Oil-in-water type emulsified food

Abstract

To provide an oil-in-water type emulsified food or the like in which flavor and body peculiar to the oil-in-water type emulsified food containing egg are imparted or enhanced.SOLUTION: The oil-in-water type emulsified food contains (A) arachidonic acid-containing oil and fat, (B) oil and fat other than the arachidonic acid-containing oil and fat, and (C) octenyl succinic acid-treated starch in specific amounts.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-in-water emulsified food, and more particularly to an oil-in-water emulsified food that has been imparted or enhanced with the flavor and richness that are characteristic of egg-containing oil-in-water emulsified foods. [Background technology]

[0002] Oil-in-water emulsified foods, such as mayonnaise, which use eggs as one of their ingredients, are popular with consumers for their unique flavor and richness, and are widely enjoyed by people of all ages and genders. However, eggs can cause allergies, and attempts have been made to develop egg-free oil-in-water emulsified foods. In addition, with the recent growing global interest in realizing a sustainable society, a lifestyle that consciously avoids the intake of animal products is gradually spreading not only among some people but also among the general public, and it is expected that the demand for plant-based oil-in-water emulsified foods that do not use animal food ingredients such as eggs will continue to grow in the future.

[0003] However, egg-free oil-in-water emulsified foods tend to lack the flavor and richness that are characteristic of egg-containing oil-in-water emulsified foods, and tend to be inferior in taste. Furthermore, because eggs have an emulsifying effect, there are concerns that egg-free oil-in-water emulsified foods may lack emulsion stability.

[0004] On the other hand, in viscous acidic oil-in-water emulsified foods such as mayonnaise-type foods containing octenyl succinic acid-treated starch, even if egg yolk is not used or is reduced in amount as an emulsifier, syneresis is unlikely to occur over a long period at room temperature and the physical properties are excellent in stability. Therefore, it has been proposed to incorporate foam into the acidic oil-in-water emulsified foods so that the specific gravity falls within a specific range (Patent Document 1). Furthermore, in order to provide an oil-in-water emulsified seasoning that is suppressed in sticking to a container, has a good flavor, and is excellent in shape retention, it has been proposed to blend fats and oils, a specific amount of a thickening polysaccharide, and a specific amount of an octenyl succinic acid-treated starch mixture as ingredients in the oil-in-water emulsified seasoning, and to set the viscosity of the oil-in-water emulsified seasoning within a specific range (Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-333949 [Patent Document 2] International Publication No. 2019 / 065722 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in view of the above circumstances, and the problem to be solved by the present invention is to provide an oil-in-water emulsified food to which the flavor and richness specific to egg-containing oil-in-water emulsified foods have been imparted or enhanced, a method for producing the same, and a method for imparting or enhancing the flavor and richness specific to egg-containing oil-in-water emulsified foods. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that the flavor and richness specific to egg-containing oil-in-water emulsified foods can be imparted or enhanced by adding specific amounts of arachidonic acid-containing oils and fats, oils and fats other than arachidonic acid-containing oils and fats, and octenylsuccinate-treated starch to an oil-in-water emulsified food, and have completed the present invention through further research. That is, the present invention is as follows.

[0008] [1] An oil-in-water emulsified food comprising (A) 0.001 to 0.75% by weight of an arachidonic acid-containing fat, (B) 66 to 79% by weight of an oil other than the fat (A), and (C) 0.01 to 4.5% by weight of an octenylsuccinic acid-treated starch. [2] The emulsified food according to [1], further containing a thickener. [3] The emulsified food according to [2], wherein the content of the thickener is 0.001 to 0.65% by weight. [4] The emulsified food according to any one of [1] to [3], which has a viscosity at 24°C of 30 to 350 Pa·S. [5] The emulsified food according to any one of [1] to [4], which is substantially free of eggs. [6] A method for imparting or enhancing the flavor and richness specific to an oil-in-water emulsified food containing egg, comprising adding to the oil-in-water emulsified food (A) 0.001 to 0.75% by weight of an arachidonic acid-containing fat, (B) 66 to 79% by weight of an oil other than the (A), and (C) 0.01 to 4.5% by weight of octenylsuccinic acid-treated starch. [7] The method described in [6], further comprising adding a thickener to the oil-in-water emulsified food. [8] The method according to [7], wherein the thickener is contained in an amount of 0.001 to 0.65% by weight. [9] The method according to any one of [6] to [8], wherein the viscosity of the oil-in-water emulsified food at 24°C is 30 to 350 Pa·S.

[10] The method according to any one of [6] to [9], wherein the oil-in-water emulsified food is substantially free of eggs. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an oil-in-water emulsified food to which the flavor and richness characteristic of egg-containing oil-in-water emulsified foods are imparted or enhanced. Preferably, the present invention can provide an oil-in-water emulsified food to which the flavor and richness characteristic of egg-containing oil-in-water emulsified foods are imparted or enhanced and to which off-flavors are suppressed. Furthermore, the emulsified food of the present invention can have sufficient emulsion stability. The emulsified food of the present invention can also have a good oily and fatty feel. The present invention also provides a method for imparting or enhancing a flavor and richness specific to an egg-containing oil-in-water emulsified food. The method of the present invention can preferably suppress off-flavors and impart or enhance a flavor and richness specific to an egg-containing oil-in-water emulsified food. Furthermore, the method of the present invention can provide oil-in-water emulsified foods with sufficient emulsion stability. The method of the present invention can also provide oil-in-water emulsified foods with a good oily texture. DETAILED DESCRIPTION OF THE INVENTION

[0010] One of the characteristics of the oil-in-water emulsified food of the present invention (hereinafter also referred to as "the emulsified food of the present invention") is that it contains (A) an arachidonic acid-containing oil or fat, (B) an oil or fat other than an arachidonic acid-containing oil or fat, and (C) an octenylsuccinic acid-treated starch. In this specification, for the sake of convenience, "arachidonic acid-containing fats and oils" may be referred to simply as "(A)", "fat and oils other than arachidonic acid-containing fats and oils" may be referred to simply as "fat and oils other than (A)" or simply as "(B)", and "octenyl succinic acid-treated starch" may be referred to simply as "(C)".

[0011] In the present invention, "emulsified food" refers to a food having an emulsified structure, and "oil-in-water emulsified food" refers to a food having an oil-in-water emulsified structure (an emulsified structure in which oil droplets are uniformly dispersed in the aqueous phase) in which the aqueous phase is the outer phase (continuous phase) and the oil phase is the inner phase (dispersed phase). The term "food" as used herein is a concept that broadly encompasses anything that can be taken orally, and unless otherwise specified, includes not only so-called foods but also seasonings, beverages, food additives, and the like. For example, emulsified foods in the present invention include emulsified seasonings, emulsified beverages, and the like.

[0012] The "arachidonic acid-containing fat" used as (A) in the present invention refers to fats and oils whose main component is a triglyceride whose constituent fatty acid is at least arachidonic acid (CAS Registry Number: 506-32-1). The triglyceride of the arachidonic acid-containing fat and oil used in the present invention may further contain, in addition to arachidonic acid, a fatty acid other than arachidonic acid as its constituent fatty acid. The arachidonic acid-containing fat and oil used in the present invention also includes fats and oils containing a high content of free arachidonic acid and / or edible arachidonate salts.

[0013] The method for producing (A) (i.e., arachidonic acid-containing fats and oils) used in the present invention is not particularly limited, and (A) may be produced by a method known per se (e.g., the methods described in WO 03 / 004667, JP 10-70992 A, JP 10-191886 A, JP 2003-48831 A, JP 2006-83136 A, etc.) or a method equivalent thereto. (A) may also be a commercially available product (commercially available product).

[0014] In the present invention, the term "oils and fats other than arachidonic acid-containing oils and fats" (i.e., oils and fats other than (A)) used as (B) refers to oils and fats primarily composed of triglycerides that do not contain arachidonic acid among their constituent fatty acids. In the present invention, "oils and fats" refers to substances primarily composed of triglycerides. Generally, substances that are fluid at room temperature (20°C) are called "oils," while substances that are not fluid are called "fats," but the concept encompasses both. The (B) used in the present invention is not particularly limited as long as it is edible (edible oils and fats). Examples include edible vegetable oils and fats such as soybean oil, rapeseed oil (including canola oil), corn oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, linseed oil, olive oil, grapeseed oil, and cottonseed oil; and edible animal oils and fats such as beef tallow, lard, chicken fat, mutton tallow, whale oil, and milk fat (e.g., butter). Of these, edible vegetable oils and fats are preferred. Interesterified oils obtained by interesterifying the above-mentioned oils and fats, and hardened oils obtained by hydrogenating the above-mentioned oils and fats can also be used. The (B) used in the present invention may be refined (e.g., salad oil, etc.). These oils and fats may be used alone or in combination of two or more.

[0015] The method for producing (B) (i.e., oils and fats other than arachidonic acid-containing oils and fats) used in the present invention is not particularly limited, and (B) produced by a method known per se or a method equivalent thereto may be used. (B) may also be a commercially available product (commercially available product).

[0016] The "octenylsuccinic acid-treated starch" used as (C) in the present invention refers to starch in which an octenylsuccinic acid group has been introduced via an ester bond. In the octenylsuccinic acid-treated starch used in the present invention, the carboxy group in the octenylsuccinic acid group may be in a free form, or may form a salt (e.g., sodium salt, potassium salt, etc.). Octenylsuccinic acid-treated starch in which the carboxy group in the octenylsuccinic acid group forms a sodium salt is also generally referred to as "sodium octenylsuccinate starch."

[0017] The method for producing (C) (i.e., octenylsuccinic acid-treated starch) used in the present invention is not particularly limited, and (C) produced by a method known per se or a method equivalent thereto may be used. For example, (C) can be produced by esterifying starch or a hydrolyzate thereof with octenylsuccinic anhydride. The type of starch from which (C) is made is not particularly limited, and examples include corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, wheat starch, and rice starch. Commercially available products (commercially available products) may also be used for (C).

[0018] The emulsified food of the present invention contains water in addition to (A), (B), and (C). Examples of water that can be contained in the emulsified food of the present invention include purified water such as distilled water and ion-exchanged water, and tap water, but are not limited to these, and any water suitable for use in food production can be used.

[0019] The emulsified food of the present invention may consist of (A), (B), (C), and water, or may contain, in addition to (A), (B), (C), and water, any food ingredient other than (A), (B), (C), and water. The food ingredients other than (A), (B), (C), and water are not particularly limited as long as they do not impair the objectives of the present invention, and examples thereof include sugars (e.g., granulated sugar, starch syrup, glucose, fructose, etc.), salt, vinegar (e.g., brewed vinegar, etc.), citrus juice, seasonings (e.g., monosodium glutamate, disodium inosinate, etc.), protein hydrolysates, acidulants, spices, spice extracts, thickeners, emulsifiers, antioxidants, coloring agents, flavorings, etc. These food ingredients may be used alone or in combination of two or more.

[0020] In one embodiment, the emulsified food of the present invention may further contain a thickener in addition to (A), (B), (C), and water, and such an emulsified food of the present invention may have a stronger, favorable oily feel. Examples of thickeners that may be contained in the emulsified food of the present invention include xanthan gum, guar gum, tamarind seed gum, tara gum, locust bean gum, gellan gum, welan gum, monatum gum, gum arabic, psyllium seed gum, tragacanth gum, carrageenan, succinoglycan, pectin, mannan, curdlan, pullulan, alginic acid or a salt thereof, gelatin, agar, chitin, and chitosan, with xanthan gum being preferred.

[0021] The content of (A) (i.e., arachidonic acid-containing fat or oil) in the emulsified food of the present invention is preferably 0.001 to 0.75% by weight, more preferably 0.005 to 0.7% by weight, and particularly preferably 0.02 to 0.5% by weight, relative to the emulsified food of the present invention, from the viewpoint of suppressing off-flavors while suitably retaining the flavor and richness specific to oil-in-water emulsified foods containing eggs.

[0022] The content of (B) (i.e., fats and oils other than arachidonic acid-containing fats and oils) in the emulsified food of the present invention is preferably 66 to 79% by weight, more preferably 67 to 78% by weight, and particularly preferably 67.5 to 77.5% by weight, relative to the emulsified food of the present invention, from the viewpoint of providing sufficient emulsion stability and a good oily texture.

[0023] The content of (C) (i.e., octenyl succinic acid-treated starch) in the emulsified food of the present invention is preferably 0.01 to 4.5% by weight, more preferably 0.1 to 4% by weight, and particularly preferably 0.3 to 3.5% by weight, relative to the emulsified food of the present invention, from the viewpoint of providing sufficient emulsion stability and a good oily texture.

[0024] The water content in the emulsified food of the present invention is usually 9 to 23% by weight, and preferably 11 to 21% by weight, based on the weight of the emulsified food of the present invention.

[0025] In one embodiment, when the emulsified food of the present invention further contains a thickener (e.g., xanthan gum) in addition to (A), (B), (C) and water, the content of the thickener in the emulsified food of the present invention can be adjusted appropriately depending on the viscosity desired for the emulsified food of the present invention and the type of thickener used, etc., but from the viewpoint of providing a good oily texture, the content of the thickener in the emulsified food of the present invention is preferably 0.001 to 0.65% by weight, more preferably 0.003 to 0.6% by weight, and particularly preferably 0.005 to 0.55% by weight.

[0026] In one embodiment, the emulsified food of the present invention may be substantially free of eggs. Even if the emulsified food of the present invention is substantially free of eggs, it can still fully retain the flavor and richness unique to oil-in-water emulsified foods that contain eggs. In the present invention, an oil-in-water emulsified food that is "substantially free" of eggs means either (1) when the oil-in-water emulsified food contains no eggs at all, or (2) when the oil-in-water emulsified food contains eggs in such a small amount (e.g., 0.01% by weight or less of the oil-in-water emulsified food) that it does not affect the sensory characteristics (flavor, richness, etc.) of the oil-in-water emulsified food. Note that "egg" here refers to the egg contents (raw whole egg, raw egg yolk, raw egg white) obtained by cracking a shell egg of a poultry (e.g., chicken egg) and removing the eggshell, as well as processed products thereof (e.g., dried whole egg, dried egg yolk, dried egg white, enzyme-treated whole egg, enzyme-treated egg yolk, enzyme-treated egg white, etc.).

[0027] In one embodiment, the emulsified food of the present invention may be substantially free of animal-derived food ingredients. In the present invention, the expression "substantially free" of animal-derived food ingredients in an oil-in-water emulsified food means either (1) a case in which the oil-in-water emulsified food contains absolutely no animal-derived food ingredients, or (2) a case in which the oil-in-water emulsified food contains animal-derived food ingredients in such a small amount (for example, 0.01% by weight or less of the oil-in-water emulsified food) that it does not affect the sensory characteristics (flavor, richness, etc.) of the oil-in-water emulsified food.

[0028] The method for producing the emulsified food of the present invention is not particularly limited, and the emulsified food of the present invention can be produced by appropriately combining known methods for producing oil-in-water emulsified foods such as mayonnaise, or methods equivalent thereto. For example, the emulsified food of the present invention can be produced by emulsifying a mixture of ingredients other than (B) by stirring it in an emulsifier while gradually adding (B) to the mixture. The stirring conditions are not particularly limited as long as they can produce an oil-in-water emulsion, and can be set appropriately depending on the type of emulsifier used for stirring, etc.

[0029] The emulsified food of the present invention can be produced using any apparatus that is commonly used in the production of emulsified foods, without any particular limitation. The apparatus is not particularly limited, but a rotary emulsifier is preferred, such as a homomixer, a Hobart mixer, a stick mixer, a disper mixer, a homogenizer, or a microfluidizer.

[0030] In one embodiment, the emulsified food of the present invention can be provided as a mayonnaise-type seasoning (which does not comply with the Japanese Agricultural Standards for mayonnaise but has organoleptic properties (flavor, texture, appearance, etc.) that are similar to or approximate to mayonnaise that complies with the Japanese Agricultural Standards), a sauce, a dressing, etc.

[0031] The viscosity of the emulsified food of the present invention at 24°C is preferably 30 to 350 Pa·s, more preferably 50 to 320 Pa·s, even more preferably 100 to 240 Pa·s, and particularly preferably 150 to 200 Pa·s, from the viewpoint of providing the emulsified food of the present invention with suitable body, melt-in-the-mouth texture, and emulsion stability. In the present invention, the viscosity of an oil-in-water emulsified food at 24°C is determined by measuring the viscosity of the oil-in-water emulsified food stored at 24°C (i.e., left stationary in a container at 24°C) using a known device or instrument. For example, the viscosity of an oil-in-water emulsified food stored at 24°C for one day or more can be determined by measuring the viscosity at 24°C using a B-type rotational viscometer.

[0032] The emulsified foods of the present invention are imparted with or enhanced with the flavor and richness unique to egg-containing oil-in-water emulsified foods, and can preferably possess this flavor and richness. In the present invention, "the flavor and richness unique to egg-containing oil-in-water emulsified foods" is a general term for the taste (e.g., mellow sweetness, rich umami, etc.), aroma (e.g., egg aroma, etc.), and other oral sensations (e.g., complex flavor spread, persistence, thickness, etc.) that can be prominently perceived when eating an egg-containing oil-in-water emulsified food (e.g., mayonnaise, etc.). The presence or absence and degree of the flavor and richness unique to egg-containing oil-in-water emulsified foods can be evaluated, for example, by sensory evaluation by a specialist panel.

[0033] The emulsified food of the present invention preferably has a reduced off-flavor while imparting or enhancing the flavor and richness characteristic of egg-containing oil-in-water emulsified foods, and can suitably possess the flavor and richness without a strong off-flavor (particularly preferably, no off-flavor is detected). In the present invention, "off-flavor" refers to an unpleasant flavor (taste, aroma) that is not detected in ordinary oil-in-water emulsified foods. The presence or absence of off-flavor and its severity can be evaluated, for example, by sensory evaluation by a specialist panel.

[0034] The emulsified food of the present invention has sufficient emulsion stability and can be brought to a suitable emulsified state by an emulsification method generally used in the production of oil-in-water emulsified foods.

[0035] The emulsified food of the present invention may have a good oily texture in addition to the flavor and richness unique to oil-in-water emulsified foods containing eggs. In the present invention, "oily texture" refers to the flavor, thickness, and smooth texture that can be clearly perceived when the oil or fat is placed in the mouth. The presence or absence of oily texture and its degree can be evaluated, for example, by sensory evaluation by a specialist panel.

[0036] The present invention also provides a method for imparting or enhancing a unique flavor and richness to an egg-containing oil-in-water emulsified food (hereinafter also referred to simply as the "method of the present invention"). The method of the present invention comprises incorporating specific amounts of (A) (i.e., an arachidonic acid-containing fat), (B) (i.e., an oil other than (A)), and (C) (i.e., octenyl succinic acid-treated starch) into the oil-in-water emulsified food.

[0037] (A), (B), and (C) that can be used in the method of the present invention are the same as (A), (B), and (C) that can be contained in the emulsified food of the present invention described above, respectively, and the preferred embodiments are also the same.

[0038] In the method of the present invention, (A), (B), and (C) may be contained in the oil-in-water emulsified food in the same amounts as the contents of (A), (B), and (C) in the emulsified food of the present invention described above, and the preferred ranges of amounts are also the same.

[0039] In one embodiment, the method of the present invention may further comprise adding a thickener to the oil-in-water emulsified food in addition to adding specific amounts of (A), (B), and (C). The thickener that can be used in the method of the present invention is the same as the thickener that can be added to the emulsified food of the present invention described above, and preferred embodiments are also the same.

[0040] When the method of the present invention further comprises, in addition to containing specific amounts of (A), (B), and (C) in the oil-in-water emulsified food, containing a thickener, the thickener may be contained in the oil-in-water emulsified food in the same amount as the thickener content when the emulsified food of the present invention described above contains a thickener, and the preferred range of the amount is also the same.

[0041] The oil-in-water emulsified foods for which the method of the present invention can be used can be produced, in the same manner as the emulsified foods of the present invention, by appropriately combining known methods or methods equivalent thereto, using as raw materials the food ingredients that can be contained in the emulsified foods of the present invention described above.

[0042] In one embodiment, the oil-in-water emulsified food product to which the method of the present invention can be applied may be substantially free of eggs.

[0043] In one embodiment, the oil-in-water emulsified food to which the method of the present invention can be applied may be one that is substantially free of animal-derived food materials.

[0044] The oil-in-water emulsified food for which the method of the present invention can be used may have a viscosity at 24°C similar to that of the above-mentioned emulsified food of the present invention at 24°C, and the preferred range is also similar.

[0045] According to the method of the present invention, it is possible to impart or enhance the flavor and richness characteristic of egg-containing oil-in-water emulsified foods. In one embodiment, by applying the method of the present invention to an oil-in-water emulsified food that is substantially free of eggs, it is possible to impart to the emulsified food the flavor and richness characteristic of egg-containing oil-in-water emulsified foods. In another embodiment, by applying the method of the present invention to an egg-containing oil-in-water emulsified food, it is possible to enhance in the emulsified food the flavor and richness characteristic of egg-containing oil-in-water emulsified foods. The method of the present invention preferably suppresses off-flavors and can impart or enhance the flavor and richness characteristic of egg-containing oil-in-water emulsified foods. In one embodiment, by applying the method of the present invention to an oil-in-water emulsified food that is substantially free of eggs, it is possible to suppress off-flavors in the emulsified food and impart the flavor and richness characteristic of egg-containing oil-in-water emulsified foods. In another embodiment, by applying the method of the present invention to an egg-containing oil-in-water emulsified food, it is possible to suppress off-flavors in the emulsified food and enhance the flavor and richness characteristic of egg-containing oil-in-water emulsified foods.

[0046] The oil-in-water emulsified food produced using the method of the present invention can have sufficient emulsion stability.

[0047] The oil-in-water emulsified food produced using the method of the present invention can have a good oily texture in addition to the flavor and richness that are characteristic of oil-in-water emulsified foods containing eggs.

[0048] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In this specification, "%" means "% by weight" unless otherwise specified. Furthermore, unless otherwise specified, all raw materials used in the following examples are readily available or can be prepared according to methods commonly practiced in the art, or are commercially available. [Example]

[0049] [Test Example 1] <Preparation of oil-in-water emulsified food> An oil-in-water emulsified food (mayonnaise-type seasoning) was prepared according to the following procedure. The oil-in-water emulsified food was prepared at room temperature (approximately 20°C). The ingredients listed in Tables 1 and 2 below, except for salad oil (arachidonic acid-containing oils and fats, octenyl succinate-treated starch, xanthan gum, starch syrup, granulated sugar, salt, monosodium glutamate, water, and brewed vinegar), were mixed and dissolved in the proportions (unit: wt%) shown in Tables 1 and 2 below (note that the brewed vinegar was added last). The resulting mixture was stirred at 95 rpm using a Hobart mixer, and salad oil was gradually added in the proportions (unit: wt%) shown in Tables 1 and 2 below. After the entire amount of salad oil was added, stirring was continued at 95 rpm for 2 minutes. After stirring was completed, oil-in-water emulsified foods were obtained for all of the compositions of Samples 1 to 17 (hereinafter referred to as "emulsified foods of Samples 1 to 17," respectively).

[0050] [Table 1]

[0051] [Table 2]

[0052] <Measurement of viscosity of oil-in-water emulsified foods> The emulsified foods of sample numbers 1 to 17 were each filled into a plastic bottle, sealed, and stored overnight at 24°C. Thereafter (one day after production of each emulsified food), the viscosity at 24°C was measured using a B-type rotational viscometer (Brookfield) and a T-bar spindle. Specifically, a T-bar spindle appropriate for the viscosity of the sample was attached to the B-type rotational viscometer, and the B-type rotational viscometer was rotated at 5 rpm in the sample at 24°C using a helipath stand. The viscosity measurement results of the emulsified foods of sample numbers 1 to 17 are shown in Tables 3 and 4 below.

[0053] [Table 3]

[0054] [Table 4]

[0055] <Sensory evaluation of oil-in-water emulsified foods> The emulsified foods of samples 1 to 17 were each filled into a plastic bottle, sealed, and stored overnight at 24°C. Sensory evaluation was then conducted to determine the flavor and richness specific to oil-in-water emulsified foods containing egg, as well as the presence and severity of off-flavors. Hereinafter, the flavor and richness specific to oil-in-water emulsified foods containing egg may be referred to as "egg flavor and richness." The sensory evaluation was performed by a trained expert panel consisting of seven panelists using a scoring method. Specifically, each of the seven panelists first tasted the emulsified foods (samples 1 to 17) and scored them on a scale of one point for the egg flavor, richness, and the presence and degree of off-flavors according to the following criteria, and the average scores of the seven panelists were calculated ("Average Score" in Tables 5 to 8 below). Next, the expert panel members decided on the final scores for the emulsified foods (samples 1 to 17) based on the average scores ("Final Score" in Tables 5 to 8 below). The final scores for the emulsified foods (samples 1 to 17) were then evaluated on a four-point scale (◎, ◯, △, and ×) according to the following evaluation criteria. The seven panelists who made up the expert panel shared an understanding of egg flavor, richness, and off-flavors, and were trained in advance to ensure that the panelists had a common understanding of how much the egg flavor, richness, and off-flavors should change to result in a one-point change in the score for each evaluation criterion.

[0056] Scoring criteria for egginess and richness 5 points: Feels extremely strong 4 points: Strongly felt 3 points: Feels somewhat strong 2 points: Can be felt 1 point: Slightly felt 0 points: Not noticeable (same as emulsified food sample number 1)

[0057] Evaluation criteria for egg flavor and richness ×: Final score is between 0 and 1 point △: Final score is 1 point or more but less than 2 points 〇: Final score is 2 or more but less than 4 points ◎: Final score is between 4 and 5 points

[0058] Scoring criteria for off-flavors 5 points: Feels extremely strong 4 points: Strongly felt 3 points: Feels somewhat strong 2 points: Can be felt 1 point: Slightly felt 0 points: Not noticeable (same as emulsified food sample number 1)

[0059] Off-flavor evaluation criteria ◎: Final score is between 0 and 1 point 〇: Final score is 1 or more but less than 2 points △: Final score is 2 points ×: Final score is 2 points or more but 5 points or less

[0060] The evaluation results of the egg flavor and richness (i.e., the flavor and richness specific to oil-in-water emulsified foods containing eggs) of the emulsified foods of Sample Nos. 1 to 17 are shown in Tables 5 and 6 below, and the evaluation results of the off-flavors of the emulsified foods of Sample Nos. 1 to 17 are shown in Tables 7 and 8 below, respectively.

[0061] [Table 5]

[0062] [Table 6]

[0063] [Table 7]

[0064] [Table 8]

[0065] As shown in Tables 5 and 6, the emulsified foods of Samples 2 to 17 had an eggy taste and richness (i.e., the flavor and richness specific to oil-in-water emulsified foods containing eggs). Also, as shown in Tables 7 and 8, the emulsified foods of Samples 1 to 10 did not have a strong off-flavor. On the other hand, the emulsified foods of Samples 11 to 17 had a somewhat strong to extremely strong off-flavor (such as a harsh taste).

[0066] [Test Example 2] <Preparation of oil-in-water emulsified food> Oil-in-water emulsified foods (mayonnaise-type seasonings) were prepared using the ingredients listed in Table 9 below in the blending ratios (unit: weight %) shown in Table 9, in the same manner as in Test Example 1 above. As a result, oil-in-water emulsified foods were obtained with the blends of Sample Nos. 19 to 22 (hereinafter also referred to as "emulsified food of Sample No. 19" to "emulsified food of Sample No. 22," respectively). On the other hand, the emulsified food obtained with the blend of Sample No. 18 had a significantly low viscosity and was not recognized as a mayonnaise-type seasoning. Furthermore, with the blend of Sample No. 23, the viscosity increased significantly when the ingredients were stirred, and an emulsified food could not be produced.

[0067] [Table 9]

[0068] <Measurement of viscosity of oil-in-water emulsified foods> The emulsified foods of sample numbers 19 to 22 were each filled into a plastic bottle, sealed, and stored overnight at 24°C. Thereafter (one day after production of each emulsified food), the viscosity at 24°C was measured using a B-type rotational viscometer and a T-bar spindle in the same manner as in Test Example 1 above. The measurement results are shown in Table 10 below.

[0069] [Table 10]

[0070] <Sensory evaluation of oil-in-water emulsified foods> The emulsified foods of samples 19 to 22 were each filled into a plastic bottle, sealed, and stored overnight at 24°C. Afterwards, a sensory evaluation was conducted to determine the presence and degree of oily and eggy flavor and richness (i.e., the flavor and richness specific to oil-in-water emulsified foods containing egg). The sensory evaluation was performed by a trained expert panel consisting of eight panelists using a scoring method. Specifically, each of the eight panelists first tasted the emulsified foods (samples 19-22) and scored them on a scale of one point for the presence and degree of oily and eggy flavor and richness according to the following criteria, and the average scores of the eight panelists were calculated ("Average Score" in Tables 11 and 12 below). Next, the expert panel members decided on the final scores for the emulsified foods (samples 19-22) based on the average scores ("Final Score" in Tables 11 and 12 below). The final scores for the emulsified foods (samples 19-22) were then evaluated on a four-point scale (◎, ◯, △, and ×) according to the following criteria. The eight panelists who made up the expert panel shared an understanding of oily and eggy flavors and richness, and were trained in advance to ensure that the panelists had a common understanding of how much oily and eggy flavors and richness should change to result in a one-point change in the score for each evaluation criterion.

[0071] Scoring criteria for oiliness 5 points: Feels extremely strong 4 points: Strongly felt 3 points: Feels somewhat strong 2 points: Can be felt 1 point: Slightly felt 0 points: Not felt

[0072] Evaluation criteria for oily feel ×: Final score is between 0 and 1 point △: Final score is 1 point or more but less than 2 points 〇: Final score is 2 or more but less than 4 points ◎: Final score is between 4 and 5 points

[0073] Scoring criteria for egginess and richness 5 points: Feels extremely strong 4 points: Strongly felt 3 points: Feels somewhat strong 2 points: Can be felt 1 point: Slightly felt 0 points: Not felt

[0074] Evaluation criteria for egg flavor and richness ×: Final score is between 0 and 1 point △: Final score is 1 point or more but less than 2 points 〇: Final score is 2 or more but less than 4 points ◎: Final score is between 4 and 5 points

[0075] The evaluation results for the oily feel of the emulsified foods of sample numbers 19 to 22 are shown in Table 11 below, and the evaluation results for the egg taste and richness (i.e., the flavor and richness specific to oil-in-water emulsified foods containing eggs) of the emulsified foods of sample numbers 19 to 22 are shown in Table 12 below. Table 11 also shows the evaluation results for the oily feel of the emulsified food of sample number 5 prepared in Test Example 1 above.

[0076] [Table 11]

[0077] [Table 12]

[0078] As shown in Table 11, all of the emulsified foods of Samples 19 to 22 had an oily texture. Furthermore, as shown in Table 12, the emulsified foods of Samples 19 to 22 also had an eggy texture and richness (i.e., the flavor and richness unique to oil-in-water emulsified foods containing eggs).

[0079] [Test Example 3] <Preparation of oil-in-water emulsified food> Oil-in-water emulsified foods (mayonnaise-type seasonings) were prepared using the ingredients listed in Table 13 below in the blending ratios (unit: weight %) shown in Table 13, in the same manner as in Test Example 1 above. As a result, oil-in-water emulsified foods were obtained for the blends of sample numbers 24 to 29 (hereinafter also referred to as "emulsified food of sample number 24" to "emulsified food of sample number 29," respectively). On the other hand, for the blend of sample number 30, the viscosity increased significantly when the ingredients were stirred, and an emulsified food could not be produced.

[0080] [Table 13]

[0081] <Measurement of viscosity of oil-in-water emulsified foods> The emulsified foods of sample numbers 24 to 29 were each filled into a plastic bottle, sealed, and stored overnight at 24°C. Thereafter (one day after production of each emulsified food), the viscosity at 24°C was measured using a B-type rotational viscometer and a T-bar spindle in the same manner as in Test Example 1 above. The measurement results are shown in Table 14 below.

[0082] [Table 14]

[0083] <Sensory evaluation of oil-in-water emulsified foods> The emulsified foods of samples 24 to 29 were each filled into a plastic bottle, sealed, and stored overnight at 24°C. Afterwards, a sensory evaluation was conducted to determine the presence and degree of oily and eggy flavor and richness (i.e., the flavor and richness specific to oil-in-water emulsified foods containing egg). The sensory evaluation was carried out by a specialist panel consisting of eight trained panelists using the same scoring method as in Test Example 2. The evaluation results for the oily feel of the emulsified foods of Sample Nos. 24 to 29 are shown in Table 15 below, and the evaluation results for the egg feel and richness of the emulsified foods of Sample Nos. 24 to 29 are shown in Table 16 below.

[0084] [Table 15]

[0085] [Table 16]

[0086] As shown in Table 15, all of the emulsified foods of Samples 24 to 29 had an oily texture. Furthermore, as shown in Table 16, the emulsified foods of Samples 24 to 29 also had an eggy texture and richness (i.e., the flavor and richness unique to oil-in-water emulsified foods containing eggs).

[0087] [Test Example 4] <Preparation of oil-in-water emulsified food> Oil-in-water emulsified foods (mayonnaise-type seasonings) were prepared using the ingredients listed in Table 17 below in the blending ratios (unit: weight %) shown in Table 17, in the same manner as in Test Example 1. As a result, oil-in-water emulsified foods were obtained for the blends of sample numbers 31 to 37 (hereinafter also referred to as "emulsified food of sample number 31" to "emulsified food of sample number 37", respectively).

[0088] [Table 17]

[0089] <Measurement of viscosity of oil-in-water emulsified foods> The emulsified foods of sample numbers 31 to 37 were each filled into a plastic bottle, sealed, and stored overnight at 24°C. Thereafter (one day after production of each emulsified food), the viscosity at 24°C was measured using a B-type rotational viscometer and a T-bar spindle in the same manner as in Test Example 1 above. The measurement results are shown in Table 18 below.

[0090] [Table 18]

[0091] <Sensory evaluation of oil-in-water emulsified foods> The emulsified foods of Samples 31 to 37 were each filled into a plastic bottle, sealed, and stored overnight at 24°C. Afterwards, a sensory evaluation was conducted to determine the presence and degree of oily and eggy flavor and richness (i.e., the flavor and richness specific to oil-in-water emulsified foods containing egg). The sensory evaluation was carried out by a specialist panel consisting of eight trained panelists using the same scoring method as in Test Example 2. The evaluation results for the oily feel of the emulsified foods of Sample Nos. 31 to 37 are shown in Table 19 below, and the evaluation results for the egg feel and richness of the emulsified foods of Sample Nos. 31 to 37 are shown in Table 20 below.

[0092] [Table 19]

[0093] [Table 20]

[0094] As shown in Table 19, the emulsified foods of Samples 31 to 37 had an oily texture. Furthermore, as shown in Table 20, the emulsified foods of Samples 31 to 37 also had an eggy texture and richness (i.e., the flavor and richness specific to oil-in-water emulsified foods containing eggs).

[0095] The results of Test Examples 1 to 4 suggest that by adding specific amounts of (A) arachidonic acid-containing oils and fats, (B) oils and fats other than arachidonic acid-containing oils and fats, and (C) octenylsuccinate-treated starch to an oil-in-water emulsified food, it is possible to impart or enhance the flavor and richness unique to egg-containing oil-in-water emulsified foods. [Industrial Applicability]

[0096] According to the present invention, it is possible to provide an oil-in-water emulsified food to which the flavor and richness characteristic of egg-containing oil-in-water emulsified foods are imparted or enhanced. Preferably, the present invention can provide an oil-in-water emulsified food to which the flavor and richness characteristic of egg-containing oil-in-water emulsified foods are imparted or enhanced and to which off-flavors are suppressed. Furthermore, the emulsified food of the present invention can have sufficient emulsion stability. The emulsified food of the present invention can also have a good oily and fatty feel. The present invention also provides a method for imparting or enhancing a flavor and richness specific to an egg-containing oil-in-water emulsified food. The method of the present invention can preferably suppress off-flavors and impart or enhance a flavor and richness specific to an egg-containing oil-in-water emulsified food. Furthermore, the method of the present invention can provide oil-in-water emulsified foods with sufficient emulsion stability. The method of the present invention can also provide oil-in-water emulsified foods with a good oily texture.

Claims

1. An oil-in-water emulsified food comprising (A) 0.001 to 0.75% by weight of an arachidonic acid-containing fat, (B) 66 to 79% by weight of a fat other than the fat (A), and (C) 0.01 to 4.5% by weight of an octenylsuccinic acid-treated starch.

2. The emulsified food according to claim 1, further comprising a thickener.

3. 3. The emulsified food according to claim 2, wherein the content of the thickener is 0.001 to 0.65% by weight.

4. 2. The emulsified food according to claim 1, having a viscosity at 24°C of 30 to 350 Pa·S.

5. 2. The emulsified food according to claim 1, which is substantially free of eggs.

6. A method for imparting or enhancing a flavor and richness specific to an oil-in-water emulsified food containing egg, comprising adding to the oil-in-water emulsified food (A) 0.001 to 0.75% by weight of an arachidonic acid-containing fat, (B) 66 to 79% by weight of an oil other than (A), and (C) 0.01 to 4.5% by weight of an octenylsuccinic acid-treated starch.

Images