JPH07194336A - Mayonnaise-like emulsified food having freezing and thawing resistance and heat resistance - Google Patents

Abstract

PURPOSE:To provide the subject food free from the breakage of the emulsion state even when thawed after frozen and stored for a long period, by emulsifying casein and/or gum arabic and a polyglycerol fatty acid ester, specific fats and oils, vinegar, and yoke into an oil-in-water type emulsion. CONSTITUTION:(A) Casein and/or gum arabic and a polyglycerol fatty acid ester, (B) fats and oils having a solid fat content of <=50% at-20 deg.C, (C) vinegar or acetic acid, and (D) all egg or yoke into an oil-in-water type emulsion. The mayonnaise-like emulsified food maintains its physical properties and flavor just after produced and can resist also against heating cooking.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mayonnaise-like emulsified food having a freeze-thaw resistance and heat resistance, which is prepared by blending specific ingredients.

[0002]

2. Description of the Related Art Conventionally, mayonnaise and mayonnaise-like emulsified foods are less likely to be spoiled by mold and bacteria,
There was no need to freeze. However, in recent years, mayonnaise is often mixed with other perishable foods and often stored for a long period of time, so that the mixed foods are frozen and stored,
Furthermore, the frequency of cooking is increasing, and there is a growing need for mayonnaise-like emulsified foods that also have freeze-thaw resistance and heat resistance.

In response to such market needs, attempts have been made to develop a mayonnaise-like food having freezing resistance or freezing storage stability. That is, as a mayonnaise-like food that does not contain egg yolk, a mayonnaise-style dressing with freezing resistance, which contains oils and fats, water, and vinegar as main components, is proposed, and polyglycerin fatty acid ester is said to be effective as an emulsifier (special feature Kaisho 60-11816
4 publication). Further, an example in which a partial hydrolyzate of a protein is blended for a heat-resistant mayonnaise-like seasoning has been proposed (Japanese Patent Publication No. 60-973). In addition, in the case of mayonnaise sauce containing egg yolk, a combination use of modified waxy starch and polyglycerin fatty acid ester is proposed as a method for producing a product having a freeze-preservation property at -20 ° C for 1 week (Japanese Patent Laid-Open No. 2-203764). ). However, neither of these is satisfactory in flavor, freezing resistance and heat resistance, and there is a demand for a product having a good flavor and long-term frozen storage.

[0004]

DISCLOSURE OF THE INVENTION The present invention, as described above, has been widely demanded in the food industry today, and the emulsified state is not destroyed even when it is thawed after long-term frozen storage, and the physical properties immediately after the production, The purpose of the present invention is to provide a mayonnaise-like emulsified food that has no change in flavor and can withstand heat cooking.

[0005]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that an emulsion system containing egg components such as whole egg and egg yolk does not have freeze-thaw resistance. Glycerin fatty acid ester, casein or /
And by using together with gum arabic and using an oil and fat having a solid fat content of 50% or less at -20 ° C,
We have found that the freeze-thaw resistance and heat resistance of products using egg components are extremely high and have completed the present invention. That is, the present invention uses casein or / and gum arabic in combination with polyglycerin fatty acid ester, and has a solid fat content of 50% or less at -20 ° C, vinegar or acetic acid, whole egg or egg yolk into an oil-in-water type. Emulsified mayonnaise-like emulsified food.

The casein used in the present invention is mainly composed of casein such as skimmed milk powder, casein, and casein soda. The amount of casein added is appropriately 0.1 to 5% by weight, preferably 0.5 to 3
% By weight. If it is less than 0.1% by weight, the desired effect cannot be obtained, and if it is added in excess of 5% by weight, no further effect can be expected. In addition, gum arabic is prepared by using a mucilage secreted from acacia tree as a raw material. The amount of gum arabic added is 0.1 to 15% by weight, preferably 2 to 10% by weight. If it is less than 0.1% by weight, the properties intended by the present invention will not be obtained, and if it exceeds 15% by weight, the taste and mouthfeel will be poor.

As polyglycerin fatty acid ester,
Glycerin is an ester of polyglycerin having an average of 2 to 10, preferably 4 to 10 molecules of ether bond and a fat distribution, and particularly a saturated fatty acid having a carbon number of 16 to 18 having an ester substitution of 3 or less on average. It is valid. Specific examples thereof include tetraglycerin monostearate, hexaglycerin dipalmitate, hexaglycerin monooleate, hexaglycerin monostearate, decaglycerin monopalmitate, decaglycerin monostearate, decaglycerin dioleate, decaglycerin. A tristearate etc. can be mentioned.
The addition amount of such polyglycerin fatty acid ester is 0.0
It is 5 to 5% by weight, preferably 0.2 to 3% by weight. If it is out of this range, desired properties cannot be obtained.

The fats and oils used in the present invention are 2 at -30 ° C.
After freezing for 4 hours and storing at -20 ° C for 6 days, pulse N
With MR (Mini spec PC120, manufactured by Bruker Co., Ltd.), if the solid fat content (S / S + L, where S: solid content, L: liquid oil content) is 50% or less, the difference in type and presence / absence of mixing are irrelevant. If the solid fat content exceeds 50%, the freeze-thaw resistance of the product decreases. Fats and oils with such characteristics are 10
80% by weight, preferably 30 to 60% by weight is blended. If the amount added is out of this range, it will be difficult to maintain a stable emulsified state.

It should be noted that -2 of various oils and fats used for food
The solid fat content at 0 ° C. is as follows. Solid fat content (%) Safflower salad oil 5.6 Sunflower salad oil 9.2 Cotton seed salad oil 45.7 Corn salad oil 74.3 Soybean salad oil 18.7 Rapeseed salad oil 60.9 High oleic acid safflower salad oil 95.1 Soybean salad oil / Rapeseed salad oil = 2/8 (weight ratio) 69.5 Soybean salad oil / rapeseed salad oil = 5/5 (weight ratio) 65.2 Soybean salad oil / rapeseed salad oil = 8/2 (weight ratio) 13.7

In the present invention, among these fats and oils, those having a solid fat content of 50% or less can be used alone, or two or more kinds can be mixed and used. Furthermore, the solid fat content is 5
Even if it exceeds 0%, it can be used if the solid fat content becomes 50% or less by mixing with other fats and oils.

Whole egg, egg yolk and vinegar used in the present invention,
Acetic acid is not particularly limited as long as it is generally used in mayonnaise and mayonnaise-like foods. The mayonnaise-like emulsified food of the present invention requires the above-mentioned respective raw materials, and the characteristics having both freeze-thaw resistance and heat resistance can be obtained by the interaction of these components, but in addition to this, a stabilizer, a thickener, if necessary. Sweeteners, seasonings, spices and the like may be added. Examples of stabilizers and thickeners include xanthan gum, sodium carboxymethyl cellulose, water-soluble polymers such as carrageenan, various starches and modified starches. As the sweetener, seasoning, and spice, any one can be used as long as it is used for food, and its kind and variety are not limited.

An example of the method for producing the mayonnaise-like emulsified food of the present invention will be shown below, but the present invention is not limited thereto. First, in water, polyglycerin fatty acid ester, casein or / and gum arabic, vinegar, salt, and if necessary, stabilizer, thickener, sweetener, seasoning,
Add spices, mix while heating to 80 ° C, dissolve, and sterilize at 80 ° C for 15 minutes. Vinegar and salt may be added after the emulsification treatment. Then, the mixture is cooled to 65 ° C. and maintained at that temperature, egg components are added and dissolved, and then sterilized at 65 ° C. for 15 minutes to prepare an aqueous phase. After the aqueous phase is allowed to cool, it may be emulsified into an oil-in-water type while dropping oil and fat using a homogenizer or the like to obtain the mayonnaise-like emulsified food of the present invention. When vinegar and salt are added after the emulsification treatment, a solution of salt in vinegar is added dropwise and homogenized in the same manner to prepare a mayonnaise-like emulsified food.

[0013]

【Example】

Examples 1 to 6 and Comparative Examples 1 to 4 Mayonnaise-like emulsified foods were obtained according to the formulations shown in Table 1 and Table 2. That is, in the case of Examples 1-3 and Comparative Examples 1 and 2, salt, white vinegar, decaglycerin monostearate, casein soda, xanthan gum, liquid sugar (reduced starch saccharide) and seasoning spices were added to water.
After mixing and dissolving while heating to 80 ° C, the mixture was sterilized at 80 ° C for 15 minutes. Then, the mixture was cooled to 65 ° C., egg yolk was added and dissolved, and then sterilized at 65 ° C. for 15 minutes to prepare an aqueous phase. This aqueous phase was allowed to cool to near room temperature and then homogenized to an oil-in-water type while adding fats and oils using a homogenizer with an agitator. In addition, in the case of Examples 4 to 6 and Comparative Examples 3 and 4, the same treatment as described above was carried out, except that a salt of apple cider vinegar was added dropwise to the emulsion to homogenize it.

[0014]

[Table 1] 1) Reduced starch saccharified product (“PO 50” manufactured by Towa Kasei Kogyo Co., Ltd.)
0 ”)

[0015]

[Table 2] 1) Pregelatinized modified starch (Matsutani Chemical Co., Ltd.)
"Pinesoft S") 2) Glucose Fructose liquid sugar (Nippon Shokuhin Kako Co., Ltd., "Fuji Fract F-100")

The freeze-thaw resistance of the resulting mayonnaise-like emulsified food was determined by freezing each mayonnaise-like emulsified food in a quick freezer at -30 ° C for 24 hours, and then frozen and stored at -20 ° C for 1 month, and then at 25 ° C. Thawed and evaluated by their emulsified state and viscosity change. The viscosity is 20 ° C using a BH viscometer.
It was measured at. Regarding heat resistance, as long as it was in a stable emulsified state after the freeze-thaw test, artificial sliced bread was artificially flowered in a squeezing bag and baked in an oven at 200 ° C for 10 minutes to maintain its shape retention and emulsified state. Was observed.
The above results are summarized in Table 3.

[0017]

[Table 3]

The mayonnaise-like emulsified food of the present invention does not destroy the emulsified state even if it is thawed after long-term frozen storage, there is no substantial change in the viscosity before and after the freezing treatment, and the freezing-thawing treatment is performed. It was also excellent in heat resistance afterwards. Moreover, the flavors were all better than those of the comparative examples.

[0019]

EFFECTS OF THE INVENTION The mayonnaise-like emulsified food of the present invention has a stable emulsified state even after thawing after being frozen and stored for a long period of time, and there is substantially no change in viscosity before and after thawing and freezing and thawing Very resistant. At the same time, it has heat resistance after undergoing freeze-thaw processing, and has a good flavor. Therefore, the mayonnaise-like emulsified food of the present invention can be used for a wide variety of purposes including frozen foods.

Claims (4)

[Claims] 1. Casein or / and gum arabic in combination with polyglycerin fatty acid ester, and -20
A mayonnaise-like emulsified food obtained by emulsifying an oil / fat having a solid fat content of 50% or less at 0 ° C, vinegar or acetic acid, whole egg or egg yolk into an oil-in-water type. 2. The emulsified food according to claim 1, wherein the polyglycerin fatty acid ester comprises an ester of polyglycerin and a saturated fatty acid having 16 to 18 carbon atoms and has an average ester substitution degree of 3 or less. 3. A group in which the fats and oils having a solid fat content of 50% or less at −20 ° C. consist of safflower salad oil, sunflower salad oil, soybean salad oil, soybean salad oil / rapeseed salad oil = 8/2 (weight ratio) and cottonseed salad oil. The emulsified food according to claim 1, which is at least one selected from the following. 4. Casein 0.1 to 5% by weight, gum arabic 0.1 to 15% by weight, polyglycerin fatty acid ester 0.05 to 5% by weight, and solid fat content of 50 at -20.degree. % Or less of 10 to 80% by weight of fats and oils.
The emulsified food according to any one of to 3.