JPH0622463B2 - Oil-in-water emulsion food - Google Patents
Oil-in-water emulsion foodInfo
- Publication number
- JPH0622463B2 JPH0622463B2 JP63256611A JP25661188A JPH0622463B2 JP H0622463 B2 JPH0622463 B2 JP H0622463B2 JP 63256611 A JP63256611 A JP 63256611A JP 25661188 A JP25661188 A JP 25661188A JP H0622463 B2 JPH0622463 B2 JP H0622463B2
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- Prior art keywords
- oil
- water
- present
- starch
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は新規な水中油型乳化食品に関するものである。TECHNICAL FIELD The present invention relates to a novel oil-in-water emulsion food.
マヨネーズや乳化型ドレッシングに代表される水中油型
乳化食品は、従来から種々の使用能様で用いられて食生
活にバラエティーを与えてきた。特に近年オーブン、電
子レンジ等の普及に伴い新たな使用態様が種々工夫され
ている。BACKGROUND OF THE INVENTION Oil-in-water emulsion foods represented by mayonnaise and emulsion dressing have been used in various ways for a long time to give variety to eating habits. Particularly, in recent years, various new usage modes have been devised with the spread of ovens and microwave ovens.
本発明者らは、水中油型乳化食品を用いて、例えば、ほ
ぼ原形のままあるいはある程度の大きさにしたのち通常
ゆでたブロッコリーやポテトなどの固形形状の野菜類に
このものを上からかけてオーブン調理してみたところ、
一種特有のおもしろい料理をつくることができ、水中油
型乳化食品がオーブン調理用上かけソースとして新たな
素材となり得ることを見出した。The present inventors have used an oil-in-water emulsion food product, for example, on a vegetable in a solid form such as broccoli or potato which is usually boiled after being left in a substantially original form or having a certain size, and this product is applied from above. When I tried cooking in the oven,
It has been found that it is possible to make a unique kind of interesting dish, and oil-in-water emulsion food can be a new material as a top sauce for oven cooking.
ところが、従来の水中油型乳化食品を用いてこのような
料理をつくってみるとほとんどの場合、上からかけたも
のの半分以上が野菜類の下に流れて沈んでしまうため出
来上がった料理は外観上見映えがしないものになってし
まうことが認められた。However, when I try to make such dishes using conventional oil-in-water emulsified foods, in most cases, more than half of the dishes that are applied from above flow underneath the vegetables and sink, so the resulting dish appears on the outside. It was admitted that it would not look good.
よって、本発明は、水中油型乳化食品をオーブン調理用
上かけソースとして用いたときでもこのような問題が生
じ難く見映えのよい新しいソースかけ料理をつくること
ができる水中油型乳化食品を提供することを目的とす
る。Therefore, the present invention provides an oil-in-water emulsified food capable of producing a new sauce-cooked dish that does not easily cause such problems even when the oil-in-water emulsified food is used as a top sauce for oven cooking. The purpose is to do.
本発明者らは、上記の目的に即して鋭意研究を重ね、生
のデンプンを配合すれば所期の目的を達成した水中油型
乳化食品が得られることを新たに見出し、本発明を完成
させた。The inventors of the present invention have conducted extensive studies based on the above-mentioned object, and have found out that an oil-in-water emulsified food product that achieves the intended object can be obtained by adding raw starch. Let
本発明は、生のデンプンを含む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。The present invention provides an oil-in-water type emulsified food characterized by containing raw starch.
以下、本発明を更に詳しく説明する。Hereinafter, the present invention will be described in more detail.
本発明において水中油型乳化食品とは、水相中に油相が
乳化状に分散している食品を意味する。典型的には、マ
ヨネーズ、乳化型ドレッシング等を例として挙げること
ができる。In the present invention, the oil-in-water emulsified food means a food in which the oil phase is emulsified and dispersed in the water phase. Typically, mayonnaise, emulsion type dressing and the like can be mentioned as examples.
このような水中油型乳化食品は通常水相対油相が一般的
に９０〜２０％対１０〜８０％の割合でもって配合され
ており、またそれぞれの相を構成する原料としては従来
より例えば下記のようなものが下記のような配合割合
（全原料中の割合）で用いられている。尚、本発明にお
いて％は重量％である。Such an oil-in-water emulsion food is usually blended with a water-relative oil phase in a ratio of generally 90 to 20% to 10 to 80%, and as a raw material constituting each phase, conventionally, for example, The following is used in the following blending ratio (ratio in all raw materials). In the present invention,% means% by weight.
水相原料 水 ：清 水 ０〜３０％ 調 味 料：（イ）食 酢 １〜 ８％ 砂 糖 ０〜２０％ 食 塩 １〜 ３％ （ロ）グルタミン酸ソーダ ０．２〜 ２％ ホタテエキス ０〜 ２％ エビエキス ０〜 ２％ （ハ）スパイス類 ０〜 ２％ （ニ）乳成分（粉乳など） ０〜１０％ 乳化安定剤：（ａ）乳化剤 卵黄液 ２〜 ６％ カゼインソーダ １〜 ３％ （ｂ）増粘剤 ガム質 ０．１〜 ２％ 油相原料 サラダ油：コーンサラダ油、 大豆サラダ油など １０〜８０％ 調 味 料：油溶性スパイス類 パプリカオイル ０．０〜０．５％ マスタードオイル ０．０〜０．５％ 本発明の水中油型乳化食品は、上記したような従来の原
料に加えて必須構成原料として生のデンプンを含むもの
である。ここにおいて生のデンプンとはα化していない
デンプンを意味する。Water phase Raw material Water: Fresh water 0-30% Seasoning: (a) Food vinegar 1-8% Sand sugar 0-20% Food salt 1-3% (b) Sodium glutamate 0.2-2% Scallop extract 0 -2% Shrimp extract 0-2% (C) Spices 0-2% (D) Milk components (milk powder etc.) 0-10% Emulsification stabilizer: (a) Emulsifier egg yolk liquid 2-6% Casein soda 1-3% (B) Thickener Gum quality 0.1-2% Oil phase raw material Salad oil: Corn salad oil, soybean salad oil, etc. 10-80% Seasoning: Oil-soluble spices Paprika oil 0.0-0.5% Mustard oil 0 0.0 to 0.5% The oil-in-water emulsion food of the present invention contains raw starch as an essential constituent raw material in addition to the conventional raw materials as described above. As used herein, raw starch means non-pregelatinized starch.
デンプンは、その種類によって限定されるものではな
く、例えば、バレイショデンプン、コーンスターチ、タ
ピオカデンプン、小麦デンプン、米デンプンおよび加工
デンプン（例えばリン酸デンプン）等いずれであっても
よい。また、デンプンを主体成分として含んでいる例え
ば米粉、小麦粉等の穀粉の形態のものも本発明における
デンプンに包含されるものとする。The starch is not limited by its type, and may be, for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch (eg, phosphate starch), or the like. In addition, the starch in the present invention is also in the form of cereal flour containing starch as a main component, such as rice flour and wheat flour.
デンプンは水相原料であるところからその配合割合は全
水相原料中の割合で示す方が便利であり、本発明におけ
るその割合は、好ましくは０．３〜１０％程度、より好
ましくは０．４〜５％程度である。あまり少ないと後述
の実施例において示すような本発明のデンプン配合効果
が得難く、またあまり多すぎるとデンプン特有のにおい
や味が最終製品に付与されるようになりその製品の風味
を損うようになる。Since starch is an aqueous phase raw material, it is more convenient to indicate the proportion of starch in the total aqueous phase raw material. The proportion in the present invention is preferably about 0.3 to 10%, more preferably 0. It is about 4 to 5%. If the amount is too small, it is difficult to obtain the starch blending effect of the present invention as shown in the examples below, and if the amount is too large, a scent and taste peculiar to starch are imparted to the final product, which may impair the flavor of the product. become.
本発明の水中油型乳化食品の製造は、水相原料として生
のデンプンを上記の配合割合で用いることを除きすべて
従来法に準じて行えばよく、例えば所望する最終製品に
応じて前記したような、乳化剤を含む従来の原料を適宜
組合わせて用い、単に混合して水中油型乳化食品とすれ
ばよい。The production of the oil-in-water emulsified food of the present invention may be carried out in accordance with the conventional method except that raw starch is used as the water phase raw material in the above blending ratio, and for example, as described above depending on the desired final product. It should be noted that the conventional raw materials containing the emulsifier may be used in an appropriate combination and simply mixed to form an oil-in-water emulsified food.
こうして得られた水中油型乳化食品の最終粘度は広範囲
に及びうるが、本発明において水中油型乳化食品は、そ
の一使用態様としてオーブン調理用上かけソースとして
の使用も意図されているところから、１，０００〜２０
０，０００センチポアズ（ｃｐ）程度であるのが好まし
い。Although the final viscosity of the oil-in-water emulsified food thus obtained can range over a wide range, the oil-in-water emulsified food in the present invention is also intended to be used as a top sauce for oven cooking as one mode of use thereof. , 1,000-20
It is preferably about 10,000 centipoise (cp).
本発明の水中油型乳化食品は、上記したように、その使
用態様としてオーブン調理用上かけソースとして用いる
のに有効である。ここにおいて「オーブン調理用上かけ
ソース」とは、オーブン、電子レンジ等の調理器具を用
いる料理において調味料として上からかけて用いるソー
スを意味する。本発明の水中油型乳化食品のこの使用態
様の一具体例によれば、例えば、原形のまま、あるいは
ある程度の大きさにしたのち軽くゆでて水切りしておい
た野菜類（ブロッコリー、ポテト、カボチャ、にんじ
ん、ホールコーン、カリフラワー、いんげん、グリーン
アスパラ、しめじ、菜の花、ほうれん草など）あるいは
生の果実（バナナなど）に上からかけて、そのまま例え
ばオーブンで調理する。この際本発明の水中油型乳化食
品は野菜類等１００部に対して３０〜５０部程度の割合
で用いればよい（部は重量部を意味する）。また、調理
器具としてオーブンを用いる場合は、調理は１７０〜２
００℃で５〜１５分程度の加熱処理でよい。As described above, the oil-in-water emulsified food of the present invention is effective as a mode of use for use as a sauce for cooking in an oven. As used herein, the term "sauce for cooking in an oven" means a sauce used as a seasoning from the top in a dish using a cooking utensil such as an oven and a microwave oven. According to one specific example of this use mode of the oil-in-water emulsified food of the present invention, for example, vegetables (broccoli, potatoes, pumpkins) which have been left in their original shape or which have been sized to some extent and then lightly boiled , Carrots, whole corn, cauliflower, green beans, green asparagus, shimeji mushrooms, rapeseed, spinach) or fresh fruits (bananas, etc.), and cook as is, for example, in the oven. At this time, the oil-in-water emulsified food of the present invention may be used in a ratio of about 30 to 50 parts with respect to 100 parts of vegetables and the like (parts mean parts by weight). When an oven is used as a cooking utensil, the cooking is 170-2.
The heat treatment may be performed at 00 ° C. for about 5 to 15 minutes.
こうして出来上がった料理は、従来の水中油型乳化食品
を上かけソースとして同様に用いて得られた料理が、ソ
ースの半分以上が野菜類等の下に沈んだ状態になり勝で
あるのに対して、ソースが野菜類等の上に充分かけられ
た状態にあって外観上見映えのするものである。In contrast to the dishes prepared in this way, which were obtained using the conventional oil-in-water emulsified food as the sauce, the result is that more than half of the sauce is sunk under vegetables, etc. The sauce is well sprinkled on the vegetables, etc. and looks good in appearance.
このように本発明の水中油型乳化食品がオーブン調理用
上かけソースとして有用に用いられうるのは、多分以下
のような理由によるためではないかと考えられる。即
ち、一般に野菜類等は水分が多く、その水分が例えばオ
ーブンによる加熱の際野菜類の表面ににじみ出てくるよ
うになるため、上がけした水中油型乳化食品がその野菜
類から流下し易くなるのに対して、本発明の水中油型乳
化食品を上がけした場合にはそれに含まれている生のデ
ンプンが加熱によりα化（糊化）され、その際野菜類の
表面ににじみ出ている水分を吸収するようになること、
またソース自体の粘度も上がるようになることとが相俟
って結果的にソースが野菜類等から流下しにくくなるた
めではないかと推定される。It is considered that the reason why the oil-in-water emulsified food of the present invention can be effectively used as a top sauce for oven cooking is probably due to the following reasons. That is, vegetables and the like generally have a large amount of water, and the water will ooze to the surface of the vegetables, for example, when heated in an oven, and thus the oil-in-water emulsified food that has been raised easily flows down from the vegetables. On the other hand, when the oil-in-water emulsified food of the present invention is applied, the raw starch contained therein is gelatinized (gelatinized) by heating, and water oozes out on the surface of vegetables at that time. To be absorbed,
It is also presumed that this may be because the sauce itself becomes more viscous, and as a result, the sauce becomes less likely to flow down from vegetables and the like.
以下、本発明を実施例、応用例および試験例でもって更
に詳しく説明する。Hereinafter, the present invention will be described in more detail with reference to examples, application examples and test examples.
実施例１ 下記の配合割合の原料を常法に準じて混合し、本発明の
水中油型乳化食品を製造した。Example 1 Raw materials having the following mixing ratios were mixed according to a conventional method to produce the oil-in-water emulsified food of the present invention.
尚、こうして得られた製品は粘度が１０，０００ｃｐの
ものであった。 The product thus obtained had a viscosity of 10,000 cp.
実施例２ 下記の配合割合の原料を常法に準じて混合し、本発明の
水中油型乳化食品を製造した。Example 2 The oil-in-water emulsified food of the present invention was manufactured by mixing the raw materials having the following mixing ratios according to a conventional method.
尚、こうして得られた製品は粘度が１６，０００ｃｐの
ものであった。 The product thus obtained had a viscosity of 16,000 cp.
実施例３ 下記の配合割合の原料を常法に準じて混合し、本発明の
水中油型乳化食品を製造した。Example 3 Raw materials having the following blending ratios were mixed according to a conventional method to produce the oil-in-water emulsified food of the present invention.
尚、こうして得られた製品は粘度が１，０００ｃｐのも
のであった。 The product thus obtained had a viscosity of 1,000 cp.
実施例４ 下記の配合割合の原料を常法に準じて混合し、本発明の
水中油型乳化食品を製造した。Example 4 Raw materials having the following mixing ratios were mixed according to a conventional method to produce the oil-in-water emulsified food of the present invention.
尚、こうして得られた製品は粘度が１６，０００ｃｐの
ものであった。 The product thus obtained had a viscosity of 16,000 cp.
実施例５ 下記の配合割合の原料を常法に準じて混合し、本発明の
水中油型乳化食品を製造した。Example 5 The oil-in-water emulsified food of the present invention was manufactured by mixing the raw materials having the following mixing ratios according to a conventional method.
尚、こうして得られた製品は粘度が２００，０００ｃｐ
のものであった。 The product thus obtained has a viscosity of 200,000 cp.
It was the one.
応用例 上記実施例１〜５で得られた水中油型乳化食品を、下記
の野菜類をそれぞれ軽くゆで水切りしたのち下記の割合
で皿に盛りつけたものに、野菜１００部に対して各製品
を５部の割合でそれぞれ上からかけ、オーブン中１８０
℃で１０分間別々に加熱調理した。Application Examples The oil-in-water emulsified foods obtained in the above Examples 1 to 5 are prepared by lightly boiling the following vegetables and then draining them on a plate at the following ratio. 5 parts each from the top, 180 in the oven
Cooked separately at 10 ° C for 10 minutes.
こうして出来上がった各料理についてその外観を調べた
ところ、各製品の野菜類への付着性は良好で（但し、実
施例３の製品（１，０００ｃｐ）は他の製品に比べて多
少劣る）、ソースが野菜類上に充分にかけられた状態に
あって外観上見映えのするものであった。 When the appearance of each of the thus prepared dishes was examined, the adhesion of each product to vegetables was good (however, the product of Example 3 (1,000 cp) was slightly inferior to other products) Was well-sprinkled on the vegetables and looked good in appearance.
尚、出来上がった各料理ともソースは程良い焦げ色がつ
いており、クリーミーさも良好で、しかも油の分離もほ
とんど認められなかった。It should be noted that in each of the finished dishes, the sauce had a proper brown color, the creaminess was good, and oil separation was hardly observed.
試験例 上記実施例１で得られた本発明の水中油型乳化食品と、
同実施例においてコンスターチ（生のもの）に代えてα
化したコーンスターチを用いた他はすべて同じようにし
て製した水中油型乳化食品（対照品１）と、および同実
施例においてこれらいずれのコーンスターチとも配合せ
ずに製した水中油型乳化食品（対照品２）とを、下記の
野菜類をそれぞれ軽くゆで水切りしたのち下記の割合で
皿に盛りつけたものに、野菜１００部に対して各試験品
を５０部の割合でそれぞれ上からかけ、オーブン中１８
０℃で１０分間別々に加熱調理した。Test Example Oil-in-water type emulsion food of the present invention obtained in the above-mentioned Example 1,
In the same embodiment, α was used in place of corn starch (raw)
Oil-in-water emulsified food (control product 1) prepared in the same manner except that the corn starch that has been modified is used in the same manner, and an oil-in-water emulsified food prepared in the same example without blending with any of these corn starch (control). Product 2) and the following vegetables are lightly boiled and drained, and then placed on a plate at the following ratio, 50 parts of each test product to 100 parts of vegetables are applied from the top in the oven. 18
Cooked separately at 0 ° C. for 10 minutes.
こうして出来上がった各料理について、各試験品の野菜
類への付着性について調べた。その結果を下記の表１に
示す。尚、同表には、その他の外観の性状、即ちソース
の焦げ色の程度、クリーミー性および油分離の有無につ
いての試験結果も示してある。 For each dish thus prepared, the adhesion of each test product to vegetables was examined. The results are shown in Table 1 below. It should be noted that the same table also shows the test results for other appearance properties, that is, the degree of charred color of the sauce, creaminess, and the presence or absence of oil separation.
〔発明の効果〕 上記した応用例および試験例の結果から明らかなよう
に、本発明の水中油型乳化食品は、オーブン調理用上か
けソースとして新たな素材となり得るものである。 [Effects of the Invention] As is clear from the results of the above-described application examples and test examples, the oil-in-water emulsified food product of the present invention can be a new material as a top sauce for oven cooking.
Claims (1)
油型乳化食品。1. An oil-in-water type emulsified food characterized by containing raw starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63256611A JPH0622463B2 (en) | 1988-10-12 | 1988-10-12 | Oil-in-water emulsion food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63256611A JPH0622463B2 (en) | 1988-10-12 | 1988-10-12 | Oil-in-water emulsion food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02104260A JPH02104260A (en) | 1990-04-17 |
| JPH0622463B2 true JPH0622463B2 (en) | 1994-03-30 |
Family
ID=17295034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63256611A Expired - Lifetime JPH0622463B2 (en) | 1988-10-12 | 1988-10-12 | Oil-in-water emulsion food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0622463B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6859810B2 (en) * | 2017-03-31 | 2021-04-14 | 味の素株式会社 | Liquid seasoning for cooking |
| CN110037923A (en) * | 2019-06-05 | 2019-07-23 | 广州金智医疗器械有限公司 | A kind of biological medicine quickly produces pellet processing machine |
| JP6913220B1 (en) * | 2020-11-05 | 2021-08-04 | 博繁 河野 | Underwater oil type emulsified oil and fat food derived from raw material food and its manufacturing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63181972A (en) * | 1987-01-22 | 1988-07-27 | Sonton Shokuhin Kogyo Kk | Preparation of o/w-type emulsified sour food having excellent heat-resistance and shape retainability |
-
1988
- 1988-10-12 JP JP63256611A patent/JPH0622463B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02104260A (en) | 1990-04-17 |
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