JP5029857B1 - Acid oil-in-water emulsified food - Google Patents

Abstract

Acidified oil-in-water emulsified foods used as mayonnaise or mayonnaise-like semi-solid emulsified dressing, etc., edible oils and fats 5 to 75% by mass, denatured egg white 0.3 to 5% by mass, lysed egg yolk It contains a sticking agent and has a viscosity (25 ° C.) of 50 to 800 Pa · s. Acidic oil-in-water emulsified food is a complex viscosity with a temperature of 25 ° C and 75 ° C at a measurement frequency of 1 Hz when the acid oil-in-water emulsified food is heated from 25 ° C to 75 ° C at a temperature increase rate of 2.5 ° C / min. When the modulus (Pa · s) is η ^* ₂₅ and η ^* ₇₅ , respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min , the following equations (1) and ( Satisfy 2).
_{^{TS1 = {(lnη * min -lnη}} * 25) / (T min -25)} × 1000 = -8~-2 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 = 0~15 (2)
This acidic oil-in-water emulsified food has improved storage stability not only at a low temperature but also at a high temperature, and is prevented from cracking during transportation and storage in logistics.
[Selection] Figure 1

Description

  The present invention is excellent in storage stability even under severe storage conditions such as being temporarily frozen or in a high temperature state of about 40 ° C., and excellent in transport and storage in logistics. It relates to an acid oil-in-water emulsified food.

  Typical examples of acidic oil-in-water emulsified foods include mayonnaise and semi-solid emulsified dressings.

  Mayonnaise and semi-solid emulsified dressings are obtained by emulsifying edible oils and fats and acid agents such as vinegar, and egg yolk, whole eggs and the like are used as the main material of the emulsifier. These are favored for their rich taste due to the oil droplets of emulsified oil, and are marketed in containers so that they can be stored at home and used when needed.

  On the other hand, in the mayonnaise-like acidic oil-in-water emulsified food with reduced oil phase raw material, egg white and phospholipase A-treated egg yolk (so-called lysified egg yolk) can be used as a method for preventing cracking during low-temperature storage at about 4 ° C. It has been proposed to improve storage stability by blending at a specific ratio (Patent Document 1).

  However, although the mayonnaise-like acidic oil-in-water emulsified food of Patent Document 1 has improved crack prevention effect at low temperature by using lysed egg yolk, crack prevention effect at high temperature of about 40 ° C is not sufficient, Cracks and oil separation may occur when stored under conditions of temporarily high temperatures, such as during food storage in summer. In addition, when stored under refrigeration conditions, cracks may occur in the emulsion when placed in a condition where it is temporarily frozen near the cold air outlet of the refrigerator. It has been desired to prevent cracking and oil separation.

JP 2001-252041 A

  The present invention can be used when acidic oil-in-water foods such as mayonnaise or mayonnaise-like semi-solid emulsified dressing are subjected to harsh storage conditions such as being temporarily frozen or at a high temperature of about 40 ° C. It is intended to prevent the acidic oil-in-water emulsified food from cracking or causing oil separation during the storage period.

  In the acidic oil-in-water emulsified food containing the modified egg white, lysed egg yolk and thickener in the acidic oil-in-water emulsified food, the present inventor is specific to the complex viscosity and temperature of the acidic oil-in-water emulsified food. By providing a relationship, cracking prevention effects can be obtained even at low temperatures that are temporarily frozen or at temperatures as high as 40 ° C. The relationship between this complex viscosity and temperature is largely due to the denatured state of egg white. I found out that it affected.

That is, the present invention contains edible oil and fat in an amount of 5 to 75% by mass, denatured egg white in terms of solid content of 0.3 to 5% by mass, lysed egg yolk and a thickener, and has a viscosity (25 ° C.) of 50 to 800 Pa · s. An acidic oil-in-water emulsified food, wherein the acidic oil-in-water emulsified food is heated from 25 ° C. to 75 ° C. at a heating rate of 2.5 ° C./min, at a measurement frequency of 1 Hz, 25 ° C., 75 ° C. When the complex viscosity at ℃ (Pa · s) is η ^* ₂₅ and η ^* ₇₅ , respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min , 1), (2)
_{^{TS1 = {(lnη * min -lnη}} * 25) / (T min -25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The temperature change rate (TS1: Thermo-Sensitivity 1) of the logarithmic value of the first complex viscosity calculated in step 2 and the temperature change rate (TS2: Thermo-Sensitivity 2) of the second complex viscosity are
TS1 = −8 to −2
TS2 = 0-15
An acidic oil-in-water emulsified food is provided. In particular, as denatured egg white, before being mixed with edible fats and oils, lysed egg yolk and thickener, previously denatured at pH 2 or less or pH 11 or more, denatured by heating at pH 5 or less, temperature 50 to 120 ° C., or Provided is an embodiment using a material that has been heat-denatured at a pH of 9 or more and a temperature of 60 to 120 ° C.

  Since the acidic oil-in-water emulsified food of the present invention has a specific relationship between the temperature and the complex viscosity of the food, it is severely frozen such as temporarily frozen or at a high temperature of about 40 ° C. Even when stored under various storage conditions, the storage stability is excellent, and it is possible to prevent the food from cracking or oil separation during the storage period.

FIG. 1 is a relationship diagram of temperature and logarithmic value of complex viscosity η ^{* in} an acidic oil-in-water emulsified food.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

  The acidic oil-in-water emulsified food of the present invention contains edible oil / fat, modified egg white, lysed egg yolk and a thickener, and the edible oil / fat is dispersed substantially uniformly in the aqueous phase as oil droplets, resulting in an oil-in-water emulsified state It is what has become.

  In the acidic oil-in-water emulsified food of the present invention, the content of edible fat is 5 to 75%, preferably 5 to 60%, more preferably 10 to 40%. A rich taste can be obtained by being uniformly dispersed therein. If the content of edible fats and oils is too low, it is difficult to obtain a rich emulsified food. On the other hand, if it is too high, oil separation tends to occur during storage at a high temperature of about 40 ° C.

  Examples of edible oils and fats include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil and other refined oils of oil, and MCT (medium chain fatty acid triglyceride), The thing etc. which performed the enzymatic process can be used, These 1 type (s) or 2 or more types can be used in combination.

  On the other hand, in the acidic oil-in-water emulsified food of the present invention, the aqueous phase contains an organic acid such as vinegar and citric acid or an acid agent such as citrus juice such as lemon juice. The pH of the aqueous phase is adjusted to an acidity of usually 4.6 or less, preferably pH 3.5 to 4.5 with an acid agent.

  In addition, lysed egg yolk is used to improve the crack prevention effect and oil separation suppression effect when the acidic oil-in-water emulsified food of the present invention is stored under freezing at about −15 ° C. or at a high temperature of about 40 ° C. To do. The lysed egg yolk is composed of a phospholipid of a yolk lipoprotein (a complex of egg yolk lipid and egg yolk protein such as egg yolk phospholipid, egg yolk oil and cholesterol), which is the main component of egg yolk, with phospholipase A1 or phospholipase A2. Is used to hydrolyze the 1- or 2-position fatty acid residue of phospholipid to obtain lysophospholipid. As the degree of hydrolysis of fatty acid residues in lysed egg yolk, the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine (ie, lysation rate) was analyzed by the iatroscan method (TLC-FID method). The value is preferably 10 to 80%, more preferably 20 to 70%.

  The content of lysed egg yolk is preferably 0.1 to 10%, more preferably 0.5 to 8%, and further preferably 2 to 6% of the acidic oil-in-water emulsion food in terms of solid content. If the content of lysed egg yolk is too small, crack prevention and oil separation suppression effects at freezing (about -15 ° C) and high temperatures (about 40 ° C) will be difficult to obtain. This is not preferable.

  In addition to the above-mentioned lysed egg yolk, the acidic oil-in-water emulsified food of the present invention may contain egg yolk that has not been lysed in order to reduce raw material costs. In addition to lysed egg yolk, an emulsifier such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and octenyl succinylated starch may be used in combination.

  In the present invention, the thickener is used for improving the effect of preventing cracking and the effect of suppressing oil separation when the acidic oil-in-water type emulsified food is stored under freezing at about −15 ° C. or at a high temperature of about 40 ° C.

  As the thickener, starch such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch obtained by subjecting these starches to α-formation, crosslinking, etc., and starch such as starch subjected to wet heat treatment , Xanthan gum, gum quality such as tamarind, and one or more of pectin can be used in combination.

  The content of the thickener in the acidic oil-in-water emulsified food depends on the content of the modified egg white and the type of the thickener used, but the above-mentioned crack prevention effect and oil separation suppression effect can be easily obtained. It is preferably 0.05% or more, more preferably 0.1 to 15%, further preferably 0.1 to 5%, and particularly preferably 0.1 to 3%. When the content of the thickener is too large, particularly when it exceeds 15%, the texture of the acidic oil-in-water emulsified food may be lowered, which is not preferable.

The acidic oil-in-water emulsified food of the present invention is characterized in that it contains 0.3 to 5% of modified egg white in terms of solid content and has the following relationship between the temperature and complex viscosity of the acidic oil-in-water emulsified food itself.
That is, when the acidic oil-in-water type emulsified food is heated from 25 ° C. to 75 ° C. at a heating rate of 2.5 ° C./min, the complex viscosity (Pa · s) at a measurement frequency of 1 Hz is 25 ° C. and 75 ° C. When η ^* ₂₅ and η ^* ₇₅ respectively and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min , the following equations (1) and (2)
_{^{TS1 = {(lnη * min -lnη}} * 25) / (T min -25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The temperature change rate (TS1) of the first complex viscosity calculated in step (2), and the temperature change rate (TS2) of the second complex viscosity,
TS1 = −8 to −2
TS2 = 0-15
And

  Here, the complex viscosity can be measured using a rheometer. Examples of the rheometer include “ARES-RFS”, “AR-2000”, “AR-G2” (manufactured by TA Instruments), “RS600” (manufactured by Thermo Harke), “MCR”. It is preferable to use a high-precision rheometer such as “−501” and “MCR-301” (manufactured by Anton Paar).

  In order to give the acidic oil-in-water emulsified food of the present invention the relationship between the temperature change rate TS1 of the first complex viscosity and the temperature change rate TS2 of the second complex viscosity, the degree of modification of egg white can be varied. Adjust it.

  Figure 1 shows the temperature and complex viscosity (temperature increase rate 2.5 ° C / min) used to calculate the temperature change rate (TS1) of the first complex viscosity and the temperature change rate (TS2) of the second complex viscosity. The relationship with the measurement frequency of 1 Hz) is shown for various acidic oil-in-water emulsified foods with different egg white denaturation states. In the figure, the horizontal axis indicates the temperature from 25 ° C. to 75 ° C., and the vertical axis indicates the logarithmic value of the complex viscosity of various acidic oil-in-water foods.

  Here, the composition of the acid oil-in-water emulsified food is 30% refined vegetable oil (rapeseed oil), 6% lysed egg yolk, and 15% vinegar (acidity 4%) as an acid agent, as one model composition of the present invention. It contains 15% egg white (12% solids) and 0.5% xanthan gum. In addition, the denaturation conditions of egg white are changed in the following six ways.

Egg white denaturing conditions
(1) Protein concentration 10%, pH 1.5 (no heating)
(2) Protein concentration 6%, pH 3, 90 ° C for 20 minutes
(3) Protein concentration 10%, pH 12 (no heating)
(4) Protein concentration 10%, pH 9, 15 minutes at 90 ° C
(5) Protein concentration 10%, pH 8, 10 minutes at 55 ° C
(6) Protein concentration 10%, pH 8, 30 minutes at 90 ° C

  Of these denaturing conditions, (1) and (3) indicate that the egg white has not undergone heat denaturation, but is acid-denatured and alkali-denatured, respectively, and (5) indicates that the egg white is hardly denatured. Means that. Note that (5) corresponds to commercially available sterilized egg white that has been subjected to a heat treatment of 10% protein concentration, pH 8-9, 55-60 ° C., 3-10 minutes. Further, (6) means that the degeneration is progressing like the coagulated egg white of the boiled egg while the egg white is coagulated and denatured. In the acidic oil-in-water emulsified food using the modified egg white of (6), the egg white solidified by heating was added to a protein concentration of 6% and crushed and used.

  As can be seen from FIG. 1, when the relationship between the temperature of the acidic oil-in-water emulsified food and the logarithmic value of the complex viscosity is plotted on a graph, the dynamic viscosity characteristics of the acidic oil-in-water emulsified food are as follows: It can be seen that the following three types (a), (b), and (c) exist.

(a) The complex viscosity gradually decreases from 25 ° C. to about 60 ° C., but greatly increases with increasing temperature between about 60 ° C. and 75 ° C. (egg white denaturation condition (5)).
This dynamic viscosity characteristic occurs when the egg white is not denatured or the degree of denaturation is low.

(b) The complex viscosity gradually decreases from 25 ° C. to around 60 ° C., increases slightly between 60 ° C. and 75 ° C. as the temperature rises, or is almost constant (eg, egg white denaturing conditions ( 1) to (4)).
The protein of egg white takes a denatured state of various structures depending on the protein concentration, pH, temperature, treatment time, etc. at the time of denaturation, but the dynamic viscosity characteristics of (b) of acidic oil-in-water emulsified food are completely denatured by egg white. It does not occur when it is agglomerated.

(c) The complex viscosity is substantially constant from 25 ° C. to 75 ° C. (egg white denaturation condition (6)).
This dynamic viscosity characteristic occurs when the egg white is completely denatured and agglomerated.

The fact that the dynamic viscosity characteristics of acidic oil-in-water emulsified foods differ depending on the modified state of egg white in three ways: (a), (b), (c) % And is found in various acidic oil-in-water emulsified foods having a viscosity (25 ° C.) of 50 to 800 Pa · s. The acidic oil-in-water emulsified food of the present invention has the dynamic viscosity characteristics of (b) among the dynamic viscosity characteristics of (a), (b), and (c), and more specifically, The complex viscosity (Pa · s) at 25 ° C and 75 ° C is η ^* ₂₅ and η ^* ₇₅ , respectively, and the complex viscosity at the temperature ( _Tmin ) at which the complex viscosity is lowest is η ^* _min . sometimes,
TS1 = {(lnη ^* _min− lnη ^* ₂₅ ) / (T _min− 25)} × 1000)
= -8 to -2
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000)
= 0 to 15
It has the characteristic.

  In the dynamic viscosity characteristic of (b), from 25 ° C. to around 60 ° C. at which the complex viscosity is the lowest, the change of the complex viscosity with respect to temperature is the same as the dynamic viscosity characteristic of (a) and gradually Decrease, TS1 = −8 to −2. On the other hand, the complex viscosity is substantially constant in the dynamic viscosity characteristics of (c). Therefore, the egg white that expresses the dynamic viscosity characteristic of (b) is an acidic oil-in-water type by heating from 25 ° C. to around 60 ° C. as in the case of the substantially unmodified egg white that expresses the dynamic viscosity characteristic of (a). It is thought to have the property of increasing the fluidity of the emulsified food.

  In addition, in the dynamic viscosity characteristic of (c) where egg white is cohesively bound between 25 ° C and around 60 ° C where the complex viscosity is the lowest value, the complex viscosity is substantially constant. In the dynamic viscosity characteristic of (b), the complex viscosity gradually decreases as described above. Therefore, in the denatured state of the egg white that expresses the dynamic viscosity characteristic of (b), the protein of the egg white is strongly bound. It is considered that some bonds in the acidic oil-in-water emulsified food are dissociated by heating up to 60 ° C. That is, in the acidic oil-in-water emulsified food (b) showing the dynamic viscosity characteristics, the protein of egg whites and the protein and the emulsified particles or thickener are loosely bound, and the binding is up to 60 ° C. It is presumed that it is dissociated by heating and increases the fluidity of the acidic oil-in-water emulsified food. In other words, it is inferred that egg white proteins or egg white proteins and emulsified particles or thickeners are loosely bound to each other at a temperature lower than about 60 ° C., for example, at a temperature around 40 ° C.

  Furthermore, in the dynamic viscosity characteristic of (b), the complex viscosity is substantially constant at a temperature exceeding 60 ° C., as in the case of the dynamic viscosity characteristic of (c), and TS2 = 0 to 15. On the other hand, in the dynamic viscosity characteristics of (a), the complex viscosity increases greatly with increasing temperature. Therefore, the egg white that develops the dynamic viscosity characteristic of (b) is dynamically applied to the acidic oil-in-water emulsified food at a temperature exceeding 60 ° C., similar to the coagulated and modified egg white that expresses the dynamic viscosity characteristic of (c). Since the viscosity of the egg white protein is high without increasing the viscosity, it is presumed that it has the property of enhancing the storage stability of the acidic oil-in-water emulsion food.

  On the other hand, the egg white that expresses the dynamic viscosity characteristic of (a) is substantially undenatured, and denatures and agglomerates at a temperature exceeding 60 ° C., so that the stability of egg white protein is low and preservation of acidic oil-in-water foods Presumably low stability.

As described above, the dynamic viscosity characteristics of the acidic oil-in-water emulsified food are classified into three types (a), (b), and (c) according to the modified state of the egg white used. The acidic oil-in-water emulsified food product having the dynamic viscosity characteristics of) is excellent in storage stability at a low temperature that is temporarily frozen at about −15 ° C. or at a high temperature of about 40 ° C., and is stored during the storage period. Can be prevented from cracking or oil separation, and even when temporarily stored in a frozen state, it has excellent storage stability and can prevent cracking of the food after thawing. I got the knowledge. Therefore, the acidic oil-in-water emulsified food of the present invention has a function of loosely binding egg white proteins or egg white proteins to emulsified particles or thickeners at a temperature lower than about 60 ° C., for example, at a temperature around 40 ° C. By having a function that the stability of egg white protein is high at a temperature exceeding 60 ° C,
TS1 = -8 to -2
TS2 = 0-15
It is characterized by satisfying.

  In the present invention, TS1 = −8 to −2 is defined to exclude acidic oil-in-water emulsified foods having the dynamic viscosity characteristics of (c) by containing denatured and agglomerated egg white. . Also, TS2 = 0 to 15 is specified to exclude acidic oil-in-water type emulsified foods having the dynamic viscosity characteristics of (a) by containing egg white that is not denatured or has a low degree of denaturation. It is the purpose. In particular, in the acidic oil-in-water emulsified food of the present invention, it is preferable that TS2 = 0 to 10 in terms of excellent storage stability at high temperatures.

  Although the reason why the acidic oil-in-water emulsified food having the dynamic viscosity characteristic of (b) has an excellent crack prevention effect is not necessarily clear, the egg white in a state that brings about the dynamic viscosity characteristic of (b) It is considered that the action of protein aggregation by heating is almost or completely inactive, and that it slowly binds to emulsified particles and the like contributes to the stability of emulsification at low or high temperatures over a long period of time.

  On the other hand, the egg white that provides the dynamic viscosity characteristics of (a) has low stability, and the egg white that provides the dynamic viscosity characteristics of (c) has high stability, but functions to loosely bind to emulsified particles and the like. Therefore, it is considered that the effect of preventing cracking of the acidic oil-in-water emulsified food when thawed after freezing is not sufficiently obtained.

  Furthermore, the modified state of egg white, the dynamic viscosity characteristics of (a), (b) or (c) of the acidic oil-in-water emulsified food containing egg white, and the storage stability at low or high temperatures over a long period of time As shown in the examples, not only the acidic oil-in-water emulsified food of the above-mentioned model composition, but also edible fats and oils 5 to 75%, lysed egg yolk and thickener, It is established in acidic oil-in-water emulsified foods containing 0.3 to 5% in terms of viscosity and having a viscosity in the range of 50 to 800 Pa · s.

Therefore, the modified egg white used in the present invention contains 0.3 to 5% of the modified egg white in terms of solid content, 5 to 75% of edible oil and fat, lysed egg yolk and a thickener, and has a viscosity (25 ° C) of 50 to 50%. When an acidic oil-in-water emulsified food of 800 Pa · s is heated from 25 ° C to 75 ° C at a heating rate of 2.5 ° C / min and measured for complex viscosity at a measurement frequency of 1 Hz, the temperatures are 25 ° C and 75 ° C. When the complex viscosity (Pa · s) is η ^* ₂₅ and η ^* ₇₅ , respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min , the following formula TS1 = {(Lnη ^* _min− lnη ^* ₂₅ ) / (T _min− 25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The temperature change rate (TS1) of the first complex viscosity calculated in step (TS1) and the temperature change rate (TS2) of the second complex viscosity are
TS1 = -8 to -2
TS2 = 0-15
More specifically, when an acidic oil-in-water emulsified food of the above-mentioned model composition is prepared using modified egg white and the complex viscosity is measured as described above, TS1 = −8 to -2, modified egg white satisfying TS2 = 0-15.

  Here, when the content of the modified egg white is less than 0.3% in terms of solid content, it is difficult to bring the dynamic viscosity characteristics of (b) to the acidic oil-in-water emulsified food, and the content of egg white is in terms of solid content. If it exceeds 5%, the acidic oil-in-water emulsified food becomes difficult to emulsify, which is not preferable. The content of the modified egg white is preferably 1% or more in terms of solid content and 10% or more in terms of raw egg white from the viewpoint that a crack prevention effect is easily obtained.

  In the present invention, the method of denaturing egg white to a state in which the action of protein aggregation by heating is almost or completely inactive and loosely binds to emulsified particles or the like is to denature without aggregation. It is preferable to denature with pH away from the isoelectric point of egg white protein.

  As a more specific modified state of the egg white, before the egg white is mixed with edible oils and fats, lysed egg yolk and thickener, (i) the egg white is denatured at pH 2 or less, (ii) the egg white is pH 11 or more (Iii) Egg white that has been heat-denatured at a pH of 5 or less and a temperature of 50 to 120 ° C., preferably one that has been subjected to such heat denaturation for 5 to 50 minutes, more preferably a pH of 4 or less, and a temperature of 80 to 100 ° C, heat-denatured for 10-40 minutes, (iv) egg white pH 9 or higher, temperature-denatured at 60-120 ° C, preferably such heat-denatured for 5-50 minutes, more preferably Examples thereof include those denatured by heating at a pH of 10 or more, a temperature of 80 to 100 ° C., and 10 to 40 minutes. Even if the egg white is mixed with edible oils, lysed egg yolks, thickeners, etc., even if it is denatured at the same pH or temperature as in the above (i) to (iv), it is converted into an acidic oil-in-water emulsified food ( The dynamic viscosity characteristic of b) cannot be imparted, and the crack prevention effect and oil separation prevention effect cannot be sufficiently obtained.

  The acidic oil-in-water emulsified food of the present invention has a viscosity comparable to that of mayonnaise or mayonnaise-like food, and is 50 to 800 Pa · s, preferably 70 to 500 Pa · s at 25 ° C. This makes it easier to obtain a long-term low temperature to high temperature crack prevention effect. Here, the viscosity of the whole of the acidic oil-in-water type emulsified food is a value calculated from the reading after 1 minute when the product temperature is 25 ° C. measured with a BH type viscometer. It is divided into the setting conditions of the viscometer. That is, when the viscosity is 500 Pa · s or less, the rotor No. 6 has a rotation speed of 2 rpm, and when the viscosity exceeds 500 Pa · s, using a T-bar spindle, the T-bar D, the rotation speed of 2 rpm, the ascending speed of 20 mm / Measure in minutes. Viscosity is adjusted by the type and content of fats and oils and thickeners.

  In the acidic oil-in-water emulsified food of the present invention, various raw materials usually used in acidic oil-in-water emulsified foods can be appropriately selected and blended as long as the effects of the present invention are not impaired. For example, starch decomposition products, sugars such as dextrin alcohol, oligosaccharide, oligosaccharide alcohol, sour materials such as lactic acid, various seasonings such as sodium glutamate, salt, sugar, spices such as animal and plant extracts, mustard powder, pepper And various proteins and degradation products thereof.

  What is necessary is just to manufacture according to the conventional method of mayonnaise as a manufacturing method of the acidic oil-in-water type emulsion foodstuff of this invention. For example, an aqueous phase raw material with uniform lysed egg yolk, thickener and egg white and an oil phase raw material containing edible fats and oils are coarsely emulsified with a mixer, etc., and then final emulsified with a colloid mill etc. Fill and seal containers and glass containers.

  Hereinafter, the present invention will be specifically described based on examples.

Examples 1 to 9, Comparative Examples 1 and 2
(1) Production of modified egg white Modified egg white under the modified conditions of Examples 1, 2, and 3 shown in Table 1 was produced as follows.
An egg white aqueous solution having a protein concentration of 10% was prepared by mixing the egg white with fresh water, and a hydrochloric acid solution was added while stirring the mixture to adjust the pH to 1.5, whereby the modified egg white of Example 1 was obtained. Similarly, a modified egg white of Example 3 was obtained by adding an aqueous sodium hydroxide solution to an egg white aqueous solution having a protein concentration of 10% to adjust to pH 12. Further, an egg white aqueous solution having a protein concentration of 6% was prepared, and the egg white aqueous solution was filled and sealed in a 1 kg capacity nylon polyethylene bag, heated at 90 ° C. for 20 minutes, and immediately cooled with cold water to obtain the aqueous solution of Example 2. Denatured egg white was obtained. Hereinafter, egg whites under the modified conditions of Examples 4 to 9 and Comparative Examples 1 and 2 were obtained according to this. In Comparative Example 2, the egg white coagulated by heating an egg white aqueous solution having a protein concentration of 10% was added with a protein concentration of 6% and crushed to obtain a denatured egg white.

(2) Production of acidic oil-in-water emulsified food Raw egg yolk was treated with phospholipase A2 to obtain a lysed egg yolk (solid content 50%) having a lysification rate of 30%. In the composition of Table 1, the above-mentioned lysed egg yolk, modified egg white produced in (1), vinegar, xanthan gum, seasonings (salt, mustard powder and sodium glutamate) and fresh water are uniformly stirred with a mixer to obtain an aqueous phase. The rapeseed oil was further poured and coarsely emulsified. The resulting crude emulsion was subjected to final emulsification with a colloid mill, and then filled into a 300 mL capacity tube and sealed to produce acidic oil-in-water emulsion foods of Examples 1 to 9 and Comparative Examples 1 and 2.

(3) Evaluation (3-1) Measurement of dynamic viscosity characteristics The dynamic viscosity characteristics of the acidic oil-in-water type emulsified foods of each example and comparative example were measured under the following measurement conditions, and the relationship between temperature and complex viscosity was determined. Asked.

<Measurement conditions>
・ Measuring device: Rheometer AR-G2 (TA Instruments Japan Co., Ltd.)
・ Geometry: Φ40mm parallel plate, made of aluminum ・ Gap: 1400μm
・ Measurement mode: Temperature change measurement (Temperature ramp)
-Initial temperature setting: 25.0 ° C (measured after equilibration for 3 minutes from the start)
・ Temperature setting: Temperature rise from 25.0 ℃ to 75.0 ℃ ・ Temperature increase rate: 2.5 ℃ / min ・ Dynamic strain (fixed): 0.01 (1%)
・ Amplitude frequency (fixed): 6.283 rad / s (1 Hz)
・ Sample size: Approximately 2g
・ Evaluation value: η ^* (Pa · s): Complex viscosity

For each of the examples and comparative examples, the value (η ^* _min ) when the complex viscosity η * was the lowest and the temperature ( _Tmin ) at that time were determined. Also, the complex viscosity (Pa · s) η ^* ₂₅ and η ^* ₇₅ at temperatures of 25 ° C and 75 ° C are obtained, and the temperature change rate of the first complex viscosity (TS1: Thermo-Sensitivity 1) and the temperature change rate (TS2: Thermo-Sensitivity 2) of the second complex viscosity were calculated.
_{^{TS1 = {(lnη * min -lnη}} * 25) / (T min -25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The results are shown in Table 1.

(3-2) Viscosity For the acidic oil-in-water emulsified foods of each Example and Comparative Example, using a BH viscometer, the measurement was performed at 2 rpm, rotor: No. 6, product temperature: 20 ° C., 2 The viscosity was converted from the reading after rotation. The results are shown in Table 1.

(3-3) Long-term storage test The acidic oil-in-water emulsified foods of each Example and Comparative Example are stored at 40 ° C for 2 weeks, visually observed for cracks and oil separation after long-term storage, and evaluated according to the following criteria: did.
○: No crack or oil separation was observed.
X: Cracks or oil separation was observed.
The results are shown in Table 1.

(3-4) Freezing / thawing test Acidic oil-in-water type emulsified foods of each Example and Comparative Example were stored at -15 ° C for 10 days, and visually observed for cracks and oil separation after returning to room temperature. Evaluation based on the criteria.
○: No crack or oil separation was observed.
X: Cracks or oil separation was observed.
The results are shown in Table 1.

From the results in Table 1, the acidic oil-in-water emulsified food of the comparative example in which the temperature change rate TS1 of the first complex viscosity and the temperature change rate TS2 of the second complex viscosity do not satisfy the requirements of the present invention is stored for a long time. On the other hand, the acidic oil-in-water emulsified foods of the examples did not cause cracks or oil separation even when stored for a long time, and did not crack or oil even when thawed after freezing. Therefore, it can be seen that the acidic oil-in-water type emulsified foods of Examples have long-term storage suitability and transportability in physical distribution.

Comparative Examples 3 and 4
In the same manner as in Example 1 of JP-A-2001-252041, phospholipase A2 treated egg yolk (solid content 50%) 6%, raw egg white (solid content 12%) 15%, vinegar 15%, purified water 30%, Comparative Example 3 was produced in the same manner as Comparative Example 3 except that the acidic oil-in-water emulsified food of Comparative Example 3 was produced from salt 2.5%, xanthan gum 0.5%, mustard powder 0.5%, and sodium glutamate 0.5%. 4 acidic oil-in-water emulsified foods were produced.
When these acidic oil-in-water emulsified foods were stored at 40 ° C. for 2 weeks, cracks were confirmed.

Comparative Example 5
8% raw egg yolk (solid content 50%), 6% egg white (12% solid content) prepared under the same conditions as the egg white of Example 4, 15% vinegar, 30% purified water, 2.5% salt, 0.5% mustard powder The acidic oil-in-water emulsified food of Comparative Example 5 was produced from 0.5% sodium glutamate. When this acidic oil-in-water emulsified food was stored at 40 ° C. for 2 weeks, oil separation was confirmed.

Claims (6)

Acidic oil-in-water type containing 5 to 75 mass% edible fat and oil, 0.3 to 5 mass% denatured egg white in terms of solid content, lysed egg yolk and thickener, and having a viscosity (25 ° C) of 50 to 800 Pa · s When the acidic oil-in-water emulsified food is heated from 25 ° C. to 75 ° C. at a heating rate of 2.5 ° C./min, a complex viscosity of 25 ° C. and 75 ° C. at a measurement frequency of 1 Hz ( Where Pa · s) is η ^* ₂₅ and η ^* ₇₅ respectively, and the complex viscosity at the temperature (T _min ) at which the complex viscosity is lowest is η ^* _min , the following formula TS1 = {(lnη ^* _min −lnη ^* ₂₅ ) / (T _min −25)} × 1000 (1)
_{^{TS2 = {(lnη * 75 -lnη}} * min) / (75-T min)} × 1000 (2)
The temperature change rate (TS1) of the first complex viscosity calculated in step (TS1) and the temperature change rate (TS2) of the second complex viscosity are
TS1 = -8 to -2
TS2 = 0-15
Is an acidic oil-in-water emulsified food. The acidic oil-in-water emulsified food according to claim 1, wherein the modified egg white is preliminarily modified at a pH of 2 or less before being mixed with the edible oil / fat, lysed egg yolk and thickener. The acidic oil-in-water emulsified food according to claim 1, wherein the modified egg white has been previously denatured at a pH of 11 or more before being mixed with the edible oil / fat, lysed egg yolk and thickener.   The acidic oil-in-water emulsified food according to claim 1, wherein the modified egg white is heat-denatured in advance at a pH of 5 or less and at a temperature of 50 to 120 ° C before being mixed with edible fats and oils, lysed egg yolk and a thickener.   The acidic oil-in-water emulsified food according to claim 1, wherein the modified egg white is heat-denatured in advance at a pH of 9 or more and at a temperature of 60 to 120 ° C before being mixed with edible fats and oils, lysed egg yolk and a thickener.   The acidic oil-in-water emulsified food according to any one of claims 1 to 5, wherein the lysed egg yolk is contained in an amount of 0.1 to 10% by mass in terms of solid content.