JP2001252042A - Mayonnaise-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-oil mayonnaise-like food containing a thickening agent such as starch or gums in high concentrations, and the surface of which has similar luster to that of conventional mayonnaise. SOLUTION: This mayonnaise-like food is such as to contain 10-40 wt.% of edible oil and fat, 0.5-10 wt.% of a thickening agent, 0.1-5 wt.% of branched dextrin and 0.3-3 wt.% of albumen on a solid basis.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a mayonnaise-like food having a glossy surface.

[0002]

2. Description of the Related Art Mayonnaise, which is a kind of oil-in-water acidic seasoning, generally contains edible oils and fats at a high concentration of about 65 to 80% of the total weight. The emulsion containing a high concentration of oil in this manner is in a state where oil droplets, which are emulsified particles, are in contact with adjacent oil droplets, that is, in a close-packed state. Therefore, mayonnaise in a similar state has a high viscosity of 50,000 mPa · s or more even without containing a thickener such as starch or gum.

On the other hand, in recent years, people who attach importance to health such as calorie control have increased, and various foods having reduced calories than conventional products have come to be marketed in order to respond to this.
Mayonnaise is no exception, and mayonnaise-like foods called salad dressings, which have reduced oil content and reduced calories compared to conventional mayonnaise, are commercially available. Such mayonnaise-like foods with reduced calories generally contain about 10 to 40% of edible fats and oils. If the edible fat is as small as 10 to 40%, the oil droplets as emulsified particles are not in a close-packed state unlike mayonnaise, and simply emulsifying the fat with an emulsifying material such as egg yolk will have a high viscosity like mayonnaise. Was not obtained. Therefore, such a low-oil mayonnaise-like food contains 0.5 to 10% of a thickening agent such as starch or gum, and has a high viscosity of 50,000 mPa · s or more, similar to mayonnaise.

However, when the thickener is contained at a high concentration as described above, there is a problem that the surface becomes dull and less shiny than mayonnaise.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a low-oil mayonnaise-like food containing a high concentration of a thickening agent such as starch or gum, similar to mayonnaise and having a glossy surface. It is to provide.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, completed the present invention. That is, the present invention provides (1) 10 to 40
% Edible oil and fat, mayonnaise-like food containing 0.5 to 10% thickener, mayonnaise-like food containing branched dextrin and egg white, (2) 0.1 to 5% branched dextrin and solid content conversion To provide the mayonnaise-like food of (1), which contains 0.3 to 3% of egg white.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” means “% by mass”. In the present invention, "mayonnaise-like food" means that the edible oil and fat is uniformly dispersed in the aqueous phase, the emulsified state is maintained, and the viscosity is 50,000 to 50.
10,000 mPa · s, pH is 3 or more and less than 4.5, and refers to an oil-in-water acidic seasoning similar in appearance and taste to mayonnaise, and in the present invention, 10 to 40% of edible oil and fat based on the total mass, It is a seasoning containing 0.5 to 10% of a thickener, branched dextrin and egg white.

First, the edible oils and fats used in the present invention are not particularly limited as long as they are generally used in oil-in-water acidic seasonings. Examples of such fats and oils include animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, and refined oils thereof, and MCT (medium chain triglyceride). And fats and oils obtained by chemical or enzymatic treatment such as diglyceride. In the present invention, one or more mixed oils of the above edible oils and fats may be used, and 10 to 40 to the total mass.
%. If the edible oil content is more than 40%, a seasoning with sufficiently reduced calories, such as less than half the calories of mayonnaise, cannot be obtained, while if less than 10%, a rich seasoning like mayonnaise can be obtained. Absent.

The thickener used in the present invention is not particularly limited as long as it has a thickening effect and is generally used as a thickener. For example, potato starch, corn starch, tapioca starch, Wheat starch, rice starch, starches such as modified starch obtained by subjecting these starches to any treatment such as pregelatinization, cross-linking, xanthan gum, tamarind seed gum,
Gums such as locust bean gum, gellan gum, and guar gum; The present invention contains one or more of such thickeners in an amount of 0.5% or more based on the total mass. When the content of the thickener is less than 0.5%, a viscosity sufficient for a mayonnaise-like food, that is, a viscosity of 50,000 mPa · s or more cannot be obtained, which is not preferable. Although the upper limit of the content of the thickener is set to 10% in the present invention, this is because, in a mayonnaise-like food such as the present invention, the content of the upper limit of the thickener is generally about 10%. This is because, in the present invention, it is desirable to contain the same amount.

[0010] The branched dextrin used in the present invention is, for example, a branched dextrin obtained by a method of liquefying starch or waxy starch with α-amylase and separating and purifying glucose and low molecular oligosaccharides. ,
In the present invention, the content of the branched dextrin is preferably 0.1 to 5%, more preferably 0.5 to 5%, based on the total weight. If the content of the branched dextrin is less than 0.1%, it is difficult to obtain a mayonnaise-like food having a glossy surface,
On the other hand, even if it exceeds 5%, the effect of the present invention as expected cannot be obtained and it is not economical.

The egg white used in the present invention is not particularly limited. For example, raw egg white obtained by breaking eggs and separating from yolk, frozen frozen egg white, concentrated concentrated egg white, spray-dried and freeze-dried Examples include dried egg white dried by drying and the like, and so-called de-sugared egg white or de-lyso egg white obtained by removing one component of egg white such as sugar and lysozyme.
The egg white used in the present invention may be egg white derived from whole eggs obtained by breaking eggs. In the present invention, the above-mentioned one or a mixture of two or more kinds of egg whites is preferably contained in an amount of 0.3 to 3% as an egg white solid content based on the total mass. If the egg white solid content is less than 0.3%, it is difficult to obtain a mayonnaise-like food having a glossy surface, while 3%
Even if the amount is increased, not only the expected effect of the present invention is not obtained, but also a mossy texture is not preferred. The content of egg white in the mayonnaise-like food may be calculated based on the content of ovalbumin fractionated from a protein by, for example, electrophoresis.

The mayonnaise-like food of the present invention may contain various food ingredients in addition to the above-mentioned food ingredients as long as the effects of the present invention are not impaired. For example, vinegar, citric acid, acidulants such as lemon juice, various seasonings such as sodium glutamate, salt, sugar, egg yolk, phospholipase A-treated egg yolk, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan Examples thereof include emulsifiers such as fatty acid esters, extracts of animals and plants, spices such as mustard powder and pepper, various proteins, and degradation products thereof. In addition, the production method of the present invention may be produced in accordance with a conventional method for mayonnaise-like foods. For example, a homogeneous aqueous phase material and an oil phase material are roughly emulsified by a mixer or the like, and then a colloid mill, a high-pressure homogenizer or the like is used. After finishing emulsification with, fill in a tube container or glass container and seal.

For some reason, the mayonnaise-like food of the present invention has a glossy surface like mayonnaise, but it is not clear that the thickener in the mayonnaise-like food, such as starch, is 4 to 10 μm. It is presumed that the starch is present in a pseudo particle state as starch granules of a certain degree, and the gum substance has a molecular weight of several millions and is in a state of cross-linking emulsified particles due to its large molecular weight. When egg white and branched dextrin are simultaneously contained in such a state, the egg white protein is complexed with a branched dextrin having a structure that is easily entangled in the process of denaturation with an acid or the like, and the complex is formed on the surface of starch granules or gum. It is presumed that mayonnaise-like food having a gloss on the surface was obtained by coating with.

Next, the present invention will be described in more detail based on examples and test examples. Note that the present invention is not limited to these.

[0015]

[Example 1] 15 kg of vinegar (4% acidity), 27.2 kg of fresh water, 2.5 kg of salt, 0.5 k of mustard powder
g, 0.5 kg of sodium glutamate, 0.1 kg of branched dextrin [BLD8, manufactured by Sanmatsu Kogyo Co., Ltd.], 3 kg of starch, and 0.2 kg of xanthan gum were homogenized with a mixer. Was gelatinized and cooled to room temperature. Then add egg yolk (solid content: about 50
%) And 15 kg of egg white (solid content: about 10%), and the mixture was homogenized with a mixer. Then, 30 kg of rapeseed oil was poured to carry out coarse emulsification. The obtained coarse emulsion was subjected to finish emulsification with a colloid mill, and then filled and sealed in a 300 ml tube. The obtained mayonnaise-like food has a viscosity of about 130,000 mPa · s [B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) and the rotor no. 6, measured at a product temperature of about 20 ° C. and a rotation speed of 2 rpm], and the pH was about 4.2.

Example 2 Example 1 was repeated except that 0.1 kg of the branched dextrin and 15 kg of egg white in Example 1 were changed to 0.3 kg and 3 kg, respectively, and the total weight was adjusted with fresh water.
A mayonnaise-like food was prepared according to. The obtained mayonnaise-like food shows almost the same viscosity as that of Example 1 and has a pH
Was about 3.9.

[0017] [Example 3] yolk phospholipase A ₂ is treated with lyso ratio of 30% phospholipase A process yolk (solid content: about 50%). 6 kg of the above-mentioned phospholipase A-treated egg yolk, 15 kg of egg white (solid content: about 10%), 15 kg of vinegar (acidity 4%), 29.5 kg of clear water, and 2.
5 kg, xanthan gum 0.5 kg, mustard powder 0.5 k
g, 0.5 kg of sodium glutamate and 0.5 kg of branched dextrin [BLD8, manufactured by Sanmatsu Kogyo Co., Ltd.] were made uniform with a mixer to prepare an aqueous phase, and then 30 kg of rapeseed oil was poured to carry out coarse emulsification. The obtained coarse emulsion was subjected to finish emulsification with a colloid mill, and then filled and sealed in a 300 ml tube. The obtained mayonnaise-like food had a viscosity of about 60,000 mPa · s and a pH of about 4.2. The lysophosphorylation rate is a value indicating the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine in the egg yolk after phospholipase A treatment.

Example 4 A mayonnaise-like food was prepared according to Example 3, except that 0.5 kg of the branched dextrin and 15 kg of egg white in Example 3 were changed to 1.5 kg and 10 kg, respectively, and the total weight was adjusted with fresh water. . The viscosity and pH of the obtained mayonnaise-like food were almost the same as those of Example 3.

Example 5 A mayonnaise-like food was prepared according to Example 3, except that 0.5 kg of the branched dextrin of Example 3 was changed to 0.05 kg and the total weight was adjusted with fresh water. The viscosity and pH of the obtained mayonnaise-like food were almost the same as those of Example 3.

Comparative Example 1 A mayonnaise-like food was prepared in the same manner as in Example 1 except that the total weight was adjusted with fresh water except for the branched dextrin and egg white of Example 1. The obtained mayonnaise-like food has a viscosity of about 120,000 mPa · s and a pH of
Was 3.8.

Comparative Example 2 A mayonnaise-like food was prepared according to Example 1, except that the total weight was adjusted with fresh water except for the branched dextrin of Example 1. The viscosity and pH of the obtained mayonnaise-like food were almost the same as those of Example 1.

Comparative Example 3 A mayonnaise-like food was prepared in the same manner as in Example 1 except that the total weight was adjusted with fresh water except for the egg white of Example 1. The viscosity and pH of the obtained mayonnaise-like food were almost the same as those of Comparative Example 1.

Comparative Example 4 A mayonnaise-like food was prepared in the same manner as in Example 3 except that 1.8 kg of dried egg white (solid content: 95%) was further added to the aqueous phase of Example 3, and the total weight was adjusted with fresh water. did. The obtained mayonnaise-like food has a viscosity of about 7.
It was 50,000 mPa · s, and the pH was about 4.4.

[0024]

[Test Example] The luster of the mayonnaise-like foods obtained in Examples 1 to 5 and Comparative Examples 1 to 4 was visually compared with commercially available mayonnaise (manufactured by Kewpie Co., Ltd.).

[0025]

[Table 1]

The symbols in the table are as follows. A: It has gloss similar to that of commercially available mayonnaise. ：: Gloss slightly inferior to commercially available mayonnaise but no problem. Δ: Gloss is slightly inferior to commercially available mayonnaise. ×: Clearly less shiny than commercially available mayonnaise.

From Table 1, it is understood that the gloss of the surface is improved by including the branched dextrin and egg white. In particular, those containing 0.1% or more of branched dextrin and 0.3% or more of egg white solid content are preferable, and containing 0.5% or more of branched dextrin and 0.3% or more of egg white solid content. Things were even better. Comparative Example 4, which contained more than 3.0% of egg white solids, had a textured texture.

[0028]

As described above, the conventional low-oil mayonnaise-like food containing a thickener at a high concentration and having the same viscosity as mayonnaise had a dull surface without a gloss. The present invention further comprises a branched dextrin and egg white in such a mayonnaise-like food,
A mayonnaise-like food having a glossy surface and excellent appearance can be obtained.

Claims (2)

[Claims] 1. 10 to 40% of edible oil and fat, 0.5 to 10
% Of a mayonnaise-like food containing a thickening agent, characterized by containing branched dextrin and egg white. 2. The mayonnaise-like food according to claim 1, comprising 0.1 to 5% of branched dextrin and 0.3 to 3% of egg white in terms of solid content.