JPS63251066A - Production of emulsified food having masked offensive smell and strange taste - Google Patents

Abstract

PURPOSE:To prepare an emulsified food without any offensive smell and strange taste, having masked strange taste and offensive smell caused by use of an emulsifying agent, by containing an extremely hardened oil consisting essentially of a long-chain saturated fatty acid in an oily phase. CONSTITUTION:An oily phase is blended and emulsified with an aqueous phase with an emulsifying agent by a conventional method. In the process, an extremely hardened oil consisting essentially of a >=18C, preferably >=20C long-chain saturated fatty acid, e.g. extremely hardened rapeseed oil or extremely hardened fish oil, in an amount within the range of 0.01-3wt.%, preferably 0.05-2wt.% based on the oily phase is contained in the raw material oily phase.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing emulsified foods free from off-flavors and tastes by masking unpleasant and off-flavors (bad flavors) caused by the use of emulsifiers in emulsified foods. .

Hemostasis and hemostatic back shellfish emulsified foods are manufactured into desired products by mixing and emulsifying various raw materials, but since emulsifiers are often used in this mixing and emulsification, there is a risk of undesirable taste or bad flavor caused by the emulsifier. This may occur.

The weaker of these foreign tastes and bad flavors can be masked by adding flavoring agents, but many emulsifiers are chemically synthesized substances, and some have special and strong tastes and flavors, so flavoring agents cannot be used to mask them. It is often difficult to perform effective masking by adding only .

For example, examples of emulsifiers that cannot be masked by fragrances include glycerin fatty acid esters containing a large amount of unsaturated fatty acids, polyglycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyglycerin condensed lysyl inates, organic acid monoglycerides, and the like.

SUMMARY OF THE INVENTION The present invention aims to provide a method for effectively masking off-taste and bad flavors caused by the use of emulsifiers in emulsified foods, and producing emulsified foods without off-flavors and tastes. Take it as a challenge.

The present invention will be explained in detail below.

A feature of the present invention is that when producing an emulsified food by mixing and emulsifying an oil phase and an aqueous phase using an emulsifier, extremely hardened oil containing long-chain saturated fatty acids as a main component is added to the oil phase. The purpose is to contain it.

SUMMARY OF THE INVENTION As stated above, the present invention is based on the discovery that highly hydrogenated oils containing long-chain saturated fatty acids as a main component effectively mask emulsifier-induced unpleasant flavors and unpleasant flavors in emulsified foods. The term "long chain saturated fatty acid" as used herein means one having a long chain of 18 or more carbon atoms, preferably 20 or more carbon atoms.

Therefore, the extremely hardened oil containing the long-chain saturated fatty acid as a main component used in the present invention is obtained by hardening vegetable oil and animal fat containing the fatty acid. Vegetable oils include soybean oil, rapeseed oil, palm oil, sunflower oil,
Examples include safflower oil and cottonseed oil, and examples of animal fats and oils include milk fat, beef tallow, lard, fish oil, etc. From these fats and oils, mainly the long-chain saturated fatty acids mentioned above are hydrogenated to a high degree of hardening and extremely hardened. Prepare the oil. Furthermore, among the above oils and fats,
Since rapeseed oil and fish oil contain large amounts of saturated fatty acids with 20 or more carbon atoms, the most effective are highly hydrogenated oils obtained from these oils and fats, which are mainly composed of long-chain saturated fatty acids. . Further, the degree of hardening of each oil and fat is preferably such that the melting point is 50° C. or higher.

In the present invention, the extremely hardened oil is contained in an amount of 0.01 to 3% by weight, preferably 0.01 to 3% by weight, based on the raw material oil phase of the emulsified food to be produced.
It is added and contained in an amount of 05 to 2% by weight. If the amount of this extremely hardened oil added is less than 0.01% by weight, the effect of masking off tastes and bad flavors cannot be obtained;
If the amount is too large, it will affect the texture of the emulsified food, such as melting in the mouth.

By mixing and emulsifying the raw material oil phase to which extremely hardened oil has been added and contained as described above with the raw material aqueous phase using an emulsifier, it is possible to obtain an emulsified food product that is free from unpleasant flavors and bad flavors caused by the emulsifier used. That is, the above-mentioned foreign taste and bad flavor are effectively masked by the extremely hardened oil added to the raw oil phase.

As described above, according to the present invention, the off-taste and odor caused by the emulsifier used in the production of emulsified foods can be effectively masked. It is therefore possible to provide an emulsified food with good texture and good emulsifying properties. Note that the present invention can be applied to either type of emulsified food, such as oil-in-water type or water-in-oil type.

EXAMPLES AND EFFECTS OF H The present invention and its effects will be concretely explained below with reference to Examples.

Example 1 30 parts by weight of blended oil and fat mainly composed of palm oil at 70°C
To the solution, 0.5 parts by weight of an emulsifier mixture containing 0.01 parts by weight of polyglycerin condensed lysyl phosphate was added, and 0.5 parts by weight of commercially available extremely hardened rapeseed oil was added to make 31.0 parts by weight. An oil phase was prepared. Separately, 4 parts by weight of skim milk powder, 0.1 part by weight of stabilizer, and 0.1 part by weight of fragrance were mixed and dissolved in 64.8 parts by weight of warm water at 50°C.
．． 0 parts by weight of an aqueous phase was prepared, and the oil phase was gradually added to this aqueous phase while stirring to prepare an oil-in-water emulsion, passed through a homogenizer at a gauge pressure of 100 kg/cJ, UHT sterilized, and plate cooled. , an oil-in-water emulsion was obtained. This emulsion did not impair the flavor of the fragrance and raw materials, and masked only the off-taste and bad flavor of the emulsifier, resulting in a food product with good flavor.

Comparative Example 1-(1) Using the same blended oil and emulsifier as described in Example 1, an emulsifier containing 0.1 part by weight of polyglycerin condensed lysyl phosphate in a solution of 30 parts by weight of blended oil and fat at 70°C. Add 0.5 parts by weight of the mixture and mix and dissolve to give 30.5 parts by weight.
Parts by weight of the oil phase were prepared. Separately, 4 parts by weight of skim milk powder and 0.1 part by weight of a stabilizer were mixed and dissolved in 65.4 parts by weight of 50°C warm water to prepare 69.5 parts by weight of an aqueous phase, and the same procedure as described in Example 1 was carried out. An oil-in-water emulsion was obtained. This emulsion had a strong off-taste and bad flavor due to the emulsifier, spoiled the flavor of food raw materials, and was unsatisfactory as a food product.

Comparative Example 1-+2) Using the same blended oil and emulsifier as described in Example 1, an emulsifier mixture containing 0.1 part by weight of polyglycerin condensed lysyl phosphate in 30 parts by weight of blended fat and oil dissolved at 70°C. Add 0.5 parts by weight and mix and dissolve to make 30.5 parts by weight.
Parts by weight of the oil phase were prepared. Separately, 4 parts by weight of skim milk powder, 0.1 part by weight of stabilizer, and 0.1 part by weight of fragrance were mixed and dissolved in 65.3 parts by weight of warm water at 50°C to prepare 69.5 parts by weight of an aqueous phase. An oil-in-water emulsion was obtained by the same procedure as described in Example 1. Although the flavor of the fragrance could be felt in this emulsion, it did not mask the unpleasant flavor of the emulsifier or the defective flavor, and was not satisfactory as a food product.

Example 2 0.0% diacetyl tartrate monoglyceride was added to a solution of 30 parts by weight of blended oil and fat mainly composed of palm oil at 70°C.
Add 0.5 parts by weight of an emulsifier mixture containing 1 part by weight, and further add 0.2 parts by weight of commercially available extremely hardened rapeseed oil.
A 0.7 part by weight oil phase was prepared. Separately, add 4 parts by weight of skim milk powder, 0.1 part by weight of stabilizer and 0.06 part by weight of fragrance to 5 parts by weight.
The mixture was mixed and dissolved in 65.14 parts by weight of 0°C warm water to prepare 69.3 parts by weight of an aqueous phase, and the same procedure as described in Example 1 was followed to obtain an oil-in-water emulsion.

This emulsion did not impair the flavor of the fragrance and only masked the bad flavor of the emulsifier, resulting in a food with a good flavor.

Comparative Example 2-+1) Using the same blended oil and emulsifier as described in Example 2, an emulsifier mixture containing 0.1 part by weight of diacetyl tartrate monoglyceride in 30 parts by weight of blended fat and oil was dissolved at 70°C. 5 parts by weight were added and mixed and dissolved to prepare 30.5 parts by weight of an oil phase. Separately, 4 parts by weight of skim milk powder and 0.1 part by weight of a stabilizer were mixed and dissolved in 65.4 parts by weight of 50°C warm water to prepare 69.5 parts by weight of an aqueous phase, and the same solution as described in Example 1 was prepared. The procedure yielded an oil-in-water emulsion. This emulsion had a strong bad flavor due to the emulsifier and was unsuitable as a food product.

Comparative Example 2-(21 Using the same blended oil and emulsifier as described in Example 2, an emulsifier mixture containing 0.1 part by weight of diacetyl tartaric acid monoglyceride in 30 parts by weight of blended fat and oil was dissolved at 70°C. 5 parts by weight were added and mixed and dissolved to prepare 30.5 parts by weight of an oil phase.Separately, 4 parts by weight of skim milk powder, 0.1 part by weight of stabilizer, and 0.06 part by weight of fragrance were heated at 50°C. hot water 6
A water phase of 69.5 parts by weight was prepared by mixing and dissolving 5.34 parts by weight, and an oil-in-water emulsion was obtained by the same procedure as described in Example 1. Although this emulsion had weaker emulsifier flavor than the emulsion of Comparative Example 2-(1), the flavor of the fragrance was also reduced1, and was not satisfactory as a food product.

In view of the above Examples and Comparative Examples, the addition and inclusion of extremely hardened rapeseed oil to the oil phase has an effect of masking off-taste and poor flavor caused by emulsifiers in emulsified foods.

Claims (3)

[Claims] (1) When manufacturing an emulsified food by mixing and emulsifying an oil phase and an aqueous phase using an emulsifier, the oil phase contains highly hydrogenated oil containing long-chain saturated fatty acids as a main component. A method of producing non-emulsified food. (2) The extremely hardened oil is one whose main component is a long-chain saturated fatty acid having 18 or more carbon atoms.
The method described in section 1). (3) 0.01 to 3% by weight of extremely hardened oil based on the oil phase;
The method according to claim (1), preferably containing 0.05 to 2% by weight.