CN111772159B - Oil-water composition - Google Patents

Abstract

The invention provides an oil-water composition, based on the total mass of the oil-water composition, the oil-water composition comprises 5-80% of an oil phase and 20-95% of a water phase, and the oil phase contains at least rice In the oil composition, the oryzanol content is less than 20000ppm based on the total mass of the oil phase. The oil-water composition is used for cooking sauce, so that the cooking sauce not only has good oxidation stability, but also has good freeze-thaw stability and thermal stability.

Description

an oil-water composition

technical field

The invention relates to the field of fats and oils, in particular to an oil-in-water composition.

Background technique

Salad dressing is a very versatile sauce that can be used in baked goods sandwiches, fillings, and various salads. The basic raw materials include oil, egg yolk, acetic acid, etc. The oil generally used in salad dressing is soybean oil, but because soybean oil contains more polyunsaturated fatty acids, it is easy to oxidize and produces a beany smell. In addition, since salad dressing needs to be refrigerated after opening, it may break emulsion and separate oil and water during temperature fluctuations, so good freeze-thaw stability is also a key indicator for evaluating salad dressing.

US1998143817A protects a salad dressing oil composition, in which sterols are added, but this system needs to add crystallization inhibitors, and it solves the freezing stability, and there is no record about the freezing-thawing stability.

Contents of the invention

In order to overcome the above defects, the inventors of the present invention obtained an oil-in-water composition by compounding rice oil and a special emulsifier. The composition not only resists oxidation, but also has a strong flavor when used in oil-in-water sauce.

The first aspect of the present invention provides an oil-water composition, based on the total mass of the oil-water composition, the oil-water composition comprises 5-80% of the oil phase and 20-95% of the water phase, the oil The phase is an oil composition containing at least rice oil, and the content of oryzanol is less than 20000 ppm based on the total mass of the oil phase.

In one or more preferred solutions, in the oil-water composition, based on the total mass of the oil phase, the content of phytosterol is less than 20000 ppm.

In one or more preferred versions, the oil phase further comprises soybean oil, sunflower oil, high oleic sunflower oil, corn oil, coconut oil, rapeseed oil, canola oil, peanut oil, sesame oil, Olive oil, walnut oil, cottonseed oil, linseed oil, safflower oil, camellia oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, pepper seed oil, almond oil, wheat germ oil , Perilla Seed Oil and Shea Butter. Any one or a mixture of any of these liquid vegetable oils may be used.

In one or more preferred versions, based on the total mass of the oil-water composition, the oil-water composition contains 0.5-30% egg yolk, preferably 0.5-25% egg yolk, more preferably 0.5-20% egg yolk.

In one or more preferred versions, the egg yolk is fresh egg yolk liquid, pasteurized egg yolk liquid, frozen egg yolk liquid, egg yolk powder, etc., preferably pasteurized egg yolk liquid and frozen egg yolk liquid.

In one or more preferred solutions, the pH of the oil-water composition is 3-6.5.

In one or more preferred solutions, the oil-water composition further includes one or more of salt, sweeteners, food additives, and food raw materials.

In one or more preferred versions, the food additive is selected from one or more of flavors and fragrances, emulsifiers, antioxidants, food colorings, and food colloids. In one or more preferred versions, the emulsifier is phospholipid, and the amount of phospholipid is 0.1-0.5% based on the total mass of the oil-water composition.

In one or more preferred solutions, the food raw materials contain flavor substances.

In one or more preferred embodiments, the flavoring substances are selected from one or more of fruits, nuts, vegetables, herbs, dairy products, egg yolks, chocolate, coffee, and tea.

In one or more preferred versions, the fruit is one or more of apples, oranges, strawberries, peaches, pineapples, grapefruits, and watermelons.

In one or more preferred versions, the nuts are one or more of chestnuts, almonds, walnuts, pine nuts, peanuts, melon seeds, hazelnuts, cashews, and pistachios.

In one or more preferred versions, the fruit is one or more of tomatoes, carrots, sweet potatoes, and spinach.

In one or more preferred versions, the herbs are one or more of honeysuckle, wild chrysanthemum, vanilla, mint.

In one or more preferred versions, the dairy product is one or more of milk, condensed milk, whole milk powder, skimmed milk powder, semi-skimmed milk powder, sodium caseinate, whey, and cheese.

In one or more preferred embodiments, the oil-water composition is an oil-in-water type.

A second aspect of the present invention provides a method for preparing an oil-water composition, said method comprising the steps of:

(1) Prepare the oil phase: a grease composition containing at least rice oil;

(2) Prepare the aqueous phase;

(3) The oil phase and the water phase are mixed according to the mass ratio of 5-80:20-95.

In one or more preferred schemes, the step (3) is pouring the oil phase into the water phase during continuous stirring and shearing.

In one or more preferred versions, the preparation of the water phase includes the step of uniformly mixing water, egg yolk and sweetener, wherein the amount of egg yolk is 0.5-30% based on the total mass of the oil-water composition.

In one or more preferred solutions, the preparation of the aqueous phase further includes the step of adding an emulsifier.

In one or more preferred versions, the emulsifier is phospholipid, preferably, based on the total mass of the oil-water composition, the amount of phospholipid is 0.1-0.5%.

In one or more preferred versions, based on the total mass of the oil-water composition, the sweetener is used in an amount of 0.5-40%, preferably 0.5-20%, more preferably 0.5-15%.

The third aspect of the present invention provides a seasoning sauce, which comprises the oil-water composition of the present invention.

In one or more preferred versions, the seasoning sauce is the application of salad dressing, mayonnaise, spread, and table sauce.

The fourth aspect of the present invention provides a method for improving the freeze-thaw stability of the sauce, the method is to use the oil-water composition of the present invention.

Grease composition technical effect of the present invention:

1. Rich in phytosterols and oryzanol, more nutritious.

2. Better oxidation resistance, good freeze-thaw stability and thermal stability, and more stable shelf life.

3. Stronger flavor.

Detailed ways

It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described in the following (such as embodiments) can be combined with each other to form a preferred technical solution.

The first aspect of the present invention provides an oil-water composition, and the oil-water composition of the present invention can be widely used in sandwiches of baked goods, fillings, and various salads.

The oil-water composition of the present invention, based on the total amount of the oil-water composition, the oil-water composition comprises 5-80% of an oil phase and 20-95% of a water phase, and the oil phase is at least rice oil-containing Grease composition.

In one or more specific embodiments of the present invention, based on the total amount of the oil-water composition, the oil-water composition includes 30-80% of the oil phase and 20-70% of the water phase.

In one or more specific embodiments of the present invention, based on the total amount of the oil-water composition, the oil-water composition includes 40-75% of the oil phase and 25-60% of the water phase.

In one or more specific embodiments of the present invention, based on the total amount of the oil-water composition, the oil-water composition comprises 50-75% of the oil phase and 25-50% of the water phase.

In one or more specific embodiments of the present invention, based on the total amount of the oil-water composition, the oil-water composition includes 60-75% of the oil phase and 25-40% of the water phase.

Especially preferably, based on the total mass of the oil phase, the content of oryzanol is less than 20000 ppm.

In one or more specific embodiments of the present invention, based on the total mass of the oil phase, the content of oryzanol is 3000-20000ppm.

In one or more specific embodiments of the present invention, based on the total mass of the oil phase, the content of oryzanol is 8000-20000ppm.

In one or more specific embodiments of the present invention, based on the total mass of the oil phase, the oryzanol content is 8300-20000ppm.

In one or more specific embodiments of the present invention, based on the total mass of the oil phase, the content of oryzanol is 3000-10000ppm.

In one or more specific embodiments of the present invention, based on the total mass of the oil phase, the content of oryzanol is 8000-10000ppm. Especially preferably, based on the total mass of the oil phase, the phytosterol content is less than 20000 ppm.

The oil phase in the oil-water composition of the present invention also includes palm oil, soybean oil, sunflower oil, high oleic sunflower oil, shea butter, palm kernel oil, corn oil, coconut oil, rapeseed oil, low erucic acid Canola oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, linseed oil, safflower oil, camellia oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, pepper seeds Oil, Almond Oil, Wheat Germ Oil, Perilla Seed Oil and Shea Butter. Any one or a mixture of any of these vegetable oils may be used. One or a mixture of any of these vegetable oil fractions or transesterified oils can also be used.

The transesterification can be carried out by methods well known in the art, including chemical transesterification and enzymatic transesterification. The chemical transesterification includes adding a catalyst to the oil at 60-120°C, reacting under vacuum for 15-60 minutes, terminating the reaction, washing with water until the pH is neutral, and then drying to obtain the transesterified oil. The catalyst can be sodium methoxide, or NaOH or a mixture of alkali metals and glycerol. The amount of the catalyst is usually 0.1-2 wt%, for example 0.1-0.5%, of the total weight of the oil.

Alternatively, enzymatic transesterification can be performed in the presence of transesterification enzymes. For example, a packed column packed with an ester exchange enzyme can be used. Alternatively, the raw oil can be heated to 40-60°C, add 0.1-2wt% ester exchange enzyme accounting for the total weight of the oil, and react under vacuum for 30-120 minutes to terminate the reaction, wash the obtained product with water until the pH value is neutral, and centrifuge Separation of transesterified oil. Suitable transesterification enzymes include various commercially available immobilized enzymes or fermentation broths thereof. For example, lipozyme TL IM and Lopozyme RM from Novozymes, immobilized enzymes from AMANO Enzyme or their fermentation broths.

After the transesterification, the transesterified oil can be further processed according to conventional oil refining procedures, such as deodorization treatment, etc.

The transesterified grease used in the present invention can be prepared by a known transesterification method, or the commercially available transesterified grease that meets the requirements of the present invention can be directly used in the present invention.

In one or more specific embodiments of the present invention, based on the total mass of the oil-water composition, the oil phase of the oil-water composition contains 15%-75% rice oil and 25-30% soybean oil.

In the oil-water composition of the present invention, based on the total mass of the oil-water composition, the oil-water composition may further comprise 0.5-30% egg yolk.

In one or more specific embodiments of the present invention, based on the total mass of the oil-water composition, the oil-water composition contains 0.5-25% egg yolk.

In one or more specific embodiments of the present invention, based on the total mass of the oil-water composition, the oil-water composition contains 0.5-20% egg yolk.

In one or more specific embodiments of the present invention, the oil-water composition contains 5-20% egg yolk based on the total mass of the oil-water composition.

In one or more specific embodiments of the present invention, the oil-water composition contains 10-15% egg yolk based on the total mass of the oil-water composition.

In one or more specific embodiments of the present invention, the oil-water composition contains 4% or 14% egg yolk based on the total mass of the oil-water composition.

In one or more specific embodiments of the present invention, the egg yolk is fresh egg yolk liquid, pasteurized egg yolk liquid, frozen egg yolk liquid, egg yolk powder, etc.

In one or more specific embodiments of the present invention, the egg yolk is pasteurized liquid egg yolk and/or frozen liquid egg yolk.

In one or more specific embodiments of the present invention, the pH of the oil-water composition is 3-6.5. The pH value of the oil-water composition of the present invention can be used in one or more acidic substances such as edible vinegar, glacial acetic acid, citric acid, benzoic acid, lactic acid, tartaric acid, metatartaric acid, malic acid, phosphoric acid, fumaric acid, gluconic acid, succinic acid, etc. Various adjustments.

The oil-water composition of the present invention may also contain one or more of salt, sweetener, edible additives, and food raw materials.

In one or more specific embodiments of the present invention, the food additive is selected from one or more of flavors and fragrances, emulsifiers, antioxidants, food coloring, food colloid, and starch.

In one or more preferred versions of the present invention, the emulsifier is phospholipid, and the amount of phospholipid is 0.1-0.5% based on the total mass of the oil-water composition.

In one or more preferred versions of the present invention, the emulsifier is phospholipid, and the amount of phospholipid is 0.1%, 0.2%, 0.3%, 0.4%, 0.5% based on the total mass of the oil-water composition.

The colloid can be various edible colloids, which can be selected from one or more of carrageenan, locust bean gum, xanthan gum, pectin, agar, gum arabic, gellan gum and gelatin. Based on the total weight of the oil-water composition, the content of the colloid may be 0.01-5%, such as 0.02-5% or 0.05-5%.

In one or more specific embodiments of the present invention, the colloid is xanthan gum.

In one or more specific embodiments of the present invention, based on the total weight of the oil-water composition, the colloid is used in an amount of 0.05-3%.

In one or more specific embodiments of the present invention, based on the total weight of the oil-water composition, the colloid is used in an amount of 0.05-2%, or 0.05-1%, or 0.1-1%, or 0.2-1%.

Sweeteners can be various forms of sugar, such as malt syrup, fructose syrup, white granulated sugar, etc. The content of the sweetener is usually 0.5-30% of the total weight of the oil-water composition of the water-in-oil emulsion.

In one or more specific embodiments of the present invention, based on the total weight of the oil-water composition, the sweetener is used in an amount of 0.5-20%, or 1-20% or 5-20%, or 10-20% .

In one or more specific embodiments of the present invention, the food raw materials contain flavor substances.

In one or more specific embodiments of the present invention, the flavoring substance is selected from one or more of fruits, nuts, vegetables, herbs, dairy products, egg yolk, chocolate, coffee, and tea.

In one or more specific embodiments of the present invention, the fruits are one or more of apples, oranges, strawberries, peaches, pineapples, grapefruits, and watermelons.

In one or more specific embodiments of the present invention, the nuts are one or more of chestnuts, almonds, walnuts, pine nuts, peanuts, melon seeds, hazelnuts, cashews, and pistachios.

In one or more specific embodiments of the present invention, the fruits are one or more of tomatoes, carrots, sweet potatoes, and spinach.

In one or more specific embodiments of the present invention, the medicinal herb is one or more of honeysuckle, wild chrysanthemum, vanilla, mint.

In one or more specific embodiments of the present invention, the dairy product is one or more of milk, condensed milk, whole milk powder, skimmed milk powder, semi-skimmed milk powder, sodium caseinate, whey, and cheese.

In one or more specific embodiments of the present invention, the oil-water composition is oil-in-water type.

The second aspect of the present invention provides a kind of preparation method of oil-water composition, described method comprises steps:

(1) Prepare the oil phase: a grease composition containing at least rice oil;

(2) Prepare the aqueous phase;

(3) The oil phase and the water phase are mixed according to the mass ratio of 5-80:20-95.

In one or more specific embodiments of the present invention, based on the total mass of the oil phase, the oryzanol content is less than 20000 ppm; preferably 3000-20000 ppm; more preferably 8000-20000 ppm or 8300-20000 ppm or 3000-10000 ppm Or 8000-10000ppm.

In one or more specific embodiments of the present invention, based on the total mass of the oil phase, the phytosterol content is less than 20000 ppm; preferably 3000-20000 ppm; more preferably 8000-20000 ppm or 8300-20000 ppm or 3000 -10000ppm or 8000-10000ppm.

In one or more specific embodiments of the present invention, the preparation of the oil phase: rice oil is mixed with other fats and oils.

Said other oils include palm oil, soybean oil, sunflower oil, high oleic sunflower oil, shea butter, palm kernel oil, corn oil, coconut oil, canola oil, canola oil, peanut oil, Sesame oil, olive oil, walnut oil, cottonseed oil, linseed oil, safflower oil, camellia oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, pepper seed oil, almond oil, wheat Germ Oil, Perilla Seed Oil and Shea Butter. Any one or a mixture of any of these vegetable oils may be used. One or a mixture of any of these vegetable oil fractions or transesterified oils can also be used.

In one or more specific embodiments of the present invention, the oil phase further includes an emulsifier.

In one or more specific embodiments of the present invention, based on the total mass of the oil-water composition, the amount of the phospholipid is 0.1-0.5%.

In one or more specific embodiments of the present invention, based on the total mass of the oil-water composition, the amount of the phospholipid is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%.

In one or more specific embodiments of the present invention, the preparation of the water phase includes the step of uniformly mixing water and egg yolk, wherein the amount of egg yolk is 0.5-30% based on the total mass of the oil-water composition.

In one or more specific embodiments of the present invention, the step (3) is pouring the oil phase into the water phase during continuous stirring and shearing.

Specifically, cut the egg yolk and sweetener evenly, slowly add a small amount of oil while cutting, and add each time after the previous oil is completely emulsified. Cut until the sauce becomes viscous, add an appropriate amount of vinegar, cut evenly and continue to add oil. Repeat adding the oil and vinegar until all the oil and vinegar are added.

The third aspect of the present invention provides a seasoning sauce, which comprises the oil-water composition of the present invention.

In one or more specific embodiments of the present invention, the seasoning sauce is salad dressing, mayonnaise, spread, table sauce.

The fourth aspect of the present invention provides a method for improving the freeze-thaw stability of the sauce, the method is to use the oil-water composition of the present invention.

Raw material source:

3000 oryzanol rice oil (3000ppm oryzanol content): from Shanghai Kerry Food Industry Co., Ltd.

Double 10,000 oryzanol rice oil (oryzanol content 20,000ppm): from Shanghai Kerry Food Industry Co., Ltd.

Soybean oil: from Shanghai Kerry Food Industry Co., Ltd.

Egg yolk, powdered sugar, starch, vinegar, salt and other raw materials: commercially available

equipment:

Oxidation Stabilizer: ML OXIPRES, Beijing DISO Instruments Co., Ltd.

Shearing machine: L5M, manufacturer Silverson

Detection method:

Determination of oryzanol content:

Determination of phytosterols and oryzanol in rice oil: ENISO 12228-1-2014 gas chromatography was used to determine the content of sterols, and UV spectrophotometry was used to determine the content of oryzanol.

Preparation process of oil-water composition:

Water phase preparation: Mix egg yolk, water, powdered sugar or syrup, and salt, and shear evenly (10,000 rpm, 2 min).

Preparation of oil phase: Mix oils and fats, disperse colloid, emulsifier and starch in a small amount of oil, and use the remaining oil phase for later use.

Oil-water phase mixing: water phase is sheared (10000 rpm) while slowly adding a small amount of oil phase, shear until the sauce becomes viscous, add a small amount of vinegar, shear evenly; each time wait for the previous oil phase to be completely emulsified Add again; repeat the above action of adding the oil phase and vinegar until all the oil phase and vinegar are added.

Example:

Weigh each raw material according to the formula shown in Table 1, and then prepare the oil-water composition according to the following steps:

(1) Water phase preparation: mix egg yolk, water, powdered sugar or syrup, and salt, and shear evenly (10000 rpm, 2 min);

(2) Preparation of the oil phase: mix the oils, then disperse the colloid, emulsifier phospholipid and starch, etc. in a small amount of oil, and use the remaining oil phase for later use;

(3) Oil-water phase mixing: water phase is sheared (10000 rpm) while slowly adding a small amount of oil phase, shear until the sauce body becomes viscous, add a small amount of vinegar, and shear evenly; wait for the previous oil phase each time After the phase is completely emulsified, add it again; repeat the above action of adding the oil phase and vinegar until all the oil phase and vinegar are added.

The oil-water composition formula of table 1 embodiment (value in the table is percentage %)

Comparative example:

Weigh each raw material according to the formula shown in Table 2, and then prepare the oil-water composition according to the following steps:

(1) Water phase preparation: mix egg yolk, water, powdered sugar or syrup, and salt, and shear evenly (10000 rpm, 2 min);

(2) Oil phase preparation: mix the oils and fats, then disperse colloids, emulsifiers (phospholipids or monoglycerides or sucrose fatty acid esters) and starch in a small amount of oil, and use the remaining oil phase for later use;

(3) Oil-water phase mixing: water phase is sheared (10000 rpm) while slowly adding a small amount of oil phase, shear until the sauce body becomes viscous, add a small amount of vinegar, and shear evenly; wait for the previous oil phase each time After the phase is completely emulsified, add it again; repeat the above action of adding the oil phase and vinegar until all the oil phase and vinegar are added.

The formula of the oil-water composition of table 2 comparative example (the value in the table is percentage %)

Test Methods:

Oxidation stability: The oil-water compositions of the examples and the comparative examples were tested with an oil oxidation stability meter (100°C, 5 bar). The longer the time to start oxidation, the more stable the sample. The results are shown in Table 3.

Table 3 Oxidation Stability Test Results of the Oil-Water Compositions of Examples and Comparative Examples

Note: Oxidation stability greater than or equal to 10 means that the oxidation stability of the product meets the requirements.

It can be seen from the results in Table 3 that the oxidation stability of Comparative Examples 1 and 2 is worse than that of Examples.

Sensory evaluation

Freeze-thaw stability test: Seal the oil-water composition samples obtained in the examples and comparative examples and freeze them at -18°C for 18 hours, take them out, and place them at 25°C for 6 hours; repeat the freeze-thaw operation for 6 times, observe the amount of grease precipitated, and Make a score. A score of "10" means that the freeze-thaw stability is good, and there is no oil precipitation. "9" indicates good freeze-thaw stability with slight oil precipitation; "8" indicates average freeze-thaw stability with a little oil precipitation at the edge of the sample; "7" indicates poor freeze-thaw stability with some oil "6" means that the freeze-thaw stability is poor, and there is a lot of oil precipitation; "5" means that the freeze-thaw stability is poor, and there is a large amount of oil precipitation; "4" means that the freeze-thaw stability is not good, there is A lot of oil precipitated out and the shape of the sample could not be maintained; "3" points indicated that the freeze-thaw stability was not good, a large amount of oil precipitated out, but the oil-water separation was not complete; "2" points indicated that the freeze-thaw stability was not good, and the oil-water separation was complete , the shape of the sample cannot be maintained.

Thermal stability: heat the oil-water composition samples obtained in the examples and comparative examples at 60°C for 4 hours, observe the speed and number of oil separation within 4 hours, and score "10" means that a small amount of oil precipitates after 3 hours. Stable; "9" means that a small amount of oil precipitates after 2.5 hours, and the sample is stable; "8" means that a small amount of oil precipitates after 2 hours, and the sample is relatively stable; "7" means that there is a small amount of oil after 1.5 hours The sample is relatively stable; "6" means that a small amount of oil precipitates after 1 hour, and the sample stability is average; "5" means that a small amount of oil precipitates within 1 hour, and the sample stability is average; There is a lot of grease precipitation, and the stability of the sample is not good; "2" means that there is a large amount of grease precipitation within 1 hour, and the stability of the sample is not good. The results of freeze-thaw stability and thermal stability are shown in Table 4.

Comprehensive liking degree: The tester will score according to the liking degree from the three dimensions of flavor, taste and color, and finally take the total score of the scores obtained from the three dimensions. The total score is 10 points, "10" indicates that I like it very much; "9" indicates that I like it very much and generally like it; "8" indicates that I like it generally. A score of "7" means between generally liking and neutral; "6" means neither liking nor disliking; "5" means neutral and generally dislike; "4" means generally disliking; "3" Indicates between general dislike and very dislike; "2" means very dislike; the results are shown in Table 5.

Table 4 Stability Evaluation Results of the Oil-Water Compositions of Examples and Comparative Examples

Note: The freeze-thaw stability and thermal stability are greater than or equal to 9 points, which means it is acceptable.

As can be seen from Table 4, the freeze-thaw stability and thermal stability of the examples all meet the product requirements, while Comparative Examples 3-10 do not meet the requirements.

Table 5 embodiment and the oil-water composition comprehensive preference evaluation result of comparative example

Note: Flavor, taste and color scores are all greater than or equal to 8 points, which means it is acceptable.

As can be seen from the results shown in table 5, the flavor, mouthfeel and color of the embodiment all meet the product requirements, while comparative examples 1 and 2 do not meet the requirements in terms of flavor, mouthfeel and color; comparative examples 3-10 are in terms of mouthfeel Both are poor.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the essential technical content of the present invention. The essential technical content of the present invention is broadly defined in the scope of the claims of the application, and any technical entity completed by others or method, if it is exactly the same as that defined in the scope of the claims of the application, or an equivalent change, it will be deemed to be included in the scope of the claims.

Claims (16)

1. An oil-water composition, characterized in that the oil-water composition is of an oil-in-water type, the oil-water composition comprises 40-75% of an oil phase and 25-60% of a water phase, the oil phase is an oil-fat composition containing at least rice oil, and the oryzanol content is 3000-10000ppm by the total mass of the oil phase; the grease composition comprises an emulsifier, wherein the emulsifier is phospholipid; based on the total mass of the oil-water composition, the usage amount of the phospholipid is 0.1-0.5%; the oil-water composition contains egg yolk 4-30%; the yolk is fresh yolk liquid, pasteurized yolk liquid or frozen yolk liquid.

2. The oil and water composition of claim 1, wherein the phytosterol content of the oil phase is less than 20000ppm.

3. The oil-water composition of claim 1, wherein the oil phase further comprises one or more of soybean oil, sunflower oil, corn oil, coconut oil, rapeseed oil, peanut oil, sesame oil, olive oil, cottonseed oil, linseed oil, safflower oil, camellia seed oil, rice bran oil, walnut oil, pumpkin oil, grapeseed oil, evening primrose oil, zanthoxylum oil, almond oil, wheat germ oil, perilla oil, and shea butter; or the oil phase comprises one or more of fractionated oil or interesterified oil of soybean oil, sunflower seed oil, corn oil, coconut oil, rapeseed oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, linseed oil, safflower seed oil, camellia seed oil, rice bran oil, pumpkin seed oil, grape seed oil, evening primrose oil, zanthoxylum seed oil, almond oil, wheat germ oil, perilla seed oil and shea butter.

4. The oil and water composition of claim 1, wherein the oil phase further comprises one or more of high oleic sunflower oil, canola oil; or the oil phase comprises one or more of high oleic sunflower oil, fractionated oil of low erucic acid rapeseed oil or a mixture of transesterified oils.

5. The oil and water composition of any one of claims 1-4, wherein the oil and water composition satisfies one or more of the following conditions:

(1) The oil-water composition comprises 4-25% of egg yolk based on the total mass of the oil-water composition, and/or

(2) The yolk is pasteurized yolk liquid or frozen yolk liquid; and/or

(3) The pH of the oil-water composition is 3-6.5; and/or

(4) The oil-water composition also comprises one or more of edible additives and food raw and auxiliary materials.

6. The oil and water composition of claim 5, wherein the oil and water composition comprises 4% to 20% egg yolk.

7. The oil and water composition of claim 5, wherein the food additive is selected from the group consisting of one or more of flavors and fragrances, emulsifiers, antioxidants, food colors, and food colloids.

8. The oil and water composition of claim 5, wherein the food material further comprises a flavoring.

9. The profit composition of claim 5, further comprising one or more of salt and sweeteners.

10. A method of preparing an oil and water composition, the method comprising the steps of:

(1) Preparing an oil phase: an oil-and-fat composition containing at least rice oil;

(2) Preparing an aqueous phase;

(3) Mixing the oil phase and the water phase according to a mass ratio of 40-75;

the oil-water composition comprises 40-75% of an oil phase and 25-60% of a water phase by mass of the oil-water composition, wherein the oil phase is an oil-fat composition at least containing rice oil, and the oryzanol content is 3000-10000ppm by mass of the oil phase;

the oil-water composition is of an oil-in-water type, the grease composition contains an emulsifier, and the emulsifier is phospholipid; based on the total mass of the oil-water composition, the usage amount of the phospholipid is 0.1-0.5%;

the oil-water composition comprises 4-30% of egg yolk by the total mass of the oil-water composition; the yolk is fresh yolk liquid, pasteurized yolk liquid or frozen yolk liquid.

11. The method of claim 10, wherein the phytosterol content in said oil phase is less than 20000ppm.

12. The method of claim 10, wherein step (3) is pouring the oil phase into the water phase during the continuous stirring and shearing; and/or preparation of the aqueous phase: comprises the step of uniformly mixing water, egg yolk and a sweetening agent.

13. The method of claim 12, wherein the sweetener is present in an amount of 0.5 to 40%.

14. A conditioning sauce comprising the oil and water composition of any one of claims 1-9 or the oil and water composition made by the method of any one of claims 10-13.

15. The conditioning sauce according to claim 14, which is a spread or a table sauce.

16. The conditioning sauce of claim 14, wherein the conditioning sauce is a salad dressing or a mayonnaise.