JP2013236569A - Oil-in-water emulsion food product - Google Patents
Oil-in-water emulsion food product Download PDFInfo
- Publication number
- JP2013236569A JP2013236569A JP2012110271A JP2012110271A JP2013236569A JP 2013236569 A JP2013236569 A JP 2013236569A JP 2012110271 A JP2012110271 A JP 2012110271A JP 2012110271 A JP2012110271 A JP 2012110271A JP 2013236569 A JP2013236569 A JP 2013236569A
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- oil
- dried egg
- water
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、水中油型乳化食品に関する。より詳細には、本発明は、解凍後も安定な乳化状態を有し、冷凍耐性に優れた水中油型乳化食品に関する。 The present invention relates to an oil-in-water emulsified food. More specifically, the present invention relates to an oil-in-water emulsified food having a stable emulsified state even after thawing and having excellent freezing resistance.
マヨネーズや半固形状乳化ドレッシングなどの水中油型乳化食品は、日常の食生活で広く親しまれている調味料の一種である。当該水中油型乳化食品を用いた代表的な食品としてはサラダがあるが、近年、その用途が拡大され、製菓、製パンや冷凍食品などの分野にも利用されている。
また、前記水中油型乳化食品を用いた惣菜を冷凍して保存し、解凍あるいは温めて食するものがある。このように冷凍されるものは、解凍後の状態が良好であることが望まれており、前記水中油型乳化食品においても、解凍後安定な乳化状態を有することが好ましい。
Oil-in-water emulsified foods such as mayonnaise and semi-solid emulsified dressings are a type of seasoning that is widely used in everyday eating habits. As a representative food using the oil-in-water type emulsified food, there is a salad, but in recent years its use has been expanded, and it is also used in fields such as confectionery, bread making and frozen food.
There is also a food prepared by freezing and storing a prepared meal using the oil-in-water emulsified food and thawing or warming it. What is frozen in this way is desired to be in a good state after thawing, and the oil-in-water emulsified food preferably has a stable emulsified state after thawing.
上記冷凍耐性を有する水中油型乳化食品としては、例えば、特開平９−１４９７７２号公報（特許文献１）に、卵黄、乳蛋白およびゼラチンを配合し、油相を４０％以下とした酸性水中油型乳化食品が提案されている。 As the oil-in-water emulsified food having freeze resistance, for example, acidic oil-in-water in which egg yolk, milk protein and gelatin are blended in JP-A-9-149772 (Patent Document 1) and the oil phase is 40% or less Type emulsified foods have been proposed.
しかしながら、この技術は、冷凍耐性を有する水中油型乳化食品が得られるものの、乳蛋白やゼラチンの配合量を増やすと、風味や食感に影響がでる場合がある。よって、風味や食感を損なうことなく、より簡便に、水中油型乳化食品の冷凍耐性を向上する方法が求められている。 However, although this technique can provide an oil-in-water emulsified food having freezing resistance, increasing the amount of milk protein or gelatin may affect the flavor and texture. Therefore, a method for improving the freezing resistance of an oil-in-water emulsified food more easily and without impairing the flavor and texture is required.
本発明は、解凍後も安定な乳化状態を有し、冷凍耐性に優れた水中油型乳化食品を提供する。 The present invention provides an oil-in-water emulsified food that has a stable emulsified state even after thawing and has excellent freezing resistance.
本発明者らは、水中油型乳化食品の冷凍耐性について鋭意研究した結果、意外にも、所定の要件を具備する乾燥卵黄を含有する水中油型乳化食品が、冷凍耐性を有することを見出し、本発明を完成するに至った。 As a result of earnest research on the freezing resistance of the oil-in-water emulsified food, the present inventors have surprisingly found that the oil-in-water emulsified food containing dried egg yolk having predetermined requirements has freezing resistance, The present invention has been completed.
すなわち、本発明は、
（１）食用油脂および乾燥卵黄を含有した水中油型乳化食品であって、前記乾燥卵黄の水分含量が１０質量％以下であり、前記乾燥卵黄１質量部を精製水１．２５質量部に均一分散させたときの分散液の粘度（２５℃）が５００〜２５，０００ｍＰａ・ｓであり、前記乾燥卵黄１質量部を５質量％塩化ナトリウム水溶液９質量部に均一分散させたときの乾燥卵黄の溶解率が９０質量％以上である水中油型乳化食品、
（２）前記乾燥卵黄が噴霧乾燥されている（１）記載の水中油型乳化食品、
（３）前記乾燥卵黄の噴霧乾燥条件が、インレット温度１３０〜１７０℃、アウトレット温度４０〜９０℃である（２）記載の水中油型乳化食品、
である。
That is, the present invention
(1) An oil-in-water emulsified food containing edible oil and fat and dried egg yolk, wherein the moisture content of the dried egg yolk is 10% by mass or less, and 1 part by mass of the dried egg yolk is uniformly 1.25 parts by mass of purified water The viscosity (25 ° C.) of the dispersion when dispersed is 500 to 25,000 mPa · s, and 1 part by weight of the dried egg yolk is uniformly dispersed in 9 parts by weight of a 5% by weight sodium chloride aqueous solution. An oil-in-water emulsified food having a dissolution rate of 90% by mass or more,
(2) The oil-in-water emulsified food according to (1), wherein the dried egg yolk is spray-dried,
(3) The oil-in-water emulsified food according to (2), wherein the spray drying conditions of the dried egg yolk are an inlet temperature of 130 to 170 ° C. and an outlet temperature of 40 to 90 ° C.,
It is.
以上の構成により、本発明によれば、解凍後も安定な乳化状態を有した酸性水中油型乳化食品を提供できる。 With the above configuration, according to the present invention, it is possible to provide an acidic oil-in-water emulsified food that has a stable emulsified state even after thawing.
以下、本発明を詳細に説明する。なお、本発明において、格別に断らない限り、「部」は「質量部」を意味し、「％」は「質量％」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.
１．水中油型乳化食品
本発明において、水中油型乳化食品とは、食用油脂が油滴として水相中に略均一に分散し水中油型に乳化された食品である。このような水中油型乳化食品としては、代表的には、例えば、マヨネーズ、乳化ドレッシング等の酸性水中油型乳化調味料等が挙げられるが、本発明は、これらの乳化食品に限定するものではない。また、一般的に水中油型乳化食品には、５〜８０％程度の食用油脂が配合されており、本発明の水中油型乳化食品においても、同程度の量を配合すればよい。
1. Oil-in-water emulsified food In the present invention, the oil-in-water emulsified food is a food in which edible fats and oils are dispersed substantially uniformly in the water phase as oil droplets and emulsified in an oil-in-water type. Typical examples of such oil-in-water emulsified foods include acidic oil-in-water emulsified seasonings such as mayonnaise and emulsified dressings, but the present invention is not limited to these emulsified foods. Absent. Generally, about 5 to 80% of edible fats and oils are blended in the oil-in-water emulsified food, and the same amount may be blended in the oil-in-water emulsified food of the present invention.
本発明の水中油型乳化食品に配合する上記食用油脂としては、例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、魚油、卵黄油等の動植物油及びこれらの精製油、ならびにＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド等のように化学的あるいは酵素的処理を施して得られる油脂等を含有させることができる。 Examples of the edible oils and fats to be blended in the oil-in-water emulsified food of the present invention include 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. These refined oils and oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride) and diglyceride can be contained.
本発明の水中油型乳化食品は、特定の乾燥卵黄を配合することを特徴としている。具体的には、本発明の水中油型乳化食品は、乾燥卵黄１部を精製水１．２５部に均一分散させたときの分散液の粘度（２５℃）が５００〜２５，０００ｍＰａ・ｓであり、乾燥卵黄１部を５％塩化ナトリウム水溶液９部に均一分散させたときの乾燥卵黄の溶解率が９０％以上である乾燥卵黄を配合することを特徴とし、これにより、冷凍耐性を有する水中油型食品となる。 The oil-in-water type emulsified food of the present invention is characterized by blending a specific dried egg yolk. Specifically, the oil-in-water emulsified food of the present invention has a viscosity (25 ° C.) of 500 to 25,000 mPa · s when 1 part of dried egg yolk is uniformly dispersed in 1.25 parts of purified water. A dry egg yolk having a dissolution rate of 90% or more when 1 part of the dried egg yolk is uniformly dispersed in 9 parts of a 5% sodium chloride aqueous solution, and is thus characterized by being water resistant to freezing. It becomes oil-type food.
２．乾燥卵黄
本発明において「乾燥卵黄」とは、鶏卵等の家禽卵を割卵して、卵黄を卵白から分離し、適宜の乾燥方法によって水分含量が１０％以下、好ましくは４％以下になるまで乾燥させたものをいう。
乾燥方法としては、例えば、噴霧乾燥（スプレードライ）、凍結乾燥（フリーズドライ）、静置乾燥（パンドライ）、真空乾燥、マイクロウェーブ乾燥等が挙げられるが、これらの方法のうち、本発明の効果を奏しやすい噴霧乾燥による方法が好ましい。
なお、乾燥卵黄の水分量は、五訂日本食品標準成分表マニュアルに記載されている常圧加熱乾燥法の直接法に準じ測定する。なお、得られた乾燥卵黄は、必要に応じ粉砕処理をしてもよい。
2. Dried egg yolk In the present invention, the term “dried egg yolk” refers to splitting a poultry egg such as a chicken egg and separating the egg yolk from the egg white until the water content becomes 10% or less, preferably 4% or less by an appropriate drying method. It means what was dried.
Examples of the drying method include spray drying (spray drying), freeze drying (freeze drying), stationary drying (pan drying), vacuum drying, microwave drying, and the like. A method by spray drying which is easy to achieve the effect is preferable.
The moisture content of the dried egg yolk is measured according to the direct method of the atmospheric pressure heating drying method described in the 5th edition Japanese food standard ingredient table manual. In addition, you may grind | pulverize the obtained dried egg yolk as needed.
２．１．乾燥卵黄の分散液の粘度
本発明で用いる乾燥卵黄は、特性のひとつとして、乾燥卵黄１部を精製水１．２５部に均一分散させたときの分散液の粘度（２５℃）が５００〜２５，０００ｍＰａ・ｓ、好ましくは５００〜１０，０００ｍＰａ・ｓ、より好ましくは８００〜５，０００ｍＰａ・ｓ、さらに好ましくは８００〜３，０００ｍＰａ・ｓを呈する。
2.1. Viscosity of Dried Egg Yolk Dispersion As one of the characteristics of the dried egg yolk used in the present invention, the viscosity (25 ° C.) of the dispersion when 1 part of dried egg yolk is uniformly dispersed in 1.25 parts of purified water is 500-25. 1,000 mPa · s, preferably 500 to 10,000 mPa · s, more preferably 800 to 5,000 mPa · s, and still more preferably 800 to 3,000 mPa · s.
乾燥卵黄の分散液の粘度が上記値より低い場合や、上記値より高い場合は、たとえ後述するもうひとつの特性である溶解率を満たしたとしても、解凍後の状態において油分離が観察され、安定な乳化状態を有しにくくなる。 If the viscosity of the dried egg yolk dispersion is lower than the above value or higher than the above value, oil separation is observed in the state after thawing, even if the dissolution rate, which is another characteristic described later, is satisfied, It becomes difficult to have a stable emulsified state.
上記粘度は、乾燥卵黄１部を精製水１．２５部に均一分散させたときの分散液（固形分４４％）の粘度であるが、以下の具体的な手順で測定した値である。
すなわち、３００ｍＬ容量のビーカーに２５℃の精製水１２５ｇを入れ、精製水を撹拌しながら乾燥卵黄１００ｇを徐々に添加し、泡立たないようにさらに撹拌して乾燥卵黄が均一に分散していることを目視で確認し、乾燥卵黄の分散液を調製する。次に、前記乾燥卵黄の分散液を２５℃で１時間保管し、薬さじで軽く撹拌した後、当該分散液の粘度を測定する。
なお、本発明における乾燥卵黄の粘度の測定は、当該乾燥卵黄をＢＨ形粘度計で、品温２５℃、回転数４ｒｐｍの条件で、粘度が１，８７５ｍＰａ・ｓ未満のときローターＮｏ．１、１，８７５ｍＰａ・ｓ以上７，５００ｍＰａ・ｓ未満のときローターＮｏ．２、７，５００ｍＰａ・ｓ以上１８，７５０ｍＰａ・ｓ未満のときローターＮｏ．３、１８，７５０ｍＰａ・ｓ以上３７，５００ｍＰａ・ｓ未満のときローターＮｏ．４、３７，５００ｍＰａ・ｓ以上７５，０００ｍＰａ・ｓ未満のときローターＮｏ．５、７５，０００ｍＰａ・ｓ以上１８７，５００ｍＰａ・ｓ未満のときロータＮｏ．６、１８７，５００ｍＰａ・ｓ以上のときロータＮｏ．７を使用し、測定開始後ローターが２回転した時の示度により求めた値である。
The viscosity is a viscosity of a dispersion (solid content: 44%) when 1 part of dried egg yolk is uniformly dispersed in 1.25 parts of purified water, and is a value measured by the following specific procedure.
That is, 125 g of purified water at 25 ° C. is put in a 300 mL capacity beaker, and 100 g of dried egg yolk is gradually added while stirring the purified water, and further stirred to prevent foaming and the dried egg yolk is uniformly dispersed. Visually check and prepare a dispersion of dried egg yolk. Next, the dispersion of the dried egg yolk is stored at 25 ° C. for 1 hour, and after gently stirring with a spoon, the viscosity of the dispersion is measured.
The measurement of the viscosity of the dried egg yolk in the present invention is carried out using a BH viscometer when the viscosity is less than 1,875 mPa · s under the conditions of a product temperature of 25 ° C. and a rotation speed of 4 rpm. When 1, 1,875 mPa · s or more and less than 7,500 mPa · s, rotor No. When it is 2, 7,500 mPa · s or more and less than 18,750 mPa · s, the rotor No. When No. 3, 18,750 mPa · s or more and less than 37,500 mPa · s, rotor No. 4, 37,500 mPa · s or more and less than 75,000 mPa · s. When the rotor is no less than 5,75,000 mPa · s and less than 187,500 mPa · s, the rotor no. When No. 6,187,500 mPa · s or more, rotor No. 7 is a value obtained from the reading when the rotor is rotated twice after the start of measurement.
２．２．乾燥卵黄の溶解率
本発明で用いる乾燥卵黄は、上述した粘度特性に加え、次のような特性を併せ持つ。すなわち、本発明で用いる乾燥卵黄は、前記乾燥卵黄１部を５％塩化ナトリウム水溶液（２５℃）９部に均一分散させたときの乾燥卵黄の溶解率が９０％以上、好ましくは９５％以上である。
2.2. Dissolution rate of dried egg yolk The dried egg yolk used in the present invention has the following characteristics in addition to the above-described viscosity characteristics. That is, the dry egg yolk used in the present invention has a dry egg yolk dissolution rate of 90% or more, preferably 95% or more when 1 part of the dried egg yolk is uniformly dispersed in 9 parts of a 5% sodium chloride aqueous solution (25 ° C.). is there.
溶解率が上記値より低いと、たとえ上述した粘度特性を満たしたとしても、解凍後の状態において油分離が観察され、安定な乳化状態を有しにくくなる。
本発明において前記溶解率は、より高い方が水中油型乳化食品の冷凍耐性が優れているが、本発明においては、不溶性の乾燥卵黄が一定量含まれていることが好ましく、上記溶解率が好ましくは９９％以下、より好ましくは９８％以下、さらに好ましくは９７％以下である。
If the dissolution rate is lower than the above value, oil separation is observed in the state after thawing even if the above-described viscosity characteristics are satisfied, and it becomes difficult to have a stable emulsified state.
In the present invention, the higher the dissolution rate, the better the freezing resistance of the oil-in-water emulsion food, but in the present invention, it is preferable that a certain amount of insoluble dry egg yolk is contained, and the dissolution rate is Preferably it is 99% or less, More preferably, it is 98% or less, More preferably, it is 97% or less.
上記溶解率は、前記乾燥卵黄１部を５％塩化ナトリウム水溶液９部に均一分散させたときの乾燥卵黄の溶解率であるが、以下の具体的な手順で測定した値である。
すなわち、ビーカーに乾燥卵黄１０ｇおよび５％塩化ナトリウム水溶液（２５℃）９０ｇを入れ、マグネチックスターラーでゆるやかに２０分撹拌した後、ヒスコトロン（（株）日音医理科器機製作所製、ＮＳ−５０型）を用いて、１０，０００ｒｐｍで1分間撹拌する。次に、デジタル屈折計（（株）アタゴ製 ＲＸ−５０００α型）を用いて、乾燥卵黄の５％塩化ナトリウム分散液のブリックス（Ｂｒｉｘ）および５％塩化ナトリウム水溶液のＢｒｉｘを測定し、下記式より溶解率を求める。
The dissolution rate is a dissolution rate of dried egg yolk when 1 part of the dried egg yolk is uniformly dispersed in 9 parts of a 5% sodium chloride aqueous solution, and is a value measured by the following specific procedure.
That is, 10 g of dried egg yolk and 90 g of 5% sodium chloride aqueous solution (25 ° C.) were placed in a beaker, and gently stirred with a magnetic stirrer for 20 minutes, followed by Hiscotron (NS-50 model, manufactured by Nissin Medical Science Equipment Co., Ltd.). ) For 1 minute at 10,000 rpm. Next, using a digital refractometer (RX-5000α type, manufactured by Atago Co., Ltd.), the Brix of a 5% sodium chloride dispersion of dried egg yolk and the Brix of a 5% sodium chloride aqueous solution were measured. Obtain the dissolution rate.
溶解率(%)=（（乾燥卵黄の５％塩化ナトリウム分散液のＢｒｉｘ−５％塩化ナトリウム水溶液のＢｒｉｘ）／１０）×１００ Dissolution rate (%) = ((Brix of 5% sodium chloride dispersion of dried egg yolk−Brix of 5% sodium chloride aqueous solution) / 10) × 100
２．３．乾燥卵黄の配合量
本発明における上記乾燥卵黄の配合量は、製品に対して好ましくは１〜１０％、より好ましくは２〜７％である。前記範囲より乾燥卵黄の配合量が少ないと、水中油型乳化食品の解凍後の状態において油分離が観察され、安定な乳化状態を有しにくくなり、前記配合量を多くしても、配合量に応じた効果が期待しにくく経済的ではない。
2.3. Blending amount of dried egg yolk The blending amount of the dried egg yolk in the present invention is preferably 1 to 10%, more preferably 2 to 7% with respect to the product. When the blended amount of dry egg yolk is less than the above range, oil separation is observed in the state after thawing of the oil-in-water emulsified food, and it becomes difficult to have a stable emulsified state. It is difficult to expect an effect according to the situation and is not economical.
２．４．乾燥卵黄の製造方法
上記乾燥卵黄の分散液の粘度および上記溶解率を満たす乾燥卵黄の製造方法について、以下に詳述する。
なお、本発明の乾燥卵黄は、上記２つの条件を満たすものであればいずれの方法でもよく、下記方法に限定されるものではない。
2.4. Production method of dried egg yolk A production method of dried egg yolk satisfying the viscosity of the dispersion of the dried egg yolk and the dissolution rate will be described in detail below.
The dried egg yolk of the present invention may be any method as long as it satisfies the above two conditions, and is not limited to the following method.
まず、乾燥卵黄に用いる液卵黄を用意する。液卵黄としては、例えば、卵を割卵して卵白と分離した生液卵黄、これをろ過、殺菌、冷凍などの処理をしたもののほか、卵黄中の成分を除去する処理、例えば、糖分を除去する脱糖処理をしたものなどが挙げられる。
本発明は、これらの液卵黄の中でも、脱糖処理をした液卵黄を用いることが好ましい。脱糖処理を行わないと、噴霧乾燥や静置乾燥などの加熱による乾燥処理をした場合、乾燥処理中に卵黄蛋白質中のアミノ基と遊離の糖がメイラード反応を起こし、褐変、不快臭の発生などの品質低下を伴うとともに、上記乾燥卵黄の分散液の粘度および上記溶解率を満たしにくくなり、本発明の目的とする冷凍耐性に優れた水中油型乳化食品が得られにくくなる。
脱糖処理は、酵母、酵素、細菌などを用いて常法により行えばよく、液卵黄中の遊離の糖含有率が好ましくは０．１％以下となるように行うことが好ましい。
First, liquid egg yolk used for dry egg yolk is prepared. Liquid egg yolk includes, for example, raw liquid egg yolk separated from egg white by splitting the egg, processed by filtration, sterilization, freezing, etc., and processing for removing components in egg yolk, for example, removing sugar And the like subjected to desugaring treatment.
In the present invention, among these liquid egg yolks, it is preferable to use a liquid egg yolk subjected to a desugaring treatment. Without desugaring treatment, when drying treatment such as spray drying or standing drying is performed, amino groups in egg yolk protein and free sugar cause Maillard reaction during the drying treatment, causing browning and unpleasant odor In addition, it is difficult to satisfy the viscosity and the dissolution rate of the dried egg yolk dispersion, and it is difficult to obtain the oil-in-water emulsified food excellent in freezing resistance as the object of the present invention.
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 yolk is preferably 0.1% or less.
次に、液卵黄を水分含量が１０％以下、好ましくは４％以下となるように乾燥処理をして、本発明で用いる乾燥卵黄を調製する。水分含量１０％以下となるように乾燥処理をすることにより、はじめて本発明の目的とする冷凍耐性に優れた水中油型乳化食品を得られる。乾燥方法としては、本発明の効果を奏しやすい方法が好ましく、噴霧乾燥による方法が好ましい。 Next, the liquid egg yolk is dried so that the moisture content is 10% or less, preferably 4% or less, and the dried egg yolk used in the present invention is prepared. An oil-in-water emulsified food excellent in freezing resistance, which is the object of the present invention, can be obtained for the first time by performing a drying treatment so that the water content is 10% or less. As the drying method, a method that easily exhibits the effects of the present invention is preferable, and a method by spray drying is preferable.
乾燥処理の具体的な処理条件を、噴霧乾燥装置（スプレードライヤー）を用いた噴霧乾燥を例に述べると、インレット温度（送風温度）が好ましくは１３０〜１７０℃、より好ましくは１３０〜１６０℃、さらに好ましくは１４０〜１５５℃であり、アウトレット温度（排風温度）が好ましくは４０〜９０℃、より好ましくは４０〜８０℃、さらに好ましくは５０〜７０℃である。インレット温度およびアウトレット温度が前記範囲であることにより、上記乾燥卵黄の分散液の粘度が５００〜２５，０００ｍＰａ・ｓとなり、かつ、前記乾燥卵黄１部を５％塩化ナトリウム水溶液９部に均一分散させたときの乾燥卵黄の溶解率が９０％以上となる。
インレット温度が前記範囲より低い場合、乾燥卵黄の水分を１０％以下にすることが困難である。また、インレット温度が前記範囲より高い場合、加熱による卵黄蛋白質の変性や、卵黄蛋白質中のアミノ基と遊離の糖とのメイラード反応などが進み、上記乾燥卵黄の分散液の粘度を５００〜２５，０００ｍＰａ・ｓとすることができず、また、前記乾燥卵黄１部を５％塩化ナトリウム水溶液９部に均一分散させたときの乾燥卵黄の溶解率を９０％以上とすることができない。
また、アウトレット温度が前記範囲より低い場合、乾燥卵黄の水分を１０％以下にすることが困難である。また、アウトレット温度が前記範囲より高い場合、加熱による卵黄蛋白質の変性や、卵黄蛋白質中のアミノ基と遊離の糖とのメイラード反応などが進み、上記乾燥卵黄の分散液の粘度を５００〜２５，０００ｍＰａ・ｓとすることができず、また、前記乾燥卵黄１部を５％塩化ナトリウム水溶液９部に均一分散させたときの乾燥卵黄の溶解率を９０％以上とすることができない。
The specific treatment conditions of the drying treatment are described as an example of spray drying using a spray drying device (spray dryer). The inlet temperature (air blowing temperature) is preferably 130 to 170 ° C, more preferably 130 to 160 ° C, More preferably, it is 140-155 degreeC, Outlet temperature (exhaust air temperature) becomes like this. Preferably it is 40-90 degreeC, More preferably, it is 40-80 degreeC, More preferably, it is 50-70 degreeC. When the inlet temperature and the outlet temperature are within the above ranges, the dispersion of the dried egg yolk dispersion has a viscosity of 500 to 25,000 mPa · s, and 1 part of the dried egg yolk is uniformly dispersed in 9 parts of a 5% aqueous sodium chloride solution. The dissolution rate of dried egg yolk becomes 90% or more.
When the inlet temperature is lower than the above range, it is difficult to make the moisture of the dried egg yolk 10% or less. Further, when the inlet temperature is higher than the above range, the egg yolk protein denaturation by heating, the Maillard reaction between the amino group in the egg yolk protein and the free sugar proceeds, and the viscosity of the dispersion of the dried egg yolk is 500 to 25, 000 mPa · s, and when 1 part of the dried egg yolk is uniformly dispersed in 9 parts of a 5% sodium chloride aqueous solution, the dissolution rate of the dried egg yolk cannot be 90% or more.
Moreover, when outlet temperature is lower than the said range, it is difficult to make the water | moisture content of dry egg yolk 10% or less. In addition, when the outlet temperature is higher than the above range, denaturation of egg yolk protein by heating, Maillard reaction between an amino group in egg yolk protein and free sugar proceeds, and the viscosity of the dispersion of the dried egg yolk is 500 to 25, 000 mPa · s, and when 1 part of the dried egg yolk is uniformly dispersed in 9 parts of a 5% sodium chloride aqueous solution, the dissolution rate of the dried egg yolk cannot be 90% or more.
噴霧乾燥装置としては、上記乾燥卵黄の分散液の粘度が５００〜２５，０００ｍＰａ・ｓとなり、かつ、上記乾燥卵黄の溶解率が９０％となる条件を調整できるものであれば特に限定されず、縦型、横型などいずれのタイプでも使用することができるが、生産効率の点から、縦型の噴霧乾燥装置が好ましい。また、インレット温度およびアウトレット温度以外のアトマイザー回転数などの噴霧乾燥装置の条件は、上記乾燥卵黄の特性が得られる条件であれば、特に限定されない。 The spray drying device is not particularly limited as long as the viscosity of the dispersion of the dried egg yolk is 500 to 25,000 mPa · s and the condition that the dissolution rate of the dried egg yolk is 90% can be adjusted. Any type such as a vertical type and a horizontal type can be used, but a vertical type spray drying apparatus is preferable from the viewpoint of production efficiency. Moreover, the conditions of the spray drying apparatus such as the atomizer speed other than the inlet temperature and the outlet temperature are not particularly limited as long as the characteristics of the dried egg yolk can be obtained.
３．水中油型乳化食品の成分および製造方法
本発明の水中油型乳化食品は、上述の乾燥卵黄を配合する他に本発明の効果を損なわない範囲で水中油型乳化食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋等の処理を施した加工澱粉、ならびに湿熱処理澱粉等の澱粉類、キサンタンガム、タマリンド種子ガム、ローカストビーンガム、ジェランガム、グアーガム等のガム質、食酢、クエン酸、乳酸、レモン果汁等の酸味材、グルタミン酸ナトリウム、食塩、砂糖等の各種調味料、卵黄、ホスホリパーゼＡ処理卵黄、全卵、液卵白、レシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、オクテニルコハク酸化澱粉等の乳化剤、動植物のエキス類、からし粉、胡椒等の香辛料、並びに各種蛋白質やこれらの分解物などが挙げられる。
3. Components and production method of oil-in-water emulsified food The oil-in-water emulsified food of the present invention is variously used in oil-in-water emulsified foods as long as the effects of the present invention are not impaired in addition to the above-mentioned dry egg yolk. The raw material can be appropriately selected and contained. For example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to alpha, cross-linking, etc., and starches such as wet heat-treated starch, xanthan gum, tamarind seed gum, locust bean Gum quality such as gum, gellan gum, guar gum, sour materials such as vinegar, citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt, sugar, egg yolk, phospholipase A treated egg yolk, whole egg, liquid egg white, lecithin Glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, emulsifier such as octenyl succinylated starch, animal and plant extracts, mustard powder, spices such as pepper, various proteins and their degradation products Can be mentioned.
また、本発明の製造方法は、上述の乾燥卵黄を一原料として配合させる以外は、水中油型乳化食品の常法にのっとり製造すればよく、例えば、上述の乾燥卵黄を配合し均一にした水相原料をミキサーなどで撹拌させながら油相原料と注加して粗乳化し、次にコロイドミル等で仕上げ乳化をした後、チューブ容器やガラス容器等に充填密封する。 The production method of the present invention may be produced in accordance with a conventional method for oil-in-water emulsified foods, except that the above-mentioned dried egg yolk is blended as one raw material. While stirring the phase raw material with a mixer or the like, it is poured into the oil phase raw material and coarsely emulsified, and then finally emulsified with a colloid mill or the like, and then filled and sealed in a tube container or a glass container.
以下、本発明の水中油型乳化食品について、実施例および比較例ならびに試験例にもとづき具体的に説明する。なお、本発明は、これらの実施例に限定するものではない。 Hereinafter, the 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 examples.
４．実施例
４．１．実施例１
４．１．１．乾燥卵黄の調製
殻付き卵を割卵機で割り、全卵から卵黄液のみを分離し、卵黄液１００部に対し、３０部の清水を加えて撹拌した後、遠心アトマイザー方式の噴霧乾燥装置（ニロ（ＮＩＲＯ）社製、型番 プロダクションマイナ（ＰＭ）型）を用いて乾燥処理を施し、実施例１の水中油型乳化食品で用いる乾燥卵黄を得た。噴霧乾燥装置の条件は、アトマイザー回転速度２３，５００ｒｐｍ、インレット温度１５０℃、アウトレット温度６６℃とした。得られた乾燥卵黄の水分含量は、２．０％であった。
4). Example 4.1. Example 1
4.1.1. Preparation of dried egg yolk Divide shell eggs with a cracker, separate only the egg yolk liquid from the whole egg, add 30 parts of fresh water to 100 parts of the egg yolk liquid and stir, then spray atomizer type spray drying device ( The dried egg yolk used in the oil-in-water emulsified food of Example 1 was obtained by using a Nilo (NIRO) model number production minor (PM) type. The conditions of the spray dryer were an atomizer rotational speed of 23,500 rpm, an inlet temperature of 150 ° C., and an outlet temperature of 66 ° C. The moisture content of the obtained dried egg yolk was 2.0%.
得られた乾燥卵黄は、段落［００１７］に準じ、乾燥卵黄１部を精製水１．２５部に均一分散させたときの分散液の粘度は１，１２５ｍＰａ・ｓであった。また、段落［００２０］に準じ、乾燥卵黄１部を５％塩化ナトリウム水溶液９部に均一分散させたときの乾燥卵黄の溶解率は９５．５％であった。 According to paragraph [0017], the obtained dried egg yolk had a viscosity of 1,125 mPa · s when 1 part of dried egg yolk was uniformly dispersed in 1.25 parts of purified water. Further, according to paragraph [0020], when 1 part of dried egg yolk was uniformly dispersed in 9 parts of 5% aqueous sodium chloride solution, the dissolution rate of dried egg yolk was 95.5%.
４．１．２．水中油型乳化食品の調製
下記の配合割合に準じ、まず植物油以外の原料をミキサーで均一に混合して水相部を調製した後、当該水相部を撹拌させながら油相の植物油を徐々に注加して粗乳化物を調製した。得られた粗乳化物をさらに高速で撹拌して仕上げ乳化した後、２５０ｍL容量のポリエチレンテレフタレート製の容器（以下、ＰＥＴ容器）に充填し、実施例１の水中油型乳化食品を調製した。
4.1.2. Preparation of oil-in-water emulsified food According to the following blending ratio, first, ingredients other than vegetable oil are uniformly mixed with a mixer to prepare an aqueous phase part, and then the oil phase vegetable oil is gradually added while stirring the aqueous phase part. A crude emulsion was prepared by pouring. The obtained crude emulsion was further stirred at high speed for final emulsification, and then filled into a 250 mL polyethylene terephthalate container (hereinafter referred to as PET container) to prepare the oil-in-water emulsion food of Example 1.
＜水中油型乳化食品の配合割合＞
（油相）
植物油 ７０％
（水相）
食酢（酸度５％） １０％
グラニュー糖 ５％
乾燥卵黄（実施例１） ７．５％
食塩 ２％
グルタミン酸ナトリウム ０．２％
キサンタンガム ０．１％
香辛料 ０．１％
清水 残余
−−−−−−−−−−−−−−−−−−
合計 １００％
<Combination ratio of oil-in-water emulsified food>
(Oil phase)
70% vegetable oil
(Water phase)
Vinegar (acidity 5%) 10%
Granulated sugar 5%
Dry egg yolk (Example 1) 7.5%
Salt 2%
Sodium glutamate 0.2%
Xanthan gum 0.1%
Spice 0.1%
Shimizu Residue ------------------
Total 100%
得られた水中油型乳化食品の平均粒子径を、粒度分布測定装置（日機装製、粒度分布計 ＭＴ３３００ＥＸＩＩ）を用いて測定し、体積換算で得た粒度分布から求めた値（メジアン径）は、１．９μｍであった。
得られた水中油型乳化食品を、−２０℃で３０時間冷凍保存し、室温にて解凍した後、乳化粒子の平均粒子径を測定したところ、２．６μｍであった。
The average particle size of the obtained oil-in-water emulsified food was measured using a particle size distribution measuring device (manufactured by Nikkiso, particle size distribution meter MT3300EXII), and the value (median diameter) obtained from the particle size distribution obtained by volume conversion was It was 1.9 μm.
The obtained oil-in-water emulsified food was stored frozen at −20 ° C. for 30 hours and thawed at room temperature. The average particle size of the emulsified particles was measured and found to be 2.6 μm.
４．２．試験例１
噴霧乾燥装置の送風温度および排風温度を下記表１に示されるものとした以外は、実施例１と同様の方法にて試験番号１〜４の水中油型乳化食品を調製した。
なお、試験番号２の乾燥卵黄は、一般に市販されている乾燥卵黄の製造条件と同様の条件で製造したものである。
次いで、試験番号１〜３の水中油型乳化食品について、乳化粒子の平均粒子径を、実施例１と同様の方法にて測定した。
また、冷凍保存前後の平均粒子径の増加量を下記式にて求め、表１に記載のＡ〜Bの基準にて冷凍耐性の評価を行った。
4.2. Test example 1
The oil-in-water emulsified foods of Test Nos. 1 to 4 were prepared in the same manner as in Example 1 except that the air blowing temperature and the exhaust air temperature of the spray drying apparatus were those shown in Table 1 below.
The dried egg yolk of Test No. 2 was produced under the same conditions as those for commercially available dried egg yolk.
Next, the average particle size of the emulsified particles was measured in the same manner as in Example 1 for the oil-in-water type emulsion foods of test numbers 1 to 3.
Moreover, the increase amount of the average particle diameter before and behind frozen storage was calculated | required by the following formula, and the freezing tolerance was evaluated on the basis of AB of Table 1.
平均粒子径の増加量（μｍ）＝冷凍保存後の平均粒子径（μｍ）−冷凍保存前の平均粒子径（μｍ） Increase in average particle size (μm) = average particle size after freezing storage (μm) −average particle size before freezing storage (μm)
表１より、試験番号１の水中油型乳化食品は、乾燥卵黄１部を精製水１．２５部に均一分散させたときの分散液の粘度（２５℃）が５００〜２５，０００ｍＰａ・ｓであり、かつ、乾燥卵黄１部を５％塩化ナトリウム水溶液９部に均一分散させたときの乾燥卵黄の溶解率が９０％以上であり、冷凍保存による平均粒子径の増加量も少なかった。したがって、試験番号１の水中油型乳化食品は、冷凍耐性が優れていることがわかる。 From Table 1, the oil-in-water emulsified food of test number 1 has a viscosity (25 ° C.) of 500 to 25,000 mPa · s when 1 part of dried egg yolk is uniformly dispersed in 1.25 parts of purified water. In addition, when 1 part of dried egg yolk was uniformly dispersed in 9 parts of 5% aqueous sodium chloride solution, the dissolution rate of dried egg yolk was 90% or more, and the amount of increase in the average particle diameter due to freezing was small. Therefore, it can be seen that the oil-in-water emulsified food of test number 1 has excellent freezing resistance.
これに対して、試験番号２〜４の水中油型乳化食品は、乾燥卵黄１部を精製水１．２５部に均一分散させたときの分散液の粘度（２５℃）が２５，０００ｍＰａ・ｓを超え、乾燥卵黄１部を５％塩化ナトリウム水溶液９部に均一分散させたときの乾燥卵黄の溶解率が９０質量％以下であった。試験番号２〜３の水中油型乳化食品は、冷凍保存による平均粒子径の増加量が多かった。したがって、乾燥卵黄の分散液の粘度および乾燥卵黄の溶解率の要件を満たさない試験番号２〜３の水中油型乳化食品は、冷凍耐性が劣っていることがわかる。 On the other hand, the oil-in-water emulsified foods of test numbers 2 to 4 have a dispersion viscosity (25 ° C.) of 25,000 mPa · s when 1 part of dried egg yolk is uniformly dispersed in 1.25 parts of purified water. The dissolution rate of dried egg yolk when 1 part of dried egg yolk was uniformly dispersed in 9 parts of 5% aqueous sodium chloride solution was 90% by mass or less. The oil-in-water type emulsified foods of Test Nos. 2 to 3 had a large increase in average particle size due to freezing storage. Therefore, it can be seen that the oil-in-water emulsified foods of Test Nos. 2 to 3 that do not satisfy the requirements of the viscosity of the dispersion of dried egg yolk and the dissolution rate of dried egg yolk have poor freezing resistance.
４．３．参考例
殻付き卵を割卵機で割り、全卵から卵黄液のみを分離し、乾燥卵黄を当該卵黄液に代え、下記の配合にした以外は実施例１と同様にして参考例の水中油型乳化食品を調製した。
なお、前記卵黄液の固形分含量を４４％になるように精製水を加えて調整し、粘度を実施例１と同様の方法にて測定したところ、１６３ｍＰａ・ｓであった。また、乾燥卵黄の代わりに卵黄液２２．５ｇを用い、５％塩化ナトリウム水溶液の添加量を９０ｇの代わりに７７．５ｇにし、塩化ナトリウムを１．１ｇ加えた以外は、実施例１と同様の方法にて、前記卵黄液の溶解率を測定したところ、１００％であった。
4.3. Reference Example The oil-in-water of the Reference Example is the same as in Example 1 except that the eggs with shells are divided with a cracker, only the yolk liquid is separated from the whole egg, and the dried egg yolk is replaced with the egg yolk liquid. A mold emulsified food was prepared.
In addition, when purified water was added and adjusted so that the solids content of the said egg yolk liquid might be 44%, when the viscosity was measured by the method similar to Example 1, it was 163 mPa * s. Also, the same procedure as in Example 1 except that 22.5 g of egg yolk solution was used instead of dried egg yolk, the amount of 5% sodium chloride aqueous solution added was 77.5 g instead of 90 g, and 1.1 g of sodium chloride was added. When the dissolution rate of the egg yolk liquid was measured by the method, it was 100%.
＜水中油型乳化食品の配合割合＞
（油相）
植物油 ７０％
（水相）
食酢（酸度５％） １０％
グラニュー糖 ５％
卵黄液（参考例） １５％
食塩 ２％
グルタミン酸ナトリウム ０．２％
キサンタンガム ０．１％
香辛料 ０．１％
清水 残余
−−−−−−−−−−−−−−−−−−
合計 １００％
<Combination ratio of oil-in-water emulsified food>
(Oil phase)
70% vegetable oil
(Water phase)
Vinegar (acidity 5%) 10%
Granulated sugar 5%
Egg yolk fluid (reference example) 15%
Salt 2%
Sodium glutamate 0.2%
Xanthan gum 0.1%
Spice 0.1%
Shimizu Residue ------------------
Total 100%
得られた水中油型乳化食品の平均粒子径を、実施例１と同様の方法にて測定したところ、２．２μｍであった。
得られた水中油型乳化食品を、−２０℃で３０時間冷凍保存し、室温で解凍したところ、著しい油分離が観察され、乳化粒子の平均粒子径を測定することができなかった。
It was 2.2 micrometers when the average particle diameter of the obtained oil-in-water type emulsified foodstuff was measured by the method similar to Example 1. FIG.
When the obtained oil-in-water emulsified food was stored frozen at −20 ° C. for 30 hours and thawed at room temperature, significant oil separation was observed, and the average particle size of the emulsified particles could not be measured.
Claims (3)
前記乾燥卵黄の水分含量が１０質量％以下であり、
前記乾燥卵黄１質量部を精製水１．２５質量部に均一分散させたときの分散液の粘度（２５℃）が５００〜２５，０００ｍＰａ・ｓであり、
前記乾燥卵黄１質量部を５質量％塩化ナトリウム水溶液９質量部に均一分散させたときの乾燥卵黄の溶解率が９０質量％以上である
ことを特徴とする水中油型乳化食品。 An oil-in-water emulsified food containing edible oil and fat and dried egg yolk,
The moisture content of the dried egg yolk is 10% by mass or less,
The viscosity (25 ° C.) of the dispersion when 1 part by weight of the dried egg yolk is uniformly dispersed in 1.25 parts by weight of purified water is 500 to 25,000 mPa · s,
An oil-in-water emulsified food, wherein the dissolution rate of dried egg yolk when 1 part by weight of the dried egg yolk is uniformly dispersed in 9 parts by weight of a 5% by weight sodium chloride aqueous solution is 90% by weight or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012110271A JP5907801B2 (en) | 2012-05-14 | 2012-05-14 | Oil-in-water emulsified food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012110271A JP5907801B2 (en) | 2012-05-14 | 2012-05-14 | Oil-in-water emulsified food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2013236569A true JP2013236569A (en) | 2013-11-28 |
| JP5907801B2 JP5907801B2 (en) | 2016-04-26 |
Family
ID=49762219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012110271A Active JP5907801B2 (en) | 2012-05-14 | 2012-05-14 | Oil-in-water emulsified food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5907801B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003235500A (en) * | 2002-02-15 | 2003-08-26 | Q P Corp | Oil-in-water type emulsion food and method for producing the same |
| JP2007195564A (en) * | 2007-04-23 | 2007-08-09 | Kao Corp | Acidic oil-in-water emulsified composition |
| JP2007222051A (en) * | 2006-02-22 | 2007-09-06 | Q P Corp | Salad |
| JP2009183219A (en) * | 2008-02-07 | 2009-08-20 | Ezaki Glico Co Ltd | Production method of yolk protein |
-
2012
- 2012-05-14 JP JP2012110271A patent/JP5907801B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003235500A (en) * | 2002-02-15 | 2003-08-26 | Q P Corp | Oil-in-water type emulsion food and method for producing the same |
| JP2007222051A (en) * | 2006-02-22 | 2007-09-06 | Q P Corp | Salad |
| JP2007195564A (en) * | 2007-04-23 | 2007-08-09 | Kao Corp | Acidic oil-in-water emulsified composition |
| JP2009183219A (en) * | 2008-02-07 | 2009-08-20 | Ezaki Glico Co Ltd | Production method of yolk protein |
Non-Patent Citations (1)
| Title |
|---|
| J.E.MOROS, ET AL, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 37, JPN6015049363, 2002, pages 297 - 307, ISSN: 0003210857 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5907801B2 (en) | 2016-04-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6555127B2 (en) | Method for producing a loosening improver for noodles | |
| KR101200991B1 (en) | Oil-in-water emulsified composition | |
| JP4578448B2 (en) | Powdered egg and food using the same | |
| JP4791506B2 (en) | Processed liquid egg white and method for producing the same, processed food containing the same, and oil retaining material | |
| JP2011142881A (en) | Method for producing low protein meat-like food | |
| JP6147997B2 (en) | Method for manufacturing containerized salad | |
| JP4861385B2 (en) | Acid oil-in-water emulsified food and use thereof | |
| JP2015023853A (en) | Vegetable protein-containing food, and masking method for masking immaturity of vegetable protein in vegetable protein-containing food | |
| JP5783176B2 (en) | Acid oil-in-water emulsified food | |
| JP2007267704A (en) | Frozen egg processed food | |
| JP6198469B2 (en) | Oil-in-water emulsified seasoning | |
| JP5644211B2 (en) | Acid oil-in-water emulsified food | |
| JP6198468B2 (en) | Oil-in-water emulsified seasoning | |
| JP4859680B2 (en) | Pasta sauce | |
| JP5907801B2 (en) | Oil-in-water emulsified food | |
| JP6143656B2 (en) | Acid emulsified seasoning | |
| JP6385159B2 (en) | Sauce with ingredients | |
| JP2018011537A (en) | Production method of emulsified seasoning | |
| JP2013039096A (en) | Liquid composition | |
| JP2011004688A (en) | Emulsified sauce | |
| JP4718524B2 (en) | Protein adjusted fried egg | |
| JP2006109801A (en) | Processed bean and method for producing the same | |
| JP6352106B2 (en) | Concentrated French toast food and production method thereof | |
| JP2012170427A (en) | Method for making salad | |
| WO2020100653A1 (en) | Dry ingredient for semi-solid food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20140819 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20150529 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150602 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150731 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20151208 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160208 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160301 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160322 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5907801 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |