JP2009213406A - Acidic oil-in-water type emulsified food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide acidic oil-in-water type emulsified food having a stable emulsified condition even after heated, and excellent in heat resistance. <P>SOLUTION: The acidic oil-in-water type emulsified food is produced by: admixing dried albumen and phospholipase(A)-treated egg yolk together; and subjecting the dried albumen to desugaring treatment and heat storage treatment at ≥65°C: wherein the heat-coagulated material in the dried-albumen aqueous solution (7 pts.wt. of pure water to 1 pts.wt. of the dried albumen) has a syneresis ratio of ≤4 wt.%. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to an acidic oil-in-water emulsified food having excellent heat resistance and having a stable emulsified state even after heating.

Acidic oil-in-water emulsified foods such as mayonnaise and tartar sauce are a type of seasoning that is widely used in everyday eating habits. As a representative food using the emulsified food, there is a salad, but its use has been expanded in recent years. For example, an acidic oil-in-water emulsified food is applied to bread as a spread and then baked in an oven toaster, used as a sauce, fried food containing the sauce, or heated in a microwave oven And so on. All of these foods are subjected to a powerful heat treatment together with the acidic oil-in-water emulsified food.

However, since acidic oil-in-water emulsified foods such as mayonnaise and tartar sauce generally use egg yolk as an emulsifying material, the egg yolk in the acid oil-in-water emulsified food is thermally denatured when subjected to heat treatment. Therefore, there was a problem that the emulsified state was broken to cause oil separation, and the texture and appearance were impaired.

On the other hand, Japanese Patent Publication No. 53-44426 (Patent Document 1) and Japanese Patent Publication No. 55-42817 (Patent Document 2) show acid oil-in-water emulsion foods having heat resistance. The seasoning used is proposed.

However, when the proposed acidic oil-in-water type emulsified seasoning is used in foods subjected to the above-described powerful heat treatment, oil separation cannot be sufficiently suppressed and a smooth texture is not maintained. For this reason, the heat resistance was not sufficiently satisfactory.

Japanese Patent Publication No.53-44426 Japanese Patent Publication No. 55-42817 JP-A-61-141861

Accordingly, an object of the present invention is to provide an acidic oil-in-water emulsified food product having a stable emulsified state after heating and excellent in heat resistance.

This inventor repeated earnest research about the various compounding raw materials which can be used for an acidic oil-in-water type emulsified food. As a result, if a specific dried egg white and a phospholipase A-treated egg yolk are blended, it is surprisingly found that an acidic oil-in-water emulsified food having a stable emulsified state after heating and having excellent heat resistance is obtained. It came to be completed.

That is, the present invention
(1) Dry egg white and phospholipase A-treated egg yolk are blended, the dried egg white is desugared and heat-treated at 65 ° C. or higher, and a dried egg white aqueous solution (7 parts of fresh water for 1 part of dried egg white) An acidic oil-in-water emulsified food product having a water separation rate of 4% or less
(2) The acidic oil-in-water emulsified food according to (1), wherein the dried egg white is heat-treated at 68 ° C. or higher,
(3) The acid oil-in-water emulsified food according to (1) or (2), wherein the dried egg white has a water separation rate of 3.3% or less,
(4) The acidic oil-in-water emulsified food according to any one of (1) to (3), wherein the blended amount of dried egg white is 0.1 to 10% of the product,
(5) The acidic oil-in-water emulsified food according to any one of (1) to (4), wherein the blending amount of phospholipase A-treated egg yolk is 0.5 to 12% in terms of raw egg yolk,
It is.

In addition, as an acidic oil-in-water emulsified food blended with dried egg white, for example, Japanese Patent Application Laid-Open No. 61-141861 (Patent Document 3) proposes an acidic oil-in-water emulsified food having freezing resistance. As dry egg white that is widely distributed for food use, the raw liquid egg white is adjusted to a pH (weak acidity) optimal for desugaring treatment, then desugared and spray-dried, and the resulting neutral drying is obtained. For example, there is a product name “dried egg white K type” manufactured by QP Corporation.

Then, this inventor manufactures acidic oil-in-water type emulsified food using the above-mentioned dried egg white that is commercially available, and uses it for food subjected to the above-mentioned powerful heat treatment, and the product has heat resistance. The test was done. However, it was difficult to say that the obtained emulsified food had heat resistance.

According to the present invention, since it is possible to provide an acidic oil-in-water emulsified food product having a stable emulsified state after heating and excellent in heat resistance, it is expected that demand for acidic oil-in-water emulsified food products to food with heating will be increased. The

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, the acidic oil-in-water emulsified food means that edible fats and oils are dispersed almost uniformly in the water phase as oil droplets to maintain the oil-in-water emulsified state, and the pH is 4. It is an acidic emulsified food with a viscosity adjusted to 6 or less and a viscosity of 30 Pa · s or more. Specific examples of such acidic oil-in-water emulsified foods include emulsified liquid seasonings such as mayonnaise and emulsion dressings, and acidic oil-in-water emulsified foods containing ingredients such as tartar sauce.

The present invention provides the acidic oil-in-water emulsified food, comprising dried egg white and phospholipase A-treated egg yolk, wherein the dried egg white has been subjected to a desugaring process and a heat storage process at 65 ° C. or higher, and a dried egg white aqueous solution The water separation rate of the heated coagulated product of 7 parts of fresh water (1 part of dried egg white) is 4% or less, and this makes it an acidic oil-in-water excellent in heat resistance having a stable emulsified state even after heating. It becomes a type emulsified food.

Here, the dried egg white is a liquid egg white dried by any drying method such as spray drying (spray drying), stationary drying (pan drying), freeze drying (freeze drying), etc., and then subjected to heat storage treatment. It has been applied. According to the present invention, the dried egg white is further subjected to a heat storage treatment at 65 ° C. or higher, preferably 68 ° C. or higher, more preferably 70 ° C. or higher, and 1 part of the obtained dried egg white is added to 7 parts of fresh water. The water separation rate is 4% or less, preferably 3.3% or less, more preferably 3.0% or less, when the thermocoagulated product of the dissolved dried egg white aqueous solution is measured by the method described later.

If the heat storage treatment is not performed or the heat storage treatment is lower than the above temperature, even if the water separation rate condition is satisfied and the phospholipase A-treated egg yolk described later is used in combination, In the oil-type emulsified food, oil separation is observed in the state after heating, and it tends to be difficult to have a stable emulsified state. On the other hand, if the water separation rate is higher than the above value, even if the heat storage treatment conditions are satisfied and the phospholipase A-treated egg yolk described later is used in combination, oil separation after heating is observed and it is difficult to have a stable emulsified state. It is because it is not preferable.

The water separation rate is a value measured by the following procedure. That is, 7 parts of fresh water is added to 1 part of dried egg white and dissolved, filled and sealed in a nylon casing having a folding diameter of 60 mm, and heated at 80 ° C. for 40 minutes to produce a heated coagulum. Next, after the casing-packed heated coagulum is stored at 5 ° C. for 24 hours, it is allowed to stand at room temperature (20 ° C.) for 3 hours to bring the temperature of the heated coagulated product to 20 ° C. Next, the heated coagulum is taken out of the casing and cut into a thickness of 3 cm perpendicular to the length direction. Next, the heated coagulated material cut on 5 sheets of 110 mm diameter filter paper (qualitative filter paper No. 2) was placed so that one of the cut surfaces became the bottom surface, and then room temperature (20 ° C. for 1 hour). The water separation rate was determined from the following formula from the change in mass of the heated coagulated product before and after leaving.

Water separation rate (%) = (mass of heated coagulated product before standing-mass of heated coagulated product after standing) × 100 / (mass of heated coagulated product before standing)

The method for producing dried egg white that satisfies the conditions for the heat storage treatment and the water separation rate will be described in detail below. The dried egg white of the present invention may be any as long as it satisfies the above two conditions, and is not limited to the following method.

First, liquid egg white used for dry egg white is prepared. As the liquid egg white, for example, a raw liquid egg white obtained by splitting the egg and separating it from the yolk, a thing subjected to processing such as filtration, sterilization, freezing, concentration, etc., as well as a process for removing components in the egg white, for example, Examples include those subjected to a desugaring process for removing sugar and a process for removing lysozyme, but among these liquid egg whites, it is important to use liquid egg whites subjected to desugaring process. If the desugaring treatment is not performed, the amino group in egg white protein and free sugar cause a Maillard reaction during the heat storage treatment, which may cause deterioration in quality such as browning and generation of unpleasant odor. This is because the oil-in-water emulsified food with excellent heat resistance, which is the object of the present invention, is not obtained because the oil separation is observed after heating even if it is obtained. The desugaring treatment may be performed by a conventional method using yeast, enzyme, bacteria, etc., and is preferably performed so that the free sugar content in the liquid egg white is preferably 0.1% or less.

In general, when liquid egg white is desugared by methods such as yeast desugaring and enzymatic desugaring, the appropriate pH of these yeasts and enzymes is weakly acidic to neutral, and an acid agent such as an organic acid is added. Since the pH of the liquid egg white is changed from weakly acidic to neutral, the resulting dried egg white also has a pH of around 7. However, the water separation rate of the obtained dried egg white exceeds 4%, and the acidic oil-in-water emulsified food using the dried egg white is not preferable because oil separation is observed after heating.

On the other hand, in order to set the water separation rate of dried egg white to 4% or less, for example, an acid agent such as an organic acid is not added during the desugaring treatment, or the addition is suppressed to a very small amount, and spray drying is performed. The pH after the drying treatment is 9 or more, preferably 9.5 or more, more preferably 10 or more. Specifically, depending on the pH of the liquid egg white to be used and the drying method, a liquid having a pH of about 9.9 to 10.1 is obtained when the yeast is desugared without adding an acid agent such as an organic acid. A dried egg white can be obtained. Further, in the present invention, it is preferable not to add an acid agent such as an organic acid because a higher pH after the drying treatment tends to obtain a lower water separation rate. However, for the purpose of increasing the desugaring treatment efficiency, it is preferable. For example, when an organic acid such as citric acid is used as the acid agent, the amount of organic acid added at the time of desugaring is 1000 mg or less, preferably 500 mg or less, more preferably 200 mg or less, and still more preferably, with respect to 1 kg of liquid egg white. 100 mg or less.

There is a tendency that the pH after the desugaring treatment is somewhat lower than the pH of the liquid egg white before the desugaring treatment. For example, depending on the pH of the liquid egg white before the desugaring treatment, the pH is reduced by about 0.1 to 2.5 when the desugaring treatment is performed with yeast. On the other hand, compared with the pH of the liquid egg white before the drying process, which is the liquid egg white after the desugaring process, the pH after the drying process tends to slightly increase. For example, although it depends on the drying conditions, when it is dried with hot air of 150 to 200 ° C., which is a normal spray drying condition, the pH increases by about 1 to 3. Therefore, in consideration of these, the pH of the dried liquid egg white after the drying process may be adjusted to the above range.

In addition, in order to adjust the pH of the dried liquid egg white product to the specific range, a small amount of an alkaline agent such as trisodium phosphate may be added. Since so-called boiled food that is heat-denatured and insolubilized is likely to occur, it is necessary to carry out fine adjustment so as not to generate boiled food. The following is preferred.

The drying treatment is not particularly limited. For example, the moisture content of the dried product is preferably 12% or less by various methods such as spray drying (spray drying), stationary drying (pan drying), freeze drying (freeze drying), and the like. More preferably, it may be carried out in accordance with an ordinary method so as to be 10% or less.

In the case of a liquid product such as liquid egg white, the pH is as it is, and in the case of a dry product, 7 parts of fresh water added to 1 part of the dried product and dissolved are measured with a pH meter. Value. The moisture content of the dried product is a value measured by an infrared moisture meter (Kett Science Laboratory, FD-600).

Next, the dried egg white product is subjected to a heat storage treatment at 65 ° C. or higher, preferably 68 ° C. or higher, more preferably 70 ° C. or higher. The dried liquid egg white obtained by the above method satisfies the condition of a water separation rate of 4% or less. However, if the heat storage treatment is not performed or the heat storage treatment is lower than the above temperature, the condition of the water separation rate is satisfied. Satisfying, even when used in combination with phospholipase A-treated egg yolk described later, the acidic oil-in-water emulsified food is less likely to have a stable emulsified state because oil separation is observed in the state after heating as shown in the following test examples. This is because it is not preferable. Moreover, although it depends on the method of heat storage treatment described later, the water separation rate is further reduced by about 0.1 to 1 depending on the heat storage treatment conditions.

As a method of heat storage treatment, a dried liquid egg white product was enclosed in a container, or the dried product was spread on a flat container such as a bat to a thickness of about 1 mm to 10 cm, and this was set to the predetermined temperature. It is good to store it in a thermostat, dryer, heat storage, etc. In particular, the method of performing the thermal storage treatment while removing carbon dioxide further reduces the water separation rate, the water separation rate of the obtained dried egg white becomes 3% or less, and the acidic oil-in-water emulsified food using the dried egg white is It is excellent in heat resistance and preferable. Specifically, the concentration of carbon dioxide in the dried egg white is preferably 1% or less, more preferably 0.8% or less.

The concentration of carbon dioxide in the dried egg white is determined by sealing 25 g of dried egg white in a 250 mL vial and storing it in a thermostat at 75 ° C. for 24 hours, and then removing it from the thermostat within 1 minute. This is a value obtained by measuring the carbon dioxide concentration with a carbon dioxide concentration meter (Check Point O ₂ / CO ₂ manufactured by PBI-Dansensor).

As a method of performing the heat storage treatment while removing carbon dioxide, for example, in the case of spreading a liquid egg white dried product in a container such as a vat and storing it, 1) a constant temperature oven and a dryer in which heated air is ventilated Store in a heat storage. 2) A thermostat having carbon dioxide permeability, such as a pouch made of a polyethylene film having a thickness of preferably 20 to 80 μm, more preferably 30 to 70 μm, and a heated air ventilated. Store in a dryer or heat storage. 3) The dried product is sealed in a container together with a carbon dioxide absorbent, specifically, a carbon dioxide absorbent having an absorption capacity of 200 to 600 mL with respect to 1 kg of dried product, and subjected to heat storage treatment. Or the method of combining said 2) and 3) etc. are mentioned.

In the present invention, only the lower limit of the temperature of the heat storage treatment is specified, but if the heat storage temperature is too high, boiling may occur, and it is preferably 100 ° C. or less, more preferably 90 ° C. or less. Moreover, although the process days of a heat storage process are not prescribed | regulated, Preferably it is 1-30 days, More preferably, it is 2-20 days. If the treatment days of the heat storage treatment are shorter than the above range, the effect of the heat storage treatment is not expressed, and oil separation is observed in the heated state of the acidic oil-in-water emulsified food. This is because it is not only inferior in properties, but the effect of the heat storage treatment tends to hardly develop.

Although the blending amount of the above-described dried egg white depends on the blending amount of phospholipase A-treated egg yolk described later, it is preferably 0.1 to 10%, more preferably 0.5 to 8% with respect to the product. When the blending amount is less than the above range, even if phospholipase A-treated egg yolk described later is used in combination, oil separation is observed in the heated state of the acidic oil-in-water emulsified food and it is difficult to have a stable emulsified state. On the other hand, if the amount is larger than the above range, an emulsified food having a smooth texture is difficult to obtain, which is not preferable.

The acidic oil-in-water emulsified food of the present invention is a blend of phospholipase A-treated egg yolk in addition to the above-described dried egg white. Phospholipase A-treated egg yolk is composed of phospholipidase A ₁ which is a phospholipid degrading enzyme in the constituent phospholipids of egg yolk lipoprotein (a complex of egg yolk phospholipid, egg yolk oil, and egg yolk lipid and egg yolk protein) which is the main component of egg yolk. phospholipase a ₂ and by the action of 1-position or 2-position of the fatty acid residues of phospholipids hydrolyzing refers to the yolk and lysophospholipids by.

As the degree of hydrolysis of the phospholipase A-treated egg yolk by the enzyme treatment, when the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine was analyzed by the iatroscan method (TLC-FID method), the value (in the present invention) The “rezonization ratio”) is preferably 10 to 80%, more preferably 30 to 70%. When the lysification rate is lower than the above value, even when the above dried egg white is used in combination, oil separation is observed in the heated state of the acidic oil-in-water emulsified food, and it tends not to have a stable emulsified state. On the other hand, even if the lysification rate is higher than the above value, it is difficult to obtain an effect of improving the emulsion stability beyond that, and the production cost of the phospholipase A-treated egg yolk is high, which is not preferable.

The blending amount of the phospholipase A-treated egg yolk is preferably 0.5 to 12% in terms of raw egg yolk, although it depends on the blending amount of edible oils and fats and other raw materials such as a combination with an emulsifying agent. 8% is more preferable. When the blending amount is less than the above value, the acidic oil-in-water emulsified food is stable in an emulsified state in which oil separation is observed in the state after heating, as shown in the test examples described later, even when the above dried egg white is used in combination. It tends to be difficult to have On the other hand, even if the blending amount is larger than the above value, it is difficult to obtain an effect of improving the emulsion stability beyond that, and the product becomes expensive, which is not preferable. In addition, when the phospholipase A treatment whole egg etc. which processed the whole egg etc. containing egg white with phospholipase A were used, the said egg yolk part processed with the said enzyme is equivalent to the phospholipase A treatment egg yolk.

The acidic oil-in-water emulsified food of the present invention is prepared by appropriately using various raw materials usually used in acidic oil-in-water emulsified foods within the range not impairing the effects of the present invention, in addition to the above-mentioned dry egg white and phospholipase A-treated egg yolk. It can be selected and contained. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils and their refined oils, and MCT (medium chain fatty acid triglycerides), diglycerides, etc. Edible oils and fats such as fats and oils obtained by chemical or enzymatic treatment, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, silly seed gum, gum quality, potato starch, corn starch, tapioca Starch, wheat starch, rice starch, engineered starch that has undergone treatments such as pre-gelatinization and crosslinking, and starches such as wet heat-treated starch, starch degradation products, dextrin, dextrin alcohol, oligosaccharide, oligosaccharide alcohol, etc. Sugar, vinegar, citric acid, lactic acid, lemon juice Soy sauce, sodium glutamate, salt, sugar and other seasonings, egg yolk, whole egg, liquid egg white, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch Examples include spices such as wood, animal and plant extracts, mustard flour and pepper, various proteins and their degradation products, diced boiled eggs, pickled cucumbers, onions and parsley vegetables.

Moreover, the manufacturing method of this invention should just manufacture according to the conventional method of acidic oil-in-water type emulsion food except mix | blending the above-mentioned dry egg white and the phospholipase A process egg yolk as one raw material, for example, the above-mentioned dry egg white and A water phase material blended and homogenized with phospholipase A-treated egg yolk is added to the oil phase material while stirring with a mixer, etc., and then coarsely emulsified. Then, after final emulsification with a colloid mill, high-pressure homogenizer, etc., Fill and seal glass containers.

Hereinafter, the acidic oil-in-water emulsified food of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these.

[Example 1]
<Preparation of dried egg white>
2 kg of baker's yeast was added to 1000 kg of liquid egg white obtained by splitting the eggs with shells and desugared at 35 ° C. for 4 hours. Next, this desugared liquid egg white was spray-dried at 170 ° C. to obtain a dried liquid egg white product (pH 10.0, water content 7%). Each 10 kg of this dried product is filled and sealed in a polyethylene bag with a thickness of 60 μm, and these packages are stored in a heat storage room with a temperature of 75 ° C. in which the heated air is ventilated and stored at 75 ° C. for 14 days. The dried egg white was obtained. In addition, when carrying out the heat storage process, the packaging bodies were arranged on the shelf made of a wire mesh in the heat storage room without overlapping each bag. Moreover, the water separation rate of the obtained dried egg white was 2.5%, and the carbon dioxide concentration was 0.6%. The water separation rate was determined by the method described in paragraphs [0018] to [0019], and the carbon dioxide concentration was determined by the method described in paragraph [0030], and the following examples and comparative examples were similarly performed.

<Preparation of tartar sauce>
Finished 100 kg tartar sauce with the following blending ratio. That, dried egg white, phospholipase A ₂ processing egg yolks, sterilized egg yolk, vinegar, salt, citric acid, pepper, put fresh water in a mixer, with stirring (320 rpm) was added to the crude emulsion gradually vegetable oil, further colloid mill ( The mayonnaise used in the present invention was produced by finishing emulsification through 3500 rpm). Next, after boiled eggs (M size) were unshelled, dice-shaped boiled eggs having a size of 11 mm were made with a Zoria dicer having a grid blade of 11 mm. After peeling off the large onion, chopped with a silent cutter and wrapped in a cloth, exposed to squeeze squeezed onion, chopped cucumber with a silent cutter, and chopped cucumber pickled . Further, the parsley was chopped with a mixer to obtain a chopped parsley. Next, the mayonnaise, dice-shaped boiled egg, onion, pickled cucumber, and chopped parsley obtained by the above method were put into a Hobart mixer, stirred at low speed for 2 minutes, and then a three-layer laminate container having a capacity of 300 g. The tartar sauce of the product of the present invention was made by filling in.

<Combination ratio>
Vegetable oil 45%
1% dried egg white
Phospholipase A ₂ treated egg yolk 3.5%
(Lizification rate 55%)
Sterilized egg yolk 1.5%
Vinegar (acidity 12%) 2.5%
Salt 1%
Citric acid 0.3%
Pepper 0.1%
Boiled egg (diced) 20%
Onion (chopped) 5%
Pickles 4.5%
Parsley (chopped) 0.5%
Shimizu Residues ――――――――――――――――――――――――
Total 100%

[Comparative Example 1]
<Preparation of dried egg white>
Dried egg white was prepared in the same manner as in Example 1 except that the liquid egg white was directly spray dried without desugaring.

<Preparation of tartar sauce>
Container-packed tartar sauce was prepared in the same manner at the same tartar sauce ratio as in Example 1, but oil separation occurred at the stage of final emulsification in a mayonnaise colloid mill.

[Comparative Example 2]
<Preparation of dried egg white>
In the preparation of the dried egg white of Example 1, the dried egg white was prepared in the same manner except that the liquid egg white was directly spray-dried without desugaring and heat-treated for 1 day.

<Preparation of tartar sauce>
Container-packed tartar sauce was prepared in the same manner at the same proportion of tartar sauce as in Example 1. In the case of using dried egg white that had been subjected to heat storage treatment for 2 days or more, as in Comparative Example 1, oil separation occurred at the stage of final emulsification in a mayonnaise colloid mill.

[Test Example 1]
From Example 1 and Comparative Examples 1 and 2, the influence on the emulsification of the acidic oil-in-water emulsified food by the presence or absence of the desugaring treatment of the dried egg yolk and the influence on the heat resistance were examined. The effect on emulsification was evaluated by visually observing the finished emulsified state of the mayonnaise before the ingredients were added. In addition, the effect on the heat resistance was as follows: two sheets of 110 mm diameter filter paper (qualitative filter paper No. 2) were stacked, and 8 g of the obtained tartar sauce was placed, and the microwave oven (600 W) was used for 10 seconds, 15 seconds, 20 After heat treatment for 2 seconds and left at room temperature (20 ° C.) for 1 hour, the state of oil oozing on the filter paper was visually observed and evaluated.

From Table 1, the tartar sauce (acidic oil-in-water emulsified food) using dried egg white that has not been subjected to desugaring treatment is the oily separation of the finished mayonnaise used (Comparative Example 1) or uniformly. Even when emulsified, the tartar sauce did not have heat resistance (Comparative Example 2). On the other hand, the tartar sauce (Example 1) using the dried egg white subjected to the desugaring treatment was uniformly emulsified in the finished mayonnaise used, and the tartar sauce was also excellent in heat resistance. From this, it is understood that in order to obtain an acidic oil-in-water emulsified food product having heat resistance, dried egg white subjected to a desugaring process must be used. In Comparative Example 1, since the final emulsified state of mayonnaise was oil-separated, a test related to heat resistance was not performed.

[Example 2]
<Preparation of dried egg white>
In the preparation of the dried egg white of Example 1, a 100 μm polyethylene bag was used in place of the 60 μm thick polyethylene bag, and it was further placed in a kraft bag and subjected to heat storage treatment in a state where the heated air in the cabinet was not ventilated. A dried egg white was prepared in the same manner except that. The obtained dried egg white had a water separation rate of 3.3% and a carbon dioxide concentration of 1.8%.

In addition, preparation of the tartar sauce of Examples 3-4 and Comparative Examples 3-4 including this Example is the same proportion of tartar sauce as in Example 1, and the container-packed tartar sauce is prepared by the same method. did. All of the obtained tartar sauces were good because the final emulsified state of mayonnaise was uniformly emulsified.

[Example 3]
<Preparation of dried egg white>
In the preparation of the dried egg white of Example 1, a 100 μm polyethylene bag was used in place of the 60 μm thick polyethylene bag, and heat was further put in a kraft bag and the heated air in the chamber was not ventilated at a chamber temperature of 68 ° C. Dried egg white was prepared in the same manner except that heat storage was performed in the warehouse. The obtained dried egg white had a water separation rate of 3.3% and a carbon dioxide concentration of 2.0%.

[Example 4]
<Preparation of dried egg white>
In the preparation of the dried egg white of Example 1, a 100 μm polyethylene bag was used in place of the 60 μm thick polyethylene bag, and it was further placed in a kraft bag and the heated air in the chamber was not ventilated at a temperature of 65 ° C. Dried egg white was prepared in the same manner except that heat storage was performed in the warehouse. The obtained dried egg white had a water separation rate of 3.4% and a carbon dioxide concentration of 2.2%.

[Comparative Example 3]
<Preparation of dried egg white>
In the preparation of the dried egg white of Example 1, a 100 μm polyethylene bag was used instead of the 60 μm thick polyethylene bag, and the heat was further put in a kraft bag and the heated air in the chamber was not ventilated at a temperature of 60 ° C. Dried egg white was prepared in the same manner except that heat storage was performed in the warehouse. The obtained dried egg white had a water separation rate of 3.5% and a carbon dioxide concentration of 2.3%.

[Comparative Example 4]
<Preparation of dried egg white>
350 g of 10% citric acid solution and 20 g of baker's yeast were added to 10 kg of liquid egg white obtained by splitting the eggs with shells, and desugared at 35 ° C. for 4 hours. Next, this desugared liquid egg white was spray dried at 170 ° C. to obtain a dried liquid egg white product (pH 7.3, water content 7%). Each 1 kg of the dried product is filled and sealed in a polyethylene bag having a thickness of 60 μm, and these packages are stored in a thermostat at 75 ° C., and are heated at 75 ° C. for 14 days while periodically ventilating the heated air in the thermostat. Processing was performed to obtain dried egg white. In addition, the water separation rate of the obtained dried egg white was 6.1%, and the carbon dioxide concentration was 0.1%.

[Test Example 2]
The dried egg white that has been desugared is further subjected to heat treatment at 65 ° C. or higher, and a dried egg white having a water separation rate of 4% or less of the heated coagulum of the dried egg white aqueous solution (7 parts of fresh water per 1 part of dried egg white) Otherwise, even if combined with phospholipase A-treated egg yolk, the obtained acidic oil-in-water emulsified food does not have excellent heat resistance, so Examples 1-4 and Comparative Examples 3- The heat resistance test of the finished emulsified state obtained in 4 was evaluated in the same manner as in Test Example 1.

From Table 2, in the tartar sauce using the desugared dried egg white, even if the dried egg white has a water separation rate of 4% or less, the emulsified food using the one stored at a heat storage temperature of less than 65 ° C. (Comparative Example 3 ), Or even when the dried egg white was heat-treated at 65 ° C. or higher, the emulsified food (Comparative Example 4) using a water separation rate of more than 4% did not have heat resistance. On the other hand, it is understood that the tartar sauce (Examples 1 to 4) in which the dried egg white performs the heat storage treatment at 65 ° C. or more and the water separation rate is 4% or less is excellent in heat resistance. The

Further, from the results of heat resistance of Examples 1 to 4, the storage temperature is preferably 68 ° C or higher, more preferably 70 ° C or higher, and the water separation rate is preferably 3.3% or lower, more preferably 3.0% or lower. It is understood that the tartar sauce (acidic oil-in-water emulsified food) using dried egg white has better heat resistance.

[Test Example 3]
The effect on the heat resistance of the blended amount of dried egg white and phospholipase A-treated egg yolk blended in the acidic oil-in-water emulsified food was examined. That is, in the preparation of tartar sauce of Example 1, dry egg white, phospholipase A ₂ treated egg yolk, and sterilized egg yolk in the blending amounts shown in the following table were blended, and the heat resistance test of the tartar sauce was the same as in Test Example 1. The method was evaluated.

From Table 3, the tartar sauce (acid oil-in-water emulsified food) in which the blended amount of dried egg white is 0.1 to 10% and the blended amount of phospholipase A-treated egg yolk is in the range of 0.5 to 12% in terms of raw egg yolk It is understood that the heat resistance is excellent. In particular, the acidic oil-in-water emulsified food in which the blended amount of dried egg white is 0.5 to 8% and the blended amount of phospholipase A-treated egg yolk is 1 to 8% in terms of raw egg yolk was superior in heat resistance.

[Example 5]
<Preparation of acidic oil-in-water emulsified food>
An acidic oil-in-water emulsified food product having a finish of 100 kg was produced at the blending ratio shown below. That is, raw materials other than vegetable oil were uniformly mixed with a mixer to prepare an aqueous phase part, and then the vegetable oil was gradually added while stirring the aqueous phase part to produce a crude emulsion. Next, the obtained coarse emulsion was finish-emulsified with a colloid mill, and 150 g was filled and sealed in a 200 mL capacity nylon plastic bag (15 μm nylon, 60 μm PE from the outside).

<Combination ratio>
Vegetable oil 65%
Vinegar (acidity 5%) 10%
Dry egg white 1.5%
Phospholipase A ₂ treated egg yolk 5%
(Lizification rate 30%)
Salt 1.5%
1% sugar
Pepper powder 0.5%
Sodium glutamate 0.3%
Shimizu Residues ――――――――――――――――――――――――
Total 100%

All of the obtained acidic oil-in-water emulsified foods were finished and the emulsified state was uniformly emulsified, which was good. Moreover, when the heat resistance test of the acidic oil-in-water emulsified food was performed by the same method as in Test Example 1, the acidic oil-in-water emulsified food was excellent in heat resistance.

Claims (5)

Dry egg white and phospholipase A-treated egg yolk are blended, the dried egg white is desugared and heat-treated at 65 ° C. or more, and a dried egg white aqueous solution (7 parts of fresh water for 1 part of dried egg white) is heated and coagulated. An acidic oil-in-water emulsified food characterized in that the water separation rate of the product is 4% or less. The acidic oil-in-water emulsified food according to claim 1, wherein the dried egg white is heat-treated at 68 ° C or higher. The acidic oil-in-water emulsified food according to claim 1 or 2, wherein the dried egg white has a water separation rate of 3.3% or less. The acidic oil-in-water emulsified food according to any one of claims 1 to 3, wherein the blended amount of the dried egg white is 0.1 to 10% based on the product. The acidic oil-in-water emulsified food according to any one of claims 1 to 4, wherein a blending amount of the phospholipase A-treated egg yolk is 0.5 to 12% in terms of raw egg yolk.