JP2000316521A - Acidic oil-in-water type emulsified product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an acidic oil-in-water type emulsified product which is stable without causing breakage of emulsion even when heating, etc., with microwave oven from ordinary temperature or frozen state is carried out and excellent in texture, taste and shape-retaining property and useful for bread, etc., by including oil and fat, an enzyme-treated yolk, methylcellulose and water therein. SOLUTION: This emulsified product comprises (A) preferably 5-50 wt.% oil and fat such as soybean oil, (B) preferably 1-15 wt.% enzyme-treated yolk obtained by treating yolk with phospholipase A and then treating the yolk with a protease, (C) preferably 0.1-3 wt.% methylcellulose and (D) preferably 30-85 wt.% water. Furthermore, the acidic oil-in-water type emulsified product is preferably prepared by emulsifying an oil phase to which methylcellulose is added and a water phase to which an enzyme-treated yolk is added.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an acidic oil-in-water emulsion. Specifically, mayonnaise, tartar sauce,
Regarding acidic oil-in-water emulsions such as emulsified dressings, more specifically, microwave oven heating, oven heating, oil fry, other heat treatments such as boiling, baking, steaming, etc. The present invention relates to an acidic oil-in-water emulsion which is not broken, has good shape retention, and has a creamy texture.

[0002]

2. Description of the Related Art Generally, acidic oil-in-water emulsions such as mayonnaise, tartar sauce, and emulsified dressing are heated in a microwave oven, baked in an oven, fried in oil, boiled, and baked. There is a problem that oil-in-water emulsification is destroyed due to evaporation of water and heat denaturation of raw materials due to heat treatment such as steaming, oil is separated, and the appearance, texture and flavor of foods are significantly impaired. In particular, when heating in a microwave oven or frying, the product temperature rises rapidly in seconds, causing rapid evaporation of water and heat denaturation, which destroys the oil-in-water emulsification. The original acidic oil-in-water emulsion loses the creamy texture of the original acid-oil-in-water emulsion. There is a problem that the flavor of the original acidic oil-in-water emulsion is remarkably lost.

Various methods have been proposed to solve these problems of the acidic oil-in-water emulsion. For example, a method of blending cellulose having a crystalline form of cellulose II with at least one guest component selected from polypeptides and edible polysaccharides (Japanese Patent Laid-Open No. 1-98448), heat-treated whey protein concentrate (JP-A-4-126050), casein or /
Also, a method has been proposed in which gum arabic is used in combination with a polyglycerin fatty acid ester, and a fat or oil having a specific solid fat content is blended (Japanese Patent Application Laid-Open No. 7-194336). However, these methods improve shape retention after heating, but maintain a creamy texture, and in particular, volatile taste components such as vinegar that determine the flavor of acidic oil-in-water emulsions. However, it was still insufficient in retaining flavor components.

Accordingly, an object of the present invention is to provide a heat treatment such as heating from a room temperature or a frozen state, for example, heating in a microwave oven, heating in an oven, frying, boiling, baking, steaming, etc.
Further, even when retort heating is performed, the present invention provides an acidic oil-in-water emulsion which is stable without breaking emulsion and has good shape retention, creamy texture and good flavor even after heating. It is in.

[0005]

The present invention has achieved the above object by providing an acidic oil-in-water type emulsion characterized by containing fats and oils, enzyme-treated egg yolk, methylcellulose and water. .

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the acidic oil-in-water emulsion of the present invention will be described in detail. As fats and oils used in the present invention,
Any edible oils and fats may be used, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil,
In general, oils and fats that are liquid at room temperature, such as flower oil and sunflower oil, are commonly used, but solid oils and fats at room temperature such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, and milk fat can also be used. Physically or chemically treated fats and oils such as hardened oils, fractionated oils, and transesterified oils can also be used.

The content of the above fats and oils is preferably 5 to 50% by weight, more preferably 8 to 40% by weight, most preferably 8 to 40% in order to stabilize the oil-in-water emulsion and to improve the flavor and texture. Is 10 to 35% by weight. 5 fat content
When the amount is more than 0% by weight, the oil-in-water emulsification is destabilized by heat treatment and the emulsification is easily destroyed. When the amount is less than 5% by weight, the texture of the obtained acidic oil-in-water emulsion tends to deteriorate.

In the present invention, enzyme-treated egg yolk (enzyme-treated egg yolk) is used as an emulsifier to stabilize the emulsification of the acidic oil-in-water emulsion. When using an egg yolk that is not treated with an enzyme, the resulting acidic oil-in-water emulsion becomes heat-coagulated after heating and loses the surface activity of the yolk, destroying the oil-in-water emulsion or losing a creamy texture. Etc., the quality is inferior. The enzyme-treated egg yolk may be any of raw yolk, pasteurized egg yolk, salted egg yolk, and sweetened egg yolk as a substrate, and the flavor of the resulting oil-in-water emulsion obtained,
Salted egg yolk is suitable in consideration of suppressing the growth of microorganisms during the enzymatic reaction. For example, salted egg yolk containing 3 to 20% by weight of salt is preferably used, and more preferably 5 to 8% by weight of salt is added. It is better to use salted egg yolk.

In the above enzyme-treated egg yolk, the enzyme used for the enzyme treatment of the substrate yolk is phospholipase A
And proteases can be used. The above phospholipase A is also referred to as a phospholipid hydrolase, and is an enzyme that catalyzes a reaction for decomposing a phospholipid into a lysophospholipid. The phospholipase A1 (EC 3.1.1.32) differs depending on the position of an acting ester bond. ) And phospholipase A2 (EC 3.1.1.4) can be used, and commercially available phospholipase A derived from pancreatic juice of mammals such as pigs and microorganisms can be used. Also,
The protease is an enzyme that catalyzes a reaction that hydrolyzes a protein, and is derived from plants, animals or microorganisms, for example, bromelain derived from pineapple, papain derived from papaya, trypsin derived from mammalian pancreatic juice. Commercially available proteases such as pepsin derived from mammalian gastric juice and a protease derived from mold can be used, and bromelain is particularly suitable.

In the enzyme treatment of egg yolk, only phospholipase A may be used, or only protease may be used.
Although phospholipase A and protease may be used in combination, it is preferable to use enzyme-treated egg yolk obtained by treating egg yolk in combination with phospholipase A and protease. When using phospholipase A and a protease in combination, the treatment with these enzymes can be performed in any order or simultaneously.
In order to avoid hydrolysis of the enzyme, the enzyme treatment with phospholipase A is preferably followed by the enzyme treatment with a protease.

The amount of phospholipase A to be added is preferably an amount corresponding to the activity of 0.2 to 100 phospholipase units, more preferably 0.5 to 20 phospholipase units, per gram of egg yolk. The phospholipase unit is a unit indicating the amount of phospholipase activity, and one phospholipase unit has a pH of 8.0.
When phospholipase A is allowed to act on egg yolk at 0 and 40 ° C., it is an activity amount that releases 1 micromol of fatty acid per minute from phospholipids in egg yolk.

The amount of the protease to be added is preferably 0.01 to 10 protease units per 1 g of egg yolk,
More preferably, an amount corresponding to the activity of 0.1 to 5 protease units is applied. The protease unit is a unit indicating the activity amount of the protease,
One protease unit is the amount of activity showing a color degree corresponding to 1 micromol of tyrosine per minute when a protease is allowed to act on milk casein at pH 7.0 and 37 ° C. The above enzyme comprising a combination of phospholipase A and protease may be added according to the following criteria. That is, the addition amount (total amount) of the enzyme is 10
The amount is preferably 0.001 to 0.8 parts by weight, more preferably 0.01 to 0.3 parts by weight, based on 0 parts by weight. At this time, the weight ratio of phospholipase A to protease is preferably 20/80 to 90/10, and more preferably 40/60 to 85/15.

The enzyme treatment of egg yolk is preferably carried out at an optimum temperature of the enzyme without denaturing the protein or enzyme of the egg yolk by heat, and usually at a temperature in the range of 20 to 60 ° C., preferably 40 to 55 ° C. Is good. It is also advantageous to carry out stirring with a stirrer or the like during the enzyme treatment. During the enzyme treatment of egg yolk, it is preferable to adjust the pH to an optimum pH, usually in the range of pH 5 to 9, and the pH adjuster for this purpose is not particularly limited as long as it is for food, such as lactic acid, citric acid, Gluconic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phosphoric acid,
Acidulants such as ascorbic acid, acetic acid and the like, sodium dihydrogen phosphate, potassium dihydrogen phosphate, vinegar, juice, fermented milk and the like, sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium citrate, Sodium acetate, disodium hydrogen phosphate, dipotassium hydrogen phosphate,
Trisodium phosphate, sodium ascorbate and the like can be used. In addition, during the enzyme treatment of egg yolk, a calcium compound such as food-grade calcium chloride or calcium dihydrogen phosphate may be added as an enzyme stabilizer.

There is no particular restriction on the reaction time for the enzyme treatment of egg yolk, but the reaction is preferably performed within the range of 0.5 to 30 hours.
The degree of degradation of the phospholipid of egg yolk to lysophospholipid by phospholipase A and the degree of hydrolysis of protein of egg yolk by protease are determined by the amount of enzyme added, the reaction temperature, the pH at the start of the reaction, the presence or absence of a stabilizer for the enzyme, It is affected by the reaction time, but is not particularly limited. For example, the degree of degradation of phospholipids of egg yolk into lysophospholipids by phospholipase A is
It is good to decompose to the extent that 30-100% of the total phospholipids contained in egg yolk is decomposed into lysophospholipids,
The degree of hydrolysis of yolk protein by proteases is
It is better to decompose the protein contained in egg yolk to such an extent that the heat coagulability of the protein is completely lost. Salt and saccharides may be added to the enzyme-treated egg yolk thus obtained to obtain an enzyme-treated salted egg yolk or an enzyme-treated sugared egg yolk.

The content of the above-mentioned enzyme-treated egg yolk is preferably 1 to stabilize the acidic oil-in-water emulsion and improve the flavor and texture.
The content is preferably 15% by weight, more preferably 2 to 1%.
It is 3% by weight, most preferably 4 to 12% by weight. When the content of the enzyme-treated egg yolk is more than 15% by weight, the viscosity of the obtained acidic oil-in-water emulsion tends to increase, and the workability tends to decrease. When the content of the enzyme-treated egg yolk is less than 1% by weight, the oil-in-water emulsification is destabilized by the heat treatment, and the emulsification is easily broken.

The methyl cellulose used in the present invention is:
As described in the Japanese Food Additives Compendium, pulp is treated with alkali to give alkali cellulose, which is then methylated with methyl chloride, and some of the hydroxyl groups of cellulose are replaced with methyl groups by ether. It has a methoxy group which is a lipophilic group and a hydroxyl group which is a hydrophilic group in the molecule, and is made water-soluble. Various grades of commercially available food additives are generally standardized according to the viscosity of a 2% by weight aqueous solution. The methylcellulose used in the present invention has a viscosity of 100 mpa · when a 2% by weight aqueous solution is measured at 20 ° C. with a JIS Ubbelohde viscometer.
s or more, more preferably 300 mpa
S or more, most preferably 500 mpa s or more.

The content of the above methylcellulose is intended to stabilize the emulsification of the acidic oil-in-water type emulsion, secure shape retention after heat treatment, and improve the flavor and texture unique to the acidic oil-in-water type emulsion. It is preferably 0.1 to 3% by weight, more preferably 0.2 to 2.5% by weight, and most preferably 0.4 to 3% by weight.
2% by weight. 3% by weight methylcellulose content
If it is larger than the above range, the viscosity of the obtained acidic oil-in-water emulsion tends to increase, and the workability tends to decrease. When the content of methylcellulose is less than 0.1% by weight, shape retention is likely to be inferior due to heat treatment, and retention of volatile taste components and flavor components such as vinegar tends to be insufficient.

In the acidic oil-in-water emulsion of the present invention, the water also contains water derived from the components used, for example, the water derived from enzyme-treated egg yolk, vinegar, syrup and the like. The water content is preferably 30-85% by weight, more preferably 35-75% by weight, and most preferably 45-70% by weight. The acidic oil-in-water emulsion of the present invention is stable to the heat treatment even in such a high water content. If the water content is more than 85% by weight,
Shape retention after heat treatment tends to be insufficient. If the water content is less than 30% by weight, the creamy texture after the heat treatment tends to be insufficient.

The acidic oil-in-water emulsion of the present invention uses water-soluble, oil-soluble, and dispersible auxiliary materials commonly used in acidic oil-in-water emulsions such as mayonnaise, tartar sauce, and emulsion dressing. can do. Such raw materials include, for example, acidulants, thickening stabilizers, modified starch, colorants,
Antioxidants, preservatives, bitters, seasonings, spices, fragrances,
In the present invention, inorganic salts such as salt, sugars, dextrin, egg products such as egg white, egg white powder, yolk powder, dairy products such as cream, skim milk powder, fermented milk, vegetables such as pickled vegetables, etc. Can be used arbitrarily as long as the purpose of is not impaired. Lactic acid, citric acid, gluconic acid,
Adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid,
Ascorbic acid, brewed vinegar, fruit juice, and the like.Examples of the thickening stabilizer include xanthan gum, sodium alginate, guar gum, tarragant gum, locust bean gum, gellan gum, pectin, gelatin, microfibrous cellulose, and soybean polysaccharides. The modified starch originates from starch such as corn, waxy corn, tapioca, potato, sweet potato, wheat, rice, etc., and is obtained by treating this starch with an enzyme such as amylase, acid or alkali, esterification, phosphoric acid crosslinking. Examples include those subjected to physical and chemical treatments such as heat treatment, heat treatment, and wet heat treatment, and those in which these modified starches are preliminarily gelatinized by heat treatment so as to be easily dissolved in water. When these auxiliary materials are blended, usually, the oil-soluble auxiliary materials are dissolved in the oil phase and the water-soluble auxiliary materials are dissolved in the aqueous phase and then emulsified into an oil-in-water type. It may be dispersed in a phase.

The oil-in-water emulsion of the present invention can be obtained, for example, as follows. The aqueous phase is obtained by mixing and dispersing and dissolving enzyme-treated egg yolk and spices such as vinegar, salt, starch syrup, and pepper etc. in water as needed, and methylcellulose and soy salad oil etc. The waxy corn pregelatinized starch, xanthan gum and the like are dispersed in the oil phase. Next, the oil phase is added while stirring the water phase to obtain an acidic oil-in-water pre-emulsion.
This is treated with an emulsifier such as a colloid mill or a homogenizer such as a homogenizer to carry out finish emulsification, whereby the acidic oil-in-water emulsion of the present invention is obtained.

The acidic oil-in-water emulsion of the present invention can be eaten as it is, such as toppings for prepared foods such as eating out and salads, filling and toppings for confectionery and baking, and also for confectionery and baking. For filling and topping for baking, it can be used for filling, topping and baking the dough before baking, or attaching it to cuts of livestock meat or seafood for frozen foods, then wrapping it in bread crumbs and freezing it etc. it can.

[0022]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, which do not limit the present invention in any way.

Example 1 Salted egg yolk (salt content: 8% by weight) was adjusted to pH 8.4 with sodium hydroxide, and 0.015 parts by weight of phospholipase A derived from pig pancreatic juice was added to 100 parts by weight of the salted egg yolk. In addition, the mixture was treated at 40 ° C. for 6 hours, and then 0.001 part by weight of bromelain was added and reacted at 45 ° C. for 5 hours.
After cooling to 10 ° C., an enzyme-treated egg yolk having a water content of 46% by weight was obtained. 41% by weight of water, 10% by weight of starch syrup (30% by weight of water), 7% by weight of vinegar (10% by weight of acetic acid, 90% by weight of water), 1.8% by weight of sodium chloride, 0.1% of sodium glutamate.
An aqueous phase was prepared by mixing 1% by weight, 0.1% by weight of an animal protein hydrolyzate, 0.5% by weight of mustard powder, and 10% by weight of the enzyme-treated egg yolk. Separately, 27% by weight of soybean salad oil and methylcellulose (when the viscosity of a 2% aqueous solution was measured at 20 ° C. with a JIS Ubbelohde viscometer at 1500 mpa ·
s) and 1.5% by weight of modified starch obtained by gelatinizing waxy corn after crosslinking with phosphoric acid to prepare an oil phase. Next, the oil phase was added while stirring the aqueous phase to obtain an oil-in-water type pre-emulsion, which was emulsified by a colloid mill to obtain an acidic oil-in-water type emulsion of the present invention having a water content of 55% by weight. 50 g of this acidic oil-in-water emulsion was collected in a 100 ml beaker, and the appearance, texture, and flavor after heat treatment for 30 seconds in a microwave oven with a high frequency output of 500 W were examined. The results are shown in Table 1 below.

Example 2 50 g of the acidic oil-in-water emulsion obtained in Example 1 was added to 100 g of the emulsion.
The sample was collected in a ml beaker, stored in a freezer at −20 ° C. for 30 days, and then subjected to heat treatment in a microwave oven with a high frequency output of 500 W for 30 seconds in a frozen state to examine the appearance, texture, and flavor. The results are shown in Table 1 below.

Comparative Example 1 41% by weight of water, 10% by weight of starch syrup (30% by weight of water), 7% by weight of vinegar (10% by weight of acetic acid, 90% by weight of water),
Salted egg yolk containing 1.8% by weight of salt, 0.1% by weight of sodium glutamate, 0.1% by weight of animal protein hydrolyzate, 0.5% by weight of mustard powder, and 8% by weight of salt (water content of 46. 9% by weight) and 10% by weight to prepare an aqueous phase. Separately, soybean salad oil 27% by weight, methylcellulose (2% aqueous solution has a viscosity of 2% by JIS Ubbelohde viscometer)
1500 mpa · s when measured at 0 ° C.) 1.5
The oil phase was prepared by mixing 1% by weight of a modified starch obtained by gelatinizing waxy corn after phosphoric acid crosslinking with waxy corn. Then
While stirring the aqueous phase, the oil phase was added to obtain an oil-in-water type pre-emulsion, which was emulsified by a colloid mill to obtain an acidic oil-in-water-type emulsion having a water content of 55% by weight. This acidic oil-in-water emulsion 5
0 g is collected in a 100 ml beaker, and the high frequency output is
The appearance, texture, and flavor after heat treatment for 30 seconds in a W microwave oven were examined. The results are shown in Table 1 below.

Comparative Example 2 50 g of the acidic oil-in-water emulsion obtained in Comparative Example 1 was added to 100
The sample was collected in a ml beaker, stored in a freezer at −20 ° C. for 30 days, and then subjected to heat treatment in a microwave oven with a high frequency output of 500 W for 30 seconds in a frozen state to examine the appearance, texture, and flavor. The results are shown in Table 1 below.

Comparative Example 3 41% by weight of water, 10% by weight of starch syrup (30% by weight of water), 7% by weight of vinegar (10% by weight of acetic acid, 90% by weight of water),
1.8% by weight of sodium chloride, 0.1% by weight of sodium glutamate, 0.1% by weight of animal protein hydrolyzate, 0.5% by weight of mustard powder, and the same enzyme-treated egg yolk as used in Example 1 The aqueous phase was prepared by mixing the weight%. Separately,
An oil phase was prepared by mixing 27% by weight of soybean salad oil, 1.5% by weight of dextrin having a DE value of 20 from potato, and 1% by weight of a modified starch obtained by gelatinizing waxy corn after phosphoric acid crosslinking. Next, the oil phase was added while stirring the aqueous phase to obtain an oil-in-water type pre-emulsion, which was emulsified by a colloid mill to obtain an acidic oil-in-water type emulsion having a water content of 55% by weight. 50 g of this acidic oil-in-water emulsion was collected in a 100 ml beaker, and the appearance, texture, and flavor after heating for 30 seconds in a microwave oven with a high frequency output of 500 W were examined. The results are shown in Table 1 below.

Comparative Example 4 50 g of the acidic oil-in-water emulsion obtained in Comparative Example 3 was added to 100
The sample was collected in a ml beaker, stored in a freezer at −20 ° C. for 30 days, and then subjected to heat treatment in a microwave oven with a high frequency output of 500 W for 30 seconds in a frozen state to examine the appearance, texture, and flavor. The results are shown in Table 1 below.

Example 3 Water 51.3% by weight, vinegar (acetic acidity 10% by weight, water 9
0% by weight) 5% by weight, salt 1.5% by weight, sodium glutamate 0.2% by weight, powdered vegetable extract 0.2% by weight, mustard powder 0.3% by weight, and those used in Example 1. An aqueous phase was prepared by mixing 6% by weight of the same enzyme-treated egg yolk. Separately, rapeseed salad oil 35% by weight and methylcellulose (2% aqueous solution has a viscosity of 2% according to JIS Ubbelohde viscometer)
4000 mpa · s when measured at 0 ° C.) 0.5
The oil phase was prepared by mixing the weight%. Next, the oil phase was added while stirring the aqueous phase to obtain an oil-in-water type pre-emulsion, which was emulsified by a colloid mill to obtain an acidic oil-in-water-emulsion of the present invention having a water content of 59% by weight. 50 g of this acidic oil-in-water emulsion
Was collected in a 100 ml beaker, and the appearance, texture, and flavor after heat treatment in a microwave oven with a high frequency output of 500 W for 30 seconds were examined. The results are shown in Table 1 below.

Example 4 50 g of the acidic oil-in-water emulsion obtained in Example 3 was added to 100
The sample was collected in a ml beaker, stored in a freezer at −20 ° C. for 30 days, and then subjected to heat treatment in a microwave oven with a high frequency output of 500 W for 30 seconds in a frozen state to examine the appearance, texture, and flavor. The results are shown in Table 1 below.

Example 5 56.9% by weight of water, 3% by weight of white sugar, 7% by weight of dextrin having a DE value of 20, vinegar (acetic acid content: 10% by weight, water content: 9%)
0% by weight) 10% by weight, salt 2.2% by weight, sodium glutamate 0.3% by weight, powdered vegetable extract 0.2% by weight, mustard powder 0.3% by weight, powdered pepper 0.1% by weight, and 8% by weight of the same enzyme-treated egg yolk as used in Example 1
Was mixed to prepare an aqueous phase. Separately, soybean salad oil 10% by weight and methylcellulose (2% aqueous solution has a viscosity of JI
8000 m when measured at 20 ° C. with an S Ubbelohde viscometer
An oil phase was prepared by mixing 2.0% by weight (pa · s). Next, the oil phase was added while stirring the water phase to obtain an oil-in-water type pre-emulsion, which was emulsified by a colloid mill to obtain a water content of 7%.
0% by weight of the acidic oil-in-water emulsion of the present invention was obtained. 50 g of this acidic oil-in-water emulsion was collected in a 100 ml beaker, and the appearance, texture, and flavor after heating for 30 seconds in a microwave oven with a high frequency output of 500 W were examined. The results are shown in Table 1 below.
It was shown to.

Example 6 50 g of the acidic oil-in-water emulsion obtained in Example 5 was
The sample was collected in a ml beaker, stored in a freezer at −20 ° C. for 30 days, and then subjected to heat treatment in a microwave oven with a high frequency output of 500 W for 30 seconds in a frozen state to examine the appearance, texture, and flavor. The results are shown in Table 1 below.

Comparative Example 5 41% by weight of water, 10% by weight of starch syrup (30% by weight of water), 7% by weight of vinegar (10% by weight of acetic acid, 90% by weight of water),
2.6% by weight of salt, 0.1% by weight of sodium glutamate, 0.1% by weight of animal protein hydrolysate, 0.5% by weight of mustard powder, and 9.2% by weight of raw egg yolk (51% by weight of water) Was mixed to prepare an aqueous phase. Separately, soy salad oil 2
7% by weight, methylcellulose (viscosity of 2% aqueous solution is JI
1500 m when measured at 20 ° C. with an S Ubbelohde viscometer
An oil phase was prepared by mixing 1.5% by weight (pa · s) and 1% by weight of a modified starch obtained by gelatinizing waxy corn after phosphoric acid crosslinking. Then, add the oil phase while stirring the aqueous phase,
An oil-in-water type pre-emulsion was obtained and emulsified by a colloid mill to obtain an acidic oil-in-water-type emulsion having a water content of 55% by weight. 50 g of this acidic oil-in-water emulsion was collected in a 100 ml beaker, and the appearance, texture, and flavor after heating for 30 seconds in a microwave oven with a high frequency output of 500 W were examined. The results are shown in Table 1 below.
It was shown to.

Comparative Example 6 50 g of the acidic oil-in-water emulsion obtained in Comparative Example 5 was
The sample was collected in a ml beaker, stored in a freezer at −20 ° C. for 30 days, and then subjected to heat treatment in a microwave oven with a high frequency output of 500 W for 30 seconds in a frozen state to examine the appearance, texture, and flavor. The results are shown in Table 1 below.

Example 7 Salted egg yolk (salt content: 8% by weight) was adjusted to pH 8.4 with sodium hydroxide. To 100 kg of the salted egg yolk, 600,000 phospholipase units derived from pig pancreatic juice were added, and 40 ° C. For 6 hours, and then added 15,000 protease units of bromelain, reacted at 45 ° C. for 5 hours, cooled to 10 ° C., and obtained enzyme-treated egg yolk having a water content of 46% by weight. 41% by weight of water, 10% by weight of starch syrup (30% by weight of water), vinegar (acetic acidity 10
7% by weight, sodium salt 1.8% by weight, sodium glutamate 0.1% by weight, animal protein hydrolyzate 0.1% by weight, mustard powder 0.5% by weight, and An aqueous phase was prepared by mixing 10% by weight of the enzyme-treated egg yolk. Separately, soybean salad oil 27% by weight, methylcellulose (viscosity of a 2% aqueous solution is 20 ° C.
An oil phase was prepared by mixing 1.5% by weight of 1500 mpa · s as determined by the above method and 1% by weight of a modified starch obtained by gelatinizing waxy corn after phosphoric acid crosslinking. Next, the oil phase was added while stirring the aqueous phase to obtain an oil-in-water type pre-emulsion, which was emulsified by a colloid mill to obtain an acidic oil-in-water type emulsion of the present invention having a water content of 55% by weight. 50 g of this acidic oil-in-water emulsion was collected in a 100 ml beaker, and a high frequency output of 50 g was collected.
Appearance, texture after heating for 30 seconds in a microwave oven of 0 W,
The flavor was checked. The results are shown in Table 1 below.

[0036]

[Table 1]

[0037]

The acidic oil-in-water emulsion of the present invention can be heated from room temperature or frozen state, for example, by heating in a microwave oven, heating by an oven, fry, other heat treatment such as boiling, baking, steaming, etc., and further, retort heating. Even if performed, the emulsion is stable without being destroyed, and after heating, the shape retention is good, the texture is creamy, the flavor is good, and the acidic oil-in-water emulsion of the present invention is obtained. By using it, side dishes, bread products, confectionery products, and frozen foods with improved commercial properties can be obtained.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Koji Tanaka 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. F-term (reference) 4B047 LB09 LE03 LG10 LG29 LG53 LG58 LP03 LP18

Claims (5)

[Claims] 1. An acidic oil-in-water emulsion comprising oil, fat, enzyme-treated egg yolk, methylcellulose and water. 2. The content of oil and fat is 5 to 50% by weight, the content of enzyme-treated egg yolk is 1 to 15% by weight, the content of methylcellulose is 0.1 to 3% by weight, and the content of water is 30 to 85%. 2. The acidic oil-in-water emulsion according to claim 1, which is in weight%. 3. The acidic oil-in-water emulsion according to claim 1, wherein the enzyme-treated egg yolk is an enzyme-treated egg yolk obtained by treating egg yolk with phospholipase A and / or protease. 4. The acidic oil-in-water emulsion according to any one of claims 1 to 3, wherein the enzyme-treated egg yolk is an enzyme-treated egg yolk obtained by treating egg yolk with phospholipase A and then with protease. . 5. A method for producing an acidic oil-in-water emulsion, comprising emulsifying an oil phase to which methylcellulose is added and an aqueous phase to which enzyme-treated egg yolk is added.