JPS601857B2 - Method for producing oil-in-water emulsified food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an oil-in-water emulsified food, and more particularly to a method for producing an acidic oil-in-water emulsified food.

Conventionally, one known method for producing acidic oil-in-water emulsified foods is to emulsify an oil phase raw material and an acidic aqueous phase raw material into an oil-in-water type using isolated soy protein as an emulsifier. ing.

The acidic oil-in-water emulsified food produced by this method is an acidic oil-in-water emulsified food produced using egg yolk as an emulsifier;
For example, unlike mayonnaise, it has the advantage of being bland in taste. However, perhaps because soybean protein originally has the property of dissolving in alkaline conditions but becoming insoluble and precipitating in acidic conditions, acidic oil-in-water emulsified foods using isolated soybean protein as an emulsifier are
There is a problem in that when it touches the tongue, it leaves a rough feel, which seriously impairs the texture. The purpose of the present invention is to provide a method for producing an acidic oil-in-water emulsified food in which the above-mentioned problems are less likely to occur even when isolated soy protein is used as an emulsifier, and the present inventor has carried out various tests and studies. As a result, we discovered that the purpose of producing an oil-in-water emulsified food could be achieved by adding gum in combination with isolated soy protein and using a ratio of oil phase raw materials above a certain level. This led to an invention.

That is, in the method for producing an oil-in-water emulsified food of the present invention, when producing an acidic oil-in-water emulsified food using isolated soybean protein as an emulsifier, the ratio of the oil phase raw material used is adjusted while simultaneously adding a gum substance. It is characterized by being about 70% or more.

The present invention will be explained in detail below. In the present invention, the acidic oil-in-water emulsified food is prepared by mixing and emulsifying an aqueous phase raw material consisting of water, starch, seasonings, etc. and an oil phase raw material consisting of salad oil in an oil-in-water type, so that the emulsion is Foods that exhibit acidity due to acidic raw materials used as part of the raw materials, such as citric acid, acetic acid, and vinegar.

In the present invention, isolated soybean protein is used to emulsify the aqueous phase raw material and oil phase raw material. The amount used is sufficient as long as the water phase raw material and the oil phase raw material can be emulsified into an oil-in-water type, and generally it is 0.5% to 6% of the weight of the total raw materials in terms of solid content.
% is sufficient, and usually 1% to 3% is used. Powdered soy protein is usually used because it is easier to handle, but liquid soy protein may also be used. The amount of soybean protein used can be lower than the above range if other emulsifiers such as egg yolk and caseinida are used together. In addition, the method of emulsifying the aqueous phase raw material and the oil phase raw material is not particularly different from the conventional method, and generally only the aqueous phase raw material is mixed uniformly in advance, and the oil phase raw material is poured into this while stirring. A method is used in which rough emulsification is completed and then final emulsification is performed through a colloid mill, but the order of mixing and emulsification is changed, for example by adding and mixing a part of the aqueous phase raw materials after the emulsification of other raw materials is completed. It is optional to do so. In the present invention, when producing an acidic oil-in-water emulsified food by emulsifying isolated soybean protein into an oil-in-water type as described above, gum material is added in combination and the ratio of the oil phase raw material used is approximately 70%. The above is a major feature.

The mechanism of this change in the ratio between the addition of gum and the oil phase raw material is not clear, but it may be because the structure of the oil-in-water emulsion food changes, and no gum is added.
The resulting oil-in-water emulsified food is much less grainy than the oil-in-water emulsified food produced without changing the ratio of the oil phase raw materials. As the gum to be added, various commercially available gums such as tragacanth gum, xanthan gum, guar gum, locust beeso gum, and evening marind gum may be used. In addition, it is generally sufficient to use 0.5% of the weight of all raw materials.
If the amount is too large, problems such as absorbing too much moisture in the aqueous phase raw material and causing demulsification, or increasing the viscosity of the emulsified food too much and impairing the texture are likely to occur, so at most 2
It is preferable to keep it at around %. In addition, the oil phase ratio is approximately 70
% or more, but if it is too high, emulsification becomes difficult, so it is preferable not to set it higher than 90%. As described above, according to the present invention, the texture of an acidic oil-in-water emulsified food using isolated soybean protein can be further improved compared to conventional products.

Therefore, the demand for such foods can be significantly increased compared to before. Test examples and examples of the present invention showing the effects of the present invention will be described below.

Test Example: The aqueous phase raw material and oil phase raw material of the following composition were emulsified into an oil-in-water type in the conventional manner, and the proportion of gummy material added as part of the aqueous phase raw material was varied to produce an oil-in-water type emulsion. When we investigated the roughness of the texture of emulsified foods, we obtained the results shown in Table 1 below.

Water phase raw material vinegar (acidity 4%) 17 parts salt
2 parts sugar
3 parts sodium glutamate
0.5 parts mustard powder
0.5 part isolated soy protein (powder)
2 parts gum, some parts oil phase raw material salad oil 75 parts (75
%) Table “I Note 1) The meanings of the symbols in the table are as follows.

110: I feel it very much.

10: I feel a lot of anxiety (less than 110)
.

10: Slight K feeling (less than 10).
: Almost no sensation of zara. x: A slight tendency of oil separation was observed.

2) For emulsification, the oil phase raw material is poured into the aqueous phase raw material that has been uniformly mixed in advance in a mixer for 10 minutes, and then mixed in a colloid mill (300 rpm, clearance 1).
2 solo looo inch).

3) Addition ratio Phosphorus indicates the ratio in the total weight of raw materials.

Next, the type of gum added was xanthan gum, the addition ratio was 10%, and the ratio of salad oil used was variously changed, and the texture of the oil-in-water emulsion food was manufactured in the same manner as above. When the above Zarakki was examined, the results shown in Table 2 below were obtained. Table 2 The meanings of the symbols in the table are the same as in Table 1.

Example An oil-in-water emulsified food was produced in the same manner as in the test example except that the composition of the aqueous phase raw material and the oil phase raw material was changed as shown below.

water phase raw material

Claims (1)

[Claims] 1. An oil-in-water type product characterized in that when producing an acidic oil-in-water type emulsified food using isolated soy protein as an emulsifier, a gummy substance is added in combination and the ratio of the oil phase raw material used is about 70% or more. Method for producing emulsified food.