JP2010279282A - Method for producing aerated oil-in-water emulsified food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an aerated oil-in-water emulsified food excellent in heat resistance and having mild flavor while having acetic acid acidity and salt concentration each enough to be bacteriostatic against microorganisms. <P>SOLUTION: The method for producing the aerated oil-in-water emulsified food produced by emulsifying a water-phase raw material and an oil-phase raw material, includes using liquid egg including egg yolk and egg albumen and treated with phospholipase (A)2 as a main emulsifier, wherein the food is preliminarily emulsified so as to have 60-75 mass% of the oil phase, 2-4 mass% and 8-10 mass% of the acetic acid acidity and the salt concentration in the water phase respectively, and thereafter the mixture is subjected to finish emulsification while adding nitrogen, so that the aeration ratio of the oil-in-water emulsified food is 3-15%. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing an air-containing oil-in-water emulsified food. More specifically, by using a liquid egg consisting of egg yolk and egg white treated with phospholipase A2 as a main emulsifier, and further containing nitrogen gas, Oil-in-water oil-in-water emulsified food with 60 to 75% by mass of an oil phase having a mild flavor despite having excellent heat resistance and bacteriostatic bacteriostatic acidity and salt concentration It relates to the manufacturing method.

With the diversification of eating habits, oil-in-water emulsified foods such as mayonnaise and dressings may be used as raw materials for foods that are heat processed as retort salads, fillings, cooked breads, seasonings, etc. It is increasing. For this reason, mayonnaise, dressing, etc. which have much more heat resistance and can distribute | circulate at normal temperature are requested | required.
In recent years, consumer preference for oil-in-water emulsified foods such as processing mayonnaise and dressings has a milder taste than conventional sour and salty tastes, and the oil phase amount is 75 to 60 mass. % Of conventional type mayonnaise to light mayonnaise type tend to be preferred.
Mayonnaise with a mild flavor with reduced sourness and saltiness, and light mayonnaise type with a lower oil phase, the water phase will increase relatively and the acidity and salt concentration in the water phase will decrease. Therefore, when it is distributed at room temperature, there is a risk that microorganisms will grow. That is, when the acetic acidity and the salt concentration in the aqueous phase are lowered, microorganisms, particularly acid-resistant bacteria that generate carbon dioxide gas, are likely to grow, resulting in problems such as a reduction in product value. On the other hand, when the acidity / salt concentration is increased to suppress the growth of acid-resistant bacteria, the problem of taste such as sour and salty appears.

In order to meet such demands, the following techniques are disclosed.
That is, by adding enzyme-treated lysed egg yolk and egg white, a foamed oil-in-water emulsified food with an oily phase amount of 75 to 85% by mass having a light soft feeling has been proposed (for example, Patent Documents). 1). However, there is a strong tendency to refrain from consumers who have a large amount of oil phase and care about calories, and phospholipase A2-treated egg yolk may cause microbial contamination and flavor change during the treatment process. There was a problem of high.

  An oil-in-water emulsion-in-water emulsified seasoning containing egg yolk lipoprotein and a protein other than the lipoprotein that causes acid denaturation in the range of pH 3.0 to 5.0 and maintaining a light texture immediately after production is provided. It has been proposed (see, for example, Patent Document 2). However, there is a problem that little consideration is given to the stability against microorganisms, and furthermore, the aforementioned phospholipase A2-treated egg yolk is used.

  Furthermore, an oil-in-water emulsified food to be mixed with the salad material is proposed, an aerated oil-in-water emulsified food containing 72 to 92% edible fat and oil, 2 to 15% lysed egg yolk, and 6 to 15 egg white. (For example, see Patent Document 3). However, there is a strong tendency to be avoided by consumers who have a large amount of oil phase and care about calories, and there is a problem that the above-mentioned phospholipase A2-treated egg yolk is used.

Japanese Patent No. 3856914 Japanese Patent Publication No. 2000-210048 Japanese Patent Publication No. 2005-348622

  The object of the present invention is to solve the above-mentioned conventional problems and to use liquid egg consisting of egg yolk and egg white treated with phospholipase A2 as a main emulsifier, and further by containing nitrogen gas, it has excellent heat resistance. Also, a method for producing an oil-in-water oil-in-water emulsified food product having a mild flavor and an oily phase of 60 to 75% by mass despite having an acetic acidity and a salt concentration that are bacteriostatic to microorganisms. It is to provide.

  As a result of intensive studies, the inventors have used liquid egg consisting of egg yolk and egg white treated with phospholipase A2 as a main emulsifier, and further by containing nitrogen gas, it has excellent heat resistance. It has been found that an oil-in-water oil-in-water emulsified food product having a mild flavor and an oily phase of 60 to 75% by mass is obtained despite having an acetic acidity and a salt concentration that are bacteriostatic to microorganisms. Based on this finding, the present invention has been completed.

  That is, the first invention uses a liquid egg composed of egg yolk and egg white treated with phospholipase A2 as a main emulsifier in an aerated oil-in-water emulsified food in which an aqueous phase raw material and an oil phase raw material are emulsified, Oil-in-water-type emulsified food by pre-emulsifying oil phase 60-75% by mass, acetic acidity and salt concentration in water phase 2-4% by mass and 8-10% by mass, respectively, followed by final emulsification with nitrogen mixing An air-containing oil-in-water-type emulsified food product is provided, wherein the air content is 3 to 15%.

  In the second invention, when a liquid egg consisting of egg yolk and egg white is treated with phospholipase A2, phospholipase A2 is treated by sterilizing after adding phospholipase A2 to the liquid egg at 1,000 to 10,000 IU / kg. In addition, the present invention provides a method for producing an air-containing oil-in-water emulsified food, wherein the liquid egg is used as an emulsifier.

  In the third invention, when the liquid egg consisting of egg yolk and egg white is treated with phospholipase A2, 500 to 10,000 IU / kg of phospholipase A2 is added to the aqueous phase excluding the acidic raw material, and 1 to 24 at 2 to 10 ° C. Provided is a method for producing an aerated oil-in-water emulsified food, characterized in that the aqueous phase containing the liquid egg treated with phospholipase A2 is used in an aerated oil-in-water emulsified food by storing for a long time. Is.

  According to the present invention, by adding enzyme-treated lysed egg yolk and egg white, an oil-in-water emulsified food with air bubbles having an oily phase amount of 75 to 85% by mass having a light mouthfeel, egg yolk lipoprotein, and A foamed oil-in-water emulsified seasoning containing a protein other than the above that causes acid denaturation in the range of pH 3.0 to 5.0 and maintaining a light texture immediately after production, and an oil-in-water type to blend with a salad material Emulsified foods that contain 72-92% edible oils and fats, 2-15% lysed egg yolks, and 6-15% egg whites. Consumers who care about it tend to be shunned, use phospholipase A2 treated egg yolk prepared separately, which is prone to microbial contamination and flavor change, and also considers the stability of microorganisms. No problem No. In addition, since it has a mild flavor and is excellent in heat resistance, it can be suitably used as a raw material for foods to be heat-processed such as retort salads, fillings, and cooking pans.

  Hereinafter, the present invention will be described in detail. The first invention is an oil-in-water oil-in-water emulsified food in which an aqueous phase raw material and an oil phase raw material are emulsified, using a liquid egg consisting of egg yolk and egg white treated with phospholipase A2 as a main emulsifier, After pre-emulsification as 60-75% by mass, acetic acidity and salt concentration in the water phase of 2-4% by mass and 8-10% by mass, respectively, finish emulsification while mixing with nitrogen to contain oil-in-water emulsified food It is characterized in that the porosity is 3 to 15%.

  The aerated oil-in-water emulsified food of the present invention refers to a product in which an aqueous phase and an oil phase are mainly emulsified with egg yolk and egg white and further aerated. Typical examples include mayonnaise and dressings. It is done.

  As the liquid egg consisting of egg yolk and egg white used in the present invention, whole egg obtained by splitting, liquid egg in which the ratio of raw egg yolk and raw egg white is appropriately adjusted, and these frozen products and dried products rehydrated Etc. can also be used. The ratio of egg yolk / egg white is preferably 8/2 to 2/8, more preferably 7/3 to 3/7. If the egg yolk / egg white ratio exceeds 8/2, the aerobic property of nitrogen gas in the oil-in-water emulsified food decreases, whereas if less than 2/8, the emulsifiability and the prepared aerated oil-in-water emulsification Since the heat resistance of food is reduced, neither is preferable.

  In addition, although it is preferable to contain salt in a liquid egg, 3-15 mass% is preferable, and also 5-12 mass% is more preferable. If the salt concentration in the liquid egg is less than 3% by mass, the salt-soluble protein (granule division) in the egg yolk is not sufficiently dissolved, so that the treatment effect of phospholipase A2 may not be sufficiently obtained. If the salt concentration in the egg exceeds 15% by mass, the salt remains undissolved or the viscosity of the liquid egg becomes too high, which is not preferable.

The phospholipase A2 used in the present invention is an enzyme that hydrolyzes the fatty acid at the 2-position of phospholipid, and the phospholipid in egg yolk is converted to lysophospholipid by hydrolysis of the fatty acid at the 2-position. As such phospholipase A2, for example, phospholipase A2 (product name: “Lecitase 10L” 10,000 IU / ml) manufactured by Novozymes Japan, Inc. can be used. In addition, “Phospholipase A2” manufactured by Genencor Kyowa Co., Ltd. “Lipomod 699L” (10,000 IU / ml), “Lysonase” (10,000 IU / ml) manufactured by Sanyo Fine Co., Ltd. can be used in the same manner. Here, IU (International Unit) means an activity unit of phospholipase A2, which liberates 1 micromole of fatty acid per minute under the conditions of phospholipid as a substrate, pH 8, 40 ° C. and Ca ^2+. To do.

  The phospholipase A2 manufactured by Novozymes Japan K.K. preferably used in the present invention will be described. The phospholipase A2 is extracted and purified from porcine pancreas, and is a phospholipase having an active region at pH 5-11. In addition, the optimum pH of action is 6 to 10, the optimum action temperature is 40 to 60 ° C, and the stability upper limit temperature is 35 to 90 ° C. However, it has been recognized that when egg yolk is used as a substrate even in the region where the optimum temperature of action exceeds 60 ° C., that is, in the vicinity of 60 to 70 ° C., sufficient enzyme activity is exhibited and the enzyme reaction occurs in a short time. Yes. For this reason, it is possible to perform phospholipase A2 treatment also as a sterilization treatment of the liquid egg, and what is applied to this is the content described in the second invention.

  It has also been found that if the treatment time is increased even in the region where the optimum temperature of action is less than 40 ° C., that is, around 2 to 10 ° C. where microorganisms hardly grow, sufficient enzyme activity is exhibited. Therefore, phospholipase A2 can be treated with phospholipase A2 by adding phospholipase A2 to the aqueous phase portion excluding the acidic raw material of the aerated oil-in-water emulsified food and storing at 2-10 ° C for 1-24 hours. . The application of this is the content described in the third invention.

  Any of the above phospholipase A2 treatments uses a liquid egg preparation process or a mayonnaise manufacturing process, and is a treatment method that is preferable in terms of quality and economy compared to separately treating a liquid egg with phospholipase A2. . Thus, a phospholipase A2-treated liquid egg suitable for the present invention can be prepared by the above method.

The detailed method for preparing the liquid egg used in the second invention is as follows.
The added amount of phospholipase A2 in the present invention is at least 1,000 IU, preferably 3,000 to 10,000 IU, per 1 kg of liquid egg. If the amount of phospholipase A2 added is less than 1,000 IU, sufficient heat resistance may not be imparted to the aerated oil-in-water emulsified food. On the other hand, even if the amount of phospholipase A2 exceeds 10,000 IU, the treatment effect Is not preferable because it does not improve and is not economically preferable. In addition, about pH of the liquid egg which added phospholipase A2, it is not necessary to adjust pH in particular, and there exists a sufficient effect in the range of pH 6-8.

  Next, it is essential that the liquid egg to which phospholipase A2 is added is sterilized. Usually, the salted liquid egg is pasteurized at 64 to 70 ° C. for 3.5 to 5 minutes. It is. Conventionally, the sterilization treatment has been aimed at reducing Salmonella, but in recent years, it tends to be pasteurized under the condition of increased sterilization strength as a countermeasure against avian influenza virus and coccyella. As a heating method, a continuous method (plate heater, holding tube, etc.) and a batch method are generally used.

  The sterilized liquid egg is a phospholipase A2-treated liquid egg suitable for the present invention, which has been processed along the liquid egg preparation process, and is found in conventional phospholipase A2-treated eggs. It was not prepared separately.

  In the aerated oil-in-water emulsified food of the present invention, the raw material constituting the aqueous phase other than the liquid egg used as an emulsifier (aqueous phase raw material) is generally used in the production of mayonnaise and dressings, and its blending What is necessary is just to determine according to a ratio and it does not restrict | limit in particular. Examples of water phase materials that are usually used include, in addition to water, seasonings such as egg yolk, egg white, salt / vinegar / sodium glutamate, acidulants, emulsifiers, saccharides, starch, citrus juice, gums, spices, There are flavoring and coloring agents.

  The amount of liquid egg in the aerated oil-in-water emulsified food is preferably 3 to 20% by mass, and more preferably 5 to 15% by mass. If the amount of the liquid egg is less than 3% by mass, the emulsification property, heat resistance and aeration property of the oil-in-water oil-in-water emulsified food are not sufficient. Is also not preferable, and neither is preferable.

  The acetic acidity and the salt concentration in the aqueous phase are preferably 2 to 4% by mass and 8 to 10% by mass, respectively, and more preferably 2 to 3% by mass and 8 to 9% by mass, respectively. When the acetic acidity or the salt concentration is less than 2% by mass and the salt concentration is less than 8% by mass, respectively, acid-resistant bacteria are particularly prone to grow, while the acetic acidity and the salt concentration exceed 4% by mass and 10% by mass, respectively. And sour and salty tastes are both strong, so both are not preferred.

    Despite having bacteriostatic acidity and salt concentration as described above, the reason why the flavor of the aerated oil-in-water emulsified food feels mild is that nitrogen gas is contained. . That is, it is presumed that when the aerated oil-in-water type emulsified food is included in the mouth, the perception of the tongue that feels sour and salty is reduced by nitrogen gas. Nitrogen gas is most suitable as the type of gas to be included, and air and carbon dioxide gas are not preferred because they have disadvantages such as promoting oxidation and dissolving the gas in the aqueous phase.

  On the other hand, the raw material constituting the oil phase (oil phase raw material) is not particularly limited as long as it is a lipophilic substance that can be added to foods, and examples thereof include edible vegetable oils and lipophilic spices. . The liquid egg of the present invention is mixed and dissolved when the aqueous phase components other than vinegar are dissolved. Edible vegetable oils and fats include rapeseed oil, soybean oil, bean flower oil, safflower oil, corn oil, sunflower oil and the like which are liquid at room temperature, and these can be used alone or in admixture of two or more.

  About the ratio of the oil phase of the aerated oil-in-water type emulsion foodstuff in this invention, and an aqueous phase, 25-40 mass% of water phases with respect to 60-75 mass% of oil phases, Preferably, it is 63-72 mass of oil phases. 37-28 mass% of water phase is suitable with respect to%. Here, when the ratio of the oil phase is less than 60% by mass and exceeds 40% by mass of the aqueous phase, the ratio of the aqueous phase becomes excessive, the acetic acidity and the salt concentration increase, and the sourness and saltiness become stronger, and nitrogen gas Even if it is aerated, the acidity and saltiness of the aerated oil-in-water emulsified food cannot be made mild. On the other hand, if the oil phase ratio exceeds 75% by mass and the aqueous phase is less than 25% by mass, calories Neither is preferable because the phase ratio becomes high and phase inversion easily occurs during preparation.

  In the method for producing an aerated oil-in-water emulsified food according to the present invention, it may be performed by a known method other than the operation of aeration of nitrogen gas, for example, an aqueous phase raw material other than water is dispersed and dissolved in water or the like, The oil phase raw material is added to this and pre-emulsified with a general stirrer, for example, a commercially available universal mixing stirrer. Using air stone, etc., fine nitrogen gas is included in the pre-emulsified liquid, and then final emulsification is performed with an emulsifier such as a colloid mill, or the final emulsification is performed by blowing nitrogen gas into the mill entrance of the colloid mill. Depending on the method used, an air-containing oil-in-water emulsified food with an air content of 3 to 15% can be produced, but the production method is not limited to these methods.

Here, the air content is defined as mass% reduced by aeration, assuming that the mass of the oil-in-water emulsified food not containing air in a constant volume (room temperature) is 100%. For example, when the mass of a non-aerated oil-in-water emulsified food product having a volume of 100 cc is 95.0 g and the mass at 100 cc is changed to 90.0 g due to the aeration, Is calculated by the following calculation formula, and the air content is 5.6%.
(95.0-90.0) /95.0×100≈5.6 (%)

  The air content of the air-containing oil-in-water emulsified food is preferably 3 to 15%, more preferably 4 to 10%. Here, when the air content is less than 3%, the acidity and saltiness of the air-containing oil-in-water emulsified food cannot be felt mildly, while when the air content is 15% or more, the obtained air-containing oil-in-water emulsification is obtained. Neither is preferred because the physical properties of the foods are made of polo polo.

  Next, the phospholipase A2 treatment of the liquid egg used in the third invention is performed by adding phospholipase A2 to the aqueous phase part excluding the acidic raw material and storing it at a low temperature. That is, the addition amount of phospholipase A2 is suitably 500 to 10,000 IU / kg with respect to the aqueous phase part excluding the acidic raw material. If the amount of phospholipase A2 added is less than 500 IU / kg, sufficient heat resistance may not be imparted to the aerated oil-in-water emulsified food. On the other hand, even if the amount of phospholipase A2 exceeds 10,000 IU / kg, the treatment Since the effect is not improved and it is not preferable economically, neither is preferable.

  Moreover, the storage temperature of the aqueous phase part to which phospholipase A2 is added, excluding the acidic raw material, is preferably 2 to 10 ° C, and more preferably 4 to 8 ° C. A storage temperature of less than 2 ° C. is not preferable because the activity of phospholipase A2 decreases. On the other hand, when the storage temperature exceeds 10 ° C., microbial contamination of the water phase portion excluding acidic raw materials may occur, and therefore, neither is preferable.

  Furthermore, the storage time is 1 hour or longer, preferably 3 to 24 hours. When the amount of phospholipase A2 added is relatively large, it can be stored for a short time, but when the amount of phospholipase A2 added is small, it needs to be stored for a long time. In addition, if the storage time is less than 1 hour, the activity of phospholipase A2 is not sufficiently obtained. On the other hand, if it exceeds 24 hours, processing costs such as time and energy may be required, and microbial contamination may occur. Therefore, neither is preferable.

  The aqueous phase part excluding the acidic raw material after storage can produce an aerated water-in-oil type emulsified food by the method described above. That is, the aqueous phase part excluding the acidic raw material and the acidic raw material after storage is mixed, and the oil phase raw material is added thereto and pre-emulsified with a general stirrer, for example, a commercially available universal mixing stirrer. Is as described above.

  Preferably, the present invention provides a production method in which the aerated oil-in-water type emulsified food complies with mayonnaise Japanese Agricultural Standard (hereinafter abbreviated as JAS). In Mayonnaise JAS, “Semi-solid, prepared by adding salt, sugar, spices, etc. to edible vegetable oil (excluding flavored edible oil) and vinegar or citrus fruit juice (referred to as essential ingredients) and emulsified in oil-in-water type. A semi-solid dressing that has a viscosity of 30,000 CP or more is a semi-solid dressing that uses egg yolk or whole egg, and essential ingredients, egg yolk, egg white, protein hydrolyzate, salt, sugar In addition, ingredients other than spices, seasonings (amino acids, etc.) and sour seasonings, and the weight ratio of edible vegetable oils and fats in the ingredients is 65% or more are defined as mayonnaise. Yes. In this way, the use of the raw materials specified in mayonnaise JAS and the use of edible vegetable oils and fats at 65% or more produce the aerated oil-in-water emulsified food that is compatible with mayonnaise JAS by the production method described above. be able to.

  In the present invention, by using a phospholipase A2 treated liquid egg obtained by utilizing a liquid egg sterilization process and a manufacturing process of an oil-in-water emulsion food as a main emulsifier, and further containing nitrogen gas, Oil-in-water oil-in-water emulsified food with 60 to 75% by mass of an oil phase having a mild flavor despite having excellent heat resistance and bacteriostatic bacteriostatic acidity and salt concentration By using these findings, it was possible to complete the invention relating to the method for producing the aerated oil-in-water emulsified food of the present invention.

  EXAMPLES Next, although an Example etc. demonstrate this invention in detail, this invention is not restrict | limited at all by these.

Examples 1-6
(1) Production Example of Phospholipase A2 Treated Liquid Egg Production Example 1 [Production of Invention Product 1]
1 kg of liquid egg with the composition of yolk / egg white / salt = 45/45/10 obtained industrially was prepared, and 1,000 IU of phospholipase A2 “Lecitase 10L” manufactured by Novozymes Japan K.K. was added thereto. After mixing, 300 g of the mixture was filled into a 17 cm × 29 cm polyethylene bag. Next, the filled liquid eggs were arranged so that the entire bag was uniform, and then sterilized in hot water at 70 ° C. for 5 minutes. After the sterilization treatment, it was quickly cooled in ice water at 1 ° C. and stored for 13 hours to obtain a phospholipase A2 treated liquid egg (Product 1 of the present invention). In addition, after adding phospholipase A2 "lecitase 10L" in this manufacture, it processed as quickly as possible.

(2) Production Example of Aqueous Phase Part Excluding Acid Raw Material Treated with Phospholipase A2 Production Example 2 [Production of Invention Product 2]
In the composition shown in Example 4 in Table 1 below, an aqueous phase part excluding the acidic raw material was prepared, and phospholipase A4 “Lecitase 10 L” was added thereto at 1,000 IU / kg, and the temperature was 13 ° C. for 13 hours. It preserve | saved and the phospholipase A2 process aqueous phase (this invention product 2) was obtained.
Production Example 3 [Production of Invention Product 3]
In the composition shown in Example 5 in Table 1 below, the product 3 of the present invention was obtained in the same manner as in Production Example 2.
Production Example 4 [Production of Invention Product 4]
In the composition shown in Example 6 in Table 1 below, the product 4 of the present invention was obtained in the same manner as in Production Example 2.

(3) Preparation of an aerated oil-in-water emulsified food (mayonnaise) Examples 1 to 3 using the phospholipase A2 treated liquid egg (Product 1 of the present invention) obtained in Production Example 1 according to the formulation shown in Table 1 below. An air-containing oil-in-water emulsified food (mayonnaise) was prepared.
That is, water, syrup, salt, sodium glutamate, pepper powder, vinegar and phospholipase A2 treated liquid egg obtained in (1) above are mixed and dissolved to prepare an aqueous phase. Rapeseed oil was added as a phase raw material to prepare a preliminary emulsion. Next, an air-in-water oil-in-water emulsified food (mayonnaise) was prepared by blowing nitrogen gas into the entrance of the colloid mill during final emulsification. The air content can be adjusted by changing the blowing pressure.
In addition, according to the formulation shown in Table 1 below, Example 4 was carried out in the same manner as described above, using the aqueous phase part (the present invention products 2 to 4) treated with the phospholipase A2 obtained in Production Examples 2 to 4 and excluding the acidic raw materials. -6 air-containing oil-in-water emulsified food (mayonnaise) was prepared.

(4) Measurement of the air content of an aerated oil-in-water emulsified food (mayonnaise) A 100 cc container is filled with a pre-emulsified oil-in-water emulsified food (mayonnaise) of each composition that is not aerated, and the content mass g (A) is measured. Similarly, the content mass g (B) of the aerated oil-in-water emulsified food (mayonnaise) aerated with nitrogen gas is measured. The air content was calculated by the following formula.
Air content (%) = (A−B) / A × 100

(5) Evaluation of heat resistance of aerated oil-in-water emulsified food (mayonnaise) The heat resistance evaluation of the aerated oil-in-water emulsified food (mayonnaise) of Examples 1 to 6 obtained in (3) above was performed as follows. It was done like that.
An approximately 20 g plastic container was filled and sealed with 15 g of the aerated oil-in-water emulsified food (mayonnaise) of Examples 1 to 6 obtained in (3) above, and then heated at 90 ° C. for 30 minutes. After cooling, the heat resistance of the aerated oil-in-water emulsified food (mayonnaise) was evaluated in the following three stages. In addition, evaluation was shown by the average value of visual observation by five experienced panelists. The results are shown in Table 1.
[Evaluation of heat resistance]
Good: No oil separation.
Slightly good: Slight oil separation is observed.
Bad: There is considerable oil separation.
In this evaluation, if “good” and “somewhat good”, it can be said that the heat resistance is excellent.

(6) Evaluation of flavor (acidity / salt taste) of aerated oil-in-water emulsified food (mayonnaise) Acidity / salt taste of aerated oil-in-water emulsified food (mayonnaise) of Examples 1-6 obtained in (3) above Was evaluated in the following three stages. In addition, evaluation was shown by the average value of the taste evaluation by five experienced panelists. The results are shown in Table 1.
[Evaluation of acidity and saltiness]
Good: Feels sour and salty mild.
Slightly good: Feels sour and salty slightly mild.
Poor: I feel a little sour or salty.
In this evaluation, if it is “good” and “slightly good”, it can be said that it has a mild taste of sourness and saltiness.

(7) General evaluation of heat resistance and flavor of aerated oil-in-water emulsified food (mayonnaise) Heat resistance evaluation results and flavor of aerated oil-in-water emulsified food (mayonnaise) obtained in (5) and (6) above From the evaluation results, comprehensive evaluation was performed as follows. The results are shown in Table 1.
〔Comprehensive evaluation〕
Good: Good in both heat resistance and flavor evaluation.
Slightly good: In the evaluation of heat resistance and flavor, a combination of good and slightly good, or slightly good together.
Defective: In the evaluation of heat resistance and flavor, either one is defective. In this evaluation, if “good” and “somewhat good”, it can be said that the comprehensive evaluation is good.

Table 1 shows the following.
By using the sterilization treatment, the liquid egg of the present invention consisting of egg yolk and egg white treated with phospholipase A2 is used as an emulsifier, and the oil phase 75, 70 and 65% by mass, the acetic acid degree and the salt concentration in the water phase Are excellent in heat resistance in the oil-in-water oil-in-water emulsified foods (mayonnaise) of Examples 1 to 3, which are 2% by mass and 8% by mass, respectively, and the air content is 3.1, 4.7 and 6.8%. In addition, it has an overall good quality with a sour and salty mild flavor.

  In addition, after adding the phospholipase A2 to the aqueous phase portion containing the liquid egg consisting of egg yolk and egg white, excluding the acidic raw material, the aqueous phase portion of the present invention stored at low temperature was used, and the oil phase 75, 70 to 65% by mass, the acetic acidity and the salt concentration in the aqueous phase were 2% by mass and 8% by mass, respectively, and the moisture content was 4.0, 6.0 and 8.1%. The air-containing oil-in-water emulsified food (Mayonnaise) of No. 6 has excellent heat resistance and has a taste that is mild in acidity and salty taste, as in Examples 1 to 3, and has an overall good quality. I had it.

  Thus, in an air-in-oil oil-in-water emulsified food with an oil phase of 75 to 65% by mass, the phospholipase A2-treated liquid egg of the present invention was used, and the acetic acidity and salt concentration in the aqueous phase were both 2% by mass and Even if it is 8% by mass, it is understood that if the air content is 3% or more, the acidity / salt taste is mild, and it has excellent heat resistance and overall good quality. It was.

Comparative Examples 1-8
(1) Preparation of aerated oil-in-water emulsified food (mayonnaise) According to the formulation shown in Table 2 below, the aerated oil-in-water type of Comparative Examples 1 to 3 using the phospholipase A2 untreated liquid egg obtained in Production Example 1. An emulsified food (mayonnaise) was prepared.
That is, after preparing a pre-emulsion in the same manner as in the preparation of the aerated oil-in-water emulsified food (mayonnaise) in Examples 1 to 3, nitrogen gas was blown during the final emulsification, and Comparative Examples 1 to 3 were prepared. An aerated oil-in-water emulsified food (mayonnaise) was prepared.
Next, according to the prescription shown in Table 2 below, using the phospholipase A2 treated liquid egg obtained in Production Example 1 (Product 1 of the present invention), the aerated oil-in-water emulsified food (mayonnaise) of Comparative Examples 4 to 6 was used. Prepared.
Furthermore, according to the prescription shown in the following Table 2, the phospholipase A2 treatment obtained in Production Examples 2 to 4 was used, and the aqueous phase portion excluding the acidic raw material (Products 2 to 4 of the present invention) was used. An aerated oil-in-water emulsified food (mayonnaise) was prepared.

(2) Measurement of air content of aerated oil-in-water emulsified food (mayonnaise) Measurement of air content of aerated oil-in-water emulsified food (mayonnaise) of Comparative Examples 1 to 9 obtained in (1) above Was carried out in the same manner as in Examples 1-6. The evaluation results are shown in Table 2.
(3) Evaluation of heat resistance of aerated oil-in-water emulsified food (mayonnaise) Evaluation of heat resistance of aerated oil-in-water emulsified food (mayonnaise) of Comparative Examples 1 to 9 obtained in (1) above It carried out like Examples 1-6. The evaluation results are shown in Table 2.
(4) Evaluation of flavor (acidity / salt taste) of aerated oil-in-water emulsified food (mayonnaise) The flavor of the aerated oil-in-water emulsified food (mayonnaise) of Comparative Examples 1-8 obtained in (1) above. Evaluation was performed in the same manner as in Examples 1-6. The evaluation results are shown in Table 2.
(5) General evaluation of heat resistance and flavor of aerated oil-in-water emulsified food (mayonnaise) Heat resistance evaluation results for aerated oil-in-water emulsified food (mayonnaise) obtained in (3) and (4) above Comprehensive evaluation of the flavor evaluation results was performed in the same manner as in Examples 1-6. The evaluation results are shown in Table 2.

Table 2 shows the following.
A liquid egg consisting of egg yolk and egg white untreated with phospholipase A2 is used as an emulsifier, and the oil phase 75, 70 and 65% by mass, the acetic acidity and the salt concentration in the aqueous phase are 2% by mass and mass%, respectively. The aerated oil-in-water emulsified foods (mayonnaise) of Comparative Examples 1 to 3 having a porosity of 3.6, 4.7 and 6.3% have a moisture content of 3% or more, Although it was mild, the heat resistance was completely inferior. Thus, the overall quality was poor.

  In addition, by using a sterilization treatment, the liquid egg of the present invention consisting of egg yolk and egg white treated with phospholipase A2 is used as an emulsifier, and the oil phase is 75, 70 and 65% by mass, the acetic acidity and the salt concentration in the aqueous phase. Are excellent in the oil-in-water oil-in-water emulsified foods (mayonnaise) of Comparative Examples 4 to 6 in which 2% by mass and 8% by mass, and the air content is 1.1, 2.0 and 1.7%, respectively. Although it has high heat resistance, it has a moisture content of 3% or less, so that it does not feel sour or salty. Thus, the overall quality was poor.

  Furthermore, after adding the phospholipase A2 to the aqueous phase portion containing the liquid egg consisting of egg yolk and egg white except for the acidic raw material, the aqueous phase portion of the present invention stored at a low temperature was used, and the oil phase 75, Comparative Examples 7 to 70 and 65% by mass, the acetic acidity and the salt concentration in the aqueous phase are 2% by mass and 8% by mass, respectively, and the air content is 1.5, 1.2 and 2.3%, respectively. Although the air-containing oil-in-water emulsified food of No. 9 (mayonnaise) has excellent heat resistance, it has a moisture content of 3% or less, so it does not feel sour and salty. Thus, the overall quality was poor.

  Thus, in the oil-in-water emulsified food (mayonnaise) in which the oil phase is 75 to 65% by mass and the acetic acid degree and the salt concentration in the aqueous phase are 2% by mass and 8% by mass, respectively, the liquid egg or water phase part of the present invention It was understood that the overall evaluation was poor unless nitrogen gas was included so that the air content was 3% or more.

Claims (5)

  In a method for producing an aerated oil-in-water emulsified food in which an aqueous phase raw material and an oil phase raw material are emulsified, a liquid egg consisting of egg yolk and egg white treated with phospholipase A2 is used as a main emulsifier, and an oil phase of 60 to 75 is used. After preliminarily emulsifying as mass%, acetic acidity and salt concentration in the water phase as 2-4 mass% and 8-10 mass%, respectively, finish emulsification while mixing nitrogen to increase the air content of oil-in-water emulsion food A method for producing an aerated oil-in-water type emulsified food, characterized by comprising 3 to 15%.   When the liquid egg consisting of egg yolk and egg white is treated with phospholipase A2, the liquid egg treated with phospholipase A2 by sterilizing after adding phospholipase A2 to the liquid egg at 1,000 to 10,000 IU / kg is emulsified. The method for producing an aerated oil-in-water emulsified food according to claim 1, wherein:   In the treatment of phospholipase A2 with a liquid egg consisting of egg yolk and egg white, 500 to 10,000 IU / kg of phospholipase A2 is added to the aqueous phase excluding the acidic raw material and stored at 2 to 10 ° C. for 1 to 24 hours. The method for producing an aerated oil-in-water emulsified food according to claim 1, wherein the aqueous phase containing the liquid egg treated with phospholipase A2 is used.   The method for producing an aerated oil-in-water emulsified food according to one of claims 1 to 3, wherein the amount of liquid egg in the aerated oil-in-water emulsified food is 3 to 20% by mass.   The ratio of egg yolk / egg white of liquid egg is 8/2 to 2/8. The method for producing an aerated oil-in-water emulsified food according to any one of claims 1 to 3.