JP5176972B2 - Method for producing liquid egg and method for producing acidic oil-in-water emulsion food using liquid egg - Google Patents

Description

  The present invention relates to a method for producing a liquid egg containing egg yolk and a method for producing an acidic oil-in-water emulsion food using the liquid egg. Specifically, as in the prior art, a liquid egg separately treated with phospholipase A2 is not used for an acidic oil-in-water emulsion food, but in a normal liquid egg preparation process, the phospholipase A2 is simply applied to a liquid egg before sterilization. It is related with the manufacturing method of the acidic oil-in-water type emulsion food excellent in high viscosity and heat resistance obtained by using phospholipase A2 processing liquid egg obtained by adding and then sterilizing, and using this liquid egg as an emulsifier.

With the diversification of eating habits, acidic oil-in-water emulsion foods such as mayonnaise and dressings are increasingly used as raw materials for heat-processed foods such as retort salads, fillings, and cooked breads. Yes. For this reason, mayonnaise, dressings, etc. which have much more heat resistance are desired.
In addition to heat resistance, it is also required to have a high viscosity at the same time. Usually, the viscosity of mayonnaise and dressings is decomposed into an elastic component and a viscous component, but the elastic component is particularly important for texture (so-called texture). Furthermore, it has been reported that texture is the first factor that determines the taste of food. [Food Technology 17 (1), 74-77, 1963]
The viscosities of mayonnaise and semi-solid dressings are mainly composed of elastic components, and it can be seen that the viscosity is important for texture. That is, if the viscosity is low, it may be difficult to feel a mayonnaise-like texture and the taste will be reduced. When it is mixed with ingredients such as vegetables and seasonings, the change in viscosity becomes large, so caution is required.

As a technique for imparting heat resistance to mayonnaise, dressings and the like, a technique using egg yolk treated with phospholipase A2 as an emulsifier has been proposed (see, for example, Patent Documents 1 to 4).
The phospholipase A2-treated egg yolk in the present technology refers to an egg yolk in which phospholipids in egg yolk are lysed by phospholipase A2. For this reason, phospholipase A2-treated egg yolk is also called aliased egg yolk.
It is also known that mayonnaises using phospholipase-treated egg yolk as an emulsifier exhibit excellent heat resistance and have improved physical properties such as a reduced particle size. For this reason, phospholipase A2-treated egg yolk is often used as a material that dramatically improves the functionality of mayonnaises.
However, when using a phospholipase A2-treated egg yolk, it is of course necessary to separately treat a liquid egg containing egg yolk with phospholipase A2, and when performing phospholipase A2 treatment in a tank, time, energy, equipment, etc. There are problems such as requiring processing costs and not only taking time, but also causing microbial contamination or flavor deterioration at the stage of processing.

JP 2008-43323 A JP 2007-129925 A JP 2003-135034 A Japanese Patent Laid-Open No. 51-84785

  An object of the present invention is to solve the above-mentioned conventional problems, and in a normal liquid egg preparation step, a phospholipase A2 treatment solution obtained by simply adding phospholipase A2 to a liquid egg before sterilization and then sterilizing it. An object of the present invention is to provide a method for producing an acidic oil-in-water emulsion food product, which is obtained by using an egg and the liquid egg as an emulsifier, and is excellent in high viscosity and heat resistance.

As a result of intensive studies, the inventors of the present invention do not use a liquid egg separately treated with phospholipase A2 in an acidic oil-in-water emulsion food as in the prior art, but in a normal liquid egg manufacturing process, By using a phospholipase A2 treated liquid egg obtained by simply adding phospholipase A2 to the liquid egg before sterilization and then sterilizing it, an acidic oil-in-water emulsion food with high viscosity and excellent heat resistance is obtained. Based on this finding, the present invention has been completed.
That is, the first aspect of the present invention is a liquid egg containing egg yolk, wherein 1,000 to 10,000 IU / kg of phospholipase A2 is added to the liquid egg and then sterilized. The manufacturing method of this is provided.
In the second aspect of the present invention, in producing an acidic oil-in-water emulsion food product in which an oil phase and an aqueous phase are emulsified, the liquid egg described above is used as an emulsifier, and the high viscosity and heat resistance The present invention provides a method for producing an acidic oil-in-water emulsion food excellent in the above.
3rd of this invention contains 0.1-1.0 mass% sodium glutamate, and / or 1-15 mass% egg white (raw egg white conversion), The said high viscosity characterized by the above-mentioned And the manufacturing method of the acidic oil-in-water emulsion food excellent in heat resistance is provided.

According to the present invention, in a normal liquid egg preparation process, a phospholipase A2 treated liquid egg obtained by simply adding phospholipase A2 to a liquid egg before sterilization and then sterilizing it is used as an emulsifier. A method for producing an acidic oil-in-water emulsion food excellent in viscosity and heat resistance is provided.
Moreover, according to the present invention, it is not necessary to use a liquid egg separately treated with phospholipase A2 for an acidic oil-in-water emulsion food, and processing costs such as time, energy, equipment, etc. that are seen when processing in a tank are performed. In addition, there is no problem that not only is it time consuming but also time-consuming, microbial contamination occurs in the treatment stage, or flavor deterioration occurs.

Hereinafter, the present invention will be described in detail. A first aspect of the present invention is a liquid egg containing egg yolk, wherein 1,000 to 10,000 IU / kg of phospholipase A2 is added to the liquid egg and then sterilized to produce the liquid egg. It is about the method.
As the liquid egg used in the present invention, the whole egg obtained by splitting eggs, the egg yolk obtained by separating the egg white, and the liquid egg with the ratio of egg yolk and egg white adjusted appropriately are mainly used. . Since it is used as an emulsifier, it is indispensable that the egg yolk is contained in the liquid egg. The ratio of the egg yolk in the liquid egg is at least 10% by mass, preferably 30% by mass or more. is there. If it is less than 10% by mass, a sufficient emulsifying effect may not be obtained in the acidic oil-in-water emulsion food, or sufficient heat resistance may not be imparted to the acidic oil-in-water emulsion food.

  Although it is preferable to contain salt in a liquid egg, 3-15 mass% is preferable and 5-12 mass% is more preferable. If the salt concentration in the liquid egg is less than 3% by mass, the salt-soluble protein in the egg yolk is not sufficiently dissolved, so that the treatment effect of phospholipase A2 may not be sufficiently obtained. If the amount exceeds 15% by mass, the salt remains undissolved or the viscosity of the liquid egg becomes too high.

The phospholipase A2 used in the present invention is an enzyme that hydrolyzes the fatty acid at the 2-position of phospholipid, and the phospholipid in egg yolk is converted to lysophospholipid by hydrolysis of the fatty acid at the 2-position. As such phospholipase A2, for example, phospholipase A2 (product name: “Lecitase 10L” 10,000 IU / ml) manufactured by Novozymes Japan, Inc. can be used. In addition, “Phospholipase A2” manufactured by Genencor Kyowa Co., Ltd. “Lipomod 699L” (10,000 IU / ml), “Lysonase” (10,000 IU / ml) manufactured by Sanyo Fine Co., Ltd. can be used in the same manner. Here, IU (International Unit) means an activity unit of phospholipase A2, which liberates 1 micromole of fatty acid per minute under the conditions of phospholipid as a substrate, pH 8, 40 ° C. and Ca ^2+. To do.
The phospholipase A2 manufactured by Novozymes Japan K.K. preferably used in the present invention will be described. The phospholipase A2 is extracted and purified from porcine pancreas, and is a phospholipase having an active region at pH 5-11. In addition, the optimum pH of action is 6 to 10, the optimum action temperature is 40 to 60 ° C, and the stability upper limit temperature is 35 to 90 ° C. However, when the egg yolk is used as a substrate even in a region where the optimum temperature of action exceeds 60 ° C., that is, around 60 to 70 ° C., it is understood that the enzyme reaction occurs in a short time. This knowledge is the basis of the present invention.

  The added amount of phospholipase A2 in the present invention is 1,000 to 10,000 IU, preferably 3,000 to 10,000 IU, per 1 kg of liquid egg. If the amount of phospholipase A2 added is less than 1,000 IU, the acidic oil-in-water emulsion food may not be imparted with high viscosity or sufficient heat resistance. On the other hand, even if the amount of phospholipase A2 exceeds 10,000 IU, Since the treatment effect is not improved and it is not preferable economically, neither is preferable. About pH of the liquid egg which added phospholipase A2, it is not necessary to adjust pH in particular, and there exists a sufficient effect in the range of pH 6-8.

Next, it is essential that the liquid egg to which phospholipase A2 is added is sterilized. Usually, the salted liquid egg is pasteurized at 60 to 70 ° C. for 3.5 to 5 minutes. It is. Conventionally, the sterilization treatment has been aimed at reducing Salmonella, but in recent years, it tends to be pasteurized under the condition of increased sterilization strength as a countermeasure against avian influenza virus and coccyella. As a heating method, a continuous method (plate heater, holding tube, etc.) and a batch method are generally used.
In the present invention, the sterilization conditions were examined under conditions of 64 ° C., 5 minutes, and 70 ° C. for 5 minutes. However, if the temperature is less than 64 ° C., sufficient sterilization conditions cannot be obtained. Since the protein may be denatured by heat and the emulsifying power may decrease, the temperature between these temperatures was examined. Thus, the liquid egg obtained by adding 1,000 to 10,000 IU of phospholipase A2 per 1 kg of the liquid egg before sterilization and then sterilizing, has a high viscosity when used in an acidic oil-in-water emulsion food. In addition, excellent heat resistance can be imparted to the acidic oil-in-water emulsion food.

Next, in the second aspect of the present invention, in producing an oil-in-water emulsion food product in which an oil phase and an aqueous phase are emulsified, the liquid egg described above is used as an emulsifier, and the high viscosity and The present invention relates to a method for producing an acidic oil-in-water emulsion food having excellent heat resistance.
That is, in the acidic oil-in-water emulsion food of the present invention, the raw material constituting the aqueous phase other than the liquid egg of the present invention (aqueous phase raw material) used as an emulsifier is generally used in the production of mayonnaise and dressings. What is necessary is just to determine according to a raw material and its mixture ratio, and it does not restrict | limit in particular. Examples of water phase materials that are usually used include, in addition to water, seasonings such as egg yolk, egg white, salt / vinegar / sodium glutamate, acidulants, emulsifiers, saccharides, starch, citrus juice, gums, spices, There are flavoring and coloring agents.
The amount of liquid egg in the acidic oil-in-water emulsion food is 2 to 15% by mass, preferably 3 to 15% by mass in terms of raw egg yolk. If the amount of egg yolk is less than 2% by mass, it may not be possible to impart sufficient viscosity and heat resistance to the acidic oil-in-water emulsion food. On the other hand, if it exceeds 15% by mass, the viscosity becomes too high and phase inversion occurs. Since it becomes easy, neither is preferable.

  On the other hand, the raw material constituting the oil phase (oil phase raw material) is not particularly limited as long as it is a lipophilic substance that can be added to foods, and examples thereof include edible vegetable oils and lipophilic spices. . The liquid egg of the present invention is mixed and dissolved when the aqueous phase components other than vinegar are dissolved. Edible vegetable oils and fats include rapeseed oil, soybean oil, bean flower oil, safflower oil, corn oil, sunflower oil and the like which are liquid at room temperature, and these can be used alone or in admixture of two or more.

  Although there is no restriction | limiting in particular about the ratio of the oil phase of the acidic oil-in-water emulsion foodstuff in this invention, and an aqueous phase, Usually, 70-20 mass% of water phases are preferable with respect to 30-80 mass% of oil phases. The water phase is suitably 50 to 25% by mass with respect to 50 to 75% by mass of the oil phase. Here, when the ratio of the oil phase is less than 30% by mass, the prepared acidic oil-in-water emulsion food is not delicious, whereas when the ratio of the oil phase exceeds 80% by mass, phase inversion tends to occur. Neither is preferred.

The method for producing the acidic oil-in-water emulsion food of the present invention may be performed by a known method. For example, an aqueous phase raw material other than water is dispersed and dissolved in water or the like, and an oil phase raw material is added to this. The target acidic oil-in-water emulsion food can be produced by a method of pre-emulsifying with a simple stirrer, for example, a commercially available universal mixing stirrer, and then performing final emulsification with an emulsifier such as a colloid mill.
The viscosity of the prepared acidic oil-in-water emulsion food is appropriate to be 70,000 mPa · s or more, preferably 100,000 to 250,000 mPa · s in view of texture. If it is less than 70,000 mPa · s, the mayonnaise-like texture is weak. On the other hand, if it exceeds 250,000 mPa · s, the viscosity becomes too high and the acidic oil-in-water emulsion food tends to cause phase inversion, which is not preferable. .

3rd of this invention contains 0.1-1.0 mass% sodium glutamate, and / or 1-15 mass% egg white (raw egg white conversion), The said high viscosity characterized by the above-mentioned And a method for producing an acidic oil-in-water emulsion food excellent in heat resistance.
If the amount of egg yolk added to the acidic oil-in-water emulsion food is reduced, it may not be possible to impart high viscosity and sufficient heat resistance to the acidic oil-in-water emulsion food.
For this reason, the viscosity or heat resistance of an acidic oil-in-water emulsion food can be reinforced by adding sodium glutamate and / or egg white. Thus, the addition amount of sodium glutamate in the acidic oil-in-water emulsion food is 0.1 to 1.0% by mass, preferably 0.2 to 1.0% by mass. If the addition amount is less than 0.1% by mass, the viscosity of the acidic oil-in-water emulsion food may not be reinforced. Neither of these is preferred because the balance of the taste is lost.
The addition amount of egg white in the acidic oil-in-water emulsion food is 1.0 to 15.0% by mass, preferably 2.0 to 15.0% by mass in terms of raw egg white. If the addition amount is less than 1.0% by mass, the viscosity or heat resistance of the acidic oil-in-water emulsion food may not be reinforced. On the other hand, if it exceeds 15.0% by mass, the viscosity becomes too high, and the acidic oil-in-water type Since emulsion food products are liable to cause phase inversion, neither is preferred. If sodium glutamate and egg white are used at the same time, viscosity and heat resistance can be further reinforced.

  It is preferably obtained by the production method described above and conforms to mayonnaise Japanese Agricultural Standard (hereinafter abbreviated as “JAS”). In Mayonnaise JAS, “Semi-solid, prepared by adding salt, sugar, spices, etc. to edible vegetable oil (excluding flavored edible oil) and vinegar or citrus fruit juice (referred to as essential ingredients) and emulsified in oil-in-water form. A semi-solid dressing that has a viscosity of 30 Pa · s or more is a semi-solid dressing that uses egg yolk or whole egg, and essential ingredients, egg yolk, egg white, protein hydrolyzate, salt, sugar In addition, ingredients other than spices, seasonings (amino acids, etc.) and sour seasonings, and the weight ratio of edible vegetable oils and fats in the ingredients is 65% or more are defined as mayonnaise. Yes. Thus, an acidic oil-in-water emulsion food suitable for mayonnaise JAS can be produced by using the raw materials specified in mayonnaise JAS and using 65% by mass or more of edible vegetable oil. In addition, as a manufacturing method, the manufacturing method mentioned above can be used.

  The phospholipase A2 used in the present invention exhibits sufficient enzyme activity even between 60 and 70 ° C., even though the optimal temperature for the action is 40 to 60 ° C. The reaction was found to proceed in a short time, and by using these findings, the invention relating to the method for producing the liquid egg of the present invention and the method for producing the acidic oil-in-water emulsion food using the liquid egg was completed. We were able to.

EXAMPLES Next, although an Example etc. demonstrate this invention in detail, this invention is not restrict | limited at all by these.
Examples 1-12
(1) Production Example of Liquid Egg Production Example 1 [Production of Product 1 of the Invention]
1 kg of egg yolk / water / salt = 70/20/10 composition obtained industrially was prepared, and 1,000 IU of phospholipase A2 “Lecitase 10L” manufactured by Novozymes Japan K.K. was added thereto. After mixing, 300 g of the mixture was filled into a 17 cm × 29 cm polyethylene bag. Next, the filled liquid eggs were arranged so that the whole bag was uniform, and then sterilized in hot water at 64 ° C. for 5 minutes. After the sterilization treatment, it was quickly cooled in ice water at 1 ° C. and stored for 13 hours to obtain a liquid egg (Product 1 of the present invention). In addition, after adding phospholipase A2 "lecitase 10L" in this manufacture, it processed as rapidly as possible.

Production Example 2 [Production of Invention Product 2]
A liquid egg (Product 2 of the present invention) was obtained in the same manner as in Production Example 1 except that the amount of phospholipase A2 “lecitase 10L” added in Production Example 1 was changed to 3,000 IU.

Production Example 3 [Production of Invention Product 3]
In Production Example 1, a liquid egg (Product 3 of the present invention) was obtained in the same manner as in Production Example 1 except that the sterilization temperature was changed to 70 ° C.

Production Example 4 [Production of Invention Product 4]
In Production Example 2, a liquid egg (Invention Product 4) was obtained in the same manner as in Production Example 2 except that the heat treatment temperature was changed to 70 ° C.

Production Example 5 [Production of Invention Product 5]
1 kg of an egg yolk / egg white / salt = 45/45/10 composition obtained industrially was prepared, and after adding 1,000 IU of phospholipase A2 “lecitase 10 L” to this, 300 g of that was added to 17 cm. Filled in a × 29 cm polyethylene bag. Next, the filled liquid eggs were arranged so that the whole bag was uniform, and then sterilized in hot water at 64 ° C. for 5 minutes. After the sterilization treatment, it was quickly cooled in ice water at 1 ° C. and stored for 13 hours to obtain a liquid egg (Product 5 of the present invention). In addition, in this manufacture, after adding phospholipase A2 "lecitase 10L", it processed as quickly as possible.

Production Example 6 [Production of Invention Product 6]
In Production Example 5, a liquid egg (Product 6 of the present invention) was obtained in the same manner as in Production Example 5, except that the amount of phospholipase A2 “Lecitase 10L” was changed to 3,000 IU.

Production Example 7 [Production of Invention Product 7]
In Production Example 5, a liquid egg (Product 7 of the present invention) was obtained in the same manner as in Production Example 5 except that the sterilization temperature was changed to 70 ° C.

Production Example 8 [Production of Invention Product 8]
In Production Example 6, a liquid egg (Product 8 of the present invention) was obtained in the same manner as in Production Example 6 except that the sterilization temperature was changed to 70 ° C.

(2) Preparation of acidic oil-in-water emulsion food (mayonnaise) In accordance with the formulation shown in Table 1 below, using the liquid eggs obtained in Production Examples 1-8 (Products 1-8 of the present invention), 12 types of acidic water 2 kg of oil emulsion food (mayonnaise) was prepared in a colloid mill.

(3) Evaluation of heat resistance of acidic oil-in-water emulsion food (mayonnaise) The heat resistance of the acidic oil-in-water emulsion food (mayonnaise) obtained in (2) above was evaluated as follows.
After filling and sealing 15 g of the acidic oil-in-water emulsion food (mayonnaise) obtained in (2) above in a plastic container of about 20 g, it was heated at 90 ° C. for 30 minutes. After cooling, the heat resistance of the acidic oil-in-water emulsion food (mayonnaise) was evaluated in the following three stages. In addition, evaluation was shown by the average value of visual observation by five experienced panelists. The results are shown in Tables 1 and 2.
[Evaluation of heat resistance]
・ Stable: No oil separation.
・ Slightly stable: Slight oil separation is observed.
・ Unstable: There is considerable oil separation.

(4) Viscosity measurement of acidic oil-in-water emulsion food (mayonnaise) The viscosity of the acidic oil-in-water emulsion food (mayonnaise) obtained in (2) above was measured under the following conditions. That is, the acidic oil-in-water emulsion food product (mayonnaise) obtained in (2) was filled in an approximately 200 ml container, stored at 24 ° C. for 1 day, and then used with a Brookfield viscometer, spindle: TC, and rotation speed: 5 rpm. The measurement was performed under the following conditions. Based on the measured viscosity, a preferred viscosity region was evaluated as follows. The results are shown in Tables 1 and 2.
[Evaluation of viscosity]
• 100,000 mPa · s or more, 250,000 mPa · s or less: Good • 70,000 mPa · s or more, less than 100,000 mPa · s: Slightly good • Less than 70,000 mPa · s: Poor

(5) Comprehensive evaluation of heat resistance and viscosity of acidic oil-in-water emulsion food (mayonnaise) From the heat resistance result and viscosity evaluation result of acidic oil-in-water emulsion food (mayonnaise) obtained in (2) above, A comprehensive evaluation was conducted. The results are shown in Tables 1 and 2.
〔Comprehensive evaluation〕
-Good in both heat resistance and viscosity: Good-Somewhat good combination with good heat resistance and viscosity: Somewhat well-matched or slightly good in all-Good heat resistance or poor viscosity: Bad

Comparative Examples 1-5
(1) Comparative production example of liquid egg Comparative production example 1 [Production of comparative product 1]
In Production Example 1, a liquid egg (Comparative Product 1) was obtained in the same manner as in Production Example 1 except that phospholipase A2 “Lecitase 10L” was not added.

Comparative Production Example 2 [Production of Comparative Product 2]
In Production Example 1, a liquid egg (Comparative Product 2) was obtained in the same manner as Production Example 1 except that the sterilization treatment was not performed.

Comparative Production Example 3 [Production of Comparative Product 3]
In Production Example 1, a liquid egg (Comparative Product 3) was obtained in the same manner as in Production Example 1 except that the addition amount of phospholipase A2 “Lecitase 10L” was changed to 500 IU.

Comparative Production Example 4 [Production of Comparative Product 4]
In Production Example 5, a liquid egg (Comparative Product 4) was obtained in the same manner as in Production Example 5 except that phospholipase A2 “Lecitase 10L” was not added.

Comparative Production Example 5 [Production of Comparative Product 5]
In Production Example 5, a liquid egg (Comparative Product 5) was obtained in the same manner as in Production Example 5 except that the sterilization treatment was not performed.

(2) Preparation of acidic oil-in-water emulsion food (mayonnaise) The liquid egg obtained in Comparative Production Examples 1 to 5 (Comparative Products 1 to 4) was used in a predetermined amount shown in Table 2 below, and the mixing ratio shown in Table 2 below. 2 kg of the acidic oil-in-water emulsion food (mayonnaise) of Comparative Examples 1 to 5 was prepared in the same manner as in Examples 1 to 12.

(3) Evaluation of heat resistance of acidic oil-in-water emulsion food (mayonnaise) Evaluation of heat resistance of the acidic oil-in-water emulsion food (mayonnaise) of Comparative Examples 1 to 5 obtained in (2) above was performed in Example 1. Evaluation was performed in the same manner as in -12. The evaluation results are shown in Table 3.

(4) Viscosity measurement of acidic oil-in-water emulsion food (mayonnaise) Viscosity measurement and evaluation of acidic oil-in-water emulsion food (mayonnaise) obtained in (2) above were evaluated in the same manner as in Examples 1-12. did. The evaluation results are shown in Table 3.

(5) Comprehensive evaluation of heat resistance and viscosity of acidic oil-in-water emulsion food (mayonnaise) Comprehensive evaluation of heat resistance and viscosity of acidic oil-in-water emulsion food (mayonnaise) obtained in (2) above is described in Example 1. Evaluation was performed in the same manner as in -12. The evaluation results are shown in Table 3.

Table 1 shows the following.
Implementation obtained using a liquid egg having a composition of egg yolk / water / salt = 70/20/10 to which 1,000 IU or 3,000 IU / 1 kg of phospholipase A2 was added and sterilized at 64 ° C. for 5 minutes. Comprehensive evaluation about the viscosity and heat resistance of the acidic oil-in-water emulsion foods (mayonnaise) of Examples 1 to 3 was slightly good to good. In addition, as in Examples 2 and 3, even when the amount of egg yolk is relatively small, a liquid egg having an addition amount of phospholipase A2 of 3,000 IU is used, or egg white and / or sodium glutamate is added. It was also found that the overall evaluation was slightly good to good.
In the acidic oil-in-water emulsion foods (mayonnaise) of Examples 4 to 6 using liquid eggs prepared under the same conditions except that the sterilization conditions were changed to 70 ° C. for 5 minutes among the above conditions, Although there was a tendency for the viscosity to slightly decrease as compared with Examples 1 to 3, the same comprehensive evaluation was obtained. From this result, it was found that there was almost no difference between the sterilization temperatures at 64 ° C and 70 ° C.
From the above results, the overall evaluation of the acidic oil-in-water emulsion food (mayonnaise) using the sterilized liquid egg after adding phospholipase A2 1,000 IU / kg or more to the liquid egg is somewhat good to good. Further, it is understood that even when the amount of egg yolk is relatively small, the viscosity and heat resistance are enhanced by using a liquid egg with an increased amount of phospholipase A2 and adding egg white and / or sodium glutamate. The

Table 2 shows the following.
Example 7 and Example 7 using liquid eggs in which phospholipase A2 was added at 1,000 IU or 3,000 IU / kg and sterilized at 64 ° C. for 5 minutes in a liquid egg having a composition of yolk / egg white / salt = 45/45/10 The comprehensive evaluation of the viscosity and heat resistance of the acidic oil-in-water emulsion food (mayonnaise) No. 8 was slightly good and good. It was found that the egg white was contained in the liquid egg, which reinforces the viscosity of the acid oil-in-water emulsion food (mayonnaise). Furthermore, in Example 8 to which sodium glutamate was added, it was found that the viscosity was further reinforced.
Of the above conditions, except that the sterilization conditions were changed to 70 ° C. for 5 minutes, the acidic oil-in-water emulsion foods (mayonnaise) of Examples 9 and 10 using liquid eggs prepared under the same conditions were used. Although there was a tendency for the viscosity to slightly decrease as compared with Examples 7 and 8, the same comprehensive evaluation was obtained. From this result, it was found that there was almost no difference between the sterilization temperatures at 64 ° C and 70 ° C.
To summarize the above results, the viscosity of acidic oil-in-water emulsion foods (mayonnaise) can be obtained by using sterilized liquid eggs after adding phospholipase A2 at least 1,000 IU / kg even if the composition of the liquid eggs changes. In addition, it is understood that the overall evaluation of heat resistance is somewhat good to good, and it is understood that the viscosity and heat resistance are enhanced by adding egg white and / or sodium glutamate.

Table 3 shows the following.
In a liquid egg having a composition of egg yolk / water / salt = 70/20/10, phospholipase A2 was added without adding phospholipase A2, and 1,000 IU / kg of phospholipase A2, which was sterilized at 64 ° C. for 5 minutes, was added. Viscosity and heat resistance of acidic oil-in-water emulsion foods (mayonnaise) of Comparative Examples 1 to 3 using 500 IU / kg of liquid egg that has not been sterilized and phospholipase A2 added, and sterilized liquid egg. The overall evaluation of sex was found to be poor.
Furthermore, in a liquid egg having a composition of egg yolk / egg white / salt = 45/45/10, phospholipase A2 was not added, and liquid egg and phospholipase A2 subjected to sterilization treatment at 64 ° C. for 5 minutes were added at 1,000 IU / kg. However, in the acidic oil-in-water emulsion foods (mayonnaise) of Comparative Examples 4 and 5 using liquid eggs that were not sterilized, respectively, the overall evaluation was no matter what the egg white and sodium glutamate were added. Also proved to be bad.
To summarize the above results, even if the composition of the liquid egg changes, if the amount of phospholipase A2 added is less than 1,000 IU / kg and phospholipase A2 is added but not sterilized, egg white and / or glutamic acid It is understood that the overall evaluation is poor even when sodium is added.

According to the present invention, in a normal liquid egg preparation step, a liquid egg obtained by simply adding phospholipase A2 to a liquid egg before sterilization and then sterilizing it is used to achieve high viscosity and heat resistance. An excellent acidic oil-in-water emulsion food product is provided.
And since it is excellent in high viscosity and heat resistance, it can be used suitably as a raw material of food processed by heating, such as a retort salad, fillings, and cooking bread.
Therefore, the present invention is useful in the food industry field.

Claims (3)

A liquid egg containing egg yolk, wherein 1,000 to 10,000 IU / kg of phospholipase A2 is added to the liquid egg and then sterilized at 60 to 70 ° C. for 3.5 to 5 minutes. Liquid egg manufacturing method.   In producing an acidic oil-in-water emulsion food in which an oil phase and an aqueous phase are emulsified, the liquid egg according to claim 1 is used as an emulsifier, and the acidic water excellent in high viscosity and heat resistance A method for producing an oil-type emulsion food.   The high viscosity and heat resistance according to claim 2, wherein 0.1 to 1.0% by mass of sodium glutamate and / or 1 to 15% by mass of egg white (in terms of raw egg white) are contained. A method for producing an acidic oil-in-water emulsion food.