JP6953592B1 - Oil-in-water emulsified food and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified food having excellent emulsification stability and good flavor. The present invention is an oil-in-water emulsified food containing sterilized egg yolk and edible oil and fat, and is characterized in that the amount of soluble γ-ribetin is 210 μg / ml or more and 400 μg / ml or less. [Selection diagram] None

Description

The present invention relates to an oil-in-water emulsified food, and more particularly to an oil-in-water emulsified food containing sterilized egg yolk and edible oil and fat. The present invention also relates to a method for producing the oil-in-water emulsified food.

Conventionally, egg yolk is generally used as an emulsifier in the production of oil-in-water emulsified foods such as mayonnaise. For sterilization of egg yolk, in the item of "Four sterilization, cooling and filling" of the notification of the Ministry of Health and Welfare "About ensuring hygiene related to the production of liquid eggs", in the case of 10% salted egg yolk for "sugared or salted liquid eggs" It is recommended to heat at a specific temperature and time, such as 63.5 ° C. for 3.5 minutes. For example, in Patent Document 1, for long-term storage of the liquid egg composition, the dissolved oxygen concentration is _{reduced to less than 3% O 2} , preferably less than 1% O ₂ , and a large amount of salt and / or sugar is added. , It has been proposed to sterilize.

Here, egg yolk contains a large amount of γ-ribetin (IgY), which is a water-soluble protein and is an immunoglobulin of chicken. Since γ-ribetin is rapidly denatured by heating at a temperature close to the above-mentioned sterilization conditions for salted egg yolk, it is an index of the degree of degeneration of egg yolk. That is, the residual amount of γ-ribetin in the sterilized egg yolk depends on the temperature and time at the time of sterilization. Until then, it was not fully considered.

Special Publication No. 53-91165

As a result of repeated studies on the sterilization of egg yolk, the present inventors can perform long-term storage by sufficiently sterilizing the yolk as in Patent Document 1, but on the other hand, the yolk is denatured and sterilized. It was found that it affects the emulsification stability and flavor of oil-in-water emulsified foods containing finished egg yolk and edible oils and fats.

Therefore, an object of the present invention is to provide an oil-in-water emulsified food having excellent emulsification stability and good flavor by using sterilized egg yolk.

As a result of diligent studies to solve the above problems, the present inventors surprisingly adjusted the amount of soluble γ-ribetin within a specific range in oil-in-water emulsified foods containing sterilized egg yolk and edible oils and fats. By doing so, it was found that an oil-in-water emulsified food having excellent emulsion stability and good flavor can be obtained. The present inventors have completed the present invention based on the findings.

That is, according to one aspect of the present invention.
An oil-in-water emulsified food containing sterilized egg yolk and edible oils and fats.
The amount of soluble γ-ribetin is 210 μg / ml or more and 400 μg / ml or less.
Oil-in-water emulsified foods are provided.

In the aspect of the present invention, the content of the edible oil / fat is preferably 60% by mass or more and 80% by mass or less with respect to the whole oil-in-water emulsified food.

In the aspect of the present invention, the content of the sterilized egg yolk is preferably 11% by mass or more and 19% by mass or less with respect to the whole oil-in-water emulsified food in terms of raw material.

According to another aspect of the invention
The above-mentioned method for producing an oil-in-water emulsified food.
The sterilization temperature of the sterilized egg yolk is 63.5 ° C. or higher and 69 ° C. or lower.
A method for producing an oil-in-water emulsified food is provided.

In another aspect of the present invention, it is preferable that the dissolved oxygen concentration of the sterilized egg yolk at 25 ° C. is 6% O ₂ or more and 16% O ₂ or less.

According to the present invention, it is possible to provide an oil-in-water emulsified food having excellent emulsification stability and good flavor. Further, it is possible to provide a method for producing an oil-in-water emulsified food. Such oil-in-water emulsified foods can provoke the appetite of consumers, and further market expansion of oil-in-water emulsified foods can be expected.

<Oil-in-water emulsified food>
The oil-in-water emulsified food of the present invention contains at least sterilized egg yolk and edible oil and fat, and may further contain a thickener, an acid material, and other raw materials.

Here, the oil-in-water emulsified food is a food in which fats and oils are substantially uniformly dispersed in the aqueous phase as oil droplets and emulsified into an oil-in-water type. The oil-in-water emulsified food of the present invention is not particularly limited, and examples thereof include mayonnaise, dressings, sauces, sauces, and other foods similar thereto, and mayonnaise is preferable. According to the Japanese Agricultural Standard (JAS), mayonnaise has an oil content of 65% by mass or more. However, the oil-in-water emulsified food of the present invention has a component composition similar to that of mayonnaise defined by the JAS standard. May be a similar product group that does not meet the JAS standard.

(Soluble γ-Rivetin amount)
The oil-in-water emulsified food of the present invention contains soluble γ-ribetin derived from egg yolk. The content of soluble γ-ribetin in oil-in-water emulsified food is 210 μg / ml or more and 400 μg / ml or less, and the lower limit is preferably 213 μg / ml or more, more preferably 220 μg / ml or more, and The upper limit is preferably 300 μg / ml or less, more preferably 280 μg / ml or less, and further preferably 240 μg / ml or less. When the content of soluble γ-ribetin in the oil-in-water emulsified food is less than 210 μg / ml, the degree of denaturation of the egg yolk is too high, and the emulsification stability of the oil-in-water emulsified food deteriorates. On the other hand, when the content of soluble γ-ribetin in the oil-in-water emulsified food is more than 400 μg / ml, the degree of denaturation of the egg yolk is too low, and the oil-in-water emulsified food has poor taste familiarity and inferior flavor. The content of soluble γ-ribetin in the oil-in-water emulsified food can be measured by the following method.
<Measurement method of soluble γ-ribetin amount>
The oil-in-water emulsified food is centrifuged to separate into an emulsified phase and an aqueous phase, and the aqueous phase is recovered. The amount of soluble γ-ribetin can be measured by the enzyme immunoquantification (ELISA) method using this aqueous phase. ..

(Sterilized egg yolk)
Examples of the sterilized egg yolk to be blended in the oil-in-water emulsified food include those obtained by subjecting raw egg yolk (liquid egg yolk) to a specific treatment using generally distributed egg yolk as a raw material. The liquid egg yolk refers to an egg yolk obtained by breaking an egg of a bird such as a chicken and separating the egg white, and includes a egg yolk that has been crushed and separated, refrigerated for a predetermined period of time, and thawed after freezing.

(Processing conditions)
As an example of a specific treatment of liquid egg yolk, first, the liquid egg yolk is degassed and the dissolved oxygen concentration is preferably 6% O ₂ or more and 16% O ₂ or less, more preferably 9% O ₂ or more and 16% O ₂ While adjusting within the following range, salt is preferably added to the liquid egg yolk in an amount of preferably 5% by mass or more and 20% by mass or less, more preferably 8% by mass or more and 15% by mass or less. Subsequently, the temperature of the liquid egg yolk after salting is preferably less than 70 ° C., more preferably 63.5 ° C. or higher and 69 ° C. or lower, preferably 1 minute or more and 10 minutes or less, more preferably 3 minutes or more 8 Sterilize in less than a minute. By subjecting the liquid egg yolk in which the dissolved oxygen concentration and the amount of salt added to the above-mentioned low-temperature, short-time sterilization treatment, the degree of denaturation of the liquid egg yolk can be adjusted and the amount of soluble γ-ribetin can be adjusted.

The content of sterilized egg yolk in the oil-in-water emulsified food is preferably 11% by mass or more and 19% by mass or less, and the lower limit is more preferably 12% by mass, based on the whole oil-in-water emulsified food. % Or more, more preferably 13% by mass or more, and the upper limit value is more preferably 18% by mass or less, more preferably 16% by mass or less. When the content of sterilized egg yolk in the oil-in-water emulsified food is within the above numerical range, the emulsification stability can be maintained even if a large amount of edible oil and fat is contained. As long as the emulsification stability is maintained, the oil-in-water emulsified food may contain sterilized egg white or sterilized whole egg, but the content of the sterilized egg yolk does not include the content of the egg white portion. It shall be.

(Soluble γ-rivetin amount / sterilized egg yolk amount)
The lower limit of the ratio of the amount of soluble γ-rivetin (μg) / the amount of sterilized egg yolk (mg) contained in the oil-in-water emulsified food is preferably 0.0011 or more, more preferably 0.0012 or more. , Most preferably 0.0016 or more. Similarly, the upper limit of the ratio of the amount of soluble γ-ribetin to the amount of sterilized egg yolk contained in the oil-in-water emulsified food is preferably 0.0038 or less, more preferably 0.0023 or less, and is the most. It is preferably 0.0021 or less. If the ratio of the amount of soluble γ-ribetin / the amount of sterilized egg yolk contained in the oil-in-water emulsified food is within the above numerical range, the emulsification stability can be maintained even if a large amount of edible oil and fat is contained. Moreover, the oil-in-water emulsified food has a good taste familiarity and a good flavor can be obtained.

(Edible oils and fats)
The edible fats and oils used for the oil-in-water emulsified food are not particularly limited, and conventionally known edible fats and oils can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, saflower oil, sesame oil, olive oil, flaxseed oil, rice oil, camellia oil, sesame oil, grape seed oil, peanut oil, almond. After chemical or enzymatic treatment such as oil, vegetable oil such as avocado oil, fish oil, beef fat, pork fat, chicken fat, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, ester exchange oil, etc. Examples include the obtained oils and fats. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

The content of edible oils and fats in the oil-in-water emulsified food is preferably 60% by mass or more and 80% by mass or less, and the lower limit is preferably 62% by mass or more, based on the total amount of the oil-in-water emulsified food. It is more preferably 65% by mass or more, and the upper limit is preferably 78% by mass or less, more preferably 75% by mass or less. When the content of edible oils and fats is within the above range, it is easy to maintain the emulsified state of the oil-in-water emulsified food having a good flavor.

(Thickener)
The oil-in-water emulsified food of the present invention may contain a thickener, but it is preferable not to add a thickener. It is possible to obtain an oil-in-water emulsified food having excellent emulsification stability and good flavor without adding a thickener. When a thickener is blended, for example, thickening polysaccharides such as xanthan gum, konjak gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and arabic gum, acetylated adipic acid cross-linked starch, and acetyl. Phosphoric phosphate cross-linked starch, acetylated oxidized starch, octenyl succinate starch sodium, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, phosphoric acid cross-linked starch, phosphorus Examples include processed starch such as oxidized starch.

(Acid material)
The oil-in-water emulsified food of the present invention can be made into an acidic oil-in-water emulsified food by blending an acid material. The pH of the acidic oil-in-water emulsified food is not particularly limited, but is, for example, 2.7 or more and 4.6 or less, and the lower limit is preferably 3.5 or more, more preferably 3.7 or more. The upper limit is preferably 4.3 or less, more preferably 4.0 or less. When the pH of the oil-in-water emulsified food is within the above range, the balance of flavor of the oil-in-water emulsified food can be improved while controlling the generation of microorganisms in the oil-in-water emulsified food to improve the storage stability. 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 a temperature of 1 atm and a product temperature of 20 ° C.

Examples of the acid material include organic acids 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 salts thereof, phosphoric acid and hydrochloric acid. And their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk and the like can be used.

The blending amount of the acid material can be appropriately adjusted according to the target pH. For example, when vinegar is used as the acid material, the acetic acidity of the aqueous phase portion of the oil-in-water emulsified food is preferably 1% by mass or more and 5% by mass or less, and more preferably 1.5% by mass or more and 4% by mass or less. It is preferable to mix in a large amount. When the blending amount of vinegar is within the above range, it is possible to improve the balance of flavor of the oil-in-water emulsified food while controlling the generation of microorganisms in the oil-in-water emulsified food to improve the storage stability.

(Other raw materials)
In addition to the above-mentioned raw materials, the oil-in-water emulsified food of the present invention can appropriately select and contain various raw materials usually used in the oil-in-water emulsified food as long as the effects of the present invention are not impaired. For example, seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, bouillon, sugars such as glucose, fructose, citrus sugar, malt sugar, oligosaccharide, trehalose, spices such as mustard powder, pepper, lecithin, lysolecithin, glycerin fatty acid. Examples thereof include emulsifiers such as esters, polyglycerin fatty acid esters and sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

<Manufacturing method of oil-in-water emulsified food>
An example of the method for producing an oil-in-water emulsified food of the present invention will be described. For example, first, the liquid egg yolk is degassed, and the dissolved oxygen concentration is preferably adjusted within the range _{of 6% O 2} or more and 16% O ₂ or less, more preferably 9% O ₂ or more and 16% O _{2 or less.} Salt is preferably added in an amount of 5% by mass or more and 20% by mass or less, more preferably 8% by mass or more and 15% by mass or less, based on the liquid egg yolk. Subsequently, the temperature of the liquid egg yolk after salting is preferably less than 70 ° C., more preferably 63.5 ° C. or higher and 69 ° C. or lower, preferably 1 minute or more and 10 minutes or less, more preferably 3 minutes or more 8 Sterilize in less than a minute to obtain sterilized egg yolk.

Next, water, sterilized egg yolk, vinegar, salt, thickener, seasoning and other other aqueous phase raw materials are mixed so as to be uniform to adjust the aqueous phase. Subsequently, while stirring the aqueous phase prepared above with a mixer or the like, edible oil or fat, which is an oil phase raw material, is added to make a coarse emulsion, and then homogenized with a processing machine or the like having excellent shearing force to homogenize the aqueous phase. An oil-in-water emulsified food in which the oil phase is emulsified and dispersed can be obtained.

In the production of the oil-in-water emulsified food of the present invention, an apparatus used for producing an ordinary oil-in-water emulsified food can be used. Examples of such a device include a general stirrer, a stick mixer, a stand mixer, a homo mixer and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.

<Sterilized egg yolk>
Sterilized egg yolks A to J were prepared by the following procedure. First, under degassing, salt was added to the liquid egg yolk in the amount shown in Table 1. Degassing was adjusted to the dissolved oxygen concentration shown in Table 1. Subsequently, the egg yolk to which salt was added was heated to the temperature shown in Table 1 and then heated for the time shown in Table 1. Subsequently, it was ice-cooled and the rough heat was removed to obtain a sterilized egg yolk. Further, unsterilized egg yolk K was prepared by adding the salts shown in Table 1 to the liquid egg yolk under atmospheric pressure.

<Manufacturing of oil-in-water emulsified food>
[Examples 1 to 5 and Comparative Examples 1 to 6]
The oil-in-water emulsified food was adjusted so as to have the blending amount shown in Table 2. Specifically, first, egg yolk and salt are added, and then vinegar and fresh water are added so that the acetic acidity of the aqueous phase portion of the oil-in-water emulsified food becomes 2%, and then the mixture is mixed so as to be uniform and water. Adjusted the phase. Then, edible oil (soybean oil) was added to the adjusted aqueous phase and emulsified to produce an oil-in-water emulsified food. The above egg yolks A to K were used in Examples 1 to 5 and Comparative Examples 1 to 6.

(Measurement of soluble γ-ribetin amount)
With respect to the oil-in-water emulsified foods of Examples 1 to 5 and Comparative Examples 1 to 6 obtained above, 10 g of the oil-in-water emulsified food was dispensed into a centrifuge tube and centrifuged at 210,000 × g for 60 minutes at 5 ° C. separated. The aqueous phase was recovered and centrifuged in a small centrifuge at 10000 × g for 15 minutes at room temperature. This operation was repeated and only the aqueous phase was recovered. Further, a 0.45 μm membrane filter was passed through the solution, and the availability γ-rivetin amount was measured by an enzyme-linked immunosorbent assay (ELISA) method using this aqueous phase. The measurement results are shown in Table 3.

(Calculation of soluble γ-ribetin amount / sterilized egg yolk amount)
Considering the specific gravity of 0.95 of the oil-in-water emulsified foods of Examples 1 to 5 and Comparative Examples 1 to 6 obtained above, "soluble γ-ribetin amount ( μg) / sterilization" in 1 ml of the oil-in-water emulsified food. The ratio of finished egg yolk (mg) was calculated.

(PH measurement)
Regarding the oil-in-water emulsified foods of Examples 1 to 5 and Comparative Examples 1 to 6 obtained above, when the product temperature was 1 atm and the product temperature was 20 ° C. The pH was measured using 72). The pH of the oil-in-water emulsified foods of Examples 1 to 5 and Comparative Examples 1 to 6 were all in the range of 3.7 or more and 4.0 or less.

(Evaluation of the physical properties)
The oil-in-water emulsified foods of Examples 1 to 5 and Comparative Examples 1 to 6 obtained above were evaluated for the following physical properties by a plurality of trained panels. If the evaluation is 2 points or more, it can be said that the result is good. The score was rounded off to the nearest whole number.

(Emulsification stability evaluation 1)
100 g of the oil-in-water emulsified food was put in a stomacher bag and shaken at 260 rpm for 60 seconds using a stomacher machine. With this as one set, the same operation was repeated for two more sets, and the mixture was shaken for a total of 180 seconds (three sets in total). At that time, the appearance of the oil-in-water emulsified food was visually confirmed for each set and evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3.
[Evaluation criteria]
3: The oil-in-water emulsified food was not separated after 3 sets of shaking.
2: The oil-in-water emulsified food was slightly separated after shaking two sets, but there was no problem in practical use.
1: The oil-in-water emulsified food was separated after one set of shaking.

(Emulsification stability evaluation 2)
30 g of oil-in-water emulsified food was placed in a 50 ml centrifuge tube and allowed to stand at −20 ° C. for 2 days. After that, the appearance of the oil-in-water emulsified food was visually confirmed and evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3.
[Evaluation criteria]
3: The oil-in-water emulsified food was not separated.
2: The oil-in-water emulsified food was slightly separated, but there was no problem in practical use.
1: The oil-in-water emulsified food was separated.

(Flavor evaluation 1)
A polyethylene / nylon bag was filled with 100 g of an oil-in-water emulsified food so as not to allow air to enter, and allowed to stand at 35 ° C. for 1 week. Then, the acidity of the oil-in-water emulsified food was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3.
[Evaluation criteria]
3: The acidity and saltiness of the oil-in-water emulsified food were normal.
2: The sourness and saltiness of the oil-in-water emulsified food were somewhat strong, but there was no problem in practical use.
1: The oil-in-water emulsified food had a strong acidity and saltiness, and the taste was not familiar.

(Flavor evaluation 2)
200 g of oil-in-water emulsified food was placed in a polypropylene container and allowed to stand at 35 ° C. for 15 weeks. Then, the oxidative odor of the oil-in-water emulsified food was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3.
[Evaluation criteria]
3: The oxidative odor of oil-in-water emulsified food was normal.
2: The oxidative odor of the oil-in-water emulsified food was a little strong, but there was no problem in practical use.
1: The oxidative odor of the oil-in-water emulsified food was strong.

(Flavor evaluation 3)
A polyethylene / nylon bag was filled with 100 g of an oil-in-water emulsified food so as not to allow air to enter, and allowed to stand at 35 ° C. for 1 week. Then, the acidity of the oil-in-water emulsified food was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 3.
[Evaluation criteria]
3: The fishy odor of the eggs of the oil-in-water emulsified food was normal.
2: The fishy smell of the eggs of the oil-in-water emulsified food was a little strong, but there was no problem in practical use.
1: The fishy smell of the eggs of the oil-in-water emulsified food was strong.

In each of the oil-in-water emulsified foods of Examples 1 to 6, the value of the soluble γ-ribetin amount is an appropriate value, and the egg yolk is moderately denatured. Moreover, there was no problem in practical use as to whether the flavor was good.
All of the oil-in-water emulsified foods of Comparative Examples 1 to 5 were inferior in emulsification stability because the value of the soluble γ-rivetin amount was low and the yolk denaturation was excessively advanced.
The oil-in-water emulsified food of Comparative Example 6 had a high soluble γ-ribetin content and the egg yolk was not denatured, so that the egg of the oil-in-water emulsified food had a strong fishy odor and a bad flavor. Moreover, since it was not sterilized, it was not suitable for distribution.

Claims (5)

An oil-in-water emulsified food containing sterilized egg yolk and edible oils and fats.
The amount of soluble γ-rivetin in the oil-in-water emulsified food is 210 μg / ml or more and 400 μg / ml or less.
Oil-in-water emulsified food. The content of the edible oil / fat is 60% by mass or more and 80% by mass or less with respect to the entire oil-in-water emulsified food.
The oil-in-water emulsified food according to claim 1. The content of the sterilized egg yolk is 11% by mass or more and 19% by mass or less with respect to the whole oil-in-water emulsified food in terms of raw material.
The oil-in-water emulsified food according to claim 1 or 2. The method for producing an oil-in-water emulsified food according to any one of claims 1 to 3.
The sterilization temperature of the sterilized egg yolk is 63.5 ° C. or higher and 69 ° C. or lower.
A method for producing an oil-in-water emulsified food. The dissolved oxygen concentration of the sterilized egg yolk before sterilization is 6% O2 or more and 16% O2 or less.
The method for producing an oil-in-water emulsified food according to claim 4.