JP2003213288A - Phospholipid treated product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a phospholipid treated product capable of increasing the viscosity of a food when added thereto with its formula composition remained intact, to provide a method for producing the same, to provide an oil-in-water type emulsified food using the same, and to provide a method for producing the food. <P>SOLUTION: The method for producing the phospholipid treated product comprises treating a phospholipid by adding phospholipase A2 thereto followed by treating the resultant phospholipid by adding phospholipase A1 thereto. The phospholipid treated product thus obtained by the method is provided. The method for producing the oil-in-water type emulsified food involves using the phospholipid treated product as a thickening agent. The food thus obtained by the method is provided. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a treated phospholipid and a method for producing the same, more specifically, a treated phospholipid, a method for producing the same, an oil-in-water emulsion food using the treated phospholipid, and a method for producing the same. Regarding More specifically, the present invention, when used in oil-in-water emulsion foods such as mayonnaise and dressings, compared to conventional thickeners, a phospholipid-treated product capable of imparting higher viscosity and a method for producing the same. ,
It also relates to an oil-in-water emulsified food product using the treated phospholipid and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, with the diversification of eating habits, mayonnaise and dressings are often used for prepared foods such as various salads and seasonings. For example, potato salad, vegetable salad, seafood salad, etc. , The demand for various kinds of food is increasing.

High viscosity is often required for mayonnaise and dressings used for these prepared foods. That is, when the mayonnaise and dressings are mixed with ingredients such as potatoes, vegetables, and seafood, the water that comes out of the ingredients lowers the viscosity of the mayonnaise and dressings, and further separates water, resulting in a higher viscosity. It depends on the reason why high quality is required. When the viscosity of mayonnaise and dressings decreases, the texture and flavor of prepared foods deteriorate, microorganisms easily proliferate, and the appearance of the separated water deteriorates, which is often avoided by consumers.

In order to prepare high-viscosity mayonnaise and dressings, techniques for increasing oil content, using thickeners such as starch and gums, or increasing eggs as an emulsifier are known. ing. For example, JP-A-53-9
Japanese Patent No. 358 discloses a technique of increasing the viscosity by using dried egg white as a part of the raw material without using starch or gums.

However, although these known techniques achieve high viscosities, they are still insufficient. That is, in the case of the technique of increasing the oil content, there are drawbacks that the balance of taste is changed and the phase is easily changed during preparation.
Further, when a thickener such as starch or gum is used, there is a drawback that it has a so-called stickiness in the mouth and has a heavy texture. And in the case of increasing eggs as an emulsifier,
There are drawbacks such as a change in the balance of taste and an increase in cost, which is economically unfavorable.

[0006] Ideally, a viscosity increasing agent (thickener) that imparts the viscosity of mayonnaise or dressing at a lower concentration than the conventional addition amount of starch or gums.
Is preferred. With such mayonnaise and dressings, the viscosity can be increased without substantially changing the blended composition, and thus changes in taste, texture, etc. can be minimized.

However, no thickening agent or manufacturing method having such excellent properties has been found so far.

[0008]

Therefore, the present invention solves the above-mentioned problems of the prior art, and does not change the blending composition as in the conventional high-viscosity technology, and changes the taste and texture. Provided are a novel phospholipid-treated product as a thickening agent which can be minimized as much as possible and which can increase the viscosity by adding a small amount, and a method for producing the same, and the phospholipid-treated product as a thickening agent. It is an object to provide an oil-in-water emulsified food used and a method for producing the same.

[0009]

Means for Solving the Problems The present inventors have studied phospholipase A2 and phospholipase A1 in the course of various studies to solve the above problems.

Phospholipase A2 is an enzyme that hydrolyzes the 2-position fatty acid of phospholipids, while phospholipase A1 is an enzyme that hydrolyzes the 1-position fatty acid of phospholipids. Well-known phospholipids include soybean lecithin and egg yolk lecithin, which are a mixture of phospholipids such as phosphatidylcholine and phosphatidylethanolamine.

Phospholipase A2 and phospholipase A
When the phospholipid is treated with 1, the treated phospholipid in which the fatty acids at the 2nd and 1st positions of the phospholipid are hydrolyzed is obtained. The present inventors have earnestly studied the influence of the thus-treated phospholipid-treated product on the physical properties of mayonnaise and dressings.

As a result, the inventors of the present invention, unexpectedly to those skilled in the art, obtained by adding phospholipase A2 to a phospholipid and then treating the phospholipid with phospholipase A1. By adding a small amount of treated phospholipids to mayonnaise and dressings,
It has been found that a large viscosity which is incomparable with conventional thickeners such as starch and gums is imparted. The present invention is
It was completed based on these findings.

A phospholipid-treated product obtained by adding phospholipase A2 to phospholipids for treatment and then adding phospholipase A1 to the phospholipids for treatment,
In addition, a highly viscous oil-in-water emulsified food using the treated phospholipid as a thickener has not been known at all.

The present invention according to claim 1 provides a method for producing a phospholipid-treated product, which comprises adding phospholipase A2 to a phospholipid for treatment and then adding phospholipase A1 to the phospholipid for treatment. It is provided.

The present invention according to claim 2, wherein the phospholipase A1 is an acidic phospholipase having an active region at pH 2.5 to 6.0 produced by a filamentous fungus belonging to the genus Aspergillus. A manufacturing method is provided.

In the present invention according to claim 3, the pH condition when adding and treating phospholipase A1 is 3.0 to 5.0.
The present invention provides the manufacturing method according to claim 1 or 2.

The present invention according to claim 4 provides the method according to claim 2 or 3, characterized in that the filamentous fungus belonging to the genus Aspergillus is Aspergillus oryzae. Is.

The present invention according to claim 5 relates to claims 1 to 4.
A phospholipid-treated product obtained by the method according to any one of 1.

The present invention according to claim 6 uses the phospholipid-treated product according to claim 5 as a thickening agent in producing an oil-in-water emulsion food. It provides a method.

The present invention according to claim 7 provides an oil-in-water emulsified food obtained by the method according to claim 6.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.
The present invention according to claim 1 relates to a method for producing a phospholipid-treated product, which comprises adding phospholipase A2 to phospholipids for treatment, and then adding phospholipase A1 to the phospholipids for treatment. is there. Here, when only one of phospholipase A2 and phospholipase A1 is used, the object of the present invention cannot be achieved. Even if both are used in combination, phospholipase A2 is first added and treated, and then phospholipase A is added to the phospholipid.
The object of the present invention cannot be achieved unless 1 is added for treatment. If both are added at the same time or the treatment with phospholipase A1 is performed first, a phospholipid-treated product that can impart high viscosity cannot be obtained.

In the present invention according to claim 1, examples of the phospholipid as a raw material include common egg yolk phospholipids, soybean phospholipids, rapeseed phospholipids, etc., and egg yolk phospholipids are particularly preferable. The composition of egg yolk phospholipids is phosphatidylcholine 73.0%, phosphatidylethanolamine 1
5.0%, phosphatidylinositol 0.6%, others (Science and utilization of egg production, Yasushi Sato, Earth Company, 19
80 years), on the other hand, the composition of soybean phospholipid is phosphatidylcholine 29.5%, phosphatidylethanolamine 22.3%, phosphatidylinositol.
13.0%, others (Lecithins, Bernard F. Szuhaj,
American Oil Chemists' Society, 1985). In addition, these phospholipids do not necessarily need to be pure, and may be a mixture of components other than phospholipids such as proteins, polysaccharides, salts, and the like.

In the present invention according to claim 1, when the phospholipid as described above is treated to produce a phospholipid-treated product, the enzyme phospholipase A2 is first added to the phospholipid for treatment. In the treatment with this enzyme, for efficiency, the phospholipid is used as a substrate which is dispersed in water using a homogenizer or the like, and the phospholipid concentration in this phospholipid dispersion is 1 to 50% by weight, preferably 1 to 40% by weight is suitable. If the phospholipid concentration in the phospholipid dispersion is less than 1% by weight, the yield and treatment efficiency will be poor, which is not preferable.
On the other hand, if the phospholipid concentration in the phospholipid dispersion exceeds 50% by weight, the phase of water-in-oil tends to be easily changed during homogenization, and the phase conversion causes a decrease in treatment efficiency, which is not preferable.

Phospholipase A2 may be added either before or after homogenization. This phospholipase A2
Is a phospholipase having an active region at pH 5 to 11, and it is not necessary to adjust the pH of phospholipid during treatment. That is, the pH of the phospholipid dispersion is about 6 to 7, and the effect of phospholipase A2 can be sufficiently exhibited even if the pH is not adjusted.

When the phospholipid is treated with phospholipase A2, the fatty acid at the 2-position is hydrolyzed and converted into lysophospholipid. Subsequently, as described later, by treating this lysophospholipid with phospholipase A1, the fatty acid at the 1-position in the lysophospholipid is hydrolyzed and converted into glycerophosphorylcholine, glycerophosphorylethanolamine, or the like. At this time, the fatty acid is released in the upper layer, but the phospholipid-treated product can be concentrated by spray-drying, freeze-drying or the like in the lower layer portion. Thus, when used as a thickener, it is possible to obtain a phospholipid-treated product capable of imparting high viscosity with a small amount of addition.

As such phospholipase A2,
For example, lecitase 10 manufactured by Novozymes Japan Ltd.
L (10,000 IU / mL). here,
IU (International Unit) means phospholipase A2
Activity unit of egg yolk as a substrate, pH of 8,40
It means releasing 1 micromole of fatty acid per minute under conditions of ° C and presence of Ca ²⁺ .

The phospholipase A2 manufactured by Novozymes Japan KK, which is preferably used in the present invention, will be described. This phospholipase A2 is extracted and purified from porcine pancreas, and has an active region at pH 5 to 11. It has a phospholipase and has an optimum pH of 6
And the optimum action temperature is 40 to 60 ° C.,
It has a stability upper limit temperature of 35 to 90 ° C.

The addition amount of the phospholipase A2 in the present invention according to claim 1 is based on 1 kg of the phospholipid dispersion liquid.
At least 1,000 IU or more, preferably 3,000
IU or higher is suitable. If the added amount of phospholipase A2 is less than 1,000 IU, it may not be possible to impart sufficient viscosity to the oil-in-water emulsion food. On the other hand, even if the amount of phospholipase A2 added exceeds 20,000 IU, the treatment effect does not improve, which is not economically preferable. Therefore, the upper limit is generally 20,000 IU.

PH during treatment with phospholipase A2
As for the above, it is not necessary to adjust the pH, as described above, and a sufficient effect is exhibited in the range of pH 6 to 7. Also,
The treatment temperature when adding phospholipase A2 is 35 to
60 ° C, preferably 40 to 50 ° C is suitable. 35 ° C
If the temperature is lower than 60 ° C. or higher than 60 ° C., neither of them can impart sufficient viscosity to the oil-in-water emulsion food, which is not preferable.

The time of treatment with phospholipase A2 is appropriately in the range of 1 to 24 hours, and within this range, it can be arbitrarily adjusted from short time to long time depending on the addition amount of phospholipase A2, temperature conditions and the like. . However, considering the quality of the phospholipid-treated product, short-time treatment within 10 hours is preferable.

In the present invention according to claim 1, as described above, phospholipase A2 is added to the phospholipid for treatment, and after the treatment, phospholipase A1 is added to the phospholipid for treatment.

Examples of the phospholipase A1 include phospholipase A1 manufactured by Sankyo Co., Ltd. (product name: phospholipase A1, 10,000 units / g), and phospholipase A1 manufactured by Novozymes Japan KK (product name: Lecitase novo) and the like. Recombinant-derived phospholipase A1 can be used as well, and there is no particular limitation on its production method. Suitably, phospholipase A1 manufactured by Sankyo Co., Ltd., which is acidic phospholipase A1.
(Product name: Phospholipase A1, 10,000 units /
g). Here, "unit" means phospholipase A1.
Means the activity unit of soybean phospholipids as a substrate, and pH
Refers to liberation of 1 micromol of fatty acid per minute in the presence of Ca ²⁺ at 4.0, 37 ° C.

Here, acidic phospholipase A manufactured by Sankyo Co., Ltd., which is preferably used in the present invention according to claim 1,
As to 1, the acid phospholipase A1 is
It has an active region at pH 2.5 to 6.0 and has an optimal action
H is 4.0 to 5.0 and the optimum action temperature is 50 to 60
C., and has a stability upper limit temperature of 45 to 90.degree. Details of the acidic phospholipase A1 are described in Japanese Patent No. 3022131.

The acid phospholipase A1 according to claim 2
As described in 1., pH 2.5 to 2.5 produced by a microorganism (filamentous fungus) belonging to the genus Aspergillus.
An acid phospholipase A1 having an active region of 6.0, and more specifically, acid phospholipase A1 produced by Aspergillus oryzae or Aspergillus niger.

From the viewpoint of the present invention that it relates to foods, among such microorganisms (filamentous fungi) belonging to the genus Aspergillus, aspergillus oryzae (Aspergillus oryz) as described in claim 4
Acid phospholipase A1 produced by ae) is particularly preferably used. This also applies to the present invention according to claims 5 to 7 described below.

When the treatment with phospholipase A1 is performed, the phospholipid (phospholipid dispersion liquid) is used as described in claim 3.
It is necessary to adjust the pH to 3.0 to 5.0, preferably 3.5 to 4.7. pH less than 3.0 or pH 5.
When the pH exceeds 0, neither of them can give sufficient viscosity to the oil-in-water emulsified food, which is not preferable.
The pH is adjusted using an edible organic acid such as acetic acid, citric acid or malic acid, but it is preferably adjusted with a 2 to 10% aqueous solution.

The amount of phospholipase A1 to be added is at least 1,000 units or more, preferably 3,000 to 20,000 units, per 1 kg of the phospholipid dispersion liquid. If the addition amount of phospholipase A1 is less than 1,000 units, sufficient viscosity may not be imparted to the oil-in-water emulsion food. On the other hand, even if the amount of phospholipase A1 added exceeds 20,000 units, the treatment effect does not improve, and this is economically undesirable.

The treatment temperature for adding phospholipase A1 to phospholipids is 30 to 55 ° C., preferably 40.
A temperature of ~ 50 ° C is suitable. At a temperature lower than 30 ° C. or a temperature higher than 55 ° C., neither of them can impart sufficient viscosity to the oil-in-water emulsion food, which is not preferable. The treatment time with phospholipase A1 is appropriately in the range of 1 to 24 hours, and within this range, phospholipase A1
It can be arbitrarily adjusted from a short time to a long time depending on the addition amount of 1, the temperature condition and the like. However, considering the quality of the phospholipid-treated product, short-time treatment within 10 hours is preferable.

The present invention according to claims 1 to 4 is as described above. Thus, according to the production method of the present invention according to claims 1 to 4, a phospholipid-treated product capable of imparting high viscosity to an oil-in-water emulsion food is obtained. It is the present invention according to claim 5 that provides such a phospholipid-treated product capable of imparting high viscosity to an oil-in-water emulsion food. That is, the present invention according to claim 5 relates to claim 1
A phospholipid-treated product obtained by the method according to any one of 1 to 4. The phospholipid-treated product of the present invention according to claim 5 thus obtained has the property of imparting a high viscosity to an oil-in-water emulsion food, and therefore conventional gums, starches, etc. It can be used in a wider range of applications than the thickeners of 1. and is effectively used for the production of oil-in-water emulsion foods such as mayonnaise and dressings.

The present invention according to claim 6 provides a method for producing such an oil-in-water emulsion food. That is, the present invention according to claim 6 is characterized in that the phospholipid-treated product according to claim 5 is used as a thickener in producing an oil-in-water emulsion food. In other words, in the present invention according to claim 6, in producing an oil-in-water emulsified food, phospholipase A2 is added to phospholipids for treatment, and then phospholipase A1 is added to the phospholipids for treatment. A method for producing an oil-in-water emulsified food characterized by using the phospholipid-treated product obtained by the production method according to any one of claims 1 to 4 (that is, the one according to claim 5).

Therefore, in the present invention according to claim 6,
The processing conditions and the like are as described in the section of the present invention according to claims 1 to 4. In addition, claim 6
In the present invention according to, the use ratio of the phospholipid-treated product used as a thickener is usually about 0.01 to 0.5%,
Preferably 0.02-0.4%, more preferably 0.0
It is 3 to 0.3%. At this time, as long as the object of the present invention is not impaired, known thickeners can be used in combination, if necessary.

Further, it is the present invention according to claim 7 that provides the oil-in-water emulsion food obtained by the method according to claim 6, and the oil-in-water emulsion food such as mayonnaise and dressings. It is about.

An oil-in-water emulsified food such as mayonnaise and dressings using the phospholipid-treated product obtained by the present invention according to claims 1 to 4 (that is, the phospholipid-treated product according to claim 5) (ie, the claim). The oil-in-water emulsified food of the present invention according to No. 7, which has high viscosity, meets the needs of the food industry.

[0044]

EXAMPLES The present invention will now be described in more detail with reference to Examples and the like, but the present invention is not limited thereto.

Production Example 1 [Production of egg yolk phospholipid-treated product; product of the present invention] Egg yolk phospholipid (lecithin egg; Wako Pure Chemical Industries, Ltd.)
After adding 40 g to 1960 kg of water, to the homogenized egg yolk phospholipid dispersion (substrate), 20,000 IU of phospholipase A2 (Novozymes Japan Ltd. lecitase 10 L) was added and mixed well, which was then mixed. The mixture was filled in a 3-liter stirring tank and treated with an enzyme at a product temperature of 45 ° C. for 3 hours. Then, the pH was adjusted to 4.2 using a 5% acetic acid solution, and Aspergillus oryza
e) produced by adding 20,000 units of acidic phospholipase A1 (phospholipase A1 manufactured by Sankyo Co., Ltd.),
The treatment was performed at a product temperature of 45 ° C. for 3 hours. After the treatment, the separated fatty acid in the upper layer was removed, and the lower layer liquid was freeze-dried to obtain 15 g of an egg yolk phospholipid-treated product (product of the present invention).

Production Example 2 [Production of treated soybean phospholipid; product of the present invention] After adding 40 g of soybean phospholipid (lecithin soybean; Wako Pure Chemical Industries, Ltd.) to 1960 kg of water, homogenized soybean phospholipid dispersion 20,000 for liquid (substrate)
IU phospholipase A2 (10 L of lecitase from Novozymes Japan KK) was added and mixed well,
This was filled in a 3-liter stirring tank and treated with an enzyme at a product temperature of 45 ° C. for 3 hours. Next, the pH was adjusted to 4.3 using a 5% acetic acid solution, and Aspergillus oryzae (Asperg
illus oryzae) produced 20,000 units of acidic phospholipase A1 (phospholipase A1 manufactured by Sankyo Co., Ltd.)
Was added and treated at a product temperature of 45 ° C. for 3 hours. After the treatment, the fatty acid separated in the upper layer was removed, and the lower layer liquid was freeze-dried to obtain 25 g of a soybean phospholipid-treated product (product of the present invention).

Production Example 3 [Production of phospholipase A2 treated product of egg yolk phospholipid; comparative product] In the production of the egg yolk phospholipid treated product of Production Example 1, the treated solution after the phospholipase A2 treatment is lyophilized to give an egg yolk phospholipid. About 39g of phospholipase A2 treated product (comparative product)
Obtained.

Production Example 4 [Production of phospholipase A1 treated product of egg yolk phospholipid; comparative product] Egg yolk phospholipid (lecithin egg; Wako Pure Chemical Industries, Ltd.)
After adding 40 g to 1960 g of water, the homogenized egg yolk phospholipid dispersion (substrate) was added to a p using 5% acetic acid solution.
Adjusted to H4.2, Aspergil
20,000 units of acidic phospholipase A1 (phospholipase A1 manufactured by Sankyo Co., Ltd.) produced by Lus oryzae) was added, and treatment was carried out at a product temperature of 45 ° C. for 3 hours. Then
The treatment solution is dried and egg yolk phospholipid phospholipase A1
About 39 g of a treated product (comparative product) was obtained.

Examples 1 to 4 (1) Preparation of mayonnaise The egg yolk phospholipid-treated product (product of the present invention) obtained in Production Example 1 was used in a predetermined amount shown in Table 1 below, and the composition of the formulation shown in Table 1 was used. 2 kg of 4 types of mayonnaise were prepared with a colloid mill. (2) Viscosity measurement The viscosity of each mayonnaise obtained in (1) above was measured under the following conditions. The mayonnaise discharged from the colloid mill was directly charged into a container of about 200 g and stored at 24 ° C for 1 day, and then the viscosity (C
P) was measured (spindle: TC, rotation speed: 5 rp
m). The results are shown in Table 2.

Examples 5 to 7 Examples 1 to 4 are the same as Examples 1 to 4, except that the soybean phospholipid-treated product (product of the present invention) obtained in Production Example 2 was used.
Three types of mayonnaise were prepared in the same manner as in 4, and the viscosity was measured. The results are shown in Table 2.

Comparative Example 1 Mayonnaise was prepared in the same manner as in Examples 1 to 4 except that the egg yolk phospholipid-treated product (product of the present invention) was not added in Examples 1 to 4, and the viscosity was measured. . The results are shown in Table 2.

Comparative Examples 2 to 4 In Examples 1 to 4, instead of the egg yolk phospholipid-treated product (product of the present invention), the egg yolk phospholipid phospholipase A2-treated product (comparative product) produced in Production Example 3 was used as the first product. Mayonnaise was prepared in the same manner as in Examples 1 to 4 except that the predetermined amount shown in the table was added, and the viscosity was measured. The results are shown in Table 2.

Comparative Examples 5-7 In Examples 1 to 4, instead of the egg yolk phospholipid-treated product (product of the present invention), the egg yolk phospholipid phospholipase A1-treated product (comparative product) produced in Production Example 4 was used as the first product. Mayonnaise was prepared in the same manner as in Examples 1 to 4 except that the predetermined amount shown in the table was added, and the viscosity was measured. The results are shown in Table 2.

Comparative Examples 8 to 11 In Examples 1 to 4, except that a conventional thickener, xanthan gum, was added in the predetermined amount shown in Table 1 in place of the egg yolk phospholipid-treated product (product of the present invention). , Examples 1-4
Mayonnaise was prepared and the viscosity was measured in the same manner as in. The results are shown in Table 2.

[0055]

[Table 1] Table 1 (compound composition of mayonnaise)

[0056]

[Table 2] Table 2 (viscosity of mayonnaise)

As is clear from the results shown in Table 2, a phospholipid-treated product obtained by adding phospholipase A2 to a phospholipid and then treating it with phospholipase A1 (the product of the present invention). ) As a thickener
Mayonnaise (Examples 1 to 7) containing 0.20% by weight is
It showed a significant increase in viscosity despite the small addition.
In particular, as shown in Examples 2 and 3, the mayonnaise using the egg yolk phospholipid-treated product (product of the present invention) already exceeded the viscosity of 100,000 CP at the addition of 0.05% by weight.

On the other hand, as shown in Comparative Example 1, the mayonnaise containing no phospholipid-treated product was only 37,000C.
The viscosity was extremely low as P. Further, as shown in Comparative Examples 2 to 4, although egg yolk phospholipids were treated with phospholipase A2 in the same manner as in Examples 1 to 4, phospholipase A1 increased the untreated egg yolk phospholipid phospholipase A2 treated product (comparative product). The mayonnaise used as a sticky agent is also from Example 1
The viscosity was smaller than that of No. 4. In particular, in the mayonnaise obtained in Comparative Example 4, the amount of the egg yolk phospholipid phospholipase A2 treated product added was 0.30% by weight, which was higher than the amount of the phospholipid treated products of Examples 1 to 4 added. , The viscosity was only 74,800 CP.

Next, as shown in Comparative Examples 5 to 7, egg yolk phospholipids were treated with phospholipase A1 in the same manner as in Examples 1 to 4, but not treated with phospholipase A2. The viscosity of the mayonnaise in which the product) was used as a thickener was smaller than those in Examples 1 to 4. In particular, in the mayonnaise obtained in Comparative Example 7, the amount of the egg yolk phospholipid phospholipase A2 treated product added was 0.30% by weight, which was higher than the amount of the phospholipid treated products of Examples 1 to 4 added. , Viscosity is only 45,40
It was only 0 CP. Furthermore, as shown in Comparative Examples 8 to 11, in Examples 1 to 4, xanthan gum, which is a conventional thickener, was used in place of the egg yolk phospholipid-treated product in an amount of 0.03.
Even with mayonnaise added at 0.02% by weight, the expression of viscosity was relatively small. In particular, xanthan gum 0.20
The mayonnaise of Comparative Example 11 added by weight% could not be obtained by phase inversion during emulsification of the colloid mill.

From these facts, when a phospholipid-treated product obtained by adding phospholipase A2 to phospholipids and then treating the phospholipids A1 with phospholipase A1 was used as a thickener, It is clear that higher viscosity mayonnaise can be prepared.

[0061]

According to the present invention according to claims 1 to 5,
After adding phospholipase A2 to the phospholipid and treating it,
Subsequently, phospholipase A1 is added to the phospholipid and treated to obtain a phospholipid-treated product capable of imparting viscosity by adding a small amount to mayonnaise or dressings. Moreover, according to the present invention according to claims 1 to 5, it is possible to minimize the change in taste and texture, etc., without changing the blending composition as in the conventional technology for increasing the viscosity.

Further, according to the present invention according to claims 6 to 7, by using the treated phospholipid as a thickening agent, an oil-in-water type emulsion food having a high viscosity can be provided with a small amount of addition. Produced using the treated phospholipid as a thickener,
Oil-in-water emulsified foods such as mayonnaise and dressings can be used to minimize changes in taste and texture even when used in products requiring high viscosity, such as potato salad, vegetable salad, and seafood salad. The texture and flavor can be maintained.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Noriyoshi Uchida             2-7-12 Ginza, Chuo-ku, Tokyo Sankyo Co., Ltd.             Inside the company F-term (reference) 4B047 LE03 LF08 LG10 LG58                 4G065 AA01 AB11X AB24Y AB26X                       BA09 CA03 DA01 EA06 FA01                 4H059 BA83 BC48 DA30 EA11

Claims (7)

[Claims] 1. A method for producing a phospholipid-treated product, which comprises adding phospholipase A2 to a phospholipid for treatment and then adding phospholipase A1 to the phospholipid for treatment. 2. Phospholipase A1 produced by a filamentous fungus belonging to the genus Aspergillus has a pH of 2.
The production method according to claim 1, which is an acidic phospholipase having an active region in 5 to 6.0. 3. The pH condition when adding and treating phospholipase A1 is 3.0 to 5.0.
The manufacturing method described. 4. A filamentous fungus belonging to the genus Aspergillus is Aspergillus.
oryzae), The method according to claim 2 or 3, wherein 5. A treated phospholipid obtained by the method according to any one of claims 1 to 4. 6. In producing an oil-in-water emulsion food,
A method for producing an oil-in-water emulsified food, characterized in that the treated phospholipid according to claim 5 is used as a thickener. 7. An oil-in-water emulsion food obtained by the method according to claim 6.