JP2001078712A - Oil-in-water type emulsified composition excellent in oxidation stability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition excellent in oxidation stability by using no antioxidant at all. SOLUTION: This composition excellent in oxidation stability is such one as to have an aqueous phase and oily phase which are emulsified in oil-in-water type through plasma fraction of yolk; wherein the plasma fraction of yolk means a supernatant fraction obtained by centrifuging yolk. The main component of the plasma fraction is low density lipoprotein(LDL). LDL is the major protein accounting for 65% of the yolk protein and contains about 80-89 wt.% of lipids. In the lipids, phospholipids are relatively much contained and comprise lecithin, cephalin, sphingosine, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an oil-in-water emulsion composition such as mayonnaise and dressings, and more particularly to an oil-in-water emulsion composition which has excellent oxidation stability and can be stored for a long time. .

[0002]

2. Description of the Related Art Mayonnaise and dressings are well known as typical oil-in-water emulsion compositions in which an aqueous phase and an oil phase are emulsified. In these, a water phase raw material and an oil phase raw material are emulsified into an oil-in-water type, and are delicious and nutritious foods. Here, as the oil phase raw material, soybean oil, rapeseed oil and the like are generally used, and as the emulsifier,
From the viewpoint of taste and emulsion stability, egg yolk is usually used.

[0003] However, these mayonnaises and dressings emulsified using egg yolk are not sufficiently oxidatively stable, and may undergo discoloration if oxidized for a long period of time, and furthermore, the emulsion is destroyed and the oil phase is separated. There were drawbacks. Antioxidants may be used to prevent such oxidation, but consumers generally tend to avoid such additives.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned conventional problems and to provide an oil-in-water emulsion composition excellent in oxidative stability without using any antioxidant. Is what you do.

[0005]

The present inventors have conducted intensive studies to solve these problems, and as a result, surprisingly, an oil-in-water emulsified composition emulsified using a plasma fraction of egg yolk is The present inventors have found that the oxidative stability is more excellent than the oil-in-water emulsified composition emulsified with egg yolk, and based on this finding, have completed the present invention.

That is, the present invention provides an oil-in-water emulsion composition excellent in oxidative stability, characterized in that an aqueous phase and an oil phase are emulsified in an oil-in-water type by a plasma fraction of egg yolk. Things.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. In the present invention, the oil-in-water emulsified composition refers to a composition obtained by mixing an aqueous phase raw material and an oil phase raw material and emulsifying into an oil-in-water type, and typical examples include mayonnaise and dressings.

A feature of the present invention resides in that a plasma fraction of egg yolk is used as an emulsifier. Here, the plasma fraction of the yolk refers to a supernatant fraction obtained by centrifuging the yolk. The main component of the yolk plasma fraction is low density lipoprotein (LDL). LDL contains 6 of the yolk proteins
The most common protein, accounting for 5%,
Contains wt% lipid. The lipid contains a relatively large amount of phospholipid and is composed of lecithin, kephalin, sphingosine and the like.

[0009] A simple fractionation of this yolk plasma fraction is:
This is performed as follows. That is, after adding an equal amount of water to the yolk and homogenizing, the supernatant centrifuged at 27,000 g for 30 minutes is the yolk plasma fraction.

The mixing ratio of the plasma fraction of egg yolk in the oil-in-water emulsion composition of the present invention varies depending on the mixing ratio of the aqueous phase and the oil phase, and is not particularly limited. The mixing ratio can be the same as that of a commonly used emulsifier. In the present invention, the oxidative stability of the obtained oil-in-water emulsified composition is significantly improved by using the above-described plasma fraction of egg yolk as an emulsifier, as compared with the case where the whole egg yolk is used as an emulsifier. .

When the plasma fraction is fractionated from the yolk as described above, a granule fraction is obtained from the sedimentation section. Whereas the plasma fraction is mainly composed of LDL,
The granule fraction is based on high density lipoprotein (HDL). Even if this granule fraction is used as an emulsifier instead of the egg yolk plasma fraction, the oxidative stability becomes insufficient and the object of the present invention cannot be achieved. The low oxidative stability of the conventional oil-in-water emulsified composition emulsified in the whole egg yolk is considered to be due to the granule fraction contained in the egg yolk.

The composition difference between the plasma fraction and the granule fraction can be confirmed by an electrophoresis method such as SDS-PAGE (Journal of Food Science,
Vol.51, No.5, 1986).

In the present invention, it is necessary to use a plasma fraction of egg yolk as an emulsifier, and basically only a plasma fraction of egg yolk is used as an emulsifier.
As long as the object of the present invention is not impaired, other materials generally used as an emulsifier for an oil-in-water emulsion composition, for example, egg white, milk protein, soy protein and the like can be used in combination.

In the present invention, the raw materials (aqueous phase raw materials) constituting the aqueous phase other than the egg yolk plasma fraction used as an emulsifier as described above include the types and mixing ratios of the raw materials used for mayonnaise and dressings. There is no particular limitation as long as it follows. Examples of the aqueous phase raw materials usually used other than the emulsifier include, in addition to water, salt, sugar, vinegar, sodium glutamate, seasonings such as sodium inosinate, starch,
There are spices, flavors and colorings.

On the other hand, the raw material constituting the oil phase (oil phase raw material) is not particularly limited as long as it is a lipophilic substance which can be added to foods, and examples thereof include edible vegetable oils and fats and lipophilic spices. And flavoring agents. Edible vegetable oils include rapeseed oil, soybean oil, safflower oil, corn oil,
Sunflower oil and the like, and these can be used alone or in combination of two or more.

The mixing ratio of the oil phase and the aqueous phase in the oil-in-water emulsion composition of the present invention is not particularly limited.
0 to 90% by weight, 90 to 10% by weight of the aqueous phase, preferably 30 to 80% by weight of the oil phase,
% By weight. Here, if the ratio of the oil phase is less than 10% by weight, the prepared oil-in-water emulsion composition is not delicious. On the other hand, if the ratio of the oil phase exceeds 90% by weight, phase inversion is liable to occur. Not preferred.

The production of the oil-in-water emulsion composition of the present invention may be performed by a known method, and is not particularly limited. For example, a water-phase raw material other than water is dispersed and dissolved in water or the like, and the oil-phase raw material is added thereto. Next, an oil-in-water emulsified composition can be produced by performing finish emulsification with an emulsifier such as a colloid mill.

[0018]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but it goes without saying that the scope of the present invention is not limited to these examples.

Example 1 1) Preparation of Plasma Yolk Plasma Fraction and Granule Fraction Egg yolk was homogenized by adding an equal amount of water.
Centrifugation was performed at 4,000 rpm for 30 minutes to obtain a plasma fraction of the yolk from the supernatant section and a granule fraction from the precipitation section. The amount ratio between the obtained plasma fraction and the granule fraction was about 5.95: 1. The solid content in the plasma fraction and the granule fraction were 22.8% and 46.4%, respectively.

2) Preparation of Oil-in-Water Emulsion Composition (Mayonnaise) Raw materials having the composition shown in Table 1 were emulsified in an oil-in-water type to prepare 2 kg of an oil-in-water emulsion composition (mayonnaise). That is, an aqueous phase is prepared by mixing and dissolving a plasma fraction (equivalent to 5% egg yolk addition), which is an aqueous phase raw material, salt, vinegar (10% acidity), and water, and adding rapeseed oil to the aqueous phase. It was pre-emulsified with a Hobart mixer (manufactured by Hobart). Then, finish emulsification was performed by a colloid mill (clearance: 5 / 10,000 inches, rotation speed: 3000 rpm) to obtain mayonnaise.

The oxidized stability of the obtained mayonnaise was evaluated. The results are shown in Table 4. The oxidation stability was evaluated as follows. A glass bottle having a capacity of about 200 g is filled with about 100 g of the obtained mayonnaise, the mouth is sealed with a single Saran wrap, and stored at 34 ° C. in a dark place. Five weeks later, depending on the state of separation of the surface layer of mayonnaise,
Oxidation stability was evaluated in the following three stages. Stable: no oil separation. Slightly unstable: partial separation is observed on the surface layer. Unstable: The surface layer is almost separated.

Comparative Example 1 Raw materials having the composition shown in Table 1 were emulsified into an oil-in-water emulsion to prepare 2 kg of an oil-in-water emulsion composition (mayonnaise). That is, an aqueous phase is prepared by mixing and dissolving the granule fraction (equivalent to the addition of 5% egg yolk), salt, vinegar (10% acidity) and water, which are raw materials of the aqueous phase, and adding rapeseed oil to the aqueous phase. Thereafter, mayonnaise was prepared in the same manner as in Example 1. The oxidation stability of the obtained mayonnaise was evaluated in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 2 Raw materials having the composition shown in Table 1 were emulsified into an oil-in-water emulsion to prepare 2 kg of an oil-in-water emulsion composition (mayonnaise). That is, egg yolk, salt, vinegar (10% acidity)
And water were mixed and dissolved to prepare an aqueous phase, and rapeseed oil was added to the aqueous phase. Thereafter, mayonnaise was prepared in the same manner as in Example 1. The oxidation stability of the obtained mayonnaise was evaluated in the same manner as in Example 1. The results are shown in Table 1.

[0024]

Table 1 [Evaluation of the composition of the raw materials (% by weight) and oxidation stability]

The following can be seen from the results in Table 1. That is, the mayonnaise of Example 1 emulsified with the plasma fraction of egg yolk did not show oil separation and had high oxidation stability, whereas the mayonnaise of Comparative Example 1 emulsified with the granule fraction showed severe oil separation. And the oxidative stability was unstable, and the mayonnaise of Comparative Example 2 emulsified with egg yolk had oil separation, and the oxidative stability was somewhat unstable and the oxidative stability was low. . From these facts, the cause of the low oxidative stability of mayonnaise emulsified with egg yolk is due to the granule fraction in the yolk, and as shown in Example 1, emulsification with the plasma fraction excluding this As a result, it was found that mayonnaise having better oxidation stability can be obtained.

[0026]

The oil-in-water type emulsified composition of the present invention has excellent oxidative stability without using any antioxidant because the plasma fraction of egg yolk is used as an emulsifier instead of egg yolk. Even if it is oxidized for a long period of time, discoloration does not occur and emulsification is not destroyed and the oil phase does not separate. As described above, the oil-in-water emulsion composition of the present invention does not use any antioxidant, does not lose its oxidative stability even when stored for a long period of time, and has been favorably accepted by consumers. Useful in the food industry.

Claims (1)

[Claims] 1. An oil-in-water emulsion composition having excellent oxidation stability, characterized in that an aqueous phase and an oil phase are emulsified in an oil-in-water type by a plasma fraction of egg yolk.