JP2002153237A - Acidic oil-in-water type emulsified seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic oil-in-water type emulsified seasoning hardly causing oil layer separation even if subjected to strong heat treatment such as with an oven, fryer, and a microwave oven and also sustaining smooth palate feeling. SOLUTION: This acidic oil-in-water type emulsified seasoning is such one as to contain >=10 wt.% of an edible oil and fat based on the product and to have a whole viscosity of >=100,000 mPa.S, and also contain yolk treated with phospholipase A and octenylsuccinic acid-modified starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an acidic oil-in-water oil which is less likely to cause oil phase separation and retains a smooth texture even when subjected to strong heat treatment with other foods in an oven, fry, microwave oven or the like. It relates to a type emulsion seasoning.

[0002]

2. Description of the Related Art Mayonnaise, salad dressings, and various acidic oil-in-water emulsified seasonings containing ingredients, spices, etc., are excellent seasonings having a rich taste of egg yolk and a moderate acidity. In recent years, diversification of eating habits has led to use in various food applications. Along with this, foods using an acidic oil-in-water type emulsified seasoning have been produced by various methods depending on applications. For example, after applying an acidic oil-in-water type emulsified seasoning to a bread or the like as a spread, baking it with an oven toaster, using it as a sauce, frying food for frying containing the sauce, or electronically fry food. And heating in a microwave.
These foods are all subjected to strong heat treatment together with the acidic oil-in-water emulsified seasoning.

However, since an acidic oil-in-water type emulsified seasoning such as mayonnaise and salad dressing generally uses egg yolk as an emulsifying agent, when it is subjected to a heat treatment, the acidic oil-in-water type emulsified seasoning becomes poor. There is a problem that the emulsified state is broken due to heat denaturation of the egg yolk and oil phase separation occurs, thereby impairing the texture and appearance.

On the other hand, as an acidic oil-in-water type emulsified seasoning having heat resistance, Japanese Patent Publication No. 53-44426 and Japanese Patent Publication No. 55-42817 propose a seasoning using egg yolk treated with phospholipase A. Have been.

[0005] However, when the acidic oil-in-water type emulsified seasoning proposed above is used for foods subjected to the above-mentioned strong heat treatment, oil phase separation cannot be sufficiently suppressed,
In addition, since smooth texture was not maintained, it was not yet satisfactory.

[0006]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide an acidic water in which oil phase separation hardly occurs and a smooth texture is maintained even when a strong heat treatment such as an oven, a fry or a microwave oven is performed. An oil-type emulsified seasoning is provided.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above-mentioned object, and as a result, surprisingly, the combined use of phospholipase A-treated egg yolk and octenyl succinated starch results in a strong heat treatment. And found that the present invention was completed. That is, the present invention
(1) An acidic oil-in-water type emulsified seasoning containing 10% or more edible fat and oil and 100,000 mPa · s or more in total with respect to a product, containing phospholipase A-treated egg yolk and octenyl succinated starch. Acid oil-in-water type emulsified seasoning, (2) The acid oil-in-water type of (1), which contains phospholipase A-treated egg yolk in an amount of 1 to 15% in terms of raw egg yolk and 0.1 to 5% of octenylsuccinated starch with respect to the product To provide an emulsified seasoning.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” means “% by mass”. The acidic oil-in-water seasoning of the present invention is a seasoning suitable for foods to be subjected to a strong heat treatment such as an oven toaster, fry, microwave oven, etc. together with the acidic oil-in-water seasoning. Such foods include, for example, breads such as toast and pizza baked in an oven, or baked or reheated in an oven or a microwave oven, or fried white fish to fry,
Fried or fried foods such as shrimp fry, menchikatsu, croquettes, etc., and hamburgers, fried noodles, etc.

First, the seasoning of the present invention contains 10% or more, preferably 20% or more of edible fat or oil with respect to the product in order to impart a rich taste to the food or the like. The viscosity of the whole product is 100,000 mPa · s or more so that it is uniformly dispersed and maintained in an emulsified state, is hard to run off from the food or the like, and is held on the food, imparts an appropriate acidity, and can be distributed at room temperature. PH 3.0 or more and 5.0
It is as follows. Further, the present invention contains phospholipase A-treated egg yolk and octenyl succinated starch in order to hardly cause oil phase separation even when subjected to strong heat treatment and to maintain a smooth texture.

Here, the edible oil and fat is not particularly limited as long as it is an edible oil and fat generally used in acidic oil-in-water seasonings. Such edible oils and fats include, for example, animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, and refined oils thereof, and MCT (medium chain fatty acid triglyceride). , Diglycerides, hardened oils and the like obtained by performing a chemical or enzymatic treatment, and various spice oils.

In the present invention, one or more edible oils or fats as described above may be used. In order to impart a rich taste to the food or the like, 10% or more, preferably 20%, of the product is used. It is contained above. The upper limit of the content is not particularly specified, but is preferably 80% or less based on the product in order to keep the emulsified state stable even after the heat treatment.

Phospholipase A-treated yolk refers to phospholipase A, which is a phospholipid-degrading enzyme, as a constituent phospholipid of yolk lipoprotein (complex of yolk lipid and yolk protein such as yolk phospholipid) which is a main component of yolk. It refers to egg yolk which is made to act to hydrolyze the fatty acid residue at position 1 or 2 of the phospholipid into lysophospholipid, and the phospholipase A-treated egg yolk used in the present invention obtains the seasoning of the present invention which is unlikely to cause oil phase separation. Therefore, when the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine after the treatment (hereinafter, referred to as “lysolation rate”) is analyzed by eartroscan method (TLC-FID method),
10% or more is preferable, and the lyso conversion ratio is more preferably 30 to 70% in terms of further suppression of oil phase separation and taste. When the lyso conversion exceeds 70%, the suppression of oil phase separation is excellent, but bitterness is exhibited, which is not preferable.

[0013] The acidic oil-in-water emulsified seasoning generally uses egg yolk as an emulsifier, but in the present invention, it is preferable to replace part or all of egg yolk with phospholipase A-treated egg yolk. In particular, it is preferable to replace all of them because the effect of the present invention is excellent. The content of the phospholipase A-treated egg yolk depends on the content of the edible oil and fat, but is preferably 1 to 15%, more preferably 2 to 10% in terms of raw egg yolk with respect to the product. If the content is less than 1%, even when used in combination with octenyl succinated starch, oil phase separation due to strong heat treatment cannot be sufficiently suppressed, and a smooth texture cannot be obtained, which is not preferable. On the other hand, if it is more than 15%, the effect of suppressing oil phase separation does not change, so that it is not economical and the texture becomes heavy, which is not preferable.

The octenyl succinated starch of the present invention (hereinafter abbreviated as "succinated starch") is a suspension obtained by adding starch such as waxy corn starch, corn starch and tapioca starch to a suspension, to which octenyl succinic anhydride is added. And a starch obtained by drying after the reaction. Such a starch is commercially available under the name of "lipophilic octenyl succinate starch" and may be used in the present invention. In particular, a low viscosity type, specifically, a succinated starch having a 5% aqueous solution having a viscosity of 100 mPa · s or less (25 ° C.) as measured by a B-type viscometer is excellent in the effects of the present invention and is preferable.

In the present invention, the content of succinated starch depends on the content of edible fats and oils, but is preferably 0.1 to 5%, more preferably 0.2 to 5%. If the content is less than 0.1%, even if used in combination with phospholipase A-treated egg yolk, oil phase separation due to strong heat treatment cannot be sufficiently suppressed, and a smooth texture cannot be obtained, which is not preferable. On the other hand, if the content is more than 5%, the effect of suppressing oil phase separation does not change, so that it is not economical and the taste becomes sticky, which is not preferable.

In the acidic oil-in-water type emulsified seasoning of the present invention, various food ingredients can be appropriately selected and contained in addition to the above-mentioned food ingredients as long as the effects of the present invention are not impaired. For example, vinegar, sour materials such as citric acid, sodium glutamate, salt, sugar, tomato ketchup, miso, various seasonings such as soy sauce, extracts of animals and plants, gums, starch, thickened materials such as modified starch, mustard Spices such as powder, pepper and curry powder; various ingredients such as corn, potatoes, onions, carrots, tuna, and mushrooms; emulsifiers; antioxidants; The production method of the present invention is not particularly limited. For example, the phospholipase A-treated egg yolk and succinated starch used in the present invention and other aqueous phase raw materials are made uniform, and the obtained aqueous phase and oil phase are used. The edible oils and fats are roughly emulsified with a mixer or the like, then finished and emulsified with a colloid mill, high-pressure homogenizer, etc., and then mixed with ingredients or a seasoning liquid containing ingredients as necessary, and then used in tube containers or glass containers. It is advisable to fill and seal.

For any reason, the phospholipase A-treated egg yolk and the acidic oil-in-water emulsified seasoning containing succinated starch of the present invention hardly cause oil phase separation even with strong heat treatment, and have a smooth texture. Although it is not clear whether or not was retained, succinated starch acts on the yolk protein in the phospholipase A-treated egg yolk, and further imparts heat resistance to the phospholipase A-treated egg yolk, and the succinated starch forms a film around the emulsion. It is presumed that emulsification became difficult to break even when such a material was formed and subjected to heat treatment.

Next, the present invention will be described in more detail based on examples and test examples. Note that the present invention is not limited to these.

[0019]

EXAMPLES Example 1] lyso ratio of 50% of phospholipase _{A 2} treated egg yolk 3 kg (3 kg in raw egg yolk terms), succinylated starch (Matsutani Chemical Industry Co., Ltd., trade name: Emarusuta # 30A) 0. 5kg, vinegar (acidity 4%) 20kg,
After making 5 kg of curry powder, 2 kg of salt, 1 kg of pregelatinized starch and 8.5 kg of fresh water uniform with a mixer to prepare an aqueous phase,
While stirring, 30 kg of salad oil was poured and coarsely emulsified.
Next, this coarse emulsion is finely emulsified by a colloid mill according to a conventional method, and then, a blanched carrot (5 mm dice), a potato (5 mm dice) and an onion (chopped) prepared in advance in this fine emulsion are prepared. Each 10 kg was added and mixed uniformly to obtain an acidic oil-in-water type emulsified seasoning of the present invention. The obtained acidic oil-in-water emulsified seasoning has a pH of 4.0 and a viscosity of 150,000 mPa · s (B-type viscometer, rotation speed: 2 rpm, rotor: No. 6, product temperature: 2).
5 ° C.). The succinated starch (trade name: Emulstar # 30A) used in this example was
The viscosity of a 5% aqueous solution is 20 mPa · s (using a B-type viscometer, rotation speed: 20 rpm, rotor: No. 1, product temperature: 25 ° C.)
Under the following conditions).

Example 2 0.5 kg of succinated starch (trade name: Emulstar # 1 manufactured by Matsutani Chemical Industry Co., Ltd.) was uniformly dispersed in a solution of 20 kg of vinegar (acidity: 4%) and 8.5 kg of clear water. After heating to 90 ° C. with slow stirring, the mixture was cooled to room temperature to prepare a succinated starch solution. Next, a the succinylated starch solution, lyso ratio of 50% of phospholipase _{A 2} treated egg yolk 3 kg (3 kg in raw egg yolk terms),
5 kg of curry powder, 2 kg of salt and 1 kg of pregelatinized starch were homogenized with a mixer to prepare an aqueous phase, and then 30 kg of salad oil was poured with stirring to roughly emulsify. Next, this coarse emulsion was finely emulsified by a colloid mill according to a conventional method, and then a blanched ginseng (5 m
m dice), potato (5 mm dice) and onion (chopped) were added in an amount of 10 kg each and mixed uniformly to obtain an acidic oil-in-water emulsified seasoning of the present invention. The obtained acidic oil-in-water type emulsified seasoning has a pH of 4.0 and a viscosity of 180,000 mPa · s (B-type viscometer, rotation speed: 2 rpm).
m, rotor: No. 6, product temperature: measured at 25 ° C)
Met. The succinated starch (trade name: Emulstar # 1) used in this example had a 5% aqueous solution having a viscosity of 80%.
It was 00 mPa · s (measured with a B-type viscometer under the conditions of rotation speed: 2 rpm, rotor: No. 2, and product temperature: 25 ° C.).

Example 3 5 kg of phospholipase A _2- treated yolk with a lysation rate of 60% (5 kg in terms of raw egg yolk), 1 kg of succinated starch (Emulstar # 30A, manufactured by Matsutani Chemical Industry Co., Ltd.), vinegar (Acidity 4%) 20 kg, pepper 0.1 kg, salt 2 kg, pregelatinized starch 1 kg and fresh water 1
After making 0.9 kg uniform with a mixer and preparing the aqueous phase,
While stirring, 30 kg of salad oil was poured and coarsely emulsified.
Next, this coarse emulsion is finely emulsified by a colloid mill according to a conventional method, and 30 kg of a previously prepared blanched whole cone is added to the fine emulsion and uniformly mixed. A type emulsified seasoning was obtained. The obtained acidic oil-in-water type emulsified seasoning has a pH of 4.1 and a viscosity of 160,000 mPa · s (B-type viscometer, number of revolutions: 2 rpm, rotor: No. 6, product temperature: 25 ° C.) Under the following conditions).

Comparative Example 1 An acidic oil-in-water seasoning was produced in the same manner as in Example 1, except that the egg yolk treated with phospholipase A was replaced with raw yolk.

Comparative Example 2 An acidic oil-in-water seasoning was produced in the same manner as in Example 1, except that succinated starch was replaced with fresh water.

Comparative Example 3 An acidic oil-in-water seasoning was produced in the same manner as in Example 3, except that the egg yolk treated with phospholipase A was replaced with raw yolk.

Comparative Example 4 An acidic oil-in-water seasoning was produced in the same manner as in Example 3 except that succinated starch was replaced with fresh water.

[0026]

[Test Example] [Test Example 1] 30 g of each seasoning obtained in Example 1, Comparative Example 1 and Comparative Example 2 was applied to bread, baked in an oven toaster for 3 minutes, and heat stability of the baked seasoning. And the texture was evaluated.

[0027]

[Table 1]

Symbol in the table [Thermal stability] A: No oil phase separation. ：: Oil phase separation was slightly observed, but no problem occurred. Δ: Partial oil phase separation was observed. X: Many oil phase separations are observed. [Texture] ◎: Smooth texture. ：: Slightly inferior to smooth but not problematic. Δ: Slightly inferior in smoothness. ×: Poor smoothness.

From Table 1, it is understood that the combined use of phospholipase A-treated egg yolk and succinated starch is less likely to cause oil phase separation even after baking, and that a smooth texture is maintained.

Test Example 2 To 1000 g of ground beef, 300 g of onions fried with salad oil, 500 g of breadcrumbs, and appropriate amounts of salt, pepper and salad oil were added and mixed to prepare a hamburger base. Next, using the obtained hamburger base, a hamburger molded product was prepared in which the cavity portion was filled with each of the seasonings obtained in Example 3, Comparative Example 3 and Comparative Example 4, and after battering, bread crumbs were added. A fried menchikatsu was obtained. Next, this was fried with salad oil having an oil temperature of 180 ° C., and the heat stability and texture of the seasoning after the frying were evaluated.
The symbols in the table are the same as in Test Example 1.

[0031]

[Table 2]

From Table 2, it is understood that the combined use of the phospholipase A-treated egg yolk and the succinated starch hardly causes oil phase separation even after frying, and maintains a smooth texture.

Test Example 3 In Example 1, part or all of the phospholipase A-treated egg yolk was replaced with raw egg yolk, and the amount of phospholipase A-treated egg yolk shown in Table 3 was changed to the same amount as in Example 1. An acidic oil-in-water emulsified seasoning was produced. Each of the obtained seasonings was evaluated for heat stability and texture in the same manner as in Test Example 1. The symbols in the table are Test Example 1.
Is the same as

[0034]

[Table 3]

From Table 3, it can be understood that a seasoning containing phospholipase A-treated egg yolk preferably in an amount of 1.0% or more, more preferably 2.0% or more, is excellent in the effects of the present invention. In particular, those using only the phospholipase A-treated egg yolk were excellent.

Test Example 4 In Example 1, a part or all of the succinated starch was replaced with fresh water to obtain the compounding amount of the succinated starch shown in Table 4, and each acidic oil-in-water was used in the same manner as in Example 1. A type emulsified seasoning was produced. Each of the obtained seasonings was evaluated for heat stability and texture in the same manner as in Test Example 1. The symbols in the table are the same as in Test Example 1.

[0037]

[Table 4]

From Table 4, it is understood that seasonings containing succinated starch preferably in an amount of 0.1% or more, more preferably 0.2% or more, are excellent in the effects of the present invention.

Test Example 5 30 g of each of the seasonings obtained in Examples 1 and 2 was applied to a loaf of bread, and baked for 3 or 5 minutes with an oven toaster. The feeling was evaluated. The symbols in the table are the same as in Test Example 1.

[0040]

[Table 5]

According to Table 5, the viscosity of the 5% aqueous solution was 100 mP.
It is understood that Example 1 in which the succinated starch having a value of a · s or less is blended is more excellent in the effect of the present invention.

[0042]

As described above, the acidic oil-in-water-type emulsified seasoning of the present invention contains phospholipase A-treated egg yolk and octenyl succinated starch.
Even if a strong heat treatment is performed together with other foods in a fry, microwave oven, or the like, oil phase separation hardly occurs, and a smooth texture can be maintained.

Claims (2)

[Claims] 1. An acidic oil-in-water emulsified seasoning containing at least 10% of edible fat and oil and 100,000 mPa · s or more based on a product, comprising a phospholipase A-treated egg yolk and octenyl succinated starch. An acidic oil-in-water type emulsified seasoning characterized by containing. 2. The acidic oil-in-water type according to claim 1, wherein the product contains 1 to 15% of phospholipase A-treated yolk in terms of raw yolk and 0.1 to 5% of octenylsuccinated starch. Emulsion seasoning.