JPS6121064A - Preparation of oil-in-water type emulsified food - Google Patents

Abstract

PURPOSE:To obtain an oil-in-water type emulsified food not causing separation and water release during thawing after freezing, by dispersing gum into an edible oil to give a liquid phase, blending the liquid phase with a protein-containing water phase, adjusting the blend into a proper pH. CONSTITUTION:Gum is predispersed into an edible oil to give a liquid phase, which is blended with a water phase obtained by predissolving or predispersing a protein in water in such a way that an amount of the edible oil is 15-55wt% based on the whole system, and the blend is homogenized. In the operation, average particle diameter of oil droplets is adjusted to 10-200mu by controlling properly stirring speed and pressure, and the whole system is adjusted to <=4.5 pH. Xanthan gum, locust bean gum, or a blend of xanthan gum and locust bean gum is preferable as the gum used. A rice oil, soybean oil, and cotton oil are especially preferable as the edible oil. A relative blending ratio of gum to edible oil is preferably 0.005-0.06 in a weight ratio of gum/edible oil.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for creating an emulsified food containing hydrolysed oil and fat (0/W type). More specifically, the present invention relates to a method for creating an oil/fat-in-water emulsified food in which the oil phase does not separate or water separates during thawing after freezing.

In recent years, food has become increasingly diverse, and various convenient processed foods are being actively developed. For example, as a simple food, you can make a frozen food by mixing heat-sterilized grains, beans, vegetables, meat, etc. with mayonnaise or dressing and then freezing it.If you can eat it immediately by thawing it, you can preserve it. It is extremely superior in terms of performance and simplicity. However, when ordinary fat-in-water emulsion foods such as mayonnaise and dressings are added to these foods and mixed, frozen, and thawed, the oil phase components of the mayonnaise and dressings may separate and syneresis occurs, resulting in poor appearance and taste. occurs. Therefore, it is eagerly desired to develop a method to solve these problems.

[Conventional technology]

Conventionally, a method to improve the freezing resistance of oil-in-water emulsified foods such as mayonnaise and dressings used in foods that undergo a freezing process is to add gelatin and starch decomposition products to mayonnaise and freeze it together with various foods (Japanese Patent Publication No. 49-2
Japanese Patent Publication No. 54-7870) has been proposed, but it is not yet perfect.

[Problem that the invention seeks to solve]

The present inventors have been conducting research on oil-in-water emulsified foods that do not cause oil phase separation or syneresis when thawed in a freezing process tube.
After mixing with an aqueous phase containing protein as an essential component and homogenizing until the average particle size of oil droplets is 10-200μ, the conventional disadvantages are overcome by adjusting the total system state to 4.5 or less. They discovered that it is possible to obtain a fat-in-water emulsion food that is resistant to freezing, and completed the present invention.

[Means for solving problems]

That is, in the present invention, an oil phase in which gummy matter is previously dispersed in edible oil and an aqueous phase in which protein is previously dissolved or dispersed in water are combined so that the edible oil accounts for 15 to 55% by weight of the entire system. By mixing and homogenizing the oil droplet particle size in the ratio of 10-20
This is a method for producing an oil-fat-in-water emulsified food, which is characterized by adjusting the voice of the whole system to 4.5 or less after reducing it to 0μ.

Examples of gums used in the present invention include xanthan gum and locust bean gum. Among these gums, xanthan gum, and a combination of xanthan gum and p-castobean gum are preferred.

The gum substance is preferably blended in an amount of 0.1 to 3% by weight (hereinafter referred to as %), preferably 0.6 to 1.2%, in the fat-in-water emulsified food.

There are no particular restrictions on the edible oil for finely dispersing the gum, as long as it is a known edible oil used in oil-in-water emulsified foods. Examples of such edible oils include rapeseed oil, cottonseed oil, soybean oil, and corn. Examples include oil, rice oil, and the like. Among these edible oils, rice oil, soybean oil, and cottonseed oil are particularly suitable.

Edible oil is contained in the oil-fat-in-water emulsified food of the present invention in an amount of 15 to 55% (
Preferably 20 to 50%). If it exceeds 55%, emulsification becomes unstable and cyclization destruction occurs during thawing after freezing, resulting in oil phase separation.

- If it is less than 15%, it will not be possible to obtain an appropriate consistency for an oil/fat-in-water emulsified food, resulting in a disadvantage of poor flavor.

The relative mixing ratio of gum and edible oil is not particularly limited, but the weight ratio of gum/edible oil is 0.005 to 0.06.
Preferably, the range is .

The gum and edible oil may be mixed at room temperature, but it is better to disperse them as fine powder in order to more effectively carry out the process of emulsifying the gum while transferring it to the water phase in the next step. Therefore, it is desirable to carry out the mixing step under heating in advance. The suitable heating temperature is 50 to 85C (preferably 60 to 80C).

Furthermore, oil-soluble components such as oil-soluble pigments for coloring, oil-soluble fragrances, antioxidants, etc., or oil-dispersible components may be mixed in advance and dissolved and dispersed in the edible oil.

When creating the fat-in-water emulsified food of the present invention, it is necessary to disperse or dissolve protein in the aqueous phase in advance. The aqueous phase may be prepared by dissolving and dispersing the protein in preheated water.

Examples of the protein include sodium caseinate, soybean powder, egg white powder, and skim milk powder, of which skim milk powder is most preferred.

Skimmed milk powder is made by skimming raw milk and spray-drying it,
Preferably, the water content is 4% or less, the milk solids content is 96% or more, and the fat content is 1% or less.

Protein is added in an amount of 0.4 to 6% (preferably 0.5 to 4%) in the fat-in-water emulsified food. If it is less than 0.4%, syneresis occurs when thawing after freezing when used in combination with gum. On the other hand, 6%
If it exceeds 4.5, aggregates tend to form and the flavor deteriorates when the weight is lowered to 4.5 or less.

Various flavorings and spices can be added to the aqueous phase. Examples of seasonings include common salt, glutamic acid, IJum, nucleic acid seasonings, sugar, vegetable protein hydrolysates, yeast extract, and the like.

A known method may be used as appropriate for mixing the oil phase in which gummy substances are dispersed in edible oil and the aqueous phase in which proteins are dispersed or dissolved in advance.

That is, while heating and stirring the protein-containing aqueous phase as necessary, gummy substances are dispersed and injected in advance, and the gummy substances are gradually transferred to the aqueous phase and coarsely emulsified in oil-in-water. A method of emulsifying and homogenizing using an emulsifying machine such as a homogenizer is preferable.

In this case, the average particle diameter of the oil droplets can be adjusted by controlling the stirring speed and pressure appropriately).
The size can be freely adjusted to ~200μ, preferably 30 to 100μ. If the average particle diameter of oil droplets exceeds 200μ, oil phase separation will occur during freezing and thawing, and if it is less than 10 tones, water separation will occur during freezing and thawing.

The emulsified food of the present invention is produced by adding an acidic aqueous phase containing organic acids such as vinegar, citric acid, malic acid, natural fruit juice, acidic amino acids, etc. alone or in combination to the homogenized emulsified oil and fat to adjust the pH.
It is necessary to reduce the value to 4.5 or less. When the voice exceeds 4.5, syneresis occurs during freezing and thawing.

Furthermore, even when an acidic aqueous phase is added to and mixed with the homogenized emulsified oil and fat, no change in the average particle diameter of oil droplets due to demulsification destruction is observed.

Addition of acidic aqueous phase JiH1j ~ 20% (relative to the whole system),
Preferably, it is blended in an amount of 5 to 15%.

In this way, the oil phase in which gummy substances are dispersed in edible oil in advance,
After mixing and homogenizing in an aqueous phase containing protein, the average particle size of oil droplets is adjusted to 10 to 200μ, and the particle size is adjusted to 4.5 or less. It is possible to obtain an oil/fat-in-water emulsified food with excellent freeze stability without separation of oil phase components or syneresis even after thawing.

〔Example〕

The present invention will be described more specifically with reference to Examples below.
I will clarify.

Example 1 Aqueous phase Salt 5% by weight Caster sugar
2 Monosodium glutamate 0.5, skim milk powder
1.5 Water Balance oil phase Soybean oil 40 Gum quality (Table 1) Gum quality/edible oil ratio 0.0125
Mustard oil 0.02100% by weight Heat the aqueous phase to 70C, and stir the aqueous phase to 70C.
Heat to C and add the oil phase part, use a homomixer to adjust the pressing force with your finger so that the average particle size of oil droplets is about 60μ, then add 5% by weight of vinegar and mix to obtain an oil-in-water emulsion food. . The following property tests were conducted on the obtained food. The results are shown in Table 1.

0) Freezing test Put 100 I of oil-fat-in-water emulsified food in a glass bottle and heat to -2 sC.
After storing for a predetermined number of days, thaw at 20C and observe the condition with the naked eye.

○; Stable ×; Syneresis × ×; Oil phase separation (2) Average particle diameter of oil droplets was measured with a Coulter Counter TAI (manufactured by Nikkaki Corporation), and the point at which the cumulative volume fraction was 50% was defined as the average particle diameter.

(31 voices Measured with a listening meter (Iba Seisakusho M).

Example 2 Water phase Salt 1.5% by weight Sugar 1.5 Sodium glutamate 0.5 Skimmed milk powder (Table 2) Water Balance Oil phase Rice Oil 45 Xanthan gum 0.4 Acidic water phase Vinegar (acidity 9%) 4100 Weight % An oil-fat-in-water emulsified food having the above composition was produced in the same manner as in Example 1. The properties of the obtained fat-in-water emulsion food were
Shown in the table.

Table 2 Example 3 Water phase Salt 3.0% by weight Sugar 4.0 Monosodium glutamate 0.2 Skim milk powder 2.0 Water (Table 3) Oil phase Corn salad oil (Table 3) Xanthan gum 0.8 Mustard oil 0.03 100% by weight An oil-fat-in-water emulsified food having the above composition was produced in the same manner as in Example 1. In addition, frozen salad evaluation was conducted using the following method. The results are shown in Table 3.

<Frozen salad evaluation> Mix the blanched onions, carrots, boiled chicken, etc. appropriately to make 1 kl of mix. The above-mentioned fat-in-water emulsified food was mixed with this mix at a ratio of 6=1, divided into containers, filled, frozen at -25C for 30 days, thawed, and evaluated.

○: Good flavor, stable △: Oil-in-water emulsified food and mix separated Table 3 Example 4 Water phase Salt 2.0% by weight
Sugar 2.5 Monosodium glutamate 0.6 Skimmed milk powder
1.5 Water Balance Oil Phase Rice Oil 30 Xanthan Gum 0.6 Acidic Aqueous Phase Vinegar 5100% by weight To produce an oil-fat-in-water emulsified food with the above composition, the aqueous phase was stirred and mixed at 40 to SOC using a blade stirrer. Dissolve, 70
Sterilize at ~80C for 20 minutes. Next, the oil phase sterilized at 70 to 80 C was rotated with a blade stirrer to obtain a coarse oil-in-water emulsion (A1). Next, the coarse oil-in-water emulsion was homogenized by changing the pressure of the homogenizer (A2-A4),
An acidic aqueous phase was added and mixed to obtain an oil-fat-in-water emulsified food. Table 4 shows the properties of the obtained fat-in-water emulsified food.

Table 4 The products of the present invention, A2 and A3, also had good frozen salad evaluations.

〔Effect of the invention〕

As shown above, the fat-in-water emulsified food produced by the method of the present invention has excellent freezing resistance and does not cause oil phase separation or syneresis when thawed after the freezing process. Moreover, it does not have any adverse effect on the taste of frozen foods.

Claims (1)

[Claims] An oil phase in which gummy matter is pre-dispersed in edible oil and an aqueous phase in which protein is pre-dissolved or dispersed in water are mixed in such a proportion that the edible oil is 15 to 55% by weight based on the total system to create a homogeneous mixture. After adjusting the oil droplet particle size to 10 to 200μ by
A method for producing an oil-fat-in-water emulsified food, which comprises adjusting the pH of the entire system to 4.5 or less.