JPH0795931B2 - Oil-in-water emulsified food in a container - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion food having a low viscosity.

[0002]

BACKGROUND OF THE INVENTION Mayonnaise, which is a type of oil-in-water emulsion food, generally contains 60 to 80% of the total weight of the oil phase raw material.
It is as high as wt%, so it is 100x10
A high-viscosity product having a viscosity of ³ centipoise or more is mainly used, but a low-viscosity product having a viscosity of about 5 × 10 ³ to 30 × 10 ³ centipoise which is easy to be mixed with a salad is also expected. by the way,
In order to reduce the viscosity in this way while maintaining the blending ratio of egg yolk, which is one of the water phase raw materials, to 5 to 20% by weight of the total raw materials in order to retain the flavor peculiar to mayonnaise, an oil represented by edible oil is used. It is effective to reduce the blending ratio of the phase raw material to about 25 to 50% by weight based on the total weight.

[0003]

However, a mayonnaise-flavored oil-in-water emulsified food whose viscosity is reduced by the above-mentioned method,
If it is filled and sealed in a flexible container such as plastic for convenient use, cracks may occur on the surface of the product (container contents), probably due to some deterioration during storage for about 1 to 2 months. However, there is a problem in that the appearance becomes poor in appearance. It is an object of the present invention to contain 5 to 20% by weight of egg yolk in all raw materials and to store an emulsified product having a viscosity in the range of 5 × 10 ³ to 30 × 10 ³ centipoise even during storage. An object of the present invention is to provide an oil-in-water emulsified food in a flexible container, which is less likely to crack in appearance.

[0004]

Means for Solving the Problems As a result of studying to achieve the above object, the present inventor decided to include a gum substance in a raw material of an emulsified food, and further to specify the gum substance to achieve the above object. The present invention was finally reached, and the present invention was finally reached. That is, the oil-in-water emulsified food of the present invention comprises 75 to 50% by weight of an aqueous phase raw material containing xanthan gum and 5 to 20% by weight of all raw materials of egg yolk, and 25 to 50% by weight of an oil phase raw material. Viscosity 5 × 10 ³ to 30 × 10
^An oil-in-water type emulsion of ³ centipoise is contained in a flexible container.

The present invention will be described in detail below. The aqueous phase raw material means a raw material mainly composed of water or water, and in the present invention, the aqueous phase raw material contains xanthan gum and 5 to 20% by weight of egg yolk in the total raw material, and accounts for 75 to 50% by weight of the total raw material. ing. The reason why xanthan gum is included in the aqueous phase raw material is that it can prevent the appearance cracking phenomenon that is likely to occur in the oil-in-water emulsion food in a flexible container. This preventive effect is exhibited by blending xanthan gum, and cannot be expected by substituting other types of gums.

The proportion of xanthan gum contained in the aqueous phase raw material is preferably in the range of 0.1 to 1.0% by weight of the total raw material (of the emulsion). This is because if it is less than 0.1% by weight, it is difficult to sufficiently prevent the crack phenomenon, while if it exceeds 1.0% by weight, the viscosity becomes too high and the flavor and texture become poor. More preferably, it is 0.2 to 0.8% by weight. The xanthan gum may be any commercially available one, and is not particularly limited by the manufacturer or grade.

In the present invention, the ratio of the aqueous phase raw material containing egg yolk is based on the liquid egg yolk (raw egg yolk, water content about 50%) obtained by splitting the shell eggs and then removing the egg white. It is 5 to 20% by weight of the total raw materials (of the emulsion) in order to give a taste like mayonnaise. In the case of dry egg yolk with almost no water, the above ratio is about half that of the raw egg yolk. In addition to the above-mentioned xanthan gum and egg yolk, the aqueous phase raw material may be selected according to the characteristics of the final product, for example, emulsifying material (egg white, casein soda, sucrose fatty acid ester, etc.), acidulant (vinegar, citrus juice, organic acid). Etc.), other seasonings (salt, sugar, sodium glutamate, soy sauce, miso, etc.), spices (spicy powder, etc.), coloring agents, etc. can be optionally included. Further, in this aqueous phase raw material, gum substances other than xanthan gum (eg:
Guar gum, etc.) may be included.

[0008] The oil phase raw material is a raw material mainly composed of fats and oils, and if necessary, a raw material in which fats and oils are soluble or dispersible in fats and oils is added. It accounts for 50% by weight. Salad oil is usually used as the fat and oil.

In the oil-in-water type emulsion according to the present invention, the above-mentioned water phase raw material and oil phase raw material are emulsified into an oil-in-water type,
The viscosity is 5 × 10 ³ to 30 × 10 ³ centipoise.
Here, being emulsified in the oil-in-water type means a state in which the oil phase raw material is uniformly dispersed in the form of particles in the continuous phase of the aqueous phase raw material. The viscosity of the oil-in-water type emulsion described above can be easily obtained by using a B-type viscometer or the like. In the oil-in-water emulsified food of the present invention, the oil-in-water emulsion described above is housed in a flexible container.

The flexible container is a container having a property of restoring when the force is released after being deformed by pushing with a hand or a finger, and typically, a plastic such as thin polyethylene is used as a material. , Which is a standard container.

A typical method for producing the oil-in-water emulsion food of the present invention is as follows. First, the water-phase raw material and the oil-phase raw material are adjusted in advance in such a ratio as to give the oil-in-water type emulsion of the present invention, and then both are emulsified into the oil-in-water type. That is, as the first step, preliminary stirring is performed so that the water phase raw material is sufficiently uniform in the mixer. As a second step, the oil phase raw material is gradually injected while continuing stirring to roughly emulsify. Then, as a third step, fine emulsification is performed by processing with a finishing emulsifying machine such as a colloid mill or a high pressure homogenizer, and the viscosity is 5 × 10 ³ to 30 × 10 5.
³ centipoise. The flexible container is filled with the oil-in-water type emulsion thus obtained.

[0012]

In the oil-in-water emulsified food of the present invention, xanthan gum reacts with egg yolk and causes a kind of slight setting phenomenon unlike other gum substances. The force that acts on this set phenomenon is
Probably, it may be possible to prevent the cracks when the cracks are about to be generated due to the influence of external pressure that is likely to occur in the flexible container by converting the mutual affinity of the water phase components to each other.

[0013]

Example 1 The following aqueous phase raw material (homogeneously mixed) and oil phase raw material were mixed and coarsely emulsified with a mixer. Then, it is finely emulsified through a colloid mill and the viscosity is about 10 × 10 ^3.
An oil-in-water emulsion of centipoise was produced. This emulsion is made of polyethylene and has a flexible bottle type container (capacity of about 2
(00 ml) was filled with 180 g to obtain the oil-in-water emulsified food product of the present invention. [Type of raw material] [Ratio of blending ratio] (Oil phase raw material) Soybean salad oil 40.0 (Water phase raw material) Raw egg yolk 10.0 Food vinegar 10.0 Food salt 3.0 Spice 0.4 Sodium glutamate 0 .3 xanthan gum 0.2 Shimizu remaining amount total 100.0%

[0014]

Example 2 An oil-in-water emulsified food was produced under the same conditions as in Example 1, except that the blending ratio of xanthan gum was changed to 0.8% by weight. The viscosity of the oil-in-water emulsion at this time was about 20 × 10 ³ centipoise.

[0015]

[Test Example] 6 as shown in Table 1 below according to the formulation and manufacturing method of Example 1 except that the type of gum is variously changed.
A variety of oil-in-water type emulsions (including 1 product of the present invention, 5 control products: 1 control product without addition of gum) and made of polyethylene, a flexible bottle container (capacity of about 200 ml) Each of them was filled with 180 g. After this was covered, it was stored at room temperature for 4 months and then checked for appearance by a visual inspection. The results are shown in Table 1 below.

[Table 1]

As is clear from the test results in the above table, it can be understood that cracks are unlikely to occur in the oil-in-water emulsion food of the present invention using xanthan gum.

[0017]

EFFECTS OF THE INVENTION The present invention provides a low-viscosity flexible oil-in-water emulsified food product in a container, which does not easily crack during storage of the product even if it has a low viscosity.

Claims (1)

[Claims] 1. 75 to 50% by weight of an aqueous phase raw material containing xanthan gum and 5 to 20% by weight of egg yolk in all raw materials, and 25
~ 50 wt% oil phase raw material, viscosity 5 x 10 ³ ~
An oil-in-water type emulsified food in a container, wherein an oil-in-water type emulsion of 30 × 10 ³ centipoise is contained in a flexible container.