JPS63181972A - Preparation of o/w-type emulsified sour food having excellent heat-resistance and shape retainability - Google Patents

Abstract

PURPOSE:To improve heat-resistance and shape-retainability of an emulsified food, by adding concentrated and refined whey protein, starch and natural gum to a mixture of oils and fats and an acidic aqueous phase, homogenizing the mixture under high pressure and heating at 90-100 deg.C. CONSTITUTION:60wt.% oils and fats and 40wt.% acidic aqueous phase are charged into a high-pressure homogenizer and subjected to homogenization treatment in the presence of 0.5-5wt.% concentrated and refined whey protein as an emulsifier and small amounts of starch and natural gum. The homogenized mixture is heat-treated at 90-100 deg.C to obtain on O/W-type emulsified sour food having excellent heat-resistance and shape retainability. The homogenization treatment is carried out by using a preliminarily mixed and emulsified liquid as a raw material and homogenizing with a high-pressure homogenizer under a homogenization pressure of about 50-150kg/cm<2> to attain an oil and fat particle diameter of about <=10mu.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention is a method for producing an improved sour oil-in-water emulsified food. Specifically, by using WPC as an emulsifier/emulsification aid and using a high-pressure homogenizer, a stable sour oil-in-water emulsified food with excellent heat resistance and shape retention was obtained. This is related to its manufacturing method.

(Prior art and problems) There have been many sour oil-in-water emulsified foods such as mayonnaise and dressings, and they use egg yolk, soy protein, milk protein, fatty acid ester, etc. as emulsifiers and emulsification aids. Or used in combination.

However, they lack heat resistance and shape retention, and when used in cooked breads and similar products, which will become increasingly diverse in the future, they can only be used as seasonings. It was unsuitable for use as a material.

That is, when used as a filling or decoration for bread, if it is subsequently baked or steamed, it cannot withstand the heat and soaks into the dough, flows out, or loses its shape, making it unsuitable for use as a decoration. . Furthermore, there was a drawback that the material would flow out at room temperature even without heating.

Nowadays, in the bread making field, we see that the types and forms are becoming more and more diverse, and we are trying to eliminate the drawbacks of the conventional filling materials and trapping materials, and to use tomatoes, sesame, peanuts, mustard, wasabi, etc. There has been a desire for a sour oil-in-water emulsified food that can be seasoned with flavor and has heat resistance and shape retention that can contribute to the future development of cooked breads and the like.

(Object of the invention) Therefore, the present invention aims to provide W which has excellent emulsifying power and stability.
It is characterized by the use of PC and improved heat resistance and shape retention.

WPC has traditionally been known to have emulsifying power, foaming power, and coagulability due to heat and acid, and although the emulsifying power can be used, its range of use is limited due to the problem of coagulation due to heat and acid. It was getting worse. The present invention makes use of this heat-induced coagulation property to provide heat resistance, and furthermore, by using a high-pressure homogenizer to make fat globules finer, more stable emulsification is achieved without the use of emulsifiers such as fatty acid esters. Furthermore, by making the fat globules finer, heat resistance was improved.

(Structure of the invention) Using WPC, oil and fat, water, natural gum, starch, etc. are premixed and emulsified, and then homogenized using a high-pressure homogenizer.
This is a method for producing a sour oil-in-water emulsified food with excellent heat resistance and shape retention, which is heated to 90 to 100°C, filled and packaged, and then cooled to about 40°C to produce a product.

First, the manufacturing process: ■Premixing/emulsification ■Homogenization
■Heating ■Filling/packaging ■Cooling steps are omitted.

1) As a preliminary mixing/emulsification process, a predetermined amount of water is placed in a mixing tank equipped with a stirrer that rotates at high speed (11,000 rpm or more), WPC and natural gums are dissolved without stirring, and starch and flavor components (salt) are dissolved.・Add sugar), vinegar, spices, etc., mix and dissolve thoroughly, then add fats and oils, dissolve, mix, and pre-emulsify. Continue stirring for 3 minutes after adding all raw materials.

WPC uses a highly purified product with a protein content of 75% or more.

As for starches, there is no big difference in the results whether you use wheat flour, cornstarch, their modified products (processed starch), or rice flour. Vinegar can be partially replaced with orange fruit juice such as lemon juice, or organic acids such as citric acid and malic acid. The oils and fats are preferably liquid oils derived from soybeans, rapeseed, cottonseed, rice bran, corn, etc., but it is possible to replace about 50 parts of the total amount of fats and oils with solid fats with a low melting point of 30°C or less. In this case, warm water of about 50°C is used instead of water.

2) As a homogenization step, the premixed and emulsified mixed liquid is homogenized using a high-pressure homogenizer at a homogenization pressure of 50 to 150 kg/
Apply a pressure of approximately 100 ml to homogenize the oil to a diameter of 10 ml or less. At this time, if the homogenization pressure is low and the diameter of the oil or fat globule is large and the variation is large, the heat resistance of the finished product will be weak and separation of the oil or fat will easily occur over time.

3) As a heating process, 90 to 100 ℃ in a double pot with a vacuum device.
℃ heating (it is also possible to use a cylinder-type scraping heat exchanger, etc.). This is done for sterilization. Heating time is 15-20 minutes.

4) Regarding the filling/packaging and cooling process, after heating, cover with a lid and lightly vacuum (300-400 lll+*Hg)
) Remove any air bubbles and simultaneously cool to approximately 80°C, and quickly fill and package. The filling amount is 500 g to 2.5 Kg in case of film packaging. Immediately after filling, the product is cooled down to 40°C under running water. When filling a large can of about 10 kg, fill to a vacuum degree of about 600 m+eHg and at 65°C, and let it cool naturally.

Next, as a preferred embodiment of the present invention, methods for producing pizza flavor and Chinese flavor will be described below.

In both cases, a tank equipped with a stirrer running at about 1300 rpm is used as a raw material input tank.

Pizza flavored Chinese flavored water
34.2$ water
35.4X Salad oil 36.4% Salad oil 29.6% Palm fractionated oil 12.1% Sesame oil 13.5$W P C1.8%
Sq-) Jung 5. Oz vinegar
3.1X W P C2,2 sugar
2.6z Soy sauce 5.9z Powdered cheese 1.8% Vinegar 3.8z
Salt 0.9z Sugar 2.2
z Cornstarch 0.4z
Cornstarch 0.5z Guar gum 0.2z Fur gum 0.3z Natural coloring agent 0.2z
Salt 0.2'X Seasoning 6.3 pieces Spice 1.4z After adding all the raw materials, continue stirring for 3 to 5 minutes to mix and emulsify. Processing temperature: 40-50℃ 0. Then, using a high-pressure homogenizer,
Finely homogenize the oil to a diameter of 10 microns or less using a homogenizing pressure of 150 kg/cm''.Heating is done using a double pot with a vacuum device, and the heating time is approximately 10 minutes to reach 95°C, then stop the steam for 5 minutes. After that, cover with a lid and lightly apply a vacuum of about 300 to 40 hmHg to lower the temperature to 80 to 85°C and immediately fill and package.For filling and packaging, maintain the temperature at 80 to 85°C and make a continuous multilayer plastic film. Fill a bag (using a bellow packaging machine) Filling amount: 2.5 kg. Cool immediately under running water to 40°C.

A product yield of 90-91% is obtained.

Ru.

(Effects of the Invention) Based on the above examples, physical state changes, viscosity measurements, and separation of oily and aqueous components were confirmed regarding the actual flow rate.

Test method: Samples were stored in a thermostat at 25°C and 8°C for 3 months, and measurements were confirmed at regular intervals.

Separation status: Judgment with the naked eye Viscosity: Tokyo Keiki BH type viscometer, No. 70-ter 2゜r
pm Measured at 25°C Results in units of pois; Application example for cooked bread A) Topping and wrapping example Dough composition: Normal blending process for cooked bread; ■Kneading ingredients other than margarine for 3 minutes at low speed and 5 minutes at medium speed■ Add margarine and knead on low speed for 2 minutes and medium speed for 4 minutes.Kneading temperature: 28℃ ■Floor time: 50 minutes■ Divide and shape.

Forming: ■ Wrap the actual amount and toppings such as ham, sausage, potatoes, etc., then bake. ■ After baking, top with the actual amount and top with the above ingredients.

■Baking at 200°C for 10 minutes Result: The product remains in good condition without flowing or losing its squeezed shape.

U) Example of rolling the dough into the dough and baking it after cutting: Dough composition; Normal croissant sun dough blending process: ■ Knead ingredients other than butter for 3 minutes on low speed and 2 minutes on medium speed ■ Add butter and mix for 1 minute on low speed and 3 minutes on medium speed Kneading temperature 20
℃ ■Floor time: 15 minutes, then cool down ■Fold the roll-in-mar toughness into three times and fold it in three times ■After cutting into a rectangle, apply an appropriate amount of the actual amount, place the ingredients on it, and roll it into a roll ■After cutting to an appropriate size , Bake in foil, 200℃ for 10 minutes Results: Remains in good condition without running out or soaking into the fabric.

As mentioned above, the sour oil-in-water emulsified food according to the present invention contains 3
Even after several months had passed, there was no separation of the aqueous and oil phases, and even after squeezing it onto a cooking pan and baking it at 200℃ for 10 minutes, the shape of the piping bag nozzle remained intact, and even when wrapped or rolled up, the dough did not form. Without seeping in or flowing out,
The desired objectives of stability, heat resistance, and shape retention have been fully confirmed.

Therefore, it can be widely used as a filling material or topping material in confectionery and bread making.

Patent Applicant: Thornton Food Industry Co., Ltd. Patent Attorney, Patent Attorney, Part 3 Keiji Proceedings Amendment (Voluntary) February 19, 1988

Claims (1)

[Claims] (1) In order to emulsify 60% or less of fats and oils (same based on weight) and 40% or more of the acidic aqueous phase, whey protein concentrate and purified product is used.
After using 0.5-5% (hereinafter abbreviated as WPC) and processing it with a small amount of starch and natural gum in a high-pressure homogenizer, 90-
A method for producing a sour oil-in-water emulsified food with excellent heat resistance and shape retention, which is characterized by being heat-treated to about 100°C.