JPS6322776B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a heat-cured solid fat-containing food. More specifically, the present invention relates to a method for producing a solid fat-and-oil-containing food that is heated and hardened to a solid state that has appropriate firmness and texture without causing oil separation.

A method for producing solid food obtained by emulsifying edible oil and egg liquid into an oil-in-water type and heat-treating the same has been known for a long time, and such a method is disclosed, for example, in Japanese Patent Publication No. 13349/1983. There is a ``preservable egg processed product manufacturing method'', but in this manufacturing method, the upper limit of oil content is 50% in order to suppress oil separation during heat solidification treatment (below, percentages are based on weight unless otherwise specified). ), and there is also a restriction that
In the "Production method for processed egg foods" disclosed in Publication No. 54-122768, the upper limit of oil content is set at 75% to suppress oil separation during heat solidification treatment, and the lower limit of oil content is set to 75% to suppress egg white odor. There was a restriction that the value was 55%.

The inventors of the present application have conducted intensive studies to obtain solid oil-containing foods that contain any desired oil content and that do not cause oil separation or egg odor due to heat solidification treatment. The present inventors have discovered that solid oil-containing foods with a wide range of oil content, good flavor and texture, and no oil separation can be stably produced by oil-in-water emulsification and subsequent heat treatment, and have thus arrived at the present invention.

The purpose of the present invention is to provide a solid oil-containing food that does not cause oil separation in a wide oil content range of 90% or less, does not generate egg odor, and has appropriate hardness, flavor, and texture. be.

The method for producing solid fat- and oil-containing foods of the present invention includes
90% or less and an aqueous phase containing 10% or more of whole eggs and/or egg yolks and lactalbumin are emulsified into an oil-in-water type, and then heated and hardened.

The fats and oils used in the present invention are edible fats and oils, and are generally liquid oils such as soybean oil, rapeseed oil, corn oil, and cottonseed oil, but solid fats such as palm oil and coconut oil are not excluded. Furthermore, it also includes oils and fats that have been subjected to physical and chemical treatments such as hardening, fractionation, and transesterification.

The ratio of oil and fat is determined to ensure stable oil-in-water emulsification.
It should be 90% or less, preferably 25-85% to improve flavor and texture. In addition, whole eggs and egg yolks used in the present invention include raw eggs obtained from fresh chicken eggs, salted eggs obtained by adding salt to raw eggs, sweetened eggs obtained by adding sucrose to raw eggs, and frozen eggs obtained by freezing them. etc.

It is not necessary to use large amounts of whole eggs and egg yolks as in the past due to their combined effect with lactalbumin, and for those who dislike egg odor, it is preferable to use them at a ratio of 20% or less per aqueous phase. do it.

Furthermore, the lactalbumin used in the present invention is
It refers to albumin separated and purified from raw milk, but there is no problem even if some milk components such as lactose and casein remain. The proportion of lactalbumin to be used is not particularly limited, but from the viewpoint of the hardness and flavor of the solid fat-containing food obtained, 0.1 to 5% of the aqueous phase is preferable.

Further, in the method of the present invention, a natural gum substance may be contained in the aqueous phase. Natural gums that can be used are natural, viscous polysaccharides and proteins isolated and purified from animals, plants, or bacteria, such as starch, xanthan gum, guar gum, taragant gum, cellulose, locust bean gum,
Examples include pectin and gelatin.

Natural gums are dissolved in an aqueous phase before use, but those that require heating and dissolution, such as A-type starch and gelatin, are heated and dissolved before use. Moreover, the natural gum substance can also be dispersed and added to the oil phase at the time of oil-in-water emulsification. Other powder components, such as lactalbumin, can also be added as dispersed in the oil phase.

The proportion of the natural gum substance to be used is not particularly limited, but it is preferably 15% or less based on the aqueous phase in view of the hardness and flavor of the resulting solid fat-containing food.

The oil-in-water emulsification in the present invention is an acid with a pH of 3 or more.
It is usually carried out in a neutral region, but at PH6.0
If it is carried out in the neutral range of ~7.5, the emulsification stability will be further improved. The method of oil-in-water emulsification in the present invention is not particularly limited, but it is possible to roughly emulsify it in advance with a deaerated mixer and then pass it through a colloid mill or high-pressure homogenizer in order to make the oil particles finer and more stable. preferable. The heat curing treatment may be carried out by a known method in which the emulsification is carried out in an oil-in-water type, the emulsion is sealed in a container, and the emulsion is placed in hot water or steam under normal pressure or pressurization. In addition, in the present invention, solid substances such as salt, chemical seasonings, acidulants, sugars, spices, flavorings, vegetables, meat, etc. may be added to the oil-in-water emulsion for flavoring as long as the purpose of the present invention is not impaired. It can be added arbitrarily before or after.

As described above, according to the present invention, it is possible to produce a solid fat-and-oil-containing food that maintains appropriate hardness, flavor, and texture in a wide oil content range of 90% or less without causing oil separation during heat solidification treatment. .

Next, the present invention will be explained in more detail with reference to Examples. Note that parts in the examples are based on weight.

Example 1 70 parts of the aqueous phase of the following formulation was placed in a degassing mixer, and 30 parts of soybean salad oil was added with stirring under a reduced pressure of 50 mmHg to prepare an oil-in-water premix. This was further passed through a high-pressure homogenizer to obtain an oil-in-water emulsified fat with an oil particle size of 2 to 4 μm. This emulsified fat was sealed in a cylindrical glass bottle and coagulated by heating in hot water at 98°C for 40 minutes to obtain a solid fat-containing food. This product did not cause oil separation and had good flavor and texture.

Whole eggs 6% Lactalbumin (protein content 79%) 2% Xanthan gum 0.3% Corn starch 5.0% Salt 1% Water 85.7% Example 2 45 parts of the aqueous phase of the following composition was placed in a degassing mixer and heated under reduced pressure of 50 mmHg. Add 55 parts of rapeseed salad oil while stirring to make an oil-in-water premix.
This is further passed through a colloid mill and the oil particle size is 1~
A 3μ oil-in-water emulsified fat was obtained. This emulsified fat was sealed in a cylindrical casing film and coagulated by heating in hot water at 98°C for 35 minutes to obtain a solid fat-and-oil-containing food. This product did not cause oil separation and had good flavor and texture.

Whole eggs 8% Egg yolk 6% Lactalbumin 4% Xanthan gum 0.5% Salt 2% Vinegar (acidity 10%) 10% Water 69.5% Example 3 15 parts of the aqueous phase of the following composition was placed in a degassing type mixer under reduced pressure of 50 mmHg. Add 85 parts of soybean salad oil while stirring to make an oil-in-water premix. This is further passed through a coroit mill to obtain an oil particle size of 1 to 2 μm.
An oil-in-water emulsified fat was obtained. This emulsified fat was sealed in a cylindrical plastic tube and heated in a pressure cooker at 115℃ for 20 minutes.
The solid fat-containing food was obtained by heating and coagulating for a minute. This product did not cause oil separation and had good flavor and texture.

Whole eggs 15% Lactalbumin 4% Cornstarch 4% Salt 4% Water 73%

Claims (1)

[Scope of Claims] 1. A method characterized by emulsifying 90% by weight or less of oil and fat and 10% by weight or more of an aqueous phase containing whole eggs and/or egg yolks and lactalbumin into an oil-in-water type, and then subjecting it to heat curing treatment. A method for producing a food containing solid fats and oils. 2. The method for producing a solid fat-and-oil-containing food according to claim 1, wherein the oil-in-water emulsification is carried out in a neutral range where the pH of the aqueous phase is 6.0 to 7.5. 3. A method for producing a solid fat-and-oil-containing food according to claim 1, wherein the aqueous phase contains a natural gum substance. 4. The method for producing a solid fat-and-oil-containing food according to claim 3, which uses starch paste and/or xanthan gum as the natural gum.