JP4363285B2 - Resin-packed oil-in-water emulsified food and method for producing the same - Google Patents

Description

  The present invention is an oil-in-water emulsified food such as mayonnaise, tartar sauce, and dressing containing edible fats and oils, vinegar and egg yolk, and is particularly a resin-packed oil-in-water type with improved flavor by adjusting the dissolved oxygen concentration It relates to emulsified food.

  It is widely known that various foods are deteriorated in flavor by being oxidized by oxygen in the air. For this reason, various foods are generally metal cans that do not transmit oxygen during distribution and storage. In many cases, an antioxidant such as ethylenediaminetetraacetic acid (EDTA) or vitamin E is often contained. However, it is not preferable to use an antioxidant because it tends to be avoided by consumers. Therefore, there are techniques for reducing the amount of dissolved oxygen in raw materials and preventing oxygen from being mixed during production when various foods are produced. For example, Patent Document 1 discloses a technique for obtaining a high-quality coffee beverage by extracting coffee in a substantially oxygen-free state, and Patent Document 2 discloses a dairy beverage / fruit juice. A technique for obtaining a product having a good flavor by heat treatment in a state where the dissolved oxygen concentration of a beverage is reduced to 5 ppm or less is disclosed.

  Furthermore, as a technique for removing dissolved oxygen in oil-in-water emulsified foods such as dressing, Patent Document 3 describes a technique for removing dissolved oxygen in salad dressing using a specific enzyme.

  However, many oil-in-water emulsified foods have high viscosity like mayonnaise, and some contain many solid ingredients such as tartar sauce, so dissolved oxygen in products in their production process In general, it is not generally performed to remove the material since the manufacturing cost increases significantly, such as a large apparatus. Therefore, oil-in-water emulsified foods that are generally marketed are prepared and transported in a closed production line so that oxygen in the air is not mixed into the product as much as possible (Patent Document 4). When filling the container, nitrogen replacement of the container head space is performed, and as a container for filling and sealing the product, a glass bottle that does not transmit oxygen at all or a resin multilayer bottle container with reduced oxygen permeability is adopted. Only the device to prevent the invasion of oxygen into the product is made.

Therefore, for oil-in-water emulsified foods that are generally marketed, the dissolved oxygen concentration immediately after production is relatively high at about 10 to 15% O ₂ , which prevents flavor deterioration over a long period of time. In particular, when filling a resin container, it is difficult to prevent flavor deterioration and the color tone tends to be browned.

In such a situation, in order to maintain the flavor of mayonnaise-like food for a long period of time, it has been proposed to add a specific component (Patent Document 5) or use a resin container having an oxygen absorption capacity. (Patent Literature 6, Patent Literature 7).
In order to develop a higher quality oil-in-water emulsified food, the present inventors have conducted research to positively remove dissolved oxygen in raw materials and products in the manufacturing process of a container-packed oil-in-water emulsified food.

  Initially, the present inventors produced a container-packed oil-in-water emulsified food that is extremely flavorful by preventing oxidation of edible fats and various flavor components by completely removing dissolved oxygen in the oil-in-water emulsified food. However, as a result of research, it was unexpectedly found that if the dissolved oxygen in the oil-in-water emulsified food is excessively removed, the flavor of the oil-in-water emulsified food is adversely affected. In other words, excessive removal of dissolved oxygen in oil-in-water emulsified foods makes you feel a strong pungent odor of vinegar, worsening the familiarity of edible fats, vinegar, and egg yolk, resulting in a balanced flavor. It will collapse.

JP-A-6-141776 JP-A-10-295341 Japanese National Patent Publication No. 11-504963 JP-A-11-196816 JP 2000-308469 A Japanese Patent Laid-Open No. 2002-240813 JP 2004-196337 A

  Therefore, the present invention reduces the amount of dissolved oxygen in the resin-packed oil-in-water emulsified food and adjusts it to the optimum concentration, thereby preventing the oil-in-water emulsified food from being excessively oxidized during storage and flavor. It is an object to provide a resin container-packed oil-in-water emulsified food that has no deterioration in quality such as color and color tone and has an excellent flavor balance.

  As a result of intensive studies, the present inventors have found that when an oil-in-water emulsified food containing edible fats and oils, vinegar and egg yolk is filled in a resin container, the amount of dissolved oxygen in the oil-in-water emulsified food is constant. Reduce to the concentration range, keep the oxygen permeability of the resin container below a specific value, and replace the container with an inert gas such as nitrogen before filling the resin container with oil-in-water emulsified food. As a result, it was found that an oil-in-water emulsified food with little deterioration due to oxidation during storage and having a well-balanced flavor can be obtained, thereby completing the present invention.

That is, the present invention is an oil-in-water emulsified food containing edible fats and oils, vinegar and egg yolk, which is filled and sealed in a resin container having an average oxygen permeability of 50 cc / m ² · day · atm or less. Dissolved oxygen concentration is 1.0 to 7.1% O ₂ as a measured value of a fluorescence oximeter, and provides an oil-in-water emulsified food in a resin container.

The present invention also relates to a method for producing a resin container-packed oil-in-water emulsified food in which a resin container is filled with an oil-in-water emulsified food containing edible fats, vinegar and egg yolk, The dissolved oxygen concentration in the oil-in-water emulsified food is adjusted to 1.0 to 7.1% O ₂ as a measurement value of a fluorescence oximeter by deoxygenation of the raw material, and the oil-in-water emulsified food is average oxygen A method for producing an oil-in-water emulsified food in a resin container, comprising filling a resin container having a permeability of 50 cc / m ² · day · atm or less with an inert gas and then sealing the container. I will provide a.

The resin container-packed oil-in-water emulsified food of the present invention or the resin container-packed oil-in-water emulsified food obtained by the production method of the present invention contains edible fats and oils, vinegar and egg yolk, and has an average oxygen permeability of 50 cc / Filled and sealed in a resin container of m ² · day · atm or less, and the dissolved oxygen concentration immediately after production is adjusted to 1.0 to 7.1% O ₂ as a measurement value of the fluorescence oximeter, for example, production After 10 days, the dissolved oxygen concentration when stored in a dark place at 20 ° C. becomes 0.6 to 5.7% O ₂ . This resin-filled oil-in-water emulsified food in a container has an excellent flavor with a well-balanced taste that can suppress the pungent odor derived from vinegar and is mellow and rich.

  In addition, when the resin container is previously replaced with an inert gas by the production method of the present invention, and the resin container is filled and sealed with an oil-in-water emulsified food, the oil-in-water emulsified food is excessive during storage. Because it is not oxidized, it can maintain a good flavor over a long period of 6 months or more, can prevent browning of the color tone, and further includes a resin container having an oxygen absorption capacity as an average. When a container having substantially zero oxygen permeability is used, long-term storage stability can be further improved.

  Hereinafter, the present invention will be described in detail.

  In the present invention, “%” means “mass%” unless otherwise specified.

  In the present invention, the oil-in-water emulsified food is an emulsion in which an aqueous phase material and an oil phase material are emulsified in an oil-in-water type, that is, an emulsion in which oil droplets are dispersed in the aqueous phase. Specific examples include mayonnaise, tartar sauce, and emulsified dressing. At this time, the blending ratio of the water phase raw material and the oil phase raw material may be about 90 to 10% of the latter with respect to the former 10 to 90%, but usually the latter is 80 to 30% with respect to the former 20 to 70%. Is.

  In addition, the oil-in-water type emulsified food in the present invention contains edible fats and oils, vinegar and egg yolks. Here, the edible fats and oils are particularly fats and oils that can be used as a raw material for oil-in-water type emulsified foods. Without limitation, for example, vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, rice oil and palm oil, animal oils such as fish oil, and MCT (medium chain) Fatty acids obtained by applying chemical or enzymatic treatments such as fatty acid triglycerides) and diglycerides can be used.

  The vinegar is not particularly limited as long as it can be generally used as a raw material for oil-in-water emulsified foods. For example, grain vinegar such as rice vinegar, fruit vinegar and the like can be used.

  The egg yolk is a raw egg yolk that has been industrially separated and removed from the whole egg liquid obtained by splitting the egg, or a frozen egg yolk frozen by adding the raw egg yolk as it is or by adding sugar or salt, and the raw egg yolk is dried. In addition to the processed dried egg yolk, processed egg yolk or the like subjected to enzyme treatment, decholesterolization treatment, desugaring treatment or the like can be used. Moreover, although it is not egg yolk itself, it is also possible to use various egg raw materials containing egg yolk, such as whole egg liquid or whole egg powder.

In the present invention, a resin container having an average oxygen permeability of 50 cc / m ² · day · atm or less is used. A resin container with an average oxygen permeability of 50cc / m ² · day · atm or less means that the oxygen permeation of the entire wall of the container under the conditions of a temperature of 30 ° C, a relative humidity of 80% outside the container, and a relative humidity of 100% inside the container. This means a resin container having an average value of 50 cc / m ² · day · atm or less. By reducing the amount of oxygen that permeates through the container wall to such a small amount, the influence of the invaded oxygen on the quality can be significantly reduced.

In addition, in order to make the oil-in-water emulsified food of the present invention a product that can be stored for a long time with a shelf life exceeding 3 months, use a container having an average oxygen permeability of 30 cc / m ² · day · atm or less. More preferred is a container of 20 cc / m ² · day · atm or less, and particularly preferred is a container having an average oxygen permeability of 0 cc / m ² · day · atm and not transmitting oxygen at all.

Moreover, as a resin container used by this invention, as long as the average oxygen permeability is low as mentioned above, it may have an oxygen absorption ability. Usually, a resin container having an oxygen absorption capacity is preferable because it has an average oxygen permeability of 0 cc / m ² · day · atm and can completely block the ingress of oxygen into the container.

Here, the average oxygen permeability can be measured by the following procedures (1) to (5).
(1) Pour a small amount of fresh water into the container to be measured, purge the inside of the container with nitrogen, and seal it at normal pressure. As a result, the relative humidity inside the container becomes 100%.
(2) Using a syringe, a small amount of gas is collected from the container of (1), and the oxygen concentration C _{0 of the} gas is measured with an oximeter (for example, a trace oxygen partial pressure meter RO-102-SP manufactured by Iijima Electronics Co., Ltd.). taking measurement.
(3) The container of (1) is placed in a constant temperature and humidity chamber adjusted to a temperature of 30 ° C. and a relative humidity of 80%, and stored for 20 days. At this time, the constant temperature and humidity chamber is set to normal atmospheric pressure and filled with normal air.
(4) Using a syringe, a small amount of gas is collected from the container after storage for 20 days in (3), and the oxygen concentration C _{1 of the} gas is measured in the same manner as in (2).
(5) The measured value of the initial oxygen concentration C ₀ (% O ₂ ) obtained in (2), the stored oxygen concentration C ₁ (% O ₂ ) obtained in (4), and the volume V (cc) of the container The average oxygen permeability Q (cc / m ² · day) from the surface area A (m ² ) of the container inner surface, the storage period T (day) (20 days) and the oxygen partial pressure P (0.209 atm) • Calculate atm).

Examples of resin containers having an average oxygen permeability of 50 cc / m ² · day · atm or less include PET, polyethylene or polypropylene blow molded containers, ethylene vinyl alcohol copolymer resin or polyamide (nylon, etc.) PET, polyethylene Or blow molded containers laminated on polypropylene, etc., further blow molded containers that prevent oxygen from entering from outside by laminating an oxygen absorbing layer as an intermediate layer on these blow molded containers, and silica, carbon in these blow molded containers Etc., bag-like containers (pouches) made of sheets obtained by laminating PET, polyamide or aluminum thin films on polyethylene, etc., or bag-like containers made of laminated sheets having vapor-deposited layers of silica, aluminum oxide, etc. . The average oxygen permeability less lower ^{30cc / m 2 · day · atm} , 20cc / m 2 · day · atm or less, or a resin container 0cc / m ² · day · atm, the oxygen barrier layer of the laminated sheet of the above It can be obtained by increasing the layer thickness.

  As a preferred layer structure of the resin container having an oxygen absorbing layer, as shown in FIG. 1, a moisture resistant resin layer 2o, an oxygen barrier resin layer 3o, an oxygen absorbing resin layer 4, an oxygen barrier resin layer 3i and a moisture resistant resin layer are used. 2 having a laminated structure 1a of the water-soluble resin layer 2i (Patent Document 6), as shown in FIG. 2, from the outside to the inside of the container, the moisture-resistant resin layer 2o, the oxygen barrier resin layer 3o, and the oxygen-absorbing resin layer 4, one having a laminated structure 1b of a moisture resistant resin layer 2m, an oxygen barrier resin layer 3i and a moisture resistant resin layer 2i, as shown in FIG. 3, a moisture resistant resin layer 2o, an oxygen absorbing oxygen barrier resin layer 5 , Having a laminated structure 1c of moisture resistant resin layer 2i (Patent Document 7), as shown in FIG. 4, moisture resistant resin layer 2o, oxygen absorbing oxygen barrier resin layer 5o, moisture resistant resin layer 2m, oxygen absorbing Oxygen barrier resin layer 5i, moisture resistant tree Etc. can be mentioned those having a layered structure 1d layer 2i. Further, an adhesive layer may be provided between these layers, and an oxygen barrier resin layer or the like may be further provided. For example, in the laminated structure 1c in FIG. 3 or the laminated structure 1d in FIG. 4, a laminated structure in which an oxygen barrier resin layer is provided between a moisture-resistant resin layer and an oxygen-absorbing oxygen barrier resin layer as necessary. Can give.

The laminated structure of FIGS. 1 to 4 having an oxygen absorbing layer can well block the entry of oxygen from the outside of the container during storage of oil-in-water emulsified foods. Even under these conditions, the infiltration of oxygen into the container can be blocked. Further, even when the oxygen absorption capacity is reduced or disappears during storage of the oil-in-water emulsified food, the average oxygen permeability of the resin container can be reduced to 20 cc / m ² · day · atm or less.

  Here, the moisture-resistant resin layers 2i, 2m, and 2o on the inner side, the middle part, and the outer side of the container have an oxygen permeability coefficient that increases due to moisture absorption by an oxygen barrier resin such as an ethylene-vinyl alcohol copolymer. It is provided to prevent a decrease in oxygen barrier performance due to moisture absorption. For the formation of the moisture-resistant resin layers 2i, 2m, and 2o, an olefin resin or a thermoplastic polyester resin is used. A resin generally referred to as “RIPRO”, which is obtained by pulverizing and recycling punched scraps or scrap scraps generated during molding and melt-mixing them with a moisture-resistant resin or the like, may be used.

  As the resin for forming the oxygen barrier resin layers 3i and 3o, an ethylene-vinyl alcohol copolymer is preferable. In addition, nylon 6, nylon 6,6, nylon 6 / 6,6 copolymer, metaxylylene adipamide, nylon 6,10, nylon 11, nylon 12, nylon 13, etc. may be used. .

  The oxygen-absorbing resin layer 4 is formed from a material in which an oxygen absorbent such as reducing iron is blended with a thermoplastic resin such as a polypropylene / polyethylene mixed resin, or a resin containing an oxidizing resin and a transition metal catalyst. be able to. An oxidizing resin is a resin that is oxidized by oxygen in the air by the action of a transition metal catalyst, (i) a resin containing a carbon side chain, (ii) a xylylene group-containing polyamide resin, and (iii) an ethylene-based resin. Examples thereof include unsaturated group-containing polymers. Examples of the transition metal catalyst include low-valent inorganic acid salts, organic acid salts, and complex salts of transition metals, and the transition metal used here includes a periodic table of iron, cobalt, nickel, and the like. List Group VIII metals, Group I metals such as copper and silver, Group IV metals such as tin, titanium and zirconium, Group V metals such as vanadium, Group VI metals such as chromium, and Group VII metals such as manganese. Can do. Among these, cobalt is preferable because of its high oxygen absorption rate.

  The oxygen-absorbing oxygen barrier resin 5, 5i, 5o can be formed from the above-described oxygen barrier resin blended with an oxidizing resin and a transition metal catalyst. The oxygen-barrier resin is preferably an ethylene-vinyl alcohol copolymer, and the oxidizing resin is preferably one having an active carbon atom that can easily extract hydrogen. Examples of the active carbon atom include a carbon atom adjacent to the carbon-carbon double bond, a tertiary carbon atom having a carbon side chain bonded thereto, and an active methylene group. Among these, as the oxidizing resin, an ethylenically unsaturated group-containing polymer is preferable.

  The adhesive layer is provided as necessary, and is formed from a carboxylic acid such as maleic acid, itaconic acid or fumaric acid, or a graft-modified olefin resin graft-modified with an anhydride, amide or ester of these carboxylic acids. .

In the present invention, “% O ₂ ” indicating the dissolved oxygen concentration using the oxygen partial pressure in the substance as an index is used as a unit indicating the dissolved oxygen concentration of the oil-in-water emulsified food. In this “% O ₂ ” unit, in a state where oxygen is dissolved in a liquid in a 1 atmosphere, the liquid is 20.9% O _{2, which} is the same as the partial pressure of oxygen in the atmosphere, regardless of the type of liquid. For example, if the saturated oxygen concentration of pure water at 25 ° C. and edible oil at 40 ° C. in an atmosphere of 1 atm is expressed in parts by mass, they are about 8.1 ppm and about 37.9 ppm, respectively. However, in “% O ₂ ” units, both pure water and cooking oil are 20.9% O ₂ .

The reason why the “% O ₂ ” unit is used in the present invention is that the display by the “% O ₂ ” unit is accurate and versatile in order to express the dissolved oxygen concentration of the oil-in-water emulsion food.

That is, the dissolved oxygen concentration in the liquid is generally measured using an oximeter, but the detector (sensor) of the oximeter generates a measurement signal according to the oxygen partial pressure. Since the dissolved oxygen concentration in units of “% O ₂ ” is proportional, a measurement result in “% O ₂ ” units can be obtained directly. Therefore, if the dissolved oxygen concentration is expressed in units of mass parts per million (ppm), etc., the data of “% O ₂ ” units obtained from the results of measurement with an oximeter are converted into individual sample solutions and measurement temperatures. It is necessary to convert to parts per million by mass (ppm) using a conversion table, but in the first place, for mixtures containing many types of raw materials such as oil-in-water emulsified foods, official or general purpose Since there is no specific conversion table, it is difficult to display accurate measurement results in parts per million parts that require conversion.

  In the present invention, the measured value of the fluorescence oximeter is used to limit the value of the dissolved oxygen concentration. This is because according to the fluorescence oximeter, the dissolved oxygen concentration can be easily measured while the container is filled with the oil-in-water emulsified food. In the measurement with this fluorescent oximeter, the dissolved oxygen concentration is measured by the following procedures (1) to (3). In the following measurement methods, OxySense 101 manufactured by OxySense in the United States can be used as the fluorescence oximeter, and OxyDot, a detection film dedicated to OxySense 101, should be used as the oxygen detection fluorescent dye film. Can do.

(1) An oxygen-sensing fluorescent dye film is attached to the inner wall surface of a resin-made transparent or translucent container using a special silicone adhesive.
(2) The sample is filled in a container with an oxygen-sensing fluorescent dye film, and the headspace is replaced with nitrogen, followed by sealing.
(3) The oxygen detection fluorescent dye film in the container is irradiated with light from the outside of the container through the container wall, and the fluorescence emitted from the film is detected by a sensor outside the container through the container wall, thereby reducing the dissolved oxygen concentration of the sample. taking measurement.

In addition, as a measuring method of dissolved oxygen concentration, there is also a method of using a polarographic oxygen meter (for example, DOL-40 manufactured by Toa DKK Corporation). The method using the polarographic oximeter is performed according to the following procedures (1) to (4).
(1) Using deoxygenated water (dissolved oxygen concentration b) deoxygenated by nitrogen substitution (nitrogen bubbling method) to ventilate nitrogen, dilute the oil-in-water emulsified food to be measured three times, Prepare.
(2) A glass bottle (100 ml Flan bottle) with an open top is filled with a stirrer (stirrer) in advance, and the sample in (1) is fully filled up to the opening of the bottle. The body is sealed so that no headspace remains in the glass bottle.
(3) The dissolved oxygen concentration a is measured while rotating the stirring bar at the bottom of the bottle and stirring the sample.
(4) The dissolved oxygen concentration a of the sample and the dissolved oxygen concentration b of the deoxygenated water are fitted to the following equation, and the dissolved oxygen concentration DO (% O ₂ ) of the oil-in-water emulsified food is calculated by the following equation.

  In the method using this polarographic oxygen meter, the reason why the oil-in-water emulsified food is diluted three times with deoxygenated water is that the oil-in-water emulsified food such as mayonnaise has a high viscosity. This is because the detection unit of the oximeter is difficult to operate accurately. Further, the degree of dilution with deoxygenated water is not limited to 3 times, and is preferably 2 to 5 times.

  The measured value of the dissolved oxygen concentration obtained using the above polarographic oximeter and the measured value obtained using the aforementioned fluorescent oximeter show approximate measured values.

The resin container-packed oil-in-water emulsified food of the present invention contains edible oil and fat, vinegar and egg yolk, and is filled and sealed in a resin container having an average oxygen permeability of 50 cc / m ² · day · atm or less. Since the dissolved oxygen concentration is 1.0 to 7.1% O ₂ as a measurement value of the fluorescence oximeter, it has a balanced and excellent flavor, and the oil-in-water emulsified food during storage is excessive. Therefore, it is possible to maintain a good flavor over a long period of time.

Here, the dissolved oxygen concentration immediately after production is 1.0 to 7.1% O ₂ , and if it is less than 1.0% O ₂ , the pungent odor of vinegar is strongly felt, and edible fats and oils This is because the taste balance of vinegar and egg yolk deteriorates, and the balance of the flavor of the whole oil-in-water emulsified food is lost. On the other hand, those that exceed 7.1% O ₂ are treated with the conventional deoxygenation treatment. The flavor immediately after production is not significantly different from the oil-in-water type emulsified food that has not been used, but when stored for a long time, oxidative odor due to excessive oxidation of edible oils and fats, oxidative decomposition of various flavor components, etc. This is because the deterioration of the flavor due to the above is recognized.

In addition, by reducing the dissolved oxygen concentration immediately after the production of the oil-in-water emulsified food to less than 1.0% O ₂ , the irritating odor of vinegar becomes stronger, and the balance of flavor is lost. The reason for this is not clear, but if the dissolved oxygen concentration is too low, the acetic acid molecules present in the raw vinegar will not be uniformly dispersed in the oil-in-water food, and many will gather to form an aggregate. Inferred.

In other words, it is known that acetic acid molecules in vinegar remain gathered without mixing with water molecules, but the pungent irritating odor is more strongly expressed, but oxygen molecules are a cluster of acetic acid molecules and water molecules. It is thought that it may promote the formation and inhibit the formation of acetic acid molecule aggregates. Therefore, in the present invention, it is considered that the irritating odor derived from vinegar can be effectively suppressed by leaving oxygen in the oil-in-water emulsified food at 1.0% O ₂ or more.

In contrast, once manufactured, the oil-in-water emulsified food is preferably stored in a container that is as difficult to permeate oxygen as possible. Although the container-packed oil-in-water emulsified food of the present invention is stored in a dark place at 20 ° C. for 10 days after production, the dissolved oxygen concentration is generally reduced to 0.6 to 5.7% O _2. By maintaining such a preserved state, it becomes possible to maintain a well-balanced and good flavor for a long period of 3 months or more.

  Next, the manufacturing method of the resin container-packed oil-in-water emulsified food of the present invention will be described.

  The method for producing a resin container-packed oil-in-water emulsified food of the present invention includes deoxidizing in the production process so that the amount of dissolved oxygen is within a predetermined range, and the inside of the container filled with the oil-in-water emulsified food is preliminarily provided. Except for substituting with an inert gas, the production method can be the same as that for a general oil-in-water emulsified food. Therefore, the oil-in-water emulsified food itself can be produced by mixing an aqueous phase material composed of vinegar, egg yolk, fresh water, various seasonings and the like, adding the oil phase material to this, stirring and emulsifying.

Here, the deoxygenation method is not particularly limited as long as the amount of dissolved oxygen in the product can be reduced and the concentration can be adjusted to 1.0 to 7.1% O _2. Treatment methods can be employed. For example, an inert gas such as nitrogen or argon is blown into the raw material in a tank for storing raw edible fats, vinegar, egg yolk or fresh water, or in a pipe, and the dissolved oxygen is replaced with the inert gas. A bubbling method, a bubbling method in which an inert gas is blown into an oil-in-water emulsified food before filling into a container, a vacuum degassing method in which dissolved oxygen is removed by reducing pressure when mixing various raw materials with a mixer, What is necessary is just to employ | adopt suitably the method using an enzyme etc. which are indicated by Japanese translations of PCT publication No. 11-504963 gazette.

  Of the inert gases, nitrogen is particularly suitable as an inert gas because it is present in large amounts in the air, is relatively low in cost, and does not affect the flavor and quality of oil-in-water emulsified foods. is there.

  Furthermore, it is desirable to employ a closed production line so that oxygen in the air is not mixed into the oil-in-water emulsified food being produced.

  In addition to the above vinegar, egg yolk, edible oil and fat, etc., various raw materials can be used as the raw material for the oil-in-water emulsified food of the present invention, depending on the type of food to be produced. For example, for mayonnaise or dressing, seasonings such as salt and sugar, citrus juice, citric acid, tartaric acid, acid such as lactic acid, flavors such as sodium glutamate, spices such as pepper powder, oil mustard and pepper In the case of tartar sauce, ingredients such as chopped pickles and onions may be added. In addition, egg white, soy protein, starch, dextrin, cellulose, other thickening polysaccharides, and the like may be blended if it is a low calorie type food with a reduced amount of edible oil.

Next, an oil-in-water emulsified food with a dissolved oxygen concentration reduced to 1.0 to 7.1% O ₂ obtained by the above production method is used as an oxygen barrier having an average oxygen permeability of 50 cc / m ² · day · atm or less. However, before filling, it is necessary to replace the container with an inert gas such as nitrogen in advance so that oxygen-containing air does not remain in the container as much as possible. In addition, in a bag-like container, the head space is filled so that it does not remain, and the air in the head space is replaced with an inert gas such as nitrogen for those in which the head space remains in the container mouth, such as a molded container. It is desirable.

According to the above method for producing a container-packed oil-in-water emulsified food of the present invention, edible oil and fat, vinegar and egg yolk are contained, and the dissolved oxygen concentration immediately after production is adjusted to 1.0 to 7.1% O _2. For example, a container-packed oil-in-water emulsified food with excellent flavor and quality is produced in which the dissolved oxygen concentration is 0.6 to 5.7% O ₂ when stored in a dark place at 20 ° C. for 10 days after production. can do.

Example 1
As a resin bottle container filled with mayonnaise, a bottle-shaped container having a height of 20 cm and an open top was prepared by laminating polyethylene and ethylene-vinyl alcohol copolymer resin in five layers and manufacturing by blow molding. The average oxygen permeability of this container was 30 cc / m ² · day · atm. Similarly, by changing the thickness of the ethylene vinyl alcohol copolymer resin layer, the average oxygen permeability is 10 cc / m ² · day · atm, 20 cc / m ² · day · atm, 30 cc / m ² · day. -Resin bottle containers of atm, 50 cc / m ² · day · atm, 100 cc / m ² · day · atm were prepared (Test Examples 1-1 to 1-5).

Further, it is a resin container having the laminated structure 1b of FIG. 2, and its specific layer structure is (outside) polyethylene (layer ratio 10.2 wt%) / ethylene-vinyl alcohol copolymer (layer ratio 2.9 wt%). / Oxygen-absorbing resin in which cobalt is blended with polyethylene (layer ratio 4.6 wt%) / Repro (layer ratio 46.3 wt%) / Ethylene-vinyl alcohol copolymer (layer ratio 2.5 wt%) / Polyethylene (inside) (layer ratio 33.4 wt%) was produced (Test Example 1-6). This container has an average oxygen permeability of 0 cc / m ² · day · atm immediately after production, and can maintain the oxygen absorption capacity immediately after production for 6 months or more.

  Before filling mayonnaise on the inner wall of each container, oxygen detection fluorescent dye film (OxyDot: OxySense 101 dedicated detection film made by OxySense, USA) is placed in three locations (about 5cm downward from the top of the container) with a dedicated silicone adhesive. (1 place on the inner wall surface at the position of 2) and 2 places on the inner wall surface at the position of about 14 cm).

On the other hand, mayonnaise was produced as follows using the blended raw materials shown in Table 1. First, the raw material vegetable oil and fresh water were deoxygenated by a nitrogen bubbling method, and both the dissolved oxygen concentrations of the vegetable oil and fresh water were reduced to about 2.0% O ₂ . Next, deoxygenated fresh water and other aqueous raw materials are put into a closed mixer (trade name: TK Ajihomomixer manufactured by Tokushu Kika Kogyo Co., Ltd.), sealed, degassed, and the internal pressure of the mixer is reduced. The mixture was reduced to 20 kPa and stirred. After stirring for about 2 minutes, while maintaining the reduced pressure of 20 kPa, the deoxygenated vegetable oil is poured little by little and stirred for about 8 minutes to emulsify the aqueous phase raw material and vegetable oil to make mayonnaise, and nitrogen is added to the mixer. It was introduced and returned to normal pressure.

  Next, the inside of each of the six types of resin bottle containers having different average oxygen permeability described above was previously replaced with nitrogen, and mayonnaise returned to normal pressure was filled with 500 g each so as not to involve outside air as much as possible. Was replaced with nitrogen, and then a laminated resin film having an aluminum layer was welded to the mouth and sealed. At this time, the head space was about 22 ml.

The dissolved oxygen concentration (DO) immediately after the production of the resin bottled container mayonnaise thus obtained was about 5% O ₂ . The dissolved oxygen concentration was determined by measuring the fluorescence of three oxygen-sensing fluorescent dye films that had been attached to each container in advance and averaging them. Moreover, when it tasted, the pungent smell of vinegar was not felt, and it was mellow and rich, and had an excellent flavor balance.

  About each resin bottled container mayonnaise, after manufacturing in a dark place of 20 ° C. for 10 days, it was stored for 3 months, 6 months, or 1 year, and then the flavor was examined by tasting.

  In addition, the color tone of mayonnaise was measured immediately after production, at 3 months, 6 months and 1 year after production, and the color difference (ΔE) of the color tone at each time point with respect to the color tone immediately after production was determined.

Here, the color of the mayonnaise is measured by measuring the mayonnaise from the outside of the container through the container wall at a position of about 14 cm downward from the upper end of the container using a spectrocolorimeter (Minolta Camera, CM-508d). It went by. The light transmittance (wavelength 450 nm) at the colorimetric part of the container wall is about 85% for containers with an average oxygen permeability of 100, 50, 30 cc / m ² · day · atm, and an average oxygen permeability of 20, 10, 0 cc. The container of / m ² · day · atm was about 84%.

  In addition, this mayonnaise color tone was measured by preparing three containers of 6 types each having different average oxygen permeability, and obtaining an average value of mayonnaise color tone for each container having different average oxygen permeability. The results are shown in Table 2.

From Table 2, if the average oxygen permeability of the container is 50cc / m ² · day · atm or less, the pungent odor of vinegar is not felt even after 3 months of manufacture, it is mellow and rich, and the flavor balance In addition, although there was no oxidation odor, in order to maintain a better flavor balance and no oxidation odor for a long period of time, the average oxygen permeability of the container should be 30cc / m ² · day · atm or less Furthermore, if the average oxygen permeability of the container is 20 cc / m ² · day · atm or less, the resin container has good flavor balance, no oxidation odor, and oxygen absorption ability even after 6 months of manufacture. (Test Example 1-6) using the slag further improves the long-term storage stability.

In general, when the color difference (ΔE) is 2.0 or less, there is no loss of commercial value due to changes in color tone, but the resin has an average oxygen permeability of 50 cc / m ² · day · atm or less. In the case of the container made, it can be seen that the color difference is sufficiently low even after 6 months have passed since the production, and the product has a color tone that maintains the commercial value.

Example 2
Test Example 1-3 of Example 1 except that the dissolved oxygen concentration of mayonnaise immediately after production is adjusted as shown in Table 3 by appropriately changing the nitrogen bubbling time for the raw material vegetable oil and fresh water at the time of mayonnaise production In the same manner as above, resin bottled container mayonnaise was produced, and each of the bottled mayonnaise made of resin was dissolved immediately after production, in a dark place at 20 ° C. for 10 days after production, or for about 3 months, and then dissolved oxygen concentration (DO) was measured and the flavor was examined by tasting. The results are shown in Table 3. Table 3 also shows the results of Test Example 1-3.

From Table 3, the dissolved oxygen concentration immediately after the production is 1.0 to 7.1% O ₂ , or the dissolved oxygen concentration when stored in a dark place at 20 ° C. for 10 days after the production is 0.6 to 5. It can be seen that Test Examples 2-2 to 2-4, which are 7% O ₂ , have a good flavor balance immediately after production, and have excellent quality without oxidization odor even after storage for 3 months.

  Further, the dissolved oxygen concentration of mayonnaise immediately after production was adjusted as shown in Table 4 and Table 5 by appropriately changing the nitrogen bubbling time for the raw material vegetable oil and fresh water at the time of mayonnaise production. In the same manner as in Test Example 1-5 and Test Example 1-6, resin bottled container mayonnaise was produced, and for each resin bottled container mayonnaise, immediately after production, in the dark at 20 ° C. for 10 days, or After storing for about 3 months, and further storing for about 6 months for about 1 year, the dissolved oxygen concentration (OD) was measured, and the flavor was examined by tasting. The results are shown in Tables 4 and 5. Tables 4 and 5 also show the results of Test Examples 1-5 and 1-6.

From Tables 4 and 5, the dissolved oxygen concentration immediately after production is 1.0 to 7.1% O ₂ , or the dissolved oxygen concentration when stored in a dark place at 20 ° C. for 10 days after production is 0.6. Test Examples 3-2 to 3-4 and Test Examples 4-2 to 4-4, which are ˜5.7% O ₂ , have a good flavor balance immediately after production, and no oxidative odor occurs even after storage for 3 months , You can see that the quality is excellent. Further, it can be seen that even when 6 months have passed since the production, a product using a resin container having a good flavor balance, no oxidative odor, and an oxygen absorbing ability is further improved in long-term storage.

  The oil-in-water emulsified food of the present invention and the method for producing the same are widely applied to oil-in-water emulsified foods such as mayonnaise, tartar sauce, and dressing containing edible oils and fats, vinegar and egg yolk, and filled in a resin container. can do.

It is explanatory drawing of the laminated structure of a container. It is explanatory drawing of the laminated structure of a container. It is explanatory drawing of the laminated structure of a container. It is explanatory drawing of the laminated structure of a container.

Explanation of symbols

1a, 1b, 1c, 1d Laminated structure 2i, 2m, 2o Moisture resistant resin layer 3i, 3o Oxygen barrier resin layer 4 Oxygen absorbing resin layer 5, 5i, 5o Oxygen absorbing oxygen barrier resin layer

Claims (3)

An oil-in-water emulsified food containing edible fats and oils, vinegar and egg yolk is a method for producing a resin container-packed oil-in-water emulsified food filled with a resin container, wherein the oil-in-water emulsified food or its raw material is deoxygenated The dissolved oxygen concentration in the oil-in-water emulsified food is adjusted to 1.0 to 7.1% O ₂ as a measurement value of the fluorescence oximeter, and the oil-in-water emulsified food has an average oxygen permeability of 50 cc / m. ^A method for producing an oil-in-water emulsified food in a resin container, comprising filling a resin container of ² · day · atm or less in advance with an inert gas and then sealing the container. The process according to claim 1, wherein the resin container made of a laminated material having an oxygen absorbing layer. The manufacturing method according to claim 1 or 2 , wherein after filling the oil-in-water type emulsified food into a resin container, the head space is replaced with an inert gas.

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