Acid oil-in-water emulsion composition

A technology for emulsified composition, acidic water, applied in the direction of fatty acid ester-containing edible oil/fat, food science, edible oil/fat, etc.

Inactive Publication Date: 2004-02-25
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned technique of adjusting the content of lysophospholipids to improve the appearance is effective only in the case of static storage, but it cannot be said to have a sufficient effect in the case of pressurized shear force

Method used

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Examples

Experimental program
Comparison scheme
Effect test

reference example 1、2

[0043] Mix 750 g of egg yolk liquid with a salt concentration of 10%, 150 g of water and 15 g of salt, and fully preheat at the reaction temperature. Then, add the phospholipase A of the amount shown in table 1 with respect to egg yolk liquid 2 The reaction was carried out to obtain enzyme-treated egg yolks (reference examples 1 and 2). Table 1 shows the reaction time, reaction temperature, and dissolution rate. In addition, the dissolution rate was obtained by the following method. First, the reactant is repeatedly extracted with a mixed solvent of chloroform / methanol (3:1) to obtain all the lipids in the reactant. The resulting lipid mixture was supplied to a thin-layer chromatography analyzer. Distinguished by chromatographic analysis of two-dimensional thin layers from one-dimensional = chloroform: methanol: water (65:25:49), two-dimensional = butanol: acetic acid: water (60:20:20). Each of the phospholipids separated was collected, and the amount of phosphorus in the ...

Embodiment 2

[0067] The total amount was 4.7 kg, and the oil phase and the water phase of the composition shown in Table 3 were prepared according to the following method. First, add refined salt, refined sugar, sodium glutamate, mustard powder, a solution of citric acid dispersed in water (referred to as "flavored dispersion water", hereinafter the same) and enzyme-treated egg yolk to a stirring blade (blade diameter 0.144m ) in the blender (loading amount of seasoning dispersion water is 1.23kg, specific gravity of seasoning dispersion water is 1100kg / m3 ). Stir it for 15 minutes at 20° C. under reduced pressure (20 kPa) at a rotational speed of 800 r / min, and carry out intensive stirring treatment. The shear energy of the mechanical treatment under this condition was calculated to be 192000 (m / s) from the above definition of shear energy and the following formula ("The Reality of New Stirring Technology" (1989) issued by the Institute of Technical Information). The number of cycles = c...

Embodiment 3

[0076] In Example 2, mayonnaise was prepared under the same conditions as in Example 2, except that the egg yolk and seasoning dispersion water were strongly stirred at 40°C, and the subsequent process was prepared at 20°C for pre-emulsification. In addition, the viscosity of egg yolk and seasoning dispersion|distribution water was measured after temperature adjustment to 20 degreeC. Comparative Example A

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PUM

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Abstract

The acidic oil-in-water type emulsion composition contains (A) an oil and fat containing >=30% diglyceride, (B) egg york and (C) a water soluble soybean polysaccharide. To provide an acidic oil-in-water type emulsion composition excellent in taste and stability in appearance, having resistance to pressurized shearing loads during production and application, having little change in physical properties such as viscosity reduction and the like and stable quality without any change of appearance such as syneresis and the like.

Description

【Technical field】 [0001] The present invention relates to an acidic oil-in-water type (oil-in-water type) emulsified composition particularly suitable for mayonnaise and seasonings. 【Background technique】 [0002] In recent years, it has been found that diacylglycerol has the effect of preventing obesity and suppressing weight gain (Japanese Patent Laid-Open Publication No. Hei 4-300828, etc.), and attempts to formulate it into various foods have been attempted. In addition, it has been reported that if a diglyceride mixture containing a high concentration of diglyceride is used as an oil phase, even if the amount of fat is reduced, there is enough fat feeling, and an edible oil-in-water emulsion composition with good flavor can be obtained. (Japanese Patent Laid-Open Publication No. Hei 3-8431). [0003] However, it has also been found that when an oily phase containing a high concentration of diglyceride is emulsified in egg yolk, and the obtained acidic oil-in-water emul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/01A23L27/60A23L35/00
CPCA23D7/0053A23L1/24A23D7/011A23L27/60
Inventor 工藤尚人中岛义信佐藤诚杉浦将胜山口浩明宫谷司
Owner KAO CORP
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