JPH0434381B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention is a method for producing an improved sour oil-in-water emulsified food. Specifically, by using WPC as an emulsifier and emulsification aid, and by using a high-pressure homogenizer, a stable sour oil-in-water emulsified food with excellent heat resistance and shape retention was obtained. This is related to its manufacturing method. (Prior art and problems) There have been many sour oil-in-water emulsified foods such as mawanaise and dressings, and they use egg yolk, soy protein, milk protein, fatty acid ester, etc. as emulsifiers and emulsification aids. The areas were used together. However, they lack heat resistance and shape retention, and when used in the preparation of breads and similar products, which will become more and more diverse in the future, they can only be used as seasonings, and as filling materials and decorations in breads. It was unsuitable for use as a material. That is, when used as a filling or decoration for bread, if it is subsequently baked or steamed, it cannot withstand the heat and soaks into the dough, flows out, or loses its shape, making it unsuitable for use as a decoration. . Another drawback was that it would flow out at room temperature without being heated. Nowadays, in the bread making field, we see that the types and forms are becoming more and more diversified, and we are trying to eliminate the drawbacks of conventional filling materials and topping materials, and to use Japanese, Western, and Chinese ingredients such as tomatoes, sesame, peanuts, mustard, and wasabi. There has been a desire for a heat-resistant, shape-retaining sour oil-in-water emulsion food that can be seasoned with flavor and can contribute to the future development of cooked bread. (Purpose of the Invention) Therefore, the present invention is characterized in that WPC, which has excellent emulsifying power and stability, is used, and its heat resistance and shape retention properties are improved. WPC has traditionally been known to have emulsifying power, foaming power, and coagulability due to heat and acid, and although the emulsifying power can be used, the range of use is limited due to the problem of coagulation due to heat and acid. It was getting worse. The present invention makes use of this heat-induced coagulation property to provide heat resistance, and furthermore, by using a high-pressure homogenizer to make fat globules finer, more stable emulsification is achieved without the use of emulsifiers such as fatty acid esters. It can be kept, and furthermore,
By making the fat globules finer, heat resistance was improved. (Structure of the invention) Using WPC, pre-mix and emulsify oil and fat, water, natural gum, starch, etc., then homogenize with a high-pressure homogenizer, heat to 90 to 100 ° C, fill and package,
This is a method for producing a sour oil-in-water emulsified food with excellent heat resistance and shape retention, which is then cooled to around 40°C and turned into a product. First, regarding the manufacturing process, the steps of premixing, emulsification, homogenization, heating, filling, packaging, and cooling are omitted. 1. As a preliminary mixing/emulsification process, a predetermined amount of water is placed in a mixing tank equipped with a stirrer that rotates at high speed (1000 rpm or more), and while stirring, WPC and natural gums are dissolved, and starch and flavor components (salt, Add sugar), vinegar, spices, etc., mix and dissolve thoroughly, then add oils and fats, dissolve, mix,
Perform preliminary emulsification. Continue stirring for 3 minutes after adding all raw materials. WPC uses a highly purified product with a protein content of 75% or more. As for starches, there is no big difference in the results whether you use wheat flour, cornstarch, their modified products (processed starch), or rice flour. Vinegar can be partially replaced with citrus fruit juice such as lemon juice or organic acids such as citric acid and malic acid. The preferred oils and fats are liquid oils derived from soybeans, rapeseed, cottonseed, rice sugar, corn, etc., but it is possible to replace about 50% of the total amount of fats and oils with solid fats with a low melting point of 30°C or less.
In this case, use warm water of around 50℃ instead of water. 2. In the homogenization process, the premixed and emulsified mixture is heated to a homogenization pressure of 50 to 50% using a high-pressure homogenizer.
Apply a pressure of about 150 kg/cm ² to finely homogenize the oil and fat globules to a diameter of 10 microns or less. At this time, if the homogenization pressure is low and the diameter of the oil or fat globule is large and the variation is large, the heat resistance of the finished product will be weak and separation of the oil or fat will easily occur over time. 3. As a heating process, use a double pot with a vacuum device to 90~
Heat to around 100℃. (It is also possible to use a cylinder type scraping type heat exchanger, etc.) This is done to gelatinize the starch added in a small amount (usually up to about 1%) and to sterilize microorganisms originating from the raw materials. Heating time is 15-20 minutes. 4 Regarding the filling/packaging and cooling process, after heating, cover with a lid and apply a light vacuum (300 to 400 mmHg).
After removing any air bubbles, the product is cooled to around 80°C and quickly filled and packaged. The filling amount is 500g to 2.5Kg for film packaging. Immediately after filling, the product is cooled down to 40℃ under running water. Ten
When filling large cans of about 1 kg, the vacuum level is 600.
Fill at 65℃ to about mmHg and let cool naturally. Next, as a preferred embodiment of the present invention,
The manufacturing methods for pizza flavor and Chinese flavor are described below. Both use a tank with an agitator of approximately 1300 rpm as the raw material input tank.

[Table] After adding all the raw materials, continue stirring for 3 to 5 minutes to mix and emulsify. Processing temperature 40-50℃. Thereafter, using a high-pressure homogenizer, the oil is finely homogenized to a diameter of 10 microns or less at a homogenizing pressure of 150 kg/cm ² . The heating is
Use a double pot with a vacuum device, and heat it to 95°C in about 10 minutes, then turn off the steam and hold for 5 minutes. After that, put the lid on and apply a vacuum of about 300 to 400 mmHg to lower the temperature.
Cool to 80-85℃ and fill and package immediately. filling·
For packaging, the temperature is maintained at 80~85℃, and multilayer plastic film is used for continuous bag making and filling. (Using a pillow packaging machine) Filling amount: 2.5Kg. For cooling, immediately cool to 40°C under running water. A product yield of 90-91% is obtained. (Effects of the Invention) Physical state changes, viscosity measurements, and separation of oil and water phases were confirmed for the products based on the above examples. Test method: Samples were stored in a thermostat at 25°C and 8°C for 3 months, and measurements were confirmed at regular intervals. Separation status: Visually determined viscosity: Tokyo Keiki BH type viscometer, No. 7 rotor.
Measured at 20rpm25℃ Unit: pois

[Table] Application example for cooking bread Topping and wrapping example Dough mixing; Normal cooking bread mixing process; Knead ingredients other than margarine at constant speed for 3 minutes, medium speed for 5 minutes. Add margarine and knead at constant speed for 2 minutes, then at medium speed. Knead for 4 minutes Kneading temperature 28℃ Floor time 50 minutes Divide and shape. Forming: Wrap the product and toppings such as ham, sausage, potatoes, etc., and then warm it. After baking, top the product and place the above ingredients on top. Firing at 200℃ for 10 minutes Result: Remains in good condition without flowing or losing its squeezed shape. B Example of rolling the dough into the dough and baking it after cutting: Dough composition; Normal croissant dough blending process; Ingredients other than butter for 3 minutes at a constant speed, then 2 minutes at a medium speed.
Knead for 1 minute Add butter and mix at constant speed for 1 minute and medium speed for 3 minutes Kneading temperature: 20℃ Floor time: 15 minutes, then cool down Fold the roll-in margarine in thirds and fold it in three times After cutting it into a rectangle, apply an appropriate amount of the product and add the ingredients. Place it on the dough and roll it into a roll. After cutting it into an appropriate size, bake it in foil for 10 minutes at 200°C.
Keep it in good condition. As mentioned above, the sour oil-in-water emulsified food according to the present invention shows no separation of the aqueous phase and oil phase even after 3 months, and even after baking it on a cooking bread for 10 minutes at 200°C. The shape of the tip of the piping bag remains as it is,
Even when wrapped or rolled up, it does not seep into the fabric or flow out, confirming that it has sufficient stability, heat resistance, and shape retention for the intended purposes. Therefore, it can be used extensively as a filling material and topping material in confectionery and bread making.

Claims (1)

[Claims] 1 Whey Protein Concentrate or less is used to emulsify 60% or less of fats and oils (the same applies below) and 40% or more of the acidic aqueous phase.
(abbreviated as WPC) 0.5 to 5%, and a small amount of starch
After processing with natural gums in a high-pressure homogenizer
A method for producing a sour oil-in-water emulsified food with excellent heat resistance and shape retention, which is characterized by being heat-treated to about ~100°C.