JPH0564565A - Acidic oil-in-water type emulsion and its production - Google Patents

Abstract

PURPOSE:To obtain the subject emulsion, hardly causing demulsification, excellent in freezing resistance, texture and stability and useful as frozen foods, etc., by using fats and oils containing a prescribed amount or more of higher and unsaturated fatty acids in an oily phase. CONSTITUTION:The objective emulsion is obtained by using fats and oils (e.g. high-erucin rapeseed oil) containing >=3% >=20C unsaturated fatty acids with 3-30% content of erucic acid in an oil phase as ingredients of the fats and oils.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic oil-in-water emulsion and a method for producing the same, and more specifically, it provides an acidic oil-in-water emulsion such as mayonnaise and dressings which is less likely to undergo emulsion destruction during freezing and thawing. is there.

[0002]

2. Description of the Related Art Usually, acidic oil-in-water type emulsions such as mayonnaise and emulsion type dressing, when frozen and thawed, may cause emulsion destruction, resulting in separation of oils and fats, which makes them unsuitable for food. Are known.

At present, the use amount of frozen foods tends to increase with the spread of microwave ovens or ovens and the spread of fast foods. Acid-in-water emulsions such as mayonnaise which are frozen and stored together with these frozen foods. As for, the current situation is that none have sufficient freeze resistance.

On the other hand, as a method of imparting freeze resistance to an acidic oil-in-water emulsion, a method of using an oil or fat containing a certain trans acid as a constituent fatty acid in the oil or fat component (Japanese Patent Publication No. 54-54)
No. 7870), or a method of using a partially hardened oil in the fat and oil component (Japanese Patent Publication No. 62-25340). Further, as an approach other than the oil and fat component, a method of using gelatin and a decomposed product of starch (JP-A-49-49)
No. 26439), a method using polyglycerin fatty acid ester (JP-A-60-118164), gelatin,
Method of using any one of milk whey protein, caseinate and polyglycerin fatty acid ester
No. 137260), various methods have been proposed.
However, in any of the above methods, since trans acid or a high melting point component or other component such as gelatin, which is not contained in mayonnaise or the like using a normal liquid oil, is contained, the hardness and texture are usually It is different from mayonnaise.

As described above, today, although there are many demands for acidic oil-in-water emulsions having freezing resistance such as mayonnaise and sauces, there is no emulsion sufficiently satisfying freezing resistance, texture and physical properties. is the current situation.

[0006]

DISCLOSURE OF THE INVENTION As described above, the present invention is directed to solving the problems of emulsion destruction and separation of fats and oils and water phase which occur when an acid oil-in-water emulsion such as mayonnaise is frozen and thawed. Furthermore, the present invention is directed to an emulsion that can be used for mayonnaise sauces for frozen foods, which are now in great demand.

[0007]

As a result of intensive studies to solve the above problems, the present inventor has found that the main cause of emulsion destruction during freezing is crystal growth of fats and oils of liquid oil during freezing. The inventors have found that unsaturated acids having 20 or more carbon atoms suppress growth, and completed the present invention.

That is, according to the present invention, an oil-and-fat component in the oil phase comprises an oil-and-fat containing 3% or more of unsaturated fatty acids having 20 or more carbon atoms in the constituent fatty acids, and an oil phase.
A method for producing an acidic oil-in-water emulsion, which comprises using an oil or fat containing 3% or more of an unsaturated fatty acid having 20 or more carbon atoms as an oil or fat component.

The oils and fats in the present invention include rapeseed oil,
Soybean oil, sunflower oil, cottonseed oil, falling raw oil, corn oil, oils and fats containing unsaturated fatty acids as main constituents such as safflower oil can be exemplified, and the above oils and fats alone or in a mixed oil, and hardening, fractionation, transesterification thereof. You can use processed fats and oils that have been
It is preferable to use a liquid oil containing a cis-type unsaturated acid as a main component.

Examples of fats and oils containing unsaturated fatty acids having 20 or more carbon atoms include hyersin rapeseed oil containing erucic acid as a main component, and sardine oil containing long-chain highly unsaturated acids, Fish oil such as mackerel oil can be exemplified,
For reasons of flavor, stability, etc., it is preferable to use high ell rapeseed oil.

When the unsaturated fatty acid having 20 or more carbon atoms is less than 3% of the constituent fatty acids, the effect is weak, and when it is 3% or more, the effect is exhibited, but 5% or more is preferable. The types of unsaturated fatty acids include
It may have 20 or more carbon atoms, but erucic acid having 22 carbon atoms which is abundant in nature is preferable. Although a long-chain polyunsaturated acid contained in fish oil or the like is effective, erucic acid is still preferable in view of flavor and the like because its stability itself is poor.

The above-mentioned fats and oils containing long-chain unsaturated fatty acids are structurally similar to fats and oils containing C18 unsaturated fatty acids such as oleic acid and linoleic acid, which are the main causes of emulsion destruction during freezing, as a main constituent component. Since they are similar, it is considered that they inhibit the crystal growth of these fats and oils and impart freeze resistance. Further, if these long-chain unsaturated fatty acids are mixed in too much, the effect tends to decrease, and the content is preferably 30% or less.

The above oils and fats are used to produce acidic oil-in-water emulsions such as mayonnaise. In the present invention, oils and fats satisfying the above conditions may be used as the oil phase. Can be produced according to a conventional method, and is not particularly limited.

As described above, the acidic oil-in-water type emulsion obtained by the present invention has freezing resistance as compared with the conventional liquid oil and is less likely to cause emulsion destruction even when frozen and thawed.

[0015]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the spirit of the present invention is not limited to these examples.
In addition, the middle part and% of all examples mean weight basis.

Example 1 Refined rapeseed oil (iodine value: 117.0) and hailucin rapeseed oil (iodine value: 104.2) were prepared by the following fat and oil blends to obtain blended oils and blended oils, and then the following: 70% oily mayonnaise with the mayonnaise formulation of was prepared using an Ajihomomixer as an emulsifying machine.

Oil and fat blending ─────────────────────────── Blended oil Refined rapeseed oil Hyersine rapeseed oil ───────── ────────────────── 90 parts 10 parts 95 parts 5 parts ───────────────────────── ───

Mayonnaise combination ─────────────────────────── Oil and fat 70.0% Egg yolk 15.0% Food vinegar 12.5% Food Salt 2.0% Seasoning 0.5% ───────────────────────────

The fatty acid compositions (%) of the blended oil and the refined rapeseed oil are as follows. ────────────────────────────────── C16 C16: 1 C18 C18: 1 C18: 2 C18: 3 C20 C20 : 1 C22 C22: 1 ────────────────────────────────── Blended oil 3.6 0.4 1.6 54.3 21.2 10.3 0.5 2.2 0.6 5.3 Blended oil 3.7 0.4 1.7 56.4 21.5 10.4 0.5 1.9 0.5 3.0 Rapeseed oil 3.8 0.4 1.7 58.5 21.8 10.5 0.6 1.5 0.5 0.7 ───────────────────────── ──────────

The content of unsaturated fatty acids having 20 or more carbon atoms in the above fats and oils is as follows. ──────────────────────── Content of unsaturated fatty acids above C20 ─────────────────── ───── Blended oil 7.5% Blended oil 4.9 Rapeseed oil 2.2 ──────────────────────── Above blended oil and Mayonnaise produced using
After storing at 15 ° C for 5 days and returning to 20 ° C and observing the emulsified state, all were favorable.

Comparative Example 1 Using refined rapeseed oil, the oil content 7 was obtained in the same manner as in Example 1.
When 0% mayonnaise was produced and the emulsified state after storage was similarly observed, separation of oils and fats was observed.

Example 2 10 parts of high rapeseed rapeseed oil, 40 parts of refined soybean oil and 50 parts of refined rapeseed oil were blended to produce 70% oil mayonnaise in the same manner as in Example 1. The unsaturated fatty acid content having 20 or more carbon atoms was 6.1%.

Using the mayonnaise obtained above, a tartar sauce was produced with the following composition. Tartar sauce combination ─────────────────── Mayonnaise 70.0% Onion 13.5% Egg yolk (boiled egg) 11.6% Egg white (boiled egg) 1.9% Pickles 3.0% Spice Appropriate amount ────────────────────

The tartar sauce obtained above was stored at -20 ° C. for 1 hour.
After storage for a week, the temperature was returned to 20 ° C. and the emulsified state was observed.

Comparative Example 2 50 parts of refined soybean oil and 50 parts of refined rapeseed oil were blended to produce 70% oil mayonnaise in the same manner as in Example 1. The unsaturated fatty acid content of 20 or more carbon atoms is 1.2
%Met.

Using the mayonnaise obtained above, a tartar sauce was produced in the same composition as in Example 2. When this tartar sauce was stored in the same manner as in Example 2 and the emulsified state was observed, the separation of oils and fats was observed.

[0027]

INDUSTRIAL APPLICABILITY As described above, the acidic oil-in-water type emulsion such as mayonnaise according to the present invention has an effect that even if it is frozen and thawed, emulsion destruction such as separation of fats and oils and aqueous phase hardly occurs. Further, it is a very significant invention in that it can supply mayonnaise sauce and the like that can be frozen together with frozen foods and the like, which are expanding more and more at present.

Claims (4)

[Claims] 1. An acidic oil-in-water emulsion, wherein the oil and fat component in the oil phase comprises an oil and fat containing 3% or more of unsaturated fatty acids having 20 or more carbon atoms in the constituent fatty acids. 2. The emulsion according to claim 1, wherein the unsaturated fatty acid is erucic acid. 3. The erucic acid content is 3 to 30 in the constituent fatty acids.
%, The emulsion according to claim 2. 4. A method for producing an acidic oil-in-water emulsion, which comprises using an oil or fat containing 3% or more of an unsaturated fatty acid having 20 or more carbon atoms as an oil or fat component in the oil phase.