JPH0670714A - Oil-in-water type acidic emulsion food - Google Patents

Abstract

PURPOSE:To obtain a new oil-in-water type acidic emulsion food in which acid resistant lactic acid bacteria slightly multiply even in an acidic range of a little high pH. CONSTITUTION:An oil-in-water type acidic emulsion food has pH about 3.6-4.5 wherein an acidic water phase raw material and an oil phase raw material are emulsified into an oil-in-water type and the raw material partially contains itaconic acid.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an oil-in-water acidic emulsified food.

[0002]

2. Description of the Related Art Oil-in-water acidic emulsified foods obtained by emulsifying an acidic aqueous-phase raw material into an oil-phase raw material and an oil-in-water type, such as mayonnaise and emulsion-type dressing, are commercially available.
Since the pH is usually low, such as 3.3 to 4.0, acid-resistant lactic acid bacteria such as Lactobacillus brevis are difficult to reproduce even when stored for a long period of about one month, and thus the flavor Is less likely to deteriorate.

[0003]

However, the acidity of oil-in-water emulsified foods is lowered in accordance with the recent change in the preference for a light taste, thereby increasing the pH to about 3.6 to 4.5. Then, even if the product is acidic, the acid-resistant lactic acid bacteria are likely to propagate during storage, and thus the flavor of the product is impaired. Such a tendency tends to occur more easily in acidic emulsified foods as in products containing protein raw materials such as egg yolk, casein and soybean protein. An object of the present invention is to provide a novel oil-in-water acidic emulsified food in which the growth of lactic acid bacteria does not easily occur even if the pH of the product is increased as described above.

[0004]

Means for Solving the Problems The present inventor has made various studies in order to achieve the above object, and finally reached the present invention. That is, in the oil-in-water acidic emulsified food of the present invention, the acidic water phase raw material and the oil phase raw material are emulsified in the oil-in-water type, and itaconic acid is contained in a part of the raw material, and the pH is about 3.6 to 4. ．
It is characterized by being 5.

The present invention will be described in detail below. In the present invention, the oil phase raw material refers to edible oil and a non-aqueous raw material that dissolves in it. Examples of the oil phase raw material include salad oil and spice oil.

On the other hand, the acidic aqueous phase raw material is an acidic raw material mainly composed of water or water. The aqueous phase raw material contains an acidic raw material therein. Examples of the acidic raw material include organic acids such as citric acid and malic acid, vinegar containing organic acid (the main organic acid contained is acetic acid), citrus juice (the main organic acid contained is citric acid), and the like. Further, the water phase raw material is a raw material mainly composed of water or water, and specific examples of the source of water include fresh water and the above liquid acidic raw materials (vinegar, citrus juice, etc.). It

The above-mentioned acidic aqueous phase raw material is usually used as an emulsifying agent or an emulsion stabilizer for emulsifying into an oil-in-water type, and is usually a protein raw material (eg, egg yolk, egg white, casein, soybean protein) or gum having an emulsifying power. Quality (xanthan gum, tamarind gum,
Guar gum, etc.), starch, etc., but may further contain other arbitrary raw materials and components as long as the object of the present invention is not impaired. As this optional raw material / component,
Examples thereof include spices, seasonings (salt, sugar, sodium glutamate, soy sauce, miso, etc.), and coloring agents.

In the present invention, the above-mentioned oil phase raw material and acidic aqueous phase raw material are emulsified into an oil-in-water type. In that case, the oil particles emulsified and dispersed in the water phase may be those in which the particles of the water phase are further enclosed in the particles, that is, the product may be a water-in-oil-in-water type.

In the present invention, itaconic acid is contained as a part of the raw material. This is because itaconic acid is also known as methylenesuccinic acid and has a markedly excellent growth-suppressing effect on lactic acid bacteria as compared with other organic acids (for example, acetic acid, citric acid, etc.). Typical examples of acid-resistant lactic acid bacteria include the above-mentioned Lactobacillus brevis,
Lactobacillus farciminis
minis), Lactobacillus cas
ei), Lactobacillus acidophilus (Lactobacill)
us acidophilus). The emulsified food product usually contains the above-mentioned organic acids in some form in addition to itaconic acid. Therefore, considering that point, the content ratio of itaconic acid is 0.02-0.5% in the product. It is preferable to set it to about. This is because if the amount is too small, the effect of the present invention is hard to be expected, and if the amount is too large, a flavorful and shiny taste is felt. 0.05 in regular products
It is more preferable to contain it in the range of 0.3%.

Further, the oil-in-water acidic emulsified food of the present invention has p
H is about 3.6-4.5. This is because if the pH is lower than this range, the problems described above are relatively unlikely to occur, and if the pH is too high, the effect of suppressing the growth of lactic acid bacteria is difficult to expect. In order to produce the oil-in-water acidic emulsified food of the present invention, generally, the acidic aqueous phase raw material and the oil phase raw material described above are emulsified into an oil-in-water type in consideration of the above-mentioned precautions. Good. As an emulsification method, for example, any known method such as rough emulsification with a mixer and then final emulsification with a colloid mill can be adopted.

[0011]

In the present invention, the mechanism of action of suppressing the growth of acid-resistant lactic acid bacteria when itaconic acid is included as a part of the raw material is not clear. Probably, itaconic acid suppresses the activity of the enzyme required for the propagation of lactic acid bacteria.

Hereinafter, examples and test examples of the present invention will be described. In the present invention, all "%" are "% by weight"
Indicates.

Example 1 An acidic water phase raw material was mixed with an oil phase raw material according to the following formulation to produce an oil-in-water emulsion food (pH 3.82). Types of raw materials Mixing ratio (%) Aqueous phase Starch 3.0 Malt vinegar (★ 1) 6.1 ★ 1: Acidity about 13% Xanthan gum 0.2 Food salt 3.0 Sodium glutamate 0.4 Sand sugar 3.0 Egg Yellow liquid 10.0 Itaconic acid 0.1 Clear water Residual oil phase Food oil 30.0 ------------------------------ Total 100.0%

Example 2 An oil-in-water acidic emulsified food product (pH about 3.80) was produced under the same conditions as in Example 1 except that the itaconic acid content was 0.2%. Example 3 An oil-in-water acidic emulsified food product (pH about 3.77) was produced under the same conditions as in Example 1 except that the mixing ratio of itaconic acid was 0.3%.

[0014]

[Test Example] Seven kinds of oil-in-water acidic emulsified foods (control product 1, product 6 of the present invention) as shown in [Table 1] were produced according to the production method of Example 1 except that the mixing ratio of itaconic acid was changed variously. Then, a certain proportion of acid-resistant lactic acid bacteria (Lactobacillus brevis) was added, and then each was separately filled in a flexible plastic container (capacity: about 200 ml). Each product was stored at room temperature of 25 ° C. for 1 month and examined for an increase in the number of lactic acid bacteria (number in 1 gram). The results are shown in [Table 1].

[Table 1] Note 1) The meanings of the symbols in the table are as follows. ◯: The number of bacteria is remarkably reduced, which is preferable. Δ: The number of bacteria is increased, but the manner of increase is suppressed, which is preferable. X: The number of bacteria is significantly increased, which is not preferable. 2) When the lactic acid bacterium used was changed to Lactobacillus falsiminis and the same test as above was carried out, the same result as above was obtained. 3) Sample 1 of the above 7 types of oil-in-water emulsified foods
For ~ 6, I didn't feel any taste,
The sample 7 with the itaconic acid content of 0.7% had a savory taste. 4) For sample 4, itaconic acid was added to 0.1
As a result of the same test as described above for a product produced by adding 0.1% acetic acid instead of 0.1%, the number of bacteria after 1 month storage was 2.5 × 10 ⁶ in grams.

As is clear from the above table, it can be understood that acid-resistant lactic acid bacteria are unlikely to propagate in the oil-in-water acidic emulsified food containing itaconic acid as a part of the raw material.

[0016]

As described above, the present invention provides a novel oil-in-water acidic emulsified food in which acid-resistant lactic acid bacteria are unlikely to reproduce.

Claims (1)

[Claims] 1. An acidic water phase raw material and an oil phase raw material are emulsified in an oil-in-water type, and itaconic acid is contained in a part of the raw material, and the pH is about 3.6 to 4.5. Oil-in-water acidic emulsified food to be.