JP2007020410A - Method for producing acidic oil-in-water type emulsified composition - Google Patents
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本発明は、酸性水中油型乳化組成物の製造法に関する。 The present invention relates to a method for producing an acidic oil-in-water emulsion composition.
マヨネーズ類、ドレッシング等の酸性水中油型乳化組成物は、卵黄を乳化剤として使用し、通常卵黄を含有する水相を調製した後、これに油相を添加し乳化させることにより製造されている。そして近年、健康志向から配合する油相の種類が検討され、また油分が少ない配合等が提案されている。特に、ジグリセリドが肥満防止作用、体重増加抑制作用等を有することが明らかにされるに至り（特許文献１参照）、これを各種食品に配合する試みがなされている（特許文献２参照）。しかし、マヨネーズ類等の酸性水中油型乳化組成物では、乳化安定性の高いことが必要であるが、油相にジグリセリドを配合することが、結果として乳化を不安定化させる要因となっている。特に、低温での保存時に分離を生じ易いという問題がある。 Acidic oil-in-water emulsified compositions such as mayonnaises and dressings are produced by using egg yolk as an emulsifier and preparing an aqueous phase usually containing egg yolk, and then adding and emulsifying the oil phase. In recent years, the type of oil phase to be blended has been studied from a health-oriented perspective, and blends with low oil content have been proposed. In particular, it has been clarified that diglyceride has an obesity-preventing action, a weight gain-inhibiting action, and the like (see Patent Document 1), and attempts have been made to blend this into various foods (see Patent Document 2). However, acidic oil-in-water emulsified compositions such as mayonnaises need to have high emulsification stability, but adding diglyceride to the oil phase is a factor that destabilizes the emulsification as a result. . In particular, there is a problem that separation is likely to occur during storage at a low temperature.
そこで、乳化安定性を向上させるため、乳化剤として酵素処理卵黄を使用する技術が開発されている（特許文献２参照）。しかし、酵素処理卵黄を使用した場合、粘度が低下するため、増粘剤を増量するなどの手段により増粘させる必要があるが、使用する増粘剤によっては風味や食感に影響を及ぼす場合があり、またコスト面でも不利である。 Therefore, in order to improve the emulsion stability, a technique using enzyme-treated egg yolk as an emulsifier has been developed (see Patent Document 2). However, when enzyme-treated egg yolk is used, the viscosity decreases, so it is necessary to increase the viscosity by means such as increasing the amount of the thickener. However, depending on the thickener used, the flavor and texture may be affected. There are also disadvantages in terms of cost.
一方、卵黄を含有する水相を調製した後に機械的処理を行い、粘度を一定範囲以上に上昇させるか又は卵黄蛋白の溶解度を低下させた後、油相を添加混合することにより、得られる酸性水中油型乳化組成物の粘度が増大し、製造時の乳化安定性を向上できることが知られている（特許文献３参照）。しかし、ジグリセリドを含有する油脂を使用した場合の低温における乳化安定性という点では十分ではなかった。 On the other hand, after the preparation of an aqueous phase containing egg yolk, it is mechanically treated to increase the viscosity to a certain range or lower the solubility of egg yolk protein, and then add and mix the oil phase to obtain an acidic phase. It is known that the viscosity of an oil-in-water emulsion composition can be increased and the emulsion stability during production can be improved (see Patent Document 3). However, it was not sufficient in terms of emulsion stability at low temperatures when using fats and oils containing diglycerides.
従って、本発明は、ジグリセリドを含有する油相を用いた場合にも、酵素処理卵黄を使用せずとも、低温での乳化安定性に優れる酸性水中油型乳化組成物を製造できる方法を提供することを目的とする。 Therefore, the present invention provides a method capable of producing an acidic oil-in-water emulsion composition having excellent emulsification stability at low temperatures without using an enzyme-treated egg yolk even when an oil phase containing diglyceride is used. For the purpose.
本発明者は、使用する卵黄の処理について検討を行ったところ、凍結させた卵黄に、混練によりせん断力をかけた後に他の水相成分を添加し、油相と混合・乳化することにより、当該油相にジグリセリドを含有する場合であっても、低温耐性に優れる酸性水中油型乳化組成物が得られることを見出した。 The present inventor examined the treatment of the egg yolk to be used, and after adding shearing force by kneading to the frozen egg yolk, adding other aqueous phase components, mixing and emulsifying with the oil phase, It has been found that an acidic oil-in-water emulsion composition having excellent low-temperature resistance can be obtained even when the oil phase contains diglyceride.
すなわち本発明は、凍結卵黄を混練し、次いで水相成分を添加混合して水相を調製した後、油相を添加混合する酸性水中油型乳化組成物の製造法を提供するものである。 That is, the present invention provides a method for producing an acidic oil-in-water emulsion composition in which a frozen egg yolk is kneaded, an aqueous phase component is added and mixed to prepare an aqueous phase, and then an oil phase is added and mixed.
本発明により、ジグリセリドを含有する油脂を使用した場合においても、低温での乳化安定性に優れ、風味や食感にも優れる酸性水中油型乳化組成物を低コストで製造することができる。 According to the present invention, an acidic oil-in-water emulsion composition that is excellent in emulsion stability at low temperature and excellent in flavor and texture can be produced at low cost even when an oil containing diglyceride is used.
本発明において使用する卵黄は、凍結させたものであることが必要である。ここで凍結とは、氷結点以下にあることを意味し、一般に−20℃（概ね−18〜−22℃）以下にある状態をいう。また、卵黄は割卵したものを卵白を含んだままそのまま凍結したものでも良いし、卵黄のみを取り出して凍結したものでも良く、更に、殺菌、加水、加塩、加糖など任意の処理を施した後に凍結したものでも良い。卵黄中の水分量としては40〜65質量％、更に43〜60質量％、特に45〜55質量％であることが、卵黄成分に効率的にせん断力がかかり、本発明の効果が得られる点から好ましい。なお、製造工程の簡略化の点から、予め凍結させておいた卵黄を用いることができる。 The egg yolk used in the present invention needs to be frozen. Here, freezing means that the temperature is below the freezing point, and generally refers to a state where the temperature is below -20 ° C (approximately -18 to -22 ° C). In addition, egg yolk may be a frozen egg containing egg white as it is, or it may be frozen by taking out only egg yolk and further subjected to any treatment such as sterilization, water addition, salting, and sugar addition. It may be frozen. The amount of water in the egg yolk is 40 to 65% by mass, more preferably 43 to 60% by mass, and particularly 45 to 55% by mass. The shear force is applied to the egg yolk component efficiently, and the effects of the present invention can be obtained. To preferred. In addition, from the point of simplification of the manufacturing process, egg yolk that has been frozen in advance can be used.
本発明方法においては、乳化剤として通常の卵黄を使用した場合にも十分な乳化安定性が得られるが、更に乳化安定性を向上させるために、酵素処理卵黄を任意の量使用することもできる。当該卵黄の酵素処理に用いる酵素としては、エステラーゼ、リパーゼ、ホスホリパーゼが好ましく、リパーゼ、ホスホリパーゼがより好ましく、ホスホリパーゼが特に好ましい。ホスホリパーゼの中でも、ホスホリパーゼＡ、すなわちホスホリパーゼＡ1及び／又はＡ2が最も好ましい。 In the method of the present invention, sufficient emulsification stability can be obtained even when ordinary egg yolk is used as an emulsifier. However, in order to further improve the emulsification stability, any amount of enzyme-treated egg yolk can be used. As the enzyme used for the enzyme treatment of the egg yolk, esterase, lipase and phospholipase are preferable, lipase and phospholipase are more preferable, and phospholipase is particularly preferable. Of the phospholipases, phospholipase A, that is, phospholipase A 1 and / or A 2 is most preferable.
酵素処理条件は、卵黄の全部に酵素処理卵黄を用いる場合、リゾ比率（全リン脂質中のリゾリン脂質の比率）がリン量基準で15％以上となるような条件を適宜選択すればよい。具体的には、酵素添加量は、酵素活性が10000IU/mLの場合、卵黄に対して0.0001〜0.1質量％、特に0.001〜0.01質量％が好ましく、反応温度は20〜60℃、特に30〜55℃が好ましく、反応時間は１〜30時間、特に５時間〜25時間が好ましい。なお、反応時には、加塩、加糖等、任意の物質が配合されていてもよい。また卵黄の一部に酵素処理卵黄を用いる場合、酵素未処理卵黄と酵素処理卵黄の合計のリゾ比率が上記範囲となるように酵素処理条件を選択すればよい。かかる酵素処理は、卵黄を凍結処理する以前の段階で行うことが好ましい。なお、酵素処理卵黄の場合も、前記と同様に殺菌、加水、加塩、加糖など任意の処理を施すことができる。 When enzyme-treated egg yolk is used as the whole egg yolk, the enzyme treatment condition may be appropriately selected such that the lyso ratio (the ratio of lysophospholipid in the total phospholipid) is 15% or more based on the amount of phosphorus. Specifically, when the enzyme activity is 10000 IU / mL, the enzyme addition amount is preferably 0.0001 to 0.1% by mass, particularly 0.001 to 0.01% by mass with respect to the egg yolk, and the reaction temperature is 20 to 60 ° C., particularly 30 to 55. The reaction time is preferably 1 to 30 hours, particularly preferably 5 to 25 hours. In addition, at the time of reaction, arbitrary substances, such as salting and sweetening, may be mix | blended. When enzyme-treated egg yolk is used as part of the egg yolk, the enzyme treatment conditions may be selected so that the total lyso ratio of the enzyme-untreated egg yolk and the enzyme-treated egg yolk falls within the above range. Such an enzyme treatment is preferably performed at a stage before the yolk is frozen. In the case of enzyme-treated egg yolk, any treatment such as sterilization, hydration, salt addition, and sugar addition can be performed as described above.
凍結卵黄を混練する装置としては、回分式ニーダー、回分式プラネタリーミキサー、連続式ニーダー、多軸の押し出し機等を用いることが、有効なせん断力を加えることができる点から好ましい。 As a device for kneading the frozen egg yolk, it is preferable to use a batch kneader, a batch planetary mixer, a continuous kneader, a multi-screw extruder, or the like because an effective shearing force can be applied.
本発明においては、凍結卵黄の混練処理は、卵黄の温度が氷結点付近にある条件で行うことが好ましい。更に、卵黄の氷結点より５℃以上低い温度での混練を含むことが好ましい。卵黄の氷結点は、卵黄中の水分量、塩分、糖分、酵素処理の度合い等によっても影響するが、通常−20〜０℃、更に−15〜−４℃、特に−10〜−６℃である。なお、本発明においては、卵黄の氷結点はDSC（示差走査熱量分析装置）により測定し、使用する卵黄を凍結後に昇温した場合に、最後に出現する吸熱ピークの温度により判断する。卵黄の氷結点付近、更には氷結点より５℃以上低い温度域での混練時間は、0.01〜１時間、更に0.05〜0.5時間、特に0.1〜0.3時間とすることが、得られる乳化物の低温耐性の点から好ましい。 In the present invention, the frozen egg yolk is preferably kneaded under the condition that the temperature of the egg yolk is near the freezing point. Further, it is preferable to include kneading at a temperature 5 ° C. or more lower than the freezing point of egg yolk. The freezing point of egg yolk is influenced by the water content in egg yolk, salt content, sugar content, degree of enzyme treatment, etc., but is usually −20 to 0 ° C., further −15 to −4 ° C., particularly −10 to −6 ° C. is there. In the present invention, the freezing point of egg yolk is measured by DSC (Differential Scanning Calorimetry), and when the egg yolk used is heated after freezing, it is determined by the temperature of the endothermic peak that appears last. The kneading time in the vicinity of the freezing point of egg yolk, and further in the temperature range 5 ° C. or more lower than the freezing point is 0.01 to 1 hour, further 0.05 to 0.5 hour, particularly 0.1 to 0.3 hour. It is preferable from the point of tolerance.
なお、得られる乳化物の低温耐性の点、製造工程の簡略化の点から、凍結卵黄を混練しつつ温度を上昇させ、卵黄の氷結点付近を通過させることが好ましい。温度を上昇させる速度としては、0.1〜３℃／min.、更に0.2〜２℃／min.、特に0.3〜１℃／min.であることが、卵黄成分に充分なせん断力を加えることができ、得られる乳化物の低温耐性を高めることができる点から好ましい。本条件となるように混練するには、卵黄の量にもよるが、凍結卵黄を０〜10℃、更に２〜８℃、特に３〜７℃の雰囲気下で混練することが好ましい。この場合の混練時間は、0.1〜３時間、更に0.3〜２時間、特に0.5〜１時間とすることが、生産性や得られる乳化組成物の低温耐性の点から好ましい。 In addition, from the point of the low temperature tolerance of the obtained emulsion and the point of simplification of a manufacturing process, it is preferable to raise temperature while kneading frozen egg yolk and to pass the vicinity of the freezing point of egg yolk. The speed at which the temperature is increased is 0.1 to 3 ° C./min., Further 0.2 to 2 ° C./min., And particularly 0.3 to 1 ° C./min. From the point that the low temperature tolerance of the obtained emulsion can be increased. In order to knead so as to satisfy these conditions, although it depends on the amount of egg yolk, it is preferable to knead the frozen egg yolk in an atmosphere of 0 to 10 ° C., further 2 to 8 ° C., particularly 3 to 7 ° C. In this case, the kneading time is preferably 0.1 to 3 hours, more preferably 0.3 to 2 hours, and particularly preferably 0.5 to 1 hour from the viewpoint of productivity and low-temperature resistance of the obtained emulsion composition.
次に、以上のようにして凍結混練処理した卵黄を用いて水相を調製する。水相中の卵黄の含量は、風味及び乳化安定性の観点から液状卵黄換算で15〜75質量％、更に24〜55質量％、特に30〜45質量％が好ましい。なお、酵素処理卵黄、全卵、卵白を適宜混合添加してもよい。 Next, an aqueous phase is prepared using the egg yolk that has been freeze-kneaded as described above. The content of egg yolk in the aqueous phase is preferably 15 to 75% by mass, more preferably 24 to 55% by mass, and particularly preferably 30 to 45% by mass in terms of liquid egg yolk from the viewpoints of flavor and emulsion stability. In addition, you may mix and add enzyme-treated egg yolk, whole egg, and egg white suitably.
この水相には、水；米酢、酒粕酢、リンゴ酢、ブドウ酢、穀物酢、合成酢等の食酢；食塩；グルタミン酸ソーダ等の調味料；砂糖、水飴等の糖類；酒、みりん等の呈味料；各種ビタミン；クエン酸等の有機酸及びその塩；香辛料；レモン果汁等の各種野菜又は果実の搾汁液；キサンタンガム、ジェランガム、グァーガム、タマリンドガム、カラギーナン、ペクチン、大豆食物繊維、トラガントガム等の増粘多糖類；馬鈴薯澱粉等の澱粉類、それらの分解物及びそれらの化工澱粉類；水溶性多糖類；ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリソルベート等の合成乳化剤、大豆タンパク質、乳タンパク質、小麦タンパク質等、あるいはこれらタンパク質の分離物や分解物等のタンパク質系乳化剤、レシチン又はその酵素分解物等の天然系乳化剤；牛乳等の乳製品；各種リン酸塩等を配合することができる。本発明においては、目的とする組成物の粘度、物性等に応じて、これらを適宜配合できる。 This water phase includes water; rice vinegar, sake vinegar, apple vinegar, grape vinegar, grain vinegar, synthetic vinegar and other vinegar; salt; seasonings such as sodium glutamate; sugars such as sugar and syrup; Flavorings; various vitamins; organic acids such as citric acid and their salts; spices; juices of various vegetables or fruits such as lemon juice; xanthan gum, gellan gum, guar gum, tamarind gum, carrageenan, pectin, soy dietary fiber, tragacanth gum, etc. Thickening polysaccharides; starches such as potato starch; degradation products thereof; and modified starches thereof; water-soluble polysaccharides; synthetic emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polysorbate, soybean Protein-based emulsifiers such as protein, milk protein, wheat protein, etc., or separated or decomposed products of these proteins, Lecithin or natural emulsifiers of the enzymatic decomposition products or the like; can contain various phosphates and the like; dairy products such as milk. In the present invention, these can be appropriately blended according to the viscosity, physical properties and the like of the target composition.
これらの水相成分の添加混合には、マントンゴーリン、マイクロフルイダイザー等の高圧ホモジナイザー、超音波式乳化機、コロイドミル、ラインミル、ホモミキサー、アジホモミキサー、Ｕミキサー、マイルダー等を使用することができるが、当該混合には高圧ホモジナイザー等の激しいせん断処理は必須ではないため、簡便性の点から、攪拌翼を有するアジホモミキサー、Ｕミキサーによる攪拌処理が好ましい。 A high-pressure homogenizer such as Manton Gorin or a microfluidizer, an ultrasonic emulsifier, a colloid mill, a line mill, a homomixer, an azimuth homomixer, a U mixer, a milder, or the like may be used to add and mix these water phase components. However, vigorous shearing treatment such as a high-pressure homogenizer is not essential for the mixing, and therefore, from the viewpoint of simplicity, stirring treatment with an aji homomixer having a stirring blade or a U mixer is preferable.
次に、得られた水相に油相を添加する。油相としては、常温で液状の油脂類であれば特に限定されず、例えば大豆油、コーン油、ヒマワリ油、ゴマ油、綿実油、ナタネ油、サフラワー油、パーム油、オリーブ油、グレープシード油等が挙げられる。また、肥満防止効果、体重抑制効果等の効果を得るためには、油相中にジグリセリドを20質量％以上、更には30質量％以上、特に35質量％以上含有する油脂類を使用するのが好ましい。また、本発明方法による乳化安定化効果は、油相がジグリセリドを20質量％以上含有する油脂類の場合に特に顕著である。 Next, an oil phase is added to the obtained aqueous phase. The oil phase is not particularly limited as long as it is a liquid oil at room temperature, such as soybean oil, corn oil, sunflower oil, sesame oil, cottonseed oil, rapeseed oil, safflower oil, palm oil, olive oil, grape seed oil and the like. Can be mentioned. In addition, in order to obtain effects such as obesity prevention effect, weight suppression effect, etc., it is necessary to use fats and oils containing diglyceride in the oil phase of 20% by mass or more, further 30% by mass or more, particularly 35% by mass or more. preferable. Moreover, the emulsion stabilization effect by the method of the present invention is particularly remarkable when the oil phase contains fats and oils containing 20% by mass or more of diglyceride.
ジグリセリドも、低融点であることが好ましく、具体的には、構成脂肪酸残基の炭素数が８〜24、特に16〜22であることが好ましい。また不飽和脂肪酸残基の量は、全脂肪酸残基の55質量％以上が好ましく、70質量％以上がより好ましく、90質量％以上が特に好ましい。ジグリセリドは、植物油、動物油等とグリセリンとのエステル交換反応、又は上記油脂由来の脂肪酸とグリセリンとのエステル化反応等任意の方法により得られる。反応方法は、アルカリ触媒等を用いた化学反応法、リパーゼ等の油脂加水分解酵素を用いた生化学反応法のいずれでもよい。本発明の酸性水中油型乳化組成物の油相中のジグリセリド含量は、脂質代謝改善食品（中性脂肪蓄積抑制）としての有効性の観点から20質量％以上、特に30質量％以上が好ましい。油相には、トリグリセリド、ジグリセリド以外に、モノグリセリド、遊離脂肪酸等を含有していてもよい。なお、乳化物の安定化等のため、油相中に高融点油脂、特に室温で固体である油脂を含有させてもよい。 The diglyceride also preferably has a low melting point. Specifically, the constituent fatty acid residue preferably has 8 to 24 carbon atoms, particularly preferably 16 to 22 carbon atoms. The amount of unsaturated fatty acid residues is preferably 55% by mass or more of all fatty acid residues, more preferably 70% by mass or more, and particularly preferably 90% by mass or more. Diglyceride can be obtained by any method such as an ester exchange reaction between vegetable oil, animal oil or the like and glycerin, or an esterification reaction between fatty acid derived from the above fats and glycerin. The reaction method may be either a chemical reaction method using an alkali catalyst or the like, or a biochemical reaction method using an oil and fat hydrolase such as lipase. The diglyceride content in the oil phase of the acidic oil-in-water emulsion composition of the present invention is preferably 20% by mass or more, particularly preferably 30% by mass or more, from the viewpoint of effectiveness as a food for improving lipid metabolism (inhibition of neutral fat accumulation). The oil phase may contain monoglyceride, free fatty acid and the like in addition to triglyceride and diglyceride. In order to stabilize the emulsion, a high melting point oil or fat, particularly an oil that is solid at room temperature, may be contained in the oil phase.
また油相中には、更に血中コレステロール低下作用を有する植物ステロールを含有させてもよい。ジグリセリドと植物ステロールの併用により、血中コレステロール低下作用は、相乗的に高まり、脂質代謝改善食品としての有用性を更に高めることができる。植物ステロールとしては、例えばα-シトステロール、β-シトステロール、スチグマステロール、エルゴステロール、カンペステロール等が挙げられる。またこれらの脂肪酸エステル、フェルラ酸エステル、配糖体を用いることもできる。本発明においては、これらを一種以上用いることができる。酸性水中油型乳化組成物中の植物ステロールの含有量は、1.2〜10質量％、特に２〜５質量％が好ましい。 The oil phase may further contain a plant sterol having a blood cholesterol lowering effect. The combined use of diglyceride and plant sterol synergistically increases blood cholesterol lowering action, and can further enhance the usefulness as a food for improving lipid metabolism. Examples of plant sterols include α-sitosterol, β-sitosterol, stigmasterol, ergosterol, campesterol and the like. These fatty acid esters, ferulic acid esters and glycosides can also be used. In the present invention, one or more of these can be used. The content of the plant sterol in the acidic oil-in-water emulsion composition is preferably 1.2 to 10% by mass, particularly preferably 2 to 5% by mass.
油相と水相の質量比は、10〜80：90〜20が好ましく、35〜75：65〜25が特に好ましい。 The mass ratio of the oil phase to the aqueous phase is preferably 10-80: 90-20, and particularly preferably 35-75: 65-25.
水相と油相を混合した後、酸性物質を添加してpHを１以上低下させることが好ましい。酸性物質としては、米酢、酒粕酢、リンゴ酢、ブドウ酢、穀物酢、合成酢等の食酢；クエン酸、コハク酸等の有機酸及びその塩；レモン果汁等の各種野菜又は果実の搾汁液等が挙げられ、このうち、食酢を主成分とすることが特に好ましい。ここで、油相と混合する前の水相中に添加する酸性物質を一定量以下に抑えることがより好ましい。特に、酸性物質の中でも食酢（10％酢酸含有）については、水相に添加する量は全系100質量％に対して２質量％以下、好ましくは１質量％以下、更に好ましくは０質量％とし、残りは油相と混合した後に添加するのが好ましい。なお、食酢を含有しない酸性物質は、油相と混合する前の水相に添加することが好ましい。 After mixing the water phase and the oil phase, it is preferable to add an acidic substance to lower the pH by 1 or more. Acidic substances include rice vinegar, sake vinegar, apple vinegar, grape vinegar, grain vinegar, synthetic vinegar and other vinegars; organic acids such as citric acid and succinic acid and their salts; juices of various vegetables such as lemon juice or fruit Of these, it is particularly preferable to use vinegar as the main component. Here, it is more preferable to suppress the acidic substance added to the aqueous phase before mixing with the oil phase to a certain amount or less. Particularly for vinegar (containing 10% acetic acid) among acidic substances, the amount added to the aqueous phase is 2% by mass or less, preferably 1% by mass or less, more preferably 0% by mass, based on 100% by mass of the total system. The remainder is preferably added after mixing with the oil phase. In addition, it is preferable to add the acidic substance which does not contain vinegar to the water phase before mixing with an oil phase.
酸性物質は、pHを１以上低下させる量添加すればよく、例えば食酢（10％酢酸含有）の場合、乳化物中に３〜10質量％、特に５〜８質量％となるように添加するのが好ましい。酸性物質添加後の水相のpHは、風味と保存性のバランスの観点から２〜６、特に３〜５が好ましい。 The acidic substance may be added in an amount that lowers the pH by 1 or more. For example, in the case of vinegar (containing 10% acetic acid), the acidic substance is added so as to be 3 to 10% by mass, particularly 5 to 8% by mass in the emulsion. Is preferred. The pH of the aqueous phase after addition of the acidic substance is preferably 2 to 6, particularly 3 to 5 from the viewpoint of the balance between flavor and storage stability.
水相と油相を混合し、必要に応じ酸性物質を添加した後は、均一混合乳化を行い予備乳化を完了し、精乳化することにより、酸性水中油型乳化組成物を得ることができる。当該予備乳化には高圧ホモジナイザー等の激しいせん断処理は必須ではないため、簡便性の点から、攪拌翼を有するアジホモミキサー、Ｕミキサーによる攪拌処理が好ましい。精乳化機としては、例えばマントンゴーリン、マイクロフルイダイザー等の高圧ホモジナイザー、超音波式乳化機、コロイドミル、アジホモミキサー、マイルダー等が挙げられるが、所定の粘度、粒子径に効率良く制御可能であり、かつ簡便である点から、コロイドミルによる処理が好ましい。 After mixing a water phase and an oil phase and adding an acidic substance as needed, an acidic oil-in-water emulsion composition can be obtained by carrying out uniform mixed emulsification to complete preliminary emulsification and fine emulsification. In the preliminary emulsification, vigorous shearing treatment such as a high-pressure homogenizer is not essential, and therefore, from the viewpoint of simplicity, a stirring treatment using an adihomomixer having a stirring blade or a U mixer is preferable. Examples of the fine emulsifier include a high-pressure homogenizer such as a manton gourin and a microfluidizer, an ultrasonic emulsifier, a colloid mill, an azimuth homomixer, a milder, etc., and can be efficiently controlled to a predetermined viscosity and particle size. The treatment with a colloid mill is preferable because it is simple and simple.
なお、本発明の酸性水中油型乳化組成物がマヨネーズである場合、一般に市販されているマヨネーズの粘度は約180Pa・s程度であることから、最終製品となるマヨネーズの粘度も、160〜220Pa・sの範囲とすることが好ましい。 When the acidic oil-in-water emulsion composition of the present invention is mayonnaise, the viscosity of mayonnaise that is generally marketed is about 180 Pa · s, so the viscosity of mayonnaise that is the final product is also 160 to 220 Pa · The range of s is preferable.
本発明方法によれば低温においても長期間乳化安定性が保持された酸性水中油型乳化組成物を得ることができる。当該酸性水中油型乳化組成物としては、例えば日本農林規格（JAS）で定義されるドレッシング、半固体状ドレッシング、乳化液状ドレッシング、マヨネーズ、サラダドレッシング、フレンチドレッシング等が挙げられるが、特にこれらに限定されるものではなく、広くマヨネーズ類、ドレッシング類といわれるものが該当する。 According to the method of the present invention, it is possible to obtain an acidic oil-in-water emulsion composition that retains emulsion stability for a long time even at a low temperature. Examples of the acidic oil-in-water emulsified composition include, but are not limited to, dressings defined by the Japanese Agricultural Standards (JAS), semi-solid dressings, emulsified liquid dressings, mayonnaise, salad dressings, French dressings and the like. This is not the case, but what is widely called mayonnaise or dressing is applicable.
〔卵黄の氷結点の測定〕
DSC（示差走査熱量分析装置）にて、卵黄の氷結点を下記手順により測定した。DSC820（メトラー・トレド社）を使用し、サンプルを−10℃／min.にて−40℃まで冷却後、５分間ホールドした。その後２℃／min.にて０℃まで昇温し、最後に出現する吸熱ピークのベースラインとの交差点を氷結点とした。今回使用した10質量％加塩卵黄の氷結点は−7.5℃であった。
[Measurement of freezing point of egg yolk]
The freezing point of egg yolk was measured by DSC (Differential Scanning Calorimetry) according to the following procedure. Using DSC820 (Mettler Toledo), the sample was cooled to −40 ° C. at −10 ° C./min. And held for 5 minutes. Thereafter, the temperature was raised to 0 ° C. at 2 ° C./min., And the intersection of the endothermic peak that appeared last and the base line was defined as the freezing point. The freezing point of the 10 mass% salted egg yolk used this time was -7.5 ° C.
〔マヨネーズの処方〕
以下の実施例１及び２並びに比較例１に従い、異なる手順により下記処方のマヨネーズを調製した。
[Prescription of mayonnaise]
According to the following Examples 1 and 2 and Comparative Example 1, mayonnaise having the following formulation was prepared by different procedures.
マヨネーズ共通処方
（質量％）
10質量％加塩卵黄 15.0
精製塩 0.6
上白糖 1.0
グルタミン酸ナトリウム 0.5
からし粉 0.3
クエン酸 0.2
水 8.5
大豆多糖類 0.2
10質量％醸造酢 6.7
ジグリセリド高含有油脂 67.0
合計 100.0
Mayonnaise common prescription
(mass%)
10% salted egg yolk 15.0
Refined salt 0.6
Super white sugar 1.0
Sodium glutamate 0.5
Mustard powder 0.3
Citric acid 0.2
Wed 8.5
Soy polysaccharide 0.2
10% brewed vinegar 6.7
Oils with high diglycerides 67.0
Total 100.0
実施例１
(1) −20℃に凍結した10質量％加塩卵黄を回分式卓上ニーダー〔入江商会社、PNV-1（二軸、攪拌翼Σ型）〕を用いて５℃の雰囲気下で１時間、回転数50rpmで混練処理を行った。この過程で卵黄の温度は−20℃から５℃に変化した。なお、氷結点として測定された−7.5℃より５℃低い温度である−12.5℃から氷結点までの混練時間は約10分であった。
Example 1
(1) Rotate 10 mass% salted egg yolk frozen at -20 ° C for 1 hour in a 5 ° C atmosphere using a batch-type table kneader (Irie Trading Company, PNV-1 (biaxial, stirring blade Σ type)) The kneading process was performed at several 50 rpm. During this process, the temperature of the egg yolk changed from −20 ° C. to 5 ° C. The kneading time from −12.5 ° C., which is 5 ° C. lower than −7.5 ° C. measured as the freezing point, to the freezing point was about 10 minutes.
(2) 次いで、前記配合に従い、精製塩、上白糖、グルタミン酸ナトリウム、からし粉及びクエン酸を水に分散させたもの（調味分散水）、並びに(1)で混練処理を施した卵黄を混合した。なお、各組成物の配合量は、全量が4.7kgとなるようにした。 (2) Next, in accordance with the above formulation, purified salt, white sugar, sodium glutamate, mustard powder and citric acid dispersed in water (seasoned dispersion water), and egg yolk kneaded in (1) were mixed did. The total amount of each composition was set to 4.7 kg.
(3) 前記混合物を攪拌翼を有するミキサーに入れ、20℃に温度調整しながら減圧下（20kPa）、回転数800r/minで15分間撹拌を行った。 (3) The mixture was put into a mixer having a stirring blade, and stirred for 15 minutes at a rotation speed of 800 r / min under reduced pressure (20 kPa) while adjusting the temperature to 20 ° C.
(4) 次に、２質量％分の油相（ジグリセリド高含有油）に大豆多糖類を分散させたものを前記ミキサーに添加し、同上の攪拌速度で３分攪拌して均一混合し、その後攪拌周速を３m/secとして残りの油相を攪拌しながら添加した。この時の乳化物のpHは5.5であった。 (4) Next, 2% by mass of oil phase (diglyceride-rich oil) in which soybean polysaccharide is dispersed is added to the mixer, and stirred at the same stirring speed for 3 minutes, and then mixed uniformly. The remaining oil phase was added with stirring at a stirring peripheral speed of 3 m / sec. The pH of the emulsion at this time was 5.5.
(5) その後10質量％醸造酢を添加混合し、pHが4.1の予備乳化物を得た。これを、コロイドミル（MZ80:FRYMA社）を使用して4200 r/min、クリアランス0.25mmで精乳化し、平均乳化粒子径2.1μmのマヨネーズ（精乳化物）を製造した。 (5) Thereafter, 10% by mass of brewed vinegar was added and mixed to obtain a preliminary emulsion having a pH of 4.1. This was finely emulsified with a colloid mill (MZ80: FRYMA) at 4200 r / min and a clearance of 0.25 mm to produce mayonnaise (fine emulsion) having an average emulsion particle size of 2.1 μm.
実施例２
実施例１(1)において、混練処理時の雰囲気温度を−10℃とした以外は同様にして混練処理を行った後、５℃の雰囲気下にて解凍した。以後、実施例１(2)〜(5)と同一の手順及び条件でマヨネーズを調製した。
Example 2
In Example 1 (1), the kneading treatment was performed in the same manner except that the atmospheric temperature during the kneading treatment was −10 ° C., and then thawed in an atmosphere of 5 ° C. Thereafter, mayonnaise was prepared according to the same procedures and conditions as in Examples 1 (2) to (5).
比較例１
実施例１(1)において、−20℃に凍結した10質量％加塩卵黄を、ニーダーによる混練処理を行うことなく５℃の雰囲気下にて解凍し、以後、実施例１(2)〜(5)と同一の手順及び条件でマヨネーズを調製した。
Comparative Example 1
In Example 1 (1), 10% by mass salted egg yolk frozen at −20 ° C. was thawed in an atmosphere of 5 ° C. without performing kneading with a kneader. Thereafter, Examples 1 (2) to (5 ) Mayonnaise was prepared using the same procedure and conditions as in).
試験例１
実施例及び比較例により得られたマヨネーズについて、下記方法により低温耐性を比較した。
Test example 1
About the mayonnaise obtained by the Example and the comparative example, the low temperature tolerance was compared with the following method.
〔低温耐性評価法〕
製造後のマヨネーズ（精乳化物）を100mL容のポリエチレン製マヨネーズチューブに充填し、窒素雰囲気下でキャップ締めを行った。これを−８℃の恒温室内で３日間保存した後、室温にて１時間放冷し、下記基準に従って外観評価を行った。この結果を表１に示す。
[Low temperature tolerance evaluation method]
The mayonnaise (fine emulsion) after production was filled into a 100 mL polyethylene mayonnaise tube, and the cap was tightened in a nitrogen atmosphere. This was stored in a thermostatic chamber at −8 ° C. for 3 days, allowed to cool at room temperature for 1 hour, and evaluated for appearance according to the following criteria. The results are shown in Table 1.
〔評価基準〕
○ ： 全く分離なし
○△： 表面にわずかなオイルオフ
△ ： オイルオフが目立つ
× ： 完全なオイルオフ
〔Evaluation criteria〕
○: No separation ○ △: Slight oil-off on the surface △: Oil-off is conspicuous ×: Complete oil-off
ジグリセリドを含有する油脂を使用した場合でも、本発明の方法により製造したマヨネーズは、低温での乳化安定性に優れることが分かった。 Even when fats and oils containing diglycerides were used, it was found that mayonnaise produced by the method of the present invention was excellent in emulsion stability at low temperatures.
Claims (5)
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