JP4972078B2 - Acid oil-in-water emulsified food and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to an acidic oil-in-water emulsified food that suppresses peeling from food after being applied to food and baked and oil separation during storage, and a method for producing the same.

Acidic oil-in-water emulsified foods are emulsified foods that can be distributed at room temperature by adjusting the pH to 4.6 or lower. Typical examples include semi-solid dressings such as mayonnaise-like foods, and emulsified liquid dressings. Is mentioned.

Acidic oil-in-water emulsified foods such as mayonnaise are commonly used in salads or with vegetables, but in recent years their use has expanded. In particular, it has good compatibility with bread and is a seasoning essential for expanding bread menus, such as bread baked with mayonnaise with sausage and corn, and sandwiches with mayonnaise and vegetables.

However, the conventional mayonnaise has a problem that when it is applied to a food such as bread and baked, the mayonnaise is separated and the presence of the mayonnaise is reduced. In order to solve these problems, there is known a method for producing a heat-resistant oil-in-water-type emulsified food that uses at least an emulsifier containing whey protein and egg white, and defines the respective blending amounts within a specific range. However, although these oil-in-water emulsified foods are not separated when applied to bread and baked, the oil-in-water emulsified foods have a problem that they are easily peeled off from the bread.

In addition, as an acidic oil-in-water emulsified food that is baked with bread, etc., add non-alphanated flour to the mayonnaise raw material mainly composed of edible oil and fat, egg yolk, egg white, brewed vinegar, seasoning, etc., and stir A topping material that is baked with a uniformly mixed bread or the like is known (Patent Document 2). However, these topping materials have a problem that when they are applied to bread and baked, oil separation tends to occur due to storage.

Japanese Patent Laid-Open No. 11-318354 JP 2001-204375 A

Accordingly, an object of the present invention is to provide an acidic oil-in-water emulsified food in which the oil-in-water emulsified food is applied to the food and baked after being baked, and the oil separation during storage is suppressed. To do.

In order to achieve the above object, the present inventors have conducted extensive research on various blended raw materials used in acidic oil-in-water emulsified foods and production processes. As a result, acidic oil-in-water emulsified foods that contain starch and gelatin and in which the starch is dispersed in a non-gelatinized state are unexpectedly applied to foods and baked after being baked and stored. As a result, the present invention was completed.

That is, the present invention
(1) starch 0.3 to 2%, and an acidic oil-in-water emulsified food containing 0.3 to 3% gelatin with a heating solubility, wherein the starch is dispersed in a non-gelatinized state, Acidic oil-in-water emulsified food in which the gelatin is dispersed in a non-dissolved state ,
(2) starch 0.3 to 2%, and a process for the preparation of acidic oil-in-water emulsified food containing 0.3 to 3% gelatin with a heating solubility, 60 ° C. the starch and gelatin in the manufacturing process A method for producing an acidic oil-in-water emulsified food produced by heating without heating at the above temperature, wherein the starch is dispersed in a non-gelatinized state, and the gelatin is dispersed in a non-dissolved state ,
It is.

According to the present invention, in an acidic oil-in-water emulsified food, an acidic oil-in-water emulsified food that suppresses peeling from the food after application and baking to the food and oil separation during storage and a method for producing the same are provided. I can do it. Therefore, in foods such as breads that are used by baking acid oil-in-water emulsified foods, it is possible to prevent reduction in commercial value due to peeling of acid oil-in-water emulsified foods, and further demand for acid oil-in-water emulsified foods Expansion can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

In the present invention, the acidic oil-in-water emulsified food is an acid emulsified food in which edible fats and oils are dispersed substantially uniformly in the water phase as oil droplets to maintain an oil-in-water emulsified state and the pH is adjusted to 4.6 or less. It is. Examples include mayonnaise-like foods, acidic emulsified liquid dressings, and acidic emulsified liquid foods with ingredients.

The acidic oil-in-water emulsified food of the present invention contains starch, and the starch is dispersed in a non-gelatinized state, whereby the acidic oil-in-water emulsified food is applied to the food and baked. Peeling from food is suppressed. On the other hand, acidic oil-in-water emulsified foods using starch that has been gelatinized in advance, or acidic oil-in-water, in which starch is gelatinized by heating even when non-gelatinized starch is used This is because the mold-emulsified food is easily peeled off from the food when applied to the food and baked.

The starch used in the present invention is not particularly limited as long as it is provided for edible use. For example, commercially available potato starch, corn starch, tapioca starch, wheat starch, rice starch, cross-linking these starches, etc. The processed starch, the starch decomposition product, etc. which performed the process are mentioned, In this invention, it is good to use these 1 type (s) or 2 or more types.

In the present invention, the non-gelatinized state means a state in which part or all of the starch is not gelatinized, and the starch in this state is dispersed substantially uniformly. Thus, in order to disperse starch substantially uniformly in a non-gelatinized state, it is necessary to produce starch without heating it at a temperature of 60 ° C. or higher in the production process of an acidic oil-in-water emulsified food.

The acidic oil-in-water emulsified food of the present invention is characterized by using gelatin in addition to the above-mentioned starch. As a result, the acidic oil-in-water emulsified food is one in which peeling from the food after application and baking on the food and oil separation during storage are suppressed.

Gelatin is a mixture obtained by heating and extracting collagen, which is the main component of connective tissue such as animal skin and bone, and is a mixture containing protein as the main component. The gelatin used in the present invention is not particularly limited as long as it is provided for edible use, and examples thereof include commercially available porcine gelatin, bovine gelatin, fish gelatin and the like. Or it is good to use 2 or more types.

Moreover, it is preferable that the gelatin mix | blended with the acidic oil-in-water type emulsion foodstuff of this invention has a heat solubility. This is because, compared to acidic oil-in-water emulsified foods using gelatin that is soluble at room temperature, it is easy to obtain a peeling prevention effect during baking and an oil separation inhibiting effect during storage. In the present invention, heat-soluble gelatin refers to gelatin having a property that even if mixed with water at room temperature (15 to 25 ° C.) and stirred, it does not dissolve in part or all. If there is no particular limitation. Specifically, gelatin other than normal temperature soluble gelatin having a melting temperature of 40 ° C. or lower may be used.

Furthermore, the gelatin blended in the acidic oil-in-water emulsified food of the present invention is preferably dispersed in an undissolved state. This is because acidic oil-in-water emulsified foods obtained by dissolving heat-soluble gelatin by heating tend to have difficulty in obtaining an effect of preventing peeling during baking and an effect of suppressing oil separation during storage. In the present invention, the non-dissolved state means that part or all of gelatin is not dissolved in water, and gelatin in this state is dispersed substantially uniformly in the acidic oil-in-water emulsion food. Thus, in order to disperse gelatin having heat solubility substantially uniformly in an undissolved state, it is possible to produce gelatin without heating at a temperature of 60 ° C. or higher in the production process of acidic oil-in-water emulsion foods. Necessary.

The starch content in the acidic oil-in-water emulsified food is preferably 0.1 to 3%, more preferably 0.3 to 3%, based on the product. If the starch content is less than the above value, even if gelatin is used in combination, the effect of preventing peeling after baking of the acidic oil-in-water emulsified food tends to be difficult to obtain. Moreover, even if the content of starch is larger than the above value, it is difficult to expect an effect according to the content, which is not economical.

The content of gelatin in the acidic oil-in-water emulsified food is preferably 0.1 to 3%, more preferably 0.3 to 3%, based on the product. If the gelatin content is less than the above value, even if the above-mentioned starch is used in combination, it tends to be difficult to obtain a peeling prevention effect after baking of an acidic oil-in-water emulsified food and an oil separation suppressing effect during storage. Absent. Moreover, even if the content of gelatin is larger than the above value, it is difficult to expect an effect according to the content, which is not economical.

The viscosity of the acidic oil-in-water emulsified food of the present invention is a measured value at a product temperature of 5 ° C. in order to facilitate the effect of preventing peeling after baking of the present invention and the effect of suppressing oil separation during storage. 50 to 500 Pa · s is preferable, and 100 to 400 Pa · s is more preferable. The viscosity was measured using a BH viscometer using a rotor No. 6. Rotational speed: Measured under the condition of 2 rpm, a value calculated from the reading after 2 revolutions.

The acidic oil-in-water emulsified food of the present invention contains, in addition to the above-mentioned starch and gelatin, appropriately selected from various raw materials usually used in acidic oil-in-water emulsified foods as long as the effects of the present invention are not impaired. Can be made. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils and refined oils thereof, and MCT (medium chain fatty acid triglyceride), diglyceride, etc. Edible fats and oils such as fats and oils obtained by chemical or enzymatic treatment, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, silium seed gum, gum quality, dextrin, dextrin alcohol, oligo Saccharides such as sugar, oligosaccharide alcohol, sour materials such as vinegar, citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt, sugar, egg yolk, whole egg, liquid egg white, lecithin, lysolecithin, lactalbumin, Casein sodium, glycerin fat Emulsifiers such as esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, octenyl succinated starch, antioxidants such as ascorbic acid or salts thereof, various extracts, spices such as mustard powder, pepper, Various proteins and their degradation products, diced boiled eggs, pickled cucumbers, onions, parsley and other chopped vegetables.

The method for producing an acidic oil-in-water emulsified food according to the present invention is characterized in that starch or gelatin is not heated at a temperature of 60 ° C. or higher, preferably without heating at a temperature of 50 ° C. or higher in the manufacturing process. And When starch or gelatin is heated at a temperature higher than the above value at any stage of the production process, starch becomes gelatinized and gelatin is easily dissolved. This is because it is difficult to obtain an effect of preventing peeling after firing and an effect of suppressing oil separation during storage.

Moreover, the method for producing an acidic oil-in-water emulsified food according to the present invention includes the above-described starch and gelatin, and in the production process, except that the starch or gelatin is produced without heating at a temperature of 60 ° C. or higher. What is necessary is just to manufacture according to the conventional method of acidic oil-in-water type emulsified food, for example, add the above-mentioned starch and the water phase raw material containing gelatin, and add the oil phase raw material while stirring with a mixer or the like. After rough emulsification and then final emulsification with a colloid mill, a high-pressure homogenizer, etc., it may be manufactured by a method of filling and sealing in a bottle container or a glass container.

Hereinafter, the acidic oil-in-water emulsified food of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these.

[Example 1]
<Production method of mayonnaise-like food>
A mayonnaise-like food was produced at the following blending ratio. That is, vinegar, raw egg yolk, salt, starch, gelatin (heat solubility), sodium glutamate, and fresh water were placed in a mixer and mixed with stirring to prepare an aqueous phase. Subsequently, vegetable oil was gradually added while stirring the aqueous phase and coarsely emulsified, and further stirred at a high speed for final emulsification. Next, the obtained emulsion was filled in a three-layer laminate container having a capacity of 300 g to produce a mayonnaise-like food of the present invention. The obtained mayonnaise-like food contains 1% starch and 1% gelatin in the product, and the starch is dispersed in a non-gelatinized state. Moreover, the viscosity of the obtained mayonnaise-like food was 140 Pa · s.

<Mixed ratio of mayonnaise-like food>
(Oil phase)
40% vegetable oil
(Water phase)
Vinegar (acidity 10%) 10%
10% raw egg yolk
3% salt
1% starch
Gelatin (heat solubility) 1%
Sodium glutamate 0.3%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

When the obtained mayonnaise-like food was applied to bread and baked in an oven (200 ° C., 10 minutes), the mayonnaise-like food after baking was hardly peeled from the bread. Moreover, when the obtained mayonnaise-like food was stored in a refrigerator (5 ° C.) for 3 months and the mayonnaise-like food after storage was visually observed, no oil separation was confirmed.

[Comparative Example 1]
In the preparation of the mayonnaise-like food of Example 1, a mayonnaise-like food was produced in the same manner as in Example 1 except that the starch of the blending raw material was replaced with gelatinized starch. The obtained mayonnaise-like food had a viscosity of 210 Pa · s.

When the obtained mayonnaise-like food was baked in the same manner as in Example 1, the mayonnaise-like food was easily peeled from the bread.

[Comparative Example 2]
In the preparation of the mayonnaise-like food of Example 1, starch and fresh water were mixed and heated to 60 ° C. to sufficiently gelatinize the starch, and then mixed with other aqueous phase ingredients as in Example 1. A mayonnaise-like food was produced in the same manner. The obtained mayonnaise-like food had a viscosity of 240 Pa · s.

When the obtained mayonnaise-like food was baked in the same manner as in Example 1, the mayonnaise-like food was easily peeled from the bread.

[Example 2]
In the preparation of the mayonnaise-like food of Example 1, a mayonnaise-like food was produced in the same manner as in Example 1 except that gelatin (heating solubility) as a raw material was replaced with gelatin (room temperature solubility). The obtained mayonnaise-like food had a viscosity of 190 Pa · s.

[Example 3]
In the preparation of the mayonnaise-like food of Example 1, the prepared aqueous phase part was heated to 45 ° C., and then the vegetable oil was gradually added while stirring the aqueous phase part, followed by rough emulsification. And made mayonnaise-like food. The obtained mayonnaise-like food had a viscosity of 160 Pa · s.

[Example 4]
In the preparation of mayonnaise-like food of Example 1, the prepared aqueous phase part was heated to 55 ° C, and then the vegetable oil was gradually added while stirring the aqueous phase part, followed by rough emulsification. And made mayonnaise-like food. The obtained mayonnaise-like food had a viscosity of 190 Pa · s.

[Comparative Example 3]
In the preparation of mayonnaise-like food of Example 1, the prepared aqueous phase part was heated to 60 ° C., and then the vegetable oil was gradually added while stirring the aqueous phase part, followed by rough emulsification. And made mayonnaise-like food. The obtained mayonnaise-like food had a viscosity of 220 Pa · s.

[Test Example 1]
The kind of gelatin used for acidic oil-in-water emulsion foods, the presence or absence of heat treatment in the production process of acidic oil-in-water emulsion foods, and the ease of peeling after baking of acidic oil-in-water emulsion foods depending on the heating temperature, and storage The influence of oil on oil separation was investigated. Specifically, the mayonnaise-like food obtained in Examples 1 to 4 and Comparative Example 3 was baked in the same manner as in Example 1, and the ease of peeling of the mayonnaise-like food after baking was evaluated according to the following evaluation criteria. It was evaluated with. Moreover, the obtained mayonnaise-like food was preserve | saved at 15 degreeC for 3 weeks, and the oil separation of the mayonnaise-like food at the time of preservation | save was evaluated by the following evaluation criteria by observing visually. In the present invention, storage for 1 week at 15 ° C. corresponds to storage for 1 month at refrigeration (5 ° C.).

Evaluation rank of “Ease of peeling of mayonnaise-like food after baking”: Standard ○: Mayonnaise-like food is difficult to peel from bread.
Δ: The mayonnaise-like food is slightly peelable from the bread, but there is no problem.
X: Mayonnaise-like food is easy to peel off from bread.

Evaluation rank of “oil separation of mayonnaise-like food during storage”: Standard ○: Mayonnaise-like food is not oil-separated.
Δ: Mayonnaise-like food is slightly separated from oil, but there is no problem.
X: The mayonnaise-like food is oil-separated.

From Table 1, in place of gelatin (heat solubility), mayonnaise-like food (Example 2) using gelatin (room temperature solubility), and gelatin (heat solubility) in the production process of mayonnaise-like food was 55 ° C. In the heated mayonnaise-like food (Example 4), the mayonnaise-like food after baking was slightly peeled off, and the oil was slightly separated by storage. In addition, the mayonnaise-like food (Comparative Example 3) heated to 60 ° C. in gelatin (heat solubility) was easily peeled off after baking, and the oil was separated by storage. Thus, the acidic oil-in-water emulsified food produced without heating gelatin at a temperature of 60 ° C. or higher in the production process is excellent in the effect of preventing peeling after baking and the effect of suppressing oil separation during storage. It is understood. In addition, it is understood that acidic oil-in-water emulsified foods using gelatin that is heat-dissolved and dispersed in a non-dissolved state are superior in preventing peeling after baking and suppressing oil separation during storage. Is done.

[Test Example 2]
The effects of starch and gelatin content on the ease of peeling after baking of acidic oil-in-water emulsified foods and the oil separation during storage were investigated. Specifically, a mayonnaise-like food was produced in the same manner as in Example 1 except that the contents of starch and gelatin were changed to the ratios shown in Table 3 in Example 1. Next, the obtained mayonnaise-like food was baked in the same manner as in Example 1, and the ease of peeling of the mayonnaise-like food after baking was evaluated. The obtained mayonnaise-like food was stored at 15 ° C. for 3 weeks and visually observed to evaluate oil separation of the mayonnaise-like food during storage. The ease of peeling of the mayonnaise-like food after baking and the evaluation criteria for oil separation of the mayonnaise-like food during storage are the same as in Test Example 1.

From Table 2, acidic oil-in-water emulsified food (No. 2) in which the starch content is 0.1 to 3% of the product and the gelatin content is 0.1 to 3% of the product. -4 and No. 7-9) are understood to be excellent in the effect of preventing peeling after firing and the effect of suppressing oil separation during storage, and in particular, the starch content is 0.3% of the product. The acidic oil-in-water emulsified food (No. 3, 4, 8, 9) having a gelatin content of 0.3 to 3% based on the product is effective in preventing peeling after baking. It is understood that the oil separation suppressing effect during storage is superior.

Claims (2)

Starch 0.3 to 2%, and an acidic oil-in-water emulsified food containing 0.3 to 3% gelatin with a heating solubility, wherein the starch is dispersed in a non-gelatinized state, the gelatin An acidic oil-in-water emulsified food, characterized by being dispersed in a non-dissolved state . Starch 0.3 to 2%, and heating a process for the preparation of an acidic oil-in-water emulsified food containing 0.3 to 3% gelatin with solubility, the starch and temperatures above 60 ° C. Gelatin in the manufacturing process A method for producing an acidic oil-in-water emulsified food, wherein the starch is dispersed in a non-gelatinized state and the gelatin is dispersed in a non-dissolved state .