JP5644211B2 - Acid oil-in-water emulsified food - Google Patents

Description

  The present invention relates to an acidic oil-in-water emulsified food having a stable emulsified state after thawing and excellent in freezing resistance.

  Acidic oil-in-water emulsified foods such as mayonnaise and semi-solid emulsified dressings are widely popular in daily eating habits. A typical application of such acidic oil-in-water emulsified foods is salad, but in recent years its use has been expanded and is also used in frozen foods such as frozen side dishes. In each household, foods using acidic oil-in-water type emulsified foods are stored frozen and thawed or warmed before eating.

  Therefore, acidic oil-in-water emulsified foods are desired to maintain a stable emulsified state even after being frozen and thawed, that is, to have freezing resistance. Acidic oil-in-water emulsified foods have been proposed.

  For example, in order to improve the freezing tolerance of an acidic oil-in-water type emulsified food, it is a dried egg white that has been subjected to a desugaring process and a heat storage process of 65 ° C. or higher, Part) with a water separation rate of 4% or less and xanthan gum and other gums in acidic oil-in-water emulsion foods (Patent Document 1), and similar dry egg white and processed starch Blending in an oil-in-water emulsion food (Patent Document 2) has been proposed.

JP 2009-61 A Japanese Unexamined Patent Publication No. 2009-60

  An object of the present invention is to provide an acidic oil-in-water emulsified food having further improved freezing resistance.

  The present inventor disperses non-dissolved gum particles in a water phase of an acidic oil-in-water emulsified food product with a specific particle size, and contains egg yolk and dried egg white and / or milk protein as an emulsifying agent. Surprisingly, it is possible to suppress the binding between oil droplets, remarkably improve the freezing resistance, and do not affect the texture even though non-dissolved particles are dispersed Furthermore, it has been found that in order to disperse the non-dissolved gum particles in the aqueous phase, the gum particles may be formed from a heat-dissolvable gum.

  That is, the present invention contains heat-soluble gum particles having an average particle size of 15 to 200 μm dispersed in an aqueous phase in an undissolved state, and as an emulsifying material, egg yolk, dried egg white and / or milk protein An acidic oil-in-water emulsified food containing

  In addition, as a method for producing this acidic oil-in-water emulsified food, an acidic oil-in-water emulsified food in which the temperature of the aqueous phase in which the heat-dissolvable gum particles are dispersed is equal to or lower than the temperature at which the gum particles are not completely dissolved. A manufacturing method is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the acidic oil-in-water type emulsified food which has a stable emulsified state after thawing | decompression can be provided.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  In the present invention, the acidic oil-in-water emulsified food is one in which edible fats and oils are dispersed almost uniformly in the water phase as oil droplets to form an oil-in-water emulsified state, and the pH is adjusted to be acidic. Preferably, the pH is adjusted to 4.6 or lower in order to allow normal temperature distribution. Such acidic oil-in-water emulsified foods having a viscosity adjusted to 30 Pa · s or more include mayonnaise, mayonnaise, semi-solid emulsified dressing and the like.

  In the acidic oil-in-water emulsified food of the present invention, not only oil droplets are emulsified and dispersed in the aqueous phase at room temperature, but also the gum particles are dispersed in an undissolved state. Here, as the gum, in the production and storage process of acidic oil-in-water emulsion foods, any aqueous phase can be used as long as it can be dispersed in an undissolved state. However, it is possible to use a heat-dissolvable gum which does not dissolve sufficiently and is melted by heating to a temperature higher than room temperature, and exhibits a thickening property. Heat-dissolvable gum having viscosity characteristics such that the viscosity when the liquid is heated to 55 ° C. and then cooled to 20 ° C. is less than 80% of the viscosity when the aqueous dispersion is heated to 90 ° C. and then cooled to 20 ° C. Can be used.

  More specifically, this viscosity characteristic is obtained by preparing an aqueous dispersion of gum in the range of 0.1 to 3 wt% at room temperature, heating it to 55 ° C. with heating and stirring, and reaching 55 ° C. It is calculated from the viscosity measured after leaving still in a 20 degreeC room | chamber and cooling to 20 degreeC after that, and the viscosity measured after heating and cooling similarly to 90 degreeC.

  Examples of gums satisfying such viscosity characteristics include heat-dissolvable tamarind seed gum (temperature at which most of the 1% dispersion is dissolved or sol (hereinafter referred to as dissolution temperature) 70 to 90 ° C.), heat-solubility. Locust bean gum (dissolution temperature 70 to 80 ° C.) and heat-soluble carrageenan (dissolution temperature 70 to 80 ° C. for both kappa carrageenan and iota carrageenan) can be exemplified, and the aqueous phase contains one or more of these. be able to. In addition, tamarind seed gum, locust bean gum, carrageenan and the like do not exhibit the above-mentioned viscosity characteristics by a purification method, a drying method, etc., and are easily dissolved at room temperature. Distinguish from heat-soluble gum.

  Moreover, in the aqueous phase of the acidic oil-in-water emulsified food of the present invention, at least a part of the above-mentioned heat-soluble gum is preferably dispersed in an undissolved state. When the aqueous phase in which the heat-soluble gum particles are dispersed in a non-dissolved state is heated, the heat-soluble gum particles are dissolved, and then cooled, the water-soluble gum is in the sol or gel state in the aqueous phase. However, the aqueous phase from which the heat-soluble gummy particles in the non-dissolved state have disappeared does not constitute the acidic oil-in-water emulsified food of the present invention.

  The average particle diameter of the heat-soluble gummy particles dispersed in the water phase in an undissolved state is 15 to 200 μm, preferably 20 to 150 μm. The average particle size of the heat-dissolvable gum is observed for the acid oil-in-water emulsified food with an optical microscope, and the particle size of 100 randomly selected particles of heat-dissolvable gum in the acid oil-in-water emulsified food. Can be obtained by calculating the average value. If the average particle diameter of the heat-soluble gummy particles is smaller or larger than this range, the freezing resistance cannot be sufficiently improved, which is not preferable. In addition, the average particle diameter of commercially available powdery heat-soluble gums usually depends on the size of the mesh in the pulverization step in the production process or the filtration separation step using a sieve. Therefore, when using commercially available heat-soluble gummy particles in the present invention, those having the above-mentioned average particle diameter are appropriately selected or used after being separated by filtration.

  The blending ratio of the heat-soluble gummy particles in the acidic oil-in-water emulsified food of the present invention is preferably 0.1 to 3%, more preferably 0.5 to 2%, although it depends on the type of gum. is there. If the blending amount of the heat-dissolvable gum is too small, the freezing resistance cannot be sufficiently improved. On the other hand, if the blending amount is too large, it becomes difficult to give a smooth texture to the acidic oil-in-water emulsified food.

  On the other hand, the oil droplets dispersed in the aqueous phase are preferably formed from edible oils and fats that are liquid at room temperature (15 to 25 ° C.). Examples of edible oils and fats that are liquid at room temperature include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, and soybean oil. By using liquid edible fats and oils at normal temperature, it becomes easy to control the particle diameter of oil droplets compared with the case of using solid edible fats and oils such as palm oil.

  The blending ratio of fats and oils in the acidic oil-in-water emulsified food of the present invention is preferably 50% or less, more preferably 40% or less, from the viewpoint of sufficiently improving freezing resistance, although depending on the type of the fats and oils. This is because as the blending ratio of fats and oils increases, the fats and oils are easily separated by freezing and thawing. Also, if the amount of fat / oil is small, separation of the oil / fat due to freezing and thawing becomes difficult to occur, but if it is too small, the richness of the acidic oil-in-water emulsified food is lost, so in the present invention, the proportion of fat / oil is 5% or more. Is preferred.

  Moreover, in the acidic oil-in-water emulsified food of the present invention, the average particle diameter of the oil droplets is 1 to 20 μm, and the ratio of the average particle diameter of the oil droplets to the average particle diameter of the aforementioned gum particles is (1 to 70). / 100 is preferable. Here, the average particle size of the oil droplets was observed with an optical oil microscope for the acid oil-in-water emulsified food, and the particle size was measured for 100 oil droplets randomly selected in the acid oil-in-water emulsified food. An average value can be calculated and obtained. If the average particle diameter of the oil droplets is larger than 20 μm, the oil droplets are easily bonded to each other, and the freezing resistance cannot be sufficiently improved, which is not preferable. On the other hand, if the average particle size of the oil droplets is smaller than 1 μm, the effect of improving the freezing resistance commensurate with the cost increase for producing such a fine emulsified state cannot be obtained, which is not preferable.

  Moreover, in the acidic oil-in-water emulsified food of the present invention, the ratio of the average particle diameter of the oil droplets to the average particle diameter of the aforementioned gum particles is (1 to 70) / 100 from the viewpoint of sufficiently improving freezing resistance. It is preferable that it is (1-30) / 100.

  In addition, as a method of adjusting the particle size of the gummy particles and the particle size of the oil droplets in this way, the type of mixer when emulsifying edible fats and oils is changed, the stirring conditions are adjusted, A method for adjusting the order of addition and the like can be mentioned.

  The acidic oil-in-water emulsified food of the present invention contains egg yolk and dried egg white and / or milk protein as an emulsifying material. Thereby, the emulsified state after thawing can be stabilized.

  Here, as an egg yolk, what is generally used as an emulsifying material in a conventional acidic emulsified liquid seasoning can be used, for example, a raw egg yolk obtained by splitting a chicken egg and separating it from egg white, Raw egg yolk is sterilized, frozen, filtered, spray dried or freeze dried, enzyme treated with phospholipase or protease, desugared with yeast or glucose oxidase, supercritical carbon dioxide treated or subcritical Examples include those subjected to one or two or more treatments such as decholesterolization treatment such as carbon dioxide treatment, mixed treatment of salt or saccharide, and the like. Moreover, as an aspect to contain egg yolk in the acidic oil-in-water emulsified food of the present invention, whole egg obtained by breaking chicken eggs, or a mixture of egg yolk and egg white in an arbitrary ratio, or the above-mentioned The aspect which contains what etc. which processed can be mention | raise | lifted.

  Dry egg white is obtained by drying liquid egg white by various methods such as spray drying (spray drying), standing drying (pan drying), freeze drying (freeze drying), and vacuum drying. Among these dried egg whites, in the present invention, when using dried egg white that has been heat-treated, preferably 65 to 120 ° C. for about 1 to 20 days, acid oil-in-water emulsified food Since the freezing tolerance which maintains the stable emulsified state after thawing | decompression of this improves more, it is preferable. In addition, the above-mentioned heat storage process can be performed by a conventional method.

  Examples of the liquid egg white used as the raw material of the dried egg white include, for example, a raw liquid egg white obtained by splitting an egg and separating it from egg yolk, and those subjected to treatments such as filtration, sterilization, freezing, concentration, etc. For example, a product that has been subjected to a treatment for removing the above components, for example, a desugaring treatment for removing a sugar content or a treatment for removing lysozyme can be used. Among these liquid egg whites, it is preferable to use liquid egg whites subjected to desugaring treatment. If the desugaring treatment is not performed, the amino group in egg white protein and free sugar cause a Maillard reaction during the above-mentioned heat storage treatment, and browning, generation of unpleasant odor, etc. may result in quality deterioration. . Here, the desugaring treatment may be performed by a conventional method using yeast, enzyme, bacteria, or the like, and is preferably performed so that the free sugar content in the liquid egg white is 0.1% or less.

  As the milk protein, one or more known milk proteins such as whey protein, casein, salts thereof (for example, sodium salt, potassium salt, calcium salt, ammonium salt, etc.), or a hydrolyzate of milk protein are used. be able to.

  Further, the total blending amount of egg yolk, dried egg white, and milk protein is preferably 0.1 to 8%, more preferably 0.3 to 5% in terms of dry matter. If the blending amount is too small, it is difficult to sufficiently improve the freezing resistance even if the above-mentioned heat-soluble gum is used in combination. On the contrary, if the blending amount is too large, the texture may be deteriorated.

  The acidic oil-in-water emulsified food of the present invention can contain various raw materials that are usually used in acidic oil-in-water emulsified foods as appropriate. For example, starches such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to treatment such as pregelatinization and crosslinking, starches such as wet heat-treated starch, and sugars such as starch degradation products , Vinegar, citric acid, lactic acid, lemon juice and other sour materials, sodium glutamate, salt, sugar and other seasonings, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch And emulsifying materials such as animal and plant extracts, spices such as mustard powder and pepper, various proteins, and their degradation products.

  The acidic oil-in-water emulsified food of the present invention is obtained by dispersing a heat-soluble gum in an aqueous phase or an oil phase and mixing and emulsifying an aqueous phase raw material and an oil phase raw material by a conventional method, or an aqueous phase and an oil phase. It can be produced by mixing and dispersing the heat-soluble gum after emulsification and mixing. At this time, the aqueous phase in which the heat-soluble gum is dispersed in a non-dissolved state, the gum particles are completely dispersed. Produces an acidic oil-in-water emulsified food at a temperature below which it does not dissolve. That is, after the above-mentioned heat-dissolvable gum, which is insoluble at room temperature, is dispersed in the aqueous phase in advance and then mixed and emulsified with the aqueous phase and the oil phase, the gum is dispersed in the oil phase in advance. Then, even if the oil phase is mixed and emulsified with the aqueous phase, after mixing and emulsification, the gum is dispersed in the aqueous phase, so that the gum of the present invention is dispersed in an undissolved state in the aqueous phase. In order to produce an oil-in-water emulsified food, the gum may be dispersed in the aqueous phase or the oil phase before mixing the aqueous phase and the oil phase. Further, the gum may be added to and dispersed in the emulsion after the aqueous phase and the oil phase are mixed and dispersed, whereby the gum is also dispersed in the aqueous phase. In any case, when the gum is dispersed in the water phase in an undissolved state, the aqueous phase is not heated to a temperature at which the gum is completely dissolved. In the state where the gum is dispersed in the oil phase, the gum does not dissolve or sol even if the oil phase is heated.

  More specifically, as a method for producing the acidic oil-in-water emulsified food of the present invention, for example, as an aqueous phase raw material, a room temperature insoluble gum, preferably the aforementioned heat-soluble gum, emulsion, and The seasoning is usually mixed uniformly without heating to 60 ° C or higher, and the oil phase raw material is poured and coarsely emulsified while stirring with a mixer, etc., and then final emulsified with a colloid mill, etc. Fill and seal in glass containers.

Examples 1-7 and Comparative Examples 1-4
(1) Manufacture of acidic oil-in-water emulsified food 100 kg of acidic oil-in-water emulsified food finished at the blending ratio shown in Table 1 was manufactured. Here, the viscosity when the 1% aqueous dispersion of gum in Table 1 is heated to 55 ° C. and cooled to 20 ° C. is the viscosity when the aqueous dispersion is heated to 90 ° C. and cooled to 20 ° C. The following ratio was shown.
Heat-dissolvable tamarind seed gum: 10%
Heat-dissolved locust bean gum: 70%
Heat-soluble carrageenan: 53%

In Examples 1 to 4 and 7 and Comparative Examples 1 to 2 and 4, whey protein was used as milk protein, and in Example 5, casein was used as milk protein.
In Example 6, as the dried egg white, dried egg white (pH 10) obtained by spray-drying liquid egg white that had been desugared so that the sugar content was 0.1% or less and heat-treated at 75 ° C. for 2 weeks was used.
In Comparative Example 2, as the gum, heat-dissolvable tamarind seed gum was previously dispersed in fresh water, heated and dissolved at 90 ° C., and then cooled.

As a method for preparing an acidic oil-in-water emulsified food, when hydroxypropyl starch or potato starch is contained, first, these are dispersed in fresh water, gelatinized by heating (product temperature: 90 ° C.), and then cooled. A gelatinized starch solution (product temperature: 20 ° C.) was prepared, and raw materials other than the gelatinized starch solution, gum and vegetable oil were uniformly mixed with a mixer to prepare an aqueous phase part. When hydroxypropyl starch or potato starch was not used, the preparation of the gelatinized starch solution was omitted and the aqueous phase portion was similarly prepared. Next, rapeseed salad oil was gradually added while stirring the aqueous phase to produce a crude emulsion. Then, the obtained coarse emulsion was finished and emulsified with a colloid mill, and 150 g each was filled and sealed in a 200 mL capacity nylon plastic bag.
In Example 6 and Comparative Example 4, the final emulsification conditions by the colloid mill were adjusted, and the particle size of the oil droplets was adjusted.

(2) Evaluation About the acid oil-in-water emulsified food obtained in (1), evaluation of freezing resistance, confirmation of the presence or absence of gum particles, measurement of average particle size of gum particles, measurement of average particle size of oil droplet particles In addition, the ratio of the average particle diameter of oil droplets to the average particle diameter 100 of gum particles was calculated. These results are shown in Table 1.

(2-1) Freezing resistance The acidic oil-in-water emulsified food obtained in (1) is stored for 2 months in a -20 ° C freezer while being filled and sealed in a nylon plastic bag. It left still more than time, the state after thawing | decompression was observed visually, and the freezing tolerance was evaluated by the following reference | standard by the presence or absence of oil separation.

-: No oil separation ±: A slight oil separation is observed on the surface +: A slight oil separation is observed on the surface ++: A remarkable oil separation is observed

(2-2) Observation of gum particles The acidic oil-in-water emulsified food obtained in (1) was observed with an optical microscope (magnification: 500 times) to confirm the presence or absence of gum particles.
In addition, what heated the acidic oil-in-water type emulsified foodstuff of Example 1 for 10 minutes at 80 degreeC was similarly observed with the microscope. As a result, it was found that the gum particles dispersed in the non-dissolved state were dissolved because the gum particles could not be confirmed.

(2-3) Average particle diameter of the gum particles For those in which gum particles were observed in (2-2), the particle size was measured on a scale of 5 μm for 100 randomly selected gum particles. Measurement was performed and the average value was obtained.

(2-4) Average particle size of oil droplets The acid oil-in-water emulsified food obtained in (1) was observed with an optical microscope (magnification: 2000 times), and 100 oil droplets selected at random were scaled 1 μm. The particle diameter was measured with a scale, and the average value was obtained.

  From Table 1, when the heat-dissolvable gum particles are dispersed in a non-dissolved state (Examples 1 to 7), the freezing resistance is good, whereas the gum is room temperature soluble (Comparative Example) 1) Or, even if the gum is heat-dissolvable, if there is no undissolved particles remaining in the aqueous phase after heat-dissolving (Comparative Example 2), milk protein and dried egg white are included as emulsifiers When it is not (Comparative example 3), it turns out that freezing tolerance is inferior.

  In Examples 1 to 7, the average particle diameter of the oil droplets is in the range of 1 to 20 μm, and the ratio of the average particle diameter of the oil droplets to the average gum particle diameter is in the range of (1 to 30) / 100. It can be seen that the freezing resistance is improved as compared with Comparative Example 4 in which the average particle size of the oil droplets is as large as 30 μm and the ratio of the average particle size of the oil droplets to the average gum particle size is 75/100.

Claims (6)

In the water phase, heat-dissolvable gum particles having an average particle diameter of 15 to 200 μm in an undissolved state not gelled and oil droplets are dispersed ,
Yolk as emulsifying material, an acidic oil-in-water emulsified food containing the dried egg white and / or milk protein,
An acidic oil-in-water emulsified food having an average particle size of oil droplets in the aqueous phase of 1 to 20 μm . The acidic oil-in-water emulsified food according to claim 1, wherein the ratio of the average particle size of the oil droplets in the aqueous phase to the average particle size of the heat-soluble gummy particles is (1 to 70) / 100.   The acidic oil-in-water emulsified food according to claim 1 or 2, wherein the dried egg white has been subjected to a desugaring process and a heat storage process of 65 ° C or higher.   The acidic oil-in-water emulsified food according to any one of claims 1 to 3, wherein the heat-soluble gum is selected from heat-soluble tamarind seed gum, heat-soluble locust bean gum, and heat-soluble carrageenan.   It is a manufacturing method of the acidic oil-in-water type emulsified foodstuff in any one of Claims 1-4, Comprising: The temperature at which this gum substance particle does not melt | dissolve completely is the temperature of the water phase in which the heat-soluble gum substance particle was disperse | distributed. A method for producing an acidic oil-in-water emulsified food as described below.   The method for producing an acidic oil-in-water emulsified food according to claim 5, wherein the heat-dissolvable gum particles are produced without being heated to 60 ° C or higher in a state dispersed in the aqueous phase.