JP6978295B2 - Method of imparting heat resistance to acid water-based oil-type emulsified seasoning - Google Patents
Method of imparting heat resistance to acid water-based oil-type emulsified seasoning Download PDFInfo
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本発明は、耐熱性がない酸性水中油型乳化調味料に耐熱性を付与する方法に関する。 The present invention relates to a method for imparting heat resistance to an acidic oil-in-water emulsified seasoning having no heat resistance.
マヨネーズ等の酸性水中油型乳化調味料は、サラダにかける、または野菜と和えるだけでなく、調理パン、ピザ、鮭のマヨネーズ焼き等のオーブンで加熱する料理にも用いられる。 Acidic oil-in-water emulsified seasonings such as mayonnaise are used not only for salads or mixed with vegetables, but also for cooking bread, pizza, and oven-heated salmon mayonnaise.
一般に、加熱する料理にマヨネーズ等の酸性水中油型乳化調味料を用いる場合、加熱時に前記酸性水中油型乳化調味料の乳化状態が悪くなり油分離が生じるため、例えば、乳清蛋白質と卵白を含有させることで酸性水中油型乳化食品に耐熱性を付与することがこれまで研究されてきた（特許文献１）。 Generally, when an acidic oil-in-water emulsified seasoning such as mayonnaise is used for a dish to be heated, the emulsified state of the acidic oil-in-water emulsified seasoning deteriorates during heating and oil separation occurs. It has been studied so far to impart heat resistance to acidic oil-in-water emulsified foods by containing them (Patent Document 1).
一方で、加熱する料理は、酸性水中油型乳化調味料の油分離が完全に抑制されるよりも、適度な油分離があったほうが料理に照りやツヤがみられ、料理として好ましい外観となる場合がある。 On the other hand, for cooked dishes, it is better to have an appropriate oil separation than to completely suppress the oil separation of the acidic oil-in-water emulsified seasoning. In some cases.
このため、酸性水中油型乳化調味料の販売メーカーはお客様の用途に合わせた油分離程度、すなわち、お客様の用途に合わせた耐熱性が付与された酸性水中油型乳化調味料を、前記酸性水中油型乳化調味料の配合を都度調整することで販売してきた。 For this reason, the manufacturer of the acidic oil-in-water emulsified seasoning uses the acidic oil-in-water emulsified seasoning in the acidic water to provide the degree of oil separation according to the customer's application, that is, the heat-resistant property according to the customer's application. It has been sold by adjusting the composition of the oil-type emulsified seasoning each time.
しかしながら、都度配合を調整することで、あらゆるお客様の要望に合った耐熱性が付与された酸性水中油型乳化調味料を製造、販売することは現実的でなく、より簡便に耐熱性を付与できる方法が求められてきた。 However, it is not realistic to manufacture and sell an acidic oil-in-water emulsified seasoning with heat resistance that meets the needs of all customers by adjusting the composition each time, and it is possible to impart heat resistance more easily. A method has been sought.
そこで本発明は、耐熱性がない酸性水中油型乳化調味料に耐熱性を付与する方法に関する。 Therefore, the present invention relates to a method for imparting heat resistance to an acidic oil-in-water emulsified seasoning having no heat resistance.
本願発明者は、上記課題を解決すべく鋭意研究を重ねた結果、ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料の耐熱性付与方法であって、前記ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に対して、ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料を混合することにより、意外にも、耐熱性がない酸性水中油型乳化調味料に耐熱性を付与できることを見出し、本発明を完成するに至った。 As a result of diligent research to solve the above problems, the inventor of the present application is a method for imparting heat resistance to an acidic oil-in-water emulsified seasoning that does not contain phosphoripase A-treated egg yolk. By mixing an acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk with an oil-in-water emulsified seasoning that does not contain heat, surprisingly, it is an oil-in-water emulsified seasoning that does not have heat resistance. We have found that heat resistance can be imparted to the material, and have completed the present invention.
すなわち、本発明は、
（１）ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料の耐熱性付与方法であって、
前記ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に対して、
ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料を混合する、
ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料の耐熱性付与方法、
である。
That is, the present invention
(1) A method for imparting heat resistance to an acidic oil-in-water emulsified seasoning that does not contain phosphoripase A-treated egg yolk.
For the acidic oil-in-water emulsified seasoning that does not contain the phosphoripase A-treated egg yolk,
Mix an acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk,
A method for imparting heat resistance to an acidic oil-in-water emulsified seasoning that does not contain phosphoripase A-treated egg yolk.
Is.
本発明によれば、耐熱性がない酸性水中油型乳化調味料に耐熱性を付与する方法を提供できる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for imparting heat resistance to an acidic oil-in-water emulsified seasoning having no heat resistance.
以下、本発明を詳細に説明する。なお、本発明において、格別に断らない限り、「％」は「質量％」を、「部」は「質量部」を意味する。
＜本発明の特徴＞
本発明の耐熱性付与方法は、ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料の耐熱性付与方法であって、前記ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に対して、ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料を混合することにより、意外にも、耐熱性がない酸性水中油型乳化調味料に耐熱性を付与することができることを特徴とする。
Hereinafter, the present invention will be described in detail. In the present invention, "%" means "% by mass" and "parts" means "parts by mass" unless otherwise specified.
<Characteristics of the present invention>
The method for imparting heat resistance of the present invention is a method for imparting heat resistance to an acidic oil-in-water emulsified seasoning that does not contain phosphoripase A-treated egg yolk, and is an acidic oil-in-water emulsified seasoning that does not contain the phosphoripase A-treated egg yolk. By mixing an acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk with the agent, it is possible to impart heat resistance to the acidic oil-in-water emulsified seasoning, which has no heat resistance. It is characterized by being able to do it.
＜酸性水中油型乳化調味料＞
本発明の酸性水中油型乳化調味料とは、ｐＨを４．６以下に調整された調味料であり、食用油脂が油滴として水相中に略均一に分散し水中油型に乳化された調味料であり、前記食用油脂の含有量は５％以上８５％以下である。本発明の酸性水中油型乳化調味料としては、例えば、マヨネーズやマヨネーズ類、乳化ドレッシング、乳化ダレ等の酸性水中油型乳化調味料が挙げられるが、本発明は、これらの乳化調味料に限定するものではない。
<Acid water oil type emulsified seasoning>
The acidic oil-in-water emulsified seasoning of the present invention is a seasoning whose pH is adjusted to 4.6 or less, and edible oils and fats are substantially uniformly dispersed in the aqueous phase as oil droplets and emulsified into an oil-in-water type. It is a seasoning, and the content of the edible oil / fat is 5% or more and 85% or less. Examples of the acidic oil-in-water emulsified seasoning of the present invention include acidic oil-in-water emulsified seasonings such as mayonnaise, mayonnaise, emulsified dressings, and emulsified sauce, but the present invention is limited to these emulsified seasonings. It's not something to do.
＜ホスフォリパーゼＡ処理卵黄＞
本発明のホスフォリパーゼＡ処理卵黄とは、卵黄の主成分である卵黄リポ蛋白質（卵黄リン脂質、卵黄油およびコレステロール等の卵黄脂質と卵黄蛋白の複合体）の構成リン脂質にリン脂質分解酵素であるホスフォリパーゼＡ１あるいはホスフォリパーゼＡ２を作用させてリン脂質の１位あるいは２位の脂肪酸残基を加水分解してリゾリン脂質とした卵黄をいう。前記ホスフォリパーゼＡ処理卵黄のリゾ化率は、ＴＬＣ−ＦＩＤ法（イアトロスキャン）で分析した値が１０％以上８０％以下であると好ましく、２０％以上７０％以下であるとより好ましい。なお、本発明におけるリゾ化率とは、リン脂質のリゾリン脂質への変換率のことであり、すなわち全リン脂質に対するリゾリン脂質の質量百分率のことである。
<Phosphorlipase A-treated egg yolk>
The phosphoripase A-treated egg yolk of the present invention is a constituent phospholipid and a phospholipid-degrading enzyme of egg yolk lipoprotein (complex of egg yolk lipid such as egg yolk phospholipid, egg yolk oil and cholesterol) which is the main component of egg yolk. Phospholipid A1 or phosphoripase A2 is allowed to act to hydrolyze the fatty acid residue at the 1st or 2nd position of the phospholipid to make a lysophospholipid. The lipase ratio of the phosphoripase A-treated egg yolk is preferably 10% or more and 80% or less, and more preferably 20% or more and 70% or less, as analyzed by the TLC-FID method (iatroscan). The resolation rate in the present invention is the conversion rate of phospholipids to lysophospholipids, that is, the mass percentage of phospholipids to total phospholipids.
また、本発明で用いるホスフォリパーゼＡ処理卵黄としては、上記酵素処理に加えその他の処理を組み合わせたものを用いても良い。このような処理としては、例えば、ショ糖等の糖類あるいは食塩等の塩類の添加混合処理、脱糖処理、超臨界二酸化炭素あるいは亜臨界二酸化炭素処理によるトリグリセリドおよびコレステロールの除去処理、噴霧乾燥、凍結乾燥等による乾燥処理、酵素失活処理等の処理が挙げられる。 Further, as the phosphoripase A-treated egg yolk used in the present invention, one obtained by combining the above enzyme treatment with other treatments may be used. Such treatment includes, for example, addition and mixing treatment of saccharides such as sucrose or salts such as salt, dessaccharide treatment, triglyceride and cholesterol removal treatment by supercritical carbon dioxide or subcritical carbon dioxide treatment, spray drying, and freezing. Examples thereof include a drying treatment by drying and a treatment such as an enzyme deactivation treatment.
＜ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料＞
本発明のホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料とは、酸性水中油型乳化調味料の製造時に、前述したホスフォリパーゼＡ処理卵黄を配合した酸性水中油型乳化調味料である。前記ホスフォリパーゼＡ処理卵黄の含有量は、リゾ化率が５０％換算のとき、風味の観点から上限値が生換算で１５％以下、また乳化安定性の観点から下限値が生換算で０．５％以上にすると良い。なお、前記ホスフォリパーゼＡ処理卵黄の含有量は、後述するように、ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に対して、ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料を混合することで調製された酸性水中油型乳化調味料（以下、「混合酸性水中油型乳化調味料」という）における油含有量に合わせて調整してもよい。
<Acid oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk>
The acidic oil-in-water emulsified seasoning containing the phosphoripase A-treated egg yolk of the present invention is an acidic oil-in-water emulsified seasoning containing the above-mentioned phosphoripase A-treated egg yolk at the time of producing the acidic oil-in-water emulsified seasoning. It is a fee. When the lipase rate is converted to 50%, the upper limit of the content of the phosphoripase A-treated egg yolk is 15% or less in raw conversion from the viewpoint of flavor, and the lower limit is 0 in raw conversion from the viewpoint of emulsification stability. It should be 5.5% or more. As will be described later, the content of the phosphoripase A-treated egg yolk is the acid water containing phosphoripase A-treated egg yolk as opposed to the acidic oil-in-water emulsified seasoning which does not contain the phosphoripase A-treated egg yolk. It may be adjusted according to the oil content in the acidic oil-in-water emulsified seasoning prepared by mixing the oil-type emulsified seasoning (hereinafter referred to as "mixed acidic oil-in-water emulsified seasoning").
＜酸性酢中油型乳化調味料に含まれるその他の成分＞
本発明のホスフォリパーゼＡ処理卵黄を含有するあるいは含有しないいずれの酸性水中油型乳化調味料は一般的にマヨネーズ等の酸性水中油型乳化調味料に配合される原料であれば特に限定されることなく用いることができる。例えば、水、食酢（醸造酢）、食塩、アミノ酸等の調味料、卵黄、卵白、乳化剤、増粘剤、澱粉、加工澱粉、はちみつ、香辛料抽出物、着色料および着香料、レモン汁、アスコルビン酸塩、アスコルビン酸エステル、トコフェロール類、ポリフェノール、カテキン、ローズマリー抽出物、ＥＤＴＡを含むことができ、これらを単独でまたは２種以上を組み合わせて使用することができる。
<Other ingredients contained in acid vinegar medium oil type emulsified seasoning>
The acidic oil-in-water emulsified seasoning containing or not containing phosphoripase A-treated egg yolk of the present invention is generally limited as long as it is a raw material to be blended in an acidic oil-in-water emulsified seasoning such as mayonnaise. It can be used without any problems. For example, seasonings such as water, vinegar (brewed vinegar), salt, amino acids, egg yolk, egg white, emulsifier, thickener, starch, processed starch, honey, spice extract, coloring agent and flavoring agent, lemon juice, ascorbic acid. Salts, ascorbic acid esters, tocopherols, polyphenols, catechins, rosemary extracts, EDTA can be included, which can be used alone or in combination of two or more.
＜酸性水中油型乳化調味料の製造方法＞
本発明のホスフォリパーゼＡ処理卵黄を含有するあるいは含有しないいずれの酸性水中油型乳化調味料の製造方法も、常法に則り製造すればよく、例えば、均一にした水相原料と油相原料をミキサー等で粗乳化し、次にホモミキサーやコロイドミル等で仕上げ乳化をした後、容器等に充填密封することができる。
<Manufacturing method of acid water oil type emulsified seasoning>
The method for producing the acidic oil-in-water emulsified seasoning containing or not containing the phosphoripase A-treated egg yolk of the present invention may be produced according to a conventional method, for example, a uniform aqueous phase raw material and an oil phase raw material. Can be roughly emulsified with a mixer or the like, then finished and emulsified with a homomixer, a colloid mill or the like, and then filled and sealed in a container or the like.
＜ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料の混合量＞
本発明のホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に対する、ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料の混合量は、混合酸性水中油型乳化調味料における油含有量に対して、前記混合酸性水中油型乳化調味料におけるリゾ化率５０％換算のホスフォリパーゼＡ処理卵黄含有量（生換算）が、好ましくは０．２％以上、より好ましくは０．３２％以上となるようにすればよい。前記混合酸性水中油型乳化調味料における油含有量に対するホスフォリパーゼＡ処理卵黄の含有量（生換算）が、前記範囲であることにより、本発明の効果を奏し易い。
<Mixed amount of acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk>
The mixing amount of the acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk with respect to the acidic oil-in-water emulsified seasoning not containing phosphoripase A-treated egg yolk of the present invention is the mixed acid oil-in-water emulsified seasoning. The lipase A-treated egg yolk content (raw equivalent) in terms of lipase rate of 50% in the mixed acidic oil-in-water emulsified seasoning is preferably 0.2% or more, more preferably 0.2% or more. It should be 0.32% or more. When the content (raw conversion) of the phosphoripase A-treated egg yolk with respect to the oil content in the mixed acidic oil-in-water emulsified seasoning is within the above range, the effect of the present invention can be easily exerted.
＜ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料の混合方法＞
本発明のホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に対する、ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料の混合方法は、特に限定されることはなく、例えば、ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料を前述の混合量に従って適量採取し、ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料とゴムベラ等で２０回〜３０回程度撹拌すればよい。
<Mixing method of acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk>
The method for mixing the acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk with the acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk of the present invention is not particularly limited. For example, an appropriate amount of an acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk is collected according to the above-mentioned mixing amount, and 20 times with an acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk and a rubber spatula. It may be stirred about 30 times.
＜ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料の調製＞
配合１のホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料を調製した。清水に生卵黄５ｋｇ、食酢（酸度１０％）９ｋｇ、砂糖２．２ｋｇ、食塩１．８ｋｇ、グルタミン酸ナトリウム等の調味料０．３ｋｇ、芥子粉０．２ｋｇを加えミキサーで均一にし、水相を調製した後、食用油脂７６ｋｇを注加して粗乳化した。得られた粗乳化物をコロイドミルで仕上げ乳化を行った後、１Ｌの袋に充填密封した。
<Preparation of acidic oil-in-water emulsified seasoning that does not contain phosphoripase A-treated egg yolk>
An acidic oil-in-water emulsified seasoning containing no phosphoripase A-treated egg yolk of Formulation 1 was prepared. Add 5 kg of raw egg yolk, 9 kg of vinegar (acidity 10%), 2.2 kg of sugar, 1.8 kg of salt, 0.3 kg of seasoning such as monosodium glutamate, and 0.2 kg of potato powder to fresh water and make them uniform with a mixer to prepare an aqueous phase. After that, 76 kg of edible oil and fat was added to make a coarse emulsion. The obtained crude emulsion was finished and emulsified with a colloidal mill, and then filled and sealed in a 1 L bag.
＜配合１＞
生卵黄 ５ ％
食酢（酸度１０％） ９ ％
砂糖 ２．２ ％
食塩 １．８ ％
グルタミン酸ナトリウム ０．３ ％
芥子粉 ０．２ ％
食用油脂 ７６ ％
清水 残余
<Formulation 1>
Raw egg yolk 5%
Vinegar (acidity 10%) 9%
2.2% sugar
Salt 1.8%
Monosodium glutamate 0.3%
Poppy powder 0.2%
Edible fats and oils 76%
Shimizu Residual
＜ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料の調製＞
配合１における生卵黄５％を、リゾ化率５０％であるホスフォリパーゼＡ処理卵黄（生換算）５％に置き換えた以外は配合１と同様にして、ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料を調製した。
<Preparation of acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk>
Acidic containing phosphoripase A-treated egg yolk in the same manner as in formulation 1 except that 5% of raw egg yolk in formulation 1 was replaced with 5% of phosphoripase A-treated egg yolk (raw equivalent) having a lipase rate of 50%. An oil-in-water emulsified seasoning was prepared.
［実施例１］
混合酸性水中油型乳化調味料における前記ホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料が５％となるように、前記ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に添加し、ゴムベラで２０回撹拌することで、実施例１の混合酸性水中油型乳化調味料を調製した。
[Example 1]
Acidic water-oil oil-type emulsified seasoning that does not contain the phosphoripase A-treated egg yolk so that the acid water-oil oil-type emulsified seasoning that contains the phosphoripase A-treated egg yolk in the mixed acidic water-oil oil-type emulsified seasoning is 5%. The mixed acidic oil-in-water emulsified seasoning of Example 1 was prepared by adding to the mixture and stirring with a rubber spatula 20 times.
［試験例１乃至３］
実施例１の混合酸性水中油型乳化調味料におけるホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料の割合を表１のように変化させて、混合酸性水中油型乳化調味料を調製し、試験例１乃至３とした。
[Test Examples 1 to 3]
The ratio of the acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk in the mixed acidic oil-in-water emulsified seasoning of Example 1 was changed as shown in Table 1 to obtain the mixed acidic oil-in-water emulsified seasoning. It was prepared and used as Test Examples 1 to 3.
［実施例２］
配合１のホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料の食用油脂含有量を７６％から８０％に変更した以外は配合１と同様にして、実施例２のホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料を調製した。その後、実施例１で使用したホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料が混合酸性水中油型乳化調味料において１０％となるように、前記ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に添加し、ゴムベラで２０回撹拌することで、実施例２の混合酸性水中油型乳化調味料を調製した。
[Example 2]
Phosphorlipase A of Formula 2 The same as in Formula 1 except that the edible oil content of the acidic oil-in-water emulsified seasoning containing no egg yolk was changed from 76% to 80%. An acidic oil-in-water emulsified seasoning containing no treated egg yolk was prepared. Then, the phosphoripase A-treated egg yolk is contained so that the acidic oil-in-water emulsified seasoning containing the phosphoripase A-treated egg yolk used in Example 1 is 10% in the mixed acidic oil-in-water emulsified seasoning. The mixed acidic oil-in-water emulsified seasoning of Example 2 was prepared by adding to the oil-in-water emulsified seasoning not used and stirring with a rubber spatula 20 times.
［試験例４及び５］
実施例２の混合酸性水中油型乳化調味料におけるホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料の割合が表２のように変化させて、混合酸性水中油型乳化調味料を調製し、試験例４及び５とした。
[Test Examples 4 and 5]
The ratio of the acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk in the mixed acidic oil-in-water emulsified seasoning of Example 2 was changed as shown in Table 2, and the mixed acidic oil-in-water emulsified seasoning was prepared. It was prepared and used as Test Examples 4 and 5.
＜評価方法＞
実施例１、２及び試験例１乃至５で調製した混合酸性水中油型乳化調味料２００ｇをボイル用パウチに充填密封し、７０℃で維持された湯に１時間浸漬した後の混合酸性水中油型乳化調味料を以下の評価基準に従って評価した。結果を表１及び表２に示す。
<Evaluation method>
200 g of the mixed acidic oil-in-water emulsified seasoning prepared in Examples 1 and 2 and Test Examples 1 to 5 is filled in a pouch for boiling, sealed, and immersed in hot water maintained at 70 ° C. for 1 hour, and then the mixed acidic oil-in-water oil. The emulsified seasoning was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2.
＜評価基準＞
○：油分離がなく加熱前と比較して変化がない状態。
△：一部油分離は見られるが、全体的には乳化を保持している状態。
×：完全に油分離している状態。
<Evaluation criteria>
◯: No oil separation and no change compared to before heating.
Δ: Some oil separation is observed, but the emulsification is maintained as a whole.
×: The state where the oil is completely separated.
表１及び表２より、耐熱性がない酸性水中油型乳化調味料、すなわちホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に対して、耐熱性がある酸性水中油型乳化調味料、すなわちホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料を混合することで、前記耐熱性がない酸性水中油型乳化調味料に耐熱性が付与された。特に、混合酸性水中油型乳化調味料における油含有量に対して、前記混合酸性水中油型乳化調味料におけるホスフォリパーゼＡ処理卵黄（リゾ化率５０％換算のとき）の含有量（生換算）が好ましくは０．２％以上、より好ましくは０．３２％以上であるとき、顕著な効果が確認できた。 From Tables 1 and 2, the acidic oil-in-water emulsified seasoning that has heat resistance to the acidic oil-in-water emulsified seasoning that does not have heat resistance, that is, the acidic oil-in-water emulsified seasoning that does not contain phosphoripase A-treated egg yolk, is shown. By mixing the agent, that is, the acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk, heat resistance was imparted to the acidic oil-in-water emulsified seasoning having no heat resistance. In particular, the content of phosphoripase A-treated egg yolk (when converted to a lipase rate of 50%) in the mixed acidic oil-in-water emulsified seasoning is (raw conversion) with respect to the oil content in the mixed acidic oil-in-water emulsified seasoning. ) Is preferably 0.2% or more, more preferably 0.32% or more, a remarkable effect can be confirmed.
Claims (1)
前記ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料に対して、
食用油脂含有量が５質量％以上８５質量％以下であるホスフォリパーゼＡ処理卵黄を含有する酸性水中油型乳化調味料を混合後の混合酸性水中油型乳化調味料における油含有量に対して、ホスフォリパーゼＡ処理卵黄含有量（生換算）を０．２質量％以上（リゾ化率５０％換算として）となるように混合し、
該混合酸性水中油型乳化調味料の食用油脂含有量が５質量％以上８５質量％以下である、
ホスフォリパーゼＡ処理卵黄を含有しない酸性水中油型乳化調味料の耐熱性付与方法。 A method for imparting heat resistance to an acidic oil-in-water emulsified seasoning having an edible oil / fat content of 5% by mass or more and 85% by mass or less that does not contain phosphoripase A-treated egg yolk.
For the acidic oil-in-water emulsified seasoning that does not contain the phosphoripase A-treated egg yolk,
With respect to the oil content in the mixed acidic oil-in-water emulsified seasoning after mixing the acidic oil-in-water emulsified seasoning containing phosphoripase A-treated egg yolk having an edible oil / fat content of 5% by mass or more and 85% by mass or less. , mixed phospholipase a process yolk content (raw equivalent) to be equal to or greater than the 0.2 wt% (as lyso ratio of 50% conversion),
The edible oil / fat content of the mixed acidic oil-in-water emulsified seasoning is 5% by mass or more and 85% by mass or less.
A method for imparting heat resistance to an acidic oil-in-water emulsified seasoning that does not contain phosphoripase A-treated egg yolk.
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