JP2010041962A - Oil-and-fat processed food mixed with ground leaf of salacia plant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat processed food, such as mayonnaise and dressing, which has no influence on flavor and is stably and clearly greened for a long period of time. <P>SOLUTION: The oil-and-fat processed food includes ground leaves of Salacia plant. The Salacia plant is Salacia reticulata or Salacia oblonga and the oil-and-fat processed food is a green oil-and-fat processed food that is a mayonnaise or dressing. The oil-and-fat processed food has no influence on flavor, is clearly greened, is not recognized to cause deterioration in quality, and maintains stable qualities. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a processed oil and fat food containing a ground product of a salacia plant.

  Processed oils and fats include mayonnaise, dressing, etc. Among them, mayonnaise is produced by adding egg yolk to vinegar, gradually adding oil and fat while stirring and uniformly emulsifying. This is a method using the emulsifying power of protein and lecithin contained in egg yolk, and the content of fats and oils usually occupies 70 to 90%.

  On the other hand, mayonnaise deterioration is caused by emulsion breakage due to oxidative deterioration (acid loss) of oil, and the content is separation of oil and further deterioration of flavor. Tocopherol, butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT) and the like are used as a deterioration preventing agent for preventing this deterioration. Patent Document 1 discloses the prevention of oxidation by adding tea leaf polyphenol to mayonnaise.

  Recently, attempts have been made to give various functions to mayonnaise itself. For example, Patent Document 2 discloses a method for producing tea mayonnaise in which tea leaf powder or tea extract and oligosaccharide are mixed and stirred for the purpose of suppressing cholesterol rise, and development of mayonnaise with heat resistance added. For this reason, a product containing chitosan is described in Patent Document 3.

If oils and fats processed foods such as mayonnaise and dressing are bright green, it is thought that the added value will be improved. In fact, attempts have been made to develop green mayonnaise using green tea leaves (Patent Documents 4 and 5).
Japanese Patent Laid-Open No. 04-020262 JP 11-137210 A Japanese Unexamined Patent Publication No. 04-053469 JP 2001-192695 A Japanese Patent Laid-Open No. 2002-212589

Vibrant green is a color that means health, and there is a great need for foods that exhibit vivid green from a visual point of view. However, giving green color to mayonnaise with green tea leaves has a problem in terms of preference because of the strong aroma of green tea leaves and the astringency unique to green tea leaves. Moreover, when it was left for a long time, it browned, which was also a problem from this point.
Therefore, there has been a strong demand for a material that can stably and vividly impart a green color to mayonnaise without affecting the flavor over a long period of time.

  This invention makes it a subject to provide the fats and oils processed foods including the mayonnaise which provided the bright green stably and without affecting a flavor over a long period of time in view of said present condition.

In order to solve such a problem, the present inventors have a vivid yellow-green color tone, are not easily changed even if stored for a long period of time, have an incense that is not too strong, and have a high concentration of taste astringency. However, various plant leaves were evaluated from the viewpoints of weakness and emulsifiability.
As a result, it was found that the processed oil and fat food produced by mixing the ground leaves of the plant belonging to the genus Salacia is bright and bright in green, does not fade with respect to ultraviolet rays, and has excellent flavor.
Furthermore, since the leaves of Salacia plants are emulsifiable, the present invention has been completed by finding that it is possible to produce products having the original physical properties of mayonnaise even if the amount of added fat is small. It was.

  Therefore, the present invention is a processed oil / fat food characterized by containing a ground product of a leaf of a genus Salacia as a basic aspect thereof.

  Specifically, the green oil-and-fat processed food is characterized in that the plant of the genus Salacia is Salacia reticulata or Salacia oblonga.

  As a more specific embodiment, the present invention is the above-mentioned processed green oil / fat food, wherein the processed oil / fat food is mayonnaise or dressing. Therefore, the most specific present invention is a leaf of a Salacia plant. It is a green oil processed food such as mayonnaise or dressing, characterized by blending a pulverized product.

According to the present invention, it is possible to produce an oil-and-fat processed food such as mayonnaise having a bright green color without affecting the flavor. According to the present invention, the use of edible acid can be increased during the production of mayonnaise, and the use of fats and oils can be reduced, leading to the development of diversified mayonnaise products that meet consumer preferences. have.
In addition, the processed oil and fat processed foods such as mayonnaise exhibiting green color obtained according to the present invention have the advantage that stable quality products can be provided without deterioration in quality as compared with products containing conventional tea leaf powders and the like. have.

  As described above, the present invention is an oil-and-fat processed food comprising a pulverized product of Salacia plant leaves. That is, the present invention is a processed green oil / fat food characterized by drying and pulverizing the leaves of a plant belonging to the genus Salacia when producing an oil / fat processed food such as mayonnaise or dressing.

As the plant belonging to the genus Salacia used in the present invention, the leaves of Salacia reticulata and Salacia oblonga are particularly suitable.
The pulverized product may be finely pulverized product or coarse pulverized product. That is, the finely pulverized product is a very fine powder that passes through a 100-mesh sieve, and the coarsely pulverized product is about 10 mm square so that a leaf section can be visually confirmed. Any pulverized product can be used to produce the desired processed green and fat processed food.
Further, in the present invention, ground materials such as roots and trunks of Salacia plants may be mixed together with the ground materials of Salacia plants.

In the present invention, during the manufacture of oil and fat processed foods, it may be produced by adding a pulverized product of Salacia plant leaves, or by preparing green oils and fats by leaching Salacia plant leaves in advance, You may manufacture fats and oils processed food using it.
As fats and oils in this case, edible fats such as salad oil, sesame oil, cottonseed oil, olive oil, corn oil, soybean oil, rapeseed oil, fresh raw oil, sesame oil, safflower oil, canola oil, rice oil, linseed oil, etc. are used. be able to.

  The oil and fat processed food as referred to in the present invention can include various foods, and particularly, oil and fat processed foods such as mayonnaise and dressing are preferably included.

  In the processed oil and fat food provided by the present invention, as a raw material to be used other than the ground product of the plant of the genus Salacia to be added, any material may be used as long as it is used in the production of ordinary mayonnaise and dressing. Eggs, fats and oils, vinegar, salt, spices and the like are used.

As the ground product of the plant belonging to the genus Salacia, it is preferable to use a product obtained by collecting the leaves of the plant belonging to the genus Salacia, washing it thoroughly and then drying it. Drying may be natural drying or artificial drying, but in the case of artificial drying, it is necessary to avoid an excessively high temperature. The drying temperature is desirably 120 ° C. or lower, preferably 100 ° C. or lower, more preferably 80 ° C. or lower.
The crushed material to be added is prepared by pulverizing the dried leaves. This pulverization can be performed by a normal dry pulverizer, but a pulverization method can be selected depending on the size of the desired pulverized product. For example, a ball mill pulverizer can be used to obtain fine powder, and a coarse pulverizer can be used to obtain a coarsely pulverized product. The obtained pulverized product is sterilized with an airflow sterilizer, sieved, and subjected to use after removing impurities by metal detection or the like.
The pulverized leaves of the Salacia plant thus obtained had a very bright and bright green color, had a stable color tone, and were not easily faded under ultraviolet light. In addition, the pulverized product itself has a mild flavor and does not feel strong astringency.

In the present invention, the amount of pulverized Salacia plant added to the processed oil and fat food varies depending on the target processed oil and fat food, and cannot be limited in general, but with respect to the raw material, about 0.1% to 20%, in particular, Preferably, about 1% to 10% of the total raw material is appropriate.
Further, when mayonnaise was produced by mixing finely pulverized products of the genus Salacia, it became clear that emulsifiability was improved and palatability was improved in terms of physical properties as compared with tea leaves.

Hereinafter, the present invention will be described by showing representative examples of processed fats and oils foods prepared by mixing pulverized leaves of Salacia plants.
In addition, the Example shown below is for an understanding of this invention, and is not limited to these.

Example 1: Manufacture of normal mayonnaise Normal egg yolk mayonnaise was manufactured with the following composition and process.
After mixing egg yolk: 3 pieces, vinegar: 3 tablespoons (about 12 g / cup) and salt: a little (about 1 g), 540 g of salad oil was gradually added while stirring. The salad oil was well emulsified and it was confirmed that normal egg yolk mayonnaise could be produced.

Example 2: Production of green mayonnaise Green mayonnaise was produced by the following formulation and process.
3 egg yolks, 3 vinegars: 3 tablespoons (about 12 g / cup), salt: a little (about 1 g), 15 g of finely pulverized Salacia reticulata leaves (grinding particle size: 100 mesh or less), coarsely crushed salacia reticulata leaves ( After mixing 15 g of a piece having a side length of about 1 mm, 540 g of salad oil was gradually added while stirring to obtain green mayonnaise.
It was confirmed that the obtained green mayonnaise has a vivid green color, a good flavor, and a quality that can be used as a mayonnaise.
Moreover, it was confirmed that the addition of leaves of Salacia plants suppresses sourness and increases the emulsifying properties of mayonnaise. Further, the produced green mayonnaise was stable without separation of fats and oils even after a long period of time.

Example 3: Manufacture of green mayonnaise Green mayonnaise was manufactured by the following composition and process.
3 egg yolks, 6 vinegars: 6 tablespoons (about 12g / cup), salt: a little (about 1g), 4.5g of finely pulverized Salacia reticulata leaves (crushed particle size: 100 mesh or less), crushed material (crushed particle size) : 40 mesh or less) After mixing 4.5 g, 450 g of salad oil was gradually added with stirring to obtain green mayonnaise.
In addition, since the sourness can be suppressed by adding Salacia plant leaves, the amount of vinegar is doubled (normal, Example 1, 3 tablespoons), and the salad oil is approximately 20% of normal (Example 1, 540 g). Manufactured under a small number of conditions, the green mayonnaise had a vivid green color, no problem with emulsification, and excellent flavor.

Example 4: Comparison of green mayonnaise stability A green tea leaf pulverized product mayonnaise and a Salacia plant leaf pulverized green mayonnaise of the present invention were produced by the following formulation and process.
Six egg yolks, vinegar: 6 tablespoons (about 12 g / cup), salt: a little (about 2 g) were mixed.
Divide this mixture into two parts,
(A) Green tea leaf pulverized product (crushed particle size: 40 mesh or less) 9 g
(B) Salacia reticulata leaf pulverized product (crushed particle size: 40 mesh or less) 9 g
Was added and mixed well.
After mixing, 540 g of salad oil was gradually added to each of (A) and (B) while stirring to obtain green mayonnaise. Although both were green, the mayonnaise obtained by adding (A) was astringent, but the mayonnaise of the present invention obtained by adding (B) did not feel any astringency.
Furthermore, both green mayonnaise was put into a 1 L capacity transparent glass container and stored under white light at 10 ° C. for 6 months, and the color change was observed.
As a result, the mayonnaise obtained by adding (A) changed to greenish brown after storage, but the mayonnaise obtained by adding (B) remained vivid green after storage and was stable. It was a thing.

As described above, according to the present invention, processed oils and fats foods such as mayonnaise imparted a stable bright green color without affecting the flavor over a long period of time are provided.
The processed oil and fat processed foods such as mayonnaise, which have a green color, provided by the present invention has a great advantage in connection with the development of diversified products of processed oil and fat foods that meet consumer preferences.
Furthermore, according to the present invention, for example, in the production of mayonnaise, the use of edible acids can be increased, and the use of fats and oils can be reduced. It is a great thing.

Claims (3)

  Oil processed food characterized by blending leaves of Salacia plants.   The green oil processed food according to claim 1, wherein the plant of the genus Salacia is Salacia reticulata or Salacia oblonga.   The processed oily food according to claim 1 or 2, wherein the processed oily fat is mayonnaise or dressing.