JP2008029231A - Egg processed product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an egg processed product comprising oil-in-water emulsified food which contains no chemical antioxidant composed of chemical substances nor an emulsifier such as diglyceride as a main ingredient, the oxidation stability of which is not spoiled even when long preserved, and which is favorably accepted by consumers. <P>SOLUTION: A method for producing an egg processed product comprises subjecting egg yolk and saccharides to Maillard reaction in a water system. The egg processed product is obtained by the method. The oil-in-water emulsified food is produced by emulsifying an oil phase and a water phase. The method for producing an egg processed product comprises using the egg yolk product as an emulsifier to produce the oil-in-water emulsified food excellent in oxidation stability. The oil-in-water emulsified food excellent in oxidation stability is obtained by the method. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an egg processed product and a method for producing the same, and more particularly to an egg processed product and a method for producing the same, an oil-in-water emulsified food excellent in oxidation stability using the egg processed product, and a method for producing the same. More specifically, the present invention relates to an egg processed product capable of imparting strong oxidative stability when used in an oil-in-water emulsified food such as mayonnaise or dressing, a method for producing the same, and the processed egg product. The present invention relates to an oil-in-water emulsified food excellent in oxidation stability and a method for producing the same.

  Oils and fats contained in foods gradually absorb oxygen during the storage period, and when they reach a certain stage, they rapidly oxidize, resulting in deterioration of foods such as alteration and discoloration.

Incidentally, mayonnaise and dressings are well known as representative examples of oil-in-water emulsified foods in which an aqueous phase raw material and an oil phase raw material are emulsified in an oil-in-water type. These are delicious and high nutritive foods in which an aqueous phase raw material and an oil phase raw material are emulsified in an oil-in-water type.
Here, edible vegetable oils such as soybean oil and rapeseed oil are generally used as the oil phase material, and egg yolk is usually used as the emulsifier from the viewpoints of taste, color tone and emulsion stability. ing.

  However, these mayonnaises, dressings and the like using egg yolk are vulnerable to oxidation, and suffer from such problems as discoloration when subjected to oxidation conditions for a long period of time, and further, the emulsion is broken and the oil phase is separated. In addition, substances that are harmful to the human body are also detected in secondary products produced from peroxides.

In order to prevent deterioration due to oxidation as described above, it is common to add a chemical antioxidant comprising a chemical substance having an antioxidant action to fat and oil foods.
For example, the invention regarding the acidic seasoning characterized by containing ascorbic acid fatty acid ester is proposed (for example, refer patent document 1). According to this invention, it is said that an acidic seasoning excellent in flavor stability in which the flavor immediately after production is substantially maintained is obtained.
However, in recent years, adverse effects on the biological function of chemical substances have become a problem, and consumers generally tend to avoid such artificial additives.

In addition, techniques relating to mayonnaise, dressings and the like excellent in oxidative stability by including diglycerides composed of fatty acids having 2 to 10 carbon atoms and fatty acids having 10 carbon atoms have been proposed (see, for example, Patent Document 2). ).
However, the diglyceride used in this technique is an emulsifier itself, and consumers generally tend to avoid foods based on an emulsifier which is a food additive.

  As a method for modifying the functionality of food protein, a method of modifying the side chain of a protein using the Maillard reaction is known. The Maillard reaction means a non-enzymatic browning reaction and is also called an amino-carbonyl reaction. Examples of the carbonyl group include saccharides as typical aldehydes and ketones, and examples of the amino group include amino acids, peptides, and proteins.

As a protein modification method using such a Maillard reaction, a technique for forming a complex of protein and chitosan (for example, see Patent Document 3), or a technique for forming a complex of protein and xyloglucan (for example, , See Patent Document 4).
However, in these techniques, since the Maillard reaction is performed in a dry system at about 50 ° C., it takes a long time (several days), and further, there is a drawback that the flavor is easily lost.

Patent No. 3072100 JP 2005-237391 A JP 2005-187401 A JP 7-258292 A

  The present invention is a water solution that is preferably accepted by consumers without using a chemical antioxidant consisting of a chemical substance or an emulsifier such as diglyceride as a main component, without losing oxidation stability even when stored for a long period of time. An object of the present invention is to provide an oil-type emulsified food.

As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that an oil-in-water emulsified food obtained by adding an egg processed product obtained by subjecting egg yolk and saccharide to an aqueous Maillard reaction in an aqueous system. However, it has been found that it has excellent oxidative stability, and the present invention has been completed based on this finding.
The Maillard reaction between protein and saccharide is a reaction usually seen in the production process of food, but it is an oil-in-water emulsification obtained by adding egg processed product obtained by Maillard reaction of egg yolk and saccharide in an aqueous system. It has never been known until now that foods have excellent oxidative stability.

That is, this invention which concerns on Claim 1 provides the manufacturing method of the egg processed product characterized by making an egg yolk and saccharides Maillard react in aqueous system.
The present invention according to claim 2 provides the method for producing a processed egg product according to claim 1, wherein the saccharide is pentose.
The present invention according to claim 3 provides a processed egg product obtained by the method according to claim 1 or 2.
The present invention according to claim 4 is characterized in that the processed egg product according to claim 3 is used as an emulsifier in producing an oil-in-water-type emulsified food in which an oil phase and an aqueous phase are emulsified. The present invention provides a method for producing an oil-in-water emulsified food having excellent stability.
The present invention according to claim 5 provides an oil-in-water emulsified food product obtained by the method of claim 4 and having excellent oxidation stability.

According to the present invention, mayonnaise and dressing can be used without using chemical antioxidants made of chemical substances and emulsifiers such as diglycerides composed of fatty acids having 2 to 10 carbon atoms and fatty acids having 10 carbon atoms as in the past. By adding to an oil-in-water emulsified food such as the above, an egg processed product that can impart excellent oxidation stability to the oil-in-water emulsified food is provided.
Furthermore, according to the present invention, by using the processed egg product as an emulsifier, an oil-in-water emulsified food that is excellent in oxidative stability and can be stored for a long period of time is provided.
Oil-in-water emulsified foods such as mayonnaise and dressings produced using the processed egg products do not contain chemical substances that may be affected by the body or emulsifiers such as diglycerides, so consumers are not shy away It is safe to eat and has excellent long-term oxidation stability.

The present invention will be described in detail below.
The present invention according to claim 1 relates to a method for producing a processed egg product, characterized in that egg yolk and saccharide are subjected to a Maillard reaction in an aqueous system.

The egg yolk used in the present invention according to claim 1 may be whole egg or raw egg yolk obtained by separating egg white from egg liquid. Moreover, raw egg yolk may be sufficient, or the egg yolk liquid which dried water yolk rehydrated may be sufficient. Furthermore, in addition to egg yolk, a small amount of egg white may be added.
Further, the egg yolk is not limited to the egg yolk of a chicken egg, and the egg yolk of eggs of poultry and other birds can be widely used.

Next, as saccharides used in the present invention according to claim 1, throse, which is a 4-carbon sugar, xylose, which is a 5-carbon sugar, ribose, arabinose, etc., glucose, fructose, mannose, galactose, etc., which are 6-carbon sugars, And one or more of hydrolysates of starch and the like.
These sugars need to have reducing properties in order to cause the Maillard reaction with the above-mentioned egg yolk. In particular, starch hydrolyzate requires 25 or more as DE (Dextrose Equivalent), and preferably 30 or more is preferably used.
In consideration of practicality and economical efficiency, xylose, ribose and the like, which are pentoses having reducing properties, are preferably used as the types of these saccharides.

About the usage-amount of the egg yolk and saccharides in this invention which concerns on Claim 1, it is desirable that the density | concentration of the saccharide | sugar in the mixture of an egg yolk and saccharides is 1 mass% or more, and it is especially 3-10 mass%. More desirable.
Here, if the concentration of the saccharide in the mixture of egg yolk and saccharide is less than 1% by mass, it is not possible to sufficiently impart oxidation stability to the processed egg product after the Maillard reaction. Moreover, even if the concentration of the saccharide in the mixture of egg yolk and saccharide exceeds 10% by mass, the oxidation stability of the processed egg product after the Maillard reaction is not improved, and an effect commensurate with the amount added cannot be obtained. Absent.

The present invention according to claim 1 is characterized in that the above-described egg yolk and saccharide are subjected to a Maillard reaction in an aqueous system.
Compared with the Maillard reaction in the dry system, the Maillard reaction in the aqueous system is advantageous in that there is no trouble such as an operation of drying the egg liquid, the processing time is relatively short, and the egg flavor. Has the advantage that it is relatively difficult to disappear.

In the Maillard reaction of egg yolk and saccharide in an aqueous system, first, an egg yolk solution having a sugar concentration of 1 to 10% by mass is prepared, and the pH is adjusted to a range of 6.0 to 9.5.
Here, when the pH is less than 6.0, the Maillard reaction product obtained cannot impart sufficient oxidation stability to the oil-in-water emulsion food. On the other hand, if the pH exceeds 9.5, the yolk becomes gelled, which is not preferable because handling properties are extremely lowered.

  Subsequently, the egg yolk liquid which melt | dissolved saccharides is heat-processed on the conditions of temperature 50-65 degreeC and 0.5 to 5 hours. A Maillard reaction is caused by this heat treatment. Usually, in the Maillard reaction, the lower the temperature, the longer the treatment time is required, and the higher the temperature, the shorter the treatment, the more effective.

Here, when the temperature of the heat treatment is less than 50 ° C., the obtained Maillard reaction product cannot give sufficient oxidation stability to the oil-in-water emulsion food. On the other hand, when the temperature of the heat treatment exceeds 65 ° C., the egg yolk is gelled, and handling properties are extremely lowered.
Therefore, as a heat treatment temperature for the Maillard reaction, a temperature range of 55 to 60 ° C. is usually preferably used.

Next, if the heat treatment time for Maillard reaction is less than 0.5 hours, the Maillard reaction product obtained cannot give sufficient oxidation stability to the oil-in-water emulsion food. On the other hand, even if the treatment time exceeds 5 hours, the effect is not improved, so that neither is preferable.
Therefore, a time region of 1 to 4 hours is usually suitably used as the heat treatment time for the Maillard reaction.

The degree to which the yolk participates in the Maillard reaction can be analyzed by SDS-polyacrylamide gel electrophoresis (SDS-PAGE).
That is, in the processed egg product of the present invention according to claim 1 in which a saccharide is bound to the side chain of egg yolk protein by an amino-carbonyl reaction, the molecular weight increases, so that the protein band is higher than that of unreacted egg yolk protein. It is understood that it shifts to the polymer side (J. Food Sci., Vol51, p11151117, 1986).

  The Maillard reaction product obtained in this way is the processed egg product of the present invention according to claim 3 and may be used as an emulsifier in the preparation of mayonnaise, dressings, etc., and mayonnaise and dressing having excellent oxidation stability. An oil-in-water emulsified food product such as sucrose can be obtained.

Next, in producing the oil-in-water type emulsified food, the processed egg product thus obtained is the present invention according to claim 4.
That is, the present invention according to claim 4 relates to a method for producing an oil-in-water emulsified food excellent in oxidation stability. In producing an oil-in-water emulsified food in which an oil phase and an aqueous phase are emulsified, The processed egg product according to claim 3 is used.

Here, the raw material constituting the aqueous phase of the oil-in-water emulsified food (aqueous phase raw material) is used in the production of mayonnaise and dressings other than using the processed egg product of the present invention according to claim 3 as an emulsifier. It may be determined according to the raw material to be used and the blending ratio thereof, and is not particularly limited.
Examples of water phase materials that are usually used include, in addition to water, seasonings such as salt, vinegar, sodium glutamate, sodium inosinate, emulsifiers, sugars, starches, gums, spices, coloring agents, flavoring agents, and the like. is there.
As described above, the processed egg product of the present invention according to claim 3 is used as the emulsifier, and the aqueous phase is prepared by mixing and dissolving together with the aqueous phase raw material.

On the other hand, the raw material constituting the oil phase of the oil-in-water emulsion food (oil phase raw material) is not particularly limited as long as it is a lipophilic substance that can be added to food. For example, edible vegetable oils and fats, Examples include oily spices and flavorings.
Examples of edible vegetable oils include rapeseed oil, soybean oil, safflower oil, corn oil, sunflower oil and the like that 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 in this invention which concerns on Claim 4, A water phase 90-10 mass% with respect to 10-90 mass% of an oil phase, Preferably it is an oil. It is set as 70-20 mass% of water phases with respect to 30-80 mass% of phases.
Here, when the ratio of the oil phase is less than 10% by mass, the prepared oil-in-water emulsified food is not delicious, whereas when the ratio of the oil phase exceeds 90% by mass, phase inversion is likely to occur. Neither is preferred.

Moreover, in this invention which concerns on Claim 4, the manufacture of an oil-in-water type emulsified food should just be performed by a known method, and is not restrict | limited in particular.
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 thereto, followed by preliminary emulsification using a general stirrer, for example, a commercially available universal stirrer.
Subsequently, an oil-in-water type emulsified food can be produced by performing final emulsification using an emulsifier such as a colloid mill.

What was obtained in this way is the oil-in-water emulsified food of the present invention according to claim 5.
The oil-in-water emulsified food produced in this way uses a processed egg product obtained by subjecting egg yolk and sugar to a Maillard reaction in an aqueous system as an emulsifier. It has excellent period oxidation stability.

  The reason why oxidative stability is imparted to oil-in-water foods by using processed egg products that are Maillard reaction products of egg yolk and saccharides as an emulsifier is not always clear, but the side chain of egg yolk protein The amino-carbonyl reactive group generated between the saccharide and the saccharide is involved in the sequestration of radicals generated by the sequestration of metal ions such as iron and the autoxidation of fats and oils as catalysts for the formation of radicals that are the starting materials for oxidation It is thought that.

  EXAMPLES Next, although an Example etc. demonstrate this invention in detail, the scope of the present invention is not limited at all by these.

Production Example 1 (Production of Invention Product 1)
After adding 20 g of D-xylose manufactured by Wako Pure Chemical Industries, Ltd. to 1980 g of egg yolk, it was sufficiently mixed and dissolved to obtain an egg yolk solution having a D-xylose concentration of 1% by mass. Although the pH of the obtained egg yolk liquid was 6.3, it was adjusted to pH 8.5 using a 10% by mass aqueous sodium hydroxide solution.
Next, the obtained egg yolk liquid was filled in a 3 L stirring tank and heat-treated at a product temperature of 56 ° C. for 3 hours to obtain an egg processed product of the present invention (Product 1 of the present invention).

Production Example 2 (Production of Invention Product 2)
After adding 60 g of D-xylose manufactured by Wako Pure Chemical Industries, Ltd. to 1940 g of egg yolk, the mixture was sufficiently mixed and dissolved to obtain an egg yolk solution having a D-xylose concentration of 3 mass%. The obtained egg yolk liquid has a pH of 6.3, and this is filled in a 3 L stirring tank with the pH not adjusted, and subjected to heat treatment at a product temperature of 56 ° C. for 3 hours. An inventive product 2) was obtained.

Production Example 3 (Production of Invention Product 3)
After adding 100 g of D-xylose manufactured by Wako Pure Chemical Industries, Ltd. to 1900 g of egg yolk, it was sufficiently mixed and dissolved to obtain an egg yolk solution having a D-xylose concentration of 5 mass%. The obtained egg yolk liquid has a pH of 6.3, and this is filled in a 3 L stirring tank with the pH not adjusted, and subjected to heat treatment at a product temperature of 56 ° C. for 3 hours. An inventive product 3) was obtained.

Production Example 4 (Production of Invention Product 4)
After adding 20 g of D-ribose manufactured by Wako Pure Chemical Industries, Ltd. to 1980 g of egg yolk, the mixture was sufficiently mixed and dissolved to obtain an egg yolk liquid having a ribose concentration of 1% by mass. Although the pH of the obtained egg yolk was 6.3, it was adjusted to pH 8.5 using an aqueous solution of 10% by mass sodium hydroxide.
Next, the egg yolk liquid was filled into a 3 L stirring tank and heat treated at a product temperature of 56 ° C. for 3 hours to obtain an egg processed product of the present invention (Product 4 of the present invention).

Production Example 5 (Production of Invention Product 5)
After adding 60 g of D-ribose manufactured by Wako Pure Chemical Industries, Ltd. to 1940 g of egg yolk, the mixture was sufficiently mixed and dissolved to obtain an egg yolk liquid having a ribose concentration of 3 mass%. The obtained egg yolk liquid has a pH of 6.3, and this is filled in a 3 L stirring tank with the pH not adjusted, and subjected to heat treatment at a product temperature of 56 ° C. for 3 hours to obtain the processed egg product of the present invention. (Invention product 5) was obtained.

Production Example 6 (Production of Invention Product 6)
After adding 100 g of D-ribose manufactured by Wako Pure Chemical Industries, Ltd. to 1900 g of egg yolk, it was sufficiently mixed and dissolved to obtain an egg yolk liquid having a ribose concentration of 5 mass%. The obtained egg yolk liquid has a pH of 6.3, and this is filled in a 3 L stirring tank with the pH not adjusted, and subjected to heat treatment at a product temperature of 56 ° C. for 3 hours to obtain the processed egg product of the present invention. (Invention product 6) was obtained.

Comparative Production Example 1 (Production of Comparative Product 1)
The pH of egg yolk (pH 6.3) of 2000 g not adjusted was adjusted to 8.5 using a 10% by mass aqueous sodium hydroxide solution, and then charged into a 3 L stirring tank, and the product temperature at 56 ° C. was maintained for 3 hours. The egg yolk liquid (Comparative product 1) was obtained by heat treatment.

Comparative Production Example 2 (Production of Comparative Product 2)
In Production Example 3, an egg yolk liquid (Comparative Product 2) was obtained in the same manner as in Production Example 3 except that no heat treatment was performed.

Comparative Production Example 3 (Production of Comparative Product 3)
In Production Example 6, an egg yolk liquid (Comparative Product 3) was obtained in the same manner as in Production Example 6 except that no heat treatment was performed.

Examples 1-6
(1) Preparation of oil-in-water emulsified food (mayonnaise) In accordance with the prescription shown in Table 1 below, six kinds of oil-in-water using processed egg products (Products 1 to 6 of the present invention) obtained in Production Examples 1 to 6 2 kg of each type of emulsified food (mayonnaise) was prepared in a colloid mill. In addition, in the mixture ratio of the oil-in-water type emulsified food (mayonnaise) of Examples 1-6, the amount of egg yolk in processed egg products was 5 mass%, and it adjusted with water so that the whole might be 100 mass%.

(2) Evaluation of oxidation stability The oxidation stability of each oil-in-water emulsified food (mayonnaise) obtained in (1) above was evaluated by the following method.
About 200 g of a glass bottle was filled with about 100 g of the obtained oil-in-water emulsified food (mayonnaise), and the mouth of the bottle was sealed with a single Saran wrap and stored at 34 ° C. in a dark place. After 5 weeks and 7 weeks, the oxidation stability was evaluated in the following four stages according to the separation state of the oil-in-water emulsified food (mayonnaise) surface layer.
Here, if it is “stable” and “somewhat stable”, it can be said that the oxidation stability is excellent. In addition, evaluation was shown by the average value of visual observation by five experienced panelists. The results are shown in Table 1.

[Evaluation of oxidation stability]
・ Stable: No oil separation.
・ Slightly stable: The surface layer is strongly browned, but the oil is not separated.
・ Slightly unstable: The surface layer is somewhat oil-separated.
・ Unstable: The surface layer is severely oil-separated.

Comparative Examples 1-3
(1) Preparation of oil-in-water emulsified food (mayonnaise) The egg yolk liquid (comparative products 1 to 3) obtained in Comparative Production Examples 1 to 3 was used in a predetermined amount shown in Table 2 below, and the mixing ratio shown in Table 2 below was used. 2 kg of oil-in-water emulsified food (mayonnaise) was prepared in the same manner as in Examples 1-6.

(2) Evaluation of oxidation stability The oxidation stability of each oil-in-water emulsified food (mayonnaise) obtained in (1) above was evaluated in the same manner as in Examples 1-6. The results are shown in Table 2.

As is apparent from the results in Table 1, 1 to 5% by mass of D-xylose or D-ribose, which is a pentose, was added to egg yolk, and the products 1 to 6 of the present invention obtained by heat treatment were used. The oil-in-water emulsified food (mayonnaise) showed excellent oxidative stability over a long period without separation of the surface layer even after storage at 34 ° C.
In particular, as is apparent from the results of Examples 1 to 3 and Examples 4 to 6, it was observed that both D-xylose and D-ribose improved in oxidative stability as the amount added in egg yolk increased. .

On the other hand, as shown in Comparative Example 1 of Table 2, in the oil-in-water emulsified food (mayonnaise) using egg yolk liquid (comparative product 1) subjected to only heat treatment without adding pentose. The oxidation stability after storage at 34 ° C. was remarkably low.
In addition, as shown in Comparative Examples 2 and 3, although 5% by mass of D-xylose or D-ribose was added to the yolk, it was not subjected to heat treatment and did not cause a Maillard reaction (Comparative products 2 and Also in the oil-in-water emulsified food (mayonnaise) using 3), it was found that the oxidation stability after storage at 34 ° C. was remarkably low as in Comparative Example 1.

  From the above results, when using processed egg products obtained by Maillard reaction caused by adding saccharides to egg yolk and applying heat treatment, oil-in-water emulsified food with long-term oxidation stability (mayonnaise) It is clear that can be prepared.

According to the present invention, mayonnaise and dressing can be used without using chemical antioxidants made of chemical substances and emulsifiers such as diglycerides composed of fatty acids having 2 to 10 carbon atoms and fatty acids having 10 carbon atoms as in the past. By adding to an oil-in-water emulsified food such as the above, an egg processed product that can impart excellent oxidation stability to the oil-in-water emulsified food is provided.
Furthermore, according to the present invention, by using the processed egg product as an emulsifier, an oil-in-water emulsified food that is excellent in oxidative stability and can be stored for a long period of time is provided.
Oil-in-water emulsified foods such as mayonnaise and dressings produced using the processed egg products do not contain chemical substances that may be affected by the body or emulsifiers such as diglycerides, so consumers are not shy away It is safe to eat and has excellent long-term oxidation stability.
Therefore, the present invention can be effectively used in the food industry field.

Claims (5)

  A method for producing a processed egg product, comprising subjecting egg yolk and sugar to a Maillard reaction in an aqueous system.   The method for producing a processed egg product according to claim 1, wherein the saccharide is pentose.   An egg processed product obtained by the method according to claim 1 or 2.   In producing an oil-in-water-type emulsified food in which an oil phase and an aqueous phase are emulsified, the processed egg product according to claim 3 is used as an emulsifier, and the oil-in-water emulsification having excellent oxidation stability A method for producing food. An oil-in-water emulsified food excellent in oxidation stability, obtained by the method according to claim 4.