JP2004222560A - Emulsified composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an emulsified composition which has excellent emulsification power and flavor and contains egg yolk and a polysaccharide, to provide a method for producing the same and a food and a beverage containing the emulsified composition. <P>SOLUTION: The emulsified composition containing egg yolk and a polysaccharide is obtained by a method including a process for heating a mixed solution containing egg yolk and a polysaccharide to a temperature equal to the thermocoagulation temperature of egg yolk protein or below. The method for producing the emulsified composition containing egg yolk and a polysaccharide comprises a process for heating a mixed solution containing egg yolk and a polysaccharide to a temperature equal to the thermocoagulation temperature of egg yolk or below. The food and the beverage comprise the emulsified composition. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００３１】
以上の結果より、実施例１〜４の乳化組成物は、比較例１〜４の乳化組成物と比較して、明らかに乳化容量が増大しているのが分かる。また、多糖類の含有量も極少量であるため、いずれの実施例の乳化組成物も、異臭やヌルつきのない、良好な風味、食感を有していた。さらに、比較例５と比較例６の結果から、加熱処理による乳化力向上の効果は、卵黄の加熱処理のみで起こるものではなく、卵黄と多糖類を適当な温度にて共に加熱処理することによって得られるものであることが分かる。
また、比較例１〜３と比較例６の対比から、実施例１〜３で用いたキサンタンガム、ペクチン、カラギナンの添加量は、それらの添加のみでは、乳化力の向上が認められない程の少量であることが分かる。
【００３２】
【発明の効果】
本発明の卵黄と多糖類を含有した乳化組成物は、乳化力、風味も良好であり、その製造も容易である。従って、本発明の乳化組成物は、幅広い飲食品への適用が可能であり、食品産業に大いに貢献できるものである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an emulsified composition that can be suitably used as an additive for various foods and drinks, a method for producing the same, and a food and drink containing the emulsified composition.
[0002]
[Prior art]
Chicken egg yolk is an emulsion composed of about 50% by weight of water, about 30% by weight of fat, about 15% by weight of protein, etc., and is used in various foods by utilizing its emulsifying power. However, in a system having a large amount of water, the viscosity of the food is reduced, so that the emulsifying power of the egg yolk is limited. For example, in a liquid dressing, the lipophilic component and the hydrophilic component are separated over time. Thus, there has been reported a method of increasing the stability of a product by using it together with an emulsifier such as lecithin or glycerin fatty acid ester or a polysaccharide such as xanthan gum (Patent Documents 1 and 2). However, if the emulsifier is used frequently, the taste of the emulsifier may appear, and if the thickening polysaccharide such as xanthan gum is used too much, the unique texture of the polysaccharide comes out or the viscosity increases. It is said that it is difficult to achieve both stability and flavor / texture.
[0003]
[Patent Document 1]
JP-A-7-274893 (Claim 1, [0009], etc.)
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide an emulsified composition containing egg yolk and polysaccharide, which has good emulsifying power and flavor, a method for producing the same, and a food or drink containing the emulsified composition.
[0005]
[Means for Solving the Problems]
The present invention
(1) an emulsion composition containing egg yolk and polysaccharide, obtained by a method including a step of heating a mixed solution containing egg yolk and polysaccharide to a temperature equal to or lower than the heat coagulation temperature of egg yolk protein;
(2) A method for producing an emulsion composition containing egg yolk and polysaccharide, comprising a step of heating a mixed solution containing egg yolk and polysaccharide to a temperature equal to or lower than the heat coagulation temperature of egg yolk protein, and (3) A food or drink comprising the emulsion composition according to (1).
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
The emulsified composition of the present invention is obtained by a method including a step of heating a mixed solution containing egg yolk and polysaccharide to a temperature equal to or lower than the thermal coagulation temperature of the protein in the egg yolk, and has an excellent emulsifying power. Also, the flavor and texture are good. The details of why such excellent properties can be obtained by heat treatment of a mixture containing egg yolk and polysaccharides are unknown, but heat treatment strengthens the network of egg yolk proteins and polysaccharides, It is estimated that the emulsifying power can be improved without adding a large amount of saccharides.
[0007]
The egg yolk in the present invention is not particularly limited as long as it is liquid, such as chicken eggs, duck eggs, etc., but chicken egg yolk is preferred in view of the supply amount. Egg yolks can be used in general, and are not limited to raw yolks, but may be germicidal yolks, salted yolks, sweetened yolks, or frozen products thereof. In the present invention, the salt content is 5%. Preference is given to salted egg yolks of up to about 20% by weight. Further, a yolk powder obtained by diluting egg yolk powder with water or a liquid yolk diluted with water or the like to reduce the viscosity can be used.
[0008]
The mixture may be composed of only the yolk and the polysaccharide, but from the viewpoint of viscosity, the content of the yolk in the mixture is preferably 0.5 to 80% by weight, and more preferably 1.0 to 50% by weight. More preferred.
[0009]
The polysaccharides in the present invention include xanthan gum, LM pectin, pectin such as HM pectin, kappa carrageenan, carrageenan such as iota carrageenan, lambda carrageenan, guar gum, cod gum, locust bean gum, gellan gum, tamarind seed gum, gum arabic, karaya gum, Pullulan, psyllium seed gum, trolley mallow, phacelerin, and their decomposed products, alginic acid, sodium alginate, propylene glycol alginate, sodium carboxymethylcellulose, sodium starch phosphate, sodium starch glycolate, methylcellulose, soybean polysaccharide, konjac powder, Specially used foods such as seaweed / brown algae extract, okra extract, aloe vera extract, peach extract, etc. Although not limited thereto, from the viewpoint of reactivity with egg yolk proteins, pectin, xanthan gum, carrageenan, gellan gum, alginic acid, acidic polysaccharides such as sodium carboxymethylcellulose are preferable, and are selected from the group consisting of xanthan gum, pectin and carrageenan. At least one of them is more preferable. These polysaccharides may be used alone or in combination of two or more.
[0010]
The blending amount of the polysaccharide in the present invention is appropriately determined in consideration of the type and viscosity of the polysaccharide, but is preferably about 0.05 to 5 parts by weight, preferably 0.1 to 4 parts by weight, per 100 parts by weight of the egg yolk. Part by weight is more preferable, and 0.2 to 2 parts by weight is particularly preferable.
[0011]
Furthermore, the emulsion composition of the present invention may optionally contain dextrin, soybean polysaccharide, egg white, emulsifier, and the like, if necessary.
[0012]
In the present invention, the method of mixing the egg yolk and the polysaccharide is not particularly limited, for example, the mixture is excessively thickened by directly adding the polysaccharide to the egg yolk, and it is difficult to uniformly disperse and dissolve the polysaccharide. In this case, a method of mixing an aqueous solution in which a polysaccharide is dispersed and dissolved in water in advance with egg yolk is preferable. In this case, once the aqueous solution of the polysaccharide is heated, the polysaccharide is completely swollen / dissolved, cooled, and then mixed with the egg yolk, whereby the polysaccharide can be more easily uniformly dispersed and dissolved in the egg yolk. . The amount of water for dispersing and dissolving the polysaccharide is not particularly limited, and may be appropriately determined in consideration of the efficiency in the subsequent heating step.
[0013]
The heating temperature of the mixed solution containing the egg yolk and the polysaccharide is not particularly limited as long as the temperature is equal to or lower than the heat coagulation temperature of the yolk protein, and the concentration of the yolk, the type of the polysaccharide to be used, and addition of salt and sweetened to the yolk. Although the optimum temperature varies depending on the presence or absence of the substance, the thermocoagulation temperature of the egg yolk protein is usually 65 to 75 ° C, and thus is preferably 50 to 70 ° C, more preferably 55 to 65 ° C.
[0014]
As a heating method of the mixed liquid containing the egg yolk and the polysaccharide, a method that can uniformly heat the mixed liquid by a plate type (continuous type) or a batch type heating method in which heating is performed while stirring up, down, left, and right with a stirring blade is preferable.
[0015]
The heating time of the mixture containing the egg yolk and the polysaccharide is appropriately determined depending on the heating temperature and the heating efficiency. For example, 50% by weight of the yolk liquid, 49.5% by weight of purified water, and 0.5% by weight of xanthan gum % Is heated at 64 ° C. by a continuous heating method using a plate, the heating time is preferably about 1 to 15 minutes, more preferably about 2 to 10 minutes. In the case where the same treatment is performed by a batch heating method, heating at a low temperature for a long time (for example, about 30 to 90 minutes) is preferable from the viewpoint of treating with a heat amount corresponding to the continuous heating method.
[0016]
As described above, the emulsified composition of the present invention not only has a high emulsifying power but also has a good flavor and texture, and thus can be used as an additive for various foods and drinks.
[0017]
Therefore, the present invention further provides a food or drink containing the emulsified composition of the present invention. Although the food and drink of the present invention are very wide-ranging, examples thereof include liquid dressings, ice creams, cakes, cookies, breads and the like. It is preferable that the content of the emulsified composition of the present invention in food and drink is appropriately determined according to the type of food and drink and the like.
[0018]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.
[0019]
Example 1
After the shelled egg was split to separate the egg white and the yolk, the yolk liquid was passed through a strainer to remove foreign substances to obtain 500 g of raw egg yolk (thermocoagulation temperature of egg yolk protein: 68 ° C.). Next, after dispersing and dissolving 5 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) in 495 g of purified water with a homodisper, the mixture was heated to 90 ° C. in a hot water bath and cooled to room temperature to obtain an aqueous polysaccharide solution. . Next, the raw egg yolk and the aqueous solution of the polysaccharide were mixed, and the mixture was subjected to batch heat treatment in a 63 ° C. water bath for 60 minutes while slowly stirring to obtain an emulsified composition. The mixed solution subjected to the heat treatment reached the maximum temperature (62.5 ° C.) due to the heating within 30 minutes from the start of the heating.
[0020]
Example 2
An emulsified composition was obtained in the same manner as in Example 1, except that 5 g of LM pectin (manufactured by Taiyo Kagaku Co., Ltd.) was used instead of xanthan gum.
[0021]
Example 3
An emulsified composition was obtained in the same manner as in Example 1 except that 5 g of kappa carrageenan (manufactured by Taiyo Chemical Co., Ltd.) was used instead of xanthan gum.
[0022]
Example 4
An emulsified composition was obtained in the same manner as in Example 1, except that 500 g of 10% salted egg yolk was used instead of raw egg yolk.
[0023]
Comparative Example 1
An emulsified composition was obtained in the same manner as in Example 1 except that the heat treatment was not performed.
[0024]
Comparative Example 2
An emulsified composition was obtained in the same manner as in Example 2 except that the heat treatment was not performed.
[0025]
Comparative Example 3
An emulsion composition was obtained in the same manner as in Example 3, except that the heat treatment was not performed.
[0026]
Comparative Example 4
An emulsified composition was obtained in the same manner as in Example 4, except that the heat treatment was not performed.
[0027]
Comparative Example 5
Only 500 g of purified water was added to 550 g of 10% salted egg yolk, mixed and heat-treated in the same manner as in Example 1 to obtain an emulsified composition.
[0028]
Comparative Example 6
An emulsified composition was obtained in the same manner as in Comparative Example 5, except that the heat treatment was not performed.
[0029]
Test Example 0.5 g of the emulsified composition was accurately weighed, dispersed and dissolved in 50 ml of distilled water to obtain an aqueous solution having a yolk content of 0.5% by weight. While the obtained aqueous solution was stirred at 6000 r / min with a homomixer, rapeseed white squeezed oil was added while being measured in 5 ml units, and the end point was obtained when the layer was transferred from the O / W emulsification system to the W / O emulsification system. The total amount of rapeseed white squeezed oil at this point was defined as the emulsification capacity. That is, it can be said that the larger the amount of addition, the larger the emulsification capacity. This test was performed three times in total, the average value of the emulsifying capacity was obtained, and the emulsifying power was evaluated. Table 1 shows the results.
[0030]
[Table 1]

[0031]
From the above results, it can be seen that the emulsified compositions of Examples 1 to 4 have clearly increased emulsifying capacity as compared with the emulsified compositions of Comparative Examples 1 to 4. In addition, since the content of the polysaccharide was extremely small, the emulsion compositions of all Examples had good flavor and texture without off-flavors and nulls. Further, from the results of Comparative Example 5 and Comparative Example 6, the effect of improving the emulsifying power by the heat treatment is not caused only by the heat treatment of the yolk, but by heating the egg yolk and the polysaccharide together at an appropriate temperature. It can be seen that it is obtained.
In addition, from the comparison of Comparative Examples 1 to 3 and Comparative Example 6, the amounts of xanthan gum, pectin, and carrageenan used in Examples 1 to 3 were so small that no improvement in the emulsifying power was observed only by their addition. It turns out that it is.
[0032]
【The invention's effect】
The emulsified composition containing the egg yolk and the polysaccharide of the present invention has good emulsifying power and flavor, and is easy to produce. Therefore, the emulsified composition of the present invention can be applied to a wide variety of foods and drinks, and can greatly contribute to the food industry.

Claims (7)

An emulsified composition containing egg yolk and polysaccharide, obtained by a method including a step of heating a mixed solution containing egg yolk and polysaccharide to a temperature equal to or lower than the heat coagulation temperature of egg yolk protein. The emulsion composition according to claim 1, wherein the egg yolk is salted egg yolk. 3. The emulsion composition according to claim 1, wherein the polysaccharide is an acidic polysaccharide. The emulsion composition according to claim 3, wherein the acidic polysaccharide is at least one selected from the group consisting of xanthan gum, pectin, and carrageenan. The emulsion composition according to any one of claims 1 to 4, wherein the heating temperature is 50 to 70C. A method for producing an emulsified composition containing egg yolk and polysaccharide, comprising a step of heating a mixed solution containing egg yolk and polysaccharide to a temperature equal to or lower than the heat coagulation temperature of egg yolk protein. A food or drink comprising the emulsion composition according to any one of claims 1 to 5.