JPH09271353A - Production of oil-in-water type emulsified food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an emulsified food causing no its segregation even after stored at low temperatures for a long period, excellent in freeze resistance, palate feeling and flavor, and suitable as e.g. mayonnaise or frozen food, by incorporating an oily phase with a sorbitan fatty acid ester with the constituent fatty acid being a saturated acid. SOLUTION: This oil-in-water type emulsified food is obtained by incorporating an oily phase with pref. 0.3-5wt.% of a sorbitan fatty acid ester with the constituent fatty acrid being a saturated acid (e.g. sorbitan monopalmitate). It is preferable that the weight ratio of the oily phase to aqueous phase is (20-80): (80-20).

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention is used for frozen foods such as frozen salads and does not separate even when stored in a frozen state for a long period of time.
The present invention relates to a method for producing an oil-in-water emulsion food having freezing resistance.

[0002]

BACKGROUND OF THE INVENTION Oil-in-water emulsified foods such as mayonnaise and semi-solid dressings may be separated during winter distribution in cold regions, and even when placed in a refrigerator at low temperatures. With regard to these foods, cold resistance at −15 ° C. or higher has been a problem.

In recent years, however, emulsified foods such as mayonnaise have come to be used for frozen foods and the like, and it is required to have freezing resistance in a temperature range of -20 ° C to -25 ° C, which is stricter than before. It was As a method corresponding to this, a method of using modified waxy starch and a polyglycerin fatty acid ester in combination in an aqueous phase (Japanese Patent Publication No. 5-53467) and the like have been proposed. However, these methods have insufficient freezing resistance, and when the oil-in-water emulsified food is used in a salad in combination with a material having a high water content, the freezing resistance is inferior to that of the emulsified food alone. There was a flaw.

[0004]

DISCLOSURE OF THE INVENTION The inventors of the present invention have conducted extensive studies to solve the above-mentioned problems, and as a result, by incorporating a sorbitan fatty acid ester in the oil phase, the oil phase was stored at a low temperature of −20 ° C. or lower for a long time. It was found that an oil-in-water emulsified food that does not separate after thawing is obtained. The present invention has been completed based on such findings.

[0005]

That is, the present invention relates to a method for producing an oil-in-water type emulsion food, characterized in that a sorbitan fatty acid ester whose constituent fatty acid is a saturated acid is contained in an oil phase.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The oil-in-water emulsified food product is a food product in which an oil phase raw material and an aqueous phase raw material are mixed and emulsified. In the sorbitan fatty acid ester used in the present invention, it is necessary that its constituent fatty acid is a saturated acid. When the constituent fatty acid is an unsaturated acid, the oil-in-water type emulsion food is, on the contrary, inferior in freeze resistance.

In the present invention, as the sorbitan fatty acid ester, those which are generally commercially available may be used, and specific examples thereof include sorbitan monopalmitate, sorbitan monostearate, sorbitan tristearate and the like. All are food additives permitted by the Food Sanitation Law. These sorbitan fatty acid esters may be used alone or in combination of two or more. The amount of the sorbitan fatty acid ester added to the oil-in-water emulsion food is 0.3 to 5% by weight of the oil phase constituting the oil-in-water emulsion food, preferably 0.5 to
It is 3% by weight. If the added amount of the sorbitan fatty acid ester is less than 0.3% by weight, the obtained oil-in-water emulsion food has insufficient freezing resistance. On the other hand, even if it is added in an amount of more than 5% by weight, the effect of improving freezing resistance depending on the amount added may not be obtained, or it may be difficult to emulsify during the preparation process of the emulsified food.

The oil phase raw material other than the sorbitan fatty acid ester constituting the oil phase in the oil-in-water emulsion food of the present invention is
It is an edible oil generally used for oil-in-water emulsion products, and vegetable oils such as soybean oil, sunflower oil and cottonseed oil are suitable. In addition, components such as lipophilic coloring agents, spices and flavor raw materials can be appropriately used, if necessary. Further, as the water phase raw material constituting the water phase, those generally used in oil-in-water emulsion foods may be used, for example, egg yolk, egg white,
In addition to emulsifying materials such as eggs, milk proteins, soybean proteins and seasonings such as vinegar, salt and sugar, ingredients such as natural gum, starch, hydrophilic colorants, spices and flavor raw materials can be appropriately used.

The blending ratio of the oil phase and the water phase in the oil-in-water type emulsion food of the present invention is not particularly limited as long as it is a blending ratio capable of being emulsified into an oil-in-water type. Usually the oil phase:
Water phase = 10 to 90:90 to 10 (weight ratio), preferably oil phase: water phase = 20 to 80:80 to 20 (weight ratio).

Next, the method for producing the oil-in-water emulsion food of the present invention will be described. Since sorbitan fatty acid ester is water-insoluble, after adding to some or all of the oil phase,
When it is dissolved by heating and dissolved in a part of the oil phase, it is further mixed with the rest of the oil phase so that the whole oil phase contains the sorbitan fatty acid ester. This oil phase is cooled to 50 ° C. or lower, preferably 45 to 25 ° C. before use.
In order to emulsify the oil phase and the water phase into an oil-in-water type, it may be carried out according to a generally used method, for example, the water phase raw material excluding water is dispersed and dissolved in water, etc. The above oil phase is added and pre-emulsified by a stirrer or the like. Next, finish emulsification is performed using an emulsifying machine such as a colloid mill.

When the oil-in-water emulsified food thus prepared is used for frozen food such as frozen salad, even if it is thawed after being stored at a low temperature of -20 ° C or less for a long time, it remains in the oil phase. Since it has a function of controlling the formation and growth of oil and fat crystals, it is possible to obtain a food such as a salad, which does not separate and maintains the original texture and a good flavor. The above action is maintained from the time of preparation of frozen food to the time of thawing.

[0012]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.
The following experiments show the results when stored at -20 ° C, but it has been confirmed that similar results are obtained when stored at -25 ° C. Examples 1 to 3 and Comparative Examples 1 and 2 Oil-in-water emulsified foods were produced with the following raw materials and composition. That is, the type of sorbitan fatty acid ester was changed and added at a ratio of 2% by weight (1% by weight in the total composition) to soybean oil, and the soybean oil was added at 65% so that the sorbitan fatty acid ester was dissolved. What was cooled to about 40 degreeC after heating at 0 degreeC was made into the oil phase. The remaining raw materials were mixed to prepare an aqueous phase, and the above oil phase was added and premixed while stirring with a universal mixer, followed by finishing emulsification with a colloid mill. Comparative Example 2 was prepared by the same method except that the sorbitan fatty acid ester was not added.

[0013]

[Table 1] Table 1 Raw materials Composition (wt%) ──────────────────────────── Soybean salad oil 50 Sorbitan fatty acid ester * 1 egg yolk 5 vinegar 10 sugar 3 salt 2 α-starch 3 spice 0.5 water remaining amount ──────────────────────────── total 100 Note) *: See Table 2

The oil-in-water emulsified food thus obtained was frozen and stored at -20 ° C for 1 month, then thawed at 25 ° C and the emulsified state was observed to evaluate the freeze resistance. Table 2 shows the freezing resistance (1). Furthermore, using the oil-in-water emulsified food of each of the examples and comparative examples, the emulsified food: squid: shrimp: kazunoko = 30: 40:
A frozen salad prepared by preparing a seafood salad mixed in a weight ratio of 20:10 and freezing and storing at -20 ° C for 1 month in the same manner as above was evaluated for freezing resistance in the same manner, and Table 2 shows the freezing resistance ( 2). As shown in the table, Examples 1 to 1
The emulsified food of 3 has freezing resistance (1) and freezing resistance (2)
In both cases, no separation was observed and the emulsified state was good.

[0015]

[Table 2] Table 2 Sorbitan fatty acid Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Kind of ester ──────────────────────── ────────────── Monopalmitate 2% by weight Monostearate 2% by weight Tristearate 2% by weight Monooleate 2% by weight ─────────────── ───────────────────── Freezing resistance (1) ○ ○ ○ × × Freezing resistance (2) ○ ○ ○ × × ─────── ───────────────────────────── Note) The evaluation of freeze resistance was carried out by four-level evaluation by an experienced panelist. ◯: There is no separation and the emulsified state is very good. Δ: There is some separation, but the emulsified state is good. X: There is separation and the emulsified state is bad. Xx: There is separation and the emulsified state is very bad.

Examples 4 to 6 and Comparative Examples 3 and 4 Oil-in-water type emulsion foods were produced in the same manner as in Example 1 with the following raw materials and compounding compositions. That is, an oil-in-water emulsion food was produced in the same manner as in Example 1 except that sorbitan tristearate was used as the sorbitan fatty acid ester and the addition amount was changed. Further, the oil-in-water emulsified food alone and the seafood salad prepared in the same manner as in Example 1 were evaluated for freeze resistance after storage at -20 ° C for 1 month. The results are shown in Table 4. As shown in the table, in the emulsified foods of Examples 4 to 6, no separation was observed in both the freeze resistance (1) and the freeze resistance (2), and the emulsified state was good. Separation was observed in the emulsified food, and the emulsified state was poor. In the case of Comparative Example 4, preparation of the oil-in-water emulsified food was difficult and phase inversion occurred.

[0017]

[Table 3] Table 3 Raw materials Composition (wt%) ──────────────────────────── Soybean salad oil 50 Sorbitan fatty acid ester * 1 egg yolk 5 vinegar 10 sugar 3 salt 2 modified waxy starch 3 natural gum 0.3 spice 0.5 water remaining amount ────────────────────────── ─── Total 100 Note) *: See Table 4

[0018]

[Table 4] Table 4 Sorbitan triste Example 4 Example 5 Example 6 Comparative Example 3 Comparative Example 4 Comparative amount of added areate (% by weight of oil) 0.3 3.5 5 0.2 7 7 ───── ─────────────────────────────── Freezing resistance (1) ○ ～ △ ○ ○ × Phase inversion Freezing resistance (2 ) ○ ~ △ ○ ○ × Phase inversion ──────────────────────────────────── Note) The evaluation is the same as in Table 2.

Comparative Examples 5 and 6 In Examples 4 to 6, polyglycerin fatty acid ester (hexaglycerin monostearate is used in Comparative Example 5 and decaglycerin monostearate is used in Comparative Example 6) instead of sorbitan fatty acid ester. An oil-in-water emulsified food product was obtained by using the formulation shown in Table 5. In preparing the emulsified food, in Comparative Example 5, polyglycerin fatty acid ester was added to soybean oil and dissolved by heating in the same manner as in Example 1, and prepared by the same method as in Example 1, but in Comparative Example 6, polyglycerin was used. The fatty acid ester was mixed with the rest of the aqueous phase material except the egg yolk, and the mixture was heated to 90 ° C for about 15 minutes with good stirring to make starch paste containing the polyglycerin fatty acid ester, and then cooled to about 40 ° C and then the egg yolk. Added,
Mixed into an aqueous phase. The mixing of the aqueous phase with soybean oil, pre-emulsification and finish emulsification were carried out in the same manner as in Example 1. Regarding the oil-in-water emulsified foods of Comparative Examples 5 and 6 thus obtained, the oil-in-water emulsified food alone and the seafood salad prepared in the same manner as in Example 1 were stored at -20 ° C for 1 month. Freezing resistance was evaluated. The results are shown in Table 5. As shown in the table, the emulsified foods of Comparative Examples 5 and 6 were separated in both the freeze resistance (1) and the freeze resistance (2), and the emulsified state was not good.

[0020]

[Table 5] Table 5 Glycerin fatty acid ester Comparative Example 5 Addition amount of Comparative Example 6 (weight% to oil) 2% by weight 2% by weight ─────────────────── ───────── Freezing resistance (1) × × Freezing resistance (2) × × ────────────────────────── ─── Note) Evaluation of freeze resistance is the same as in Table 2.

[0021]

EFFECTS OF THE INVENTION According to the present invention, an oil-in-water emulsified food excellent in freezing resistance is provided, which does not separate even when stored at a low temperature of -20 ° C or lower for a long time. Therefore, this product can be suitably used for frozen foods and the like.

Claims (3)

[Claims] 1. A method for producing an oil-in-water emulsion food, characterized in that a sorbitan fatty acid ester whose constituent fatty acid is a saturated acid is contained in an oil phase. 2. The method for producing an oil-in-water emulsion food according to claim 1, wherein the content of the sorbitan fatty acid ester in the oil phase is 0.3 to 5% by weight. 3. A sorbitan fatty acid ester whose constituent fatty acid is a saturated acid is contained in the oil phase,
Oil-in-water type emulsion food with excellent freezing resistance.