JPH0654662A - Oil-in-water type emulsion - Google Patents

Abstract

PURPOSE:To obtain an oil-in-water type emulsion having relatively high viscosity even without using a thickening agent such as gum or starch, excellent shape retention, being made into an emulsion food having excellent melt in the mouth, texture, flavor and body. CONSTITUTION:An oil-in-water type emulsion comprises 90-40wt.% water phase and 10-60wt.% oil phase wherein the water phase contains 1.0-10wt.% calculated as solid content of at least one selected from the group consisting of egg protein, soybean protein, milk protein and single protein selected from these proteins and >=80wt.% oil drops emulsified and dispersed in the water phase have <=1mum particle diameter. The oil-in-water type emulsion is advantageously useful as a mayonnaise-like food.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an oil-in-water emulsion. More specifically, the present invention relates to an oil-in-water emulsion which has an appropriate viscosity and a good shape retention property and can be advantageously used for mayonnaise-like foods and the like.

[0002]

BACKGROUND OF THE INVENTION Oil-in-water emulsified foods such as mayonnaise, dressings, or spreads have generally been prepared by roughly emulsifying (preliminarily emulsifying) an aqueous phase raw material and an oil phase raw material in advance with a stirrer such as a mixer. It is manufactured by using an emulsifying machine such as a colloid mill to make oil droplet particles finer to have a particle diameter (average particle diameter of about 2 to 4 μm) that forms a relatively stable emulsion. Such foods have a relatively high viscosity (more than 100,000 centipoise at 20 ° C.) because of the high proportion of oil phase raw material (more than 65% by weight).
And has a good shape-retaining property such that its shape is maintained even when extruded from a container. However, when an emulsion (for example, mayonnaise-like food) is made by reducing the proportion of the oil phase raw material (60% by weight or less), only a product having a relatively low viscosity can be obtained, and therefore, the shape retention is also reduced. However, it becomes difficult to obtain a stable emulsion. Therefore, thickeners such as vegetable gums and starch are often used for the purpose of increasing the viscosity of such foods with reduced oil phase raw material and improving the shape retention. However, when such a thickener is used, the obtained oil-in-water emulsified food has a sticky feeling in the mouth when eaten, has a poor mouth-melting property, has a heavy texture, and has a good flavor. There is a problem that it is likely to be accompanied by a decrease (Japanese Patent Laid-Open No. 3-91460).

In order to improve texture and maintain viscosity and shape retention without using the above-mentioned thickener, an oil-in-water emulsion food is produced by using heat-coagulated and refined protein raw material. A method (JP-A-58-23764), a method for producing an oil-in-water emulsion food by emulsifying a whey protein-concentrated purified product, and then heating it (JP-A-63-181972) and the like have been proposed. . However, in these methods, heat treatment is required to obtain a product, and although the viscosity and shape retention are improved, the heat treatment tends to impair the flavor of the protein raw material, and thus the flavor of the product.

[0004]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide water having a relatively high viscosity without using a thickener such as gum and starch, and having good shape retention. An object is to provide an oil type emulsion. Further, an object of the present invention is to provide an oil-in-water emulsion suitable for the preparation of an emulsified food having a good mouthfeel such that it melts quickly when eaten, a light texture, a flavor, and a rich body. It is also to provide.

[0005]

DISCLOSURE OF THE INVENTION The present inventor has a relatively high viscosity without using a thickener such as that described above, which has a relatively low amount of fats and oils and causes a decrease in texture. , And conducted intensive research to prepare an oil-in-water emulsion having excellent shape retention. As a result, by using the specific protein as described above, by preparing an emulsion so that 80% or more of the oil droplet particles dispersed in the aqueous phase have a particle size of 1 μm or less, a high viscosity is obtained, The present invention has been completed by finding that an emulsion having a good shape-retaining property can be obtained. Thus, the reason why the emulsion of the present invention can be prepared with a high viscosity is not clear, but in the presence of the specific protein as described above, when the oil droplet particles are adjusted so as to have the specific particle distribution, It is considered that there is an interaction between the protein and the oil droplet, which causes a remarkable increase in viscosity. This increase in viscosity is remarkable near the isoelectric point of the protein containing the pH on the aqueous phase side of the emulsion.

The present invention comprises 90-40% by weight of an aqueous phase and 1
An oil-in-water emulsion comprising 0 to 60% by weight of an oil phase, wherein the water phase is 1 to 10 (as an absolute dry matter) in terms of solid content.
Oil droplets containing at least one protein selected from the group consisting of weight% egg protein, soybean protein, milk protein and a single protein separated from these proteins, and emulsified and dispersed in the aqueous phase. Of 80% or more (based on volume) has a particle diameter of 1 μm or less.

The present invention preferably has the following aspects. (1) 90% or more of the oil droplets have a particle size of 1 μm or less. (2) The particle size of the oil droplets is in the range of 0.1 to 1 μm. (3) The oil-in-water emulsion comprises a 90 to 50 wt% aqueous phase and a 10 to 50 wt% oil phase. (4) The aqueous phase contains the protein in an amount of 1 to 8% by weight in terms of solid content. (5) The pH of the aqueous phase is in the range of 3-7.

[Detailed Description of the Invention] The oil-in-water emulsion of the present invention will be described below. The oil-in-water emulsion of the present invention contains 90 to 40% by weight (preferably 90 to 50% by weight) of an aqueous phase and 10 to 60% by weight (preferably 10 to 5%).
0% by weight) oil phase. The aqueous phase contains at least one protein selected from the group consisting of egg protein, soybean protein, milk protein and a single protein separated from these proteins. In addition, 8 of oil droplets emulsified and dispersed in the water phase
0% or more (volume basis) has a particle diameter of 1 μm or less.

The egg protein, soybean protein, milk protein or the single protein separated by these proteins used in the present invention may be any of those which are water-soluble or those which can be solubilized by pretreatment. You can list the following. As egg protein, liquid or dried egg yolk, protein, whole egg and single (simple) separated from these
Proteins such as ovalbumin, conalbumin, ovomucoid, ovoglobulin and the like. Examples of soybean protein include defatted soybean powder, concentrated soybean protein, separated soybean protein, extracted soybean protein, soybean protein obtained from defatted soybean such as dried soymilk, and single (simple) protein separated from these, such as 7S globulin and 11S. Examples include globulin and 15S globulin. Milk proteins include skim milk powder, whey protein, buttermilk powder and single (simple) proteins separated from them, such as casein, lactoglobulin, lactalbumin, serum albumin and immunoglobulin. Of the above, those suitable for the viscosity and flavor required for the product are appropriately selected alone or in combination. Other proteins, such as animal proteins,
You may use together vegetable protein or the single protein isolate | separated from these. The above protein is contained in the aqueous phase in an amount of 1.0 to 10% by weight (preferably 1.5 to 8% by weight) in terms of solid content (as an absolute dry matter). If the protein content is less than 1% by weight, the increase in viscosity is not sufficient,
On the other hand, if the amount exceeds 10% by weight, the viscosity increases greatly and the texture becomes heavy, so that a good emulsion state cannot be obtained.

80% or more (preferably 90% or more) of the oil droplets emulsified and dispersed in the water phase of the oil-in-water emulsion of the present invention have a particle size of 1 μm or less. .
The particle size is preferably in the range of 0.1 to 1 μm, more preferably 0.2 to 0.8 μm.

The water phase of the oil-in-water emulsion of the present invention can be arbitrarily constituted depending on the intended product. Examples of the component that constitutes the aqueous phase include water, raw materials in the form of water or an aqueous solution such as vinegar, fruit juice, and milk. Further, the aqueous phase may contain salt, sugar, spices, seasonings, etc., if necessary. On the other hand, the components that make up the oil phase are
Oils and fats may be the main component, to which, for example, spice oil or the like may be added. The oil and fat may be of any type as long as it is edible. For example, soybean oil, rapeseed oil,
Liquid oils and fats such as corn oil and cottonseed oil are generally used, but solid oils and fats such as palm oil and coconut oil can also be used. Further, those oils and fats may be oils and fats that have been subjected to treatments such as hardening, fractionation and transesterification.

The oil-in-water emulsion of the present invention can be prepared by emulsifying an aqueous phase raw material containing the above protein as a part of the raw material and an oil phase raw material containing edible oil and fat into an oil-in-water type emulsion.
The method is no different from the conventional method except that the oil droplets dispersed in the water phase have the specific particle size distribution as described above. As a means for refining the particle size of the oil droplets to a desired particle size, a conventionally known method can be used. For example, a device such as a mountain gourin, a high pressure homogenizer such as a microfluidizer, or an ultrasonic emulsifier can be used. Then, the manufacturing conditions (temperature, pressure, time, etc.) may be appropriately set according to the device to be used, and the emulsified product may be obtained. Incidentally, also in the preparation of the emulsion of the present invention, edible emulsifiers such as glycerin ester and sugar ester, as in the conventional method,
Further, depending on the case, a thickener such as a direct substance gum and starch may be blended within a range that does not affect the viscosity and texture.

The oil-in-water emulsion of the present invention obtained as described above preferably has a viscosity of 30,000 centipoise (cp) or more, more preferably 8
It is in the range of 20,000 to 200,000 centipoise (cp).

The oil-in-water emulsion of the present invention can be made into various emulsified foods by adjusting the composition. For example, acidic oil-in-water emulsion foods such as mayonnaise-like foods (emulsions obtained by emulsifying an aqueous phase and an oil phase containing an organic acid and / or salts thereof and exhibiting pH 3 to 7) and sand cream There are spreads, etc. In the present invention, a mayonnaise-like food having the following composition is particularly preferable. 10 to 60% by weight of fats and oils, 1 to 10% by weight of protein selected from the group consisting of egg protein, soybean protein, milk protein and a single protein separated therefrom (solid content), vinegar 10 to 20% by weight (acidity) 5% vinegar),
Consists of 1 to 3% by weight of salt, 0.5 to 2% by weight of mustard, and water (remaining amount), and if necessary, a small amount of seasoning such as emulsifier, sodium glutamate, and pepper. There is.

[0015]

EXAMPLES The present invention will be described more specifically below with reference to Examples and Comparative Examples. The viscosity of the following emulsion was measured using a B viscometer (B-8H type, manufactured by Tokyo Keiki Co., Ltd.). Performed at 2.5 rpm with 6 rotors. The particle size of oil droplets dispersed in the water phase is measured by a laser diffraction particle size distribution measuring device (SALD-1100 type, Shimadzu Corporation).
Manufactured) was used to process the obtained measured values with a computer and expressed as a volume-based particle size distribution.

Example 1 Liquid egg yolk 17.5 parts by weight (dry protein solid content 2.7 parts by weight (%)), vinegar (acidity 5%) 1
7 parts by weight, salt 2 parts by weight, sodium glutamate 0.
4 parts by weight, 0.02 parts by weight of mustard, and 2 fresh waters
An aqueous liquid was prepared by uniformly mixing 8.08 parts by weight at about 20 ° C. using a mixer. While vacuuming the mixer, 35 parts by weight of rapeseed salad oil (oil phase part) was added little by little to 65 parts by weight of the aqueous liquid (aqueous phase part) obtained above, and the mixture was stirred and emulsified to obtain an oil-in-water preliminary emulsion. . This pre-emulsion is then applied to a high pressure homogenizer (Microfluidizer M-1
The oil-in-water emulsion (mayonnaise-like food product) according to the present invention was obtained by homogenizing under a homogenizing pressure of 600 kg / cm ² using a 10T type, manufactured by Microfluidex. In the obtained oil-in-water emulsion, the 90% cumulative particle diameter of the oil droplet particles was 0.9 μm. The viscosity at 20 ° C is 10
It was 10,000 centipoise (cp) and had sufficient shape retention as a mayonnaise-like food.

[Comparative Example 1] In the same manner as in Example 1 above, an oil-in-water pre-emulsion was prepared in the same manner, and then a colloid mill (L type, manufactured by Tokushu Kika Kogyo Co., Ltd.) was used instead of the high pressure homogenizer. An oil-in-water emulsion for comparison (mayonnaise-like food) was obtained in the same manner as in Example 1 except that it was used. In the obtained oil-in-water emulsion, the 90% cumulative particle size of the oil droplet particles was 6 μm, and the 50% cumulative particle size was 4 μm.
The viscosity at 20 ° C is 2,000 centipoise (c
p), and the viscosity and shape retention were not suitable for a mayonnaise-like food.

[Example 2] In Example 1 above, the amount of fresh water was changed to 53.08 parts by weight to prepare an aqueous liquid, whereby the water phase part was 90 parts by weight and the oil phase part was 10 parts by weight. An oil-in-water emulsion according to the present invention was obtained in the same manner as in Example 1 except that the oil-in-water emulsion was prepared as described above. In the obtained oil-in-water emulsion, the 90% cumulative particle size of the oil droplet particles was 0.7 μm. The viscosity at 20 ° C is 3
It was 10,000 centipoise (cp), and although the shape retention property was somewhat inferior as a mayonnaise-like food, the viscosity was sufficient.

[Example 3] In Example 1 above, the amount of fresh water was changed to 3.08 parts by weight to prepare an aqueous liquid, whereby the water phase portion was 40 parts by weight and the oil phase portion was 60 parts by weight. An oil-in-water emulsion according to the present invention was obtained in the same manner as in Example 1 except that the oil-in-water emulsion was prepared as described above. In the obtained oil-in-water emulsion, the 90% cumulative particle size of the oil droplet particles was 0.7 μm. The viscosity at 20 ° C is 15
It was 10,000 centipoise (cp) and was sufficient as a mayonnaise-like food in terms of both viscosity and shape retention.

Example 4 In Example 1, 5 parts by weight of egg white powder (dry protein solid content 4.17 parts by weight (%)) was used in place of 17.5 parts by weight of liquid egg yolk, and 4 parts of fresh water was used.
An oil-in-water emulsion according to the present invention was obtained in the same manner as in Example 1, except that the oil-in-water emulsion was prepared by using the aqueous liquid prepared in place of 0.58 parts by weight. The obtained oil-in-water emulsion has a 90% cumulative particle diameter of the oil droplets of 0.9 μm.
It was m. Its viscosity at 20 ° C. was 100,000 centipoise (cp), which was sufficient as a mayonnaise-like food in both viscosity and shape retention.

[Comparative Example 2] In Example 1 above, 17.5 parts by weight of liquid egg yolk was removed, 1 part by weight of an emulsifier (Tween 80, manufactured by ICI) was added, and the amount of fresh water was increased to 44.58 parts by weight. An oil-in-water emulsion for comparison was obtained in the same manner as in Example 1 except that the oil-in-water emulsion was prepared by using the prepared aqueous liquid instead. In the obtained oil-in-water emulsion, the 90% cumulative particle diameter of the oil droplet particles was 0.9 μm. The viscosity at 20 ° C. is 50 centipoise (cp) or less,
There was no shape retention.

Example 5 12 parts by weight of liquid egg yolk (1.5 parts by weight of dry protein solids (%)), 17 parts by weight of vinegar and 36 parts by weight of fresh water were uniformly mixed at about 20 ° C. using a mixer. To prepare an aqueous liquid. An oil-in-water emulsion according to the present invention was obtained in the same manner as in Example 1 except that the aqueous liquid obtained above was used. The resulting oil-in-water emulsion has a 90% cumulative particle size of the oil droplets of 1 μm.
Met. The viscosity at 20 ° C. was 45,000 centipoise (cp), which was good in both viscosity and shape retention.

Example 6 In Example 5, 10 parts by weight of egg white powder (8.7 parts by weight of dry protein solid content (%)) was used in place of 12 parts by weight of liquid egg yolk, and 38 parts by weight of fresh water was used. Example 1 except that an aqueous liquid prepared in place of
An oil-in-water emulsion according to the present invention was obtained in the same manner as. In the obtained oil-in-water emulsion, the 90% cumulative particle diameter of the oil droplet particles was 0.9 μm. The viscosity at 20 ° C is 2
The viscosity was 50,000 centipoise (cp), and the viscosity and shape retention were sufficient.

Example 7 In the above Example 5, 2 parts by weight of soybean protein powder (Esprogen No. 231, manufactured by Sanei Chemical Industry Co., Ltd.) instead of 12 parts by weight of liquid egg yolk (dry protein solid content 1. 8 parts by weight (%), and
An oil-in-water emulsion according to the present invention was obtained in the same manner as in Example 1, except that an aqueous liquid prepared in place of parts by weight was used.
In the obtained oil-in-water emulsion, the 90% cumulative particle diameter of the oil droplet particles was 0.9 μm. The viscosity at 20 ° C. was 40,000 centipoise (cp), which was sufficient for both viscosity and shape retention.

[Embodiment 8] Ovalbumin (manufactured by Sigma) in place of 12 parts by weight of liquid egg yolk in the above Embodiment 5
2 parts by weight (dry protein solid content 2 parts by weight (%)) is used,
An oil-in-water emulsion according to the present invention was obtained in the same manner as in Example 1 except that 46 parts by weight of fresh water was used and an aqueous liquid prepared was used. The obtained oil-in-water emulsion has 9 parts of the oil droplet particles.
The 0% cumulative particle size was 0.9 μm. Also 20
The viscosity at ℃ is 10,000 centipoise (cp),
Both viscosity and shape retention were sufficient.

[Embodiment 9] In the above Embodiment 5, whey protein (sanlacto N-5, instead of 12 parts by weight of liquid egg yolk) is used.
Example 1 except that 2 parts by weight (manufactured by Taiyo Kagaku Co., Ltd.) (dry protein solid content 1.4 parts by weight (%)) was used and an aqueous solution prepared by replacing 46 parts by weight of fresh water was used. Similarly, an oil-in-water emulsion according to the present invention was obtained. The resulting oil-in-water emulsion has a 90% cumulative particle size of the oil droplets of 0.9 μm.
Met. The viscosity at 20 ° C. was 150,000 centipoise (cp), which was good in both viscosity and shape retention.

[Example 10] 10 parts by weight of egg white powder (4.3 parts by weight of dry protein solids (%)) and 55 parts by weight of fresh water were uniformly mixed at about 20 ° C using a mixer to obtain an aqueous phase part. Was prepared. An oil-in-water emulsion according to the present invention was obtained in the same manner as in Example 1, except that the aqueous liquid obtained above was used. In the obtained oil-in-water emulsion, the 90% cumulative particle diameter of the oil droplet particles was 0.9 μm. The viscosity at 20 ° C is 80,000 centipoise (cp).
And both the viscosity and the shape retention property were sufficient.

[Comparative Example 3] In Example 6, the amount of egg white powder was changed from 10 parts by weight to 13.8 parts by weight (dry protein solid content 12.0 parts by weight (%)), and the amount of fresh water was changed. Was replaced with 34.2 parts by weight, and an oil-in-water emulsion for comparison was obtained in the same manner as in Example 5 except that an aqueous liquid prepared was used. The obtained oil-in-water emulsion was not in a good emulsified state, probably because of protein aggregation, and the aqueous phase portion was separated. The above results are summarized in Table 1 below.

[0029]

[Table 1] Table 1 ──────────────────────────────────── Oil-in-water type water phase / oil phase Dry protein solid 90% Cumulative viscosity at 20 ° C Emulsion (wt%) Min (wt%) Particle size (volume basis) (cp) ───────────────────── ──────────────── (Mayonnaise-like food) Example 1 65/35 2.7 0.9 μm 100,000 Comparative Example 1 65/35 2.7 6 μm (90%) 2,000 4 μm (50%) Example 2 90/10 2.7 0.7 μm 30,000 Example 3 40/60 2.7 0.7 μm 150,000 Example 4 65/35 4.17 0.9 μm 100,000 Comparative Example 2 65/35 −−− 0.9 μm 50 or less ────────────────────────────── ────── Example 5 65/35 1.5 1.0 μm 45,000 Example 6 65/35 8.7 0.9 μm 250,000 Example 7 65/35 1.8 0.9 μm 40, 000 Example 8 65/35 2.0 0.9 μm 100,000 Example 9 65/35 1.4 0.9 μm 150,000 Example 10 65/35 4.3 0.9 μm 80,000 Comparative Example 3 65 / 35 12.00 Protein aggregates and the aqueous phase separates ─────────────────────────────────────

As is clear from the results shown in Table 1 above, the present invention was prepared by using a specific amount of the above-mentioned protein as an aqueous phase raw material and adjusting the particle size of oil droplets to a specific particle distribution. All of the oil-in-water emulsions (Examples 1 to 10) have high viscosity. Further, these emulsions had good shape retention, had a good mouthfeel, a light texture, and a good taste in mayonnaise-like foods.

[0031]

The oil-in-water emulsion of the present invention has a relatively high viscosity without using a thickener and has good shape retention. Furthermore, when the oil-in-water emulsion of the present invention is produced as various emulsified foods, the resulting food product has a good mouthfeel, and the taste of the protein as a raw material is added to the texture,
It is a product with good flavor and richness.

Claims (2)

[Claims] 1. 90-40% by weight aqueous phase, 10-60
An oil-in-water emulsion comprising a weight% oil phase, wherein the water phase is 1 to 10% by weight in terms of solid content of egg protein, soybean protein, milk protein and a single protein separated from these proteins. Water containing at least one protein selected from the group consisting of proteins, and 80% or more of the oil droplets emulsified and dispersed in the aqueous phase have a particle size of 1 μm or less. Oil type emulsion. 2. The oil-in-water emulsion according to claim 1, which is a mayonnaise-like food.