JP3865176B2

JP3865176B2 - Edible emulsion

Info

Publication number: JP3865176B2
Application number: JP11630098A
Authority: JP
Inventors: 和明横山; 隆明増渕; 大士井山
Original assignee: Miyoshi Oil and Fat Co Ltd
Current assignee: Miyoshi Oil and Fat Co Ltd
Priority date: 1998-04-10
Filing date: 1998-04-10
Publication date: 2007-01-10
Anticipated expiration: 2018-04-10
Also published as: JPH11289977A

Description

【０００１】
【発明の属する技術分野】
本発明は例えばグラタン、ドリア、フライ等の食品を、電子レンジ等による高周波加熱によって調理した際に、食品表面に均一な焦げ色を付与することのできる食用乳化物に関する。
【０００２】
【従来の技術】
グラタン、ドリア等の食品は、表面にチーズをまぶしてオーブン等で加熱して調理され、チーズの焦げ色や香りがこれらの食品の風味を一層引き立てている。またフライや唐揚げ等の揚げ物は、畜肉、魚介類や野菜等のフライ材料に小麦粉をまぶしたり、溶いた卵に漬けたりの下地処理を施した後、パン粉をまぶして加熱した油で揚げて調理したり、下味を付けた唐揚げ材料に小麦粉をまぶして加熱した油で揚げて調理するのが本来の調理方法である。
【０００３】
ところで、近年、ファミリーレストランやファーストフードの店、コンビニエンスストア等においては、グラタン、ドリア等の食品を冷凍保存し、解凍調理して客に出す方法が採られるようになっており、これらの店では冷凍した食品の解凍と調理が短時間で簡単な作業で行えるという利点から、電子レンジ等の高周波加熱による調理が主として利用されている。しかしながら、チーズは高周波加熱によって焦げ色が付き難いため、冷凍する前に食品表面に予め焦げ跡を付けておく等の方法も採用されていたが、オーブンで加熱した時のような綺麗な焦げ跡が付き難い等の問題があり、高周波加熱によってグラタン等の表面に美麗な焦げ色を付けることのできる種々の検討がされている。
【０００４】
例えば特開平５−３０４９２０号には、調理済みグラタンの上表面に乳製品、糖類、アミノ酸類を付着させ、これを加熱することでグラタン類の表面に高周波加熱によっても焦げ色を付けることのできる方法が提案されている。
【０００５】
また油で揚げて調理するフライ食品には、多量の油が吸収されているためカロリーが高く、フライ食品の摂取は、カロリー制限を行っている人々にとっては問題となる。特に、近年は食品の低カロリー化志向が進み、このような要求に応えるために、油で揚げずに調理できる低カロリーなフライ食品の製造方法が提案されている（特開平８−５１９４７号）。この方法は、水、バッターミックス、粉末油脂、シーズニング等の混合乳化物や、水、食用油脂、小麦粉、澱粉、蛋白質、シーズニング等の混合乳化物からなる含油下地をフライ材料につけ、次いで、水、糖類、アミノ酸類の混合水溶液を噴霧したパン粉や、これを乾燥したものに、油脂、粉末油脂、シーズニング等を加えて得た含油パン粉をつけ、オーブンレンジで加熱調理することで、油で揚げることなく揚げ色のついたフライ食品が得られるもので、下地やパン粉中の油脂含有量を調整することにより、容易に低カロリーフライ食品を得ることができるというものである。
【０００６】
【発明が解決しようとする課題】
上記、グラタン、ドリア等の食品を電子レンジによって加熱した時に焦げ色を付けたり、フライ食品を油で揚げることなく焦げ色を付ける方法は、いずれもアミノ酸と糖類とが加熱によって褐変するメイラード反応を応用したものである。しかしながら、上記特開平５−３０４９２０号の方法は、調理済みグラタンの上表面に乳製品、糖類、アミノ酸類を付着させるものであり、また特開平８−５１９４７号の方法はフライ材料に、糖類、アミノ酸類の混合水溶液を噴霧したパン粉を付着させるものであり、アミノ酸類と糖類とは相互に接触状態となっており、アミノ酸類と糖類とが接触状態で存在する場合、メイラード反応は低温でも徐々に進行するため、従来の方法では食品保存中等にメイラード反応が進行して食品に着色を生じる虞れがあった。また糖類とアミノ酸類とを含む水溶液を、例えばパン粉に噴霧して付着させるに際し、水溶液を加熱殺菌する必要がある場合、殺菌処理時の熱によってメイラード反応が促進されるという問題もあった。
【０００７】
また特開平５−３０４９２０号に記載されているように、糖類やアミノ酸類を粉末状で用いた場合、局部的に斑点状の焦げ色が付いて綺麗な焦げ色が現れ難いという問題があった。更に糖類やアミノ酸類を粉末のままで付着させると、食品中の含水状態の違い等によって焦げ色の状態が左右されるという問題があった。また、糖類やアミノ酸類を水溶液として用いると、電子レンジ加熱した際に水溶液と食品とが混ざってしまい、焦げ色が付くまでに時間がかかったり、表面に綺麗な焦げ色が付き難くなるという問題もあった。
【０００８】
本発明は上記の点に鑑みなされたもので、保存中や加熱殺菌によってメイラード反応が進行する虞れがなく、また電子レンジ等によって加熱した際の熱によってメイラード反応が進行し、食品表面に綺麗な焦げ色を付けることのできる食用乳化物を提供することを目的とする。
【０００９】
【課題を解決するための手段】
即ち本発明の食用乳化物は、アミノ酸類を含む水相と、糖類を含む水相とが、相互に独立した微粒子状態で油相中に乳化分散されていることを特徴とする。
【００１０】
【発明の実施の形態】
本発明の食用乳化物の油相を構成する油脂としては、牛脂、豚脂等の動物性油脂；ヤシ油、パーム油、パーム核油等の固体状植物性油脂；大豆油、ナタネ油、綿実油、サフラワー油、落花生油、米糠油等の液体状植物性油脂；上記動物性油脂、植物性油脂の硬化油；魚油硬化油；固体状動植物性油脂、硬化油を分別して得られる分別固体状油脂、分別液体状油脂等の分別油；動植物油脂、硬化油の１種又は２種以上の混合油をエステル交換して得たエステル交換油等が挙げられ、これらの油脂は１種又は２種以上を混合して用いることができる。これら油脂を使用し乳化すれば、水溶液で糖とアミノ酸を付着させるよりも油脂の比熱が小さい分、加熱による温度上昇も早く、褐変効果にも優れる。また加熱ムラを少なくできる。
【００１１】
本発明の食用乳化物は、上記油相が連続相となりこの油相中に、アミノ酸類を含む水相と、糖類を含む水相とが相互に独立した微粒子状態で乳化分散されているものである。アミノ酸類としてはグリシン、アラニン、アルギニン、リジン、シスチン、グルタミン酸、グルタミン酸ナトリウム、ヒスチジン等が挙げられ、これらのアミノ酸類は１種又は２種以上を混合して用いることができる。また糖類としては、キシロース、グルコース、アラビノース、フラクトース、マルトース、ソルビトール、砂糖、ラクトース、ショ糖、ガラクトース等が挙げられ、これらの糖類は１種又は２種以上を混合して用いることができる。上記アミノ酸類としてグリシン及び／又はグルタミン酸ナトリウムを選択し、糖類としてキシロース及び／又はグルコースを選択し、これらを組み合わせて用いると、他のアミノ酸類と糖類とを組み合わせた場合に比べ、アミノ酸類や糖類の使用量が少なくても良好な焦げ色が発現されるため好ましい。
【００１２】
本発明の食用乳化物は、例えば同一油相に一方の水相を乳化分散させた後、他法の水相を乳化分散させる方法、アミノ酸を含む水相と糖類を含む水相を別々に油相に乳化分散させた乳化物を混合する方法等によって得ることができる。前者の方法において、油相にアミノ酸を含む水相を乳化分散させた後、糖類を含む水相を乳化分散させても、油相に糖類を含む水相を乳化分散させた後、アミノ酸を含む水相を乳化分散させても良い。
【００１３】
本発明の食用乳化物において、油脂１００重量部当たり、アミノ酸類０．０５〜２０重量部、糖類０．０５〜２０重量部が含有されていることが好ましい。またアミノ酸類と糖類との割合は、重量比でアミノ酸類：糖類＝１：０．１〜０．１：１０が好ましい。また水相部は、油脂１００重量部当たりに対し、アミノ酸類を含む水相と糖類を含む水相との合計量で５〜２００重量部を用いることが好ましい。更に好ましくは２０〜１００重量部を用いると良い。
【００１４】
本発明の乳化物を製造する際に、必要によって乳化剤を併用することができる。乳化剤としては例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、グリセリン酢酸エステル等が挙げられ、これらのうち、ポリグリセリン縮合リシノレイン酸エステルが好ましい。これらの乳化剤は１種又は２種以上を混合して用いることができる。乳化剤は、乳化対象物の全量１００重量部に対して０．１〜１０重量部添加することが好ましい。
【００１５】
本発明の乳化物を製造する際に、必要によって蛋白質や増粘多糖類を併用することができる。蛋白質としては、大豆蛋白質、乳蛋白質、卵蛋白質、小麦蛋白質等が挙げられる。これら蛋白質は１種又は２種以上を混合して用いることができる。また増粘多糖類としては、カラギーナン、キサンタンガム、寒天、グアーガム、アラビアガム、ローカストビーンガム、アルギン酸、アルギン酸塩等が挙げられる。これら増粘多糖類は１種又は２種以上を混合して用いることができる。但し、殺菌時の着色を避けるために、蛋白質はアミノ酸類を含む水相に、増粘多糖類は糖類を含む水相に混合することが望ましい。
【００１６】
本発明の食用乳化物中には、必要に応じてリン酸塩等のｐＨ調整剤やトコフェロール等の酸化防止剤、カルシウム等の栄養付与剤、香料、色素等を配合することができる。これらは油相と水相とを乳化する際に、予め油相中や水相中に添加しておけば良い。
【００１７】
各成分を均一に乳化するための乳化法は特に限定されず、例えば攪拌乳化法、膜乳化法、静止乳化法糖が採用され、これらを単独でもしくは２種以上の方法を併用して乳化することができる。またこれら乳化方法のうち、同一油相に一方の水相を乳化分散させた後、他方の水相を乳化分散させる方法では、ホモミキサーやプロペラ等で攪拌する攪拌乳化法や膜乳化法の単独又は２種以上の方法を併用して乳化することが好ましい。
【００１８】
本発明の食用乳化物は、製造後に加熱殺菌を施すことができる。本発明の食用乳化物は、アミノ酸類を含む水相と糖類を含む水相とが、相互に独立した微粒子状態で油相中に乳化分散されており、アミノ酸類と糖類の大部分が同一の水相中に存在していないため、殺菌時の熱によってアミノ酸類と糖類とのメイラード反応が進行して着色を生じる虞れがなく、６０〜８５℃で十分な加熱殺菌を行うことができる。
【００１９】
本発明の食用乳化物をグラタン、ドリア等に使用する方法としては、これらの食品の表面に本発明の乳化物を直接塗布するか、これらの食品表面にまぶして用られるチーズや模擬チーズ等に本発明の乳化物を付着させておく方法が挙げられる。また、本発明の乳化物を油脂成分として用い、油脂成分としての本発明乳化物に、蛋白質と更に水を加えて乳化して模擬チーズとし、この模擬チーズをグラタン、ドリア等の表面にまぶして用いる方法も挙げられる。本発明の乳化物を揚げ物に利用するには、本発明の乳化物を付着させたパン粉や小麦粉を、フライ材料や唐揚げ材料にまぶして用いる方法が挙げられる。
【００２０】
【実施例】
以下、実施例を挙げて本発明を更に詳細に説明する。
実施例１
牛脂１００ｇに乳化剤としてポリグリセリン縮合リシノレイン酸エステル１０ｇを加え、この油脂中にグリシン３ｇを含む水溶液４５ｇを乳化した。次いでこの乳化物に、更にキシロース３ｇを含む水溶液４５ｇを乳化し、グリシンを含む水相と、キシロースを含む水相とが相互に独立した微粒子状態で乳化分散した乳化物を得た。次いでこの乳化物を８５℃で加熱殺菌した。この乳化物５ｇを付着させたゴーダシュレッドチーズ１８ｇを、ポリエチレン袋にいれてシールをし、５℃の冷蔵庫内で３カ月間保存した後、表面の着色を測色色差計によって白度を測定した。結果を表１に示す。また乳化物を付着させたゴーダシュレッドチーズ１８ｇを調理済みグラタン２２０ｇの表面に載せ、一昼夜冷凍保存した後、５００Ｗ出力の電子レンジで７分間加熱し、表面の焦げ色、色ムラの状態を調べた。結果を表１にあわせて示す。
【００２１】
【表１】

【００２２】
※１冷蔵保存後の表面の着色を測色色差計によって白度を測定した。数字の大きい方が着色が少なく、小さい方が着色が多い。白度に１．５以上の差があると、目視で感知される。
【００２３】
※２焦げ色の評価は、以下の基準によって評価した。
○・・・綺麗な焦げ色が付いている。
△・・・焦げ色の付きが極めてうすい。
×・・・焦げ色が付かない。
【００２４】
※３色ムラの評価は、以下の基準による。
○・・・オーブンで焼いたような綺麗な焦げ色
△・・・焦げが点状でバラバラに存在し、その領域も狭く不自然。
×・・・焦げ色付かず。
【００２５】
比較例１
牛脂１００ｇに乳化剤としてポリグリセリン縮合リシノレイン酸エステル１０ｇを加え、この油脂中にグリシン３ｇとキシロース３ｇをと含む水溶液９０ｇを乳化した。この乳化物５ｇを付着させたゴーダシュレッドチーズ１８ｇを用い、実施例１と同様にして冷蔵庫で３ケ月間保存した後、実施例１と同様にしてチーズ表面の着色を測定した。また乳化物を付着させたゴーダシュレッドチーズを１８ｇを調理済みグラタン２２０ｇの表面に載せ、一昼夜冷凍保存後に５００ｗ出力の電子レンジで７分間加熱して表面の焦げ色、色ムラの状態を調べた。これらの結果を表１にあわせて示す。
【００２６】
実施例２
ナタネ硬化油１１０ｇに、乳化剤としてグリセリン脂肪酸エステル０．２ｇとレシチン０．１ｇを加え、この油脂にグルコース３ｇと脱脂粉乳０．５ｇを含む水溶液４５ｇを乳化した。次いでこの乳化物に、更にグルタミン酸ナトリウム３ｇを含む水溶液４５ｇを乳化し、グルコースを含む水相と、グルタミン酸ナトリウムを含む水相とが相互に独立した微粒子状態で乳化分散した乳化物を得た。次いでこの乳化物を８５℃で加熱殺菌した。実施例１と同様に、この乳化物を付着させたゴーダシュレッドチーズを同様にして冷蔵庫に３ケ月間保存し、保存後のチーズ表面の着色状態を測定した。結果を表１に示す。また実施例１と同様に、このチーズをグラタン表面に載せ、一昼夜冷凍保存した後、５００ｗ出力の電子レンジで７分間加熱し、表面の焦げ色、色ムラの状態を調べた。結果を表１にあわせて示す。
【００２７】
比較例２
実施例１と同様のゴーダシュレッドチーズ１８ｇの表面に、グルタミン酸ナトリウム３重量％とグルコース３重量％及び脱脂粉乳０．５重量％を含む水溶液２ｃｃを付着させ、実施例１と同様に冷蔵庫で３ケ月間保存後、チーズ表面の着色を測定した。結果を表１に示す。また上記グルタミン酸ナトリウム、グルコース、脱脂粉乳を含む水溶液を付着させたゴーダシュレッドチーズを、実施例１と同様にしてグラタン表面に載せ、一昼夜冷凍保存した後、５００ｗ出力の電子レンジで７分間加熱し、表面の焦げ色、色ムラの状態を調べた。結果を表１にあわせて示す。
【００２８】
実施例３
大豆エステル交換油５０ｇに、乳化剤としてポリグリセリン縮合リシノレイン酸エステル５ｇを加え、この油脂にグリシン３ｇを含む水溶液４５ｇを乳化した。一方、同様の大豆エステル交換油５０ｇに、乳化剤としてポリグリセリン縮合リシノレイン酸エステル５ｇを加えたものに、キシロース３ｇを含む水溶液４５ｇを乳化した。これら２種類の乳化物を混合し、グリシンを含む水相とキシロースを含む水相とが、相互に独立した微粒子状態で乳化分散した乳化物を得、次いでこの乳化物を８５℃で加熱殺菌した。実施例１と同様に、この乳化物を付着させたゴーダシュレッドチーズを同様にして冷蔵庫に３ケ月間保存し、保存後のチーズ表面の着色状態を測定した。結果を表１に示す。また実施例１と同様に、このチーズをグラタン表面に載せ、一昼夜冷凍保存した後、５００ｗ出力の電子レンジで７分間加熱し、表面の焦げ色、色ムラの状態を調べた。結果を表１にあわせて示す。
【００２９】
比較例３
実施例１と同様のゴーダシュレッドチーズ１８ｇの表面にグリシン０．１５ｇとキシロース０．１５ｇをまぶし、実施例１と同様に冷蔵庫内で３カ月間保存した後、チーズ表面の着色を測定した。結果を表１に示す。またこのゴーダシュレッドチーズを実施例１と同様にグラタンの表面に載せ、一昼夜冷凍保存した後、５００ｗ出力の電子レンジで７分間加熱し、表面の焦げ色の状態を調べた。結果を表１にあわせて示す。
【００３０】
実施例４
ナタネ油１００ｇに、乳化剤としてポリグリセリン縮合リシノレイン酸エステル１０ｇを加え、この油脂にグリシン３ｇを含む水溶液４５ｇを乳化した。次いでこの乳化物に、更にキシロース３ｇを含む水溶液４５ｇを乳化し、グリシンを含む水相とキシロースを含む水相とが相互に独立した微粒子状態で乳化分散した乳化物を得、次いでこの乳化物を８５℃で加熱殺菌した。この乳化物１０ｇと、ドライパン粉１００ｇとを均一に混合した後、パン粉をポリエチレン袋に入れてシールし、５℃の冷蔵庫内で３ケ月間保存した後、パン粉の着色を未処理パン粉と比較した。また冷蔵保存後のパン粉をろ紙に載せ、高周波出力５００Ｗの電子レンジで３分間加熱し、パン粉の焦げ色、色ムラの状態を調べた。結果を表２に示す。
【００３１】
【表２】

※４比較例４、５、６は、既に着色していたため、電子レンジによる加熱試験は行わなかった。
【００３２】
比較例４
ナタネ油１００ｇに、乳化剤としてポリグリセリン縮合リシノレイン酸エステル１０ｇを加え、この油脂にグリシン３ｇとキシロース３ｇとを含む水溶液９０ｇを乳化し、次いで８５℃で加熱殺菌した。この時すでに多少の着色が認められた。この乳化物１０ｇとドライパン粉１００ｇとを均一に混合した後、パン粉をポリエチレン袋に入れてシールし、実施例４と同様に冷蔵庫内で３ケ月間冷蔵保存した後、パン粉の着色を比較した。結果を表２に示す。また冷蔵保存後のパン粉を、ろ紙上に載せて高周波出力５００Ｗの電子レンジで３分間加熱し、パン粉の焦げ色、色ムラの状態を調べた。結果を表２にあわせて示す。
【００３３】
実施例５
コーン油１１０ｇに、乳化剤としてグリセリン脂肪酸エステル０．２ｇとレシチン０．１ｇを加え、この油脂にグルタミン酸ナトリウム３ｇを含む水溶液４５ｇを乳化した。次いでこの乳化物に、更にグルコース３ｇと脱脂粉乳０．５ｇを含む水溶液４５ｇを乳化し、グルタミン酸ナトリウムを含む水相とキシロースを含む水相とが、相互に独立した微粒子状態で乳化分散した乳化物を得、次いでこの乳化物を８５℃で加熱殺菌した。この乳化物１０ｇと、ドライパン粉１００ｇとを均一に混合した後、パン粉をポリエチレン袋に入れてシールし、５℃の冷蔵庫内で３ケ月間保存した後、パン粉の着色を未処理パン粉と比較した。また冷蔵保存後のパン粉をろ紙に載せ、実施例４と同様に電子レンジで加熱し、パン粉の焦げ色、色ムラの状態を調べた。結果を表２に示す。
【００３４】
比較例５
コーン油１１０ｇに乳化剤としてグリセリン脂肪酸エステル０．２ｇとレシチン０．１ｇを加え、この油脂にグルタミン酸ナトリウム３ｇ、グルーコス３ｇ及び脱脂粉乳０．５ｇを含む水溶液９０ｇを乳化し、次いでこの乳化物を８５℃で加熱殺菌した。この時すでに多少の着色が認められた。この乳化物１０ｇと、ドライパン粉１００ｇとを均一に混合した後、パン粉をポリエチレン袋に入れてシールし、実施例４と同様にして冷蔵保存した後の着色を実施例４と同様にして比較した。結果を表２に示す。また冷蔵保存後のパン粉をろ紙に載せ、実施例４と同様に電子レンジで加熱し、パン粉の焦げ色、色ムラの状態を調べた結果を表２にあわせて示す。
【００３５】
実施例６
ナタネ硬化油１００ｇに、乳化剤としてポリグリセリン縮合シリノレイン酸エステル１０ｇを加え、この油脂にグルタミン酸ナトリウム３ｇを含む水溶液４５ｇを乳化した。次いでこの乳化物に、更にキシロース３ｇを含む水溶液４５ｇをホモジナイザーを用いて乳化し、グルタミン酸ナトリウムを含む水相とキシロースを含む水相とが相互に独立した微粒子状態で乳化分散した乳化物を得、次いでこの乳化物を８５℃で加熱殺菌した。この乳化物１０ｇと、ドライパン粉１００ｇとを均一に混合した後、パン粉をポリエチレン袋に入れてシールし、実施例４と同様に冷蔵庫で３ケ月間保存した後、パン粉の着色を未処理パン粉と比較した。また冷蔵保存後のパン粉をろ紙に載せ、実施例４と同様に電子レンジで加熱し、パン粉の焦げ色、色ムラの状態を調べた。結果を表２に示す。
【００３６】
比較例６
ナタネ硬化油１００ｇに乳化剤としてポリグリセリン縮合リシノレイン酸エステル１０ｇを加え、この油脂にグルタミン酸ナトリウム３ｇとキシロース３ｇとを含む水溶液９０ｇを乳化し、次いで８５℃で加熱殺菌した。この時すでに多少の着色が認められた。次いで乳化物１０ｇとドライパン粉１００ｇとを均一に混合した後、パン粉をポリエチレン袋に入れてシールし、実施例４と同様にして冷蔵保存した後の着色を同様にして比較した。結果を表２に示す。また冷蔵保存後のパン粉を濾紙に載せて実施例４と同様に電子レンジで加熱し、パン粉の焦げ色、色ムラの状態を調べた結果を表２にあわせて示す。
【００３７】
【発明の効果】
以上説明したように本発明の食用乳化物は、アミノ酸類を含む水相と、糖類を含む水相とが、相互に独立した微粒子状態で油相中に乳化分散されているため、加熱殺菌時や、長期間保存した場合にアミノ酸類と糖類とのメイラード反応が進行して着色を生じる虞がほとんどないから、殺菌時や、保存中に着色が生じて商品価値を低下させることがないとともに、容易且つ十分な加熱殺菌を施すことができる。また本発明の乳化物を塗布したグラタン、ドリア等の食品や、本発明の乳化物を付着させたパン粉や小麦粉を使用した揚げ物は、電子レンジ等で加熱調理するだけで、オーブンで焼いたり、油で揚げた時のような均一な焦げ色が発現される等の効果を有する。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an edible emulsion capable of imparting a uniform dark color to a food surface when food such as gratin, doria, fried food, etc. is cooked by high-frequency heating using a microwave oven or the like.
[0002]
[Prior art]
Foods such as gratin and doria are cooked by coating cheese on the surface and heating in an oven or the like, and the burnt color and aroma of cheese further enhance the flavor of these foods. In addition, fried foods such as fried chicken and fried chicken are treated with ground oil such as livestock meat, seafood, vegetables, etc. The original cooking method is to cook or fry in a heated oil by sprinkling flour on a seasoned fried material.
[0003]
By the way, in recent years, family restaurants, fast food stores, convenience stores, etc. have come to store frozen foods such as gratin and doria, defrost them, and take them to customers. Because of the advantage that the frozen food can be thawed and cooked in a short time with simple operations, cooking by high-frequency heating such as a microwave oven is mainly used. However, since it is difficult for cheese to be scorched by high-frequency heating, methods such as scoring the surface of food in advance before freezing were also adopted, but beautiful scorch marks like when heated in an oven There are problems such as being difficult to attach, and various studies have been made that can impart a beautiful burnt color to the surface of gratin or the like by high-frequency heating.
[0004]
For example, in JP-A-5-304920, dairy products, sugars and amino acids are attached to the upper surface of cooked gratin, and by heating it, the surface of the gratin can be colored by high frequency heating. A method has been proposed.
[0005]
In addition, fried foods that are fried and cooked with oil are high in calories because a large amount of oil is absorbed, and intake of fried foods is a problem for people who have restricted calories. Particularly, in recent years, the trend toward low-calorie foods has progressed, and in order to meet such demands, a method for producing low-calorie fried foods that can be cooked without frying in oil has been proposed (Japanese Patent Laid-Open No. 8-51947). . In this method, a mixed emulsion such as water, batter mix, powdered oil and fat, seasoning, etc., and an oil-impregnated base consisting of mixed emulsion such as water, edible oil and fat, wheat flour, starch, protein, seasoning, etc. are attached to the frying material, then water, Fried with oil by adding oil-containing bread crumbs obtained by adding oils and fats, powdered oils and seasonings, etc. to bread crumbs sprayed with a mixed aqueous solution of saccharides and amino acids, or dried products, and cooking in a microwave oven A fried food with a deep fried color can be obtained, and a low calorie fried food can be easily obtained by adjusting the oil content in the base or bread crumbs.
[0006]
[Problems to be solved by the invention]
The above-mentioned methods of applying a burnt color when food such as gratin and doria are heated by a microwave oven, or a method of applying a burnt color without frying fried food with oil, both have Maillard reaction in which amino acids and sugars turn brown by heating. It is applied. However, the method of the above-mentioned JP-A-5-304920 is for attaching dairy products, sugars and amino acids to the upper surface of the cooked gratin, and the method of JP-A-8-51947 is a method for adding sugars, Attached bread crumbs sprayed with a mixed aqueous solution of amino acids. Amino acids and saccharides are in contact with each other, and when amino acids and saccharides are in contact, the Maillard reaction is gradually performed even at low temperatures. Therefore, in the conventional method, there is a possibility that the Maillard reaction proceeds during food preservation and coloring the food. In addition, when an aqueous solution containing saccharides and amino acids is sprayed on and attached to bread crumbs, for example, when the aqueous solution needs to be sterilized by heating, there is also a problem that the Maillard reaction is accelerated by the heat during the sterilization treatment.
[0007]
In addition, as described in JP-A-5-304920, when sugars or amino acids are used in powder form, there is a problem that a spot-like burnt color is locally attached and a beautiful burnt color is difficult to appear. . Furthermore, when sugars and amino acids are adhered in powder form, there is a problem that the state of burnt color is influenced by the difference in water content in food. In addition, when saccharides or amino acids are used as aqueous solutions, the aqueous solution and food are mixed when heated in a microwave oven, and it takes time to become dark, and it is difficult to have a beautiful dark color on the surface. There was also.
[0008]
The present invention has been made in view of the above points, and there is no fear that the Maillard reaction proceeds during storage or heat sterilization, and the Maillard reaction proceeds due to heat when heated by a microwave oven or the like, and the food surface is clean. An object of the present invention is to provide an edible emulsion that can be burnt dark.
[0009]
[Means for Solving the Problems]
That is, the edible emulsion of the present invention is characterized in that an aqueous phase containing amino acids and an aqueous phase containing saccharides are emulsified and dispersed in the oil phase in the form of mutually independent fine particles.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Examples of fats and oils constituting the oil phase of the edible emulsion of the present invention include animal fats and oils such as beef tallow and lard; solid vegetable fats and oils such as palm oil, palm oil and palm kernel oil; soybean oil, rapeseed oil and cottonseed oil Liquid vegetable oils such as safflower oil, peanut oil, rice bran oil, etc .; animal oils and fats, vegetable oils and hardened oils; fish oils and hardened oils; fractionated solids obtained by separating solid animal and vegetable oils and hardened oils Fractionated oils such as oils and fats, fractionated liquid oils and fats; transesterified oils obtained by transesterifying one or two or more mixed oils of animal and vegetable oils and hardened oils, and the like. The above can be mixed and used. If these fats and oils are used for emulsification, the specific heat of the fats and oils is smaller than that of attaching sugars and amino acids with an aqueous solution, so that the temperature rise due to heating is faster and the browning effect is also excellent. Moreover, heating unevenness can be reduced.
[0011]
In the edible emulsion of the present invention, the oil phase becomes a continuous phase, and an aqueous phase containing amino acids and an aqueous phase containing saccharides are emulsified and dispersed in a state of fine particles independent of each other. is there. Examples of amino acids include glycine, alanine, arginine, lysine, cystine, glutamic acid, sodium glutamate, histidine, and the like. These amino acids can be used alone or in combination of two or more. Examples of the saccharide include xylose, glucose, arabinose, fructose, maltose, sorbitol, sugar, lactose, sucrose, galactose, and the like. These saccharides can be used alone or in combination. When glycine and / or sodium glutamate is selected as the amino acids, xylose and / or glucose is selected as the saccharide, and these are used in combination, the amino acids and saccharides are compared to the combination of other amino acids and saccharides. Even if the usage-amount of is small, since a favorable burnt color is expressed, it is preferable.
[0012]
The edible emulsion of the present invention is prepared by, for example, emulsifying and dispersing one aqueous phase in the same oil phase, and then emulsifying and dispersing the aqueous phase of the other method. The aqueous phase containing amino acids and the aqueous phase containing sugars are separately oiled. It can be obtained by a method of mixing an emulsion emulsified and dispersed in a phase. In the former method, an aqueous phase containing an amino acid is emulsified and dispersed in an oil phase, and then an aqueous phase containing a saccharide is emulsified and dispersed. The aqueous phase may be emulsified and dispersed.
[0013]
In the edible emulsion of the present invention, it is preferable that 0.05 to 20 parts by weight of amino acids and 0.05 to 20 parts by weight of saccharide are contained per 100 parts by weight of fats and oils. The ratio of amino acids to saccharides is preferably amino acids: saccharides = 1: 0.1 to 0.1: 10 by weight. Moreover, it is preferable that 5-200 weight part is used for a water phase part with the total amount of the water phase containing amino acids and the water phase containing saccharides with respect to 100 weight part of fats and oils. More preferably, 20 to 100 parts by weight are used.
[0014]
When manufacturing the emulsion of this invention, an emulsifier can be used together as needed. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, and glycerine citric acid. Examples include fatty acid esters, glycerin succinic acid fatty acid esters, glycerin diacetyltartaric acid fatty acid esters, glycerin acetic acid esters, and the like. Among these, polyglycerin condensed ricinoleic acid ester is preferable. These emulsifiers can be used alone or in combination of two or more. The emulsifier is preferably added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the total amount of the emulsified object.
[0015]
When producing the emulsion of the present invention, proteins and thickening polysaccharides can be used in combination as necessary. Examples of the protein include soybean protein, milk protein, egg protein, and wheat protein. These proteins can be used alone or in combination of two or more. Examples of thickening polysaccharides include carrageenan, xanthan gum, agar, guar gum, gum arabic, locust bean gum, alginic acid, and alginates. These thickening polysaccharides can be used alone or in combination of two or more. However, in order to avoid coloring at the time of sterilization, it is desirable to mix the protein in the aqueous phase containing amino acids and the thickening polysaccharide in the aqueous phase containing saccharides.
[0016]
In the edible emulsion of this invention, pH adjusters, such as a phosphate, antioxidants, such as a tocopherol, nutrients, such as calcium, a fragrance | flavor, a pigment | dye, etc. can be mix | blended as needed. These may be added in advance to the oil phase or the aqueous phase when emulsifying the oil phase and the aqueous phase.
[0017]
The emulsification method for uniformly emulsifying each component is not particularly limited. For example, a stirring emulsification method, a membrane emulsification method, or a static emulsification method sugar is adopted, and these are emulsified alone or in combination of two or more methods. be able to. Of these emulsification methods, one aqueous phase is emulsified and dispersed in the same oil phase, and then the other aqueous phase is emulsified and dispersed. Or it is preferable to emulsify using two or more methods together.
[0018]
The edible emulsion of the present invention can be heat sterilized after production. In the edible emulsion of the present invention, the aqueous phase containing amino acids and the aqueous phase containing saccharides are emulsified and dispersed in the oil phase in the form of fine particles independent of each other, and most of the amino acids and saccharides are the same. Since it does not exist in the aqueous phase, there is no fear that the Maillard reaction between amino acids and saccharides proceeds due to heat during sterilization and coloring may occur, and sufficient heat sterilization can be performed at 60 to 85 ° C.
[0019]
As a method of using the edible emulsion of the present invention for gratin, doria, etc., the emulsion of the present invention is directly applied to the surface of these foods, or it is applied to cheese or simulated cheese used by coating these food surfaces. The method of making the emulsion of this invention adhere is mentioned. In addition, the emulsion of the present invention is used as an oil / fat component, and the emulsion of the present invention as an oil / fat component is emulsified by adding protein and further water to make a simulated cheese, and this simulated cheese is coated on the surface of a gratin, doria, etc. The method used is also mentioned. In order to use the emulsion of the present invention for deep-fried food, there is a method in which bread crumbs or wheat flour to which the emulsion of the present invention is attached are applied to a frying material or a deep-fried material.
[0020]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
10 g of polyglycerin condensed ricinoleic acid ester was added as an emulsifier to 100 g of beef tallow, and 45 g of an aqueous solution containing 3 g of glycine in this fat was emulsified. Next, 45 g of an aqueous solution containing 3 g of xylose was further emulsified in this emulsion to obtain an emulsion in which an aqueous phase containing glycine and an aqueous phase containing xylose were emulsified and dispersed in a mutually independent fine particle state. The emulsion was then heat sterilized at 85 ° C. 18 g of Gouda Shred cheese with 5 g of this emulsion adhered was placed in a polyethylene bag, sealed, and stored in a refrigerator at 5 ° C. for 3 months, and then the whiteness of the surface was measured with a colorimetric colorimeter. . The results are shown in Table 1. In addition, 18 g of Gouda shred cheese to which the emulsion was attached was placed on the surface of 220 g of cooked gratin, frozen and stored overnight, and then heated in a 500 W microwave oven for 7 minutes to examine the state of the burnt color and color unevenness on the surface. . The results are shown in Table 1.
[0021]
[Table 1]

[0022]
* 1 Whiteness was measured with a colorimetric color difference meter on the surface after refrigerated storage. Larger numbers are less colored and smaller numbers are more colored. If there is a difference of 1.5 or more in whiteness, it is detected visually.
[0023]
* 2 The dark color was evaluated according to the following criteria.
○ ・・・ It has a beautiful burnt color.
Δ: Burnt color is very light.
×: No burnt color.
[0024]
* 3 Color unevenness is evaluated according to the following criteria.
○ ・・・ Beautiful scorching color as if baked in an oven △ ・・・ Burning is dotted and scattered, and the area is narrow and unnatural.
×: Not burnt color.
[0025]
Comparative Example 1
10 g of polyglycerin-condensed ricinoleic acid ester was added as an emulsifier to 100 g of beef tallow, and 90 g of an aqueous solution containing 3 g of glycine and 3 g of xylose was emulsified in the oil. 18 g of Gouda Shred cheese to which 5 g of this emulsion was adhered was stored in a refrigerator for 3 months in the same manner as in Example 1, and then the color of the cheese surface was measured in the same manner as in Example 1. Further, 18 g of Gouda shred cheese to which the emulsion was attached was placed on the surface of 220 g of the cooked gratin, and after freezing and storing overnight, it was heated for 7 minutes in a microwave oven with a 500 w output, and the state of burnt color and color unevenness on the surface was examined. These results are also shown in Table 1.
[0026]
Example 2
To 110 g of rapeseed oil, 0.2 g of glycerin fatty acid ester and 0.1 g of lecithin were added as emulsifiers, and 45 g of an aqueous solution containing 3 g of glucose and 0.5 g of skimmed milk powder was emulsified. Next, 45 g of an aqueous solution containing 3 g of sodium glutamate was further emulsified in this emulsion to obtain an emulsion in which an aqueous phase containing glucose and an aqueous phase containing sodium glutamate were emulsified and dispersed in a mutually independent fine particle state. The emulsion was then heat sterilized at 85 ° C. In the same manner as in Example 1, the Gouda shred cheese to which this emulsion was adhered was stored in a refrigerator for 3 months in the same manner, and the colored state of the cheese surface after storage was measured. The results are shown in Table 1. As in Example 1, this cheese was placed on the surface of the gratin and stored frozen for a whole day and night, and then heated in a microwave oven with 500 w output for 7 minutes to examine the state of darkness and color unevenness on the surface. The results are shown in Table 1.
[0027]
Comparative Example 2
2 cc of an aqueous solution containing 3% by weight of sodium glutamate, 3% by weight of glucose and 0.5% by weight of skim milk powder was attached to the surface of 18 g of Gouda shred cheese similar to Example 1, and 3 months in the refrigerator as in Example 1. After storage for a while, the color of the cheese surface was measured. The results are shown in Table 1. In addition, Gouda shred cheese to which an aqueous solution containing sodium glutamate, glucose, and skim milk powder was attached was placed on the surface of the gratin in the same manner as in Example 1, stored frozen for a whole day and night, and then heated in a microwave oven with 500 w output for 7 minutes. The state of burnt color and uneven color on the surface was examined. The results are shown in Table 1.
[0028]
Example 3
5 g of polyglycerin condensed ricinoleic acid ester was added as an emulsifier to 50 g of soybean transesterified oil, and 45 g of an aqueous solution containing 3 g of glycine was emulsified in the oil. On the other hand, 45 g of an aqueous solution containing 3 g of xylose was emulsified in 50 g of the same soybean transesterified oil plus 5 g of polyglycerol condensed ricinoleic acid ester as an emulsifier. These two types of emulsions were mixed to obtain an emulsion in which an aqueous phase containing glycine and an aqueous phase containing xylose were emulsified and dispersed in a mutually independent fine particle state, and this emulsion was then heat sterilized at 85 ° C. . In the same manner as in Example 1, the Gouda shred cheese to which this emulsion was adhered was stored in a refrigerator for 3 months in the same manner, and the colored state of the cheese surface after storage was measured. The results are shown in Table 1. As in Example 1, this cheese was placed on the surface of the gratin and stored frozen for a whole day and night, and then heated in a microwave oven with 500 w output for 7 minutes to examine the state of darkness and color unevenness on the surface. The results are shown in Table 1.
[0029]
Comparative Example 3
The surface of 18 g of Gouda shred cheese similar to Example 1 was coated with 0.15 g of glycine and 0.15 g of xylose and stored in the refrigerator for 3 months in the same manner as Example 1, and then the color of the cheese surface was measured. The results are shown in Table 1. Further, this gouda shred cheese was placed on the surface of the gratin in the same manner as in Example 1 and stored frozen for a whole day and night, and then heated for 7 minutes in a microwave oven with 500 w output, and the state of the burnt color of the surface was examined. The results are shown in Table 1.
[0030]
Example 4
To 100 g of rapeseed oil, 10 g of polyglycerin condensed ricinoleic acid ester was added as an emulsifier, and 45 g of an aqueous solution containing 3 g of glycine was emulsified in the oil. Next, 45 g of an aqueous solution containing 3 g of xylose is further emulsified in this emulsion to obtain an emulsion in which an aqueous phase containing glycine and an aqueous phase containing xylose are emulsified and dispersed in the form of fine particles independent of each other. Sterilized by heating at 85 ° C. After 10 g of this emulsion and 100 g of dry bread crumb were uniformly mixed, the bread crumb was sealed in a polyethylene bag, stored for 3 months in a refrigerator at 5 ° C., and then the color of the bread crumb was compared with untreated bread crumb. . Moreover, the bread crumbs after refrigerated storage were placed on a filter paper, and heated for 3 minutes in a microwave oven with a high frequency output of 500 W, and the state of the darkness and color unevenness of the bread crumbs was examined. The results are shown in Table 2.
[0031]
[Table 2]

* 4 Since Comparative Examples 4, 5, and 6 were already colored, a heating test using a microwave oven was not performed.
[0032]
Comparative Example 4
To 100 g of rapeseed oil, 10 g of polyglycerin-condensed ricinoleate as an emulsifier was added, and 90 g of an aqueous solution containing 3 g of glycine and 3 g of xylose was emulsified in the oil and fat, and then heat sterilized at 85 ° C. At this time, some coloring was already observed. After uniformly mixing 10 g of this emulsion and 100 g of dry bread crumbs, the bread crumbs were put in a polyethylene bag and sealed, and after refrigerated storage for 3 months in the refrigerator as in Example 4, the coloring of the bread crumbs was compared. The results are shown in Table 2. In addition, the bread crumbs after refrigerated storage were placed on a filter paper and heated in a microwave oven with a high frequency output of 500 W for 3 minutes, and the state of the burned color and color unevenness of the bread crumbs was examined. The results are shown in Table 2.
[0033]
Example 5
To 110 g of corn oil, 0.2 g of glycerin fatty acid ester and 0.1 g of lecithin were added as an emulsifier, and 45 g of an aqueous solution containing 3 g of sodium glutamate was emulsified in the oil. Next, 45 g of an aqueous solution containing 3 g of glucose and 0.5 g of skim milk powder is further emulsified in this emulsion, and an aqueous phase containing sodium glutamate and an aqueous phase containing xylose are emulsified and dispersed in mutually independent fine particle state. The emulsion was then heat sterilized at 85 ° C. After 10 g of this emulsion and 100 g of dry bread crumb were uniformly mixed, the bread crumb was sealed in a polyethylene bag, stored for 3 months in a refrigerator at 5 ° C., and then the color of the bread crumb was compared with untreated bread crumb. . Moreover, the bread crumbs after refrigerated storage were placed on a filter paper and heated in a microwave oven in the same manner as in Example 4 to examine the darkness and color unevenness of the bread crumbs. The results are shown in Table 2.
[0034]
Comparative Example 5
Add glycerin fatty acid ester 0.2 g and lecithin 0.1 g as emulsifiers to corn oil 110 g, and emulsify 90 g of an aqueous solution containing 3 g of sodium glutamate, 3 g of Grucos and 0.5 g of skimmed milk powder in this oil and fat, Sterilized with heat. At this time, some coloring was already observed. After uniformly mixing 10 g of this emulsion and 100 g of dry bread crumbs, the bread crumbs were put in a polyethylene bag and sealed, and the coloration after refrigerated storage in the same manner as in Example 4 was compared in the same manner as in Example 4. . The results are shown in Table 2. In addition, Table 2 shows the results of placing the crumbs after refrigerated storage on a filter paper and heating them with a microwave oven in the same manner as in Example 4 and examining the darkness and color unevenness of the crumbs.
[0035]
Example 6
To 100 g of rapeseed oil, 10 g of polyglycerin-condensed silinoleic acid ester was added as an emulsifier, and 45 g of an aqueous solution containing 3 g of sodium glutamate was emulsified in this oil. Next, 45 g of an aqueous solution containing 3 g of xylose was further emulsified in this emulsion using a homogenizer to obtain an emulsion in which an aqueous phase containing sodium glutamate and an aqueous phase containing xylose were emulsified and dispersed in a mutually independent fine particle state, The emulsion was then heat sterilized at 85 ° C. After uniformly mixing 10 g of this emulsion and 100 g of dry bread crumbs, the bread crumbs were put in a polyethylene bag, sealed, and stored in the refrigerator for 3 months in the same manner as in Example 4, and then the crumbs were colored with untreated bread crumbs. Compared. Moreover, the bread crumbs after refrigerated storage were placed on a filter paper and heated in a microwave oven in the same manner as in Example 4 to examine the darkness and color unevenness of the bread crumbs. The results are shown in Table 2.
[0036]
Comparative Example 6
To 100 g of rapeseed oil, 10 g of polyglycerin condensed ricinoleate was added as an emulsifier, and 90 g of an aqueous solution containing 3 g of sodium glutamate and 3 g of xylose was emulsified in this oil and fat, and then heat sterilized at 85 ° C. At this time, some coloring was already observed. Next, 10 g of the emulsion and 100 g of dry bread crumb were mixed uniformly, and then the bread crumb was put in a polyethylene bag and sealed, and the coloration after refrigerated storage in the same manner as in Example 4 was compared in the same manner. The results are shown in Table 2. In addition, Table 2 shows the results of placing the crumbs after refrigerated storage on a filter paper and heating them with a microwave oven in the same manner as in Example 4 and examining the darkness and color unevenness of the crumbs.
[0037]
【The invention's effect】
As described above, the edible emulsion of the present invention has an aqueous phase containing amino acids and an aqueous phase containing saccharides emulsified and dispersed in the oil phase in the form of mutually independent fine particles. In addition, when stored for a long time, the Maillard reaction between amino acids and saccharides is unlikely to cause coloring, so there is no reduction in commercial value due to coloring during sterilization or storage, Easy and sufficient heat sterilization can be performed. In addition, foods such as gratin and doria coated with the emulsion of the present invention, and fried foods using bread crumbs and flour to which the emulsion of the present invention is attached, are simply cooked in a microwave oven, baked in the oven, It has the effect of developing a uniform burnt color as when fried in oil.

Claims

アミノ酸類を含む水相と、糖類を含む水相とが、相互に独立した微粒子状態で油相中に乳化分散されていることを特徴とする食用乳化物。An edible emulsion, wherein an aqueous phase containing amino acids and an aqueous phase containing saccharides are emulsified and dispersed in an oil phase in the form of mutually independent fine particles.

乳化剤としてポリグリセリン縮合リシノレイン酸エステルを使用する請求項１記載の食用乳化物。The edible emulsion according to claim 1, wherein polyglycerin condensed ricinoleate is used as an emulsifier.