JPH0829062B2 - Oil-in-water emulsion composition for food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food composition comprising an oil-in-water emulsion such as a dressing and a spread.
More particularly, it relates to an oil-in-water emulsion food composition using bone extract as an emulsifier.

[Conventional technology]

Various oil-in-water emulsion foods using extracts as emulsifiers have been conventionally known. For example, Japanese Examined Patent Publication No. 60-19980 uses a meat extract whose main component is a water-soluble oligopeptide blended with a specific concentration of sugar, and Japanese Examined Patent Publication No. 37261/1975 proposes to use an extract of a protein degradation product. Has been described.

[Problems to be solved by the invention]

However, when using the above-mentioned extracts, it is necessary to devise a method such as coexisting a meat extract containing a water-soluble oligopeptide as a main component in a high-concentration sugar aqueous solution, or adding an extract of a proteolytic product to water at a specific concentration. Otherwise, the emulsion stability could not be obtained, which was inconvenient in handling. In addition, emulsions using these extracts as emulsifiers have strong taste and are not suitable for general oil-in-water emulsion foods. Further, since these extracts have weak emulsifying properties, they have a drawback that the emulsified state is inferior to the emulsion using egg yolk or the like as an emulsifier. Further, there are drawbacks such as poor cold thawing resistance and a decrease in emulsified state when a relatively large amount of acid or salt is used in the production of emulsion food.

[Means for solving problems]

The present invention has been made to solve these problems, and as a result of extensive studies, bone extracts containing a relatively large amount of a high molecular weight substance were superior to extracts containing a low molecular weight substance as a main component. They have found that they impart emulsifying properties and have completed the present invention.

That is, the present invention provides an oil-in-water emulsion food composition containing an emulsion having an oil phase ratio of 35 to 85% and a bone extract containing 30% or more of a molecular weight range of 10,000 to 300,000 as an emulsifier. is there.

The bone extract used as an emulsifier in the present invention is mainly composed of bone husks, and in the production of the extract, an ordinary extract production method (for example, heat extraction under pressure or atmospheric pressure, and then concentration if necessary, Any of drying, etc.) may be used. These extracts include extracts such as chicken, pork, beef, and duck, which are prepared in the form of extracts, concentrates, dried products and the like, and any of them may be used.
These extracts show a wide molecular weight distribution from a polypeptide having a molecular weight of 300,000 to a free amino acid, but it is preferable that the extract contains 30% or more of the categories having a molecular weight of 10,000 to 300,000. Molecular weight 10,000-30
If the classification up to 000 is less than 30%, both the emulsified state and the resistance to cold-thawing become poor, and the oil phase may separate.

In the emulsion of the present invention, the raw material for the aqueous phase that constitutes the aqueous phase is water, an extract, an organic acid or its content, salt and a sweetener, as well as a seasoning, a spice, and a coloring agent having affinity for water. The type and amount of addition are determined according to the application of the emulsion. The extract used in the present invention has sufficient stability against acid and salt. Therefore, there is no particular limitation on the blending amount of the extract in the preparation of the emulsion, as long as an excessive amount of acid or salt is used and the water content is insufficient to hinder the emulsification.

On the other hand, in the emulsion of the present invention, the oil phase raw material constituting the oil phase is animal or vegetable oil that is liquid at room temperature, such as cottonseed oil, corn oil, rice bran oil, sesame oil, soybean oil, palm oil, chicken oil, whale oil, etc. Vegetable oil is suitable. A suitable ratio of the oil phase in the emulsion is 35 to 85%. If it is less than 35%, the viscosity becomes insufficient and water is easily separated from the lower layer. On the other hand, if it exceeds 85%, phase inversion tends to occur during emulsification, and the emulsified state of the obtained oil-in-water emulsion deteriorates.

The amount of bone extract used in the emulsion of the present invention is
It needs to be determined in consideration of the ratio of the water phase and the oil phase, and the higher the ratio of the water phase, the larger the amount required. In terms of the blending ratio, it should be used in an amount within the range where the water content is not insufficient and the emulsification is not inhibited, and normally it is preferably used in the range of 0.2 to 20% as a dry matter with respect to the emulsion. The bone extract may be used alone or as a mixture of two or more kinds. If the content of the bone extract is 0.2% or less, the emulsifying effect cannot be expected, oil separation may occur, and the taste is not preferable. On the other hand, if it is blended in excess of 20%, it is not preferable in terms of physical properties and flavor such as too high viscosity and too strong umami. A small amount of an emulsifier such as egg yolk or an emulsion stabilizer such as polysaccharide may be used for the purpose of assisting the emulsification.

The production of the oil-in-water emulsion of the present invention may be carried out by a known method. For example, a water phase raw material excluding water is dispersed and dissolved in water or the like, and a common stirrer is added to the oil phase raw material.
For example, pre-emulsification is performed using a commercially available universal mixing stirrer.
Next, finish emulsification is performed by an emulsifying machine such as a colloid mill.

〔Example〕

 Next, the present invention will be described in detail with reference to examples.

In the examples, specific evaluation of the emulsified state was carried out by microscopic observation and the results of measuring the particle size of oil droplets by a Coulter counter. The specific criteria for evaluation are as follows.

Fair: Average particle size of 10μ or less, no clear oil separation and water phase separation.

Good: The average particle size is 10 to 20 μ, and no clear oil separation and aqueous phase separation occur.

Poor: An average particle size of 20μ or more, with clear oil separation and water phase separation.

The molecular weight distribution of the bone extract or the like used in this example is as follows unless otherwise noted.

Chicken extract: (total solids-salt) is 100, the molecular weight is 10,000 to 300,000 64% Pork extract: (total solids-salt) is 100, the molecular weight is 10,000 to 300,000 70% beef extract: (total solid content-salt content) is 100, and the molecular weight of 10,000 to 300,000 is 69% Hamo extract: (total solid content-salt content) is 100,
86% yeast extract: (total solids-salt) is 10% when the total molecular weight is 10,000 to 300,000. Example 1 Various extracts as shown in Table 1 are used as emulsifiers. An oil-in-water emulsion was prepared at the blending ratio. That is, soybean salad oil was added to an aqueous phase prepared by mixing and dissolving an aqueous phase raw material extract, vinegar (acetic acid concentration 5%), salt and water, and preliminarily emulsified with a propeller mixer. Next, finish emulsification was performed with a colloid mill to obtain an oil-in-water emulsion.

Table 2 shows the results of evaluation of the emulsified state and resistance to cold and thaw of the obtained oil-in-water emulsion. Cold thawing resistance, the prepared emulsion is stored at -10 ℃ for 3 days,
Then, the emulsion state after thawing was evaluated.

Example 2 As shown in Table 3, an oil-in-water emulsion was prepared in the same manner as in Example 1, except that various extracts were used as emulsifiers and the acid concentration and the salt concentration were relatively high. Table 4 shows the results of evaluation of the emulsified state and the cold thawing resistance of the obtained oil-in-water emulsion.

Example 3 An oil-in-water emulsion was prepared in the same manner as in Example 1 except that chicken and pork extract (both bone extracts) shown in Table 5 were used as emulsifiers. Table 6 shows the results of evaluation of the emulsified state and the cold thawing resistance of the obtained oil-in-water emulsion.

[Effects of the Invention] The oil-in-water emulsion of the present invention is prepared by using bone extract as a main emulsifier, has a better emulsified state than that obtained by the conventional method, and has salt resistance, It has acid resistance and cold thawing resistance.

Therefore, the oil-in-water emulsion food composition obtained by the present invention is useful as a dressing, spread, and the like, and can also be used as various intermediate products.

Claims (2)

[Claims] 1. An emulsion having an oil phase ratio of 35 to 85% and 30% of an emulsion having a molecular weight of 10,000 to 300,000.
An oil-in-water emulsion food composition containing the bone extract containing the above. 2. The composition according to claim 1, wherein a vegetable oil which is liquid at room temperature is used as an oil phase raw material.