JPH0731414A - Mayonnaise-like food - Google Patents

Abstract

PURPOSE:To prepare a mayonnaise-like food having low caloric value, keeping sufficient shape-retainability in spite of low oil and fat content and having good palatability. CONSTITUTION:This mayonnaise-like food having low calorie value contains an acidulant, egg yolk and starch gelatinized in the presence of an emulsifier. Preferably, the mayonnaise-like food is composed of >=40wt.% (preferably 95-50wt.%) of water phase and <=60wt.% (preferably 5-50wt.%) of oil phase.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention 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 usually contains edible oils and fats (vegetable oils and fats), egg yolks (or whole eggs) and vinegar as the main ingredients, to which sugars other than vinegar, salt, and seasonings such as spices are added. It is a type of emulsion. Mayonnaise is generally prepared by mixing raw materials other than oil and fat components in advance to make an aqueous solution,
It is prepared by gradually adding an oil and fat component to this and emulsifying it. Large amount of mayonnaise (65% by weight or more)
Edible oils and fats and egg yolks or whole eggs are contained, and a good emulsified state is formed by these, so that the physical properties such as smooth texture, unique flavor, and good shape retention are maintained. As a result, mayonnaise is high in calories and high in cholesterol. However, while those with high calorie and high cholesterol as described above tend to be shunned by recent health consciousness, they reduce the amount of fats and oils (low calorie) and / or do not use egg yolk, low cholesterol, Alternatively, there is a growing demand for non-cholesterol mayonnaise-like foods.

In order to obtain a low-calorie mayonnaise (mayonnaise-like food), it is sufficient to simply reduce the oil / fat content, but the reduction of the oil / fat causes a relative increase in the proportion of water in the emulsion. Therefore, the viscosity of the obtained emulsion is reduced,
Good shape retention and water retention are impaired, and the body feel is lost. Therefore, as described in JP-A-3-91460, it is often performed to add a thickener such as starch, guar gum, or xanthan gum. However, the addition of these thickeners is not preferable in terms of texture because of the stickiness and stickiness peculiar to the thickener, and therefore, the use amount thereof is preferably small, and is usually limited to about 3%. Further, there is a method of using gelatinized starch for the purpose of further improving the texture (Japanese Patent Publication No. 51-12706 and Japanese Patent Laid-Open No. 3-39065). However, although the use of gelatinized starch certainly improves the physical properties and texture, rough skin is likely to occur at low temperatures, and the gelatinized starch-specific pasty texture (powderiness) tends to remain. As with the thickener, the amount used is limited. Further, as a method of improving the texture without using the above-mentioned thickener, and maintaining the viscosity and shape retention,
A method for producing by using a protein raw material which is heat-coagulated and refined (Japanese Patent Laid-Open Nos. 58-23764 and 63-181972).
No. 64-86861) and the like. However, these methods have a problem that they are difficult to use because the raw materials are expensive.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a low-calorie mayonnaise-like food which has a sufficient shape-retaining property and a good texture regardless of a low amount of fats and oils. .

[0005]

Means for Solving the Problems The present inventor has further studied the improvement of the shape retention and texture of low-fat and mayonnaise-like foods. As a result, by using the starch gelatinized in the presence of an emulsifier, it was found that a mayonnaise-like food having desired performance and improved texture was obtained.
The present invention has been completed. According to the study of the present inventor, when the starch gelatinized in the presence of an emulsifier is used, the obtained emulsion does not feel much stickiness as compared with the case of using the conventional gelatinized starch containing no emulsifier. Therefore, it was found that more starch could be used. Therefore, even with a mayonnaise-like food having an extremely reduced fat content, a mayonnaise-like food having a good texture and good shape retention can be obtained.

[0006] The present invention is a low-calorie mayonnaise-like food characterized by containing starch gelatinized in the presence of an acidulant, egg yolk, and an emulsifier.

The preferred embodiments of the present invention are as follows. (1) The mayonnaise-like food comprises 40% by weight or more (more preferably 50 to 95) of an aqueous phase and 60% by weight or less (more preferably 50 to 5) of an oil phase. (2) 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 ricinoleic acid ester, and sorbitan fatty acid ester. (3) The amount of starch gelatinized in the presence of an emulsifier is 5 to 15% by weight (preferably 8 to 1) as a starch content.
0% by weight).

The mayonnaise-like food of the present invention will be described below. The mayonnaise-like food of the present invention is the same as the conventional low-fat mayonnaise-like food except that the gelatinized starch containing an emulsifier is used.
That is, the mayonnaise-like food of the present invention is usually edible oil and fat, egg yolk (egg yolk alone or added as whole egg), acidulant typified by vinegar, gelatinized starch containing an emulsifier, and usually other seasonings for adjustment. Water, etc. are included as a compounding ingredient.

The edible oil / fat may be of any type as long as it is edible. For example, soybean oil, rapeseed oil,
Liquid oils and fats such as corn oil and cottonseed oil are generally used, but palm oil and coconut oil can also be used. Further, oils and fats obtained by subjecting these oils and fats to treatments such as hardening, fractionation 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 blending amount of fats and oils is 60% by weight or less (more preferably 5% by weight).
.About.50% by weight, particularly 5 to 30% by weight).

As the acidulant, besides vinegar, citric acid,
Examples thereof include organic acids such as tartaric acid and fruit juice.

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

As the seasoning, those conventionally used for mayonnaise can be used. Examples of seasonings other than vinegar include salt, sodium glutamate, and masudads. In addition, thickeners such as xanthan gum, guar gum, carrageenan, pectin, cellulose, tamarind gum, or starch, starch decomposition products, proteins and the like may be used as long as the texture is not adversely affected.
The above seasonings and thickeners can be appropriately blended depending on the purpose of use of the mayonnaise-like food, and the same applies to the mayonnaise-like food of the present invention. Therefore, the amount used can also be changed appropriately.

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.
Disperse it, and paste it above the gelatinization (denaturation) temperature of starch (usually 8
It can be obtained by heat treatment at 5 to 90 ° C. The emulsifier may be added at the stage when the starch is gelatinized (modified), and thus may be added before or during the heat treatment. It is preferable to add it before the heat treatment.
The effect of the present invention cannot be obtained even when the gelatinized starch and the emulsifying agent are separately added as the respective components of the formulation when the mayonnaise-like food of the present invention is prepared. The emulsifier may be used directly as it is, or may be used after being dispersed in water and dissolved by heating in advance. Alternatively, it may be used in a state where a structure such as liquid crystal is formed. When gelatinizing the starch, the above-mentioned thickener and the like may be added.

The starch used may be one commonly used, and for example, corn, wheat, rice, tapioca and the like are preferable. The emulsifier may be of any type, for example, glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester,
Preferable examples include polyglycerin condensed ricinoleic acid ester and sorbitan fatty acid ester. The above emulsifiers may be used alone or in appropriate combination. Of the above, glycerin organic acid fatty acid ester is particularly preferable. And as the organic acid, succinic acid is preferable. The fatty acid is preferably a saturated fatty acid having 8 to 24 carbon atoms (more preferably 12 to 20 carbon atoms).

In the preparation of the starch gelatinized in the presence of the emulsifier used in the present invention, the amount of water used may be any amount that can gelatinize the starch. Usually, it is 3 to the amount of starch used.
10 times weight (more preferably 4 to 8 times weight) is used. The emulsifier is 0.1 to 1 relative to 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 an emulsifier is such that the content as starch is 5 to 15% by weight (preferably 8 to 12% by weight). It is preferable.

The mayonnaise-like food of the present invention can be prepared by a conventional method. That is, first, a water phase component, acidulant, egg yolk (or whole egg), water, to prepare an aqueous solution containing a seasoning other than vinegar, gradually add fats and oils, agitator such as a mixer It can be prepared by mixing and emulsifying it, and finally emulsifying it with a colloid mill or the like.

The mayonnaise-like food of the present invention comprises 40% by weight.
It is preferable that the oil-in-water type emulsion has a low amount of fats and oils and is composed of the above water phase and an oil phase of 60% by weight or less. In the present invention, the mayonnaise-like food is preferably composed of 50 to 95% by weight of an aqueous phase and 50 to 5% by weight of an oil phase, and more specifically, the following blends are preferable. Edible oil 5 to 30% by weight, egg yolk (as solid content) 5
10% by weight, starch 8-10 gelatinized in the presence of an emulsifier
% By weight, vinegar 10 to 20% by weight, salt 2 to 3% by weight, mustard powders 0.5 to 1.0% by weight, and water (remaining amount). The mayonnaise-like food of the present invention has a viscosity of 30,000 to 200,000 centipoise (more preferably 100,000 to 15).
It is preferably in the range of 10,000 centipoise).

[0018]

EXAMPLES The present invention will be described more specifically below with reference to Examples and Comparative Examples. [Example 1] (Preparation of starch gelatinized in the presence of an emulsifier) As starch,
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 by a homogenizer. The resulting dispersion was heat gelatinized in a boiling water bath (about 85
C.) and then cooled to obtain corn starch gelatinized in the presence of an emulsifier.

(Preparation of Mayonnaise-Like Food I) Mayonnaise-like food I according to the present invention was produced according to the following procedure based on the formulation shown in Table 1 below. The gelatinized corn starch and the aqueous phase raw material were mixed in the presence of the prepared emulsifier, and thoroughly stirred using a homomixer under stirring conditions of 5000 rpm and 10 minutes. The oil phase raw material composed of rapeseed salad oil was gradually added to the obtained aqueous phase raw material mixture, and preliminarily emulsified under stirring conditions of 5000 rpm for 20 minutes using a homomixer.
Then, it homogenized with the colloid mill and prepared the mayonnaise-like foodstuff I.

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

[Examples II to VII] (Preparation of Mayonnaise-Like Foods II to VII) [0021] In the preparation of mayonnaise-like food I of Example 1 above, the starches gelatinized in the presence of an emulsifier are listed in Table 2 below. Foods for mayonnaise according to the present invention corresponding to the present invention in the same manner as in Example 1 above, except that the starch gelatinized in the presence of the emulsifier shown in 1 was used.
~ VII was prepared.

[0022]

[Table 1] Table 1 ─────────────────── Mayonnaise-like food composition (% by weight) ───────────────── ─── Gelatinized starch Corn starch 10.0 Emulsifier Amount added in Table 2 below Water 48.0 ──────────────────── Oil phase component Rapeseed salad oil 10. 0 ──────────────────── Water phase ingredients Whole egg 12.0 Vinegar (10% acidity) 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 ──────────────────────────────────── Type of emulsifier used Addition amount ( % By weight) ──────────────────────────────────── Example 1 Glycerin succinic acid fatty acid ester 0.24 (Manufactured by Kao Corporation) Example 2 Glycerin fatty acid ester 0.24 (Brand name: T-95, manufactured by Kao Corporation) Example 3 Polyglycerin fatty acid ester 1.50 (Brand name: MSW-750, Sakamoto Yakuhin) Industrial Co., Ltd. Example 4 Polyglycerin fatty acid ester 2.0 (Brand name: DAS-750, Sakamoto Yakuhin Co., Ltd.) Example 5 Sucrose fatty acid ester 0.66 (Brand name: S-370) Mitsubishi Kasei Foods Co., Ltd. Example 6 Sucrose fatty acid ester 0.45 (trade name: S-11 0, manufactured by Mitsubishi Kasei Foods 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 resulting mayonnaise-like foods was sensory-evaluated in the following four stages. The evaluation standard is
It is as follows. (Food texture) AA: There is no paste feeling at all. A: Almost no stickiness. B: The stickiness is weak. C: The stickiness is slightly strong. D: The stickiness is strong. The above results are shown in Table 3 below.

[0025]

[Table 3] Table 3 ──────────────────────────────────── Mayonnaise Emulsifier used Sensory food type Addition amount (% by weight) Evaluation ──────────────────────────────────── I Glycerin succinic acid 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 additive --- D ── ───────────────────────────────────

As can be seen from the results in Table 3 above, the mayonnaise food products (I to VII) according to the present invention prepared by using starch gelatinized in the presence of an emulsifier have no stickiness or are weakly eaten. The feeling is improved. On the other hand, the comparative mayonnaise food (Ic) prepared by using gelatinized starch that does not contain an emulsifier has a strong paste feeling and a poor texture. Regarding the shape retention, all mayonnaise foods were good.

[0027]

INDUSTRIAL APPLICABILITY The mayonnaise-like food of the present invention contains starch gelatinized in the presence of an emulsifier. However, when the emulsifier is added in the stage of preparing the gelatinized starch, the conventional emulsifier is contained. The feeling of pasting is not so much felt as compared with the non-gelatinized starch, and therefore the amount of starch used in the formulation can be relatively increased. Therefore, a mayonnaise-like food having an improved texture can be obtained irrespective of the low fat content. Further, when starch gelatinized in the presence of an emulsifier is used, rough skin at low temperatures is also suppressed.

Claims (2)

[Claims] 1. A low-calorie mayonnaise-like food comprising a sour agent, egg yolk, and starch gelatinized in the presence of an emulsifier. 2. The edible oil and fat is further contained in an amount of 5-50.
The low-calorie mayonnaise-like food product according to claim 1, which is contained in a weight percentage.