JP5644212B2 - 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 an acidic oil-in-water emulsified food (Patent Document 1), and palm fats and fats as fat components The use of oils and fats having a composition (Patent Document 2) has been proposed.

JP 2009-61 A Japanese Patent No. 2996793

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

  The present inventor unexpectedly binds oil droplets to each other by dispersing non-dissolved gummy particles with a specific particle diameter in the aqueous phase and containing two or more kinds of edible fats and oils as fat components. It can be suppressed, the freezing tolerance is remarkably improved, the texture is not affected even though the non-dissolved particles are dispersed, and the non-dissolved gum in the aqueous phase. It has been found that in order to disperse the quality particles, the gum quality particles may be formed from a heat-dissolvable gum.

  That is, the present invention contains heat-soluble gummy particles having an average particle size of 15 to 200 μm dispersed in the water phase in an undissolved state, and contains two or more edible fats and oils in the oil droplets in the water phase. An acidic oil-in-water emulsified food is provided.

  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 normal 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-dissolvable gum particles are dispersed in a non-dissolved state is heated, the heat-dissolvable gum particles are dissolved, and after cooling, the heat-dissolvable gum is in a 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 powdered heat-dissolvable 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 gum 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 the gum. 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 edible fats and oils constituting the oil droplets are two or more types of edible fats and oils, preferably two or more types of edible fats and oils having different oil raw materials. In the case of edible fats and oils with a single melting point and freezing point, fat crystals in the emulsion become coarse during freezing and breaks the emulsion film, causing emulsion breakage. Especially, the fats and oils in the emulsion film have a single composition or fatty acids. When the composition is the same, it is considered that the fat and oil crystals are likely to be coarsened. On the other hand, in the mixture of 2 or more types of fats and oils, emulsion destruction is hard to occur and freezing tolerance improves.

  As two or more kinds of edible fats and oils, it is preferable that both of them are liquid fats and oils at normal temperature (15 to 25 ° C.). Examples of edible fats and oils that are liquid at room temperature include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, and medium chain fatty acid triglyceride (MCT). 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.

  As a blending ratio of two or more kinds of edible fats and oils, it is preferable to blend at least 1% of one kind of edible fats and oils with respect to the total blended amount of edible fats and oils from the viewpoint of sufficiently improving freezing resistance. It is more preferable to blend at least%. For example, in the case of two types, a ratio of 1:99 to 99: 1 is preferable, and a ratio of 5:95 to 95: 5 is more preferable. Further, the total amount of fats and oils in the acidic oil-in-water type emulsified food 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 size of the oil droplets is 1 to 20 μm. 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 (1-30) / 100 is more preferable.

  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-type emulsified food of the present invention contains, as an emulsifier, egg yolk, whole egg, liquid egg white, dried egg white, milk protein, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinate Oxidized starch and the like can be contained. Here, as egg yolk, raw egg yolk obtained by splitting chicken egg and separating it from egg white, raw egg yolk sterilization treatment, freezing treatment, filtration treatment, drying treatment such as spray drying or freeze drying, phospholipase or protease One or more treatments such as enzyme treatment with sucrose, desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment or subcritical carbon dioxide treatment, mixed treatment with salt or saccharides, etc. You can give things that you gave. The dried egg white is preferably subjected to a desugaring process and a heat storage process of 65 ° C. or higher. From the viewpoint of improving freezing tolerance, it is more preferable to use egg yolk together with dried egg white and / or milk protein.

  In the acidic oil-in-water emulsified food of the present invention, various raw materials usually used in acidic oil-in-water emulsified foods can be appropriately selected and contained. For example, potato starch, corn starch, tapioca starch, starch such as wheat starch, rice starch, sugars such as starch degradation products, sour materials such as vinegar, citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt, sugar Examples include foods, plant and animal 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. Acidic oil-in-water emulsified foods are produced at a temperature not dissolved in That is, after the heat-soluble gum is dispersed in the aqueous phase in advance, the aqueous phase and the oil phase are mixed and emulsified. In order to produce the acidic oil-in-water emulsified food of the present invention in which the gum is dispersed in the aqueous phase after mixing and emulsification, even if mixed and emulsified with the phase. For example, before mixing the aqueous phase and the oil phase, the gum may be dispersed in the aqueous phase or 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 an undissolved state in the aqueous phase, 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 1-4 and Comparative Examples 1-3
(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 produced. 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 Comparative Example 2, as the gum, a 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, processed starch (hydroxypropyl starch) is dispersed in fresh water, gelatinized by heating (product temperature: 90 ° C.), then cooled and gelatinized starch solution (product temperature). : 20 ° C.). Raw materials other than this gelatinized starch solution, gum and vegetable oil were uniformly mixed with a mixer to prepare an aqueous phase part. Next, two edible fats and oils were gradually added while stirring the aqueous phase to prepare 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 Comparative Example 3, 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 for more than time, the state after thawing | decompression was visually observed, and the freezing tolerance was evaluated on 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 acidic oil-in-water emulsified food obtained in (1) was observed with an optical microscope (magnification: 2000 times) and 100 μm randomly selected oil droplets with a 1 μm scale 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 an undissolved state (Examples 1 to 4), the freezing resistance is good, whereas the gum is room temperature soluble (Comparative Example) 1) Or, even if the gum is heat-dissolvable, it can be seen that when it is dissolved by heating once, insoluble particles remain in the aqueous phase (Comparative Example 2), the freezing resistance is inferior.
Moreover, from Example 1 and Comparative Example 3, it turns out that freezing tolerance improves by containing 2 types of vegetable fats and oils.

Test Examples 1-1 to 1-4
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 except that the types and ratios of the oils and fats constituting the oil phase were changed as shown in Table 1, and evaluated in the same manner as in Example 1. The results are shown in Table 1.
From these test examples, it can be seen that the resistance to freezing is improved by using two or more types of fats and oils as the fats and oils constituting the oil phase.

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 ,
Contains two or more edible oils and fats in the oil droplets in the water phase ,
An acidic oil-in-water emulsified food having an average particle diameter of oil droplets in the aqueous phase of 1 to 20 m .   The acidic oil-in-water emulsified food according to claim 1, wherein the two or more kinds of edible fats and oils are liquid fats. The average ratio between the average particle diameter of the particle diameter and gum particles (1 to 70) / 100 acidic oil-in-water emulsified food according to claim 1 or 2, wherein the oil droplets.   The acidic oil-in-water emulsified food according to any one of claims 1 to 3, wherein the gum is selected from heat-dissolvable tamarind seed gum, heat-dissolvable locust bean gum and heat-dissolvable carrageenan.   It is a manufacturing method of the acidic oil-in-water type emulsion foodstuff in any one of Claims 1-4, Comprising: The temperature of the water phase in which the gum particle was disperse | distributed shall be below the temperature which this gum substance particle does not melt | dissolve completely. A method for producing an acidic oil-in-water emulsified food.   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.