JPH0823918A - Oil-in-water type emulsified food - Google Patents

Abstract

PURPOSE:To obtain the subject food hard to deteriorate during storage, consisting of an emulsified product made from an aqueous phase acidic stock containing cholesterol-reduced yolk and an oil phase stock, and also containing a specific polysaccharide. CONSTITUTION:This food in the form of mayonnaise, starch-contg. emulsified type salad dressing, etc., consists of an oil-in-water type emulsified product made from an aqueous phase acidic stock containing yolk reduced in cholesterol content by pref. 40-100wt.% by extraction and an oil phase stock such as salad oil, and also contains pref. 0.3-5wt.% of a polysaccharide 3-30 in average polymerization degree (e.g. a sugar chain produced by plural glycoside linkage of a monosaccharide such as glucose).

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel oil-in-water emulsion food.

[0002]

2. Description of the Related Art Egg yolk has been conventionally used as an emulsifying agent and a characteristic flavoring agent in acidic oil-in-water emulsified foods represented by mayonnaise and emulsion type salad dressing. By the way, in recent years, products having a low cholesterol content have been required even in these oil-in-water emulsion foods, and egg yolks having a reduced cholesterol content in place of or as a part of the conventionally used egg yolk, for example, edible foods. Egg yolk in which about 40 to 90% of cholesterol is extracted and removed by oil or supercritical carbon dioxide (Japanese Patent Laid-Open No. 63-109757 and Japanese Examined Patent Publication No.
2-51092, etc.).

[0003]

However, an acidic oil-in-water emulsified food product using cholesterol-reduced egg yolk is in a state of being set during storage, that is,
For example, in the case of a product in an extruded container, it is not smooth during extrusion, and the surface of the extruded product lacks the gloss seen at the beginning of production and lacks smoothness, resulting in a fine uneven surface. However, there was a problem that the appearance of the product as a whole deteriorated. Such a problem was particularly prominent in an emulsion type salad dressing containing viscous mayonnaise or starch. Therefore, it is an object of the present invention to provide a novel acidic oil-in-water emulsified food in which the above-mentioned changes in physical properties are hard to occur during storage even when cholesterol-reduced egg yolk is used.

[0004]

The present inventors have completed the present invention as a result of intensive studies to achieve the above object. That is, the present invention comprises an acidic aqueous phase raw material containing cholesterol-reduced egg yolk and an emulsion obtained by emulsifying an oil phase raw material into an oil-in-water type, the emulsion having an average degree of polymerization of sugar chains of about The present invention provides an oil-in-water emulsified food characterized by further containing 3 to 30 polysaccharides.

The present invention will be described in detail below. In the present invention, the “cholesterol-reduced egg yolk” means natural egg yolk (cholesterol content in fresh egg yolk of 1.2 to 1.5).
%) Refers to egg yolk in which the percentage of contained cholesterol is reduced compared to Specifically, the egg yolk is mixed with the edible oil and then the edible oil is separated and removed, or the dried egg yolk is brought into contact with the supercritical carbon dioxide and then returned to normal pressure to separate and remove the carbon dioxide to remove cholesterol in the yolk. It is possible to cite, for example, those extracted and removed by about 40 to 90%. It should be noted that these extraction operations were repeated several times to obtain approximately 10 cholesterol.
What was extracted and removed by 0% is also included in the "cholesterol-reduced egg yolk". Further, a product obtained by reducing cholesterol by contact extraction with supercritical carbon dioxide is obtained as a powdery product, and therefore, it may be reconstituted with water before use.

The aqueous phase raw material in the present invention is an acidic aqueous phase raw material containing, in place of or as a part of the conventional egg yolk, a cholesterol-reduced egg yolk as described above. The cholesterol-reduced egg yolk is generally mixed in the final product in an amount of about 5 to 25%. Water phase raw materials other than egg yolk are compounded raw materials mainly composed of water, which are acidic due to the presence of some edible organic acid, and are not particularly different from the water phase raw materials in conventional oil-in-water emulsion foods. Therefore, other ingredients that can be dissolved or dispersed in this
Raw materials such as starch, various seasonings (salt, sugar, sodium glutamate, amino acids, nucleic acid seasonings, various powdered spices, etc.), protein raw materials (milk protein, soy protein, etc.)
Can be included as necessary. The organic acid is not particularly limited as long as it is an edible organic acid, and examples thereof include acetic acid, citric acid, lactic acid and tartaric acid. Vinegar, citrus fruit juice, etc., which are natural raw materials containing these acids, can be preferably mixed as the organic acid.

The oil phase raw material in the present invention is a blended raw material mainly composed of edible oil such as salad oil, and is not particularly different from the oil phase raw material in the conventional oil-in-water emulsion food, and can be dissolved or dispersed therein. Ingredients / raw materials, such as oil-soluble vitamins, oil-soluble or oil-dispersible spices, etc., may be added as required.

The oil-in-water emulsified food of the present invention is an emulsified product obtained by emulsifying the above-mentioned water phase raw material and oil phase raw material into an oil-in-water type. That is, it is an emulsion in which oil droplets are dispersed in the water phase, and specific examples thereof include mayonnaise and starch-containing emulsion type salad dressing. At this time, the mixing ratio of the water phase raw material and the oil phase raw material may be about 90 to 10 parts of the former with respect to 10 to 90 parts of the former, but usually 60 to 80 parts of the former with 60 to 60 parts of the latter.
About 20 copies is common. In addition, in this invention, a part means a weight part.

The oil-in-water emulsified food of the present invention comprises the emulsion as described above, and further contains a polysaccharide having an average degree of polymerization of sugar chains of about 3 to 30. . Here, "the average degree of polymerization of sugar chains is about 3 to 30.
The "polysaccharide of" comprises a sugar chain in which a plurality of monosaccharides such as glucose, fructose, galactose and mannose are glycoside-bonded, and the average degree of polymerization of the monosaccharide forming the sugar chain is about 3 to
Means a polysaccharide that is 30. Glucose is generally used as a monosaccharide. The structure of the sugar chain may be, for example, linear or branched. As the polysaccharide, dextrin which is a hydrolyzate of starch having an average degree of polymerization of sugar chains of about 3 to 30 is most typical. As is clear from the results of the test examples described below, even if the average degree of polymerization is too high or low, it is difficult to obtain the effect of preventing setting during storage of the final product. The average degree of polymerization is preferably about 5 to 20.

In the case of dextrin having an average degree of polymerization of sugar chains of about 3 to 30, which is an example of the most typical polysaccharide in the present invention, this degree of polymerization and DE (dextrose equivalen) are used.
From the experience, it can be said that the relationship with t) is approximately DE = 100 / degree of polymerization, so that dextrin with a degree of polymerization of sugar chains of 3 to 30 has a DE of approximately 33 to 3, and dextrin with a degree of polymerization of 5 to 20 has a degree of DE. It can generally be said that it is approximately 20-5. Thus, commercially available dextrins with a DE in the range of about 3-33 can be utilized as the particular polysaccharide in the present invention. Dextrin having a DE of about 5 to 20 is preferable in terms of the effect of preventing setting during storage of the final product. DE
If the value is too high (that is, if the degree of polymerization is too low), it becomes difficult to obtain the above effects and the final product becomes sweet. Further, as is clear from the results of Examples described later, dextrin is partially reduced to an alcohol structure, that is, even if dextrin alcohol is used, the average degree of polymerization of sugar chains is about 3 to 30. As long as it exists, it can be preferably mixed as the polysaccharide in the present invention.

The blending ratio of the polysaccharide is about 0.3 in the final product.
It is generally about 5%. This is because if the amount is too small, the gelation preventing effect during storage of the final product is difficult to obtain, and if the amount is too large, improvement in the effect depending on the blending amount cannot be expected so much. About 0.5 to 3% is preferable.

Such an oil-in-water emulsion food of the present invention is
For example, as the aqueous phase raw material, 5 to 25% of cholesterol-reduced egg yolk, 0.5 to 3% of polysaccharides having an average degree of polymerization of 5 to 20 (in the case of dextrin, DE of 5 to 20), vinegar, 10 to 90 parts of an aqueous phase raw material containing various seasonings (salt, sugar, sodium glutamate, pepper powder, etc.) and 90 to 10 parts of an oil phase raw material mainly composed of salad oil are mixed and emulsified in accordance with a conventional method to obtain water. It can be generally produced by using an oil-based emulsified food.

[0013]

Although not limited by theory, it is recognized that cholesterol-reduced egg yolk generally extracts and removes oil such as neutral fat together with cholesterol. In the oil-based emulsified food, egg yolk protein molecules are likely to bind to each other during storage to cause changes in physical properties, whereas polysaccharides having an average degree of polymerization of sugar chains of about 3 to 30 are added. It is thought that this intervenes between the egg yolk protein molecules and acts to prevent mutual binding / aggregation of these molecules, which in turn makes it difficult to form a set.

[0014]

EXAMPLES The present invention will be described in more detail below with reference to examples and test examples. In the present invention, all% are based on weight. Example 1 Using an aqueous phase raw material and an oil phase raw material having the following mixing ratios, an oil phase raw material was added with stirring to an acidic aqueous phase raw material which had been sufficiently mixed in advance, and emulsified according to a conventional method. To produce the oil-in-water emulsion food of the present invention. Ingredients Ingredient ratio (%) Oil phase ingredients: Soybean salad oil 65.0 Aqueous phase ingredients: Egg yolk ⁽¹⁾ 12.0 Vinegar (acidity: about 8%) 10.0 Salt 3.0 Sodium glutamate 0.5 Spicy flour 2 .0 dextrin ⁽²⁾ 2.0 Shimizu remaining 100.0 Note: (1) egg yolk was the cholesterol about 90 percent extract and remove the mixture after edible oil and edible oil separated and removed in yolk egg yolk (liquid )It was used. (2) A commercially available dextrin having a DE of about 8 (corresponding to an average degree of polymerization of sugar chains of about 12) was used.

Example 2 The same procedure as in Example 1 was repeated except that dextrin alcohol (2.0%) was replaced by dextrin alcohol (average degree of sugar chain polymerization: about 12) in the same proportion. The oil-in-water emulsion food of the invention was produced. The oil-in-water emulsified foods obtained in Examples 1 and 2 were filled in extrusion containers (capacity: about 110 cc), respectively, stored at room temperature for 5 months, and then extruded from the containers. The gloss was no different from the original one.

Test Example Five kinds of oil-in-water emulsified foods of the present invention were produced under the same conditions except that the kind of dextrin used in Example 1 was changed to that shown in Table 1 below. . In addition, except that starch (2.0%), xanthan gum (0.7%) and sucrose (2.0%) were used in place of dextrin, all three control samples were prepared under the same conditions as in Example 1. An oil-in-water emulsion food was produced. The starch was gelatinized with fresh water as a raw material before use. Each of these eight kinds of products was filled in an extruding container (capacity: about 110 cc) and stored at room temperature for 5 months, and then the state of extruding from the container was examined. The results are shown in Table 1.

[Table 1] From the results shown in Table 1, the product containing the polysaccharide having the average degree of polymerization of sugar chains of about 3 to 30 maintains the smoothness and luster seen at the beginning of the production even after long-term storage, and is set during storage. It can be seen that it is difficult for the situation to occur.

[0017]

EFFECTS OF THE INVENTION The present invention provides a novel oil-in-water emulsified food in which physical properties are unlikely to change during storage of a product even when cholesterol-reduced egg yolk is used.

Claims (1)

[Claims] 1. An acidic aqueous phase raw material containing egg yolk reduced in cholesterol and an oil phase raw material emulsified into an oil-in-water type emulsion, and the emulsion has an average degree of polymerization of sugar chains of about 3 ~
An oil-in-water emulsified food, further comprising 30 polysaccharides.