JP2003079338A - Low cholesterol mayonnaise - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a low cholesterol mayonnaise which has an excellent emulsion state and is fit for the definition of mayonnaise established by Japanese Agricultural Standards. SOLUTION: This low cholesterol mayonnaise is a mayonnaise obtained by emulsifying an oil phase and a water phase, has 0.007-0.03 wt.% cholesterol content, contains a granule fraction and a plasma fraction selected from lysed yolk as an emulsifying agent and the ratio of cholesterol amount in the granule fraction to that in the plasma fraction of >=0.4.

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low cholesterol mayonnaise, and more particularly, to a low cholesterol which conforms to the definition of mayonnaise defined by Japanese Agricultural Standards and has a good emulsified state.・ About mayonnaise. [0002] Ordinary mayonnaise is a stable oil-in-water emulsion prepared using the emulsifying properties of egg yolk.
According to Japanese Agricultural Standards (hereinafter abbreviated as JAS), regarding mayonnaise, salt, sugar, spices, etc. are added to edible vegetable oils and fats (excluding flavored edible oils) and vinegar or citrus juice (referred to as essential ingredients). In addition, adjust
Oil-in-water emulsified semi-solid form with a viscosity of 30,000 CP
The above is called semi-solid dressing. Of the semi-solid dressings, use egg yolk or whole egg, and use ingredients other than essential ingredients, egg yolk, egg white, protein hydrolysate, salt, saccharides, spices, seasonings (amino acids, etc.) and acidulants. Those that are not are called mayonnaise. Is defined. [0003] Recently, foods with reduced cholesterol have been demanded from the viewpoints of health and nutrition, and techniques for reducing cholesterol have also been proposed for mayonnaise. For example, JP-A-11-137209 proposes a low cholesterol mayonnaise prepared by emulsifying an acidic aqueous material containing supercritical carbon dioxide-treated egg yolk and an oily material made of salad oil with phospholipase-treated egg yolk as an emulsifier. However, low cholesterol mayonnaise using egg yolk with reduced cholesterol shows a rough state after storage and loses its luster on its surface, giving rise to a lack of smoothness. There was a problem to do. [0005] These problems can be alleviated to some extent by using thickeners such as gums and starches. However, in mayonnaises conforming to JAS, these thickeners cannot be used, and thus a method instead of a thickener has been required. If a thickener is used dare, the name of the product is "semi-solid dressing", which is less likely to be understood by consumers than the name of "mayonnaise" and tends to excite the willingness to purchase. [0006] Also in the invention described in JP-A-11-137209, the emulsified state is not sufficient. SUMMARY OF THE INVENTION The present invention solves these conventional problems and is excellent in emulsified state.
It is an object of the present invention to provide a low cholesterol mayonnaise that conforms to the definition of mayonnaise specified by AS. The present inventors have intensively studied the raw materials constituting mayonnaise and the proportions thereof in order to develop a low cholesterol mayonnaise which is excellent in an emulsified state and conforms to the definition of mayonnaise specified by JAS. Stacked. As a result, the present inventors obtained a mayonnaise exhibiting an excellent emulsified state while suppressing the cholesterol content by using a mixture of a granule fraction and a plasma fraction separated from lysated egg yolk as an emulsifier. And the mayonnaise conforms to the definition of mayonnaise defined by JAS. Further, such a mayonnaise may have a ratio of cholesterol in the granule fraction to cholesterol in the plasma fraction of 0.4 or more. Was obtained by using a mixture of The present invention has been completed based on such findings. [0009] That is, the present invention according to claim 1 is a canonnaise obtained by emulsifying an oil phase and an aqueous phase, wherein the cholesterol content is 0.007 to 0.03.
% Of the cholesterol in the granule fraction with respect to the amount of cholesterol in the plasma fraction, in which the granule fraction and the plasma fraction separated from the lysed egg yolk are contained as emulsifiers. It is intended to provide a low cholesterol mayonnaise characterized in that the ratio of the amounts is 0.4 or more. Embodiments of the present invention will be described below. The present invention according to claim 1 relates to a low cholesterol mayonnaise, wherein the mayonnaise obtained by emulsifying an oil phase and an aqueous phase has a cholesterol content of 0.007 to 0.07.
3% by weight, and contains, as an emulsifier, a granule fraction and a plasma fraction separated from lysed egg yolk, and the amount of cholesterol in the plasma fraction in the granule fraction The ratio of the cholesterol amount is 0.4 or more. In the first aspect of the present invention, the low cholesterol mayonnaise is a mayonnaise conforming to JAS as described above and having a low cholesterol content, for example, 1/1 of commercially available normal mayonnaise (REAL).
It means about 5 or less. Therefore, in the present invention,
It is necessary that the cholesterol content is less than 30 mg%, ie 0.03% by weight. In addition, mayonnaise is
An oil phase and an aqueous phase are emulsified. According to JAS, the ratio of the oil phase in mayonnaise is 65% by weight.
It is specified as above. Therefore, the low cholesterol mayonnaise in the present invention according to claim 1 also has an oil phase ratio of 65% by weight or more. According to the first aspect of the present invention, in the mayonnaise prepared by emulsifying an oil phase and an aqueous phase, the cholesterol content is 0.007 to 0.03% by weight, and lysozyme is used as an emulsifier. The granule fraction and the plasma fraction separated from the egg yolk are contained, and the ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the plasma fraction is 0.4 or more. It is characterized by the following. The most important feature of the low cholesterol mayonnaise of the present invention according to claim 1 is that it contains, as an emulsifier, a granule fraction separated from lysed egg yolk and a plasma fraction, and the plasma fraction The point is that the ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the fraction is 0.4 or more. In the present invention according to claim 1, it is necessary that the granule fraction and the plasma fraction separated from the lysed egg yolk are contained as emulsifiers,
The object of the present invention cannot be achieved even if a granule fraction and a plasma fraction separated from untreated egg yolk are contained instead of the lysed egg yolk. here,
The lysed egg yolk means an egg yolk obtained by hydrolyzing a phospholipase A2 which is a phospholipid degrading enzyme to release a fatty acid at position 2 of the phospholipid. At this time, the conversion rate of the phospholipid to lysophospholipid is referred to as the lysophosphorylation rate. The lysed egg yolk in the present invention according to claim 1, at least,
Egg yolk with a lyso conversion of 50% or more is preferred. With a lower lyso conversion ratio, a good emulsified state is not shown,
Alternatively, the viscosity is not sufficiently provided, and thus neither is preferable. As the yolk used as a raw material of the lysed egg yolk, there are used those obtained by dividing the yolk from whole eggs and those obtained by subjecting whole eggs and the like to drying treatment by means such as spray drying. Here, the plasma fraction of egg yolk refers to a supernatant fraction obtained by centrifuging egg yolk. The main component of the plasma fraction of the yolk is low density lipoprotein (LDL), the most abundant protein which makes up about 65% of the yolk proteins, and contains about 80-89% by weight of lipids. On the other hand, the granule fraction of the yolk refers to a sediment fraction obtained by centrifuging the yolk. The main component of the granule fraction of egg yolk is high-density lipoprotein (H
DL) and the phosphoprotein phosvitin. The simple separation of the plasma fraction and granule fraction of lysed egg yolk is performed as follows. That is, water was added to the lysed egg yolk to make the ratio of yolk / water = 1/1, homogenized, and then centrifuged at 27,000 g for 30 minutes to obtain a supernatant of the lysed egg yolk. And the precipitate is the granule fraction. The amount of cholesterol in the plasma fraction and the amount of cholesterol in the granule fraction separated from 100 g of egg yolk were determined by gas chromatography.
They are 1,240 mg and 280 mg, respectively. Therefore,
The ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the plasma fraction of egg yolk was 0.23.
(280 ÷ 1240 ≒ 0.23). In the present invention according to claim 1, the ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the plasma fraction needs to be 0.4 or more. That of (0.2
3), which indicates that the ratio of the granule fraction is higher than that of the yolk in a natural state. In the present invention according to claim 1, the cholesterol content is used as an index of the amount ratio of the granule fraction and the plasma fraction separated from the lysed egg yolk. In the low cholesterol mayonnaise of the present invention according to claim 1, the ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the plasma fraction separated from the lysed egg yolk is as follows: It is necessary that the ratio is 0.4 or higher, which is a higher ratio than that of (0.23). As in the present invention according to claim 1, the cholesterol content is 0.007 to 0.03.
In the case of low cholesterol mayonnaise in the range of weight%, unless the ratio of the granule fraction is increased, the viscosity decreases when stored at room temperature or higher. In order to prevent a decrease in viscosity in such a case, in the present invention according to claim 1, the ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the plasma fraction separated from the lysed egg yolk is determined. The ratio is 0.4 or higher, which is a higher ratio than that of the yolk in the natural state (0.23). According to JAS, the viscosity is 30,000 CP
If it is below, it will be out of the mayonnaise standard.
In order to conform to the mayonnaise standard set by AS, the viscosity is 30,0, even after storage, even after preparation.
It is necessary not to fall below 00CP. As described above, the upper limit of the total cholesterol content in the low cholesterol mayonnaise according to the first aspect of the present invention is 0.03% by weight. Is set. The lower limit of the total cholesterol content in the low cholesterol mayonnaise according to the present invention according to claim 1, is a plasma and granule fraction so that the viscosity does not fall below 30,000 CP even after storage at room temperature or higher. , And thus the lower limit is 0.007% by weight. Paradoxically, the lower limit of the total cholesterol content in the low cholesterol mayonnaise of the present invention according to claim 1 is 0.007.
When the amount is less than the weight percentage, the viscosity of the mayonnaise decreases after storage at a temperature of room temperature or higher, which is not preferable. When the total cholesterol content is 0.005% by weight or less, all the viscosities fall below 30,000 CP after storage at room temperature or higher. The difference in composition between the plasma fraction and the granule fraction can be confirmed by electrophoresis such as SDS-PAGE (Journal of Food Science. V).
ol. 51. No. 5. 1986). The low cholesterol mayonnaise of the present invention according to claim 1 has a cholesterol content of 0.007 to 0.03% by weight, and as an emulsifier, granules separated from lysated egg yolk. A fraction and a plasma fraction are contained, and the ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the plasma fraction is 0.4 or more, The other points are the same as ordinary mayonnaise, and are manufactured by a known method. That is, in the low cholesterol mayonnaise of the present invention according to claim 1, the raw material (aqueous phase raw material) constituting the aqueous phase other than the plasma fraction and granule fraction of lysed egg yolk used as an emulsifier is described below. And those usually used as mayonnaise may be used. Water phase raw materials include those commonly used in mayonnaise, such as water, sugars (sugar, glucose, fructose, glucose fructose liquid sugar, etc.), acidulants (vinegar, citrus juice, citric acid, etc.), and protein. Hydrolysates, spices, seasonings (amino acids and the like) and the like can be mentioned, and these can be used by appropriately selecting the type and the use amount according to the use. On the other hand, examples of the oil phase raw material include edible vegetable oils and fats and lipophilic spices. Here, edible vegetable oils and fats include cottonseed oil, corn oil, rice bran oil, soybean oil, palm oil, safflower oil,
Rapeseed oil, sesame oil and the like can be mentioned, and these can be used alone or as a mixture of two or more. The production of the low cholesterol mayonnaise of the present invention according to claim 1 may be performed by a known method,
For example, an aqueous phase material other than water is dispersed and dissolved in water or the like, and the oil phase material is added thereto, and pre-emulsified by a general stirrer, for example, a commercially available universal mixing stirrer, and then a colloid mill or the like is used. The target low cholesterol mayonnaise can be produced by the method of performing the final emulsification by the emulsifier of the above. The low cholesterol mayonnaise of the present invention according to claim 1 obtained in this manner is characterized in that the aqueous phase and the oil phase are separated by a plasma fraction and a granule fraction separated from lysed egg yolk as an emulsifier. As described above, the ratio of the oil phase is 65% by weight or more, preferably 65 to 65% because the ratio of the oil phase in mayonnaise is specified by the JAS as 65% by weight or more.
80% by weight. If the proportion of the oil phase is less than 65% by weight, it does not conform to the definition of mayonnaise defined by JAS,
On the other hand, when the ratio of the oil phase exceeds 80% by weight, phase inversion occurs during emulsification, or the stability of the prepared mayonnaise is poor,
Not preferred. Next, the present invention will be described in more detail by way of examples, which should not be construed as limiting the invention thereto. In the following examples, "%" is based on weight. Examples 1 to 12 and Comparative Examples 6 to 13 1) Preparation of lysed egg yolk 6000 I was added to an egg yolk solution obtained by diluting 2 kg of egg yolk with 1 kg of water.
U phospholipase A2 (Novozyme Japan K.K.)
Manufactured by Norecitase 10L; 10,000 IU / mL) and mixed well.
Enzyme treatment was performed for 4 hours at a temperature of 40 ° C.
% Lysated egg yolk was obtained. 2) Preparation of Plasma Fraction and Granule Fraction Water was added to the obtained lysed yolk, and the yolk / water ratio was 1/1.
The composition was as follows. Then, after homogenization, 5 ° C, 1
Centrifugation was performed at 4,000 rpm for 30 minutes to obtain a plasma fraction of lysed egg yolk from the supernatant section and a granule fraction from the precipitation section. From the measurement by gas chromatography, the cholesterol amount in the plasma fraction and the cholesterol amount in the granule fraction separated from 100 g of lysed egg yolk were 1,240, respectively.
mg and 280 mg. 3) Preparation of low cholesterol mayonnaise Raw materials having the composition shown in Table 1 were emulsified in an oil-in-water type to prepare 2 kg of low cholesterol mayonnaise. That is, the aqueous phase is prepared by mixing and dissolving the plasma fraction and granule fraction of lysed egg yolk, which is an aqueous phase raw material, salt, vinegar (10% acidity), and water, and adding rapeseed oil to the aqueous phase. Preliminary emulsification was performed using a Baltic mixer (manufactured by Hobart). Then, finish emulsification was performed by a colloid mill (clearance: 5/1000 inches, rotation speed: 3,000 rpm) to obtain a low cholesterol mayonnaise. 4) Measurement of viscosity of low cholesterol mayonnaise The viscosity of the low cholesterol mayonnaise obtained in 3) above was measured after 1 day and after storage at 34 ° C. for 2 weeks. The viscosity (CP) was measured using a Brookfield viscometer (manufactured by Brookfield), 100 mL
Spindle: T-
C, measured under the conditions of rotation speed: 5 rpm. Table 1 shows the measurement results. In Table 1, the mixing ratio of the granule fraction and the plasma fraction was expressed as a percentage (%) derived from egg yolk. In Table 1, the amount of cholesterol in the granule fraction and the amount of cholesterol in the plasma fraction are shown as amounts (mg) in 2 kg of mayonnaise. Comparative Examples 1 to 5 In Examples 1 to 12 and Comparative Examples 6 to 13, a plasma fraction and a granule fraction were prepared in the same manner except that untreated egg yolk was used instead of lysed egg yolk. In addition, low cholesterol mayonnaise was produced. Table 1 shows the composition of the raw materials and the measurement results. Table 1 Table 1 (Part 1) [Table 2] Table 1 (Part 2) [Table 3] Table 1 (Part 3) [Table 4] Table 1 (Part 4) [Table 5] Table 1 (Part 5) [Table 6] Table 1 (Part 6) [Table 7] Table 1 (Part 7) As is clear from Table 1, the cholesterol content was 0.007 to 0.03% by weight using the granule fraction and plasma fraction separated from the lysed egg yolk.
And the ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the plasma fraction is 0.4 or more.
In the case of mayonnaise, a good product having a viscosity not lower than 30,000 CP was obtained not only after 1 day but also after storage at 34 ° C. for 2 weeks. On the other hand, in the low cholesterol mayonnaise of Comparative Examples 1 to 5 using the granule fraction and the plasma fraction separated from the untreated egg yolk, as shown in Comparative Examples 1 to 4, even after one day, the amount did not reach 30,000 CP. As shown in Comparative Example 5, after one day, it was 30,000 CP or more, but after storage at 34 ° C. for 2 weeks, it was less than 30,000 CP. In addition, despite the use of the granule fraction and the plasma fraction separated from the lysed egg yolk, the low cholesterol mayonnaises of Comparative Examples 6 to 11 all had a viscosity after storage at 34 ° C. for 2 weeks. Fell below 30,000 CP. That is, the cholesterol content is out of the range of 0.007 to 0.03% by weight and the ratio of the cholesterol amount is 0.1% even though the granule fraction and the plasma fraction separated from the lysed egg yolk were used. The low cholesterol mayonnaises of Comparative Examples 6 and 7, which are less than 4, had a viscosity of 30,000 after storage at 34 ° C for 2 weeks.
It fell below 0CP. Next, the low cholesterol mayonnaise of Comparative Examples 8 to 11 in which the ratio of the cholesterol amount was less than 0.4, despite the use of the granule fraction and the plasma fraction also separated from the lysed egg yolk, 30,000 even after one day as shown in Example 10
As shown in Comparative Examples 8, 9, and 11, the content was 30,000 CP or more after one day, but was lower than 30,000 CP after storage at 34 ° C. for 2 weeks. Furthermore, despite the use of the granule fraction and the plasma fraction also separated from the lysed egg yolk, the low cholesterol mayonnaises of Comparative Examples 12 to 13 in which the cholesterol content was less than 0.007% by weight,
The viscosity after storage at 34 ° C. for 2 weeks is 30,000
It was below CP. Accordingly, as in the present invention, the cholesterol content is 0.007 to 0.03% by weight, and the granule fraction and the plasma fraction separated from the lysed egg yolk are contained as emulsifiers. It was revealed that mayonnaise in which the ratio of the amount of cholesterol in the granule fraction to the amount of cholesterol in the plasma fraction was 0.4 or more was low cholesterol mayonnaise showing a good emulsified state. The low cholesterol mayonnaise of the present invention according to claim 1 contains a granule fraction and a plasma fraction separated from lysed egg yolk as an emulsifier. Despite the mayonnaise conforming to the defined mayonnaise definition, the emulsified state is good, and the viscosity is 30,0 even when stored at room temperature or higher.
It does not fall below 00CP. Further, the low cholesterol mayonnaise of the present invention according to claim 1 according to the present invention,
Since it has a low cholesterol content, it is also excellent from the viewpoint of health and nutrition. Therefore, the low cholesterol mayonnaise of the present invention according to claim 1 has high utility in the field of food industry.

Claims (1)

Claims: 1. A mayonnaise in which an oil phase and an aqueous phase are emulsified, wherein the cholesterol content is 0.007 to 0.0
3% by weight, and contains, as an emulsifier, a granule fraction and a plasma fraction separated from lysed egg yolk, and the amount of cholesterol in the plasma fraction in the granule fraction Low cholesterol mayonnaise having a ratio of cholesterol of 0.4 or more.