JPH0622461B2 - Method for producing oil-in-water emulsified food - Google Patents
Method for producing oil-in-water emulsified foodInfo
- Publication number
- JPH0622461B2 JPH0622461B2 JP60169119A JP16911985A JPH0622461B2 JP H0622461 B2 JPH0622461 B2 JP H0622461B2 JP 60169119 A JP60169119 A JP 60169119A JP 16911985 A JP16911985 A JP 16911985A JP H0622461 B2 JPH0622461 B2 JP H0622461B2
- Authority
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- Prior art keywords
- oil
- egg yolk
- enzyme
- water
- food
- 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.)
- Expired - Lifetime
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Oils And Fats (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は水中油型乳化食品の製造に関し、より詳しくは
乳化安定度の高い水中油型乳化食品の製造方法に関す
る。TECHNICAL FIELD The present invention relates to the production of an oil-in-water emulsion food, and more particularly to a method for producing an oil-in-water emulsion food having high emulsion stability.
従来から、マヨネーズとかサラダドレッシングなどの水
中油型乳化食品を製造するに際して、乳化剤として卵黄
を用いるのが一般的である。この卵黄の使用により、他
の乳化剤、例えば卵白、カゼイン、大豆たんぱく等を使
用する場合に比べ、乳化状態が比較的安定した乳化食品
とすることができる。Conventionally, egg yolk is generally used as an emulsifier when producing an oil-in-water emulsion food such as mayonnaise or salad dressing. By using this egg yolk, an emulsified food having a relatively stable emulsified state can be obtained as compared with the case of using other emulsifiers such as egg white, casein, soybean protein and the like.
しかし、卵黄を使用するときの使用量は、乳化の安定度
を高める上からは一般に全原料の６〜１５％ぐらいが適
当とされているが、このような使用量では最終の水中油
型乳化食品中に卵黄特有の風味が強く現われるようにな
り、また、この風味を軽減させるために卵黄の使用量を
減ずると乳化食品の乳化が不安定となり油が分離し易く
なる、という問題がある。更にまた、卵黄の使用量が多
いとこれを使用した乳化食品を加熱したりまたは冷却し
たりすると卵黄が変性を起こして同様の油の分離を生じ
易くする、という問題も認められている。However, the amount of egg yolk used is generally about 6 to 15% of the total raw material from the viewpoint of enhancing the stability of the emulsion, but with such an amount, the final oil-in-water emulsion is used. There is a problem in that the flavor peculiar to egg yolk becomes stronger in the food, and if the amount of egg yolk used is reduced to reduce this flavor, the emulsified food becomes unstable and the oil easily separates. Furthermore, it has been also recognized that when the amount of egg yolk used is large, heating or cooling an emulsified food product using the egg yolk causes the egg yolk to be denatured to easily cause similar oil separation.
本発明の目的は、このような問題の生じにくい水中油型
乳化食品の製造方法を提供することにある。An object of the present invention is to provide a method for producing an oil-in-water emulsified food that is less likely to cause such problems.
上記目的を達成しうる本発明の水中油型乳化食品の製造
方法は、食塩９〜１３％添加卵黄を酵素で分解したもの
を、乳化剤として用いることを特徴とするものである。The method for producing an oil-in-water emulsified food of the present invention that can achieve the above-mentioned object is characterized by using, as an emulsifier, a product obtained by decomposing egg yolk added with 9 to 13% of salt with an enzyme.
以下本発明を詳細に説明する。The present invention will be described in detail below.
本発明において水中油型乳化食品とは、水相中に油相が
微細な油滴粒子として分散している食品をいう。代表的
には、マヨネーズあるいは各種の乳化タイプのドレッシ
ング類があげられるが、上記した定義に当てはまるもの
であれば一般的にソースと呼ばれるもの、例えばウスタ
ーソース、であっても差し支えない。In the present invention, the oil-in-water emulsion food refers to a food in which the oil phase is dispersed as fine oil droplet particles in the water phase. Typically, mayonnaise or various emulsification type dressings can be mentioned, but what is generally called a sauce such as Worcester sauce may be used as long as it meets the above definition.
水相と油相との割合は何ら制限を受けるものではない
が、一般的には前者１０〜９５％に対して後者が９０〜
５％である。またこの水相に使用する原料としては、一
般的には、食酢、水、その他これらに溶解又は分散しう
る副原料があげられる。The ratio of the water phase and the oil phase is not limited at all, but generally the former is 10 to 95% and the latter is 90 to 95%.
5%. The raw materials used for this aqueous phase generally include vinegar, water, and other auxiliary raw materials that can be dissolved or dispersed in these.
この副原料を例示すると、食塩、グルタミン酸ソーダ、
砂糖、グルコース、デンプン、デキストリン、醤油、ケ
チャップ、トマトピューレ、ミソ、酒、ワイン、みり
ん、果汁、有機酸、辛子粉、各種ビタミン（ビタミン
Ｃ、Ｅなど）、各種野菜又は果実、スパイス類、ガム質
（キサンタンガム、ローカストビーンガム、グアーガ
ム、トラガンドガム、タマリントガム、寒天カラギーナ
ンなど）、微結晶セルロース、ピクルス、乳製品（牛
乳、チーズ、ヨーグルトなど）、各種リン酸塩、ＥＤＴ
Ａ、卵白、分解していない卵黄などがあげられ、これら
は最終的に所望する水中油型乳化食品の風味、その他の
特性などを考慮して適宜選定される。Examples of this auxiliary material include salt, sodium glutamate,
Sugar, glucose, starch, dextrin, soy sauce, ketchup, tomato puree, miso, liquor, wine, mirin, fruit juice, organic acid, pepper powder, various vitamins (vitamin C, E, etc.), various vegetables or fruits, spices, gum Quality (xanthan gum, locust bean gum, guar gum, tragand gum, tamarind gum, agar carrageenan, etc.), microcrystalline cellulose, pickles, dairy products (milk, cheese, yogurt, etc.), various phosphates, EDT
A, egg white, undecomposed egg yolk and the like are mentioned, and these are appropriately selected in consideration of the flavor and other characteristics of the finally desired oil-in-water emulsified food.
また油相に使用する原料としては、代表的には常温で液
状のサラダ油が用いられ、そのサラダ油の種類として
は、大豆油、コーン油、ヒマワリ油、ゴマ油、綿実油、
なたね油、サフラワー油、パーム油（通常分別油）、オ
リーブオイル、グレープシードオイルなどがあげられ
る。またそれらはエステル交換しているものでも差し支
えない。油相原料としては前記の基本原料の他に、各種
スパイスオイル、例えば、オレオレジンカプシカム、パ
プリカオイル、マスタードオイルなどの使用も任意であ
る。As the raw material used for the oil phase, salad oil that is liquid at room temperature is typically used, and the types of salad oil include soybean oil, corn oil, sunflower oil, sesame oil, cottonseed oil,
Examples include rapeseed oil, safflower oil, palm oil (usually fractionated oil), olive oil, and grape seed oil. Also, they may be transesterified. In addition to the above-mentioned basic raw materials, various spice oils such as oleoresin capsicum, paprika oil and mustard oil may be used as the oil phase raw material.
更に、水相又は油相に使用しうる原料として、前記した
もの以外、着色料（ニンジンオイル、β−カロチン、ク
チナシ色素など）、着香料、風味付与料（動物エキスな
ど）等もあげられ、これらは必要に応じて任意に用いる
ことができる。Further, as a raw material that can be used in the water phase or the oil phase, in addition to those described above, colorants (carrot oil, β-carotene, gardenia pigments, etc.), flavoring agents, flavoring agents (animal extracts, etc.), and the like can also be mentioned. These can be optionally used as needed.
本発明の方法は、水中油型乳化食品を製造するに際して
乳化剤として食塩を９〜１３％添加した卵黄を酵素で分
解したものを用いるところに大きな特徴があり、それ以
外は従来の方法に準ずるものである。The method of the present invention has a major feature in using an egg yolk obtained by adding 9 to 13% of salt as an emulsifier and decomposing it with an enzyme as an emulsifier when producing an oil-in-water emulsified food, and otherwise conforms to the conventional method. Is.
分解に用いる酵素としては、一般的にはプロテアーゼと
リパーゼがあげられる。プロテアーゼの種類としては、
例えば、パパイン、フィシン、プロナーゼ、ペプシン、
トリプシンなどがあるが、これらの中ではトリプシンの
使用が卵黄の分解に際して苦味を生じ難い点から特に好
ましい。又一方、リパーゼの種類としては、例えば、ト
リアシルグリセロールリパーゼ（リシナスリパーゼ、膵
リパーゼなど）、ホスフォリパーゼ（ホスフォリパーゼ
Ａ、Ｂ、およびＣなど）、リゾホスフォリパーゼ等があ
げられ、この中ではホスフォリパーゼが好ましく、又ホ
スフォリパーゼの中もホスフォリパーゼＡが特に好まし
い。As the enzyme used for decomposition, protease and lipase are generally mentioned. As for the type of protease,
For example, papain, ficin, pronase, pepsin,
Among these, trypsin is particularly preferable, and use of trypsin is particularly preferable because bitterness is unlikely to occur when egg yolk is decomposed. On the other hand, the types of lipase include, for example, triacylglycerol lipase (lysine lipase, pancreatic lipase, etc.), phospholipase (phospholipase A, B, C, etc.), lysophospholipase, etc., Among them, phospholipase is preferable, and phospholipase A is particularly preferable among phospholipases.
酵素で分解する卵黄の分解の程度は、分解前の卵黄中の
ホスファチジルコリンに対する分解後の卵黄中のリゾホ
スファチジルコリンの割合（これを以後分解率と称す
る）が、１０％以上、好ましくは５０％以上、より好ま
しくは８０％以上である。The degree of decomposition of the egg yolk decomposed by the enzyme is such that the ratio of lysophosphatidylcholine in the yolk after decomposition to the phosphatidylcholine in the yolk before decomposition (hereinafter referred to as the decomposition rate) is 10% or more, preferably 50% or more, It is more preferably 80% or more.
各酵素の分解条件は、上記の分解率になるように適宜定
めればよいが、一般的には、プロテアーゼの場合は液状
の卵黄に対する添加割合が０．０５〜０．５％であっ
て、２５〜６０℃で３〜５０時間、リパーゼの場合はそ
の添加割合が０．００２〜０．０５％であって、２５〜
６５℃で１〜１７時間程度でよい。Decomposition conditions for each enzyme may be appropriately determined so as to achieve the above-mentioned decomposition rate, but in general, in the case of protease, the addition ratio to liquid egg yolk is 0.05 to 0.5%, At 25 to 60 ° C. for 3 to 50 hours, in the case of lipase, the addition ratio is 0.002 to 0.05%, and
It may be about 1 to 17 hours at 65 ° C.
水中油型乳化食品が食塩を含む場合、例えばマヨネーズ
あるいはドレッシングなどの場合には、卵黄を酵素で分
解するに際してその卵黄中に予め食塩をある割合で添加
しておくことが好ましい。一つには酵素で分解を進めて
いる工程中での雑菌の増殖を抑制できる利点があるが一
般的には酵素の作用を促進させることができるからであ
る。プロテアーゼの場合トリプシンを例にあげると、卵
黄液に対して０．４％の酵素を添加して４０℃で２０時
間作用させると分解率が約６０％に達するが、他の条件
を同じにしたときでも食塩を１０％添加すると分解率が
約６０％に達するまでに要する酵素の添加量は前記の約
１／４に相当する０．１％にまで引き下げることができ
る。また、リパーゼの場合ホスフォリパーゼＡを例にあ
げて酵素の添加割合を０．００３％、作用温度を４０
℃、作用時間を６時間としたときの食塩の添加割合と卵
黄の分解率とを測定したところ、その結果は下記の第１
表の通りであった。When the oil-in-water emulsified food contains salt, for example, mayonnaise or dressing, it is preferable to add salt to the egg yolk in advance at a certain ratio when decomposing the egg yolk with an enzyme. One of the advantages is that it can suppress the growth of bacteria in the process of decomposing with an enzyme, but generally, the action of the enzyme can be promoted. In the case of protease, taking trypsin as an example, the decomposition rate reaches about 60% when 0.4% enzyme is added to egg yolk liquid and it is allowed to act at 40 ° C for 20 hours, but other conditions are the same. Even at this time, when 10% of salt is added, the amount of enzyme required to reach a decomposition rate of about 60% can be reduced to 0.1%, which is about 1/4 of the above. In the case of lipase, taking phospholipase A as an example, the enzyme addition rate is 0.003% and the action temperature is 40%.
When the addition rate of salt and the decomposition rate of egg yolk were measured at a temperature of 6 hours and an action time of 6 hours, the results were as follows:
It was as shown in the table.
上記の表より食塩の添加により分解率が高まり、特に９
〜１３％の添加割合のときに分解率が９０％以上になる
ことがわかる。したがって、プロテアーゼで分解する場
合も含め卵黄の保存上の容易さも考慮し、卵黄液は食塩
濃度が９〜１３％のものを使用するのが好ましい。 From the above table, the decomposition rate increases with the addition of salt,
It can be seen that the decomposition rate becomes 90% or more when the addition ratio is up to 13%. Therefore, it is preferable to use an egg yolk solution having a salt concentration of 9 to 13% in consideration of the ease of storage of the egg yolk including the case of decomposing it with protease.
酵素で分解した卵黄は、水中油型乳化食品に使用するに
先立ち、例えば６２〜７０℃の温度に１０〜２０分間保
持するなどの加熱処理により含有酵素を失活させること
が好ましい。残存酵素による製品保存中における製品の
変質を起きにくくするためである。もっとも至適PHが中
性から弱アルカリ側にある酵素、例えば、ホスフォリパ
ーゼで分解した卵黄を用いてPHが３〜４ぐらいの酸性の
水中油型乳化食品を製造する場合には、製品中その酵素
は不活性状態にあるので加熱による失活は格別必要とし
ない。It is preferable that the egg yolk decomposed with an enzyme is inactivated by a heat treatment such as holding at a temperature of 62 to 70 ° C. for 10 to 20 minutes before it is used for an oil-in-water emulsion food. This is because it is difficult for the residual enzyme to deteriorate the product during storage of the product. If you want to produce an acidic oil-in-water emulsified food with a pH of about 3 to 4, using an enzyme with the optimum pH of neutral to weakly alkaline, such as egg yolk decomposed with phospholipase, Since the enzyme is in an inactive state, inactivation by heating is not particularly necessary.
本発明によれば、水中油型乳化食品を製造する際の酵素
で分解した卵黄の使用割合は、液体基準で一般的には全
原料の１％以上、好ましくは２〜５％ぐらいでよい。こ
の使用割合は、他に乳化剤、例えば各種のガム質（キサ
ンタンガム、タマリンドガム、グアーガム、カラギーナ
ンなど）、でんぷん、デキストリン、微結晶セルロース
などを併用するときには前記した割合より減ずることが
できる。According to the present invention, the use ratio of enzyme-decomposed egg yolk in producing the oil-in-water emulsion food is generally 1% or more, preferably about 2 to 5% of the total raw material on a liquid basis. This usage ratio can be reduced from the above ratio when other emulsifiers such as various gums (xanthan gum, tamarind gum, guar gum, carrageenan, etc.), starch, dextrin, microcrystalline cellulose, etc. are used in combination.
なお、酵素で卵黄を分解するときは卵黄液に酵素を作用
させるのが一般的であるが、酵素としてリパーゼを用い
しかも製品である水中油型乳化食品が原料の一つとして
卵白をも含むものである場合には、卵白も混っている全
卵液ないし卵白混入卵黄液に酵素を作用させて分解卵黄
を調製することもできる。When the egg yolk is decomposed with an enzyme, it is common to act the enzyme on the yolk liquid, but lipase is used as the enzyme and the oil-in-water emulsion food that is a product also contains egg white as one of the raw materials. In this case, the decomposed egg yolk can be prepared by allowing the enzyme to act on the whole egg yolk mixed with the egg white or the egg yolk mixed with the egg white.
また、分解卵黄を調製するに際して酵素を添加するとき
酵素はそのまま卵黄液に添加しても差し支えないが、添
加後の分散を容易にするための一つの方法として、酵素
は水中油型乳化食品の原料として使用する予定の他の粉
末原料の適当量と予め混合しておくと便利である。粉末
原料としては水易溶性の塩及び糖、例えば食塩、砂糖、
グルコース、グルタミン酸ソーダなどが特に好ましい。
これらの粉末原料の適当量中に酵素の含有割合が０．５
〜１５％ぐらいとなるように混合分散させておくと、こ
の混合物を卵黄液に添加したときに直ちに吸水されるの
で酵素の溶解、分散が容易となる。粉末原料としては、
前記した塩及び糖以外に、たんぱく質又は炭水化物を主
体とする原料、例えば卵白粉、粉乳、デキストリンなど
を使用しても差し支えない。これらも酵素の均一な分散
を助けるからである。これらは塩又は糖と一緒に用いる
とよい。その理由は、これらは一般的に比重の比較的重
い塩又は糖の中において、比重の比較的軽い酵素を均一
に混ぜるのを助けるからである。この場合の好ましい混
合割合は混合物全体を１００％として酵素０．１５〜１
５％、塩又は糖４０〜８０％、たんぱく質又は炭水化物
を主体とする原料１０〜３０％である。Further, when adding an enzyme when preparing a degraded egg yolk, the enzyme may be added to the yolk liquid as it is, but as one method for facilitating dispersion after addition, the enzyme is an oil-in-water emulsion It is convenient to pre-mix with an appropriate amount of the other powdered raw material to be used as the raw material. As the powder raw material, water-soluble salts and sugars such as salt and sugar,
Glucose and sodium glutamate are particularly preferable.
The content ratio of the enzyme is 0.5 in an appropriate amount of these powder raw materials.
When mixed and dispersed so as to be about 15%, water is immediately absorbed when this mixture is added to the yolk liquid, so that the enzyme can be easily dissolved and dispersed. As powder raw material,
In addition to the salts and sugars described above, raw materials mainly composed of protein or carbohydrate, such as egg white powder, milk powder, dextrin, etc. may be used. This is because these also help to uniformly disperse the enzyme. These may be used together with salt or sugar. The reason is that they generally help to evenly mix the relatively light specific enzyme in the relatively heavy salt or sugar. In this case, a preferable mixing ratio is 0.15 to 1 of the enzyme with the whole mixture being 100%.
5%, salt or sugar 40 to 80%, and protein or carbohydrate-based raw material 10 to 30%.
更に、本発滅の水中油型乳化食品は、水相の中に油滴粒
子が分散しているものであるので一般的には油滴粒子中
には水溶性の原料は包含されていないが、所望する最終
製品に応じて油滴粒子がその中に水相を含んだ形態のも
の、したがって水中油型乳化食品が水中油中水型となっ
ているものであっても差し支えない。Furthermore, since the oil-in-water emulsion food of the present extinction has oil droplet particles dispersed in the aqueous phase, the oil droplet particles generally do not include a water-soluble raw material. The oil-droplet particles may be in a form containing an aqueous phase therein depending on the desired final product, and thus the oil-in-water emulsion food may be a water-in-oil-in-water type.
本発明の方法において用いる酵素で分解した卵黄は、卵
黄中に含まれているホスファチジルコリンが加水分解を
受けて乳化力が一段と高いリゾホスファチジルコリンに
変化しており、更に卵黄タンパク（リポプロテイン）自
体が酵素の作用により乳化力が高まる方向へ何らかの分
解を受けているものと考えられる。The egg yolk decomposed by the enzyme used in the method of the present invention is changed to lysophosphatidylcholine having a much higher emulsifying power due to hydrolysis of phosphatidylcholine contained in the yolk, and further yolk protein (lipoprotein) itself is an enzyme. It is considered that some action is being taken to increase the emulsifying power due to the action of.
このように、本発明の方法において用いる酵素で分解し
た卵黄は未分解の卵黄に比べて水と油との乳化力が一段
と高いものである。その結果、本発明の方法によれば従
来法による未分解の卵黄を用いた場合に比べ、より少な
い卵黄の使用量でもって水中油型乳化食品を製造するこ
とができる。また、加熱、冷却、振動などで分離がしに
くいつまり耐熱性、耐寒性、耐振動性等のより高い水中
油型乳化食品を製造することができる。更に、本発明の
方法によれば、卵黄を酵素で分解する際には予め卵黄中
に食塩を９〜１３％添加しておくが、それにより酵素の
作用を促進することができる。As described above, the egg yolk decomposed by the enzyme used in the method of the present invention has a much higher emulsifying power between water and oil than the undecomposed egg yolk. As a result, according to the method of the present invention, an oil-in-water emulsion food can be produced with a smaller amount of egg yolk compared to the case of using undecomposed egg yolk by the conventional method. Further, it is possible to produce an oil-in-water type emulsion food having higher heat resistance, cold resistance, vibration resistance and the like, which are difficult to separate by heating, cooling, vibration and the like. Furthermore, according to the method of the present invention, when the egg yolk is decomposed with an enzyme, 9 to 13% of sodium chloride is added to the egg yolk in advance, whereby the action of the enzyme can be promoted.
なお、本発明において％は全て重量％を示す。In addition, in this invention, all% shows weight%.
実施例１ 食塩濃度１０％の卵黄液にトリプシンを０．１％添加し
て４０℃で２０時間保持し酵素分解卵黄（分解率５５
％）を得た。これを７０℃で１５分間保持して含有酵素
を失活させた後室温迄冷却し、次いでこの分解卵黄を用
い下記の配合割合でマヨネーズを製造した。Example 1 0.1% trypsin was added to egg yolk liquid having a salt concentration of 10%, and the mixture was kept at 40 ° C. for 20 hours and then enzymatically decomposed egg yolk (decomposition rate 55
%) Was obtained. This was kept at 70 ° C. for 15 minutes to inactivate the contained enzyme and then cooled to room temperature, and then this decomposed egg yolk was used to produce mayonnaise in the following mixing ratio.
このマヨネーズは１００℃で２０分間加熱したが油の分
離は見られなかった。なお対照として、前記の分解卵黄
に代えて同量の酵素未処理卵黄液（食塩濃度１０％）を
使用し、その他はすべて上記と同じ条件下でマヨネーズ
を製造しようとしたところ乳化が困難でありかろうじて
乳化はできたものの２４時間室温で保存したときには油
が浮上分離していた。そこで卵黄の使用量を８．５％に
増し、代って清水の使用量をゼロとした他は全く同じ配
合割合でもって乳化してマヨネーズを製造し、得られた
製品を１００℃で２０分間加熱したところ油の浮上分離
が見られた。 The mayonnaise was heated at 100 ° C. for 20 minutes, but no oil separation was observed. As a control, the same amount of enzyme-untreated egg yolk liquid (salt concentration 10%) was used in place of the above-mentioned decomposed egg yolk, and all others were tried to produce mayonnaise under the same conditions as above, but the emulsification was difficult. Although the emulsion was barely emulsified, the oil floated and separated when stored at room temperature for 24 hours. Therefore, the amount of egg yolk was increased to 8.5%, and the amount of fresh water used was replaced with zero to emulsify with the exact same blending ratio to produce mayonnaise, and the resulting product was kept at 100 ° C for 20 minutes. When heated, floating separation of oil was observed.
また、上記のマヨネーズ（実施例及び対照品共）を−１
５℃で保存したところ、分解卵黄を用いたものは３日間
経過して常温に戻しても油の分離が見られなかったが、
対照のものは２４時間経過して常温に戻したところすで
に油の浮上分離が見られた。In addition, the above mayonnaise (both the example and the control product) was -1
When stored at 5 ° C, when using the decomposed egg yolk, oil separation was not observed even after returning to room temperature for 3 days.
When the control was returned to room temperature after 24 hours, the oil had already been separated by flotation.
実施例２ 実施例１においてトリプシンを用いる代りにパパインを
用いた他は全て実施例１と同じ条件下でマヨネーズを製
造した。なおこの場合の卵黄の分解率は５０％であっ
た。Example 2 Mayonnaise was prepared under the same conditions as in Example 1 except that papain was used instead of trypsin in Example 1. The decomposition rate of egg yolk in this case was 50%.
実施例３ 実施例１においてトリプシンで分解した卵黄を用いる代
りに、ホスフォリパーゼＡで分解した卵黄（食塩濃度１
０％の卵黄液にホスフォリパーゼＡを０．０３％添加
し、４０℃で８時間保持したもの；分解率９５％；なお
分解処理後の加熱による失活処理は施さず）を用いた他
は全て実施例１と同じ条件下でマヨネーズを製造した。Example 3 Instead of using trypsin-decomposed egg yolk in Example 1, phospholipase A-decomposed egg yolk (salt concentration 1
Phospholipase A 0.03% was added to 0% yolk liquid and kept at 40 ° C. for 8 hours; decomposition rate 95%; deactivation treatment by heating after decomposition treatment was not used) Produced mayonnaise under the same conditions as in Example 1.
実施例４ 実施例３においてホスフォリパーゼＡに代って膵リパー
ゼを用いた他は全て実施例３と同じ条件下でマヨネーズ
を製造した。なおこの場合の卵黄の分解率は７０％であ
った。Example 4 Mayonnaise was produced under the same conditions as in Example 3 except that pancreatic lipase was used instead of phospholipase A in Example 3. The decomposition rate of egg yolk in this case was 70%.
実施例５ 実施例３において、ホスフォリパーゼＡを卵黄液に添加
する際予めその７倍量の食塩及び２倍量の卵白粉とよく
混和しておいてから卵黄液に添加し、以下は実施例３と
同様にしてマヨネーズを製造した。なおホスフォリパー
ゼＡの卵黄液への分散溶解は容易であった。Example 5 In Example 3, when adding phospholipase A to egg yolk solution, it was mixed well with 7 times the amount of salt and 2 times the amount of egg white powder in advance, and then added to the egg yolk solution. Mayonnaise was produced in the same manner as in Example 3. Dispersion and dissolution of phospholipase A in egg yolk liquid was easy.
実施例６ 食塩１０％入りの全卵液に、ホスフォリパーゼＡ０．０
０４％を予めその酵素の５倍量の食塩、３倍量の脱脂粉
乳及び２倍量のデキストリンとよく混和してから添加
し、４０℃で８時間保持した。次いでこの酵素処理した
全卵液（分解率９２％）を用いて下記の配合割合で水中
油型のドレッシングを製造した。Example 6 Phospholipase A0.0 was added to whole egg liquid containing 10% sodium chloride.
04% was mixed well in advance with 5 times the amount of salt of the enzyme, 3 times the amount of skim milk powder and 2 times the amount of dextrin, and the mixture was added and kept at 40 ° C. for 8 hours. Then, using this enzyme-treated whole egg liquid (decomposition rate: 92%), an oil-in-water type dressing was produced in the following mixing ratio.
なお、上記の実施例１〜６においてはいずれも酵素処理
に先立ち卵黄液はリン酸三ナトリウムにより、トリプシ
ン使用の場合はPH７．０に、他の酵素使用の場合は全て
PH６．５に調整した。また、水中油型に乳化するに際し
てはミキサーで粗乳化した後、コロイドミルで仕上げ乳
化をした。 In any of Examples 1 to 6 above, the egg yolk liquid was trisodium phosphate prior to the enzyme treatment, PH 7.0 when trypsin was used, and all other cases when other enzymes were used.
The pH was adjusted to 6.5. When emulsifying into an oil-in-water type, rough emulsification was performed with a mixer, and then final emulsification was performed with a colloid mill.
Claims (3)
ものを、乳化剤として使用することを特徴とする水中油
型乳化食品の製造方法。1. A method for producing an oil-in-water emulsified food, which comprises decomposing an egg yolk added with 9 to 13% of salt with an enzyme as an emulsifier.
る、特許請求の範囲第１項記載の水中油型乳化食品の製
造方法。2. The method for producing an oil-in-water emulsion food according to claim 1, wherein the enzyme is lipase or protease.
ホスファチジルコリンに対する分解後の卵黄中のリゾホ
スファチジルコリンの割合が１０％以上である、特許請
求の範囲第１項又は第２項に記載の水中油型乳化食品の
製造方法。3. The degree of degrading egg yolk is such that the ratio of lysophosphatidylcholine in egg yolk after decomposition to phosphatidylcholine in egg yolk before decomposition is 10% or more, according to claim 1 or 2. A method for producing an oil-in-water emulsified food.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60169119A JPH0622461B2 (en) | 1985-07-31 | 1985-07-31 | Method for producing oil-in-water emulsified food |
| KR1019850005778A KR870000876A (en) | 1985-07-31 | 1985-08-10 | Manufacturing method of oil-in-water emulsified food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60169119A JPH0622461B2 (en) | 1985-07-31 | 1985-07-31 | Method for producing oil-in-water emulsified food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6229950A JPS6229950A (en) | 1987-02-07 |
| JPH0622461B2 true JPH0622461B2 (en) | 1994-03-30 |
Family
ID=15880642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60169119A Expired - Lifetime JPH0622461B2 (en) | 1985-07-31 | 1985-07-31 | Method for producing oil-in-water emulsified food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH0622461B2 (en) |
| KR (1) | KR870000876A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011229400A (en) * | 2010-04-23 | 2011-11-17 | Ajinomoto Co Inc | Production method of acidic oil-in-water emulsified food containing processed mixture of yolk fraction and albumen |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2545074B2 (en) * | 1987-02-26 | 1996-10-16 | キユーピー株式会社 | Method of manufacturing emulsified material |
| ES2032000T3 (en) * | 1987-12-03 | 1993-01-01 | Unilever Nv | A PROCEDURE FOR THE PREPARATION OF A WATER AND OIL EMULSION. |
| EP0328789B1 (en) * | 1988-02-18 | 1992-04-08 | Unilever N.V. | Heat-sterilizable water and oil emulsion |
| US5213968A (en) * | 1989-08-21 | 1993-05-25 | Nestec S.A. | Process for preparing emulsifying agents |
| DK0414024T3 (en) * | 1989-08-21 | 1993-04-19 | Nestle Sa | emulsifier |
| JPH11123067A (en) * | 1997-08-05 | 1999-05-11 | Q P Corp | Packaged spread foods with fish flake |
| JPH11289979A (en) * | 1998-02-13 | 1999-10-26 | Asahi Denka Kogyo Kk | O/w emulsion |
| US6068997A (en) * | 1999-03-01 | 2000-05-30 | Kemin Industries, Inc. | Method for the conversion of lecithin into lysolecithin |
| JP3051744B1 (en) * | 1999-09-16 | 2000-06-12 | クノール食品株式会社 | Processed egg products and method for producing the same |
| KR20020091729A (en) * | 2001-05-31 | 2002-12-06 | 임상배 | growing egg |
| KR100405750B1 (en) * | 2001-08-28 | 2003-11-14 | 영남방직주식회사 | Slub type core yarn, manufacturing method thereof, and manufacturing device thereof |
| JP4502894B2 (en) * | 2005-07-08 | 2010-07-14 | キユーピー株式会社 | Method for producing acidic oil-in-water emulsified food |
| KR101555058B1 (en) | 2005-07-29 | 2015-09-22 | 애보트 래버러토리즈 게엠베하 | Processes for the Manufacture of Sterilized Pancreatin Powder |
| US11266607B2 (en) | 2005-08-15 | 2022-03-08 | AbbVie Pharmaceuticals GmbH | Process for the manufacture and use of pancreatin micropellet cores |
| US10072256B2 (en) | 2006-05-22 | 2018-09-11 | Abbott Products Gmbh | Process for separating and determining the viral load in a pancreatin sample |
| JP4912094B2 (en) * | 2006-09-04 | 2012-04-04 | キユーピー株式会社 | Flower paste |
| JP2015039351A (en) * | 2013-08-22 | 2015-03-02 | キユーピー株式会社 | Emulsion-like seasoning |
| JP2015100335A (en) * | 2013-11-27 | 2015-06-04 | キユーピー株式会社 | Acidic oil-in-water type emulsion seasoning |
| CN110089720A (en) * | 2019-04-30 | 2019-08-06 | 广东汇香源生物科技股份有限公司 | A kind of non-meat source chicken flavor base-material and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1525929A (en) * | 1974-11-25 | 1978-09-27 | Unilever Ltd | Stabilised emulsions comprising phospholipoprotein |
-
1985
- 1985-07-31 JP JP60169119A patent/JPH0622461B2/en not_active Expired - Lifetime
- 1985-08-10 KR KR1019850005778A patent/KR870000876A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011229400A (en) * | 2010-04-23 | 2011-11-17 | Ajinomoto Co Inc | Production method of acidic oil-in-water emulsified food containing processed mixture of yolk fraction and albumen |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6229950A (en) | 1987-02-07 |
| KR870000876A (en) | 1987-03-10 |
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