JPH09149772A - Acid oil-in-water emulsion food - Google Patents
Acid oil-in-water emulsion foodInfo
- Publication number
- JPH09149772A JPH09149772A JP7310838A JP31083895A JPH09149772A JP H09149772 A JPH09149772 A JP H09149772A JP 7310838 A JP7310838 A JP 7310838A JP 31083895 A JP31083895 A JP 31083895A JP H09149772 A JPH09149772 A JP H09149772A
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- present
- oil
- gelatin
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
(57)【要約】
【目的】 耐冷凍性と耐熱性とを合わせもった、乳化の
安定な酸性水中油型乳化食品を提供することである。
【構成】 卵黄を２％以上、乳蛋白を０．５％以上、及
びゼラチンを０．３％以上含有してあり、油相が４０％
以下である酸性水中油型乳化食品(57) [Abstract] [Purpose] To provide an acidic oil-in-water emulsified food having stable freezing and heat resistance and stable emulsification. [Structure] Contains 2% or more of egg yolk, 0.5% or more of milk protein, and 0.3% or more of gelatin, and 40% of oil phase.
Acidic oil-in-water emulsified food that is
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、新規な酸性水中油
型乳化食品に関する。TECHNICAL FIELD The present invention relates to a novel acidic oil-in-water emulsion food.
【０００２】[0002]
【従来の技術】酸性の水中油型乳化食品の技術における
耐冷凍性の付与には、卵黄の代わりに乳蛋白を配合した
もの等が知られ、耐熱性の付与には、酵素処理した卵黄
を配合したもの等が知られている。2. Description of the Related Art In the technology of acidic oil-in-water emulsified foods, it is known to add milk protein in place of egg yolk for imparting freeze resistance. For imparting heat resistance, enzyme-treated egg yolk is used. Compounds and the like are known.
【０００３】[0003]
【発明が解決しようとする課題】しかし、卵黄の配合を
欠いたものは、耐寒性は付与できても、酸性水中油型乳
化食品としての風味が不足する。一方、酵素処理した卵
黄を配合したものは、耐熱性を付与できても、十分に満
足できる耐冷凍性は得られていない。本発明の目的は、
耐冷凍性と耐熱性とを合わせもった、酸性水中油型乳化
食品を提供することである。However, those lacking egg yolk blending can impart cold resistance but lack flavor as an acidic oil-in-water emulsion food. On the other hand, the one containing enzyme-treated egg yolk does not have sufficiently satisfactory freeze resistance even though it can be given heat resistance. The purpose of the present invention is
An object of the present invention is to provide an acidic oil-in-water emulsified food having both freeze resistance and heat resistance.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記の目
的を達成しようといろいろ検討したところ、油相の割合
を比較的低率に限定し、かつ乳蛋白やゼラチン等を配合
することで、乳化食品が耐冷凍性と耐熱性との両特性を
合わせもつことを見いだし、ようやく本発明に到達し
た。すなわち、本発明の酸性水中油型乳化食品は卵黄を
２％以上、乳蛋白を０．５％以上及びゼラチンを０．３
％以上含有してあり、油相が４０％以下であることを特
徴としている。[Means for Solving the Problems] The inventors of the present invention have made various studies to achieve the above-mentioned object, and found that the ratio of the oil phase is limited to a relatively low ratio and that milk protein, gelatin and the like are blended. Then, they found that the emulsified food has both characteristics of freezing resistance and heat resistance, and finally reached the present invention. That is, the acidic oil-in-water emulsion food of the present invention contains 2% or more of egg yolk, 0.5% or more of milk protein and 0.3% of gelatin.
% Or more and the oil phase is 40% or less.
【０００５】[0005]
【発明の実施の形態】以下、本発明を詳細に説明する。
なお、本発明の説明において、以下「％」と表示するの
は全て「重量％」を意味する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the description of the present invention, the following "%" means "% by weight".
【０００６】本発明において卵黄とは、生卵黄、殺菌卵
黄、加塩卵黄、加塩冷凍卵黄、卵黄粉またはこれらのう
ち２種類以上を適宜混合したものであってもよい。In the present invention, the egg yolk may be raw egg yolk, sterilized egg yolk, salted egg yolk, salted frozen egg yolk, egg yolk powder, or a mixture of two or more thereof as appropriate.
【０００７】卵黄は全体量に対して２％以上配合するこ
とが必要であり、より好ましくは４乃至２０％である。
２％未満では卵黄の風味が不足して味が淡白になりすぎ
る。また、２０％を越えると卵黄の風味が強くなりすぎ
てあまり好ましくない。It is necessary to add 2% or more of egg yolk to the total amount, and more preferably 4 to 20%.
If it is less than 2%, the flavor of egg yolk is insufficient and the taste becomes too pale. Further, if it exceeds 20%, the flavor of egg yolk becomes too strong, which is not preferable.
【０００８】乳蛋白とは、ホエー蛋白又はカゼインの
塩、すなわちナトリウム塩、カルシウム塩、アンムニウ
ム塩等のいずれでもよく、これらのうち２種類以上を適
宜混合したものであってもよい。特にホエー蛋白とカゼ
インナトリウムとを重量比で１：２乃至１：４の範囲で
併用したものが好ましい。The milk protein may be any salt of whey protein or casein, that is, sodium salt, calcium salt, ammonium salt, etc., and may be a mixture of two or more of these. Particularly preferred is a combination of whey protein and sodium casein in a weight ratio of 1: 2 to 1: 4.
【０００９】乳蛋白は全体量に対して０．５％以上配合
することが必要であり、より好ましくは０．８乃至３％
の範囲である。０．５％未満では、乳化の安定性、特に
耐冷凍性の点で充分な効果が得られない。また、３％を
越えると、乳蛋白特有の風味が強くなりすぎてあまり好
ましくない。It is necessary to add milk protein in an amount of 0.5% or more based on the total amount, and more preferably 0.8 to 3%.
Range. If it is less than 0.5%, a sufficient effect cannot be obtained in terms of emulsion stability, especially freezing resistance. On the other hand, if it exceeds 3%, the flavor peculiar to milk protein becomes too strong, which is not preferable.
【００１０】ゼラチンは、原料の由来や製造方法によっ
て各種のものがあるが、食用のゼラチンであれば特に限
定されない。ゼラチンは全体量に対して０．３％以上配
合することが必要であり、より好ましくは０．４乃至２
％である。０．３％未満では、乳化の耐熱性の点で充分
な効果が得られない。また、２％を越えると、ゼラチン
のゲル化特性が作用するためか、食感上であまり好まし
くない。There are various types of gelatin depending on the origin of the raw materials and the production method, but it is not particularly limited as long as it is edible gelatin. It is necessary to add 0.3% or more of gelatin to the total amount, more preferably 0.4 to 2
%. If it is less than 0.3%, a sufficient effect cannot be obtained in terms of heat resistance of emulsification. On the other hand, if it exceeds 2%, the gelatinizing property of gelatin may act, which is not preferable in terms of texture.
【００１１】油相が４０％以下とは、乳化食品の配合原
料全体の中で、油性原料の占める割合が４０％以下であ
ることをいう。The oil phase of 40% or less means that the ratio of the oily raw material is 40% or less in the whole blended raw material of the emulsified food.
【００１２】本願発明における酸性水中油型乳化食品と
は、食酢等の酸剤の添加によりＰＨ値が酸性域にある水
中油型の乳化食品一般をさし、代表的にはマヨネーズや
各種のドレッシング類があげられる。The acidic oil-in-water emulsified food in the present invention means an oil-in-water emulsified food generally having a PH value in an acidic range by adding an acid agent such as vinegar, typically mayonnaise and various dressings. Kind of things.
【００１３】リゾ化率が３０％以上の卵黄とは、酵素で
あるホスホリパーゼＡ2 を作用させてリゾ化率を３０％
以上にした卵黄をいう。リゾ化率の程度はイアトロスキ
ャン等の機器分析法やアルカリ滴定法等により確認でき
る。なお、リゾ化率の高い卵黄とリゾ化率の低い卵黄と
を混合して、合わせてリゾ化率を３０％以上の卵黄とし
てもよい。例えば、リゾ化率が４０％の卵黄とリゾ化率
が２０％の卵黄とを等量づつ混合したものであってもよ
い。[0013] The lyso ratio of 30% or more of egg yolk, by the action of phospholipase A 2 is an enzyme lyso ratio of 30%
The egg yolk as described above. The degree of lysolysis can be confirmed by an instrumental analysis method such as iatroscan or an alkali titration method. It should be noted that egg yolk having a high lysolysis rate and egg yolk having a low lysolysis rate may be mixed to obtain an egg yolk having a lysolysis rate of 30% or more. For example, it may be a mixture of egg yolk having a lysolysis rate of 40% and egg yolk having a lysolysis rate of 20% in equal amounts.
【００１４】本願発明における酸性水中油型乳化食品の
代表的な製造方法を下記に示す。食酢、卵黄、乳蛋白、
ゼラチン及び調味料等を清水に混合し、均一に溶解して
水相原料とする。この水相原料を攪拌しながら油相原料
を徐々に添加していき、水中油型の粗乳化状態にした
後、更にコロイドミルを通して仕上げの乳化処理を施す
ことで本願発明の酸性水中油型乳化食品が得られる。な
お、本願発明の酸性水中油型乳化食品の製造方法は、上
記による方法に限定されるものではない。A typical method for producing the acidic oil-in-water emulsion food of the present invention is shown below. Vinegar, egg yolk, milk protein,
Gelatin and seasonings are mixed with fresh water and uniformly dissolved to obtain an aqueous phase raw material. The oil phase raw material is gradually added while stirring the aqueous phase raw material to make an oil-in-water type coarse emulsified state, and then a finishing emulsification treatment is further applied through a colloid mill to obtain the acidic oil-in-water type emulsification of the present invention. Food is obtained. The method for producing the acidic oil-in-water emulsion food of the present invention is not limited to the above method.
【００１５】[0015]
【実施例】以下、実施例及び試験例を示して本発明を更
に詳細に説明する。 実施例１ 殺菌卵黄、食酢、食塩、乳蛋白（ホエー蛋白とカゼイン
ナトリウムが１：３の割合）及びゼラチン（「ニッピス
ーパーゼラチンＳＳＢ」ニッピゼラチン株式会社製）
を、下記に示した配合割合で清水に加熱溶解させて水相
原料とする。次にこの水相原料を攪拌しつつ、下記に示
した配合で油相原料を徐々に添加して粗乳化とし、更に
コロイドミルに通して仕上げ乳化を施すことで、本願発
明の酸性水中油型乳化食品を製した。 〔水相原料〕 殺菌卵黄 １０．０％ 乳蛋白 １．３％ ゼラチン ０．５％ 食塩 ２．０％ 食酢（酸度４．５％） １５．０％ 清水 残量 〔油相原料〕 サラダ油 ４０．０％ 合 計 １００．０％EXAMPLES The present invention will be described in more detail with reference to Examples and Test Examples. Example 1 Sterilized egg yolk, vinegar, salt, milk protein (whey protein and sodium caseinate in a ratio of 1: 3) and gelatin (“Nippi Super Gelatin SSB” manufactured by Nippi Gelatin Co., Ltd.)
Is heated and dissolved in fresh water at the blending ratio shown below to obtain an aqueous phase raw material. Next, while stirring this aqueous phase raw material, gradually add the oil phase raw material in the formulation shown below to coarse emulsification, and further pass through a colloid mill for final emulsification to obtain the acidic oil-in-water type of the present invention. Made an emulsified food. [Water phase raw material] Sterilized egg yolk 10.0% Milk protein 1.3% Gelatin 0.5% Salt 2.0% Vinegar (acidity 4.5%) 15.0% Fresh water balance [Oil phase raw material] Salad oil 40. 0 % total 100.0%
【００１６】実施例２ 実施例１における殺菌卵黄の代わりにリゾ化率３０％の
卵黄を使用し、下記の配合で実施例１の手順に準じて本
願発明の酸性水中油型乳化食品を製した。 〔水相原料〕 リゾ化率３０％の卵黄 ８．０％ 乳蛋白 １．３％ ゼラチン ０．５％ 食塩 ３．０％ 食酢（酸度４．５％） １５．０％ 清水 残量 〔油相原料〕 サラダ油 ４０．０％ 合 計 １００．０％ なお卵黄のリゾ化処理における条件は、殺菌卵黄に対し
てホスホリパーゼＡ2（「レシターゼ１０Ｌ」ノボ ノ
ルディスク Ａ／Ｓ社製、力価９８００ＩＵ／ｍｌ）を
０．０３％添加し、４０℃で４時間処理した。Example 2 Instead of the sterilized egg yolk in Example 1, egg yolk having a lysification rate of 30% was used, and the acidic oil-in-water emulsion food of the present invention was produced according to the procedure of Example 1 with the following composition. . [Water phase raw material] Egg yolk with 30% lysozyme rate 8.0% Milk protein 1.3% Gelatin 0.5% Salt 3.0% Vinegar (acidity 4.5%) 15.0% Fresh water balance [Oil phase Raw material] Salad oil 40.0 % Total 100.0% The conditions for the lysolysis of egg yolk are as follows: sterilized egg yolk with phospholipase A 2 (“lecitase 10L” manufactured by Novo Nordisk A / S, titer 9800 IU / ml). ) Was added at 0.03% and the mixture was treated at 40 ° C. for 4 hours.
【００１７】試験例１ 実施例１の配合と方法に準じて、５種類の本発明品を準
備した。そして、それぞれをサンプル乃至とした。
一方、上記の本発明品から、配合上で卵黄を清水に代替
したものをサンプル、乳蛋白を清水に代替したものを
サンプル、ゼラチンを清水に代替したものをサンプル
としてそれぞれ対照品とした。また、本発明品とは配
合割合の異なるものをサンプルとして、同じく対照品
とした。上記の本発明品及び対照品を−３０℃で連続４
ケ月間冷凍保存し、保存前、１ケ月後、２ケ月後及び４
ケ月後の各段階において、乳化の安定度を目視的に比較
テストした。また、保存前の各サンプルを１００ｇづつ
ラミネート袋（ナイロンとポリエチレン）に分け取り、
それぞれ加熱処理して乳化の安定度を目視的に比較テス
トした。加熱方法は９０℃の熱湯に１時間浸漬する方
法、オーブンレンジで２５０℃×１５分間処理する方法
及び電子レンジ（「ナショナル ＰＲＯ ＮＥ−１４０
１Ｆ」松下電器産業株式会社製）で１４００Ｗ×１分間
処理する方法の３通りで実施した。その結果、本発明品
は比較品と比べて明らかに良い結果が得られた。詳細を
表１に示す。Test Example 1 Five kinds of the products of the present invention were prepared according to the formulation and method of Example 1. And each was made into the sample or.
On the other hand, among the above-mentioned products of the present invention, a sample in which egg yolk was replaced by fresh water in the formulation, a sample in which milk protein was replaced by fresh water, and a sample in which gelatin was replaced by fresh water were used as control products. A sample having a different blending ratio from the product of the present invention was used as a control product. The above-mentioned product of the present invention and the control product are continuously 4 at -30 ° C.
Stored frozen for 1 month, before storage, 1 month, 2 months, and 4
Emulsion stability was visually compared and tested at each stage after a month. In addition, each sample before storage is divided into 100g laminated bags (nylon and polyethylene),
Each was heat-treated and the stability of emulsification was visually compared and tested. As a heating method, a method of immersing in hot water of 90 ° C. for 1 hour, a method of treating at 250 ° C. for 15 minutes in an oven and a microwave oven (“National PRO NE-140
1F ”manufactured by Matsushita Electric Industrial Co., Ltd.) was performed in three ways: 1400 W × 1 minute. As a result, the product of the present invention was clearly superior to the comparative product. Details are shown in Table 1.
【００１８】[0018]
【表１】 [Table 1]
【００１９】試験例２実施例２の配合と方法に準じて、
５種類の本発明品を準備した。そして、それぞれをサン
プルｅ乃至ｉとした。一方、上記の本発明品から、配合
上でリゾ化率３０％以上の卵黄を清水に代替したものを
サンプルａ、乳蛋白を清水に代替したものをサンプル
ｂ、ゼラチンを清水に代替したものをサンプルｃとして
対照品とした。また、本発明品とは配合割合の異なるも
のをサンプルｄとして、同じく対照品とした。本発明品
及び対照品の冷凍保存テストと加熱テストは、試験例１
と同一設定にて実施した。その結果、本発明品は比較品
と比べて明らかに良い結果が得られた。詳細を表２に示
す。Test Example 2 According to the formulation and method of Example 2,
Five kinds of the products of the present invention were prepared. And each was made into the samples e to i. On the other hand, from the above-mentioned product of the present invention, a sample a in which egg yolk having a lysification rate of 30% or more in the formulation is replaced by fresh water, a sample b in which milk protein is replaced by fresh water, and a sample in which gelatin is replaced by fresh water are shown. A sample c was used as a control product. A sample d having a different blending ratio from the product of the present invention was also used as a control product. The frozen storage test and the heating test of the product of the present invention and the control product were conducted in Test Example 1
The same setting was performed. As a result, the product of the present invention was clearly superior to the comparative product. Details are shown in Table 2.
【００２０】[0020]
【表２】 [Table 2]
【００２１】[0021]
【発明の効果】本願発明によれば、長期間の冷凍保存や
一般的な加熱調理に際しても乳化状態の安定な酸性水中
油型乳化食品が提供される。According to the present invention, there is provided an acidic oil-in-water emulsified food which is stable in an emulsified state even when it is frozen and stored for a long period of time or generally cooked.
Claims (3)
上、及びゼラチンを０．３％以上含有してあり、油相が
４０％以下である酸性水中油型乳化食品1. An acidic oil-in-water emulsified food containing 2% or more of egg yolk, 0.5% or more of milk protein, and 0.3% or more of gelatin, and having an oil phase of 40% or less.
至３％、及びゼラチンを０．４乃至２％含有してある請
求項１記載の酸性水中油型乳化食品2. The acidic oil-in-water emulsion food according to claim 1, which contains 4 to 20% egg yolk, 0.8 to 3% milk protein, and 0.4 to 2% gelatin.
請求項１記載又は請求項２記載の酸性水中油型乳化食品3. The acidic oil-in-water emulsified food according to claim 1 or 2, wherein egg yolk having a lysification rate of 30% or more is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31083895A JP3441579B2 (en) | 1995-11-29 | 1995-11-29 | Acidic oil-in-water emulsified food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31083895A JP3441579B2 (en) | 1995-11-29 | 1995-11-29 | Acidic oil-in-water emulsified food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09149772A true JPH09149772A (en) | 1997-06-10 |
| JP3441579B2 JP3441579B2 (en) | 2003-09-02 |
Family
ID=18010006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP31083895A Ceased JP3441579B2 (en) | 1995-11-29 | 1995-11-29 | Acidic oil-in-water emulsified food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3441579B2 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10235182A (en) * | 1997-02-25 | 1998-09-08 | Asahi Denka Kogyo Kk | Oil-in-water emulsified fat, freezing resistance and microwave heating resistance |
| WO2001076381A1 (en) * | 2000-04-06 | 2001-10-18 | Hannah Research Institute | Protein stabilised emulsions |
| JP2002291421A (en) * | 2001-03-30 | 2002-10-08 | Ajinomoto Co Inc | Oil-in-water type emulsified food |
| WO2002089602A1 (en) * | 2001-05-03 | 2002-11-14 | Unilever N.V. | Edible oil-in-water emulsion having a reduced content of oil |
| WO2003030649A1 (en) * | 2001-10-05 | 2003-04-17 | Hannah Research Institute | Stabilisation of macroemulsions |
| WO2003094636A1 (en) * | 2002-05-08 | 2003-11-20 | Unilever N.V. | Edible emulsion for hot food products |
| WO2004056187A1 (en) * | 2002-12-19 | 2004-07-08 | Unilever N.V. | Edible emulsion for hot food products |
| JP2009213406A (en) * | 2008-03-11 | 2009-09-24 | Q P Corp | Acidic oil-in-water type emulsified food |
| JP2011103777A (en) * | 2009-11-13 | 2011-06-02 | Q P Corp | Acidic oil-in-water emulsified food and method for producing the same |
| JP2012010616A (en) * | 2010-06-29 | 2012-01-19 | Q P Corp | Cream sauces and method for producing the same |
| JP2012205601A (en) * | 2012-08-01 | 2012-10-25 | Q P Corp | Acidic oil-in-water type emulsified food |
-
1995
- 1995-11-29 JP JP31083895A patent/JP3441579B2/en not_active Ceased
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10235182A (en) * | 1997-02-25 | 1998-09-08 | Asahi Denka Kogyo Kk | Oil-in-water emulsified fat, freezing resistance and microwave heating resistance |
| WO2001076381A1 (en) * | 2000-04-06 | 2001-10-18 | Hannah Research Institute | Protein stabilised emulsions |
| JP2002291421A (en) * | 2001-03-30 | 2002-10-08 | Ajinomoto Co Inc | Oil-in-water type emulsified food |
| WO2002089602A1 (en) * | 2001-05-03 | 2002-11-14 | Unilever N.V. | Edible oil-in-water emulsion having a reduced content of oil |
| WO2003030649A1 (en) * | 2001-10-05 | 2003-04-17 | Hannah Research Institute | Stabilisation of macroemulsions |
| WO2003094636A1 (en) * | 2002-05-08 | 2003-11-20 | Unilever N.V. | Edible emulsion for hot food products |
| WO2004056187A1 (en) * | 2002-12-19 | 2004-07-08 | Unilever N.V. | Edible emulsion for hot food products |
| JP2009213406A (en) * | 2008-03-11 | 2009-09-24 | Q P Corp | Acidic oil-in-water type emulsified food |
| JP2011103777A (en) * | 2009-11-13 | 2011-06-02 | Q P Corp | Acidic oil-in-water emulsified food and method for producing the same |
| JP2012010616A (en) * | 2010-06-29 | 2012-01-19 | Q P Corp | Cream sauces and method for producing the same |
| JP2012205601A (en) * | 2012-08-01 | 2012-10-25 | Q P Corp | Acidic oil-in-water type emulsified food |
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| Publication number | Publication date |
|---|---|
| JP3441579B2 (en) | 2003-09-02 |
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Legal Events
| Date | Code | Title | Description |
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| RVOP | Cancellation by post-grant opposition |