WO2022162977A1 - 酸性水中油型乳化食品及びその焼成時の焼き色改善方法 - Google Patents

酸性水中油型乳化食品及びその焼成時の焼き色改善方法 Download PDF

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Publication number
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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Prior art keywords
mass
water emulsified
emulsified food
acidic oil
oil
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PCT/JP2021/028801
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English (en)
French (fr)
Japanese (ja)
Inventor
晃弘 三村
光太郎 瀬部
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キユーピー株式会社
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Priority to CN202180091850.5A priority Critical patent/CN116867379A/zh
Publication of WO2022162977A1 publication Critical patent/WO2022162977A1/ja

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    • 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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)
PCT/JP2021/028801 2021-01-29 2021-08-03 酸性水中油型乳化食品及びその焼成時の焼き色改善方法 WO2022162977A1 (ja)

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CN202180091850.5A CN116867379A (zh) 2021-01-29 2021-08-03 酸性水包油型乳化食品及其焙烧时的焙烧色改善方法

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JPH08131092A (ja) * 1994-11-02 1996-05-28 Eisai Co Ltd 電子レンジ食品およびその製造方法
JPH1042783A (ja) * 1996-08-05 1998-02-17 Miyoshi Oil & Fat Co Ltd チーズ様乳化組成物及びその製造方法
JPH10257851A (ja) * 1997-03-18 1998-09-29 Asahi Denka Kogyo Kk 乳化油脂組成物及びこれを用いた食品
JP2012235722A (ja) * 2011-05-11 2012-12-06 Miyoshi Oil & Fat Co Ltd 焼成食品用艶出し剤および焼成食品の製造方法
WO2015080232A1 (ja) * 2013-11-29 2015-06-04 キユーピー 株式会社 酸性水中油型乳化調味料

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JPH05304920A (ja) * 1992-04-28 1993-11-19 Nippon Flour Mills Co Ltd グラタン類及びその製造方法
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JP2001218568A (ja) * 2000-02-10 2001-08-14 Ajinomoto Co Inc 食品用着色剤
JP2005253426A (ja) * 2004-03-15 2005-09-22 Asahi Denka Kogyo Kk ベーカリー食品コーティング用酸性水中油型乳化物
JP2008043330A (ja) * 2006-07-21 2008-02-28 Sanei Gen Ffi Inc 食品及び当該食品の焼き色を改善する方法
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Publication number Priority date Publication date Assignee Title
JPH0746967A (ja) * 1993-08-05 1995-02-21 Kunoole Shokuhin Kk 風味の改良されたマヨネーズ様食品
JPH08131092A (ja) * 1994-11-02 1996-05-28 Eisai Co Ltd 電子レンジ食品およびその製造方法
JPH1042783A (ja) * 1996-08-05 1998-02-17 Miyoshi Oil & Fat Co Ltd チーズ様乳化組成物及びその製造方法
JPH10257851A (ja) * 1997-03-18 1998-09-29 Asahi Denka Kogyo Kk 乳化油脂組成物及びこれを用いた食品
JP2012235722A (ja) * 2011-05-11 2012-12-06 Miyoshi Oil & Fat Co Ltd 焼成食品用艶出し剤および焼成食品の製造方法
WO2015080232A1 (ja) * 2013-11-29 2015-06-04 キユーピー 株式会社 酸性水中油型乳化調味料

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