Oil-in-water emulsified composition

Abstract

In conventional oil-in-water emulsified compositions, the emulsified state has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. This has resulted in the problem of flat taste or indistinct, featureless flavor. According to the invention there is provided the technology of obtaining an oil-in-water emulsified composition having an emulsified particle median diameter adjusted to a relatively large particle diameter, e.g. 5-100 m, by the use of soybean-derived water-soluble polysaccharides in a stable composition. The emulsified composition has a good body and satisfactory taste attributed to the fat and oil components, and is stable over time. The soybean-derived water-soluble polysaccharides can be obtained by heat extraction from soybean or processed soybean products at a temperature of above 100 DEG C and a pH lower than the isoelectric point of soybean protein, preferably at an acidic pH of 2.4-4.0 or more preferably 3.0-3.5.

Description

technical field [0001] The present invention relates to an edible emulsified composition, which is an oil-in-water emulsified composition that suppresses greasy taste and has a smooth and fresh flavor while maintaining the rich taste, delicious taste and roundness of oil and fat itself. Furthermore, the present invention relates to an oil-in-water emulsified composition capable of emulsifying and dispersing stably even when emulsified particles have a large median diameter of 5 to 100 μm by containing soybean-derived water-soluble polysaccharide as an active ingredient. . Background technique [0002] Previous edible emulsified compositions were added to foods such as condiments, sauces, extracts, soups, creams, and custards in order to maintain the physical properties of the food while increasing flavors such as richness, deliciousness, and roundness. The oil and fat component forms an oil-in-water emulsion composition. [0003] However, for example, an oil-in-water emuls...

AI Technical Summary

Problems solved by technology

However, condiments prepared by adding stabilizers such as starch and xanthan gum stabilize the emulsified state by increasing the viscosity of the water phase. Since the emulsification cannot be completed and oil droplets remain, the excessive greasy feeling or sour taste will be strongly felt etc., and the bad taste, off-flavor or viscosity brought by the stabilizer reduces the mouthfeel

In addition, in emulsifiers such as mayonnaise that use eggs and egg yolks, the median particle size of the emulsified particles is relatively large at 2 to 5 μm, and the strong aroma of oil can be felt, but it is necessary to add a large amount of oil to stabilize it. , which is contrary to the health intention in recent years, and because eggs and egg yolks contain more cholesterol, it also violates the health intention in recent years

[0004] As mentioned above, the conventional oil-in-water emulsified composition, although the particle size of the oil droplets is uniform and fine, is stable over time, but the flavor is dull, blurred and uncharacteristic, or it is caused by emulsifiers and stabilizers. The miscellaneous taste or viscosity increases and the flavor is lost, and the relaxation or mellowness of the taste cannot be felt, only the greasy feeling. These problems need to be improved urgently

[0005] As improvement strategies, a method of stabilizing emulsification using protein components in meat juice (Patent Document 1), a method of using acid-fermented milk instead of eggs (Patent Document 2), a method of using an emulsifier (Patent Document 3), However, they cannot fully realize the stability of emulsification and reflect the flavor of food.