JP2007129925A - Method for producing high-oil mayonnaise excellent in moisture retention and heat resistance - Google Patents
Method for producing high-oil mayonnaise excellent in moisture retention and heat resistance Download PDFInfo
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- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 10
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- 235000014113 dietary fatty acids Nutrition 0.000 description 3
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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Abstract
Description
本発明は、高油分マヨネーズの製造方法に関し、詳しくは保水性及び耐熱性に優れた高油分マヨネーズの製造方法と、該製造方法により得られる保水性及び耐熱性に優れた高油分マヨネーズとに関する。 The present invention relates to a method for producing a high oil mayonnaise, and more particularly, to a method for producing a high oil mayonnaise excellent in water retention and heat resistance, and a high oil mayonnaise excellent in water retention and heat resistance obtained by the production method.
通常のマヨネーズは、卵黄の乳化力を利用して調製される安定な水中油型乳化食品である。
日本農林規格（以下、ＪＡＳと略記する。）では、マヨネーズに関して、次のように定義している。すなわち、「食用植物油（香味油を除く）及び食酢若しくは、かんきつ類の果汁（必須原材料）に食塩、砂糖類、香辛料等を加えて調製し、水中油型に乳化した半固体状で粘度が３０Ｐａ・ｓ以上のものを半固体状ドレッシングという。半固体状ドレッシングのうち、卵黄又は全卵を使用し、かつ必須原材料、卵黄、卵白、たん白加水分解物、食塩、砂糖類、香辛料及び調味料（アミノ酸等）以外の原材料を使用していないものをマヨネーズという。」と定義している。
Ordinary mayonnaise is a stable oil-in-water emulsified food prepared using the emulsifying power of egg yolk.
The Japanese Agricultural and Forestry Standard (hereinafter abbreviated as JAS) defines mayonnaise as follows. That is, “a edible vegetable oil (excluding flavor oil) and vinegar or citrus fruit juice (essential raw material) prepared by adding salt, sugar, spices, etc., semi-solid emulsified in an oil-in-water type, viscosity of 30 Pa · More than s is called semi-solid dressing, of which semi-solid dressing uses egg yolk or whole egg, and essential ingredients, egg yolk, egg white, protein hydrolyzate, salt, sugar, spices and seasonings ( "A mayonnaise is a product that does not use any raw materials other than amino acids."
一般に、マヨネーズや半固体状ドレッシング等の水中油型乳化食品の美味しさやコク味（油脂感）は、油分が高い程増加するため、高油分のものが好まれる。特に、和え物や野菜サラダ等に使用される場合には、使用されるマヨネーズや半固体状ドレッシング類等はかなり希釈されるため、美味しさやコク味が低下することは避けられない。従って、和え物や野菜サラダ等に使用される場合、市場ではできるだけ高油分のものが要望される傾向にある。 In general, the taste and richness (oiliness) of oil-in-water emulsified foods such as mayonnaise and semi-solid dressings increase as the oil content increases, so that high oil content is preferred. In particular, when it is used for salads, vegetable salads, etc., the mayonnaise and semi-solid dressings used are considerably diluted, so that the taste and richness are inevitably lowered. Therefore, when used for salads, vegetable salads, etc., the market tends to demand oils as high as possible.
また、和え物等は加熱を必要とするものも多く、この場合に使用するマヨネーズや半固体状ドレッシング類等は耐熱性を持つことが要求される。
更に、水分の多い原材料と和える場合には、原材料中の水が分離することがないよう、強い保水性を持つことも合わせて要求される。
従来より、澱粉類やガム類等の保水性原料が添加された半固体状ドレッシングが用いられてきたが、これらの保水性原料が添加されると、ＪＡＳに適合するマヨネーズとは言えない。加えて、こうした水中油型乳化食品として、消費者が理解され易いＪＡＳに適合したマヨネーズであることが近年求められている。
In addition, many kinds of dressed products require heating, and mayonnaise and semi-solid dressings used in this case are required to have heat resistance.
Furthermore, when it is combined with a raw material having a high water content, it is also required to have a strong water retention so that the water in the raw material is not separated.
Conventionally, semi-solid dressings to which water-holding raw materials such as starches and gums have been added have been used, but if these water-holding raw materials are added, they cannot be said to be mayonnaise compatible with JAS. In addition, as such an oil-in-water type emulsified food, in recent years, it is required to be mayonnaise suitable for JAS that is easy for consumers to understand.
それ故、和え物やサラダ類等へのＪＡＳに適合する原料マヨネーズとして、市場では、“高油分”及び“耐熱性”並びに“保水性”を同時に合わせ持つことが、強く求められている。 Therefore, as a raw material mayonnaise compatible with JAS for salads, salads, etc., the market strongly demands to have both “high oil content”, “heat resistance” and “water retention” at the same time.
ＪＡＳに適合し、しかも優れた保水性を合わせ持つマヨネーズとして、超臨界炭酸ガス抽出卵黄を乳化剤として使用した低コレステロール・マヨネーズが提案されている（特許文献１参照）。
しかしながら、該マヨネーズは転相し易く、油分８０質量％付近が限度であり、このため美味しさやコク味も十分ではなかった。更には、耐熱性も乏しいといった問題点があった。
A low cholesterol mayonnaise using supercritical carbon dioxide extracted egg yolk as an emulsifier has been proposed as a mayonnaise compatible with JAS and having excellent water retention (see Patent Document 1).
However, the mayonnaise is easy to phase inversion, and the oil content is limited to around 80% by mass, so that the taste and richness are not sufficient. Furthermore, there is a problem that heat resistance is poor.
本発明は、上記従来の問題点を解決し、保水性及び耐熱性に優れた高油分のマヨネーズ、すなわち、和え物や野菜サラダ等に使用されても優れた保水性と耐熱性とを同時に合わせ持ち、更にはＪＡＳに適合する、高油分のマヨネーズの製造方法を提供することを目的とするものである。
また、本発明は、該製造方法により得られる、保水性及び耐熱性に優れた高油分マヨネーズを提供することを目的とするものである。
The present invention solves the above-mentioned conventional problems, and has a high oily mayonnaise excellent in water retention and heat resistance, that is, has both excellent water retention and heat resistance at the same time even when used in a salad or vegetable salad. Furthermore, it is an object of the present invention to provide a method for producing high oil mayonnaise that conforms to JAS.
Another object of the present invention is to provide a high oil mayonnaise obtained by the production method and having excellent water retention and heat resistance.
本発明者らは、ＪＡＳに適合し、しかも保水性及び耐熱性に優れた高油分マヨネーズを開発すべく、マヨネーズを構成する原料、並びに、その配合割合について検討を重ねた結果、リゾ化卵黄、特にリゾ化卵黄に乾燥処理を施したホスホリパーゼＡ処理乾燥パウダーを使用することによって、油分が８０．０質量％以上と高油分であり、しかも優れた保水性と耐熱性とを同時に合わせ持つマヨネーズが得られることを見い出し、かかる知見に基いて本発明を完成するに至った。
本発明による保水性及び耐熱性に優れた高油分マヨネーズの製造方法、並びに該製造方法により得られた高油分マヨネーズは、これまでのところ全く知られていない。
In order to develop a high oil mayonnaise that is compatible with JAS and excellent in water retention and heat resistance, the present inventors have repeatedly studied the raw materials constituting the mayonnaise and the blending ratio thereof. In particular, by using phospholipase A-treated dry powder obtained by drying lysed egg yolk, mayonnaise has a high oil content of 80.0% by mass or more, and has both excellent water retention and heat resistance. Based on this finding, the present invention has been completed.
The manufacturing method of the high oil mayonnaise excellent in water retention and heat resistance according to the present invention and the high oil mayonnaise obtained by the manufacturing method have not been known so far.
即ち、請求項１に係る本発明は、油相と水相とが水中油型に乳化されてなるマヨネーズを製造するにあたり、油相原料を８０．０質量％以上、８５．０質量％未満の割合で用いると共に、乳化剤としてリゾ化卵黄を用い、かつ、食塩を０．３質量％を超えて用いることを特徴とする、保水性及び耐熱性に優れた高油分マヨネーズの製造方法を提供するものである。
請求項２に係る本発明は、リゾ化卵黄が、ホスホリパーゼＡ処理卵黄に乾燥処理を施したホスホリパーゼＡ処理乾燥卵黄パウダーである請求項１記載の高油分マヨネーズの製造方法を提供するものである。
請求項３に係る本発明は、請求項１又は２記載の製造方法により得られ、かつ、日本農林規格に適合している、保水性及び耐熱性に優れた高油分マヨネーズを提供するものである。
That is, in the present invention according to claim 1, in producing mayonnaise in which an oil phase and an aqueous phase are emulsified in an oil-in-water type, the oil phase raw material is 80.0% by mass or more and less than 85.0% by mass. A method for producing a high oil mayonnaise excellent in water retention and heat resistance, characterized by using lysed egg yolk as an emulsifier and using more than 0.3% by mass of sodium chloride as an emulsifier It is.
The present invention according to claim 2 provides the method for producing high oil mayonnaise according to claim 1, wherein the lysed egg yolk is a phospholipase A-treated egg yolk powder obtained by subjecting a phospholipase A-treated egg yolk to a drying process.
The present invention according to claim 3 provides a high oil mayonnaise that is obtained by the production method according to claim 1 or 2 and conforms to Japanese agricultural and forestry standards and is excellent in water retention and heat resistance. .
本発明によれば、ＪＡＳに適合し、しかも保水性及び耐熱性に優れた高油分マヨネーズが提供される。
このマヨネーズは、リゾ化卵黄、特にホスホリパーゼＡ処理卵黄に乾燥処理を施したホスホリパーゼＡ処理乾燥卵黄パウダーの乳化性や耐熱性付与効果を利用しており、このため、保水性及び耐熱性に優れた高油分マヨネーズを調製することができた。
本発明のマヨネーズは、耐熱性、保水性や油脂のコク味を必要とする和え物や野菜サラダ等の用途に適している。
According to the present invention, a high oil mayonnaise that is compatible with JAS and has excellent water retention and heat resistance is provided.
This mayonnaise utilizes the emulsifiability and heat resistance imparting effect of lysylated egg yolk, especially phospholipase A-treated egg yolk powder obtained by drying phospholipase A-treated egg yolk, and thus has excellent water retention and heat resistance. High oil mayonnaise could be prepared.
The mayonnaise of the present invention is suitable for uses such as seasonings and vegetable salads that require heat resistance, water retention and a rich taste of fats and oils.
以下、本発明について詳細に説明する。
まず、請求項１に係る本発明について、詳細に説明する。
請求項１に係る本発明は、保水性及び耐熱性に優れた高油分マヨネーズの製造方法に関し、油相と水相とが水中油型に乳化されてなるマヨネーズを製造するにあたり、油相原料を８０．０質量％以上、８５．０質量％未満の割合で用いると共に、乳化剤としてリゾ化卵黄を用い、かつ、食塩を０．３質量％を超えて用いることを特徴とするものである。
なお、ＪＡＳにおいては、マヨネーズにおける油相の比率は６５質量％（重量％）以上と規定されており、また、食塩や卵黄の使用も認められている。従って、請求項１に係る本発明のマヨネーズは、このようなＪＡＳの規格に適合している。
Hereinafter, the present invention will be described in detail.
First, the present invention according to claim 1 will be described in detail.
The present invention according to claim 1 relates to a method for producing a high oil mayonnaise excellent in water retention and heat resistance. In producing mayonnaise in which an oil phase and an aqueous phase are emulsified in an oil-in-water type, an oil phase raw material is used. In addition to being used in a ratio of 80.0% by mass or more and less than 85.0% by mass, lysed egg yolk is used as an emulsifier, and salt is used in excess of 0.3% by mass.
In JAS, the ratio of the oil phase in mayonnaise is defined as 65% by mass (% by weight) or more, and the use of salt or egg yolk is also permitted. Therefore, the mayonnaise of the present invention according to claim 1 conforms to such a JAS standard.
ここで、リゾ化卵黄とは、リン脂質分解酵素であるホスホリパーゼＡ１又はホスホリパーゼＡ２を作用させて加水分解し、卵黄中のリン脂質の１位（ホスホリパーゼＡ１による）又は２位（ホスホリパーゼＡ２による）の脂肪酸を遊離させて得られる卵黄、つまりリン脂質分解酵素であるホスホリパーゼＡ１を作用させて加水分解し、卵黄中のリン脂質の１位の脂肪酸を遊離させて得られる卵黄、又は、リン脂質分解酵素であるホスホリパーゼＡ２を作用させて加水分解し、卵黄中のリン脂質の２位の脂肪酸を遊離させて得られる卵黄を意味する。この際、リン脂質のリゾリン脂質の変換率をリゾ化率という。リゾ化卵黄の強い乳化性は、ホスホリパーゼＡ１又はホスホリパーゼＡ２によって生成された、これらリゾリン脂質に基く。 Here, the lysed egg yolk is hydrolyzed by the action of phospholipase A1 or phospholipase A2 which is a phospholipid-degrading enzyme, and the phospholipid in the yolk is in the 1st position (by phospholipase A1) or 2nd position (by phospholipase A2). Egg yolk obtained by liberating fatty acid, that is, egg yolk obtained by allowing phospholipase A1, which is a phospholipid degrading enzyme, to hydrolyze to liberate the first fatty acid of phospholipid in yolk or phospholipid degrading enzyme It means the egg yolk obtained by hydrolyzing it by acting phospholipase A2 and releasing the fatty acid at the 2-position of the phospholipid in the egg yolk. At this time, the conversion rate of lysophospholipids of phospholipids is referred to as lysation rate. The strong emulsifiability of lysed egg yolk is based on these lysophospholipids produced by phospholipase A1 or phospholipase A2.
請求項１に係る本発明において用いるリゾ化卵黄としては、少なくともリゾ化率５０％以上の卵黄が好ましく、リゾ化率７０％以上の卵黄がより好ましい。５０％未満のリゾ化率のものでは、良好な乳化状態を示さなかったり、或いは十分な耐熱性が付与されないため、いずれも好ましくない。
なお、リゾ化卵黄の原料として用いられる卵黄としては、全卵から卵黄を分離したものや乾燥卵黄を水戻ししたもの等であってもよい。
The lysed egg yolk used in the present invention according to claim 1 is preferably an egg yolk having a lysogenic rate of 50% or more, more preferably an egg yolk having a lysed rate of 70% or more. Those having a lysification rate of less than 50% are not preferred because they do not show a good emulsified state or do not impart sufficient heat resistance.
The egg yolk used as the raw material for the lysed egg yolk may be one obtained by separating the egg yolk from the whole egg or one obtained by rehydrating the dried egg yolk.
このようなリゾ化卵黄としては、乾燥品であるリゾ化卵黄パウダー、つまり請求項２に記載したように、ホスホリパーゼＡ処理卵黄に乾燥処理を施したホスホリパーゼＡ処理乾燥卵黄パウダーであることが好ましい。
なお、リゾ化卵黄の乾燥処理としては、一般的にスプレー・ドライやバキューム・ドライ等の乾燥方法が用いられている。
Such a lysed egg yolk is preferably a lysed egg yolk powder that is a dried product, that is, a phospholipase A-treated egg yolk powder obtained by subjecting a phospholipase A-treated egg yolk to a drying process as described in claim 2.
In general, a drying method such as spray-drying or vacuum-drying is used for drying the lysed egg yolk.
本発明においては、リゾ化卵黄としてパウダー品を使用することによって、より保水性の高められたマヨネーズを調製することができるが、これは次のように推測される。
リゾ化卵黄に乾燥処理を施す工程等で、卵黄アポタンパク質が熱等によって変性を受けた結果、生のリゾ化卵黄よりも、より保水性が向上されたものと推測される。すなわち、卵黄アポタンパク質が変性したことにより、リゾ化卵黄の乳化性が向上した結果、得られたマヨネーズの保水性も向上したものと推測される。
In the present invention, mayonnaise with higher water retention can be prepared by using a powder product as lysed egg yolk, which is presumed as follows.
As a result of the egg yolk apoprotein being denatured by heat or the like in the step of subjecting the lysed egg yolk to a drying treatment, it is presumed that the water retention was improved more than that of the raw lysed egg yolk. That is, it is presumed that the water retention of the obtained mayonnaise was improved as a result of the improvement of the emulsifiability of the lysed egg yolk due to the modification of the egg yolk apoprotein.
請求項１に係る本発明におけるリゾ化卵黄の使用量は、生卵黄に換算して２質量％以上が好ましい。リゾ化卵黄の使用量が、生卵黄に換算して２質量％未満では、マヨネーズに十分な保水性を付与することができない。リゾ化卵黄の使用量の上限は特に限定されないが、リゾ化卵黄の使用量が８質量％を超えると、調製されたマヨネーズが著しく高粘度となり、転相し易くなる。リゾ化卵黄の使用量としては、３〜８質量％がより好ましい。
なお、乳化性を補強するために、乳化剤としてリゾ化卵黄の他に、ホスホリパーゼＡ処理を施していない生卵黄を併用しても差し支えない。
The amount of lysed egg yolk used in the present invention according to claim 1 is preferably 2% by mass or more in terms of raw egg yolk. If the amount of lysed egg yolk used is less than 2% by mass in terms of raw egg yolk, sufficient water retention cannot be imparted to mayonnaise. The upper limit of the amount of lysed egg yolk used is not particularly limited, but if the amount of lysed egg yolk used exceeds 8% by mass, the prepared mayonnaise has a remarkably high viscosity and is likely to undergo phase inversion. The amount of lysed egg yolk used is more preferably 3 to 8% by mass.
In addition, in order to reinforce emulsifiability, raw yolk not subjected to phospholipase A treatment may be used in combination with lysed egg yolk as an emulsifier.
請求項１に係る本発明においては、油相原料を８０．０質量％以上、８５．０質量％未満の割合で用いることが必要であり、特に８０．０〜８４．０質量％の範囲で用いることが好ましい。ＪＡＳで定めるマヨネーズに適合するマヨネーズは、澱粉類やガム類といった保水性原料を使用していないため、保水性は油分量と乳化状態に依存している。このため、マヨネーズの油相が８０．０質量％未満では、十分な保水性が付与されず、一方、８５．０質量％以上であると転相し易いため、いずれも好ましくない。 In this invention which concerns on Claim 1, it is necessary to use an oil phase raw material in the ratio of 80.0 mass% or more and less than 85.0 mass%, especially in the range of 80.0-84.0 mass%. It is preferable to use it. Since mayonnaise that conforms to the mayonnaise specified by JAS does not use water-holding raw materials such as starches and gums, water retention depends on the amount of oil and the emulsified state. For this reason, when the oil phase of mayonnaise is less than 80.0% by mass, sufficient water retention is not imparted. On the other hand, when it is 85.0% by mass or more, phase inversion tends to occur.
請求項１又は２に係る本発明の高油分マヨネーズの製造方法において、乳化剤として用いるリゾ化卵黄以外の水相を構成する原料（水相原料）と、油相を構成する原料（油相原料）については、マヨネーズとして通常使用されているものでよい。 In the manufacturing method of the high oil mayonnaise of this invention concerning Claim 1 or 2, the raw material (water phase raw material) which comprises water phases other than the lysed egg yolk used as an emulsifier, and the raw material (oil phase raw material) which comprises an oil phase As for, may be those usually used as mayonnaise.
まず水相原料としては、マヨネーズに使用されているもの、例えば、水、砂糖類（砂糖・ブドウ糖・果糖・ブドウ糖果糖液糖等）、食酢、かんきつ類の果汁、たん白加水分解物、食塩、香辛料、調味料（アミノ酸等）が挙げられ、これらを用途に応じて、種類や使用量を適宜選定して用いることができる。 First, as water phase ingredients, those used in mayonnaise, such as water, sugars (sugar, glucose, fructose, glucose fructose liquid sugar, etc.), vinegar, citrus fruit juice, protein hydrolysate, salt, spices , And seasonings (amino acids and the like), and these can be used by appropriately selecting the type and amount of use according to the application.
一方、油相原料としては、食用植物油脂や親油性のある香辛料等が挙げられる。
ここで食用植物油脂としては、綿実油、トウモロコシ油、米糠油、大豆油、パーム油、サフラワー油、菜種油、ゴマ油等が挙げられ、これらを単品で、或いは２種類以上混合して使用する。
On the other hand, examples of the oil phase material include edible vegetable oils and fats and lipophilic spices.
Here, examples of the edible vegetable oil include cottonseed oil, corn oil, rice bran oil, soybean oil, palm oil, safflower oil, rapeseed oil, sesame oil and the like, and these are used alone or in combination of two or more.
請求項１又は２に係る本発明におけるマヨネーズの製造は、既知の手法により行なえばよく、特に制限されない。
例えば、水以外の水相原料を、水等に分散・溶解し、これらに油相原料を加えて、一般的な撹拌機、例えば市販の万能混合撹拌機等を用いて予備乳化する。次いで、コロイドミル等の乳化機により仕上げ乳化を行なうことによって、本発明のマヨネーズを製造することができる。
Production of mayonnaise in the present invention according to claim 1 or 2 may be performed by a known method, and is not particularly limited.
For example, an aqueous phase raw material other than water is dispersed and dissolved in water or the like, and an oil phase raw material is added thereto, followed by preliminary emulsification using a general stirrer such as a commercially available universal mixing stirrer. Subsequently, the mayonnaise of this invention can be manufactured by performing final emulsification with emulsifiers, such as a colloid mill.
ここで、乳化剤として用いるリゾ化卵黄の添加は、水以外の水相原料を水等に分散・溶解する際に行なえばよい。 Here, the addition of the lysed egg yolk used as an emulsifier may be performed when an aqueous phase material other than water is dispersed and dissolved in water or the like.
このようにして請求項１又は２に係る本発明の方法により、目的とする保水性及び耐熱性に優れた高油分マヨネーズを製造することができる。
このようにして得られた、日本農林規格に適合している、保水性及び耐熱性に優れた高油分マヨネーズを提供するのが、請求項３に係る本発明である。
Thus, by the method of the present invention according to claim 1 or 2, the desired high oil mayonnaise having excellent water retention and heat resistance can be produced.
It is the present invention according to claim 3 that provides the high oil mayonnaise, which is obtained in this way and conforms to the Japanese Agricultural Standards and is excellent in water retention and heat resistance.
すなわち、請求項３に係る本発明は、請求項１又は２記載の製造方法により得られ、かつ、日本農林規格に適合している、保水性及び耐熱性に優れた高油分マヨネーズを提供するものである。
このようにして製造されたマヨネーズは、リゾ化卵黄が添加され、更に、油相が８０．０質量％以上であることにより、保水性及び耐熱性に優れたものとなる。
該マヨネーズの耐熱性は、乳化剤としてのリゾ化卵黄に基くものであるが、保水性に優れる理由は、次のように考えられる。前述したように、該マヨネーズでは澱粉類やガム類等の保水性原料を使用していないため、油分量を高くし（換言するとマヨネーズ中の水分量を出来るだけ少なくし）、更にリゾ化卵黄により乳化性をより良好にすることにより優れた保水性が発現されるものと考えられる。
That is, the present invention according to claim 3 provides a high oil mayonnaise obtained by the manufacturing method according to claim 1 or 2 and conforming to Japanese agricultural and forestry standards and having excellent water retention and heat resistance. It is.
The mayonnaise produced in this manner has excellent water retention and heat resistance when lysed egg yolk is added and the oil phase is 80.0% by mass or more.
The heat resistance of the mayonnaise is based on lysed egg yolk as an emulsifier, but the reason for its excellent water retention is considered as follows. As mentioned above, since the mayonnaise does not use water-holding raw materials such as starches and gums, the amount of oil is increased (in other words, the amount of water in the mayonnaise is reduced as much as possible), and further by lysed egg yolk It is considered that excellent water retention is expressed by making the emulsifying property better.
次に、本発明を実施例等により詳しく説明するが、本発明の範囲は、これら実施例等により制限されるものではない。 EXAMPLES Next, although an Example etc. demonstrate this invention in detail, the scope of the present invention is not restrict | limited by these Examples.
実施例１〜５
（１）マヨネーズの調製
表１に示す配合組成の原料を水中油型に乳化し、マヨネーズを調製した。
すなわち、水相原料である、リゾ化率７５％リゾ化卵黄（乾燥品：市販品）、食塩、食酢及び水を混合・溶解して水相を調製し、この水相に油相原料として菜種油を加え、ホバルト・ミキサー（ホバルト社製）にて予備乳化した。
次いで、コロイドミル（クリアランス：１７／１，０００インチ、回転数：３，５００ｒｐｍ）により、仕上げ乳化を行なって、マヨネーズを調製した。
Examples 1-5
(1) Preparation of mayonnaise Raw materials having the composition shown in Table 1 were emulsified in an oil-in-water type to prepare mayonnaise.
That is, a water phase raw material, a lysed egg yolk (dry product: commercial product) with a lysification rate of 75%, salt, vinegar and water is mixed and dissolved to prepare an aqueous phase, and rapeseed oil is used as an oil phase raw material in this aqueous phase. And pre-emulsified with a Hobart mixer (manufactured by Hobart).
Subsequently, final emulsification was performed with a colloid mill (clearance: 17 / 1,000 inch, rotation speed: 3,500 rpm) to prepare mayonnaise.
（２）マヨネーズの保水性の評価
上記（１）で得られたマヨネーズ１５ｇと千切りにした春キャベツ３５ｇとをよく混合し、次いで、実験用ロートに充填した後、室温で２４時間放置後に生じる分離水量（質量％）を測定した。保水性については、下記に示す３段階の評価により判定した。結果を表１に示す。
(2) Evaluation of water retention of mayonnaise Separation that occurs after 15 hours of mayonnaise obtained in (1) above and 35 g of shredded spring cabbage are mixed well, then filled in a laboratory funnel and left at room temperature for 24 hours The amount of water (mass%) was measured. About water retention, it evaluated by three-stage evaluation shown below. The results are shown in Table 1.
〔保水性の評価〕
・良好：５質量％未満の分離水量。
・やや良好：５〜１０質量％の分離水量。
・不良：１０質量％を超える分離水量。
[Evaluation of water retention]
-Good: The amount of separated water is less than 5% by mass.
-Slightly good: 5 to 10% by mass of separated water.
-Poor: The amount of separated water exceeding 10% by mass.
（３）マヨネーズの耐熱性の評価
上記（１）で得られたマヨネーズの耐熱性の評価を以下のようにして行なった。
約２５ｇ容のプラスチック容器に、上記（１）で得られたマヨネーズ２０ｇを充填・シールした後、９０℃で６０分間加熱した。冷却後、マヨネーズの耐熱性を次の３段階で評価した。
なお、耐熱性の評価は、経験豊かな５名のパネラーによる視覚観察の平均値で示した。結果を表１に示す。
(3) Evaluation of heat resistance of mayonnaise The heat resistance of the mayonnaise obtained in the above (1) was evaluated as follows.
After filling and sealing the mayonnaise 20g obtained in (1) above into a plastic container of about 25 g capacity, it was heated at 90 ° C. for 60 minutes. After cooling, the heat resistance of mayonnaise was evaluated in the following three stages.
In addition, evaluation of heat resistance was shown by the average value of visual observation by five experienced panelists. The results are shown in Table 1.
〔耐熱性の評価〕
・安定：油分離していない。
・やや安定：僅かな油分離が見られる。
・不安定：かなりの油分離が見られる。
[Evaluation of heat resistance]
・ Stable: No oil separation.
・ Slightly stable: Slight oil separation is observed.
・ Unstable: There is considerable oil separation.
（４）マヨネーズの総合評価
上記（１）で得られたマヨネーズについて、上記（２）の保水性の評価結果及び上記（３）の耐熱性の評価結果に基き、総合評価を行なった。結果を表１に示す。
(4) Comprehensive evaluation of mayonnaise About the mayonnaise obtained in the above (1), comprehensive evaluation was performed based on the evaluation result of the water retention of the above (2) and the evaluation result of the heat resistance of the above (3). The results are shown in Table 1.
比較例１
実施例１において、リゾ化卵黄（乾燥品）を使用する代わりに、未処理卵黄を５．０質量％使用し、油分を７５．０質量％とし、更に、全体が１００質量％となるように水で調整したこと以外は、実施例１と同様にしてマヨネーズを調製し、保水性及び耐熱性を評価した。
条件と結果を表２に示す。
Comparative Example 1
In Example 1, instead of using lysed egg yolk (dried product), 5.0% by mass of untreated egg yolk is used, the oil content is 75.0% by mass, and the total is 100% by mass. Mayonnaise was prepared in the same manner as in Example 1 except that it was adjusted with water, and water retention and heat resistance were evaluated.
The conditions and results are shown in Table 2.
比較例２
実施例１において、リゾ化卵黄（乾燥品）を使用する代わりに、未処理卵黄を１０．０質量％使用し、全体が１００質量％となるように水で調整したこと以外は、実施例１と同様にしてマヨネーズを調製し、保水性及び耐熱性を評価した。
条件と結果を表２に示す。
Comparative Example 2
In Example 1, instead of using lysed egg yolk (dried product), 10.0% by mass of untreated egg yolk was used, and Example 1 was used except that the whole was adjusted to 100% by mass with water. A mayonnaise was prepared in the same manner as described above, and water retention and heat resistance were evaluated.
The conditions and results are shown in Table 2.
比較例３
実施例１において、リゾ化卵黄を２．０質量％使用し、油分を７５．０質量％とし、更に、全体が１００質量％となるように水で調整したこと以外は、実施例１と同様にしてマヨネーズを調製し、保水性及び耐熱性を評価した。
条件と結果を表２に示す。
Comparative Example 3
In Example 1, 2.0% by mass of lysed egg yolk was used, the oil content was 75.0% by mass, and further, the whole was adjusted to 100% by mass with water, and the same as in Example 1. Then, mayonnaise was prepared and water retention and heat resistance were evaluated.
The conditions and results are shown in Table 2.
比較例４
実施例１において、リゾ化卵黄（乾燥品）を使用する代わりに、未処理卵黄を５．０質量％使用し、油分を８３．０質量％とし、更に、全体が１００質量％となるように水で調整したこと以外は、実施例１と同様にしてマヨネーズを調製し、保水性及び耐熱性を評価した。
条件と結果を表２に示す。
Comparative Example 4
In Example 1, instead of using lysed egg yolk (dried product), 5.0% by mass of untreated egg yolk is used, the oil content is 83.0% by mass, and the total is 100% by mass. Mayonnaise was prepared in the same manner as in Example 1 except that it was adjusted with water, and water retention and heat resistance were evaluated.
The conditions and results are shown in Table 2.
表２より、次のようなことが分かる。
実施例１〜４に示したように、油分が８０．０質量％以上で、更に、リゾ化卵黄を使用することにより、保水性及び耐水性も良好なマヨネーズを得ることができた。
Table 2 shows the following.
As shown in Examples 1 to 4, the oil content was 80.0% by mass or more, and by using lysed egg yolk, mayonnaise with good water retention and water resistance could be obtained.
これに対し、リゾ化卵黄の代わりに未処理卵黄を５．０質量％使用し、更に、油分を７５．０質量％とした比較例１のマヨネーズでは、保水性及び耐熱性のいずれも良好ではなかった。 In contrast, in the mayonnaise of Comparative Example 1 in which 5.0% by mass of untreated egg yolk was used instead of lysed egg yolk and the oil content was 75.0% by mass, both water retention and heat resistance were not good. There wasn't.
また、油分が８０．０質量％であるが、リゾ化卵黄の代わりに未処理卵黄を１０．０質量％使用した比較例２のマヨネーズでは、保水性は良好なものの、耐熱性は良好ではなかった。 Moreover, although the oil content is 80.0 mass%, in the mayonnaise of the comparative example 2 which used 10.0 mass% of untreated egg yolk instead of the lysed egg yolk, although water retention was favorable, heat resistance was not favorable. It was.
次に、リゾ化卵黄は使用しているものの、油分が７５．０質量％の比較例３のマヨネーズでは、耐熱性は良好なものの、保水性は良好ではなかった。 Next, although lysed egg yolk was used, the mayonnaise of Comparative Example 3 having an oil content of 75.0% by mass had good heat resistance but poor water retention.
更に、リゾ化卵黄の代わりに未処理卵黄を５．０質量％使用し、加えて油分を８３．０質量％とした比較例４のマヨネーズでは、保水性及び耐熱性のいずれも良好ではなかった。 Furthermore, in the mayonnaise of Comparative Example 4 in which 5.0% by mass of untreated egg yolk was used instead of lysed egg yolk and the oil content was 83.0% by mass, neither water retention nor heat resistance was good. .
本発明によれば、ＪＡＳに適合し、しかも保水性及び耐熱性に優れた高油分のマヨネーズが提供される。本発明によれば、従来技術では全く見られない保水性及び耐熱性に優れ、油分が８０．０質量％以上といった、高油分のマヨネーズが提供される。
よって、本発明は食品工業分野において、有用である。
ADVANTAGE OF THE INVENTION According to this invention, the high oily mayonnaise which is compatible with JAS and is excellent in water retention and heat resistance is provided. According to the present invention, there is provided a mayonnaise with a high oil content that is excellent in water retention and heat resistance, which is not seen in the prior art, and has an oil content of 80.0% by mass or more.
Therefore, the present invention is useful in the food industry field.
Claims (3)
A high oil mayonnaise obtained by the production method according to claim 1 or 2 and conforming to Japanese Agricultural Standards and having excellent water retention and heat resistance.
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| JP2005324423A JP4087869B2 (en) | 2005-11-09 | 2005-11-09 | Method for producing high oil mayonnaise with excellent water retention and heat resistance |
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| JP2005324423A JP4087869B2 (en) | 2005-11-09 | 2005-11-09 | Method for producing high oil mayonnaise with excellent water retention and heat resistance |
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| JP2007129925A true JP2007129925A (en) | 2007-05-31 |
| JP4087869B2 JP4087869B2 (en) | 2008-05-21 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009213406A (en) * | 2008-03-11 | 2009-09-24 | Q P Corp | Acidic oil-in-water type emulsified food |
| JP2012205601A (en) * | 2012-08-01 | 2012-10-25 | Q P Corp | Acidic oil-in-water type emulsified food |
| WO2013061653A1 (en) * | 2011-10-25 | 2013-05-02 | キユーピー株式会社 | Emulsion condiment |
| JP2016198028A (en) * | 2015-04-09 | 2016-12-01 | キユーピー株式会社 | Oil-in-water emulsified food and cooked bread using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09271354A (en) * | 1996-04-08 | 1997-10-21 | Kunoole Shokuhin Kk | Production of mayonnaise |
| JP2003235500A (en) * | 2002-02-15 | 2003-08-26 | Q P Corp | Oil-in-water type emulsion food and method for producing the same |
| JP2004166700A (en) * | 2002-11-06 | 2004-06-17 | Kao Corp | Method for production of acidic oil-in-water type emulsified composition |
| JP2005027663A (en) * | 2003-06-16 | 2005-02-03 | Kao Corp | Acidic oil-in-water type emulsion composition |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09271354A (en) * | 1996-04-08 | 1997-10-21 | Kunoole Shokuhin Kk | Production of mayonnaise |
| JP2003235500A (en) * | 2002-02-15 | 2003-08-26 | Q P Corp | Oil-in-water type emulsion food and method for producing the same |
| JP2004166700A (en) * | 2002-11-06 | 2004-06-17 | Kao Corp | Method for production of acidic oil-in-water type emulsified composition |
| JP2005027663A (en) * | 2003-06-16 | 2005-02-03 | Kao Corp | Acidic oil-in-water type emulsion composition |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009213406A (en) * | 2008-03-11 | 2009-09-24 | Q P Corp | Acidic oil-in-water type emulsified food |
| WO2013061653A1 (en) * | 2011-10-25 | 2013-05-02 | キユーピー株式会社 | Emulsion condiment |
| CN103906438A (en) * | 2011-10-25 | 2014-07-02 | 丘比株式会社 | Emulsion condiment |
| JP2012205601A (en) * | 2012-08-01 | 2012-10-25 | Q P Corp | Acidic oil-in-water type emulsified food |
| JP2016198028A (en) * | 2015-04-09 | 2016-12-01 | キユーピー株式会社 | Oil-in-water emulsified food and cooked bread using the same |
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| Publication number | Publication date |
|---|---|
| JP4087869B2 (en) | 2008-05-21 |
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