JPS6023824B2 - 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 emulsion food containing tomatoes and egg yolks.

Traditionally, when producing oil-in-water emulsified foods such as dressings, tomatoes are added to some of the ingredients to make the emulsified foods reddish in order to make the colors more vivid and stimulate the appetite. In this case, egg yolk is often added to further soften the flavor.

However, oil-in-water emulsified foods such as Thousand Island dressing, which contain tomatoes and egg yolks as some of the ingredients, are different from oil-in-water emulsified foods such as American dressing, which contains tomatoes but does not contain egg yolks. On the other hand, egg yolk promotes the decomposition of tomato components, resulting in poor storage stability and problems such as the freshly produced flavor being lost during storage and the production of off-flavors. An object of the present invention is to provide a method for producing an oil-in-water emulsified food that does not easily deteriorate in flavor during storage even if some of the raw materials include tomatoes and egg yolks.

According to the present invention, the above object of the present invention is characterized in that when producing an oil-in-water type emulsified food containing tomatoes and egg yolks as part of the raw materials, finch acid or a salt thereof or a polyphosphate is added. This is achieved by a method for producing an oil-in-water emulsified food.

Hereinafter, the method for producing an oil-in-water emulsified food of the present invention having the above characteristics will be described in detail based on its embodiments. The method for producing an oil-in-water emulsified food of the present invention is similar to the related production method, except that phytic acid or polyphosphate is added. Basically, it is mixed and emulsified with oil-based raw materials such as oil,
Water-soluble or water-dispersible additives such as sugar, salt, and spices (powder) are dissolved or dispersed in the aqueous raw material, and tomatoes and egg yolks are also dissolved or dispersed in the aqueous raw material.

At this time, the mixing ratio of the oily raw material and the aqueous raw material to which additives, tomatoes and egg yolk have been added is not particularly different from the conventional one, and is usually 4 to 6 parts of the former and 6 to 4 parts of the latter.

In addition, the tomatoes used in the present invention generally include those whose skins have been removed and the pulp has been crushed, as well as tomato puree, tomato paste, tomato ketchup, etc. made by processing these tomatoes. The amount used is about 5-20% of the emulsified food produced. Furthermore, the egg yolk used in the present invention is not limited to its form, such as egg yolk liquid or egg yolk powder, and its general usage amount is about 2 to 8% in terms of egg yolk liquid in emulsified foods.

The method of mixing and emulsifying an aqueous raw material and an oily raw material is not particularly limited, and as with this type of conventional method, usually first, raw materials other than the oily raw material are mixed, and then this and the oily raw material are mixed, for example. They may be mixed and emulsified using a mixer or the like, and further processed using a finishing emulsifying machine if necessary.

Therefore, in the present invention, when producing an oil-in-water emulsified food as described above, phytic acid or its salt or polyphosphate is added, and the timing of addition is not necessarily limited, but usually This is done after emulsifying the aqueous raw material and oily raw material into an oil-in-water type, or at the time of preparing the aqueous raw material.

Phytic acid is usually used as it is, but a typical example of the phytate is sodium phytate.

Examples of polyphosphates include sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium metaphosphate, and calcium polyphosphate. These can be used alone or in combination if necessary, but when phytic acid or its salt is used alone, the preferable addition amount is about 0.02 to 1%, more preferably about 0.02 to 1% in the emulsified food. Approximately 0.02~
It is 0.1%.

In addition, in the case of polyphosphate, the preferable addition amount is about 0.05 to 1%, more preferably about 0.05 to 0.1% in the emulsified food, and if it does not reach the above range, the addition effect will not be sufficient. However, if it exceeds the above range, the taste of the emulsified food may change. In addition, vitamin C, vitamin E
The purpose of the present invention cannot be achieved even if the antioxidant is added in an amount of about 1%. The oil-in-water emulsified food obtained by the production method of the present invention described above may be because the deterioration of tomatoes caused by the addition of egg yolk is prevented by the addition of phytic acid, etc. compared to conventional products that do not contain these. Flavor deterioration becomes even more difficult to occur.

Hereinafter, the effects of the present invention will be clarified with reference to Test Examples and Examples.

Test example 1 Salad oil 45 parts Tomato ketchup 15 Onion Onion
15〃Shishish (vegetables with vinegar) 10〃Egg yolk liquid
5. Vinegar 5. Sugar
3″ Salt 1〃 Spice (white vapor powder) 1〃After uniformly mixing the raw materials other than salad oil with the above composition, pour this into the mixture and emulsify it by pouring salad oil into it. Phytic acid was added to the emulsion in various proportions as shown in Table 1 below to produce seven types of oil-in-water emulsified foods (Thousand Island Dressing) shown as No. 1 to No. 7.

These were then stored at room temperature (20 square centimeters) for three months, and then their flavor was judged by a comparative scoring method by a panel of 20 experts, and the results were as shown in Table 1 below. still,
Scoring was expressed as an average score using a 5-point system based on the following. 5...
・・・・・・Very delicious (no difference) 4・・・・・・
・・Delicious (with a slight difference) 3・・・・・・・・・・Average (with a big difference) 2・・・・Not delicious (with a considerable difference) 1・・・・・・・Not delicious ( 〃
) ( ) The meaning in parentheses indicates a comparison with the product immediately after production, and "no difference" indicates flavor deterioration (loss of flavor and generation of off-flavor)
This means that there is almost no

Table-1 Pig additive amount Before storage After storage (11 0 4.90 1.70 (2
0.02 4.95 3.30 (3 0.0
5 4.85 3.65■ ○-1 4
-90 4-70 (9 1.0 2.50
2.50■ 2.0 2-0 2-
0 of 1.0 4-90 1.70* Vitamin C is used instead of phytic acid as an additive.

, the results of the significance test,
The effect of preventing flavor deterioration was observed when the amount of phytic acid added was 0.02% or more. Test Example 2 An oil-in-water emulsified food (Thousan Island Dressing) was prepared in exactly the same manner as in Test Example 1, except that sodium polyphosphate was added in place of phytic acid in Test Example 1 in the proportions shown in Table 2 below. was produced, and the flavor after storage was determined in the same manner as in Test Example 1. The results were as shown in Table 2 below.

Table-2 aside Added amount Before storage After storage (1) 0 4.85 2.00 (2) 0
．． 0 2 4.9 0 2.2 5 (3 0
．． 05 4.80 3.25 (4) 0.1
4.80 4.75(5) 1.0
2.5 0 2.5 0(6) 2.0
2.30 2.30 As a result of the significance test, the effect of preventing flavor deterioration was observed when the amount of sodium polyphosphate added was 0.05% or more.

Example 1 Salad oil Part 4 Clear water 28 Relish 11 Tomato ketchup
7. Vinegar 5.
Egg yolk liquid 4〃Sugar
3. Salt 1. Spices 1. With the above composition, after uniformly mixing the raw materials other than salad oil, add salad oil to this mixture to emulsify it, and then add sodium phytate to this emulsion. Thousand Island dressing was obtained by adding 0.1%.

Example 2 Thousand Island dressing was obtained in exactly the same manner as in Example 1 except that sodium polyphosphate was used instead of phytic acid in Example 1.

In both of the dressings obtained in Examples 1 and 2, no change in taste was observed due to the addition of sodium phytate and sodium polyphosphate, and no deterioration in flavor was observed even after storage at room temperature for 3 months.

Claims (1)

[Claims] 1. A method for producing an oil-in-water emulsified food, which comprises adding phytic acid, a salt thereof, or a polyphosphate when producing an oil-in-water emulsified food containing tomatoes and egg yolks as part of the raw materials.