JP2003158998A - Oil-in-water emulsified oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition stably keeping the emulsion even in a heat treatment, hardly causing coagulation by heating, and having good shape-keeping properties, thawability in the mouth and texture. <P>SOLUTION: This oil-in-water emulsified oil and fat composition contains a yolk solution not coagulated by the heating at 80°C for 30 min, preferably the yolk solution containing a gelatinizing agent reactive with calcium, and preferably a protein and a gum arabic and/or starch hydrolyzate treated with octenyl succinate. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil-in-water emulsified oil / fat composition such as mayonnaise and dressing, which has heat resistance and melts in the mouth and has a good texture.

[0002]

BACKGROUND OF THE INVENTION Mayonnaise and dressings, which are acidic oil-in-water emulsified oil and fat compositions using oil, vinegar and eggs as raw materials, are widely used from bakery products to side dishes of salads. Generally, when the mayonnaise and dressings are cooked, there is a problem that the egg protein on the emulsification interface is denatured and the texture is bad due to oil separation and / or thermal coagulation.

In order to solve this problem, an oil-in-water emulsified oil / fat composition which can withstand heat treatment has been proposed. For example, heat-resistant dressing (JP-A-59-66859) and a method for producing an oil-in-water emulsion food (JP-A-62-29950).
Has been proposed. However, in any of the methods described in the above publication, although the shape retention upon heating and oil separation can be reduced, the egg protein is denatured during heating, and the egg coagulates due to aggregation, which melts in the mouth and has a mouthfeel. There was a problem that the taste was bad, or the egg was treated with an enzyme to give a bitter taste and the flavor was bad.

[0004]

As described above, in order to solve the above-mentioned problems in the case of subjecting mayonnaise and dressings to heat treatment, the emulsion is stable even when heated, and there is almost no coagulation so that it melts in the mouth and has a mouthfeel. To provide excellent mayonnaise and dressings.

[0005]

The inventors of the present invention have made intensive studies in order to solve the above-mentioned problems in view of such circumstances, and as a result, have found that the temperature is 80 ° C.
In combination with the egg yolk liquid which is not heat-coagulated, preferably, the protein and gum arabic and / or octenylsuccinic acid-treated starch hydrolyzate are used in combination to increase the stabilization of emulsion and heat-coagulate with stable emulsion. The inventors have found that an emulsified oil / fat composition that melts in the mouth and has a good texture can be obtained without any problem, and has completed the present invention.

That is, the first aspect of the present invention relates to an oil-in-water type emulsified oil / fat composition containing an egg yolk liquid that does not aggregate when heated at 80 ° C. for 30 minutes. Preferred embodiments include (1) egg yolk liquid containing a calcium-reactive gelling agent, and (2) containing protein and gum arabic and / or octenylsuccinic acid-treated starch hydrolyzate. (3) The protein is one or more selected from the group consisting of lactalbumin, a fraction of lactalbumin, and gelatin (4) 0.05 to 20 weight of protein %, The content of (5) starch hydrolyzate treated with gum arabic and / or octenylsuccinic acid is 0.1.
(6) The oil-in-water emulsified oil / fat composition described above, which has a pH of 5.0 or less.

A second aspect of the present invention relates to a method for producing the oil-in-water type emulsified oil / fat composition described above.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.

The oil-in-water emulsion oil / fat composition of the present invention comprises 80
It contains egg yolk liquid that does not aggregate upon heating at 30 ° C. for 30 minutes. In the present invention, “does not aggregate when heated at 80 ° C. for 30 minutes” means that the egg yolk liquid is not aggregated when placed in a container and warmed in a hot water bath at 80 ° C. for 30 minutes. Further, "not aggregated" means that the presence or absence of aggregation can be determined by observing the amount and size of the aggregate of protein molecules with the naked eye or an optical microscope. That is, the yolk liquid before heating and 80
When compared with egg yolk liquid that has been subjected to heat treatment at 30 ° C. for 30 minutes, it means a state in which the amount of protein molecule aggregates is scarce or large protein molecule aggregates are not formed.

The egg yolk liquid as used in the present invention means an egg yolk only or an aqueous solution containing egg yolk as a main component. In addition to water, a gelling agent,
It also includes those containing salts. The egg yolk concentration is not particularly limited. Examples of the egg yolk include normal raw egg yolk, sterilized egg yolk heated at about 60 ° C. for about 3 minutes, or dried egg yolk dissolved in water. In some cases, egg yolk with protease,
You may use what reacted the enzyme, such as lipase and amylase. The egg yolk liquid used in the present invention is not particularly limited as long as it does not aggregate upon heating at 80 ° C. for 30 minutes, and specifically includes those containing a calcium-reactive gelling agent, various enzymes such as pepsin and trypsin. It is possible to use those treated with lipase such as protease and phospholipase and various amylase to reduce heat aggregation.
In particular, it is preferable to use an egg yolk liquid containing a calcium-reactive gelling agent because it is effective in reducing heat aggregation.

The calcium-reactive gelling agent which can be used in the present invention is preferably alginate, rhomethoxyl pectin or kappa carrageenan, and examples of the alginate include sodium alginate, calcium, ammonium and zinc. Examples of the salt include water-soluble salts obtained by using alginic acid as a starting material, and sodium alginate is preferable because it is generally inexpensive and used in large amounts in foods. In addition, the origin of algae which is a raw material, the difference in the molecular weight of alginic acid, β- (1-4) -D-mannuronic acid and α which are the constituents of alginic acid.
There is no particular limitation on the quantitative ratio of-(1-4) -L-guluronic acid. Rhomethoxyl pectin has D-garcturonic acid and its methyl ester as constituents,
The presence of methyl ester is 50% or less of the composition. The kappa carrageenan is a carrageenan classified into a kappa type, and is not necessarily a refined product and may be a crude extract. The proportion of the calcium-reactive gelling agent added to the yolk liquid is not particularly limited because it depends on the yolk content in the yolk liquid, but is 0.25% based on the dry weight of the yolk. ~ 2 wt% is preferred.

In the oil-in-water emulsified oil / fat composition of the present invention, the amount of egg yolk liquid used varies depending on the yolk concentration of the egg yolk liquid and the type of the desired oil-in-water emulsified oil / fat composition. In general, 0.5 to 50% by weight is preferable,
More preferably, it is 1.0 to 40% by weight.

The oil-in-water emulsion oil / fat composition of the present invention preferably further contains a protein and a starch hydrolyzate treated with gum arabic and / or octenylsuccinic acid.
Proteins that can be used in the present invention of the present invention include:
Examples thereof include egg yolk, whole egg, egg white, and degradation products thereof, lactalbumin, fractions of lactalbumin, casein sodium, milk whey, lactoglobulin, bovine serum albumin, gelatin and the like. Of these, lactalbumin, a fraction of lactalbumin, and gelatin are preferably used for stabilizing the emulsion. The amount of protein added is preferably from 0.05 to 0.5 in the oil-in-water emulsion composition.
It is 20% by weight, more preferably 0.1 to 15% by weight, still more preferably 0.2 to 10% by weight. When the amount of protein added is more than 20% by weight, thermal coagulation is remarkable during heating, which may adversely affect the texture. Also, 0.05
If the amount is less than wt%, it may be difficult to obtain the effect of protecting the emulsion interface by the protein.

The gum arabic of the present invention is a water-soluble gum collected from a tree of the genus Acacia in the legume family.
Alternatively, it is purified before use. A known method is used as the purification method. The octenylsuccinic acid-treated starch hydrolyzate of the present invention is a starch in which octenylsuccinic acid is introduced under alkaline conditions by chemically treating starch. There is no restriction on the type of starch as a raw material, and for example, potato starch, tapioca starch, wheat starch, rice starch, corn starch, waxy corn starch, or sweet potato starch-derived starch can be used. Furthermore, those obtained by hydrolyzing these starches with α-amylase, those obtained by pregelatinization, and those hydrolyzed by acid or enzyme may be used. The octenylsuccinic acid-treated starch of the present invention has a glucose equivalent (hereinafter abbreviated as DE) 5
The following are preferred. When DE exceeds 5, the emulsion stability of the oil-in-water emulsion oil / fat composition may be deteriorated. In order to obtain emulsifying properties, preferably, the degree of oxidation is adjusted to 3 to 5% with octenyl succinic acid, and with alpha-amylase,
Hydrolyzed, DE5 or less, 30% as a 10% aqueous solution
Then, it is desirable to use one having a viscosity of about 0.5 to 1.5 Ns / m ^-2 . In the present invention, the starch hydrolyzate treated with gum arabic and / or octenyl succinic acid is preferably used in the oil-in-water emulsion oil / fat composition in an amount of 0.1 to 30% by weight, and more preferably 0.3 to 25% by weight. %. If the added amount is less than 0.1% by weight, the emulsifying effect may not be obtained, and if the added amount exceeds 30% by weight, the viscosity may be remarkably increased at the time of dissolution and the effect may be difficult to obtain. .

The oil / fat which can be used in the oil-in-water type emulsion oil / fat composition of the present invention is not particularly limited as long as it is usually used for food, and vegetable oil / fat, animal oil / fat, edible refined processed Fats and oils can be used. Specifically, linseed oil, tung oil, safflower oil, kaya oil, walnut oil, mustard oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, jade linseed oil, peanut oil. Vegetable oils such as oil, olive oil, camellia oil, tea oil, castor oil, palm oil, palm oil, palm kernel oil, cacao butter, shea butter, borneo butter, fish oil, whale oil, beef tallow, lard, milk fat, sheep fat, etc. Examples thereof include animal fats and oils, transesterified products of these fats and oils, hardened oils, fractionated oils, and mixed oils, and one or more of these fats and oils can be used.

The oil-in-water emulsified oil and fat composition of this patent may further contain various thickeners such as gums and starch. Examples of gums that can be used include xanthan gum, locust bean gum, HM pectin, tamarind seed gum, guar gum, gellan gum, curdlan, pullulan, λ-carrageenan, and ι-carrageenan. In order to further obtain the effects of the present invention, it is desirable to use pectin. In particular, HM pectin contributes to thickening action, emulsion stabilization, and water retention. The addition amount is preferably 0.05 to 10% by weight, more preferably 0.1 to 8% by weight, and further preferably 0.2.
~ 5% by weight. If the amount added is less than 0.05% by weight, the effect of stabilizing the emulsion may be difficult to obtain. Also,
If it is added in an amount of more than 10% by weight, it may melt in the mouth and the texture may deteriorate. Further, as the starch, for example, starch derived from potato, corn, waxy corn, tapioca, processed starch thereof, and gelatinized starch can be used.

The flavoring agent that can be used in the oil-in-water emulsified oil / fat composition of the present invention is not particularly limited. Sugar, vinegar, salt, soy sauce, Worcestershire sauce, Tonkatsu sauce, ketchup,
Juices such as lemon, pumpkin, yuzu, apple, orange,
In addition, solid foods such as pickles, corn, and onions can be mentioned.

The method for producing the oil-in-water emulsified oil / fat composition of the present invention may be a general method for producing an oil-in-water emulsified oil / fat composition, and examples thereof include the following methods.

[0021] Starch hydrolyzate treated with gum arabic and / or octenylsuccinic acid and raw materials other than egg yolk liquid such as proteins and thickeners are added and dissolved in the aqueous phase, and the egg yolk liquid is added thereto. Further, the oil-in-water emulsified oil composition of the present invention by emulsifying with a homomixer while adding fats and oils, further adding a taste component if necessary, and re-homogenizing with an emulsifying machine such as a homomixer or a colloid mill. Can be obtained.

The oil-in-water emulsion oil / fat composition obtained as described above preferably has a pH of 5.0 or less. Further, the pH is preferably 4.5 or less. This is because when the pH is higher than 5.0, there is a risk of breeding of microorganisms such as heat-resistant spores, molds, yeasts, etc., and it is difficult to obtain a hygienic emulsion.

The oil-in-water emulsified oil / fat composition obtained as described above can be used by filling, coating, or mixing with various foods. Foods that can be used include, for example, sandwiches, baked bread, salads, side dishes,
Examples include hamburger steak, meatballs, fried foods, fried chicken, okonomiyaki, takoyaki, pizza, and grilled meat.
It is not particularly limited to these.

Among the foods described above, frozen hamburgers,
It is preferable to use the oil-in-water emulsion composition of the present invention for frozen fried foods, frozen okonomiyaki, frozen takoyaki, frozen yakisoba, frozen yakiniku, and the like.

[0023]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. All "parts" and "%" are based on weight. (Production of egg yolk liquids 1 to 3) Egg yolk liquid was obtained according to the composition shown in Table 1. The preparation method is as follows.

[0024]

[Table 1] (Egg yolk liquid 1) 1 part of sodium alginate (trade name: Duck Algin SL-20, manufactured by Kibun Food Chemifa Co., Ltd.) was dissolved in 50 parts of water heated to 50 ° C. with stirring, and then completely dissolved, and then 10 49 parts of egg yolk kept at 0 ° C was added, and mixed reaction was carried out at 30 ° C for 10 minutes. Then 7
Heat sterilization was performed at 5 ° C. for 30 seconds and immediately cooled to obtain an egg yolk liquid. This yolk liquid was diluted with fresh water so that the yolk concentration was 30%, filled in a nylon bag, heated at 90 ° C. for 10 minutes, and then cooled to room temperature to obtain yolk liquid 1. This egg yolk liquid 1 was packed in a nylon plastic bag, heated in a hot water bath at 80 ° C. for 30 minutes, and the state was confirmed. No aggregation was observed. (Egg yolk liquid 2) 0.35 parts of copper carrageenan (trade name: Carrageenin CSK-1, manufactured by Sanei Gen FFI Co., Ltd.) was dissolved in 50.7 parts of water heated to 50 ° C. with stirring,
After completely dissolving, 60 parts of egg yolk kept at 10 ° C was added, and a mixing reaction was carried out at 30 ° C for 10 minutes. Then 75
Heat sterilization was performed at 30 ° C. for 30 seconds and immediately cooled to obtain an egg yolk liquid. This yolk liquid was diluted with fresh water so that the yolk concentration was 30%, filled in a nylon bag, heated at a temperature of 90 ° C. for 10 minutes, and then cooled to room temperature to obtain yolk liquid 2. This egg yolk liquid 2 was packed in a nylon bag and placed in a hot water bath at 80 ° C for 3
After heating for 0 minutes, the state was confirmed and no aggregation was observed. (Egg yolk liquid 3) 10 ° C in 51.0 parts of water heated to 50 ° C
49 parts of egg yolk kept warm was added and mixed reaction was carried out at 30 ° C. for 10 minutes. Thereafter, heat sterilization was performed at 75 ° C. for 30 seconds and immediately cooled to obtain an egg yolk liquid. This egg yolk liquid is diluted with fresh water so that the egg yolk concentration becomes 30% and filled in a nylon bag,
Heat at 90 ° C for 10 minutes, then cool to room temperature,
Egg yolk liquid 3 was obtained. When this egg yolk liquid 3 was packed in a nylon polybag and heated in a hot water bath at 80 ° C. for 30 minutes and then the state was confirmed, aggregation was observed. (Examples 1 to 12 and Comparative Examples 1 to 6) Production of mayonnaise Mayonnaise was produced by a conventional method in the formulations shown in Tables 2 and 3. That is, after preparing an aqueous phase other than oil and egg yolk and adding egg yolk, pre-emulsification was performed with a homomixer while adding oil, and then final emulsification was performed with a colloid mill to prepare mayonnaise.

[0025]

[Table 2]

[0026]

[Table 3] 10 g of the obtained mayonnaise was squeezed into a rod shape with a width of 1 cm on a loaf of bread and heated in an electric oven at 200 ° C. for 10 minutes,
With respect to the emulsified state, the emulsified state, shape retention, cohesiveness, and texture were evaluated according to the evaluation criteria shown in Table 4 by 20 trained panelists.

[Table 4]

The results are shown in Table 4. The oil-in-water emulsified oil / fat compositions of Examples 1 and 2 using the egg yolk liquids 1 and 2 were clearly more meltable in the mouth and had a better texture than Comparative Example 1 prepared using the egg yolk liquid 3. In addition, in Examples 3 to 6 in which starch and / or gum arabic treated with octenyl succinic acid were further used, the emulsified state was further good, and thus the appearance and shape retention were good. On the other hand, in Comparative Example 2, emulsion breakage and aggregation were observed, resulting in poor appearance, shape retention, and poor texture. Furthermore, in Examples 7 to 11 containing gelatin and whey protein, the appearance, shape retention, and texture were extremely excellent. On the other hand, in Comparative Examples 3 to 6, the appearance and the shape retention were not so inferior to the Examples, but the texture and the melting in the mouth were slightly inferior.

The oil-in-water emulsified oil / fat composition of the present invention has been shown to have excellent shape retention, melting in the mouth, and texture without the emulsification being destroyed by heat treatment and solidification by heating. .

[0029]

As described above, regardless of the heating method, the emulsification is stable even in the heat treatment, and it does not solidify by heating. An oil and fat composition could be provided.

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Claims (8)

[Claims] 1. An oil-in-water type emulsified oil / fat composition comprising an egg yolk liquid that does not aggregate when heated at 80 ° C. for 30 minutes. 2. The oil-in-water emulsified oil / fat composition according to claim 1, which contains an egg yolk liquid containing a calcium-reactive gelling agent. 3. The oil-in-water emulsified oil / fat composition according to claim 1 or 2, which contains a protein and a starch hydrolyzate treated with gum arabic and / or octenylsuccinic acid. 4. The protein is selected from the group consisting of lactalbumin, a fraction of lactalbumin, and gelatin 1.
The oil-in-water emulsified oil / fat composition according to claim 3, wherein the oil-in-water emulsified oil / fat composition is one or more kinds. 5. The oil-in-water emulsified oil / fat composition according to claim 4, which contains 0.05 to 20% by weight of protein. 6. The amount of starch hydrolyzate treated with gum arabic and / or octenyl succinic acid is 0.1 to 30.
The oil-in-water emulsified oil / fat composition according to claim 3, wherein the oil-in-water emulsified oil / fat composition is in weight%. 7. The oil-in-water emulsified oil / fat composition according to claim 1, which has a pH of 5.0 or less. 8. A method for producing the oil-in-water emulsion oil / fat composition according to claim 1.