JP2003000190A - Yolk-containing low-cholesterol oil-in-water type emulsified food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified food extremely diminished in cholesterol content despite containing much yolk, excellent in emulsion stability and having both flavor and body (palatability) peculiar to yolk, and to provide a method for producing the food. SOLUTION: This oil-in-water type emulsified food is obtained by compounding the total raw material with >=0.7 wt.% of processed dry yolk which is prepared by the following process: liquid yolk is put to enzyme treatment to lyse the phospholipids contained therein and then put to cholesterol elimination treatment with supercritical carbon dioxide so as to leave >=0.1 wt.% of cholesterol therein. This food thus obtained contains yolk at >=2.8 wt.% calculated as raw yolk, >=7×10<-4> wt.% of yolk-derived cholesterol and <6×10<-3> wt.% of total cholesterol.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion food containing egg yolk and having a reduced cholesterol content, such as mayonnaise, tartar sauce and dressing.

[0002]

2. Description of the Related Art In recent years, there has been a demand for foods having a reduced cholesterol content. However, in oil-in-water emulsion foods such as mayonnaise, tartar sauce, and dressings that use egg yolk as a raw material, cholesterol is contained in the egg yolk itself at about 1. It is contained in 2%, and it may be contained in vegetable oil in a small amount.
Inevitably, more than a certain amount of cholesterol will remain. Conventionally, a mayonnaise-like food product having a reduced cholesterol content by not using egg yolk (JP-A-7-39341, etc.) has been proposed, but since the excellent emulsifying action of egg yolk does not work, a separate emulsifier or It is necessary to add starch and the like, and since the egg yolk has no peculiar flavor and taste (flavor), a product which is satisfactory in terms of taste has not been obtained.

Further, the present applicant has previously proposed an oil-in-water type emulsion food in which egg yolk is used in an amount equal to that of a conventional mayonnaise and a cholesterol content is reduced. For example, JP-A-8
No. 23918, a method for producing an oil-in-water emulsified food product using a cholesterol-reduced egg yolk is to remove the edible oil after mixing the egg yolk with the edible oil, and remove 40 to 90% of cholesterol by pouring out. The low-cholesterol egg yolk obtained as described above is a technique for producing an oil-in-water emulsion food by using 5 to 25%, and at least 6 × 10 ⁻³ % or more of cholesterol is contained in the final product oil-in-water emulsion food. It remains. In addition, Japanese Patent Laid-Open No. 11-1
No. 37209 proposed a technique for producing an oil-in-water emulsified food product by combining low-cholesterol egg yolk with a cholesterol content reduced by 60 to 95% by supercritical carbon dioxide treatment and enzyme-treated egg yolk. However, this method uses 0.5% or more of enzyme-treated egg yolk that does not remove cholesterol, so that at least 6 × 10 ⁻³ % of cholesterol remains in the final product oil-in-water emulsified food. is doing. As described above, an oil-in-water emulsified food having a cholesterol content reduced to less than 6 × 10 ⁻³ % without reducing the egg yolk content has not been obtained yet.

[0004]

Therefore, the present inventor has, as a raw material for an oil-in-water emulsified food, a supercritical carbon dioxide treatment after an enzyme treatment according to Japanese Patent No. 3081038 which the applicant has a patent right. I came up with the idea of utilizing the resulting low-cholesterol dried egg yolk. That is, when egg yolk is subjected to supercritical carbon dioxide treatment, it is possible to obtain egg yolk with little cholesterol remaining, but when such treatment is performed, proteins and the like in the egg yolk are greatly damaged and denatured. As a result, the emulsifying power is significantly reduced. However, prior to the supercritical carbon dioxide treatment, the egg yolk may be subjected to an enzyme treatment for increasing the emulsifying power, so that the reduction in the emulsifying power due to the subsequent supercritical carbon dioxide treatment can be prevented to some extent. It was predicted that egg yolk with strength and almost no cholesterol could be obtained. Then, the present inventor, if the oil-in-water emulsion food using the egg yolk obtained in this way,
The research proceeded on the assumption that an oil-in-water emulsified food containing almost no cholesterol could be obtained even though the content of egg yolk was about the same as that of normal mayonnaise.

Contrary to the above prediction, however, an oil-in-water emulsion food using egg yolk containing almost no cholesterol, which has been subjected to supercritical carbon dioxide treatment after enzyme treatment, lacks emulsification stability and has an aqueous phase and an oil phase during storage. Was found to be easy to separate. As a prior art similar to this, Japanese Patent Laid-Open No. 1-19
No. 9559, which discloses a low-cholesterol dressing that uses cholesterol-reducing egg yolk that has been treated with phospholipase and gelatinized starch.

[0006] However, although JP-A-1-199559 describes that "denatured egg yolk containing substantially no cholesterol" is used, the problem of reduction in emulsion stability due to cholesterol-reducing treatment of egg yolk is described. Has not even raised a problem as well as its solution. That is, the dressing described in this publication has a lower egg yolk content than general mayonnaise, and contains gelatinized starch that is effective in improving the emulsion stability. It is presumed that he did not recognize the problem of the reduction of emulsifying power due to the cholesterol reduction treatment described above. From the above, the present invention, despite containing a large amount of egg yolk, the cholesterol content is extremely reduced, excellent in emulsion stability without separation of the water phase and the oil phase during storage, and the egg yolk has a unique It is an object of the present invention to provide an oil-in-water emulsified food having a flavor and richness (flavor) and a method for producing the same.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventor has found that when enzymatically treating egg yolk and then supercritical carbon dioxide treatment, the degree of supercritical carbon dioxide treatment is controlled to It was found that an oil-in-water emulsified food having high emulsion stability and not separating during storage can be obtained by adjusting the cholesterol content of the above so as not to fall below a specific value. That is, the present invention is
(1) The content of egg yolk is 2.8% or more in terms of raw egg yolk, and the content of cholesterol derived from egg yolk is 7 × 10 ⁻⁴ %
The oil-in-water type as set forth above, wherein the total cholesterol content is less than 6 × 10 ⁻³ %, and (2) the content of egg yolk is 4.8% or more in terms of raw egg yolk. Emulsified food. (3) The oil-in-water emulsified food according to (1) or (2), wherein the egg yolk is an egg yolk that has been subjected to an enzyme treatment and a decholesterolization treatment, and (4) an egg yolk that has been subjected to an enzyme treatment with a lysification rate of 10% or more. The oil-in-water emulsion food according to any one of (1) to (3). (5) An oil-in-water emulsified food according to any one of (1) to (4), which contains a plant sterol. Further, (6) the processed dried egg yolk obtained by subjecting the yolk liquid to enzymatic treatment to lysate the phospholipids contained in the yolk liquid, and then decholesterolizing so that 0.1% or more of the contained cholesterol remains The present invention provides a method for producing an oil-in-water type emulsion food, which is characterized by containing 0.7% or more.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
In the present invention, all "%" mean "mass%". The oil-in-water emulsified food of the present invention is an emulsion obtained by emulsifying an aqueous phase raw material and an oil phase raw material into an oil-in-water type. That is, it is an emulsion in which oil droplets are dispersed in the water phase, and specific examples thereof include mayonnaise, tartar sauce, emulsion type dressing and the like. At this time, the compounding ratio of the water phase raw material and the oil phase raw material may be about 90 to 10% of the former with respect to 10 to 90% of the former, but usually the former is 20 to 70%.
On the other hand, the latter is generally 80 to 30%.

The oil-in-water emulsion food of the present invention has an egg yolk content of 2.8% or more in terms of raw egg yolk. Examples of the egg yolk include raw egg yolk, dried egg yolk, processed liquid egg yolk obtained by subjecting them to enzyme treatment, decholesterolization treatment, and the like, and processed dried egg yolk. The content of egg yolk is required to be 2.8% or more in terms of raw egg yolk, and if it is less than 2.8%, the oil-in-water emulsion food has poor emulsification stability and easily separates during storage, and This is because the flavor and richness of the egg yolk can hardly be felt. Furthermore, if the egg yolk content is set to 4.8% or more, a product with a flavor and a rich body comparable to that of normal mayonnaise can be obtained, which is more preferable. However, 3
If it exceeds 0%, the flavor will be greatly different from that of normal mayonnaise, and thus it is not so preferable.

The oil-in-water emulsified food of the present invention has an egg yolk-derived cholesterol content of 7 × 10 ⁻⁴ % or more, and a cholesterol content derived from all raw materials including egg yolk (in the present invention, “total cholesterol”). Content ") is less than 6 × 10 ⁻³ %. If the egg yolk-derived cholesterol content is less than 7 × 10 ⁻⁴ %, the emulsion stability of the oil-in-water emulsified food is poor and separation easily occurs during storage, and the total cholesterol content is 6 × 10 ⁻³ % or more. This is because the case is a range that can be already realized by the prior art such as Japanese Patent Laid-Open No. 8-23918. still,
The method for measuring the cholesterol content in the present invention is in accordance with "Cholesterol Quantification Method A" described in "Japanese Food Standard Component Table Analysis Manual" (issued in January 1997), Food Ingredients Subcommittee, Science and Technology Agency, Resource Research Committee. Is.

The oil-in-water emulsified food of the present invention may be mixed with a plant sterol having an action of lowering the amount of cholesterol in blood. Examples of plant sterols include α-sitosterol, β-sitosterol, stigmasterol, ergosterol, campesterol, and the like, and it is also possible to use derivatives of these fatty acid esters, ferulic acid esters, glycosides and the like. is there. Generally, it is said that the intake of plant sterols necessary for lowering the amount of cholesterol in blood is 0.4 g or more, and the mayonnaise used by a Japanese person at one meal is about 15 g. Also in the oil-in-water emulsified food of the present invention, by mixing 0.4 g or more of plant sterols in 15 g thereof, that is, 2.
A blending amount of 7% or more is preferable because the amount of blood cholesterol can be reduced by single use. However, if the content of plant sterols exceeds 10%, the texture of the produced oil-in-water emulsified food product becomes unpleasant, which is not preferable.

Next, the method for producing the oil-in-water emulsion food of the present invention will be described. First, raw egg yolk or egg yolk liquid obtained by reconstitution of dried egg yolk powder with water is subjected to enzyme treatment to lysoize the phospholipids contained therein. Phospholipase A is generally used as the enzyme used for the enzyme treatment. When egg yolk is treated with phospholipase A, phospholipase A acts on the constituent phospholipids of egg yolk lipoprotein (complex of egg yolk lipid and egg yolk protein such as egg yolk phospholipid), which is the main component of egg yolk, and the 1st or 2nd position of phospholipid The fatty acid residue at the position is hydrolyzed to lysophospholipid. The enzyme treatment condition is, for example, 1 × 10 ⁻⁴ to 2 × 10 ⁻² % of the above enzyme.
The reaction may be performed at a concentration of about 45 to 55 ° C. and a pH of 6 to 8 for about 2 to 12 hours.

In the present invention, the mass ratio of lysophosphatidylcholine to the total mass of lysophosphatidylcholine and phosphatidylcholine after enzyme treatment (hereinafter referred to as "lysation rate") is the yatroscan method (T.
When analyzed by the LC-FID method), it is preferably 10% or more, more preferably 30% or more. This is because if it is less than 10%, the produced oil-in-water emulsified food product tends to be cracked or easily separated during long-term storage, and a peculiar stuffy smell tends to occur. If the lyso rate exceeds 90%, a bitterness tends to be exhibited, which is not preferable.

Next, the obtained enzyme-treated egg yolk liquid is subjected to decholesterolization treatment with supercritical carbon dioxide. At that time, it is preferable to dry the enzyme-treated egg yolk liquid prior to the decholesterolization treatment because the decholesterolization treatment with supercritical carbon dioxide can be performed more efficiently. The drying means at this time is not particularly limited, and the water content of the egg yolk after the lyso treatment may be 1 to 6% by a method such as spray drying or freeze drying.
It only has to be about. By this drying treatment, cholesterol in egg yolk is also concentrated, and the content becomes about 2 to 3%.

Next, decholesterolization treatment is carried out with supercritical carbon dioxide. The supercritical carbon dioxide used here means a critical temperature of 31.0 ° C. or higher and a critical pressure of 7.14 MPa or higher. It means carbon dioxide under the above pressure conditions. Especially, 35-45
Supercritical carbon dioxide at a temperature of ° C and under conditions of 13 to 35 MPa is preferred. Such cholesterol-removing treatment using supercritical carbon dioxide may be performed according to a conventional method, but the cholesterol content in the processed dried egg yolk after the treatment is 0.1% or more, more preferably 0.15%. It is necessary to control the above. If the cholesterol content is reduced to less than 0.1%, the reason is not clear, but when the oil-in-water emulsified food is produced, the emulsification is not stable and it is easy to separate during storage.

The method for producing an oil-in-water emulsion food using the processed dry egg yolk subjected to decholesterolization obtained as described above is no different from the general mayonnaise production method, and the processed dried egg yolk, fresh water, vinegar, etc. After thoroughly stirring and mixing the seasoning, the edible oil may be added and further stirred to emulsify. The amount of processed dried egg yolk added at that time must be 0.7% or more based on the total amount of the raw materials. This is because if it is less than 0.7%, the flavor and richness of egg yolk cannot be imparted to the oil-in-water emulsion food. It should be noted that 0.7% or more of the processed and dried egg yolk corresponds to about 2.8% or more in terms of raw egg yolk.

As the raw material of the oil-in-water emulsion food of the present invention, various raw materials can be used other than the above-mentioned ones depending on the kind of food to be produced. For example, mayonnaise includes salt, seasonings such as sugar, seasonings such as sodium glutamate, spice powder, spices such as oil mustard, and tartar sauce, shredded pickles, ingredients such as onions. Should be added. Further, in the case of a low-calorie mayonnaise type food in which the amount of edible oil used is reduced, egg white, soybean protein, starch, dextrin, cellulose, and other thickening polysaccharides may be added.

[0018]

Example 1 Using the water phase raw material and the oil phase raw material in the following blending ratios, the oil phase raw material was added to the water phase raw material that had been sufficiently mixed in advance with stirring, and the mixture was prepared according to a conventional method. And emulsified to produce a mayonnaise type oil-in-water emulsified food. The processed dried egg yolk in the following formulation is obtained by treating egg yolk liquid with phospholipase A ₂ for lysolysis, and then performing decholesterolization treatment with supercritical carbon dioxide after drying, with a lysolysis rate of 60% and a cholesterol content. Is 0.2%. Blended raw material Blending ratio (%) ----------------------------------------- Oil phase Ingredients: Vegetable oil 77.5 Aqueous phase ingredients: Shimizu 9.0 Vinegar 5.0 Raw egg whites 4.0 Processed dried egg yolks 1.8 (Raw egg yolk equivalent: about 7.2%) Salt 1.7 Sodium glutamate 0.4 Sugar 0.4 Spicy flour 0.2 ----------------------------------------- Total 100.0 When the total cholesterol content of the obtained oil-in-water emulsified food was measured, it was 4.3 × 10 ⁻³ %. The approximately 3.6 × 10 of the total cholesterol content ^{- 3%} fraction are from processed dry egg yolk, approximately 0.7 × ^{10 -3%} min is considered a plant-derived oils. When this oil-in-water emulsified food was sampled, the flavor and richness of egg yolk were strongly felt and the taste was good. The oil-in-water emulsified food was filled and sealed in a polyethylene bottle-type flexible tube container and stored at room temperature (about 20 ° C) for 3 months, but no separation between the water phase and the oil phase was observed. It was

Example 2 A mayonnaise-type oil-in-water emulsified food product was produced in the same process as in Example 1 using the water phase raw material and the oil phase raw material in the following mixing ratios. In addition, in this example, dextrin was added to the composition to reduce processed dried egg yolk powder and vegetable oil.
Is different from Also, the processed dried egg yolk in the following formulation,
The egg yolk liquid was treated with phospholipase A ₂ to be lysed, then dried and then decholesterolized with supercritical carbon dioxide. The lysation rate was 40% and the cholesterol content was 0.4%. Blended raw material Blending ratio (%) ----------------------------------------- Oil phase Ingredients: Vegetable oil 77.1 Water phase Ingredients: Shimizu 9.0 Vinegar 5.0 Raw egg whites 4.0 Processed dried egg yolks 1.2 (Raw egg yolk equivalent: 4.8%) Salt 1.7 Dextrin 1.0 Sodium glutamate 0.4 sugar 0.4 pepper powder 0.2 -------------------------------------- --- Total 100.0 When the total cholesterol content of the obtained oil-in-water emulsified food was measured, it was 5.5 x 10 ^-3 %. The approximately 4.8 × 10 of the total cholesterol content ^{- 3%} fraction are from processed dry egg yolk, approximately 0.7 × ^{10 -3%} min is considered a plant-derived oils. When this oil-in-water emulsified food was sampled, the flavor and richness of egg yolk were felt, and the taste was lighter than that of the oil-in-water emulsified food of Example 1. In addition, this oil-in-water type emulsified food is filled and sealed in a polyethylene bottle-type flexible tube container and kept at room temperature (about 20 ° C).
It was stored for 3 months at no temperature, but no separation between the water phase and the oil phase was observed.

Example 3 A mayonnaise-type oil-in-water emulsion food containing a plant sterol was produced in the same steps as in Examples 1 and 2 using the following aqueous phase raw material and oil phase raw material. The processed dried egg yolk in the following formulation was prepared by converting the yolk liquid into phospholipase A.
_It was treated with ₂ to be lysed, then dried and then decholesterolized with supercritical carbon dioxide, and the lysation rate is 60% and the cholesterol content is 0.3%. Blended raw material Blending ratio (%) ----------------------------------------- Oil phase Ingredients: vegetable oil 72.0 Water phase ingredients: Shimizu 10.7 Vinegar 5.0 Raw egg whites 4.0 Plant sterols 3.0 Processed dried egg yolks 1.5 (raw egg yolk equivalent: about 6%) Salt 1.7 Dextrins 1. 0 Sodium glutamate 0.5 Sugar 0.4 Pepper powder 0.2 ----------------------------------- ------ Total 100.0 The total cholesterol content of the obtained oil-in-water emulsified food was measured and found to be 5.1 x 10 ^-3 %. The total of about 4.5 × 10 of the cholesterol content ^{- 3%} fraction are from processed dry egg yolk, approximately 0.6 × ^{10 -3%} min is considered a plant-derived oils. When this oil-in-water emulsified food was sampled, the taste and richness of egg yolk were felt, and the taste was good. The oil-in-water emulsified food was filled and sealed in a polyethylene bottle-type flexible tube container and stored at room temperature (about 20 ° C) for 3 months, but no separation between the water phase and the oil phase was observed. It was

[0021]

TEST EXAMPLE TEST EXAMPLE 1 The effect of changing the compounding amount of processed dried egg yolk on the properties of the oil-in-water emulsified food was tested. As shown in Table 1,
Samples 1-a to 1-d of oil-in-water emulsified foods were produced by changing the compounding amounts of the processed dried egg yolk and dextrin, respectively, and otherwise by the same composition and process as in Example 2. Then, 300 g of each sample was filled and sealed in a polyethylene bottle-shaped flexible tube container, and stored at 20 ° C. for 3 months, and then an appearance and flavor evaluation test was performed.
The “content of egg yolk-derived cholesterol” in Table 1 is the amount of egg yolk-derived cholesterol (cholesterol content, mass%) contained in the oil-in-water emulsion food of each sample, and the processed dried egg yolk. It is a numerical value calculated from the amount of cholesterol (0.4%) contained in and the blended amount of processed dried egg yolk.

[0022]

[Table 1]

The test results are shown in Table 1. Samples 1-c and 1-c containing 1.2% or more of the processed and dried egg yolk.
-D was the most desirable, and 0.7% of sample 1-b was also acceptable as a product. However, Sample 1-a containing 0.2% processed dry egg yolk was not preferable in appearance and flavor.

Test Example 2 The effect of changing the cholesterol content in the processed dried egg yolk on the properties of the oil-in-water emulsified food was tested. As shown in Table 2, processed dry egg yolks (lysylation rate of 60%) each having a different cholesterol content were used, and the other components were the same as in Example 2 and the same composition and process as in Sample 2 of the oil-in-water emulsified food product. 2-e was made from a. Then, each sample is placed in a polyethylene bottle type flexible tube container.
After filling and sealing 0g each, and storing at 20 ℃ for 3 months,
The appearance and flavor evaluation tests were conducted. In addition, "the egg yolk-derived cholesterol content of the oil-in-water emulsified food" in Table 2 is the amount of egg yolk-derived cholesterol (cholesterol content, mass%) contained in the oil-in-water emulsified food of each sample. Yes, it is a numerical value calculated from the cholesterol content of the processed dried egg yolk and the blended amount of the processed dried egg yolk (1.2%).

[0025]

[Table 2]

The test results are shown in Table 2. Samples 2-c, 2-d and 2-e prepared by using the processed and dried egg yolk having a cholesterol content of 0.15% or more are the most desirable. Sample 2-b using the processed dried egg yolk with a content of 0.1% was acceptable as a product although there were some defects. However, sample 2 using processed dried egg yolk with a cholesterol content of 0.05%
In the case of -a, separation occurred and it was not applicable as a product.

Test Example 3 The effect of changing the lysification rate of the processed dried egg yolk on the properties of the oil-in-water emulsified food was tested. As shown in Table 3, processed dried egg yolks (cholesterol content 0.3%) each having a different lysolysis rate were used, and the other components were the same as in Example 1, and the same formulation and process were used to prepare an oil-in-water emulsified food sample. 3-
3-f was made from a. Then, 300 g of each sample was filled and sealed in a polyethylene bottle-shaped flexible tube container, and stored at 20 ° C. for 3 months, and then an appearance and flavor evaluation test was performed.

[0028]

[Table 3]

The test results are shown in Table 3, and Samples 3-c, 3-d, and 3-e produced by using the processed dried egg yolk having a lyso rate of 30% or more and 80% or less are the most desirable.
Samples 3-b and 3-f having a lyso rate of 10% and 90%
Was acceptable as a product with some drawbacks. However, Sample 3-a using the processed dried egg yolk which was not treated with any enzyme was not preferable in both appearance and flavor.

[0030]

The oil-in-water emulsified food of the present invention contains 2.8% or more of egg yolk in terms of raw egg yolk, so that it is excellent in emulsion stability and difficult to separate, and the flavor and richness peculiar to egg yolk are sufficiently provided. I have it. In addition, although egg yolk-derived cholesterol is contained at 7 × 10 ⁻⁴ % or more, since it contains less than 6 × 10 ⁻³ as the total amount of cholesterol, while using it in the same manner as normal mayonnaise or dressing,
Cholesterol intake into the body can be significantly reduced. Furthermore, the oil-in-water type emulsion food of the present invention can contain phytosterols, and can reduce the amount of cholesterol in blood. Further, according to the method for producing an oil-in-water emulsified food of the present invention, the content of egg yolk has excellent emulsification stability, and an oil-in-water emulsified food having a significantly reduced cholesterol content, efficiently. It can be mass produced.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Mari Yamada             One of 5-13, Sumiyoshi-cho, Fuchu-shi, Tokyo             Upi Corporation Laboratory F-term (reference) 4B042 AC10 AG07 AH10 AP30                 4B047 LB09 LE03 LG53 LP18

Claims (6)

[Claims] 1. The egg yolk content is 2.8% or more in terms of raw egg yolk, and the egg yolk-derived cholesterol content is 7 × 10.
^-4 % or more and total cholesterol content of 6 x 10
Oil-in-water emulsified food containing less than ^-3 %. 2. The oil-in-water emulsion food according to claim 1, wherein the content of egg yolk is 4.8% or more in terms of raw egg yolk. 3. The oil-in-water emulsified food according to claim 1 or 2, wherein the egg yolk is an egg yolk that has been enzyme-treated and decholesterolized. 4. The oil-in-water emulsified food according to any one of claims 1 to 3, which contains egg yolk enzymatically treated to have a lyso rate of 10% or more. 5. The oil-in-water emulsified food according to claim 1, which contains a plant sterol. 6. A processed dried egg yolk obtained by subjecting egg yolk liquid to enzyme treatment to lysate the phospholipids contained therein, and then decholesterolizing so that the cholesterol content remains at 0.1% or more, based on all raw materials. A method for producing an oil-in-water emulsified food, characterized by containing 0.7% or more.