JP3464152B2 - Heat-resistant acidic oil-in-water emulsified food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an acidic oil-in-water emulsified food having a smooth property even after heating and having an appropriate viscosity and hardness.

[0002]

2. Description of the Related Art Egg yolk is generally used as an emulsifying agent for acidic oil-in-water foods represented by dressing and mayonnaise because of its taste and emulsion stability. However, an emulsified product using egg yolk as an emulsifier has a problem that the egg yolk protein is denatured when heated and oil separation occurs.

To impart heat resistance to these emulsified foods, a method is known in which egg yolk treated with an enzyme such as lipase or protease is added (Japanese Patent Publication No. 53-444).
26, Japanese Patent Publication No. 6-22461). In addition to such a method, there is also known a method of using a thickening stabilizer such as starch with a relatively small oil content of less than 50% by weight (New Food Industry (1995) Vol.
37, No. 10).

[0004]

However, as in the former case, the emulsified food using enzyme-treated egg yolk generally has a strong cohesive force between the proteins as compared with untreated egg yolk, and is generally represented by mayonnaise. There is a problem that the physical properties become harder than conventional emulsified foods. In addition, the emulsified food using this egg yolk treated with enzyme does not have oil separation after heating, but due to the thermal coagulation of protein, the whole is hardened like tofu, etc., and it has completely different physical properties from before heating and has little commercial value. There is also the problem of becoming food.

On the other hand, in the case of the latter method of reducing the oil and protein contents, an emulsified food having a smooth property even after heating can be obtained. However, since this emulsified food has a low oil content, it does not have a rich taste, is unsatisfactory compared with the flavor of general emulsified foods such as mayonnaise, and has a low viscosity before and after heating. When the viscosity before and after heating is low as described above, when this emulsified food is mixed with ingredients, there are problems such as poor shape retention and liquid dripping.

Therefore, there is a demand for an emulsified food which does not cause the problems found in such conventional methods, has a smooth property even after heating, and has an appropriate viscosity and hardness.

The object of the present invention is to eliminate oil separation after heating,
In addition, the object is to provide an acidic oil-in-water emulsified food having a smooth property and appropriate viscosity and hardness as before heating and having a rich taste peculiar to egg yolk or oil.

[0008]

[Means for Solving the Problems] The Japanese Patent Publication No. 53-444
In the method described in JP-A No. 26-26, it is only the phospholipoprotein such as egg yolk denatured with phospholipase A to a conversion rate of at least 10% that imparts heat stability to the obtained emulsion. In addition, the same publication describes that an emulsion using "a fixed amount of unmodified phospho-lipoprotein + modified phospholipid not complexed with protein" as a conventional technique is not heat-stable (see page 1 of the same publication). See column 2, lines 14-17, page 3, column 5, lines 21-26, page 7, column 13, column 22, lines 38-).

However, the present inventor has made various studies on the type of enzyme-treated lecithin (denatured phospholipid), the degree of enzyme treatment (the lysation rate) and the blending amount, and as a result, surprisingly, phospholipase A ₂ It was found that by using a soybean lecithin containing a soybean lecithin treated in a specific ratio at a specific lysoylation rate, a heat-stable emulsified food can be produced even when non-enzyme-treated egg yolk is used in combination. . Furthermore, in this case, it was found that no change in physical properties after heating was observed as in the case of using enzyme-treated egg yolk, and that after heating, the same smooth properties as before heating were exhibited.

Further, the present inventor further uses oil, egg white, xanthan gum, and tamarind gum in specific proportions in the emulsified food having the above-mentioned constitution, so that the smoothness is obtained before and after heating and the viscosity is moderate. It was also found that an emulsified food having a firmness can be obtained. The present invention has been completed based on such findings.

That is, according to the present invention as set forth in claim 1, 0.6% by weight or more of soybean lecithin treated with phospholipase A ₂ so as to obtain a lyso rate of 70% or more and egg as an emulsifier.
The present invention provides a heat-resistant acidic oil-in-water emulsified food characterized by containing yellow (but not subjected to enzyme treatment) .

The present invention according to claim 2 provides an oil content of 50
The heat-resistant acidic oil-in-water emulsified food according to claim 1, which contains -80% by weight, 4% by weight or less of egg white, and 0.2% by weight or more of xanthan gum and / or tamarind gum.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention according to claim 1 relates to a heat-resistant acidic oil-in-water emulsified food, wherein soybean lecithin treated with phospholipase A ₂ so that the lysification rate is 70% or more is 0.6% by weight or more. And egg yolk as an emulsifier (however, enzyme treatment
(Excluding those that have been processed) and are included.

Here, the acidic oil-in-water emulsion food refers to an oil-in-water emulsion food having a pH value of acidity by adding an acid agent such as vinegar. Examples of such an acidic oil-in-water emulsified food include mayonnaise, dressing, and the like, and may be a mixture of tartar sauce or the like with ingredients such as pickles.

The present invention according to claim 1 is the heat-resistant acidic oil-in-water emulsified food as described above, which has a lysification rate of 70%.
Soybean lecithin 0.6% by weight or more treated with phospholipase A ₂ and egg yolk as an emulsifier (however,
(Excluding those treated with an enzyme) .

The phospholipase A ₂ is a kind of phospholipase (phospholipid hydrolase). In the present invention, it is necessary to use this phospholipase A ₂ , and for example, phospholipase B and phospholipase C cannot achieve the object of the present invention.

The soybean lecithin to be treated with phospholipase A ₂ is one of the glycerophospholipids extracted from soybean. In the present invention, the treatment with phospholipase A ₂ needs to be carried out so that the obtained soybean lecithin has a lysolysis rate of 70% or more, preferably 80% or more. If the soybean lecithin obtained has a lysogenic ratio of less than 70%, sufficient heat resistance cannot be obtained even if the amount of soybean lecithin is increased. The rate of lithoization is
It is the conversion rate of phospholipids into lyso form after phospholipase A ₂ treatment, and can be confirmed by, for example, instrumental analysis method or alkali titration method.

In the present invention according to claim 1, the soybean lecithin to be used has a lyso rate of 70% or more,
The amount added should be 0.6% by weight or more, preferably 0.6 to 1.0% by weight, based on the total weight of the raw materials. If the amount of soybean lecithin added is less than 0.6% by weight, sufficient heat resistance cannot be obtained. The upper limit of the amount of soybean lecithin used is not particularly limited, but if it exceeds 1.0% by weight, the bitterness peculiar to lecithin is felt, which is not preferable. Therefore,
For soy lecithin, it is important that both of the above two conditions are met.

In the present invention according to claim 1, it is necessary to contain egg yolk in addition to at least the soybean lecithin. The egg yolk may be, in addition to the raw egg yolk, a raw egg yolk that has been subjected to treatments such as sterilization, salting, freezing and drying, or a mixture thereof. However, those treated with enzyme are not included. By adding egg yolk, it is possible to impart a rich taste and emulsion stability specific to the obtained emulsified food. The amount of egg yolk added is usually 2 to 10% by weight, preferably 4 to 8% by weight, based on the total amount of raw materials to be mixed. When the amount of egg yolk added is less than 2% by weight based on the total amount of the raw materials to be blended, the resulting emulsified food cannot be imparted with the rich taste and emulsion stability. on the other hand,
If the amount of egg yolk added is too large, the flavor of the egg yolk becomes too strong, which is not preferable.

In the present invention, in addition to soybean lecithin and egg yolk treated with phospholipase A ₂ so as to have the lyso rate of 70% by weight or more, for example, as described in claim 2, oil content, egg white, xanthan gum, tamarind. Other ingredients such as gum can be included.

The present invention according to claim 2 provides an oil content of 50 to 80.
The heat-resistant acidic oil-in-water type emulsified food according to claim 1, containing 4% by weight or less of egg white and 0.2% by weight or more of xanthan gum and / or tamarind gum.

As the oil component, those derived from edible vegetable oils such as rapeseed oil and soybean oil are generally used. The amount of oil added is usually 50 to 80% by weight, and preferably 65 to 75% by weight, based on the total ingredients of the emulsified food. When the added amount of the oil component is less than 50% by weight, the emulsified food obtained cannot have a unique richness. On the other hand, when the amount of the oil component added exceeds 80% by weight, the emulsion stability as an oil-in-water emulsion is deteriorated, and there arises a problem that oil separation occurs during preparation and storage.

Next, as the egg white, in addition to the raw egg white, the egg white that has been subjected to processing such as sterilization and salting may be used in the same manner as the egg yolk. The amount of egg white added is usually 4% by weight or less, and preferably in the range of 2 to 4% by weight, based on the entire blended raw materials of the emulsified food. When the amount of egg white added exceeds 4% by weight, there is a problem in that the egg white becomes crumbled after heating, which is not preferable. However, if egg white is not added at all, it will become slightly soft when heated at 120 ° C,
It is necessary to devise the addition amount of xanthan gum and / or tamarind gum.

Xanthan gum and tamarind gum have the function of stabilizing the physical properties before and after heating. In the present invention according to claim 2, any one of these is contained alone or a mixture of both is contained. The amount of xanthan gum and / or tamarind gum added is 0.2% by weight.
That is all. In practice, depending on the physical properties required for the emulsified food and the oil content, it is preferable that the content be appropriately blended in the range of 0.2% by weight or more. Specifically, when the oil content is 50 to 60% by weight,
When the amount is 0 to 70% by weight, and the amount of gum is 70 to 80% by weight, the amount of gum is 0.4 to 1.0% by weight and 0.3 to
It is preferably 0.8% by weight and 0.2 to 0.6% by weight.

When a mixture of xanthan gum and tamarind gum is used, the advantage of each is that xanthan gum is excellent in viscosity stability after heating, while tamarind gum is an ingredient when mixed with ingredients. Considering that it has excellent adhesion to the material, it is desirable to mix and use it at an appropriate ratio according to the application.

In addition to the above components, in the present invention, vinegar, milk protein (eg, whey protein, casein salt, etc.), starch, gelatin, starch syrup, salt, sugar, MS.
G, etc., pickles, onions, red bell peppers, parsley, tarragon, basil, sesame, grain pepper, grain mustard, etc., which are usually mixed with acidic oil-in-water emulsion foods, seasonings,
Food additives and ingredients can be added as needed.

The acidic oil-in-water emulsified food product of the present invention according to claims 1 and 2 as described above can be produced, for example, by the following method. First, materials other than oil (for example,
Phospholipase A to achieve a lyso rate of 70% by weight or more
Soybean lecithin, egg yolk, egg white, xanthan gum, tamarind gum, vinegar, milk protein, starch, gelatin, etc. treated in ₂ ) are mixed with water and uniformly dissolved to obtain an aqueous phase raw material.
Next, while stirring this aqueous phase raw material, oil components (for example, rapeseed oil, soybean oil, etc.) are gradually added to this to preliminarily emulsify. Furthermore, the target acidic oil-in-water type emulsified food can be produced by performing a final emulsification treatment with an emulsifying machine such as a colloid mill.

The acidic oil-in-water emulsified food product of the present invention thus obtained does not undergo oil separation after heating, and maintains smooth properties and appropriate viscosity and hardness as before heating, and egg yolk and It has a rich flavor unique to oil.

Next, the present invention will be described with reference to examples.
The present invention is not limited thereby.

[0030]

EXAMPLES Examples 1 to 6 [Evaluation of heat resistance of mayonnaise prepared using soybean lecithin having a lyso rate of 70% or more] Heat resistance of mayonnaise prepared using soybean lecithin having a lyso rate of 70% or more, and The influence of the blending ratio of the lecithin on heat resistance was examined. Water, soybean oil, 10% by weight
Salted frozen egg yolk, starch, tamarind gum, vinegar (acidity 1
5%), table salt, MSG, sugar, and soybean lecithin (sanlecithin A, Taiyo Kagaku Co., Ltd.) having the lysogenic ratio shown in Table 1.
(Manufactured) was added at a blending ratio shown in Table 1 so that the total amount was 100% by weight (however, the remaining amount of water was used) to manufacture mayonnaise. Specifically, the materials other than soybean oil are mixed with water and uniformly dissolved to form an aqueous phase raw material. While stirring the aqueous phase raw material, soybean oil is gradually added to this as an oil phase raw material to prepare a preliminary solution. It was emulsified and further subjected to a final emulsification treatment with a colloid mill to produce mayonnaise.

The obtained mayonnaise was heated at the temperature and time shown in Table 1, and the state and appearance of oil separation after heating were observed. The oil separation was evaluated in three stages: "no oil separation", "some oil separation", and "oil separation". The results are shown in Table 1.

Comparative Examples 1-2 [Evaluation of heat resistance of mayonnaise when soybean lecithin is not used] Mayonnaise was prepared in the same manner as in Examples 1 to 6 except that soybean lecithin was not added, and the oil after heating was prepared. The state of separation and the appearance were observed. The results are shown in Table 1.

Comparative Examples 3 to 6 [Study on the amount of soybean lecithin having a lyso rate of 70% or more] The same procedure as in Examples 1 and 2 except that the mixing ratio of soybean lecithin having a lyso rate of 90% was changed. Mayonnaise was prepared, the state and appearance of oil separation after heating were observed, and the effect of the amount of lecithin added on heat resistance was examined. The results are shown in Table 1.

Comparative Examples 7 to 14 [Evaluation of heat resistance of mayonnaise prepared by using soybean lecithin having a lyso rate of less than 70%] Examples 1 to 6 except that soybean lecithin having a lyso rate of less than 70% was used. Mayonnaise was produced in the same manner, and the state and appearance of oil separation after heating were observed. The results are shown in Table 1.

[0035]

[Table 1]

From the results shown in Table 1, the following is clear. First, in each of Examples 1 to 6, the result without oil separation was obtained, and gelation did not occur even after heating and was smooth. On the other hand, other than the addition of soy lecithin,
With mayonnaise made under the same conditions as in Examples 1 to 6,
As shown in Comparative Examples 1 and 2, it can be seen that oil separation occurs due to heating. Therefore, from these results, within the range of the present invention, that is, by adding 0.6% by weight or more of soybean lecithin having a lysation rate of 70% or more, mayonnaise excellent in heat resistance is obtained regardless of the heating temperature. It is clear that it can be obtained.

Next, according to Comparative Examples 3 and 4, Example 1
Even when soybean lecithin having a lyso rate of 90% is used as in the case of No. 2 and No. 2, when the mixing ratio is 0.26% by weight,
A little oil separation was observed after heating at ℃, 60 minutes, at 120 ℃, 30
Oil was completely separated by heating for minutes. Similar results
It was also obtained when the blending ratio of the soybean lecithin was 0.46% by weight (Comparative Examples 5 and 6). These results show that even if soybean lecithin with a lyso rate of 90%, which is within the range of the present invention, is used, if the mixing ratio is outside the range of the present invention, complete heat resistance cannot be obtained. is there.

In Comparative Examples 7 to 10, oil separation occurred regardless of the heating conditions. In these comparative examples, the blending ratio of soybean lecithin is 0.66% by weight and 1.00% by weight, which are within the range of the present invention, but the lysolysis rate of soybean lecithin is 60%, which is outside the range of the present invention. . The same results are obtained in Comparative Examples 11 to 14 using soybean lecithin having a lyso rate of 40%.
But I got it. From this, it is understood that the heat resistance is not improved at all when the soybean lecithin has a lysogenic ratio of less than 70%.

Examples 7 to 9 and Comparative Examples 15 to 16 [Study of blending ratio of oil content] The influence of the blending ratio of oil content on the flavor of mayonnaise was examined. Rapeseed oil, soybean lecithin with 90% lysozyme (Sanlecithin A, Taiyo Kagaku Co., Ltd.), xanthan gum, tamarind gum, 10% by weight salted frozen egg yolk, frozen egg white, vinegar (acidity 15%), salt, MSG, sugar And water were added at a blending ratio shown in Table 2 so that the total amount was 100% by weight (however, the remaining amount of water was used), and mayonnaise was produced in the same manner as in the above-mentioned Examples.

After heating the obtained mayonnaise at 90 ° C. for 60 minutes, the sensory evaluation of the mayonnaise was carried out with the cooperation of five panelists. The evaluation was performed on the items of strength of kokumi and preference of overall taste by the scale shown below, and the average score was shown. The results are shown in Table 2.

Strength of body: 2; strong, 1; moderately strong, 0; normal, -1; slightly weak,
-2; Weakness / Preference for overall taste: 2; Good, 1; Good, 0; Neither,-
1; somewhat bad, -2; bad

[0042]

[Table 2]

The following can be seen from Table 2. First,
Separation occurred after heating when the rapeseed oil (oil content) ratio was 8
Only in the case of 5% by weight (Comparative Example 16). Next, looking at the results of the sensory evaluation, it can be seen that the richer the taste, the stronger the blending ratio of the oil. Among these, the oil with a good flavor was evaluated as having an oil content of 50% by weight and 65%.
In the case of wt% and 80 wt% (Examples 7 to 9), that is, within the scope of the present invention.

On the other hand, when the oil content is outside the range of the present invention, that is, when the oil content is 40% by weight, the richness is weak and the likeness of mayonnaise is lost, while when the oil content is 85% by weight, oil separation is carried out the day after preparation. It was out of the scope of the evaluation. From this, the blending ratio of the oil component is within the range of the present invention.
It has been proved that a good flavor can be obtained by adjusting the amount to be 80% by weight.

Examples 10-17 and Comparative Examples 17-22
[Study of Gum and Egg White Content] Tests were performed with different amounts of xanthan gum and tamarind gum added. Xanthan gum, tamarind gum, egg white,
Soybean lecithin with a lyso rate of 90% (Sanlecithin A, Taiyo Kagaku Co., Ltd.), rapeseed oil, 10% by weight salted frozen egg yolk, vinegar (15% acidity), salt, MSG, sugar and water
Mayonnaise was produced in the same manner as in Examples 1 to 6 by adding the compounding ratios shown in the table so that the total amount was 100% by weight (however, the remaining amount of water was used).

The mayonnaise obtained was heated under the conditions shown in Table 3 and the changes in physical properties before and after heating were observed. Evaluation was carried out by 5 panelists using the sample before heating as a control.
For viscosity and smoothness, we carried out on the scale shown below,
The average score is shown. The results are shown in Table 3. In any case, no oil separation was observed after heating.

Viscosity: 2; high, 1; slightly high, 0; equivalent to control, -1; slightly low, -2; low ・ Smoothness: 2; smooth, 1; slightly smooth, 0; equivalent to control, -1;
Slightly messy, -2; messy

[0048]

[Table 3]

The following can be seen from Table 3. First, when neither xanthan gum nor tamarind gum was added, a decrease in viscosity due to heating could not be avoided (Comparative Example 17). In contrast, when xanthan gum alone was blended in an amount of 0.20% by weight or more, no change in physical properties was observed before and after heating (Examples 10 to 13). On the other hand, when the amount of xanthan gum added is 0.10% by weight,
A slight decrease in viscosity was observed after heating at 0 ° C for 60 minutes.
A decrease in viscosity was exhibited by heating at 30 ° C. for 30 minutes (Comparative Example 18).
Even when tamarind gum was used alone, a decrease in viscosity was observed at 0.10% by weight (Comparative Example 21), but if 0.20% by weight or 0.30% by weight was added, it was not affected by heating ( Examples 14-15).

Also, when xanthan gum and tamarind gum were used in combination, there was no change due to heating when the total amount of both was 0.20% by weight or more (Examples 16 to 17), as in the case of using each alone. ), Less than 0.2% by weight, 9
A slight decrease in viscosity was observed by heating at 0 ° C. for 60 minutes, and a decrease in viscosity at 120 ° C. for 30 minutes (Comparative Example 22). From this, it can be seen that the blending of xanthan gum and / or tamarind gum within the scope of the present invention prevents a decrease in viscosity.

Next, looking at the blending ratio of egg white, when it was 4% by weight or less including no addition, it was not affected by heating (Examples 10 to 12), and was also affected by xanthan gum and tamarind gum added at the same time. None (Examples 10 to 17).
On the other hand, when the blending ratio of egg white was set to 5% by weight or 6% by weight, there was a tendency that it had a rough texture (Comparative Example 19).
~ 20). From this, it was clarified that the addition of egg white in an amount of 4% by weight or less can promote the prevention of change before and after heating without exhibiting a rugged property.

[0052]

The heat-resistant acidic oil-in-water emulsified food of the present invention according to claim 1 has soybean lecithin treated with phospholipase A ₂ , and therefore, the non-enzyme-treated egg yolk is also used. Regardless, there is no risk of oil separation after heating, as in the case of using enzyme-treated egg yolk.

Since the heat-resistant acidic oil-in-water emulsified food of the present invention according to claim 1 contains the specific soybean lecithin as described above, it is not necessary to use enzyme-treated egg yolk, and therefore heating is not required. After that, it maintains the same smooth properties and appropriate viscosity and hardness as before heating. Further, the heat-resistant acidic oil-in-water emulsified food of the present invention according to claim 1 does not need to reduce the oil content and the protein content, and thus has a sufficient richness peculiar to the food, which causes a problem in flavor. There is no.

Further, according to the present invention as set forth in claim 2, in addition to the soybean lecithin and egg yolk, a heat-resistant acidic oil-in-water emulsified food containing oil, egg white, xanthan gum and / or tamarind gum in a specific blending ratio. Can further improve the smooth property, proper viscosity and hardness before and after heating.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-9-227895 (JP, A) JP-A-9-163 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22-1/24 A23J 7/00

Claims (2)

(57) [Claims] 1. Soy lecithin of 0.6% by weight or more treated with phospholipase A ₂ so as to have a lyso rate of 70% or more and egg yolk as an emulsifier (excluding those treated with an enzyme.
Heat acidic oil-in-water emulsified food which contains a Ku) and. 2. The heat-resistant acidic oil-in-water emulsified food according to claim 1, which contains an oil content of 50 to 80% by weight, egg white of 4% by weight or less, and xanthan gum and / or tamarind gum of 0.2% by weight or more.