JP4262179B2 - Acid oil-in-water emulsified composition - Google Patents

Description

  The present invention relates to an acidic oil-in-water emulsified composition that is suitably used particularly for mayonnaises and dressings.

  In recent years, it has been clarified that diglyceride has an obesity-preventing action, a weight gain-inhibiting action, and the like (Patent Document 1), and attempts have been made to blend this into various foods. And if a glyceride mixture containing diglyceride at a high concentration is used in the oil phase, it is reported that an edible oil-in-water emulsion composition having a rich fat feeling and good flavor can be obtained even when the amount of fat is reduced. (Patent Document 2).

  In addition, it has been reported that a stable oil-in-water emulsion composition can be obtained by using lysophospholipid at 15% (phosphorus level basis) or more of the total phospholipid in the acidic oil-in-water emulsion composition. (Patent Document 3). However, when a high diglyceride-containing oil is used as the oil phase of the acidic oil-in-water emulsion composition, depending on the type of fatty acid that constitutes the raw oil and fat, diglyceride under conditions in the refrigerator (-5 ° C to 5 ° C) A part of the crystallization may cause emulsion breakage and oil-water separation may occur. Therefore, it has been reported that a specific range of emulsifiers is effective as a crystallization inhibitor in order to improve low temperature resistance (Patent Document 4).

  Here, there is a technique in which a plant sterol is added to an oil-in-water emulsion composition (Patent Document 5), which relates to prevention of emulsion breakage due to vibration load during distribution. In general, it is known that when plant sterols and plant sterol esters are dissolved, they are easily crystallized in fats and oils, and methods for suppressing the crystallization of plant sterols have been reported (Patent Documents 6 and 7). ). In addition, as a method for stabilizing acidic oil-in-water emulsions containing plant sterols, there is a technique of acidic oil-in-water emulsions using enzyme-treated egg yolk and also containing diglycerides (Patent Documents 8 and 9). All concentrations are low.

  When the present inventor conducted tests assuming various use scenes in advance for practical application of an acidic oil-in-water emulsion composition having a high diglyceride content, there were cases where physical properties and flavor were not always sufficient. . That is, after opening, the mayonnaise product is stored in a refrigerator (-5 to 5 ° C.) from the viewpoint of preventing corruption, returned to room temperature when used, and then returned to the refrigerator again after use. Also, in cold districts, those exposed to cold at night can be warmed by daytime heating. With such temperature change, the emulsified state may become unstable or the flavor may deteriorate. In addition, these physical properties may be affected by a pipe transfer share and a filling share at the time of manufacture.

  Furthermore, acidic oil-in-water emulsified compositions such as mayonnaise filled in resin-made general mayonnaise containers are subjected to pressing pressure (bottle pressurization share) every time they are used, and in some cases, emulsification becomes unstable. Furthermore, quality degradation such as emulsion breakage and water separation may be caused.

Therefore, acidic oil-in-water emulsion compositions with a high diglyceride content are required to have high stability in terms of physical properties and flavor against bottle pressurization shear and temperature changes that occur repeatedly during use. However, the crystal inhibitors such as the above emulsifiers cannot satisfy all of them. Moreover, it is not preferable to use many of these because it affects the flavor and the like of the acidic oil-in-water emulsion composition.
Japanese Unexamined Patent Publication No. 4-300828 Japanese Patent Laid-Open No. 3-8431 JP 2001-138 A JP 2002-176852 A International Publication No. 03/047359 Pamphlet JP 2003-226890 A Japanese Patent Laid-Open No. 2003-160795 JP 2002-171931 A JP 2002-206100 A

  The object of the present invention is to have high stability in terms of physical properties and flavor, with a high concentration of diglyceride against bottle pressure share and temperature changes that occur repeatedly during use, in addition to low temperature resistance during storage. The object is to provide an oil-in-water emulsion composition.

  It is known that when phytosterols are dissolved in ordinary fats and oils (that is, triglycerides), they are known to be easily crystallized in fats and oils, and methods for suppressing crystallization of plant sterols are being studied. As described above. Since diglyceride has one OH group in the molecule unlike triglyceride, it is generally known that it has a higher melting point than triglyceride and is easily crystallized. Here, as described above, the polyglycerin fatty acid ester in a specific range has an effect of suppressing crystallization of diglyceride, but prevents crystallization of the entire fat and oil that occurs when plant sterols are blended with a diglyceride-rich oil. It is not possible.

  However, the present inventor obtained a result that was not expected at all from this finding. That is, in an acidic oil-in-water emulsion composition using high fat and oil containing diglyceride and egg yolk, crystallization of the whole oil and fat cannot be prevented by using a polyglycerol fatty acid ester and a plant sterol having a specific composition in combination. It has been found that it improves the low temperature resistance of the emulsion, and at the same time has pressure shear resistance and temperature change resistance, and does not change the physical properties of the emulsion, and further improves the flavor of the emulsion itself, especially the richness. Completed the invention.

That is, the present invention provides the following (A), (B), (C) and (D):
(A) a fat or oil having a diglyceride content of 30% by mass or more,
(B) egg yolk,
(C) PS in which the mass ratio of plant sterol (PS) and plant sterol fatty acid ester (PSE) satisfies PSE / (PS + PSE)> 0.3, and 80% by mass or more of the fatty acids constituting PSE is unsaturated fatty acid. And PSE,
(D) An acidic oil-in-water emulsion composition containing a polyglycerol fatty acid ester is provided.

  According to the present invention, although it is an acidic oil-in-water emulsified composition containing diglyceride at a high concentration, it has low-temperature resistance, and with respect to bottle pressurization share and temperature change that occur repeatedly at the time of use, physical properties and flavor deterioration are reduced. Can be improved.

  The acidic oil-in-water emulsified compositions such as mayonnaises and dressings preferably use low-melting oils and fats so that crystallization and solidification do not occur even when stored at a low temperature such as a refrigerator. The diglyceride used in the present invention also preferably has a low melting point. Specifically, the carbon number of the constituent fatty acid residue is preferably 8 to 24, particularly 16 to 22. The amount of unsaturated fatty acid residues is preferably 55% by mass (hereinafter simply referred to as%) or more of the total fatty acid residues, more preferably 70 to 100%, particularly 90 to 100%, and particularly 93 to 98%. Is preferred. Diglyceride can be obtained by any method such as an ester exchange reaction between vegetable oil, animal oil or the like and glycerin, or an esterification reaction between fatty acid derived from the above fats and glycerin. The reaction method may be either a chemical reaction method using an alkali catalyst or the like, or a biochemical reaction method using an oil and fat hydrolase such as lipase.

  In the acidic oil-in-water emulsion composition of the present invention, (A) the diglyceride content in the fat is 30% or more from the viewpoint of effectiveness as a lipid metabolism improving food or a body fat accumulation-inhibiting food, and industrial productivity. It is preferably 35 to 100%, more preferably 50 to 99.9%, particularly 71 to 95%. Oils and fats can contain triglycerides, monoglycerides, free fatty acids and the like in addition to diglycerides.

  The content of the monoglyceride in the component (A) oil is preferably 5% or less, more preferably 0 to 2%, particularly 0.1 to 1.5% from the viewpoint of emulsifiability, flavor and industrial productivity. Is good. The constituent fatty acid of the monoglyceride is preferably the same as the constituent fatty acid of the diglyceride in terms of industrial productivity.

  The content of the free fatty acid (salt) in the component (A) fat is preferably 1% or less, more preferably from 0 to 0.5%, particularly from 0.05 to 5 in terms of emulsifiability, flavor and industrial productivity. It is good to be 0.2%.

  The content of triglyceride in the component (A) oil is preferably 70% or less, more preferably 0 to 65%, particularly 0.1 to 50%, especially in terms of emulsifying properties, flavor, physiological effects and industrial productivity. It is desirable that it is 3.3% to 28.85%.

  The (B) egg yolk used in the present invention may be in any form such as raw, frozen, powdered, salted, and sweetened, or may be formulated in the form of whole egg containing egg white. The content of egg yolk in the composition is preferably 5 to 20% in terms of liquid egg yolk, more preferably 7 to 17%, particularly preferably 8 to 15%, and most preferably 10 from the viewpoint of improving the flavor. ~ 15%.

In addition, the component (B) egg yolk is preferably partly or wholly enzyme-treated from the viewpoint of emulsion stability. As the enzyme used for the enzyme treatment of egg yolk, esterase, lipase and phospholipase are preferable, lipase and phospholipase are more preferable, and phospholipase is particularly preferable. Among the phospholipases, phospholipase A, that is, phospholipase A ₁ and / or A ₂ is most preferable.

  Among the egg yolks treated with the enzyme, the mass ratio of lysophospholipid to the total phospholipid of egg yolk (hereinafter referred to as lyso ratio) is preferably 15% or more, more preferably 25 to 75%, especially 29. It is preferable to set it to -65% from the point of emulsion stability. The lysophospholipid is preferably derived from egg yolk as described above, but a soybean-derived one can also be used, and an egg yolk-derived one and a soybean-derived one can also be used in combination. In addition, when it is assumed that a part of the egg yolk is subjected to the enzyme treatment, it is preferable to mix after mixing the egg yolk not subjected to the enzyme treatment and the one subjected to the enzyme treatment separately.

  The enzyme treatment conditions may be appropriately selected such that the lyso ratio is 15% or more when the enzyme-treated egg yolk is used for the whole egg yolk. Specifically, when the enzyme activity is 10,000 IU / mL, the enzyme addition amount is preferably 0.0001 to 0.1%, particularly preferably 0.001 to 0.01 with respect to the egg yolk. The reaction temperature is preferably 20 to 60 ° C, particularly preferably 30 to 55 ° C. The reaction time is preferably 1 hour to 30 hours, particularly 5 hours to 25 hours. When enzyme-treated egg yolk is used as part of the egg yolk, the enzyme treatment conditions may be selected so that the total lyso ratio of the enzyme-untreated egg yolk and the enzyme-treated egg yolk falls within the above range. Such an enzyme treatment is preferably performed before mixing and emulsifying each raw material.

  In the present invention, (C) a plant sterol and a plant sterol fatty acid ester having a blood cholesterol lowering action are blended. The combined use of diglyceride and component (C) can further enhance the usefulness as a lipid metabolism improving food. Plant sterols (PS) are free forms, and include, for example, α-sitosterol, β-sitosterol, brassicasterol, stigmasterol, ergosterol, campesterol and the like. Moreover, what was obtained by esterification reaction of the said plant sterol and a fatty acid and the transesterification reaction of the said plant sterol and fats and oils or a partial glyceride can be used for plant sterol fatty acid ester (PSE). And an extract-concentrated product. In the present invention, one or more of these ferulic acid esters, glycosides, and mixtures can be used.

The fatty acids constituting the PSE are soybean oil fatty acid, rapeseed oil fatty acid, sunflower oil fatty acid, corn oil fatty acid, fractions, and the like in terms of temperature change resistance, pressure shear resistance, melting point, ease of handling, price, etc. Fatty acids derived from vegetable oils such as mixtures are preferred. In the fatty acid composition of PSE, the content of unsaturated fatty acid is 80% or more, preferably 85 to 100%, more preferably 88 to 99%, and particularly preferably 90 to 98%. Further, the content of oleic acid in the constituent fatty acids of PSE is preferably 15 to 75%, more preferably 20 to 70%, and particularly preferably 25 to 65%. The content of linoleic acid is preferably 10 to 60%, more preferably 12 to 45%, particularly preferably 15 to 30%. The content of linolenic acid is preferably 0 to 15% or less, more preferably 1 to 12%, and particularly preferably 3 to 9%.
In the acidic oil-in-water emulsified composition of the present invention, the content of the component (C) is 1 to 10%, further 1.2 to 10% in terms of free plant sterol, with respect to the component (A). 2 to 5% is particularly preferable. Further, the mass ratio of PSE to plant sterol (PS) and plant sterol fatty acid ester (PSE) (PSE / (PS + PSE)) should be greater than 0.3, more preferably 0.7 to 1, and particularly preferably 0.8. 8 to 1, particularly 0.9 to 0.99 is preferable in terms of flavor, temperature change resistance, and pressure shear resistance. Further, PS of the component (C) is 0.001 to 0.3%, further 0.01 to 0.2%, particularly 0.05 to 0.15% with respect to the component (A). It is preferable in terms of flavor, temperature change resistance, and pressure shear resistance.

  The (D) polyglycerol fatty acid ester in the present invention preferably has an average polymerization degree of glycerin of 2 to 12, a carbon number of constituent fatty acids of 12 to 22, an esterification degree of 70% or more, particularly 80% or more. Moreover, it is preferable from the point of pressurization shear tolerance and temperature change tolerance that HLB is less than 4.5, especially less than 3.5. In the acidic oil-in-water emulsion composition of the present invention, the content of the component (D) is preferably 0.1 to 5%, more preferably 0.25 to 3%, particularly with respect to the component (A). 0.6 to 2%, especially 0.7 to 1.5% is preferable in terms of flavor, pressure shear resistance, and temperature change resistance.

  In the aqueous phase of the acidic oil-in-water emulsion composition of the present invention, water, rice vinegar, sake lees vinegar, apple vinegar, grape vinegar, grain vinegar, synthetic vinegar and other vinegar, salt, glutamic acid soda seasoning, sugar, Sugar, such as syrup, taste, such as liquor, mirin, various vitamins, organic acids such as citric acid and their salts, spices, juices of various vegetables such as lemon juice, xanthan gum, gellan gum, guar gum, tamarind gum, Carrageenan, pectin, thickened polysaccharides such as tragacanth gum, starches such as potato starch, degradation products thereof and starches modified by them, sucrose fatty acid ester, sorbitan fatty acid ester, synthetic emulsifier such as polysorbate, soy protein, Milk protein, wheat protein, etc., or protein-based emulsifiers such as isolates and degradation products of these proteins, lecithin or its enzyme content It can be blended natural emulsifiers such things, dairy milk, etc., various phosphates and the like. In the present invention, these can be appropriately blended according to the viscosity, physical properties and the like of the target composition.

  The pH of the aqueous phase is acidic from the viewpoints of flavor and storage stability, but is preferably 2 to 6, particularly 3 to 5. To adjust the pH of the aqueous phase, acidulants such as vinegar, organic acids, salts of organic acids, fruit juices and the like can be used.

The mass ratio of the oil phase to the water phase is preferably 10/90 to 80/20, more preferably 20/80 to 75/25, especially 35/65 to 72/28, especially 60/40 to 70/30. It is desirable.
Examples of the acidic oil-in-water emulsified composition of the present invention include dressings, semi-solid dressings, emulsified liquid dressings, mayonnaise, salad dressings, French dressings and the like defined by the Japanese Agricultural Standards (JAS). It is not limited to, but widely mayonnaises, mayonnaise-like foods, dressings and dressing-like foods.

The acidic oil-in-water emulsion composition of the present invention can be produced, for example, by the following method. First, an oil phase is prepared by mixing oil components of (A) diglyceride-containing oil and fat, (C) plant sterol, and (D) polyglycerol fatty acid ester. Moreover, (B) egg yolk and other water-soluble raw materials are mixed to prepare an aqueous phase. An acidic oil-in-water emulsified composition can be obtained by adding the oil phase to the aqueous phase, pre-emulsifying if necessary, and homogenizing. Examples of the homogenizer include high-pressure homogenizers such as mountain gourin and microfluidizer, ultrasonic emulsifiers, colloid mills, azimuth homomixers, milders, and the like.
The acidic oil-in-water emulsion thus produced is filled in a container and can be used as an emulsified food in a container in the same manner as ordinary mayonnaise. For example, it can be used for cooking sauces such as tartar sauce, sandwiches, salads, grilled foods, fried foods, and seasonings.
Any container can be used as long as it is used for acidic oil-in-water emulsified foods such as mayonnaise and dressing. In particular, a flexible container that is easier to use than a bottle, such as a plastic tube container, is preferred. As the material of the plastic container, one or two or more thermoplastic plastics such as polyethylene, polypropylene, ethylenic vinyl acetate, ethylene / vinyl alcohol copolymer, polyethylene terephthalate, etc., which are hollow molded, or these A layer formed of two or more layers made of thermoplastic plastic and hollow-molded can be used.

(Preparation of egg yolk liquid)
750 g of egg yolk solution having a salt concentration of 10%, 150 g of water and 15 g of sodium chloride were mixed and sufficiently preheated at the reaction temperature. Subsequently, phospholipase A ₂ in an amount shown in Table 1 was added to the egg yolk liquid to carry out a reaction to obtain enzyme-treated egg yolks (egg yolks 1 and 2). Table 1 shows the reaction time, reaction temperature, and lyso ratio. The lyso ratio was determined by the following method. First, the reaction product was repeatedly extracted with a mixed solvent of chloroform / methanol (3: 1) to obtain total lipids in the reaction product. The resulting lipid mixture was subjected to thin layer chromatography. Fractionation was performed by two-dimensional thin layer chromatography with one dimension = chloroform: methanol: water (65:25:49) and two dimensions = butanol: acetic acid: water (60:20:20). Various fractionated phospholipids were collected, and the amount of phosphorus in the phospholipids was measured using a commercially available measurement kit (permanganate ashing method, phospholipid test Wako, manufactured by Wako Pure Chemical Industries, Ltd.). . The lyso ratio (%) was determined by (phosphorus mass in lysophospholipid fraction / phosphorus mass in total phospholipid) × 100.

Reference Examples 1-5
The substances shown in Table 2 were added to the diglyceride-rich oil, and then the appearance after standing at -5 ° C for 1 day was observed. The results are shown in Table 2. As the plant sterol fatty acid ester, CardioAid-S manufactured by Archer Daniels Midland Company in the United States was used, and as the plant sterol (free body (free body)), phytosterol F manufactured by Tama Seikagaku Co., Ltd. was used. The plant sterol composition and fatty acid composition are shown in Table 3. Here, the addition amount of the plant sterol fatty acid ester was a mass converted to a free form, and was calculated from an ester form mass / 1.68 = a free form mass.

  High diglyceride content oil, and diglyceride high content oil added with polyglycerin fatty acid ester and plant sterol and / or plant sterol fatty acid ester are all crystallized and solidified at -5 ° C. No crystallization suppression effect was observed for the oil contained.

Example 1 (Invention products 1 to 3, Comparative products 1 to 3)
An oil phase and an aqueous phase having the composition shown in Table 4 were prepared according to a conventional method. Next, after pre-emulsifying the oil phase while stirring the aqueous phase, it was homogenized at 3000 r / min with a clearance of 0.045 mm using a colloid mill (straight rotor: manufactured by PUC). A 2.8 μm mayonnaise was produced. Various evaluation was performed about the obtained mayonnaise (Test Examples 1-5). The results are shown in Table 4.

Test Example 1 (Pressure shear resistance property evaluation)
The manufactured mayonnaise was packed in a pressure vessel, and a pressure share was applied through a pipe having an inner diameter of 4 mm and a length of 30 cm while applying pressure (196 kPa). The viscosity before and after the pressure shear load was measured by the following method. Subsequently, the viscosity reduction rate (%) at the time of shear load was determined according to the following formula, and physical properties were evaluated.
Viscosity measurement conditions: 20 ° C
BROOKFIELD DV-I type
No. 6 spindles, 2r / min, measured after 30 seconds.
Viscosity reduction rate = (viscosity after shear load / viscosity before shear load) × 1000

Test Example 2 (Bottle pressurization shear resistance appearance evaluation)
About 70% by volume of the mayonnaise loaded with a pressure share in Test 1 was filled in a plastic tube-type mayonnaise container (100 mL), and the air was discharged and sealed. The container was repeatedly pressed by hand and pressed 500 times, and then the appearance of the emulsion squeezed out of the tube was observed with the naked eye and evaluated according to the following criteria.
Evaluation criteria A: The appearance is smooth and glossy and very good, unchanged from the initial stage.
B: Although the skin is slightly rough, water separation and oil separation are not recognized, and the appearance is good.
C: Water separation and oil separation were observed in some places, and the appearance was poor.

Test example 3 (low temperature resistance evaluation)
The mayonnaise loaded with a pressure share in Test 1 was filled into a plastic tube-type mayonnaise container (100 mL) to a full capacity and stored in a thermostatic bath at -8 ° C. After 1 day, 2 days, and 3 days, each was taken out to room temperature and then allowed to stand for about 6 hours. Then, the appearance of the emulsion squeezed from the tube was observed with the naked eye, and evaluated according to the same criteria as in Test Example 2.

Test example 4 (temperature cycle resistance)
In test 1, the mayonnaise loaded with a pressure share was filled into a plastic tube mayonnaise container (100 mL) to the full capacity. This is a thermostatic chamber whose temperature changes at a constant condition every 12 hours (after holding at 25 ° C for 2 hours, it decreases to 0 ° C in 30 minutes, then holds at 0 ° C for 9 hours, then increases to 25 ° C in 30 minutes) Stored for 30 days. After storage, it was allowed to stand at room temperature for about 6 hours, and then the appearance of the emulsion squeezed out from the tube was observed with the naked eye and evaluated according to the same criteria as in Test Example 2.

Test example 5 (flavor evaluation after aging)
The mayonnaise loaded with a pressure share in Test 1 was filled into a plastic tube-type mayonnaise container (100 mL) to the full capacity, the upper space of the container was replaced with nitrogen, sealed, and stored at 20 ° C. After storage for one month, the flavor evaluation of mayonnaise itself and the flavor evaluation of vegetable salad (lettuce 10g, 2 slices of cherry tomato, 3 pieces of sliced cucumber were eaten over about 8g of mayonnaise) were performed on 43 panels. The standard of flavor evaluation was made into 10 stages, with 10 points being the most delicious and 1 point being the least delicious. An average score was obtained from the scores thus obtained and used as a score for each sample.
As a result, the products of the present invention were superior in flavor to the comparative products. In particular, in the comparative product, the rich taste was poor, and when chewing the vegetables, it became watery, and a blue odor and a delicious taste were felt, whereas the inventive product had a strong taste and chewed the vegetables. However, the blue odor and taste were reduced and I was able to eat deliciously.

Even in the case of a diglyceride-containing oil-and-fat composition that shows no improvement effect at all with respect to low-temperature resistance as shown in the reference example, the product of the present invention in which this is an acidic oil-in-water emulsion composition has a pipe transfer share, Satisfies both pressure share resistance equivalent to filling share, 500 times pressing test equivalent to actual use (bottle pressure share resistance), low temperature resistance, temperature cycle resistance, and excellent flavor It was.
On the other hand, any of the comparative products not containing both PS and / or PSE and polyglycerin fatty acid ester had a significant decrease in viscosity due to a pressure share load. Moreover, stability was inferior also in the 500 times pressing pressure test, and temperature cycle tolerance was also inferior. In addition, the comparative product in which part of the high diglyceride content oil was replaced with soybean white oil as an effect of diglyceride purity reduction improved the low temperature resistance of the emulsion, but improved bottle pressure share resistance and temperature cycle resistance were seen. In addition, the flavor was not improved.

Claims (5)

The following (A), (B), (C) and (D):
(A) a fat or oil having a diglyceride content of 30% by mass or more,
(B) egg yolk,
(C) PS in which the mass ratio of plant sterol (PS) and plant sterol fatty acid ester (PSE) satisfies PSE / (PS + PSE)> 0.3, and 80% by mass or more of the fatty acids constituting PSE is unsaturated fatty acid. And PSE with respect to component (A), in terms of free plant sterol, 1 to 10% by mass
(D) An acidic oil-in-water emulsion composition containing a polyglycerol fatty acid ester.   The acidic oil-in-water emulsified composition according to claim 1, wherein a part or all of egg yolk is subjected to an enzyme treatment.   The acidic oil-in-water emulsion composition according to claim 2, wherein the enzyme is phospholipase.   The acidic oil-in-water emulsion composition according to claim 3, wherein the ratio of lysophospholipids to total phospholipids in egg yolks treated with phospholipase is 15% by mass or more based on the amount of phosphorus. The acidic oil-in-water emulsion composition according to any one of claims 1 to 4 , wherein the component (C) PS is contained in an amount of 0.001 to 0.3% by mass relative to the component (A).