JP2001017120A - Emulsified composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mayonnaise-like acidic oil-in-water type emulsified composition having good appearance after baking, good in solubility in the mouth and palatability without restricted by species and shapes of ingredients of daily dishes used in case of thoroughly baked cooked bread by imparting specific physical properties and without using eggs for emulsifying the composition. SOLUTION: This emulsified composition is brought to have 3-30 Pa square root of Casson yield point at 20 deg.C and 1-15 Pa square root of Casson yield point at 80 deg.C and eggs are not used for emulsifying the composition. The composition is brought to comprise oil and fat such as refined rape-speed oil or the like, vinegar, an emulsifier such as pentaglycerol monostearate or the like, a thickener such as xanthan gum or the like, a taste substance such as a fruit juice of citron (Citrus junos) and the like and water. The composition is useful as a seasoning material for daily dishes such as Kinpira burdock root (a Japanese food made of chopped burdock root cooked in soy sauce and sesame oil) and the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic oil-in-water type emulsified composition having a suitable fluidity upon heating and prepared foods and foods containing the same. It relates to seasoning materials for side dishes.

[0002]

2. Description of the Related Art As a topping material for bakery products,
Mayonnaises are widely used. The mayonnaises here include mayonnaise, dressing, and the like. Among these, mayonnaise is an acidic oil type emulsion having an oil content of 65% or more and a water content of 30% or less, using oil, vinegar, eggs, salt, sugars, spices, seasonings, and the like as raw materials according to Japanese Agricultural Standards. . Mayonnaise is usually added at a temperature of 20 ° C. or lower, after adding eggs as an emulsifier to an aqueous phase composed of water, salt, sugar, and spices, adding oil to perform pre-emulsification, and then using a colloid mill or the like. It is prepared by finish emulsification with an emulsifier. These mayonnaises are used for baking cooking bread, for example, directly topped on sausage, mixed with corn, potatoes, and other ingredients for prepared dishes, and topped on bread.
However, commercially available mayonnaise has a problem that eggs which are emulsifiers are heat-agglomerated during baking of the bread and the emulsification is destroyed, so that oil separation occurs and the commercial value of the baked cooking bread is reduced.

[0003] Therefore, as a topping for baked baked bread of bakery products, a material corresponding to a semi-solid dressing obtained by adding a protein, starch, a thickener and the like to the above-mentioned mayonnaise raw material is also used. I have. However, in this case, there is a problem that the texture is deteriorated because the starch and the protein are coagulated by heating. In order to solve these problems, a method using a lactalbumin and a pregelatinized starch paste has been hitherto disclosed (JP-A-59-68685).
9), a method using a specific cellulose (JP-A-1-9898)
448), a method of adding chitosan (JP-A-4-534)
69), improvement methods such as a method using egg yolk treated with protease or lipase (Japanese Patent Laid-Open No. 62-29950) have been proposed, but 1) solid or fibrous materials such as kimpira burdock, When used for prepared foods containing onions or potatoes, the ingredients are buried in mayonnaise and the appearance is poor. 2) The texture and melting in the mouth are poor. However, there is a problem that the taste of the egg is canceled out by the flavor of the egg, for example, when it is desired to impart a tomato flavor, and the taste of the taste material is not utilized.

[0004] Dressing is similar to mayonnaise. The dressing includes French dressing, separated liquid dressing, salad dressing, and the like, which are applied to raw vegetables, but at present it is hardly used for heated applications. When preparing baked cooking bread with prepared foods containing these dressings, 1) The product is low in viscosity and has a lot of moisture, so if it is kneaded or wrapped in the cooking bread dough, the dough becomes sticky. 2) When topping on bread, side dishes run down on the baking sheet and workability is poor. 3) In order to improve preservation, the mixing ratio of vinegar must be increased, sour taste However, there is a problem that the seasoning is limited due to its sour taste.

[0005]

As described above, conventional mayonnaise has various problems when used in bakery products such as bread as a seasoning material for prepared foods. When used for bread, development of a mayonnaise-like emulsified composition that is not restricted by the type and shape of the ingredients used in the prepared food, has a good appearance after baking, is melted in the mouth, and has a good texture is desired. I was

[0006]

The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, as a measure to reduce sourness without using eggs which are restricted in flavor and physical properties.
By devising the formulation and preparation method of the emulsion, it does not impair the flavor of the ingredients and seasoning ingredients of the prepared food, and has an appropriate fluidity so that the ingredients in the prepared food can be exposed to the surface by heating during baking. The present inventors have found that an oil-in-water emulsion composition can be obtained, and have completed the present invention.

That is, a first aspect of the present invention is that the square root of the Casson yield value at 20 ° C. is 3 Pa or more and 30 Pa or less, and the square root of the Casson yield value at 80 ° C. is 1 Pa.
Not less than Pa and not more than 15 Pa, do not use eggs for emulsification,
The present invention relates to an acidic oil-in-water emulsion composition.

A second aspect of the present invention relates to a side dish containing the above-mentioned emulsion composition.

[0009] A third aspect of the present invention relates to a food containing the above prepared food.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The emulsified composition of the present invention contains a fat and oil, vinegar, an emulsifier, a thickener, a taste material, and water, and does not use eggs for emulsification. It is.

The fluidity of the emulsified composition of the present invention can be evaluated by a Casson yield value obtained by measuring physical properties with an R-type viscometer (Tokimec, R-500 type viscometer, type RU). The Casson yield value is a numerical value for evaluating the fluidity and shape retention of a non-Newtonian fluid such as an emulsion, that is, a substance having a non-Newtonian viscosity in which the shear stress and the shear rate do not increase proportionally. . The cason yield value measures the shear rate and shear stress, creates a cason regression curve,
It is obtained as the shear stress when the shear rate is extrapolated to zero. In the present invention, the temperature of the emulsified composition is adjusted at the measurement temperature, and then, with the use of an RU3 ° XR14 rotor, ROLL UP 50% in the spring relaxation measurement mode, at intervals of one second, 200
Measurement of shear stress and shear rate for a second was performed.

The emulsified composition of the present invention has a square root of the Casson yield value at 20 ° C. of 3 Pa to 30 Pa, preferably 4 Pa to 20 Pa, more preferably 4.5 Pa to 15 Pa, and 80 It is characterized in that the square root of the Casson yield value at ° C. has physical properties in the range of 1 P to 20 Pa, preferably 1.5 Pa to 10 Pa. When the cason yield value is within the above range, the shape retention at room temperature is ensured, and the fluidity during heating is improved, so that the ingredients can be raised on the surface of the prepared food. When the square root of the Casson yield value at 20 ° C. is less than 3 Pa, the shape retention property cannot be maintained due to the low viscosity, the prepared food flows, and when the square root of the Casson yield value is higher than 30 Pa, the flow Since the properties are poor, the miscibility with ingredients at the time of preparing a side dish is poor. 80 ℃
If the Casson Yield Value is less than 1 Pa, the fluidity is too high, and the prepared food may flow down onto the top plate during baking. If the square root of the Casson Yield Value is higher than 20 Pa, the flow during heating There is a problem that the property cannot be secured and the ingredients are not on the surface.

The fats and oils contained in the emulsified composition of the present invention include:
There is no particular limitation, and vegetable oils and fats, animal oils and fats, edible refined processed oils and the like can be used. Specifically, linseed oil, paulownia oil, safflower oil, coconut oil, walnut oil, mustard oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, corn seed oil, peanut oil Vegetable oils such as oil, olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa butter, shea butter, borneo butter,
Animal oils and fats such as fish oil, whale oil, beef tallow, lard, milk fat, and sheep fat, and those obtained by transesterifying these oils and fats, hardened oils, fractionated oils, and mixed oils. One or two of these oils and fats The above can be used. In the emulsified composition of the present invention, the content of these fats and oils is preferably in the range of 50% or more and 82% or less, more preferably 60% or less.
Not less than 74%.

The emulsifier contained in the emulsion composition of the present invention is not particularly limited, and various emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, phosphorus Lipids and the like can be used.

The emulsion of the present invention is not particularly limited as a thickener, but includes xanthan gum, locust bean gum, tamarind seed gum, guar gum, gellan gum, curdlan, pullulan, sodium alginate, κ
Gum substances such as carrageenan, λ-carrageenan, and ι-carrageenan, potatoes, potatoes, corn, waxy corn, tapioca-derived starches, and processed starches thereof can be used. Preferably, as the thickener, one that forms a thermoplastic gel, particularly agar, is more preferably used. Further, WPC, WPI, lactalbumin, serum protein and the like may be added to the emulsion of the present invention.

The vinegar used for the emulsion composition of the present invention is not particularly limited, and any vinegar that can be used for food can be used. In the emulsified composition of the present invention, the added amount of vinegar can be kept lower than that of conventional mayonnaise, and sourness can be reduced. The reason is that, first, since heat-coagulating eggs are not used for emulsification, it is possible to perform heat sterilization, and it is possible to reduce the amount of vinegar added to ensure hygiene, second, The amount of oil added is greater than conventional dressings, and it is possible to keep the vinegar addition ratio low. Third, by adding a preservative described below, not only the action of the preservative, but also heat, Since the synergistic effect of the acid and the additive can be obtained, there is a point that it does not depend only on the sterilizing power of vinegar as in the case of conventional mayonnaise. Thus, the emulsified composition of the present patent can reduce sourness compared to conventional mayonnaises,
It is easily accepted by consumers who are not good at sour taste, and it is possible to provide mayonnaise to society even more widely.

[0017] The emulsion composition of the present invention may contain a material characterized by improving the shelf life. Specifically, spices such as spicy powder, spicy extract, allyl isothiocyanate, wasabi, rosemary and mace can be used in addition to various preservatives that can be used for food hygiene. The use of these preservatives can reduce mold, yeast, and lactobacilli, which have weak bactericidal action of vinegar. Particularly, from the viewpoint of hygiene, in the emulsified composition of the present invention, the concentration of acetic acid in the aqueous phase (components other than oil) is 1.8% or more, preferably 2.0% or more, and It is desirable that the concentration be 10% or more, and that the above-mentioned preservative be used in combination.

The taste material contained in the emulsified composition of the present invention is not particularly limited, and includes soy sauce, Worcester sauce, tonkatsu sauce, ketchup, sugar, syrup, lemon,
Fruit juices such as kabosu, citron, apple and orange, as well as pickles, corns and onions can be used. Furthermore, because the emulsified composition of this patent contains vinegar,
In the case of using a taste material that has a strong bactericidal action and causes a deterioration in flavor and a change in physical properties due to heating, it can be added after cooling after heat treatment.

The emulsified composition of the present invention has a temperature of from 60 ° C. to 80 ° C.
It is obtained by a method in which fats and oils are added to an aqueous phase heated to a temperature and emulsified. The emulsification is performed by using a homomixer or the like, and it is desirable to use an emulsifier such as a colloid mill or a milder as necessary.

The prepared foods of the present invention are cooked foods in general, and are not particularly limited. Japanese side dishes include kinpira gobo, hijikini, chikuzenni, and Chinese prepared foods such as yakisoba, chinjaorosu, and eight treasures. Greens, shrimp resources,
Examples of Western-style side dishes such as sweet and sour pork include salads such as onion salad, burdock salad, and corn salad, and beef stew. The emulsified composition of the present invention is used as a seasoning material.

[0021] The ingredients used as raw materials for the prepared food of the present invention include:
Burdock, onion, carrot, cabbage,
Green asparagus, peppers, bamboo shoots, potatoes, konjac, spinach and other vegetables, beef, pork,
Livestock meat such as chicken and mutton; fish and shellfish such as tuna, bonito, shirasu, shrimp, squid, and octopus; and fruits such as strawberry, peach, pineapple, and tangerine. The shape of the food material is not particularly limited, and long or large shapes such as slices, shreds, and strips, which have been restricted in the conventional squeezing method, can be used.

The foods containing the prepared food of the present invention are mainly bakery products, not only breads such as danish and roll bread, but also pizzas, cakes, biscuits, donuts, pies, hot cakes, sponge cakes, crepes and the like. Confectionery, buns, dumplings, etc. The dough for these bakery products is mainly made of flour, to which water is added, and raw materials such as fats and oils, sugars, eggs, dairy products, emulsions, yeast foods, various enzymes, and various emulsifiers are added as necessary. It refers to a general dough obtained through a mixing process with or without the addition of baker's yeast. Further, in addition to the above-mentioned raw materials, grains other than wheat, for example, rye, oats, barley, sunflower seeds and the like may be mixed. In order to obtain a bakery product containing the prepared food of the present invention, it is generally obtained by applying the prepared food of the present invention to the top or inside of the bakery dough before baking, followed by baking, but is not limited thereto. Not something.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples.

[0024]

EXAMPLES "Parts" used in the following Examples and Comparative Examples are all "parts by weight". (Example 1) 4 parts of brewed vinegar, 2 parts of citron fruit juice, 0.5 parts of salt
Parts, sugar 1.5 parts, xanthan gum 0.05 parts, tamarind seed gum 0.03 parts, agar 0.3 parts, pregelatinized waxy corn starch 1.5 parts, pentaglycerin monostearate 0.3 parts, soy sauce 10 Parts, added water
62 parts were heated to 85 ° C. and stirred for 15 minutes with a propeller mixer to prepare an aqueous phase. Next, while stirring the aqueous phase with a homomixer, the purified rapeseed oil /
72 parts of oil having a sesame oil ratio of 4/1 was gradually added, and after the oil addition was completed, the mixture was heated and sterilized with stirring at 5000 rpm for 20 minutes. After pre-emulsification, clearance 0.4 in a colloid mill
The emulsion was finished and emulsified at 4,000 rpm to prepare a Japanese-style emulsified composition. The square root of the Casson yield value at 20 ° C. of the obtained Japanese emulsion composition was 8.2 Pa, and the square root of the Casson yield value at 80 ° C. was 2.4 Pa.

Next, 40 parts of this Japanese emulsion and 60 parts of previously cooked kinpira gobo were mixed to prepare a kinpira gobo side dish. Put this in a squeeze bag as it is, squeeze it out from the tip of the bag, top the bread dough before baking,
Baking was performed at 210 ° C. for 15 minutes.

The prepared food on the bread had an appropriate flow of the emulsified composition, and the kinpira was exposed on the surface, and the appearance was very good. Also, the prepared food did not fall on the top plate. The texture was very smooth, there was no bumpy feeling, and the mouth melted well. (Example 2) Tomato puree 25 parts, 10% brewed vinegar 5
Part, salt 0.8 part, sugar 1 part, xanthan gum 0.05
Parts, agar 0.12 parts, pregelatinized waxy corn starch 1
Parts, decaglycerin monolaurate 0.1 part,
0.2 parts of sodium glutamate, 0.3 parts of pepper powder,
0.08 part of curry powder and 1.05 part of added water were heated to 85 ° C. and stirred for 15 minutes with a propeller mixer to prepare an aqueous phase. Next, while stirring the aqueous phase with a homomixer, 0.3 parts of diacetyltartaric acid monoglyceride was dissolved,
65 parts of purified rapeseed oil whose temperature was controlled at ℃ was gradually added, and after the oil addition was completed, the mixture was heated and sterilized at 5000 rpm for 20 minutes while stirring. After pre-emulsification, clearance 0.4m with colloid mill
and emulsified at 4000 rpm to prepare a tomato sauce base. The square root of the Casson yield value at 20 ° C. of the obtained emulsion composition was 6.3 Pa, and the square root of the Casson yield value at 80 ° C. was 3.2 Pa.

Next, 60 parts of this emulsion, 5 parts of bacon pre-heated, 11 parts of carrot, 15 parts of onion, 8 parts of butter, 0.3 part of garlic, 0.2 part of thyme, 0.5 part of added water Was mixed to prepare a tomato sauce. This was put into a squeezing bag as it was, squeezed out from the tip of the bag, topped on the dough before baking, and baked at 210 ° C. for 15 minutes.

The prepared food on the bread had a very good appearance because the emulsified composition flowed moderately, bacon, carrot and onion appeared on the surface. Also, the prepared food did not fall on the top plate. The texture was very smooth, there was no bumpy feeling, and the mouth melted well. (Example 3) Apple vinegar (10%) 5 parts, apple juice 10
Part, salt 0.8 part, sugar 1 part, xanthan gum 0.05
Parts, agar 0.08 parts, pentaglycerin monostearate 0.3 parts, enzyme-treated lecithin 0.1 parts, added water 12.
67 parts were heated to 85 ° C. and stirred for 15 minutes with a propeller mixer to prepare an aqueous phase. Next, while stirring the aqueous phase with a homomixer, 70 parts of purified rapeseed oil whose temperature had been previously adjusted to 80 ° C. was gradually added, and after the oil addition was completed, the mixture was sterilized by heating with stirring at 5000 rpm for 20 minutes to prepare a fruit sauce. .
The square root of the Casson yield value at 20 ° C. of the obtained emulsified composition was 5.2 Pa, and the square root of the Casson yield value at 80 ° C. was 1.5 Pa.

Next, 40 parts of this emulsified composition, 30 parts of apples cut into a square of 1 cm, and 30 parts of pineapple cut in the same manner were mixed to prepare a fruit side dish. This was put into a squeezing bag as it was, squeezed out from the tip of the bag, topped on the dough before baking, and baked at 210 ° C. for 15 minutes.

The prepared food on the bread has an emulsified composition flowing appropriately, apples and pineapples on the surface,
The appearance was very good. Also, the prepared food did not fall on the top plate. The texture was very smooth, there was no bumpy feeling, and the mouth melted well. (Comparative Example 1) 7 parts of brewed vinegar, 2 parts of citron fruit juice, 0.5 parts of salt
Parts, sugar 1.5 parts, xanthan gum 0.05 parts, tamarind seed gum 0.03 parts, pregelatinized waxy corn starch 1.5 parts, soy sauce 10 parts, added water 0.42 parts at 20 ° C.
Then, the mixture was stirred with a propeller mixer for 15 minutes to prepare an aqueous phase. Next, 7 parts of sterilized egg yolk was added, and while stirring with a homomixer, the ratio of purified rapeseed oil / sesame oil at 20 ° C. was 4/1.
Was gradually added, and the mixture was stirred at 8000 rpm for 20 minutes after the addition of the oil. After the preliminary emulsification, the mixture was emulsified and finished with a colloid mill at a clearance of 0.4 mm and 4000 rpm to prepare a Japanese-flavored mayonnaise. 20 of the obtained Japanese emulsion
The square root of the Casson yield value at 8.3 ° C is 8.3 Pa, 80
The cannon yield value at ° C was not measurable because the mayonnaise gelled.

Next, 40 parts of this Japanese mayonnaise and 60 parts of previously cooked kinpira burdock were mixed to prepare kinpira burdock prepared food. This was put into a squeezing bag as it was, squeezed out from the tip of the bag, topped on the dough before baking, and baked at 210 ° C. for 15 minutes.

Although the prepared food on the cooking pan hardly separated oil, it was solidified by heating, and the ingredients of kinpira burdock did not appear on the surface, and the appearance was not good. The texture was lumpy and the mouth was poorly melted. (Comparative Example 2) Brewed vinegar 12 parts, citron juice 2 parts, salt 0.5
Parts, sugar 1.5 parts, xanthan gum 0.2 parts, soy sauce 10
Parts, pre-gelatinized waxy corn starch 1.5 parts, added water 3
2.3 parts were stirred with a propeller mixer at 20 ° C. for 15 minutes to prepare an aqueous phase. Next, 5000rpm homomixer
While stirring at 40 ° C., 40 parts of an oil having a ratio of purified rapeseed oil / sesame oil of 4/1 at 20 ° C. was gradually added, and after the oil addition, 8000 parts were added.
The mixture was stirred at rpm for 20 minutes to prepare a Japanese dressing. The square root of the cason yield value at 20 ° C. of the obtained Japanese dressing was 0.5 Pa, and the square root of the cason yield value at 80 ° C. was 0.2 Pa.

Next, 40 parts of this Japanese dressing and 60 parts of previously cooked kinpira burdock were mixed to prepare a kinpira burdock side dish. This was put into a squeezing bag as it was, squeezed out from the tip of the bag, topped on the dough before baking, and baked at 210 ° C. for 15 minutes.

The prepared side dish on the bread had a dressing that flowed down to the top plate, and the shape retention of the prepared side dish was remarkably poor, resulting in lack of commercial value.

[0035]

EFFECT OF THE INVENTION According to the present invention, emulsification useful for baking cooking bread, without being limited by the type of seasoning and ingredients, even when heated, has a good appearance, texture, and melts in the mouth, and is useful as a seasoning material for prepared foods. A composition can be obtained.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Toshihiko Nishiyama 5-3-1, Kashinodai, Nishi-ku, Kobe-shi, Hyogo F-term (reference) 4B026 DC06 DG01 DG11 DH01 DK01 DK02 DK03 DK04 DK05 DL06 DL10 DP01 DX04 4B032 DB01 DE06 DK17 DK18 DK30 DL03 DP30 DP55 4B036 LE02 LF15 LH11 LH13 LH29 LH44 LK02 LK03 LP06 4B047 LB02 LB09 LE03 LF01 LF10 LG10 LG11 LG30 LG36 LG62 LG64 LP03

Claims (3)

[Claims] 1. The root of the square of the Casson yield value at 20 ° C. is 3 Pa or more and 30 Pa or less, and the square root of the Casson yield value at 80 ° C. is 1 Pa or more and 15 Pa or less. Oil-in-water emulsion composition. 2. A side dish comprising the emulsion composition according to claim 1. 3. A food containing the prepared food according to claim 2.