JPH0420262A - Prevention of deterioration of mayonnaise - Google Patents
Prevention of deterioration of mayonnaiseInfo
- Publication number
- JPH0420262A JPH0420262A JP2119895A JP11989590A JPH0420262A JP H0420262 A JPH0420262 A JP H0420262A JP 2119895 A JP2119895 A JP 2119895A JP 11989590 A JP11989590 A JP 11989590A JP H0420262 A JPH0420262 A JP H0420262A
- Authority
- JP
- Japan
- Prior art keywords
- mayonnaise
- tea
- deterioration
- flavor
- tea polyphenols
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 35
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 35
- 230000006866 deterioration Effects 0.000 title claims abstract description 15
- 230000002265 prevention Effects 0.000 title 1
- 241001122767 Theaceae Species 0.000 claims abstract description 28
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 18
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 18
- 235000005487 catechin Nutrition 0.000 claims abstract description 5
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 150000001765 catechin Chemical class 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 8
- 230000002542 deteriorative effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000003647 oxidation Effects 0.000 abstract description 10
- 238000007254 oxidation reaction Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 4
- 239000005445 natural material Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 239000000523 sample Substances 0.000 description 10
- 240000008415 Lactuca sativa Species 0.000 description 5
- 235000012045 salad Nutrition 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 229930184207 Polyphenon Natural products 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 2
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 1
- 101100013926 Caenorhabditis elegans gale-1 gene Proteins 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野］
本発明はマヨネーズの劣化防止方法に関し、詳しくは茶
ポリフェノールを添加することによりマヨネーズの劣化
を防止する方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for preventing deterioration of mayonnaise, and more particularly to a method for preventing deterioration of mayonnaise by adding tea polyphenols.
〔従来の技術、発明が解決しようとする課題〕マヨネー
ズは精製植物油と食酢と卵黄を基本成分とする乳化半固
体食品であり、その含油量は通常６５〜８０％を占めて
いる。一方、マヨネーズの劣化は、油の酸化変敗から乳
化破壊を生し、油の分離やさらにそれらに伴う風味の劣
化を内容としている。従って、マヨネーズに含まれてい
る油分の酸化を防くことは、マヨネーズの劣化防止のた
めの有効な手段となりうる。[Prior Art and Problems to be Solved by the Invention] Mayonnaise is an emulsified semi-solid food whose basic ingredients are refined vegetable oil, vinegar and egg yolk, and its oil content usually accounts for 65 to 80%. On the other hand, the deterioration of mayonnaise is caused by the oxidation and deterioration of the oil, causing demulsification, separation of the oil, and the accompanying deterioration of flavor. Therefore, preventing the oxidation of oil contained in mayonnaise can be an effective means for preventing mayonnaise from deteriorating.
現在、油脂の酸化防止にはトコフェロールやブチルヒド
ロキシアニソール（ＢＨＡ）、ジブチルヒドロキシトル
エン（ＢＩＴ）などの抗酸化剤が用いられているが、こ
れらはマヨネーズに用いられるサラダ油の酸化防止には
ほとんど効果を示さない。Currently, antioxidants such as tocopherol, butylated hydroxyanisole (BHA), and dibutylated hydroxytoluene (BIT) are used to prevent the oxidation of fats and oils, but these have little effect on preventing the oxidation of salad oil used in mayonnaise. Not shown.
このことから、サラダ油の酸化防止に有効であり、かつ
マヨネーズの風味を新鮮に保持するための方法が強く求
められていた。For this reason, there has been a strong need for a method that is effective in preventing oxidation of salad oil and that maintains the fresh flavor of mayonnaise.
〔課題を解決するための手段］
すでに本発明者は、化学的合成品でなく、天然物の中か
ら当該の抗酸化剤を検索すべく研究を重ねた結果、茶の
成分である茶ポリフェノール類に該物質を見出し、特公
平１４４２３４号公報や特開昭６０−１３７８０号公報
に記載している。[Means for Solving the Problems] As a result of repeated research to search for antioxidants from natural products rather than chemically synthesized products, the present inventors have discovered tea polyphenols, which are components of tea. This substance was discovered in Japanese Patent Publication No. 144234 and Japanese Patent Application Laid-open No. 13780/1980.
これらの記載には、茶ポリフェノール類が動物油脂の抗
酸化剤としてばかりでなく植物油脂であるサラダ油に対
しても強力な抗酸化能を有することが明らかにされてい
る。本発明者はそれらの知見に栽づき鋭意研究を重ねた
結果、茶ポリフェノール類をマヨネーズに添加すること
によりマヨネーズ中の油分の酸化が防止されるばかりで
なく、マヨネーズの風味が良好に保たれることを見出し
本発明に到達した。These descriptions reveal that tea polyphenols have a strong antioxidant ability not only as an antioxidant for animal oils and fats but also for salad oil, which is a vegetable oil. Based on these findings, the present inventor has conducted intensive research and found that by adding tea polyphenols to mayonnaise, not only the oxidation of the oil in mayonnaise is prevented, but also the flavor of mayonnaise is maintained well. This discovery led to the present invention.
すなわち、本発明は茶ポリフェノール類を添加すること
を特徴とするマヨネーズの劣化防止方法を提イ共するも
のである。That is, the present invention also provides a method for preventing deterioration of mayonnaise, which is characterized by adding tea polyphenols.
本発明に用いる茶ポリフェノール類は、下記の般式１で
表される茶カテキン類を主とするが、それらの異性体や
茶テアフラビン頓、茶テアルビジン類を除くものではな
い。The tea polyphenols used in the present invention are mainly tea catechins represented by the following general formula 1, but do not exclude their isomers, tea theaflavins, and tea thearubigins.
カテキン類を具体的に示すと、
以下のものかあ
（−）エビカテキン
（一般弐Ｉ中、Ｒ，＝Ｆ（、Ｒ２＝Ｈ）（−）エビガロ
カチキン
（一般式■中、Ｒ，＝０）ｉ、Ｒ２＝Ｈ）（＝）エビカ
テキンガレ−Ｉ・
エピガロカテキンガレ−１・
上記茶ポリフェノール類は茶葉を原料として製造するこ
とができ、その製法は特公平１−４４２３４号公報、特
開昭６０−１３７８０号公報などに記載されている。Specifically, the catechins are as follows: i, R2=H) (=) Shrimp Catechin Gale-I Epigallocatechin Gale-1 The above tea polyphenols can be produced using tea leaves as raw materials, and the manufacturing method is disclosed in Japanese Patent Publication No. 1-44234 and Japanese Patent Application Publication No. 1-44234. It is described in Publication No. 13780/1980.
本発明のマヨネーズ劣化防止方法は、茶ポリフェノール
類を直接あるいはアルコールなどに溶解させ、マヨネー
ズの製造中あるいは製造後に混練すればよい。その際の
濃度は、マヨネーズに対して茶ポリフェノール類は１０
〜Ｌ ＯＯＯｐｐｍとすることが好ましいが、さらに好
ましくは５０〜２００ ｐｐｍである。The method for preventing deterioration of mayonnaise of the present invention can be carried out by dissolving tea polyphenols directly or in alcohol, etc., and kneading the tea polyphenols during or after the production of mayonnaise. At that time, the concentration of tea polyphenols is 10% compared to that of mayonnaise.
~LOOppm is preferred, and more preferably 50 to 200 ppm.
次に、本発明を実施例により説明する。 Next, the present invention will be explained by examples.
実施例１ （１）マヨネーズの作製 マヨネーズの組成を第１表に記した。Example 1 (1) Making mayonnaise The composition of the mayonnaise is shown in Table 1.
第１表の成分のうち、卵黄、調味料、香辛料、米酢の一
部をＡとし、これらをボール中で３〜１０分間混合する
。これをミキサーに入れ、５〜２０分間ミキシングして
から残りの米酢を加え、さらにサラダ油をＢとし、これ
を少量ずつ加えながらミキシングすることによりマヨネ
ーズを作製した。Among the ingredients in Table 1, egg yolk, seasoning, spices, and a portion of rice vinegar are designated as A, and these are mixed in a bowl for 3 to 10 minutes. This was placed in a mixer and mixed for 5 to 20 minutes, then the remaining rice vinegar was added, and salad oil (B) was added little by little while mixing to prepare mayonnaise.
芽」」良
成 分 成分量（ｇ）
卵黄 １８．０
サラダ油 ６８．０
米酢 ９．４
調味料
砂糖 ２．２
食塩 １．３
香辛料
辛子粉 ０．９
コシヨウ ０．１
パプリカ ０．１
（２）実験区
次の３実験区を設定し、サンプル作製時およびサンプル
作製から６．５ケ月後の過酸化物価（ＰＯＶ）を測定し
、比較した。また、風味に関しても官能検査を行った。Good Ingredients Quantity (g) Egg yolk 18.0 Salad oil 68.0 Rice vinegar 9.4 Seasoning sugar 2.2 Salt 1.3 Spicy mustard powder 0.9 Koshiyo 0.1 Paprika 0.1 (2) Experimental Sections The following three experimental sections were set up, and the peroxide value (POV) at the time of sample preparation and 6.5 months after sample preparation was measured and compared. A sensory test was also conducted regarding flavor.
（ノンプルａ 対照（茶ポリフェノール無添加）。(Nonpur A control (no tea polyphenol added).
ｂ、ポリフェノン１００（三片農林■
製）を２００ ｐｐｍとなるようにＡにに粉末のまま混
合。b. Polyphenon 100 (manufactured by Mikata Norin ■) was mixed into A in powder form at a concentration of 200 ppm.
Ｃ，ポリフェノン１００を２００ ｐｐｍとなるように
Ｂに少量のエタノー
ルに溶かしてから混合。C. Dissolve Polyphenon 100 in B with a small amount of ethanol to a concentration of 200 ppm and then mix.
なお、サンプルは２０ｍ１容サンプルびんに入れ冷蔵庫
（５°Ｃ）にて保存した。また、ポリフェノン１００は
茶葉中より抽出し粉末化した、総力チキン量が９０％以
」二である天然茶ポリフェノールである。The samples were stored in a 20ml sample bottle in a refrigerator (5°C). Polyphenon 100 is a natural tea polyphenol extracted from tea leaves and powdered, with a total amount of 90% or more.
（３）結果
結果を第２表に記した。表から明らかなように、茶ポリ
フェノールを添加したサンプルｂ、 ｃはともに対照
であるａと比較して、その酸化が著しく抑えられたばか
りでなく、経時的にも対照に比べ明らかに良好な風味を
保持しており、マヨネーズの劣化防止に有効であった。(3) Results The results are shown in Table 2. As is clear from the table, both samples b and c to which tea polyphenols were added not only had their oxidation significantly suppressed compared to the control a, but also had a clearly better flavor over time than the control. It was effective in preventing the deterioration of mayonnaise.
課じし表−
ＰＯＶ（ｍｅ ／ｋ ） ６．５ケ月後サンプ
ル 開始時 ６．５ケ月後 後の風味ａ
３．４７ １３．０６ ｘｂ ３．
］、８ ４．３８ ◎ｃ ２．９
８ ３．９９ ◎実施例２
（１）実験区
次の４実験区を設定し、サンプル作製時およびサンプル
作製から３．５ケ月後の過酸化物価（ＰＯＶ）を測定し
、比較した。また、風味に関しても官能検査を行った。Imposition table - POV (me/k) Sample after 6.5 months At start After 6.5 months Flavor a
3.47 13.06 xb 3.
], 8 4.38 ◎c 2.9
8 3.99 ◎Example 2 (1) Experimental Area The following four experimental areas were set up, and the peroxide values (POV) at the time of sample preparation and 3.5 months after sample preparation were measured and compared. A sensory test was also conducted regarding flavor.
ザンプルａ、対照（市販マヨネーズ（キュービ■製、茶
ポリフェノール無添加）。Sample A, control (commercially available mayonnaise (manufactured by Kyuubi ■, tea polyphenol-free).
ｂ、市販マヨネーズにポリフェノン １００を５０ｐｐｍ添加。b. Polyphenone in commercially available mayonnaise Add 50 ppm of 100.
Ｃ１市販マヨネーズにポリフェノン １００を１１００ｐｐ添加。Polyphenone in C1 commercially available mayonnaise Added 1100pp of 100.
ｄ、市販マヨネーズにポリフェノン １００を２００ ｐｐｍ添加。d. Polyphenone in commercially available mayonnaise Add 200 ppm of 100.
なお、サンプルは２００ ｍｆｌ容ビーカーに入れ３Ｑ
°Ｃ恒温槽にて保存した。In addition, the sample was placed in a 200 mfl beaker for 3Q.
It was stored in a constant temperature bath at °C.
（３）結果
結果を第３表に記した。表から明らがなように、茶ポリ
フェノールを添加したサンプルｂｅｄはそれぞれ対照で
あるａと比較して、その酸化と風味の変化が抑えられて
おりマヨネーズの劣化防止に有効であった。(3) Results The results are shown in Table 3. As is clear from the table, sample bed to which tea polyphenols were added was effective in preventing deterioration of mayonnaise, as oxidation and change in flavor were suppressed compared to the control sample a.
ＰＯＶ（ｍｅ
サンプル 開始時
ａ ０．９１
ｂ ０．９１
ｃ Ｏ，９１
ｄ Ｏ，９１
／ｋ ）６．５ケ月後
６．５ケ月後 後の風味
６９．２９ ｘ
６２．２０ △
４３．９６ ０
４１．０４ ０
〔発明の効果〕
本発明のマヨネーズの劣化防止方法は、喫茶成分として
日常相当量飲用されている天然物を主成分とするものを
用いているので、人体に対する副作用の心配がなく、マ
ヨネーズの酸化を抑えるだけでなく、その風味の劣化を
防止する。従って、本発明のマヨネーズの劣化防止方法
は、実用」二極めて有効である。POV (me sample Start a 0.91 b 0.91 c O,91 d O,91 /k) After 6.5 months After 6.5 months After flavor 69.29 x 62.20 △ 43.96 0 41.04 0 [Effects of the Invention] Since the method for preventing deterioration of mayonnaise of the present invention uses a natural product that is consumed as a tea ingredient in daily amounts as a main ingredient, there is no fear of side effects on the human body. , not only suppresses the oxidation of mayonnaise, but also prevents its flavor from deteriorating. Therefore, the method for preventing deterioration of mayonnaise of the present invention is extremely effective in practical use.
Claims (2)
ヨネーズの劣化防止方法。(1) A method for preventing deterioration of mayonnaise, which is characterized by adding tea polyphenols.
記載のマヨネーズの劣化防止方法。(2) Claim 1 wherein the tea polyphenols are tea catechins.
How to prevent mayonnaise from deteriorating as described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2119895A JPH0420262A (en) | 1990-05-11 | 1990-05-11 | Prevention of deterioration of mayonnaise |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2119895A JPH0420262A (en) | 1990-05-11 | 1990-05-11 | Prevention of deterioration of mayonnaise |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0420262A true JPH0420262A (en) | 1992-01-23 |
Family
ID=14772884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2119895A Pending JPH0420262A (en) | 1990-05-11 | 1990-05-11 | Prevention of deterioration of mayonnaise |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0420262A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997042842A1 (en) * | 1996-05-14 | 1997-11-20 | Kaneka Corporation | Nucleic acid flavor retainer for foods |
| JP2013192485A (en) * | 2012-03-19 | 2013-09-30 | Kao Corp | Acid seasoning |
-
1990
- 1990-05-11 JP JP2119895A patent/JPH0420262A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997042842A1 (en) * | 1996-05-14 | 1997-11-20 | Kaneka Corporation | Nucleic acid flavor retainer for foods |
| JP2013192485A (en) * | 2012-03-19 | 2013-09-30 | Kao Corp | Acid seasoning |
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