JP2023139673A - Manufacturing method of foamable oil-in-water type emulsion composition - Google Patents
Manufacturing method of foamable oil-in-water type emulsion composition Download PDFInfo
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- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Fish Paste Products (AREA)
Abstract
Description
本発明は、起泡性水中油型乳化組成物の製造方法に関するものである。 The present invention relates to a method for producing a foamable oil-in-water emulsion composition.
エビやカニ、ロブスターなどの甲殻類十脚目は、魚介類の中でも、特に万人に好まれる食品である。エビやカニ、ロブスターをそのまま食すだけでなく、ムースに含有させて食す、ソースに含有させて食す等、様々な料理に使用される。 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.
また、起泡性水中油型乳化組成物はホイップクリームとも称され、多くの菓子や料理に使用される食品である。
生クリームや脱脂粉乳などの乳原料を使用した起泡性水中油型乳化組成物が一般的であるが、乳由来原料を使用しないものも存在する。たとえば、大豆蛋白をはじめとする植物蛋白素材は、昨今の大豆に対する健康イメージから、各種の製品に乳の代わりに用いられる場合がある。
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.
魚介類を含むまたは魚介類の風味を有する水中油型乳化物に関連する出願としては、例えば特許文献1~3が存在する。特許文献1では、「魚介肉のすり身、落し身若しくは剥き身、ホイップ・クリーム及び卵白を含有するムース・ベース」に関して記載されている。特許文献2では、「少なくとも卵黄と糊化材と牛乳とを含むカスタード材料と,水産肉すり身とを含有してなるペースト体を、加熱して殺菌するとともに,糊化してクリーム状にしたことを特徴とする水産肉入カスタードクリーム」について記載されている。特許文献3では、「エビエキスを含有する液状物を冷凍して冷凍エビエキスを得る冷凍工程と、該冷凍エビエキスを含むソース原料を加熱調理する調理工程とを有する、エビエキス入りパスタソースの製造方法」について記載されている。 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.
また、エスプーマと称される、耐圧容器に被加圧気体と食材を共存させ、ノズル操作により圧力を開放することで、該食材が泡状になって出てくる料理、調理法、又は調理器具が存在する(非特許文献1)。 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).
エスプーマは比較的新しい調理法であり、専用の器具に材料を入れ密封し、亜酸化窒素ガスのボンベでガスを封入し、器具全体を振る。ノズルを操作すると、食材が泡状になって出てくる仕組みである。例えば、エスプーマに供することができる、魚介類の良好な風味の起泡性水中油型乳化組成物の場合、魚介類の身などをペースト状にしてエスプーマすると泡状のソースにすることは可能であるが、ホイップクリームのような立体構造をとることはできない。また、ホイップクリームに魚介類のエキスを入れただけでは、風味の面で必ずしも濃厚な素材の風味を発揮できているとは言えず、さらに改善する余地がある。 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.
なお、特許文献1では、「魚介肉のすり身、落とし身若しくは剥き身」をムース・ベースに含有することが必須であり、本発明を完成させる上で参考とはならなかった。特許文献2では、「少なくとも卵黄と糊化材と牛乳とを含むカスタード材料と,水産肉すり身とを含有してなるペースト体を、加熱して殺菌するとともに,糊化してクリーム状」にすることを必須としており、本願とは技術的思想が異なるため、本発明を完成させる上で参考とはならなかった。また、特許文献3は「エビエキスを含有する液状物を冷凍して冷凍エビエキスを得る冷凍工程」が必須であり、本願では該工程を必須とせず、また課題を解決する方法が異なるため、参考とならなかった。 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.
本発明は、耐圧容器中に被加圧気体と共存させ、圧力開放により気体が膨張し、それに伴い起泡状態とされ使用される起泡性水中油型乳化組成物においても使用可能である、従来にない濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物を提供することを課題とする。 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.
本発明者らは、pH緩衝剤及びシステインプロテアーゼを含有する水溶液に甲殻類十脚目のむき身を浸漬させ、酵素反応させる工程を有することで、エスプーマに供することが可能である、従来にない濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物を得ることが可能となった。 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.
即ち本発明は、
(1)pH緩衝剤及びシステインプロテアーゼを含有する水溶液に甲殻類十脚目のむき身を浸漬させ、酵素反応させる工程を含むことを特徴とする、起泡性水中油型乳化組成物の製造方法、
(2)酵素反応の条件が、50℃以上、10分間以上加熱することである、(1)に記載の起泡性水中油型乳化組成物の製造方法、
(3)甲殻類十脚目の殻を用いて風味付けした油脂を含む、(1)又は(2)に記載の起泡性水中油型乳化組成物の製造方法、
(4)pH緩衝剤及びシステインプロテアーゼを含有する水溶液に甲殻類十脚目のむき身を浸漬させ、50℃以上、10分間以上加熱し、酵素反応させる工程を含む、起泡性水中油型乳化組成物の甲殻類十脚目様風味付与方法、
(5)該甲殻類十脚目がエビである、(1)~(3)いずれか1項に記載の起泡性水中油型乳化組成物の製造方法、
(6)該甲殻類十脚目がエビである、(4)に記載の起泡性水中油型乳化組成物の甲殻類十脚目様風味付与方法、
に関するものである。
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.
本発明により、エスプーマにおいても使用可能である、濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物を得ることができる。 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.
本発明において、起泡性水中油型乳化組成物とは、油脂、蛋白質、水などの基礎原料に、乳化剤を併用した水中油型乳化物であり、ホイップ用クリームとも称される。これを泡立器具、又は専用のミキサーを用いて空気を抱き込ませるように攪拌したとき、いわゆる、ホイップド・クリームまたはホイップクリームと称されるものになる。
なお、泡立器具、又は専用のミキサーを用いて空気を抱き込ませるように攪拌する前までは、本発明に係る起泡性水中油型乳化組成物は、起泡されていない、液状で流通、保管、販売される。
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.
エスプーマとは、食材を耐圧容器中に被加圧気体と共存させ、ノズルから大気中に放出された際の圧力開放により気体が膨張し、該食材を起泡状態とできる方法である。
本発明の起泡性水中油型乳化組成物は、ホイップクリームとしてだけなく、エスプーマ用としても使用できる。本発明で「エスプーマ用」というときは、上記エスプーマに供した際に、好ましい結果が得られるものを言う。本発明では特に、エスプーマに供した場合に、良好に起泡し、造花性が優れるものを指す。
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.
本発明の濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物には、甲殻類十脚目の身を可溶化した可溶化液を含有する。可溶化液を得るためには、pH緩衝剤及びシステインプロテアーゼを含有する水溶液に甲殻類十脚目のむき身を浸漬させ、酵素反応させる工程を有する必要がある。
なお、甲殻類十脚目には、クルマエビ、サクラエビ、ボタンエビ、バナメイエビ、イセエビなどのエビ、タラバガニ、ハナサキガニなどのカニ、ロブスター等が含まれ、本発明では、特にエビが好ましい。
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.
pH緩衝剤は、具体的には、クエン酸,炭酸,ホウ酸,酒石酸,リンゴ酸,アジピン酸,メタリン酸等の酸と、アルカリ金属或いは水素等の塩基、更にこれらから成る塩が挙げられる。本発明では、特にメタリン酸ナトリウムが好ましい。pH緩衝剤を使用することにより、甲殻類十脚目の筋肉を収縮させる機能に重要な役割を持つカルシウムイオンに作用してキレートすることにより、甲殻類十脚目の蛋白質が凝集することを抑制することができることで、出来上がった起泡性水中油型乳化組成物がなめらかな食感となり、エスプーマに供した場合にも起泡性及び造花性がより良好になる。 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.
本発明で用いるシステインプロテアーゼは、植物、動物、細菌、酵母、原虫類などから得られ、その活性中心にSH基を有するプロテアーゼであれば特に限定されない。一例として、パパイヤ、パイナップル、イチジクなどの植物を由来とするパパイン、キモパパイン、ブロメライン及びフィシンが挙げられる。本発明では、パパイン及び/又はブロメラインが好ましく、特にブロメラインがより好ましい。
また、システインプロテアーゼは、市販品、又は、植物から抽出・濃縮等の通常の手段により得られるものであってもよく、その形態は、フィルム状、板状、粒状または粉末状のような乾燥物の形態のいずれの形態でも良い。本発明では、市販品である天野エンザイム株式会社製「ブロメラインF」を例示できる。
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.
本発明において、システインプロテアーゼを酵素反応させる条件は、50℃以上、10分間以上加熱することが好ましい。温度は、より好ましくは55℃以上であり、さらに好ましくは60℃以上である。時間は、より好ましくは15分間以上であり、さらに好ましくは20分間以上加熱することが好ましい。また、反応条件の上限は、75℃以下、2時間以下とすることが好ましい。システインプロテアーゼを使用することにより、甲殻類十脚目の中でも特に、エビはほとんどが筋肉で構成されているため、筋肉の立体構造をばらばらにすることで解繊しやすくすることができ、エビ可溶化液がより濃厚なエビ様の風味を有することができる。 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.
また、本発明の起泡性水中油型乳化組成物には、甲殻類十脚目の殻を用いて風味付けした油脂を含有することが好ましい。具体的には、甲殻類十脚目の殻を乾燥させ、パウダー状にしたものを、油脂とともに加熱し、甲殻類十脚目の殻からの良好な風味を付与した油脂を含有することが好ましい。該油脂を起泡性水中油型乳化組成物に使用することで、甲殻類十脚目の身だけでなく、殻からの甲殻類十脚目様の風味も付与された、より濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物となった。 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.
本発明で使用する甲殻類十脚目は、市販されている甲殻類十脚目以外にも、甲殻類十脚目の個体が小さすぎて市場に出回らないものや、漁の際に捨てられている甲殻類十脚目等の未利用資源である甲殻類十脚目を使用することもできる。 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.
本発明に係る起泡性水中油型乳化組成物に含まれる油脂類は、ヤシ油、パーム核油及びパーム油からなる群より選ばれる1以上の油脂に由来する油脂を用いることができる。なお、これらの油脂はそのまま、乃至分別、硬化及びエステル交換から選ばれる1以上の工程により加工したものを使用することもできる。本発明では、特にパーム核油を用いることが好ましい。
また、本発明の目的が、起泡性水中油型乳化組成物であることから、食す温度乃至口中温度において融解状態である油脂を使用することが望ましく、使用する油脂の融点が望ましくは25~45℃、より望ましくは27~38℃、更に望ましくは29~36℃である。なお、ここでの融点は上昇融点を指し、日本油化学会制定 規準油脂分析試験法(1)に記載される方法で測定されるものであり、毛細管に充填した試料が、所定条件での加熱により、軟化して上昇を始める温度を言う。
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.
本発明に係る起泡性水中油型乳化組成物に含まれる油脂類は、上記の油脂以外の他の油脂を使用してもよい。植物性の油脂であって、通常食用として用いられるもの、例えば、大豆油,菜種油,キャノーラ油,サフラワー油,ひまわり油,米糠油,コーン油,綿実油,落花生油,カポック油,オリーブ油等の植物油脂が例示でき、或いはこれらの硬化,分別,エステル交換したもののいずれでもよく、これらのうち1種又は2種以上の油脂を調合して使用することもできる。
本発明に係る起泡性水中油型乳化組成物の油脂の含量は、上記油脂以外の原料中に含まれる脂質も含めた脂質含量として、28質量%以上、29質量%以上、30質量%以上、32質量%以上又は33質量%以上などとすることができる。また、さらに48質量%以下、47質量%以下、46質量%以下又は45質量%以下などとすることができる。
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.
本発明に係る起泡性水中油型乳化組成物は、乳化剤を含有することが好ましい。乳化剤は、一般に起泡性水中油型乳化組成物の製造に用いられる乳化剤であれば、いずれのものであってもよい。レシチン、酵素分解レシチン、グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ポリソルベート等の乳化剤が例示でき、これらの乳化剤の中から1種又は2種以上を選択して適宜使用することができる。本発明では、特に、レシチン、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、及びポリソルベートからなる群より選ばれる1種または2種以上の乳化剤を含有することが好ましい。 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.
本発明に係る起泡性水中油型乳化組成物は、本発明の効果を妨げない範囲で、用途に応じて、糖類、増粘多糖類、塩類を含有することが好ましい。増粘多糖類としては、例えば、ジェランガム、キサンタンガム、ローカストビーンガム、グァーガム、ウェランガム、カラヤガム、サイリウムシードガム、プルラン、白キクラゲ抽出物、アルギン酸塩、水溶性大豆多糖類、カラギーナン、タマリンド種子ガム及びタラガムから選択される1種又は2種以上の増粘多糖類を選択し、適宜使用することができる。また、塩類としては、例えば、第二リン酸塩、クエン酸ナトリウム、ポリリン酸塩、重曹等を1種又は2種以上混合使用することができる。その他、本発明の効果を妨げない範囲で、所望により、香料、色素、保存料等を添加することができる。 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.
以下、本発明に係る濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物の調製法を説明する。 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.
甲殻類十脚目を殻とむき身に分け、殻は乾燥させ、細かくパウダー状にした後、油脂で甲殻類十脚目殻のパウダーを150℃で10分間加熱する。また、甲殻類十脚目の可溶化液は、pH緩衝剤を溶解させた水に、細かく砕いた甲殻類十脚目のむき身及びシステインプロテアーゼを入れて混合し、攪拌させながら60℃で20分間酵素処理を行う。得られた着味油脂及び甲殻類十脚目の可溶化液を用い、起泡性水中油型乳化組成物を調製する。 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.
本発明に係る起泡性水中油型乳化組成物の調製法は、通常の起泡性水中油型乳化組成物と基本的には同じである。まず、水相と油相を調製する。ここで水相とは、原材料のうち、水溶性の原材料を水に溶解したものである。なお、エビ可溶化液は水相に含まれる。 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.
次に、水相へ油相を添加し、十分に攪拌した後、高圧ホモゲナイザーによる均質化を行い、更に殺菌を行なう。なお、殺菌と均質化の順は、適宜変更が可能である。ここで殺菌は、蒸気の直接吹き込みによる加熱殺菌であることが望ましい。
その後、冷却してエージングし、容器に充填して製品とする。
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.
本発明の起泡性水中油型乳化組成物のエスプーマへの使用は、エスプーマにおける通常の使用の通りである。即ち、エスプーマ用の耐圧容器へ該起泡性水中油型乳化組成物を充填し、さらに所定量の気体を充填する。
なお、使用に際しては、事前に該耐圧容器を攪拌する必要があるが、本発明に係る起泡性水中油型乳化組成物を使用した場合は、少ない攪拌であっても十分に起泡する点に特徴がある。
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.
以下に実施例を記載する。以下「%」及び「部」は特に断りのない限り「質量%」及び「質量部」を意味するものとする。 Examples are described below. Hereinafter, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified.
○甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物の調製
1.甲殻類十脚目の代表例であるエビを用い、ブラックタイガー1000gを殻とむき身に分け、殻は乾燥させ、細かくパウダー状にした後、表1の配合に従い、油脂でエビ殻パウダーを150℃で10分間加熱し、エビの風味を油脂に付与した着味油脂を調製した。
2.エビ可溶化液は、表2の配合に従い、pH緩衝剤であるヘキサメタリン酸塩を溶解させた水に細かく砕いたエビのむき身とシステインプロテアーゼ(ブロメライン)を入れて混合した。攪拌させながら60℃で20分間酵素処理を行った後、エビエキスを混合した。
3.表3の配合に従い、着味油脂及びエビ可溶化液を用い、起泡性水中油型乳化組成物の調製を行った。
4.起泡性水中油型乳化組成物の調製は、油脂及び油溶性乳化剤を添加し、混合溶解し油相とした。これとは別に上記以外の原材料を溶解し水相を調製した。上記油相と水相を攪拌した後、超高温滅菌装置(岩井機械工業(株)製)によって直接加熱方式による殺菌処理を行った後、ホモゲナイザーにより圧力を加えて均質化した。その後、直ちに5℃に冷却した。冷却後約24時間エージングして、該起泡性水中油型乳化油脂組成物を得た。
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.
表1.エビ着味油脂の配合
・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.
表2.配合
・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.
表3.配合
・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.
○官能評価法
実施例及び比較例について、官能評価を行った。上記で調製した該起泡性水中油型乳化組成物をホイップ及びエスプーマに供し、官能評価した。官能評価は、パネラー10名にて盲検にて試食を行い、風味について、合議にて以下の基準に従って評価した。なお、本評価におけるパネラーは、従前から起泡性水中油型乳化組成物の研究に従事し、熟練したパネラー10名であった。
また、エスプーマに供したものは、造花性についても評価した。
○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.
<官能評価>
5点:非常に良好(非常に濃厚なエビ風味が感じられる)
4点:良好(濃厚なエビ風味が感じられる)
3点:許容できる
2点:やや不良(エビ風味が弱い)
1点:不良(エビ風味が感じられない)
<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)
各パネラーの評点の平均値を求めた。そして平均値より、
A:4.5点以上
B:3.5点以上4.5点未満
C:3.0点以上3.5点未満
D:1.5点以上3.0点未満
E:1.5点未満
の5段階で評価付けを行い、官能評価がC評価以上のものを合格品質とした。結果を表4に示した。
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.
○エスプーマ試験法
1.各サンプル300gを、エスプーマ用ボトルであるアドバンスディスペンサーM(日本炭酸瓦斯株式会社)に充填した。
2.ボンベより亜硝酸ガスを充填した。
3.20回、上下に振った。
○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.
○起泡物の評価法(造花性)
1.「○エスプーマ試験法」でボトルを振った直後、ボトルにアドバンスディスペンサー付属の星形ノズルをつけた。
2.エスプーマ用ボトルを逆さまにし、レバーを握り、直径8cmの花状に絞り出した。
3.15分間放置後、パネラー3名の合議により、以下の基準にて評価した。
3点:エッジが鋭く、表面も滑らかと判断されるもの。
2点:「3点」に比べ、エッジの鋭さがわずかに劣り、表面もわずかながら荒れが見られるが、許容範囲と判断されるもの。
1点:エッジの丸み及び/又は、表面の荒れがあり、許容できないと判断されるもの。2点以上を合格とした。
○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.
表4.結果
Table 4. result
表4の結果より、ホイップ及びエスプーマの官能評価がC評価以上であり、かつ、エスプーマの造花性が良好な実施例1が合格であった。さらに、ホイップ及びエスプーマの起泡性については、実施例1及び比較例1ともに良好であった。
よって、本発明の甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物はエスプーマ用と言えるものである。
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.
考察
以上の結果より、本発明において、pH緩衝剤及びシステインプロテアーゼを含有する水溶液に甲殻類十脚目のむき身を浸漬させ、50℃以上、10分間以上加熱し、酵素反応させる工程を含むことで、エスプーマにおいても使用可能である、濃厚な甲殻類十脚目様の風味を有する起泡性水中油型乳化組成物を提供することができることを見出した。
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.
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