JPS61173762A - Preparation of w/o/w-type emulsion food - Google Patents

Abstract

PURPOSE:To obtain the titled food having excellent emulsion stability and soft palatability, by dispersing oil droplets in an aqueous phase containing yolk, etc., and letting said particle include an aqueous phase raw material therein. CONSTITUTION:Oil droplets are dispersed in an aqueous phase containing yolk, powdered milk and/or gum, and an aqueous phase raw material is included in said oil droplets to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a water-in-oil-in-water emulsified food with a stable emulsified state.

[Conventional technology]

In the past, attempts have often been made to produce oil droplets in which oil droplets are dispersed in an aqueous phase, for reasons such as increasing the proportion of the aqueous phase and reducing the overall calorie content while maintaining the same type of structure. There is. When producing this water-in-oil-in-water emulsion food, the aqueous phase in which the oil droplets are dispersed usually contains an emulsifier for the synthesis of fatty acid monoglycerides. [Problems to be solved by the invention] However, Water-in-oil-in-water emulsified foods produced in this way generally suffer from a lack of emulsion stability, and a separation phenomenon may be observed after about 3 months of storage at room temperature. An object of the present invention is to provide a method for producing a water-in-oil-in-water emulsified food product that overcomes these nine problems and has a high degree of stability.

[Structure of the invention]

In order to achieve the above-mentioned object, the present inventors have studied the matter from the aspect of the invention, and have found that for stabilizing the emulsification of this type of water-in-oil-in-water emulsified food, instead of the above-mentioned synthetic emulsifiers, natural emulsifiers such as egg yolk or It was only after discovering that stabilizers were well suited that the present invention was achieved.

That is, the method for producing a water-in-oil-in-water emulsified food of the present invention involves dispersing oil droplet particles in an aqueous phase containing one or more of egg yolk, powdered milk, or gum. The present invention will be described in detail below.The raw materials used as the aqueous phase in which oil droplet particles are dispersed in the water-in-oil-in-water emulsified food of the present invention are as follows: They are not different from the raw materials used in the aqueous phase of oil-in-water emulsified foods, such as water, vinegar, egg white liquid, fruit juice, vegetable juice, and various additives dissolved or dispersed in these (sugar, salt, etc.). - Mustard powder, soybean protein powder, etc.) can be used as desired. A major feature of the present invention is that the aqueous phase contains one or more of egg yolk, powdered milk, and gummy substances. Although the mechanism is not clear, by incorporating these, the stability against separation of water-in-oil-in-water emulsified foods can be made even higher than before, and the amount of inclusion can improve the flavor of the final product. It can be determined as appropriate in order to achieve the initial effects of the present invention without causing any undesirable effects on the product. The weight ratio of the aqueous phase to the oil droplet particles is not particularly limited, and may be appropriately selected depending on the desired properties of the final product, such as 10 to 90 parts of the former to 90 to 10 parts of the latter. In addition, the fats and oils for one oil droplet include butter, lard, hydrogenated oil, and other vegetable oils that are mixed with these, but are solid at room temperature as a whole, and soybean oil and fats that are solid at room temperature. Oil, safflower oil, and other types of animal fats and hydrogenated oils are added and mixed with these, but the whole oil is liquid at room temperature.
Alternatively, they can be used in any desired form, such as in combination to form a layer. In addition, oil-soluble or oil-dispersible oleoresin capsicum, paprika oil, carotene, various fat-soluble vitamins, emulsifiers, emulsion stabilizers, etc., which have traditionally been used as necessary for the fats and oils that make up the oil droplet particles, are added. In the present invention, oil droplets are dispersed in the above-mentioned aqueous phase according to a conventional method to constitute an oil-in-water temperature emulsified food such as mayonnaise or cream. , the oil droplet particles contain the aqueous phase raw material therein. Here, the aqueous phase raw material refers to a raw material that is wetted with water as a whole, and the degree of wetness includes liquid, paste, and the like with a considerably high viscosity.

Typical constituent raw materials used for this aqueous phase raw material include water, vinegar, whole egg liquid, egg yolk liquid, and other seasonings and spices. This aqueous phase raw material is not soluble in fats and oils due to its water content, so it is present in the oil droplet particles, surrounded by fats and oils, and usually in the form of particles. Regarding the general method for producing water-based emulsified foods, first, the fats and oils that make up the oil droplets are heated to an appropriate temperature at which, if the fat is a solid fat at room temperature, it will melt and become liquid. If the melting point is around 40°C, heat it to around 45-55°C to make it into a liquid.
While stirring, the aqueous phase raw material to be encapsulated in the oil droplet particles is added little by little into the mixture using a separate preparation method and mixed. Any mixer may be used for mixing, such as a Hobart mixer. This mixing produces an intermediate raw material which is a mK emulsion of water in coconut oil. In order to stabilize the emulsification of this water-in-oil basin, some emulsifiers, such as fatty acid monoglycerides and sucrose fatty acid esters (approximately 0.5 to 1.5 of the final product), are added to the oil and fat. or
Alternatively, it is preferable to add egg yolk to the aqueous phase raw material. In addition, when preparing the aqueous phase raw material to be wrapped in oil droplet particles, it is preferable that the water content of the aqueous phase raw material is kept low and the whole is made into a paste-like form with a mild viscosity. Next, the intermediate raw materials prepared as described above, which are solid at room temperature, are heated appropriately to maintain a liquid state (flowing state) and mixed separately in order to disperse the oil droplet particles therein. Add it little by little to the water phase mixed raw materials and mix. By this mixing, a water-in-oil-in-water emulsified food product is produced in which the intermediate raw material in the aqueous phase is dispersed as oil droplet particles. As a means for this mixing, any mixer such as the aforementioned Hobart mixer may be used, and the mixing time may be increased depending on the degree to which the oil droplet particles are desired to be made small, or the mixture may be further passed through a colloid mill. do. When it is desired that the fat and oil constituting the oil droplet particles of the water-in-oil-in-water emulsified food of the present invention be composed of two layers: an inner and outer room-temperature solid fat layer that directly envelops the aqueous phase raw material, and an outer room-temperature liquid oil layer, In producing the above-mentioned intermediate raw materials, a water-in-oil emulsion is first obtained using room-temperature solid fat, and after the room-temperature solid fat becomes solidified due to a decrease in temperature, it is mechanically transferred into room-temperature liquid oil. This may be ground and dispersed to form an intermediate raw material, which is then emulsified into the aqueous phase raw material at room temperature.

〔Effect of the invention〕

As described above, according to the present invention, a water-in-oil-in-water emulsified food with even higher storage stability can be produced. In addition, when the fats and oils constituting the oil droplet particles dispersed in the water phase are solid fats at room temperature, the fat wall surrounding the water phase raw materials will be solid and stable at the normal room temperature at which the product is stored. There is. Therefore, although the texture of the product is less soft than when it is a room temperature liquid oil, it is easier to improve the stability of the product during storage. Furthermore, if the fat and oil constituting the oil droplet particles has two layers: the room-temperature solid fat layer that directly envelops the aqueous phase raw material inside the particle, and the room-temperature liquid oil layer on the outside, the room-temperature solid fat will remain unchanged during product storage. In addition to having the same effect as when burnt, the liquid oil at room temperature becomes softer than when burnt.

〔Example〕

Example 1 While stirring the oil and fat for oil droplet particles prepared according to the raw material formulation shown in the table below in a Hobart mixer, the aqueous phase raw material (previously mixed and homogenized for oil droplet particles) prepared in the same manner was added thereto. ) were added and mixed little by little over 5 minutes to prepare an emulsified intermediate raw material in a water-in-oil basin. Next, this intermediate raw material was added and mixed for 5 minutes with stirring into a separately prepared aqueous phase raw material (preliminarily homogenized for dispersing oil droplet particles) in a Hobart mixer. At this time, as the oil for the oil droplet particles, ■room-temperature solid fat (hydrogenated rapeseed oil, melting point 4
0℃), Room temperature liquid oil (soybean salad oil)
■Room temperature solid fat (same as above) and room temperature liquid oil (
(same as above) and (1) using room temperature liquid oil (with glycerin fatty acid ester (HLB value 3) added to stabilize the aqueous phase within the oil droplet particles). Water-type emulsified foods (Samples 1 to 4) were manufactured.

These four types of water-in-oil-in-water emulsified foods (products implemented according to the present invention) are:
No separation phenomenon was observed even after 3 months of storage at room temperature.

In addition, when producing a water-in-oil-in-water emulsified food, (a) In the case of sample 1, the oil and fat were heated to 50 ° C. before adding the aqueous phase raw material in the oil and fat, and Prior to adding the obtained emulsified intermediate raw materials into the aqueous phase raw materials, they were similarly heated and liquefied for use.

In addition, in the case of Document 3, the aqueous phase raw material for oil droplet particles is added and mixed only to room temperature solid fat that has been liquefied by heating to 50°C, and after returning to room temperature, it is added to room temperature liquid oil. to 5
The mixture was dispersed with stirring for a minute to obtain an intermediate raw material, and when it was finally added and mixed into the aqueous phase raw material for dispersing oil droplets, no special heating was performed.

Furthermore, in the case of Sample 4, the glycerin fatty acid ester was heated and dissolved in soybean salad oil before use.

Note 1) Egg yolk liquid obtained by separating broken eggs was used.

2) "For the outer aqueous phase raw material" means "for the aqueous phase raw material for oil droplet particle dispersion".

Example 2 Following the method for preparing sample 2 of Example 1, but using milk powder 30F and fresh water 1 instead of egg yolk liquid 1709 for the outer aqueous phase raw material.
A water-in-oil-in-water emulsified food was produced using 40f.

Example 3 Following the method for preparing sample 3 of Example 1, but using xanthan gum 41 instead of egg yolk liquid 170f for the outer aqueous phase feedstock.
．． 166 tons of gelatinized starch liquid (301 tons of starch and 13 tons of fresh water)
A water-in-oil-in-water emulsified food was produced using the following ingredients (prepared from 6t).

Claims (1)

[Claims] A water-in-oil-in-water type characterized in that oil droplets are dispersed in an aqueous phase containing one or more of egg yolk, powdered milk, or gum, and the oil droplets enclose a water phase raw material therein. Method for producing emulsified food.