JP5854994B2 - 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 Japanese Patent No. 2967993

  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 when starch is dispersed in a specific particle diameter as non-dissolved particles in an aqueous phase and two or more edible fats and oils are contained as fat components. It was found that the freezing resistance can be remarkably improved, and the texture is not affected even though non-dissolved particles are dispersed.

That is, the present invention, 2 an acidic oil-in-water emulsified food, the aqueous phase, the starch particles having an average particle diameter of 3~60μm dispersed contain a non-dissolved state, also in the oil droplets in the water phase Acids containing at least seeds of edible fats and oils, the average particle size of the oil droplets is 1 to 20 μm, and the ratio of the average particle size of the oil droplets to the average particle size of the starch particles is (5-600) / 100 An oil-in-water emulsified food is provided.

  In addition, as a method for producing this acidic oil-in-water emulsified food, there is provided a method for producing an acidic oil-in-water emulsified food in which the temperature of the aqueous phase in which the starch particles are dispersed is not higher than the temperature at which the starch particles are not completely dissolved. .

  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 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 starch particles are dispersed in an undissolved state. Here, as the starch forming the starch particles, raw starch or crosslinked starch which is insoluble or hardly soluble in water at room temperature (15 to 25 ° C.) and dissolves by heating can be exemplified. Preferably, the viscosity when the approximately 1 wt% aqueous dispersion 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. It has viscosity characteristics.

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

  Examples of raw starch satisfying such viscosity characteristics include heat-soluble raw starch, specifically, rice starch, potato starch, corn starch, tapioca starch, sago starch, sweet potato starch, and wheat starch. The crosslinked starch is obtained by crosslinking some of the hydroxyl groups in the starch molecule, and examples of the crosslinking method include acetylated adipic acid crosslinking and acetylated phosphate crosslinking. There are no particular limitations on the type of starch used as a raw material for the cross-linked starch. , Rice starch and the like. In the present invention, one or more of these can be used in combination.

  In addition, even if it is the above-mentioned starch, what shows cold water solubility or normal temperature solubility by a refinement | purification method, a processing method, etc. is unpreferable since the particle | grains cannot be disperse | distributed in an insoluble state in an aqueous phase.

  In the present invention, the starch particles forming the starch particles are maintained in a particle state by suppressing the collapse of the starch granules due to the cross-linking even if the starch is heated above the gelatinization temperature of the original starch particles by the above-described cross-linking treatment. Cross-linked starch may be used.

  In the present invention, non-dissolved starch particles are dispersed in the aqueous phase. It is not always necessary that all of the starch contained in the aqueous phase is particles in the non-dissolved state. Preferably, all may be dispersed in an undissolved state.

  In the present invention, the average particle size of starch particles dispersed in an aqueous phase in an insoluble state is 3 to 60 μm. If the average particle diameter of the starch particles is smaller or larger than this range, the freezing resistance cannot be sufficiently improved, which is not preferable.

  Here, the average particle size of the starch particles is measured by observing the acidic oil-in-water emulsified food with an optical microscope, measuring the particle size of 100 starch particles in the acidic oil-in-water emulsified food, and calculating the average value. Can be measured.

  The average particle size of the starch particles dispersed in the water phase in an undissolved state is affected by the type of starch used as a raw material, the crosslinking method, and the degree of crosslinking. That is, the average particle diameter of starch particles dispersed in an aqueous phase in an undissolved state without being heated to the gelatinization temperature or higher mainly depends on the origin of starch as a raw material. On the other hand, in the case of cross-linked starch that maintains the particle state by suppressing starch particle disintegration by cross-linking even when heated above the gelatinization temperature of the original starch particles, the average particle size in the aqueous dispersion is mainly the raw material Depends on the size of the starch granules and the degree of crosslinking. Therefore, in the present invention, among the starch particles having various average particle sizes that differ depending on the type of starch used as a raw material, the purification method, the degree of crosslinking, etc., those having an average particle size in the above-mentioned range are appropriately selected, Used after filtering.

  In the acidic oil-in-water emulsified food of the present invention, the proportion of the above-mentioned starch is preferably 0.01 to 20%, more preferably 0.1 to 10% in terms of anhydrous, although it depends on the type of starch. is there. If the starch content is too small, the freezing resistance cannot be improved sufficiently, while if it 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 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.). As edible fats and oils which are liquid at room temperature, chemical oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, or refined oils thereof, MCT (medium chain fatty acid triglyceride), etc. Examples thereof include fats and oils obtained by performing enzyme treatment and the like. By using edible oils and fats that are liquid at room temperature, it is easier to control the particle diameter of the oil droplets than when using edible oils and fats that are solid at room temperature 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. % Or more is preferably blended. 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 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 is difficult to occur, but if it is too small, the richness of the acidic oil-in-water emulsified food is lost. Is preferred.

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, and the ratio of the average particle size of the oil droplets to the average particle size of the aforementioned starch particles is (5 to 600) / 100, preferably (5-300) / 100. Here, the average particle size of the oil droplets is measured by observing the acidic oil-in-water emulsified food with an optical microscope, measuring the particle size of 100 starch particles in the acidic oil-in-water emulsified food, and calculating the average value. Can be measured. If the average particle size of the oil droplets is larger than 20 μm and the ratio of the average particle size of the oil droplets to the average particle size of the above-mentioned starch particles is larger than 600/100, it may be difficult to sufficiently improve the freezing resistance. Absent. Conversely, when the average particle diameter of oil droplets is smaller than 1 μm and the ratio of the average particle diameter of oil droplets to the average particle diameter of the above-mentioned starch particles is smaller than 5/100, it is produced to achieve a fine emulsified state. There is a tendency that it is difficult to obtain the effect of improving the refrigeration resistance to meet the cost increase.

  In addition, as a method of adjusting the particle size of the oil droplets and the particle size of the oil droplets in this way, a method of changing the type of mixer when emulsifying edible fats and oils, adjusting the stirring conditions, and the like are given. be able to.

  The acidic oil-in-water emulsified food according to 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.

  Moreover, the acidic oil-in-water emulsified food of the present invention can contain various raw materials 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 pregelatinization, crosslinking, etc., starches such as wet heat-treated starch, starch degradation products, etc. Sour materials such as sugar, vinegar, citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt, sugar, spices such as animal and plant extracts, mustard powder, pepper, various proteins and their degradation products Etc.

  The acidic oil-in-water emulsified food of the present invention is obtained by dispersing starch dispersed in an aqueous phase in an aqueous phase at room temperature 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, Alternatively, after emulsifying and mixing the aqueous phase and the oil phase, it can be produced by mixing and dispersing starch that is insoluble in the aqueous phase at room temperature. At that time, water in which the starch is dispersed in an insoluble state The phase produces an acidic oil-in-water emulsified food at a temperature that does not completely dissolve the starch. That is, normal temperature insoluble starch, preferably the aforementioned heat-soluble starch, is dispersed in the aqueous phase in advance, and then the aqueous phase and the oil phase are mixed and emulsified, so that the starch is dispersed in the oil phase in advance. Later, even if the oil phase is mixed and emulsified with the aqueous phase, after the mixed emulsification, the starch is dispersed in the aqueous phase, so the starch is dispersed in the aqueous phase in an undissolved state. In order to produce a food product, the starch may be dispersed in the aqueous phase or the oil phase before mixing the aqueous phase and the oil phase. Moreover, normal temperature insoluble starch may be added and dispersed in the emulsion after the aqueous phase and the oil phase are mixed and dispersed, whereby the starch is also dispersed in the aqueous phase. In any case, when the starch is dispersed in the water phase in an undissolved state, the aqueous phase is not heated to a temperature at which the starch 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, the method for producing an acidic oil-in-water emulsified food of the present invention includes, for example, a normal temperature insoluble starch, preferably the aforementioned heat-soluble starch, an emulsifying material, and a seasoning as an aqueous phase material. Are normally mixed without heating to 60 ° C. or higher, and the oil phase raw material is poured and coarsely emulsified while stirring with a mixer or the like, then subjected to final emulsification with a colloid mill or the like, and then a bottle container or glass. Fill and seal the container.

Examples 1-3 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 produced.
Here, as the cross-linked starch of Table 1, cross-linked starch made from waxy corn starch (trade name “Farinex VA70WM”, manufactured by Matsutani Chemical Co., Ltd.), tapioca cross-linked starch (cross-linked starch made from tapioca starch (trade name) "Food Starch HR-7" (manufactured by Matsutani Chemical Co., Ltd.) was used, and in Examples 2 and 3, these crosslinked starches were dispersed in fresh water in advance, heated to 90 ° C and cooled, and used as starch.
In Comparative Example 3, potato starch was used to change the size of the starch particles.
In Comparative Example 2, as the starch, a hot-dissolved rice starch was dispersed in fresh water in advance and dissolved by heating at 90 ° C. to disappear the starch particles, and then cooled.

As a method for preparing an acidic oil-in-water emulsified food, hydroxypropyl starch is dispersed in fresh water, gelatinized by heating (product temperature: 90 ° C.), then cooled and gelatinized starch solution (product temperature: 20 ° C.). Was prepared. Raw materials other than the gelatinized starch solution, starch 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 4, final emulsification was not performed in order to change the size of the oil droplet diameter.

(2) Evaluation Regarding the acidic oil-in-water emulsified food obtained in (1), evaluation of freezing resistance, confirmation of the presence or absence of undissolved starch particles, measurement of the average particle diameter of undissolved starch particles, oil droplet particles The average particle diameter was measured as follows, and the ratio of the average particle diameter of the oil droplets to the average particle diameter 100 of the starch 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 freezer at -20 ° C while being filled and sealed in a nylon plastic bag, and then in a room at 25 ° C for 8 hours. It left still above, visually observed the state after thawing | decompression, and evaluated the freezing tolerance with 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 starch particles Addition of iodine to the acidic oil-in-water emulsified food obtained in (1) to stain starch, observation with an optical microscope (magnification: 1000 times), starch stained with iodine The presence or absence of particles was confirmed.
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, since starch particles could not be confirmed, it can be seen that starch particles dispersed in a non-dissolved state were dissolved.

(2-3) Average particle size of starch particles For those in which starch particles were observed in (2-2), the particle size was measured on a scale of 5 μm for 100 gum particles, and the average value was calculated. Asked.
For those in which starch particles were observed in (2-2), the particle diameter was measured for 100 randomly selected starch particles, and the average value was obtained. In addition, the particle diameter was measured on a scale of 1 μm for particles of 5 μm or less, and the particle diameter was measured on a scale of 5 μm for particles exceeding 5 μm.

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

From Table 1, when starch particles are dispersed in an undissolved state (Examples 1 to 3), the freezing resistance is good, whereas when starch is soluble at room temperature (Comparative Example 1) or starch It can be seen that the refrigeration resistance is inferior when the particles are dissolved by heating in advance and no undissolved particles remain in the aqueous phase (Comparative Example 2).
Moreover, it can be seen from Example 1 and Comparative Example 3 that when the average particle size of the starch particles is in the range of 3 to 60 μm, the freezing resistance is good.

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 (5)

The aqueous phase contains an average starch particles having a particle diameter 3~60μm dispersed in a non-dissolved state, also contain two or more edible fat in the oil droplets in the water phase, the average particle size of the oil droplets 1 to 20 μm, and the ratio of the average particle diameter of the oil droplets to the average particle diameter of the starch particles is (5-600) / 100 . 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 acidic oil-in-water emulsified food according to claim 1 or 2 , wherein the starch particles are particles of starch or crosslinked starch that are insoluble or hardly soluble in water at room temperature. The method for producing an acidic oil-in-water type emulsified food according to any one of claims 1 to 3 , wherein the temperature of the aqueous phase in which the starch particles are dispersed is not more than the temperature at which the starch particles are not completely dissolved. Type emulsified food manufacturing method. The method for producing an acidic oil-in-water emulsified food according to claim 4, wherein the starch particles are produced in a state dispersed in an aqueous phase without being heated to 60 ° C or higher.