JPS60188040A - Food product of oil-in-water type emulsion - Google Patents

Abstract

PURPOSE:A partially hydrolyzed yolk resultant from treatment with tripsin is used as an emulsifier to effect emulsification of aqueous starting materials and oily starting materials to produce food products of oil-in-water type emulsion which have good taste, resistance to heat and coldness and a relatively high viscosity. CONSTITUTION:A partially hydrolyzed yolk resultant from treatment with tripsin is used in an amount of 0.2-13wt% based on the total amount of the starting materials to effect the emulsification of the aqueous starting materials and oily starting materials. As a result, a food product of oil-in-water type emulsion of good taste, resistance to heat and coldness and relatively high viscosity is obtained. The tripsin treatment is as follows: liquid yolk is used and tripsin is adjusted in its pH to 6.0-7.0, its optimal pH, with, e.g., sodium hydroxide, then the tripsin is added to the liquid yolk in an amount of 0.2-0.5wt% and they are kept at 45-55 deg.C for 15-70hr. The resultant partially hydrolyzed yolk is heated over 65 deg.C to deactivate the tripsin.

Description

[Detailed description of the invention] The present invention relates to oil-in-water emulsified foods.

The main role of oil-in-water emulsified foods, such as mayonnaise, is to add flavor to other foods, so they are required to have good taste, and at the same time, they also serve as preserved foods. It is required that the emulsified state can be maintained even after long-term storage (emulsification persistence). In order to impart these properties to emulsified foods, it is said that what is used as an emulsifier is a key factor.

By the way, these days, there are many cases where emulsified foods such as mayonnaise are stored in low-temperature places such as home refrigerators, so oil-in-water emulsified foods have the ability to maintain their emulsified state even at low temperatures, in addition to long-lasting emulsification. (cold resistance) is required. On top of that,
Due to changes in eating habits, emulsified foods are spread on the surface of bread, etc.
As emulsified foods are often heated, such as by heating and cooking them in the open, oil-in-water emulsified foods retain their emulsified state even when heated at high temperatures (heat resistant group).
is required. Furthermore, in many cases, emulsified food in a tube container is poured out from a star-shaped decoration outlet onto the surface of vegetables or meat to not only season the food but also serve as a decoration. In order to prevent the emulsified food from losing its shape, the viscosity of the emulsified food is required to be relatively high.

In other words, due to changes in dietary habits, oil-in-water emulsified foods are required to have good taste, long-lasting emulsion, and relatively high viscosity.

However, an oil-in-water emulsified food using egg yolk as an emulsifier has the property (1) above, but does not have the properties (2) and (3).

However, although attempts have been made to provide oil-in-water emulsified foods that have all of the above properties (1), (2), and (3), no such product has yet been developed.

For example, in order to improve the heat resistance of oil-in-water emulsified foods, it has been proposed to use casein indica and a decomposed product of egg yolk into low molecular weight components as an emulsifier instead of egg yolk (Japanese Patent Laid-Open No. 48-96763). Public bulletin).

However, although the oil-in-water emulsified food obtained using the emulsifier proposed above has good heat resistance, it has the disadvantage of poor taste. This is because the proposed egg yolk decomposition product is obtained by decomposing egg yolk protein into units of oligopeptides such as groteose benoton using acids and enzymes, and has the decomposition odor and bitter taste characteristic of proteins. This is because, since a large amount is used as an emulsifier, the resulting emulsion naturally has a decomposition odor and bitter taste.

Therefore, the present inventor made good taste an absolute condition,
As a result of various studies aimed at providing a water-in-oil emulsified food that is resistant to cold and heat and has a relatively high viscosity, we have found that among proteolytic enzymes, partially hydrolyzed egg yolk treated with trypsin can be used alone as an emulsifier. The present invention was completed based on the finding that the objective of the present invention was achieved.

The present invention relates to an oil-in-water emulsified food with excellent properties, using partially hydrolyzed egg yolk treated with trypsin as an emulsifier,
It is characterized by emulsifying an aqueous raw material and an oily raw material.

In the present invention, the oil-in-water emulsified food is mainly mayonnaise, and also includes salad dressings containing starch.

Examples of aqueous raw materials include egg white, vinegar, starch, water-soluble or water-dispersible seasoning spices, such as salt, mustard, and sugar. In addition, oily raw materials include vegetable oil that is liquid at room temperature,
For example, cottonseed oil, soybean oil, rapeseed oil, corn oil, etc. are used.

The partially hydrolyzed egg yolk used as an emulsifier in the present invention is obtained by treating egg yolk with trypsin, and an example of the trypsin treatment is as follows.

Use egg yolk liquid as the egg yolk (egg yolks other than fresh yolks, such as dried egg yolks, which have been rehydrated, and frozen egg yolks, which have been thawed), and adjust the pH level to 6, which is the optimum pH for Trijicine.
, Q~7.0 was adjusted using trisodium phosphate, caustic soda, etc., and then trinosine, a commercially available proteolytic enzyme, was added to this at a ratio of 02 to 05% by weight based on the egg yolk liquid, and the liquid temperature was adjusted. Controlled at 45~55℃, 15~
Enzyme treatment is performed for 70 hours. When the enzyme treatment is completed, the egg fluid is heated to 65° C. or higher to deactivate tridicine, thereby obtaining a partially hydrolyzed egg yolk.

However, among the many proteolytic enzymes present in the present invention, the reason why the above-mentioned trypsin treatment is essential is as follows.

Trypsin has a weak protein degrading power among many other proteolytic enzymes such as pine, pine, phytin, pancreatin, etc. Therefore, even if the egg yolk is treated with trypsin, the yolk protein remains relatively high. It is broken down into molecular peptides. Therefore, there is no risk of decomposition odor or bitter taste occurring during treatment.

In addition, tridicine is a protein L-IJ dione L-
Since it has substrate specificity of specifically hydrolyzing only the carboxyl group of arginine, it is understood that egg number protein is degraded so that its emulsifying effect becomes stronger.

To explain this effect according to the schematic diagram in the drawing, when the egg yolk is made into fine particles, as shown in Figure 1 (, ),
This is considered to form egg yolk particles 5 surrounded by a protein film 2. Since the outside of the protein film 2 of the egg yolk particle 5 is surrounded by a bound water film, the entire particle 5 becomes lipophilic, and if the egg yolk and fat are emulsified, the emulsified food particles will be formed as shown in FIG. It is thought that the oil is adsorbed on the surface of the oil layer. It is thought that the stronger this adsorption power, the stronger the emulsifying power of the emulsified food, resulting in cold and heat resistance.

Therefore, when the egg yolk is made into fine particles and treated with trypsin, trypsin has the specificity of decomposing only the carboxyl groups of L-lysine and L-arginine during hydrolysis, so the schematic diagram shown in Figure 1 ( Only a portion of the protein film 2 designated as X shown in b) is decomposed. Then, when a part of the film 2 is decomposed, the first
It is thought that the film 2 turns over as shown in Figure (C), and finally takes on a shape similar to the antennae of a insect, as shown in Figure 1 (d). Therefore, if trypsin-treated partially hydrolyzed egg yolk and oil are emulsified, the lipid 1 part of the partially hydrolyzed egg yolk particles 6 will be combined with the oil layer 1 part 4 of the emulsified food particles, as shown in FIG. Since the film 2 becomes tactile and has enhanced lipophilicity, it is presumed that cold resistance, heat resistance, etc. are imparted.

In the present invention, as long as the above-mentioned trypsin-treated partially hydrolyzed egg yolk is used as an emulsifier, there is no particular restriction on the blending ratio of the aqueous fabric and the oily raw material.

Emulsification can still be carried out using a mixer or colloid mill.

The amount of trypsin-treated partially hydrolyzed egg yolk used is 0.2 to 13 (by weight), preferably 2 to 5 g, based on the total raw materials.
% is desirable. If the amount used is less than 0.2 inch, the power to emulsify the aqueous separation and oily raw materials will be lost. Moreover, if it exceeds 13, the emulsified food will have only a noticeable egg yolk flavor, which is undesirable.

What is surprising here is that with conventional oil-in-water emulsified foods that use egg yolk as an emulsifier, products with long-lasting emulsion cannot be obtained unless egg yolk is used in an amount of 5 to 10% by weight based on the total ingredients. On the other hand, if trypsin-treated partially hydrolyzed egg yolk was used, approximately 1 yolk
By using an amount of 1/3 to 1/2, it is possible to obtain a product that not only maintains emulsion but also has cold resistance and heat resistance, and has relatively high viscosity. Therefore, the oil-in-water food of the present invention is not only a product that is suitable for the times, having various properties such as cold resistance and heat resistance, but also has the advantage of being able to be manufactured at low cost because it requires only a small amount of emulsifier. has advantages.

In addition, if egg white is used as a thickener, the amount of partially hydrolyzed egg yolk used in trypsin treatment can be even smaller, and the desired product can be obtained by using about 1 to 3 weight percent of the total raw materials. .

Test example The following three types of emulsifiers were prepared.

A, test area Pl-17.0 by adding trisodium phosphate to raw egg yolk
After adjusting the temperature, trypsin was added thereto at a ratio of 0.4% by weight, and enzyme treatment was performed at a product temperature of 50° C. for 24 hours. After the enzyme treatment, the mixture was heated at 70° C. to inactivate the enzyme to obtain partially hydrolyzed egg yolk.

B, Control group 1 Raw egg yolk same as used in test group C1 Control group 2 Trisodium phosphate was added to raw egg yolk to adjust the pH to 7, Q. Vine was added at a ratio of 0.4% by weight, and enzyme treatment was performed at a product temperature of 40° C. for 24 hours.

After the enzyme treatment, the mixture was heated at 70° C. to inactivate the enzyme to obtain partially hydrolyzed egg yolk.

Then, according to the following composition, egg white liquid 4 water 8 freshness 4% vinegar 5 sucrose 2 soybean salad oil 78 00 First, mix the emulsifier, egg white liquid, water, vinegar, and sucrose to make a slurry, and mix this in a mixer. While stirring, soybean salad oil was added and emulsified, and the mixture was further passed through a colloid mill to make trial oil-in-water emulsified foods using each of the three emulsifiers.

Test 1 (Taste) When the taste of the obtained emulsified food was examined, the results shown in Table -■ were obtained.

Table 1 The above sensory test is the average result of well-trained people, and the symbols in the table have the following meanings.

1 company ・Very delicious - Bitter and bad taste Test 2 (cold resistance/heat resistance) The obtained emulsified food was stored at -15℃ and measured how many days it did not separate. The results shown in Table 2 were obtained by measuring the number of minutes for which separation did not occur after heating.

Table 2 Test 3 (Viscosity) The viscosity of the obtained emulsified food was measured using a B-type viscometer manufactured by Tokyo Keiki Co., Ltd. (rotor A6, rotation speed 2 rpm), and the results shown in Table 3 were obtained.

Table 3 Example 1 Partially hydrolyzed egg yolk 2k treated with Trizocin the same as the test example
Stir 5kg of 5% acidity vinegar, 2kg of salt, and 7kg of fresh water in a mixer for 2 minutes, and add 80kg of soybean salad oil to this.
7 was added over 5 minutes with stirring to obtain an emulsion.

The obtained emulsion was homogenized through a colloid mill and finished into mayonnaise.

Example 2 A soft-type mayonnaise was produced using the following raw materials and the same method as in Example.

Raw rabbit white 2 Acidity 5% vinegar 5 Salt 2 Kiyomizu 11 Total 100kg

[Brief explanation of the drawing]

Figure 1 is a schematic diagram showing the process in which egg yolk particles are hydrolyzed by trypsin to produce partially hydrolyzed egg yolk, and Figure 2 shows some of the particles of a conventional water-in-oil type 2 emulsified food. Fig. 3 is a schematic diagram showing a part of the particles of the water-in-oil emulsified food of the present invention with a part cut away. 1... Lipid, 2... Protein film, 3... Water exchange, 4... Oil layer of emulsified food particles, 5... Egg yolk particles, 6... Partial hydrolysis egg yolk particles

Claims (1)

[Claims] (1) An oil-in-water emulsified food made by emulsifying an aqueous raw material and an oily raw material using trinosine-treated partially hydrolyzed egg yolk as an emulsifier. Medium oil type emulsified food.