JPH0325146B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is capable of treating foreign matter even if it contains foreign substances that are bitter, astringent, or otherwise unpleasant when put in the mouth.
The present invention relates to a water-in-oil-in-water emulsion food which makes it difficult to perceive those foreign tastes and has a soft mouthfeel. Conventionally, there have been a variety of oil-in-water emulsified foods in which oil droplets are dispersed in the aqueous phase, such as mayonnaise and dressings in which acidic ingredients are used in the aqueous phase, and creams in which sweet ingredients are often used. It has been known. If, for example, eggshell powder obtained by crushing eggshells is added to this oil-in-water type emulsified food in order to reinforce the mineral components, this tendency will be stronger, especially when the emulsified food uses many acidic ingredients. However, there is a problem in that when the emulsified food is put into the mouth, a strong bitter taste is felt, which significantly reduces the value of the food and the dishes using the food itself. Therefore, although there has been a demand for oil-in-water emulsified foods to which foreign-tasting substances such as calcicum have been added, there has been no development of food products that do not give off an unpleasant taste when eaten. Not yet. An object of the present invention is to provide an oil-in-water emulsified food that is less likely to produce off-flavors such as bitterness and astringency even when such off-tasting substances are added, and has a soft texture. The inventor of the present invention first considered whether it was possible to mask the taste of this foreign substance with another raw material having a strong taste, but it was found that this was not successful due to the problem of disrupting the harmony of tastes. As a result of further various tests and studies, we finally arrived at the present invention. That is, in the emulsified food of the present invention, oil droplet particles are dispersed in an aqueous phase, and the oil droplet particles enclose the aqueous phase raw material containing foreign taste substances (excluding vitamins) within the particles, and the oil droplet particles constitute the oil droplet particles. This water-in-oil-in-water emulsified food is characterized in that it consists of two inner and outer layers: a room-temperature solid fat layer that directly envelops an aqueous phase raw material therein, and an outside room-temperature liquid oil layer. The present invention will be explained in detail below. The raw materials used as the aqueous phase for dispersing oil droplets in the water-in-oil-in-water emulsified food of the present invention are not particularly different from those used in the aqueous phase of conventional oil-in-water emulsified foods, such as water, Vinegar, egg yolk liquid, egg white liquid, whole egg liquid, fruit juice, vegetable juice, and various additives that can be dissolved or dispersed in these (sugar, salt, mustard powder, gum, milk powder, soy protein powder, etc.) are optionally added. Can be used. Of course, the raw materials used for this aqueous phase usually contain an appropriate amount of some kind of emulsifier or emulsion stabilizer, such as egg yolk liquid, milk powder, or gum, in order to stably disperse the oil droplet particles. It is. The weight ratio of the aqueous phase to the oil droplet particles is not particularly limited, and may be appropriately selected depending on the desired properties of the final product, such as 10 to 90 parts of the former to 90 to 10 parts of the latter. In the present invention, oil droplet particles are dispersed in the above-mentioned aqueous phase according to a conventional method to constitute an oil-in-water type emulsified food such as mayonnaise or cream. The major feature is that the oil and fat that make up the droplet particles consists of two layers: an inner and outer layer of room-temperature solid fat that directly envelops the aqueous phase raw material inside, and an outer room-temperature liquid oil layer. Here, room-temperature solid fats are fats and oils that are solid at room temperature, and representative examples include butter, lard, and hydrogenated oil, but other types of fats and oils are also mixed with various vegetable oils. Room-temperature solid fats that are generally solid at room temperature may also be used. Next, room-temperature liquid oils are fats and oils that are liquid at room temperature. Typical examples include soybean oil, corn oil, and safflower oil, but other oils include various animal fats and hydrogenated oils. Room-temperature liquid oil, which has been added and mixed but is in a liquid state as a whole at room temperature, may also be used. In addition, oil-soluble or oil-dispersible oleoresin capsicum, paprika oil, carotene, various fat-soluble vitamins, emulsifiers, emulsion stabilizers, etc., which have traditionally been used as necessary for the fats and oils that make up the oil droplet particles, are added. It is optional to do so. In the present invention, the oil droplet particles enclose an aqueous phase raw material containing foreign substances (excluding vitamins) within the particles. Here, the term "off-tasting substance" refers to a substance that leaves a generally unpleasant taste, such as bitterness or astringency, when taken in the mouth, and which is desired to be reduced. Typical examples include various calcium salts that have a bitter taste (calcium carbonate, calcium citrate, calcium chloride, calcium lactate, and eggshell powder and shell powder containing these as their main ingredients), other magnesium salts, peptides, etc.
There are various types of hydrophilic amino acids. The aqueous phase raw material containing a foreign-tasting substance refers to a raw material that contains the aforementioned foreign-tasting substance and is in a wet state as a whole with water, and the degree of wetness includes liquid, paste, etc. with a considerably high viscosity. . The constituent raw materials used for the aqueous phase raw materials, excluding the above-mentioned foreign substances, typically include water, vinegar, whole egg liquid, egg yolk liquid, and the like. Since this aqueous phase raw material does not dissolve in the aqueous liquid with fats and oils, it is present in the oil droplet particles, surrounded by fats and oils, and usually in the form of particles. Next, regarding the general method for producing the water-in-oil-in-water emulsified food of the present invention, first, the solid fat at room temperature is dissolved at an appropriate temperature to become liquid, for example, the melting point of the fat is around 40°C. If so, heat it to about 45-55°C to make it into a liquid state, and add the separately prepared aqueous phase raw material containing the foreign taste substance little by little into this while stirring and mix. Any mixer may be used for mixing, such as a Hobart mixer. In order to make this water-in-oil emulsification stable, some emulsifiers, such as fatty acid monoglycerides and sucrose fatty acid esters (approximately 0.5 to 1.5% of the final product), may be added to the oil or fat, or It is recommended to add egg yolk to the aqueous phase raw material containing foreign substances. The aqueous phase raw material containing foreign substances can be prepared by simply mixing calcium carbonate and other foreign substances with other constituent raw materials, such as fresh water and vinegar. However, if the specific gravity of the foreign-tasting substance is heavy, and as a result, if the foreign-tasting substance is precipitated in the aqueous phase raw material when it is liquid, and it is difficult to uniformly disperse it, consider the ease with which it can be mixed into the oil or fat later. It is preferable to keep the water content of the aqueous phase raw material low and make the whole into a paste with a mild viscosity. Next, the room-temperature solid fat becomes solidified due to a temperature drop, and is then mechanically pulverized and dispersed into room-temperature liquid oil to form an intermediate raw material, which is then separately mixed and prepared in order to disperse oil droplets therein. Add it little by little to the mixed raw materials for the aqueous phase at room temperature and mix. By this mixing, the water-in-oil-in-water emulsified food of the present invention is produced, in which the intermediate raw material is dispersed in the form of oil droplet particles in the aqueous phase. As a means for this mixing, any mixer such as the aforementioned Hobart mixer may be used, and the mixing time may be increased depending on the degree to which the oil droplet particles are desired to be made smaller, or the mixture may be further passed through a colloid mill. . As described above, in the water-in-oil-in-water emulsified food of the present invention, the aqueous phase raw material containing foreign taste substances is confined within the solid fat layer at room temperature at the normal room temperature at which the product is stored, so the fat wall is solid and stable. This makes it difficult for foreign-tasting substances to be leached out of the oil droplet particles during product storage. In comparison, you won't notice any off-taste that would normally be unpleasant, or you'll notice it much less. Furthermore, since the present invention consists of two layers, an inner and outer layer, a room-temperature solid fat layer and an outer room-temperature liquid oil layer, the mouthfeel becomes soft and close to that obtained when using only room-temperature liquid oil. Test examples showing the effects of the present invention and examples of water-in-oil-in-water emulsified foods of the present invention are shown below. Test example While stirring oil for oil droplet particles in a Hobart mixer, prepared according to the raw material formulation shown in the table below,
A similarly prepared aqueous phase raw material (previously mixed and homogenized for oil droplet particles) was added and mixed little by little over 5 minutes to prepare a water-in-oil emulsified intermediate raw material. Next, this intermediate raw material was added and mixed for 5 minutes with stirring into a separately prepared aqueous phase raw material (preliminarily homogenized for dispersing oil droplet particles) in a Hobart mixer. At this time, a room-temperature solid fat (hydrogenated rapeseed oil, melting point 40°C) and a room-temperature liquid oil (soybean salad oil) were used together as the fats and oils in the oil droplet particles to produce a water-in-oil-in-water emulsified food (sample 1). . As a control, as oil for oil droplet particles,
One using room temperature solid fat (same as above) (sample 2),
One using room temperature liquid oil (same as above) (with egg yolk liquid added to stabilize the aqueous phase raw material in the oil droplet particles: Sample 3) and the aqueous phase raw material for the oil droplet particles in the case of Sample 3. In addition to the aqueous phase raw material for oil droplet particle dispersion, the same treatment as in sample 3 was carried out (sample 4) except that oil and fat were added to the aqueous phase raw material in place of the intermediate raw material. An oil-type emulsified food was produced. Taste (presence or absence of bitterness) of the above four types of emulsified foods immediately after production and after storage at room temperature for a certain period of time
The results were as shown in the table below. When producing a water-in-oil-in-water emulsified food, (a) In the case of sample 1, the aqueous phase raw material for the oil droplet particles was added and mixed only to room-temperature solid fat that had been heated to 50°C and liquefied; After the temperature returns to room temperature, this is dispersed in room temperature liquid oil while stirring for 5 minutes to obtain an intermediate raw material, and when it is finally added and mixed into the aqueous phase raw material for dispersing oil droplets, it is specially heated. I didn't. In the case of sample 2, the oil and fat were heated to 50°C before adding the aqueous phase raw material in the fat and oil, and the obtained emulsified intermediate raw material was poured into the aqueous phase raw material. Prior to addition, each was heated in the same manner and liquefied before use.

【table】

【table】 Example A water-in-oil-in-water emulsified food consisting of the following ingredients:

[Table] The manufacturing method was similar to that of Sample 1 in the test example, and the produced water-in-oil-in-water emulsion food was passed through a colloid mill.

Claims (1)

[Claims] 1. Oil droplet particles are dispersed in the water phase, and the oil droplet particles enclose the water phase raw materials containing foreign substances (excluding vitamins) within the particles, and the fats and oils constituting the oil droplet particles are dispersed in the water phase inside the oil droplet particles. A water-in-oil-in-water emulsion food product comprising two inner and outer layers: a room-temperature solid fat layer that directly envelops raw materials, and an outer room-temperature liquid oil layer.