JPS6328576B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to oil-in-water type (hereinafter referred to as O/W type) dressings using vinegar, apple cider vinegar, etc.
The present invention relates to a method for producing an acidic emulsified food. Conventionally, in the production of O/W type emulsified foods, polymeric polysaccharides such as guar gum, locust bean gum, tragacanth gum, xanthan gum, tamarind gum, pectin, gum arabic, starch phosphate, starch alpha, carboxymethyl cellulose, etc. processed starch or cellulose products, sodium caseinate, proteins such as soybean protein, gluten, fatty acid esters such as glycerin fatty acid esters and sucrose fatty acid esters, complex lipids such as soybean phospholipids and egg yolks, or contain large amounts thereof. have been used as emulsion stabilizers. Xanthan gum has excellent emulsion stability under acidic conditions and is often used as an emulsion stabilizer for dressings, which are one of the O/W type emulsified foods and whose aqueous phase is acidic, in the production of acidic emulsified fats and oils. In addition, as a means to enhance the emulsion stabilizing effect of xanthan gum, a method has been developed and used in which xanthan gum and locust bean gum are used together to utilize their mutual effects. However, acidic emulsified foods using a combination of xanthan gum and locust bean gum have good emulsion stability, but have the drawbacks of high viscosity and poor fluidity, and improvements have been desired. The present inventors conducted research on emulsion stabilizers that are compatible with xanthan gum for the purpose of producing acidic emulsified foods that have fluidity and stable emulsification. It was discovered that this method is effective in producing acidic emulsified foods, leading to the completion of the present invention.
That is, the present invention involves adding xanthan gum and whey protein concentrate in the production of an acidic emulsified food that mixes and emulsifies an acidic aqueous phase containing an organic acid and/or its salts and an oil phase to form an oil-in-water type. , and the amount of xanthan gum is 0.05 to 1.0 of the total amount of the aqueous phase.
% and the crude protein content of whey protein concentrate is
50% or more and water-soluble protein accounts for 45% of total solids.
% or more of whey protein concentrate is 0.2 to 5.0% of the total amount of the aqueous phase. In the present invention, the acidic emulsified food refers to a food containing an organic acid and/or its salts and having an O/W type emulsion of an aqueous phase and an oil phase having a pH of 3 to 6.
Furthermore, xanthan gum is a polysaccharide obtained by fermenting carbohydrates using Xanthomonas campestris and is composed of sodium, potassium, and calcium salts of D-glucose, D-mannose, and D-glucuronic acid. Whey protein concentrate is a product made from whey, a by-product of cheese or casein manufacturing in the dairy industry, and the protein part is concentrated and separated using a molecular sieve. The water-soluble protein in the concentrate refers to the protein detected in the filtrate when an aqueous solution of whey protein concentrate is filtered using filter paper. The total amount of the aqueous phase refers to the extracted oil of spices dissolved in the oil phase, salt excluding fatty acid esters,
It refers to the combined amount of sugar, vinegar, water, etc. A feature of the present invention is that the combination of xanthan gum and whey protein concentrate produces a synergistic effect, making it possible to produce an emulsion that exhibits higher stability than an emulsion obtained by adding either of them alone. It is in. In other words, when added alone, xanthan gum is added at least 0.5% of the total amount of the aqueous phase (unless otherwise specified, the proportion to the total amount of the aqueous phase is shown), and whey protein For concentrates, it is necessary to add 8% or more to produce a stable emulsion, whereas when using both together, it is stable if xanthan gum is added at 0.05% or more and whey protein concentrate is used at 0.2% or more. emulsions can be produced. However, even in the case of combined use, if the additive amount is less than the above-mentioned amount, that is, 0.05% for xanthan gum and 0.2% for whey protein concentrate, such additive effects will be significantly inferior and cannot be used. In addition, the crude protein content of whey protein concentrate is
If the water-soluble protein content in the whey protein concentrate is less than 50%, or if the water-soluble protein content in the whey protein concentrate is less than 45% of the total solid content, no effect can be expected. This effect was observed only for whey protein concentrates with a concentration of 45% or more.
On the other hand, if the amount of xanthan gum added exceeds 1%, the fluidity of the emulsion is poor and the object of the present invention cannot be obtained, which is inappropriate. Similarly, if the whey protein concentrate exceeds 5%, the emulsification will be more stable, but there will be the development of specific taste and odor.
It's inappropriate. In addition, when producing the acidic emulsified food according to the present invention, it is possible to use salt, spices, seasonings, sweeteners, starches as texture improvers, and emulsion stabilizers such as soybean lecithin and egg yolk as necessary. There are no restrictions on the method of blending these components, the method of emulsification, etc. For example, for the purpose of improving the solubility of xanthan gum, starches, polysaccharides, or whey protein concentrate, a method may be adopted in which they are suspended in a part of the oil phase used in the production and then dispersed in the aqueous phase. However, in the case of whey protein concentrate, heating above 60°C during the period from addition to the final manufacturing process is not suitable, as it will cause denaturation of whey protein, i.e. a decrease in emulsifying power, just as with egg yolks. . It is preferable to maintain the temperature at 50° C. or lower, and in exceptional cases, heating at 60° C. for 3 minutes and 30 seconds or less for the purpose of sterilization is not a problem. The aqueous phase and oil phase prepared as described above are stirred and mixed to obtain an acidic emulsified food of O/W type emulsion.
More preferably, the emulsion, once made into an O/W emulsion, is treated with a colloid mill, a homogenizer, etc. to make the oil phase particles uniform and fine. As described above, the present invention makes it possible to provide an acidic emulsified food that has good fluidity, high emulsion stability, good texture, and has excellent preservability without the change over time that is seen when starch is used. Next, the present invention will be explained in more detail with reference to Examples. Example 1 35 parts of concentrated vinegar containing 8.4% acid in terms of acetic acid, 60 parts of water,
Xanthan gum in diluted vinegar mixed with 5 parts of table salt, and whey protein concentrate containing 76.2% crude protein and 73.4% total solids water-soluble protein in diluted vinegar.
Add and dissolve at room temperature in the ratio shown in Table 1 per 100 parts, add 150 parts of salad oil per 100 parts of diluted vinegar,
An O/W type emulsion was produced. Pour each of the prepared emulsions into a 100ml measuring cylinder and add 25±1
Table 1 shows the amount of separated aqueous phase read from the graduated cylinder after 10 minutes, 1 hour, and 24 hours after being left in a constant temperature chamber at ℃.

[Table] As shown in Table 1, when only xanthan gum was used, separation of the aqueous phase was observed over time even when adding 0.24 parts per 100 parts of diluted vinegar, whereas the whey protein concentrate of the present invention In products containing 0.24 parts of
There was little separation after hours. Further, when whey protein concentrate was added alone, the emulsification was good immediately after emulsification, but when left for more than 1 hour, a large amount of syneresis was observed, and no emulsifying effect could be obtained with only 0.24 parts of whey protein concentrate. Example 2 80 parts of table vinegar containing 4.1% in terms of acetic acid, 4 parts of salt, water
xanthan gum 0.2 to 100 parts diluted vinegar consisting of 16 parts
200 parts of salad oil was added to 100 parts of the aqueous phase in which 1 part of each of the five types of whey protein concentrates with different crude protein contents and water-soluble protein contents shown in Table 2 were dissolved. /W-type emulsion was produced. Place each of the prepared emulsions in a 100 ml graduated cylinder and leave them in a thermostat at 25±1°C and 37-38°C, and measure the amount of the separated aqueous phase after 10 minutes, 1 hour, and 24 hours. Table 2 shows the values read from the graduated cylinder scale.

【table】

Claims (1)

[Claims] 1. In the production of an acidic emulsified food in which an acidic aqueous phase containing an organic acid and/or its salts and an oil phase are mixed and emulsified to form an oil-in-water type, xanthan gum and whey protein concentrate are used. A method for producing an acidic emulsified food, characterized by adding. 2 The amount of xanthan gum added is 0.05 to 0.05 of the total amount of the water phase.
1%, and the amount of whey protein concentrate blended is 0.2 to 5% of the total amount of the aqueous phase. 3 Crude protein content of whey protein concentrate is 50%
The method for producing an acidic emulsified food according to claim 1, characterized in that a whey protein concentrate in which water-soluble protein accounts for 45% or more of the total solid content is added.