JP4087871B2 - Method for producing low salt mayonnaise - Google Patents

Description

  The present invention relates to a method for producing low-salt mayonnaise, and more particularly relates to a method for producing low-salt mayonnaise and a low-salt mayonnaise obtained by the production method and conforming to Japanese Agricultural Standards.

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."

  It is salt and acid that greatly affect the emulsifiability of egg yolk, but when these salt and acid coexist, egg yolk tends to exhibit good emulsifiability. Conventional mayonnaise is prepared by utilizing such properties of egg yolk. Therefore, although sodium chloride is not an essential raw material on JAS, addition of sodium chloride has been essential for the production of mayonnaise.

However, in recent years, there is concern about the health effects of excessive intake of salt, and it has been recognized that salt reduction is particularly important in dietary habits.
Therefore, there is a demand for salt-free or low-salt seasonings such as seasonings suitable for low-salt diets such as those for kidney diseases, cooking seasonings that do not require much salt, and seasonings that can be freely added after salt. As for mayonnaise, unsalted or low-salt products are desired.

However, in the production of mayonnaise, if the amount of salt added is reduced or no salt is added, the emulsifying power of egg yolk decreases as described above. For this reason, the oil droplet particle diameter is considerably increased, and the viscosity is drastically reduced to 30 Pa · s or less.
In consideration of a decrease in viscosity during storage, a substantial viscosity of about 50 Pa · s or more is required. If it is a little over 30 Pa · s, it can be considered that it is less than 30 Pa · s due to a decrease in viscosity during storage.
As described above, when the viscosity is less than 30 Pa · s, the mayonnaise becomes incompatible with JAS.

  In order to prevent such a decrease in viscosity, the use of thickeners such as gums and starches can give a viscosity of 30 Pa · s or more relatively easily, but on the other hand, the product clings to the mouth. Since such a heavy texture comes out, it is not preferable in terms of texture. In addition, since the use of thickeners is not approved by JAS, thickeners cannot be used in mayonnaise.

  When the thickener is used, the name of the product is “semi-solid dressing”, and compared to the name of “mayonnaise”, there is a tendency that it is difficult for consumers to understand and motivates purchasing.

  On the other hand, compared with egg yolk, egg white has a property that the emulsifiability is relatively good under salt-free or low-chlorination conditions, and a low-salt mayonnaise technique using such properties has been disclosed (for example, Patent Document 1).

  However, mayonnaise prepared by utilizing the emulsifiability of egg white has a disadvantage that it tends to cause cracks and separated water during storage, although it has a high viscosity. That is, there is a problem that the oil-in-water emulsion becomes a card due to the acid modification of the egg white protein, and further the water in the egg white is separated.

Japanese Patent Laid-Open No. 9-271354

The present invention solves the above-mentioned conventional problems, has a viscosity exceeding 30 Pa · s (30,000 mPa · s) and is compatible with JAS, and also during storage as when using egg white, It is an object of the present invention to provide a method for producing a low salt mayonnaise that conforms to JAS without causing the inconvenience of generating cracks and separated water.
Moreover, this invention aims at providing the low salt mayonnaise obtained by this manufacturing method.
That is, the object of the present invention is that the conventional inconveniences have been solved, and seasonings suitable for low-salt foods such as for patients with kidney disease, cooking seasonings that do not require much salt, and salt can be freely used. An object of the present invention is to provide a method for producing a low salt mayonnaise compatible with JAS, suitable for uses such as seasonings that can be added afterwards, and to provide a low salt mayonnaise compatible with JAS obtained by the production method.

In order to develop a low-salt mayonnaise that conforms to JAS, the present inventors have repeatedly studied the raw materials constituting the mayonnaise and the blending ratio thereof. As a result, even if the salt content is reduced, the lysed egg yolk is emulsified. It was found that the desired low salt mayonnaise can be obtained by utilizing the properties, and the present invention has been completed based on such knowledge.
So far, the low-salt mayonnaise production method according to the present invention and the low-salt mayonnaise obtained by this production method are not known at all.

That is, the present invention according to claim 1 uses the oil phase raw material at a ratio of 65.0% by mass or more in the production of mayonnaise in which the oil phase and the aqueous phase are emulsified , and the lysification ratio is 70% or more. The viscosity is 50 Pa · s or more, characterized in that the lysed egg yolk is used as a raw egg yolk in a ratio of 2.0% by mass or more and salt is used in a ratio of 0.3% by mass or less. The present invention also provides a method for producing low-salt mayonnaise that conforms to Japanese agricultural and forestry standards .
The present invention according to claim 2 provides a low salt mayonnaise obtained by the production method according to claim 1, having a viscosity of 50 Pa · s or more and conforming to Japanese Agricultural Standards.

According to the present invention, a low salt mayonnaise compatible with JAS is provided.
This mayonnaise utilizes the emulsifying properties of lysed egg yolk, and therefore the amount of salt could be reduced.
The mayonnaise of the present invention is suitable for use as a seasoning suitable for a low-salt diet such as for kidney disease patients, a seasoning for cooking that does not require much salt, and a seasoning that can be freely added with salt. Yes.

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 a low salt mayonnaise having a viscosity of 50 Pa · s or more and conforming to Japanese Agricultural Standards, and producing a mayonnaise obtained by emulsifying an oil phase and an aqueous phase. In this case, the oil phase raw material is used at a ratio of 65.0% by mass or more, lysed egg yolk having a lysification rate of 70% or more is used in a ratio of 2.0% by mass or more converted to raw egg yolk, Is used at a ratio of 0.3% by mass or less.
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.

  The greatest feature of the method of the present invention according to claim 1 is that lysed egg yolk is used as an emulsifier, and this lysed egg yolk is used in a ratio of 2.0% by mass or more in terms of raw egg yolk.

Here, the lysed egg yolk is hydrolyzed by the action of phospholipase A1 or phospholipase A2 which is a phospholipid-degrading enzyme, and the phospholipid in the yolk is in the 1st position (by phospholipase A1) or 2nd position (by phospholipase A2). Egg yolk obtained by liberating fatty acid, that is, egg yolk obtained by allowing phospholipase A1 which is a phospholipid degrading enzyme to act and hydrolyze to liberate fatty acid at position 1 of phospholipid in yolk or phospholipid degrading enzyme It means the egg yolk obtained by hydrolyzing it by acting phospholipase A2 and releasing the fatty acid at the 2-position of the phospholipid in the egg yolk.
At this time, the conversion rate of lysophospholipids of phospholipids is referred to as lysation rate. The strong emulsifiability of lysed egg yolk is based on these lysophospholipids produced by phospholipase A1 or phospholipase A2.

The lysed egg yolk used in the present invention according to claim 1 is preferably an egg yolk having a lysed rate of at least 70% . Those having a lysification ratio of less than 70% are not preferable because they do not show a good emulsified state or do not provide sufficient viscosity.
The egg yolk used as a raw material for the lysed egg yolk may be a raw egg yolk obtained by separating the egg yolk from the whole egg or a dried egg yolk rehydrated.

The lysed egg yolk may be a raw lysed egg yolk obtained by lysing raw egg yolk as it is, or may be a lysed egg yolk powder that has been subjected to a drying treatment using an apparatus such as spray drying.
Furthermore, untreated raw egg yolk or the like may be used in combination for the purpose of enhancing the emulsifiability of lysed egg yolk.

  When using the lysed egg yolk powder, it can be used as a raw egg yolk by adding an equal amount of water and mixing uniformly. This is based on the solid content of raw egg yolk being approximately 50% by mass.

The amount of lysed egg yolk used in the present invention according to claim 1 is 2% by mass in terms of raw egg yolk in consideration of the use of dried lysed egg yolk powder in addition to the use of raw lysed egg yolk. The above is preferable, 2 to 10% by mass is more preferable, and 5 to 10% by mass is most preferable.
If the amount of lysed egg yolk used in the present invention is less than 2% by mass in terms of raw egg yolk, it may not be possible to give the mayonnaise a viscosity of 50 Pa · s or more. This is not preferable because it may decrease and become incompatible with JAS. On the other hand, even if the amount of lysed egg yolk used exceeds 10% by mass in terms of raw egg yolk, the effect of addition corresponding to the amount added cannot be obtained.

  The salt concentration in the low salt mayonnaise in the present invention according to claim 1 should be 0.3% by mass or less. That is, according to the health promotion method, it is stipulated that the indication of low salt can be performed only when the sodium content in 100 g of food is 120 mg or less (0.3 g as salt). For this reason, when salt concentration exceeds 0.3 mass%, it cannot display that it is low salt mayonnaise, and it is difficult to say that it is low salt mayonnaise.

  In the present invention according to claim 1, the ratio of the oil phase raw material is 65.0 mass% or more, preferably 65 because the oil phase ratio in mayonnaise is defined as 65 mass (weight)% or more in JAS. 0.0 mass% or more and 85.0 mass% or less. If the ratio of the oil phase raw material is less than 65.0% by mass, the definition of mayonnaise defined by JAS will not be met. When the ratio of the oil phase raw material exceeds 85.0% by mass, phase inversion occurs during emulsification or the stability of the prepared mayonnaise deteriorates, so the upper limit is 85.0% by mass.

  In the manufacturing method of the low salt mayonnaise of this invention which concerns on Claim 1, About the raw material (water phase raw material) which comprises water phases other than the lysed egg yolk used as an emulsifier, and the raw material (oil phase raw material) which comprises an oil phase Ordinarily used as mayonnaise.

  First, as the water phase material, those used in mayonnaise, such as water, sugars (sugar, glucose sugar, glucose fructose liquid sugar, etc.), vinegar, citrus fruit juice, protein hydrolysate, salt, spices, A seasoning (amino acid etc.) is mentioned, These can be used selecting and using a kind and usage-amount suitably according to a use.

On the other hand, examples of the oil phase material include edible vegetable oils and fats and lipophilic spices.
Here, examples of the edible vegetable oil include cottonseed oil, corn oil, rice bran oil, soybean oil, palm oil, safflower oil, rapeseed oil, sesame oil and the like, and these are used alone or in combination of two or more.

The production of the low salt mayonnaise of the present invention according to claim 1 may be performed by a known method, and is not particularly limited.
For example, an aqueous phase raw material other than water is dispersed and dissolved in water or the like, and an oil phase raw material is added thereto, followed by preliminary emulsification using a general stirrer, for example, a commercially available universal mixing stirrer. Subsequently, the low salt mayonnaise of this invention can be manufactured by performing final emulsification with emulsifiers, such as a colloid mill.

  Here, the addition of the lysed egg yolk may be performed when an aqueous phase material other than water is dispersed and dissolved in water or the like.

Thus, the target low salt mayonnaise can be manufactured by the method of the present invention according to claim 1.
The present invention according to claim 2 provides a low-salt mayonnaise obtained in this manner and having a viscosity of 50 Pa · s or more and conforming to Japanese Agricultural Standards.

That is, the present invention according to claim 2 provides a low-salt mayonnaise obtained by the manufacturing method according to claim 1, having a viscosity of 50 Pa · s or more and conforming to Japanese agricultural and forestry standards. is there.
The low-salt mayonnaise produced in this way can exhibit excellent emulsifiability despite the low salt due to the addition of lysed egg yolk.
The main reason for the strong emulsifiability of the lysed egg yolk is due to the emulsifiability of the lysophospholipid, which is considered to be due to the fact that it is hardly affected by the salt.

  EXAMPLES Next, although an Example etc. demonstrate this invention in detail, the scope of the present invention is not restrict | limited by these Examples.

Preparation Example 1 (Preparation of lysed egg yolk)
After adding 10,000 IU phospholipase A2 (manufactured by Novozymes Japan Ltd., lecitase 10 L; 10,000 IU / ml) to 2 kg of egg yolk and mixing well, this was filled into a 2 L stirring tank and 50 ° C. The enzyme treatment was performed for 6 hours at the product temperature to obtain a lysed egg yolk (raw lysed egg yolk) having a lysification rate of 90%.

Examples 1-4
(1) Preparation of mayonnaise Low-salt mayonnaise was prepared by emulsifying the raw materials having the composition shown in Table 1 into an oil-in-water type.
That is, the lysed egg yolk (raw lysed egg yolk) obtained in Preparation Example 1, the phospholipase A-treated dried egg yolk powder (commercial product, lysed rate: 75%), vinegar (15% acidity), and water phase raw materials A water phase was prepared by mixing and dissolving water.
Rapeseed oil was added to the prepared aqueous phase as an oil phase raw material, and pre-emulsified with a Hobart mixer (manufactured by Hobart).
Subsequently, final emulsification was performed by a colloid mill (clearance: 4 / 1,000 inch, rotation speed: 3,000 rpm) to prepare mayonnaise.

(2) Evaluation of mayonnaise viscosity The mayonnaise viscosity (mPa · s) obtained in the above (1) was measured under the following conditions. That is, the mayonnaise obtained in the above (1) was stored at 24 ° C. for 1 day, and a sample filled in a beaker of about 200 ml was used with a Brookfield viscometer, spindle: TC, rotation speed: The measurement was performed under the condition of 5 rpm.
Based on the measured viscosity, the viscosity was determined by the following two-stage evaluation.
The results are shown in Table 1.

[Criteria of viscosity]
・ Good: 50,000 mPa · s or more ・ Bad: Less than 50,000 mPa · s

Comparative Example 1
In Example 1, mayonnaise was prepared and viscosity was evaluated in the same manner as in Example 1 except that untreated egg yolk was used instead of lysed egg yolk.
The results are shown in Table 2.

Comparative Example 2
In Example 1, except that untreated egg yolk was used instead of the lysed egg yolk, 10.0% by mass of varicella was added, and the whole was adjusted to 100% by mass with water. A mayonnaise was prepared in the same manner as in No. 1, and the viscosity was evaluated.
The results are shown in Table 2.

Comparative Example 3
In Example 2, mayonnaise was prepared and viscosity was evaluated in the same manner as in Example 2 except that untreated egg yolk was used instead of lysed egg yolk.
The results are shown in Table 2.

Comparative Example 4
In Example 1, except that untreated egg yolk was used instead of lysed egg yolk, that the oil content was 82.0% by mass, and that the whole was adjusted to 100% by mass with water. Mayonnaise was prepared in the same manner as in Example 1, and the viscosity was evaluated.
The results are shown in Table 2.

Comparative Example 5
In Example 1, mayonnaise was prepared in the same manner as in Example 1 except that 0.3% by mass of sodium chloride was added and the total amount was adjusted to 100% by mass, and the viscosity was evaluated.
The results are shown in Table 2.

Tables 1 and 2 show the following.
As shown in Examples 1 to 4, in the case of 75.0% by mass, which is the oil content of normal mayonnaise, in the mayonnaise using lysed egg yolk (raw egg yolk) or phospholipase A-treated dried lysed egg yolk powder as an emulsifier Even without adding sodium chloride, a product having a viscosity of 50,000 mPa · s (50 Pa · s) or more was obtained.
In addition, in the case of the amount of oil less than 75.0 mass%, although there exists a tendency for a viscosity to fall, a viscosity fall can be prevented by adding sugars, such as a syrup.

On the other hand, in Comparative Example 1 using untreated egg yolk instead of lysed egg yolk (raw egg yolk) or phospholipase A-treated dry lysed egg yolk powder, the viscosity is 14,000 mPa · s, which is compatible with JAS mayonnaise. It was not something.
Even in the mayonnaise of Comparative Example 2 in which the varicella was further added in Comparative Example 1, the viscosity was 15,000 mPa · s, and even when the varicella was added, the viscosity did not increase and could not be adapted to the JAS mayonnaise. .
Further, in Comparative Example 3 in which the amount of untreated egg yolk was doubled in Comparative Example 1, the viscosity was 17,000 mPa · s and could not be adapted to JAS mayonnaise.
Further, the mayonnaise of Comparative Example 4 in which the oil content was increased to 82.0% by mass in Comparative Example 1 also had a viscosity of 14,000 mPa · s, and in this case, could not be adapted to the JAS mayonnaise.
In addition, the viscosity of the mayonnaise of Comparative Example 5 in which 0.3% by mass of sodium chloride was added in Comparative Example 1 was 19,700 mPa · s, and in any case in Comparative Examples 1 to 5, it was suitable for JAS mayonnaise. I couldn't.

According to the present invention, a low salt mayonnaise compatible with JAS is provided.
Moreover, according to the present invention, it is not necessary to use the emulsifiability of egg white as in the prior art, and by using the emulsifiability of lysed egg yolk, it is suitable for patients with kidney disease or for cooking that does not require much salt. Low salt mayonnaise.
Therefore, the present invention is useful in the food industry field.

Claims (2)

In producing mayonnaise in which an oil phase and an aqueous phase are emulsified, the oil phase raw material is used at a ratio of 65.0% by mass or more, and a lysed egg yolk having a lysification rate of 70% or more is converted into a raw egg yolk. The viscosity is 50 Pa · s or more and conforms to the Japanese Agricultural Standards, characterized by using 2.0% by mass or more and using sodium chloride at a rate of 0.3% by mass or less . A method for producing low salt mayonnaise. A low-salt mayonnaise obtained by the production method according to claim 1 and having a viscosity of 50 Pa · s or more and conforming to Japanese Agricultural Standards.