JP7421680B1 - Oil-in-water emulsified food - Google Patents
Oil-in-water emulsified food Download PDFInfo
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- JP7421680B1 JP7421680B1 JP2023090904A JP2023090904A JP7421680B1 JP 7421680 B1 JP7421680 B1 JP 7421680B1 JP 2023090904 A JP2023090904 A JP 2023090904A JP 2023090904 A JP2023090904 A JP 2023090904A JP 7421680 B1 JP7421680 B1 JP 7421680B1
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- oil
- mass
- water emulsified
- emulsified food
- egg yolk
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Abstract
【課題】卵黄のコクが感じられ、かつ、卵黄の生臭さを抑制できる水中油型乳化食品の提供。【解決手段】本発明は、少なくとも卵黄を含有する水中油型乳化食品であって、前記水中油型乳化食品中のリン脂質が、ホスファチジルコリン及びリゾホスファチジルコリンの少なくとも１種を含み、前記ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量が、前記水中油型乳化食品の全量に対して、２．０質量％以上４．０質量％以下であり、前記ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量が、前記リン脂質の全量に対して、６５質量％以上 であることを特徴とする。【選択図】なし[Problem] To provide an oil-in-water emulsified food in which the richness of egg yolk can be felt and the fishy odor of egg yolk can be suppressed. The present invention provides an oil-in-water emulsified food containing at least egg yolk, wherein the phospholipid in the oil-in-water emulsified food contains at least one of phosphatidylcholine and lysophosphatidylcholine, and the phospholipid in the oil-in-water emulsified food contains at least one of phosphatidylcholine and lysophosphatidylcholine. The total content of phosphatidylcholine and lysophosphatidylcholine is 2.0% by mass or more and 4.0% by mass or less based on the total amount of the oil-in-water emulsified food, and the total content of phosphatidylcholine and lysophosphatidylcholine is equal to or less than the total amount of phospholipids. In contrast, it is characterized by being 65% by mass or more. [Selection diagram] None
Description
本発明は、水中油型乳化食品に関し、詳細には、少なくとも卵黄を含有する水中油型乳化食品に関する。 The present invention relates to an oil-in-water emulsified food, and in particular to an oil-in-water emulsified food containing at least egg yolk.
従来、マヨネーズ等の水中油型乳化食品には、卵黄、食用油脂、食酢等が配合されてきた。健康配慮の観点から、食用油脂の含有量が少なく、カロリーを抑えた水中油型乳化食品が開発されている。しかし、水中油型乳化食品中の食用油脂の含有量を低減させると、水中油型乳化食品の物性の変化、コクの減少、および風味の低下等の問題があった。 Conventionally, oil-in-water emulsified foods such as mayonnaise have been blended with egg yolk, edible oil, vinegar, and the like. From the viewpoint of health considerations, oil-in-water emulsified foods with low edible oil and fat content and low calories have been developed. However, when the content of edible fats and oils in oil-in-water emulsified foods is reduced, there are problems such as changes in the physical properties of the oil-in-water emulsified foods, decrease in richness, and deterioration in flavor.
例えば、特許文献１では、物性を維持したまま食用油脂の含有量を低減した場合でも安定性に優れた酸性水中油型組成物を得るために、酸性水中油型組成物においてホスファチジン酸又は／及びホスファチジン酸塩の含有量を調節することが提案されている。特に、ホスファチジン酸を増加させるため、ホスファチジルコリンを低減することが記載されている。 For example, in Patent Document 1, in order to obtain an acidic oil-in-water composition with excellent stability even when the content of edible oil and fat is reduced while maintaining physical properties, phosphatidic acid or/and It has been proposed to adjust the phosphatidate content. In particular, it has been described that phosphatidylcholine is reduced in order to increase phosphatidic acid.
また、特許文献２では、卵黄の通常の添加量を更に増量しなくても、卵の風味が更に強められ、その特有の風味を生かした卵風味食品を得るために、卵風味食品に、卵黄、イソチオシアン酸エステル類、及びホスファチジルイノシトールを２０質量％以上含むリン脂質混合物を含有させることが提案されている。さらに、リン脂質混合物中の他の成分、例えば、ホスファチジルコリンの含量が好ましくは２５質量％以下であることが記載されている。 In addition, in Patent Document 2, in order to obtain an egg-flavored food that further intensifies the flavor of egg without further increasing the usual amount of egg yolk added and takes advantage of its unique flavor, egg yolk is added to an egg-flavored food. It has been proposed to contain a phospholipid mixture containing 20% by mass or more of , isothiocyanate esters, and phosphatidylinositol. Furthermore, it is stated that the content of other components, such as phosphatidylcholine, in the phospholipid mixture is preferably 25% by mass or less.
また、マヨネーズの美味しさのコクを上げる目的で卵黄を大量に配合する場合、卵黄のコクが増す一方で卵黄の生臭さが強く感じられ、水中油型乳化食品の風味に悪影響を与えるという課題を知見した。 In addition, when adding a large amount of egg yolk to make mayonnaise taste richer, the richness of the egg yolk increases, but the fishy odor of the egg yolk is felt strongly, which has a negative impact on the flavor of oil-in-water emulsified foods. I found out.
本発明は、上記の課題に鑑みてなされたものであり、卵黄のコクが感じられ、かつ、卵黄の生臭さを抑制できる水中油型乳化食品を提供することにある。 The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide an oil-in-water emulsified food that allows you to feel the richness of egg yolk and suppresses the fishy odor of egg yolk.
本発明者等は、上記課題を解決するために鋭意検討した結果、驚くべきことに、少なくとも卵黄を含有する水中油型乳化食品において、ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量を、水中油型乳化食品の全量に対して調節し、かつ、リン脂質の全量に対して調節することによって、上記課題を解決できることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors surprisingly found that the total content of phosphatidylcholine and lysophosphatidylcholine in oil-in-water emulsified foods containing at least egg yolk was It has been found that the above problems can be solved by adjusting the total amount of phospholipids and the total amount of phospholipids. The present inventors have completed the present invention based on this knowledge.
すなわち、本発明の一態様によれば、以下の発明が提供される。
［１］ 少なくとも卵黄を含有する水中油型乳化食品であって、
前記水中油型乳化食品中のリン脂質が、ホスファチジルコリン及びリゾホスファチジルコリンの少なくとも１種を含み、
前記ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量が、前記水中油型乳化食品の全量に対して、２．０質量％以上４．０質量％以下であり、
前記ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量が、前記リン脂質の全量に対して、６５．０質量％以上であることを特徴とする、
水中油型乳化食品。
［２］ 前記リン脂質の含有量が、前記水中油型乳化食品の全量に対して、２．５質量％以上５．０質量％以下であることを特徴とする、
［１］に記載の水中油型乳化食品。
［３］ 前記水中油型乳化食品が卵黄レシチンを含むことを特徴とする、
［１］または［２］に記載の水中油型乳化食品。
［４］ 前記卵黄の含有量が、前記水中油型乳化食品の全量に対して、１５質量％以上３０質量％以下であることを特徴とする、
［１］～［３］のいずれかに記載の水中油型乳化食品。
［５］ 前記水中油型乳化食品が食用油脂を含むことを特徴とする、
［１］～［４］のいずれかに記載の水中油型乳化食品。
［６］ 前記食用油脂の含有量が、前記水中油型乳化食品の全量に対して、１０質量％以上８０質量％以下であることを特徴とする、
［５］に記載の水中油型乳化食品。
［７］ 前記水中油型乳化食品が酸材を含むことを特徴とする、
［１］～［６］のいずれかに記載の水中油型乳化食品。
［８］ マヨネーズ様調味料であることを特徴とする、
［１］～［７］のいずれかに記載の水中油型乳化食品。
That is, according to one aspect of the present invention, the following invention is provided.
[1] An oil-in-water emulsified food containing at least egg yolk,
The phospholipid in the oil-in-water emulsified food contains at least one of phosphatidylcholine and lysophosphatidylcholine,
The total content of the phosphatidylcholine and lysophosphatidylcholine is 2.0% by mass or more and 4.0% by mass or less based on the total amount of the oil-in-water emulsified food,
The total content of the phosphatidylcholine and lysophosphatidylcholine is 65.0% by mass or more based on the total amount of the phospholipid,
Oil-in-water emulsified food.
[2] The content of the phospholipid is 2.5% by mass or more and 5.0% by mass or less based on the total amount of the oil-in-water emulsified food.
The oil-in-water emulsified food according to [1].
[3] The oil-in-water emulsified food contains egg yolk lecithin.
The oil-in-water emulsified food according to [1] or [2].
[4] The content of the egg yolk is 15% by mass or more and 30% by mass or less based on the total amount of the oil-in-water emulsified food.
The oil-in-water emulsified food according to any one of [1] to [3].
[5] The oil-in-water emulsified food contains edible oil and fat,
The oil-in-water emulsified food according to any one of [1] to [4].
[6] The content of the edible oil and fat is 10% by mass or more and 80% by mass or less based on the total amount of the oil-in-water emulsified food.
The oil-in-water emulsified food according to [5].
[7] The oil-in-water emulsified food contains an acid material,
The oil-in-water emulsified food according to any one of [1] to [6].
[8] Characterized by being a mayonnaise-like seasoning,
The oil-in-water emulsified food according to any one of [1] to [7].
本発明によれば、卵黄のコクが感じられ、かつ、卵黄の生臭さを抑制できる水中油型乳化食品を提供することができる。さらに、酸味が抑制された水中油型乳化食品を提供することもできる。このような水中油型乳化食品は消費者の食欲を惹起することができ、水中油型乳化食品のさらなる市場拡大が期待できる。 According to the present invention, it is possible to provide an oil-in-water emulsified food that allows the richness of egg yolk to be felt and suppresses the fishy odor of egg yolk. Furthermore, it is also possible to provide an oil-in-water emulsified food with suppressed sourness. Such oil-in-water emulsified foods can stimulate consumer appetite, and further expansion of the market for oil-in-water emulsified foods can be expected.
＜水中油型乳化食品＞
本発明の水中油型乳化食品は、少なくとも卵黄を含有し、乳化剤、食用油脂、水、酸材、増粘剤、他の原料、及び具材等をさらに含んでもよい。
<Oil-in-water emulsified food>
The oil-in-water emulsified food of the present invention contains at least egg yolk, and may further contain an emulsifier, edible oil, water, an acid, a thickener, other raw materials, ingredients, and the like.
水中油型乳化食品は、油脂が油滴として水相中に略均一に分散し、水中油型に乳化された食品であり、酸性水中油型乳化食品であることが好ましい。本発明の水中油型乳化食品は、特に限定されず、マヨネーズ様調味料、ドレッシング、ソース、タレ、及びこれらに類する他の食品が挙げられる。これらの中でも、マヨネーズ様調味料が好ましい。なお、本発明におけるマヨネーズ様調味料には、食品表示基準で定めるマヨネーズ（水分含有量：３０質量％以下、食用油脂含有量：６５質量％以上）と類似の性状（例えば、味、外観、主原料等）を有しながら、成分組成が食品表示基準に合致しない類似商品群が含まれる。 The oil-in-water emulsified food is a food in which fats and oils are almost uniformly dispersed in an aqueous phase as oil droplets and emulsified in an oil-in-water type, and is preferably an acidic oil-in-water emulsified food. The oil-in-water emulsified food of the present invention is not particularly limited, and may include mayonnaise-like seasonings, dressings, sauces, sauces, and other similar foods. Among these, mayonnaise-like seasonings are preferred. Note that the mayonnaise-like seasoning in the present invention has similar properties (e.g., taste, appearance, This includes a group of similar products whose ingredient composition does not meet food labeling standards, even though they contain ingredients (e.g., raw materials, etc.).
（水中油型乳化食品の水分含有量）
水中油型乳化食品の水分含有量は、特に限定されないが、下限値は好ましくは５質量％以上であり、より好ましくは１０質量％以上であり、さらに好ましくは１５質量％以上であり、また、上限値は好ましくは４０質量％以下であり、より好ましくは３５質量％以下であり、さらに好ましくは３０質量％以下である。
(Water content of oil-in-water emulsified food)
The water content of the oil-in-water emulsified food is not particularly limited, but the lower limit is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, and The upper limit is preferably 40% by mass or less, more preferably 35% by mass or less, even more preferably 30% by mass or less.
（水中油型乳化食品のｐＨ）
水中油型乳化食品のｐＨは、特に限定されないが、下限値は好ましくは３．０以上であり、より好ましくは３．５以上であり、さらに好ましくは４．０以上であり、また、上限値は好ましくは６．０以下であり、より好ましくは５．５以下であり、さらに好ましくは５．０以下である。水中油型乳化食品のｐＨが上記範囲内であれば、水中油型乳化食品の微生物発生を制御して保存性を高めながら、水中油型乳化食品の風味のバランスを良好にすることができる。本発明においては、酸材の種類や配合量を調節することで、水中油型乳化食品のｐＨを上記の好適な数値範囲に調整することができる。なお、水中油型乳化食品のｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。
(pH of oil-in-water emulsified food)
The pH of the oil-in-water emulsified food is not particularly limited, but the lower limit is preferably 3.0 or higher, more preferably 3.5 or higher, even more preferably 4.0 or higher, and the upper limit is preferably 6.0 or less, more preferably 5.5 or less, still more preferably 5.0 or less. If the pH of the oil-in-water emulsified food is within the above range, it is possible to improve the flavor balance of the oil-in-water emulsified food while controlling the microbial generation of the oil-in-water emulsified food and improving its shelf life. In the present invention, the pH of the oil-in-water emulsified food can be adjusted to the above-mentioned suitable numerical range by adjusting the type and amount of the acid material. The pH value of the oil-in-water emulsified food is a value measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20°C.
（水中油型乳化食品中のコリン・リン脂質）
水中油型乳化食品にはリン脂質が含まれる。当該リン脂質は、例えば、卵黄及びレシチン由来であってもよいし、リン脂質として別途添加したものであってもよい。
水中油型乳化食品は、リン脂質として、ホスファチジルコリン（ＰＣ）及びリゾホスファチジルコリン（ＬＰＣ）の少なくとも１種を含むものである。水中油型乳化食品は、上記以外のその他のリン脂質をさらに含んでもよい。その他のリン脂質としては、例えば、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジルセリンなどが挙げられる。
(Choline and phospholipids in oil-in-water emulsified foods)
Oil-in-water emulsified foods contain phospholipids. The phospholipid may be derived from, for example, egg yolk and lecithin, or may be added separately as a phospholipid.
The oil-in-water emulsified food contains at least one of phosphatidylcholine (PC) and lysophosphatidylcholine (LPC) as phospholipids. The oil-in-water emulsified food may further contain other phospholipids other than those mentioned above. Other phospholipids include, for example, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and the like.
（ＰＣ及びＬＰＣの含有量並びにその測定方法）
ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量は、水中油型乳化食品の全量に対して、２．０質量％以上４．０質量％以下であり、下限値は好ましくは２．２質量％以上であり、より好ましくは２．４質量％以上であり、また、上限値は好ましくは３．８質量％以下であり、より好ましくは３．５質量％以下である。
また、水中油型乳化食品中のホスファチジルコリン及びリゾホスファチジルコリンの合計含有量に対して、ホスファチジルコリン及びリゾホスファチジルコリンのそれぞれの含有量は特に限定されないが、ホスファチジルコリンの含有量の下限値は、２０質量％以上であってもよく、４０質量％以上であってもよく、５０質量％以上であってもよく、また、上限値は９８質量％以下であってもよく、９６質量％以下であってもよく、９４質量％以下であってもよく、リゾホスファチジルコリンの含有量の下限値は、２質量％以上であってもよく、４質量％以上であってもよく、６質量％以上であってもよく、また、上限値は８０質量％以下であってもよく、６０質量％以下であってもよく、４０質量％以下であってもよい。
また、水中油型乳化食品中のホスファチジルコリン及びリゾホスファチジルコリンの合計含有量は、リン脂質の全量に対して、下限値は６５．０質量％以上であり、好ましくは６７．０質量％以上であり、より好ましくは７０．０質量％以上であり、さらに好ましくは７２．０質量％以上であり、また、上限値は９０．０質量％以下であってもよく、８５．０質量％以下であってもよく、８２．０質量％以下であってもよい。
本発明においては、ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量は、水中油型乳化食品に配合する卵黄、レシチン、及びリン脂質の種類や量を適宜調節することで、所望の範囲内に調節することができる。
ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量を、水中油型乳化食品の全量に対して上記数値範囲内に調節し、かつ、リン脂質の全量に対して上記数値範囲内に調節することで、卵黄のコクが感じられ、かつ、卵黄の生臭さを抑制できる水中油型乳化食品を提供することができる。さらに、ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量を、水中油型乳化食品の全量に対して上記数値範囲内に調節し、かつ、リン脂質の全量に対して上記数値範囲内に調節することで、水中油型乳化食品が酸性水中油型乳化食品の場合は酸味を抑制することができる。
なお、本発明において、ホスファチジルコリン及びリゾホスファチジルコリンの含有量については、高速液体クロマトグラフ（ＨＰＬＣ）を用いてそれぞれの標準試料（ホスファチジルコリン：製品番号Ｐ３５５６ Ｌ－α－ホスファチジルコリン Ｓｉｇｍａ Ａｌｄｒｉｃｈ製、リゾホスファチジルコリン：製品番号Ｌ４１２９ Ｌ－α－リゾホスファチジルコリン Ｓｉｇｍａ Ａｌｄｒｉｃｈ製）の分析結果から検量線を作成し、対象となる原料または水中油型乳化食品のピーク面積からそれぞれの含有量を算出できる。
但し、卵黄由来のリゾホスファチジルコリンの含有量は、ＨＰＬＣの分析結果から算出した含有量を、分子量（ホスファチジルコリン：７７２ｇ／ｍｏｌ、リゾホスファチジルコリン：５０４ｇ／ｍｏｌ）をもとに、下記の計算式を用いてホスファチジルコリン含有量に換算した値である。
・リゾホスファチジルコリンの含有量（ホスファチジルコリン換算値）＝ＨＰＬＣの分析結果から算出した含有量×７７２÷５０４
また、大豆由来のリゾホスファチジルコリンの含有量については、ＨＰＬＣの分析結果から算出した含有量を、分子量（ホスファチジルコリン：７７３ｇ／ｍｏｌ、リゾホスファチジルコリン：５１２ｇ／ｍｏｌ）をもとに、下記の計算式を用いてホスファチジルコリン含有量に換算した値である。
・リゾホスファチジルコリンの含有量（ホスファチジルコリン換算値）＝ＨＰＬＣの分析結果から算出した含有量×７７３÷５１２
なお、卵黄及び大豆以外の原料に由来するホスファチジルコリン及びリゾホスファチジルコリンの含有量の算出においては、当該原料に含まれるホスファチジルコリン及びリゾホスファチジルコリンの分子量の値について文献から用いた数値を使用しても良いし、原料毎にホスファチジルコリンやリゾホスファチジルコリンの脂肪酸組成をガスクロマトグラフィー等を用いて分析した結果から算出した値を使用しても良い。
(Content of PC and LPC and its measurement method)
The total content of phosphatidylcholine and lysophosphatidylcholine is 2.0% by mass or more and 4.0% by mass or less based on the total amount of the oil-in-water emulsified food, and the lower limit is preferably 2.2% by mass or more, It is more preferably 2.4% by mass or more, and the upper limit is preferably 3.8% by mass or less, more preferably 3.5% by mass or less.
In addition, with respect to the total content of phosphatidylcholine and lysophosphatidylcholine in the oil-in-water emulsified food, the content of each of phosphatidylcholine and lysophosphatidylcholine is not particularly limited, but the lower limit of the content of phosphatidylcholine is 20% by mass or more. may be present, may be 40% by mass or more, may be 50% by mass or more, and the upper limit may be 98% by mass or less, may be 96% by mass or less, It may be 94% by mass or less, and the lower limit of the content of lysophosphatidylcholine may be 2% by mass or more, 4% by mass or more, 6% by mass or more, Further, the upper limit may be 80% by mass or less, 60% by mass or less, or 40% by mass or less.
Further, the lower limit of the total content of phosphatidylcholine and lysophosphatidylcholine in the oil-in-water emulsified food is 65.0% by mass or more, preferably 67.0% by mass or more, based on the total amount of phospholipids, More preferably, it is 70.0% by mass or more, even more preferably 72.0% by mass or more, and the upper limit may be 90.0% by mass or less, and 85.0% by mass or less. It may be 82.0% by mass or less.
In the present invention, the total content of phosphatidylcholine and lysophosphatidylcholine can be adjusted within a desired range by appropriately adjusting the types and amounts of egg yolk, lecithin, and phospholipid added to the oil-in-water emulsified food. can.
By adjusting the total content of phosphatidylcholine and lysophosphatidylcholine within the above numerical range relative to the total amount of oil-in-water emulsified food and within the above numerical range relative to the total amount of phospholipids, the richness of egg yolk can be improved. It is possible to provide an oil-in-water emulsified food that gives a feeling of freshness and suppresses the fishy odor of egg yolk. Furthermore, by adjusting the total content of phosphatidylcholine and lysophosphatidylcholine within the above numerical range relative to the total amount of oil-in-water emulsified food, and within the above numerical range relative to the total amount of phospholipids, When the oil-based emulsified food is an acidic oil-in-water emulsified food, acidity can be suppressed.
In the present invention, the contents of phosphatidylcholine and lysophosphatidylcholine are determined using high performance liquid chromatography (HPLC) using standard samples (phosphatidylcholine: product number P3556 L-α-phosphatidylcholine manufactured by Sigma Aldrich, lysophosphatidylcholine: product number A calibration curve is created from the analysis results of L4129 L-α-lysophosphatidylcholine (manufactured by Sigma Aldrich), and the respective contents can be calculated from the peak area of the target raw material or oil-in-water emulsified food.
However, the content of lysophosphatidylcholine derived from egg yolk is determined by calculating the content calculated from the HPLC analysis results using the following calculation formula based on the molecular weight (phosphatidylcholine: 772 g/mol, lysophosphatidylcholine: 504 g/mol). This is a value converted to phosphatidylcholine content.
・Lysophosphatidylcholine content (phosphatidylcholine conversion value) = Content calculated from HPLC analysis results × 772 ÷ 504
Regarding the content of lysophosphatidylcholine derived from soybeans, the content calculated from the HPLC analysis results is calculated using the following calculation formula based on the molecular weight (phosphatidylcholine: 773 g/mol, lysophosphatidylcholine: 512 g/mol). This is the value converted to phosphatidylcholine content.
・Lysophosphatidylcholine content (phosphatidylcholine conversion value) = Content calculated from HPLC analysis results × 773 ÷ 512
In addition, in calculating the content of phosphatidylcholine and lysophosphatidylcholine derived from raw materials other than egg yolk and soybean, values for the molecular weight of phosphatidylcholine and lysophosphatidylcholine contained in the raw materials may be used from literature, Values calculated from the results of analyzing the fatty acid composition of phosphatidylcholine and lysophosphatidylcholine for each raw material using gas chromatography or the like may be used.
リン脂質の含有量は、水中油型乳化食品の全量に対して、下限値は好ましくは２．５質量％以上であり、より好ましくは３．０質量％以上であり、さらに好ましくは３．４質量％以上であり、また、上限値は好ましくは５．０質量％以下であり、より好ましくは４．８質量％以下であり、さらに好ましくは４．５質量％以下である。リン脂質の含有量を水中油型乳化食品の全量に対して上記数値範囲内に調節することで、卵黄のコクが感じられ易く、かつ、卵黄の生臭さを抑制できる。
なお、本発明において、リン脂質の含有量は、食品添加物公定書におけるレシチンの分析方法に準拠して測定した値である。
The lower limit of the phospholipid content is preferably 2.5% by mass or more, more preferably 3.0% by mass or more, and even more preferably 3.4% by mass, based on the total amount of the oil-in-water emulsified food. The upper limit is preferably 5.0% by mass or less, more preferably 4.8% by mass or less, and still more preferably 4.5% by mass. By adjusting the content of phospholipids within the above numerical range relative to the total amount of the oil-in-water emulsified food, the richness of the egg yolk can be easily felt, and the fishy odor of the egg yolk can be suppressed.
In the present invention, the phospholipid content is a value measured in accordance with the lecithin analysis method in the Japan Food Additives Official Standards.
（レシチン）
本発明において、「レシチン」とは、天然物（卵黄等）に含まれるもの（抽出前のもの）ではなく、天然物から抽出された後のものであり、リン脂質を１５％以上含有するものとする。レシチンの由来は特に限定されないが、卵黄レシチン、大豆レシチン、菜種レシチン、ひまわりレシチン、及び米レシチン等が挙げられる。これらの中でも、卵黄レシチンを使用することが好ましい。本発明において、「原料名＋レシチン」とは、当該原料から抽出したレシチンを指す。レシチンは、天然物由来の未精製レシチンであってもよいし、未精製レシチンから、中性脂質、タンパク質、ステロール、及び色素等の不純物を常法により除去して得られた精製レシチンであってもよい。
(lecithin)
In the present invention, "lecithin" refers to a product extracted from a natural product, not a product contained in a natural product (such as egg yolk) (before extraction), and a product containing 15% or more of phospholipids. shall be. The origin of lecithin is not particularly limited, but examples include egg yolk lecithin, soybean lecithin, rapeseed lecithin, sunflower lecithin, and rice lecithin. Among these, it is preferable to use egg yolk lecithin. In the present invention, "raw material name + lecithin" refers to lecithin extracted from the raw material. Lecithin may be unpurified lecithin derived from natural products, or purified lecithin obtained by removing impurities such as neutral lipids, proteins, sterols, and pigments from unpurified lecithin by a conventional method. Good too.
（卵黄）
卵黄は、特に限定されず従来公知の卵黄を用いることができる。卵黄としては、例えば、液卵黄や生卵黄、当該液卵黄や生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスホリパーゼＡ処理卵黄のようなホスホリパーゼＡ１またはホスホリパーゼＡ２による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖質等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。
(egg yolk)
The egg yolk is not particularly limited, and conventionally known egg yolks can be used. Examples of the egg yolk include liquid egg yolk, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and enzymatic treatment with phospholipase A1 or phospholipase A2 such as phospholipase A-treated egg yolk. Examples include those subjected to one or more treatments such as desugar treatment using yeast or glucose oxidase, decholesterol treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or carbohydrates.
卵黄の含有量（生換算）は、水中油型乳化食品の全量に対して、下限値は好ましくは１５質量％以上であり、より好ましくは１７質量％以上であり、さらに好ましくは２０％以上であり、また、上限値は好ましくは３０質量％以下であり、より好ましくは２７質量％以下であり、さらに好ましくは２５質量％以下である。卵黄の含有量が上記範囲内であれば、水中油型乳化食品は乳化状態を維持し易くなり、さらに、卵黄のコクが感じられ易く、かつ、卵黄の生臭さを抑制できる。 The lower limit of the egg yolk content (raw equivalent) is preferably 15% by mass or more, more preferably 17% by mass or more, and still more preferably 20% or more, based on the total amount of the oil-in-water emulsified food. The upper limit is preferably 30% by mass or less, more preferably 27% by mass or less, and even more preferably 25% by mass or less. When the content of egg yolk is within the above range, the oil-in-water emulsified food can easily maintain an emulsified state, the richness of the egg yolk can be easily felt, and the fishy odor of the egg yolk can be suppressed.
（食用油脂）
水中油型乳化食品に用いる食用油脂は、特に限定されず、従来公知の食用油脂を用いることができる。食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又はＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を挙げることができる。これらの中でも、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることが好ましい。
(edible fats and oils)
The edible fats and oils used in the oil-in-water emulsified food are not particularly limited, and conventionally known edible fats and oils can be used. Examples of edible oils include rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oil such as avocado oil, fish oil, beef tallow, pork fat, chicken fat, or chemically or enzymatically treated oil such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Examples include the oils and fats obtained. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof.
食用油脂の含有量は、水中油型乳化食品の全量に対して、下限値は好ましくは１０質量％以上であり、より好ましくは２０質量％以上であり、さらに好ましくは３０質量％以上であり、さらにより好ましくは４０質量％以上であり、また、上限値は好ましくは８０質量％以下であり、より好ましくは７０質量％以下であり、さらに好ましくは６５質量％以下であり、さらにより好ましくは６０質量％以下である。食用油脂の含有量が上記範囲内であれば、水中油型乳化食品の乳化状態を維持し易い。 The lower limit of the content of edible oil and fat is preferably 10% by mass or more, more preferably 20% by mass or more, and even more preferably 30% by mass or more, based on the total amount of the oil-in-water emulsified food. Still more preferably 40% by mass or more, and the upper limit is preferably 80% by mass or less, more preferably 70% by mass or less, still more preferably 65% by mass or less, and even more preferably 60% by mass or less. mass% or less. When the content of the edible oil and fat is within the above range, it is easy to maintain the emulsified state of the oil-in-water emulsified food.
（酸材）
水中油型乳化食品に用いる酸材は、特に限定されず、従来公知の食品用酸材を用いることができる。酸材としては、例えば、食酢（酢酸）、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらは１種単独で用いてもよいし、２種以上を併用してもよい。これらの酸材を配合することで、水中油型乳化食品のｐＨを所望の数値範囲内に調節したり、水中油型乳化食品の風味のバランスを良好にしたりすることができる。
(acid material)
The acid material used in the oil-in-water emulsified food is not particularly limited, and conventionally known acid materials for food can be used. Examples of acid materials include organic acids and their salts such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, and inorganic acids such as phosphoric acid and hydrochloric acid. and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. can be used. These may be used alone or in combination of two or more. By blending these acid materials, the pH of the oil-in-water emulsified food can be adjusted within a desired numerical range, and the flavor balance of the oil-in-water emulsified food can be improved.
水中油型乳化食品中の酸材の含有量は、酸材の種類や目的とするｐＨに応じて適宜調節することができる。例えば、酸材として食酢（酸度９％）を用いる場合、食酢（酸度９％）の含有量は、水中油型乳化食品の全量に対して、下限値は好ましくは１質量％以上であり、より好ましくは３質量％以上であり、さらに好ましくは４質量％以上であり、さらにより好ましくは５質量％以上であり、また、上限値は好ましくは２０質量％以下であり、より好ましくは１５質量％以下であり、さらに好ましくは１２質量％以下であり、さらにより好ましくは１０質量％以下である。食酢（酸度９％）の含有量が上記範囲内であれば、水中油型乳化食品の微生物発生を制御して保存性を高めながら、水中油型乳化食品本来の風味を維持し易くなる。 The content of the acid material in the oil-in-water emulsified food can be adjusted as appropriate depending on the type of acid material and the desired pH. For example, when using vinegar (acidity 9%) as the acid material, the lower limit of the content of vinegar (acidity 9%) is preferably 1% by mass or more based on the total amount of the oil-in-water emulsified food, and more Preferably it is 3% by mass or more, more preferably 4% by mass or more, even more preferably 5% by mass or more, and the upper limit is preferably 20% by mass or less, more preferably 15% by mass. The amount is not more than 10% by mass, more preferably not more than 12% by mass, and even more preferably not more than 10% by mass. If the content of vinegar (acidity 9%) is within the above range, it will be easier to maintain the original flavor of the oil-in-water emulsified food while controlling the microbial generation of the oil-in-water emulsified food and improving its preservability.
（他の原料）
水中油型乳化食品は、上述した原料以外に、本発明の効果を損なわない範囲で水中油型乳化食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、下記の増粘剤、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル等の乳化剤、醤油、みりん、食塩、白胡麻、茶胡麻、胡麻、グルタミン酸ナトリウム、ブイヨン、ぶどう糖、果糖、蔗糖、麦芽糖、オリゴ糖、トレハロース、からし粉、胡椒等の調味料、アスコルビン酸、ビタミンＥ等の酸化防止剤、静菌剤等が挙げられる。
(Other raw materials)
In addition to the above-mentioned raw materials, the oil-in-water emulsified food can contain appropriately selected various raw materials commonly used in oil-in-water emulsified foods within a range that does not impair the effects of the present invention. For example, the following thickeners, emulsifiers such as sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, soy sauce, mirin, salt, white sesame, tea sesame, Seasonings such as sesame, monosodium glutamate, bouillon, glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, mustard powder, and pepper; antioxidants such as ascorbic acid and vitamin E; bacteriostatic agents; and the like.
（増粘剤）
増粘剤は、特に限定されず従来公知の食品用の増粘剤を用いることができる。増粘剤としては、増粘剤としては、加工澱粉及び／又はガム類を用いることができる。加工澱粉としては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸架橋澱粉、及びリン酸化澱粉等が挙げられる。これらの加工澱粉の中でも、ヒドロキシプロピル化リン酸架橋澱粉やオクテニルコハク酸澱粉ナトリウムを用いることが好ましい。ガム類としては、例えば、キサンタンガム、コンニャクガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が上げられる。これらのガム類の中でも、キサンタンガムを用いることが好ましい。但し、ウェランガムを用いないことが好ましい。これらの増粘剤は１種単独で用いてもよいし、２種以上を併用してもよい。
(Thickener)
The thickener is not particularly limited, and conventionally known food thickeners can be used. As the thickener, modified starch and/or gums can be used. Examples of processed starch include acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium starch octenylsuccinate, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, and phosphoric acid cross-linked starch. Examples include acid monoesterified phosphoric acid crosslinked starch, phosphoric acid crosslinked starch, and phosphorylated starch. Among these processed starches, it is preferable to use hydroxypropylated phosphate crosslinked starch and sodium octenyl succinate starch. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. However, it is preferable not to use welan gum. These thickeners may be used alone or in combination of two or more.
増粘剤の含有量は、水中油型乳化食品の全量に対して、下限値は好ましくは０．１質量％以上であり、より好ましくは０．３質量％以上であり、さらに好ましくは０．５質量％以上であり、また、上限値は好ましくは５質量％以下であり、より好ましくは４質量％以下であり、さらに好ましくは３質量％以下である。増粘剤の含有量が上記範囲内であれば、水中油型乳化食品の乳化状態を維持し易くなる。 The lower limit of the content of the thickener is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and still more preferably 0.1% by mass or more, based on the total amount of the oil-in-water emulsified food. The upper limit is preferably 5% by mass or less, more preferably 4% by mass or less, and even more preferably 3% by mass or less. If the content of the thickener is within the above range, it will be easier to maintain the emulsified state of the oil-in-water emulsified food.
（具材）
具材としては、植物性の具材および動物性の具材のいずれでも用いることができる。植物性の具材としては、大根、人参、牛蒡、筍、キャベツ、白菜、セロリ、アスパラガス、ほうれん草、小松菜、青梗菜、トマト等の野菜、ジャガイモ、薩摩芋、里芋等の芋類、大豆、小豆、蚕豆、エンドウ豆等の豆類、米、麦、稗、粟等の穀類、リンゴ、モモ、パイナップル等の果実類、椎茸、シメジ、エノキ、ナメコ、松茸等のきのこ類、若布、昆布、ひじき等の海藻等を挙げることができる。また、動物性の具材としては、牛肉、豚肉、鳥肉、羊肉、馬肉、鹿肉、猪肉、山羊肉、兎肉、鯨肉、それらの内臓等の肉類や、鯵、鮎、鰯、鰹、鮭、鯖、鮪等の魚類、鮑、牡蠣、帆立、蛤等の貝類、エビ、カニ、イカ、タコ、ナマコ等の魚介類を挙げることができる。また、ゆで卵、卵焼き、オムレツ等の卵製品、蒲鉾等の練製品やハム・ソーセージ等の畜肉製品、麺類、漬物等の加工食品であってもよい。食用の食品製造原料または素材であれば、これらに限定されない。これらの具材は、１種のみを用いてもよいし、２種以上を混合して用いてもよい。
(Ingredients)
As the ingredients, either vegetable ingredients or animal ingredients can be used. Vegetable ingredients include vegetables such as daikon radish, carrots, burdock, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, komatsuna, bok choy, tomatoes, potatoes, potatoes such as satsuma potatoes, taro, soybeans, and red beans. , legumes such as silkworms and peas, grains such as rice, wheat, millet, millet, fruits such as apples, peaches, and pineapples, mushrooms such as shiitake, shimeji, enoki, nameko, matsutake, young cloth, kelp, hijiki, etc. Examples include seaweed, etc. In addition, animal ingredients include beef, pork, poultry, mutton, horse meat, venison, wild boar, goat meat, rabbit meat, whale meat, their internal organs, horse mackerel, sweetfish, sardine, and bonito. , fish such as salmon, mackerel, and tuna; shellfish such as abalone, oysters, scallops, and clams; and seafood such as shrimp, crab, squid, octopus, and sea cucumber. It may also be egg products such as boiled eggs, fried eggs, and omelets, pasted products such as kamaboko, meat products such as ham and sausage, and processed foods such as noodles and pickles. It is not limited to these as long as it is an edible food manufacturing raw material or material. These ingredients may be used alone or in combination of two or more.
これらの具材は、生の状態で用いてもよいし、茹でる、煮る、焼く、蒸す、揚げる等の加熱・調理を行ったものを用いてもよい。また、これらの具材は、凍結あるいは凍結・解凍処理をしたものを用いることもできる。さらに、これらの具材の形状は、塊でも一口大でもいずれの形状であってもよく、具材の大きさは適宜選択することができる。 These ingredients may be used raw, or may be heated or cooked by boiling, simmering, baking, steaming, frying, etc. Furthermore, these ingredients may be frozen or frozen/thawed. Furthermore, the shape of these ingredients may be either lump or bite-sized, and the size of the ingredients can be selected as appropriate.
＜水中油型乳化食品の製造方法＞
本発明の水中油型乳化食品の製造方法の一例について説明する。例えば、まず、清水、卵黄、酸材、及び調味料等の他の水相原料を混合して、水相を調製する。続いて、上記で調製した水相に油相原料である食用油脂を注加して粗乳化し、次にせん断力に優れた処理機等で均質化して、水相中に油相を乳化分散させた水中油型乳化食品を得ることができる。
<Production method of oil-in-water emulsified food>
An example of the method for producing the oil-in-water emulsified food of the present invention will be explained. For example, first, the water phase is prepared by mixing other water phase materials such as fresh water, egg yolk, acid materials, and seasonings. Next, edible fats and oils, which are raw materials for the oil phase, are added to the aqueous phase prepared above to coarsely emulsify them, and then homogenized using a processing machine with excellent shearing force to emulsify and disperse the oil phase in the aqueous phase. An oil-in-water emulsified food can be obtained.
本発明の水中油型乳化食品の製造には、通常の水中油型乳化食品の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な攪拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 For the production of the oil-in-water emulsified food of the present invention, equipment used for the production of ordinary oil-in-water emulsified foods can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homo mixers, and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 EXAMPLES The present invention will be explained in more detail below with reference to Examples and Comparative Examples, but the present invention should not be construed as being limited to the contents of the Examples below.
＜水中油型乳化食品の製造例＞
［実施例１］
表１に記載の配合割合に準じ、水中油型乳化食品を製造した。具体的には、まず、撹拌タンクに、卵黄（ホスファチジルコリン(以下、「ＰＣ」)量：６．３質量％、リゾホスファチジルコリン（以下、「ＬＰＣ」）量：０．５質量％、リン脂質量：９．４質量％）、食塩、醸造酢（酸度９％）、調味料、卵黄レシチン（ＰＣ量：２１．３質量％、ＬＰＣ量：２．２質量％、リン脂質量：２７．９質量％）、及び清水を均一になるように混合して、水相を調製した。その後、調製した水相に食用油脂（菜種油）を注加し、乳化処理を行って、水中油型乳化食品を調製した。
なお、ＰＣ及びＬＰＣの各含有量は、上記の（ＰＣ及びＬＰＣの含有量並びにその測定方法）の欄で詳述した方法により測定した値である。
<Production example of oil-in-water emulsified food>
[Example 1]
An oil-in-water emulsified food was produced according to the blending ratios listed in Table 1. Specifically, first, in a stirring tank, egg yolk (phosphatidylcholine (hereinafter referred to as "PC") amount: 6.3% by mass, lysophosphatidylcholine (hereinafter referred to as "LPC") amount: 0.5% by mass, phospholipid amount: 9.4% by mass), salt, brewed vinegar (acidity 9%), seasoning, egg yolk lecithin (PC amount: 21.3% by mass, LPC amount: 2.2% by mass, phospholipid amount: 27.9% by mass) ), and clean water were mixed uniformly to prepare an aqueous phase. Thereafter, edible oil (rapeseed oil) was added to the prepared aqueous phase and emulsified to prepare an oil-in-water emulsified food.
In addition, each content of PC and LPC is the value measured by the method detailed in the column of (Content of PC and LPC and its measurement method) above.
［実施例２］
卵黄レシチンの配合量を４質量％に変更し、食用油脂の配合量を４６質量％に変更した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Example 2]
An oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of egg yolk lecithin was changed to 4% by mass and the amount of edible oil and fat was changed to 46% by mass.
［実施例３］
卵黄レシチンの配合量を６質量％に変更し、食用油脂の配合量を４４質量％に変更した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Example 3]
An oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of egg yolk lecithin was changed to 6% by mass and the amount of edible oil and fat was changed to 44% by mass.
［実施例４］
卵黄レシチンの配合量を８質量％に変更し、食用油脂の配合量を４２質量％に変更した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Example 4]
An oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of egg yolk lecithin was changed to 8% by mass and the amount of edible oil and fat was changed to 42% by mass.
［実施例５］
卵黄の配合量を１５質量％に変更し、清水の配合量を２２質量％に変更した以外は、実施例３と同様にして水中油型乳化食品を調製した。
[Example 5]
An oil-in-water emulsified food was prepared in the same manner as in Example 3, except that the amount of egg yolk was changed to 15% by mass and the amount of fresh water was changed to 22% by mass.
［実施例６］
卵黄の配合量を５質量％に変更し、酵素処理卵黄(ＰＣ量：０．９質量％、ＬＰＣ量：６．０質量％、リン脂質量：７．３質量％)を２０質量％配合し、卵黄レシチンを配合せず、酵素処理レシチン(ＰＣ量：０．９質量％、ＬＰＣ量：２２．８質量％、リン脂質量：２２．２質量％)を２質量％配合した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Example 6]
The amount of egg yolk was changed to 5% by mass, and 20% by mass of enzyme-treated egg yolk (PC amount: 0.9% by mass, LPC amount: 6.0% by mass, phospholipid amount: 7.3% by mass) was added. , except that egg yolk lecithin was not blended and 2% by mass of enzyme-treated lecithin (PC amount: 0.9% by mass, LPC amount: 22.8% by mass, phospholipid amount: 22.2% by mass) was blended. An oil-in-water emulsified food was prepared in the same manner as in Example 1.
［実施例７］
卵黄の配合量を５質量％に変更し、酵素処理卵黄を２０質量％配合し、食用油脂の配合量を４７質量％に変更し、卵黄レシチンの配合量を３質量％に変更した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Example 7]
Except that the blending amount of egg yolk was changed to 5% by mass, the blending of enzyme-treated egg yolk was 20% by mass, the blending amount of edible oil and fat was changed to 47% by mass, and the blending amount of egg yolk lecithin was changed to 3% by mass, An oil-in-water emulsified food was prepared in the same manner as in Example 1.
［実施例８］
卵黄の配合量を１２．５質量％に変更し、酵素処理卵黄を１２．５質量％配合し、食用油脂の配合量を４６質量％に変更し、卵黄レシチンの配合量を４質量％に変更した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Example 8]
The amount of egg yolk blended was changed to 12.5% by mass, the blended amount of enzyme-treated egg yolk was changed to 12.5% by mass, the blended amount of edible oil and fat was changed to 46% by mass, and the blended amount of egg yolk lecithin was changed to 4% by mass. An oil-in-water emulsified food was prepared in the same manner as in Example 1 except for the following.
［実施例９］
卵黄の配合量を２０質量％に変更し、酵素処理卵黄を５質量％配合し、食用油脂の配合量を４５質量％に変更し、卵黄レシチンの配合量を５質量％に変更した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Example 9]
Except that the amount of egg yolk was changed to 20% by mass, the amount of enzyme-treated egg yolk was changed to 5% by mass, the amount of edible oil and fat was changed to 45% by mass, and the amount of egg yolk lecithin was changed to 5% by mass. An oil-in-water emulsified food was prepared in the same manner as in Example 1.
［比較例１］
卵黄レシチンの配合量を１０質量％に変更し、食用油脂の配合量を４０質量％に変更した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Comparative example 1]
An oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of egg yolk lecithin was changed to 10% by mass and the amount of edible oil and fat was changed to 40% by mass.
［比較例２］
卵黄レシチンを配合せず、食用油脂の配合量を５０質量％に変更した以外は、実施例１と同様にして水中油型乳化食品を調製した。
[Comparative example 2]
An oil-in-water emulsified food was prepared in the same manner as in Example 1, except that egg yolk lecithin was not blended and the amount of edible oil and fat blended was changed to 50% by mass.
［比較例３］
卵黄レシチンを配合せず、代わりに大豆レシチン（ＰＣ量：１７．３質量％、ＬＰＣ量：０．８質量％、リン脂質量：６１．０質量％）を２質量％配合した以外は、実施例１と同様にして水中油型乳化食品を調製した。大豆レシチンについては、ＰＣの分子量は７７３ｇ／ｍｏｌ、ＬＰＣの分子量は５１２ｇ／ｍｏｌを用いてＨＰＬＣ分析より得られた数値をＬＰＣをＰＣに換算した。
[Comparative example 3]
Except that egg yolk lecithin was not blended and instead 2% by mass of soybean lecithin (PC amount: 17.3% by mass, LPC amount: 0.8% by mass, phospholipid amount: 61.0% by mass) was blended. An oil-in-water emulsified food was prepared in the same manner as in Example 1. Regarding soybean lecithin, the molecular weight of PC was 773 g/mol and the molecular weight of LPC was 512 g/mol, and the values obtained from HPLC analysis were converted from LPC to PC.
（ｐＨ測定）
上記で調製した各水中油型乳化食品について、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いてｐＨを測定した。各水中油型乳化食品のｐＨは４．０４～４．３３の範囲内であった。
(pH measurement)
For each of the oil-in-water emulsified foods prepared above, the pH was measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20°C. The pH of each oil-in-water emulsified food was within the range of 4.04 to 4.33.
（官能評価）
上記で調製した各水中油型乳化食品について、複数の訓練されたパネルより、下記の５段階の評価基準で、「卵黄のコク」及び「卵黄の生臭さ」の各項目を評価した。各パネルの点数の平均値を評価点として表１に示した。「卵黄のコク」及び「卵黄の生臭さ」評価点がともに２．０点以上であれば、良好な結果であると言える。
［評価基準］
（卵黄のコク）
５点：卵黄のコク味を非常に良く感じた。
４点：卵黄のコク味を十分に感じた。
３点：卵黄のコク味を感じた。
２点：卵黄のコク味を少し感じた。
１点：卵黄のコク味が乏しかった。
（卵黄の生臭さ）
５点：卵黄の生臭さが非常に抑制されていた。
４点：卵黄の生臭さが十分に抑制されていた。
３点：卵黄の生臭さが抑制されていた。
２点：卵黄の生臭さが少し抑制されていた。
１点：卵黄の生臭さが抑制されていなかった。
(sensory evaluation)
For each oil-in-water emulsified food prepared above, multiple trained panels evaluated each item of "egg yolk richness" and "egg yolk fishy odor" using the following five-level evaluation criteria. The average value of the scores for each panel is shown in Table 1 as the evaluation score. If both the "richness of egg yolk" and the "fishy odor of egg yolk" evaluation scores are 2.0 or more, it can be said that the result is good.
[Evaluation criteria]
(The richness of the egg yolk)
5 points: The richness of the egg yolk was felt very well.
4 points: The richness of the egg yolk was felt sufficiently.
3 points: I felt the richness of the egg yolk.
2 points: I felt a little richness of the egg yolk.
1 point: The richness of the egg yolk was lacking.
(Fishy odor of egg yolk)
5 points: The fishy odor of the egg yolk was extremely suppressed.
4 points: The fishy odor of the egg yolk was sufficiently suppressed.
3 points: The fishy odor of the egg yolk was suppressed.
2 points: The fishy odor of the egg yolk was slightly suppressed.
1 point: The fishy odor of the egg yolk was not suppressed.
実施例１～９の水中油型乳化食品はいずれも、卵黄のコクが感じられ、かつ、卵黄の生臭さを抑制できた。
比較例１の水中油型乳化食品は、ＰＣ＋ＬＰＣ量が多かったため、卵黄の生臭さが抑制されていなかった。
比較例２の水中油型乳化食品は、ＰＣ＋ＬＰＣ量が少なかったため、卵黄のコク味が乏しかった。
比較例３の水中油型乳化食品は、リン脂質量に対するＰＣ＋ＬＰＣ量が少なかったため、卵黄のコク味が乏しかった。
In all of the oil-in-water emulsified foods of Examples 1 to 9, the richness of the egg yolk was felt, and the fishy odor of the egg yolk could be suppressed.
Since the oil-in-water emulsified food of Comparative Example 1 had a large amount of PC+LPC, the fishy odor of the egg yolk was not suppressed.
The oil-in-water emulsified food of Comparative Example 2 had a low amount of PC+LPC, so the rich flavor of the egg yolk was poor.
The oil-in-water emulsified food of Comparative Example 3 had a low amount of PC+LPC relative to the amount of phospholipids, so the rich flavor of the egg yolk was poor.
Claims (7)
前記卵黄の含有量が、前記水中油型乳化食品の全量に対して、３０質量％以下であり、
前記水中油型乳化食品が、卵黄から抽出した未精製の卵黄レシチンを含み、前記未精製の卵黄レシチンの含有量が、前記水中油型乳化食品に対して、２質量％以上８質量％以下であり、
前記水中油型乳化食品中のリン脂質が、ホスファチジルコリン及びリゾホスファチジルコリンの少なくとも１種を含み、
前記ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量が、前記水中油型乳化食品の全量に対して、２．０質量％以上４．０質量％以下であり、
前記ホスファチジルコリン及びリゾホスファチジルコリンの合計含有量が、前記リン脂質の全量に対して、６５．０質量％以上であることを特徴とする、
水中油型乳化食品。 An oil-in-water emulsified food containing at least egg yolk,
The content of the egg yolk is 30% by mass or less based on the total amount of the oil-in-water emulsified food,
The oil-in-water emulsified food contains unrefined egg yolk lecithin extracted from egg yolk, and the content of the unrefined egg yolk lecithin is 2% by mass or more and 8% by mass or less based on the oil-in-water emulsified food. can be,
The phospholipid in the oil-in-water emulsified food contains at least one of phosphatidylcholine and lysophosphatidylcholine,
The total content of the phosphatidylcholine and lysophosphatidylcholine is 2.0% by mass or more and 4.0% by mass or less based on the total amount of the oil-in-water emulsified food,
The total content of the phosphatidylcholine and lysophosphatidylcholine is 65.0% by mass or more based on the total amount of the phospholipid,
Oil-in-water emulsified food.
請求項１に記載の水中油型乳化食品。 The content of the phospholipid is 2.5% by mass or more and 5.0% by mass or less based on the total amount of the oil-in-water emulsified food,
The oil-in-water emulsified food according to claim 1.
請求項１に記載の水中油型乳化食品。 The content of the egg yolk is 15% by mass or more and 30% by mass or less based on the total amount of the oil-in-water emulsified food,
The oil-in-water emulsified food according to claim 1 .
請求項１に記載の水中油型乳化食品。 The oil-in-water emulsified food contains edible oil and fat,
The oil-in-water emulsified food according to claim 1.
請求項４に記載の水中油型乳化食品。 The content of the edible oil and fat is 10% by mass or more and 80% by mass or less based on the total amount of the oil-in-water emulsified food,
The oil-in-water emulsified food according to claim 4 .
請求項１に記載の水中油型乳化食品。 The oil-in-water emulsified food contains an acid material,
The oil-in-water emulsified food according to claim 1.
請求項１～６のいずれか一項に記載の水中油型乳化食品。 characterized by being a mayonnaise-like seasoning,
The oil-in-water emulsified food according to any one of claims 1 to 6 .
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002125596A (en) | 2000-10-30 | 2002-05-08 | Fuji Oil Co Ltd | Flour pastes and method for manufacturing the same |
| JP2006271205A (en) | 2005-03-28 | 2006-10-12 | Knorr Foods Co Ltd | Method for producing oil-in-water emulsified food excellent in emulsification property |
| JP2015002682A (en) | 2013-06-19 | 2015-01-08 | 不二製油株式会社 | High-oil-content oil-in-water type emulsion |
| US20150050399A1 (en) | 2012-03-15 | 2015-02-19 | Conopco, Inc., D/B/A Unilever | Heat-stable oil-in-water emulsion |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002125596A (en) | 2000-10-30 | 2002-05-08 | Fuji Oil Co Ltd | Flour pastes and method for manufacturing the same |
| JP2006271205A (en) | 2005-03-28 | 2006-10-12 | Knorr Foods Co Ltd | Method for producing oil-in-water emulsified food excellent in emulsification property |
| US20150050399A1 (en) | 2012-03-15 | 2015-02-19 | Conopco, Inc., D/B/A Unilever | Heat-stable oil-in-water emulsion |
| JP2015002682A (en) | 2013-06-19 | 2015-01-08 | 不二製油株式会社 | High-oil-content oil-in-water type emulsion |
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