JP2000050837A - Emulsified food of oil-in-water type - Google Patents
Emulsified food of oil-in-water typeInfo
- Publication number
- JP2000050837A JP2000050837A JP10233509A JP23350998A JP2000050837A JP 2000050837 A JP2000050837 A JP 2000050837A JP 10233509 A JP10233509 A JP 10233509A JP 23350998 A JP23350998 A JP 23350998A JP 2000050837 A JP2000050837 A JP 2000050837A
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- oil
- emulsified food
- phase
- oil phase
- fatty acid
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Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、冷凍サラダ等の冷
凍食品に使用し、長期間冷凍状態で保管された後に解凍
しても分離せず、優れた耐冷凍性を有する水中油型乳化
食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water type emulsified food which is used for frozen foods such as frozen salads, and which does not separate even when thawed after being stored in a frozen state for a long period of time and has excellent freezing resistance About.
【0002】[0002]
【従来の技術】マヨネーズや半固体状ドレッシング等の
水中油型乳化食品は、寒冷地での冬季流通、さらには冷
蔵庫内で低温に置かれた場合などに分離することがある
が、従来はこれら食品について、−15℃以上での耐寒
性が問題になっていた。しかるに、近年は冷凍食品等に
マヨネーズのような乳化食品が使用されることになり、
従来よりも厳しい−20℃〜−25℃という温度領域で
数カ月といった耐冷凍性が求められるようになった。2. Description of the Related Art Oil-in-water emulsified foods such as mayonnaise and semi-solid dressings may be separated during winter distribution in cold regions or when placed in refrigerators at low temperatures. With respect to foods, cold resistance at -15 ° C or higher has been a problem. However, emulsified foods such as mayonnaise will be used for frozen foods in recent years,
Freezing resistance of several months has been required in a temperature range of −20 ° C. to −25 ° C., which is stricter than before.
【0003】このような要求に対応する方法として、例
えば変性ワキシースターチとポリグリセリン脂肪酸エス
テルを水相に併用する方法(特公平5−53467号公
報)等が提案されている。しかし、これらの方法は、耐
冷凍性が不十分である上に、水中油型乳化食品を水分の
多い素材と合わせてサラダに用いた場合、該乳化食品単
独のときより耐冷凍性が劣るという欠点があった。As a method for meeting such a demand, for example, a method in which a modified waxy starch and a polyglycerin fatty acid ester are used in combination in an aqueous phase (Japanese Patent Publication No. 5-53467) has been proposed. However, these methods have insufficient freezing resistance, and furthermore, when oil-in-water emulsified food is used in a salad in combination with a material having a high moisture content, the freeze resistance is inferior to that of the emulsified food alone. There were drawbacks.
【0004】[0004]
【発明が解決しようとする課題】本発明は、上記従来の
課題を解消し、−20℃以下という温度領域で数カ月と
いうような、長期間にわたる厳しい冷凍状態で保管され
た後に、解凍しても分離せず、優れた耐冷凍性を有する
水中油型乳化食品を提供することを目的とするものであ
る。DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned conventional problems, and is intended to be stored in a severe frozen state for a long period of time, such as several months in a temperature range of -20 ° C. or less, and then thawed. It is an object of the present invention to provide an oil-in-water emulsified food which does not separate and has excellent freezing resistance.
【0005】[0005]
【課題を解決するための手段】すなわち、本発明は、油
相30〜60重量%と水相70〜40重量%とからなる
水中油型乳化食品であって、前記油相中に、HLB値が
3以下のポリグリセリン脂肪酸エステル0.3〜2.0
重量%が含まれており、かつ、油相原料として主として
大豆油を用い、乳化剤として少なくともホエー蛋白を用
いることを特徴とする水中油型乳化食品を提供するもの
である。本発明においては、これらの要件を全て具備し
ていることが必要であって、いずれか一つの要件を具備
しない場合であっても、目的を達成することができな
い。That is, the present invention relates to an oil-in-water emulsified food comprising 30 to 60% by weight of an oil phase and 70 to 40% by weight of an aqueous phase, wherein the oil phase has an HLB value. Is 3 or less polyglycerin fatty acid ester 0.3 to 2.0
The present invention provides an oil-in-water type emulsified food characterized in that the oil-in-water type emulsified food contains, by weight, soybean oil as an oil phase raw material and at least whey protein as an emulsifier. In the present invention, it is necessary to satisfy all of these requirements, and even if one of the requirements is not satisfied, the object cannot be achieved.
【0006】[0006]
【発明の実施の形態】以下、本発明を詳細に説明する。
本発明は、油相と水相とからなる水中油型乳化食品に関
するものである。ここで水中油型食品は、油相原料と水
相原料とを配合し、乳化した食品である。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
TECHNICAL FIELD The present invention relates to an oil-in-water emulsified food comprising an oil phase and an aqueous phase. Here, the oil-in-water food is a food in which an oil phase raw material and an aqueous phase raw material are blended and emulsified.
【0007】まず、本発明の水中油型乳化食品に含まれ
る油相原料について説明する。本発明においては、油相
中に、ポリグリセリン脂肪酸エステルと大豆油が含有さ
れていることが必要不可欠である。[0007] First, the oil phase raw material contained in the oil-in-water type emulsified food of the present invention will be described. In the present invention, it is essential that the oil phase contains a polyglycerin fatty acid ester and soybean oil.
【0008】本発明において用いるポリグリセリン脂肪
酸エステルは、HLB値が3以下であることが必要であ
る。これは、通常、HLB値が3.5〜6では、油中水
型の乳化機能をとり、このようなポリグリセリン脂肪酸
エステルを使用すると、乳化の際に容易に油中水型に転
相しやすくなるためである。詳細はまだ不明であるが、
HLB値が3以下のポリグリセリン脂肪酸エステルは、
低温下での油相の結晶性の制御に効果があるものと推定
される。[0008] The polyglycerol fatty acid ester used in the present invention must have an HLB value of 3 or less. This is because, when the HLB value is 3.5 to 6, a water-in-oil type emulsifying function is usually obtained. When such a polyglycerin fatty acid ester is used, the phase is easily changed to a water-in-oil type during emulsification. This is because it becomes easier. Details are still unknown,
The polyglycerol fatty acid ester having an HLB value of 3 or less is
It is presumed that this is effective in controlling the crystallinity of the oil phase at a low temperature.
【0009】さらに、ポリグリセリン脂肪酸エステルと
しては、次の第1表に示す主要構成脂肪酸の組成を有す
るものが好ましい。Further, as the polyglycerin fatty acid ester, those having the composition of the main constituent fatty acids shown in Table 1 below are preferable.
【0010】[0010]
【表1】 [Table 1]
【0011】上記第1表に示す組成の範囲のポリグリセ
リン脂肪酸エステルを用いた場合には、得られる水中油
型乳化食品の耐冷凍性が最も優れたものとなる。なお、
本発明で用いるポリグリセリン脂肪酸エステルの脂肪酸
原料は、パーム油・牛脂等であるが、これらは産地や季
節等の影響を受けやすいものである。第1表の主要構成
脂肪酸の変動は、パーム油、牛脂等の各脂肪酸組成の変
動を参考にした(Bailey's Industrial Oil and Fat Pr
oducts 4th edition 1982 A Wiley-Interscience Publi
cation)。When a polyglycerin fatty acid ester having the composition shown in Table 1 is used, the obtained oil-in-water emulsified food has the highest freezing resistance. In addition,
Fatty acid raw materials of the polyglycerin fatty acid ester used in the present invention include palm oil, beef tallow, etc., which are susceptible to the place of production, season, and the like. Changes in the major constituent fatty acids in Table 1 were based on changes in the fatty acid composition of palm oil, beef tallow, etc. (Bailey's Industrial Oil and Fat Pr.
oducts 4 th edition 1982 A Wiley-Interscience Publi
cation).
【0012】本発明の水中油型乳化食品における該ポリ
グリセリン脂肪酸エステルの含有量は、水中油型乳化食
品を構成する油相のうちの0.3〜2.0 重量%であ
り、好ましくは0.5〜1.5重量%である。ポリグリ
セリン脂肪酸エステルの含有量が0.3重量%未満であ
ると、得られる水中油型乳化食品の耐冷凍性が不十分と
なる。一方、2.0重量%を超えて含有しても、含有量
に応じた耐冷凍性の改善効果が得られなかったり、該乳
化食品の調製過程で乳化することが困難になることがあ
る。The content of the polyglycerol fatty acid ester in the oil-in-water emulsified food of the present invention is 0.3 to 2.0% by weight, preferably 0%, of the oil phase constituting the oil-in-water emulsified food. 0.5 to 1.5% by weight. When the content of the polyglycerin fatty acid ester is less than 0.3% by weight, the obtained oil-in-water emulsified food has insufficient freezing resistance. On the other hand, if the content exceeds 2.0% by weight, the effect of improving the freezing resistance according to the content may not be obtained, or it may be difficult to emulsify in the process of preparing the emulsified food.
【0013】本発明の水中油型乳化食品においては、油
相中に上記ポリグリセリン脂肪酸エステルを含有すると
共に、油相原料として、主として大豆油を含有すること
が必要である。ここで「主として」としたのは、大豆油
以外の油などを少量含んでも差し支えないという趣旨で
ある。但し、菜種油などは、耐冷凍性が不十分となるた
め、油相原料としては好ましくない。従って、通常は、
油相原料として、大豆油を70重量%以上、好ましくは
80重量%以上用いる。In the oil-in-water emulsified food of the present invention, it is necessary that the above-mentioned polyglycerin fatty acid ester is contained in the oil phase, and that soybean oil is mainly contained as the oil phase raw material. Here, “mainly” means that a small amount of oil other than soybean oil may be contained. However, rapeseed oil or the like is not preferable as an oil phase raw material because the freeze resistance becomes insufficient. Therefore, usually
As the oil phase raw material, 70% by weight or more, preferably 80% by weight or more of soybean oil is used.
【0014】本発明において、上記ポリグリセリン脂肪
酸エステルと大豆油以外に用いられる油相原料として
は、例えば、一般に水中油型乳化食品に使用される大豆
油以外の食用油、例えばひまわり油、綿実油等の植物油
などを挙げることができる。また、油相原料としては、
必要に応じて、親油性の着香料、香辛料、風味原料等の
成分を適宜用いることもできる。In the present invention, the oil phase raw material used in addition to the polyglycerin fatty acid ester and soybean oil includes, for example, edible oils other than soybean oil generally used in oil-in-water emulsion foods, such as sunflower oil, cottonseed oil and the like. Vegetable oil and the like. Also, as the oil phase raw material,
If necessary, components such as lipophilic flavors, spices, and flavor materials can be used as appropriate.
【0015】次に、本発明の水中油型乳化食品の水相を
構成する水相原料について説明する。Next, the water phase raw material constituting the water phase of the oil-in-water type emulsified food of the present invention will be described.
【0016】本発明の水中油型乳化食品では、水相を構
成する水相原料のうち乳化剤としてホエー蛋白を用いる
ことが必要である。ホエー蛋白を用いて乳化することに
より、耐冷凍性をすこぶる向上することができる。ホエ
ー蛋白の使用割合は特に制限されないが、通常、全成分
中0.3重量%以上、好ましくは0.5重量%以上とさ
れる。In the oil-in-water emulsified food of the present invention, it is necessary to use whey protein as an emulsifier among the aqueous phase raw materials constituting the aqueous phase. Emulsification using whey protein can significantly improve freezing resistance. The use ratio of whey protein is not particularly limited, but is usually 0.3% by weight or more, preferably 0.5% by weight or more based on all components.
【0017】なお、本発明においては、ホエー蛋白を含
有していれば、一般に水中油型乳化食品に使用されてい
る他の乳化素材、例えば、卵黄、卵白、卵、乳蛋白、大
豆蛋白等を併用しても良い。また、本発明においては、
その他の水相原料として、食酢,砂糖等の調味料の他、
天然ガム、澱粉、親水性の着香料、香辛料、風味原料等
の成分も適宜用いることができる。In the present invention, if whey protein is contained, other emulsifying materials generally used in oil-in-water type emulsified foods such as egg yolk, egg white, egg, milk protein, soy protein and the like can be used. You may use together. In the present invention,
Other water phase ingredients include seasonings such as vinegar and sugar,
Ingredients such as natural gum, starch, hydrophilic flavors, spices and flavor materials can also be used as appropriate.
【0018】本発明の水中油型乳化食品における油相と
水相の配合比率は、油相30〜60重量%に対して、水
相70〜40重量%であり、好ましくは油相40〜50
重量%に対して、水相60〜50重量%である。ここで
油相の比率が30重量%未満では、水中油型乳化食品の
おいしさが低下し、一方、油相の比率が60重量%を超
えると、耐冷凍性が低下するため、いずれも好ましくな
い。The mixing ratio of the oil phase and the aqueous phase in the oil-in-water emulsified food of the present invention is 70 to 40% by weight of the aqueous phase to 30 to 60% by weight of the oil phase, preferably 40 to 50% by weight of the oil phase.
The aqueous phase is 60 to 50% by weight relative to the weight%. Here, when the ratio of the oil phase is less than 30% by weight, the taste of the oil-in-water emulsified food is reduced, and when the ratio of the oil phase is more than 60% by weight, the freezing resistance is reduced. Absent.
【0019】次に、本発明の水中油型乳化食品の製造方
法について述べる。まず、ポリグリセリン脂肪酸エステ
ルは水に不溶性なため、その他の油相成分の一部或いは
全部に添加した後、溶解させる。油相成分の一部に溶解
させた場合には、さらに残りの油相とも混合し、最終的
に全油相にポリグリセリン脂肪酸エステルが含有されて
いる状態にする。Next, a method for producing the oil-in-water emulsified food of the present invention will be described. First, since the polyglycerin fatty acid ester is insoluble in water, it is added to some or all of the other oil phase components and then dissolved. When it is dissolved in a part of the oil phase component, it is further mixed with the remaining oil phase so that the entire oil phase finally contains the polyglycerin fatty acid ester.
【0020】得られる油相を水相と混合して水中油型に
乳化するには、一般に行われている方法に準じて行えば
よい。例えば、水を除く水相原料を水等に分散、溶解
し、これに先の油相を加えて、攪拌機等により予備乳化
する。次いで、コロイドミル等の乳化機を用いて仕上げ
乳化を行う。In order to mix the obtained oil phase with the water phase and emulsify it into an oil-in-water type, it may be carried out according to a generally used method. For example, an aqueous phase material excluding water is dispersed and dissolved in water or the like, and the above oil phase is added thereto, followed by preliminary emulsification by a stirrer or the like. Next, finish emulsification is performed using an emulsifier such as a colloid mill.
【0021】このようにして調製した水中油型乳化食品
を、冷凍サラダ等の冷凍食品に使用した場合、−20℃
以下という低温下に長期間保管された後、解凍しても、
油相中での油脂の結晶性を制御する作用があるため、分
離することがなく、本来の食感と良好な風味を維持した
サラダ等の食品が得られる。上記作用は、冷凍食品の調
製時から解凍時まで持続される。When the oil-in-water type emulsified food thus prepared is used for a frozen food such as a frozen salad, the temperature is -20 ° C.
After being stored for a long time under the following low temperature,
Since it has the effect of controlling the crystallinity of the fats and oils in the oil phase, foods such as salads which maintain the original texture and good flavor without separation are obtained. The above action is maintained from the time of preparation of the frozen food to the time of thawing.
【0022】[0022]
【実施例】次に、本発明を実施例により詳しく説明する
が、本発明はこれらによって制限されるものではない。Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.
【0023】実施例1〜6及び比較例1〜7 後記第3表に示す原料及び配合組成により水中油型乳化
食品を製造した。すなわち、大豆サラダ油にポリグリセ
リン脂肪酸エステルを溶解したものを油相とし、大豆油
の割合とポリグリセリン脂肪酸エステルの割合とを種々
変えた水中油型乳化食品を製造した。Examples 1 to 6 and Comparative Examples 1 to 7 Oil-in-water emulsified foods were produced from the raw materials and the composition shown in Table 3 below. That is, an oil-in-water emulsified food in which the ratio of soybean oil and the ratio of polyglycerin fatty acid ester was variously changed was produced by using a solution of polyglycerin fatty acid ester in soybean salad oil as an oil phase.
【0024】まず、油相以外の原料を混合して水相を調
製し、これを万能ミキサーで攪拌しながら、先の油相を
加えて予備混合した後、コロイドミルで仕上げ乳化を行
った。なお、使用したポリグリセリン脂肪酸エステル
は、坂本薬品(株)製デカグリセリン脂肪酸エステル
(THL−3)であり、その脂肪酸組成は、次の第2表
の通りであった(ガスクロマトグラフ法による)。First, an aqueous phase was prepared by mixing raw materials other than the oil phase, and the resulting oil phase was preliminarily mixed while stirring with a universal mixer, followed by finish emulsification with a colloid mill. The polyglycerin fatty acid ester used was decaglycerin fatty acid ester (THL-3) manufactured by Sakamoto Pharmaceutical Co., Ltd., and its fatty acid composition was as shown in Table 2 below (by gas chromatography).
【0025】[0025]
【表2】 [Table 2]
【0026】このようにして得られた水中油型乳化食品
を−20℃に冷凍保管した後、経時的に取り出して室温
で解凍し、その乳化状態を観察することによって、耐冷
凍性の評価を行った。耐冷凍性の評価は、次のような4
段階で実施し、3段階と4段階の状態の場合に、「分
離」と判断し、分離するまでの期間で評価した。結果を
第3表に示す。The oil-in-water emulsified food thus obtained is stored frozen at -20 ° C., then taken out with time, thawed at room temperature, and the emulsified state is observed to evaluate the freezing resistance. went. Evaluation of freezing resistance is as follows.
The test was performed in three stages, and in the case of three and four stages, it was judged as "separation", and the evaluation was performed in a period until the separation. The results are shown in Table 3.
【0027】[耐冷凍性の評価の基準:3,4段階の状
態を分離と判断した。] 1段階:分離がなく、乳化状態が非常に良好 2段階:かすかに分離があるが、乳化状態が良好 3段階:分離があり、乳化状態が悪い 4段階:分離があり、乳化状態が非常に悪い[Criteria for Evaluation of Freezing Resistance: The state in three or four stages was judged to be separation. 1 step: no separation, very good emulsification state 2 step: slight separation, but good emulsification state 3 step: separation, poor emulsification state 4 step: separation, very emulsification state Bad for
【0028】[0028]
【表3】 [Table 3]
【0029】[第3表の脚注] *:括弧内の数値は、油相中のポリグリセリン脂肪酸エ
ステルの含有割合を示す。[Footnotes to Table 3] *: The numerical value in parentheses indicates the content of polyglycerin fatty acid ester in the oil phase.
【0030】第3表より、以下のことが分かる。実施例
1,実施例2,実施例3では、それぞれ90日,100
日,120日以上分離せず、優れた耐冷凍性を示した。
これと比較して、油相中のTHL−3(ポリグリセリン
脂肪酸エステル)の配合割合が0.1重量%と少ない比
較例1では、分離までの期間が40日と短かった。ま
た、油相中のTHL−3の配合割合が2.5重量%と多
い比較例2においては、調製時に転相し、耐冷凍性評価
ができなかった。このことから、良好な耐冷凍性を得る
ためのポリグリセリン脂肪酸エステルの配合割合は0.
3〜2.0重量%とすることが必要であることが分か
る。Table 3 shows the following. In Example 1, Example 2, and Example 3, 90 days and 100 days, respectively.
No separation for more than 120 days, showing excellent freezing resistance.
In comparison with this, in Comparative Example 1 in which the blending ratio of THL-3 (polyglycerin fatty acid ester) in the oil phase was as small as 0.1% by weight, the period until separation was as short as 40 days. In Comparative Example 2 in which the blending ratio of THL-3 in the oil phase was as large as 2.5% by weight, phase inversion occurred during preparation, and freezing resistance could not be evaluated. From this, the blending ratio of the polyglycerin fatty acid ester for obtaining good freezing resistance is 0.1%.
It is understood that the content needs to be 3 to 2.0% by weight.
【0031】次に、実施例4,実施例5,実施例6で
は、実施例1,2,3よりも、油相の配合割合を約60
重量%に上げたが、THL−3の配合割合はそれぞれ同
様としたものである。その結果、分離までの期間がそれ
ぞれ90日,100日,120日と、実施例1〜3と同
様に高い耐冷凍性を示した。これに対して、比較例3,
4は、油相中のTHL−3が、それぞれ0.1重量%,
2.5重量%と異なる他は、実施例4〜6と同様の組成
である。しかし、比較例3では、わずか30日で分離
し、比較例4では調製時に転相し、耐冷凍性評価ができ
なかった。このことから、油分が60重量%程度の場合
にも、ポリグリセリン脂肪酸エステルの配合割合を0.
3〜2.0 重量%としておけば、良好な耐冷凍性が期待
できることが分かる。Next, in Examples 4, 5 and 6, compared to Examples 1, 2 and 3, the mixing ratio of the oil phase was about 60%.
% By weight, but the blending ratio of THL-3 was the same. As a result, the periods until the separation were 90 days, 100 days, and 120 days, respectively, indicating high freezing resistance as in Examples 1 to 3. In contrast, Comparative Example 3,
4 shows that the THL-3 in the oil phase is 0.1% by weight,
The composition was the same as in Examples 4 to 6, except that the composition was different from 2.5% by weight. However, in Comparative Example 3, the phase was separated in only 30 days, and in Comparative Example 4, the phase was inverted at the time of preparation, so that the freezing resistance could not be evaluated. From this, even when the oil content is about 60% by weight, the blending ratio of the polyglycerin fatty acid ester is set to 0.1.
It can be seen that if the content is set to 3 to 2.0% by weight, good freezing resistance can be expected.
【0032】比較例5では、大豆サラダ油の配合割合を
さらに68.95重量%に上げた。この場合、油相中の
THL−3の配合割合は1.5重量%と、良好な耐冷凍
性を得られる範囲内であったにもかかわらず、わずか2
0日で分離した。このことは、本発明において良好な耐
冷凍性を得るためには、油相の比率を60重量%以下と
する必要があることを表している。In Comparative Example 5, the blending ratio of soybean salad oil was further increased to 68.95% by weight. In this case, the compounding ratio of THL-3 in the oil phase was 1.5% by weight, which was within the range where good freezing resistance was obtained, but only 2%.
Separated at day 0. This indicates that in order to obtain good freezing resistance in the present invention, the proportion of the oil phase must be 60% by weight or less.
【0033】次に、比較例6では、上述のポリグリセリ
ン脂肪酸エステルの配合割合と油相の比率については、
実施例3と同様であるが、乳化剤としてホエー蛋白では
なく卵黄を使用した。この場合、耐冷凍性は、実施例3
の120日以上と比較して、たった30日に過ぎなかっ
た。このことから、本発明においては、乳化剤としてホ
エー蛋白が好ましいことが分かる。Next, in Comparative Example 6, the mixing ratio of the above-mentioned polyglycerin fatty acid ester and the ratio of the oil phase were as follows.
Same as Example 3, but using yolk instead of whey protein as emulsifier. In this case, the freezing resistance was determined according to Example 3.
It was only 30 days compared to more than 120 days. This indicates that whey protein is preferred as an emulsifier in the present invention.
【0034】最後に、比較例7は、実施例3において、
大豆サラダ油の代わりに菜種サラダ油を使用した例を示
している。この場合、耐冷凍性は5日に過ぎなかった。
このことは、本発明において、油相成分としては、菜種
油は好ましくないことを表している。Finally, Comparative Example 7 differs from Example 3 in that
An example is shown in which rapeseed salad oil is used instead of soybean salad oil. In this case, the freezing resistance was only 5 days.
This indicates that in the present invention, rapeseed oil is not preferable as the oil phase component.
【0035】以上のことから、本発明の構成を採用する
ことにより、優れた耐冷凍性を得ることができることが
明らかである。From the above, it is clear that excellent freeze resistance can be obtained by employing the structure of the present invention.
【0036】[0036]
【発明の効果】本発明の水中油型乳化食品は、優れた耐
冷凍性を有し、例えば、実施例に示したように、−20
℃以下の低温で90日以上保管しても分離せず、本来の
食感と良好な風味を調製時から解凍時まで維持すること
ができる。そのため、本発明の水中油型乳化食品は、冷
凍サラダなどと合わせた場合にも、本来の食感と良好な
風味を維持することができる。従って、本発明の水中油
型乳化食品は、冷凍サラダ等の冷凍食品用として特に好
適に用いることができる。The oil-in-water type emulsified food of the present invention has excellent freezing resistance. For example, as shown in the examples, -20
Even when stored at a low temperature of not more than 90 ° C. for 90 days or more, it does not separate and the original texture and good flavor can be maintained from the time of preparation to the time of thawing. Therefore, the oil-in-water emulsified food of the present invention can maintain its original texture and good flavor even when combined with a frozen salad or the like. Therefore, the oil-in-water emulsified food of the present invention can be particularly suitably used for frozen foods such as frozen salads.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 中西 義和 神奈川県川崎市高津区下野毛2丁目12番1 号 クノール食品株式会社内 Fターム(参考) 4B047 LB09 LE03 LF01 LG02 LG11 LG36 LG51 LP03 LP06 LP11 LP12 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yoshikazu Nakanishi 2-1-1 Shimoge, Takatsu-ku, Kawasaki City, Kanagawa Prefecture Knorr Foods Co., Ltd. F-term (reference) 4B047 LB09 LE03 LF01 LG02 LG11 LG36 LG51 LP03 LP06 LP11 LP12
Claims (1)
重量%とからなる水中油型乳化食品であって、前記油相
中に、HLB値が3以下のポリグリセリン脂肪酸エステ
ル0.3〜2.0重量%が含まれており、かつ、油相原
料として主として大豆油を用い、乳化剤として少なくと
もホエー蛋白を用いることを特徴とする水中油型乳化食
品。1. An oily phase of 30 to 60% by weight and an aqueous phase of 70 to 40%
% Oil-in-water emulsified food, wherein the oil phase contains 0.3 to 2.0% by weight of a polyglycerin fatty acid ester having an HLB value of 3 or less; Oil-in-water type emulsified food, characterized in that mainly soybean oil is used and at least whey protein is used as an emulsifier.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10233509A JP2000050837A (en) | 1998-08-06 | 1998-08-06 | Emulsified food of oil-in-water type |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10233509A JP2000050837A (en) | 1998-08-06 | 1998-08-06 | Emulsified food of oil-in-water type |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2000050837A true JP2000050837A (en) | 2000-02-22 |
Family
ID=16956151
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP10233509A Withdrawn JP2000050837A (en) | 1998-08-06 | 1998-08-06 | Emulsified food of oil-in-water type |
Country Status (1)
Country | Link |
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JP (1) | JP2000050837A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006274126A (en) * | 2005-03-30 | 2006-10-12 | Sakamoto Yakuhin Kogyo Co Ltd | Crystallization inhibitor for oil and fat |
JP2012244972A (en) * | 2011-05-31 | 2012-12-13 | Nippon Flour Mills Co Ltd | Method for producing frozen cream sauce containing vegetable oil |
-
1998
- 1998-08-06 JP JP10233509A patent/JP2000050837A/en not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006274126A (en) * | 2005-03-30 | 2006-10-12 | Sakamoto Yakuhin Kogyo Co Ltd | Crystallization inhibitor for oil and fat |
JP2012244972A (en) * | 2011-05-31 | 2012-12-13 | Nippon Flour Mills Co Ltd | Method for producing frozen cream sauce containing vegetable oil |
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