JPH0467944B2 - - Google Patents

Description

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

Technical background 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, off-taste and bad flavors due to the emulsifiers occur. Sometimes.

The weaker types of these foreign tastes and bad flavors can be masked by adding fragrances, but many emulsifiers are chemically synthesized substances, and some have special and strong tastes and flavors. It is often difficult to mask effectively by adding fragrance alone.

For example, 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 ricinoleate esters, organic acid monoglycerides, and the like.

Problems to be Solved by the Invention An object of the present invention is 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-odor tastes. do.

The present invention will be explained in detail below.

Structure of the Invention 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, a highly hydrogenated oil containing long-chain saturated fatty acids as a main component is added to the oil phase. The purpose is to contain it.

Means for Solving the Problems As mentioned above, the present invention was made based on the discovery that extremely hardened oils mainly composed of long-chain saturated fatty acids effectively mask off-taste and bad flavors caused by emulsifiers in emulsified foods. The term "long chain saturated fatty acid" as used herein means a long chain having 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. Examples of vegetable oils and fats include soybean oil, rapeseed oil, palm oil, sunflower oil, safflower oil, and cottonseed oil. Examples of animal oils and fats include milk fat, beef tallow, lard, and fish oil. A highly hydrogenated oil is prepared by hydrogenating the long chain saturated fatty acid to a high degree of hardening. Among the above oils and fats, rapeseed oil and fish oil contain large amounts of saturated fatty acids with 20 or more carbon atoms. Oil is the most effective. 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 added in an amount of 0.01 to 3% by weight, preferably 0.05 to 2% by weight, based on the raw oil phase of the emulsified food to be produced. If the amount of this extremely hydrogenated oil added is less than 0.01% by weight, the effect of masking off tastes and bad flavors cannot be obtained, while if the amount is too large, exceeding 3% by weight, it will affect the texture of the emulsified food, such as melting in the mouth. It becomes like this.

By mixing and emulsifying the raw material oil phase to which the extremely hardened oil has been added and contained as described above with the raw material aqueous phase using an emulsifier, an emulsified food product that is free of off-taste and bad flavor caused by the emulsifier used can be obtained. 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. Since various types of emulsifiers can be used, it is possible to provide an emulsified food product with good emulsifying properties that are preferable in terms of texture. In addition,
The present invention is applicable to any type of emulsified food, oil-in-water type or water-in-oil type.

The present invention adds extremely hardened fats and oils to water-in-oil or oil-in-water emulsified foods to mask the flavor of the emulsifier. The emulsified foods targeted by the present invention are foods that are eaten directly, for example, as whipped cream or spreads. Therefore, the flavor of the added emulsifier can be felt directly, so the masking effect is great. Furthermore, when an oil phase and an aqueous phase are emulsified, the flavor of the emulsifier on the aqueous phase side is particularly strong and can be felt as an off-taste or odor, so it is necessary to mask this as well.

When an oil phase and an aqueous phase are emulsified, whether it is a water-in-oil emulsion or an oil-in-water emulsion,
The blended emulsifier exists or migrates to the water phase side,
You sense a strange taste or smell caused by the emulsifier. At this time, the flavor of the water phase spreads on the tongue when eaten and is easy to taste, but the flavor of the oil phase is difficult to come out and becomes weak as a taste. Therefore, in an emulsion food product having an aqueous phase as in the present invention which is in an emulsified form, it is highly useful for masking the off-taste or odor of the aqueous phase side.

EXAMPLES AND EFFECTS OF THE INVENTION The present invention and its effects will be specifically explained below with reference to Examples.

Example 1 70 parts by weight of 30 parts by weight of blended fats and oils containing palm oil as the main component
To the solution dissolved at °C, 0.5 parts by weight of an emulsifier mixture containing 0.1 parts by weight of polyglycerin condensed ricinoleic acid ester was added, and 0.5 parts by weight of commercially available extremely hardened rapeseed oil was added to prepare 31.0 parts by weight of an oil phase. did. Separately, 4 parts by weight of skim milk powder and 0.1 part of stabilizer.
Mix and dissolve 0.1 parts by weight of perfume and 64.8 parts by weight of warm water at 50°C to prepare 69.0 parts by weight of an aqueous phase, and gradually add the above oil phase to this aqueous phase while stirring to form an oil-in-water emulsion. was prepared, passed through a homogenizer at a gauge pressure of 100 Kg/cm ² , UHT sterilized, and plate cooled to obtain an oil-in-water emulsion. 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 with good flavor.

Comparative Example 1 (1) Using the same blended oil and emulsifier as described in Example 1, 0.1% of polyglycerin condensed ricinoleic acid ester was dissolved in 30 parts by weight of blended oil and fat at 70°C.
Adding 0.5 parts by weight of an emulsifier mixture containing parts by weight,
By mixing and dissolving, 30.5 parts by weight of an oil phase was 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 warm water at 50°C to prepare 69.5 parts by weight of an aqueous phase, and an oil-in-water emulsion was prepared using the same procedure as described in Example 1. I got it. 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, 0.1% of polyglycerin condensed ricinoleic acid ester was dissolved in 30 parts by weight of blended oil and fat at 70°C.
Adding 0.5 parts by weight of an emulsifier mixture containing parts by weight,
By mixing and dissolving, 30.5 parts by weight of an oil phase was prepared. Separately, 4 parts by weight of skim milk powder, 0.1 part by weight of stabilizer and fragrance.
0.1 part by weight was mixed and dissolved in 65.3 parts by weight of 50°C warm water to prepare 69.5 parts by weight of an aqueous phase, and an oil-in-water emulsion was obtained by the same procedure as described in Example 1. Although the flavor of the perfume could be felt in this emulsion, it did not mask the off-taste and bad flavor of the emulsifier, and was not satisfactory as a food product.

Example 2 30 parts by weight of blended oil and fat mainly composed of palm oil at 70°C
To the solution was added 0.5 parts by weight of an emulsifier mixture containing 0.1 parts by weight of diacetyl tartrate monoglyceride, and further 0.2 parts by weight of commercially available extremely hardened rapeseed oil to prepare 30.7 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 mixed and dissolved in 65.14 parts by weight of warm water at 50°C to prepare 69.3 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 masked only the bad flavor of the emulsifier without impairing the flavor of the flavor, resulting in a food with a good flavor.

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

Comparative Example 2 (2) Using the same blended oil and emulsifier as described in Example 2, 30 parts by weight of blended fat and oil were dissolved at 70°C.
0.5 parts by weight of an emulsifier mixture containing 0.1 parts by weight of diacetyl tartrate monoglyceride was 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.
Mix and dissolve parts by weight in 65.34 parts by weight of warm water at 50°C.
69.5 parts by weight of an aqueous phase was prepared, and an oil-in-water emulsion was obtained by the same procedure as described in Example 1. Although this emulsion had weaker bad flavor from the emulsifier than the emulsion of Comparative Example 2-(1), the flavor from the fragrance was also reduced, 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 (1)

[Claims] 1. When producing an emulsified food by mixing and emulsifying an oil phase and an aqueous phase using an emulsifier, the oil phase is characterized by containing a highly hydrogenated oil containing long-chain saturated fatty acids as a main component. A method for producing an emulsified food that has no unpleasant odor or taste. 2. The method according to claim 1, wherein the extremely hardened oil is mainly composed of long-chain saturated fatty acids having 18 or more carbon atoms. 3 0.01 to 3% by weight of extremely hardened oil to the oil phase,
The method according to claim 1, preferably containing 0.05 to 2% by weight.