JPS63169932A - Production of emulsified fat and oil food - Google Patents

Abstract

PURPOSE:To industrially and davantageously obtain the titled food having high emulsification ratio and emulsion stability, not causing separation of oil and water, providing neither offensive smell nor bad taste, having emulsion stability independently of temperature change, by blending a fat and oil- containing substance with gelan gum as an emulsion stabilizer. CONSTITUTION:A fat and oil-containing substance is blended with 0.2-0.6% (based on sum of the composition) gelan gum as an emulsion stabilizer to give the aimed food such as mayonnaise, dressings, margarine, etc.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to emulsified oil and fat foods, and an object thereof is to obtain emulsified oil and fat foods of excellent quality that are industrially advantageous.

[Problem that the invention seeks to solve]

Emulsified oil and fat foods, such as mayonnaise, dressings, whipping cream, coffee cream, margarine, and others, all contain oil and fat as ingredients, and are obtained by emulsifying this using an emulsifier. . The most important requirements for this food are that the emulsion system is stable and does not easily separate oil and water over time;
The emulsion system must be stable even when the temperature changes. Stabilization of emulsification is possible even in the presence of salt, acidic substances, or alkaline substances. It must not impart any off-taste, odor, or color to the target product.

It is known that emulsified oil and fat foods are produced by using an emulsifier together with a stabilizer such as low-strength nut bean gum, guar-)v gum, or carrageenan.

However, the disadvantage of these methods is that the emulsification stability is low.

[Failure to solve the problem]

Gellan gum is used here.

The amount of gellan gum to be used may be 2% (by weight; the same applies hereinafter) or less based on the emulsified oil/fat food, and is preferably in the range of 0.4 to 1.5%.

The method of use is the same as that of known emulsifiers or emulsion stabilizers. Specifically, a specified amount of gellan gum is added to oils and fats for emulsification or product materials containing oils and fats to make them homogeneous. If necessary, water may be added and stirred to emulsify and homogenize. It is of course optional to use other colloids etc. in combination with gellan gum.

In this way, the desired emulsified fat food is obtained.

〔Effect of the invention〕

The product obtained by this invention: ■ has an extremely high emulsification rate and emulsion stability, and is unlikely to cause separation of oil and water; ■ does not give off odor or taste to the product; ■ emulsification is stable against temperature changes. .

Next, we will prove this using an experimental example.

(Experiment Example 1) Add 0.4 parts of sample to 100 parts of emulsifying water (weight; same below) and add 9
Dissolve at 0°C for 5 minutes, add 100 parts of coconut oil while stirring this solution with a stirrer at 3000 revolutions per minute, stir for 5 minutes, and add 100 parts of this solution to a 100 liter graduated cylinder with a stopper. #1 was placed in a thermostat at 25°C for 72 hours, and the emulsification state was observed.

(Experiment Example 2) Add 0.4 parts of stabilizer and 15 parts of glucose to 88.6 parts of buttercream emulsified water, dissolve at 80°C for 5 minutes, add 46 parts of sugar, mix, and let stand. After cooling, add the above syrup while stirring with 70 parts of coconut oil, whip for 2 minutes with a food mixer,
Fill 90 sl each of this into 1 OOxl cups, and
The sample was left in a thermostat at 5°C for 72 hours, the state of oil separation was observed, and the stiffness was measured using a penetrometer. In addition, overrun immediately after whipping was also measured.

*l The higher the number, that is, the greater the penetration, the weaker the back is.

*2 Regarding oil separation, the higher the number, the greater the amount of oil seeping out from between the sugar liquid, indicating incomplete emulsification.

Example 1 Flower paste water Nikon starch, wheat flour, sugar, and gellan gum were added, and after dispersion, oil and fat were added and heated to 95°C while stirring well. When rapidly cooled, a flower paste in which fats and oils were uniformly emulsified and dispersed was obtained. This product had a stable emulsified state and no strange taste or odor.

Example 2 0.2 parts of gellan gum was dissolved in 30 parts of margarine water, and to this solution, 0.3 parts of glycerin heptanofatty acid ester and 80 parts of coconut oil were melted and mixed in advance, and the above gellan gum solution was added while stirring. When kneaded together, a good margarine of W10 type emulsion was obtained. No water and oil separation phenomenon was observed in this product.

Example 3 Mayonnaise water and vinegar are mixed, and the gellan gum is dissolved while stirring the solution. Add egg yolk, salt and 173 parts of the above solution to form a beignet. While stirring this with a food mixer, salad oil and 2/8 of the above solution were added, resulting in an extremely stable emulsified mayonnaise. There was no increase in viscosity and no oil-water separation during storage.

Claims (1)

[Claims] A method for producing an emulsified oil and fat food, which comprises adding gellan gum as an emulsification retaining agent to an oil and fat-containing substance.