JP2002171931A - Oil-in-water emulsified product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil-in-water emulsified product containing phytosterol and/or phytosterol fatty acid ester each having cholesterol absorption inhibitory action, and having stable oil-in-water emulsification for a long period of time and excellent flavor and palate feeling, and suitable especially as an acid oil-in- water emulsified product, such as mayonnaise and dressing. SOLUTION: This oil-in-water emulsified product is obtained by incorporating therein phytosterol and/or phytosterol fatty acid ester and yolk processed with an enzyme.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion containing a plant sterol and / or a plant sterol fatty acid ester. The oil-in-water emulsion of the present invention is particularly useful for acidic water such as mayonnaise and dressing. It is suitable as an oil type emulsion.

[0002]

BACKGROUND OF THE INVENTION It has long been known that plant sterols and plant sterol fatty acid esters have an effect of suppressing the absorption of cholesterol from the small intestine, and have been used as agents for lowering the plasma cholesterol concentration. I have. Cholesterol absorption requires that cholesterol be dissolved in bile acid micelles. However, the amount of cholesterol dissolved in bile acids is low, and most of them are in an emulsion state.

[0003] On the other hand, plant sterols and fatty acid esters of plant sterols are dissolved in bile acid micelles in substantially the same amount as cholesterol. Therefore, when cholesterol and plant sterol coexist, the amount of cholesterol dissolved in bile acid micelles decreases. In addition, since the absorption rate of plant sterols from the small intestine is low and remains in the small intestinal lumen, the amount of cholesterol dissolved in bile acid micelles remains limited, and the absorption of cholesterol is suppressed. Therefore, plant sterols and plant sterol fatty acid esters are clinically used as effective plasma cholesterol lowering agents in humans who are susceptible to cholesterol ingested from the diet.

[0004] Plant sterols and plant sterol fatty acid esters are contained in vegetable oils and fats, soybeans, wheat and the like, and are ingested in daily meals, but in very small amounts. Looking at the current diet of Japanese people, it is necessary to have about 1-2 g of plant sterols per day in terms of plant sterols in order to suppress the absorption of cholesterol from the diet. It is difficult to consume such large amounts of plant sterols and plant sterol fatty acid esters. As a method of efficiently ingesting plant sterols and plant sterol fatty acid esters having such functions, various foods using plant sterols and plant sterol fatty acid esters have been proposed. And the like.

JP-A-11-127779 proposes a fat-based food product comprising at least 1% by weight of a sterol equivalent, wherein the degree of esterification of the sterol is in the range of 40 to 90%, As the food product, an oil-in-water emulsion such as mayonnaise and dressing is mentioned, but the fat is limited to a low oil content dressing of about 33%, and it is hard to say that the emulsion stability is sufficient.

WO 99/48378 proposes an oil / fat composition in which 1.2 to 20% by weight of plant sterol is dissolved or dispersed in an oil / fat containing 15% by weight or more of diacylglycerol. As oil / fat compositions, oil-in-water emulsions such as dressings, mayonnaise, grilled meat sauce and the like are mentioned, but these oil-in-water emulsions are not sufficiently satisfactory in emulsion stability.

Further, JP-A-2000-127779 proposes a salad dressing comprising a sterol ester, an emulsifier or a hydrocolloid, and a fat crystal inhibitor, and a method for producing the same. Since a large amount of emulsifier or hydrocolloid is blended, there is a problem that flavor and texture are poor.

[0008] Accordingly, an object of the present invention is to provide an oil-in-water emulsion containing a plant sterol and / or a plant sterol fatty acid ester having a cholesterol absorption inhibitory action, wherein the oil-in-water emulsion is stable for a long time and has a good flavor. An object of the present invention is to provide an oil-in-water emulsion having a good texture, particularly suitable as an acidic oil-in-water emulsion such as mayonnaise and dressing.

[0009]

DISCLOSURE OF THE INVENTION The present inventors have made the above-mentioned problems relating to oil-in-water emulsions containing vegetable sterols and / or vegetable sterol fatty acid esters, particularly acidic oil-in-water emulsions such as mayonnaise and dressings. As a result of intensive studies to solve the problems, it has been found that the above object can be achieved by combining a plant sterol and / or a plant sterol fatty acid ester with an enzyme-treated egg yolk as an emulsifier.

[0010] The present invention has been made based on the above findings, and provides an oil-in-water emulsion comprising plant sterols and / or plant sterol fatty acid esters and enzyme-treated egg yolk.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the oil-in-water emulsion of the present invention will be described in detail. The plant sterol used in the present invention is a component constituting a cell membrane of a plant, and widely exists in the plant. For example, there are cereals such as corn and wheat, seeds such as sesame, beans such as soybean, rapeseed, palm, and cottonseed. Further, the plant sterols include β-sitosterol, campesterol, brassicasterol, fucosterol, phytosterol and other plant sterols, and β-sitostanol and campestanol and other plant stanols, and any of them can be used. .

Further, as the plant sterol fatty acid ester, an ester compound contained in a trace amount in a plant, or the above-mentioned plant sterol and a partial glyceride and / or triglyceride as described later, using a lipase or an alkali in the absence of a solvent as a catalyst. An oil or fat containing a plant sterol fatty acid ester obtained by an esterification reaction is used.

The fatty acid constituting the plant sterol fatty acid ester is not particularly limited, but is preferably a saturated fatty acid having 4 to 24 carbon atoms and / or an unsaturated fatty acid. Among them, the saturated fatty acid having 16 to 24 carbon atoms is preferred. as well as/
Alternatively, unsaturated fatty acids are preferable, and unsaturated fatty acids having 16 to 24 carbon atoms are more preferable.

The vegetable sterol fatty acid ester-containing fats and oils will be further described below. Examples of the partial glyceride used in the production of the vegetable sterol fatty acid ester-containing fats and oils include reactive monoglycerides, distilled monoglycerides, diglycerides, and diglycerides extracted from natural fats and oils.

The triglyceride used for producing the vegetable sterol fatty acid ester-containing fat or oil may be, for example, a fat or oil whose constituent fatty acid is a saturated or unsaturated fatty acid having 4 to 24 carbon atoms, specifically palm oil / palm. Olein Super Olein Palm Stearin
Palm-based fats and oils in the middle melting point of palm, soybean oil, soybean salad oil, rapeseed oil, rapeseed salad oil, cottonseed oil, cottonseed salad oil, safflower oil, sunflower oil, high oleic saflower oil, high oleic sunflower oil, corn oil・ Rauline-based fats and oils such as rice bran oil, palm kernel oil and coconut oil, monkey fat, shea butter, mango fat, cocoa butter, tallow, lard, fish oil, whale oil,
Natural fats and oils such as milk fat, synthetic fats and oils such as diglyceride and MCT (medium chain fatty acid triglyceride), and further hardened oils thereof.
Separated oils or fats and oils subjected to physical or chemical treatment such as transesterification can be used alone or in combination of two or more. Among them, those containing unsaturated fatty acids having 16 to 24 carbon atoms, preferably 30% by weight or more, more preferably 45% by weight or more, and most preferably 50% by weight or more are used as constituent fatty acids of the fats and oils to be used. Is preferred.

In addition to the above partial glycerides and / or triglycerides, one or more selected from glycerin, fatty acid lower alcohol esters and fatty acids may be used, if necessary. The fatty acid lower alcohol ester is not particularly limited, but the fatty acid moiety has 4 carbon atoms.
To 24 saturated or unsaturated fatty acids, especially 16 to 24 carbon atoms
Preferably, the alcohol moiety is a lower alcohol having a boiling point of free alcohol of 100 ° C. or lower when hydrolyzed, such as ethanol or methanol. The fatty acid is not particularly limited, but is preferably a saturated or unsaturated fatty acid having 4 to 24 carbon atoms, particularly a saturated or unsaturated fatty acid having 16 to 24 carbon atoms.

When lipase is used as a catalyst in the above esterification reaction, the type of lipase is not particularly limited, but it is preferable to use one having no regioselectivity. Specifically, genus Alcaligenes , Chromobact
erium , Pseudomonas , Humicola and the like are preferred, and among these, Alcaligenes , Chromoba
Enzymes obtained from the genus cterium and Pseudomonas are more preferred, and enzymes obtained from the genus Alcaligenes are most preferred. These enzymes can be used as they are as enzyme powders, but may be used by immobilizing them on carriers such as diatomaceous earth, alumina, ion exchange resin, activated carbon, and ceramic.

When lipase is used as a catalyst,
The amount of water in the reaction system of the above esterification reaction is preferably 9
The content is preferably at most 00 ppm, more preferably at most 500 ppm, since the hydrolysis of the reaction oil can be minimized and the loss in the deodorization step can be reduced. The esterification reaction can be performed under normal pressure or reduced pressure.

When an alkali is used as a catalyst in the above esterification reaction, it is preferable to use sodium methylate as the alkali. When sodium methylate is used as a catalyst, a mixture of plant sterols and partial and / or triglycerides is used.
After heating to 0 to 100 ° C. and dehydrating to a water content of 500 ppm or less, it is preferable to add a catalyst (sodium methylate) and carry out the reaction under normal pressure or reduced pressure. After the completion of the esterification reaction, the mixture is neutralized with an acid such as citric acid or phosphoric acid, and washed with water and dehydrated. In the present invention, the use of lipase as a catalyst is more efficient and economical than the use of alkali.

When the above-mentioned esterification is carried out using the above-mentioned lipase or alkali as a catalyst, it is preferable to carry out random transesterification. By performing the random transesterification, the plant sterols are randomly esterified with the constituent fatty acids of the partial glyceride and / or triglyceride, so that the constituent fatty acid composition of the plant sterol fatty acid ester and the constituent fatty acid composition of the triglyceride are substantially the same. become.

Free plant sterols may be removed from the vegetable sterol fatty acid ester-containing fats and oils obtained as described above by a solvent such as hexane or acetone or by dry fractionation.

The vegetable sterol fatty acid ester-containing fats and oils are refined by the same method as that for ordinary fats and oils. The usual method for purifying fats and oils herein means bleaching and deodorizing, or deacidification, bleaching and deodorizing. By performing purification, the odor peculiar to plant sterols is eliminated,
A vegetable sterol fatty acid ester-containing fat or oil having good flavor and color tone can be obtained.

The content of the plant sterol and / or the plant sterol fatty acid ester in the oil-in-water emulsion of the present invention is not particularly limited, but is preferably 0.1 to 40% by weight, more preferably 0.1 to 40% by weight in terms of the plant sterol. 5-3
The content is preferably 0% by weight, most preferably 1 to 20% by weight. When the content exceeds 40% by weight, the texture of the obtained oil-in-water emulsion becomes poor. On the other hand, when the content is less than 0.1% by weight, when the oil-in-water emulsion is ingested, The cholesterol lowering effect is not sufficiently exerted.

In the oil-in-water emulsion of the present invention, the plant sterol and the plant sterol fatty acid ester may be used alone or in combination. When used in combination, the weight ratio A / B of the plant sterol (A) and the plant sterol fatty acid ester (B) is not particularly limited,
For example, within the range of 1000/1 to 1/1000, preferably 30/1 to 1/200, more preferably 10/1 to 1
It may be used within the range of / 30.

The oil-in-water emulsion of the present invention contains an enzyme-treated egg yolk in addition to the above-mentioned plant sterol and / or plant sterol fatty acid ester. When egg yolk not treated with an enzyme is used, the resulting oil-in-water emulsion has extremely poor emulsion stability.

As a substrate for preparing the above-mentioned enzyme-treated egg yolk, raw egg yolk, sterilized egg yolk, salted egg yolk, and sweetened egg yolk can be used. In addition, in order to reduce cholesterol in the oil-in-water emulsion, cholesterol-reduced egg yolk may be used as a substrate. Salted egg yolk is particularly suitable in consideration of the flavor of the obtained oil-in-water emulsion and suppressing the growth of microorganisms during the enzymatic reaction, and it is particularly preferable to use salted egg yolk to which salt is added in an amount of 3 to 20% by weight. It is more preferable to use salted egg yolk to which 5 to 8% by weight of salt is added.

In the present invention, it is preferred that phospholipase A and a protease are used in combination as the enzyme used in the enzyme treatment of egg yolk.

The above-mentioned phospholipase A is also called a phospholipid hydrolase and is an enzyme that catalyzes a reaction for decomposing phospholipids into lysophospholipids. In the present invention, phospholipase A differs depending on the position of an acting ester bond. Folipase A ₁
(EC 3.1.1.32) and phospholipase A ₂ (E
Can use two kinds of C3.1.1.4), for example, microorganisms (e.g. Aspergillus oryzae genus) optimum pH and phospholipase A ₁ acid gamut originate from, mammalian pig pancreatic juice the origin and to optimum pH of phospholipase such as lipase a ₂ weakly basic range was, it is possible to use a commercially available phospholipase a.

[0029] The protease is an enzyme that catalyzes a reaction for hydrolyzing and degrading a protein.
Animals, those of microbial origin, such as bromelain of pineapple, papain of papaya, trypsin of mammalian pancreatic juice, pepsin of mammalian gastric juice, fungal protease, etc.
Commercially available proteases can be used, especially bromelain.

As these enzymes, commercially available powdery or liquid enzymes for foods can be used.

When the yolk is enzymatically treated, phospholipase A
The protease and the protease can be added in any order or at the same time, but from the viewpoint of avoiding hydrolysis of the phospholipase A by the protease, it is preferable to carry out the enzyme treatment with the protease after the enzyme treatment with the phospholipase A.

The amount of phospholipase A added was 1 g of egg yolk.
The amount is preferably 0.2 to 100 phospholipase units, more preferably 0.5 to 20 phospholipase units. 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 protease added is preferably 0.01 to 10 protease units per gram of egg yolk,
More preferably, the amount is equivalent to the activity of 0.1 to 5 protease units. The protease unit is a unit indicating the amount of activity of the protease. One protease unit is equivalent to 1 micromol of tyrosine per minute when the protease is allowed to act on milk casein at pH 7.0 and 37 ° C. It is an activity amount indicating chromaticity.

Incidentally, an enzyme comprising a combination of phospholipase A and a protease may be added according to the following criteria. That is, the addition amount (total amount) of the enzyme is 100
Parts by weight, preferably 0.001 to 0.8 parts by weight,
More preferably, it is 0.01 to 0.3 parts by weight. At this time, the weight ratio of phospholipase A to protease is
Preferably 20/80 to 90/10, more preferably 4
0/60 to 85/15.

The enzyme treatment of the egg yolk is preferably carried out at an optimum temperature of the phospholipase A and the protease, without denaturing the protein, the phospholipase A and the protease of the yolk by heat, and usually at 20 to 60 ° C., preferably at 40 ° C. It is good to carry out in a temperature range of -55 ° C. In addition, it is preferable to perform stirring with a stirrer or the like during the enzyme treatment.

In addition, it is preferable to adjust the pH of the phospholipase A and the protease to an optimum pH, usually in the range of 3 to 9, during the enzyme treatment of the egg yolk. The pH adjuster for this purpose is not particularly limited as long as it is for food, and for example, lactic acid, citric acid, gluconic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phosphoric acid, L-ascorbic acid, Acidic substances such as acetic acid and vinegar, sodium dihydrogen phosphate, potassium dihydrogen phosphate, vinegar, fruit juice, fermented milk and other acidic substances, sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium citrate, and 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, suitable inorganic salts such as calcium salts such as calcium chloride and calcium dihydrogen phosphate may be added as a stabilizer for the enzyme.

The reaction time for the enzyme treatment of egg yolk is not particularly limited, but it is preferable to carry out the reaction within the range of 1 to 30 hours.
As a method of enzymatic treatment of egg yolk, a method of hydrolysis in a batch system under the above-mentioned conditions is adopted, but a method of hydrolysis in a continuous system may be used.

The degree of degradation of phospholipid of egg yolk into lysophospholipid by phospholipase A and the degree of hydrolysis of protein of egg yolk by protease are determined by the amount of enzyme added, reaction temperature, pH at the start of reaction, It is affected by the presence or absence of the stabilizer and the reaction time. In the present invention, the degree of these degradations is not particularly limited, but the degradation of phospholipids of egg yolk to lysophospholipids by phospholipase A is such that 25 to 100% of the total phospholipids contained in egg yolk are degraded to lysophospholipids. The hydrolysis of the protein of the egg yolk by the protease is preferably performed to such an extent that the protein contained in the egg yolk loses its heat coagulability completely.

The enzyme-treated egg yolk thus obtained is preferably deactivated by an appropriate method, for example, by a heat treatment.

The content of the above-mentioned enzyme-treated egg yolk is preferably 1 to 15% by weight, more preferably 1 to 15% by weight, in the oil-in-water emulsion of the present invention from the viewpoint of stabilizing the oil-in-water emulsion and improving the flavor and texture. Is preferably 3 to 12% by weight. If the content is too large, the viscosity of the obtained oil-in-water emulsion will increase significantly. If the content is too small, the oil-in-water emulsion will be unstable.

The oil-in-water emulsion of the present invention comprises mayonnaise,
It is preferably an acidic oil-in-water emulsion such as a dressing.

The oil-in-water emulsion of the present invention contains vegetable sterol and / or vegetable sterol fatty acid ester and enzyme-treated egg yolk as essential components and has good flavor and texture. In order to give a more suitable texture and flavor to the oil-based emulsion, any raw material used for ordinary oil-in-water emulsion-type foods can be used as long as the object of the present invention is not impaired.

Such raw materials include, for example, palm oil, palm olein, super olein, palm stearin, medium melting point of palm, soybean oil, soybean salad oil, rapeseed oil, rapeseed salad oil, cottonseed oil, cottonseed salad oil, safflower oil, Sunflower oil, high oleic safflower oil, high oleic sunflower oil, corn oil, rice bran oil, palm kernel oil, coconut oil, monkey fat, shea butter, mango fat, cocoa butter,
Natural or fats such as tallow, lard, fish oil, whale oil, milk fat, synthetic fats such as diglyceride, MCT (medium chain fatty acid triglyceride), and hardened oil, fractionated oil, or physical or chemical treatment such as transesterification. Fats and oils applied alone or in combination of two or more, sucrose, lactose, glucose, fructose, maltose, maltooligosaccharides, isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, nigerooligosaccharides, syrup, palatinose, trehalose , Saccharides such as sorbitol, maltitol, mannitol, reduced starch saccharified product, polydextrose, dextrins such as linear dextrin, branched dextrin and cyclic dextrin, starch, and modified starch obtained by treating starch with an enzyme such as amylase. Acid and alkali treatment, esterification,
Chemically modified starches obtained by chemical or physical treatments such as acetylation, phosphoric acid crosslinking, heating and wet heat treatment, and chemically modified starches that have been pre-gelatinized by heat treatment so as to be easily dissolved in water Starch, raw milk, cow milk, other animal milk, condensed milk, sweetened condensed milk, skim milk, skim milk powder, whole fat milk powder, casein, sodium casein, rennet casein, whey protein, whey, whey powder, whey protein concentrate, butter・ Buttermilk ・ Buttermilk powder ・ Cream ・ Concentrated cream ・ Total milk protein ・ Milk calcium ・ Cream ・ Natural cheese ・ Processed cheese ・ Fermented milk and other dairy products, Egg products such as whole egg, yolk, egg white and their powders, Proteins such as soy protein and gelatin, various juices, concentrated juices, dried fruits, vegetable juices, pickled vegetables, dried vegetables, refined · Halite, natural salt and natural salt-salts potassium chloride, sodium inosinate soda yeast extract, bonito extract, sodium glutamate, succinate,
Seasonings such as HAP / HAV, alcoholic spirits, thickening stabilizers such as xanthan gum, pectin, locust bean gum, gellan gum, guar gum, tarragant gum, alginic acid, sodium alginate, curdlan, microfibrous cellulose, methylcellulose, soybean polysaccharides, lactic acid ,citric acid,
Gluconic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phosphoric acid, L-ascorbic acid, acetic acid, vinegar and other acidulants, spices, spice extracts, coloring agents such as β-carotene, and tocopherol L- Antioxidants such as ascorbic acid stearic acid ester / L-ascorbic acid palmitic acid ester / tea extract, etc .;

When the above-mentioned raw materials are blended with the oil-in-water emulsion of the present invention, usually, a water-soluble raw material is dissolved in an aqueous phase and an oil-soluble raw material is dissolved in an oil phase, and then emulsified into an oil-in-water type. However, a water-soluble raw material may be dispersed in an oil phase and emulsified in an oil-in-water type. In the oil-in-water emulsion of the present invention, the ratio of the water phase to the oil phase is preferably 20 to 90% by weight of the water phase and 80 to 10% by weight of the oil phase.
%, More preferably 25 to 85% by weight of the aqueous phase and 75 to 15% by weight of the oil phase, and most preferably 30 to 80% by weight of the aqueous phase and 70 to 20% by weight of the oil phase.

The oil-in-water emulsion of the present invention can be produced, for example, as follows. Plant sterols and / or plant sterol fatty acid esters contain an oily phase by adding a modified starch, a thickening stabilizer and the like, if necessary, and an enzyme-treated egg yolk in water and, if necessary, acidulants such as vinegar, salt, Sugars such as syrup and spices such as pepper are added to form an aqueous phase. Next, the oil phase is added while stirring the aqueous phase to obtain an oil-in-water type pre-emulsion. This is treated with an emulsifier such as a colloid mill or a homogenizer such as a homogenizer to perform finish emulsification to obtain an oil-in-water emulsion of the present invention.

[0046]

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

(Example 1) Phospholipase A20.01 derived from pig pancreatic juice was added to 100 kg of salted egg yolk adjusted to pH 8.2 with 7.5% salted egg yolk using sodium hydroxide.
5 kg (555000 phospholipase units) were added, treated at 40 ° C. for 7 hours, and then bromelain 0.1.
003 kg (90000 protease units) was added, treated at 40 ° C. for 4 hours, and cooled to 5 ° C. to obtain enzyme-treated egg yolk (I). Next, 7.5 parts by weight of water, 4 parts by weight of syrup (25% by weight of water), 4 parts by weight of brewed vinegar, 2 parts of rock salt
By weight, 0.2 parts by weight of sodium glutamate, 0.3 parts by weight of mustard powder and 7 parts by weight of the above-mentioned enzyme-treated egg yolk (I) were mixed to prepare an aqueous phase. Separately, 2 parts by weight of plant sterol was dissolved in 73 parts by weight of heated soybean salad oil 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 oil-in-water type emulsion of the present invention. When this oil-in-water emulsion was refrigerated in a refrigerator at 5 ° C. for 24 hours and stirred with a spatula, no destruction of the oil-in-water emulsion was observed, and the emulsion was stable. The oil-in-water emulsion had good flavor and texture.

(Example 2) Plant sterol 1 of soybean origin
After dissolving 0 parts by weight in 90 parts by weight of heated rapeseed oil, 1 part by weight of a lipase derived from the genus Alcaligenes , which is a lipase having no regioselectivity, is added.
It adjusted to 0 ppm and performed transesterification. Next, the lipase was removed by filtration, bleached by adding 2 parts by weight of clay, and deodorized at a temperature of 200 ° C. to obtain a vegetable sterol fatty acid ester-containing fat (I). The composition of this fat (I) is as follows: 15% by weight of vegetable sterol fatty acid ester, 1% by weight of monoglyceride, 12% by weight of diglyceride, 71% by weight of triglyceride, 1% by weight of unreacted vegetable sterol
Met. The fatty acid composition of the vegetable sterol fatty acid ester, triglyceride and diglyceride of this fat (I) is shown in Table 1 below. Next, an oil-in-water emulsion of the present invention was obtained in the same manner as in Example 1 except that the oil-and-fat (I) containing the plant sterol fatty acid ester was used instead of the oil phase of Example 1. This oil-in-water emulsion is placed in a refrigerator at 5 ° C for 2 hours.
After refrigeration for 4 hours, the mixture was stirred with a spatula, and no destruction of the oil-in-water emulsion was observed, and the emulsion was stable. Also,
This oil-in-water emulsion had good flavor and texture.

Example 3 90 kg of 8% salted egg yolk was added to water 7
Aspergillus oryzae derived from the genus of phospholipase A ₁ 0.02 kg of (800,000 phospholipase units) added to kg and salted egg yolk 100kg adjusted to pH4.6 by addition of Vinegar 3 kg, 7 h at 45 ° C. And then bromelain 0.005 kg (150,000
Protease unit), treated at 45 ° C. for 3 hours, and cooled to 5 ° C. to obtain enzyme-treated egg yolk (II). Next, an oil-in-water emulsion of the present invention was obtained in the same manner as in Example 1 except that the enzyme-treated egg yolk (II) was used instead of the enzyme-treated egg yolk (I). When this oil-in-water emulsion was refrigerated in a refrigerator at 5 ° C. for 24 hours and stirred with a spatula, no destruction of the oil-in-water emulsion was observed, and the emulsion was stable. The oil-in-water emulsion had good flavor and texture.

Example 4 Plant Sterol 1 of Soybean Origin
After dissolving 0 parts by weight in 90 parts by weight of heated palm olein, the same treatment as in Example 2 was performed to obtain a vegetable sterol fatty acid ester-containing fat (II). The composition of this fat (II) is as follows: 14% by weight of plant sterol fatty acid ester, 1% by weight of monoglyceride, 12% by weight of diglyceride, 72% by weight of triglyceride, 1% by weight of unreacted plant sterol
Met. The fatty acid composition of the vegetable sterol fatty acid ester, triglyceride and diglyceride of this fat (II) is shown in Table 1 below. Next, an oil-in-water emulsion of the present invention was obtained in the same manner as in Example 1, except that the oil phase (II) containing the plant sterol fatty acid ester was used instead of the oil phase of Example 1. This oil-in-water emulsion is placed in a refrigerator at 5 ° C for 2 hours.
After refrigeration for 4 hours, the mixture was stirred with a spatula, and no destruction of the oil-in-water emulsion was observed, and the emulsion was stable. Also,
This oil-in-water emulsion had good flavor and texture.

Example 5 39.58 parts by weight of water, 8 parts by weight of glucose fructose liquid sugar (25% by weight of water), 2 parts by weight of granulated sugar, 0.5 part by weight of 50% fermented lactic acid, 1 lemon juice
Parts by weight, 4 parts by weight of brewed vinegar, 1.5 parts by weight of purified salt, 0.01 parts by weight of disodium succinate crystals, 2 parts by weight of curry powder, 0.2 parts by weight of mustard powder, 0.01 parts by weight of pepper and An aqueous phase was prepared by mixing 8 parts by weight of the enzyme-treated egg yolk (I). Separately, 30 parts by weight of the plant sterol fatty acid ester-containing oil and fat (I) were dispersed with 3 parts by weight of a modified starch obtained by gelatinizing potato starch after crosslinking with phosphoric acid, 0.1 part by weight of xanthan gum, and 0.1 part by weight of curry flavor. The oil phase was prepared by dissolution. Next, the oil phase was added while stirring the aqueous phase to obtain an oil-in-water pre-emulsion, which was homogenized with a homogenizer at a homogenizing pressure of 20 MPa to obtain an oil-in-water emulsion of the present invention. Was. When this oil-in-water emulsion was refrigerated in a refrigerator at 5 ° C. for 24 hours and stirred with a spatula, no destruction of the oil-in-water emulsion was observed, and the emulsion was stable. The oil-in-water emulsion had good flavor and texture.

Comparative Example 1 An oil-in-water emulsion was obtained in the same manner as in Example 1 except that 7.5% salted egg yolk was used instead of the enzyme-treated egg yolk (I). This oil-in-water emulsion is
When the mixture was refrigerated in a refrigerator at 24 ° C. for 24 hours and stirred with a spatula, the oil-in-water emulsion was destroyed, and the oil separated. In addition, this oil-in-water emulsion had poor flavor and texture.

Comparative Example 2 An oil-in-water emulsion was obtained in the same manner as in Example 5, except that 7.5% salted egg yolk was used instead of the enzyme-treated egg yolk (I). This oil-in-water emulsion is
When the mixture was refrigerated in a refrigerator at 24 ° C. for 24 hours and stirred with a spatula, the oil-in-water emulsion was destroyed, and the oil separated. In addition, this oil-in-water emulsion had poor flavor and texture.

Example 6 Plant Sterol 4 of Soybean Origin
Example 2 After dissolving 3 parts by weight in a mixture of 19 parts by weight of heated rapeseed oil and 38 parts by weight of oleic acid ethyl ester.
The same treatment as described above was carried out to obtain a vegetable sterol fatty acid ester-containing fat (III). The composition of this fat (III) is as follows: 76% by weight of plant sterol fatty acid ester, 0% by weight of monoglyceride, 4% by weight of diglyceride, 17% by weight of triglyceride
% Of unreacted plant sterols by weight. The fatty acid composition of the vegetable sterol fatty acid ester, triglyceride and diglyceride of this fat (III) is shown in Table 1 below. Next, in the same manner as in Example 5 except that the vegetable sterol fatty acid ester-containing fat (III) was used instead of the vegetable sterol fatty acid ester-containing fat (I),
An oil-in-water emulsion of the present invention was obtained. When this oil-in-water emulsion was refrigerated in a refrigerator at 5 ° C. for 24 hours and stirred with a spatula, no destruction of the oil-in-water emulsion was observed, and the emulsion was stable. The oil-in-water emulsion had good flavor and texture.

[0055]

[Table 1]

[0056]

The oil-in-water emulsion of the present invention is an oil-in-water emulsion containing a plant sterol and / or a plant sterol fatty acid ester having a function of lowering plasma cholesterol concentration. It is stable and has good flavor and texture.

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[Procedure amendment]

[Submission date] May 10, 2001 (2001.5.1
0)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction contents]

Further, Japanese Patent Application Laid-Open No. 2000-102361 proposes a salad dressing comprising a sterol ester, an emulsifier or a hydrocolloid, and a fat crystal inhibitor, and a method for producing the same. Since a large amount of emulsifier or hydrocolloid is blended, there is a problem that flavor and texture are poor.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B018 LB09 LE04 MD10 MD15 MD16 MD72 MD90 ME04 MF02 MF12 4B026 DC05 DG01 DG11 DH01 DL02 DL07 DP01 DX04 4B047 LB09 LE03 LG08 LG53 LP03 LP18

Claims (6)

[Claims] 1. An oil-in-water emulsion comprising a plant sterol and / or a plant sterol fatty acid ester, and an enzyme-treated egg yolk. 2. The method according to claim 1, wherein the plant sterol and / or the plant sterol fatty acid ester is used in an amount of 0.1 to 4 in terms of plant sterol.
The oil-in-water emulsion according to claim 1, which contains 0% by weight. 3. The oil-in-water emulsion according to claim 1, which comprises 1 to 15% by weight of the enzyme-treated egg yolk. 4. The 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 a protease. 5. An acidic oil-in-water emulsion.
An oil-in-water emulsion according to any one of the above. 6. A method for producing an oil-in-water emulsion, comprising emulsifying an oil phase containing a plant sterol and / or a plant sterol fatty acid ester and an aqueous phase containing an enzyme-treated egg yolk.