JPH0923844A - Acidic oil-in-water type emulsified food without acetic acid flavor and its production - Google Patents
Acidic oil-in-water type emulsified food without acetic acid flavor and its productionInfo
- Publication number
- JPH0923844A JPH0923844A JP7175061A JP17506195A JPH0923844A JP H0923844 A JPH0923844 A JP H0923844A JP 7175061 A JP7175061 A JP 7175061A JP 17506195 A JP17506195 A JP 17506195A JP H0923844 A JPH0923844 A JP H0923844A
- Authority
- JP
- Japan
- Prior art keywords
- acetic acid
- acid
- vinegar
- oil
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酢ないし酢酸を使用し
て、保存性を確保しながら、しかも酢酸からくる刺激的
臭気を伴う酸味を全く感じなくした酸性水中油型乳化食
品及びその製造方法に関する。FIELD OF THE INVENTION The present invention relates to an acidic oil-in-water emulsified food product which uses vinegar or acetic acid to ensure the preservability and does not feel any sourness accompanied by an irritating odor from acetic acid and its production. Regarding the method.
【０００２】[0002]
【従来の技術】酢は、食品のｐＨ値を下げ、微生物の繁
殖を抑制し、風味や食品のテクスチャーを変えるため、
すなわち食品の保存と風味や芳香を高める目的で、古来
からすし飯、シメサバ、マリネ、酢漬けなどの調理に、
またマヨネーズ、ドレッシング、ケチャップ、ウスター
ソースなどの食品加工に、調味料、保存料として使用さ
れてきた。酢の主成分である酢酸は微生物の繁殖を抑制
し、これを減少させる機能をもち、その抑制効果は、有
機酸の中でも一際優れており、低濃度であっても、食品
中のサルモネラ菌、ブドウ状球菌、腸炎ビブリオ菌、エ
ルシニア菌、カンピロバクター菌などの菌を経時的に減
少させる性質を有する。そして、酢酸の濃度が高いほど
速効性があり、菌を減少させる速度が早い。濃度が低い
とこの菌を減少させる速度は遅いが、いずれにしても生
菌数を減少させる性質を有するため、酢酸を添加した食
品は保存性がよくなり、日持ちがよくなる。BACKGROUND OF THE INVENTION Vinegar lowers the pH value of foods, suppresses the growth of microorganisms, and changes the flavor and texture of foods.
In other words, for the purpose of preserving food and enhancing flavor and aroma, it has been used for cooking sushi rice, siemaba, marinade, pickled vegetables, etc. since ancient times.
It has also been used as a seasoning and preservative in food processing such as mayonnaise, dressing, ketchup, and Worcestershire sauce. Acetic acid, the main component of vinegar, suppresses the growth of microorganisms and has the function of reducing it.The inhibitory effect is particularly excellent among organic acids, and even at low concentrations, Salmonella in food, It has the property of reducing bacteria such as staphylococci, Vibrio parahaemolyticus, Yersinia, and Campylobacter over time. And, the higher the concentration of acetic acid, the quicker the action, and the faster the rate of bacterial reduction. If the concentration is low, the rate of reducing this bacterium is slow, but in any case, the bacterium has the property of reducing the number of viable bacteria, so that the food to which acetic acid is added has good preservability and a long shelf life.
【０００３】このように酢や酢酸は食品の安価で且つ安
全な保存料として有用であるが、その反面、酢や酢酸を
配合した食品は、酢や酢酸からくる刺激的臭気を伴う独
特な酸味（酢酸酸味）を帯びるのが難点で、自ずと使用
対象の食品が限られて来る。近年、加工食品の分野で要
求される風味、保存性は高度に進化してきている。マヨ
ネーズにみるごとく酢を使用することで保存性は確保さ
れるが、使用した酢からくる刺激的臭気を伴う酸味は、
風味上拭いがたいものとなる。マヨネーズの場合は、こ
のことが逆にマヨネーズ風味を確立させているので差し
支えないが、酢酸酸味が要求されない例えばフルーツ風
味の酸性水中油型乳化食品においては酢や酢酸は、その
特長ゆえに保存料に用いることができなかった。このよ
うに、従来酢や酢酸を配合して保存性を高めた酸性水中
油型乳化食品は限られた用途にしか適用できなかった。As described above, vinegar and acetic acid are useful as inexpensive and safe preservatives for foods, but on the other hand, foods containing vinegar and acetic acid have a unique sour taste accompanied by pungent odor from vinegar and acetic acid. It is difficult to take on (acetic acid sourness), and naturally the foods to be used are limited. In recent years, the flavor and storability required in the field of processed food have been highly evolved. Preservation is ensured by using vinegar like mayonnaise, but the sourness with pungent odor from the vinegar used is
The flavor makes it hard to wipe. In the case of mayonnaise, this may conversely establish the mayonnaise flavor, but it does not matter if acetic acidity is not required.For example, in fruit-flavored acidic oil-in-water emulsion products, vinegar and acetic acid are used as preservatives because of their characteristics. It could not be used. As described above, the acidic oil-in-water emulsified foods that have been conventionally mixed with vinegar or acetic acid to improve the preservability can be applied only to limited uses.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、酢ないし酢
酸を配合することによって保存性を高めながら、酢や酢
酸の風味、酸味を舌に感じさせない酸性水中油型乳化食
品を提供することを目的とする。本発明の酸性水中油型
乳化食品は、このように酢酸酸味を有さないので、極め
て広範囲な風味付けが可能で、その用途が飛躍的に拡大
できる。DISCLOSURE OF THE INVENTION The present invention provides an acidic oil-in-water emulsified food which does not make the tongue feel the flavor and sourness of vinegar or acetic acid while improving the preservability by blending vinegar or acetic acid. To aim. Since the acidic oil-in-water emulsified food of the present invention has no acetic acid taste as described above, it can be flavored in an extremely wide range and its application can be dramatically expanded.
【０００５】[0005]
【課題を解決するための手段】本発明者等は、食品に配
合する各種の有機酸について、その酸味を検討した過程
において、酢や酢酸に或る種の有機酸及び／又は有機酸
塩を組み合わせると、人間の舌が感じる酢酸酸味が消え
ることを知見した。本発明はこの知見にもとづいて完成
されたものである。Means for Solving the Problems The inventors of the present invention, in the process of examining the sourness of various organic acids to be added to foods, added vinegar or acetic acid with a certain organic acid and / or organic acid salt. It was discovered that when combined, the acetic acid taste sensed by the human tongue disappeared. The present invention has been completed based on this finding.
【０００６】すなわち本発明は、酢ないし酢酸と、アジ
ピン酸、フマル酸、クエン酸塩、酒石酸塩、乳酸塩及び
リンゴ酸塩からなる群より選ばれた一種又は二種以上の
有機酸及び／又は有機酸塩とを配合したことを特徴とす
る酸性水中油型乳化食品である。本発明の酸性水中油型
乳化食品は、基本的には水相と油相を乳化したものであ
る。本発明は、この酸性水中油型乳化食品について、酢
ないし酢酸と、アジピン酸、フマル酸、クエン酸塩、酒
石酸塩、乳酸塩及びリンゴ酸塩からなる群より選ばれた
一種又は二種以上の有機酸及び／又は有機酸塩とを配合
したものである。酢ないし酢酸及び上記の有機酸又は有
機酸塩は水相に配合するのが好ましい。水相には更に乳
化剤、所望とする調味料、デンプン、蛋白質、増粘剤、
糖類などを配合する。That is, the present invention is based on vinegar or acetic acid and one or more organic acids selected from the group consisting of adipic acid, fumaric acid, citrate, tartrate, lactate and malate and / or An acidic oil-in-water emulsified food characterized by being mixed with an organic acid salt. The acidic oil-in-water emulsion food of the present invention is basically an emulsion of an aqueous phase and an oil phase. The present invention, for this acidic oil-in-water emulsified food, vinegar or acetic acid, and one or more selected from the group consisting of adipic acid, fumaric acid, citrate, tartrate, lactate and malate. It is a mixture of an organic acid and / or an organic acid salt. Vinegar or acetic acid and the above-mentioned organic acid or organic acid salt are preferably blended in the aqueous phase. In the aqueous phase, further emulsifier, desired seasoning, starch, protein, thickener,
Blend sugars.
【０００７】本発明で用いる酢ないし酢酸は、一般に食
品に採用されているもので、特に酢が好ましく用いられ
る。酢は、酢酸を主体とする揮発性、不揮発性の有機酸
類、それに糖類、アミノ酸類、エステル類を含み芳香と
うま味をもった液体で、醸造酢と合成酢に分類される。
醸造酢は穀物や果実などを原料として酢酸発酵させたも
ので、米酢、りんご酢、ぶどう酢などがある。また、合
成酢は氷酢酸を原料とするものである。本発明は醸造
酢、合成酢いずれも用いられる。本発明で用いる有機酸
又は有機酸塩はアジピン酸、フマル酸、クエン酸塩、酒
石酸塩、乳酸塩又はリンゴ酸塩である。塩はナトリウム
塩、カリウム塩が用いられるが、ナトリウム塩が好まし
い。また、上記の有機酸又は有機酸塩は２種以上組み合
わせて酢酸と配合してもよい。なお、市販の醸造酢は、
クエン酸、グルコン酸等の有機酸を極く微量含有してい
るが、これらの市販の醸造酢に含まれる程度の有機酸量
では、本発明の効果は得られない。The vinegar or acetic acid used in the present invention is generally used in foods, and vinegar is particularly preferably used. Vinegar is a volatile and non-volatile organic acid mainly composed of acetic acid, a liquid containing saccharides, amino acids and esters and having aroma and umami, and is classified into brewed vinegar and synthetic vinegar.
Brewed vinegar is obtained by fermenting acetic acid using grains and fruits as raw materials, and includes rice vinegar, apple vinegar, and grape vinegar. Synthetic vinegar uses glacial acetic acid as a raw material. In the present invention, both brewed vinegar and synthetic vinegar are used. The organic acid or acid salt used in the present invention is adipic acid, fumaric acid, citrate, tartrate, lactate or malate. As the salt, a sodium salt or a potassium salt is used, and a sodium salt is preferable. In addition, two or more of the above organic acids or organic acid salts may be combined with acetic acid. In addition, commercially available vinegar,
Although it contains a very small amount of organic acids such as citric acid and gluconic acid, the effects of the present invention cannot be obtained with the amount of organic acids contained in these commercially available brewed vinegars.
【０００８】そして例えば、酢酸とフマル酸との配合物
は酢酸酸味が無くなるが、酢酸とフマル酸ナトリウムと
の配合物は酢酸酸味を無くすことはできない。また酢酸
とクエン酸ナトリウムとの配合物は酢酸酸味が無くなる
が、酢酸とクエン酸との配合物は酢酸酸味を無くすこと
はできない。このように、酢酸と配合して酢酸酸味を無
くし得る有機酸又は有機酸塩は特定の限られたものであ
る。酢ないし酢酸は、酸性水中油型乳化食品中の水に対
し酢酸濃度で０．１〜３％、好ましくは０．２〜１．２
となるように配合する。０．１％より少ないと保存性が
悪く、３％より多いと酢の風味が出て好ましくない。[0008] For example, while the mixture of acetic acid and fumaric acid has no acetic acid taste, the mixture of acetic acid and sodium fumarate cannot eliminate acetic acid taste. Further, the compound of acetic acid and sodium citrate loses the acetic acid taste, but the compound of acetic acid and citric acid cannot eliminate the acetic acid taste. Thus, the organic acids or organic acid salts that can be blended with acetic acid to eliminate the acetic acid sourness are specific and limited. Vinegar or acetic acid has an acetic acid concentration of 0.1 to 3%, preferably 0.2 to 1.2, relative to the water in the acidic oil-in-water emulsion food.
It is blended so that If it is less than 0.1%, the storage stability is poor, and if it is more than 3%, the vinegar flavor comes out, which is not preferable.
【０００９】酢ないし酢酸と、上記の各種有機酸又は有
機酸塩との配合割合は、配合する有機酸又は有機酸塩の
種類によって異なり、酸濃度で示すと次のとおりであ
る。酢酸に対するアジピン酸の配合割合は１：０．１〜
５、好ましくは１：０．２〜３である。酢酸に対するフ
マル酸の配合割合は１：０．１〜３、好ましくは１：
０．２〜２である。酢酸に対するクエン酸塩の配合割合
は１：０．０５〜５、好ましくは１：０．１〜２であ
る。酢酸に対する酒石酸塩の配合割合は１：０．１〜
６、好ましくは１：０．２〜３である。酢酸に対する乳
酸塩の配合割合は１：０．１〜６、好ましくは１：０．
２〜３である。酢酸に対するリンゴ酸塩の配合割合は
１：０．１〜６、好ましくは１：０．２〜３である。酢
酸に対する各種有機酸又は有機酸塩の配合比率が、上記
の比率より少ないと酢酸酸味が強すぎ、また反対に多い
と有機酸又は有機酸塩の味が強くなるので好ましくな
く、保存性も悪いものになる。The mixing ratio of vinegar or acetic acid to the above-mentioned various organic acids or organic acid salts varies depending on the type of the organic acid or organic acid salt to be mixed, and is shown in terms of acid concentration as follows. The mixing ratio of adipic acid to acetic acid is 1: 0.1
5, preferably 1: 0.2-3. The mixing ratio of fumaric acid to acetic acid is 1: 0.1-3, preferably 1: 0.1.
It is 0.2-2. The ratio of citrate to acetic acid is 1: 0.05 to 5, preferably 1: 0.1 to 2. The mixing ratio of tartrate to acetic acid is 1: 0.1
6, preferably 1: 0.2-3. The ratio of lactate to acetic acid is 1: 0.1-6, preferably 1: 0.
2-3. The ratio of malate to acetic acid is 1: 0.1-6, preferably 1: 0.2-3. If the mixing ratio of various organic acids or organic acid salts to acetic acid is less than the above ratio, the acetic acid taste is too strong, and conversely, if it is too large, the taste of the organic acid or organic acid salt becomes strong, which is not preferable and the storage stability is poor. It becomes a thing.
【００１０】また上記の各種有機酸及び有機酸塩を２種
以上組み合わせて用いる場合の配合割合は、酢酸１に対
し、２種以上組み合わせる上記の有機酸及び／又は有機
酸塩の合計が０．０５〜６好ましくは０．１〜３であ
る。酢酸と有機酸及び／又は有機酸塩を２種以上組み合
わせるものとしては、好ましくは酢酸とアジピン酸とク
エン酸塩、酢酸とアジピン酸と酒石酸塩、酢酸とクエン
酸塩と酒石酸塩、酢酸とフマル酸とクエン酸塩などが挙
げられる。また、酢酸と上記の有機酸及び／又は有機酸
塩の添加は最初から水相に添加してもよく、乳化の過程
で或いは乳化後に上記の有機酸又は有機酸塩を配合して
もよい。When two or more kinds of the above various organic acids and organic acid salts are used in combination, the total content of the above organic acids and / or organic acid salts in combination of two or more kinds is 0. 05-6 It is 0.1-3 preferably. As a combination of two or more kinds of acetic acid and organic acid and / or organic acid salt, preferably acetic acid, adipic acid and citrate, acetic acid and adipic acid and tartrate, acetic acid and citrate and tartrate, acetic acid and fumarate are preferred. Examples include acids and citrates. Further, the addition of acetic acid and the above-mentioned organic acid and / or organic acid salt may be added to the aqueous phase from the beginning, or the above-mentioned organic acid or organic acid salt may be added during or after emulsification.
【００１１】しかして、有機酸及び／又は有機酸塩の配
合量が適当であると、酢酸の酸味及び有機酸、有機酸塩
の酸味も殆ど無くなる。有機酸及び／又は有機酸塩の組
合せ量をそれより多くすると、酢酸の酸味の代わりにそ
れぞれの有機酸及び／又は有機酸塩の特有の酸味、塩味
が生じる。このように本発明では酢の酸味も、有機酸及
び／又は有機酸塩の酸味も感じなくなる場合と、酢の酸
味は感じなくなるが、有機酸及び／又は有機酸塩の酸味
は感じる場合があるが、いずれにしても酢酸の酸味は感
じなくなる。上記の酢酸及び上記の有機酸及び／又は有
機酸塩は酸性水中油型乳化食品のｐＨが５．０以下、好
ましくはｐＨ３．０〜４．８になるようにする。ｐＨが
５．０以上であると日持ちが悪くなり好ましくない。However, when the blending amount of the organic acid and / or the organic acid salt is appropriate, the sourness of acetic acid and the sourness of the organic acid and the organic acid salt are almost eliminated. When the combined amount of the organic acid and / or the organic acid salt is larger than that, the peculiar sourness and salty taste of each organic acid and / or organic acid salt is generated instead of the acidity of acetic acid. Thus, in the present invention, the sourness of vinegar and the sourness of organic acid and / or organic acid salt may not be felt, and the sourness of vinegar may not be felt, but the sourness of organic acid and / or organic acid salt may be felt. However, in any case, the sourness of acetic acid is not felt. The above-mentioned acetic acid and the above-mentioned organic acid and / or organic acid salt are adjusted so that the pH of the acidic oil-in-water emulsified food product is 5.0 or less, preferably pH 3.0 to 4.8. When the pH is 5.0 or more, the shelf life is deteriorated, which is not preferable.
【００１２】本発明においては、酸性水中油型に乳化す
るため乳化剤としては、卵黄が最も好ましい。卵黄とし
ては生卵黄の他に加塩卵黄、加糖卵黄、加熱変性卵黄、
冷凍変性卵黄などが用いられる。また、豚の膵臓から抽
出したトリプシン、植物を起源とするパパイン、ブロメ
ライン、ペプシンなどを用いて部分加水分解した卵黄も
用いることができる。また、これらの卵黄の他に、リゾ
ホスファチドを使用することもできる。このリゾホスフ
ァチドは、大豆、ナタネ、小麦等の植物脂質或いは卵黄
等の動物脂質のジアシルフォスファチドに豚の膵液や蛇
毒中のフォスフォリパーゼＡ−２、または細菌などのフ
ォスフォリパーゼＡ−１を作用させて加水分解し、発生
した脂肪酸をアセトンで除去し、精製するなど既知の方
法で得られる。In the present invention, egg yolk is most preferable as an emulsifier for emulsifying into an acidic oil-in-water type. As yolk, salted yolk, sweetened yolk, heat denatured yolk, in addition to raw yolk,
Frozen denatured egg yolk or the like is used. In addition, trypsin extracted from pig pancreas, papain originating from plants, bromelain, egg yolk partially hydrolyzed using pepsin or the like can also be used. In addition to these egg yolks, lysophosphatide can also be used. This lysophosphatide is prepared by adding phospholipase A-2 in swine pancreatic juice or snake venom or phospholipase A-1 such as bacteria to diacylphosphatide of vegetable lipid such as soybean, rapeseed and wheat or animal lipid such as egg yolk. It is obtained by a known method such as hydrolysis by acting, removal of the generated fatty acid with acetone, and purification.
【００１３】また、水相には食塩、グルタミン酸ソー
ダ、砂糖、香辛料などの調味料、アラニン、セリン、グ
リシン、アスパラギン酸、プロリン、リジンなどのアミ
ノ酸を調味緩衝剤として添加してもよい。更に、乳化安
定剤及びボデーとして、α化化工澱粉、キサンタンガム
等の多糖類、耐酸性蛋白質、糖類などを添加配合して乳
化の安定性とボデーを向上させてもよい。更に、呈味付
与のため、牛乳、生クリーム、チーズなどの乳製品、リ
ンゴ、イチゴ、パインなどの果汁、コーヒー、チョコレ
ートなどの嗜好品を加えて呈味性酸性水中油型乳化食品
を調製することもできる。Further, seasonings such as salt, sodium glutamate, sugar and spices, and amino acids such as alanine, serine, glycine, aspartic acid, proline and lysine may be added to the aqueous phase as seasoning buffers. Further, as the emulsion stabilizer and body, a modified starch, a polysaccharide such as xanthan gum, an acid-resistant protein, a saccharide and the like may be added and blended to improve the emulsion stability and the body. Further, for imparting taste, milk, fresh cream, dairy products such as cheese, fruit juices such as apple, strawberry, pine, coffee, chocolate and other taste products are added to prepare a tasteful acidic oil-in-water emulsified food. You can also
【００１４】本発明において、油相に用いる油脂として
は、大豆油、ナタネ油、コーン油、綿実油、パーム油、
ヤシ油、パーム核油、魚油、ラード、乳脂等の動植物性
油脂及びそれらの硬化油又は分別油など適宜に使用する
ことができ、また、固体脂と液体油などと混合した配合
油も使用できる。In the present invention, the oils and fats used in the oil phase include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil,
Coconut oil, palm kernel oil, fish oil, lard, animal fats and oils such as milk fat and the like, and hydrogenated oils or fractionated oils thereof can be appropriately used, and a blended oil in which a solid oil and a liquid oil are mixed can also be used. .
【００１５】本発明の酸性水中油型状乳化食品は、上記
の水相と上記の油相とを乳化し、必要により均質化して
調製する。均質化には、通常使用されているコロイドミ
ルでもよいが、ホモジナイザーを使用して行うのが好ま
しい。酸性水中油型乳化食品の油相：水相は３：９７〜
９５：５となるよう調整する。乳化温度は使用する油脂
の種類によって異なるが、固形脂の場合の乳化温度は４
０〜８０℃で行う。乳化温度は高い方が安定性を増し、
好ましくは５０〜７０℃である。乳化後は好ましくは急
冷により冷却する。油脂の種類、油脂量、蛋白質、デン
プン質、糖類などを適宜選択することで、洋菓子用のホ
イップクリーム、カスタードクリーム、製パン用の練り
込みクリーム、菓子パン用のフラワーペーストをはじめ
ベシャメルソース、濃縮乳などのほかコーヒー、ココ
ア、オレンジ、アップルなどの飲料も得られる。本発明
の酸性水中油型乳化食品を起泡状態で使用する場合に
は、オーバーランが５０〜２００％となるような状態で
使用するのが好ましい。The acidic oil-in-water type emulsified food of the present invention is prepared by emulsifying the above-mentioned aqueous phase and the above-mentioned oily phase and homogenizing if necessary. The homogenization may be performed using a commonly used colloid mill, but is preferably performed using a homogenizer. Oil phase of acidic oil-in-water emulsified food: Water phase is 3: 97-
Adjust to be 95: 5. The emulsification temperature varies depending on the type of oil and fat used, but the emulsification temperature for solid fat is 4
Perform at 0-80 ° C. Higher emulsification temperature increases stability,
It is preferably 50 to 70 ° C. After emulsification, it is preferably cooled by rapid cooling. By appropriately selecting the type of fats and oils, the amount of fats and oils, proteins, starches, sugars, etc., whipped cream for western confectionery, custard cream, kneading cream for bread making, flower paste for confectionery bread, bechamel sauce, concentrated milk Besides, drinks such as coffee, cocoa, orange and apple are also available. When the acidic oil-in-water emulsified food of the present invention is used in a foaming state, it is preferably used in a state in which the overrun is 50 to 200%.
【００１６】本発明の酸性水中油型乳化食品は、酢酸を
配合してあるので、抗菌作用が優れ、保存性がよく、日
持ちがよい。しかも、酢酸酸味が無いという特徴を有す
る。そのため、特別に殺菌や超高温の滅菌を行わなくて
も、また特別な保存料を使用しなくても保存性のよい酸
性水中油型乳化食品が得られる。上記のごとくして調製
した酸性水中油型乳化食品に、果実、茹で卵、コーン、
魚卵、パセリ、ピクルス、オニオンなどの固形物を混合
して各種の固形物入り加工食品が得られる。この際固形
物は、必要に応じ前もって、酢ないし酢酸と、アジピン
酸、フマル酸、クエン酸塩、酒石酸塩、乳酸塩及びリン
ゴ酸塩からなる群より選ばれた一種又は二種以上の有機
酸及び／又は有機酸塩とを含有する溶液に浸漬処理する
などにより菌数を減少させておくのが好ましい。また、
上記の酸性水中油型乳化食品を乳化後、必要に応じ公知
の低温殺菌処理、ＨＴＳＴ処理及びＵＨＴ処理のいずれ
かの処理による殺菌又は滅菌してもよい。勿論、本発明
の酸性水中油型乳化食品では、従来食品保存料として知
られているソルビン酸や安息香酸などを併用してもよ
い。特にソルビン酸と併用すると、保存効果を一段と増
すことができる。Since the acidic oil-in-water emulsion food of the present invention contains acetic acid, it has excellent antibacterial action, good storability and long shelf life. Moreover, it has a characteristic that it has no acetic acid taste. Therefore, an acidic oil-in-water emulsified food having good preservability can be obtained without special sterilization or ultra-high temperature sterilization and without using a special preservative. Acid oil-in-water emulsified food prepared as described above, fruit, boiled egg, corn,
Solid foods such as fish roe, parsley, pickles and onions are mixed to obtain various processed foods containing solids. At this time, the solid matter is vinegar or acetic acid, if necessary, and one or more organic acids selected from the group consisting of adipic acid, fumaric acid, citrate, tartrate, lactate and malate. It is preferable to reduce the number of bacteria by dipping in a solution containing an organic acid salt and / or an organic acid salt. Also,
After emulsifying the above-mentioned acidic oil-in-water emulsified food, it may be sterilized or sterilized by any one of known pasteurization treatment, HTST treatment and UHT treatment, if necessary. Of course, in the acidic oil-in-water emulsified food of the present invention, sorbic acid, benzoic acid, etc., which are conventionally known as food preservatives, may be used in combination. Especially when used in combination with sorbic acid, the preservation effect can be further enhanced.
【００１７】[0017]
実施例１ 酢酸濃度１０重量％の食酢３．５重量部（酢酸濃度換算
で０．３５重量部）、２０重量％加糖した加糖卵黄１０
重量部、砂糖２０重量部、アラニン１重量部、クエン酸
ソーダ０．３重量部、生クリーム（油分４５重量％）５
重量部及び水２０．２重量部を混合して水相を調製し
た。この水相と大豆サラダ油４０重量部とを減圧下で予
備乳化した後、コロイドミルで均質化して酸性水中油型
乳化クリームを作製した。得られたクリームはｐＨが
４．３であったが、食したとき全く酢の酸味は感じなか
った。このクリームに一般細菌を５×１０4ヶ／ｇ植え
付け、３０℃で１０日間放置した結果、細菌は１００ヶ
／ｇ以下に死滅した。Example 1 3.5 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.35 parts by weight in terms of acetic acid concentration), 20% by weight of sweetened egg yolk 10
Parts by weight, sugar 20 parts by weight, alanine 1 part by weight, sodium citrate 0.3 parts by weight, fresh cream (oil content 45% by weight) 5
An aqueous phase was prepared by mixing 2 parts by weight of water and 20.2 parts by weight of water. This aqueous phase and 40 parts by weight of soybean salad oil were pre-emulsified under reduced pressure and then homogenized with a colloid mill to prepare an acidic oil-in-water emulsion cream. Although the obtained cream had a pH of 4.3, no vinegar sourness was felt when it was eaten. 5 × 10 4 cells / g of general bacteria were planted in this cream and left at 30 ° C. for 10 days. As a result, the bacteria were killed to 100 cells / g or less.
【００１８】比較例１ クエン酸ソーダを配合しなかった以外は実施例１と同じ
操作を行い酸性水中油型乳化クリームを作製した。得ら
れたクリームは保存性はあったが、酢の味が出て酸っぱ
かった。Comparative Example 1 An acidic oil-in-water type emulsion cream was prepared in the same manner as in Example 1 except that sodium citrate was not added. Although the obtained cream had a shelf life, it tasted vinegar and was sour.
【００１９】比較例２ クエン酸ソーダに代えてクエン酸０．２５重量部を配合
して実施例１と同じ操作を行い酸性水中油型乳化クリー
ムを作製した。得られたクリームは保存性はあったが、
酸っぱかった。Comparative Example 2 An acidic oil-in-water type emulsion cream was prepared in the same manner as in Example 1 except that 0.25 part by weight of citric acid was added instead of sodium citrate. Although the obtained cream had a shelf life,
It was sour.
【００２０】比較例３ 食酢及びクエン酸ソーダを配合することなく、代わりに
クエン酸１．０重量部配合し、実施例１と同じ操作を行
い酸性水中油型乳化クリームを作製した。得られたクリ
ームは保存性がなく、酸味が強かった。Comparative Example 3 Without adding vinegar and sodium citrate, 1.0 part by weight of citric acid was added instead, and the same operation as in Example 1 was carried out to prepare an acidic oil-in-water emulsion cream. The obtained cream had no preservability and had a strong sourness.
【００２１】比較例４ クエン酸ソーダの配合量を０．０３重量部に減らして実
施例１と同じ操作を行い酸性水中油型乳化クリームを作
製した。得られたクリームは保存性はあったものの、酢
の酸味が消えなかった。Comparative Example 4 An acidic oil-in-water type emulsion cream was prepared in the same manner as in Example 1 except that the content of sodium citrate was reduced to 0.03 part by weight. Although the obtained cream had a shelf life, the acidity of vinegar did not disappear.
【００２２】比較例５ クエン酸ソーダの配合量を７．０重量部に増加して実施
例１と同じ操作を行い酸性水中油型乳化クリームを作製
した。得られたクリームは保存性が劣り、またクエン酸
ソーダの味が強かった。Comparative Example 5 An acidic oil-in-water emulsified cream was prepared in the same manner as in Example 1 except that the amount of sodium citrate was increased to 7.0 parts by weight. The obtained cream was inferior in storability and had a strong taste of sodium citrate.
【００２３】実施例２ 実施例１の大豆サラダ油の代りに大豆硬化油（融点３２
℃）を使用し、乳化温度６５〜６７℃で予備乳化した
後、ホモナイザー（５０ｋｇ／ｃｍ2）で均質化後、急
冷し、酸性水中油型乳化ホイップクリームを得た。この
クリームを１夜１０℃でエージングした。このものを翌
日ホイップしたところ、３分後のオーバーランが１１０
％になり、造花絞りしたクリームの保型性も良好であっ
た。Example 2 Instead of the soybean salad oil of Example 1, soybean hydrogenated oil (melting point 32)
C) was used to pre-emulsify at an emulsification temperature of 65 to 67 ° C., homogenized with a homogenizer (50 kg / cm 2 ) and then rapidly cooled to obtain an acidic oil-in-water emulsified whipped cream. The cream was aged overnight at 10 ° C. When this product was whipped the next day, the overrun after 3 minutes was 110.
%, And the shape retention of the artificial flower-squeezed cream was also good.
【００２４】実施例３ 酢酸濃度１０重量％の食酢３．０重量部（酢酸濃度換算
で０．３重量部）、卵黄のトリプシン加水分解物１０重
量部、砂糖２０重量部、グリシン３重量部、クエン酸ソ
ーダ０．３重量部、デンプン５重量部、カラギナン０．
２重量部、バニラフレーバー０．２重量部及び水５０．
５重量部を混合してなる水相と、ナタネ硬化油（融点３
６℃）７０重量％とヤシ油２０重量％と大豆サラダ油１
０重量％との配合油８重量部からなる油相とを４５℃で
予備乳化し、次いでニーダー加熱クッキング（８０℃、
２０分間）し、冷却し、酸性水中油型乳化のフラワーペ
ーストを作製した。得られたフラワーペーストのｐＨは
４．４であったが、食したとき全く酢の酸味を感じなか
った。また、このフラワーペーストに一般細菌を５×１
０4ヶ／ｇ植え付け、３０℃で１０日間放置した結果、
細菌は１００ヶ／ｇ以下に死滅した。また、乳化状態も
よく、油の分離も全くなかった。Example 3 3.0 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.3 parts by weight in terms of acetic acid concentration), 10 parts by weight of egg yolk trypsin hydrolyzate, 20 parts by weight of sugar, 3 parts by weight of glycine, Sodium citrate 0.3 parts by weight, starch 5 parts by weight, carrageenan 0.
2 parts by weight, vanilla flavor 0.2 parts by weight and water 50.
An aqueous phase formed by mixing 5 parts by weight and rapeseed hydrogenated oil (melting point 3
6 ° C) 70% by weight, coconut oil 20% by weight and soybean salad oil 1
0% by weight and an oil phase consisting of 8 parts by weight of a compounded oil were pre-emulsified at 45 ° C. and then kneader heat cooking (80 ° C.,
20 minutes) and cooled to prepare an acidic oil-in-water emulsified flower paste. The pH of the obtained flower paste was 4.4, but no vinegar sourness was felt when eaten. Also, add 5 × 1 general bacteria to this flower paste.
0 4 / g planted and left at 30 ℃ for 10 days,
Bacteria were killed to 100 cells / g or less. Also, the emulsified state was good and there was no oil separation.
【００２５】実施例４ 酢酸濃度１０重量％の食酢３．０重量部（酢酸濃度換算
で０．３重量部）、卵黄のトリプシン加水分解物１０重
量部、砂糖２０重量部、アラニン１重量部、濃縮パイン
果汁５．０重量部及び水２０．７重量部を混合して水相
を調製した。この水相を４５℃に調整し、一方ナタネ硬
化油（融点３６℃）７０重量％とヤシ油２０重量％と大
豆サラダ油１０重量％との配合油４０重量部からなる油
相を４５℃に調整し、この水相と油相とを４５℃で予備
乳化し、酒石酸ソーダ０．３重量部を添加し、次いでホ
モジナイザー（７０ｋｇ／ｃｍ2）で均質化し、冷却、
酸性水中油型乳化クリームを作製した。得られたクリー
ムのｐＨは４．４であったが、食したとき全く酢の酸味
を感じず、芳醇なパイン風味であった。また、このクリ
ームに一般細菌を５×１０4ヶ／ｇ植え付け、３０℃で
１０日間放置した結果、細菌は１００ヶ／ｇ以下に死滅
した。また、乳化状態もよく、油の分離も全くなかっ
た。Example 4 3.0 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.3 parts by weight in terms of acetic acid concentration), 10 parts by weight of egg yolk trypsin hydrolyzate, 20 parts by weight of sugar, 1 part by weight of alanine, An aqueous phase was prepared by mixing 5.0 parts by weight of concentrated pine fruit juice and 20.7 parts by weight of water. The water phase was adjusted to 45 ° C, while the oil phase consisting of 70 parts by weight of rapeseed hydrogenated oil (melting point 36 ° C), 20% by weight of coconut oil, and 10% by weight of soybean salad oil was adjusted to 45 ° C. Then, the aqueous phase and the oil phase were pre-emulsified at 45 ° C., 0.3 part by weight of sodium tartrate was added, and then homogenized with a homogenizer (70 kg / cm 2 ) and cooled,
An acidic oil-in-water emulsion cream was prepared. The pH of the obtained cream was 4.4, but when it was eaten, the sourness of vinegar was not felt at all, and it had a rich pine flavor. Further, 5 × 10 4 cells / g of general bacteria were planted in this cream and left at 30 ° C. for 10 days. As a result, the bacteria were killed to 100 cells / g or less. Also, the emulsified state was good and there was no oil separation.
【００２６】実施例５ 酢酸濃度１０重量％の食酢２．７重量部（酢酸濃度換算
で０．２７重量部）、アジピン酸０．５４重量部、加塩
卵黄のトリプシン加水分解物１０重量部、脱脂粉乳６．
５重量部、ロースト小麦粉５．５重量部、デンプン２．
０重量部、グルタミン酸ソーダ０．３重量部、チキンコ
ンソメ０．４重量部、エコーガム０．３重量部及び水６
１．７６重量部を混合して水相を調製し、その温度を４
５℃に調整した。一方、ナタネ硬化油（融点３６℃）８
０重量％とヤシ油２０重量％の配合油１０重量部からな
る油相を４５℃に調整し、上記水相と該油相の両者を予
備乳化し、その後ホモジナイザー（２０ｋｇ／ｃｍ2）
で均質化し、酸水中油型乳化ベシャメルソースを調製し
た。得られたベシャメルソースは、ｐＨが３．６であっ
たが、全く酢の味は感じず、まろやかな風味のクリーム
に仕上がっていた。また、このベシャメルソースに一般
細菌を６×１０4ヶ／ｇ植え付けて、３０℃で１０日放
置したところ、細菌は１００ヶ／ｇ以下に死滅してい
た。Example 5 2.7 parts by weight of vinegar having an acetic acid concentration of 10% by weight (0.27 parts by weight in terms of acetic acid concentration), 0.54 parts by weight of adipic acid, 10 parts by weight of tryptic hydrolyzate of salted egg yolk, and defatted Milk powder 6.
5 parts by weight, roasted flour 5.5 parts by weight, starch 2.
0 parts by weight, sodium glutamate 0.3 parts by weight, chicken consomme 0.4 parts by weight, echo gum 0.3 parts by weight and water 6
An aqueous phase was prepared by mixing 1.76 parts by weight and the temperature was adjusted to 4
The temperature was adjusted to 5 ° C. Meanwhile, rapeseed hydrogenated oil (melting point 36 ° C) 8
An oil phase consisting of 10 parts by weight of a blended oil of 0% by weight and 20% by weight of coconut oil was adjusted to 45 ° C. to pre-emulsify both the water phase and the oil phase, and then a homogenizer (20 kg / cm 2 )
The mixture was homogenized with to prepare an acid-in-water emulsified Bechamel sauce. The obtained bechamel sauce had a pH of 3.6, but did not feel the taste of vinegar at all, and was finished as a mellow flavor cream. Further, when 6 × 10 4 cells / g of general bacteria were planted in this bechamel sauce and allowed to stand at 30 ° C. for 10 days, the bacteria were killed to 100 cells / g or less.
【００２７】実施例６ アジピン酸の代わりにフマル酸を使用して実施例５の操
作を行い同様に酸性水中油型乳化ベシャメルソースを調
製した。このベシャメルソースは、ｐＨが３．６であっ
たが、全く酢の味は感じず、まろやかな風味のクリーム
に仕上がっていた。また、このベシャメルソースに一般
細菌を６×１０4ヶ／ｇ植え付けたが、３０℃で１０日
間放置後に、細菌は１００ヶ／ｇ以下に死滅していた。Example 6 An acidic oil-in-water emulsified Bechamel sauce was prepared in the same manner as in Example 5 except that fumaric acid was used instead of adipic acid. The pH of this bechamel sauce was 3.6, but the taste of vinegar was not felt at all, and the cream had a mellow flavor. Further, 6 × 10 4 cells / g of general bacteria were planted in this bechamel sauce, but after being left at 30 ° C. for 10 days, the bacteria had died to 100 cells / g or less.
【００２８】実施例７ アジピン酸０．５４重量部に代えて、アジピン酸０．３
重量部及びクエン酸ナトリウム０．３重量部を用いて、
実施例５と同様の操作を行いベシャメルソースを作製し
た。このベシャメルソースは、ｐＨが４．１であった
が、全く酢の味は感じず、まろやかな風味のクリームに
仕上がっていた。また、このベシャメルソースに一般細
菌を６×１０4ヶ／ｇ植え付けたが、３０℃で１０日間
放置後に、細菌は１００ヶ／ｇ以下に死滅していた。 実施例８ アジピン酸０．５４重量部に代えて、アジピン酸０．３
重量部及び酒石酸ナトリウム０．３重量部を用いて、実
施例５と同様の操作を行いベシャメルソースを作製し
た。このベシャメルソースは、ｐＨが４．０であった
が、全く酢の味は感じず、まろやかな風味のクリームに
仕上がっていた。また、このベシャメルソースに一般細
菌を６×１０4ヶ／ｇ植え付けたが、３０℃で１０日間
放置後に、細菌は１００ヶ／ｇ以下に死滅していた。Example 7 0.3 g of adipic acid was used instead of 0.54 parts by weight of adipic acid.
Parts by weight and 0.3 parts by weight of sodium citrate,
The same operation as in Example 5 was performed to prepare a bechamel sauce. This bechamel sauce had a pH of 4.1, but did not feel the taste of vinegar at all, and was finished as a mellow flavor cream. Further, 6 × 10 4 cells / g of general bacteria were planted in this bechamel sauce, but after being left at 30 ° C. for 10 days, the bacteria had died to 100 cells / g or less. Example 8 0.3 g of adipic acid was used instead of 0.54 parts by weight of adipic acid.
A bechamel sauce was prepared in the same manner as in Example 5, except that 0.3 part by weight of sodium tartrate was used. The pH of this bechamel sauce was 4.0, but the taste of vinegar was not felt at all, and the cream had a mellow flavor. Further, 6 × 10 4 cells / g of general bacteria were planted in this bechamel sauce, but after being left at 30 ° C. for 10 days, the bacteria had died to 100 cells / g or less.
【００２９】実施例９ アジピン酸０．５４重量部に代えて、酒石酸ナトリウム
０．２重量部及びクエン酸ナトリウム０．２重量部を用
いて、実施例５と同様の操作を行いベシャメルソースを
作製した。このベシャメルソースは、ｐＨが４．５であ
ったが、全く酢の味は感じず、まろやかな風味のクリー
ムに仕上がっていた。また、このベシャメルソースに一
般細菌を６×１０4ヶ／ｇ植え付けたが、３０℃で１０
日間放置後に、細菌は１００ヶ／ｇ以下に死滅してい
た。Example 9 A bechamel sauce was prepared in the same manner as in Example 5, except that 0.24 parts by weight of sodium tartrate and 0.2 parts by weight of sodium citrate were used instead of 0.54 parts by weight of adipic acid. did. This bechamel sauce had a pH of 4.5, but did not feel the taste of vinegar at all, and was finished as a mellow flavor cream. Also, 6 × 10 4 cells / g of general bacteria were planted in this bechamel sauce,
After being left for one day, the bacteria were killed to 100 cells / g or less.
【００３０】実施例１０ アジピン酸０．５４重量部に代えて、フマル酸０．３重
量部及びクエン酸ナトリウム０．３重量部を用いて、実
施例５と同様の操作を行いベシャメルソースを作製し
た。このベシャメルソースは、ｐＨが４．５であった
が、全く酢の味は感じず、まろやかな風味のクリームに
仕上がっていた。また、このベシャメルソースに一般細
菌を６×１０4ヶ／ｇ植え付けたが、３０℃で１０日間
放置後に、細菌は１００ヶ／ｇ以下に死滅していた。Example 10 A bechamel sauce was prepared in the same manner as in Example 5 except that 0.34 parts by weight of fumaric acid and 0.3 parts by weight of sodium citrate were used instead of 0.54 parts by weight of adipic acid. did. This bechamel sauce had a pH of 4.5, but did not feel the taste of vinegar at all, and was finished as a mellow flavor cream. Further, 6 × 10 4 cells / g of general bacteria were planted in this bechamel sauce, but after being left at 30 ° C. for 10 days, the bacteria had died to 100 cells / g or less.
【００３１】[0031]
【発明の効果】本発明の酸性水中油型乳化食品は、酢な
いし酢酸を使用していながら、酢又は酢酸の風味、酸味
を舌に感じない酸性の水中油型乳化食品で、酢又は酢酸
による保存性を確保しており、ｐＨ値では酸性でも、酸
味がないため様々な風味付けを可能にした。そのため、
その用途が飛躍的に拡大できる。また、本発明の酸性水
中油型乳化食品は、保存性がよいので、乳化後に貯蔵し
ておくことが可能である。そのため各種乳化製品のベー
スとなる酸性水中油型乳化物を調製し、これを貯蔵して
おき、このベースに所望する各種呈味成分を後からブレ
ンドすることにより、多種多様の商品を少量でも能率よ
く生産することができる。The acidic oil-in-water emulsified food of the present invention is an acidic oil-in-water emulsified food that does not feel the taste or acidity of vinegar or acetic acid on the tongue while using vinegar or acetic acid. Preservation is ensured, and even if the pH value is acidic, there is no sourness, so various flavors can be added. for that reason,
Its applications can be dramatically expanded. Moreover, since the acidic oil-in-water emulsified food of the present invention has good storage stability, it can be stored after emulsification. Therefore, by preparing an acidic oil-in-water emulsion that is the base of various emulsified products, storing it, and then blending various desired taste components into this base later, a wide variety of products can be efficiently used even in a small amount. Can be produced well.
フロントページの続き (72)発明者 村田 浩彦 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 (72)発明者 菊地 一憲 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内Front page continued (72) Hirohiko Murata 7-35 Higashiohisa Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Kazunori Kikuchi 7-35 Higashiohisa Arakawa-ku, Tokyo Asahi Denka Industry Co., Ltd.
Claims (6)
クエン酸塩、酒石酸塩、乳酸塩及びリンゴ酸塩からなる
群より選ばれた一種又は二種以上の有機酸及び／又は有
機酸塩とを配合したことを特徴とする酸性水中油型乳化
食品。1. A vinegar or acetic acid, adipic acid, fumaric acid,
An acidic oil-in-water emulsified food characterized by being blended with one or more organic acids and / or organic acid salts selected from the group consisting of citrate, tartrate, lactate and malate.
酸、クエン酸塩、酒石酸塩、乳酸塩及びリンゴ酸塩から
なる群より選ばれた一種又は二種以上の有機酸及び／又
は有機酸塩の割合が、酸濃度において１：０．０５〜
６．０である請求項１記載の酸性水中油型乳化食品。2. An organic acid and / or organic acid salt of one or more kinds selected from the group consisting of adipic acid, fumaric acid, citrate, tartrate, lactate and malate against vinegar or acetic acid. The ratio is 1: 0.05 in acid concentration
The acidic oil-in-water emulsion food according to claim 1, which is 6.0.
記載の酸性水中油型乳化食品。3. The acidic oil-in-water emulsified food according to claim 1, which is in a foamed state.
ずれかに記載の酸性水中油型乳化食品。4. The acidic oil-in-water emulsified food according to claim 1, which is in a sterilized or sterilized state.
食品を製造するに当たり、水相中に酢ないし酢酸と、ア
ジピン酸、フマル酸、クエン酸塩、酒石酸塩、乳酸塩及
びリンゴ酸塩からなる群より選ばれた一種又は二種以上
の有機酸及び／又は有機酸塩とを含有させたことを特徴
とする酸性水中油型乳化食品の製造方法。5. When producing an acidic oil-in-water emulsion food by emulsifying an aqueous phase and an oil phase, vinegar or acetic acid, adipic acid, fumaric acid, citrate, tartrate and lactate in the aqueous phase. And a method for producing an acidic oil-in-water emulsified food characterized by containing one or more kinds of organic acids and / or organic acid salts selected from the group consisting of malate.
と油相とを乳化させたことを特徴とする請求項５記載の
酸性水中油型乳化食品の製造方法。6. The method for producing an acidic oil-in-water emulsified food according to claim 5, wherein the egg yolk or processed egg yolk is used as an emulsifier to emulsify the aqueous phase and the oil phase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7175061A JPH0923844A (en) | 1995-07-11 | 1995-07-11 | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7175061A JPH0923844A (en) | 1995-07-11 | 1995-07-11 | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0923844A true JPH0923844A (en) | 1997-01-28 |
Family
ID=15989551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7175061A Pending JPH0923844A (en) | 1995-07-11 | 1995-07-11 | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0923844A (en) |
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-
1995
- 1995-07-11 JP JP7175061A patent/JPH0923844A/en active Pending
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