Acidic oil-in-water type emulsified food

Abstract

To provide acidic oil-in-water type emulsified food which can suppress grassy smell derived from a vegetable protein raw material.SOLUTION: Acidic oil-in-water type emulsified food including ingredients does not contain egg yolk, wherein the ingredients contain a textured vegetable protein raw material, the acidic oil-in-water type emulsified food contains 0.001 mass% or more of gustatory nucleotide with respect to the total amount of the acidic oil-in-water type emulsified food, the gustatory nucleotide is at least one selected from the group consisting of a 5'-inosinic acid and a 5'-guanylic acid and salts thereof, and the content of the gustatory nucleotide is 0.0005 pts.mass or more and 1 pts.mass or less with respect to 1 pts.mass of the vegetable protein raw material.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oil-in-water type acidic emulsified food, and more particularly to an oil-in-water type acidic emulsified food containing ingredients.

Background Art

[0002] In recent years, due to the global population increase, a shortage of food resources, particularly animal-derived raw materials, is predicted, and interest in plant-derived raw materials has been increasing. In addition, due to the diversification of food preferences and the trend towards health consciousness, the demand for foods using plant-derived raw materials without using animal-derived raw materials has been increasing.

[0003] In particular, plant-derived raw materials such as soybeans, peas, and mung beans are widely used in processed foods as alternative materials for animal-derived raw materials. For example, in Patent Document 1, a tuna (fish meat) alternative food using soy protein and wheat gluten has been proposed in order to provide a fibrous meat alternative food having a meat-like fiber texture such as tuna flakes.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, it has been found that in the alternative food using soy protein and wheat gluten described in Patent Document 1, there is a fishy smell derived from soy protein and there is room for improvement in flavor.

[0006] The present invention has been made in view of the above problems, and an object thereof is to provide an oil-in-water type acidic emulsified food capable of suppressing the fishy smell derived from plant-derived protein raw materials.

Means for Solving the Problems

[0007] As a result of intensive studies to solve the above problems, the present inventors surprisingly found that, in an acidic oil-in-water emulsified food containing an organized vegetable protein raw material, by adjusting the content of a specific taste nucleotide with respect to the total amount of the acidic oil-in-water emulsified food and also with respect to the amount of the vegetable protein raw material, the above problems can be solved. Based on this finding, the present inventors have completed the present invention.

[0008] That is, according to one aspect of the present invention, the following inventions are provided. [1] An acidic oil-in-water emulsified food containing ingredients, wherein the acidic oil-in-water emulsified food does not contain egg yolk, the ingredients contain an organized vegetable protein raw material, the acidic oil-in-water emulsified food contains a taste nucleotide in an amount of 0.001% by mass or more with respect to the total amount of the acidic oil-in-water emulsified food, the taste nucleotide is at least one selected from the group consisting of 5'-inosinic acid, 5'-guanylic acid, and salts thereof, and the content of the taste nucleotide is 0.0005 parts by mass or more and 1 part by mass or less with respect to 1 part by mass of the vegetable protein raw material, an acidic oil-in-water emulsified food characterized by the above. [2] The content of the taste nucleotide is 5.0% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food, characterized by the above. The acidic oil-in-water emulsified food according to [1]. [3] The content of the taste nucleotide is 0.001 parts by mass or more and 0.7 parts by mass or less with respect to 1 part by mass of the vegetable protein raw material, characterized by the above. The acidic oil-in-water emulsified food according to [1] or [2]. [4] The viscosity at 25°C is 30 Pa·s or more and 500 Pa·s or less, characterized by the above. The acidic oil-in-water emulsified food according to any one of [1] to [3]. [5] The acidic oil-in-water emulsified food further contains an acid material, characterized by the above. The oil-in-water type acidic emulsified food according to any one of [1] to [4]. [6] The acidic material is at least one of an organic acid and an organic acid salt, characterized in that The oil-in-water type acidic emulsified food according to [5]. [7] The organic acid contains acetic acid and citric acid, characterized in that The oil-in-water type acidic emulsified food according to [6]. [8] The organic acid salt contains succinate, characterized in that The oil-in-water type acidic emulsified food according to [6] or [7]. [9] The content ratio of the succinate to the taste nucleotide is 0.1 or more and 10.0 or less, characterized in that The oil-in-water type acidic emulsified food according to [8].

[10] The oil-in-water type acidic emulsified food further contains edible oil and fat, characterized in that The oil-in-water type acidic emulsified food according to any one of [1] to [9].

[11] The content of the edible oil and fat is 1% by mass or more and 60% by mass or less based on the total amount of the oil-in-water type acidic emulsified food, characterized in that The oil-in-water type acidic emulsified food according to

[10] .

[12] The content of the plant protein raw material is 1% by mass or more and 20% by mass or less based on the total amount of the oil-in-water type acidic emulsified food, characterized in that The oil-in-water type acidic emulsified food according to any one of [1] to

[11] .

[13] The plant protein raw material is at least one of soy protein and wheat protein, characterized in that The oil-in-water type acidic emulsified food according to any one of [1] to

[12] .

[14] A method for producing the oil-in-water type acidic emulsified food according to any one of [1] to

[13] , A step of mixing water phase raw materials to prepare a water phase, A step of mixing the prepared water phase and the dried and structured plant protein raw material, impregnating the plant protein raw material with water, and swelling it, A step of pouring an oil phase raw material into the obtained mixture and performing an emulsification treatment, Characterized by containing A method for producing an oil-in-water type acidic emulsified food.

Effect of the Invention

[0009] According to the present invention, it is possible to provide an oil-in-water type acidic emulsified food that can suppress the fishy smell derived from vegetable protein raw materials. Such an oil-in-water type acidic emulsified food can arouse consumers' appetites, and further market expansion of the oil-in-water type acidic emulsified food can be expected.

Embodiments for Carrying out the Invention

[0010] <Oil-in-water type acidic emulsified food> The oil-in-water type acidic emulsified food of the present invention contains at least ingredients, and may further contain other raw materials such as flavor nucleotides, acid materials, edible oils and fats, emulsifiers, thickeners, water, and seasonings. Further, the oil-in-water type acidic emulsified food of the present invention does not contain egg yolk.

[0011] An oil-in-water type acidic emulsified food is a food in which oils and fats are dispersed substantially uniformly as oil droplets in an aqueous phase and emulsified into an oil-in-water type. In the present invention, an oil-in-water type acidic emulsified food using a vegetable protein raw material without containing egg yolk, which is an animal protein raw material, can provide an alternative food to foods using an animal protein raw material, for example, tuna mayonnaise (a food made by mixing tuna and mayonnaise).

[0012] (Viscosity of the oil-in-water type acidic emulsified food) The viscosity of the oil-in-water type acidic emulsified food is preferably 30 Pa·s or more and 500 Pa·s or less at 25°C, the lower limit value is preferably 50 Pa·s or more, more preferably 80 Pa·s or more, still more preferably 100 Pa·s or more, and the upper limit value is preferably 450 Pa·s or less, more preferably 350 Pa·s or less, still more preferably 250 Pa·s or less. Note that the viscosity of the oil-in-water type acidic emulsified food is a value calculated based on the indication when the rotor rotates twice after the start of measurement using a BH viscometer under the conditions of a product temperature of 25°C and a rotation speed of 2 rpm, using rotor No. 6.

[0013] (pH of the oil-in-water type acidic emulsified food) The pH of the oil-in-water type acidic emulsified food is not particularly limited, but the lower limit is preferably 3.0 or more, more preferably 3.5 or more, still more preferably 4.0 or more, and even more preferably 4.4 or more. Also, the upper limit is preferably 6.0 or less, more preferably 5.9 or less, still more preferably 5.8 or less, and even more preferably 5.7 or less. If the pH of the oil-in-water type acidic emulsified food is within the above range, while controlling the generation of microorganisms in the oil-in-water type acidic emulsified food and enhancing the preservability, the balance of the flavor of the oil-in-water type acidic emulsified food can be made good. In the present invention, by adjusting the type and blending amount of the acid material, the pH of the oil-in-water type acidic emulsified food can be adjusted to the above preferable numerical range. The value of the pH of the oil-in-water type acidic emulsified food is the value measured using a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20°C.

[0014] (Water content of the oil-in-water type acidic emulsified food) The water content of the oil-in-water type acidic emulsified food is not particularly limited, but the lower limit is preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, and the upper limit is preferably 80% by mass or less, more preferably 70% by mass or less, still more preferably 60% by mass or less.

[0015] (Ingredients) The ingredients used in acidic water-in-oil emulsified foods include structured vegetable protein raw materials. Examples of vegetable protein raw materials include protein raw materials derived from plants such as soybeans, broad beans, yellow peas, field beans, mung beans, rice, pumpkins, alfalfa, lentils, beans, clover, kidney beans, frijoles, frijoles negro, blue beans, chickpeas, wheat, corn, canola, genus Indigofera, licorice, cowpeas, mesquite, groundnuts, tamarind, genus Wisteria, genus Cassia, garbanzo, koroha, and green peas. Among these, it is preferable to use legumes such as soy protein and wheat protein, and it is more preferable to use legumes such as soy protein. These vegetable protein raw materials may be used alone or in combination of two or more.

[0016] In this specification, "structured vegetable protein raw material" means a material having a meat-like structure composed of granular, layered, or fibrous vegetable protein raw materials. Here, "granular" is not particularly limited in terms of its size and shape, and includes flat-shaped and rod-shaped ones. Also, "meat" includes livestock meat and fish meat.

[0017] The manufacturing method of the structured vegetable protein raw material is not particularly limited, but for example, it can be manufactured by an extrusion molding method. As an example of the manufacturing method, water is added to a vegetable protein raw material (for example, soy protein), and other food raw materials such as seasonings are added as necessary, and then it is introduced into an extrusion molding machine such as an extruder. A pressure heat treatment is performed in the extrusion molding machine, and the thermoplastic raw material is extruded under normal pressure from a die provided at the tip of the screw. As a result, the extruded product expands in texture and becomes structured. Next, the extruded product is cut into an appropriate size, and through processes such as drying, cooling, and sizing, a structured vegetable protein raw material is obtained.

[0018] The content of the vegetable protein raw material is preferably at least 1% by mass, more preferably at least 2% by mass, still more preferably at least 3% by mass, even more preferably at least 5% by mass, based on the total amount of the acidic water-in-oil type emulsified food. Also, the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 12% by mass or less, even more preferably 10% by mass or less. If the content of the vegetable protein raw material is within the above range, it will have a texture suitable as an alternative food to foods using animal protein raw materials.

[0019] (Flavor nucleotide) The acidic water-in-oil type emulsified food contains flavor nucleotides. Examples of the flavor nucleotides include 5'-inosinic acid and 5'-guanylic acid or their salts. The type of salt is not particularly limited, and examples include sodium salt, potassium salt, calcium salt, etc. In a preferred embodiment of the present invention, at least one of disodium 5'-inosinate and disodium 5'-guanylate is used. These flavor nucleotides may be contained alone or in combination of two or more. The flavor nucleotides in the acidic water-in-oil type emulsified food may be those formulated with the flavor nucleotides themselves or those formulated with food raw materials containing flavor nucleotides.

[0020] The content of the flavor nucleotides is such that the lower limit is 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, based on the total amount of the acidic water-in-oil type emulsified food. Also, the upper limit is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, still more preferably 3.0% by mass or less, even more preferably 2.0% by mass or less. Also, the content of the flavor nucleotide is such that the lower limit is 0.0005 parts by mass or more, preferably 0.001 parts by mass or more, more preferably 0.005 parts by mass or more, still more preferably 0.01 parts by mass or more, per 1 part by mass of the plant protein raw material, and the upper limit is 1 part by mass or less, preferably 0.7 parts by mass or less, more preferably 0.5 parts by mass or less, still more preferably 0.3 parts by mass or less. If the content of the flavor nucleotide is within the above range, the fishy smell derived from the plant protein raw material can be suppressed. Examples of the method for measuring the flavor nucleotide include a method of measuring the content of the flavor nucleotide (specifically, 5'-inosinic acid and 5'-guanylic acid) by high performance liquid chromatography. Specifically, 1 g of the measurement sample (acidic water-in-oil type emulsified food) is collected, 50 mL of 5% perchloric acid aqueous solution is added, stirred for 10 minutes, and then made up to 100 mL. Thereafter, ultrasonic treatment is performed for 10 minutes, 5 mL of the filtered filtrate is taken, mixed with 0.4 mL of 3 mol / L potassium hydroxide solution, and the resulting mixture is used as a sample solution for measurement by high performance liquid chromatography. <Measurement conditions of high performance liquid chromatograph> Model: LC-40D (manufactured by Shimadzu Corporation) Detector: Ultraviolet-visible spectrophotometer (manufactured by Shimadzu Corporation) Column: MCI GEL CDR-10 Φ4.6 mm × 250 mm (manufactured by Mitsubishi Chemical Corporation) Column temperature: 60 °C Mobile phase: 1 mol / l acetate buffer (pH 3.3) Flow rate: 1.5 mL / min Measurement wavelength: 260 nm

[0021] (Acid material) The acid materials used in the acidic water-in-oil type emulsified food are not particularly limited, and conventionally known food acid materials can be used. Examples of the acid materials include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid and their salts, inorganic acids such as phosphoric acid and hydrochloric acid and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. These acid materials may be used alone or in combination of two or more. By blending these acid materials, the pH of the acidic water-in-oil type emulsified food can be adjusted within a desired numerical range, or the balance of the flavor of the acidic water-in-oil type emulsified food can be improved.

[0022] The content of the acid material can be appropriately adjusted according to the type of the acid material and the target pH. Usually, the lower limit of the content of the acid material is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, based on the total amount of the acidic water-in-oil type emulsified food, and the upper limit is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, still more preferably 3.0% by mass or less.

[0023] Among the above acid materials, it is preferable to use at least one of an organic acid and an organic acid salt. In particular, acetic acid and citric acid are preferable as the organic acid. Also, succinate is preferable as the organic acid salt, and disodium succinate is more preferable. By using these specific organic acids and organic acid salts, the fishy smell derived from the plant protein raw material can be suppressed.

[0024] When acetic acid is used as the acid material, the lower limit of the content of acetic acid is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, based on the total amount of the acidic water-in-oil type emulsified food, and the upper limit is preferably 2.0% by mass or less, more preferably 1.5% by mass or less, still more preferably 1.0% by mass or less. When citric acid is used as an acidulant, the content of citric acid is preferably at least 0.01% by mass, more preferably at least 0.03% by mass, still more preferably at least 0.05% by mass, based on the total amount of the oil-in-water type acidic emulsified food, and the upper limit is preferably at most 1.0% by mass, more preferably at most 0.7% by mass, still more preferably at most 0.5% by mass. When a succinate is used as an acidulant, the content of the succinate is preferably at least 0.01% by mass, more preferably at least 0.03% by mass, still more preferably at least 0.05% by mass, based on the total amount of the oil-in-water type acidic emulsified food, and the upper limit is preferably at most 4.0% by mass, more preferably at most 3.0% by mass, still more preferably at most 2.0% by mass. If the content of these acidulants is within the above ranges, it becomes easier to suppress the fishy smell derived from the vegetable protein raw material.

[0025] The content ratio (by mass) of the succinate to the flavor nucleotide in the oil-in-water type acidic emulsified food is preferably at least 0.1, more preferably at least 0.2, still more preferably at least 0.3, even more preferably at least 0.5, and the upper limit is preferably at most 10.0, more preferably at most 5.0, still more preferably at most 4.0, even more preferably at most 3.0, and most preferably at most 2.0. If the content ratio of the succinate to the flavor nucleotide is within the above ranges, it becomes easier to suppress the fishy smell derived from the vegetable protein raw material.

[0026] (Edible oil and fat) The edible oil used in the acidic water-in-oil type emulsified food is not particularly limited, and conventionally known edible oils can be used. Examples of the edible oil include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, etc., fish oil, beef tallow, lard, chicken fat, or oils obtained by subjecting MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, interesterified oil, etc. to chemical or enzymatic treatment, etc. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

[0027] The content of the edible oil preferably has a lower limit of 1% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass or more, and even more preferably 20% by mass or more, based on the total amount of the acidic water-in-oil type emulsified food. Also, the upper limit is preferably 60% by mass or less, more preferably 55% by mass or less, still more preferably 50% by mass or less, and even more preferably 40% by mass or less. If the content of the edible oil is within the above range, it is easy to maintain the emulsified state of the acidic water-in-oil type emulsified food.

[0028] (Emulsifying starch) It is preferable to blend emulsifying starch as an emulsifier in the acidic water-in-oil type emulsified food. As the emulsifying starch, processed starch having emulsifying ability can be used. Examples of the emulsifying starch include those obtained by subjecting starches such as potato starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch to processing treatments to impart emulsifying ability. It is preferable to use alkenyl succinic acid starch such as sodium octenyl succinate starch as the emulsifying starch. These emulsifying starches may be used alone or in combination of two or more.

[0029] The content of the emulsifying starch preferably has a lower limit of 0.1% by mass or more, more preferably 0.5% by mass or more, still more preferably 1.0% by mass or more, and an upper limit of preferably 5.0% by mass or less, more preferably 4.0% by mass or less, still more preferably 3.0% by mass or less, based on the total amount of the oil-in-water type acidic emulsified food. If the content of the emulsifying starch is within the above range, it becomes easier to maintain the emulsified state of the oil-in-water type acidic emulsified food.

[0030] (Thickener) An oil-in-water type acidic emulsified food can be blended with a thickener to make it easier to maintain the emulsified state. As the thickener, gums and / or modified starches (excluding the above-mentioned emulsifying starch) can be used. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. Examples of modified starches include hydroxypropylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch. Among these modified starches, it is preferable to use hydroxypropylated phosphate cross-linked starch. These thickeners may be used alone or in combination of two or more.

[0031] The content of the thickener preferably has a lower limit of 0.1% by mass or more, more preferably 0.5% by mass or more, still more preferably 1.0% by mass or more, and an upper limit of preferably 5.0% by mass or less, more preferably 4.0% by mass or less, still more preferably 3.0% by mass or less, based on the total amount of the oil-in-water type acidic emulsified food. If the content of the thickener is within the above range, it becomes easier to maintain the emulsified state of the oil-in-water type acidic emulsified food.

[0032] (Other raw materials) In addition to the above-described raw materials, the acidic water-in-oil type emulsified food can appropriately contain various raw materials commonly used in acidic water-in-oil type emulsified foods, as long as the effects of the present invention are not impaired. For example, emulsifiers other than emulsified starches such as sucrose fatty acid esters, polyglycerol fatty acid esters, glycerol fatty acid esters, propylene glycol fatty acid esters, glycerol fatty acid esters, sorbitan fatty acid esters, soy sauce, mirin, salt, white sesame seeds, tea sesame seeds, sesame seeds, sodium glutamate, bouillon, glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, mustard powder, pepper and other seasonings, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, and the like can be mentioned.

[0033] <Method for producing acidic water-in-oil type emulsified food> An example of the method for producing the acidic water-in-oil type emulsified food of the present invention will be described. For example, first, other aqueous phase raw materials such as purified water, acid materials, flavor nucleotides, emulsified starches, and seasonings are mixed to prepare an aqueous phase. Subsequently, the prepared aqueous phase is mixed with the dried and structured vegetable protein raw material, and the vegetable protein raw material is impregnated with water and swollen. Thereafter, edible oil, which is an oil phase raw material, is poured into the mixture prepared above for rough emulsification, and then homogenized with a processor having excellent shearing force or the like, whereby an acidic water-in-oil type emulsified food in which the oil phase is emulsified and dispersed in the aqueous phase can be obtained. If necessary, after the emulsification treatment, a step of heat sterilizing the acidic water-in-oil type emulsified food may be further carried out, but it is preferable not to carry out the heat sterilization step from the viewpoint of maintaining the texture of the vegetable protein raw material.

[0034] In the production of the acidic water-in-oil type emulsified food of the present invention, apparatuses used in the production of ordinary acidic water-in-oil type emulsified foods can be used. Examples of such apparatuses include general stirrers, stick mixers, stand mixers, homomixers, and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

Example

[0035] The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention should not be construed as being limited to the content of the following examples.

[0036] <Production Example of Oil-in-Water Emulsion Food in Acidic Water> [Example 1] An oil-in-water emulsion food in acidic water was produced according to the blending ratios shown in Table 1. Specifically, first, in a stirring tank, brewed vinegar (acidity 4%), citric acid, succinate, flavor nucleotide (a mixture of disodium 5'-inosinate and disodium 5'-guanylate), thickener (modified starch (hydroxypropyl-phosphated cross-linked starch) and xanthan gum), emulsifying starch (sodium octenyl succinate starch), seasoning, and fresh water were uniformly mixed to prepare an aqueous phase. Subsequently, the prepared aqueous phase was mixed with a dried and structured soy protein raw material, and the soy protein raw material was impregnated with water and swollen. Thereafter, edible oil (rapeseed oil) was poured into the obtained mixture, and an emulsification treatment was performed to prepare an oil-in-water emulsion food in acidic water.

[0037] [Example 2] An oil-in-water emulsion food in acidic water was prepared in the same manner as in Example 1, except that the blending amount of the soy protein raw material was changed to 5% by mass, the blending amount of succinate was changed to 0.01% by mass, the blending amount of flavor nucleotide was changed to 0.01% by mass, the blending amount of edible oil was changed to 35% by mass, and the blending amount of fresh water was changed to 39.88% by mass.

[0038] [Example 3] An oil-in-water emulsion food in acidic water was prepared in the same manner as in Example 1, except that the blending amount of the soy protein raw material was changed to 5% by mass, succinate was not blended, the blending amount of flavor nucleotide was changed to 0.3% by mass, the blending amount of edible oil was changed to 35% by mass, and the blending amount of fresh water was changed to 39.6% by mass.

[0039] [Example 4] The acidic oil-in-water type emulsified food was prepared in the same manner as in Example 1, except that the blending amount of the soy protein raw material was changed to 5% by mass, the blending amount of the succinate was changed to 0.2% by mass, the blending amount of the flavor nucleotide was changed to 0.3% by mass, the blending amount of the edible oil and fat was changed to 35% by mass, and the blending amount of the purified water was changed to 39.4% by mass.

[0040] [Example 5] The acidic oil-in-water type emulsified food was prepared in the same manner as in Example 1, except that the blending amount of the soy protein raw material was changed to 5% by mass, the succinate was not blended, the blending amount of the succinate was changed to 1% by mass, the blending amount of the flavor nucleotide was changed to 0.3% by mass, the blending amount of the edible oil and fat was changed to 35% by mass, and the blending amount of the purified water was changed to 38.7% by mass.

[0041] [Example 6] The acidic oil-in-water type emulsified food was prepared in the same manner as in Example 1, except that the blending amount of the soy protein raw material was changed to 5% by mass, the succinate was not blended, the blending amount of the succinate was changed to 0.2% by mass, the blending amount of the flavor nucleotide was changed to 1% by mass, the blending amount of the edible oil and fat was changed to 35% by mass, and the blending amount of the purified water was changed to 38.8% by mass.

[0042] [Example 7] The acidic oil-in-water type emulsified food was prepared in the same manner as in Example 1, except that the blending amount of the soy protein raw material was changed to 7% by mass, the blending amount of the succinate was changed to 0.4% by mass, the blending amount of the flavor nucleotide was changed to 0.6% by mass, the blending amount of the edible oil and fat was changed to 25% by mass, and the blending amount of the purified water was changed to 46.9% by mass.

[0043] [Example 8] The acidic oil-in-water type emulsified food was prepared in the same manner as in Example 1, except that the blending amount of the soy protein raw material was changed to 9% by mass, the blending amount of the succinate was changed to 0.6% by mass, the blending amount of the flavor nucleotide was changed to 0.9% by mass, the blending amount of the edible oil and fat was changed to 5% by mass, and the blending amount of the purified water was changed to 64.4% by mass.

[0044] [Example 9] The blending amount of the soy protein raw material was changed to 5% by mass, the blending amount of the succinate was changed to 2% by mass, the blending amount of the flavor nucleotide was changed to 2% by mass, the blending amount of the edible oil and fat was changed to 35% by mass, and the blending amount of the fresh water was changed to 35.9% by mass. An acidic water-in-oil type emulsified food was prepared in the same manner as in Example 1 except for the above changes.

[0045] [Example 10] Without blending the soy protein raw material, 5% by mass of the wheat protein raw material was blended. The blending amount of the succinate was changed to 0.2% by mass, the blending amount of the flavor nucleotide was changed to 0.3% by mass, the blending amount of the edible oil and fat was changed to 35% by mass, and the blending amount of the fresh water was changed to 39.4% by mass. An acidic water-in-oil type emulsified food was prepared in the same manner as in Example 1 except for the above changes.

[0046] [Comparative Example 1] The blending amount of the soy protein raw material was changed to 5% by mass. Without blending the succinate and the flavor nucleotide, the blending amount of the edible oil and fat was changed to 35% by mass, and the blending amount of the fresh water was changed to 39.9% by mass. An acidic water-in-oil type emulsified food was prepared in the same manner as in Example 1 except for the above changes.

[0047] [Comparative Example 2] The blending amount of the soy protein raw material was changed to 5% by mass, the blending amount of the succinate was changed to 0.2% by mass, without blending the flavor nucleotide, the blending amount of the edible oil and fat was changed to 35% by mass, and the blending amount of the fresh water was changed to 39.7% by mass. An acidic water-in-oil type emulsified food was prepared in the same manner as in Example 1 except for the above changes.

[0048] (Method for measuring the content of the flavor nucleotide) The method for measuring the content of the flavor nucleotide (disodium 5'-inosinate and disodium 5'-guanylate) in each of the acidic water-in-oil type emulsified foods prepared above is as follows. Specifically, 1 g of each acidic water-in-oil type emulsified food was sampled, 50 mL of a 5% aqueous perchloric acid solution was added, and after stirring for 10 minutes, it was made up to 100 mL. Then, ultrasonic treatment was carried out for 10 minutes, and 5 mL of the filtered filtrate was taken and mixed with 0.4 mL of a 3 mol / L potassium hydroxide solution. The resulting mixture was used as a sample solution and measured by high performance liquid chromatography. <Measurement Conditions of High-Performance Liquid Chromatograph> Model: LC-40D (manufactured by Shimadzu Corporation) Detector: Ultraviolet-Visible Absorption Photometer (manufactured by Shimadzu Corporation) Column: MCI GEL CDR-10 Φ4.6 mm × 250 mm (manufactured by Mitsubishi Chemical Corporation) Column temperature: 60 °C Mobile phase: 1 mol / l acetic acid buffer solution (pH 3.3) Flow rate: 1.5 mL / min Measurement wavelength: 260 nm

[0049] (Measurement of Viscosity) For each of the acid-in-water type emulsified foods prepared above, using a BH viscometer, at a product temperature of 25 °C and a rotation speed of 2 rpm, using rotor No. 6, it was calculated based on the reading when the rotor rotated twice after the start of measurement. The measurement results are shown in Table 1.

[0050] (pH Measurement) For each of the acid-in-water type emulsified foods prepared above, at 1 atm and a product temperature of 20 °C, the pH was measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.). The pH of each acid-in-water type emulsified food was within the range of 4.4 to 5.7.

[0051] (Sensory Evaluation) For each of the acid-in-water type emulsified foods prepared above, from a plurality of trained panels, the "fishy smell derived from plant protein raw materials" was evaluated according to the following four-level evaluation criteria. The average value of the scores of each panel was shown in Table 1 as the evaluation score. If the evaluation score of the "fishy smell derived from plant protein raw materials" is 2.0 or more, it can be said that the result is good. [Evaluation Criteria] (Fishy smell derived from plant protein raw materials) 4 points: The fishy smell derived from plant protein raw materials was very well suppressed. 3 points: The fishy smell derived from plant protein raw materials was sufficiently suppressed. 2 points: The fishy smell derived from plant protein raw materials was slightly suppressed. 1. The fishy smell derived from the plant protein raw material was not suppressed.

[0052] All of the oil-in-water type acidic emulsified foods of Examples 1 to 10 were able to suppress the fishy smell derived from the plant protein raw material. Since the oil-in-water type acidic emulsified foods of Comparative Examples 1 and 2 did not contain a flavor nucleotide, the fishy smell derived from the plant protein raw material was not suppressed.

[0053]

Table 1

Claims

1. An acidic oil-in-water emulsified food containing an ingredient, The acidic oil-in-water emulsified food does not contain egg yolk, The ingredient comprises a structured vegetable protein material; The acidic oil-in-water emulsified food contains 0.001% by mass or more of a tasty nucleotide based on the total amount of the acidic oil-in-water emulsified food, the tasty nucleotide is at least one selected from the group consisting of 5'-inosinic acid, 5'-guanylic acid, and salts thereof; An acidic oil-in-water emulsified food, characterized in that the content of the tasty nucleotide is 0.0005 part by mass or more and 1 part by mass or less per 1 part by mass of the vegetable protein raw material.

2. The content of the tasty nucleotide is 5.0% by mass or less based on the total amount of the acidic oil-in-water emulsified food. The acidic oil-in-water emulsified food according to claim 1 .

3. The content of the tasty nucleotide is 0.001 parts by mass or more and 0.7 parts by mass or less per 1 part by mass of the vegetable protein raw material. The acidic oil-in-water emulsified food according to claim 1 .

4. The viscosity at 25°C is 30 Pa·s or more and 500 Pa·s or less. The acidic oil-in-water emulsified food according to claim 1 .

5. The acidic oil-in-water emulsified food further comprises an acidic material. The acidic oil-in-water emulsified food according to claim 1 .

6. The acid material is at least one of an organic acid and an organic acid salt. The acidic oil-in-water emulsified food according to claim 5 .

7. The organic acid includes acetic acid and citric acid. The acidic oil-in-water emulsified food according to claim 6 .

8. The organic acid salt includes a succinate. The acidic oil-in-water emulsified food according to claim 6 .

9. The ratio of the content of the succinate to the content of the tasty nucleotide is 0.1 or more and 10.0 or less. The acidic oil-in-water emulsified food according to claim 6 .

10. The acidic oil-in-water emulsified food further contains edible oils and fats. The acidic oil-in-water emulsified food according to claim 1 .

11. The content of the edible oil and fat is 1% by mass or more and 60% by mass or less based on the total amount of the acidic oil-in-water emulsified food. The acidic oil-in-water emulsified food according to claim 10.

12. The content of the vegetable protein raw material is 1% by mass or more and 20% by mass or less based on the total amount of the acidic oil-in-water emulsified food. The acidic oil-in-water emulsified food according to claim 1 .

13. The vegetable protein raw material is at least one of soy protein and wheat protein. The acidic oil-in-water emulsified food according to claim 1 .

14. A method for producing the acidic oil-in-water emulsified food according to any one of claims 1 to 11, mixing aqueous phase ingredients to prepare an aqueous phase; mixing the prepared aqueous phase with a dry structured vegetable protein material to impregnate the vegetable protein material with water and cause it to swell; A step of pouring an oil phase raw material into the obtained mixture and carrying out an emulsification treatment; Characterized in that it comprises A method for producing an acidic oil-in-water emulsified food.

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