JP2773262B2 - Low calorie mayonnaise-like food - Google Patents
Low calorie mayonnaise-like foodInfo
- Publication number
- JP2773262B2 JP2773262B2 JP1174548A JP17454889A JP2773262B2 JP 2773262 B2 JP2773262 B2 JP 2773262B2 JP 1174548 A JP1174548 A JP 1174548A JP 17454889 A JP17454889 A JP 17454889A JP 2773262 B2 JP2773262 B2 JP 2773262B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- mayonnaise
- konjac mannan
- product
- gelatinized starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013305 food Nutrition 0.000 title claims description 26
- 229940025902 konjac mannan Drugs 0.000 claims description 30
- 229920002472 Starch Polymers 0.000 claims description 25
- 235000019698 starch Nutrition 0.000 claims description 25
- 239000008107 starch Substances 0.000 claims description 25
- 239000012467 final product Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 description 19
- 235000010746 mayonnaise Nutrition 0.000 description 11
- 239000003921 oil Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000000203 mixture Substances 0.000 description 8
- 239000003925 fat Substances 0.000 description 7
- 239000008268 mayonnaise Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 244000247812 Amorphophallus rivieri Species 0.000 description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 5
- 229920002752 Konjac Polymers 0.000 description 5
- 239000002131 composite material Substances 0.000 description 5
- 239000008157 edible vegetable oil Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- 239000000252 konjac Substances 0.000 description 5
- 235000010485 konjac Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000008279 sol Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】 ＜産業上の利用分野＞ 本発明は、コンニャクマンナンおよび糊化澱粉ペース
トを含有する低カロリーマヨネーズに関するものであ
る。The present invention relates to a low calorie mayonnaise containing konjac mannan and a gelatinized starch paste.
＜従来の技術＞ マヨネーズ類は、周知のごとく油層と水層より成るO/
W型の乳化物であり、特有のなめらかな食感と粘性，ボ
ディ感を有するものである。即ち、マヨネーズ類におい
て油脂類はマヨネーズ特有の食感を形成する上で必要不
可決のものである。しかしながら、一般的に、マヨネー
ズ類における油脂含量は、通常70重量％程度を占め、結
果として、マヨネーズ類は非常に高カロリーなものにな
らざるを得なかった。<Conventional technology> As is well known, mayonnaise is composed of an oil layer and an aqueous layer.
It is a W-type emulsion and has a unique smooth texture, viscosity and body feel. That is, in the mayonnaises, fats and oils are indispensable in forming a texture unique to mayonnaise. However, in general, the fat content of mayonnaise usually accounts for about 70% by weight, and as a result, mayonnaise has to be very high in calories.
そこで、コンニャクマンナンのマヨネーズ類への利用
が現在までに検討されている。特開昭58−28237におい
ては、コンニャクマンナンをマヨネーズ類に添加するこ
とにより製品が安定化、濃厚化されることが開示されて
いる。また、特開昭57−122748においては、コンニャク
ゲル又は、ゾルを添加することにより、カロリーが低減
されたマヨネーズ様食品を得ている。Therefore, the use of konjac mannan for mayonnaise has been studied to date. JP-A-58-28237 discloses that the addition of konjac mannan to mayonnaise stabilizes and thickens the product. JP-A-57-122748 discloses a mayonnaise-like food with reduced calories by adding konjac gel or sol.
コンニャクマンナンは、さといも科の植物であるこん
にゃくの塊茎より得られる難消化性の多糖類であり、便
秘の予防、血中コレステロール低下といった種々の食物
繊維としての生理機能を有するとされており、また、コ
ンニャクマンナンの水溶液は著しい増粘作用を示すこと
が知られている。Konjac mannan is an indigestible polysaccharide obtained from the tuber of konjac, a plant of the taro family, and is said to have various physiological functions as a dietary fiber such as prevention of constipation and lowering of blood cholesterol, It is known that an aqueous solution of konjac mannan has a remarkable thickening effect.
更に澱粉の加熱糊化物である、糊化澱粉ペーストのマ
ヨネーズ類への利用に関しては、特公昭51−12706にお
いて、低酸度タイプのマヨネーズ様食品を無菌的に製造
する目的で利用がなされている。In addition, regarding the use of gelatinized starch paste, which is a heated gelatinized product of starch, for mayonnaises, Japanese Patent Publication No. 51-12706 discloses an aseptic production of a low acidity type mayonnaise-like food.
＜発明が解決しようとする課題＞ しかしながら、コンニャクマンナンのゾルは、著しい
増粘性，粘着性を示す。<Problem to be Solved by the Invention> However, the sol of konjac mannan shows a remarkable viscosity increase and tackiness.
従って、マヨネーズ類、特に油脂含有率が低減された
マヨネーズ様食品の製造において、粘性，ボティ感の付
与、更にエマルジョンの安定化の目的でコンニャクマン
ナンを利用する場合、特有の粘着性が製品の食感にあら
われてしまい、非常に好ましくない品質のマヨネーズ類
しか得ることができない。Therefore, in the production of mayonnaises, especially mayonnaise-like foods having a reduced oil and fat content, when konjac mannan is used for the purpose of imparting viscosity and body feeling and further stabilizing the emulsion, the specific tackiness of the product is reduced. It gives a sense of feeling, and only canonnaises of very unfavorable quality can be obtained.
また、同様に糊化澱粉ペーストのみを利用した場合に
は、製品表面より離水が生じ食感的にも粉っぽさが感じ
られ、良好な品質のものを得ることはできない。Similarly, when only the gelatinized starch paste is used, water is separated from the surface of the product, and powdery texture is felt, so that good quality products cannot be obtained.
即ち、本発明が解決しようとする課題は、コンニャク
マンナンを利用し、かつ油脂含有率が低減されたマヨネ
ーズ様食品の製造法において、品質的に良好な通常品と
かわらない食感のマヨネーズ様食品を提供することにあ
る。That is, the problem to be solved by the present invention is to use a konjac mannan, and in a method for producing a mayonnaise-like food having a reduced fat and oil content, a mayonnaise-like food having a texture that does not differ from that of a normal product having good quality. Is to provide.
＜課題を解決するための手段＞ 本発明者らは、上記課題の解決につき、鋭意検討を重
ねた結果、コンニャクマンナンを、油脂含有率が低減さ
れたマヨネーズ様食品に利用する場合、糊化澱粉ペース
トを併用することにより食感が著しく改善されることを
見出し、本発明を完成するに至った。即ち、本発明に係
る低カロリーマヨネーズ様食品はコンニャクマンナンお
よび糊化澱粉ペーストを含むことを特徴とする。<Means for Solving the Problems> The present inventors have conducted intensive studies on solving the above problems, and as a result, when konjac mannan is used for a mayonnaise-like food having a reduced oil and fat content, gelatinized starch is used. It was found that the texture was significantly improved by using the paste in combination, and the present invention was completed. That is, the low-calorie mayonnaise-like food according to the present invention is characterized by containing konjac mannan and a gelatinized starch paste.
本発明において対象となる低カロリーマヨネーズ様食
品とは、油脂含量が最終製品に対し50重量％以下のもの
をさす。通常、この程度の油脂含量では、水層部分の量
が相対的に増加することにより、製品の粘性，ボディ感
が失われ、また、エマルジョンの安定性が低下してしま
う。そこで、本発明においては、これらを改良するため
に、コンニャクマンナンを利用する。The low-calorie mayonnaise-like food targeted in the present invention refers to a food having a fat content of 50% by weight or less based on the final product. Normally, at such a level of fats and oils, the viscosity of the product and the body feel are lost and the stability of the emulsion is reduced due to the relative increase in the amount of the aqueous layer portion. Therefore, in the present invention, konjac mannan is used to improve these.
本発明におけるコンニャクマンナンとは、いわゆるこ
んにゃく粉あるいは精製グルコマンナンのいずれでもよ
く、発明の効果を呈しうる程度の増粘効果を示すもので
あればその製法，粒径，形状及び精製度等は問わない。The konjac mannan in the present invention may be any of so-called konjac flour or purified glucomannan, and its production method, particle size, shape, degree of refining, etc. are not limited as long as it exhibits a thickening effect capable of exhibiting the effects of the invention. Absent.
コンニャクマンナンの添加量は、それ自体の品質にも
よるが、通常、製品重量に対し、0.05〜0.5重量％の範
囲である。本発明者らの知見によれば0.05重量％未満の
添加量では、エマルジョンの安定性が悪く、食感も水っ
ぽいものになってしまう。また、0.5重量％を超える場
合には、製品の粘性が高すぎなめらかさに欠けるものと
なってしまう。The amount of konjac mannan added depends on the quality of itself, but is usually in the range of 0.05 to 0.5% by weight based on the weight of the product. According to the knowledge of the present inventors, if the addition amount is less than 0.05% by weight, the stability of the emulsion is poor, and the texture becomes watery. On the other hand, if it exceeds 0.5% by weight, the viscosity of the product is too high and lacks smoothness.
コンニャクマンナンの添加方法、添加時期については
特に制限はしないが溶解性が悪いコンニャクマンナンを
用いる場合には、予め適当量の水で膨潤せしめた後、添
加する方が好ましい。また、添加時期については、油脂
類の添加前、すなわち乳化工程の前に、行なった方が、
乳化が容易である。The method and timing of addition of konjac mannan are not particularly limited, but when konjac mannan having poor solubility is used, it is preferable that the konjac mannan be swelled in advance with an appropriate amount of water and then added. In addition, regarding the timing of addition, it is better to perform before the addition of fats and oils, that is, before the emulsification step,
Easy emulsification.
次に、糊化澱粉ペーストについて説明する。本発明に
おける糊化澱粉ペーストとは、澱粉又は、澱粉質原料
を、水の存在下で加熱糊化せしめたものをいう。用いる
澱粉としては、トウモロコシ，小麦，米，タピオカ等で
あるが、本発明においては、その種類は、特に限定しな
い。また、糊化時の水分添加量、糊化温度あるいはpHと
いったペーストの調製法も特に問わない。要は、澱粉が
十分に糊化できる条件ならばよい。更に、糊化ペースト
調製時に前述のコンニャクマンナンを添加しコンニャク
マンナンと糊化澱粉の複合物として用いることも可能で
ある。Next, the gelatinized starch paste will be described. The gelatinized starch paste in the present invention refers to a starch or a starch material obtained by heating and gelatinizing in the presence of water. The starch used is corn, wheat, rice, tapioca or the like, but the type is not particularly limited in the present invention. The method of preparing the paste such as the amount of water added during gelatinization, the gelatinization temperature or the pH is not particularly limited. In short, it is sufficient that the starch can be sufficiently gelatinized. Furthermore, it is also possible to add the above-mentioned konjac mannan at the time of preparing the gelatinized paste and use it as a composite of konjac mannan and gelatinized starch.
糊化澱粉ペーストの添加量は、澱粉として、最終製品
に対し、１〜10重量％の範囲である。すなわち、本発明
者らの知見によれば、添加量が１％に達しない場合に
は、目的とする食感の改良効果が不十分であり、また10
％を超える場合には、糊化澱粉ペースト特有の粉っぽさ
が、製品にあらわれてしまい、非常に好ましくない品質
のマヨネーズ様食品しか得ることはできない。更に、添
加時期についてはコンニャクマンナンと同様に、油脂類
の添加前に行なう方が好ましい。The added amount of the gelatinized starch paste is in the range of 1 to 10% by weight as the starch based on the final product. That is, according to the findings of the present inventors, when the addition amount does not reach 1%, the effect of improving the intended texture is insufficient, and
%, The powderiness peculiar to the gelatinized starch paste appears in the product, and only a mayonnaise-like food of very unfavorable quality can be obtained. Further, as for the timing of addition, as in the case of konjac mannan, it is preferable to perform the addition before the addition of fats and oils.
本発明においては、上述のごとく、油脂含量とコンニ
ャクマンナン及び糊化澱粉の添加以外の条件、すなわ
ち、油脂及びそれ以外の原料の種類又は添加量、あるい
は殺菌、乳化等の製造法、更には出来た製品の流通形
態、方法等については何ら制限をつけない。すなわち、
コンニャクマンナン，糊化澱粉ペースト及び、食酢，卵
黄又は、全卵、各種調味料、ガム質等の安定剤、及び、
食用油を、所望に応じて配合し、常法に従い、乳化均質
化を行ないO/W型エマルジョンを形成せしめ、低カロリ
ーマヨネーズ様食品を得る。In the present invention, as described above, the conditions other than the oil and fat content and the addition of konjac mannan and gelatinized starch, that is, the type or amount of the oil and fat and other raw materials, or a method for producing sterilization, emulsification, etc. There are no restrictions on the distribution form or method of the product. That is,
Konjac mannan, gelatinized starch paste and vinegar, egg yolk or whole egg, various seasonings, stabilizers such as gum, and
Edible oil is blended as desired and emulsified and homogenized to form an O / W emulsion according to a conventional method to obtain a low-calorie mayonnaise-like food.
かくして得られた低カロリーマヨネーズ様食品は、通
常のマヨネーズ類と同様に、サラダを始め、各種食品の
調味等に広く利用することができる。The low-calorie mayonnaise-like food thus obtained can be widely used for seasoning various foods, such as salads, like ordinary mayonnaises.
以下実施例により本発明の内容を更に詳しく説明す
る。Hereinafter, the content of the present invention will be described in more detail with reference to examples.
＜比較例＞ 表−１の配合に従い、マヨネーズ様食品を試作した。<Comparative Example> A mayonnaise-like food was prototyped according to the formulation in Table 1.
コーンスターチは、予め指定量の水に懸濁させ、90〜
95℃で15分間加熱糊化せしめた後、使用した。また、コ
ンニャクマンナンは、指定量の水に溶解、室温で１時間
放置、膨潤せしめた後、添加を行なった。Corn starch is pre-suspended in the specified amount of water, 90-
The mixture was heated and gelatinized at 95 ° C. for 15 minutes before use. Konjac mannan was dissolved in a specified amount of water, left at room temperature for 1 hour, allowed to swell, and then added.
乳化方法を予め油脂類以外のものを混合せしめた後、
クッキングカッター（ナショナル（株）製MK−132）で
激しく撹拌しつつ油脂を徐々に滴下し、滴下終了後、更
に５分間撹拌して製品とした。After mixing the emulsification method in advance other than fats and oils,
Oils and fats were gradually dropped with vigorous stirring using a cooking cutter (MK-132 manufactured by National Corporation), and after the dropping was completed, the mixture was further stirred for 5 minutes to obtain a product.
得られた製品について、コントロールを基準として、
訓練されたパネラー10名により官能評価を行なった。結
果を表−２に示す。このように、コンニャクマンナン又
は糊化澱粉ペースト単独の添加では、良好な品質のマヨ
ネーズ様食品を得ることは出来なかった。About the obtained product,
Sensory evaluation was performed by 10 trained panelists. Table 2 shows the results. Thus, the addition of konjac mannan or gelatinized starch paste alone did not make it possible to obtain a good quality mayonnaise-like food.
＜実施例１＞ 表−３の配合に従い、マヨネーズ様食品を試作した。
試作方法は、前述の＜比較例＞の方法に従った。 <Example 1> A mayonnaise-like food was experimentally produced in accordance with the composition shown in Table-3.
The prototype method was in accordance with the method of <Comparative Example> described above.
得られた製品について、コントロールを基準として、
訓練されたパネラー20名により官能評価を実施した結果
を表−４に示す。このように、本発明によるマヨネーズ
様食品は通常品と同等の良好な品質のものであった。About the obtained product,
Table 4 shows the results of the sensory evaluation performed by 20 trained panelists. Thus, the mayonnaise-like food according to the present invention was of good quality equivalent to a normal product.
＜実施例２＞ 表−５の配合に従いマヨネーズ様食品を製造した。 <Example 2> A mayonnaise-like food was produced according to the formulation in Table-5.
まず、コンニャクマンナンを指定量の水に溶解せしめ
た後、５℃で２時間放置、膨潤させ、コンニャクマンナ
ンゾルを調製した。次に、このゾルの中に小麦粉を添加
混合し、95℃,30分間加熱し、更に流水中で冷却し、コ
ンニャクマンナン−糊化澱粉複合ペーストを調製した。
この複合ペーストの中に食用油以外のその他の原料を混
合せしめ、次いで食用油を徐々に加えながら、ホモミキ
サーを用い乳化を行ない低カロリーマヨネーズ様食品を
得た。First, konjac mannan was dissolved in a specified amount of water and then left at 5 ° C. for 2 hours to swell to prepare konjac mannan sol. Next, flour was added to the sol, mixed and heated at 95 ° C. for 30 minutes, and further cooled in running water to prepare a konjac mannan-gelatinized starch composite paste.
Other ingredients other than edible oil were mixed into this composite paste, and then, while gradually adding edible oil, emulsification was performed using a homomixer to obtain a low-calorie mayonnaise-like food.
本品について、専門家による試食評価を行なったとこ
ろ、通常品と同等の非常に良好な品質であるとの評価を
得た。This product was evaluated by a specialist for tasting and found to be of very good quality equivalent to a normal product.
＜実施例−３＞ 表−６の配合に従いマヨネーズ様食品を試作した。 <Example-3> A mayonnaise-like food was produced on a trial basis according to the formulation in Table-6.
まず、コンニャクマンナンとキサンタンガムを指定量
の水に溶解せしめ、室温で２時間放置、膨潤させた後、
80℃１時間加熱を行ない、コンニャクマンナン−キサン
タンガム複合ゲルを得た。また、澱粉も指定量の水に懸
濁した後80℃,30分加熱を行ない糊化澱粉ペーストを得
た。First, konjac mannan and xanthan gum are dissolved in the specified amount of water and left at room temperature for 2 hours to swell.
The mixture was heated at 80 ° C. for 1 hour to obtain a konjac mannan-xanthan gum composite gel. The starch was also suspended in the specified amount of water and heated at 80 ° C. for 30 minutes to obtain a gelatinized starch paste.
次いで、この糊化澱粉ペーストの中に、60℃にて加温
溶解せしめ上述の複合ゲルを添加し、更に、食用油以外
の他の原料を添加、混入した。Then, the gelatinized starch paste was heated and dissolved at 60 ° C., and the above-mentioned composite gel was added. Further, other raw materials other than edible oil were added and mixed.
更に、この混合物に食用油を徐々に加えながらミキサ
ーにて乳化を行ない低カロリーマヨネーズ様食品を得
た。Further, the mixture was emulsified with a mixer while gradually adding edible oil to obtain a low-calorie mayonnaise-like food.
本品について、専門家による試食評価を行なったとこ
ろ、通常品と同等、ないしはそれ以上の非常に良好な品
質であるとの評価を得た。This product was evaluated by a specialist for tasting, and was found to have a very good quality equivalent to or better than that of a normal product.
＜発明の効果＞ 以上のごとく、本発明により、従来の技術に比べ、極
めて品質が改良された低カロリーマヨネーズ様食品を提
供することが可能となった。 <Effects of the Invention> As described above, according to the present invention, it has become possible to provide a low-calorie mayonnaise-like food with extremely improved quality as compared with the conventional technology.
本発明による、コンニャクマンナン利用低カロリーマ
ヨネーズ様食品は、それ自体の低カロリー性もさること
ながらコンニャクマンナンの食物繊維としての各種生理
機能も期待され、近年の消費者の健康指向にマッチし
た、極めて嗜好性に富むものである。The konjac mannan-based low-calorie mayonnaise-like food according to the present invention is expected to have various physiological functions as a dietary fiber of konjac mannan in addition to its low calorie, and is extremely suitable for the recent consumer's health orientation. It is rich in palatability.
フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/22 - 1/237 A23L 1/24 ＪＩＣＳＴファイル（ＪＯＩＳ)Continuation of the front page (58) Field surveyed (Int.Cl. 6 , DB name) A23L 1/22-1/237 A23L 1/24 JICST file (JOIS)
Claims (2)
トを含むことを特徴とする低カロリーマヨネーズ様食
品。1. A low calorie mayonnaise-like food comprising konjac mannan and a gelatinized starch paste.
〜0.5重量％および糊化澱粉ペースト１〜10％を含むこ
とを特徴とする請求項１記載の低カロリーマヨネーズ様
食品。2. A konjac mannan of 0.05 to the final product.
2. A low calorie mayonnaise-like food according to claim 1, comprising from 0.5 to 0.5% by weight and from 1 to 10% of a gelatinized starch paste.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1174548A JP2773262B2 (en) | 1989-07-06 | 1989-07-06 | Low calorie mayonnaise-like food |
| US07/646,504 US5116631A (en) | 1988-12-26 | 1991-01-23 | Low-calorie food products containing konjak mannan and processes for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1174548A JP2773262B2 (en) | 1989-07-06 | 1989-07-06 | Low calorie mayonnaise-like food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0339065A JPH0339065A (en) | 1991-02-20 |
| JP2773262B2 true JP2773262B2 (en) | 1998-07-09 |
Family
ID=15980482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1174548A Expired - Fee Related JP2773262B2 (en) | 1988-12-26 | 1989-07-06 | Low calorie mayonnaise-like food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2773262B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998033395A1 (en) * | 1997-02-03 | 1998-08-06 | Takahisa Shiota | Food made from sol of konjak flour |
| WO2011021536A1 (en) * | 2009-08-19 | 2011-02-24 | キユーピー株式会社 | Seasoning in the form of acidic oil-in-water type emulsion |
| US20120164276A1 (en) * | 2010-12-22 | 2012-06-28 | Conopco, Inc., D/B/A Unilever | Dressing |
| JP2013183707A (en) * | 2012-03-09 | 2013-09-19 | Yamano Inc | Mayonnaise-like seasoning |
| CN109963472A (en) * | 2016-11-07 | 2019-07-02 | 荷兰联合利华有限公司 | Emulsified savory food concentrate |
| CN111772165A (en) * | 2020-07-07 | 2020-10-16 | 江苏省农业科学院 | A kind of preparation method of low-fat crab oil salad |
-
1989
- 1989-07-06 JP JP1174548A patent/JP2773262B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0339065A (en) | 1991-02-20 |
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