JP3124160B2 - Mayonnaise-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a low-calorie, low-cholesterol mayonnaise-like food substantially free of egg yolk.

[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 shunned by recent health consciousness, while reducing the amount of fats and oils,
Reduce calories and / or use no yolk,
There is a growing demand for low cholesterol or non-cholesterol mayonnaise-like foods.

[0003] However, simply reducing the amount of fats and oils and / or removing the yolk from the usual mayonnaise composition changes the physical properties of the mayonnaise and impairs the texture and flavor. For example, the reduction in the amount of fats and oils for reducing calories causes a relative increase in the proportion of water in the emulsion, thereby lowering the viscosity of the obtained emulsion, and impairing good shape retention and water retention. At the same time, the body feeling 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 has stickiness and stickiness peculiar to the thickener,
It is not preferable in terms of texture, and therefore, its use amount is preferably small, and is usually limited to about 3%. Also,
There is a method of using gelatinized starch for the purpose of further improving the texture (Japanese Patent Publication No. 51-12706, Japanese Patent Application Laid-Open No. 3-39).
No. 065). 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. As a method for improving texture and maintaining viscosity and shape retention without using a thickener as described above, a method using a protein material heat-coagulated and refined (JP-A-58-23)
Nos. 764, 63-181972, and 64-86
No. 861). However, these methods have a problem that the raw materials are expensive and therefore difficult to use.

[0004] On the other hand, if the yolk in the mixture is removed, the excellent emulsifying action of the yolk does not work, so that a good mayonnaise-like texture cannot be obtained, or the unique flavor and richness of the yolk. With the harmful effects of disappearing. For this reason, methods using enzyme-treated soybean-derived protein, partially hydrolyzed soybean protein, soymilk or milk protein instead of egg yolk (JP-A-55-39725, 55-9)
Nos. 9173, 57-16674 and 59-1465
No. 55, No. 61-54230, No. 57-94272
And JP-A-56-151479, and JP-A-58-66-1.
No. 7161), or a method using egg white (Japanese Patent Publication No. 55-36306, Japanese Patent Application Laid-Open No. 61-5761), and the like.

[0005]

By the way, there is no satisfactory mayonnaise-like food even after various improvements as described above in order to reduce calories and cholesterol. Instead, when egg white was used alone as an emulsifier, it was found that if it was stored for a long time after production, there was a problem that cracking, water separation, and loss of luster were likely to occur. In particular, in mayonnaise-like foods having a low fat content, the above-mentioned phenomena tended to remarkably appear. An object of the present invention is to simultaneously achieve improvement in shape retention and texture by reducing the amount of fats and oils for reducing calories and improvement in texture and storage stability by removing egg yolk for reducing cholesterol. Low-calorie and low-cholesterol mayonnaise-like food.

[0006]

Means for Solving the Problems The present inventors have further studied the texture, shape retention, and storage stability of a mayonnaise-like food using a low fat content and egg white. According to this, it has been found that the above-mentioned deterioration in quality after storage for a long period of time particularly occurs because egg white is denatured by an acid during storage and thereby the emulsified state becomes unstable. It has also been found that the denaturation of egg white is more likely to proceed as the amount of oil and fat is lower, and therefore, the quality is reduced earlier. As a result of the study of the present inventors, by using egg white and lecithin in combination as an emulsifier, and further using starch gelatinized in the presence of the emulsifier, the texture, shape retention, and storage stability are simultaneously improved. It has been found that an accomplished mayonnaise-like food can be obtained, and the present invention has been completed. Although the reason for this is not clear, the presence of the gelatinized starch in the presence of the emulsifier (the gelatinized starch has a low feeling of glue, so that more starch can be used) allows the emulsification by the combination of egg white and lecithin. It is presumed that the force was further increased, resulting in the formation of a better emulsified state.

[0007] The present invention resides in a low-calorie, low-cholesterol mayonnaise-like food substantially free of egg yolk, characterized by comprising a starch gelatinized in the presence of an acidulant, egg white, lecithin and an emulsifier. .

[0008] Preferred embodiments of the present invention are as follows. (1) The mayonnaise-like food is composed of an aqueous phase of 40% by weight or more (more preferably 45 to 95% by weight) and an oil phase of 60% by weight or less (more preferably 55 to 5% by weight). (2) Egg white is blended so as to have a solid content of 1 to 10% by weight. (3) Lecithin is blended in an amount of 0.05 to 5% by weight. (4) Lecithin has a phospholipid composition such that phosphatidylcholine in the phospholipid composition is 25% by weight or less, preferably 15% by weight or less. (5) The ratio (weight ratio) of the amounts of lecithin and egg white (as solid content) is in the range of 1:20 to 1: 2.

(6) The emulsifier is at least one 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. (7) The amount of starch gelatinized in the presence of the emulsifier is 5 to 15% by weight (preferably 8 to 1%) as the starch content.
2% by weight). (8) The emulsifier is used in an amount of 0.1 to 10% by weight based on the starch. (9) The emulsifier is a glycerin organic acid fatty acid ester, the organic acid is preferably succinic acid, and the fatty acid is preferably a saturated fatty acid having 8 to 24 (more preferably 12 to 20) carbon atoms.

Hereinafter, the mayonnaise-like food of the present invention will be described. The mayonnaise-like food of the present invention uses egg white and lecithin as an emulsifier, and is characterized by using gelatinized starch containing an emulsifier, except for a conventional low-fat amount and substantially yolk-free mayonnaise. There is no difference from the food. That is, the mayonnaise-like food of the present invention, usually edible oils and fats, acidulants represented by vinegar, egg white,
Lecithin, gelatinized starch containing an emulsifier, and usually other seasonings, water for adjustment, and the like are contained as components. In addition, in the mayonnaise-like food of the present invention, substantially containing no egg yolk, preferably contains no yolk at all, even if used slightly, for example,
5% by weight or less.

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 formulated for the purpose of reducing calories as described above, the blended amount of the fat or oil is 60% by weight or less (more preferably 5% by weight).
To 55% by weight, especially 10 to 30% by weight).

[0012] As the acidulant, besides vinegar, citric acid,
Organic acids such as tartaric acid, fruit juices and the like can be mentioned.

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.

As the egg white used in the present invention, an egg white liquid separated from whole eggs and a powdered form thereof dried are used. Preferably, it is powdered egg white. In the mayonnaise-like food of the present invention, the egg white (as solid content) is 1 to 1
It is preferable to mix them so as to be 0% by weight (preferably 3 to 8% by weight).

As the lecithin (phospholipid mixture) used in the present invention, commercially available lecithin can be used.
However, in order to further enhance the flavor (kokumi) of the obtained mayonnaise-like food, a phospholipid such that the phosphatidylcholine in the phospholipid composition is 25% by weight or less (more preferably, 15% by weight or less) is used. Preferably, it is a lecithin having a composition. Lecithin of a specific composition as described above is a natural lecithin as a raw material, solvent separation using ethanol, acetate, etc., separation by ultrafiltration, ion exchange column, separation using an adsorbent using a column such as a silica column, etc. Can be obtained by a known method. Also,
The lecithin used may be lysolecithin that has been enzymatically decomposed with phospholipase or the like. As natural lecithin, for example, lecithin derived from plants such as soybean, rapeseed, sunflower, and corn is preferable. In the mayonnaise-like food of the present invention, lecithin is preferably blended in an amount of 0.05 to 5% by weight (preferably 0.3 to 2% by weight). Also, lecithin and egg white (as solid content)
Is preferably in the range of 1:20 to 1: 2 (more preferably, in the range of 1:10 to 1: 3).

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.

[0017] 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 an aqueous phase component, an acidulant, egg white, lecithin, water, and, if necessary, a seasoning other than vinegar, a stabilizer and the like is prepared. And then emulsifying with a colloid mill or the like.

The mayonnaise-like food of the present invention is 40% by weight.
An oil-in-water emulsion having a low fat content, comprising the above aqueous phase and 60% by weight or less of an oil phase, is preferred. In the present invention, the mayonnaise-like food is preferably composed of 45 to 95% by weight of an aqueous phase and 55 to 5% by weight of an oil phase, and more specifically, the following composition.

10 to 35% by weight of edible oil and fat, 3 to 8% by weight of egg white (as solid), 0.3 to 2% by weight of lecithin, 8 to 12% of starch (as solid) gelatinized in the presence of an emulsifier.
% By weight, vinegar (acidity 10%) as a sour agent 6-10% by weight, salt 2-4% by weight, sodium glutamate 0.3
-0.5% by weight, sugar 2-5% by weight, mustard powders 0.1-1.0% by weight, and water (remaining 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).

[0022]

The present invention will be described below more specifically with reference to examples and comparative examples. However, “%” means “% by weight”
Means [Example 1] The phospholipid composition of lecithin (A) (trade name: SLP-White-SP, manufactured by True Lecithin Industry Co., Ltd.) is as follows.組成 Composition of phospholipid mixture (% by weight) PI PC PE PA Other ──────────────────────────────────── Lecithin (A) 15 35 30 10 10 ───── ───────────────────────────────

Lecithin (B) was prepared from lecithin (A) by the following solvent fractionation method. 100 g of high-purity lecithin was dispersed in 500 ml of ethanol. The resulting dispersion was heated to 50 ° C. with stirring and maintained for 30 minutes, then cooled to 0 ° C. and maintained for 30 minutes. The above dispersion was subjected to suction filtration to obtain an insoluble fraction. Using the obtained insoluble fraction, the above operations 1 to 2 were performed
Repeated and processed. The obtained insoluble fraction was dried.

The phospholipid composition of the obtained lecithin (B) is as follows.組成 Composition of phospholipid mixture (% by weight) PI PC PE PA Other ──────────────────────────────────── Lecithin (B) 30 10 35 20 5 ──────────────────────────────────── ───────────────────────────────

(Preparation of starch (A) gelatinized in the presence of an emulsifier and starch (B) gelatinized in the absence of an emulsifier ) Corn starch as a starch and glycerin succinic acid fatty acid ester as an emulsifier (Kao Corp. )) And water were mixed in the proportions shown in the table below and dispersed with a homogenizer. The resulting dispersion was gelatinized by heating in a boiling water bath (about 85 ° C.), and then cooled to obtain corn starch (A) gelatinized in the presence of an emulsifier. Also, no emulsifier is used
A gelatinized starch (B) was obtained in the same manner as above except for the above.

{Starch gelatinized in the presence of an emulsifier (A) (B)} ────────────────────────── Corn soup 11.0% 11.0% Glycerin succinic acid fatty acid ester 0.3%-Water 50.0% 50.0% 合計 Total 61.3% 61.0%

Various mayonnaise-like foods were produced according to the following procedures based on the formulations shown in Table 1 below. The gelatinized corn starch, lecithin, and other aqueous phase raw materials prepared as described above were mixed and sufficiently stirred at 5,000 rpm for 10 minutes using a homomixer. 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.

[0028]

[Table 1] Table 1 配合 Formulation of mayonnaise-like food (% by weight) Inventive product Comparative product (a to f) I II abcdcef ────────────────────────────────サ ラ ダ Salad oil 15.0 15.0 15.0 15.0 15.0 15.0 15.0 15.0 Egg white powder 6.0 6.0 6.0 6.0 6.0 6.0 6.0 6.0 Gelatinized starch (A) 61.3 61.3 61.3 61.3----Same (B) ---- 61.0 61.0 61.0 61.0 Lecithin ( A) 1.0 − − − 1.0 − − − Same (B) − 1.0 − − − 1.0 − − Glyceride − − − 1.0 − − 1.0 − Vinegar 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 (Acidity 10%) Salt 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Sugar 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 Glutamic acid 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Sodium mustard powder 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Water (balance) ───────────── ─ ──────────────────── In the above Table 1, "glyceride" is a monoglyceride of stearic acid (manufactured by Kao Corp.).

[Evaluation as Mayonnaise-like Food] Each of the obtained mayonnaise-like foods was filled in a polyethylene tube having a volume of 300 ml, stored at 5 ° C., 20 ° C., and 30 ° C. for a certain period (after production). 1 month and 6 months later)
A squeezing test was performed every time, and the state of "water separation" was examined and evaluated. The occurrence of “cracks” in the tube was visually examined and evaluated. Further, the texture, body taste (flavor), and shape retention were also evaluated. The evaluation criteria are as follows.

(Water separation) A: There is no water separation when squeezed out (good). B: When squeezed out, slight water separation occurs at the tip (somewhat poor). C: When squeezed out, a large amount of water separation occurs (poor). (Crack) A: There is no crack in the tube (good). B: Cracks occurred slightly in the tube (slightly poor). C: Large cracks occurred in the tube (poor).

(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. (Body taste) A: The body taste was strongly felt. B: There is a rich taste. C: The body taste is not felt. (Retainability) The state when the mayonnaise was squeezed out of a tube (having a star-shaped mouth) was observed. A: The star shape is clear and the edge is sharp. B: The star shape is clearly formed, but the edges are rounded. C: No star shape. The above results are shown in Table 2 below.

[0032]

[Table 2] Table 2 ──────────────────────────────────── Mayo Evaluation item One month storage Conditions Storage conditions for 6 months Naked Food Body type (Temperature: ° C) (Temperature: ° C) Like food taste Shape 5 20 30 5 20 30 ──────────────── ──────────────────── (Example) I AA B A Water separation A A A A A A A Crack A A A A A A A II AA A A Water separation A A A A A A Crack A A A A A A ──────────────────────────────────── (Comparative Example) a CCB Water separation BCC CCC Crack BBCCCCCbCCB Water separation CCCCCCC Crack BCCCCCC CCBAA Water separation BBBCCCC Crack A C C d CAA Water separation BBBCCC Cracking CBACC CeCCA Water separation CCCCCCC Cracking CCCCCCCfaction CCCearing CCCCCCC C C C C ────────────────────────────────────

As is clear from the results shown in Table 2, the mayonnaise-like foods (I and II) according to the present invention containing starch combined with egg white and lecithin, and further containing gelatinized in the presence of an emulsifier.
The product of the present invention) has good texture, rich taste, good shape retention, and does not cause water separation or cracking even after long-term storage. In particular, when a lecithin having a specific composition is used (mayonnaise-like food (II)), the body taste is further improved. Meanwhile, Les lecithin, and those lacking at least one of gelatinized starch in the presence of an emulsifier (mayonnaise food a~
f) is particularly inferior in texture and storage stability to the mayonnaise-like food according to the present invention.
Similar results were obtained when glycerin succinic acid fatty acid ester (manufactured by Kao Corporation) was used instead of glyceride (stearic acid monoglyceride).

[0034]

EFFECTS OF THE INVENTION The mayonnaise-like food of the present invention has a low calorie and low cholesterol,
It has good kokumi (flavor) and is also excellent in performance such as shape retention and storage stability.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Mayumi Hosoda 270 Suga, Kashima-cho, Kashima-gun, Ibaraki Prefecture (72) Inventor Katsuhiko Inada 18762-223, Doaihoncho, Hazaki-cho, Kashima-gun, Ibaraki Prefecture (58) Fields surveyed (Int .Cl. ⁷ , DB name) A23L 1/24 A23L 1/307 JICST file (JOIS) JAFIC file (JOIS)

Claims (2)

(57) [Claims] 1. A low-calorie, low-cholesterol mayonnaise-like food substantially free of egg yolk, characterized by comprising a starch gelatinized in the presence of an acidulant, egg white, lecithin and an emulsifier. 2. The edible fat or oil may be contained in an amount of 5 to 50 with respect to the total amount.
The low-calorie and low-cholesterol mayonnaise-like food according to claim 1, which is contained by weight.