JP4968473B2 - Aerated acidic oil-in-water emulsified food and method for producing the same - Google Patents

Description

  The present invention relates to a bubbled acidic oil-in-water emulsified food.

  Acidic oil-in-water emulsified foods having a pH adjusted to 4.6 or less, such as mayonnaise and semi-solid emulsified dressings, are known. In an acidic oil-in-water emulsified food, the pH is adjusted by blending an organic acid such as vinegar, citric acid or malic acid, or an acid material such as citrus juice such as lemon or kabosu. Among these acid materials, vinegar is widely used in acidic oil-in-water emulsified foods because it is inexpensive and has excellent antibacterial properties. However, since vinegar has a strong acidity compared to other acid materials, a method for suppressing acidity derived from vinegar is required.

  Examples of methods for suppressing acidity derived from vinegar include a method of adding 5'-sodium uridine and / or 5'-sodium cytidylate (Patent Document 1) and a method of adding γ-aminobutyric acid (GABA) ( Patent document 2) is known.

  However, since these methods contain special components, the resulting acidic oil-in-water emulsified food is expensive and lacks versatility. Moreover, it is hard to say that the effect of suppressing acidity derived from vinegar is satisfactory.

  On the other hand, it is known that bubbles are contained in the emulsified food for the purpose of reducing the texture of the acidic oil-in-water emulsified food (Patent Documents 3, 4, and 5). As a method for producing an acidic oil-in-water emulsified food containing bubbles, (i) coarse emulsification in which nitrogen gas is preliminarily emulsified in the atmosphere in the mixer, and the atmosphere in the mixer is preliminarily emulsified. And (ii) after the production of the crude emulsion, pressure is applied with a CR mixer (VOTATOR DIVISION CHEMETRON CO.) And the crude emulsion is treated with nitrogen gas. (Iii) After the crude emulsion is finely emulsified with a finishing emulsifier such as a colloid mill, nitrogen gas is added to the fine emulsion in the same manner as in (ii). There is a method of foaming.

JP 2005-348748 A JP 2006-61089 A JP-A-11-32722 Japanese Patent Laid-Open No. 2000-210048 JP 2005-333949 A

  However, the acidic oil-in-water type emulsified food containing foam by a conventional method has not been sufficiently suppressed in food-derived acidity because the number of bubbles is small.

  For this, increasing the pressure of the nitrogen gas during the production of the crude emulsion by the method (i) described above, and the pressure of the nitrogen gas applied to the crude emulsion after the production of the crude emulsion by the method (ii) It is conceivable to increase the pressure of nitrogen gas applied to the fine emulsion after producing the fine emulsion by the method (iii). However, any one of these has yielded only those having a low emulsification stability in which the oil phase is easily separated and those having insufficient acidity suppression.

  Therefore, an object of the present invention is to provide a bubbled acidic oil-in-water emulsified food in which the acidity derived from vinegar is sufficiently suppressed and the emulsion stability is excellent.

  The inventor of the present invention precisely and emulsifies the foamed crude emulsion by a specific method to stably contain a large amount of fine bubbles having a diameter of 50 μm or less and an acid oil-in-water in which acidity derived from vinegar is suppressed. It was found that a mold-emulsified food can be obtained.

That is, the present invention relates to a bubbled acidic oil-in-water emulsified food product having a degassed viscosity (20 ° C.) of 30 Pa · s or more. An aerated acidic oil-in-water emulsified food containing 15 to 150 pieces per 10 ⁻¹² m ³ is provided.

  Further, the present invention provides a method for producing an aerated acidic oil-in-water emulsified food, wherein the aerated crude emulsion is finely emulsified with a colloid mill to which a back pressure is applied. A method for producing a food is provided.

  The acidic oil-in-water emulsified food product of the present invention contains a large amount of fine bubbles, so that the acidity of the acid material is suppressed. Therefore, even when vinegar is used as the acid material, it exhibits a mellow flavor with suppressed acidity derived from vinegar. In addition, since the bubble-containing acidic oil-in-water emulsified food of the present invention has a bubble particle size of 50 μm or less, the bubble content is stable over a long period of time and is excellent in emulsion stability.

  According to the method for producing an aerated acidic oil-in-water emulsified food of the present invention, it is possible to continuously produce the aerated acidic oil-in-water emulsified food of the present invention on an industrial production line. It becomes.

  Hereinafter, the present invention will be described in detail. In the following description, “%” means “mass%” unless otherwise specified. Further, the amount of bubble gas injected is the amount injected in the standard state, and the pressure means gauge pressure.

The acidic oil-in-water emulsified food product with bubbles of the present invention contains 15 to 150 bubbles with a diameter of 50 μm or less per 80 × 10 ⁻¹² m ³ after at least 7 days have passed since the production.

  Here, the acidic oil-in-water emulsified food is an oil-in-water emulsified state in which the water phase is adjusted to pH 4.6 or less with vinegar or the like, and edible oils and fats are dispersed almost uniformly as oil droplets in the water phase. Refers to an emulsified food in which is maintained. Acidic oil-in-water emulsified foods include those in which an aqueous phase is further dispersed in oil droplets dispersed substantially uniformly in the aqueous phase. Specific examples of the acidic oil-in-water type emulsified food include mayonnaise, mayonnaise, semi-solid emulsified dressing and the like.

The acidic oil-in-water emulsified food with bubbles contains 15 to 150 bubbles with a diameter of 50 μm or less per 80 × 10 ⁻¹² m ³ when at least 7 days have elapsed after production. However, it means that bubbles having a diameter of 50 μm or less are stably contained over a long period of time in an amount sufficient to suppress acidity.

  That is, Ishii Ikuo's “Engineering of Bubbles” (2005) Techno System (Chapter 6: Application of Microbubbles P423-484) defines bubbles with a diameter of 10 μm to several tens of μm as “microbubbles”. Since microbubbles are affected by interfacial tension, etc., the internal pressure of the bubbles is high, and they shrink and dissolve in water according to Henry's law. It has been reported that the bubble diameter at the boundary of expansion due to the generation of a pressure difference between the periphery and the interior of the bubble ascending is several tens to about 80 μm in fresh water still water.

  On the other hand, the present inventor examined the behavior of the bubbles in the bubbled acidic oil-in-water emulsified food. When the bubble diameter is approximately 50 μm or less, the bubble has a tendency to contract or dissolve, and is greater than 50 μm. It has been found that the tendency of bubbles to expand, and the behavior of bubbles contraction, dissolution, and expansion is almost stable about 7 days after the generation of bubbles, and thereafter a constant bubble-containing state is maintained. Therefore, the foam-containing state of the bubbled acidic oil-in-water emulsified food is evaluated with the content of bubbles having a diameter of 50 μm or less after 7 days after the production, and the relationship between the content of bubbles and the effect of suppressing acidity. Was examined.

The bubble content in the aerated acidic oil-in-water emulsified food product of the present invention is determined based on the above-described study, and the aerated acidic oil-in-water emulsified food product of the present invention is at least 7 days after production. , ^Per 80 × 10 ⁻¹² m ^{3 of the} volume, contains 15 or more, preferably 25 or more, more preferably 30 or more bubbles having a diameter of 50 μm or less in the standard state. Thereby, it becomes possible to fully suppress the acidity derived from vinegar. On the other hand, even if the bubble content is excessively increased, an effect commensurate with it cannot be obtained, and production on an industrial scale becomes extremely difficult. Therefore, the number of bubbles having a diameter of 50 μm or less is 150 or less per 80 × 10 ⁻¹² m ³ of the bubbled acidic oil-in-water emulsified food. Here, “at least 7 days after production” refers to the period from 7 days after production until the expiration date of the usual bubbled acidic oil-in-water emulsified food.

The bubbled acidic oil-in-water emulsified food of the present invention contains bubbles having a diameter of 50 μm or less as described above, and in this case, the bubbles may contain bubbles having a diameter exceeding 50 μm. Even if the air bubbles are more than 50 μm in diameter, the diameter depends on the viscosity of the acidic oil-in-water emulsified food, the diameter when bubbles are generated, etc., as long as it is 7 days or more after the production of the acid oil-in-water emulsified food. However, it is about 100 μm or less, and the content is stable. Therefore, from the viewpoint of suppressing the acidity of the acid material, the total number of bubbles at least 7 days after the production of the acidic oil-in-water emulsified food is preferably about 80 × 10 ⁻¹² m ³ of the acidic oil-in-water emulsified food. 30 to 300, more preferably 40 to 300, and still more preferably 50 to 300.

  Here, the diameter and content of the bubbles are numerical values measured as follows. That is, a small amount (about 0.05 g) of an acidic oil-in-water emulsified food containing bubbles is collected, placed on the center of a slide glass on which a 1 cm square of medicine wrapping paper (average thickness 20 μm) is placed, and a cover glass from above Then, slowly and evenly press the cover glass close to the medicine wrapping paper to make the observation sample. An enlarged image of this observation sample is taken with a digital microscope (100 times magnification) and observed. In addition, an observation sample is sampled at a plurality of locations at random from a bubbled acidic oil-in-water emulsified food sample, and is prepared for each sampling location.

The diameter of the photographed image is measured using a measurement function built in the digital microscope, and for each photographed image, per 80 × 10 ⁻¹² m ³ of the bubbled acidic oil-in-water emulsified food (that is, the observation sample) The total number of bubbles present in 2000 μm × 2000 μm × 20 μm (thickness) and the number of bubbles having a diameter of 50 μm or less are counted, and the average value of a plurality of observation samples is obtained. In this case, since it is considered that bubbles with a diameter of 30 μm or more are crushed and deformed into a cylindrical shape, the diameter of the sphere corresponding to the apparent cylinder diameter (radius r) is calculated using the following correction formula. (X) is converted into the bubble diameter.

(4/3) π (X / 2) ³ (sphere volume) = πr ² h (cylinder volume)
X = 2 × (r ² × h × 3/4) ^1/3
(Where X is the diameter of the bubble
r: Radius of the apparent cylinder of bubbles
h: thickness of sample (thickness of medicine wrapping paper: 20 μm))

  There is no restriction | limiting in particular in the kind of gas which comprises a bubble, For example, nitrogen, a carbon dioxide gas, air etc. which are generally used for foodstuffs can be used. Among these, nitrogen is preferable because it is an inert gas, does not affect the oxidation of fats and oils, and is effective in suppressing acidity.

  Nitrogen is not necessarily a pure product as long as it is used in the food industry, and preferably has a purity of 80 V / V% or more, more preferably a purity of 90 V / V% or more, and even more preferably a purity of 95 V / V. % Or more is used.

  In addition, the bubbled acidic oil-in-water emulsified food of the present invention has a degassed viscosity (20 ° C.) of 30 Pa · s or more, preferably 50 Pa · s or more, more preferably 100 Pa · s or more. When this viscosity is lower than 30 Pa · s, it is difficult to stably hold bubbles in the acidic oil-in-water emulsified food. For this reason, it is difficult for the resulting bubbled acidic oil-in-water emulsified food to satisfy the above-mentioned regulations regarding bubbles, and it is difficult to sufficiently suppress the acidity of the acid material. On the other hand, if the viscosity is excessively high, it is difficult to contain a large amount of fine bubbles, and it becomes difficult to sufficiently suppress the acidity of the acid material. Therefore, the viscosity after deaeration is preferably 500 Pa · s or less.

  Here, the viscosity is a numerical value measured as follows. Place the bubbled acidic oil-in-water emulsified food in a sealed atmosphere, and suck the atmosphere to a vacuum state or a state close thereto to sufficiently deaerate. The viscosity of the obtained degassed product was measured using a BH viscometer using a rotation speed of 2 rpm and a rotor of No. 6. Product temperature: Measured under a measurement condition of 20 ° C. and converted from the reading after 1 minute.

  On the other hand, in the acidic oil-in-water emulsified food product of the present invention, the aqueous phase component is adjusted to pH 4.6 or less with an acid material. As the acid material, vinegar, lactic acid, citric acid, citrus juice or the like can be used, and it is particularly preferable to use vinegar or vinegar in combination with other acid materials from the viewpoint of cost and antibacterial properties. The blending amount of the acid material may be the same as that of a normal acidic oil-in-water emulsified food. Specifically, it is preferably 5 to 50% in terms of vinegar having an acetic acid degree of 5% with respect to the total mass of the aqueous phase. More preferably, it is 10 to 45%.

  In addition, the acidity of vinegar is calculated by the following method.

  First, 10 g of vinegar to be used is accurately taken, diluted 10-fold with ion-exchanged water, 2 drops of 3.1% phenolphthalein solution as an indicator is added to the diluted solution (100 g), and 0.1 mol of known titer is added. Neutralization titration with / L sodium hydroxide solution, and the acetic acid degree of the vinegar used is calculated by the following formula.

Acetic acidity of vinegar (%) = {(60.05 × 0.1 × F × V) × 100} / {sample amount (10 g) × 1000}
(In the formula, 60.05: Molecular weight of acetic acid 0.1: Molar concentration of sodium hydroxide solution (mol / L)
F: titer of 0.1 mol / L sodium hydroxide solution V: titration amount of 0.1 mol / L sodium hydroxide solution (mL))

  Moreover, it is preferable to comprise an oil phase component from liquid fats and oils at the product temperature of 15 degreeC. Such edible oils and fats include, for example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, fish oil and other animal and vegetable oils and their refined oils, and MCT (medium chain fatty acid triglycerides), diglycerides, etc. Thus, fats and oils obtained by chemical or enzymatic treatment can be mentioned. In the present invention, one or more of these edible fats and oils can be used in combination.

  In addition, conventionally, the oil phase component of the acidic oil-in-water emulsified food containing bubbles is generally blended with solid or semi-solid hardened oil at normal temperature (15 to 25 ° C.). This is because the use of such an oil phase component suppresses the movement of bubbles and stabilizes the content of bubbles. On the other hand, in the present invention, a hardened oil that is solid or semisolid at room temperature may be used as the edible oil or fat. However, such a hardened oil is not used, and the entire oil phase is liquid at room temperature. However, by satisfying the above-mentioned conditions concerning bubbles, an acidic oil-in-water emulsified food containing bubbles with stable bubble content can be obtained. In addition, by using edible oils and fats that are liquid at room temperature, it is possible to easily and finely contain fine bubbles.

  The amount of the edible oil / fat may be the same as that of a normal acidic oil-in-water emulsified food. Specifically, it is preferably 10 to 90%, more preferably 10 to 85% based on the product.

  Moreover, various raw materials normally used for acidic oil-in-water type emulsified food can be appropriately selected and blended within a range not impairing the effects of the present invention. For example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch obtained by subjecting these starches to alpha, cross-linking, etc., and starches such as wet heat-treated starch, xanthan gum, tamarind seed gum, locust bean Gum quality such as gum, gellan gum, guar gum, gum arabic, and silium seed gum, starch degradation products, sugars such as dextrin, dextrin alcohol, oligosaccharide, oligosaccharide alcohol, sour materials such as citric acid, lactic acid, lemon juice, sodium glutamate , Various seasonings such as salt, sugar, egg yolk, phospholipase A-treated egg yolk, whole egg, liquid egg white, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch Which emulsifying material, extracts, plants and animals, mustard flour, spices such as pepper, as well as various proteins and their degradation products thereof.

  Next, the manufacturing method of the bubbled acidic oil-in-water emulsified food of the present invention will be described.

  In general, an acidic oil-in-water type emulsified food is prepared by mixing an emulsifying material such as egg yolk and a seasoning to prepare an aqueous phase, and stirring the resulting aqueous phase while adding edible oil and fat as the oil phase. It is produced by producing a coarse emulsion and then finely emulsifying the coarse emulsion using a fine emulsifier having a strong shearing force. Conventionally, as described above, a bubbled acidic oil-in-water emulsified food includes a method of finely emulsifying a foamed coarse emulsion, and a method of once obtaining a finely emulsified product and then foaming it. In these methods, bubbles having a diameter of 50 μm or less cannot be contained in an amount sufficient to suppress acidity derived from vinegar.

  On the other hand, the production method of the present invention is characterized in that the coarse emulsified foam is not simply finely emulsified, but is finely emulsified using a colloid mill in a state where back pressure is applied. A fine emulsion containing a sufficient amount of bubbles of 50 μm or less is produced.

  The rough emulsification means that the emulsifying power of the emulsifying material is mainly used and emulsified with a stirrer or a mixer such as a mixer. The fine emulsification means an emulsifying machine (for example, a colloid mill, a high pressure) having an excellent shearing force. This refers to making a coarse emulsion into a fine emulsion using a homogenizer or the like.

  When implementing the manufacturing method of this invention in the industrial manufacturing line which manufactures an acidic oil-in-water type emulsified food containing a bubble continuously, it can carry out as follows.

  First, a water phase raw material and an oil phase raw material are mixed by a mixer to produce a crude emulsion, which is then sent to a line by a pump, and a bubble gas is injected into the crude emulsion being fed through the line by a nozzle, The crude emulsified foam containing the injection of the working gas is sent to a colloid mill and finely emulsified. In that case, a throttle valve is provided at the outlet or outlet of the colloid mill so that back pressure is applied to the colloid mill. Thereby, it is possible to finely emulsify under pressure higher than the pressing pressure of the conventional colloid mill in a state where the gas for bubbles is injected into the coarse emulsion.

  Here, the line flow rate of the non-foamed crude emulsion before injecting the gas for bubbles is preferably 10 to 80 L / min, more preferably 15 to 80 L / min, and further preferably 20 to 75 L / min. . If the line flow rate is too small, the productivity is inferior. On the other hand, if the line flow rate is too large, the acidity of vinegar can be sufficiently suppressed even if the amount of bubble gas injection is increased or the back pressure throttle valve is throttled. It is difficult to obtain a fine emulsion containing sufficient air bubbles.

  The amount of bubble gas injected from the nozzle into the coarse emulsion is preferably 5 to 100 L / min, more preferably 10 to 80 L / min, and even more preferably 15 to 75 L in the standard state with respect to the above-described line flow rate. / Min. When the amount of the gas for foaming is excessively small, it becomes difficult to obtain a fine emulsion containing sufficient air bubbles so that the acidity of vinegar can be sufficiently suppressed. On the other hand, it is difficult and undesirable on an industrial scale to increase the amount of bubble gas injected excessively.

  The gas pressure when injecting the gas for bubbles needs to be higher than the pressure in the flow path, preferably 0.1 to 1.0 MPa, more preferably higher than the pressure in the flow path. Bubble gas is injected at a pressure higher by 0.2 to 0.8 MPa.

  The bubble gas injection position by the nozzle is preferably immediately before supplying the coarse emulsion to the colloid mill from the viewpoint of containing more bubbles having a diameter of 50 μm or less. The position is preferably within 5 m, more preferably within 3 m, and even more preferably within 1 m from the liquid supply port. In particular, a nozzle for injecting a gas for bubbles is provided in the lid on the liquid supply port side of the colloid mill to supply the colloid mill. It is preferable to inject bubble gas in the vicinity of the mouth.

  As a colloid mill, what is generally used with acidic oil-in-water emulsified foods such as mayonnaise can be used. A high-pressure homogenizer is also known as a precision emulsifier for oil-in-water emulsions. However, when the foamed emulsion is treated with a high-pressure homogenizer, cavitation occurs and the emulsion, which is the original function, is miniaturized. It is not preferable because the effect may be hindered and the equipment may be damaged. On the other hand, according to the colloid mill, there is no fear of cavitation, and the use of a throttle valve enables continuous fine emulsification in a state where back pressure is applied to the foamed coarse emulsion.

  More specifically, in the case of the above-described line flow rate and bubble gas injection amount, the indentation pressure of the colloid mill is preferably 0.6 to 2.0 MPa, more preferably 0 by adjusting the back pressure with a throttle valve. 0.7 to 1.8 MPa, more preferably 0.8 to 1.8 MPa. If this pressure is too low, it will be difficult to obtain a fine emulsion containing sufficient bubbles to sufficiently suppress the sourness of vinegar. On the other hand, if it is too high, a fine emulsifier that can withstand high pressure is required, which is large in terms of equipment and lacks versatility.

  According to this production line, since the fine emulsified foamed product is finely emulsified with back pressure applied, the bubbled acidic oil-in-water type of the present invention containing a large amount of bubbles having a particle size of 50 μm or less. It becomes possible to produce an emulsified food continuously with high productivity.

  The method for producing an aerated acidic oil-in-water emulsified food of the present invention can take various forms. For example, after producing a crude emulsion with a mixer, when foaming the crude emulsion, instead of injecting the gas for bubbles into the crude emulsion being sent, the crude emulsion is stirred with a mixer or the like. However, bubbling for injecting gas for bubbles may be performed.

  According to the aerated acidic oil-in-water emulsified food of the present invention, since the acidity derived from acid materials including vinegar is suppressed by containing a large amount of bubbles having a diameter of 50 μm or less, the conventional mayonnaise, In addition to a method of using a semi-solid emulsified dressing or the like, it can also be preferably used for topping or filling of dessert, cake or bread, or a spread of eggs or a dip sauce.

  Hereinafter, the present invention will be described specifically by way of examples.

Example 1
The bubbled acidic oil-in-water emulsified food was produced as follows on the industrial production line described above.

  First, in the blending composition shown in Table 1, the whole aqueous phase raw material is stirred to prepare 30 kg of a uniform aqueous phase. Next, 70 kg of vegetable oil is gradually added while stirring the obtained aqueous phase. A crude emulsion which is an acidic oil-in-water emulsion was produced. While the obtained crude emulsion was sent to the colloid mill at a flow rate of 25 L / min by a pump, nitrogen (purity 99 V / V% or more) was injected into the pipe 1 m upstream from the colloid mill feed port at an injection amount of 20 L / min. It inject | poured by min and pressure 1.0MPa. The indentation pressure into the colloid mill was adjusted to 0.8 MPa by adjusting a throttle valve provided downstream of the colloid mill. In the colloid mill, fine emulsification was continuously performed at a rotational speed of 3560 rpm to produce a bubbled acidic oil-in-water emulsified food.

  The obtained acidic oil-in-water emulsified food with bubbles had a pH of 4.0 and a viscosity of about 220 Pa · s when degassed with a vacuum pump.

The obtained bubbled acidic oil-in-water emulsified food was stored at room temperature (20 ° C.) for 7 days. After storage, the five locations were sampled, and bubbles were obtained using a digital microscope (VHX-600, manufactured by Keyence Corporation). Was observed. As a result, the average of the five locations was 63 bubbles per 80 × 10 ⁻¹² m ³ , of which 35 bubbles were 50 μm or less in diameter.

  Moreover, when the acid oil-in-water type emulsified food containing air bubbles after storage for 7 days was eaten and the sourness evaluation was performed according to the following four-stage criteria, the evaluation was A.

A: Acidity derived from vinegar is clearly suppressed B: Acidity derived from vinegar is suppressed C: Acidity derived from vinegar is somewhat suppressed D: Acidity derived from vinegar is not suppressed

(*1)リゾ化率：リゾホスファチジルコリンとホスファチジルコリンの合計量に対するリゾホスファチジルコリンの割合をイアトロスキャン法（ＴＬＣ−ＦＩＤ法）で分析した値

(* 1) Lysification rate: Value obtained by analyzing the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine by the Iatroscan method (TLC-FID method)

Comparative Example 1
Except that the throttle valve was removed, fine emulsification was performed without applying back pressure to the colloid mill, and the pressure of nitrogen injection was changed to 0.6 MPa. An attempt was made to produce an oil-type emulsified food.

  However, in the obtained aerated acidic oil-in-water emulsified food, oil phase separation apparently occurred, and the aerated acidic oil-in-water emulsified food having emulsion stability could not be obtained.

  Thereby, even if it inject | pours a lot of gas for bubbles, if it performs fine emulsification by a colloid mill, without applying back pressure, it turns out that the bubbling acidic oil-in-water type emulsified food which has emulsion stability cannot be obtained.

Example 2
Using the same production line as in Example 1, an acidic oil-in-water emulsified food with bubbles was produced as follows.

  First, in the blending composition shown in Table 2, all the aqueous phase raw materials were stirred to prepare 70 kg of a uniform aqueous phase, and then 30 kg of vegetable oil was gradually added while stirring the obtained aqueous phase. A crude emulsion which is an acidic oil-in-water emulsion was produced.

  While feeding the obtained coarse emulsion to a colloid mill at a flow rate of 30 L / min by a pump, nitrogen (purity 99 V / V% or more) was injected into a pipe 1 m upstream from the colloid mill feed port at an injection amount of 30 L / min. It inject | poured by min and pressure 1.8MPa. Further, the indentation pressure into the colloid mill was increased to 1.5 MPa by adjusting the throttle valve.

  In the colloid mill, fine emulsification was continuously performed at a rotational speed of 3560 rpm to produce a bubbled acidic oil-in-water emulsified food.

  The obtained acidic oil-in-water emulsified food with bubbles had a pH of 4.1 and a viscosity of about 180 Pa · s when degassed with a vacuum pump.

Moreover, when the obtained acidic oil-in-water emulsified food containing bubbles was stored at room temperature (20 ° C.) for 7 days, bubbles were observed in the same manner as in Example 1 and evaluated for sourness, per 80 × 10 ⁻¹² m ^3. The average total number of bubbles was 116, of which 64 were 50 μm or less in diameter, and the sourness evaluation was A evaluation.

(*1)表１と同様

(* 1) Same as Table 1

Example 3
The flow rate of the crude emulsion was 60 L / min, the injection amount of nitrogen (purity 99 V / V% or more) was 20 L / min, the injection pressure was 1.0 MPa, and the indentation pressure into the colloid mill was increased to 0.8 MPa. Except for the above, a bubbled acidic oil-in-water emulsified food was produced in the same manner as in Example 2.

  The aerated acidic oil-in-water emulsified food obtained in this example had the same pH and viscosity after deaeration as those obtained in Example 2.

In addition, the bubbled acidic oil-in-water emulsified food product obtained in this example was stored at room temperature (20 ° C.) for 7 days, and the bubbles were observed in the same manner as in Example 1. As a result, the amount per 80 × 10 ⁻¹² m ³ The average number of bubbles was 55, of which 33 were 50 μm or less in diameter. Further, the sour evaluation performed in the same manner as in Example 1 was A evaluation.

Example 4
The flow rate of the coarse emulsion was 60 L / min, the injection amount of nitrogen (purity 99 V / V% or more) was 20 L / min, the injection pressure was 0.9 MPa, and the indentation pressure into the colloid mill was increased to 0.7 MPa. Except for the above, a bubbled acidic oil-in-water emulsified food was produced in the same manner as in Example 2.

  The aerated acidic oil-in-water emulsified food obtained in this example had the same pH and viscosity after deaeration as those obtained in Example 2.

In addition, the bubbled acidic oil-in-water emulsified food product obtained in this example was stored at room temperature (20 ° C.) for 7 days, and the bubbles were observed in the same manner as in Example 1. As a result, the amount per 80 × 10 ⁻¹² m ³ The average total number of bubbles was 43, of which 26 were less than 50 μm in diameter. Further, the sour evaluation performed in the same manner as in Example 1 was B evaluation.

Example 5
The flow rate of the coarse emulsion was 70 L / min, the injection amount of nitrogen (purity 99 V / V% or more) was 15 L / min, the injection pressure was 0.7 MPa, and the indentation pressure into the colloid mill was increased to 0.6 MPa. Except for the above, a bubbled acidic oil-in-water emulsified food was produced in the same manner as in Example 2.

  The aerated acidic oil-in-water emulsified food obtained in this example had the same pH and viscosity after deaeration as those obtained in Example 2.

In addition, the bubbled acidic oil-in-water emulsified food product obtained in this example was stored at room temperature (20 ° C.) for 7 days, and the bubbles were observed in the same manner as in Example 1. As a result, it was found that per 80 × 10 ⁻¹² m ³ . The average total number of bubbles was 31, of which 15 bubbles had a diameter of 50 μm or less. Further, the acidity evaluation performed in the same manner as in Example 1 was C evaluation.

Comparative Example 2
In Comparative Example 1, since a bubble-containing crude emulsion into which a large amount of gas for a bubble was injected was finely emulsified as it was with a colloid mill, a bubbled acidic oil-in-water emulsified food having emulsion stability could not be obtained. A gas-filled acidic oil-in-water emulsified food was produced by reducing the amount of gas used. In this case, the composition was the same as in Example 2.

  That is, the flow rate was 30 L / min in the same manner as in Example 2 except that the nitrogen injection amount was 7 L / min, the injection pressure was 0.6 MPa, and the fine emulsification in the colloid mill was performed without applying back pressure by removing the throttle valve. An attempt was made to produce a bubbled acidic oil-in-water emulsified food in min.

  This method corresponds to a conventional method for producing a bubbled acidic oil-in-water emulsified food.

  The obtained acidic oil-in-water emulsified food with bubbles was stable without oil phase separation, and the pH and viscosity after degassing were similar to those obtained in Example 2.

Further, the obtained acidic oil-in-water emulsified food containing bubbles was stored at room temperature (20 ° C.) for 7 days, and when bubbles were observed in the same manner as in Example 1, the average total number of bubbles per 80 × 10 ⁻¹² m ³ was observed. There were 11 bubbles, of which 5 bubbles had a diameter of 50 μm or less. The acidity evaluation performed in the same manner as in Example 1 was D evaluation.

Comparative Example 3
An acidic oil-in-water emulsified food was produced at a flow rate of 30 L / min in the same manner as in Example 2 except that nitrogen gas was not injected into the coarse emulsion, the throttle valve was removed and fine emulsification was performed at normal pressure using a colloid mill. .

  The obtained acidic oil-in-water emulsified food had a pH of 4.1 and a viscosity comparable to that after degassing in Example 2. Moreover, acidity evaluation performed like Example 1 with respect to this acidic oil-in-water type emulsified food was D evaluation.

Comparative Example 4
A bubbled acidic oil-in-water emulsified food was produced in the same manner as in Example 2 except that the blending composition of Example 2 (Table 2) was changed to 1%.

  The resulting bubbled acidic oil-in-water emulsified food had a pH similar to that of Example 2, but had a low viscosity of about 25 Pa · s after degassing.

Further, the obtained acidic oil-in-water emulsified food containing bubbles was stored at room temperature (20 ° C.) for 7 days, and when bubbles were observed in the same manner as in Example 1, the average total number of bubbles per 80 × 10 ⁻¹² m ³ was observed. There were 19 bubbles, of which 8 were 50 μm or less in diameter. The acidity evaluation performed in the same manner as in Example 1 was D evaluation.

  The above results are summarized in Table 3.

(*2)気泡数：８０×１０^-12 ｍ³ あたりの平均個数

(* 2) Number of bubbles: average number per 80 × 10 ^-12 m ³

From Table 3, the bubbled acidic oil-in-water emulsified food of the example in which the number of bubbles having a diameter of 50 μm or less per 80 × 10 ⁻¹² m ³ is 15 or more has an acidity-inhibiting effect derived from vinegar. It turns out that a sourness inhibitory effect becomes larger as it is more, and a bigger sourness inhibitory effect can be acquired as it is 30 or more. Also, the number of bubbles with a diameter of 50 μm or less corresponds to the size of the total number of bubbles, so that the acidity suppression effect appears when the total number of bubbles is 30 or more, the acidity suppression effect becomes larger when the number is 40 or more, and the acidity suppression is greater when the number is 50 or more. It turns out that an effect is acquired.

  In addition, from Table 3, when the fine emulsification is performed under pressure in the presence of nitrogen gas, the number of bubbles that can obtain the sourness suppression effect is obtained in the acidic oil-in-water emulsion food product from the crude emulsified foam containing nitrogen. It turns out that it is made to contain.

  The present invention provides a novel flavored acidic oil-in-water emulsified food containing bubbles and suppressed acidity, and can be widely used as a food material.

Claims (3)

A method for producing a bubble-containing acidic oil-in-water-type emulsified food, wherein a bubble-containing crude emulsion is finely emulsified at a pressing pressure of 0.6 to 2.0 MPa (gauge pressure) by means of a colloid mill with back pressure applied by a throttle valve. A bubbled acidic oil-in-water containing 15 to 150 bubbles per 80 × 10 ⁻¹² m ^{3 with} a viscosity (20 ° C.) after degassing of 30 Pa · s or more and at least 7 days after production. A method for producing a bubbled acidic oil-in-water emulsified food, characterized in that a type emulsified food is produced. The process according to claim 1, wherein the manufacture by aerated crude emulsion, injecting bubbles gas to the crude emulsion in the flow sending. The production method according to claim 1 or 2, wherein the edible fat and oil constituting the oil phase is liquid at 15 ° C.