JP4087870B2 - Method for producing mayonnaise with excellent water retention - Google Patents
Method for producing mayonnaise with excellent water retention Download PDFInfo
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- JP4087870B2 JP4087870B2 JP2005324435A JP2005324435A JP4087870B2 JP 4087870 B2 JP4087870 B2 JP 4087870B2 JP 2005324435 A JP2005324435 A JP 2005324435A JP 2005324435 A JP2005324435 A JP 2005324435A JP 4087870 B2 JP4087870 B2 JP 4087870B2
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- 235000010746 mayonnaise Nutrition 0.000 title claims description 65
- 239000008268 mayonnaise Substances 0.000 title claims description 65
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 239000012071 phase Substances 0.000 claims description 60
- 239000000843 powder Substances 0.000 claims description 60
- 102000002322 Egg Proteins Human genes 0.000 claims description 38
- 108010000912 Egg Proteins Proteins 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 31
- 235000014103 egg white Nutrition 0.000 claims description 31
- 210000000969 egg white Anatomy 0.000 claims description 31
- 244000061458 Solanum melongena Species 0.000 claims description 24
- 235000002597 Solanum melongena Nutrition 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 20
- 239000008346 aqueous phase Substances 0.000 claims description 19
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 239000003921 oil Substances 0.000 description 48
- 235000019198 oils Nutrition 0.000 description 48
- 206010016807 Fluid retention Diseases 0.000 description 43
- 239000007787 solid Substances 0.000 description 8
- 210000002969 egg yolk Anatomy 0.000 description 7
- 235000013345 egg yolk Nutrition 0.000 description 7
- 235000012033 vegetable salad Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 241000219198 Brassica Species 0.000 description 4
- 235000003351 Brassica cretica Nutrition 0.000 description 4
- 235000003343 Brassica rupestris Nutrition 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000010460 mustard Nutrition 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
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- 238000001694 spray drying Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
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Description
本発明は保水性に優れたマヨネーズの製造方法に関し、詳しくは保水性に優れたマヨネーズの製造方法と、該製造方法により得られる、保水性に優れたマヨネーズとに関する。 The present invention relates to a method for producing mayonnaise excellent in water retention, and in particular, relates to a method for producing mayonnaise excellent in water retention and mayonnaise excellent in water retention obtained by the production method.
通常のマヨネーズは、卵黄の乳化力を利用して調製される安定な水中油型乳化食品である。
日本農林規格（以下、ＪＡＳと略記する。）では、マヨネーズに関して、次のように定義している。すなわち、「食用植物油（香味油を除く）及び食酢若しくは、かんきつ類の果汁（必須原材料）に食塩、砂糖類、香辛料等を加えて調製し、水中油型に乳化した半固体状で粘度が３０Ｐａ・ｓ以上のものを半固体状ドレッシングという。半固体状ドレッシングのうち、卵黄又は全卵を使用し、かつ必須原材料、卵黄、卵白、たん白加水分解物、食塩、砂糖類、香辛料及び調味料（アミノ酸等）以外の原材料を使用していないものをマヨネーズという。」と定義している。
Ordinary mayonnaise is a stable oil-in-water emulsified food prepared using the emulsifying power of egg yolk.
The Japanese Agricultural and Forestry Standard (hereinafter abbreviated as JAS) defines mayonnaise as follows. That is, “a edible vegetable oil (excluding flavor oil) and vinegar or citrus fruit juice (essential raw material) prepared by adding salt, sugar, spices, etc., semi-solid emulsified in an oil-in-water type, viscosity of 30 Pa · More than s is called semi-solid dressing, of which semi-solid dressing uses egg yolk or whole egg, and essential ingredients, egg yolk, egg white, protein hydrolyzate, salt, sugar, spices and seasonings ( "A mayonnaise is a product that does not use any raw materials other than amino acids."
野菜のように水分の多い原材料とマヨネーズとを混合して、和え物や野菜サラダ等を調製する場合、通常のマヨネーズは保水性が比較的弱いために、これらを調製して保存した後、離水を生じることがある。このような状態であると、外観上好ましくなく、また、賞味期限も低下するために製品価値が劣り、消費者に敬遠されることが多い。 When mixing ingredients such as vegetables with mayonnaise and preparing mayonnaise or vegetable salad, etc., normal mayonnaise is relatively weak in water retention. May occur. In such a state, the appearance is not preferable, and the expiration date is also reduced, so that the product value is inferior, and the consumer is often avoided.
このため、従来から保水性の強いガム類や澱粉類の添加された半固体状ドレッシング類が主に、和え物や野菜サラダ等に使用されてきた。
しかしながら、和え物や野菜サラダ等への原材料として、このように保水性の強いガム類や澱粉類の添加された半固体状ドレッシング類を使用した場合、ＪＡＳに適合するマヨネーズとは言えない。この「半固体状ドレッシング類」という名称は、「マヨネーズ」の名称に比べて消費者に理解され難く、更に購買意欲をそそりにくい傾向にある。
このため、近年、和え物や野菜サラダ等への原材料として、半固体状ドレッシングに代わって、ＪＡＳに適合したマヨネーズが求められる傾向が強くなっている。
For this reason, semi-solid dressings to which gums and starches with strong water retention have been added have been used mainly for seasonings and vegetable salads.
However, when using semi-solid dressings with added water-retaining gums and starches as raw materials for seasonings, vegetable salads, etc., it cannot be said to be a mayonnaise compatible with JAS. The name “semi-solid dressings” is less apt to be understood by consumers than the name “mayonnaise”, and further tends to incite purchases.
For this reason, in recent years, there is an increasing tendency for mayonnaise suitable for JAS to be used as a raw material for salads, vegetable salads, etc., instead of semi-solid dressings.
前述したように、ガム類や澱粉類が添加された半固体状ドレッシングに比べ、マヨネーズの保水性は比較的弱いために、保水性を付与させる工夫が必要となる。
そこで、ＪＡＳに適合し、しかも優れた保水性を合わせ持つマヨネーズとして、超臨界炭酸ガス抽出卵黄を乳化剤として使用した低コレステロール・マヨネーズが提案されている（特許文献１参照）
As described above, since the water retention of mayonnaise is relatively weak compared to a semi-solid dressing to which gums and starches are added, a device for imparting water retention is required.
Thus, low cholesterol mayonnaise using supercritical carbon dioxide extracted egg yolk as an emulsifier has been proposed as mayonnaise compatible with JAS and having excellent water retention (see Patent Document 1).
しかしながら、該マヨネーズは調製時に転相し易く、油分量８０質量％付近が限度であり、更には保水性も十分と言えるものではなかった。 However, the mayonnaise is liable to undergo phase inversion at the time of preparation, the oil content is limited to around 80% by mass, and water retention is not sufficient.
本発明は、上記従来の問題点を解決し、ＪＡＳに適合し、しかも保水性に優れたマヨネーズ、すなわち、水分の多い和え物や野菜サラダ等に使用されても優れた保水性を有し、しかもＪＡＳに適合するマヨネーズの製造方法を提供することを目的とするものである。
また、本発明は、該製造方法により得られる、保水性に優れたマヨネーズを提供することを目的とするものである。
The present invention solves the above-mentioned conventional problems, is compatible with JAS, and has excellent water retention, i.e., has excellent water retention even when used in moist products and vegetable salads, etc. It aims at providing the manufacturing method of the mayonnaise which adapts to JAS.
Moreover, this invention aims at providing the mayonnaise excellent in the water retention obtained by this manufacturing method.
本発明者らは、ＪＡＳに適合し、しかも保水性に優れたマヨネーズを開発すべく、マヨネーズを構成する原料及びその配合割合等について検討を重ねた結果、油相原料を８０．０質量％以上の割合で用い、かつ、油相中に０．２〜０．９質量％の割合で添加された卵白パウダー及び／又は芥子パウダーが分散されている状態で、油相と水相とを乳化して調製したマヨネーズが、優れた保水性を有することを見い出し、かかる知見に基いて本発明を完成するに至った。
本発明によるＪＡＳに適合し、かつ、保水性に優れたマヨネーズの製造方法、並びに該製造方法により得られた、保水性に優れたマヨネーズは、これまでのところ全く知られていない。
In order to develop mayonnaise that is compatible with JAS and excellent in water retention, the present inventors have repeatedly studied the raw materials constituting the mayonnaise and the blending ratio thereof. As a result, the oil phase raw material is 80.0% by mass or more. The oil phase and the aqueous phase are emulsified with the egg white powder and / or the eggplant powder dispersed in the oil phase and added in a proportion of 0.2 to 0.9% by mass in the oil phase. The mayonnaise prepared in this way was found to have excellent water retention, and the present invention was completed based on this finding.
The manufacturing method of mayonnaise which is compatible with JAS according to the present invention and excellent in water retention, and the mayonnaise excellent in water retention obtained by this manufacturing method have not been known so far.
即ち、請求項１に係る本発明は、油相と水相とが水中油型に乳化されてなるマヨネーズを製造するにあたり、油相原料を８０．０質量％以上の割合で用い、かつ、油相中に０．２〜０．９質量％の割合で添加された卵白パウダー及び／又は芥子パウダーが分散されている状態で、油相と水相とを乳化することを特徴とする、保水性に優れたマヨネーズの製造方法を提供するものである。
請求項２に係る本発明は、請求項１記載の製造方法により得られ、かつ、日本農林規格に適合している保水性に優れたマヨネーズを提供するものである。
That is, the present invention according to claim 1 uses an oil phase raw material at a ratio of 80.0% by mass or more in producing mayonnaise in which an oil phase and an aqueous phase are emulsified in an oil-in-water type, in a state where the added egg white powder and / or mustard powder in a proportion of 0.2 to 0.9 wt% in the phase are dispersed, and wherein the emulsifying the oil and water phases, water retention It provides a method for producing mayonnaise that is superior to the above.
The present invention according to claim 2 provides a mayonnaise excellent in water retention that is obtained by the production method according to claim 1 and that conforms to Japanese agricultural and forestry standards.
本発明によれば，ＪＡＳに適合し、しかも保水性に優れたマヨネーズが提供される。
すなわち、油相原料を８０．０質量％以上の割合で用い、かつ、油相中に０．２〜０．９質量％の割合で添加された卵白パウダー及び／又は芥子パウダーが分散されている状態で、油相と水相とを乳化して調製されたマヨネーズは、ＪＡＳに適合し、かつ、保水性に優れたものである。
本発明のマヨネーズは、強い保水性を必要とする和え物や野菜サラダ等の用途に適している。
According to the present invention, mayonnaise compatible with JAS and excellent in water retention is provided.
That is, an oil phase ingredients at a ratio of more than 80.0 wt%, and egg white are added at a ratio of 0.2 to 0.9% by weight in the oil phase powder and / or mustard powder is dispersed In the state, mayonnaise prepared by emulsifying an oil phase and an aqueous phase is compatible with JAS and excellent in water retention.
The mayonnaise of the present invention is suitable for uses such as seasonings and vegetable salads that require strong water retention.
以下、本発明について詳細に説明する。
まず、請求項１に係る本発明について、詳細に説明する。
請求項１に係る本発明は、保水性に優れたマヨネーズの製造方法に関し、油相と水相とが水中油型に乳化されてなるマヨネーズを製造するにあたり、油相原料を８０．０質量％以上の割合で用い、かつ、油相中に０．２〜０．９質量％の割合で添加された卵白パウダー及び／又は芥子パウダーが分散されている状態で、油相と水相とを乳化することを特徴とするものである。
なお、ＪＡＳにおいては、マヨネーズにおける油相の比率は６５質量％（重量％）以上と規定されており、また、食塩や卵黄の使用も認められている。従って、請求項１に係る本発明のマヨネーズは、このようなＪＡＳの規格に適合している。
Hereinafter, the present invention will be described in detail.
First, the present invention according to claim 1 will be described in detail.
The present invention according to claim 1 relates to a method for producing mayonnaise excellent in water retention, and in producing mayonnaise in which an oil phase and an aqueous phase are emulsified in an oil-in-water type, the oil phase raw material is 80.0% by mass. used in a proportion of more, and, in a state where egg white is added in a proportion of 0.2 to 0.9% by weight in the oil phase powder and / or mustard powder is dispersed, emulsified oil and water phases It is characterized by doing.
In JAS, the ratio of the oil phase in mayonnaise is defined as 65% by mass (% by weight) or more, and the use of salt or egg yolk is also permitted. Therefore, the mayonnaise of the present invention according to claim 1 conforms to such a JAS standard.
本発明は、油相中に卵白パウダー及び／又は芥子パウダーが分散されている状態で、油相と水相とを乳化することを最大の特徴とするものである。
このように油相中に卵白パウダー及び／又は芥子パウダーが分散されている状態で、油相と水相とを乳化するのは、以下のような理由からである。
すなわち、まず卵白パウダー及び／又は芥子パウダーは、水相に分散溶解するよりも油相に分散して使用する方がより簡単に分散させることができること、しかも油相を水相と乳化した後には、油相中の卵白パウダー及び／又は芥子パウダーは、速やかに水相に移動・水和して水相中の余分な水を補捉することにより、マヨネーズに保水性を付与することができることが分かったからである。
The present invention is characterized by emulsifying an oil phase and an aqueous phase in a state where egg white powder and / or eggplant powder is dispersed in the oil phase.
The reason why the oil phase and the aqueous phase are emulsified in the state in which the egg white powder and / or the eggplant powder are dispersed in the oil phase is as follows.
That is, egg white powder and / or eggplant powder can be dispersed and used in an oil phase more easily than dispersed in an aqueous phase, and after emulsifying the oil phase with an aqueous phase. The egg white powder and / or the eggplant powder in the oil phase can quickly move and hydrate to the water phase to capture excess water in the water phase, thereby imparting water retention to the mayonnaise. Because I understand.
油相原料の割合が８０．０質量％以上と比較的高い場合には、水相中の溶質濃度が高くなり、卵白パウダーや芥子パウダーを水相中に分散溶解するよりも油相中に分散して使用する方が、より簡便となる。
乳化後は、卵白パウダーや芥子パウダーは水相に移動し、徐々に水和することにより、野菜等の原材料由来の水を捕捉することができるものと考えられる。
When the ratio of the oil phase raw material is relatively high at 80.0% by mass or more, the solute concentration in the water phase becomes high, and the egg white powder and the eggplant powder are dispersed in the oil phase rather than being dispersed and dissolved in the water phase. It becomes easier to use it.
After emulsification, it is considered that egg white powder and eggplant powder move to the aqueous phase and gradually hydrate, thereby capturing water derived from raw materials such as vegetables.
使用する卵白パウダーや芥子パウダーの平均的な粒子径としては、３０μｍ以下が好ましい。これらパウダーの平均的な粒子径が３０μｍを超えると、粉っぽさやざらつき等が口中で感じられるため、好ましくない。
卵白パウダーは、スプレードライ、バキュームドライ等により乾燥・粉末化されたものを用いることができ、また、芥子パウダーは、天日乾燥、熱風乾燥や凍結乾燥等後に粉砕・粉末化されたものを用いることができる。
卵白パウダーと芥子パウダーとは、いずれか一方のみを用いてもよいし、或いは両方を用いてもよい。
The average particle size of the egg white powder or eggplant powder to be used is preferably 30 μm or less. When the average particle diameter of these powders exceeds 30 μm, powdery feeling, roughness, etc. are felt in the mouth, which is not preferable.
Egg white powder can be dried / powdered by spray drying, vacuum drying, etc., and eggplant powder can be pulverized / pulverized after sun drying, hot air drying, freeze drying, etc. Can
Only one or both of egg white powder and eggplant powder may be used .
油相中に分散された卵白パウダー及び／又は芥子パウダーの添加量は、０．２〜０．９質量％である。ここで卵白パウダー及び／又は芥子パウダーの添加量が０．２質量％未満では、十分な保水性を得ることができず、一方、０．９質量％を超えると、口中で粉っぽく感じたりするなどの食感的にも好ましくない状態となるため、いずれも好ましくない。 The addition amount of the dispersed egg white powder and / or mustard powder in the oil phase is 0.2 to 0.9 mass%. If the added amount of egg white powder and / or eggplant powder is less than 0.2 % by mass, sufficient water retention cannot be obtained. On the other hand, if it exceeds 0.9 % by mass, the powder may feel powdery in the mouth. Since it will be in the unpreferable state of food texture, such as doing, neither is preferable.
本発明においては、油相原料を８０．０質量％以上の割合で用いることが必要であり、８０．０〜８５．０質量％が好ましい。油相原料の割合が８０．０質量％未満であると、十分な保水性を得ることができない。また、８５．０質量％を超えると転相し易くなる。 In this invention, it is necessary to use an oil phase raw material in the ratio of 80.0 mass% or more, and 80.0-85.0 mass% is preferable. If the ratio of the oil phase raw material is less than 80.0% by mass, sufficient water retention cannot be obtained. Moreover, when it exceeds 85.0 mass%, it will become easy to phase-invert.
請求項１に係る本発明の保水性に優れたマヨネーズの製造方法においては、上記した卵白パウダー及び／又は芥子パウダー以外の原料、つまり水相を構成する原料（水相原料）と油相を構成する原料（油相原料）とについては、マヨネーズとして通常、使用されているものでよい。
まず水相原料としては、マヨネーズに使用されているもの、例えば、水、砂糖類（砂糖・ブドウ糖・果糖・ブドウ糖果糖液糖）、食酢、かんきつ類の果汁、たん白加水分解物、食塩、香辛料、調味料（アミノ酸等）が挙げられ、これを用途に応じて、種類や使用量を適宜選定して用いることができる。
In the method of manufacturing mayonnaise with excellent water retention according to claim 1 , the raw material other than the egg white powder and / or the eggplant powder , that is, the raw material constituting the aqueous phase (aqueous phase raw material) and the oil phase are constituted. About the raw material (oil phase raw material) to be used, what is normally used as mayonnaise may be used.
First, as water phase ingredients, those used in mayonnaise, such as water, sugars (sugar, glucose, fructose, glucose fructose liquid sugar), vinegar, citrus juice, protein hydrolysates, salt, spices, A seasoning (amino acid etc.) is mentioned, A kind and usage-amount can be suitably selected and used according to a use.
一方、油相原料としては、食用植物油脂や親油性のある香辛料等が上げられる。
ここで使用する食用植物油脂としては、綿実油、トウモロコシ油、米糠油、大豆油、パーム油、サフラワー油，菜種油、ゴマ油等が挙げられ、これらを単品で、或いは２種類以上混合して使用する。
On the other hand, examples of the oil phase material include edible vegetable oils and fats and lipophilic spices.
Examples of edible vegetable oils and fats used here include cottonseed oil, corn oil, rice bran oil, soybean oil, palm oil, safflower oil, rapeseed oil, sesame oil, etc., and these may be used alone or in combination of two or more. .
請求項１に係る本発明の保水性に優れたマヨネーズの製造は、卵白パウダー及び／又は芥子パウダーを除いては既知の手法により行えばよく、特に制限されない。
卵白パウダー及び／又は芥子パウダーは、予め油相（油相原料）中に分散させておく。そして、この状態で油相と水相とを乳化する。
例えば、水以外の水相原料を、水等に分散・溶解し水相を調製しておく。一方、油相原料中に卵白パウダー及び／又は芥子パウダーを加え分散させておく。
前記水相に前記油相を加えて、一般的な撹拌機、例えば市販の万能混合撹拌機等を用いて予備乳化する。次いで、コロイドミル等の乳化機により仕上げ乳化を行なうことによって、本発明のマヨネーズを製造することができる。
Production of mayonnaise with excellent water retention according to the first aspect of the present invention may be performed by a known method except for egg white powder and / or eggplant powder , and is not particularly limited.
Egg white powder and / or eggplant powder are previously dispersed in an oil phase (oil phase raw material). And an oil phase and an aqueous phase are emulsified in this state.
For example, an aqueous phase material other than water is dispersed and dissolved in water or the like to prepare an aqueous phase. On the other hand, egg white powder and / or eggplant powder are added and dispersed in the oil phase material.
The oil phase is added to the aqueous phase and pre-emulsified using a general stirrer, for example, a commercially available universal mixing stirrer. Subsequently, the mayonnaise of this invention can be manufactured by performing final emulsification with emulsifiers, such as a colloid mill.
このようにして請求項１に係る本発明の方法により、目的とする保水性に優れたマヨネーズを製造することができる。
このようにして得られた、日本農林規格（ＪＡＳ）に適合している保水性に優れたマヨネーズを提供するのが、請求項２に係る本発明である。
Thus, by the method of the present invention according to claim 1 , the desired mayonnaise with excellent water retention can be produced.
It is the present invention according to claim 2 that provides the mayonnaise obtained in this way and conforming to the Japanese Agricultural Standards (JAS) and excellent in water retention.
すなわち、請求項２に係る本発明は、請求項１記載の製造方法により得られ、かつ、日本農林規格（ＪＡＳ）に適合している保水性に優れたマヨネーズを提供するものである。
このようにして製造されたマヨネーズは、油相が８０．０質量％以上であり、更に、油相中に卵白パウダー及び／又は芥子パウダーが分散されていることにより、保水性に優れたものである。
該マヨネーズが保水性に優れる理由としては、次のように考えられる。
すなわち、卵白パウダー及び／又は芥子パウダーを水相に分散・溶解させるよりも、油相中に分散させて調製したマヨネーズでは、卵白パウダー及び／又は芥子パウダーが、乳化後、水相に移動して徐々に水和することにより、保水性を発揮するものと推測される。
That is, the present invention according to claim 2 provides a mayonnaise excellent in water retention that is obtained by the production method according to claim 1 and that conforms to Japanese Agricultural Standards (JAS).
The mayonnaise produced in this way has an oil phase of 80.0% by mass or more, and further has excellent water retention due to the dispersion of egg white powder and / or eggplant powder in the oil phase. is there.
The reason why the mayonnaise is excellent in water retention is considered as follows.
That is, in the mayonnaise prepared by dispersing in the oil phase rather than dispersing and dissolving the egg white powder and / or eggplant powder in the water phase, the egg white powder and / or eggplant powder moves to the water phase after emulsification. It is presumed that water retention is achieved by hydration gradually.
次に、本発明を実施例等により詳しく説明するが、本発明の範囲は、これら実施例等により制限されるものではない。 EXAMPLES Next, although an Example etc. demonstrate this invention in detail, the scope of the present invention is not restrict | limited by these Examples.
実施例１〜１２
（１）マヨネーズの調製
表１、２に示す配合組成の原料を水中油型に乳化し、マヨネーズを調製した。
すなわち、水相原料である、卵黄、食塩、食酢及び水を混合・溶解して、水相を調整した。別途、油相原料としての菜種油中に、表１、２に示す芥子粉又は卵白パウダーを分散して、油相を調製した。先に調製した水相に、油相を加え、ホバルト・ミキサー（ホバルト社製）にて予備乳化した。
次いで、コロイドミル（クリアランス：１０／１０００インチ、回転数：３，０００ｒｐｍ）により、仕上げ乳化を行なって、マヨネーズを調製した。
Examples 1-12
(1) Preparation of mayonnaise The ingredients of the composition shown in Tables 1 and 2 were emulsified in an oil-in-water type to prepare mayonnaise.
That is, the water phase was prepared by mixing and dissolving the egg yolk, salt, vinegar, and water, which are water phase materials. Separately, eggplant powder or egg white powder shown in Tables 1 and 2 was dispersed in rapeseed oil as an oil phase raw material to prepare an oil phase. The oil phase was added to the previously prepared aqueous phase and pre-emulsified with a Hobart mixer (manufactured by Hobart).
Subsequently, final emulsification was performed by a colloid mill (clearance: 10/1000 inch, rotation speed: 3,000 rpm) to prepare mayonnaise.
（２）マヨネーズの保水性の評価
上記（１）で得られたマヨネーズ１５ｇと千切りにした春キャベツ３５ｇとをよく混合し、次いで、実験用ロートに充填した後、室温で２４時間放置後に生じる分離水量（質量％）を測定した。保水性については、下記に示す３段階の評価により判定した。結果を表１、２に示す。
(2) Evaluation of water holding ability of mayonnaise Separation that occurs after 15 hours of mayonnaise obtained in (1) above and 35 g of shredded spring cabbage are mixed well, then filled in a laboratory funnel and left at room temperature for 24 hours. The amount of water (mass%) was measured. About water retention, it evaluated by three-stage evaluation shown below. The results are shown in Tables 1 and 2.
〔保水性の基準〕
・良好：５質量％未満の分離水量
・やや良好：５〜１０質量％の分離水量
・不良：１０重量％を超える分離水量
[Standard of water retention]
-Good: less than 5% by weight of separated water-Slightly good: 5-10% by weight of separated water-Poor: more than 10% by weight of separated water
比較例１
実施例1において、卵白パウダーを添加せず、更に合計が１００質量％となるように添加水で調整したこと以外は、実施例１と同様にしてマヨネーズを調製し、保水性を評価した。結果を表２に示す。
Comparative Example 1
In Example 1, mayonnaise was prepared and water retention was evaluated in the same manner as in Example 1 except that egg white powder was not added and that the total amount was 100% by mass with water added. The results are shown in Table 2.
比較例２
実施例５において、卵白パウダーを添加せず、更に合計が１００質量％となるように添加水で調整したこと以外は、実施例５と同様にしてマヨネーズを調製し、保水性を評価した。結果を表２に示す。
Comparative Example 2
In Example 5, mayonnaise was prepared and water retention was evaluated in the same manner as in Example 5 except that egg white powder was not added and that the total amount was 100% by mass with water added. The results are shown in Table 2.
表１、２より、次のようなことが分かる。
実施例１〜１２に示したように、卵白パウダー又は芥子パウダーを油相中に分散した状態で乳化・調製されたマヨネーズの保水性は、いずれもやや良好〜良好の性質を示した。
油相中に卵白パウダーや芥子パウダーを分散させた状態で乳化・調製されたマヨネーズの保水性が向上する理由は定かではないが、次のように考えられる。
すなわち、調製されたマヨネーズの水相中に卵白パウダーや芥子パウダーが不溶解状態で存在しており、野菜等の含水食材と混合した場合、含水食材から浸出する水を捕捉する効果があるものと考えられる。
Tables 1 and 2 show the following.
As shown in Examples 1 to 12, the water retention of mayonnaise emulsified and prepared in a state where egg white powder or eggplant powder was dispersed in the oil phase showed somewhat good to good properties.
The reason why the water retention of the mayonnaise emulsified and prepared in a state where egg white powder or eggplant powder is dispersed in the oil phase is not clear, but is considered as follows.
That is, egg white powder and eggplant powder are present in an insoluble state in the prepared mayonnaise aqueous phase, and when mixed with water-containing foods such as vegetables, it has the effect of capturing water leached from the water-containing foods Conceivable.
一方、比較例１又は２に示したように、油相成分の割合が８０．０質量％及び８２．０質量％であったのにもかかわらず、油相中に卵白パウダーや芥子パウダーを全く分解させていないマヨネーズでは、保水性はいずれも不良であった。
これは、前述したように、比較例１又は２のマヨネーズでは、野菜などの含水食材と混合しても、浸出する水を捕捉するものがないために、保水性が低いものと考えられる。
On the other hand, as shown in Comparative Example 1 or 2, the egg white powder and the eggplant powder were completely contained in the oil phase even though the ratio of the oil phase component was 80.0% by mass and 82.0% by mass. In the mayonnaise that was not decomposed, the water retention was poor.
As described above, the mayonnaise of Comparative Example 1 or 2 is considered to have low water retention because there is nothing to capture the leached water even when mixed with a water-containing food such as vegetables.
本発明によれば、ＪＡＳに適合する保水性に優れたマヨネーズが提供される。
しかも、本発明によれば、従来技術のように超臨界炭酸ガス抽出卵黄を乳化剤として使用した低コレステロール・マヨネーズに比べて、高油分での調製が可能であり、更に保水性も優るマヨネーズが提供される。
従って、本発明のマヨネーズは、和え物や野菜サラダ等用として好適なものである、更には、ＪＡＳに適合しているため、消費者の認知も良好なものとなっている。
よって、本発明は、食品工業分野において有用である。
According to the present invention, a mayonnaise excellent in water retention suitable for JAS is provided.
Moreover, according to the present invention, as compared with the low cholesterol mayonnaise using supercritical carbon dioxide extracted egg yolk as an emulsifier as in the prior art, it can be prepared with a high oil content, and mayonnaise with excellent water retention is also provided. Is done.
Therefore, the mayonnaise of the present invention is suitable for use as a seasoning, vegetable salad, etc. Furthermore, since it conforms to JAS, consumer recognition is also good.
Therefore, the present invention is useful in the food industry field.
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