JP7062410B2 - Semi-solid oil-in-water emulsified food and its manufacturing method - Google Patents

Description

The present invention relates to a semi-solid oil-in-water emulsified food having excellent heat resistance and freezing resistance, and a method for producing the same.

Semi-solid oil-in-water emulsified foods such as mayonnaise and mayo sauce are used in a wide range of foods such as salads, seasonings, sandwich ingredients, yakisoba, takoyaki, and okonomiyaki. Its use has been expanded, and it is also used in frozen foods such as cooked bread and frozen side dishes. However, when the semi-solid oil-in-water emulsified food is cooked or frozen, deemulsification occurs in which the emulsified state of the oil-in-water emulsification is destroyed, and the aqueous phase and the oil layer are separated. Then, the product using the semi-solid oil-in-water emulsified food is not only inferior in appearance but also inferior in taste and flavor, and there is a problem that the quality and value of the product are significantly deteriorated.

Therefore, it is desired that the semi-solid oil-in-water emulsified food has heat resistance and freezing resistance to maintain a stable emulsified state even after being heat-treated or frozen and thawed. , Various techniques for these purposes have been proposed.

For example, among the techniques for imparting freezing resistance to emulsified foods such as mayonnaise by blending dried egg white as a heat-coagulable protein (see, for example, Patent Document 1), egg white, lactoalbumin or a fraction thereof, and gelatin. A technique for imparting heat resistance and freezing resistance to an oil-in-water emulsified composition such as mayonnaise by blending one or more proteins with arabic gum and / or a starch hydrolyzate treated with octenyl succinic acid (for example, Patent Document). 2), a technique for imparting freezing resistance to an oil-in-water emulsion such as mayonnaise by blending polysorbate 60, which is a polyoxyethylene sorbitan fatty acid ester (see, for example, Patent Document 3), and insoluble in an aqueous phase. Acidic water oil such as mayonnaise by containing gumy particles selected from heat-soluble tamarind seed gum, heat-soluble locust bean gum, and heat-soluble carrageenan having an average particle diameter of 15 to 200 μm dispersed in the state. A technique for imparting freezing resistance to a type emulsified food (see, for example, Patent Document 4), an emulsifier selected from polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester, and HLB of 10 or more. A technique for imparting emulsification stability in a wide temperature range from freezing to heating to a high oil content oil-in-water emulsified oil / fat composition by using an emulsifying agent which is a polyglycerin fatty acid ester in a specific ratio (for example, Patent Document 5). See) etc. have been proposed.
However, the current situation is that further improvement in heat resistance and freezing resistance is required.

Therefore, there is a strong demand for the prompt provision of semi-solid oil-in-water emulsified foods and their production methods, which do not undergo deemulsification even after heat treatment or freezing for a long period of time and have excellent shape retention and texture. There is.

Japanese Unexamined Patent Publication No. 61-141861 Japanese Unexamined Patent Publication No. 2001-327247 Japanese Unexamined Patent Publication No. 2006-15824 Japanese Unexamined Patent Publication No. 2012-10622 Japanese Unexamined Patent Publication No. 2016-195580

It is an object of the present invention to meet such a demand, break through the current situation, solve the above-mentioned problems in the past, and achieve the following objects. That is, the present invention provides a semi-solid oil-in-water emulsified food product which does not undergo deemulsification even after heat treatment or freezing for a long period of time and has excellent shape retention and texture, and a method for producing the same. The purpose.

As a result of diligent studies to achieve the above object, the present inventors have made a specific amount of vegetable oil, a specific amount of a specific protein material, a specific amount of a specific emulsifier, and a specific amount of a specific thickening agent. It was found that the heat resistance and freezing resistance of a semi-solid oil-in-water emulsified food can be improved by containing a saccharide.

The present invention is based on the above-mentioned findings of the present inventors, and the means for solving the above-mentioned problems are as follows. That is,
<1> 30 to 60% by mass of vegetable oil;
As a protein material, milk protein and / or egg yolk is 1 to 7% by mass;
As an emulsifier, 0.1 to 5% by mass of polyglycerin fatty acid ester; and as a thickening polysaccharide, 0.5 to 5% by mass of two or more selected from the group consisting of tamarind gum, xanthan gum and alginic acid ester; It is a semi-solid oil-in-water emulsified food containing an oil-in-water emulsion.
<2> The semi-solid oil-in-water emulsified food according to <1>, wherein the average particle size of the emulsion is in the range of 1 to 20 μm.
<3> The semi-solid oil-in-water emulsified food according to <1> or <2>, which has a viscosity of 30 to 150 Pa · s.
<4> The semi-solid according to any one of <1> to <3>, wherein the thickening polysaccharide contains at least one of xanthan gum and alginate and has a mass ratio of 0: 5 to 2: 1. It is an oil-type emulsified food in water.
<5> The semi-solid oil-in-water emulsified food according to any one of <1> to <4>, wherein the protein material is whey protein and enzyme-treated egg yolk.
<6> The semi-solid oil-in-water emulsified food according to any one of <1> to <5>, which is a mayonnaise-like seasoning.
<7> 30 to 60% by mass of vegetable oil;
As a protein material, milk protein and / or egg yolk is 1 to 7% by mass;
As an emulsifier, 0.1 to 5% by mass of polyglycerin fatty acid ester; and as a thickening polysaccharide, 0.5 to 5% by mass of two or more selected from the group consisting of tamarind gum, xanthan gum and alginate ester. It is a method for producing a semi-solid oil-in-water emulsified food, which comprises a step of emulsifying the contained raw material and adjusting the average particle size of the emulsion to the range of 1 to 20 μm.

According to the present invention, the above-mentioned problems in the prior art can be solved, emulsification does not occur even after heat treatment or freezing and storage for a long period of time, and a semi-solid oil-in-water mold having excellent shape retention and texture is obtained. An emulsified food and a method for producing the same can be provided.

(Semi-solid oil-in-water emulsified food and its manufacturing method)
The semi-solid oil-in-water emulsified food of the present invention is an oil-in-water emulsion containing at least a vegetable oil, a protein material, an emulsifier, and a thickening polysaccharide, and if necessary, other components.

<Vegetable oil>
The vegetable oil is not particularly limited and may be appropriately selected. For example, soybean oil, rapeseed oil, palm oil, palm kernel oil, palm oil, cottonseed oil, corn oil, sunflower oil, rice oil, sesame oil and safflower oil. , Safflower oil, grape seed oil, olive oil, peanut oil, walnut oil, cacao butter and the like. These may be used alone or in combination of two or more. Among these, soybean oil, sunflower oil, and rapeseed oil are preferable, and soybean oil is more preferable, because they have a large amount of unsaturated fatty acids and are less likely to cause emulsification.
As the vegetable oil, one prepared by a known method may be used, or a commercially available product may be used.

The content of the vegetable oil in the semi-solid oil-in-water emulsified food is not particularly limited as long as it is 30 to 60% by mass, and can be appropriately selected, but 35 to 55% by mass is preferable. Within the above preferable range, the texture is good, and heat resistance and freezing resistance are more excellent, which is advantageous.

<Protein material>
The protein material is not particularly limited as long as it contains milk protein and / or egg yolk, and can be appropriately selected.

The milk protein is not particularly limited and may be appropriately selected. Examples thereof include whey protein and casein. These may be used alone or in combination of two or more. Among these, whey protein is preferably contained because it has a good texture and is more excellent in heat resistance and freezing resistance.
As the milk protein, one prepared by a known method may be used, or a commercially available product may be used.

The egg yolk is not particularly limited and may be appropriately selected. For example, raw egg yolk; raw egg yolk may be sterilized, frozen, filtered, dried, enzyme-treated, de-sugared, decholesterolized, salted or Examples thereof include those subjected to one or more types of treatments such as mixed treatments of sugars and the like. These may be used alone or in combination of two or more. Among these, enzyme-treated egg yolk is preferably contained because it has a good texture and is more excellent in heat resistance and freezing resistance.
Specific examples of the drying treatment include a drying treatment by spray drying, freeze drying and the like.
Specific examples of the enzyme treatment include enzyme treatment with phospholipase, protease and the like.
Specific examples of the desalination treatment include desalination treatment with yeast, glucose oxidase and the like.
As the egg yolk, one prepared by a known method may be used, or a commercially available product may be used.

The protein material is preferably whey protein and enzyme-treated egg yolk in that it has a good texture and is more excellent in heat resistance and freezing resistance.

The content of the milk protein and / or egg yolk in the semi-solid oil-in-water emulsified food is not particularly limited as long as it is 1 to 7% by mass, and can be appropriately selected, but 3 to 6% by mass is used. preferable. Within the above preferable range, the texture is good, and heat resistance and freezing resistance are more excellent, which is advantageous.

The protein material may contain a protein material other than milk protein and / or egg yolk (hereinafter, referred to as "other protein material") as long as the effect of the present invention is not impaired.
The other protein material is not particularly limited and may be appropriately selected. Examples thereof include whole egg, egg white, soybean protein and gelatin. These may be used alone or in combination of two or more.
As the other protein material, those prepared by a known method may be used, or commercially available products may be used.
The content of the other protein material in the semi-solid oil-in-water emulsified food is not particularly limited and may be appropriately selected.

<Emulsifier>
The emulsifier is not particularly limited as long as it contains a polyglycerin fatty acid ester, and can be appropriately selected.

The polyglycerin fatty acid ester is an ester of a fatty acid and polyglycerin in which glycerin is ether-bonded.
The number of molecules of the glycerin to be ether-bonded is not particularly limited and may be appropriately selected, and examples thereof include 2 to 10 molecules on average.
The fatty acid is not particularly limited and may be appropriately selected. Examples thereof include saturated fatty acids having 16 to 18 carbon atoms.
Specific examples of the polyglycerin fatty acid ester include tetraglycerin monostearate, hexaglycerin dipalmitate, hexaglycerin monooleate, hexaglycerin monostearate, decaglycerin monostearate, decaglycerin monostearate, and decaglycerinji. Examples include oleate and decaglycerin tristearate.
The polyglycerin fatty acid ester may be used alone or in combination of two or more.
As the polyglycerin fatty acid ester, one prepared by a known method may be used, or a commercially available product may be used.

The content of the polyglycerin fatty acid ester in the semi-solid oil-in-water emulsified food is not particularly limited as long as it is 0.1 to 5% by mass, and can be appropriately selected, but 0.5 to 3% by mass. % Is preferable. Within the above preferable range, the texture is good, and heat resistance and freezing resistance are more excellent, which is advantageous.

The emulsifier may contain an emulsifier other than the polyglycerin fatty acid ester (hereinafter referred to as "other emulsifier") as long as the effect of the present invention is not impaired.
Examples of the other emulsifier include lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and octenyl succinic oxide starch. These may be used alone or in combination of two or more.
As the other emulsifier, one prepared by a known method may be used, or a commercially available product may be used.
The content of the other emulsifier in the semi-solid oil-in-water emulsified food is not particularly limited and may be appropriately selected.

<Thickening polysaccharide>
The thickening polysaccharide is selected from the group consisting of tamarind gum (sometimes referred to as "tamarind seed gum"), xanthan gum and alginate ester (sometimes referred to as "alginate propylene glycol ester") 2 As long as it contains more than one kind, there is no particular limitation and it can be appropriately selected, but it is preferable to contain xanthan gum and alginate ester in terms of good texture, heat resistance and freezing resistance, and tamarind gum, It is more preferable to contain three types of xanthan gum and alginate ester.
As the tamarind gum, xanthan gum and alginate ester, those prepared by a known method may be used, or commercially available products may be used.

The total content of two or more kinds of semi-solid oil-in-water emulsified foods selected from the group consisting of tamarind gum, xanthan gum and alginate ester is not particularly limited as long as it is 0.5 to 5% by mass. It can be appropriately selected, but 1 to 3% by mass is preferable. Within the above preferable range, the texture is good, and heat resistance and freezing resistance are more excellent, which is advantageous.

When the thickening polysaccharide contains at least one of xanthan gum and alginate ester, the mass ratio thereof (xanthan gum: alginate ester) is not particularly limited and may be appropriately selected, but 0: 5 to 2 1: 1 is advantageous in that it has a good texture and is more excellent in heat resistance and freezing resistance.

The thickening polysaccharide may contain a thickening polysaccharide other than tamarind gum, xanthan gum and alginic acid ester (hereinafter, referred to as "other thickening polysaccharide") as long as the effect of the present invention is not impaired. ..
Examples of the other thickening polysaccharide include gum arabic, locust bean gum, pectin, guar gum, gellan gum, curdlan, pullulan, sodium alginate, carrageenan and the like. These may be used alone or in combination of two or more.
As the other thickening polysaccharide, one prepared by a known method may be used, or a commercially available product may be used.
The content of the other thickening polysaccharide in the semi-solid oil-in-water emulsified food is not particularly limited and may be appropriately selected.

<Other ingredients>
The other ingredients in the semi-solid oil-in-water emulsified food are not particularly limited as long as the effects of the present invention are not impaired. For example, the ingredients and foods used in the conventional semi-solid oil-in-water emulsified food. Ingredients that can be used in the above can be appropriately selected, and as raw materials constituting the aqueous phase, for example, water; vinegar; salt, seasonings such as sodium glutamate, sodium inosinate; Sugars such as liquid sugar; starches such as potato starch, corn starch, tapioca starch, wheat starch, rice starch; fruit juices; spices; flavoring agents, etc., and examples of the raw materials constituting the oil phase are lipophilic. Some flavors, spices, etc. may be mentioned. These may be used alone or in combination of two or more.
As the other components, those prepared by a known method may be used, or commercially available products may be used.
The content of the other components in the semi-solid oil-in-water emulsified food is not particularly limited and may be appropriately selected.

<Average particle size>
The average particle size of the emulsion is not particularly limited and may be appropriately selected, but 1 to 20 μm is preferable and 5 to 15 μm is preferable in terms of good texture, heat resistance and freezing resistance. More preferred.
In the present invention, the average particle size of the emulsion is the particle size distribution of the emulsified particles in the semi-solid oil droplet type emulsified food, using a laser diffraction type particle size distribution meter MT-3300EX (manufactured by Microtrac Bell Co., Ltd.). The median diameter obtained when measured, that is, the particles on the larger side and the smaller side when the emulsified particles in the semi-solid oil-drop type emulsified food are divided into two with a certain particle size as a boundary. It means the particle diameter at which the particles are equal in quantity.

<Viscosity>
The viscosity of the semi-solid oil-in-water emulsified food is not particularly limited and can be appropriately selected, but it has a good texture and is more excellent in heat resistance and freezing resistance, and is 30 to 150 Pa · s. Is preferable, and 50 to 100 Pa · s is more preferable in that the freezing resistance and the shape retention property at the time of heating are further excellent.
In the present invention, the viscosity of the semi-solid oil-in-water emulsified food means the viscosity at 20 ° C., and can be measured by, for example, TVB-10 (manufactured by Toki Sangyo Co., Ltd.).

<Aspect>
The embodiment of the semi-solid oil-in-water emulsified food is not particularly limited and may be appropriately selected. Examples thereof include mayonnaise-like seasonings and dressings.

The semi-solid oil-in-water emulsified food of the present invention is excellent in heat resistance and freezing resistance, does not undergo deemulsification even when cooked or stored frozen for a long period of time, and is excellent in shape retention and texture.

The method for producing the semi-solid oil-in-water emulsified food of the present invention is not particularly limited and may be appropriately selected. For example, the method for producing the semi-solid oil-in-water emulsified food of the present invention is suitable. Can be manufactured.

(Manufacturing method of semi-solid oil-in-water emulsified food)
The method for producing a semi-solid oil-in-water emulsified food of the present invention includes a step of emulsifying a raw material and adjusting the average particle size of the emulsion (hereinafter referred to as "emulsification and particle size adjusting step"), and is necessary. Further, other steps are included depending on the situation.

<Emulsification and particle size adjustment process>
The emulsification and particle size adjusting step includes an emulsification treatment for emulsifying a raw material and a particle size adjusting treatment for adjusting the average particle size of the emulsion in the range of 1 to 20 μm.

The raw materials are thickened with 30 to 60% by mass of vegetable oil, 1 to 7% by mass of milk protein and / or egg yolk as a protein material, and 0.1 to 5% by mass of a polysaccharide fatty acid ester as an emulsifier. As the polysaccharide, at least 0.5 to 5% by mass of two or more kinds selected from the group consisting of tamarind gum, xanthan gum and alginate ester is contained, and if necessary, other components are further contained.
The vegetable oil, protein material, emulsifier, polyglycerin fatty acid ester, thickening polysaccharide and other components are the same as those described in the above-mentioned item of semi-solid oil-in-water emulsified food of the present invention, and are preferable embodiments. Is the same.

The emulsification treatment method is not particularly limited as long as the raw material can be emulsified, and a known method can be appropriately selected. For example, an aqueous phase raw material is dissolved or dispersed in water, and an oil phase is added thereto. A method of emulsifying by stirring while stirring can be mentioned.
The stirring method is not particularly limited, and a known device can be appropriately selected, and examples thereof include a homomixer and a colloidal mill.

The method for adjusting the particle size is not particularly limited as long as the average particle size of the emulsion can be adjusted in the range of 1 to 20 μm, and a known method can be appropriately selected, for example, in a stirring device. It can be adjusted by changing the type, adjusting the stirring conditions, adjusting the order of adding the raw material components, and the like.
The particle size adjusting treatment may be performed together with the emulsification treatment or may be performed after the emulsification treatment.

<Other processes>
The other steps can be appropriately selected depending on the intended purpose as long as the effects of the present invention are not impaired.

According to the method for producing a semi-solid oil-in-water emulsified food of the present invention, a semi-solid oil-in-water emulsified food having excellent heat resistance and freezing resistance can be efficiently produced.

Hereinafter, the present invention will be described with reference to Examples, Comparative Examples and Test Examples, but the present invention is not limited to these Examples, Comparative Examples and Test Examples.

(Comparative Examples 1 to 13, Examples 1 to 12: Production of semi-solid oil-in-water emulsified food)
The protein materials, thickening polysaccharides, sugars, vinegar and seasonings shown in Tables 1-1 to 2-3 were dissolved or dispersed in water, and vegetable oil was added thereto to obtain a mixture having a total amount of 1,000 g. Then, the mixture was stirred (100 to 150 rpm) by magic PLANT (IKA Japan Co., Ltd.) to obtain a mayonnaise-like seasoning, which is a semi-solid oil-in-water emulsified food.
When the semi-solid oil-in-water emulsified food contained an emulsifier, it was heated and dissolved before being mixed with the vegetable oil.

<Measurement of average particle size of emulsion>
The average particle size of the emulsion of each semi-solid oil-in-water emulsified food obtained above was obtained by diluting the semi-solid oil-in-water emulsified food with water 5 times and using a laser diffraction type particle size distribution meter MT-3300EX. Measured using (manufactured by Microtrac Bell Co., Ltd.).

<Measurement of viscosity of semi-solid oil-in-water emulsified food>
The viscosity of the emulsion of each semi-solid oil-in-water emulsified food obtained above was measured by TVB-10 (manufactured by Toki Sangyo Co., Ltd.) by weighing 100 g of the semi-solid oil-in-water emulsified food.

(evaluation)
<Freezing resistance: Oil separation>
45 g of each semi-solid oil-in-water emulsified food obtained above was frozen and thawed as follows, and the degree of oil separation after freezing and thawing was calculated by the following formula (i).
(1) Insulation from room temperature to 10 ° C for 1 hour at 10 ° C (2) Transfer to a freezer at -10 ° C for 2 days (3) Transfer to a freezer at -30 ° C for 2 days (4) Room temperature to 37 ° C Thaw in the heat insulation room (1 hour)
(5) Centrifugation-Equation (i)-
Oil separation (%) = weight of separated oil (g) / 45g x 100

Freezing resistance was evaluated from the degree of oil separation according to the following criteria. The results are shown in Tables 1-1 to 2-3. If the degree of separation of the oil is less than 5%, it can be judged that the oil has a freezing resistance for one year even when stored at −20 ° C.
〔Evaluation criteria〕
A: The degree of oil separation is less than 1%.
B: The degree of oil separation is 1% or more and less than 5%.
C: The degree of oil separation is 5% or more and less than 10%.
D: The degree of oil separation is 10% or more.

<Heat resistance>
10 g of each semi-solid oil-type emulsified food obtained above is placed on a whipped roll pan dough (dough mass 60 g), baked in an oven at 180 ° C. for 8 minutes, and then semi-solid according to the following criteria. The emulsified state and shape retention of the oil-in-water emulsified food were evaluated. The evaluation was performed by a panel of 10 people, and the most frequently evaluated results are shown in Tables 1-1 to 2-3.
〔Evaluation criteria〕
-Emulsified state-
A: No oil separation.
B: Almost no oil separation.
C: Some oil separation is observed.
D: Oil separation is observed, but it is within the allowable range.
E: The oil is completely separated.
-Shape retention-
A: Almost no change from before firing.
B: A slight change is observed from before firing.
C: A change is observed from before firing, but it is within the permissible range.
D: Significant changes are observed from before firing.
E: The shape before firing does not remain.

<Comprehensive evaluation>
Based on the above evaluation results of freezing resistance (oil separation) and heat resistance (emulsification state and shape retention), a comprehensive evaluation was performed based on the following criteria, and the results are shown in Tables 1-1 to 2-3. rice field. When the comprehensive evaluation is A to C evaluation, it can be said that it is a semi-solid oil-in-water emulsified food having freezing resistance and heat resistance, but it is preferable that the comprehensive evaluation is A to B evaluation.
〔Evaluation criteria〕
A: All are A evaluations.
B: Only A and B evaluations.
C: Only A, B and C evaluations.
D: Only B, C and D evaluations (excluding cases corresponding to the following E evaluations).
E: The degree of oil separation has a D rating or at least one E rating.

Tables 1-1 to 2-3 below show the compositions of Comparative Examples 1 to 13 and Examples 1 to 12, the average particle size of the emulsion, the viscosity, and the evaluation results. The semi-solid oil-in-water emulsified foods of Examples 1 to 12 had an excellent texture even after freezing / thawing or baking.

As shown in Tables 1-1 to 2-3, vegetable oil is 30 to 60% by mass; milk protein and / or egg yolk is 1 to 7% by mass as a protein material; and polyglycerin fatty acid ester is 0.1 as an emulsifier. Satisfying the composition of an oil-in-water emulsion containing ~ 5% by mass; and 0.5 to 5% by mass; two or more selected from the group consisting of tamarind gum, xanthan gum and alginate ester as the thickening polysaccharide. It was confirmed that a semi-solid oil-in-water emulsified food with excellent shape retention and texture can be obtained without deemulsification even after heat treatment or long-term frozen storage.

Claims (5)

30-60% by weight of vegetable oil;
As a protein material, whey protein and enzyme-treated egg yolk are 1 to 7% by mass;
As an emulsifier, 0.1 to 5% by mass of polyglycerin fatty acid ester; and as a thickening polysaccharide, 0.5 to 3 % by mass of two or more selected from the group consisting of tamarind gum, xanthan gum and alginic acid ester; It is an oil-in-water emulsion that contains
A semi-solid oil-in-water emulsified food having an average particle size in the range of 1 to 20 μm. The semi-solid oil-in-water emulsified food according to claim 1, which has a viscosity of 30 to 150 Pa · s. The semi-solid oil-in-water emulsified food according to claim 1 or 2, wherein the thickening polysaccharide contains at least one of xanthan gum and alginate ester, and the mass ratio thereof is 0: 5 to 2: 1. The semi-solid oil-in-water emulsified food according to any one of claims 1 to 3, which is a mayonnaise-like seasoning. 30-60% by weight of vegetable oil;
As a protein material, whey protein and enzyme-treated egg yolk are 1 to 7% by mass;
As an emulsifier, 0.1-5% by weight of polyglycerin fatty acid ester; and
As the thickening polysaccharide, two or more kinds selected from the group consisting of tamarind gum, xanthan gum and alginate ester are emulsified with 0.5 to 3% by mass; and the average particle size of the emulsion is 1 to 20 μm. A method for producing a semi-solid oil-in-water emulsified food, which comprises a step of adjusting to the range of.