JP7438423B1 - Mayonnaise-like food - Google Patents

Abstract

[Problem] To provide a mayonnaise-like food that has a complex taste similar to mayonnaise with a high edible oil content even though the edible oil content is low, and has less sharp acidity. The present invention provides a mayonnaise-like food containing an edible fat and oil and an organic acid, wherein the content of the edible fat is 50% by mass or less based on the total amount of the mayonnaise-like food, and the organic acid The acid is at least one of adipic acid and fumaric acid, the mayonnaise-like food further contains a gluconate, and the mass ratio of the organic acid to the gluconate is 0.1 or more and 20 or less. It is characterized by [Selection diagram] None

Description

The present invention relates to a mayonnaise-like food, and more particularly to a mayonnaise-like food containing edible oil and fat and an organic acid.

Conventionally, mayonnaise, salad dressing, etc. have been known as representative products of mayonnaise-like foods. In addition, in recent years, mayonnaise-like foods have been widely used as all-purpose seasonings for seasoning and seasoning, as they can add richness to dishes.

On the other hand, in recent years, it has been desired to reduce the content of edible oils and fats in mayonnaise-like foods from the viewpoint of low calorie consumption due to health consciousness and rising raw material costs. However, when the content of edible oils and fats in mayonnaise-like foods is reduced, the taste changes, such as a decrease in richness, making it difficult to achieve the desired quality.

In addition, mayonnaise-like foods contain vinegar (acetic acid) as the main acidic raw material, but the pungent odor derived from acetic acid is sometimes disliked. Therefore, for example, Patent Documents 1 and 2 propose suppressing the sour taste derived from acetic acid by blending organic acids such as adipic acid and fumaric acid with vinegar.

Japanese Patent Application Publication No. 09-023844 Japanese Patent Application Publication No. 09-023845

In developing a mayonnaise-like seasoning with a low content of edible fats and oils, the present inventor found that by blending a specific organic acid, a complex taste similar to mayonnaise with a high content of edible fats and oils can be felt. . However, at the same time, they encountered a technical problem in that they could sense a sharp sour taste derived from organic acids.

The present invention was made in view of the above-mentioned problems, and even if the content of edible fats and oils is low, it has a complex taste similar to mayonnaise with a high content of edible fats and oils, and has less sharp sour taste. Our goal is to provide mayonnaise-like foods.

As a result of intensive studies to solve the above problems, the present inventor surprisingly found that the content of edible oils and fats is low, at least one of adipic acid and fumaric acid is used as an organic acid, and gluconate is used as an organic acid salt. It has been found that the above problems can be solved by adjusting the mass ratio of organic acid to gluconate in a mayonnaise-like food containing . The present inventor has completed the present invention based on this knowledge.

That is, according to the present invention, the following inventions are provided.
[1] A mayonnaise-like food containing edible oil and fat and an organic acid,
The content of the edible oil and fat is 50% by mass or less based on the total amount of the mayonnaise-like food,
the organic acid is at least one of adipic acid and fumaric acid,
The mayonnaise-like food further includes gluconate,
characterized in that the mass ratio of the organic acid to the gluconate is 0.1 or more and 20 or less,
Mayonnaise-like food.
[2] The content of the organic acid is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the mayonnaise-like food.
The mayonnaise-like food according to [1] or [2].
[3] The gluconate content is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the mayonnaise-like food.
The mayonnaise-like food according to [1] or [2].
[4] Further containing egg yolk,
The mayonnaise-like food according to any one of [1] to [3].
[5] The content of the egg yolk is 1% by mass or more and 25% by mass or less based on the total amount of the mayonnaise-like food.
The mayonnaise-like food according to [4].
[6] Further comprising a thickener,
The mayonnaise-like food according to any one of [1] to [5].
[7] The mayonnaise-like food according to [6], wherein the thickener is at least one of modified starch and gums.
[8] Further containing acetic acid,
The mayonnaise-like food according to any one of [1] to [7].
[9] The mayonnaise-like food has a viscosity of more than 50 Pa·s,
The mayonnaise-like food according to any one of [1] to [8].

According to the present invention, it is possible to provide a mayonnaise-like food that has a complex taste like mayonnaise with a high content of edible oil and fat and has less sharp sourness even if the content of edible oil and fat is small. Such mayonnaise-like foods can stimulate consumer appetite, and further expansion of the market for mayonnaise-like foods can be expected.

<Mayonnaise-like food>
The mayonnaise-like food of the present invention contains at least an edible oil or fat and an organic acid, and may further contain an organic acid salt, another acid material, an egg yolk, a thickener, and other raw materials.

In the present invention, mayonnaise-like food refers to a group of similar products that have properties similar to mayonnaise (e.g., taste, appearance, main ingredients, etc.) but whose ingredient composition does not meet the food labeling standards, in addition to mayonnaise specified by the food labeling standards. This is food such as emulsified seasonings. Mayonnaise-like foods contain an aqueous phase as a continuous phase, and have the structure of an oil-in-water (O/W) emulsion or a W/O/W-type composite emulsion. type) emulsion composition is more preferable.

(viscosity)
The mayonnaise-like food has a viscosity measured at 25°C, preferably more than 50 Pa·s, more preferably 100 Pa·s or more, still more preferably 150 Pa·s or more, and preferably 500 Pa·s or less. It is more preferably 450 Pa·s or less, and even more preferably 400 Pa·s or less.
The viscosity of the mayonnaise-like food was measured using a BH type viscometer at a product temperature of 25°C and a rotation speed of 2 rpm using rotor No. 6, and the value was calculated from the reading when the rotor rotated twice after the start of measurement.

(moisture content)
The moisture content of the mayonnaise-like food is not particularly limited, but is preferably 10% by mass or more and 90% by mass or less, more preferably 15% by mass or more and 80% by mass or less, even more preferably 20% by mass or more and 70% by mass. % or less. In the present invention, as long as the water content of the mayonnaise-like food is within the above range, it is easy to achieve the physical properties and texture of mayonnaise with a high edible fat content even if the edible fat content is low.
In addition, the water content of the mayonnaise-like food in the present invention means the total amount of water derived from various ingredients and separately added water.

(edible fats and oils)
The edible fat is not particularly limited, and conventionally known edible fats and oils can be used. Examples of edible oils include rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oil such as avocado oil, fish oil, beef tallow, pork fat, chicken fat, or chemically or enzymatically treated oil such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. The oils and fats obtained can be mentioned. Among these, it is preferable to use vegetable oils and fats, and it is particularly preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

The content of edible oil and fat is 50% by mass or less, more preferably 47% by mass or less, still more preferably 45% by mass or less, and even more preferably 40% by mass, based on the total amount of the mayonnaise-like food. and preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more. In the present invention, even if the content of edible fats and oils is as low as within the above range, by blending it in combination with the following specific organic acid salts, the richness and complexity derived from the fats and oils can be fully felt.

(organic acid)
As the organic acid, at least one of adipic acid and fumaric acid is used. Among these, adipic acid is preferred from the viewpoint of the taste of mayonnaise-like foods.

The content of organic acids (total content of adipic acid and fumaric acid) is preferably 0.01% by mass or more and 1.0% by mass or less, more preferably 0.02% by mass, based on the total amount of the mayonnaise-like food. It is 0.8% by mass or less, more preferably 0.05% by mass or more and 0.5% by mass or less.
As long as the organic acid content is within the above range, even if the edible oil content is low, the mayonnaise-like food will have a complex taste similar to mayonnaise with a high edible oil content, but with less sharp acidity. is obtained.

(organic acid salt)
As the organic acid salt, at least gluconate is used. Examples of the types of organic acid salts include sodium, potassium, calcium, zinc, and magnesium. Among these, sodium gluconate and potassium gluconate are preferred from the viewpoint of the taste of mayonnaise-like foods.

The mass ratio of organic acids (adipic acid and fumaric acid) to gluconate ((adipic acid + fumaric acid)/gluconate) is 0.1 or more and 20 or less, preferably 0.3 or more and 15 or less. , more preferably 0.4 or more and 10 or less, still more preferably 0.5 or more and 9.5 or less, even more preferably 0.7 or more and 5.0 or less, and most preferably 1.0 or more and 4 .0 or less.
If the mass ratio of organic acids (adipic acid and fumaric acid) to gluconate is within the above range, even if the edible oil content is low, the complex taste similar to mayonnaise with a high edible oil content will be felt. , and mayonnaise-like food with less sharp acidity can be obtained.

The content of gluconate is preferably 0.01% by mass or more and 1.0% by mass or less, more preferably 0.02% by mass or more and 0.8% by mass or less, based on the total amount of the mayonnaise-like food. It is more preferably 0.05% by mass or more and 0.5% by mass or less.
If the content of gluconate is within the above range, even if the content of edible oil is low, it will have a complex taste similar to mayonnaise with a high content of edible oil and fat, but with less sharp acidity. Food is obtained.

(Other acid materials)
As other acid materials, conventionally known acid materials for food can be used in addition to the above-mentioned organic acids. Other acid materials that can be used include, for example, vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, lemon juice, apple juice, orange juice, and lactic acid-fermented milk. Among these, it is preferable to use vinegar. These may be used alone or in combination of two or more. By blending these acid materials, the pH of the mayonnaise-like food can be adjusted within a desired numerical range, and the flavor balance of the mayonnaise-like food can be improved.

The content of other acid materials in the mayonnaise-like food can be adjusted as appropriate depending on the type of acid material and the desired pH. For example, when using vinegar (acidity 4%) as the acid material, the content of vinegar is preferably 0.5% by mass or more and 25% by mass or less, more preferably 1% by mass or more and 20% by mass or less, More preferably, it is 5% by mass or more and 15% by mass or less. If the content of vinegar (acidity 4%) is within the above range, it is possible to improve the flavor balance of the mayonnaise-like food while controlling the generation of microorganisms and improving the preservability of the mayonnaise-like food.

(egg yolk)
The egg yolk is not particularly limited, and conventionally known egg yolks can be used. Examples of the egg yolk include liquid egg yolk, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and enzymatic treatment with phospholipase A1 or phospholipase A2 such as phospholipase A-treated egg yolk. Examples include those subjected to one or more treatments such as desugar treatment using yeast or glucose oxidase, decholesterol treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or carbohydrates.

The content of egg yolk (raw equivalent) is preferably 1% by mass or more and 25% by mass or less, more preferably 1.5% by mass or more and 20% by mass or less, even more preferably is 2% by mass or more and 15% by mass or less. If the egg yolk content is within the above range, the mayonnaise-like food will easily maintain its emulsified state.

(Thickener)
The thickener is not particularly limited, and conventionally known food thickeners can be used. As the thickener, modified starch and/or gums can be used. These thickeners may be used alone or in combination of two or more.

(Processed starch)
Raw material starches for processed starch are not particularly limited, but include, for example, potato starch, corn starch (e.g. corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Chemical treatments include crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, etc., and crosslinking treatments such as hydroxypropyl phosphoric acid crosslinking, acetylated adipic acid crosslinking, and phosphoric acid crosslinking are preferably performed. Examples of physical treatments include gelatinization treatment and moist heat treatment. Suitable processed starches include, for example, acetylated adipic acid cross-linked starch, acetylated phosphorylated cross-linked starch, acetylated oxidized starch, octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, Examples include phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, and the like. Among these, it is preferable to use hydroxypropylated phosphate crosslinked starch. These processed starches may be used alone or in combination of two or more.

The content of processed starch is preferably 0.5% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 7% by mass or less, and even more preferably 2% by mass, based on the total amount of the mayonnaise-like food. % or more and 5% by mass or less. If the content of processed starch is within the above range, the mayonnaise-like food will easily maintain an emulsified state.

(gum)
Examples of gums include, but are not limited to, xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. These gums may be used alone or in combination of two or more.

The content of gums is preferably 0.01% by mass or more and 5.0% by mass or less, more preferably 0.05% by mass or more and 3.0% by mass or less, based on the total amount of the mayonnaise-like food. , more preferably 0.1% by mass or more and 1.0% by mass or less. When the content of gums is within the above range, the mayonnaise-like food can easily maintain its emulsified state.

(Other raw materials)
In addition to the above-mentioned raw materials, the mayonnaise-like food may contain appropriately selected various raw materials commonly used in mayonnaise-like foods within a range that does not impair the effects of the present invention. For example, seasonings such as soy sauce, mirin, salt, white sesame seeds, tea sesame seeds, monosodium glutamate, bouillon, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, spices such as mustard powder, pepper, lecithin, Examples include emulsifiers such as lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

<Production method of mayonnaise-like food>
An example of the method for producing a mayonnaise-like food product of the present invention will be explained. For example, first, other water phase raw materials such as fresh water, organic acid, organic acid salt, vinegar, egg yolk, thickener, and seasoning are mixed to prepare the water phase. Next, edible fats and oils, which are raw materials for the oil phase, are added to the aqueous phase prepared above to coarsely emulsify them, and then homogenized using a processing machine with excellent shearing force to emulsify and disperse the oil phase in the aqueous phase. mayonnaise-like food can be obtained.

For the production of the mayonnaise-like food of the present invention, equipment used for the production of ordinary mayonnaise-like food can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homomixers, and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

EXAMPLES The present invention will be explained in more detail below with reference to Examples and Comparative Examples, but the present invention should not be construed as being limited to the contents of the Examples below.

<Example of manufacturing mayonnaise-like food>
[Example 1]
Mayonnaise-like foods were produced according to the blending ratios listed in Table 1. Specifically, clean water, egg yolk, vinegar (acidity 4%), granulated sugar, salt, sodium glutamate, sodium gluconate, adipic acid, hydroxypropylated phosphate crosslinked starch, and xanthan gum were uniformly added to a stirring tank. to prepare an aqueous phase. Thereafter, an edible fat (soybean oil) as an oil phase was added to the prepared aqueous phase and subjected to emulsification treatment to produce a mayonnaise-like food.

[Example 2]
A mayonnaise-like food product was produced in the same manner as in Example 1, except that the amount of sodium gluconate was changed to 0.375% by mass and the amount of adipic acid was changed to 0.125% by mass.

[Example 3]
A mayonnaise-like food product was produced in the same manner as in Example 1, except that the amount of sodium gluconate was changed to 0.25% by mass and the amount of adipic acid was changed to 0.25% by mass.

[Example 4]
A mayonnaise-like food product was produced in the same manner as in Example 1, except that the amount of sodium gluconate was changed to 0.125% by mass and the amount of adipic acid was changed to 0.375% by mass.

[Example 5]
A mayonnaise-like food product was produced in the same manner as in Example 1, except that the amount of sodium gluconate was changed to 0.05% by mass and the amount of adipic acid was changed to 0.45% by mass.

[Example 6]
Example 1 except that the amount of sodium gluconate was changed to 0.25% by mass, the amount of adipic acid was changed to 0.45% by mass, and the amount of water was changed to 38.1% by mass. A mayonnaise-like food was produced in the same manner as above.

[Example 7]
Example 1 except that the amount of sodium gluconate was changed to 0.1% by mass, the amount of adipic acid was changed to 0.2% by mass, and the amount of water was changed to 38.5% by mass. A mayonnaise-like food was produced in the same manner as above.

[Example 8]
A mayonnaise-like food was produced in the same manner as in Example 4, except that 0.125% by mass of potassium gluconate was blended instead of sodium gluconate, and 0.375% by mass of fumaric acid was blended instead of adipic acid.

[Example 9]
The amount of edible oil and fat was changed to 45% by mass, the amount of egg yolk was changed to 9% by mass, the amount of salt was changed to 3.5% by mass, and the amount of water was changed to 23.3% by mass. A mayonnaise-like food product was produced in the same manner as in Example 4 except for the following changes.

[Example 10]
A mayonnaise-like food product was produced in the same manner as in Example 4, except that the amount of edible oil and fat was changed to 25% by mass and the amount of water was changed to 48.3% by mass.

[Comparative example 1]
A mayonnaise-like food product was produced in the same manner as in Example 1, except that the amount of sodium gluconate was changed to 0.495% by mass and the amount of adipic acid was changed to 0.005% by mass.

[Comparative example 2]
A mayonnaise-like food product was produced in the same manner as in Example 1, except that the amount of sodium gluconate was changed to 0.01% by mass and the amount of adipic acid was changed to 0.49% by mass.

(Measurement of viscosity)
For each mayonnaise-like food obtained above, using a BH type viscometer, rotor No. 6, and calculated based on the reading when the rotor rotated twice after the start of the measurement. As a result of the measurement, the viscosity of each mayonnaise-like food was 150 Pa·s or more and 400 Pa·s or less.

(Flavor evaluation)
For each of the mayonnaise-like foods obtained above, a plurality of trained panels evaluated the flavor using the following 5-level or 10-level evaluation criteria. The evaluation results are shown in Table 1. If the evaluation score is 2 or more points, it can be said that the result is good.
[Evaluation criteria]
(Complex taste) (5-level rating)
5 points: The complex taste was felt very well.
4 points: The complex taste was felt well.
3 points: Slightly complex taste was felt.
2 points: Slight complexity was felt.
1 point: No complex taste was felt at all.
(Sharp sourness) (10-point rating)
10 points: No sharp sour taste was felt.
9 points: Almost no sharp sour taste was felt.
8 points: I felt a very slight sharp sour taste, but there was no problem at all.
7 points: I felt a slight sharp sour taste, but there was no problem at all.
6 points: A very slight sharp sour taste was felt, but there was no problem at all.
5 points: Slightly sharp sour taste was felt, but there was no problem at all.
4 points: A very slight sharp sour taste was felt, but it was not a problem.
3 points: A little sharp sour taste was felt, but it was not a problem.
2 points: Slightly sharp sour taste was felt, but it was not a problem.
1 point: The sharp sourness was felt very strongly, and the overall flavor balance was poor.

All of the mayonnaise-like foods of Examples 1 to 10 had a complex taste similar to mayonnaise with a high content of edible oil and fat, even though the content of edible oil and fat was low, and had little sharp acidity.
The mayonnaise-like food of Comparative Example 1 had a low mass ratio of adipic acid to gluconate, and had no complex taste at all.
The mayonnaise-like food of Comparative Example 2 had a high mass ratio of adipic acid to gluconate, and had a very strong sharp sour taste.

Claims (1)

A method for producing a mayonnaise-like food comprising edible oil and fat and an organic acid, the method comprising:
A step of preparing an aqueous phase by mixing at least water, at least one of adipic acid and fumaric acid as an organic acid, and a gluconate;
a step of adding edible oil and fat to the aqueous phase and performing emulsification treatment;
including;
The mass-based compounding ratio of the organic acid to the gluconate is 0.1 or more and 20 or less,
The amount of the edible oil and fat blended is 50% by mass or less based on the total amount of the mayonnaise-like food.
A method for producing mayonnaise-like food.