JP6498500B2 - Oil-in-water emulsified food and cooking pan using the same - Google Patents

Description

  The present invention relates to an oil-in-water emulsified food having a handmade flavor and hardly causing oil separation even when baked, and a cooking pan using the same.

  Oil-in-water emulsified foods such as mayonnaise are used for baking in ovens such as cooking bread, pizza, and baked mayonnaise.

  On the other hand, when an oil-in-water type emulsified food is baked, the emulsified state is deteriorated and oil separation occurs. When oil separation occurs, not only the appearance deteriorates, but also the texture and taste are adversely affected. In particular, oil-in-water emulsified foods that have been stored for a long period of time tend to have a noticeable problem of oil separation during baking because the emulsified state is unstable.

  For this reason, oil-in-water emulsified foods having baking resistance have been studied. For example, oil-in-water emulsified foods containing whey protein and egg white (Patent Document 1), lysed egg yolk and octenyl succinylated starch are contained. An acidic oil-in-water emulsified seasoning (Patent Document 2) has been studied.

  However, in these methods, a lot of raw materials other than oil and egg yolk are blended, so there is a problem that the rich taste is weakened and the flavor with handmade feeling is weakened, and the oil-in-water type having baking resistance There was room for further study on the compatibility between baking resistance and flavor of emulsified foods.

Japanese Patent Laid-Open No. 11-318354 JP 2002-153237 A

  Therefore, the present invention provides an oil-in-water emulsified food that has a handmade flavor and is unlikely to cause oil separation even when baked.

  The inventor of the present application, as a result of earnest research to solve the above problems, surprisingly, the oil-in-water emulsified food having the predetermined requirements has a handmade flavor, and even when baked, the oil The inventors have found that it is difficult to cause separation, and have completed the present invention.

That is, the present invention
(1) A single emulsion type oil-in-water emulsion food containing edible fats and oils, egg yolk, and egg white,
60% by mass or more of edible oils and fats,
Contains 0.05% to 1.5% by mass of egg yolk in terms of solid content,
Contains lysed egg yolk in part or all of the yolk,
Contains less egg white than lysed egg yolk in terms of solid content,
In the particle size distribution, the first peak in the range of 1 to 5 μm and the second peak in the range of 5 to 10 μm are detected in the volume average particle size distribution, and the first peak and the second peak are separated by 3 μm or more,
The frequency of the first peak is ½ or less of the frequency of the second peak,
Oil-in-water emulsified food,
(2) The oil-in-water emulsified food according to (1), wherein the ratio of edible fat / egg yolk (solid content) is 40 or more and 100 or less,
(3) The oil-in-water emulsified food according to (1) or (2), containing egg white in an amount of 0.01% by mass to 0.3% by mass in terms of solid content,
(4) The oil-in-water emulsified food according to any one of (1) to (3), containing a thickener in an amount of 0.1% by mass to 1% by mass,
(5) The oil-in-water emulsified food according to any one of (1) to (4), wherein the viscosity (25 ° C.) is 50 Pa · s or more and 800 Pa · s or less,
(6) A cooking pan using the oil-in-water emulsified food according to any one of (1) to (5),
(7) A method for producing an oil-in-water emulsified food according to any one of (1) to (5), wherein a mixture of egg yolk and egg white and edible fats and oils are emulsified to form a single emulsion,
It is.

  ADVANTAGE OF THE INVENTION According to this invention, it can provide the oil-in-water type emulsified food which has the flavor with a handmade feeling and cannot raise | generate oil separation even if it bakes. As a result, it is possible to provide an oil-in-water emulsified food having a taste close to homemade while retaining the functions required by customers.

FIG. 1 is a diagram showing the particle size distribution of oil-in-water emulsified foods produced in Example 1, Example 6, Example 10, Example 11, Comparative Example 1, and Comparative Example 2. FIG. 2 is a photomicrograph of the oil-in-water emulsified food produced in Example 1. FIG. 3 is a photograph of the sausage bread of Example 14 and Comparative Example 10.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” unless otherwise specified.

<Features of the present invention>
The oil-in-water emulsified food of the present invention contains edible fats and oils in an amount of 60% by mass or more and egg yolks in an amount of 0.05% by mass to 1.5% by mass in terms of solid content. Containing egg white in an amount less than lysed egg yolk in terms of solid content, having a specific particle size distribution, has a handmade flavor, and does not easily cause oil separation even when baked .

<Oil-in-water emulsified food>
The oil-in-water emulsified food is a food in which edible fats and oils are dispersed almost uniformly in the water phase as oil droplets and emulsified in an oil-in-water type. The oil-in-water emulsified food of the present invention is a single emulsion oil-in-water emulsified food containing edible fats and oils, egg yolk, and egg white. This "single emulsion type" refers to emulsion particles obtained by simultaneously emulsifying raw materials containing edible fats and oils, egg yolks, and egg whites, and the egg yolks and egg whites are separately emulsified in separate emulsion particles. It does not include a composite emulsion mixed with the above. Examples of the oil-in-water emulsified food of the present invention include acidic oil-in-water emulsified foods such as mayonnaise, mayonnaise, and semisolid emulsified dressing, but the present invention is not limited to these emulsified foods. . Since the oil-in-water emulsified food of the present invention has the characteristic of hardly causing oil separation when baked, it can be used as an oil-in-water emulsified food particularly for bakery.

<Edible oils and fats>
Examples of edible oils and fats used in the oil-in-water emulsified food of the present invention include edible vegetable oils and fats (for example, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla fruit). Oil, linseed oil), fish oil, liver oil, and oils and fats mainly containing transesterified oils and diglycerides. These may be used alone or in combination of two or more.

<Content of edible oil and fat>
The oil-in-water emulsified food of the present invention contains 60% or more edible fats and oils. When the content of edible fats and oils is within the above range, it is possible to realize the richness of oil to oil-in-water emulsified foods required for baking applications such as bakery. Furthermore, the content of edible fats and oils in the oil-in-water emulsified food of the present invention can be 70% or more.

<Yellow>
Examples of egg yolk used in the oil-in-water emulsified food of the present invention include, for example, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and phospholipase such as lysed egg yolk described later. A1, phospholipase A2, phospholipase C, enzymatic treatment with phospholipase D or protease such as, such as those subjected to one or more of the processing of the mixing process such as food salts or carbohydrates and the like. The egg yolk of the present invention is a non-fractionated egg yolk in order to achieve an oil-in-water emulsified food that achieves a specific particle size distribution, has a handmade flavor, and does not easily cause oil separation even when baked. The

<Content of egg yolk>
The egg yolk contained in the oil-in-water emulsified food of the present invention is 0.05% or more and 1.5% or less in terms of solid content. Furthermore, it can be 0.1% or more and 1.4% or less, 0.5% or more and 1.3% or less. By making the content of egg yolk in the above range, the specific particle size distribution described later can be realized, thereby having a handmade taste and being hard to cause oil separation even when baked. Can be food. If the egg yolk content is more than 1.5%, the particle size distribution becomes a single peak, and the flavor of the industrially produced oil-in-water emulsified food becomes strong and the handmade flavor is impaired.

<Lysified egg yolk>
The lysed egg yolk is an egg yolk obtained by lysing phospholipids by subjecting the egg yolk to enzyme treatment such as phospholipase A1, phospholipase A2, phospholipase C, phospholipase D and the like. The oil-in-water emulsified food of the present invention contains lysed egg yolk in part or all of the egg yolk. Further, the content of the lysed egg yolk can be 10% or more and 80% or less, 40% or more and 70% or less of the egg yolk. When the content of lysed egg yolk is in the above range, it becomes easy to realize a specific particle size distribution described later, thereby having a handmade flavor and hardly causing oil separation even when baked. It can be set as an emulsified food.

<Egg white>
The oil-in-water emulsified food of the present invention contains egg white. The egg white is a liquid raw egg white obtained by mechanically dividing an egg such as a chicken egg with an egg breaking machine and mechanically separating the egg yolk, or a product obtained by freezing, concentrating or drying it, or Egg whites in various states can be used, such as those that have been frozen, concentrated or dried, or those in which the egg white that has been frozen, concentrated or dried is returned to normal liquid egg white. Moreover, the egg white which performed various processes, such as a heat-sterilization process, a desugaring process, and a delysozyme process, can be used.

<Content of egg white>
The oil-in-water emulsified food of the present invention can contain egg white in an amount of 0.01% to 0.3% in terms of solid content. Furthermore, it can be 0.1% or more and 0.28% or less, and 0.15% or more and 0.25% or less. By making the content of egg white in the above range, it becomes easy to achieve a specific particle size distribution, which will be described later, and thereby has a handmade flavor and is difficult to cause oil separation even when baked. It can be. If the content of egg white is more than the above range in terms of solid content, it becomes a hard physical property, which is not preferable in bakery applications where it is applied to bread or drawn.

<Amount of egg white relative to lysed egg yolk>
The oil-in-water emulsified food of the present invention contains egg white in an amount less than lysed egg yolk in terms of solid content. Furthermore, the egg white can be 80% or less, 60% or less, or 50% or less of the lysed egg yolk. By making the ratio of lysed egg yolk and egg white within the above range, it becomes easy to realize a specific particle size distribution, which will be described later. Type emulsified food. If the amount of egg white is larger than that of the lysed egg yolk, it becomes a hard physical property when baked, which is not preferable for bakery applications such as painting on bread or drawing lines. In a system with a very low egg yolk content, the amount of lysed egg yolk contained in an amount higher than that of egg white is considered to be due to the action of lysed egg yolk and the interaction between lysed egg yolk and egg white. Consider that a peak appears.

<Content ratio of egg white and egg yolk>
The oil-in-water emulsified food of the present invention contains egg white and egg yolk with specific contents and conditions as described above. The content ratio of egg white and egg yolk is the solid content of egg yolk content to egg white (egg yolk / egg white). In conversion, it can be 3.0 or more and 10 or less, and can be 4.0 or more and 9.0 or less.
When the content ratio of egg white and egg yolk is within the above range, an oil-in-water emulsified food having a handmade flavor and hardly causing oil separation even when baked can be obtained.

<Thickener>
The oil-in-water type emulsified food of the present invention can contain a thickener. The thickener is not particularly limited as long as it is a food raw material having an action of thickening food, and starch, processed starch, and gum are mentioned.

<Starch>
As the starch used in the oil-in-water emulsified food of the present invention, for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization, crosslinking, etc., or these A wet heat-treated starch obtained by subjecting starch to a heat treatment is exemplified.
The processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food. For example, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, octenyl succinate starch sodium starch, acetate starch, oxidized starch, hydroxypropylated phosphate crosslinked starch, hydroxypropyl starch, phosphorylated starch, phosphorous Acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used.
From the viewpoint of obtaining an oil-in-water-type emulsified food that has a handmade flavor and is unlikely to cause oil separation even when baked, sodium octenyl succinate starch and / or hydroxypropyl phosphate cross-linked starch can be used.

<Gum quality>
Examples of the gum used in the oil-in-water emulsified food of the present invention include xanthan gum, gellan gum, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and silium seed gum. Xanthan gum can be used from the viewpoint of obtaining an oil-in-water-type emulsified food that has a handmade flavor and hardly causes oil separation even when baked.

<Content of thickener>
The content of the thickener in the oil-in-water emulsified food of the present invention is 0.1 from the viewpoint of obtaining an oil-in-water emulsified food having a handmade flavor and hardly causing oil separation even when baked. % To 1%, and further 0.3% to 0.8%. If the content of the thickener is more than the above range, the egg taste may be deteriorated, which is not preferable in terms of flavor.

<Particle size distribution>
The oil-in-water emulsified food of the present invention detects a first peak in the range of 1 to 5 μm and a second peak in the range of more than 5 and 10 μm or less in the particle size distribution, and the two peaks are 3 μm or more. The frequency of the first peak is less than ½ of the frequency of the second peak.
The particle size distribution in the present invention is measured by a laser diffraction type particle size distribution measuring device “particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)”.
Here, the “peak” position refers to the apex of the “mountain” present in the particle size distribution.

  The oil-in-water emulsified food of the present invention has two peaks in the above-mentioned conditions at a specific ratio in the particle size distribution, so that it has a handmade taste and causes oil separation even when baked. The oil-in-water emulsified food can be made difficult. The first peak with a large particle size in the range of more than 5 and 10 μm or less is close to the particle size of handmade oil-in-water emulsified foods, and is considered to contribute to the flavor with handmade feeling. On the other hand, the second peak with a small particle size in the range of 1 to 5 μm is close to the particle size of industrially produced oil-in-water emulsified foods. It is considered that it contributes to maintaining a stable emulsified state that prevents coalescence of the particles and does not cause oil separation even when baked.

  The oil-in-water emulsified food according to the present invention has a handmade-flavored flavor when the frequency of the first peak is ½ or less of the frequency of the second peak in the particle size distribution, and can be baked. It achieves both flavor and function that make oil separation difficult. Further, the frequency of the first peak can be 1/3 or less, 1/4 or less, or 1/5 or less of the second peak.

<Viscosity>
The viscosity of the oil-in-water emulsified food of the present invention can be 50 Pa · s or more and 800 Pa · s or less. Furthermore, it can be set to 100 Pa · s or more and 500 Pa · s or less. Here, the viscosity in the oil-in-water type emulsified food of the present invention is calculated from the reading after 1 minute when the product temperature is 25 ° C. measured with a BH viscometer under the conditions of rotor No. 6 and rotation speed of 2 rpm. It is the value.

<Emulsifier>
The oil-in-water emulsified food of the present invention can contain an emulsifier. Examples of the emulsifier include milk protein such as soybean lecithin, soybean protein, synthetic emulsifier, and whey protein in addition to the above-mentioned egg yolk and lysed egg yolk, and these can be used alone or in combination. In order for the oil-in-water emulsified food of the present invention to have a specific particle size distribution, the total content of emulsifiers including egg yolk and lysed egg yolk is 3% or less, further 2% or less, 1.5% or less. be able to. In addition, egg yolk and lysed egg yolk here are calculated as the amount of emulsifier in terms of solid content.

<Other ingredients>
The oil-in-water emulsified food of the present invention can be used without particular limitation as long as it is a raw material that is generally blended in an oil-in-water emulsified food such as mayonnaise. For example, water, vinegar (brewed vinegar), salt, amino acid and other seasonings, honey, spice extract, protein hydrolyzate, coloring and flavoring, lemon juice, chopped boiled eggs, parsley, capers, chives, Pickles such as cucumbers, onions, peppers, and mustards can be included, and these can be used alone or in combination of two or more.

<Method for producing oil-in-water emulsified food>
The method for producing the oil-in-water emulsified food of the present invention may be produced according to a conventional method. For example, the homogenized aqueous phase raw material and oil phase raw material are roughly emulsified with a mixer or the like, and then a homomixer or a colloid mill or the like. After the final emulsification, the container can be filled and sealed. In particular, in order to obtain a single emulsion type oil-in-water type emulsified food, after mixing egg yolk and egg white, a single emulsion can be obtained by adding and emulsifying edible fats and oils.

<Cooking bread>
By using the oil-in-water emulsified food of the present invention, a cooking pan containing an oil-in-water emulsified food having a handmade flavor and hardly causing oil separation even when baked can be produced. For example, corn mayo bread, yakisoba bread, pizza bread, sausage bread and the like can be mentioned.
The cooking pan of the present invention may be produced in accordance with a conventional method. For example, in accordance with a known straight rice bran method or a medium seed method, raw materials such as flour are mixed, kneaded, fermented as necessary, and corn. The cooking pan of the present invention is obtained by topping ingredients such as sausage, sausage and cheese together with oil-in-water emulsified food and heating by baking. Among them, the cooking bread using the oil-in-water type emulsified food of the present invention can be corn mayo bread, sausage bread, and pizza bread because the effects of the present invention are easily obtained.

[Example 1] <Preparation of oil-in-water emulsified food>
An oil-in-water emulsified food of Formulation 1 was prepared. Specifically, in fresh water, 1.2 kg of raw egg yolk (solid content 50%), 1.2 kg of lysed egg yolk (50% lysogenic rate, solid content 50%), 2 kg of raw egg white (solid content 12%), vinegar ( (Acidity 10%) 5 kg, sodium chloride 1.5 kg, thickener 0.7 kg, sodium glutamate 0.3 kg were added and homogenized with a mixer to prepare an aqueous phase, and then 70 kg of soybean oil was added and coarsely emulsified. The obtained crude emulsion was finished and emulsified with a colloid mill, and then filled and sealed in a 1 L bag. The obtained oil-in-water emulsified food had a viscosity of 240 Pa · s immediately after production. As the thickener, octenyl succinate starch sodium, hydroxypropyl phosphate cross-linked starch, and xanthan gum were used.

<Formulation 1>
Raw yolk (solid content 50%) 1.2%
Lysified egg yolk (solid content 50%) 1.2%
Raw egg white (12% solids) 2%
Vinegar 5%
Salt 1.5%
Thickener 0.7%
Sodium glutamate 0.3%
Soybean oil 70%
Shimizu Residue

[Examples 2 to 11, Comparative Examples 1 to 9]
The oil-in-water emulsified foods of Examples 2 to 11 and Comparative Examples 1 to 9 were prepared according to Example 1 except that the composition was changed so as to have the blending ratio shown in Table 1 below. The viscosities of Examples 2 to 11 were all in the range of 100 Pa · s to 500 Pa · s.

[Test example]
The flavor and baking state after preservation | save of the oil-in-water type emulsified food of Examples 1-11 and Comparative Examples 1-9 were performed according to the following evaluation methods and evaluation criteria. The results are shown in Tables 1 and 2.

<Evaluation method>
The oil-in-water emulsified food after 3 days of storage at 25 ° C. and 4 weeks after storage at 35 ° C. was applied to each bread using a silicon mold in the form of 80 mm long × 14 mm wide × 5 mm thick, and about 200 in a home oven toaster. C. for 10 minutes. The state after firing was evaluated according to the evaluation criteria.

<Flavor evaluation criteria>
◎: Flavor that is fully handmade and harmonizes with bakery ○: Feels handmade ×: Feels close to industrially manufactured flavor or taste of additive

<Evaluation criteria for the state after firing>
◎: There is little oil separation and there is a slight succulent feeling in the melted state ○: Slightly hard and inferior in mouth, but no problem as a product ×: Oil separation or charring, shape deformation or disappearance is seen as a product is there

<Particle size distribution>
The particle size distribution was measured with a laser diffraction particle size distribution measuring device “particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)”. Examples 1, 6, 10, and 11 Volume average particle size distributions of Comparative Examples 1 and 2 are shown in FIG.
Table 1 shows the measurement results of the particle size distribution in the oil-in-water emulsion foods of Examples 1 to 11 and Table 2 of Comparative Examples 1 to 9.

<Micrograph>
Micrographs showing the state of the particles of the oil-in-water emulsified food were observed using a confocal laser microscope Leica TCS SP8 system (Leica Microsystems). The photograph of the oil-in-water type emulsified food of Example 1 is shown in FIG.

From the results in Table 1, 60% or more of edible oils and fats are contained, 0.05% or more and 1.5% or less of egg yolk is contained in terms of solid content, and egg white is contained in an amount less than lysed egg yolk in terms of solid content, It can be seen that the oil-in-water emulsified foods of Examples 1 to 11 having two peaks in the particle size distribution show a good flavor with handmade feeling and a state after baking that is preferable for bakery applications.
For Examples 1 to 11 in which the particle size distribution was 2 peaks, all peaks were detected in the range of 1 to 5 μm (first peak) and in the range of over 5 to 10 μm (second peak). The two peaks were separated by 3 μm or more. The frequency of the first peak was ½ or less of the frequency of the second peak.

  From the micrograph of FIG. 2, it can be confirmed that particles of 5 μm or less corresponding to the first peak are scattered in the gaps of particles of 5 to 10 μm corresponding to the second peak.

[Example 12] <Corn Mayo Bread>
Kneaded flour, sugar, salt, dry yeast and water, made dough and fermented. The dough was molded, topped with corn and the oil-in-water emulsified food of Example 1, and baked in an oven at 200 ° C. for 10 minutes to produce corn mayo bread of Example 12.
The corn mayo bread of Example 12 did not show a large oil separation of the oil-in-water emulsified food, and the taste of mayonnaise with a handmade feeling that matched the corn and bread was felt.

[Example 13] <Pizza bread>
Kneaded flour, sugar, salt, dry yeast and water, made dough and fermented. The dough was molded, topped with tomato sauce, mozzarella cheese, basil, anchovies, olive oil and the oil-in-water emulsified food of Example 2, and baked in an oven at 200 ° C. for 10 minutes to produce the pizza bread of Example 13.
In the pizza bread of Example 13, the large oil separation of the oil-in-water emulsified food was not seen, and a good flavor with a handmade feeling suitable for the bread was felt.

[Example 14] <Sausage bread>
Kneaded flour, sugar, salt, dry yeast and water, made dough and fermented. The dough was molded, topped with sausage and the oil-in-water emulsified food of Example 1, and baked in an oven at 200 ° C. for 10 minutes to produce the sausage bread of Example 14.
A photograph is shown in FIG. In the sausage bread of Example 14, the shape of the oil-in-water emulsified food was maintained even after baking, and a beautiful line remained on the bread without burning. It was moderately melted and succulent, and a good flavor with a homemade feel.

[Comparative Example 10] <Sausage bread>
Kneaded flour, sugar, salt, dry yeast and water, made dough and fermented. The dough was molded, topped with the sausage and the oil-in-water emulsified food of Comparative Example 1, and baked in an oven at 200 ° C. for 10 minutes to produce the sausage bread of Comparative Example 10.
A photograph is shown in FIG. In the sausage bread of Comparative Example 10, the oil-in-water emulsified food in the upper part of the bread was completely dissolved, the line disappeared, and the bread was burnt. It can also be seen that the oil-in-water type emulsified food on the sausage is separated by oil and the lines are cut, and the lines are loose and dripped overall. The flavor was inferior to the sausage bread of Example 14.

Claims (6)

A single emulsion type oil-in-water emulsion food containing edible fats and oils, egg yolk, and egg white,
60% by mass or more of edible oils and fats,
Contains 0.05% to 1.5% by mass of egg yolk in terms of solid content,
The egg yolk is an unfractionated egg yolk,
Contains lysed egg yolk in part or all of the yolk,
Contains less egg white than lysed egg yolk (solid content)
Containing 0.1% by mass or more and 1% by mass or less of a thickener,
In the particle size distribution, the first peak in the range of 1 to 5 μm and the second peak in the range of 5 to 10 μm are detected in the volume average particle size distribution, and the first peak and the second peak are separated by 3 μm or more,
The frequency of the first peak is ½ or less of the frequency of the second peak,
Oil-in-water emulsified food. The ratio of edible fat / oil yolk (solid content) is 40 or more and 100 or less,
The oil-in-water emulsified food according to claim 1. Containing from 0.01% by mass to 0.3% by mass of egg white in terms of solid content,
The oil-in-water emulsified food according to claim 1 or 2. The viscosity (25 ° C.) is 50 Pa · s or more and 800 Pa · s or less,
The oil-in-water emulsified food according to any one of claims 1 to 3 . Cooking pan using the oil-in-water emulsified food according to any one of claims 1 to 4 . A method for producing an oil-in-water emulsified food according to any one of claims 1 to 4 ,
A mixture of egg yolk and egg white and edible oils and fats are emulsified into a single emulsion.
A method for producing an oil-in-water emulsified food.