JP2000125763A - Oil-in-water emulsion composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare an oil in water emulsion composition such as white sauce, having freezing resistance and microwave heating resistance and capable of retaining the flavor of an ingredient having pungency even when heated, by making fat including a specific quantity of triglyceride and an allyl isocyanate become an oil phase. SOLUTION: The objective composition such as brown sauce, mayonnaise, tartar sauce and emulsified dressing is prepared by making fat including (A)>=1.5 wt.% triglyceride comprising one residue of >=20C saturated fatty acid and two residues of unsaturated fatty acid and (B) (preferably 0.01-0.4 wt.%) allyl isocyanate become an oil phase.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an oil-in-water emulsion composition, and more particularly to an oil-in-water emulsion composition such as white sauce, brown sauce, mayonnaise, tartar sauce, and emulsion dressing. The present invention relates to an oil-in-water emulsion composition which has freezing resistance and microwave heating resistance, and maintains the flavor of pungent components even when heated.

[0002]

BACKGROUND OF THE INVENTION Food seasonings include, for example, white sauce, brown sauce,
There are various oil-in-water emulsified forms such as mayonnaise, tartar sauce, emulsified dressing, custard cream and flower paste. By the way, in recent years, a variety of frozen foods have been developed due to the advancement of freezing technology and the spread of microwave ovens,
It is commercially available. Among these frozen foods, there are those that have been seasoned with mayonnaise or tartar sauce beforehand and then frozen, or those that have been frozen in food. As described above, the frozen food to which the seasoning is attached in advance can be microwaved, thawed, heated, and immediately eaten, which is very convenient.

However, conventional mayonnaise, various sauces,
When oil-in-water emulsion compositions such as white sauce and custard cream are frozen and thawed, the emulsified state is destroyed, and the oils and fats tend to separate. When the conventional oil-in-water emulsion composition is microwaved, that is, heated by microwaves, the Maxwell-Wagner effect peculiar to the oil-in-water emulsion composition (interfacial charge when oil and water having different dielectric constants are mixed) is obtained. Is induced.) And mutation polarization (charged Na ⁺ and Cl ⁻ are displaced under the influence of an electric field) caused by the effect of salt (NaCl) added as a seasoning. Cause a rise. Due to the rapid rise in the temperature of the product, water is rapidly evaporated, and the emulsified composition loses mayonnaise-like or cream-like properties or is further carbonized. In addition, it shows unique phenomena compared to normal heating, such as oil separation phenomenon due to emulsification destruction, which is thought to be due to loss of the emulsifier function of egg yolk due to egg yolk degeneration due to rapid temperature rise. know.

On the other hand, in order to maintain the flavor of the pungent ingredient,
As described in JP-A-63-157954, mayonnaise is mixed with mustard paste, and as described in JP-A-8-205816, wasabi extract is mixed with mayonnaise. Was. However, when the mustard paste and wasabi extract were mixed with the mayonnaise later, the flavor of the pungent component was easily lost when heated, and the physical properties of the mayonnaise were also likely to change.

[0005] Accordingly, an object of the present invention is to provide an oil-in-water emulsion composition having freezing resistance and microwave heating resistance, while maintaining the flavor of the pungent component even when heated.

[0006]

According to the present invention, there is provided an oil or fat containing 1.5% by weight or more of triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid, and allylisothionate. The present invention has solved the above-mentioned problems by providing an oil-in-water emulsion composition having an oil phase.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the oil-in-water emulsion composition of the present invention will be described in detail. Triglyceride consisting of 1 residue of saturated fatty acid having 20 or more carbon atoms and 2 residues of unsaturated fatty acid
Fats and oils containing at least 5% by weight (hereinafter abbreviated as%) and allylisothianate are saturated fatty acids having 20 or more carbon atoms.
It can be obtained by adding allyl isothianate to an oil or fat containing 1.5% by weight or more of a triglyceride consisting of a residue and two unsaturated fatty acids.

First, an oil or fat containing 1.5% or more of the triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid will be described. Examples of the saturated fatty acid having 20 or more carbon atoms in the present invention include arachiic acid, behenic acid, lignoceric acid and the like. Examples of the unsaturated fatty acid include oleic acid, linoleic acid and linolenic acid, but are not particularly limited. Carbon number 2
The binding position of zero or more saturated fatty acid residues may be any of the first, second, and third positions of triglyceride.

Fats and oils containing 1.5% or more of a triglyceride consisting of one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid are rapeseed oil, peanut oil, fish oil, monkey fat, mustard oil and mango fat. Can be obtained by using the low melting point portion thereof, or by transesterifying these fats or oils, or by synthesis. According to the above-mentioned method, an oil or fat containing 1.5% or more of triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid can be obtained. Rapeseed oil, peanut oil, fish oil, monkey fat Oils and fats such as mustard oil and mango fat contain only about 1.1% of a triglyceride consisting of one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid. Fats and oils cannot be used as they are.

In the present invention, one or two types of fats and oils containing 1.5% or more of triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid obtained by the above method are used. Or more edible oils and fats such as olive oil, soybean oil, corn oil, cottonseed oil, coconut oil, palm kernel oil, palm oil, lard, beef tallow, milk fat, etc. Hydrogenated oil, fractionated oil, transesterified oil, etc.) so that the mixed oil contains 1.5% or more of triglyceride consisting of one residue of saturated fatty acid having 20 or more carbon atoms and two residues of unsaturated fatty acid. What should I do?

In the present invention, an oil or fat containing 1.5% or more, preferably 3% or more, of a triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid is used. If the amount is less than 1.5%, there is no problem in thawing after freezing for a short period of time, but undesirably, thawing after freezing for a long period of two weeks or more causes a separation phenomenon.

In the present invention, the content of the fat or oil in the oil-in-water emulsion composition is preferably 50% or less, more preferably 2% or less.
0 to 50%, more preferably 30 to 40%. By the way, when the amount of fats and oils in the emulsified composition is more than 50% in microwave heating by a microwave oven, the temperature of the fats and oils rises before the water phase. Since the temperature of the fat or oil that has started to rise rapidly rises to 100 ° C. or higher, the emulsified state of the emulsified composition is destroyed, oil separation occurs, and the surrounding proteins and starch also change greatly, resulting in a point of texture and flavor. But not preferred.

Next, allyl isocyanate will be described. Allyl isocyanate is a pungent component contained in wasabi, mustard, pepper and the like. This allyl isocyanate is used as a 1.5% triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid.
It is added to the fats and oils contained above. The preferred amount of addition is 0.01 to 0.4
%, More preferably 0.01 to 0.2%, more preferably 0.03 to 0.06%. Examples of the method of addition include a method of adding an extract or a concentrate extracted from the above fats and oils, such as wasabi, mustard, and pepper.

Next, the aqueous phase component of the oil-in-water emulsion composition of the present invention will be described. The water content in the oil-in-water emulsion composition is preferably 40% or more, more preferably 40 to 80%.
%, More preferably 60 to 70%. The water mentioned here includes water derived from additives containing water, for example, vinegar and water contained in egg yolk, in addition to water mixed in the water phase. If the water content is less than 40%, the emulsion state of the emulsified composition is destroyed by microwave heating with a microwave oven, oil separation occurs, and the surrounding proteins and starch also change significantly, resulting in a texture and flavor. This is not preferred. If it is more than 80%, it becomes watery, which is not preferable.

Various additives may be added to the aqueous phase of the present invention, if necessary, in addition to water. Additives to be added to the aqueous phase as needed include organic or inorganic acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid, ascorbic acid, phosphoric acid, or sourness of fruit juice, pulp, fermented milk, etc. And sweeteners such as sugar, glucose, liquid sugar, reducing sugar and aspartame. When an acid is used and a storage effect is expected, the pH is preferably adjusted to 5 or less. In addition, spices and seasonings can be used as appropriate. The amounts of these components are not particularly limited.

In the present invention, polysaccharides such as starch, modified starch, xanthan gum, guar gum, locust bean gum, carrageenan, and alginate may be blended as a paste. This amount is 0.1% in the oil-in-water emulsion composition.
01 to 5%. Egg yolk partially hydrolyzed by an enzyme is preferably used as an emulsifier in the aqueous phase from the viewpoint of emulsifying performance. It is not preferable to use egg yolk that has not been treated with an enzyme because oil is separated by microwave heating using a microwave oven. As the enzyme used here, phospholipase A or protease is preferably used, and both are preferably used in combination. The phospholipase A referred to here is also called a phospholipid hydrolase, and is an enzyme that catalyzes a reaction for decomposing a phospholipid into a lysophospholipid.
(EC 3.1.1.32) and phospholipase A2
(EC 3.1.1.4) can be used, and pancreatic juice of mammals such as pigs and commercially available phospholipase A derived from microorganisms can be used. Proteases are enzymes that catalyze reactions that hydrolyze proteins, and are enzymes derived from plants, animals and microorganisms, such as bromelain derived from pineapple, papain derived from papaya, and trypsin derived from mammalian pancreatic juice. Commercially available proteases such as pepsin derived from mammalian gastric juice and fungal proteases can be used, and bromelain is particularly suitable. In the present invention, an enzyme-treated egg yolk obtained by hydrolyzing egg yolk with such an enzyme, a salted enzyme-treated egg yolk obtained by enzymatically treating a salted egg yolk, or a sweetened enzyme-treated egg yolk obtained by enzymatically treating a sweetened egg yolk can be used.
The blending amount of these yolks is 3 to 3 in the oil-in-water emulsion composition.
It is preferably 15%, more preferably 6 to 10%. 3%
If it is less than this, the emulsification is unstable, and if it is more than 15%, the egg yolk flavor is too strong, which is not preferable.

In the present invention, a milk protein such as lactalbumin or soybean protein can be used as the emulsion stabilizer, and this emulsion stabilizer may be added to either the oil phase or the aqueous phase.

Next, the manufacturing method of the present invention will be described.
Emulsification is carried out in a conventional manner. That is, the water phase and the oil phase are mixed and pre-emulsified, and then homogenized by a colloid mill or a homogenizer. The resulting emulsion has an average oil particle size of 2
μm or less is preferred. If it exceeds 2 μm, the emulsion stability at the time of freezing and thawing decreases. The oil-in-water emulsified composition of the present invention obtained by such a method maintains the flavor of the pungent component by heating.

[0019]

EXAMPLES The effects of the present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

Example 1 15% alcoholic vinegar 6%, sodium chloride 2% and sodium glutamate 0.4% were dissolved in 40.25% water, and further dissolved with 3% lactalbumin, and phospholipase A and bromelain. An aqueous phase was prepared by adding 6% of the enzyme-treated egg yolk. The water content at this time is 48.35% of the total of 40.25% water, 5.1% water derived from alcohol vinegar, and 3% water derived from enzyme-treated egg yolk. On the other hand, 0.05% of allyl isothianate is dissolved in 40% of a low melting point fractionated oil (melting point: 10 ° C., iodine value: 59) of monkey fat containing 9% of triglyceride consisting of one residue of arachiic acid and two residues of oleic acid. Then, 2% of pregelatinized starch and 0.3% of thickening polysaccharide were dispersed to prepare an oil phase. While stirring the aqueous phase, the oil phase was added thereto to prepare a pre-emulsion. This pre-emulsion was homogenized in a colloid mill, and the average particle size of the oil particles in the emulsion was 1.5 μm,
A mayonnaise-like oil-in-water emulsion composition of 4.3 was obtained. After the obtained emulsified composition was stored at −20 ° C. for a predetermined number of days, 100 g of the emulsified composition was heated in a microwave oven with an output of 500 w for 60 seconds, and the state and spiciness were evaluated. The results are shown in Table 1 below.

[0021]

[Table 1]

(Example 2) 10% brewed vinegar 10% in water 51.25%, salt 2% and sodium glutamate 0.4
%, And 3% of lactalbumin and 6% of egg yolk enzyme-treated with phospholipase A and bromelain were added to prepare an aqueous phase. The water at this time is water 5
This is 63.25% of the total of 1.25%, 9% of water derived from brewed vinegar, and 3% of water derived from enzyme-treated egg yolk. Disperse 2% of pregelatinized starch and 0.3% of thickening polysaccharide in a mixed oil composed of 23% of soybean salad oil and 2% of low-melting fractionated oil of monkey fat,
Further, 0.05% of allylisothionate was dissolved to prepare an oil phase. The fats and oils in this oil phase are composed of triglyceride consisting of one residue of arachiic acid and two residues of oleic acid, and one part of behenic acid.
It contains a total of 2% of triglycerides consisting of residues and two residues of unsaturated fatty acids of oleic acid, linoleic acid and linolenic acid. The oil phase was added to the aqueous phase while stirring the aqueous phase to prepare a pre-emulsion. This pre-emulsion was homogenized with a colloid mill to obtain a mayonnaise-like oil-in-water emulsion composition having an average oil particle size of 1.8 μm and a pH of 4.3. After storing the obtained emulsified composition at −20 ° C. for a predetermined number of days, the emulsified composition 10
When 0 g was heated for 60 seconds in a microwave oven with an output of 500 w for 60 seconds, the same state and spiciness were evaluated. The same results as in Example 1 were obtained.

Comparative Example 1 The procedure of Example 1 was repeated except that a soybean salad oil containing 0.9% of triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid was used. An oil-in-water emulsified composition was prepared in the same formulation and method as in Example 1. This was evaluated in the same manner as in Example 1. The results are shown in Table 2 below.

[0024]

[Table 2]

(Example 3) In Example 1, salted egg yolk added with 7% of a salt enzymatically treated with phospholipase A and bromelain was used instead of egg yolk enzymatically treated with phospholipase A and bromelain. Except for the above, an oil-in-water emulsion composition was prepared by the same composition and method as in Example 1. The obtained oil-in-water emulsion composition was a mayonnaise-like oil-in-water emulsion composition having an average oil particle size of 1.5 μm and a pH of 4.3. After the obtained emulsified composition was stored at −20 ° C. for a predetermined number of days, 100 g of the emulsified composition was heated for 60 seconds in a microwave oven with an output of 500 w for 60 seconds to evaluate the state and spiciness.
The same result was obtained.

[0026]

Industrial Applicability The oil-in-water emulsion composition of the present invention has a freezing property and a microwave heating resistance, while maintaining the flavor of the pungent component even when heated. In detail, the emulsified state is not destroyed even after thawing after freezing for a long period of time, no oil separation occurs, and the rapid temperature of oils and fats in the oil-in-water emulsion composition even when heated in a microwave oven Since the rising phenomenon does not occur, it is excellent in microwave heating resistance. Further, even when subjected to freezing and thawing or heating in a microwave oven, the pungent component has a strong residual scent, and the flavor and texture are good.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masayoshi Takegahara 7-2-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Co., Ltd. (72) Inventor Hirohiko Murata 7-2 Higashiogu, Arakawa-ku, Tokyo No. 35 Inside Asahi Denka Kogyo Co., Ltd. (72) Nozomi Goto 7-35 Higashiogu, Arakawa-ku, Tokyo F-term inside Asahi Denka Kogyo Co., Ltd. 4B026 DC06 DG01 DG11 DK10 DP01 DX04 4B036 LC05 LE02 LF03 LF04 LH13 LH41 LK03 LP24 4B047 LB06 LB09 LE03 LF08 LG10 LG53 LP18

Claims (5)

[Claims] 1. An oil phase comprising a fat or oil containing 1.5% by weight or more of triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid, and allylisothionate. And an oil-in-water emulsion composition. 2. The oil-in-water emulsion composition according to claim 1, wherein the saturated fatty acid having 20 or more carbon atoms is arachiic acid, behenic acid or lignoceric acid. 3. The method according to claim 1, wherein the allyl isocyanate is present in an amount of 0.01 to 0.1.
3. The oil-in-water emulsion composition according to claim 1, which contains 4% by weight. 4. An oil content of 50% by weight or less and a water content of 4% or less.
The oil-in-water emulsion composition according to any one of claims 1 to 3, which is 0% by weight or more. 5. The composition according to claim 1, which is an acidic oil-in-water emulsion composition.
5. The oil-in-water emulsified composition according to any one of items 4 to 4.