Organic compounds -- part of the class 532-570 series – Organic compounds – Fatty compounds having an acid moiety which contains the...
Reexamination Certificate
2001-12-11
2003-10-21
Carr, Deborah D. (Department: 1621)
Organic compounds -- part of the class 532-570 series
Organic compounds
Fatty compounds having an acid moiety which contains the...
C426S601000, C426S602000, C426S605000, C426S613000, C426S614000
Reexamination Certificate
active
06635777
ABSTRACT:
TECHNICAL FIELD
The present invention relates to an acid oil-in-water emulsified composition which is particularly suited as mayonnaise or dressing type products.
BACKGROUND ART
In recent years, since it has become clear (Japanese Patent Application Laid-Open No. HEI 4-300828) that diglycerides have obesity preventive action or weight gain inhibitory action, there has been an attempt to add them to various foods. In addition, it is reported (JP 2848849) that use of a glyceride mixture containing a high concentration of diglycerides as an oil phase makes it possible to provide an edible oil-in-water emulsified composition which has rich fat feeling and good taste even at a reduced fat content.
To an acid oil-in-water emulsified composition such as mayonnaise or emulsified dressing containing mayonnaise, a yolk is usually added in an amount of 0.5 to 20 wt. % (which will hereinafter be called “%” simply) as an emulsifying agent or for the purpose of taste improvement.
The present inventors therefore prepared an acid oil-in-water emulsified composition by emulsifying, with a yolk, an oil phase containing diglycerides in a high concentration.
It was however revealed that the mayonnaise prepared as described above had a markedly lowered commodity value because cracks appeared during storage, water separated from the cracks oozed out, it had a gloss-free and texture-roughened appearance and it exhibited gel-like physical properties. Such phenomena do not occur in a commercially available mayonnaise containing triglycerides as an oil phase and they have been serious hindrances to the incorporation of diglycerides in a high concentration (at least about 30%). When the amount of a yolk was decreased with a view to overcoming such problems, cracks did not appear but stable emulsification was not attained and the resulting mayonnaise became poor in a yolk taste.
An object of the present invention is therefore to provide an acid oil-in-water emulsified composition which has, even if it contains diglycerides in a high concentration and the amount of a yolk is not reduced, excellent storage stability, for example, is free from cracks during storage, and at the same time, has gloss, appearance of fine texture, excellent taste and cream-like physical properties.
DISCLOSURE OF THE INVENTION
The present inventors have found, contrary to their expectation, that an acid oil-in-water emulsified composition having excellent storage stability, appearance, taste and physical properties can be obtained even if it has a high content of a yolk, if a ratio of lysophospholipids (which will hereinafter be called “lyso ratio”) to the total phospholipids contained in the composition is 15% or greater in terms of a phosphorus amount.
In the present invention, there is thus provided an acid oil-in-water emulsified composition comprising an oil phase having a diglyceride content of 30% or greater and a yolk, wherein the lyso ratio is 15% or greater in terms of a phosphorus amount.
The reason why the above-described problems can be overcome by setting the lyso ratio at 15% or greater in terms of a phosphorus amount is not completely apparent but can be presumed as described below.
A yolk as an emulsifier is composed mainly of a lipoprotein which has a constituent lipid surrounded by a protein and a phospholipid. The polarity of the phospholipids differs from that of triglycerides but is closely akin to that of diglycerides. Accordingly, it is presumed that the phospholipids are sparingly soluble in an oil phase (emulsified particles) of a commercially available mayonnaise containing triglycerides, while the phospholipids of a mayonnaise containing diglycerides are inevitably dissolved in a diglycerides-containing oil phase. The yolk therefore loses its emulsifying power and/or emulsifying stability, causing flocculation and/or coalescence of particles and thereby cracks. The lysophospholipid-containing lipoprotein, on the other hand, is considered to become sparingly soluble in diglycerides owing to a change in the structure of the lipoprotein, thus preventing the generation of cracks.
BEST MODE FOR CARRYING OUT THE INVENTION
For an acid oil-in-water emulsified composition such as a mayonnaise or dressing type product, use of a low-melting-point oil or fat is preferred in order to prevent crystallization or solidification even if it is stored at low temperatures such as in a refrigerator. The diglycerides to be used in the present invention preferably have a low melting point. More specifically, a fatty acid residue constituting the diglycerides preferably has 8 to 24 carbon atoms, with 16 to 22 carbon atoms being particularly preferred. The amount of an unsaturated fatty acid residue is preferably 55% or greater, more preferably 70% or greater, particularly preferably 90% or greater, each based on the whole fatty acid residues. The diglycerides are available by an ester change reaction of a vegetable oil or animal oil with glycerin or esterification of a fatty acid derived from the above-described oil or fat with glycerin. As the reacting method, either one of chemical reaction in the presence of an alkali catalyst or biochemical reaction using fat hydrolases such as lipase can be employed. The diglyceride content in the oil phase of the acid oil-in-water emulsified composition according to the present invention is 30% or greater from the viewpoint of the availability of the composition as a lipid metabolism improving food (for inhibition of neutral fat accumulation), with 35% or greater being preferred. To the oil phase, triglycerides, monoglycerides, free fatty acids and/or the like can be incorporated as well as diglycerides. It is also possible to add a high-melting-point fat or oil, particularly, a fat or oil which takes the solid form at room temperature, to the oil phase in order to stabilize the emulsified composition.
The yolk to be used in the present invention may be in any form such as raw yolk, frozen yolk, powdered yolk, salt-added yolk or sugar-added yolk. The whole egg including the albumen can also be added. From the viewpoint of taste improvement, the yolk content in the composition is preferably 5 to 20%, more preferably 7 to 17%, particularly preferably 8 to 15%, most preferably 10 to 15%, each in terms of a liquid yolk.
To the water phase of the acid oil-in-water emulsified composition of the present invention, it is possible to add water; a vinegar such as rice flavored vinegar, sake cake vinegar, apple vinegar, wine vinegar, grain vinegar or synthetic vinegar; a salt; a seasoning such as sodium glutamate; a saccharide such as sugar or thick malt syrup; a taste improver such as sake or sweet sake; vitamin; an organic acid such as citric acid, or salt thereof; a spice; a juice of a vegetable or fruit such as lemon juice; a thickened polysaccharide such as xanthan gum, gellan gum, guar gum, tamarind gum, carrageenan, pectin or tragacanth gum; a starch such as potato starch, decomposition product thereof, or processed starch thereof; an emulsifier, for example, synthetic emulsifier such as sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester or polysorbate, protein emulsifier such as soybean protein, milk protein or wheat protein, or separated or decomposed product thereof, or a natural emulsifier such as lecithin or enzymolyzate thereof; a milk product such as milk; or a phosphate salt. In the present invention, such a substance can be added as needed, depending on the viscosity, physical properties or the like of a target composition.
From the viewpoint of a balance between taste and storage stability, such a water phase preferably has a pH of 2 to 6, with 3 to 5 being particularly preferred. The pH of the water phase can be adjusted with an acidulant such as the above-described vinegar, organic acid, salt of the organic acid or juice. The oil phase:water phase ratio (weight ratio) in the composition preferably ranges from 10 to 80:90 to 20, with 35 to 75:65 to 25 being particularly preferred.
The lyso ratio of the acid oil-in-water emulsified composition acco
Kawai Shigeru
Konishi Yoshihiro
Carr Deborah D.
Kao Corporation
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