JP7143618B2 - W1/O/W2 type emulsified food - Google Patents

Description

The present invention relates to a mild low-calorie emulsified food with reduced sourness.

In the production of emulsified foods such as mayonnaise, an aqueous phase (aqueous phase raw material) containing eggs, vinegar, salt, other seasonings, etc. is mixed with an oil phase (oil phase raw material) of edible oils and fats, and an oil-in-water type is a common method for producing emulsified foods. BACKGROUND ART In recent years, as consumers have become more and more interested in low-calorie foods, there has been a demand for low-calorie emulsified foods such as mayonnaise with a reduced amount of oils and fats. For example, by adopting a W1/O/W2 type emulsification structure, a method of reducing the blending amount of fats and oils and realizing low calorie is adopted. However, when the amount of oil and fat blended is reduced, the amount of water contained in the emulsified food increases, and in order to impart microbial resistance, it has been necessary to increase the acidity of the emulsified food compared to normal emulsified food. Therefore, emulsified foods such as low-calorie mayonnaise are known to have a strong sour taste.

On the other hand, it has been reported that by adjusting the amounts of ethyl acetate and ethyl alcohol, white vinegar becomes milder and mayonnaise using it becomes milder (Patent Document 1). In addition, a mild flavored high acidity vinegar with high acidity and very low alcohol and ethyl acetate concentrations is disclosed, and it is described that the vinegar can be used for mayonnaise (Patent Document 2). A method for reducing the sour odor of brewed vinegar by evaporating ethanol and ethyl acetate in acetic acid has also been reported (Patent Document 3).

Patent No. 3722607 Patent No. 4076877 JP 2013-81384 A

To provide a low-calorie emulsified food with reduced acidity.

As a result of intensive studies to achieve the above object, the present inventors prepared an emulsified food into a W1/O/W2 emulsion having an internal water phase and an external water phase, and furthermore contained in the internal water phase and the external water phase The present inventors have found that an emulsified food with low calorie and reduced sourness can be obtained by adjusting the amount of ethyl acetate to a specific range, and have completed the present invention.

That is, the present invention is as follows.
[1] A W1/O/W2 type emulsified food comprising an internal water phase (W1), an oil phase (O) and an external water phase (W2),
(1) the amount of the oil phase relative to the total weight of the emulsified food is 5% by weight or more and 45% by weight or less;
(2) the internal aqueous phase (W1) contains acetic acid and 0.001 parts by weight or more and 0.004 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid;
(3) An emulsified food in which the external aqueous phase (W2) contains acetic acid and 0.002 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid.
[2] The emulsified food according to [1], wherein the emulsified food contains 0.002 parts by weight or more and 0.0037 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid.
[3] The emulsified food according to [1] or [2], wherein the emulsified food is mayonnaise, semi-solid dressing or salad creamy dressing.

According to the present invention, it is possible to provide an emulsified food that is low in calories and has a sharp taste with suppressed sourness.

The present invention is a W1/O/W2 type emulsified food comprising an internal water phase (W1), an oil phase (O) and an external water phase (W2),
(1) the amount of the oil phase relative to the total weight of the emulsified food is 5% by weight or more and 45% by weight or less;
(2) the internal aqueous phase (W1) contains acetic acid and 0.001 parts by weight or more and 0.004 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid;
(3) The external aqueous phase (W2) relates to an emulsified food containing acetic acid and 0.002 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid (hereinafter sometimes abbreviated as the emulsified food of the present invention). In the present specification, 1 part by weight of acetic acid refers to the total weight of acetic acid contained in vinegar plus all the acids of various organic acids such as gluconic acid and citric acid converted to acetic acid. show.

In the present invention, the "W1/O/W2 type emulsified food" means oil-in-oil-in-water oil droplets containing an internal water phase (W1), that is, W1/O droplets dispersed in an external water phase (W2). A food having an emulsified structure of the type, specifically exemplified by semi-solid dressings, emulsified liquid dressings, mayonnaise, salad creamy dressings, etc., preferably semi-solid dressings, salad creamy dressings, etc. .

Vinegar containing acetic acid as a main component is included in the raw material (aqueous phase raw material) constituting the internal aqueous phase and the external aqueous phase in the present invention.
Examples of vinegar include brewed vinegar, grain vinegar, fruit vinegar, rice vinegar, rice black vinegar, apple vinegar, grape vinegar, synthetic vinegar and the like. The acidity of vinegar is not particularly limited, but is usually 4% by weight or more and 20% by weight or less.

The content of ethyl acetate in the inner water phase (W1) in the present invention is usually 0.001 parts by weight or more per 1 part by weight of acetic acid contained in the emulsified food, from the viewpoint of reducing sourness and improving sharpness. 0.0013 parts by weight or more is preferable, and 0.0016 parts by weight or more is more preferable. From the same viewpoint, the content is usually 0.004 parts by weight or less, preferably 0.003 parts by weight or less, and more preferably 0.0025 parts by weight or less.
The sharp taste refers to a taste in which a strong flavor that is felt at first when eaten disappears cleanly in a short period of time.
The sour taste generally refers to what is described as "sour", and in the present invention, it is preferable to reduce the sour taste felt at the end. The last sourness refers to the sourness that is felt 1 to 5 seconds after being put in the mouth and is thought to be derived from W1.

The content of ethyl acetate in the external aqueous phase (W2) in the present invention is usually 0.002 parts by weight or less per 1 part by weight of acetic acid contained in the emulsified food, from the viewpoint of reducing sourness and improving sharpness. 0.0018 parts by weight or less is preferred, and 0.0015 parts by weight or less is more preferred.

The ethyl acetate content of the emulsified food of the present invention is usually 0.0037 parts by weight or less, preferably 0.0035 parts by weight or less, and 0.0035 parts by weight or less per 1 part by weight of acetic acid contained in the emulsified food, from the viewpoint of reducing sourness. 0032 parts by weight or less is more preferable. From the viewpoint of sourness and sharpness, it is usually 0.002 parts by weight or more, preferably 0.0024 parts by weight or more.

The acetic acid concentration (acidity) in the emulsified food is usually 0.1% by weight or more, preferably 0.3% by weight or more, and more preferably 0.5% by weight or more, from the viewpoint of imparting microbial resistance. From the viewpoint of acidity, it is usually 5% by weight or less, preferably 3% by weight or less, 2% by weight or less, 1.5% by weight or less, and 1.2% by weight or less. The acetic acid concentration (acidity) in the emulsified food is calculated by converting all of the various organic acids contained in the vinegar, such as acetic acid, gluconic acid, and citric acid, into acetic acid, It is expressed as

As a method for adjusting the amount of ethyl acetate, a method of adding commercially available ethyl acetate (for example, Junsei Chemical Co., Ltd., product number 31058-2230) to W1 or W2, a method of adding a food material containing ethyl acetate, and a method of adding ethyl acetate A method using vinegar whose concentration is adjusted, and the like can be mentioned.
As a specific method for adjusting the amount of ethyl acetate,
If the desired concentration in W1 is x parts by weight with respect to 100 parts by weight of acetic acid,
A method of adding c parts by weight of ethyl acetate to W1 so that x=((b+c)/a)×100 can be mentioned. W2 can be similarly adjusted.

Raw materials (aqueous phase raw materials) constituting the inner water phase and the outer water phase in the present invention may include those normally used in emulsified foods other than vinegar. Specific examples include water, eggs, acidulants, emulsifiers, salt, soy sauce, miso, seasonings, sugars, flavorings, spices, spice extracts, thickeners, etc., and can be optionally selected according to the application and purpose. can be blended into
The aqueous phase raw material for the inner water phase and the aqueous phase raw material for the outer aqueous phase may be the same or different.

Examples of the egg include egg yolk, egg white, whole egg, liquid egg, egg powder, enzyme-treated egg yolk, and the like, which can be used alone or in combination of two or more according to the application and purpose.

Acidulants include, for example, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, and citrus juice. Citrus fruit juices include juices of yuzu, beniyu, hanayu, unnucleated yuzu, yuzu, sudachi, kabosu, bitter orange, lemon, lime, and shikuwasa. These acidulants may be used alone or in combination of two or more.

Examples of emulsifiers contained in the aqueous phase include emulsifiable starch, milk protein, soybean protein and the like. These emulsifiers may be used alone or in combination of two or more.

Examples of soy sauce include dark soy sauce, light soy sauce, tamari soy sauce, Saishikomi soy sauce, and white soy sauce. These soy sauces may be used alone or in combination of two or more.

Examples of miso include red miso, white miso, Sendai miso, Hatcho miso, barley miso, and rice miso. These miso may be used alone or in combination of two or more.

Examples of seasonings include sodium glutamate, sodium inosinate, sodium guanylate and the like. These seasonings may be used alone or in combination of two or more.

Examples of sugars include starch syrup, granulated sugar, fructose-glucose liquid sugar, refined white sugar, medium white sugar, brown sugar, rough white sugar, medium rough sugar, and high fructose liquid sugar. These saccharides may be used alone or in combination of two or more.

Flavors include, for example, menthol, peppermint flavor, orange flavor, mustard oil, sesame flavor, ginger flavor, garlic flavor and the like. These perfumes may be used alone or in combination of two or more.

Spices include, for example, potherbs, pepper (for example, ground black pepper, white pepper or green pepper), Japanese pepper, cumin, cloves, cinnamon, nutmeg, red pepper, anise, allspice, oregano, Coriander, turmeric, thyme, dill, basil, parsley, vanilla, mustard, mint, rosemary, laurel, and the like. Examples of flavored vegetables include ginger, garlic, onion, green onion, chive, Japanese parsley, Japanese ginger, celery, perilla, mitsuba, and wasabi. These spices may be used alone or in combination of two or more.

Examples of spice extracts include those extracted from mustard, pepper, sesame, cinnamon, onion, garlic, basil, paprika, rosemary, and wasabi. These spice extracts may be used alone or in combination of two or more.

Examples of thickeners include starches, xanthan gum, gellan gum, locust bean gum, tara gum, guar gum, fenugreek gum, monato gum, gum arabic, tamarind seed gum, tragacanth gum, psyllium seed gum, pectin, curdlan, konjac mannan, alginic acid. sodium, carrageenan, pullulan and the like. These thickeners may be used alone or in combination of two or more.

Raw materials constituting the oil phase in the present invention (oil phase raw materials) are generally not particularly limited as long as they are lipophilic substances that can be added to foods. Examples include emulsifiers. Specific examples of the oil phase raw material that can be appropriately blended are shown below, but the oil phase raw material is not limited to these components.

Edible oils and fats include, for example, vegetable oils and fats such as rapeseed oil, soybean oil, safflower oil, corn oil, sesame oil, palm oil, coconut oil, olive oil, rice oil, peanut oil, sunflower oil, canola oil, and salad oil that are liquid at room temperature. , beef tallow, lard, chicken fat, mutton fat, whale oil, etc., but vegetable fats and oils are preferred. In addition, transesterified oils obtained by transesterifying the above edible fats and oils, hydrogenated oils obtained by hydrogenating the above edible fats and oils, and the like can also be used. These edible oils and fats may be used alone or in combination of two or more.

Lipophilic perfumes include, for example, rose oil, lavender oil, bergamot oil, cinnamon oil, lemon oil, peppermint oil and the like. These lipophilic perfumes may be used alone or in combination of two or more.

As the flavored oil, for example, flavored vegetables such as ginger, garlic, onion, green onion, Chinese chive, parsley, Japanese ginger, celery, perilla, mitsuba, and wasabi are soaked in the above edible oil (which may be heated if necessary). ), and those with added flavor.

Examples of emulsifiers contained in the oil phase include W/O emulsifiers with a low HLB value (usually about 3 to 6) such as polyglycerin condensed ricinoleate esters, polyglycerin fatty acid esters, sugar esters, and sorbitan fatty acid esters. be done. Among them, polyglycerin condensed ricinoleic acid ester is preferable.

In the emulsified food of the present invention, the amount of the oil phase relative to the total amount of the emulsified food is usually 45% by weight or less, preferably 40% by weight or less, more preferably 35% by weight or less, from the viewpoint of low calorie. It is preferably 30% by weight or less. If the amount of the oil phase exceeds 45% by weight with respect to the total amount of the emulsified food, it is not preferable because it goes against the trend toward low-calorie food and increases raw material costs. Also, the amount of the oil phase relative to the total amount of the emulsified food is usually 5% by weight or more, preferably 10% by weight or more, and more preferably 15% by weight or more. If the amount of the oil phase is less than 5% by weight with respect to the total amount of the emulsified food, there is no richness and the flavor is difficult to perceive.

The total amount of the inner water phase and the oil phase with respect to the total amount of the emulsified food of the present invention is usually 60% by weight or more, preferably 62% by weight or more, from the viewpoint of the balance between richness and melting in the mouth and acidity. 64% by weight or more is more preferable. From the same point of view, it is usually 90% by weight or less, preferably 85% by weight or less, more preferably 80% by weight or less, and even more preferably 76% by weight or less.

The amount of the internal water phase with respect to the total amount of the internal water phase and the oil phase in the present invention is usually 50% by weight or more, preferably 55% by weight or more, from the viewpoint of the balance between richness and melting in the mouth and acidity. % by weight or more is more preferable. From the same viewpoint, it is usually 85% by weight or less, preferably 80% by weight or less, more preferably 76% by weight or less.

The amount of the internal water phase relative to the total amount of the internal water phase and the external water phase in the present invention is usually 50% by weight or more, preferably 55% by weight or more, from the viewpoint of the balance between richness and melting in the mouth and acidity. 60% by weight or more is more preferable. From the same point of view, it is usually 85% by weight or less, preferably 80% by weight or less, more preferably 75% by weight or less.

The average particle size of the internal water phase particles in the emulsified food of the present invention is usually 3.0 μm or less. The average particle size can be measured by a laser diffraction/scattering method using a device such as a laser diffraction/scattering particle size distribution analyzer.

The viscosity of the emulsified food of the present invention is usually 10 to 800 (Pa·s), preferably 20 to 250 (Pa·s), more preferably 30 to 150 (Pa·s). Viscosity can be measured in a state of standing still in a container at 24°C. For example, it can be measured with a known device such as a Brookfield viscometer.

The emulsified food of the present invention is not particularly limited in its production method as long as it is produced so that the amount of oil phase and the amount of ethyl acetate relative to the amount of the whole emulsified food are within the above specific ranges. It can be produced by appropriately combining methods. For example, a W1/O type emulsified food is produced by emulsifying a water phase raw material, an oil phase raw material and an emulsifier that constitute the inner water phase with a general emulsifier such as a homomixer, and the W1/O type emulsified food. It can be easily produced by preliminarily emulsifying the aqueous phase raw material and the emulsifier that constitute the outer aqueous phase, and then emulsifying with an emulsifier such as a colloid mill. In the production of W1/O type emulsified food, W1/O type emulsified food can also be produced by emulsifying with a homomixer and then further emulsifying with high shearing with an emulsifier such as a colloid mill.

For the production of the emulsified food of the present invention, equipment used for producing ordinary emulsified food can be used without limitation. Although not particularly limited, a rotary emulsifier is preferable, and examples of the emulsifier include the homomixer and colloid mill described above, as well as a stick mixer, a disper mixer, and a homogenizer.

As a specific method for producing emulsified food,
(1) A step of adding ethyl acetate to the inner aqueous phase (W1) raw material so as to be 0.001 parts by weight or more and 0.004 parts by weight or less per 1 part by weight of acetic acid. Step of emulsifying (3) External water phase (W2) Step of adding ethyl acetate to 0.002 parts by weight or less per 1 part by weight of acetic acid (4) Obtained W1/O emulsion and external water A method for producing a W1/O/W2 type emulsified food including a step of emulsifying phase raw materials may be mentioned, and may include a heating step, a cooling step, a step of adding various raw materials, etc., as necessary. Further, various definitions and preferred ranges conform to the above description.

EXAMPLES The present invention will be further described below with reference to examples, but the technical scope of the present invention is not limited by these examples. Also, in this specification, % represents % by weight unless otherwise specified.

(Example 1)
<Preparation of W1/O/W2 type emulsified food>
A W1/O/W2 type emulsified food was prepared by the following method.

(1) Inner water phase (W1) raw materials (seasoning, brewed vinegar, water), oil phase (O) raw materials (salad oil) and polyglycerol condensed ricinoleic acid ester (PGPR) were mixed in the amounts shown in Table 1, and T . A W1/O type emulsion was obtained by emulsification using a K homomixer MARK2 (manufactured by Tokushu Kika Kogyo Co., Ltd.). Ethyl acetate was added to the internal water phase (W1) starting material in the amount shown in Table 2.
(2) Further, external water phase (W2) raw materials (high methoxyl pectin, seasoning, brewed vinegar, water, liquid egg) are mixed with the W1/O emulsion in the amounts shown in Table 1, Ethyl acetate was added in amounts shown in Table 2. T. A W1/O/W2 type emulsified food was prepared by emulsifying using a K homomixer MARK2. The acidity of the W1/O/W2 type emulsified food was 0.66%. The PGPR used has a degree of esterification of 25%.

<Sensory evaluation of W1/O/W2 type emulsified food>
The W1/O/W2 type emulsified food was evaluated by the following method.

(Method for evaluating sharpness)
Sensory evaluation of sharpness was performed by three expert panelists according to the following evaluation criteria.
[Evaluation criteria]
◎: Very strong ○: Strong △: Weak ×: Very weak

(Evaluation method for sourness felt at the end)
The sensory evaluation of the sourness felt in the last was performed by three expert panelists according to the following evaluation criteria.
[Evaluation criteria]
◎: Very weak ○: Weak △: Strong ×: Very strong

(Evaluation method for overall desirability)
Sensory evaluation of overall desirability was performed by three expert panelists according to the following evaluation criteria.
[Evaluation criteria]
◎: Very favorable ○: Favorable △: Unfavorable ×: Very unfavorable

The sensory evaluations of Preparation Examples 1 to 16 are shown in Table 2 as overall evaluations by all or two of the expert panelists.
If the amount of ethyl acetate in the inner water phase in 1 g of the emulsified food is too low, the sharpness will be weak, which is not preferable. Conversely, it was confirmed that if the acidity is too high, the acidity is too strong, which is undesirable.
It was confirmed that the smaller the amount of ethyl acetate in the external aqueous phase in 1 g of the emulsified food, the weaker the acidity, which is preferable.

(Example 2)
The effect of ethyl acetate on sensory evaluation was confirmed by the concentration of acetic acid in emulsified foods. The proportions shown in Table 3 were prepared in the same manner as in Example 1 so that the concentrations of acetic acid in the emulsified food were 0.5% and 1.0%. Sensory evaluation was performed in the same manner as in Example 1.

The results are shown in Table 4. Even when the concentration of acetic acid in the emulsified food is different, by adjusting the amount of ethyl acetate contained in the inner water phase and the outer water phase, the crisp taste, the sour taste felt toward the last, and the overall desirability are excellent. It was shown that an emulsified food is obtained.

(Example 3)
The effects of different ratios of internal and external water phases in emulsified foods were confirmed. Sensory evaluation of Preparation Example 19, which was prepared in the same manner as in Example 1 at the ratios shown in Table 5, was performed in the same manner as in Example 1.

The amounts of ethyl acetate and the results are shown in Table 6. Even if the ratio of the internal water phase and the external water phase in the emulsified food is changed, by adjusting the amount of ethyl acetate contained in the internal water phase and the external water phase, it is possible to improve the sharpness, the sourness felt toward the end, and the overall favorable taste. It was shown that an emulsified food with excellent texture can be obtained.

According to the present invention, it is possible to provide a low-calorie emulsified food that meets health-consciousness and has a suppressed sour taste.

Claims (3)

A W1/O/W2 type emulsified food comprising an internal water phase (W1), an oil phase (O) and an external water phase (W2),
(1) the amount of the oil phase relative to the total weight of the emulsified food is 5% by weight or more and 35 % by weight or less;
(2) the internal aqueous phase (W1) contains acetic acid and 0.001 parts by weight or more and 0.0025 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid;
(3) The external aqueous phase (W2) is an emulsified food containing acetic acid and 0.0018 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid ,
The emulsified food contains 0.002 parts by weight or more and 0.0035 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid,
An emulsified food, wherein the acetic acid concentration in the emulsified food is 0.1% by weight or more and 5% by weight or less . (2) the internal aqueous phase (W1) contains acetic acid and 0.0016 parts by weight or more and 0.0025 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid;
The emulsified food according to claim 1, wherein the emulsified food contains 0.0024 parts by weight or more and 0.0032 parts by weight or less of ethyl acetate per 1 part by weight of acetic acid. 3. The emulsified food according to claim 1 or 2, wherein the emulsified food is semi- solid dressing or creamy salad dressing.