WO2022162977A1 - Acidic oil-in-water type emulsified food and method for improving color thereof browned by baking - Google Patents
Acidic oil-in-water type emulsified food and method for improving color thereof browned by baking Download PDFInfo
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- WO2022162977A1 WO2022162977A1 PCT/JP2021/028801 JP2021028801W WO2022162977A1 WO 2022162977 A1 WO2022162977 A1 WO 2022162977A1 JP 2021028801 W JP2021028801 W JP 2021028801W WO 2022162977 A1 WO2022162977 A1 WO 2022162977A1
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- WIPO (PCT)
- Prior art keywords
- mass
- water emulsified
- emulsified food
- acidic oil
- oil
- Prior art date
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- 235000013305 food Nutrition 0.000 title claims abstract description 133
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 129
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- 238000000034 method Methods 0.000 title claims description 8
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- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical class O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
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- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
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- 239000000665 guar gum Substances 0.000 description 1
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- 229920000591 gum Polymers 0.000 description 1
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- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
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- 239000000944 linseed oil Substances 0.000 description 1
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- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
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- 239000011780 sodium chloride Substances 0.000 description 1
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- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Definitions
- the present invention relates to an acidic oil-in-water emulsified food, and more particularly to an acidic oil-in-water emulsified food for baking.
- the present invention also relates to a method for improving browning during baking of acidic oil-in-water emulsified foods.
- Patent Reference 1 it has been proposed to use foods containing fats and/or fermented milk products, eggs and high-intensity sweeteners in order to give good browning to mayonnaise-like seasonings.
- Patent Document 2 it has been proposed to use mayonnaise and reducing sugars or amino acids in order to impart a good browning color in microwave cooking.
- the present inventors added glycine, which is known to be effective for browning, to the acidic oil-in-water emulsified food and baked it. A new problem of discoloration (browning) of emulsified foods also occurred. Furthermore, the present inventors have found that acidic oil-in-water emulsified foods with a low fat content (for example, a fat content of 50% by mass or less) have a viscosity similar to that of acidic oil-in-water emulsified foods with a high fat content.
- a low fat content for example, a fat content of 50% by mass or less
- the object of the present invention is to provide an acidic oil-in-water emulsified food with a low oil-and-fat content that is easy to bake beautifully like an acidic oil-in-water emulsified food with a high oil-and-fat content and discolors during storage.
- an acidic oil-in-water emulsified food capable of suppressing
- the present inventors added alanine, which is not known to be effective for browning, to acidic oil-in-water emulsified food, and added glycine and alanine.
- alanine which is not known to be effective for browning
- acidic oil-in-water emulsified food and added glycine and alanine.
- An acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil,
- the content of egg yolk is 0% by mass or more and 8.0% by mass or less in raw conversion
- Alanine content is more than 0.5% by mass
- the content of glycine is 0% by mass or more and 0.8% by mass or less
- the content of glycine is 0 parts by mass or more and 0.8 parts by mass or less with respect to 1 part by mass of alanine
- An acidic oil-in-water emulsified food is provided.
- the content of alanine is preferably 3.0% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food.
- the content of egg yolk in terms of raw is preferably 0.1% by mass or more relative to the total amount of the acidic oil-in-water emulsified food.
- the content of saccharides having five sugars or less is 1% by mass or more and 15% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food.
- the acidic oil-in-water emulsified food has a viscosity of 50 Pa ⁇ s or more and 500 Pa ⁇ s or less at 20°C.
- the acidic oil-in-water emulsified food is preferably for baking.
- a method for improving browning during baking of an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible fats and oils In the acidic oil-in-water emulsified food, Egg yolk content of 0% by mass or more and 8.0% by mass or less in raw conversion, alanine content of more than 0.5% by mass, glycine content of 0% by mass or more and 0.5% by mass or less, characterized by adjusting the content of glycine to 0 parts by mass or more and 0.8 parts by mass or less with respect to 1 part by mass of alanine, A browning improvement method is provided.
- an acidic oil-in-water emulsified food with a low oil-and-fat content can easily have a beautiful baked color like an acidic oil-in-water emulsified food with a high oil-and-fat content, and suppresses discoloration during storage. It is possible to provide an acidic oil-in-water emulsified food.
- Such acidic oil-in-water emulsified foods can stimulate the appetite of consumers, and further expansion of the market for acidic oil-in-water emulsified foods can be expected.
- the acidic oil-in-water emulsified food of the present invention contains at least edible oils and fats and specific free amino acids, and further contains egg yolks, sugars of pentasaccharide or less, acids, thickeners, other raw materials, and the like. It's okay.
- the acidic oil-in-water emulsified food of the present invention is suitable for baking because the surface of the acidic oil-in-water emulsified food is easy to have a beautiful brown color during baking.
- an oil-in-water emulsified food is a food in which fats and oils are dispersed almost uniformly in the aqueous phase as oil droplets and emulsified into an oil-in-water type.
- the oil-in-water emulsified food of the present invention is not particularly limited, and includes mayonnaise-like seasonings, dressings, sauces, sauces, and other similar foods, with mayonnaise-like seasonings being preferred.
- the mayonnaise-like seasoning in the present invention has similar properties (e.g., taste, appearance, main ingredients, etc.) to mayonnaise defined by the Consumer Affairs Agency's "Food Labeling Standards", but its component composition does not meet the food labeling standards. Similar product groups are also included.
- the pH of the acidic oil-in-water emulsified food of the present invention is preferably 2.7 or more and 4.6 or less, and the lower limit is more preferably 3.5 or more, still more preferably 3.7 or more, and , the upper limit is more preferably 4.3 or less, more preferably 4.2 or less. If the pH of the acidic liquid seasoning is within the above range, it is possible to improve the flavor of the acidic oil-in-water emulsified food while controlling the microbial growth of the acidic oil-in-water emulsified food and improving the preservability.
- the pH value of the acidic oil-in-water emulsified food is measured using a commercially available pH measuring instrument (for example, desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20°C product temperature. is the value
- the viscosity of the acidic oil-in-water emulsified food of the present invention is not particularly limited, but is, for example, 50 Pa s or more and 500 Pa s or less. Also, the upper limit is preferably 400 Pa ⁇ s or less, more preferably 300 Pa ⁇ s or less. By imparting a viscosity within the above range to the acidic oil-in-water emulsified food, the flavor of the acidic oil-in-water emulsified food can be felt more.
- the viscosity was measured using a BH type viscometer under the conditions of a product temperature of 20°C and a rotation speed of 2 rpm, when the viscosity was less than 50 Pa ⁇ s: Rotor No. 4.
- Rotor No. 4 When the viscosity is 50 Pa ⁇ s or more and less than 140 Pa ⁇ s: Rotor No. 5, 140 Pa ⁇ s or more and less than 350 Pa ⁇ s: Rotor No. 6, 350 Pa ⁇ s or more: Rotor No. 7, and calculated from readings when the rotor rotates twice after the start of measurement.
- the acidic oil-in-water emulsified food of the present invention contains specific free amino acids.
- the content of alanine in the acidic oil-in-water emulsified food is more than 0.5% by mass, preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and preferably 3 0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 2.0% by mass or less.
- the content of glycine in the acidic oil-in-water emulsified food is 0.8% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and still more preferably It is 0.1% by mass or less, 0% by mass or more, and may be 0% by mass.
- the content of glycine is 0.8 parts by mass or less, preferably 0.3 parts by mass or less, more preferably 0.2 parts by mass or less, and still more preferably 1 part by mass of alanine. is 0.1 parts by mass or less, 0 parts by mass or more, or may be 0 parts by mass.
- Alanine and glycine in the present invention refer to those present as free amino acids in acidic oil-in-water emulsified foods. Also, the types of D- and L-optical isomers are not limited.
- alanine which is not known to be effective for browning acidic oil-in-water emulsified food, and adjusting the content of glycine and alanine within the above range, preservation While suppressing browning of the acidic oil-in-water emulsified food inside, the surface of the acidic oil-in-water emulsified food can be given a dark brown color during baking.
- Edible oils and fats used in the acidic oil-in-water emulsified food of the present invention are not particularly limited, and conventionally known edible oils and fats can be used.
- Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil.
- Oil vegetable oils such as avocado oil, fish oil, beef tallow, lard, chicken fat, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Chemically or enzymatically treated Obtained oils and fats, etc. can be mentioned. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used. These edible fats and oils may be used singly or in combination of two or more.
- the content of the edible oil is 5% by mass or more and 50% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food, and the lower limit is preferably 8% by mass or more, more preferably 10% by mass or more. more preferably 15% by mass or more, still more preferably 20% by mass or more, and the upper limit is preferably 45% by mass or less, more preferably 40% by mass or less.
- the edible oil content is as small as 50% by mass or less, it is easy to get a beautiful brown color like acidic oil-in-water emulsified foods with a high oil content (for example, 60% by mass or more). An acidic oil-in-water emulsified food can be obtained.
- the egg yolk used in the acidic oil-in-water emulsified food of the present invention includes, for example, liquid egg yolk and raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and lyso conversion to be described later on the liquid egg yolk and raw egg yolk.
- Enzymatic treatment with phospholipase A1 or phospholipase A2 such as egg yolk, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or sugar, etc. and the like.
- the content of the egg yolk is 8.0% by mass or less, preferably 7.0% by mass or less, and more preferably 6.0% by mass, based on the total amount of the acidic oil-in-water emulsified food, in raw conversion. or less, more preferably 5.0% by mass or less, 0% by mass or more, preferably 0.1% by mass or more, more preferably 0.8% by mass or more, and still more preferably is 1.0% by mass or more, and more preferably 1.5% by mass or more. If the content of the egg yolk is within the above range, the surface of the acidic oil-in-water emulsified food is likely to be deep browned during baking.
- the pH of the acidic oil-in-water emulsified food of the present invention can be adjusted by adding an acid material.
- acid materials include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, salts thereof, and inorganic acids such as phosphoric acid and hydrochloric acid. and salts thereof, lemon juice, apple juice, orange juice, lactic acid-fermented milk and the like can be used. These acid materials may be used singly or in combination of two or more.
- the blending amount of the acid material can be appropriately adjusted according to the desired pH.
- the content of the vinegar is preferably 1% by mass or more, more preferably 3% by mass or more, relative to the total amount of the acidic oil-in-water emulsified food. more preferably 5% by mass or more, preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less. If the blending amount of the vinegar is within the above range, it is possible to improve the flavor balance of the acidic oil-in-water emulsified food while controlling the microbial growth of the acidic oil-in-water emulsified food and enhancing the preservability.
- sugars having five or less sugars used in the acidic oil-in-water emulsified food of the present invention include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and trehalose, and oligosaccharides. Among these, it is preferable to use monosaccharides and/or disaccharides, more preferably to use disaccharides, and even more preferably to use sucrose. These saccharides may be used individually by 1 type, and may use 2 or more types together.
- the content of saccharides having five sugars or less is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, and still more preferably 4. 0% by mass or more, more preferably 5.0% by mass or more, particularly preferably 7.0% by mass or more, preferably 30% by mass or less, and more preferably 25% by mass or less and more preferably 20% by mass or less. If the content of saccharides having five sugars or less is within the above range, the surface of the acidic oil-in-water emulsified food is likely to have a dark brown color during baking.
- the acidic oil-in-water emulsified food of the present invention can contain a thickener to facilitate maintenance of the emulsified state.
- Modified starch and/or gums can be used as thickeners.
- processed starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphoric acid
- Examples include acid monoesterified phosphate crosslinked starch, phosphate crosslinked starch, and phosphated starch.
- gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These thickeners may be used singly or in combination of two or more.
- the blending amount of the thickener is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, and still more preferably 2.0% by mass, relative to the total amount of the acidic oil-in-water emulsified food. % or more, preferably 10% by mass or less, more preferably 5.0% by mass or less, and even more preferably 4.0% by mass or less.
- the blending amount of the thickener is within the above range, the surface of the acidic oil-in-water emulsified food is easily browned while maintaining the emulsified state of the acidic oil-in-water emulsified food during baking.
- the acidic oil-in-water emulsified food of the present invention can contain, as appropriate, various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention.
- Other raw materials include, for example, salt, sodium glutamate, mustard powder, spices such as pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters, ascorbic acid, vitamin E, etc. Examples include antioxidants, bacteriostatic agents, and the like.
- an acidic oil-in-water emulsified food containing 1% by mass or more and 7% by mass of milk protein may be excluded from the acidic oil-in-water emulsified food of the present invention.
- ⁇ Method for producing acidic oil-in-water emulsified food of the present invention An example of the method for producing the acidic oil-in-water emulsified food of the present invention will be described. For example, first, fresh water, vinegar, alanine, glycine, and other water phase raw materials such as seasonings are mixed to prepare the water phase. The liquid egg yolk is then added to the adjusted aqueous phase. Subsequently, the edible oil that is the raw material of the oil phase is added to the water phase prepared above, and emulsified with a mixer or the like to obtain an acidic oil-in-water emulsified food in which the oil phase is emulsified and dispersed in the water phase. can.
- the equipment used for the production of ordinary acidic oil-in-water emulsified food can be used.
- examples of such devices include general stirrers, stick mixers, stand mixers, homomixers and the like.
- Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, and anchor blades.
- the method for improving the browning during baking of the acidic oil-in-water emulsified food of the present invention is an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil, in which the content of egg yolk is reduced to 0 mass in raw conversion.
- the alanine content is more than 0.5 mass %
- the glycine content is 0 mass % or more and 0.8 mass % or less
- the glycine content is 1 part by mass of alanine
- it is characterized by adjusting to 0 mass part or more and 0.8 mass part or less.
- Example 3 An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 according to the blending amounts shown in Table 1, except that glutamic acid was used instead of alanine.
- pH measurement For the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above, when the pressure was 1 atm and the product temperature was 20 ° C., a pH measuring device (desktop pH meter F manufactured by Horiba, Ltd. -72) was used to measure the pH.
- the pH of the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 were all within the range of 3.7 or more and 4.2 or less.
- Viscosity measurement For the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above, a BH type viscometer was used, and the rotor No. 6 was rotated under the conditions of a product temperature of 20 ° C. and a rotation speed of 2 rpm. The viscosity was calculated from the reading when the rotor was rotated twice after the start of measurement.
- the viscosities of the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 were all 150 Pa ⁇ s or more and 300 Pa ⁇ s or less.
- B The surface of the acidic oil-in-water emulsified food was browned and had commercial value.
- C The surface of the acidic oil-in-water emulsified food was slightly browned, but the commercial value was low.
- D The surface of the acidic oil-in-water emulsified food was not browned at all, and had no commercial value.
- the acidic oil-in-water emulsified foods of Examples 1 to 9 tend to be browned on the surface during baking and are less likely to brown during storage, so they have high commercial value or low commercial value. there were.
- the acidic oil-in-water emulsified food of Comparative Example 1 had a low alanine content, the surface was slightly browned during baking, but the product value was low.
- the acidic oil-in-water emulsified food of Comparative Example 2 had a high content of glycine relative to the content of alanine, and thus severely browned during storage, and had no commercial value.
- Both of the acidic oil-in-water emulsified foods of Comparative Examples 3 and 4 contained an amino acid other than alanine, so that the surface was slightly browned during baking, but their commercial value was low.
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Abstract
[Problem] To provide an acidic oil-in-water type emulsified food which has a low oil/fat content but yet can be easily beautifully browned by baking similar to an acidic oil-in-water type emulsified food having a high oil/fat content and which can be prevented from discoloration during storage. [Solution] An acidic oil-in-water type emulsified food having an edible oil/fat content of 5-50 mass% inclusive, characterized in that the content of egg yolk is 0-8.0 mass% inclusive in terms of fresh material, the content of alanine exceeds 0.5 mass%, the content of glycine is 0-0.8 mass% inclusive, and the content of glycine is 0-0.8 part by mass inclusive per part by mass of alanine.
Description
本発明は、酸性水中油型乳化食品に関し、詳細には、焼成用酸性水中油型乳化食品に関する。また、本発明は、酸性水中油型乳化食品の焼成時の焼き色を改善する方法に関する。
The present invention relates to an acidic oil-in-water emulsified food, and more particularly to an acidic oil-in-water emulsified food for baking. The present invention also relates to a method for improving browning during baking of acidic oil-in-water emulsified foods.
惣菜パンやピザなどの焼成される食品において、チーズなどのトッピング材がこんがりと焼けている様子は食欲をそそることが知られている。一方、マヨネーズ等の酸性水中油型乳化食品も焼成食品のトッピング材として使用されるが、チーズのような焼き色が付きにくいという課題があった。
It is known that in baked foods such as side dish bread and pizza, the sight of cheese and other toppings being grilled to a crisp is appetizing. On the other hand, acidic oil-in-water emulsified foods such as mayonnaise are also used as a topping material for baked foods, but have the problem of being less likely to be browned like cheese.
これまでも、マヨネーズ風調味料等に良好な焼き色を呈するために、油脂及び/又は発酵乳製品と、卵及び高甘味度甘味料とを含む食品を使用することが提案されている(特許文献1参照)。また、電子レンジ調理で良好な焼き色を付けるために、マヨネーズと還元糖もしくはアミノ酸を使用することが提案されている(特許文献2参照)。
Until now, it has been proposed to use foods containing fats and/or fermented milk products, eggs and high-intensity sweeteners in order to give good browning to mayonnaise-like seasonings (Patent Reference 1). In addition, it has been proposed to use mayonnaise and reducing sugars or amino acids in order to impart a good browning color in microwave cooking (see Patent Document 2).
本発明者等は、焼き色を付けるために有効であると知られているグリシンを酸性水中油型乳化食品に添加して焼成を行ったが、焼き色は付くものの、保存中に酸性水中油型乳化食品の変色(褐変)が起こるという問題も新たに発生した。さらに、本発明者等は、油脂含有量の低い(例えば、油脂含有量50質量%以下の)酸性水中油型乳化食品は、油脂含有量の高い酸性水中油型乳化食品のような粘度を出すために増粘剤等が多量に配合した場合に、焼成時に酸性水中油型乳化食品の表面に凹凸が生じてしまい、油脂含有量の高い酸性水中油型乳化食品のような美しい焼き色を付けることが難いという課題も知見した。
The present inventors added glycine, which is known to be effective for browning, to the acidic oil-in-water emulsified food and baked it. A new problem of discoloration (browning) of emulsified foods also occurred. Furthermore, the present inventors have found that acidic oil-in-water emulsified foods with a low fat content (for example, a fat content of 50% by mass or less) have a viscosity similar to that of acidic oil-in-water emulsified foods with a high fat content. For this reason, if a large amount of thickener is added, the surface of the acidic oil-in-water emulsified food will become uneven during baking, resulting in a beautiful baked color like the acidic oil-in-water emulsified food with a high fat content. I also found out that it is difficult to
したがって、本発明の目的は、油脂含有量の低い酸性水中油型乳化食品であっても、油脂含有量の高い酸性水中油型乳化食品のような美しい焼き色が付き易く、かつ保存中の変色を抑制できる酸性水中油型乳化食品を提供することにある。
Therefore, the object of the present invention is to provide an acidic oil-in-water emulsified food with a low oil-and-fat content that is easy to bake beautifully like an acidic oil-in-water emulsified food with a high oil-and-fat content and discolors during storage. To provide an acidic oil-in-water emulsified food capable of suppressing
本発明者等は、上記課題を解決するために鋭意検討した結果、焼き色を付けるために有効であることは知られていないアラニンを酸性水中油型乳化食品に添加して、グリシンとアラニンの含有量を特定の範囲に調節することによって、油脂含有量の低い酸性水中油型乳化食品であっても、油脂含有量の高い酸性水中油型乳化食品のような美しい焼き色を付け、かつ保存中の変色を抑制できることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。
As a result of intensive studies to solve the above problems, the present inventors added alanine, which is not known to be effective for browning, to acidic oil-in-water emulsified food, and added glycine and alanine. By adjusting the content to a specific range, even an acidic oil-in-water emulsified food with a low oil-and-fat content can acquire a beautiful brown color and be preserved like an acidic oil-in-water-type emulsified food with a high oil-and-fat content. It was found that discoloration of the inside can be suppressed. The present inventors have completed the present invention based on this finding.
すなわち、本発明の一態様によれば、
食用油脂を5質量%以上50質量%以下含有する酸性水中油型乳化食品であって、
卵黄の含有量が、生換算で、0質量%以上8.0質量%以下であり、
アラニンの含有量が、0.5質量%超であり、
グリシンの含有量が、0質量%以上0.8質量%以下であり、
グリシンの含有量が、アラニン1質量部に対して0質量部以上0.8質量部以下であることを特徴とする、
酸性水中油型乳化食品が提供される。 That is, according to one aspect of the present invention,
An acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil,
The content of egg yolk is 0% by mass or more and 8.0% by mass or less in raw conversion,
Alanine content is more than 0.5% by mass,
The content of glycine is 0% by mass or more and 0.8% by mass or less,
The content of glycine is 0 parts by mass or more and 0.8 parts by mass or less with respect to 1 part by mass of alanine,
An acidic oil-in-water emulsified food is provided.
食用油脂を5質量%以上50質量%以下含有する酸性水中油型乳化食品であって、
卵黄の含有量が、生換算で、0質量%以上8.0質量%以下であり、
アラニンの含有量が、0.5質量%超であり、
グリシンの含有量が、0質量%以上0.8質量%以下であり、
グリシンの含有量が、アラニン1質量部に対して0質量部以上0.8質量部以下であることを特徴とする、
酸性水中油型乳化食品が提供される。 That is, according to one aspect of the present invention,
An acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil,
The content of egg yolk is 0% by mass or more and 8.0% by mass or less in raw conversion,
Alanine content is more than 0.5% by mass,
The content of glycine is 0% by mass or more and 0.8% by mass or less,
The content of glycine is 0 parts by mass or more and 0.8 parts by mass or less with respect to 1 part by mass of alanine,
An acidic oil-in-water emulsified food is provided.
本発明の態様においては、アラニンの含有量が、前記酸性水中油型乳化食品の全量に対して3.0質量%以下であることが好ましい。
In the aspect of the present invention, the content of alanine is preferably 3.0% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food.
本発明の態様においては、卵黄の含有量が、生換算で前記酸性水中油型乳化食品の全量に対して0.1質量%以上であることが好ましい。
In the aspect of the present invention, the content of egg yolk in terms of raw is preferably 0.1% by mass or more relative to the total amount of the acidic oil-in-water emulsified food.
本発明の態様においては、5糖以下の糖類の含有量が、前記酸性水中油型乳化食品の全量に対して1質量%以上15質量%以下であることが好ましい。
In the aspect of the present invention, it is preferable that the content of saccharides having five sugars or less is 1% by mass or more and 15% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food.
本発明の態様においては、前記酸性水中油型乳化食品の20℃における粘度が50Pa・s以上500Pa・s以下であることが好ましい。
In the aspect of the present invention, it is preferable that the acidic oil-in-water emulsified food has a viscosity of 50 Pa·s or more and 500 Pa·s or less at 20°C.
本発明の態様においては、前記酸性水中油型乳化食品が焼成用であることが好ましい。
In the aspect of the present invention, the acidic oil-in-water emulsified food is preferably for baking.
本発明の別の態様においては、食用油脂を5質量%以上50質量%以下含有する酸性水中油型乳化食品の焼成時の焼き色を改善する方法であって、
前記酸性水中油型乳化食品において、
卵黄の含有量を生換算で0質量%以上8.0質量%以下に、アラニンの含有量を0.5質量%超に、グリシンの含有量を0質量%以上0.5質量%以下に、グリシンの含有量をアラニン1質量部に対して0質量部以上0.8質量部以下に調節することを特徴とする、
焼き色改善方法が提供される。 In another aspect of the present invention, a method for improving browning during baking of an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible fats and oils,
In the acidic oil-in-water emulsified food,
Egg yolk content of 0% by mass or more and 8.0% by mass or less in raw conversion, alanine content of more than 0.5% by mass, glycine content of 0% by mass or more and 0.5% by mass or less, characterized by adjusting the content of glycine to 0 parts by mass or more and 0.8 parts by mass or less with respect to 1 part by mass of alanine,
A browning improvement method is provided.
前記酸性水中油型乳化食品において、
卵黄の含有量を生換算で0質量%以上8.0質量%以下に、アラニンの含有量を0.5質量%超に、グリシンの含有量を0質量%以上0.5質量%以下に、グリシンの含有量をアラニン1質量部に対して0質量部以上0.8質量部以下に調節することを特徴とする、
焼き色改善方法が提供される。 In another aspect of the present invention, a method for improving browning during baking of an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible fats and oils,
In the acidic oil-in-water emulsified food,
Egg yolk content of 0% by mass or more and 8.0% by mass or less in raw conversion, alanine content of more than 0.5% by mass, glycine content of 0% by mass or more and 0.5% by mass or less, characterized by adjusting the content of glycine to 0 parts by mass or more and 0.8 parts by mass or less with respect to 1 part by mass of alanine,
A browning improvement method is provided.
本発明によれば、油脂含有量の低い酸性水中油型乳化食品であっても、油脂含有量の高い酸性水中油型乳化食品のような美しい焼き色が付き易く、かつ保存中の変色を抑制できる酸性水中油型乳化食品を提供することができる。また、本発明によれば、酸性水中油型乳化食品を焼成時の焼き色を改善する方法を提供することができる。このような酸性水中油型乳化食品は消費者の食欲を惹起することができ、酸性水中油型乳化食品のさらなる市場拡大が期待できる。
According to the present invention, even an acidic oil-in-water emulsified food with a low oil-and-fat content can easily have a beautiful baked color like an acidic oil-in-water emulsified food with a high oil-and-fat content, and suppresses discoloration during storage. It is possible to provide an acidic oil-in-water emulsified food. In addition, according to the present invention, it is possible to provide a method for improving the browning of acidic oil-in-water emulsified foods during baking. Such acidic oil-in-water emulsified foods can stimulate the appetite of consumers, and further expansion of the market for acidic oil-in-water emulsified foods can be expected.
<酸性水中油型乳化食品>
本発明の酸性水中油型乳化食品は、少なくとも、食用油脂及び特定の遊離アミノ酸を含有するものであり、卵黄、5糖以下の糖類、酸材、増粘剤、及び他の原料等をさらに含んでもよい。本発明の酸性水中油型乳化食品は、焼成時に表面に美しい焼き色が付き易いことから焼成用として好適である。 <Acidic oil-in-water emulsified food>
The acidic oil-in-water emulsified food of the present invention contains at least edible oils and fats and specific free amino acids, and further contains egg yolks, sugars of pentasaccharide or less, acids, thickeners, other raw materials, and the like. It's okay. The acidic oil-in-water emulsified food of the present invention is suitable for baking because the surface of the acidic oil-in-water emulsified food is easy to have a beautiful brown color during baking.
本発明の酸性水中油型乳化食品は、少なくとも、食用油脂及び特定の遊離アミノ酸を含有するものであり、卵黄、5糖以下の糖類、酸材、増粘剤、及び他の原料等をさらに含んでもよい。本発明の酸性水中油型乳化食品は、焼成時に表面に美しい焼き色が付き易いことから焼成用として好適である。 <Acidic oil-in-water emulsified food>
The acidic oil-in-water emulsified food of the present invention contains at least edible oils and fats and specific free amino acids, and further contains egg yolks, sugars of pentasaccharide or less, acids, thickeners, other raw materials, and the like. It's okay. The acidic oil-in-water emulsified food of the present invention is suitable for baking because the surface of the acidic oil-in-water emulsified food is easy to have a beautiful brown color during baking.
ここで、水中油型乳化食品とは、油脂が油滴として水相中に略均一に分散し、水中油型に乳化された食品である。本発明の水中油型乳化食品は、特に限定されず、マヨネーズ様調味料、ドレッシング、ソース、タレ、及びこれらに類する他の食品が挙げられ、マヨネーズ様調味料が好ましい。本発明におけるマヨネーズ様調味料には、消費者庁の「食品表示基準」で定めるマヨネーズと類似の性状(例えば、味、外観、主原料等)を有しながら成分組成が食品表示基準に合致しない類似商品群も含まれる。
Here, an oil-in-water emulsified food is a food in which fats and oils are dispersed almost uniformly in the aqueous phase as oil droplets and emulsified into an oil-in-water type. The oil-in-water emulsified food of the present invention is not particularly limited, and includes mayonnaise-like seasonings, dressings, sauces, sauces, and other similar foods, with mayonnaise-like seasonings being preferred. The mayonnaise-like seasoning in the present invention has similar properties (e.g., taste, appearance, main ingredients, etc.) to mayonnaise defined by the Consumer Affairs Agency's "Food Labeling Standards", but its component composition does not meet the food labeling standards. Similar product groups are also included.
(酸性水中油型乳化食品のpH)
本発明の酸性水中油型乳化食品のpHは、好ましくは2.7以上4.6以下であり、下限値はより好ましくは3.5以上であり、さらに好ましくは3.7以上であり、また、上限値はより好ましくは4.3以下であり、さらに好ましくは4.2以下である。酸性液状調味料のpHが上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品の風味を良好にすることができる。なお、酸性水中油型乳化食品のpHの値は、1気圧、品温20℃とした時に、市販のpH測定器(例えば、株式会社堀場製作所製卓上型pHメータF-72)を用いて測定した値である。 (pH of acidic oil-in-water emulsified food)
The pH of the acidic oil-in-water emulsified food of the present invention is preferably 2.7 or more and 4.6 or less, and the lower limit is more preferably 3.5 or more, still more preferably 3.7 or more, and , the upper limit is more preferably 4.3 or less, more preferably 4.2 or less. If the pH of the acidic liquid seasoning is within the above range, it is possible to improve the flavor of the acidic oil-in-water emulsified food while controlling the microbial growth of the acidic oil-in-water emulsified food and improving the preservability. The pH value of the acidic oil-in-water emulsified food is measured using a commercially available pH measuring instrument (for example, desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20°C product temperature. is the value
本発明の酸性水中油型乳化食品のpHは、好ましくは2.7以上4.6以下であり、下限値はより好ましくは3.5以上であり、さらに好ましくは3.7以上であり、また、上限値はより好ましくは4.3以下であり、さらに好ましくは4.2以下である。酸性液状調味料のpHが上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品の風味を良好にすることができる。なお、酸性水中油型乳化食品のpHの値は、1気圧、品温20℃とした時に、市販のpH測定器(例えば、株式会社堀場製作所製卓上型pHメータF-72)を用いて測定した値である。 (pH of acidic oil-in-water emulsified food)
The pH of the acidic oil-in-water emulsified food of the present invention is preferably 2.7 or more and 4.6 or less, and the lower limit is more preferably 3.5 or more, still more preferably 3.7 or more, and , the upper limit is more preferably 4.3 or less, more preferably 4.2 or less. If the pH of the acidic liquid seasoning is within the above range, it is possible to improve the flavor of the acidic oil-in-water emulsified food while controlling the microbial growth of the acidic oil-in-water emulsified food and improving the preservability. The pH value of the acidic oil-in-water emulsified food is measured using a commercially available pH measuring instrument (for example, desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20°C product temperature. is the value
(酸性水中油型乳化食品の粘度)
本発明の酸性水中油型乳化食品の粘度は、特に限定されないが、例えば50Pa・s以上500Pa・s以下であり、下限値は好ましくは100Pa・s以上であり、より好ましくは150Pa・s以上であり、また、上限値は好ましくは400Pa・s以下であり、より好ましくは300Pa・s以下である。酸性水中油型乳化食品に上記範囲内の粘度を付与することで、酸性水中油型乳化食品の風味をより感じることができる。
なお、粘度の測定方法は、BH形粘度計を使用し、品温20℃、回転数2rpmの条件で、粘度が50Pa・s未満のとき:ローターNo.4、粘度が50Pa・s以上140Pa・s未満のとき:ローターNo.5、140Pa・s以上350Pa・s未満のとき:ローターNo.6、350Pa・s以上:ローターNo.7を使用し、測定開始後ローターが2回転した時の示度により算出した値である。 (Viscosity of acidic oil-in-water emulsified food)
The viscosity of the acidic oil-in-water emulsified food of the present invention is not particularly limited, but is, for example, 50 Pa s or more and 500 Pa s or less. Also, the upper limit is preferably 400 Pa·s or less, more preferably 300 Pa·s or less. By imparting a viscosity within the above range to the acidic oil-in-water emulsified food, the flavor of the acidic oil-in-water emulsified food can be felt more.
The viscosity was measured using a BH type viscometer under the conditions of a product temperature of 20°C and a rotation speed of 2 rpm, when the viscosity was less than 50 Pa·s: Rotor No. 4. When the viscosity is 50 Pa·s or more and less than 140 Pa·s: Rotor No. 5, 140 Pa·s or more and less than 350 Pa·s: Rotor No. 6, 350 Pa·s or more: Rotor No. 7, and calculated from readings when the rotor rotates twice after the start of measurement.
本発明の酸性水中油型乳化食品の粘度は、特に限定されないが、例えば50Pa・s以上500Pa・s以下であり、下限値は好ましくは100Pa・s以上であり、より好ましくは150Pa・s以上であり、また、上限値は好ましくは400Pa・s以下であり、より好ましくは300Pa・s以下である。酸性水中油型乳化食品に上記範囲内の粘度を付与することで、酸性水中油型乳化食品の風味をより感じることができる。
なお、粘度の測定方法は、BH形粘度計を使用し、品温20℃、回転数2rpmの条件で、粘度が50Pa・s未満のとき:ローターNo.4、粘度が50Pa・s以上140Pa・s未満のとき:ローターNo.5、140Pa・s以上350Pa・s未満のとき:ローターNo.6、350Pa・s以上:ローターNo.7を使用し、測定開始後ローターが2回転した時の示度により算出した値である。 (Viscosity of acidic oil-in-water emulsified food)
The viscosity of the acidic oil-in-water emulsified food of the present invention is not particularly limited, but is, for example, 50 Pa s or more and 500 Pa s or less. Also, the upper limit is preferably 400 Pa·s or less, more preferably 300 Pa·s or less. By imparting a viscosity within the above range to the acidic oil-in-water emulsified food, the flavor of the acidic oil-in-water emulsified food can be felt more.
The viscosity was measured using a BH type viscometer under the conditions of a product temperature of 20°C and a rotation speed of 2 rpm, when the viscosity was less than 50 Pa·s: Rotor No. 4. When the viscosity is 50 Pa·s or more and less than 140 Pa·s: Rotor No. 5, 140 Pa·s or more and less than 350 Pa·s: Rotor No. 6, 350 Pa·s or more: Rotor No. 7, and calculated from readings when the rotor rotates twice after the start of measurement.
(遊離アミノ酸含有量)
本発明の酸性水中油型乳化食品は、特定の遊離アミノ酸を含む。酸性水中油型乳化食品中のアラニンの含有量は0.5質量%超であり、好ましくは0.6質量%以上であり、より好ましくは0.8質量%以上であり、また、好ましくは3.0質量%以下であり、より好ましくは2.5質量%以下であり、さらに好ましくは2.0質量%以下である。また、酸性水中油型乳化食品中のグリシンの含有量は0.8質量%以下であり、好ましくは0.5質量%以下であり、より好ましくは0.3質量%以下であり、さらに好ましくは0.1質量%以下であり、また、0質量%以上であり、0質量%であってもよい。さらに、グリシンの含有量は、アラニン1質量部に対して0.8質量部以下であり、好ましくは0.3質量部以下であり、より好ましくは0.2質量部以下で有り、さらにより好ましくは0.1質量部以下であり、また、0質量部以上であり、0質量部であってもよい。本発明におけるアラニンおよびグリシンは、遊離アミノ酸として酸性水中油型乳化食品中に存在しているものを指す。また、D型及びL型の光学異性体の種類については限定されない。本発明においては、酸性水中油型乳化食品に焼き色を付けるために有効であることは知られていないアラニンを添加して、グリシンとアラニンの含有量を上記範囲内に調節することで、保存中の酸性水中油型乳化食品の褐変を抑制しながら、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付けることができる。 (Free amino acid content)
The acidic oil-in-water emulsified food of the present invention contains specific free amino acids. The content of alanine in the acidic oil-in-water emulsified food is more than 0.5% by mass, preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and preferably 3 0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 2.0% by mass or less. In addition, the content of glycine in the acidic oil-in-water emulsified food is 0.8% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and still more preferably It is 0.1% by mass or less, 0% by mass or more, and may be 0% by mass. Furthermore, the content of glycine is 0.8 parts by mass or less, preferably 0.3 parts by mass or less, more preferably 0.2 parts by mass or less, and still more preferably 1 part by mass of alanine. is 0.1 parts by mass or less, 0 parts by mass or more, or may be 0 parts by mass. Alanine and glycine in the present invention refer to those present as free amino acids in acidic oil-in-water emulsified foods. Also, the types of D- and L-optical isomers are not limited. In the present invention, by adding alanine, which is not known to be effective for browning acidic oil-in-water emulsified food, and adjusting the content of glycine and alanine within the above range, preservation While suppressing browning of the acidic oil-in-water emulsified food inside, the surface of the acidic oil-in-water emulsified food can be given a dark brown color during baking.
本発明の酸性水中油型乳化食品は、特定の遊離アミノ酸を含む。酸性水中油型乳化食品中のアラニンの含有量は0.5質量%超であり、好ましくは0.6質量%以上であり、より好ましくは0.8質量%以上であり、また、好ましくは3.0質量%以下であり、より好ましくは2.5質量%以下であり、さらに好ましくは2.0質量%以下である。また、酸性水中油型乳化食品中のグリシンの含有量は0.8質量%以下であり、好ましくは0.5質量%以下であり、より好ましくは0.3質量%以下であり、さらに好ましくは0.1質量%以下であり、また、0質量%以上であり、0質量%であってもよい。さらに、グリシンの含有量は、アラニン1質量部に対して0.8質量部以下であり、好ましくは0.3質量部以下であり、より好ましくは0.2質量部以下で有り、さらにより好ましくは0.1質量部以下であり、また、0質量部以上であり、0質量部であってもよい。本発明におけるアラニンおよびグリシンは、遊離アミノ酸として酸性水中油型乳化食品中に存在しているものを指す。また、D型及びL型の光学異性体の種類については限定されない。本発明においては、酸性水中油型乳化食品に焼き色を付けるために有効であることは知られていないアラニンを添加して、グリシンとアラニンの含有量を上記範囲内に調節することで、保存中の酸性水中油型乳化食品の褐変を抑制しながら、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付けることができる。 (Free amino acid content)
The acidic oil-in-water emulsified food of the present invention contains specific free amino acids. The content of alanine in the acidic oil-in-water emulsified food is more than 0.5% by mass, preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and preferably 3 0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 2.0% by mass or less. In addition, the content of glycine in the acidic oil-in-water emulsified food is 0.8% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and still more preferably It is 0.1% by mass or less, 0% by mass or more, and may be 0% by mass. Furthermore, the content of glycine is 0.8 parts by mass or less, preferably 0.3 parts by mass or less, more preferably 0.2 parts by mass or less, and still more preferably 1 part by mass of alanine. is 0.1 parts by mass or less, 0 parts by mass or more, or may be 0 parts by mass. Alanine and glycine in the present invention refer to those present as free amino acids in acidic oil-in-water emulsified foods. Also, the types of D- and L-optical isomers are not limited. In the present invention, by adding alanine, which is not known to be effective for browning acidic oil-in-water emulsified food, and adjusting the content of glycine and alanine within the above range, preservation While suppressing browning of the acidic oil-in-water emulsified food inside, the surface of the acidic oil-in-water emulsified food can be given a dark brown color during baking.
(食用油脂)
本発明の酸性水中油型乳化食品に用いる食用油脂は、特に限定されず従来公知の食用油脂を用いることができる。食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又はMCT(中鎖脂肪酸トリグリセリド)、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を挙げることができる。これらの中でも、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることが好ましい。これらの食用油脂は1種単独で用いてもよいし、2種以上を併用してもよい。 (Edible oils and fats)
Edible oils and fats used in the acidic oil-in-water emulsified food of the present invention are not particularly limited, and conventionally known edible oils and fats can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oils such as avocado oil, fish oil, beef tallow, lard, chicken fat, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Chemically or enzymatically treated Obtained oils and fats, etc. can be mentioned. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used. These edible fats and oils may be used singly or in combination of two or more.
本発明の酸性水中油型乳化食品に用いる食用油脂は、特に限定されず従来公知の食用油脂を用いることができる。食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又はMCT(中鎖脂肪酸トリグリセリド)、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を挙げることができる。これらの中でも、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることが好ましい。これらの食用油脂は1種単独で用いてもよいし、2種以上を併用してもよい。 (Edible oils and fats)
Edible oils and fats used in the acidic oil-in-water emulsified food of the present invention are not particularly limited, and conventionally known edible oils and fats can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oils such as avocado oil, fish oil, beef tallow, lard, chicken fat, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Chemically or enzymatically treated Obtained oils and fats, etc. can be mentioned. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used. These edible fats and oils may be used singly or in combination of two or more.
食用油脂の含有量は、酸性水中油型乳化食品の全量に対して、5質量%以上50質量%以下であり、下限値は好ましくは8質量%以上であり、より好ましくは10質量%以上であり、さらに好ましくは15質量%以上であり、さらにより好ましくは20質量%以上であり、また、上限値は好ましくは45質量%以下であり、より好ましくは40質量%以下である。本発明においては、食用油脂の含有量が50質量%以下と少量であっても、油脂含有量の高い(例えば、60質量%以上)酸性水中油型乳化食品のような美しい焼き色が付き易い酸性水中油型乳化食品を得ることができる。
The content of the edible oil is 5% by mass or more and 50% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food, and the lower limit is preferably 8% by mass or more, more preferably 10% by mass or more. more preferably 15% by mass or more, still more preferably 20% by mass or more, and the upper limit is preferably 45% by mass or less, more preferably 40% by mass or less. In the present invention, even if the edible oil content is as small as 50% by mass or less, it is easy to get a beautiful brown color like acidic oil-in-water emulsified foods with a high oil content (for example, 60% by mass or more). An acidic oil-in-water emulsified food can be obtained.
(卵黄)
本発明の酸性水中油型乳化食品に用いる卵黄としては、例えば、液卵黄や生卵黄、当該液卵黄や生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、後述するリゾ化卵黄のようなホスホリパーゼA1またはホスホリパーゼA2による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖質等の混合処理等の1種又は2種以上の処理を施したもの等が挙げられる。 (egg yolk)
The egg yolk used in the acidic oil-in-water emulsified food of the present invention includes, for example, liquid egg yolk and raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and lyso conversion to be described later on the liquid egg yolk and raw egg yolk. Enzymatic treatment with phospholipase A1 or phospholipase A2 such as egg yolk, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or sugar, etc. and the like.
本発明の酸性水中油型乳化食品に用いる卵黄としては、例えば、液卵黄や生卵黄、当該液卵黄や生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、後述するリゾ化卵黄のようなホスホリパーゼA1またはホスホリパーゼA2による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖質等の混合処理等の1種又は2種以上の処理を施したもの等が挙げられる。 (egg yolk)
The egg yolk used in the acidic oil-in-water emulsified food of the present invention includes, for example, liquid egg yolk and raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and lyso conversion to be described later on the liquid egg yolk and raw egg yolk. Enzymatic treatment with phospholipase A1 or phospholipase A2 such as egg yolk, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or sugar, etc. and the like.
卵黄の含有量は、生換算で、酸性水中油型乳化食品の全量に対して、8.0質量%以下であり、好ましくは7.0質量%以下であり、より好ましくは6.0質量%以下であり、さらに好ましくは5.0質量%以下であり、また、0質量%以上であり、好ましくは0.1質量%以上であり、より好ましくは0.8質量%以上であり、さらに好ましくは1.0質量%以上であり、さらにより好ましくは1.5質量%以上である。卵黄の含有量が上記範囲内であれば、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付け易くなる。
The content of the egg yolk is 8.0% by mass or less, preferably 7.0% by mass or less, and more preferably 6.0% by mass, based on the total amount of the acidic oil-in-water emulsified food, in raw conversion. or less, more preferably 5.0% by mass or less, 0% by mass or more, preferably 0.1% by mass or more, more preferably 0.8% by mass or more, and still more preferably is 1.0% by mass or more, and more preferably 1.5% by mass or more. If the content of the egg yolk is within the above range, the surface of the acidic oil-in-water emulsified food is likely to be deep browned during baking.
(酸材)
本発明の酸性水中油型乳化食品には、酸材を配合することで、pHを調節することができる。酸材としては、例えば、食酢(酢酸)、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらの酸材は1種単独で用いてもよいし、2種以上を併用してもよい。 (acid material)
The pH of the acidic oil-in-water emulsified food of the present invention can be adjusted by adding an acid material. Examples of acid materials include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, salts thereof, and inorganic acids such as phosphoric acid and hydrochloric acid. and salts thereof, lemon juice, apple juice, orange juice, lactic acid-fermented milk and the like can be used. These acid materials may be used singly or in combination of two or more.
本発明の酸性水中油型乳化食品には、酸材を配合することで、pHを調節することができる。酸材としては、例えば、食酢(酢酸)、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらの酸材は1種単独で用いてもよいし、2種以上を併用してもよい。 (acid material)
The pH of the acidic oil-in-water emulsified food of the present invention can be adjusted by adding an acid material. Examples of acid materials include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, salts thereof, and inorganic acids such as phosphoric acid and hydrochloric acid. and salts thereof, lemon juice, apple juice, orange juice, lactic acid-fermented milk and the like can be used. These acid materials may be used singly or in combination of two or more.
酸材の配合量は、目的とするpHに応じて適宜調節することができる。例えば、酸材として食酢(酸度10%)を用いる場合、食酢の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは1質量%以上であり、より好ましくは3質量%以上であり、さらに好ましくは5質量%以上であり、また、好ましくは20質量%以下であり、より好ましくは15質量%以下であり、さらに好ましくは12質量%以下である。食酢の配合量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品の風味のバランスを良好にすることができる。
The blending amount of the acid material can be appropriately adjusted according to the desired pH. For example, when vinegar (acidity 10%) is used as the acid material, the content of the vinegar is preferably 1% by mass or more, more preferably 3% by mass or more, relative to the total amount of the acidic oil-in-water emulsified food. more preferably 5% by mass or more, preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less. If the blending amount of the vinegar is within the above range, it is possible to improve the flavor balance of the acidic oil-in-water emulsified food while controlling the microbial growth of the acidic oil-in-water emulsified food and enhancing the preservability.
(5糖以下の糖類)
本発明の酸性水中油型乳化食品に用いる5糖以下の糖類としては、例えば、ぶどう糖及び果糖等の単糖類、蔗糖、麦芽糖、及びトレハロース等の二糖類、並びにオリゴ糖が上げられる。これらの中でも単糖類及び/又は二糖類を用いることが好ましく、二糖類を用いることがより好ましく、蔗糖を用いることがさらに好ましい。これらの糖類は1種単独で用いてもよいし、2種以上を併用してもよい。 (Saccharides with 5 sugars or less)
Examples of sugars having five or less sugars used in the acidic oil-in-water emulsified food of the present invention include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and trehalose, and oligosaccharides. Among these, it is preferable to use monosaccharides and/or disaccharides, more preferably to use disaccharides, and even more preferably to use sucrose. These saccharides may be used individually by 1 type, and may use 2 or more types together.
本発明の酸性水中油型乳化食品に用いる5糖以下の糖類としては、例えば、ぶどう糖及び果糖等の単糖類、蔗糖、麦芽糖、及びトレハロース等の二糖類、並びにオリゴ糖が上げられる。これらの中でも単糖類及び/又は二糖類を用いることが好ましく、二糖類を用いることがより好ましく、蔗糖を用いることがさらに好ましい。これらの糖類は1種単独で用いてもよいし、2種以上を併用してもよい。 (Saccharides with 5 sugars or less)
Examples of sugars having five or less sugars used in the acidic oil-in-water emulsified food of the present invention include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and trehalose, and oligosaccharides. Among these, it is preferable to use monosaccharides and/or disaccharides, more preferably to use disaccharides, and even more preferably to use sucrose. These saccharides may be used individually by 1 type, and may use 2 or more types together.
5糖以下の糖類の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは1.0質量%以上であり、より好ましくは3.0質量%以上であり、さらに好ましくは4.0質量%以上であり、さらにより好ましくは5.0質量%以上であり、特に好ましくは7.0質量%以上であり、また、好ましくは30質量%以下であり、より好ましくは25質量%以下であり、さらに好ましくは20質量%以下である。5糖以下の糖類の含有量が上記範囲内であれば、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付け易くなる。
The content of saccharides having five sugars or less is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, and still more preferably 4. 0% by mass or more, more preferably 5.0% by mass or more, particularly preferably 7.0% by mass or more, preferably 30% by mass or less, and more preferably 25% by mass or less and more preferably 20% by mass or less. If the content of saccharides having five sugars or less is within the above range, the surface of the acidic oil-in-water emulsified food is likely to have a dark brown color during baking.
(増粘剤)
本発明の酸性水中油型乳化食品は、乳化状態を維持し易くするために増粘剤を配合することができる。増粘剤としては、加工澱粉及び/又はガム類を用いることができる。加工澱粉としては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸架橋澱粉、及びリン酸化澱粉等が挙げられる。ガム類としては、例えば、キサンタンガム、コンニャクガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が上げられる。これらの増粘剤は1種単独で用いてもよいし、2種以上を併用してもよい。 (thickener)
The acidic oil-in-water emulsified food of the present invention can contain a thickener to facilitate maintenance of the emulsified state. Modified starch and/or gums can be used as thickeners. Examples of processed starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphoric acid Examples include acid monoesterified phosphate crosslinked starch, phosphate crosslinked starch, and phosphated starch. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These thickeners may be used singly or in combination of two or more.
本発明の酸性水中油型乳化食品は、乳化状態を維持し易くするために増粘剤を配合することができる。増粘剤としては、加工澱粉及び/又はガム類を用いることができる。加工澱粉としては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸架橋澱粉、及びリン酸化澱粉等が挙げられる。ガム類としては、例えば、キサンタンガム、コンニャクガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が上げられる。これらの増粘剤は1種単独で用いてもよいし、2種以上を併用してもよい。 (thickener)
The acidic oil-in-water emulsified food of the present invention can contain a thickener to facilitate maintenance of the emulsified state. Modified starch and/or gums can be used as thickeners. Examples of processed starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphoric acid Examples include acid monoesterified phosphate crosslinked starch, phosphate crosslinked starch, and phosphated starch. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These thickeners may be used singly or in combination of two or more.
増粘剤の配合量は、酸性水中油型乳化食品の全量に対して、好ましくは1.0質量%以上であり、より好ましくは1.5質量%以上であり、さらに好ましくは2.0質量%以上であり、また、好ましくは10質量%以下であり、より好ましくは5.0質量%以下であり、さらに好ましくは4.0質量%以下である。増粘剤の配合量が上記範囲内であれば、酸性水中油型乳化食品の乳化状態を維持しながら、焼成時に酸性水中油型乳化食品の表面に美しい焼き色を付け易くなる。
The blending amount of the thickener is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, and still more preferably 2.0% by mass, relative to the total amount of the acidic oil-in-water emulsified food. % or more, preferably 10% by mass or less, more preferably 5.0% by mass or less, and even more preferably 4.0% by mass or less. When the blending amount of the thickener is within the above range, the surface of the acidic oil-in-water emulsified food is easily browned while maintaining the emulsified state of the acidic oil-in-water emulsified food during baking.
(他の原料)
本発明の酸性水中油型乳化食品には、上述した原料以外に、本発明の効果を損なわない範囲で液状調味料に通常用いられている各種原料を適宜選択し含有させることができる。他の原料としては、例えば、食塩、グルタミン酸ナトリウム、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、アスコルビン酸、ビタミンE等の酸化防止剤、静菌剤等が挙げられる。但し、本発明の酸性水中油型乳化食品から、乳蛋白を1質量%以上7質量%含有する酸性水中油型乳化食品は除かれてもよい。 (Other raw materials)
In addition to the raw materials described above, the acidic oil-in-water emulsified food of the present invention can contain, as appropriate, various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention. Other raw materials include, for example, salt, sodium glutamate, mustard powder, spices such as pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters, ascorbic acid, vitamin E, etc. Examples include antioxidants, bacteriostatic agents, and the like. However, an acidic oil-in-water emulsified food containing 1% by mass or more and 7% by mass of milk protein may be excluded from the acidic oil-in-water emulsified food of the present invention.
本発明の酸性水中油型乳化食品には、上述した原料以外に、本発明の効果を損なわない範囲で液状調味料に通常用いられている各種原料を適宜選択し含有させることができる。他の原料としては、例えば、食塩、グルタミン酸ナトリウム、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、アスコルビン酸、ビタミンE等の酸化防止剤、静菌剤等が挙げられる。但し、本発明の酸性水中油型乳化食品から、乳蛋白を1質量%以上7質量%含有する酸性水中油型乳化食品は除かれてもよい。 (Other raw materials)
In addition to the raw materials described above, the acidic oil-in-water emulsified food of the present invention can contain, as appropriate, various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention. Other raw materials include, for example, salt, sodium glutamate, mustard powder, spices such as pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters, ascorbic acid, vitamin E, etc. Examples include antioxidants, bacteriostatic agents, and the like. However, an acidic oil-in-water emulsified food containing 1% by mass or more and 7% by mass of milk protein may be excluded from the acidic oil-in-water emulsified food of the present invention.
<酸性水中油型乳化食品の製造方法>
本発明の酸性水中油型乳化食品の製造方法の一例について説明する。例えば、まず、清水、食酢、アラニン、グリシン、及び調味料等の他の水相原料を混合して、水相を調整する。その後、調整した水相に液卵黄を加える。続いて、上記で調整した水相に油相原料である食用油脂を注加し、ミキサー等で乳化して、水相中に油相を乳化分散させた酸性水中油型乳化食品を得ることができる。 <Method for producing acidic oil-in-water emulsified food>
An example of the method for producing the acidic oil-in-water emulsified food of the present invention will be described. For example, first, fresh water, vinegar, alanine, glycine, and other water phase raw materials such as seasonings are mixed to prepare the water phase. The liquid egg yolk is then added to the adjusted aqueous phase. Subsequently, the edible oil that is the raw material of the oil phase is added to the water phase prepared above, and emulsified with a mixer or the like to obtain an acidic oil-in-water emulsified food in which the oil phase is emulsified and dispersed in the water phase. can.
本発明の酸性水中油型乳化食品の製造方法の一例について説明する。例えば、まず、清水、食酢、アラニン、グリシン、及び調味料等の他の水相原料を混合して、水相を調整する。その後、調整した水相に液卵黄を加える。続いて、上記で調整した水相に油相原料である食用油脂を注加し、ミキサー等で乳化して、水相中に油相を乳化分散させた酸性水中油型乳化食品を得ることができる。 <Method for producing acidic oil-in-water emulsified food>
An example of the method for producing the acidic oil-in-water emulsified food of the present invention will be described. For example, first, fresh water, vinegar, alanine, glycine, and other water phase raw materials such as seasonings are mixed to prepare the water phase. The liquid egg yolk is then added to the adjusted aqueous phase. Subsequently, the edible oil that is the raw material of the oil phase is added to the water phase prepared above, and emulsified with a mixer or the like to obtain an acidic oil-in-water emulsified food in which the oil phase is emulsified and dispersed in the water phase. can.
本発明の酸性水中油型乳化食品の製造には、通常の酸性水中油型乳化食品の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な攪拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。
For the production of the acidic oil-in-water emulsified food of the present invention, the equipment used for the production of ordinary acidic oil-in-water emulsified food can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homomixers and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, and anchor blades.
<酸性水中油型乳化食品の焼成時の焼き色改善方法>
本発明の酸性水中油型乳化食品の焼成時の焼き色改善方法は、食用油脂を5質量%以上50質量%以下含有する酸性水中油型乳化食品において、卵黄の含有量を生換算で0質量%以上8.0質量%以下に、アラニンの含有量を0.5質量%超に、グリシンの含有量を0質量%以上0.8質量%以下に、グリシンの含有量をアラニン1質量部に対して0質量部以上0.8質量部以下に調節することを特徴とするものである。本発明においては、酸性水中油型乳化食品に焼き色を付けるために有効であることは知られていないアラニンを添加して、グリシンとアラニンの含有量を上記範囲内に調節することで、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付けることができる。 <Method for improving browning during baking of acidic oil-in-water emulsified food>
The method for improving the browning during baking of the acidic oil-in-water emulsified food of the present invention is an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil, in which the content of egg yolk is reduced to 0 mass in raw conversion. % or more and 8.0 mass % or less, the alanine content is more than 0.5 mass %, the glycine content is 0 mass % or more and 0.8 mass % or less, the glycine content is 1 part by mass of alanine On the other hand, it is characterized by adjusting to 0 mass part or more and 0.8 mass part or less. In the present invention, by adding alanine, which is not known to be effective for browning acidic oil-in-water emulsified food, and adjusting the content of glycine and alanine within the above range, baking Sometimes, the surface of the acidic oil-in-water emulsified food can be darkened.
本発明の酸性水中油型乳化食品の焼成時の焼き色改善方法は、食用油脂を5質量%以上50質量%以下含有する酸性水中油型乳化食品において、卵黄の含有量を生換算で0質量%以上8.0質量%以下に、アラニンの含有量を0.5質量%超に、グリシンの含有量を0質量%以上0.8質量%以下に、グリシンの含有量をアラニン1質量部に対して0質量部以上0.8質量部以下に調節することを特徴とするものである。本発明においては、酸性水中油型乳化食品に焼き色を付けるために有効であることは知られていないアラニンを添加して、グリシンとアラニンの含有量を上記範囲内に調節することで、焼成時に酸性水中油型乳化食品の表面に濃い焼き色を付けることができる。 <Method for improving browning during baking of acidic oil-in-water emulsified food>
The method for improving the browning during baking of the acidic oil-in-water emulsified food of the present invention is an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil, in which the content of egg yolk is reduced to 0 mass in raw conversion. % or more and 8.0 mass % or less, the alanine content is more than 0.5 mass %, the glycine content is 0 mass % or more and 0.8 mass % or less, the glycine content is 1 part by mass of alanine On the other hand, it is characterized by adjusting to 0 mass part or more and 0.8 mass part or less. In the present invention, by adding alanine, which is not known to be effective for browning acidic oil-in-water emulsified food, and adjusting the content of glycine and alanine within the above range, baking Sometimes, the surface of the acidic oil-in-water emulsified food can be darkened.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。
The present invention will be described in more detail below with examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.
<酸性水中油型乳化食品の製造>
[実施例1~9、比較例1~2]
表1に記載の配合量に従い、酸性水中油型乳化食品を調整した。具体的には、まず、清水、食酢(酸度10%)、アラニン、グリシン、砂糖(蔗糖)、加工澱粉、キサンタンガム、及び食塩を均一になるように混合して水相を調整した。その後、調整した水相に生卵黄を加えた。続いて、食用植物油脂(大豆油)を注加し、乳化処理を行って、酸性水中油型乳化食品を製造した。なお、下記の焼き色評価が行い易いように、各実施例及び比較例の酸性水中油型乳化食品の粘度が同程度となるように増粘剤の配合量を調節した。 <Production of acidic oil-in-water emulsified food>
[Examples 1 to 9, Comparative Examples 1 to 2]
An acidic oil-in-water emulsified food was prepared according to the blending amounts shown in Table 1. Specifically, first, fresh water, vinegar (acidity 10%), alanine, glycine, sugar (sucrose), modified starch, xanthan gum, and common salt were uniformly mixed to prepare an aqueous phase. Raw egg yolk was then added to the adjusted aqueous phase. Subsequently, an edible vegetable oil (soybean oil) was added and emulsified to produce an acidic oil-in-water emulsified food. In order to facilitate the evaluation of browning color described below, the blending amount of the thickener was adjusted so that the viscosities of the acidic oil-in-water emulsified foods of Examples and Comparative Examples were approximately the same.
[実施例1~9、比較例1~2]
表1に記載の配合量に従い、酸性水中油型乳化食品を調整した。具体的には、まず、清水、食酢(酸度10%)、アラニン、グリシン、砂糖(蔗糖)、加工澱粉、キサンタンガム、及び食塩を均一になるように混合して水相を調整した。その後、調整した水相に生卵黄を加えた。続いて、食用植物油脂(大豆油)を注加し、乳化処理を行って、酸性水中油型乳化食品を製造した。なお、下記の焼き色評価が行い易いように、各実施例及び比較例の酸性水中油型乳化食品の粘度が同程度となるように増粘剤の配合量を調節した。 <Production of acidic oil-in-water emulsified food>
[Examples 1 to 9, Comparative Examples 1 to 2]
An acidic oil-in-water emulsified food was prepared according to the blending amounts shown in Table 1. Specifically, first, fresh water, vinegar (acidity 10%), alanine, glycine, sugar (sucrose), modified starch, xanthan gum, and common salt were uniformly mixed to prepare an aqueous phase. Raw egg yolk was then added to the adjusted aqueous phase. Subsequently, an edible vegetable oil (soybean oil) was added and emulsified to produce an acidic oil-in-water emulsified food. In order to facilitate the evaluation of browning color described below, the blending amount of the thickener was adjusted so that the viscosities of the acidic oil-in-water emulsified foods of Examples and Comparative Examples were approximately the same.
[比較例3]
表1に記載の配合量に従い、アラニンの代わりにグルタミン酸を用いた以外は、実施例1と同様にして酸性水中油型乳化食品を製造した。 [Comparative Example 3]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 according to the blending amounts shown in Table 1, except that glutamic acid was used instead of alanine.
表1に記載の配合量に従い、アラニンの代わりにグルタミン酸を用いた以外は、実施例1と同様にして酸性水中油型乳化食品を製造した。 [Comparative Example 3]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 according to the blending amounts shown in Table 1, except that glutamic acid was used instead of alanine.
[比較例4]
表1に記載の配合量に従い、アラニンの代わりにメチオニンを用いた以外は、実施例1と同様にして酸性水中油型乳化食品を製造した。 [Comparative Example 4]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 according to the blending amounts shown in Table 1, except that methionine was used instead of alanine.
表1に記載の配合量に従い、アラニンの代わりにメチオニンを用いた以外は、実施例1と同様にして酸性水中油型乳化食品を製造した。 [Comparative Example 4]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1 according to the blending amounts shown in Table 1, except that methionine was used instead of alanine.
(pH測定)
上記で得られた実施例1~9及び比較例1~4の酸性水中油型乳化食品について、1気圧、品温20℃とした時に、pH測定器(株式会社堀場製作所製卓上型pHメータF-72)を用いてpHを測定した。実施例1~9及び比較例1~4の酸性水中油型乳化食品のpHは全て3.7以上4.2以下の範囲内であった。 (pH measurement)
For the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above, when the pressure was 1 atm and the product temperature was 20 ° C., a pH measuring device (desktop pH meter F manufactured by Horiba, Ltd. -72) was used to measure the pH. The pH of the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 were all within the range of 3.7 or more and 4.2 or less.
上記で得られた実施例1~9及び比較例1~4の酸性水中油型乳化食品について、1気圧、品温20℃とした時に、pH測定器(株式会社堀場製作所製卓上型pHメータF-72)を用いてpHを測定した。実施例1~9及び比較例1~4の酸性水中油型乳化食品のpHは全て3.7以上4.2以下の範囲内であった。 (pH measurement)
For the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above, when the pressure was 1 atm and the product temperature was 20 ° C., a pH measuring device (desktop pH meter F manufactured by Horiba, Ltd. -72) was used to measure the pH. The pH of the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 were all within the range of 3.7 or more and 4.2 or less.
(粘度測定)
上記で得られた実施例1~9及び比較例1~4の酸性水中油型乳化食品について、BH形粘度計を使用し、品温20℃、回転数2rpmの条件で、ローターNo. 6を使用し、測定開始後ローターが2回転した時の示度により、粘度を算出した。実施例1~9及び比較例1~4の酸性水中油型乳化食品の粘度は全て150Pa・s以上300Pa・s以下であった。 (Viscosity measurement)
For the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above, a BH type viscometer was used, and the rotor No. 6 was rotated under the conditions of a product temperature of 20 ° C. and a rotation speed of 2 rpm. The viscosity was calculated from the reading when the rotor was rotated twice after the start of measurement. The viscosities of the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 were all 150 Pa·s or more and 300 Pa·s or less.
上記で得られた実施例1~9及び比較例1~4の酸性水中油型乳化食品について、BH形粘度計を使用し、品温20℃、回転数2rpmの条件で、ローターNo. 6を使用し、測定開始後ローターが2回転した時の示度により、粘度を算出した。実施例1~9及び比較例1~4の酸性水中油型乳化食品の粘度は全て150Pa・s以上300Pa・s以下であった。 (Viscosity measurement)
For the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above, a BH type viscometer was used, and the rotor No. 6 was rotated under the conditions of a product temperature of 20 ° C. and a rotation speed of 2 rpm. The viscosity was calculated from the reading when the rotor was rotated twice after the start of measurement. The viscosities of the acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 were all 150 Pa·s or more and 300 Pa·s or less.
(焼き色評価)
上記で得られた実施例1~9及び比較例1~4の酸性水中油型乳化食品を、縦80mm×横13mm×厚さ5mmの大きさのシリコン型に充填し、鉄板の上で、190℃で12分間焼成した。焼成後の酸性水中油型乳化食品の表面の焼き色(焦げ色)について、複数の訓練されたパネルにより、目視により下記の基準で評価した。評価結果を表1に示した。
[評価基準]
A:酸性水中油型乳化食品の表面に濃い焼き色が付き、商品価値が高かった。
B:酸性水中油型乳化食品の表面に焼き色が付き、商品価値があった。
C:酸性水中油型乳化食品の表面に若干の焼き色が付くが、商品価値が低かった。
D:酸性水中油型乳化食品の表面に焼き色が全く付かず、商品価値が無かった。 (Burning color evaluation)
The acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above were filled in a silicon mold with a size of 80 mm long × 13 mm wide × 5 mm thick, and placed on an iron plate at 190. ℃ for 12 minutes. The baked color (burnt color) of the surface of the acidic oil-in-water emulsified food after baking was visually evaluated by a plurality of trained panels according to the following criteria. The evaluation results are shown in Table 1.
[Evaluation criteria]
A: The surface of the acidic oil-in-water emulsified food was darkly browned and had a high commercial value.
B: The surface of the acidic oil-in-water emulsified food was browned and had commercial value.
C: The surface of the acidic oil-in-water emulsified food was slightly browned, but the commercial value was low.
D: The surface of the acidic oil-in-water emulsified food was not browned at all, and had no commercial value.
上記で得られた実施例1~9及び比較例1~4の酸性水中油型乳化食品を、縦80mm×横13mm×厚さ5mmの大きさのシリコン型に充填し、鉄板の上で、190℃で12分間焼成した。焼成後の酸性水中油型乳化食品の表面の焼き色(焦げ色)について、複数の訓練されたパネルにより、目視により下記の基準で評価した。評価結果を表1に示した。
[評価基準]
A:酸性水中油型乳化食品の表面に濃い焼き色が付き、商品価値が高かった。
B:酸性水中油型乳化食品の表面に焼き色が付き、商品価値があった。
C:酸性水中油型乳化食品の表面に若干の焼き色が付くが、商品価値が低かった。
D:酸性水中油型乳化食品の表面に焼き色が全く付かず、商品価値が無かった。 (Burning color evaluation)
The acidic oil-in-water emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 4 obtained above were filled in a silicon mold with a size of 80 mm long × 13 mm wide × 5 mm thick, and placed on an iron plate at 190. ℃ for 12 minutes. The baked color (burnt color) of the surface of the acidic oil-in-water emulsified food after baking was visually evaluated by a plurality of trained panels according to the following criteria. The evaluation results are shown in Table 1.
[Evaluation criteria]
A: The surface of the acidic oil-in-water emulsified food was darkly browned and had a high commercial value.
B: The surface of the acidic oil-in-water emulsified food was browned and had commercial value.
C: The surface of the acidic oil-in-water emulsified food was slightly browned, but the commercial value was low.
D: The surface of the acidic oil-in-water emulsified food was not browned at all, and had no commercial value.
(褐変評価)
上記で得られた実施例1~9及び比較例1~2の酸性水中油型乳化食品を、55℃で6日間保存した。保存後の酸性水中油型乳化食品について、複数の訓練されたパネルにより、目視により下記の基準で褐変を評価した。評価結果を表1に示した。なお、表中の「-」は、未評価であることを示す。
[評価基準]
A:酸性水中油型乳化食品は全く褐変せず、商品価値が高かった。
B:酸性水中油型乳化食品は多少褐変していたが、商品価値があった。
C:酸性水中油型乳化食品は激しく褐変しており、商品価値が無かった。 (Evaluation of browning)
The acidic oil-in-water emulsified foods of Examples 1-9 and Comparative Examples 1-2 obtained above were stored at 55° C. for 6 days. Browning of the acidic oil-in-water emulsified foods after storage was visually evaluated by a plurality of trained panels according to the following criteria. The evaluation results are shown in Table 1. In addition, "-" in the table indicates that it is not evaluated.
[Evaluation criteria]
A: The acidic oil-in-water emulsified food was not browned at all and had a high commercial value.
B: The acidic oil-in-water emulsified food was slightly browned, but had commercial value.
C: The acidic oil-in-water emulsified food was severely browned and had no commercial value.
上記で得られた実施例1~9及び比較例1~2の酸性水中油型乳化食品を、55℃で6日間保存した。保存後の酸性水中油型乳化食品について、複数の訓練されたパネルにより、目視により下記の基準で褐変を評価した。評価結果を表1に示した。なお、表中の「-」は、未評価であることを示す。
[評価基準]
A:酸性水中油型乳化食品は全く褐変せず、商品価値が高かった。
B:酸性水中油型乳化食品は多少褐変していたが、商品価値があった。
C:酸性水中油型乳化食品は激しく褐変しており、商品価値が無かった。 (Evaluation of browning)
The acidic oil-in-water emulsified foods of Examples 1-9 and Comparative Examples 1-2 obtained above were stored at 55° C. for 6 days. Browning of the acidic oil-in-water emulsified foods after storage was visually evaluated by a plurality of trained panels according to the following criteria. The evaluation results are shown in Table 1. In addition, "-" in the table indicates that it is not evaluated.
[Evaluation criteria]
A: The acidic oil-in-water emulsified food was not browned at all and had a high commercial value.
B: The acidic oil-in-water emulsified food was slightly browned, but had commercial value.
C: The acidic oil-in-water emulsified food was severely browned and had no commercial value.
表1に示す通り、実施例1~9の酸性水中油型乳化食品は、焼成時に表面に焼き色が付き易く、また、保存中に褐変しづらいため、商品価値が高いか、若しくは商品価値があった。
一方、比較例1の酸性水中油型乳化食品は、アラニンの含有量が低かったため、焼成時に表面に若干の焼き色は付いたが、商品価値が低かった。
比較例2の酸性水中油型乳化食品は、グリシンの含有量がアラニンの含有量に対して高かったため、保存中に激しく褐変しており、商品価値が無かった。
比較例3及び4の酸性水中油型乳化食品はいずれも、アラニン以外のアミノ酸を配合したため、焼成時に表面に若干の焼き色は付いたが、商品価値が低かった。 As shown in Table 1, the acidic oil-in-water emulsified foods of Examples 1 to 9 tend to be browned on the surface during baking and are less likely to brown during storage, so they have high commercial value or low commercial value. there were.
On the other hand, since the acidic oil-in-water emulsified food of Comparative Example 1 had a low alanine content, the surface was slightly browned during baking, but the product value was low.
The acidic oil-in-water emulsified food of Comparative Example 2 had a high content of glycine relative to the content of alanine, and thus severely browned during storage, and had no commercial value.
Both of the acidic oil-in-water emulsified foods of Comparative Examples 3 and 4 contained an amino acid other than alanine, so that the surface was slightly browned during baking, but their commercial value was low.
一方、比較例1の酸性水中油型乳化食品は、アラニンの含有量が低かったため、焼成時に表面に若干の焼き色は付いたが、商品価値が低かった。
比較例2の酸性水中油型乳化食品は、グリシンの含有量がアラニンの含有量に対して高かったため、保存中に激しく褐変しており、商品価値が無かった。
比較例3及び4の酸性水中油型乳化食品はいずれも、アラニン以外のアミノ酸を配合したため、焼成時に表面に若干の焼き色は付いたが、商品価値が低かった。 As shown in Table 1, the acidic oil-in-water emulsified foods of Examples 1 to 9 tend to be browned on the surface during baking and are less likely to brown during storage, so they have high commercial value or low commercial value. there were.
On the other hand, since the acidic oil-in-water emulsified food of Comparative Example 1 had a low alanine content, the surface was slightly browned during baking, but the product value was low.
The acidic oil-in-water emulsified food of Comparative Example 2 had a high content of glycine relative to the content of alanine, and thus severely browned during storage, and had no commercial value.
Both of the acidic oil-in-water emulsified foods of Comparative Examples 3 and 4 contained an amino acid other than alanine, so that the surface was slightly browned during baking, but their commercial value was low.
Claims (7)
- 食用油脂を5質量%以上50質量%以下含有する酸性水中油型乳化食品であって、
卵黄の含有量が、生換算で0質量%以上8.0質量%以下であり、
アラニンの含有量が、0.5質量%超であり、
グリシンの含有量が、0質量%以上0.8質量%以下であり、
グリシンの含有量が、アラニン1質量部に対して0質量部以上0.8質量部以下であることを特徴とする、
酸性水中油型乳化食品。 An acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible oil,
The content of egg yolk is 0% by mass or more and 8.0% by mass or less in raw conversion,
Alanine content is more than 0.5% by mass,
The content of glycine is 0% by mass or more and 0.8% by mass or less,
The content of glycine is 0 parts by mass or more and 0.8 parts by mass or less with respect to 1 part by mass of alanine,
Acidic oil-in-water emulsified food. - アラニンの含有量が、前記酸性水中油型乳化食品の全量に対して3.0質量%以下であることを特徴とする、
請求項1に記載の酸性水中油型乳化食品。 Alanine content is 3.0% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to claim 1. - 卵黄の含有量が、生換算で、前記酸性水中油型乳化食品の全量に対して0.1質量%以上であることを特徴とする、
請求項1または2に記載の酸性水中油型乳化食品。 The content of egg yolk is 0.1% by mass or more in terms of raw amount with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to claim 1 or 2. - 5糖以下の糖類の含有量が、前記酸性水中油型乳化食品の全量に対して1質量%以上15質量%以下であることを特徴とする、
請求項1~3のいずれか一項に記載の酸性水中油型乳化食品。 The content of saccharides having five sugars or less is 1% by mass or more and 15% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to any one of claims 1 to 3. - 前記酸性水中油型乳化食品の20℃における粘度が50Pa・s以上500Pa・s以下であることを特徴とする、
請求項1~4のいずれか一項に記載の酸性水中油型乳化食品。 The viscosity of the acidic oil-in-water emulsified food at 20 ° C. is 50 Pa s or more and 500 Pa s or less,
The acidic oil-in-water emulsified food according to any one of claims 1 to 4. - 前記酸性水中油型乳化食品が焼成用であることを特徴とする、
請求項1~5のいずれか一項に記載の酸性水中油型乳化食品。 The acidic oil-in-water emulsified food is for baking,
The acidic oil-in-water emulsified food according to any one of claims 1 to 5. - 食用油脂を5質量%以上50質量%以下含有する酸性水中油型乳化食品の焼成時の焼き色を改善する方法であって、
前記酸性水中油型乳化食品において、
卵黄の含有量を生換算で0質量%以上8.0質量%以下に、アラニンの含有量を0.5質量%超に、グリシンの含有量を0質量%以上0.8質量%以下に、グリシンの含有量をアラニン1質量部に対して0質量部以上0.8質量部以下に調節することを特徴とする、
焼き色改善方法。 A method for improving the browning during baking of an acidic oil-in-water emulsified food containing 5% by mass or more and 50% by mass or less of edible fats and oils,
In the acidic oil-in-water emulsified food,
Egg yolk content of 0% by mass or more and 8.0% by mass or less in raw conversion, alanine content of more than 0.5% by mass, glycine content of 0% by mass or more and 0.8% by mass or less, characterized by adjusting the content of glycine to 0 parts by mass or more and 0.8 parts by mass or less with respect to 1 part by mass of alanine,
How to improve browning.
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JP2005253426A (en) * | 2004-03-15 | 2005-09-22 | Asahi Denka Kogyo Kk | Acidic oil-in-water emulsified product for bakery food coating |
JP2008043330A (en) * | 2006-07-21 | 2008-02-28 | Sanei Gen Ffi Inc | Food, and method for improving baked color of the same |
JP5734839B2 (en) * | 2009-03-26 | 2015-06-17 | キッコーマン株式会社 | Emulsifier, oil and fat food and method for producing oil and fat food |
JP2016186002A (en) * | 2015-03-27 | 2016-10-27 | 不二製油株式会社 | Antioxidant |
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JPH0746967A (en) * | 1993-08-05 | 1995-02-21 | Kunoole Shokuhin Kk | Mayonnaise-like food having improved taste |
JPH08131092A (en) * | 1994-11-02 | 1996-05-28 | Eisai Co Ltd | Food for microwave oven and its production |
JPH1042783A (en) * | 1996-08-05 | 1998-02-17 | Miyoshi Oil & Fat Co Ltd | Cheese-like emulsified composition and its production |
JPH10257851A (en) * | 1997-03-18 | 1998-09-29 | Asahi Denka Kogyo Kk | Emulsified oil-and-fat composition and food using the composition |
JP2012235722A (en) * | 2011-05-11 | 2012-12-06 | Miyoshi Oil & Fat Co Ltd | Polishing agent for baked food and manufacturing method of baked food |
WO2015080232A1 (en) * | 2013-11-29 | 2015-06-04 | キユーピー 株式会社 | Acidic oil-in-water type emulsified condiment |
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