CN1457683A - Emulsified food and its producing method - Google Patents
Emulsified food and its producing method Download PDFInfo
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Abstract
The emulsion food is free from yolk and an animal oil and fat, and contains a lysophospholipid. To provide an emulsion food hardly causing syneresis or separation of an oil layer by temperature change, capable of being recovered to a shape and properties at a normal temperature by returning the temperature to the normal temperature when the shape and the properties are changed from them at the normal temperature by temperature change, providing a taste like mayonnaise, and exhibiting effects on the improvements of learning power, concentration power and athletic abilities, the amelioration and prevention of dementia, etc.
Description
Technical field
The present invention relates to a kind of emulsified food and manufacture method thereof.
Background technology
The mayonnaise of being sold on the market was with egg (yolk) in the past, and vegetable oil, vinegar are primary raw material, mixed making its emulsification by water in the yolk in the egg and other raw materials and oil, presented butyrous.
Emulsified food as mayonnaise, all be to make moisture and oily emulsification in the raw material by synthetic or natural emulsifying agent, particularly conduct is by the emulsifying agent that obtains in the natural edible material, often being applied to saponin as yolk in the above-mentioned mayonnaise or butyrous emulsified food etc., all is well-known.
, the emulsifying agent that from above-mentioned natural edible material in the past, can get, its resolvability and emulsifying ability are limited, compare with synthetic soluble emulsifying agent, and its emulsifying ability is very low.
Therefore, use the emulsified food of the emulsifying agent obtain from the natural edible material, the dehydration tendency is all very strong, in case owing to heat to wait and taken off water, then be difficult to original shape of recovery and performance.
Moreover, in mayonnaise, use soybean protein to replace yolk as emulsifying agent, though can improve its emulsifying ability, and As time goes on the viscosity slip diminishes, shape-retaining ability improves, but this emulsifying agent is also just kept the butyrous of mayonnaise in any case, and the mayonnaise that at all can not change heating recovers original shape and performance.
In addition, use the mayonnaise of this emulsifying agent, the same with all in the past mayonnaise is butyrous, all in the past mayonnaise all are butyraceous food, so the eating method of mayonnaise in the past has been subjected to very big restriction, also can only be used for the seasoning of green vegetables etc., in addition be difficult to other eating method.
Summary of the invention
In order to address the above problem, to the invention provides a class and do not contain yolk and animal raw fat, and contain the emulsified food of dissolubility phosphatid ylcholine.
The main feature of above-mentioned emulsified food is to be the solid shape under low temperature and normal temperature, becomes emulsion form or butyrous after heating.
The manufacture method of a kind of emulsified food provided by the invention, be primarily characterized in that, with vegetative grease and soybean component heating for dissolving, and in its homodisperse solution, add entry and the dissolubility phosphatid ylcholine makes its emulsification, under low temperature and normal temperature, be the solid shape, after heating, become emulsion form or butyrous.
The manufacture method of emulsified food provided by the invention, it is characterized in that, with vegetative grease and soybean component and starch heating for dissolving together, and in its homodisperse solution, add entry and dissolubility phosphatid ylcholine and thickener and make its emulsification, under low temperature and normal temperature, be the solid shape, after heating, become emulsion form or butyrous.
The manufacture method of emulsified food of the present invention is characterized in that, water accounts for 10-90 weight %, vegetative grease accounts for 5-50 weight %, and the dissolubility phosphatid ylcholine accounts for 0.1-10 weight %, and soybean component accounts for 0.1-15 weight %, starch accounts for 0.1-30 weight %, and thickener accounts for 1-15 weight %.
The manufacture method of emulsified food of the present invention is characterized in that, has added plant drying powder or plant extract extract with antisepsis.
The manufacture method of emulsified food of the present invention, it is characterized in that so-called plant drying powder contains the argy wormwood dried powder, the purple perilla dried powder, heartleaf houttuynia (De Network ダ ミ) dried powder, the Radix Glycyrrhizae dried powder, any or multiple in the dried orange peel dried powder etc., the plant extract extract contains the argy wormwood extract, the purple perilla extract, the heartleaf houttuynia extract, Radix Glycyrrhizae extract, any or multiple in the dried orange peel extract etc.
Description of drawings
Fig. 1 is the influence schematic diagram of expression emulsified food of the present invention to cranial nerve;
Fig. 2 a, Fig. 2 b, Fig. 2 c, Fig. 2 d are the influence schematic diagram of expression emulsified food of the present invention to muscle technical ability;
Fig. 3 a, Fig. 3 b, Fig. 3 c, Fig. 3 d are the influence schematic diagram of expression emulsified food of the present invention to body temperature.
The specific embodiment
Below describe the specific embodiment of the present invention in detail.
Emulsified food provided by the invention is with vegetative grease composition and soybean component and starch heating for dissolving together, in its homodisperse solution, add the dissolubility phosphatid ylcholine and make its emulsification, and the warm water solution (water and thickener) that adds of preprepared adding water-soluble thickener is gently injected and made it fully emulsified and make.
In the raw material of above-mentioned emulsified food, various proportional relationship of all ingredients are that water accounts for 10-90 weight %, preferably 20-70 weight %, vegetative grease accounts for 5-50 weight %, 8-30 weight % preferably, the dissolubility phosphatid ylcholine accounts for 0.1-10 weight %, preferably 0.5-5 weight %, soybean component accounts for 0.1-15 weight %, 0.5-10 weight % preferably, starch accounts for 0.1-30 weight %, preferably 1-20 weight %, water-soluble thickener accounts for 1-15 weight %, preferably 2-10 weight %.
The stirring operation of emulsifying raw material process carries out in the homogeneous blender, utilizes the above mixing speed of about 1500rpm to carry out emulsification, and the emulsified food of making so just can not dewater when culinary art or the phenomenon of de-oiling.
In addition,, the emulsification latex can be made trickleer stable emulsion,, also can not dewater or the phenomenon of de-oiling even soften owing to heating by improving the mixing speed in the emulsion process.
The temperature of heating of oil reservoir in the emulsion process (vegetative grease) and water layer (water etc.) is 50-95 degree centigrade, preferably 65-80 degree centigrade.
In addition, the emulsification stirring speed of homogeneous blender is generally at 1500rpm-12000rpm, preferably 3000rpm-8000rpm.
But, if do not satisfy above-mentioned treatment conditions, also can the abominable emulsified food of production quality, so-called treatment conditions also not only are confined to said temperature scope and emulsification stirring speed.
In addition, the vegetative grease in the raw material of above-mentioned emulsified food can be selected coconut oil for use, cocoanut tree oil (コ コ Na Star oil), camellia oil, palm oil, olive oil, soybean oil, safflower oil, embryo tooth oil (rice germ oil), nut fruit oil (マ カ デ ミ ア Na Star Star oil), grape seed oil (グ レ one プ シ one De oil), rape seed oil, in the sunflower seed oil (サ Application Off ラ ワ one oil) etc. one or more, but also not only the residence is limited to mentioned kind, so long as vegetative grease then can use.
In addition, soybean component can adopt defatted soy flour, the oil-containing soy meal, and whole soya-bean powder, soybean proteins etc. are so long as come from the material of soybean and can use.
Starch can be selected farina for use, cornstarch, and tapioca, amylum marantae, rice starch, wheaten starch, sweet potato starch, one or more in the sago starch etc. still, also not only are confined to mentioned kind, so long as starch based then all can be used.
In addition, water-soluble thickener can be selected xanthane glue for use, gelatin, and alginic acid, cellulose, one or more in the agar etc., but also be not limited only to mentioned kind, so long as water-soluble thickener then all can use.In addition, also be not limited only to water-soluble thickener, also can use the oiliness thickener, when using the oiliness thickener, note in water, not dissolving, re-use after in vegetative grease, dissolving.
In addition, can also in above-mentioned raw materials, add an amount of salt, flavoring, seasoning drug such as sweetener as additive.
Particularly add plant drying powder or plant extract extract, then can improve the anti-corrosive properties (antibiotic property) of emulsified food, prolong the quality guarantee period of emulsified food with antisepsis.
Can select the argy wormwood dried powder for use as above-mentioned plant drying powder, the purple perilla dried powder, heartleaf houttuynia dried powder, Radix Glycyrrhizae dried powder, any or multiple in the dried orange peel dried powder etc., can select the argy wormwood extract for use as the plant extract extract, purple perilla extract, heartleaf houttuynia extract, the Radix Glycyrrhizae extract, any or multiple in the dried orange peel extract etc., but also be not limited only to mentioned kind, can also use as aloe, celery, parsley, Leek dish, garlic, ginger, Chinese celery, first green onion, the dried powder of food plants such as mustard or plant extract extract.
In addition, the addition of above-mentioned plant drying powder or plant extract extract should be between 0.01-5.0 weight %, and preferably 0.5-3.0 weight % can make emulsified food fully be soaked into, and gives full play to its antisepsis (antibacterial action).
Emulsified food by the said method manufacturing is the solid shape under low temperature and normal temperature, its shape and performance change to emulsion form or butyrous after heating, and become the edible material identical with the mayonnaise taste.
This performance of above-mentioned emulsified food mainly is to process the result of the dissolubility phosphatid ylcholine (lysophosphatide matter) of the Phospholipids that obtains as the use of emulsification drug by the soft phosphatide process enzyme decomposition that will extract from soybean.
That is to say, by Phospholipids is used as the emulsification drug, make it have various dissolubility, can prevent the dehydration that causes owing to variations in temperature or the generation of de-oiling phenomenon, along with variation of temperature, shape and performance (emulsion form, butyrous) are though different with the state (solid shape) under the normal temperature, but when temperature became normal temperature again again, emulsified food also was easy to recover shape and the performance under the normal temperature.
As mentioned above, this emulsified food is along with its shape of difference of the condition of heating also can change, the temperature that shape begins to change (following is the change of shape temperature), the shape that is emulsified food is emulsion form or butyraceous shape softening temperature from the solid shape is softening, opposite then be the recovery of shape temperature that is recovered to the solid shape from emulsion form or butyrous, be that the difference according to emulsified food composition amount changes.
The shape softening temperature is not necessarily leaveed no choice but consistent with the recovery of shape temperature, usually, the shape softening temperature is more higher than recovery of shape temperature, the low more recovery of shape temperature of shape softening temperature is just high more, the two temperatures territory is just approaching more, on the contrary, the high more recovery of shape temperature of shape softening temperature is just low more, the two temperatures territory have away from tendency.
For example, with the ratio increasing of water shared in the emulsified food, the shape softening temperature will reduce, and the recovery of shape temperature will raise, and on the contrary, strengthens the ratio of vegetative grease or thickener, and then the shape softening temperature will raise, and the recovery of shape temperature will reduce.
In addition, by increasing the amount of soybean component and starch, can tackify and the shape softening temperature, the recovery of shape temperature will reduce on the other hand.
As mentioned above, this emulsified food can be regulated its shape softening temperature (the opposite solid shape holding temperature of saying so) and recovery of shape temperature by the dosage of adjusting in each raw material, and suitably regulates the change of shape temperature according to the purpose or the preservation condition of culinary art.
In addition, emulsified food of the present invention not only can change its shape and performance by variation of temperature, and after the temperature recovery, its shape and performance are also restored thereupon, are unprecedented brand-new culinary art materials.
For example, mayonnaise in the past is butyrous at normal temperatures, can't be applied in fried culinary art and the barbecue culinary art, emulsified food of the present invention is because normal temperature is the solid shape, the work of can getting ready under solid state fried, becomes butyrous or gluey or aqueous in the roasting cooking process, taste is identical with mayonnaise, and can be applicable to fried culinary art and barbecue culinary art etc.
Still more, because emulsified food of the present invention is the solid shape at low temperatures, therefore can add a variety of edible materials at emulsified food.
For example, make an addition to mustard seed, the green vegetables of chopping, fish, meat, walleye pollack seed, that shredded or pulverous sea grass, in edible material of non-water-soluble solid such as fruit or the liquid edible material, can be made into diversified emulsified food after suitably mixing, and can select to be applied in these corresponding culinary arts of emulsified food institute.
In addition, the present invention not only can make emulsified food emulsification as mentioned above owing to having used the soft phosphatide that will extract to decompose the lysophosphatide matter that processing obtains through enzyme from soybean, solvable, and can also make the brain cell activate by lysophosphatide matter, promote IC sanguimotor metabolism.
Because emulsified food of the present invention is based on soybean component, do not contain yolk and animal raw fat, at the bottom of its heat utmost point, therefore not only can prevent to get fat, but also can suppress the allergic reaction that causes owing to yolk or animal protein.[embodiment]
Below be specifying of emulsified food embodiment of the present invention.
Embodiment 1-4 as shown in table 1 is with by coconut oil, safflower oil, the vegetative grease that palm oil constitutes is heated to 70-95 degree centigrade, and the soybean component that will be made of oil-containing soy meal and soybean residue and the starchy material that is made of farina and cornstarch join in the vegetative grease, soybean component and starchy material heating are mixed the back heating for dissolving, add again by the dissolubility phosphatid ylcholine that extracts in the soybean, make oil content and moisture emulsification in the liquid, to join by the water-soluble thickener that xanthane glue and gelatin constitute then and heat to 70-95 degree centigrade the water purification fully that dissolving forms the aqueous solution, again this aqueous solution is added at leisure, it is fully emulsified that moisture and oil content are obtained, add amino acid seasoning at last, salt, granulated sugar, plant drying powder (argy wormwood dried powder, the purple perilla dried powder) or plant extract extract (heartleaf houttuynia extract, dried orange peel extract, Radix Glycyrrhizae extract, argy wormwood extract) etc. make after the seasoning and form.
In addition, in embodiment 4, when flavorings such as adding amino acid, also added broken last undaria pinnitafida.
In addition, different with last note embodiment 1-4, we also in contrast example made the emulsified food that does not contain Phospholipids and plant drying powder or plant extract extract, the manufacture method of reference examples is not except adding Phospholipids and plant drying powder or plant extract extract, other are all identical with embodiment 1-4, will be by coconut oil, safflower oil, the vegetative grease that palm oil constitutes is heated to 70-95 degree centigrade, and the soybean component that will be made of oil-containing soy meal and soybean residue and the starchy material that is made of farina and cornstarch join in the vegetative grease, make the heating of soybean component and starchy material mix the back heating for dissolving, to join by the water-soluble thickener that xanthane glue and gelatin constitute then and heat to 70-95 degree centigrade the water purification fully that dissolving forms the aqueous solution, again this aqueous solution is added at leisure, make moisture and oil content emulsification, add amino acid seasoning at last, salt, manufacturing forms after the seasonings such as granulated sugar.
The match ratio example of embodiment 1-4 and reference examples is as shown in table 1.
[table 1]
Unit: weight %
| Raw material | | Embodiment | 1 | | | |
| Coconut oil | ????8.5 | ????8.5 | ????5.0 | ????9.5 | ????8.5 | |
| Safflower oil | ????2.5 | ????2.5 | ????1.5 | ????3.5 | ????2.5 | |
| Palm oil | ????11.5 | ????11.5 | ????7.0 | ????13.5 | ????11.5 | |
| The dissolubility phosphatid ylcholine that extracts in the soybean | ????0.0 | ????2.5 | ????2.5 | ????2.5 | ????2.5 | |
| The oil-containing soy meal | ????2.0 | ????2.0 | ????2.0 | ????2.0 | ????2.0 | |
| Soybean residue | ????1.5 | ????1.5 | ????1.5 | ????1.5 | ????1.5 | |
| Farina | ????5.0 | ????5.0 | ????3.0 | ????5.0 | ????5.0 |
| Cornstarch | ????2.0 | ????2.0 | ????1.0 | ????2.0 | ????2.0 |
| Xanthane glue | ????1.5 | ????1.5 | ????1.0 | ????2.5 | ????1.5 |
| Gelatin | ????2.0 | ????2.0 | ????1.5 | ????3.5 | ????2.0 |
| Amino acid seasoning | ????0.1 | ????0.1 | ????0.1 | ????0.1 | ????0.1 |
| Salt | ????0.5 | ????0.5 | ????0.5 | ????0.5 | ????0.5 |
| Granulated sugar | ????2.0 | ????2.0 | ????2.0 | ????2.0 | ????2.0 |
| The argy wormwood dried powder | ????0.0 | ????0.6 | ????0.0 | ????0.0 | ????0.0 |
| The purple perilla dried powder | ????0.0 | ????0.0 | ????0.3 | ????0.0 | ????0.0 |
| The heartleaf houttuynia extract | ????0.0 | ????0.0 | ????0.5 | ????0.0 | ????0.0 |
| Dried orange peel extracts | ????0.0 | ????0.0 | ????0.0 | ????1.2 | ????0.2 |
| Licorice | ????0.0 | ????0.0 | ????0.0 | ????0.0 | ????0.5 |
| Biennial wormwood extract | ????0.0 | ????0.0 | ????0.0 | ????0.0 | ????0.8 |
| The undaria pinnitafida of chopping | ????0.0 | ????0.0 | ????0.0 | ????0.0 | ????5.0 |
| Water purification | ????60.9 | ????57.8 | ????70.6 | ????50.7 | ????51.9 |
| Add up to | ????100.0 | ????100.0 | ????100.0 | ????100.0 | ????100.0 |
The emulsification property of the foregoing description 1-4 and reference examples and vary with temperature and the rerum natura that causes changes as table 2.
[table 2]
| Embodiment | Emulsified state | The performance softening temperature | Performance restoring temperature | Rerum natura in the time of 60 ℃ | Taste |
| Reference examples | Bad (separation) | Do not have | Do not have | Break away from fully | Bad |
| ??1 | Well | ??25℃ | ????15℃ | There is not dehydration, no de-oiling | Taste is good |
| ??2 | Well | ??20℃ | ????17℃ | There is not dehydration, no de-oiling | Taste is good |
| ??3 | Well | ??30℃ | ????12℃ | There is not dehydration, no de-oiling | Taste is good |
| ??4 | Well | ??25℃ | ????15℃ | There is not dehydration, no de-oiling | Taste is good |
Shown in table 1 and table 2, the reference examples emulsification that does not contain the dissolubility phosphatid ylcholine is bad, forms released state, and emulsified state is good all to contain the embodiment 1-4 of Phospholipids on the contrary, has formed uniform emulsion.
In addition, any of embodiment 1-4 that contains the dissolubility phosphatid ylcholine dewaters at softening (low viscosity state) Shi Buhui that heats, and de-oiling is all keeping tiny emulsification emulsion state.
Particularly in embodiment 4, owing to added the broken last undaria pinnitafida of non-dissolving, so the mouthfeel uniqueness, taste is good.
Thereby as seen, by adding the dissolubility phosphatid ylcholine, emulsified food can keep the good emulsifying state, can prevent because the dehydration that variations in temperature causes the generation of de-oiling phenomenon.
In addition, in emulsified food, add the new edible material of different mouthfeels with above-mentioned emulsified food and taste, can also produce a lot of mouthfeel uniquenesses, taste good emulsifying food.
Below the anticorrosion power of embodiment 1-4 and reference examples having been carried out test experience. experimental technique is as follows. Mycophyta and the coliform group preparing to be used to test are prepared experiment bacterium liquid according to 1.0 * 10cfu/ml, and with this bacterium liquid as test portion in the 1.0ml/100g ratio with embodiment 1-4 and reference examples are matched, again deployed test portion at 35 ℃, preserve under the condition of relative humidity 70%, to preserve the test portion after 72 hours then and preserve after 168 hours, in the cultivation place that is adapted to test with mushroom, with 37 ℃, cultivate under 48 hours the condition, at last experimental result such as table 3 are measured in experiment with the proliferative amount of mushroom.
[table 3]
| Embodiment | Holding time (hour) | Mycophyta (cfu/ml) | Coliform group (cfu/ml) |
| Reference examples | ????72 | ????2.5×10 | ????1.7×10 |
| ????168 | ????4.5×10 | ????3.5×10 | |
| ????1 | ????72 | ????0 | ????0 |
| ????168 | ????0 | ????0 | |
| ????2 | ????72 | ????0 | ????0 |
| ????168 | ????0 | ????0 | |
| ????3 | ????72 | ????0 | ????0 |
| ????168 | ????0 | ????0 | |
| ????4 | ????72 | ????0 | ????0 |
| ????168 | ????0 | ????0 |
As can be seen from Table 3, the reference examples that does not contain plant drying powder or plant extract extract is after preserving 72 hours, Mycophyta has increased by 2.5 times, and coliform group has increased by 1.7 times, after preserving 168 hours, Mycophyta has increased by 4.0 times, coliform group has increased by 3.5 times, in contrast to this, contains the embodiment 1-4 of plant drying powder or plant extract extract, even after preserving 168 hours, Mycophyta and coliform group all do not have increase yet.
This shows, can improve the anticorrosion power of emulsified food by adding plant drying powder or plant extract extract, guarantee the keeping quality of emulsified food,, also can not add the plant drying powder or the plant extract extract is made this emulsified food though efficiency of preservation can reduce.
The concrete Application Example of above-mentioned emulsified food is as follows.
(1) this emulsified food can same fish, meat, green vegetables etc. are fried together, be utilized as home cooking and snacks, because this emulsified food is the solid shape when normal temperature, so concerning fried food, adhere to than being easier to, hanging, but if edible just fried good food, its mouthfeel is identical with mayonnaise.Especially this emulsified food can also promote the emulsification and the metabolism of oil, do so utilize this emulsified food fried food also can be used as diet food.
(2) emulsified food can be used for filling the food of the same intermediate hollow of similar paupiette, be specially adapted to the dish in the set meal, it is edible to be used as snacks, because this emulsified food is butyrous when heating, so can be filled in hollow food, and also be easy to toward the padding of hollow food, emulsified food be reduced to the solid shape after populated, so worry and from hollow food, trickling not come out.
(3) this emulsified food being cut into suitable size under solid state, is the good material of sushi, because emulsified food of the present invention is the solid shape at normal temperatures, therefore, with laver, it is very convenient that rice is cooked the laver volume together, can arbitrarily cut after spooling, can not trickle, otch is elegant in appearance.
(4) this emulsified food is cut into suitable size under solid state, also can be sandwiched in the foods such as intestines, particularly as dish in the cutlery box and snacks.Because emulsified food of the present invention be the solid shape at normal temperatures, therefore, can simply be incorporated in other materials, even this emulsified food spills from the food that sandwiches, can not resemble yet and be attached to object on every side the common mayonnaise, shape is destroyed.
(5) this emulsified food is cut into the suitable sheet of thickness under solid state, good material as sandwich, because emulsified food of the present invention is the solid shape at normal temperatures, therefore, when the cutting sandwich, can not resemble and spill the common mayonnaise, three shapes of controlling can not destroyed, and keep otch elegant in appearance.
(6) this emulsified food is cut into suitable size under solid state, can also be spread on the pizza as the material of making pizza.This emulsified food is heated after it is incorporated in pizza with solid state, can be varied to butyrous or emulsion form, is the emulsified food material of the best on the pizza, and the heating back is edible at once, can obtain and the duplicate mouthfeel of mayonnaise in the past.
As mentioned above, this emulsified food is butyrous or emulsion form owing to be solid under the normal temperature by heating, so not only be confined to above several cooking methods, can also be applied even more extensively in diversified culinary art according to the variation of its shape.
This emulsified food with relatively good than the solid shape circulation that is easier to handle and manage, according to the application target difference, can be made bulk when market circulation, different shapes such as sheet or graininess circulate.
The emulsified food that just contains the dissolubility phosphatid ylcholine is below described in detail the influence of biology.
As mentioned above, this emulsified food contains the dissolubility phosphatid ylcholine (the soft phosphatide of haemolysis) as emulsifying agent, as well-known, this dissolubility phosphatid ylcholine is as the material that promotes cellular metabolism, distribute in vivo widely, especially brain is in the vital tissue organs such as liver.
Add, the dissolubility phosphatid ylcholine is one of main component of brain cell, plays the function of nerve conduction in brain, and as often edible this food, prediction can produce some influences to organism.
So existing (2) to the influence of muscle function, (3) have done clinical testing to the influence of body temperature with regard to the influence of this emulsified food (1) to cranial nerve, test method and result of the test are as follows.
(1) be by to absorbing relatively estimating of brain wave before and after this emulsified food to the influence of cranial nerve, promptly give the electrode cap of installing electroencephalograp as experimenter's normal adults, at first before edible this food, the situation of E.E.G is carried out continuous 10 minutes monitoring, after absorbing this emulsified food (embodiment 1) 10 grams then, again E.E.G is carried out continuous 60 minutes monitoring, at last the brain wave of being monitored is analyzed, the brain wave of being monitored as shown in Figure 1.
A among Fig. 1 is the brain wave figure before this emulsified food of picked-up, b among Fig. 1 is the brain wave figure of this emulsified food of picked-up after 15 minutes, c among Fig. 1 is the brain wave figure of this emulsified food of picked-up after 30 minutes, and the d among Fig. 1 is the brain wave figure of this emulsified food of picked-up after 60 minutes.
The E.E.G that is detected has Derta (2.0-4.0Hz), Theta (4.0-8.0Hz), Alpha1 (8.0-10.0Hz), Alpha2 (10.0-13.0Hz), Btal (13.0-20.0Hz), 6 of Beta2 (20.0-30.0Hz), in the a-d of Fig. 1, figure in the left side, upper end is the measurement result of expression Derta, figure on the right side, upper end is the measurement result of expression Theta, and the figure of a left side, stage casing Side represents the measurement result of Alpha1, and the figure of the right Side in stage casing represents the measurement result of Alpha2, the figure in left side, lower end is the measurement result of expression Beta1, and the figure on right side, lower end is the measurement result of expression Beta2.
In each figure, the detected level of brain wave is divided into 5 stages, the minimum regional 1 usefulness fine line of the detected level of brain wave is represented, the detected level of brain wave is seldom measured zone 2 usefulness choice refreshments lines and is represented, the long dotted line of detected level moderate zone 3 usefulness of brain wave is represented, the detected level volume zone 4 usefulness heavy lines of brain wave represent, the volume zone of the detected level of E.E.G 5 usefulness are lacked dotted line and represented.
As can be seen from the figure, in the figure of α ripple (Alpha1), absorb E.E.G has appearred in this emulsified food after 15 minutes volume surveyed area 4, absorb E.E.G has appearred in this emulsified food after 30 minutes volume surveyed area 5, absorb the volume surveyed area 5 of this emulsified food E.E.G after 60 minutes and the volume surveyed area 4 of E.E.G and constantly enlarge, As time goes on, the detected level of α ripple is also constantly increasing, in contrast to this, other detection E.E.G there is no significant change.
The α ripple is the evaluation index that energy is concentrated and loosened, and the increase of the detection limit of α ripple has just represented that spirit is in the state that relatively loosens stable state or relatively concentrate.
This shows, absorb this emulsified food and can mind at rest or improve concentrated force.
(2) influence to muscle function is by absorbing relatively estimating of this emulsified food small vibrations in front and back, give the electrode of installing small vibration survey instrument as experimenter's normal adults, at first the state to small vibration survey instrument carries out continuous 10 minutes mensuration before edible this emulsified food, after absorbing this emulsified food (embodiment 1) 10 grams then, again continuous 60 minutes mensuration is carried out in the small vibrations after the picked-up, at last the small vibrations of being measured are analyzed, the result of the small vibrations of being measured is shown in Fig. 2 a to Fig. 2 d.
Fig. 2 a is the figure of the small vibrations before this emulsified food of expression picked-up, Fig. 2 b is the figure of the small vibrations of expression this emulsified food of picked-up after 15 minutes, Fig. 2 c is the figure of the small vibrations of expression this emulsified food of picked-up after 30 minutes, and Fig. 2 d is the figure of the small vibrations of expression this emulsified food of picked-up after 60 minutes.In addition, in each figure, transverse axis is represented frequency (Hz), and the longitudinal axis is represented detection limit (Micro Volts).
This test to 10Hz about or the microwave below the 10Hz detect, as can be seen from the figure, crest not outstanding before this emulsified food of picked-up occurs, but after absorbing this emulsified food, As time goes on, low frequency below 2Hz begins to occur crest P, absorbs this emulsified food and has formed very outstanding crest P after 60 minutes.
Detect the musculature under the common state, present inhomogenous more stable microwave, as shown in the figure, do not have outstanding crest to occur, have only the musculature of relaxation state just can detect the microwave of particular frequencies, i.e. outstanding especially crest as shown in the figure.
This shows, musculature is loosened, that is to say that musculature has obtained loosening, can improve the instantaneous burst power of this musculature by absorbing this emulsified food.
(3) influence to body temperature is by the measurement of absorbing this emulsified food front and back body temperature is estimated, temperature as the human body surface of experimenter's normal adults is measured by logger, at first before edible this emulsified food, measure the body temperature state of whole body, after absorbing this emulsified food (embodiment 1) 10 grams then, again whole body body temperature is carried out continuous 10 minutes mensuration, at last measured body temperature is analyzed, measured shell temperature record as shown in Figure 3.
Fig. 3 a is the shell temperature kymogram of measuring before this emulsified food of picked-up, Fig. 3 b has just absorbed the shell temperature kymogram of measuring behind this emulsified food, Fig. 3 c is the shell temperature kymogram that this emulsified food of picked-up was measured after 5 minutes, and Fig. 3 d is the shell temperature kymogram that this emulsified food of picked-up was measured after 10 minutes.
Measure in the shell temperature kymogram at each, temperature is represented at the 6 usefulness dotted lines of the temperature province more than 30 ℃, represent at the long dotted line of 7 usefulness of the temperature province more than 34.5 ℃, represent, represent at the short dotted line of 9 usefulness of the temperature province more than 37.5 ℃ at the 8 usefulness solid lines of the temperature province more than 36.0 ℃.
As can be seen from the figure, just absorbed after this emulsified food, the temperature province 8 of temperature province more than 37.5 ℃ more than 9,36.0 ℃ appearred immediately also than enlarging to some extent before the picked-up, then, absorbed 5 minutes, after 10 minutes, As time goes on, temperature province 9 more than 37.5 ℃ and the temperature province more than 36.0 ℃ 8 enlarge more to some extent, absorb after 10 minutes, the temperature province 9 in lower limb portion more than 37.5 ℃ has obtained expansion really.
This shows, absorb this emulsified food after, As time goes on, the zone of high temperature enlarges to some extent, the body temperature that is to say the measured rises, and the body temperature that especially absorbs testee after 10 minutes rises at most, with absorb this emulsified food before compared obvious variation.
So can increase the CBF of tip by absorbing this emulsified food, enhance metabolism.
In a word, edible this emulsified food has good appreciable impact to organism, and this emulsified food can be applied to improve study power, strengthens concentrated force, improves locomitivity, in the food of improvement and prevention dementia etc.
As described herein, because this emulsified food does not contain yolk and animal raw fat, only contain the dissolubility phosphatid ylcholine, so various resolvability is arranged, even variations in temperature, also can prevent to dewater or the generation of de-oiling phenomenon, along with variation of temperature, shape and performance (emulsion form, butyrous) though different with the state under the normal temperature (solid shape), but when temperature became again to normal temperature, this emulsified food also was easy to recover shape and the performance under the normal temperature, and taste is similar with mayonnaise.
Emulsified food of the present invention not only can be along with variation of temperature changes its shape and performance, and after temperature restored, its shape and performance were also restored thereupon, are unprecedented brand-new culinary art materials.
This invention can make the brain cell activate by the soft phosphatide of haemolysis owing to having used the soft phosphatide that will extract to decompose the soft phosphatide of haemolysis that processing gets through enzyme from soybean.
Because emulsified food of the present invention do not contain yolk and animal raw fat, therefore, can suppress because yolk and animal raw materials, the caused allergic reaction of protein.
Emulsified food of the present invention because this emulsified food is the solid shape under low temperature and normal temperature, becomes emulsion form or butyrous after heating, so as unprecedented brand-new culinary art material, can be applicable in the multiple culinary art.Because emulsified food of the present invention is the solid shape under low temperature and normal temperature, therefore can in emulsified food, add diversified material.
Because emulsified food of the present invention is with vegetative grease and soybean component heating for dissolving, and in its homodisperse solution, add entry and the dissolubility phosphatid ylcholine makes its emulsification, under low temperature and normal temperature, be the solid shape, this emulsified food that after heating, becomes emulsion form or butyrous and make, so even temperature changes to some extent, do not have dehydration yet, the generation of de-oiling phenomenon, when having the taste of mayonnaise, with its shape of variation of temperature and performance (emulsion form, butyrous) changes by the state under the normal temperature (solid shape), but temperature is restored for behind the normal temperature, its shape and performance also are easy to be recovered to shape and the performance under the normal temperature thereupon, are unprecedented brand-new culinary art materials.
Therefore this invention, not only can make the brain cell activate owing to having used the soft phosphatide that extracts to decompose the lysophosphatide matter that processing gets through enzyme from soybean, but also promotes the metabolism of brain inner blood circulation.
Because in the described manufacture method of invention, emulsified food is based on soybean component, so heat is extremely low, not only can prevent to get fat, but also can suppress the raw material owing to yolk and animality, the allergic reaction that protein causes.
According to manufacture method of the present invention, because with vegetative grease and soybean component and starch heating for dissolving together, and after it evenly disperses, add entry and dissolubility phosphatid ylcholine and thickener and make its emulsification, under low temperature and normal temperature, be the solid shape, after heating, become emulsion form or butyrous, so even temperature changes to some extent, do not have dehydration yet, the generation of de-oiling phenomenon, in the time of identical with the taste of mayonnaise, with its shape of variation of temperature and performance (emulsion form, butyrous) changes by the state under the normal temperature (solid shape), but temperature is restored for behind the normal temperature, its shape and performance also are easy to be recovered to shape and the performance under the normal temperature thereupon, are unprecedented brand-new culinary art materials.
This invention not only can make the brain cell activate, but also can promote the metabolism of brain inner blood circulation owing to having used the soft phosphatide that will extract from soybean to decompose the lysophosphatide matter that processing gets through enzyme.
Because emulsified food of the present invention is based on soybean component, so heat is extremely low, not only can prevent to get fat, but also can suppress the raw material owing to yolk and animality, the allergic reaction that protein causes.
Owing in this emulsified food, added starch and thickener, can regulate the viscosity of emulsified food and the temperature of change of shape, the convenient processing and management can produce the outstanding emulsified food of many tastes.
According to emulsified food of the present invention, because water accounts for 10-90 weight %, vegetative grease accounts for 5-50 weight %, the dissolubility phosphatid ylcholine accounts for 0.1-10 weight %, and soybean component accounts for 0.1-15 weight %, and starch accounts for 0.1-30 weight %, thickener accounts for the ratio of 1-15 weight %, so can make the change of shape temperature (performance softening temperature) of emulsified food be 20-25 ℃, when conveniently selling and managing, have outstanding mouthfeel and taste.
According to emulsified food of the present invention, because in this emulsified food, added the plant drying of antisepsis powder or plant extract extract arranged, so do not contain the composition of vinegar, can improve the anti-corrosive properties (antibiotic property) of this emulsified food, prolong the quality guarantee period of this emulsified food, especially used natural food plant, can safety emulsified food is carried out anticorrosion (antibiotic).
According to emulsified food of the present invention, because the plant drying powder contains the argy wormwood dried powder, the purple perilla dried powder, the heartleaf houttuynia dried powder, the Radix Glycyrrhizae dried powder, any or multiple in the dried orange peel dried powder etc., the plant extract extract contains the argy wormwood extract, purple perilla extract, heartleaf houttuynia extract, the Radix Glycyrrhizae extract, any or multiple in the dried orange peel extract etc. so not only can improve the anti-corrosive properties of this emulsified food, can also prolong the quality guarantee period of this emulsified food, flavour and the medical components of various plants can also be added in the emulsified food, and produce the emulsified food that has peculiar flavour or have drug effect.
Claims (9)
1. an emulsified food is characterized in that, does not contain yolk and animal raw fat, contains the dissolubility phosphatid ylcholine.
2. emulsified food as claimed in claim 1 is characterized in that, is the solid shape under low temperature and normal temperature, becomes emulsion form or butyrous after heating.
3. the manufacture method of an emulsified food, it is characterized in that,, and in its homodisperse solution, add the dissolubility phosphatid ylcholine and water makes its emulsification vegetative grease and soybean component heating for dissolving, under low temperature and normal temperature, be the solid shape, after heating, become emulsion form or butyrous.
4. the manufacture method of emulsified food as claimed in claim 3 is characterized in that, has added plant drying powder or plant extract extract with antisepsis.
5. the manufacture method of emulsified food as claimed in claim 4, it is characterized in that described plant drying powder contains the argy wormwood dried powder, the purple perilla dried powder, the heartleaf houttuynia dried powder, the Radix Glycyrrhizae dried powder, any or multiple in the dried orange peel dried powder etc., described plant extract extract contains the argy wormwood extract, the purple perilla extract, the heartleaf houttuynia extract, Radix Glycyrrhizae extract, any or multiple in the dried orange peel extract etc.
6. the manufacture method of an emulsified food, it is characterized in that, with vegetative grease and soybean component and starch heating for dissolving together, and in its homodisperse solution, add dissolubility phosphatid ylcholine and water and thickener and make its emulsification, under low temperature and normal temperature, be the solid shape, after heating, become emulsion form or butyrous.
7. the manufacture method of emulsified food as claimed in claim 6, it is characterized in that, water accounts for 10W%-90W%, vegetative grease accounts for 5W%-50W%, the dissolubility phosphatid ylcholine accounts for 0.1W%-10W%, soybean component accounts for 0.1W%-15W%, and starch accounts for 0.1W%-30W%, and thickener accounts for the ratio of 1W%-15W%.
8. as the manufacture method of claim 6 or 7 described emulsified foods, it is characterized in that, added plant drying powder or plant extract extract with antisepsis.
9. the manufacture method of emulsified food as claimed in claim 8, it is characterized in that described plant drying powder contains the argy wormwood dried powder, the purple perilla dried powder, the heartleaf houttuynia dried powder, the Radix Glycyrrhizae dried powder, any or multiple in the dried orange peel dried powder etc., described plant extract extract contains the argy wormwood extract, the purple perilla extract, the heartleaf houttuynia extract, Radix Glycyrrhizae extract, any or multiple in the dried orange peel extract etc.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP200265103 | 2002-03-11 | ||
| JP2002065103A JP4002120B2 (en) | 2002-03-11 | 2002-03-11 | Method for producing emulsified food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1457683A true CN1457683A (en) | 2003-11-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN03120144A Pending CN1457683A (en) | 2002-03-11 | 2003-03-11 | Emulsified food and its producing method |
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| Country | Link |
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| JP (1) | JP4002120B2 (en) |
| CN (1) | CN1457683A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820112A (en) * | 2016-06-06 | 2016-08-03 | 山东福尔有限公司 | Preparation method of 2-cholrine-5-trifluoromethyl pyridine |
| CN108714236A (en) * | 2018-06-19 | 2018-10-30 | 北京化工大学 | Starch-choline compound system and its preparation method and application |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2009113655A1 (en) * | 2008-03-13 | 2011-07-21 | 日清オイリオグループ株式会社 | Full fat soy flour-containing composition and egg substitute composition |
| JP7146343B2 (en) * | 2018-08-01 | 2022-10-04 | 日清オイリオグループ株式会社 | Foods containing medium-chain fatty acids |
| CN116761517A (en) | 2021-01-25 | 2023-09-15 | 好侍健康食品株式会社 | Mayonnaise-flavored seasoning |
-
2002
- 2002-03-11 JP JP2002065103A patent/JP4002120B2/en not_active Expired - Fee Related
-
2003
- 2003-03-11 CN CN03120144A patent/CN1457683A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820112A (en) * | 2016-06-06 | 2016-08-03 | 山东福尔有限公司 | Preparation method of 2-cholrine-5-trifluoromethyl pyridine |
| CN108714236A (en) * | 2018-06-19 | 2018-10-30 | 北京化工大学 | Starch-choline compound system and its preparation method and application |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2003259834A (en) | 2003-09-16 |
| JP4002120B2 (en) | 2007-10-31 |
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