JP3508038B2 - Emulsifier using egg yolk - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an emulsifier utilizing egg yolk, and more particularly to an oil-in-water emulsion type emulsifier suitable for preparing an oil-in-water emulsion.

[0002]

2. Description of the Related Art Egg yolk has been widely used as an emulsifier for oil-in-water emulsions, particularly as an emulsifier for oil-in-water emulsion foods. As an oil-in-water emulsion food using egg yolk as an emulsifier, mayonnaise, various dressings, spreads for sandwiches, etc. are known. Many of these oil-in-water emulsion foods have a low pH, and as they are weak to heat and freezing and the emulsion state is easily broken, thickening polysaccharides, gums, various starches, egg white, casein, soybean protein, etc. The protein is added as an emulsion stabilizer and the particle size of oil droplets is reduced to stabilize the emulsion.

In order to stabilize oil-in-water emulsion foods,
Many attempts have been made to modify the egg yolk itself, which is an emulsifier. That is, for example, the protein in egg yolk is reduced to a low molecular weight by a protease such as a protease, or further, phospholipids in egg yolk are caused to act on lipase or the like to increase lyso bodies, and the emulsification of egg yolk by various enzyme treatments is performed. Power is being improved. For example, Japanese Patent Application Laid-Open No. 61-31065 discloses egg yolk partially hydrolyzed by protease and added with salt. However, the enzymatic treatment of this type of egg yolk has a major drawback in that the emulsifying power improves with the progress of the enzymatic treatment, but the taste and acridness increase, and the application of the enzyme is accompanied by a high cost due to the use of the enzyme. There are problems such as narrowing the range.

[0004]

DISCLOSURE OF THE INVENTION The present invention improves the emulsifying power of egg yolk and improves the emulsifying power of the egg yolk without deteriorating the flavor, and can produce a stable oil-in-water emulsion. The purpose is to provide an emulsifier.

[0005]

[Means for Solving the Problems] In view of the above circumstances, the present inventors have made earnest studies to improve the emulsifying power of egg yolk, and as a result, made egg yolk into an oil-in-water emulsion to emulsify egg yolk. It has been found that the strength is improved and a high emulsion stability which cannot be obtained by the conventional techniques is obtained, and the present invention has been completed.

The present invention, egg yolk 50 to 95% (raw yolk equivalent) and Ri Na in oil 5 by emulsifying a 50 wt% oil-in-water emulsion, and an average oil droplet diameter in the emulsion 4
It is an emulsifier characterized by having a size of not more than micron . That is, the present invention does not use the egg yolk as it is as an emulsifier, but makes the egg yolk into an oil-in-water emulsion together with oil and fat,
This is used as an emulsifier. This makes it possible to obtain an egg yolk emulsifier having an excellent emulsifying power.

The present invention will be described in detail below. As the egg yolk used in the present invention, in addition to the raw egg yolk obtained by separating the egg white from the egg liquid after the egg splitting, salt addition of raw egg yolk or salt of about 10 wt% to the raw egg yolk before and after sterilization Approximately 10 to 20 yolk, raw yolk, or before and after sterilization
Sugar-added egg yolk added with weight% of sugars, heat-denatured egg yolk in which protein is denatured or semi-denatured by heat treatment, 500
The protein and phospholipid in the yolk were hydrolyzed by applying a proteolytic enzyme or a lipolytic enzyme to the heat-pressurized denatured egg yolk that had been heat-denatured under pressure above atmospheric pressure, or raw egg yolk, salted egg yolk, or sweetened egg yolk. Enzyme-treated egg yolk and the like can be mentioned, and the form is not limited as long as it can be used as egg yolk. Raw egg yolk, salted egg yolk, heat- or heat-pressurized egg yolk, enzyme-treated egg yolk, and more preferably raw egg yolk, salted egg yolk, or heat-denatured egg yolk. Eggs such as chicken, duck, and quail are used.

In the emulsifier in the form of an oil-in-water emulsion of the present invention, the proportion of egg yolk is 50 to 70% by weight.
When the ratio of egg yolk is 50 % by weight or less, the effect as an emulsifier is poor, and when the ratio of egg yolk is 95% by weight or more, it is difficult to emulsify the egg yolk into an egg yolk emulsifier. Raw egg yolk contains about 51% water, about 15% protein, about 31% lipid, and about 3% other. The ratio of egg yolk of the present invention is a ratio converted into raw egg yolk. Since the water content ratio and the component ratio of the salted egg yolk and the sugared egg yolk are different from those of the raw egg yolk due to sugar addition, salt addition, etc., it is necessary to convert it to the raw egg yolk in use.
However, egg yolk such as heat-denatured egg yolk, heat-pressure denatured egg yolk, and enzyme-treated egg yolk whose water content and component ratios are almost the same as those of raw egg yolk may be used as they are.

The fats and oils used in the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, fish oil, lard, beef tallow, milk fat and other animal and vegetable fats and oils, and hardened or fractionated oils thereof. It can be used appropriately. Further, a compounded oil in which solid fat and liquid oil are mixed can also be used. In the emulsifier in the form of an oil-in-water emulsion of the present invention, the proportion of fats and oils is 5 to 50 % by weight, preferably 30.
~ 50% by weight. At a ratio of fat 5% by weight or less is insufficient oil amount as emulsifying emulsifier for the oil droplets of oil-in-water emulsion is reduced, unfavorably becomes weak emulsifying power as an emulsifier, also 5 0 wt% or more However, since the amount of fats and oils is too large and the total amount of egg yolk decreases, the effect as an egg yolk emulsifier decreases, which is not preferable. In addition, in the emulsifier in the form of an oil-in-water emulsion of the present invention, when the amount of oil / fat is large, it is difficult to make the oil droplet diameter fine. Therefore, increasing the amount of fats and oils is not preferable because the emulsifying power of fats and oils as an oil-in-water type egg yolk emulsifier decreases. For fats and oils,
Due to the ease of use of the emulsifying emulsifier, when the oil content is 40% by weight or more when the oil-in-water emulsion is used, a fat or oil having a low melting point is preferable. For example, a liquid oil at room temperature has a melting point of 35 ° C. It is fat and oil.

The emulsifier of the present invention is basically an emulsion of egg yolk and fats and oils in an oil-in-water emulsion, but this emulsion cannot be stored because it uses egg yolk. In the present invention, vinegar or acetic acid may be added and blended in order to improve the preservability of the emulsifier. So-called vinegar is preferred as the vinegar or acetic acid used in the present invention. This vinegar is generally used in foods, and is a liquid with aroma and umami that contains volatile and non-volatile organic acids mainly containing acetic acid, and sugars, amino acids, and esters. Classified as synthetic vinegar. Brewed vinegar is fermented from grains and fruits as an acetic acid, and includes rice vinegar, apple vinegar, and grape vinegar. The synthetic vinegar is made from glacial acetic acid. In the present invention, both brewed vinegar and synthetic vinegar can be used. The amount of vinegar or acetic acid used is preferably 0.1 to 4% by weight in terms of acetic acid concentration with respect to water in the emulsifier in the oil-in-water emulsion form of the present invention. More preferably, 1-2
% By weight. If it is less than 0.1% by weight, the effect of imparting preservability is weak, which is not preferable. On the other hand, if it exceeds 4% by weight, the sourness of acetic acid is too strong, which is not preferable in terms of flavor.

Further, in the present invention, it is preferable to add salt in order to further improve the emulsifying power of the oil-in-water emulsion type and to improve the emulsion stability. This salt may be a natural salt or sodium chloride. When salted egg yolk is used as the egg yolk, the salt added here acts. The amount of sodium chloride added is 5 to 30% by weight in terms of sodium chloride concentration with respect to water in the emulsifier of the present invention. 5% by weight
If it is less than the above range, the emulsifying power is not improved, which is not preferable. Again 3
If it exceeds 0% by weight, the flavor is not preferable.

As described above, the oil-in-water emulsion type emulsifier of the present invention is an oil-in-water type emulsion obtained by adding and blending egg yolk and oil and fat, and optionally vinegar or acetic acid and / or salt. In this emulsifier, it is important that the oil droplet size be made fine. That is, the average oil droplet size is preferably 4 microns or less, and more preferably 50% or more in the particle size distribution of the oil droplets is 2 microns or less. If the average oil droplet diameter exceeds 4 microns , the emulsion stability of the emulsion prepared using this emulsifier, for example, freeze-thaw resistance and heat resistance, deteriorates. The emulsifier of the present invention is particularly suitable for the production of oil-in-water emulsion foods, such as mayonnaise, dressing, and spreads for sandwiches. The amount of this emulsifier added to food is 1 to 20% by weight of egg yolk in the food. Is preferably 5 to 15
%, More preferably 8 to 12% by weight.

Next, a method for producing the oil-in-water emulsion type emulsifier of the present invention will be described. The emulsifier of the present invention is basically produced by adding oil and fat to egg yolk while stirring to emulsify. When vinegar or acetic acid and / or salt is added and mixed, vinegar or acetic acid or salt may be added from the beginning, or egg yolk and fat may be added after emulsification. These yolks,
The mixture is heated to a temperature suitable for emulsification, and stirred while adding oil and fat which is also heated to a suitable temperature for emulsification. The optimum emulsification temperature varies depending on the melting point of the oil or fat to be added, but usually the melting point of the oil or fat + 5 ° C is preferable. In the case of a normally liquid oil such as salad oil, it is recommended to carry out at room temperature or a temperature slightly lower than room temperature. Then, the mixture is homogenized by an emulsifying homogenizer such as a homogenizer or a colloid mill, and then cooled to prepare.

[0014]

EXAMPLES AND COMPARATIVE EXAMPLES The present invention will be described in more detail with reference to Examples. In addition,% in an Example and a comparative example shows weight%. Example 1 65% salted egg yolk added with 10% sodium chloride and 30% soybean salad oil
% With stirring, then 5% brewed vinegar with 10% acetic acid
% Colloid mill (clearance 0.3 mm,
The emulsion was homogenized at a rotation speed of 3500 rpm to prepare an oil-in-water emulsion to obtain the emulsifier of the present invention. The oil droplet size of this emulsion type emulsifier was 2.5 microns on average. An oil-in-water emulsion was prepared using the ingredients in Table 1. As the emulsifier, raw yolk (part of yolk divided into white and yolk), salted egg yolk (salted egg yolk with 10% salt added), enzyme-treated egg yolk (salted egg yolk with 10% salt added) is hydrolyzed with trypsin. What was decomposed) and the emulsifier obtained in Example 1 above were used. The emulsion was emulsified with a TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.). The degree of emulsion stability of each prepared emulsion was examined by the change with time after emulsification. The results are shown in Table 2.

[0015]

[Table 1]

[0016]

[Table 2]

Example 2 To 60% of raw egg yolk, 35% of soybean salad oil was added with stirring, and then 5% of brewed vinegar having a concentration of 10% acetic acid was added, and then a colloid mill (clearance 0.3 mm, rotation speed 3500r).
pm) to pre-emulsify and homogenize to prepare an oil-in-water emulsion to obtain the emulsifier of the present invention. The average oil droplet diameter of this emulsion type emulsifier was 2.5 microns .

Using the emulsifiers obtained in Examples 1 and 2, two types of mayonnaise, A and B having the compositions shown in Table 3 were produced. The production method is to prepare an aqueous phase by mixing alcohol vinegar, white sucrose, salt, emulsifier, sodium glutamate, starch and water, and pre-emulsify this and soybean salad oil,
It homogenized using the homogenizer and obtained mayonnaise.
Take 100 g of each of these mayonnaise A and B, put them in a polyethylene bag, and store each at -40 ° C and -30
It was frozen at -20 ° C, -20 ° C and -15 ° C for 72 hours, then thawed at room temperature and examined for oil separation. The results are shown in Table 4. As is clear from the results in Table 4, the emulsifier of Example 1 produced using salted egg yolk prepared by adding 10% of salt to egg yolk was prepared in the same manner as Example 2 produced without adding salt.
It can be seen that the emulsifying power is stronger than the emulsifier of.

[0019]

[Table 3]

[0020]

[Table 4]

Example 3 To 10% salted egg yolk 90% was added soybean salad oil 10%,
After pre-emulsification, homogenization was performed with a colloid mill (clearance 0.4 mm, rotation speed 3000 rpm) to prepare an oil-in-water emulsion, and the emulsifier of the present invention was obtained. The average oil droplet size of this emulsifier was 3 microns . When a mayonnaise was produced using this emulsifier, a mayonnaise with good emulsion stability against freezing and heat was obtained.

Example 4 To a mixture of 60% raw egg yolk and 8% synthetic vinegar having a concentration of 10%, 32% soybean hydrogenated oil (melting point 30 ° C.) was added with stirring, and then a homogenizer (two-stage homogenizer 70 kg
/ Cm 2 +30 kg / cm 2) and homogenized to prepare an oil-in-water emulsion to obtain the emulsifier of the present invention. The average oil droplet size of this emulsifier was 1.5 microns . When this emulsifier was used for the production of mayonnaise, mayonnaise having good emulsion stability against freezing and heat was obtained.

Example 5 80% of heat-denatured egg yolk denatured by heat-treating raw egg yolk at 75 ° C. for 10 minutes was adjusted to 40 ° C., and the soybeans also heated to 40 ° C. were heat-treated to this temperature-modified egg yolk. Add 10% salad oil with stirring, and add 1% synthetic vinegar with 10% acetic acid.
After adding 0%, the mixture was homogenized with a colloid mill (clearance: 0.3 mm, 3000 rpm) to form an oil-in-water emulsion, and the emulsifier of the present invention was obtained. The average oil droplet size of this emulsifier was 2.5 microns . Mayonnaise was produced using this emulsifier. A mayonnaise with good emulsion stability against freezing and heat was obtained.

Example 6 To 70% of sweetened egg yolk added with 20% of sugar, 29% of soybean hydrogenated oil (melting point 32 ° C.) and 1% of vinegar having a concentration of 10% were added and pre-emulsified, followed by a homogenizer (single-stage homogenizer).
The mixture was homogenized at 70 kg / cm @ 2) to prepare an oil-in-water emulsion to obtain the emulsifier of the present invention. The average oil droplet size of this emulsifier was 2 microns on average. When this emulsifier was used for the production of mayonnaise, mayonnaise having good emulsion stability against freezing and heat was obtained.

Example 7 A sweetened egg yolk obtained by adding 20% of sugar to a raw egg yolk was placed in a closed container.
The mixture was heated to 50 ° C. while being pressurized to 00 atm, and after 30 minutes, it was taken out from the closed container to obtain heat-pressurized modified egg yolk. This heat-pressurized modified egg yolk 65%, soybean salad oil 30% and 15
% Synthetic vinegar 5% was added and pre-emulsified, then colloid mill (clearance 0.4 mm, rotation speed 3000 rp
Homogenization in m) gave the emulsifier of the invention. The average oil droplet size of this emulsifier was 2.5 microns on average. When a mayonnaise was produced using this emulsifier, a mayonnaise with good emulsion stability against freezing and heat was obtained.

Comparative Example 1 5.5% vinegar with 10% acetic acid concentration, 7.5% white sucrose, 1% salt, 0.4% sodium glutamate, starch 3.
Prepare an aqueous phase using 0%, 10% salted egg yolk 6.5% and water 33.1%, mix with 43% soybean salad oil, stir,
Then, it homogenized using the colloid mill and obtained mayonnaise. This mayonnaise is unstable in emulsification on freezing and heat,
Water separation occurred.

[0031]

INDUSTRIAL APPLICABILITY The emulsifier of the present invention obtained by emulsifying egg yolk into an oil-in-water emulsion exhibits excellent emulsifying power in the production of an oil-in-water emulsion, as compared with a product obtained by directly using egg yolk as an emulsifier. The produced oil-in-water emulsion has excellent emulsion stability, especially against heat and freezing.
Further, the emulsifier of the present invention to which vinegar or acetic acid is added and blended has good storage stability. Furthermore, the emulsifier of the present invention in which salt is added and blended,
Its emulsifying power is further improved.

─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Hiroshige Kono 7-35 Higashiohisa Arakawa-ku, Tokyo Inside Asahi Denka Kogyo Co., Ltd. (56) Reference JP-A-3-108465 (JP, A) (58) ) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/035 A23L 1/24 A23D 7/00

Claims (4)

(57) [Claims] 1. A yolk 50 to 95% (raw yolk equivalent) and Ri Na in oil 5 by emulsifying a 50 wt% oil-in-water emulsion, and an average oil droplet size of 4 microns or less for the emulsion
An emulsifier characterized by being: 2. The emulsifier according to claim 1, which further contains vinegar or acetic acid. 3. The emulsifier according to claim 1, wherein salt is added and blended. 4. The emulsifier according to claim 1, wherein the egg yolk is one or more of raw yolk, salted egg yolk, sweetened egg yolk, heat-modified egg yolk, heat-pressurized egg yolk, and enzyme-treated egg yolk.