In the acidic oil-in-water emulsified food,
Egg yolk content of 8% by mass or less in terms of raw, alanine content of more than 0.5% by mass, glycine content of 0.8% by mass or less, glycine content of 1 part by mass of alanine characterized by adjusting to 0.8 parts by mass or less,
How to improve browning.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021013516A JP6926350B1 (en) | 2021-01-29 | 2021-01-29 | Acidic water-oil type emulsified food and its method for improving the color of the food during baking |
| CN202180091850.5A CN116867379A (en) | 2021-01-29 | 2021-08-03 | Acidic oil-in-water emulsified food and method for improving baking color during baking |
| PCT/JP2021/028801 WO2022162977A1 (en) | 2021-01-29 | 2021-08-03 | Acidic oil-in-water type emulsified food and method for improving color thereof browned by baking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021013516A JP6926350B1 (en) | 2021-01-29 | 2021-01-29 | Acidic water-oil type emulsified food and its method for improving the color of the food during baking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP6926350B1 JP6926350B1 (en) | 2021-08-25 |
| JP2022117038A true JP2022117038A (en) | 2022-08-10 |
Family
ID=77364613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021013516A Active JP6926350B1 (en) | 2021-01-29 | 2021-01-29 | Acidic water-oil type emulsified food and its method for improving the color of the food during baking |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6926350B1 (en) |
| CN (1) | CN116867379A (en) |
| WO (1) | WO2022162977A1 (en) |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4867303A (en) * | 1971-12-18 | 1973-09-14 | ||
| JPS5554883A (en) * | 1978-10-16 | 1980-04-22 | Asama Kasei Kk | Prevention of oxidation of food and drink |
| JPH05304920A (en) * | 1992-04-28 | 1993-11-19 | Nippon Flour Mills Co Ltd | Gratin and its preparation |
| WO1995004476A1 (en) * | 1993-08-05 | 1995-02-16 | San-Ei Gen F.F.I., Inc. | Method of suppressing sweetness |
| JPH0746967A (en) * | 1993-08-05 | 1995-02-21 | Kunoole Shokuhin Kk | Mayonnaise-like food having improved taste |
| JPH08131092A (en) * | 1994-11-02 | 1996-05-28 | Eisai Co Ltd | Food for microwave oven and its production |
| JPH10257851A (en) * | 1997-03-18 | 1998-09-29 | Asahi Denka Kogyo Kk | Emulsified oil-and-fat composition and food using the composition |
| JP2001218568A (en) * | 2000-02-10 | 2001-08-14 | Ajinomoto Co Inc | Coloring agent for food |
| JP2005253426A (en) * | 2004-03-15 | 2005-09-22 | Asahi Denka Kogyo Kk | Acidic oil-in-water emulsified product for bakery food coating |
| JP2008043330A (en) * | 2006-07-21 | 2008-02-28 | Sanei Gen Ffi Inc | Food, and method for improving baked color of the same |
| WO2010110269A1 (en) * | 2009-03-26 | 2010-09-30 | キッコーマン株式会社 | Browning reaction product and fat-based food |
| WO2015080232A1 (en) * | 2013-11-29 | 2015-06-04 | キユーピー 株式会社 | Acidic oil-in-water type emulsified condiment |
| JP2016186002A (en) * | 2015-03-27 | 2016-10-27 | 不二製油株式会社 | Antioxidant |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3639057B2 (en) * | 1996-08-05 | 2005-04-13 | ミヨシ油脂株式会社 | Cheese-like emulsified composition for high frequency topping |
| JP5930357B2 (en) * | 2011-05-11 | 2016-06-08 | ミヨシ油脂株式会社 | Polishing agent for baked food and method for producing baked food |
-
2021
- 2021-01-29 JP JP2021013516A patent/JP6926350B1/en active Active
- 2021-08-03 CN CN202180091850.5A patent/CN116867379A/en active Pending
- 2021-08-03 WO PCT/JP2021/028801 patent/WO2022162977A1/en active Application Filing
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4867303A (en) * | 1971-12-18 | 1973-09-14 | ||
| JPS5554883A (en) * | 1978-10-16 | 1980-04-22 | Asama Kasei Kk | Prevention of oxidation of food and drink |
| JPH05304920A (en) * | 1992-04-28 | 1993-11-19 | Nippon Flour Mills Co Ltd | Gratin and its preparation |
| WO1995004476A1 (en) * | 1993-08-05 | 1995-02-16 | San-Ei Gen F.F.I., Inc. | Method of suppressing sweetness |
| JPH0746967A (en) * | 1993-08-05 | 1995-02-21 | Kunoole Shokuhin Kk | Mayonnaise-like food having improved taste |
| JPH08131092A (en) * | 1994-11-02 | 1996-05-28 | Eisai Co Ltd | Food for microwave oven and its production |
| JPH10257851A (en) * | 1997-03-18 | 1998-09-29 | Asahi Denka Kogyo Kk | Emulsified oil-and-fat composition and food using the composition |
| JP2001218568A (en) * | 2000-02-10 | 2001-08-14 | Ajinomoto Co Inc | Coloring agent for food |
| JP2005253426A (en) * | 2004-03-15 | 2005-09-22 | Asahi Denka Kogyo Kk | Acidic oil-in-water emulsified product for bakery food coating |
| JP2008043330A (en) * | 2006-07-21 | 2008-02-28 | Sanei Gen Ffi Inc | Food, and method for improving baked color of the same |
| WO2010110269A1 (en) * | 2009-03-26 | 2010-09-30 | キッコーマン株式会社 | Browning reaction product and fat-based food |
| WO2015080232A1 (en) * | 2013-11-29 | 2015-06-04 | キユーピー 株式会社 | Acidic oil-in-water type emulsified condiment |
| JP2016186002A (en) * | 2015-03-27 | 2016-10-27 | 不二製油株式会社 | Antioxidant |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6926350B1 (en) | 2021-08-25 |
| CN116867379A (en) | 2023-10-10 |
| WO2022162977A1 (en) | 2022-08-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6514110B2 (en) | Acidic oil-in-water type emulsified seasoning | |
| JP6147997B2 (en) | Method for manufacturing containerized salad | |
| JP4861385B2 (en) | Acid oil-in-water emulsified food and use thereof | |
| JP6926350B1 (en) | Acidic water-oil type emulsified food and its method for improving the color of the food during baking | |
| JP6656456B1 (en) | Acidic oil-in-water emulsified food | |
| JP6143656B2 (en) | Acid emulsified seasoning | |
| JP5043053B2 (en) | Processing egg for fried egg and fried egg | |
| JP7438422B1 (en) | mayonnaise-like food | |
| JP5383558B2 (en) | Seasoned liquid food and method for producing seasoned solid food using the seasoned liquid food | |
| JP7438423B1 (en) | Mayonnaise-like food | |
| JP7087173B1 (en) | sauce | |
| JP2016086748A (en) | W/o/w type emulsified seasoning | |
| JP7285743B2 (en) | Acidic emulsified liquid seasoning | |
| JP2021171019A (en) | Acidic oil in water-type emulsified food, and method of improving baked color of the same when baking | |
| JP2011177150A (en) | Mayonnaise flavor-imparting agent | |
| JP6953592B1 (en) | Oil-in-water emulsified food and its manufacturing method | |
| JP5298870B2 (en) | Method for producing acidic oil-in-water emulsified food | |
| JP6563619B1 (en) | Acid emulsified liquid seasoning | |
| JP5270596B2 (en) | Method for producing seasoned solid food | |
| WO2023021782A1 (en) | Acidic liquid seasoning | |
| JP2009219387A (en) | Method for producing filling | |
| JP6704288B2 (en) | Coriander sauce | |
| JP2023005296A (en) | acidic liquid seasoning | |
| JP2016077167A (en) | Oil-in-water type emulsified sauce | |
| WO2023136194A1 (en) | Oil-in-water emulsified seasoning, and method for suppressing saltiness of oil-in-water emulsified seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20210218 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20210218 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20210405 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210427 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210525 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20210709 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210804 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6926350 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |