JP2023139673A - Manufacturing method of foamable oil-in-water type emulsion composition - Google Patents

Abstract

To provide a foamable oil-in-water type emulsion composition having an un-conventionally dense crustacean and decapod-like taste, which can be used also in a foamable oil-in-water type emulsion composition by coexisting with a gas to be compressed in a pressure resistant vessel and by pressure release to expand a gas, accompanying this, to achieve a foamable state for use.SOLUTION: According to the present invention, it can be used also in Espuma by including steps of immersing the shelled shell of a crustacean decapod in an aqueous solution containing a pH buffer and cysteine protease, heating it at 50°C or higher for 10 minutes or more, and causing an enzyme reaction. It has been found that it is possible to provide a foamable oil-in-water type emulsion composition having a rich crustacean decapod-like flavor.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a foamable oil-in-water emulsion composition.

Crustaceans such as shrimp, crabs, and lobsters of the order Decapoda are among the seafoods that are especially popular among people. Shrimp, crab, and lobster are not only eaten as they are, but also used in a variety of dishes, such as in mousse and sauce.

The foamable oil-in-water emulsion composition is also called whipped cream, and is a food product used in many sweets and dishes.
Foaming oil-in-water emulsion compositions using dairy raw materials such as fresh cream and skim milk powder are common, but there are also foamable oil-in-water emulsion compositions that do not use milk-derived raw materials. For example, plant protein materials such as soybean protein are sometimes used in place of milk in various products due to the recent health perception of soybeans.

Examples of applications related to oil-in-water emulsions containing seafood or having a seafood flavor include Patent Documents 1 to 3. Patent Document 1 describes "a mousse base containing minced, ground or peeled seafood, whipped cream, and egg white." Patent Document 2 discloses that "a paste containing a custard material containing at least an egg yolk, a gelatinizing agent, and milk, and minced seafood is sterilized by heating and gelatinized to form a cream. It describes ``Custard cream with seafood meat that is characteristic of the product.'' Patent Document 3 describes "a method for producing pasta sauce containing shrimp extract, which includes a freezing step of freezing a liquid material containing shrimp extract to obtain frozen shrimp extract, and a cooking step of heating and cooking a sauce material containing the frozen shrimp extract" Are listed.

In addition, there are dishes, cooking methods, or cooking utensils called espuma, in which pressurized gas and food ingredients coexist in a pressure-resistant container, and the food comes out in the form of bubbles by releasing the pressure by operating a nozzle. exists (Non-Patent Document 1).

Japanese Unexamined Patent Publication No. 59-109154 JP2012-085634A International Publication No. 2021/153727

http://www.espuma-ta.jp/ Searched on March 15, 2022

Espuma is a relatively new cooking method; ingredients are placed in a special appliance, sealed, filled with nitrous oxide gas, and the entire appliance is shaken. When you operate the nozzle, the food comes out in the form of bubbles. For example, in the case of a foaming oil-in-water emulsion composition with a good flavor of seafood that can be used in espuma, it is possible to make a foamy sauce by making the flesh of the seafood into a paste and espuma. However, it cannot form a three-dimensional structure like whipped cream. In addition, simply adding seafood extract to whipped cream does not necessarily bring out the rich flavor of the ingredients, and there is room for further improvement.

Note that Patent Document 1 requires that the mousse base contain "surimi, minced, or peeled seafood" and was not helpful in completing the present invention. Patent Document 2 discloses that ``a paste containing a custard material containing at least egg yolk, a gelatinizing agent, and milk, and minced seafood is sterilized by heating and gelatinized to form a cream.'' , and the technical idea is different from the present application, so it could not be used as a reference in completing the present invention. In addition, Patent Document 3 requires a "freezing step to obtain frozen shrimp extract by freezing a liquid material containing shrimp extract," but this application does not require this step, and the method for solving the problem is different, so it is not a reference. did not become.

The present invention can also be used in a foamable oil-in-water emulsion composition, which is made to coexist with a pressurized gas in a pressure-resistant container, and when the pressure is released, the gas expands, resulting in a foaming state. An object of the present invention is to provide a foamable oil-in-water emulsion composition having an unprecedented rich crustacean decapod-like flavor.

The present inventors have developed an unprecedentedly concentrated product that can be used for espuma by immersing the shelled shell of a crustacean decapod in an aqueous solution containing a pH buffer and cysteine protease and causing an enzyme reaction. It has now become possible to obtain a foamable oil-in-water emulsion composition having a flavor similar to that of the Crustacea Decapoda.

That is, the present invention
(1) A method for producing a foamable oil-in-water emulsion composition, which comprises a step of immersing the shelled shell of a crustacean decapod in an aqueous solution containing a pH buffer and cysteine protease and causing an enzyme reaction;
(2) The method for producing a foamable oil-in-water emulsion composition according to (1), wherein the conditions for the enzyme reaction are heating at 50° C. or higher for 10 minutes or longer;
(3) A method for producing a foamable oil-in-water emulsion composition according to (1) or (2), which comprises an oil or fat flavored using the shell of the crustacean Decapod;
(4) A foamable oil-in-water emulsion composition comprising the step of immersing the shelled shell of a crustacean decapod in an aqueous solution containing a pH buffer and cysteine protease, heating at 50°C or higher for 10 minutes or more, and causing an enzyme reaction. Method for imparting crustacean decapod-like flavor to objects;
(5) The method for producing a foamable oil-in-water emulsion composition according to any one of (1) to (3), wherein the crustacean order Decapoda is a shrimp;
(6) The method for imparting a Crustacea Decapoda-like flavor to a foamable oil-in-water emulsion composition according to (4), wherein the Crustacea Decapoda is a shrimp;
It is related to.

According to the present invention, it is possible to obtain a foamable oil-in-water emulsion composition having a rich crustacean decapod-like flavor that can also be used in espuma.

In the present invention, the foamable oil-in-water emulsion composition is an oil-in-water emulsion containing basic raw materials such as oil, fat, protein, and water in combination with an emulsifier, and is also referred to as whipping cream. When this is stirred using a foaming device or a special mixer to incorporate air, it becomes what is called whipped cream or whipped cream.
Note that the foamable oil-in-water emulsion composition according to the present invention is distributed in an unfoamed, liquid state until it is stirred to incorporate air using a foaming device or a dedicated mixer. , stored and sold.

Espuma is a method in which food is placed in a pressure-resistant container together with a pressurized gas, and when the food is released into the atmosphere from a nozzle, the pressure is released, causing the gas to expand and make the food foam.
The foamable oil-in-water emulsion composition of the present invention can be used not only as whipped cream but also for espuma. In the present invention, the term "for espuma" refers to a product that can give preferable results when used in the above-mentioned espuma. The present invention particularly refers to those that foam well and have excellent artificial flower properties when used in espuma.

The foamable oil-in-water emulsion composition of the present invention having a rich crustacean decapod-like flavor contains a solubilized liquid obtained by solubilizing the crustacean decapod flesh. In order to obtain a solubilized solution, it is necessary to have a step of immersing the shelled body of the crustacean Decapod in an aqueous solution containing a pH buffer and cysteine protease, and causing an enzymatic reaction.
Incidentally, the crustacean order Decapoda includes shrimp such as black shrimp, cherry shrimp, botanical shrimp, vannamei shrimp, and spiny shrimp, crabs such as red king crab and Japanese king crab, and lobster, and shrimp are particularly preferred in the present invention.

Specific examples of pH buffers include acids such as citric acid, carbonic acid, boric acid, tartaric acid, malic acid, adipic acid, and metaphosphoric acid, bases such as alkali metals or hydrogen, and salts thereof. In the present invention, sodium metaphosphate is particularly preferred. By using a pH buffer, it acts on and chelates calcium ions, which play an important role in the function of contracting the muscles of crustacean decapods, thereby inhibiting the aggregation of proteins of crustacean decapods. By being able to do this, the resulting foamable oil-in-water emulsion composition has a smooth texture, and even when used in espuma, foamability and artificial flower properties are improved.

The cysteine protease used in the present invention is not particularly limited as long as it is obtained from plants, animals, bacteria, yeast, protozoa, etc., and has an SH group in its active center. Examples include papain, chymopapain, bromelain, and ficin, which are derived from plants such as papaya, pineapple, and fig. In the present invention, papain and/or bromelain are preferred, and bromelain is particularly preferred.
Further, cysteine protease may be a commercial product or one obtained from plants by ordinary means such as extraction and concentration, and its form may be a dry product such as a film, plate, granule or powder. It may be in any of the following forms. In the present invention, "Bromelain F" manufactured by Amano Enzyme Co., Ltd., which is a commercially available product, can be exemplified.

In the present invention, the conditions for enzymatic reaction of cysteine protease are preferably heating at 50° C. or higher for 10 minutes or longer. The temperature is more preferably 55°C or higher, and still more preferably 60°C or higher. The heating time is preferably 15 minutes or more, and even more preferably 20 minutes or more. Further, the upper limit of the reaction conditions is preferably 75° C. or less and 2 hours or less. By using cysteine protease, it is possible to break up the three-dimensional structure of the muscles, making them easier to defibrate, since shrimp, especially among the crustaceans of the decapod order, are mostly composed of muscles. The solute can have a richer shrimp-like flavor.

Moreover, it is preferable that the foamable oil-in-water emulsion composition of the present invention contains fats and oils flavored using shells of the Crustacean order Decapod. Specifically, it is preferable to dry the shell of the Crustacean Decapod, make it into a powder, and heat it with oil and fat to contain the oil and fat imparted with a good flavor from the shell of the Crustacean Decapod. . By using this oil and fat in a foaming oil-in-water emulsion composition, a richer crustacean flavor that is imparted with not only the flesh of the crustacean Decapoda but also the flavor of the Crustacean Decapoda from the shell can be obtained. A foamable oil-in-water emulsion composition having a decapod-like flavor was obtained.

The Crustacea Decapoda used in the present invention includes not only commercially available Crustacea Decapods, but also those that are too small to be sold on the market, or those that have been discarded during fishing. It is also possible to use unused resources such as the Crustacea Decapoda.

The fats and oils contained in the foamable oil-in-water emulsion composition according to the present invention may be derived from one or more fats and oils selected from the group consisting of coconut oil, palm kernel oil, and palm oil. Note that these fats and oils can be used as they are, or those processed by one or more steps selected from fractionation, curing, and transesterification. In the present invention, it is particularly preferable to use palm kernel oil.
Furthermore, since the object of the present invention is a foamable oil-in-water emulsion composition, it is desirable to use an oil or fat that is in a molten state at the eating temperature or mouth temperature, and the melting point of the oil or fat used is preferably 25 to 25. The temperature is 45°C, more preferably 27-38°C, even more preferably 29-36°C. Note that the melting point here refers to the elevated melting point, which is measured by the method described in the Standard Oil and Fat Analysis Test Method (1) established by the Japan Oil Chemists' Society, in which a sample filled in a capillary tube is heated under specified conditions. This is the temperature at which the material softens and begins to rise.

As the fats and oils contained in the foamable oil-in-water emulsion composition according to the present invention, other fats and oils other than the above-mentioned fats and oils may be used. Vegetable oils and fats that are commonly used as food, such as soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, peanut oil, kapok oil, olive oil, etc. Examples include fats and oils, and any of these cured, fractionated, and transesterified products may be used, and one or more types of fats and oils may be mixed and used.
The content of oil in the foamable oil-in-water emulsion composition according to the present invention is 28% by mass or more, 29% by mass or more, 30% by mass or more as a lipid content including lipids contained in raw materials other than the above-mentioned fats and oils. , 32% by mass or more, or 33% by mass or more. Further, the content can be further set to 48% by mass or less, 47% by mass or less, 46% by mass or less, or 45% by mass or less.

The foamable oil-in-water emulsion composition according to the present invention preferably contains an emulsifier. The emulsifier may be any emulsifier that is generally used for producing foamable oil-in-water emulsion compositions. Lecithin, enzymatically decomposed lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polysorbate, etc. Examples include emulsifiers, and one or more emulsifiers can be selected and used as appropriate from these emulsifiers. In the present invention, it is particularly preferable to contain one or more emulsifiers selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate.

The foamable oil-in-water emulsion composition according to the present invention preferably contains saccharides, polysaccharide thickeners, and salts, depending on the intended use, within a range that does not impede the effects of the present invention. Thickening polysaccharides include, for example, gellan gum, xanthan gum, locust bean gum, guar gum, welan gum, karaya gum, psyllium seed gum, pullulan, white wood ear extract, alginate, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum, and tara gum. One or more selected polysaccharide thickeners can be selected and used as appropriate. Further, as the salts, for example, diphosphoric acid salts, sodium citrate, polyphosphates, sodium bicarbonate, etc. can be used singly or in combination of two or more. In addition, fragrances, dyes, preservatives, etc. may be added as desired within a range that does not impede the effects of the present invention.

Hereinafter, a method for preparing a foamable oil-in-water emulsion composition having a rich crustacean decapod-like flavor according to the present invention will be explained.

Crustacean decapoda is separated into shell and shell, the shell is dried and finely powdered, and the powder of crustacean decapoda shell is heated at 150° C. for 10 minutes with oil and fat. To prepare a solubilized solution of Crustacea decapoda, finely crushed shelled Crustacea decapoda and cysteine protease were added to water in which a pH buffer was dissolved, and the mixture was heated at 60°C for 20 minutes with stirring. Perform enzyme treatment. A foamable oil-in-water emulsion composition is prepared using the obtained flavored oil and fat and the solubilized liquid of Crustacea decapoda.

The method for preparing the foamable oil-in-water emulsion composition according to the present invention is basically the same as that for a normal foamable oil-in-water emulsion composition. First, a water phase and an oil phase are prepared. Here, the aqueous phase is one obtained by dissolving water-soluble raw materials among the raw materials in water. Note that the shrimp solubilized liquid is contained in the aqueous phase.

Next, the oil phase is added to the water phase, thoroughly stirred, and then homogenized using a high-pressure homogenizer, followed by sterilization. Note that the order of sterilization and homogenization can be changed as appropriate. Here, the sterilization is preferably heat sterilization by direct blowing of steam.
After that, it is cooled, aged, and filled into containers to become a product.

The use of the foamable oil-in-water emulsion composition of the present invention in Espuma is as usual in Espuma. That is, the foamable oil-in-water emulsion composition is filled into a pressure-resistant container for an espuma, and a predetermined amount of gas is further filled therein.
In addition, when using it, it is necessary to stir the pressure-resistant container in advance, but when the foamable oil-in-water emulsion composition according to the present invention is used, it foams sufficiently even with a small amount of stirring. There are characteristics.

Examples are described below. Hereinafter, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified.

Preparation of a foamable oil-in-water emulsion composition having a flavor similar to that of crustaceans Decapoda 1. Using shrimp, which is a representative example of the crustacean Decapoda, 1000g of black tiger was separated into shell and shell, the shell was dried and finely powdered, and then shrimp shell powder was heated with oil and fat at 150℃ according to the formulation in Table 1. The shrimp was heated for 10 minutes to prepare a flavored fat and oil that imparted a shrimp flavor to the fat and oil.
2. The shrimp solubilized solution was prepared by adding finely crushed peeled shrimp and cysteine protease (bromelain) to water in which hexametaphosphate, which is a pH buffer, was dissolved, and mixing them according to the formulation shown in Table 2. After enzymatic treatment was performed at 60° C. for 20 minutes with stirring, shrimp extract was mixed.
3. According to the formulation in Table 3, a foamable oil-in-water emulsion composition was prepared using seasoned oil and fat and shrimp solubilized liquid.
4. The foamable oil-in-water emulsion composition was prepared by adding fats and oils and an oil-soluble emulsifier, and mixing and dissolving them to obtain an oil phase. Separately, raw materials other than those mentioned above were dissolved to prepare an aqueous phase. After stirring the oil phase and aqueous phase, they were sterilized by direct heating using an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.), and then homogenized by applying pressure with a homogenizer. Thereafter, it was immediately cooled to 5°C. After cooling, the mixture was aged for about 24 hours to obtain the foamable oil-in-water emulsified fat composition.

・油脂は、不二製油株式会社製の植物油脂である「精製パーム核油」（融点２８℃）、「ニューメラリン－３８」（融点３８℃）、「パルケナＨ」（融点３５℃）を混合したものを使用した。 Table 1. Contains shrimp seasoning oil and fat

・The oils and fats were a mixture of vegetable oils manufactured by Fuji Oil Co., Ltd., such as "Refined Palm Kernel Oil" (melting point 28°C), "Numeralin-38" (melting point 38°C), and "Parquena H" (melting point 35°C). I used something.

・エビエキスは、三菱商事ライフサイエンス株式会社製「ハイクックシュリンプエキスMS」を使用した。
・システインプロテアーゼは、天野エンザイム株式会社製「ブロメラインＦ」を使用した。ブロメラインは蛋白質を分解する酵素である。
・pH緩衝剤は、米山化学工業株式会社製の「メタリン酸ナトリウム」を使用した。 Table 2. combination

・As the shrimp extract, "High Cook Shrimp Extract MS" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd. was used.
- As cysteine protease, "Bromelain F" manufactured by Amano Enzyme Co., Ltd. was used. Bromelain is an enzyme that breaks down proteins.
・As the pH buffer, "sodium metaphosphate" manufactured by Yoneyama Chemical Industry Co., Ltd. was used.

・油脂は、不二製油株式会社製の植物油脂である「精製パーム核油」（融点２８℃）、「ニューメラリン－３８」（融点３８℃）、「パルケナＨ」（融点３５℃）を使用した。
・乳蛋白は、株式会社ラクト・ジャパン製「ＷＰＣ ８０％」を使用した。
・粉あめは、昭和産業株式会社製「ＶＩＡＮＤＥＸ－ＢＨ」を使用した。
・乳化剤には、辻製油株式会社製「ＳＬＰ－ペースト」、三菱ケミカル株式会社製「リョートーシュガーエステルＳ－５７０」、及び、阪本薬品工業株式会社製「ＳＹグリスター ＭＳ－５Ｓ」を使用した。
・増粘多糖類は、太陽化学株式会社製「ネオソフトＧ」を使用した。 Table 3. combination

・As the fats and oils, we used "refined palm kernel oil" (melting point 28°C), "Numeralin-38" (melting point 38°C), and "Parquena H" (melting point 35°C), which are vegetable oils manufactured by Fuji Oil Co., Ltd. .
- As the milk protein, "WPC 80%" manufactured by Lacto Japan Co., Ltd. was used.
・For the powdered candy, "VIANDEX-BH" manufactured by Showa Sangyo Co., Ltd. was used.
- As emulsifiers, "SLP-Paste" manufactured by Tsuji Oil Co., Ltd., "Ryoto Sugar Ester S-570" manufactured by Mitsubishi Chemical Corporation, and "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. were used.
- As the polysaccharide thickener, "Neosoft G" manufactured by Taiyo Kagaku Co., Ltd. was used.

○Sensory evaluation method Sensory evaluation was performed for the examples and comparative examples. The foamable oil-in-water emulsion composition prepared above was subjected to whipping and espuma, and was subjected to sensory evaluation. For the sensory evaluation, 10 panelists tasted the food in a blind manner, and the flavor was evaluated by a panel according to the following criteria. The panelists in this evaluation were 10 experienced panelists who had been engaged in research on foamable oil-in-water emulsion compositions.
Moreover, the artificial flower properties of the flowers used in Espuma were also evaluated.

<Sensory evaluation>
5 points: Very good (very rich shrimp flavor can be felt)
4 points: Good (you can feel the rich shrimp flavor)
3 points: Acceptable 2 points: Slightly poor (weak shrimp flavor)
1 point: Poor (no shrimp flavor)

The average score of each panelist was calculated. And from the average value,
A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 3.0 points or more and less than 3.5 points D: 1.5 points or more and less than 3.0 points E: Less than 1.5 points Evaluation was performed on a five-step scale, and those with a sensory evaluation of C or higher were considered to be passing quality. The results are shown in Table 4.

○Espuma test method 1. 300 g of each sample was filled into an Espuma bottle, Advance Dispenser M (Japan Carbon Gas Co., Ltd.).
2. Nitrous acid gas was filled from a cylinder.
3. Shake it up and down 20 times.

○Evaluation method for foamed products (artificial flowers)
1. Immediately after shaking the bottle using the "Espuma Test Method", the star-shaped nozzle attached to the Advanced Dispenser was attached to the bottle.
2. Turn the espuma bottle upside down, squeeze the lever, and squeeze out a flower shape with a diameter of 8 cm.
3. After being left for 15 minutes, evaluation was made based on the following criteria by a panel of three panelists.
3 points: The edges are sharp and the surface is judged to be smooth.
2 points: Compared to ``3 points,'' the edges are slightly less sharp and the surface is slightly rough, but it is judged to be within an acceptable range.
1 point: Edges are rounded and/or the surface is rough and judged to be unacceptable. A score of 2 or more was considered a pass.

Table 4. result

From the results in Table 4, Example 1, in which the sensory evaluation of the whipped cream and the Espuma was C or higher, and the artificial flower properties of the Espuma were good, was passed. Furthermore, both Example 1 and Comparative Example 1 were good in terms of foaming properties of whip and espuma.
Therefore, the foamable oil-in-water emulsion composition of the present invention having a flavor similar to that of Crustacea Decapoda can be said to be suitable for use in espuma.

Discussion Based on the above results, the present invention includes the step of immersing the shelled shell of a crustacean decapod in an aqueous solution containing a pH buffer and cysteine protease, heating it at 50°C or higher for 10 minutes or more, and causing an enzymatic reaction. It has been found that it is possible to provide a foamable oil-in-water emulsion composition having a rich crustacean decapod-like flavor, which can also be used in Espuma.

Claims (6)

1. A method for producing a foamable oil-in-water emulsion composition, comprising the step of immersing a shelled shell of a crustacean decapod in an aqueous solution containing a pH buffer and cysteine protease, and causing an enzyme reaction. The method for producing a foamable oil-in-water emulsion composition according to claim 1, wherein the enzymatic reaction conditions are heating at 50° C. or higher for 10 minutes or longer. The method for producing a foamable oil-in-water emulsion composition according to claim 1 or 2, comprising an oil or fat flavored using the shell of a crustacean order Decapod. Shellfish of a foamable oil-in-water emulsion composition comprising the step of immersing the shelled shell of a crustacean decapod in an aqueous solution containing a pH buffer and cysteine protease, heating at 50° C. or higher for 10 minutes or more, and causing an enzyme reaction. Method for imparting decapod-like flavor. The method for producing a foamable oil-in-water emulsion composition according to any one of claims 1 to 3, wherein the crustacean Decapoda is a shrimp. The method for imparting a crustacean decapod-like flavor to a foamable oil-in-water emulsion composition according to claim 4, wherein the crustacean decapod is shrimp.