JPH06339353A - Method for producing fat-and-oil emulsified food - Google Patents

Abstract

PURPOSE:To obtain a fat an oil-emulsified food reduced in the acidic taste and good in the flavor without deteriorating its preservability. CONSTITUTION:A method for producing a fat and oil-emulsified food containing a fat or oil and a vinegar comprises using a vinegar obtained by inoculating an acetic acid-resistant yeast and an acetic bacterium on a vinegar containing an acetic acid ethyl ester and a vegetable protein and subsequently subjecting the inoculated mixture to an aerobic fermentation under an aerobic culture condition.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an oil-and-fat emulsion food, and more particularly to a method for producing an oil-and-fat emulsion food such as mayonnaise which suppresses sourness without lowering preservability and has good flavor. Is.

[0002]

2. Description of the Related Art Vinegar is used as a seasoning in the production of oil-and-fat emulsified foods such as mayonnaise. Vinegar is necessary for imparting the refreshing sourness of mayonnaise and preservability.
On the other hand, in recent years, development of low-fat, low-calorie oil-and-fat emulsified foods has been promoted due to the demand for low-fat, low-calorie oil-and-fat emulsified foods. However, with the decrease in fat in oil-and-fat emulsified foods, conventional sour agents (vinegar) have a strong sourness, which is one of the causes of dislike. Therefore, in order to suppress the sourness, a method of reducing the amount of vinegar additive was used, but in that case, there was a problem that the preservability was deteriorated. Therefore, there has been a demand for an oil / fat emulsified food that suppresses sourness without deteriorating storage stability and has a good flavor.

[0003]

Means for Solving the Problems As a result of intensive research to solve the above problems, the present inventors inoculated vinegar vinegar containing fatty acid ethyl ester and vegetable protein with acetic acid-resistant yeast and acetic acid bacteria. It was found that by using vinegar obtained by performing acetic acid fermentation under aerobic culture conditions, sourness can be suppressed without lowering storage stability, and a fat and oil emulsified food with good flavor can be obtained. The present invention has been completed.

That is, the present invention provides a method for producing an oil and fat emulsified food containing oil and fat and vinegar, wherein
Fat and oil emulsified food characterized by using vinegar obtained by inoculating vinegar vinegar containing fatty acid ethyl ester and vegetable protein with acetic acid-resistant yeast and acetic acid bacterium, and performing acetic acid fermentation under aerobic culture conditions The present invention provides a method for manufacturing the same.

In the present invention, the vinegar mash refers to a raw material liquid containing at least alcohol used in the production of vinegar, and in the present invention, any vinegar mash can be used as long as it is usually used for acetic acid fermentation. For example, a liquid obtained by alcoholic fermentation of saccharified rice, malt, etc., a liquid obtained by alcoholic fermentation of fruit juice,
For example, an alcohol-containing liquid such as denatured alcohol may be mixed with water for adjusting alcohol concentration and acidity, other auxiliary materials for adjusting flavor, or a mixture of nutrients for acetic acid bacteria.

In the present invention, fatty acid ethyl ester and vegetable protein are added to the above-mentioned vinegar vinegar. Fatty acid ethyl ester and vegetable protein may be added as they are, or natural raw materials containing fatty acid ethyl ester, such as squeezed lees (manufactured by Miyasaka Brewing Co., Ltd.) obtained during the production of Ginjo sake, and vegetable protein may be added. A natural raw material such as Soya flower FT (manufactured by Nisshin Oil Co., Ltd.) may be added. In the present invention, it is particularly preferable to use a natural raw material containing a fatty acid ethyl ester and a natural raw material containing a vegetable protein.

The fatty acid ethyl ester used in the present invention is preferably one having 12 to 20 carbon atoms in the fatty acid constituting the fatty acid ethyl ester, and among them, palmitic acid ethyl ester is particularly preferable. These fatty acid ethyl esters can be used alone or in combination of two or more. The amount added is 1 with respect to the vinegar mash.
~ 1000ppm range is preferred, more preferably 5-100
ppm. If the added amount is less than 1 ppm, the effect is not sufficiently exhibited, and if the added amount is more than 1000 ppm, the fatty acid ethyl ester may have an odor or taste, which is not preferable.

The plant protein used in the present invention includes:
Soybean protein, corn protein, wheat protein and the like can be mentioned, and the addition amount thereof is preferably in the range of 0.1 to 2.0% by weight, more preferably 0.2 to 1.0% by weight, based on the vinegar mash.
Is. If the added amount is less than 0.1% by weight, the effect is not sufficiently exhibited, and if the added amount is more than 2.0% by weight, the odor and taste derived from the raw materials are generated, and a habit is felt, which is not preferable.

In the present invention, the yeast having acetic acid resistance is Schizosaccha pombe.
romyces pombe) IFO 0346, Saccharomycodes ludwigii IFO 0789 and the like can be used. The inoculation amount of this yeast having acetic acid resistance is not particularly limited, but it is preferable to inoculate the seed culture solution in the range of 1 to 20% by weight with respect to the vinegar vinegar. The amount of acetic acid bacteria to be inoculated is not particularly limited, but it is preferable to inoculate the seed culture solution in the range of 0.5 to 20% by weight with respect to the vinegar vinegar.

The acetic acid fermentation in the present invention is carried out under aerobic culture conditions. For aerobically culturing, a method such as aeration stirring fermentation method is used. Airflow is 0.1 ~ 1.0 vvm
Is preferred. Usually, the culture temperature is 25 to 40 ° C., and the period is usually 1 to 7 days, preferably 3 to 5 days. After the acetic acid fermentation, the fermented liquid is centrifuged, and if necessary, operations such as sterilization are performed to obtain vinegar. The vinegar thus obtained has a sourness suppressed as compared with commercial vinegar, and the sourness of the oil-and-fat emulsified food can be suppressed and milder even with the use amount such that ordinary storage stability is good.

The oil / fat emulsified food of the present invention can be obtained by mixing and emulsifying the vinegar, oil / fat, and other components obtained as described above by a usual method. Here, the oil / fat emulsified food refers to a food in which a phase containing water such as vinegar is stably dispersed in the oil / fat phase, and examples thereof include mayonnaise. As the oil and fat used in the present invention, any edible oil and fat used in ordinary oil and fat emulsion foods such as mayonnaise can be used, for example, safflower oil, olive oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, Palm oil, palm oil, etc. are used. The oil / fat content in the oil / fat emulsified food of the present invention is preferably in the range of 30 to 40% by weight.

The edible vinegar content in the oil-and-fat emulsified food of the present invention is preferably in the range of 15 to 20% by weight. When it is less than 15% by weight, storage stability is poor, and when it exceeds 20% by weight, sourness and acid odor are strong. It has a bad taste.

In addition to the above-mentioned vinegar and fats and oils, an egg yolk, a seasoning and the like which are added to ordinary fats and oils emulsified foods can be optionally added to the fats and oils emulsified food of the present invention.

[0014]

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited thereto. In the examples,% is based on weight unless otherwise specified. The acidity was determined by titration with a 0.1 N sodium hydroxide aqueous solution and converted to acetic acid concentration from the titrated value.

Production Example 1 Squeezed lees (produced by Miyasaka Brewing Co., Ltd.) obtained during the production of Ginjo sake as a natural raw material containing fatty acid ethyl ester and having a composition shown in Table 1 and soya as a natural raw material containing vegetable protein A vinegar mash containing Flower FT (manufactured by Nisshin Oil Co., Ltd.) was prepared. The resulting vinegar mash has an alcohol concentration of 5.0
%, The extract component was 33.7%, and the acid concentration was 0.5%. The fatty acid ethyl ester in the vinegar mash was palmitic acid ethyl ester, and its concentration was 7.3 ppm. The plant protein was soybean protein, and its concentration was 0.26% by weight.

[0016]

[Table 1]

Using a jar fermenter having a capacity of 5 liters, add the vinegar mash prepared above to
Pombe IFO 0346 Seed culture (150 ml) was inoculated and aerated
150 ml of seed vinegar after culturing at 1500 ml / min and culture temperature of 30 ℃ for 1 day
Was inoculated, and acetic acid fermentation was further performed for 3 days. The obtained fermentation broth was centrifuged and MF-sterilized to obtain a product. The vinegar had an acidity of 5.13%, had a pungent odor and sourness alleviated, and had a rich and refreshing taste and a good flavor. This vinegar was adjusted to an acidity of 4.6% with distilled water and used for the production of the following oil and fat emulsified food.

Example 1 Mayonnaise-like emulsified food was prepared by using the vinegar prepared in Production Example 1 according to the composition shown in Table 2.

[0019]

[Table 2]

Example 2 A mayonnaise-like emulsified food was prepared in the same manner as in Example 1 except that the amount of vinegar prepared in Production Example 1 was changed to 15.5%.

Comparative Example 1 A mayonnaise-like emulsified food was prepared by using commercially available rice vinegar (manufactured by Nakanozu Co., Ltd.) in place of the vinegar prepared in Production Example 1 and having the composition shown in Table 2 of Example 1.

Comparative Example 2 A mayonnaise-like emulsified food was prepared by the same composition as in Comparative Example 1 except that the commercial rice vinegar was changed to 16%.

Comparative Example 3 A mayonnaise-like emulsified food was prepared by the same composition as in Comparative Example 1 except that the commercial rice vinegar was 14.5%.

Comparative Example 4 A mayonnaise-like emulsified food was prepared by the same composition as in Comparative Example 1 except that commercial rice vinegar was changed to 13%.

Example 3 A mayonnaise-like emulsified food was prepared in the same manner as in Example 1 except that 14.5% of vinegar prepared by mixing the vinegar prepared in Production Example 1 and commercially available rice vinegar in a weight ratio of 1: 1 was used. .

Test Example 1 Using the mayonnaise-like emulsified foods prepared in Examples 1 to 3 and Comparative Examples 1 to 4, 10 panelists conducted a sensory evaluation on sourness. The results are shown in Fig. 1. As is clear from FIG. 1, the mayonnaise-like emulsified foods obtained in Examples 1 to 3 have a sourness suppressing effect as compared with the mayonnaise-like emulsified foods obtained in Comparative Examples 1 and 2 having the same amount of vinegar. Was high and mild.

Test Example 2 Mayonnaise-like emulsified foods prepared in Examples 1-2 and Comparative Examples 1-4 were used, and stored at 30 ° C. for 2 weeks after production,
Its storage stability was tested. The results are shown in Table 3.

[0028]

[Table 3]

As is clear from Table 3, the mayonnaise-like emulsified foods of Comparative Examples 3 and 4 in which the amount of vinegar was reduced to 15% or less showed contamination with various bacteria after storage for 2 weeks.

Test Example 3 Using the mayonnaise-like emulsified foods prepared in Examples 2 and 3 and Comparative Example 3, the sensory evaluation of the acid odor by 10 panelists and the volatilization amount of aroma components were quantified with a quartz oscillator. The amount of adsorption to the crystal oscillator and the result of the sensory test are shown in FIG.

As is apparent from FIG. 2, in the case of the mayonnaise-like emulsified foods of Examples 2 and 3, the volatilization amount of aroma components was suppressed as compared with the mayonnaise-like emulsified food of Comparative Example 3 using commercially available rice vinegar. I found out that The volatile component is mainly acetic acid in vinegar used. Therefore, by using the specific vinegar according to the present invention, volatilization of acetic acid in the mayonnaise-like emulsified food was suppressed, and an effect of suppressing acid odor was recognized.

[0032]

EFFECT OF THE INVENTION The method of the present invention makes it possible to obtain a fat and oil emulsified food product in which the sourness is suppressed without lowering the storage stability and the flavor is good.

[Brief description of drawings]

FIG. 1 is a diagram showing a sensory evaluation result regarding sourness of a mayonnaise-like emulsified food in Test Example 1.

FIG. 2 is a diagram showing a sensory test result of a crystal oscillator adsorption amount and acid odor of a mayonnaise-like emulsified food, which is obtained in Test Example 3.

Claims (3)

[Claims] 1. A method for producing an oil-and-fat emulsified food containing oil and fat and vinegar, wherein vinegar containing fatty acid ethyl ester and vegetable protein is inoculated with yeast and acetic acid bacteria having acetic acid resistance as vinegar, and aerobically A method for producing a fat-and-oil emulsified food, characterized in that vinegar obtained by carrying out acetic acid fermentation under culture conditions is used. 2. The method for producing a fat and oil emulsified food according to claim 1, wherein the vinegared vinegar contains a natural raw material containing a fatty acid ethyl ester and a natural raw material containing a vegetable protein. 3. The content of vinegar in the fat-and-oil emulsified food is 15 to 20.
The method for producing a fat-and-oil emulsified food according to claim 1, wherein the fat-and-oil emulsified food is in a weight percentage.