JPS61100171A - Solid acidic emulsion food - Google Patents

Abstract

PURPOSE:The titled food usable as a snack food, etc., itself, easily handleable, having improved shelf stability and melting properties in the mouth, by using a specific solid fat as fats and oils, and molding it into a cubic shape, etc. CONSTITUTION:A solid fat (preferably cacao butter, etc.) having >=2 SFI at 15 deg.C, 15-45 deg.C melting point, preferably 25-40 deg.C melting point, melting sharply, is used as fats and oils, blended with vinegar, and, if necessary, seasoning, emulsifying agent, spice, and molded into a tube, spherical, star, cylindrical, stripe, sheet shape, etc., to give the aimed food. The food may be mixed with a food solid in a range of normal temperature - chilled temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to acidic emulsion foods such as mayonnaise and dressings, and processed foods that are a combination of the acidic emulsion and other solid foods.

[Conventional technology]

Acidic emulsions such as mayonnaise and dressings are popular as bases for various foods including salads. Since it is mostly used as a source,
Conventionally, these acidic emulsion foods are commercially available in the form of liquid or semi-solid spreadable products.

In recent years, acidic emulsion foods have become lower in calories, lower in cholesterol, etc. (7) II!・While requiring nutritional functionality, flavored vegetables, spices,
Attempts are being made to further expand the conventional use of salad dressings, such as incorporating dairy products and other foods, and to apply them to various foods. For example, when using it as a spread for bread, toast, etc., solid fat such as shortening is added to mayonnaise to prevent it from seeping into the dough, etc. Improvements in physical properties are also required, such as in the form of mold emulsions (Japanese Patent Laid-Open No. 48-68778).

However, these conventional acidic emulsions cannot be served as foods by themselves in terms of food functions such as northes and spreads, and furthermore, they cannot be used as food products in their own right. The primary objective is to harmonize physical properties, and the acid emulsion itself has not been pursued as a complete food function.

[Problem that the invention seeks to solve]

The present invention is not a conventional source or spread function, but
Obtain an acidic emulsion food that can be provided by itself as, for example, a snack food, and that (1) is easy to remove from the packaging, (2) can be hand-picked, and (3) has no moisture content between it and the food with which it is combined. There is little deterioration in texture, flavor, etc. due to the movement of mayonnaise, etc. (For example, when combined with vegetables, etc., the mayonnaise etc. becomes watery and stale due to the movement of water from the vegetables, and the storage stability is not good.) ,A
(4) It has the same nutritional value as conventional Ichiro cheese, raisin putter, etc., and can be used as a snack for sake etc. The aim is to provide a novel food with high palatability in terms of taste, flavor, and texture. Furthermore, it is an object of the present invention to obtain an acidic emulsion as a solid food product, such as a salad ingredient, a sandwich ingredient, or an ingredient in Norf (particularly cold No-7' such as guicine sauce).

[Failure to solve the problem]

The acidic emulsion of the present invention has oil and fat and vinegar (or acidulant and water) as essential components, an emulsifier as optional components,
Contains seasonings, spices and other foods.

As an essential component of oil and fat, the SFI at 15°C is 2.
Solid fats with a melting point of 15 to 45°C and a sharp melting temperature, such as cacao butter, mother oil, coconut oil,
Chicken oil, pork fat, hydrogenated fat, their fractionated fats, transesterified fats, and blended fats thereof are used. If the melting point is lower than that, it will not remain solid at room temperature, and if the melting point is higher than 45℃,
If it is dissolved at 0, the texture of the food will be impaired. Therefore, the melting point is 15-4
5°C, preferably 25-40°C. Sharp melting refers to the quality of melting immediately when put in the mouth, and the property that Benetrecine rapidly increases at that temperature. Specifically, it refers to the characteristics of fats and oils that melt rapidly at the temperature in the mouth, like chocolate. If the melting is slow, zero dissolution is bad, and palatability generally tends to be markedly lowered.

The proportion of solid fat in the acidic emulsion is generally 60 to 80% by weight, although it depends on the amount of water used. Examples of the vinegar include rice vinegar, wine vinegar, brewed vinegar such as apple cider vinegar, synthetic vinegar, various organic acids, and fruit juice. The pH of the acidic emulsion is preferably in the range of 2.5 to 5.5. The water content in acidic emulsions such as vinegar, fruit juice, water, hydrous alcohol, etc. is 10 to 30.
Weight percentages are common. If the water content is too high, it will be difficult to maintain solidity except in the case of freezing.

Optional ingredients include egg yolk, whole egg, milk protein, vegetable protein, sea ester, lecithin and other emulsifiers, salt, sweetener, monosodium glutamate, sodium inosinate, sodium guanylate, ) ('vP1HAP, yeast extract, meat Extracts, seasonings such as vegetable extracts, betta coo, mustard, makeup and other spices, gums, starches, commercials
C, other stabilizers, and various solid foods such as cheese, nuts, no sage, seaweed, and vegetables, which are selected and blended according to the purpose.

The acidic emulsion can be produced by mixing and emulsifying solid fat with vinegar, seasonings, emulsifiers, etc. The solid fat may be melted or semi-melted in advance, or it may be emulsified by applying strong shearing force during mixing to pulverize the solid fat and form a colloid while remaining solid.

Immediately after emulsification, the acidic emulsion has sufficient spreadability, so it can be molded into a desired shape such as a sphere or a sheet.
Cooling. The molding method may be carried out by a conventional molding method such as molding or caning molding.

The above-mentioned solid acidic emulsion may contain various foods that are still solid at room temperature or freezing temperature. Specifically, foods such as shredded meat and vegetables are mixed and molded, or the surroundings of pasted products and delicacies are coated with acidic emulsion, and hollow solid foods are filled with acidic emulsion and cooled. , Noshika squid, seaweed, and other sheet foods are rolled in acidic emulsion and cooled.
Examples include laminating a sheet food and an acidic emulsion, and using an acidic emulsion as a binder for a fibrous food such as crab sticks and molding by cooling.

〔Effect of the invention〕

The acidic emulsion food of the present invention obtained in this way can be provided as a solid food with good 0-solubility properties, and has ease of handling and storage stability that conventional mayonnaise, dressing, etc. do not have. It is.

The present invention will be further explained below with reference to Examples.

Example 1 The raw materials other than the solid fat and vinegar shown in Table 1 were placed in a Stefan cutter (Model UM-12) and stirred at 1500 rpm for 30 seconds to dissolve them. Next, while dropping 1/2 amount of vinegar,
The mixture was stirred at 500 rpm for 1 minute. Approximately 1/3 of the beef tallow that had previously passed through 5 pieces of meat was added in portions and stirred at 3000 rpm for 1 minute each. Finally, the remaining vinegar was added dropwise at 300 rpm for 0.5 minutes, and the mixture was further stirred at 3000 rpm for 1 minute.

Then, it was spread on a flat plate to a thickness of about 6 RIK and stored at 5°C. After solidification, it was cut into 6 m cubes and mixed with green peas and diced carrots to make a mixed vegetable.It was also cut into 6 x 61n11L1 lengths of 12cIrL and filled into the center hole of fresh chikuwa to make chikuwa with mayonnaise.

Table 1: The obtained chikuwa with mayonnaise was evaluated by 17 people independently on a scale of 10 to 10 points, and the level of preference was evaluated independently.
The difference between the average value and 5 points (standard) was tested, and Table 2 was obtained.

The main island obtained higher average values than the standard in all items,
There was a significant preference for the majority of items.

Example 2 Among the formulations in Table 3, raw materials other than "...Itone" and vinegar were placed in a Logo Kugoo R6 model, mixed by stirring at 1500 rpm for 1 minute, and then half of the vinegar was mixed at 150 Orpm 0.
．． It was added dropwise in 5 minutes. Next, semi-molten "Itone" was added while stirring at 300 rpm, and the addition was completed in 31 minutes. Further, the remaining vinegar was added over a period of 0.5 minutes, and the mixture was stirred for a final 0.5 minutes to complete the emulsification. Next, this product was spread on top of the seaweed, and another piece of seaweed was placed on top of it, lightly pressed, and stored at 5°C.

After cooling, the shiitake was shredded into 4±1-width pieces using a shredder and served with mayonnaise on the main island. Twenty-one mothers evaluated the taste using an independent evaluation based on a 10-point scale. Table 4 shows the average value and the t-test results for the difference between the five points.

The combination samples in Table 3 were significantly preferred in terms of appearance, flavor, texture, and overall appearance.

Claims (1)

[Claims] 1. In acidic emulsion food, as fats and oils, 15
Use a solid fat with an SFI of 2 or more at °C, a melting point of 15 to 45 °C, and a sharp melting state, and be shaped into cubes, spheres, stars, cylinders, strips, sheets, etc. A solid acidic emulsion food characterized by being formed. 2. The solid acidic emulsion food according to claim 1, wherein the acidic emulsion is mayonnaise. 3. The solid acidic emulsion food according to claim 1, wherein the acidic emulsion is a salad dressing. 4. As the fat and oil, use a solid fat with a melting point of 15 to 45°C and a sharp melting temperature, which includes foods that are solid in the temperature range from room temperature to chilled, and whose SFI is 2 or more at 15°C. A solid acidic emulsion food, characterized in that it is formed into a shape such as a cube, a sphere, a star, a cylinder, a strip, or a sheet.