JP3286407B2 - Mayonnaise-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a low-calorie mayonnaise-like food having good texture and shape retention.

[0002]

2. Description of the Related Art Mayonnaise is an oil-in-water that is usually composed of edible fat (vegetable fat), egg yolk (or whole egg), vinegar, and seasonings such as sugar, salt, and spices other than vinegar. It is an emulsion of the type. Mayonnaise is generally pre-mixed with raw materials other than oils and fats, and after making an aqueous liquid,
It is prepared by gradually adding a fat component to the mixture and emulsifying the mixture. Mayonnaise is large (65% by weight or more)
Edible oils and fats, and egg yolk or whole eggs, which form a good emulsified state, thereby maintaining smooth texture, unique flavor, and good physical properties such as good shape retention. As a result, mayonnaise is high in calories and high in cholesterol. However, those with high calories and high cholesterol as described above tend to be avoided by recent health consciousness, while reducing the amount of fats and oils (low calorie) and / or using no yolk, low cholesterol, Or there is an increasing demand for non-cholesterol mayonnaise-like foods.

[0003] In order to obtain low-calorie mayonnaise (mayonnaise-like food), the content of fats and oils may be simply reduced, but the reduction of the fats and oils relatively increases the proportion of water in the emulsion. Therefore, reduce the viscosity of the resulting emulsion,
Good shape retention and water retention are impaired and the body feel is lost. For this reason, as described in JP-A-3-91460, a thickener such as starch, guar gum or xanthan gum is often added. However, the addition of these thickeners is sticky and sticky, which is peculiar to the thickener, and is not preferable in terms of texture. Therefore, the amount of the thickener is preferably small, and is usually limited to about 3%. In addition, there is a method using gelatinized starch for the purpose of further improving the texture (Japanese Patent Publication No. 51-12706, Japanese Patent Application Laid-Open No. 3-39065). However, the use of gelatinized starch certainly improves the physical properties and texture, but tends to cause roughening at low temperatures, and also tends to leave the pasty feeling (flouriness) peculiar to gelatinized starch. Like the thickener, the amount used is also limited. Also, as a method of improving the texture without using a thickener as described above and maintaining the viscosity and shape retention,
Production method using heat-coagulated and refined protein raw material (JP-A-58-23764, 63-181972)
And the publications of JP-B-86-86661). However, these methods have a problem that the raw materials are expensive and therefore difficult to use.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a low calorie mayonnaise-like food which has a sufficient shape-retaining property and a good texture regardless of the low fat content. .

[0005]

Means for Solving the Problems The present inventors have further studied the improvement of the shape retention and texture of mayonnaise-like foods having a low fat content. As a result, the use of starch that has been gelatinized in the presence of an emulsifier, has the desired performance, and found that a mayonnaise-like food with improved texture can be obtained.
The present invention has been completed. According to the study of the present inventor, when starch that has been gelatinized in the presence of an emulsifier is used, the resulting emulsion does not feel much sizing compared to the case where a conventional gelatinized starch containing no emulsifier is used. Thus, it has been found that more starch can be used. For this reason, even if it is a mayonnaise-like food with extremely reduced oil and fat content, a mayonnaise-like food having a good texture and good shape retention can be obtained.

The present invention relates to a low-calorie mayonnaise-like food obtained by emulsifying and dissolving 5 to 30% by weight of edible oil and fat, 5 to 15% by weight of gelatinized starch, egg yolk, and a predetermined amount of an acidulant in an aqueous phase. In a method for producing, a predetermined amount of starch pre-gelatinized in the presence of an emulsifier, egg yolk, a predetermined amount of edible fat,
And it is in the manufacturing method characterized by mixing and emulsifying with the above-mentioned predetermined amount of acidulant.

The preferred embodiments of the present invention are as follows. ( 1 ) The emulsifier is an emulsifier selected from the group consisting of glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, and sorbitan fatty acid ester. (2) The amount of starch was gelatinized in the presence of emulsifier, Ru 8-10 wt% der content of the starch.

Hereinafter, the mayonnaise-like food of the present invention will be described. The mayonnaise-like food of the present invention is not different from the conventional low-fat mayonnaise-like food except that it is characterized by using gelatinized starch containing an emulsifier.
That is, the mayonnaise-like food of the present invention is usually edible oil and fat, egg yolk (only added as yolk or added as whole egg), acidulant represented by vinegar, gelatinized starch containing emulsifier, and usually other seasonings, Water and the like are included as compounding components.

The edible oils and fats are not particularly limited as long as they are edible. For example, soybean oil, rapeseed oil,
Liquid oils such as corn oil and cottonseed oil are generally used, but palm oil, coconut oil and the like can also be used. Further, oils and fats obtained by subjecting these oils and fats to treatments such as hardening, sorting, and transesterification may be used. Since the mayonnaise-like food of the present invention is blended for the purpose of reducing calories as described above, the amount of the fat used is 5 to 30% by weight.

[0010] As the acidulant, besides vinegar, citric acid,
Organic acids such as tartaric acid, fruit juices and the like can be mentioned.

As the yolk, normal egg yolk, powdered yolk, frozen egg yolk and the like can be used, but salted (sugar) egg yolk may be used, or whole egg may be used. Egg yolk has a solid content of 1
It is preferably blended so as to be 15 to 15% by weight (more preferably 5 to 10% by weight).

As the seasoning, those conventionally used for mayonnaise can be used. Seasonings other than vinegar include, for example, salt, sodium glutamate, and masdads. In addition, a thickener such as xanthan gum, guar gum, carrageenan, pectin, cellulose, and tamarind gum, or a starch, a starch decomposition product, a protein, or the like may be used within a range that does not adversely affect the texture.
The above-mentioned seasonings and thickeners can be appropriately compounded according to the purpose of use of the mayonnaise-like food and the like, and the same applies to the mayonnaise-like food of the present invention. Therefore, the amount used can be appropriately changed.

The starch gelatinized in the presence of the emulsifier used in the present invention is, for example, a mixture of starch, water and an emulsifier.
And disperse it at a temperature higher than the gelatinization (denaturation) temperature of starch (usually 8
(5 to 90 ° C.). The emulsifier may be added at a stage where the starch is gelatinized (denatured), and therefore may be before or during the heat treatment. It is preferably added before the heat treatment.
In addition, in preparing the mayonnaise-like food of the present invention, the effects of the present invention cannot be obtained even if gelatinized starch and an emulsifier are separately added as one component of the mixture. The emulsifier may be used directly as it is, or may be used after being dispersed and heated and dissolved in water in advance. Alternatively, it may be used in a state where a structure such as a liquid crystal is formed. When gelatinizing starch, the above-mentioned thickeners and the like may be added.

The starch may be any commonly used one, for example, corn, wheat, rice, tapioca and the like. The emulsifier is not limited, but for example, glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester,
Preferred are polyglycerin condensed ricinoleate and sorbitan fatty acid ester. The above-mentioned emulsifiers may be used alone or in combination as appropriate. Among the above, glycerin organic acid fatty acid esters are particularly preferred. Succinic acid is preferred as the organic acid. The fatty acid is preferably a saturated fatty acid having 8 to 24 carbon atoms (more preferably, 12 to 20 carbon atoms).

In preparing the starch gelatinized in the presence of the emulsifier used in the present invention, the amount of water used may be any amount as long as the starch can be gelatinized. Usually, 3 to 3
10 times by weight (more preferably 4 to 8 times by weight) is used. The emulsifier is used in an amount of 0.1 to 1 based on the amount of starch used.
It is preferable to use 0% by weight (more preferably, 1 to 5% by weight). In the mayonnaise-like food of the present invention, the amount of starch gelatinized in the presence of the emulsifier is blended so that the starch content is 5 to 15% by weight (preferably 8 to 12% by weight). Is preferred.

The mayonnaise-like food of the present invention can be prepared by a conventional method. That is, first, an aqueous liquid containing a seasoning other than an aqueous phase component, such as an acidulant, egg yolk (or whole egg), water, and vinegar, is prepared, and oils and fats are gradually added thereto, and a stirrer such as a mixer is prepared. And then emulsify with a colloid mill or the like.

In the present invention, the mayonnaise-like food preferably has the following composition. 5 to 30% by weight of edible oil and fat, 5 to 10% by weight of egg yolk (as solid content), 8 to 10% by weight of starch gelatinized in the presence of an emulsifier, 10 to 20% by weight of vinegar, 2-3% by weight of salt, mustard 0.5-1.0% by weight of powders and water (residual amount). The viscosity of the mayonnaise-like food of the present invention is preferably in the range of 30,000 to 200,000 centipoise (more preferably, 100,000 to 150,000 centipoise).

[0018]

The present invention will be described below more specifically with reference to examples and comparative examples. [Example 1] (Preparation of starch gelatinized in the presence of emulsifier)
Corn starch, glycerin succinic acid fatty acid ester (manufactured by Kao Corporation) as an emulsifier, and water were mixed in the composition shown in Table 1 below and dispersed with a homogenizer. The resulting dispersion was gelatinized by heating in a boiling water bath (about 85%).
℃), and cooled to obtain corn starch gelatinized in the presence of an emulsifier.

(Preparation of Mayonnaise-like Food I) A mayonnaise-like food I according to the present invention was produced by the following procedure based on the composition shown in Table 1 below. The corn starch gelatinized in the presence of the emulsifier prepared above and the aqueous phase raw material were mixed, and sufficiently stirred using a homomixer under the stirring conditions of 5000 rpm for 10 minutes. The oil phase raw material consisting of rapeseed salad oil was gradually added to the obtained aqueous phase raw material mixture, and the mixture was pre-emulsified with a homomixer at 5000 rpm for 20 minutes with stirring.
Subsequently, the mixture was homogenized in a colloid mill to prepare a mayonnaise-like food I.

Comparative Example 1 (Preparation of Mayonnaise-Like Food Ic) In the preparation of the mayonnaise-like food of Example 1, gelatinized starch containing no emulsifier was used instead of the gelatinized starch in the presence of the emulsifier. Except that it was used, a food Ic for mayonnaise for comparison was prepared in the same manner as in Example 1 above.

[Examples 2 to 7 ] (Preparation of Mayonnaise-like Foods II to VII) In the preparation of the mayonnaise-like food I of Example 1 above, as starch gelatinized in the presence of an emulsifier, the following Table 2 was used. The corresponding foods for mayonnaise II to VII according to the present invention were respectively prepared in the same manner as in Example 1 except that the starch gelatinized in the presence of the emulsifier shown in Table 1 was used.

[0022]

[Table 1] Table 1 配合 Formulation of mayonnaise-like food (% by weight) ──────────────── ─── Gelatinized starch corn starch 10.0 Emulsifier Additive amount in Table 2 below Water 48.0 油 Oil phase component Rapeseed salad oil 10. 0 ──────────────────── Aqueous phase component Whole egg 12.0 Vinegar (acidity 10%) 8.0 Salt 2.0 Sugar 1.5 Sodium glutamate 0. 5 Spices 0.5 Water balance ──────────────────── Total 100.0

[0023]

[Table 2] Table 2 種類 Types of emulsifiers used Example 1 Glycerin succinic acid fatty acid ester 0.24 (Manufactured by Kao Corporation) Example 2 Glycerin fatty acid ester 0.24 (trade name: T-95, manufactured by Kao Corporation) Example 3 Polyglycerin fatty acid ester 1.50 (trade name: MSW-750, Sakamoto Yakuhin) Example 4 Polyglycerin fatty acid ester 2.0 (trade name: DAS-750, manufactured by Sakamoto Pharmaceutical Co., Ltd.) Example 5 Sucrose fatty acid ester 0.66 (trade name: S-370 Example 6 Sucrose fatty acid ester 0.45 (trade name: S-11) 0, manufactured by Mitsubishi Kasei Food Co., Ltd.) Example 7 Sorbitan fatty acid ester 0.24 (trade name: S-10F, manufactured by Kao Corporation) ─────────────────── Comparative Example 1 No additive −−− ─────────────────────── ─────────────

The “texture” of each of the obtained mayonnaise-like foods was evaluated organoleptically in the following four stages. Evaluation criteria are
It is as follows. (Texture) AA: No glue feeling. A: Almost no glue feeling. B: Glue feeling is weak. C: The glue feeling is slightly strong. D: Strong glue feeling. The results are shown in Table 3 below.

[0025]

[Table 3] Table 3 ──────────────────────────────────── Mayonnaise Emulsifier used Sensory food Addition amount (% by weight) Evaluation I I Glycerin succinate fatty acid ester 0 .24 AA II Glycerin fatty acid ester 0.24 A III Polyglycerin fatty acid ester 1.50 A IV Polyglycerin fatty acid ester 2.0 B V Sucrose fatty acid ester 0.66 B VI Sucrose fatty acid ester 0.45 A VII Sorbitan fatty acid Ester 0.24 A {Ic not added --- D} ──────────────────────────────────

As is clear from the results in Table 3 above, the mayonnaise foods (I to VII) according to the present invention prepared using starch gelatinized in the presence of an emulsifier have no or weak glue. Feeling is improving. On the other hand, the mayonnaise food for comparison (Ic) prepared using gelatinized starch containing no emulsifier has a strong paste texture and a poor texture. In addition, about the shape retention, all the mayonnaise foods were favorable.

[0027]

The mayonnaise-like food of the present invention contains starch that has been gelatinized in the presence of an emulsifier. However, when an emulsifier is added during the preparation of such gelatinized starch, the conventional emulsifier is contained. Compared to non-gelatinized starch, the feeling of glue is not so much felt, and therefore, the amount of starch used in the formulation can be relatively increased. For this reason, a mayonnaise-like food with improved texture can be obtained regardless of the low fat content. In addition, when starch that has been gelatinized in the presence of an emulsifier is used, skin roughness at low temperatures is also suppressed.

────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Mayumi Hosoda 270 Suga, Kashima-cho, Kashima-gun, Ibaraki Prefecture (56) References JP-A-2-203764 (JP, A) (58) Fields investigated (Int. Cl. ⁷⁾ , DB name) A23L 1/22-1/24 A23L 1/30

Claims (3)

(57) [Claims] 1. An edible oil or fat of 5 to 30% by weight is added to an aqueous phase.
A method for producing a low-calorie mayonnaise-like food in which 澱 15% by weight of gelatinized starch, egg yolk, and a predetermined amount of an acidulant are emulsified and dissolved, comprising a predetermined amount of gelatinized in the presence of an emulsifier in advance. A method for producing starch, comprising mixing and emulsifying starch with egg yolk, a predetermined amount of edible oil and fat, and the predetermined amount of sour agent. 2. An emulsifier comprising: a glycerin fatty acid ester;
The low-calorie mayonnaise according to claim 1, which is an emulsifier selected from the group consisting of glycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, and sorbitan fatty acid ester. -Like food production method. 3. The method for producing a low-calorie mayonnaise-like food according to claim 1, wherein the emulsifier is glycerin succinate fatty acid ester.