JP4853433B2 - Acid oil-in-water emulsified oil and fat composition - Google Patents

Description

  The present invention relates to an acidic oil-in-water emulsified fat composition including mayonnaise and dressings.

  Acidic oil-in-water emulsified oils and fat compositions such as mayonnaise and dressings have been used for various food applications. In particular, when they are used in frozen foods, emulsion breakage occurs during cooking and subsequent frozen storage, oil separation becomes significant, appearance, mouth melting, texture significantly deteriorate, and commercial value is impaired. Therefore, improvement has been desired.

As an acidic oil-in-water emulsified composition that has improved emulsification stability during cooking and frozen storage and resistance to repeated freezing and heating, the oil content should be drastically reduced from the usual 70% to less than 40%. So, methods have been taken to prevent apparent oil separation. According to this method, apparent oil separation is improved by reducing the oil content, but the essential emulsification stability has not been improved. Was destroyed and oil separation occurred. In addition, since the amount of oil is small, the amount of brewed vinegar must be increased in order to ensure storage stability, which may result in a poor flavor balance. Moreover, it is necessary to mix | blend many thickening stabilizers in order to maintain a physical property, and there exists a subject that a mouth melting is remarkably worse than normal mayonnaise. Therefore, mayonnaise dressings having freezing resistance, heat resistance, and repeated freezing and heating resistance even with the same amount of oil as usual have been desired. However, there have been few reports on such acidic oil-in-water emulsified oil / fat compositions. As another improvement measure, Patent Document 1 discloses that the oil content is 75% by weight, but the egg yolk granule fraction that has been enzymatically treated with phospholipase A2 is mixed and stirred with other materials to obtain an emulsion. Mayonnaise is listed. Although improvement is seen with this method, the emulsion stability is not sufficient, oil separation is observed during cooking and freezing storage, and oil is separated during cooking and freezing storage by repeated freezing and heating. This was insufficient to maintain the emulsified state, and further improvement was desired.
JP 2003-274903 A

  Acidic oil-in-water type with stable emulsification and almost no oil separation in cooking processes such as heating and freezing, and almost no oil separation even after repeated freezing and heating, melting in mouth, good texture and excellent flavor It is to provide an emulsified oil and fat composition.

  As a result of intensive studies to solve the above problems, the inventors of the present invention include only an egg yolk plasma fraction as an egg yolk component at the time of preliminary emulsification, and if an egg yolk granule fraction is added after or after pre-emulsification, In addition, it was found that an oil-in-water emulsified composition with little oil separation, stable emulsification, melted in mouth, good texture and excellent flavor was obtained, and the present invention was completed.

That is, the first of the present invention is a method for producing an acidic oil-in-water emulsified fat composition comprising an egg yolk plasma fraction at the time of preliminary emulsification and adding the egg yolk granule fraction after preliminary emulsification or after final emulsification. About. Preferred embodiment, the oil fat content, a method of manufacturing an acidic oil-in-water emulsified oil compositions described above are the acidic oil-in-water emulsified oil in the overall composition from 55 to 85 wt%, more preferably, egg yolk granule fraction The method for producing an acidic oil-in-water emulsified oil / fat composition as described above, wherein the fraction is enzymatically treated with phospholipase, particularly preferably the egg yolk plasma fraction is enzymatically treated with phospholipase It is related with the manufacturing method of the acidic oil-in-water type emulsified oil-fat composition of the said description.

  According to the present invention, the emulsification is stable and there is almost no oil separation even in cooking processes such as heating and freezing, and there is almost no oil separation even after repeated freezing and heating, and it melts in the mouth and has a good texture and excellent flavor. An acidic oil-in-water emulsified oil / fat composition can be provided.

  Hereinafter, the present invention will be described in more detail. The acidic oil-in-water emulsified oil / fat composition of the present invention uses edible oil / fat and egg liquid as main ingredients, is used as mayonnaise dressings, and has a pH of less than 7. In particular, in order to enhance hygienic storage stability, those having a pH of 5.0 or less are preferred, and pHs of 4.5 or less are more preferred. The oil phase mainly contains edible fats and oils, and may contain emulsifiers, colorants and the like. The aqueous phase mainly contains egg liquid, vinegar, and water, and may further contain a thickener such as starch, and a flavoring agent such as salt. In addition, even if the acidic oil-in-water type emulsified oil-fat composition of this invention contains starch, it is called mayonnaise.

  The oil content of the acidic oil-in-water emulsified oil / fat composition of the present invention is not particularly limited, but usually the higher the oil content, the worse the stability. In addition, from the viewpoint of freezing resistance and heat resistance, 40 to 85% by weight is preferable in the entire acidic oil-in-water emulsified oil and fat composition, and in addition to resistance to repeated freezing and heating, 50 to 85% by weight in addition to flavor and mouth melting % Or more is more preferable, and 65 to 85% by weight is most preferable because it meets the mayonnaise standard of the Japanese Agricultural Standards without adding unnecessary additives.

  The egg liquid used in the present invention is not particularly limited as long as it contains an egg yolk plasma fraction of 0.1% by weight or more, and a sterilized liquid egg obtained by splitting a shell egg and removing egg white can be used. You may use what added salt, saccharides, etc. to them as needed. However, it is essential to add the egg yolk granule fraction after preliminary emulsification or after emulsification. It is considered that the stability during heating and freezing is remarkably improved by adding the egg yolk granule fraction after pre-emulsification or after emulsification.

  The egg yolk is divided into two fractions, a plasma fraction and a granule fraction. The plasma fraction referred to in the present invention is the supernatant fraction obtained when the egg yolk is centrifuged, and the granule fraction is A granular precipitate that precipitates by centrifugation. The egg yolk plasma fraction has an action to emulsify oil, but the effect of keeping the emulsification stable is not so strong. On the other hand, the egg yolk granule fraction alone has a low action to emulsify oil, but the emulsion structure formed once. It is thought that the effect of maintaining is high.

  The egg yolk fractionation method is not particularly limited, but the plasma fraction and the granule fraction can be obtained, for example, by the method shown below. After adding 0.17M saline solution in the same amount as the yolk to the yolk and stirring, the plasma fraction as the supernatant and the granule fraction as the precipitate are obtained by centrifuging at 10,000 G for 45 minutes. can get.

  When the production method of the present invention is used, the plasma fraction and the granule fraction are effective even if the enzyme treatment is not carried out, but the plasma fraction and / or the granule fraction subjected to the enzyme reaction with phospholipase A2. A significant effect can be obtained by minutes. Therefore, the plasma fraction and / or the granule fraction are preferably subjected to an enzyme treatment with phospholipase A2. As the phospholipase used in the present invention, for example, 10 L of lecitase manufactured by Novozyme Japan Co., Ltd., Sumiteam PLA1 manufactured by Shin Nippon Chemical Co., Ltd. and the like can be used.

  The enzyme reaction may be performed by setting reaction conditions as necessary, but can be carried out, for example, by the method exemplified below. A predetermined amount of phospholipase is added to the egg yolk granule fraction or plasma fraction, the pH is maintained at 7.0, and the temperature is adjusted with stirring at 45 ° C. to carry out the reaction. The progress of the enzyme reaction can be grasped by measuring the decomposition rate of the fatty acid. The decomposition rate of the fatty acid is preferably 50% or more, more preferably 60% or more, and preferably 70% or more. After carrying out the reaction for a predetermined time with the decomposition rate of the fatty acid, the enzyme is deactivated to terminate the reaction. The enzyme deactivation conditions vary depending on the amount of enzyme, the amount of liquid, the stirring efficiency, and the like, but can be performed, for example, by heating while stirring for about 10 minutes at 70 ° C.

  The method for producing the acidic oil-in-water emulsified oil / fat composition of the present invention is not particularly limited as long as the egg yolk granule fraction is added after preliminary emulsification or after emulsification, and the following methods may be mentioned. That is, after mixing and stirring vinegar, a thickener, flavoring materials other than vinegar, salt, and sugar, the egg yolk plasma fraction is added and stirred to obtain an aqueous phase. Preliminarily emulsified with a homomixer or the like while further adding fats and oils thereto, and then the egg yolk granule fraction is added and final emulsification is performed using a colloid mill or the like. Here, before adding the egg yolk granule fraction, final emulsification may be performed using a colloid mill or the like, and then the egg yolk granule fraction may be added and stirred.

  In the present invention, the granule fraction is added after preliminary emulsification or after final emulsification. Usually, when preparing mayonnaise and dressing, egg liquid is not divided at the time of preliminary emulsification, but added in a lump. To do.

  The acidic oil-in-water emulsified oil / fat composition obtained by the production method of the present invention can be used as it is or mixed with other foodstuffs, for wrapping, topping, filling or coating for various foods. Can be used. Examples of foods that can be used include baked bread, panini, waffles, sandwiches, salads, salads, prepared dishes, hamburgers, meatballs, hanpen, chikuwa, fried foods, fried okonomiyaki, takoyaki, pizza, grilled meat, etc. However, it is not particularly limited to these. Among the foods described above, the acidic oil-in-water emulsified oil / fat composition of the present invention can be used for baking pans, hamburgers, and takoyaki.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Emulsion stability during freezing and heating>
In Examples and Comparative Examples, mayonnaise (acidic oil-in-water emulsified oil / fat composition) was heat sealed in 100 g portions in a plastic bag and then heated in a constant temperature water bath at 80 ° C. for 60 minutes (corresponding to the first heating in Table 2). . Then, it was frozen at −20 ° C. for 72 hours, and then heated in a constant temperature water bath at 80 ° C. for 60 minutes (corresponding to the second heating in Table 2). Freezing and heating were repeated once more under the same conditions. The emulsion stability of mayonnaise (acidic oil-in-water emulsified oil / fat composition) during three heating operations was evaluated by the following evaluation criteria by visual observation of 10 trained workers, and the average was used as an evaluation score. 5 points: No oil separation, 4 points: Slight floating of oil is observed on the surface, 3 points: Oil is on the surface, part of the oil is soaked in bread, 2 points: Oil separation is Remarkably, it can be clearly seen that an oil layer floats on top of the mayonnaise. One point: oil separation is remarkable, and the mayonnaise is completely divided into two layers of oil and water phase. Moreover, the state after heating for 60 minutes with an 80 degreeC thermostat was evaluated after storing for a predetermined period at -20 degreeC.
In addition, in this application, although the emulsification stability at the time of freezing and a heating is evaluated on said conditions, confirmation of the same effect is -18--50 degreeC if it is freezing temperature, and 50-130 if it is heating temperature. The effect of the present application can be suitably confirmed at ° C.

<Taste evaluation>
In the Examples and Comparative Examples, the mayonnaise (acidic oil-in-water emulsified oil / fat composition) after heating and freezing was eaten by 10 trained panelists, and the flavor of each mayonnaise was evaluated according to the following evaluation criteria. Evaluation was made and the average was taken as the evaluation score. 5 points: Flavor is good, 4 points: Flavor is almost good, but the balance is slightly lacking, 3 points: Flavor balance is poor, 2 points: Flavor balance is bad, 1 point: Balance is I feel bad and uncomfortable.

<Melting evaluation>
In the Examples and Comparative Examples, the mayonnaise (acidic oil-in-water type emulsified oil / fat composition) after heating and freezing was eaten by 10 trained panelists, and the feeling of melting of each mayonnaise at that time was evaluated according to the following evaluation criteria. The average was used as the evaluation score. 5 points: There is no stickiness left in the mouth when eating 4 points: Some stickiness remains in the mouth when eating 3 points: There is stickiness remaining in the mouth when eating 2 points: There is a lot of stickiness left in the mouth when eating, 1 point: Stickiness is noticeable and uncomfortable in the mouth when eating.

<Food texture evaluation>
In Examples and Comparative Examples, 10 trained panelists eat mayonnaise (acidic oil-in-water emulsified oil / fat composition) after heating and freezing, and the texture of each mayonnaise at that time is as follows: The average was used as the evaluation score. 5 points: soft and very good, 4 points: soft and good, 3 points: slightly hard but not bad, 2 points: poorly crisp, 1 point: extremely hard like rubber bad.

<Preparation of egg yolk granule fraction and plasma fraction>
After adding 1000 ml of 0.17M saline to 1000 g of egg yolk and stirring, the mixture was centrifuged at 10,000 G for 45 minutes at 4 ° C. (Model name: high-speed cooling centrifuge, model name: SCR20B, Rotor: RPR10-2, manufactured by Hitachi Koki Co., Ltd.), a plasma fraction as the supernatant, and a granule fraction as the precipitate. The granule fraction was then added NH ₄ Cl and dialyzed to obtain about 1000 g of granule fraction.

<Phospholipase treatment>
50 μl of Sumiteam PLA1 was added to the egg yolk, egg yolk granule fraction, or egg yolk plasma fraction, and the reaction was carried out for 4 hours while adjusting the temperature in a 45 ° C. constant temperature water bath without adjusting the pH.

(Example 1) Preparation of mayonnaise (acidic oil-in-water emulsified oil / fat composition) According to the formulation of Table 1, sodium glutamate, sodium chloride, sucrose, and mustard were dissolved in brewed vinegar (acidity 10%) and water. After the preparation, the egg yolk plasma fraction is added to the aqueous phase, preliminarily emulsified with a homomixer while adding rapeseed oil, the egg yolk granule fraction is added, and a colloid mill (product name: MINI COLOIDER “MC-3” is added. The final emulsification was performed by “SMT Co., Ltd.” to obtain mayonnaise. Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

(Examples 2 to 4) Preparation of mayonnaise (acidic oil-in-water emulsified oil / fat composition) According to the formulation in Table 1, phospholipase-treated granule fraction was used instead of granule fraction in Example 2, and plasma was used in Example 3. Example 1 except that the phospholipase-treated plasma fraction was used instead of the fraction, and that in Example 4, the phospholipase-treated granule fraction and the phospholipase-treated plasma fraction were used instead of the granule fraction and the plasma fraction. Mayonnaise was prepared in the same manner as above. Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

(Example 5) Preparation of mayonnaise (acidic oil-in-water emulsified oil / fat composition) According to the formulation of Table 1, the eggs were granulated for comparison with Comparative Example 2 corresponding to Example 3 of JP-A-2003-274903. The plasma fraction is used in addition to the le fraction. The manufacturing method was performed in the same manner as in Example 1. That is, according to the composition shown in Table 1, salt is dissolved in brewed vinegar (acidity 10%) and water to prepare an aqueous phase. After emulsification, the egg yolk granule fraction treated with phospholipase was added, and final emulsification was performed with a colloid mill (product name: MINI COLOIDER “MC-3”, manufactured by SMT Co., Ltd.) to obtain mayonnaise. Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

(Examples 6 and 7) Preparation of mayonnaise (acidic oil-in-water emulsified oil / fat composition) According to the formulation shown in Table 1, a sample was prepared in the same manner as in Example 1 except that the oil content was reduced to 55%. Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

(Comparative Example 1) Preparation of mayonnaise (acidic oil-in-water emulsified oil / fat composition) According to the formulation in Table 1, sodium glutamate, sodium chloride, sucrose, and mustard were dissolved in brewed vinegar (acidity 10%) and water, After the preparation, untreated sterilized egg yolk was added, and after preliminary emulsification, final emulsification was performed. Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

(Comparative Example 2) Preparation of mayonnaise (acidic oil-in-water emulsified oil / fat composition) According to the formulation of Table 1, mayonnaise was obtained by a formulation and production method according to Example 3 of JP-A-2003-274903. That is, an equal volume of water was added to 5 kg of egg yolk and homogenized, followed by centrifugation under conditions of 5 ° C., 14,000 rpm, and 30 minutes, and a granule fraction of egg yolk was obtained from 1.44 kg of the precipitate. The obtained egg yolk granule fraction (0.3 kg) was mixed with 0.65 kg of water and 0.05 g of salt and homogenized in a 3 L stirring tank, and 900 IU phospholipase A2 was added and mixed well. Enzyme treatment was performed at a product temperature of 5 ° C. for 5 hours to obtain a phospholipase-treated egg yolk granule fraction. After preparing a water phase by dissolving sodium chloride in brewed vinegar (acidity 10%), this phospholipase-treated egg yolk granule fraction was added, and after pre-emulsification, final emulsification was performed to obtain mayonnaise. . Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

(Comparative Example 3) Preparation of mayonnaise (acidic oil-in-water emulsified oil and fat composition) Mayonnaise was prepared in the same manner as in Comparative Example 1 using egg yolk treated with phospholipase A2 instead of untreated egg yolk of Comparative Example 1. Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

(Comparative example 4) Preparation of mayonnaise (acidic oil-in-water emulsified oil / fat composition) According to the formulation of Table 1, mayonnaise was prepared by changing the production method. That is, after preparing the aqueous phase, the granule fraction was added, preliminarily emulsified, the plasma fraction was added, and final emulsification was performed to obtain mayonnaise. Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

(Comparative Example 5) Production of mayonnaise (acidic oil-in-water emulsified oil / fat composition) According to the formulation in Table 1, the production method was changed from Example 1 and Comparative Example 4. That is, after the aqueous phase was prepared, the granule fraction and the plasma fraction were simultaneously pre-emulsified, and then the plasma fraction was added and final emulsification was performed to obtain mayonnaise. Table 2 shows the emulsion stability over time when the obtained mayonnaise is repeatedly heated and frozen and when it is stored in a frozen state. The flavor after repeated heating and freezing three times, melting in the mouth during eating, The results of evaluating the texture are summarized in Table 3.

  In Comparative Example 1, oil separation was significant only by heating, and after freezing, the oil was completely separated and no tissue remained. For Comparative Example 2, the emulsification stability was 3.3 and comparatively high after heating once, but after the second heating after freezing, the emulsification stability deteriorated to 1.8, Furthermore, the emulsion stability decreased to 1.2 in the third heating after freezing storage. This result that the emulsification is stable to some extent in the first heating coincides with the report that the heat resistance of mayonnaise emulsified only with granule treated with phospholipase in Example 3 of JP-A-2003-274903 is improved. To do. However, it has been found that the emulsion stability is remarkably reduced by repeating the second heating, the third heating, freezing and heating. As a result, the technique disclosed in Patent Document 1 could not maintain the emulsion stability even after repeated heating and freezing, but the technique of the present invention is effective because it can maintain the emulsion stability even after repeated heating and freezing. It became clear that it was clearly different. In Comparative Example 3, egg yolk treated with a conventional phospholipase is used. Although stable in the first heating, stability is low in repeated heating and freezing, and in the conventional technology, emulsion stability is stable in repeated heating and freezing. It became clear that it was difficult to maintain sex. Comparative Examples 4 and 5 have the same composition as Example 1, but the emulsion stability is greatly different due to different production methods.

  On the other hand, Example 1 is a combination of the granule fraction not treated with phospholipase and the plasma fraction, and after repeated heating and freezing three times and after refrigeration at −20 ° C. for 180 days. It was found that the condition was stable, and the flavor, melted mouth, and texture were excellent. In Examples 2 to 4 in which the granule fraction treated with phospholipase and the plasma fraction treated with phospholipase were used, the stability, flavor, and mouth melting were further improved as compared with Example 1 in which the yolk fraction was not treated with phospholipase. It is clear that the texture is even better, and in particular, Example 4 in which the granule fraction reacted with phospholipase A2 and the plasma fraction are used in combination has the most excellent emulsification stability, flavor, melt in mouth, and texture. became. In Example 5 in which the technology of the present invention was introduced based on Example 3 of Japanese Patent Application Laid-Open No. 2003-274903 of Patent Document 1, the granule fraction was obtained after preliminary emulsification in the plasma fraction as compared with Comparative Example 2. As a result, it was found that the stability of emulsification was improved even when heating and freezing were repeated and when the product was stored frozen for a long period of 180 days. In Examples 6 and 7 in which the oil content was reduced to 55%, the plasma fraction was added during preliminary emulsification, and the granule fraction was added after preliminary emulsification, so that the emulsification stability was good, and the flavor, mouth melt, food It turned out that it is excellent in feeling.

Claims (4)

A method for producing an acidic oil-in-water emulsified fat composition comprising an egg yolk plasma fraction at the time of preliminary emulsification and adding the egg yolk granule fraction after preliminary emulsification or after final emulsification. 2. The method for producing an acidic oil-in-water emulsified oil / fat composition according to claim 1, wherein the oil-and-fat content is 55 to 85% by weight in the entire acidic oil-in-water emulsified oil / fat composition. The method for producing an acidic oil-in-water emulsified oil / fat composition according to claim 1 or 2, wherein the egg yolk granule fraction is enzymatically treated with phospholipase. The method for producing an acidic oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3, wherein the egg yolk plasma fraction is enzymatically treated with phospholipase.