JPH0242943A - Production of emulsified food - Google Patents

Abstract

PURPOSE:To obtain an emulsified food, good inflavor with acid resistance and excellent emulsifying power without pasty feeling by using an isolated whey protein in emulsifying a food. CONSTITUTION:An isolated whey protein is used in emulsifying a food to provide an emulsified food, such as ice cream, ice sherbet, dressing, mayonnaise, chocolate, whipped cream or magarine. Furthermore, the isolated whey protein is preferably used together with high-polymer polysaccharides, surfactant or protein.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to foods and is an industrially advantageous method for producing emulsified foods. The emulsified food here refers to a state in which water and oil or oil or fat are emulsified, suspended, or dispersed, such as Ainu cream, ice sorbet, dressing, mayonnaise, chocolate, whipped cream, etc.
Margarine, canned coffee, and other foods.

[Conventional technology]

Water and oil are separated without mixing, and in order to emulsify them, an emulsifier with a group that is soluble in both water and oil is required. Furthermore, in order to improve the stability of the emulsion, it is necessary to reduce the size of the dispersed fat globules and increase the viscosity of the emulsion. Furthermore, some foods with high viscosity are made to appear to be emulsified and stabilized based on viscosity alone. However, when such foods are exposed to heat or shock, the emulsification is easily broken and they separate into water and oil. Basically, both lipophilic and hydrophilic groups are required.

Emulsifiers such as glycerin fatty acid esters and sucrose fatty acid esters have lipophilic groups and hydrophilic groups and have large emulsifying abilities. However, these emulsifiers generally have a taste or a pasty feel and cannot be used in large quantities. There are also emulsifiers that decompose on the acidic side, such as sila sugar fatty acid esters. Proteins such as egg white, soybean, and pfusuma are not used alone as emulsifiers, but are used for their nutritional value, gelling ability, and water-holding ability.

As an emulsifier, it has a good flavor, is acid resistant, and does not have a sticky or pasty feel.
Although it is desired to have a high emulsifying effect, there is currently nothing that is satisfactory.

[Problem that the invention is trying to solve]

Here, isolated whey protein (Whey protein)
in■5olate, hereinafter W, P, 1. ) will be adopted. W, P, 1. is a widely used whey protein concentrate.
ein Concentrate, hereinafter w, p, c
). W, p, c are determined by the limit offshore method when the protein content is approximately 70%.
P. 1. The protein content is over 90%, and most of the lactose, ash, aqueous fluid, and fat have been removed.

In this way, W, P, 1. Because it contains almost no excess fat, sugar, or ash, it has a good flavor and has excellent emulsifying properties. This is W, P, 1. It is presumed that it has a large amount of SH groups, which form S-8 bonds between molecules, resulting in excellent emulsifying properties.

W, P, 1. is used in a range of 0.05 to 10% (by weight, same hereinafter) based on food. Good luck 0.2~
It is 5%.

The proteins of the present invention include plasma, egg white, soy protein, whey protein concentrate, gelatin, casein, sodium caseinate, and others. Polymeric polysaccharides include xanthan gum, guar freguum, nutbean gum, tamarind seed polysaccharide, carrageenan, karaya gum, and others. The surfactant refers to glycerin fatty acid ester, sucrose fatty acid ester, sorbicun fatty acid ester, propylene glycol fatty acid ester, and soybean phospholipid. The amount of protein used may be 20% or less based on the food, and the amount of high molecular polysaccharide and surfactant may be 3% or less each based on the food. These are W.

P, 1. used in conjunction with.

Next, the effects of the present invention will be demonstrated using experimental examples.

Experimental example 1 Emulsifying power test, 51. (2% oil-soluble pigment paprika oleoresin added) 50q6 hot water (60~
70°C) 50% citric acid
0%, 0.5% trial
100P of salad oil (2% paprika oleoresin added) in a 500L beaker, it OO? , citric acid (b)?
, or O? Add and stir in a warm bath (2000 rpm)
l. Add a sample (noted separately) and stir at 70°C for 110 minutes to make it emulsified and light.
? Place in a centrifuge tube and centrifuge (3500 rpm for 5 minutes) to forcibly separate oil and water, then place in a graduated graduated cylinder. If the emulsifying effect is weak, the oil colored with an oil-soluble dye floats to the top and is separated into a water layer, an oil layer, and an emulsified layer. After filling a Meg cylinder with a scale and leaving it at room temperature (25°C) for 1 hour, the KW status is divided into oil layer, water layer, and emulsified layer, and the volume of each is read and expressed as a percentage (%) of the total filled volume. issue.

Emulsifying power results *The higher the number of emulsifying layers, the higher the emulsifying power.

*The numbers represent the proportion (%) of each layer to the total amount of filling.

Experimental example 2 Ice cream overrun, structure, and texture test [Ainu cream combination] Full-fat sweetened condensed milk 12.5% skim milk powder
6% coconut oil 4
% Sugar Sugar 12% Stabilizer (Note 1) 0.5% Emulsifier (Note 2) 0.8% (Note 1) Stabilizer: Locust bean gum, guar gum, carrageenan (40:40:20) formulation (Note 2) Emulsifier voice 1. Chrycerin fatty acid esthetic / I / (distilled monogri)
12. Egg Yolk Temple 3. W, P, I.

The raw materials are mixed, humidified and dissolved in a hot bath (50° to 60°C) for 20 minutes, homogenized (homopressure 150/c9/d), then sterilized and cooled. This Ainu cream mix is placed in the freezer and the overrun is measured over time. Fill the overrun Mi Seoknu into the whelk and quickly freeze it (-3
0°C), then transferred to an Ainu stocker (-20°C), and the structure and texture of the Ainu cream were evaluated.

Result organization - Two creamy dry tastes +: Chives and creamy taste Example 1 Mayonnaise 10 parts of egg yolk, 70 parts of salad oil, 9 parts of vinegar, 2 parts of sugar, 1.5 parts of salt, 1 part of spices, W, P , 1.3 parts, water 3
．． A 5-part mixture: first, egg yolk, spices, w, p.

■Mix water and vinegar evenly, then slowly add salad oil to make mayonnaise according to the usual method. The resulting mayonnaise was rich in flavor.

This was stored in a cold storage for 4 months, during which time no separation of salad oil, deterioration, or discoloration occurred at all.

Example 2 Canned coffee 3 parts skim milk powder, 10 parts sugar, 1 part coffee powder, W, P
, 10.2 parts of the mixture was dissolved and homogenized (homo pressure 15
0 kq/d), then adjust the pH to 7 with sodium hydrogen carbonate solution.
The mixture was adjusted to 0, filled into cans, sterilized at 115°C for 120 minutes, and then cooled. After storing this canned coffee at 60°C for 30 days, we opened the can gently and observed the contents. There were no rings or precipitates, and the flavor, odor, and color were as fresh as if they had just been produced. It was delicious.

Example 3 Dressing 3 parts salt, 22 parts vinegar, 36 parts white soybean oil, 0 spices
．． Prepare 8 parts, 0.5 parts of seasoning, 2 parts of W, P, and L, 0.2 parts of xanthan gum, and 36 parts of water. Wp in the water.

■Dissolve the xanthan gum and add salt, vinegar, spices, and seasonings while stirring. Finally, add soybean white squeezed oil to make a dressing according to the usual method, and bottle it. This dressing remained smooth and glossy even after being stored for a long period of time without any separation of water and oil. Also, when I used this, the tracing came out smoothly from the mouth of the bottle and had good fluidity, so it sat thickly on the vegetables and did not slip off.

Claims (1)

[Claims] 1. A method for producing an emulsified food product, which comprises using isolated whey protein in emulsifying the food product. 2. The method for producing an emulsified food according to claim 1, characterized in that a high molecular weight polysaccharide, a surfactant, and a protein are used alone or in combination of two or more of them in the isolated whey protein.