JP3338815B2 - Low cholesterol emulsion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a novel mayonnaise-type low cholesterol emulsion.

[0002]

2. Description of the Related Art Mayonnaise is an acidic oil-in-water type emulsified food using egg liquid such as egg yolk and whole egg as an emulsifier, but contains a large amount of cholesterol because it contains egg yolk.
By the way, recently, products having low cholesterol content have been demanded. However, if other raw materials are used in place of egg yolk, products having a mayonnaise flavor cannot be obtained at present.

[0003] For example, as disclosed in JP-A-1-199559, a low cholesterol dressing using egg yolk and gelatinized starch that has been treated with phospholipase while simultaneously reducing cholesterol has been proposed.

[0004]

However, although this dressing has a low cholesterol content, its flavor is far from mayonnaise and its emulsion stability is not very good. Therefore, an object of the present invention is to provide a novel emulsion having a low cholesterol content and having properties such as flavor and emulsion stability equivalent to those of conventional mayonnaise.

[0005]

Means for Solving the Problems As a result of repeated studies to achieve the above object, the present inventors have found that the use of supercritical carbon dioxide-treated egg yolk and gum can achieve the object. As a result, the present invention has been completed.

[0006] That is, the object of the present invention is to (1) dry matter conversion of supercritical carbon dioxide-treated egg yolk to a product
1.0-5.0% by calculation, 2.0-5.0% lysed egg yolk
And salad oil to the product
Oil-in-water type emulsified oily raw material containing 75-80%
Achieved by cholesterol emulsions .

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” is “% by mass” unless otherwise specified. In the present invention, the term "low cholesterol emulsion" means a raw material having low cholesterol such as egg yolk, whole egg, etc., instead of egg yolk, gelatinized starch, gum, etc., and the flavor of which is made mayonnaise. An oil-in-water type acidic emulsified food.

[0008] The term "supercritical carbon dioxide-treated yolk" as used herein refers to egg yolk in which cholesterol is extracted and removed to about 60 to 95% by supercritical carbon dioxide. Will be described later.

In the present invention, "gum quality" refers to xanthan gum, tamarind gum, locust bean gum,
It refers to gums such as gum arabic.

The low cholesterol emulsion of the present invention contains supercritical carbon dioxide-treated egg yolk as one of the aqueous raw materials. The yolk plays a minor role as an emulsifier for mayonnaise and serves to add mayonnaise flavor to the product without increasing the cholesterol content. As shown in the test examples below, the amount used was 1.
0 to 5.0% is desirable. If the amount used is less than 1.0%, the product may not have a mayonnaise-like flavor, while if it exceeds 5.0%, the product may have a mayonnaise-like flavor, but the emulsion stability of the product will be poor. is there.

The low cholesterol emulsion of the present invention contains gum as another aqueous material. The gum serves as a stabilizer to maintain the emulsion stability of the low cholesterol emulsion. The amount of gum used may be an amount usually used for an emulsion. For example, in the case of xanthan gum, as shown in the test examples below, 0.01 to the product is used.
~ 1.0% is desirable. If the amount is less than 0.01%, a product having emulsion stability cannot be obtained.
However, even if the amount is too large, the viscosity of the emulsified product becomes high or the flavor becomes worse.
The degree is the limit. The low cholesterol emulsion of the present invention is the same as conventional mayonnaise or salad dressing in that salad oil is mainly used as an oily raw material. Here, this mainly includes the case where only salad oil is used as the oily raw material.

[0012] Low cholesterol emulsion of the present invention, salad oil 75% to 80% and versatile in formulating the product. This
Cases, 2.0 to 5.0% of lyso of egg yolk to the product as just using gum as an emulsion material so tends to taste and emulsification stability decreases slightly, also shown in test after excellent product flavor and emulsion stability can be obtained by combination. Even when lysed egg yolk is used in combination, if the salad oil exceeds 80% of the product, emulsification cannot be performed or emulsion stability is lost. 5.0% of the product
If the lysed egg yolk is used, it becomes difficult to produce a savory product. Here, “lysed egg yolk” refers to egg yolk obtained by converting a constituent phospholipid of lipoprotein, which is a main component of egg yolk, into a lysophospholipid by a lysogenization treatment. This lysed egg yolk can be easily obtained by causing the phospholipase A2, which is a phospholipid-degrading enzyme, to act on the yolk and hydrolyze it to release the fatty acid at the 2-position of the phospholipid. At this time, the conversion rate of the phospholipid to lysophospholipid is called the lysophosphorylation rate. That is, the lysophosphorylation rate is the mass percentage of the lysophospholipid after conversion with respect to the total amount of the phospholipid before conversion and the lysophospholipid after conversion.

To produce the low cholesterol emulsion of the present invention, supercritical carbon dioxide-treated egg yolk is dried as an aqueous raw material.
1.0-5.0% in terms of material and gum and lysed egg yolk
2.0-5.0%, 75-8 salad oil as oily raw material
Vinegar, salt, sodium glutamate as long as 0% is used
Da, other raw materials such as OIL mustard uses the same as mayonnaise and salad dressings in the same proportion,
What is necessary is just to manufacture by a general manufacturing method of mayonnaise and salad dressing.

Next, a representative method for producing supercritical carbon dioxide-treated egg yolk for use in the mayonnaise-type low cholesterol emulsion of the present invention will be described below. Desaccharification treatment of egg yolk liquid The egg yolk liquid obtained by breaking the egg and separating from the egg white liquid is first subjected to desaccharification treatment. That is, glucose contained therein is removed. Examples of the method of the desugaring treatment include an enzyme treatment method and a yeast treatment method.

Drying of the desalted egg yolk solution The egg yolk solution after the desugaring treatment is dried by, for example, a spray drying (spray drying) method or a freeze drying (freeze drying) method. Drying is not essential, but drying facilitates supercritical carbon dioxide treatment in a subsequent step.

Supercritical carbon dioxide treatment Supercritical carbon dioxide is brought into contact with the desalted egg yolk to extract and remove cholesterol contained in the dried egg yolk. The operation of extracting cholesterol from dried egg yolk using supercritical carbon dioxide as an extraction solvent may be performed, for example, according to the method described in Japanese Patent Application Publication No. 4-37838, which is assigned to the present applicant. Hereinafter, a specific example of this processing will be described with reference to FIG. The apparatus shown in FIG. 1 is an extraction apparatus using supercritical carbon dioxide, and operates a plunger pump 2 from a liquid carbon dioxide cylinder 1 to pass liquid carbon dioxide through a heating device 3 to gasify the liquid carbon dioxide. Sequentially sent to
At this time, the supercritical state of carbon dioxide is formed by closing the valve 5. The extraction tank 4 is filled with dried egg yolk in advance, and the contact with the formed supercritical carbon dioxide is made here. In addition, by appropriately adjusting the temperature of the heating device 3 and the operating pressure of the plunger pump 2, supercritical carbon dioxide having desired conditions can be formed. When the extraction of cholesterol in the extraction tank 4 is started, when the valve 5 is half-opened, carbon dioxide in a critical state containing cholesterol flowing out of the extraction tank 4 becomes carbon dioxide gas at normal pressure and is led to the separation tank 6, where , The extracted oil is separated, and the carbon dioxide gas further passes through the cylindrical filter 7, and then is recovered as liquid carbon dioxide through a liquefaction step (not shown). After this operation is continued for 2 to 15 hours, the operation of the plunger pump 2 is stopped, and the valve 5 is fully opened.
The inside is at normal pressure, and the supercritical carbon dioxide contained in the yolk in this tank is expelled as carbon dioxide gas and flows out of the extraction tank 4. On the other hand, the egg yolk from which cholesterol has been extracted is appropriately collected from the extraction tank 4 provided with filters at the upper and lower portions in a dry state, and the supercritical carbon dioxide-treated egg yolk is obtained. By the extraction operation using supercritical carbon dioxide as described above, most of the cholesterol contained in the dried egg yolk is removed. Note that the degree of cholesterol removal tends to become more remarkable as the conditions for the extraction operation are increased, that is, as the temperature and pressure are increased and the extraction time is increased.

Hereinafter, the present invention will be further described with reference examples, examples and test examples.

EXAMPLES Reference Example 1 Using an aqueous raw material and an oily raw material in the following mixing ratio, an oily raw material was added dropwise to an acidic aqueous raw material that had been sufficiently mixed in advance with stirring, emulsified by a conventional method, and then homogenized. To obtain a low cholesterol emulsion of the present invention. Raw materials Mixing ratio (%) Oily raw material Soybean salad oil 70.0 Oil mustard 0.05 Aqueous raw material Supercritical carbon dioxide treated egg yolk 3.0 (Cholesterol content 0.3%) Xanthan gum 0.2 Vinegar (acidity 10%) 7 3.0 Salt 3.0 Sodium glutamate 0.5 Pepper powder 2.0 Fresh water balance _________________________ 100.0 100.0 Notes: (1) The supercritical carbon dioxide-treated egg yolk was obtained by the method described in the detailed description of the invention. A powdery one (equivalent to dry matter) was used.

[0018] The rapeseed salad oil instead of soybean salad oil Reference Example 2 Reference Example 1, also, except for using the tamarind gum instead of xanthan gum, at the same blending ratio as the same raw material as in Reference Example 1, by a conventional method hypocholesterolemic An emulsion was obtained.

Example 1 A low cholesterol emulsion was obtained by an ordinary method using the following aqueous and oily raw materials in the following proportions. Raw materials Mixing ratio (%) Oily rapeseed salad oil 78.0 Oil mustard 0.05 Aqueous raw material Supercritical carbon dioxide treated egg yolk 1.6 (Cholesterol content 0.3%) Xanthan gum 0.05 Vinegar (acidity 10%) 7 3.0 salt 3.0 sodium glutamate 0.5 pepper powder 2.0 lysified egg yolk (50% lysogenization rate) 3.0 Shimizu remaining amount

[0020]

[Test Example] Test Example 1 The following four samples were prepared. Control product 1: <conventional mayonnaise> Mayonnaise raw material obtained by the same method as in Reference Example 1 using the raw materials having the following mixing ratios Mixing ratio (%) Oily raw material Soybean salad oil 70.0 Oil mustard 0.05 Aqueous raw material Raw egg yolk 15.0 Vinegar (10% acidity) 7.0 Salt 3.0 Sodium glutamate 0.5 Pepper powder 2.0 Shimizu Residual amount ________________________________________________________________________________________________ 100.0 Control product 2: <Low in JP-A-1-199559 Cholesterol Emulsion> Raw materials having the following blending ratio were used. Raw materials Mixing ratio (%) Oily raw material Soybean salad oil 25.0 Oil mustard 0.05 Aqueous raw material Low cholesterol phospholipase-treated egg yolk 2.5 Vinegar (acidity 10%) 7.0 Corn starch 3.5 Salt 3.0 Sodium glutamate 0.0 5 Pepper powder 2.0 Shimizu residual amount _______________________ 100.0 Note: (1) Low-cholesterol phospholipase-treated egg yolk
An equal amount of purified coconut oil was added to the raw egg yolk, mixed with a homogenizer (1000 rpm, 3 minutes), centrifuged to separate the yolk phase, and this was treated with phospholipase (substitution rate 80
%: Used in JP-A-1-199559)
Was used. Corn starch, salt, and sodium glutamate were added to fresh water, heated at 90 ° C. for 10 minutes with stirring, cooled to room temperature to obtain a gelatinized base, and then, while stirring the gelatinized base, vinegar and phospholipase-treated egg yolk were obtained. , A low cholesterol emulsion obtained by pouring and emulsifying soybean salad oil, and homogenizing the mixture. Reference product : low cholesterol emulsion obtained in Reference Example 1 Test product : low cholesterol emulsion obtained in Example 1

Cholesterol content and viscosity were measured for the mayonnaise of control product 1, the emulsion of control product 2, the reference product, and the emulsion of the test product , and the flavor and emulsion stability were observed. Obtained.

[0022]

[Table 1]

From Table 1, it can be seen from Japanese Patent Application Laid-Open No. 1-199559.
The low cholesterol emulsion of cholesterol content
Low but very poor flavor and emulsion stability,reference
The product has a cholesterol content of 10% of conventional mayonnaise
Viscosity, flavor, and emulsion stability
It can be understood that this is the same as mayonnaise. Also,
Example of mixing salad oil1As manyTest product
(78% for products)IsGum and lyso as emulsifier
Combined egg yolkBecauseMade with good flavor and emulsion stability
It can be understood that a product is obtained.

[0024] Test Example 2 Xanthan gum using 0.2% relative to the total feed, in addition to the supercritical carbon dioxide treatment yolk (same as used in Reference Example 1) was used amounts in Table 2, Example 1 According to Reference Example 1, seven kinds of emulsions having different mixing ratios of the supercritical carbon dioxide-treated egg yolk were produced with the same raw materials and the same mixing ratio, and these were used as samples. The same test as in Test Example 1 was performed on each sample, and the results in Table 2 were obtained.

[0025]

[Table 2]

As shown in Table 2, when supercritical carbon dioxide-treated egg yolk is used in an amount of 1.0 to 5.0% in terms of dry matter with respect to all raw materials, the cholesterol content is low, and the viscosity, flavor and emulsion stability are lower than those of conventional mayonnaise. It can be seen that the same product is obtained. The same test was carried out with tamarind gum, locust bean gum and gum arabic instead of xanthan gum, and almost the same results were obtained as with xanthan gum.

[0027] Using 2.5% Test Example 3 supercritical carbon dioxide treatment yolk (same as used in Reference Example 1) relative to the total feed, except that the amount of Table 3. Xanthan gum Example 1 According to the above, five types of emulsions having different amounts of xanthan gum were produced, and these were used as samples. The same test as in Test Example 1 was performed on each sample, and the results in Table 3 were obtained.

[0028]

[Table 3]

From Table 3, it can be seen that when 0.01 to 1.0% of xanthan gum is used with respect to all the raw materials, a product having a low cholesterol content and the same viscosity, flavor and emulsion stability as conventional mayonnaise can be obtained. It can be understood.

[0030]

According to the present invention, it is possible to provide a new type of emulsion having the same physical properties (viscosity, flavor, and emulsion stability) as conventional mayonnaise, even though the cholesterol content is low.

[Brief description of the drawings]

FIG. 1 shows an example of an extraction apparatus for performing an extraction operation for obtaining a supercritical carbon dioxide-treated egg yolk according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Liquid carbon dioxide cylinder 2 Plunger pump 3 Heating device 4 Extraction tank 5 Valve 6 Separation tank 7 Cylindrical filter

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-5-268911 (JP, A) JP-A-3-206867 (JP, A) JP-A-58-76065 (JP, A) JP-A-7- 59537 (JP, A) JP-A-11-113526 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/24

Claims (1)

(57) [Claims] Claims: 1. A supercritical carbon dioxide-treated egg yolk for a product
Is 1.0 to 5.0% in terms of dry matter, and lysed egg yolk is 2.0 to
Aqueous material containing 5.0% gum and gum
Emulsifying oil-in-water type with oily raw material containing 75-80% ladder oil
Low cholesterol emulsion.