JP2010057375A - Mayonnaise-like food product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide mayonnaise-like food product having mayonnaise-like texture and extremely reduced in calorie, and to provide a method for producing the food product. <P>SOLUTION: The mayonnaise-like food product includes 4-8 mass% of thermally gelatinized processed starch, 5-15 mass% of starch syrup, 3-10 mass% of egg albumen and vinegar as main materials, has an acetic concentration of 0.2-0.8 mass%. The mayonnaise-like food product has a shear stress of not less than 300 Pa at the peak of gelatinization in the temperature sweep measurement (shearing speed: 40s<SP>-1</SP>) of 10% water suspension of the thermally gelatinized processed starch to be used, has an almost spherical shape of the grain of the thermally gelatinized processed starch after gelatinized, and has a calorie of not more than 70 kcal/100 g. The mayonnaise-like food product is produced by: heating slurry obtained by mixing raw material having 4-8 mass% of the thermally gelatinized processed starch, 5-15 mass% of starch syrup, 3-10 mass% of egg albumen and vinegar as main materials, and having an acetic concentration of 0.2-0.8 mass%; rapidly cooling the slurry; and stirring the cooled slurry with an emulsifying machine. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a mayonnaise-like food, and more particularly to a method for producing a mayonnaise-like food having a mayonnaise-like texture and greatly reduced energy.

  Mayonnaise, which is a basic seasoning, is an oil-in-water emulsified food that contains edible vegetable oils, eggs, and vinegar as the main components, and seasonings such as sugar, salt, and spices other than vinegar. According to the Japanese Agricultural Standards, mayonnaise contains 65% by mass or more of edible vegetable oils and eggs, so it is known as a food with high calories and high nutritional value. However, high-calorie foods such as mayonnaise tend to be avoided due to the recent health consciousness, and for this reason, low-oil mayonnaise with reduced fats and oils and so-called nothing. There is a growing demand for fat mayonnaise-like foods. In particular, for consumers who have been diagnosed with metabolic syndrome in recent years, it has become one of the necessary foods.

  In response to such market demands, foods such as fat-free mayonnaise-like foods have begun to be introduced to the market. Accordingly, dressing-type seasoning quality labeling standards that define the quality of this type of food have been established in 2003. ing. As a definition of this quality standard, Liquid or semi-solid seasonings prepared by adding salt, sugars, spices, etc. to fruit juice of vinegar or citrus fruits, mainly used for salads (limited to those not using edible fats and oils as raw materials). ) 2. 1. It is said that a pickle strip is added to it.

  The energy of commercially available mayonnaise is about 700 kcal / 100 g, but in order to reduce the energy to the limit, it is indispensable not to use any fats and oils. In addition, the same flavor and texture (≈ texture) as mayonnaise is required. The flavor can be somewhat similar to mayonnaise depending on the flavor, spices, etc., but it is quite difficult to obtain a texture similar to mayonnaise. The flow characteristics of mayonnaise show a pseudoplastic fluid (≈ thixotropic property) with a yield value, as described later. If flow characteristics and viscosity similar to mayonnaise are added to mayonnaise-like food, the mayonnaise texture Get closer quality. In this way, the following technique for giving a texture similar to that of a conventional mayonnaise is disclosed.

For example, a technique relating to a non-fat and low-fat mayonnaise or mayonnaise-like composition containing polydextrose-free mayonnaise-like seasoning comprising water, organic acids, protein, xanthan gum and microcrystalline cellulose and low methoxyl pectin is disclosed. (See Patent Document 1 and Patent Document 2). However, fat-free mayonnaise, which contains xanthan gum, microcrystalline cellulose, and low methoxyl pectin as the main thickening agent, has a relatively strong spinnability, and is slightly different from the texture like conventional mayonnaise. There was a point. Moreover, the technique regarding the fat-free or low-fat mayonnaise-like food containing yogurt and carrageenan is disclosed (refer patent document 3). However, fat-free mayonnaise containing yogurt and carrageenan as the main thickening agent has a problem in that it tends to lower the viscosity when a shearing force (share) such as stirring is applied. Furthermore, a technique relating to a non-fat or low-fat mayonnaise-like food using a crosslinked rice starch having a relatively low degree of heat swelling is disclosed (see Patent Document 4). However, since the degree of swelling of crosslinked rice starch is relatively small, the expression of viscosity is weak, and on the other hand, there is a problem that the amount of addition increases and the energy increases when the viscosity is fully expressed. .
Japanese Patent No. 2641824 JP-A-9-103264 JP-A-9-107916 JP 2005-295821 A

  An object of the present invention is to provide a mayonnaise-like food having a mayonnaise-like texture and greatly reduced energy, and a method for producing the same, by solving the problems of the conventional methods.

As a result of intensive studies, the present inventors have made a 10% aqueous suspension of heat gelatinized processed starch in the production of mayonnaise-like foods mainly composed of heat gelatinized processed starch, syrup, egg white and vinegar. Use of a heat-gelatinized processed starch having a shear stress of a pasting peak of 300 Pa or more in a temperature sweep measurement (shear rate: 40 s ⁻¹ ), and further shape of the heat-gelatinized processed starch granules after gelatinization It has been found that a mayonnaise-like food having a mayonnaise-like texture and a significantly reduced energy can be obtained by having a substantially spherical shape. The present invention has been completed based on such findings.

That is, according to the first aspect of the present invention, the heat-gelatinized processed starch is 4 to 8% by mass, the starch candy is 5 to 15% by mass, the egg white is 3 to 10% by mass, and the acetic acid concentration is 0.2 to 0. in 8 mass% mayonnaise-like food preparation, temperature sweep measurement (shear rate: 40 s ^-1) of 10% aqueous suspension of heat gelatinized starch used that shear stress of gelatinization peak is not less than 300Pa in, The present invention provides a mayonnaise-like food characterized in that the shape of the heat-gelatinized processed starch granules after gelatinization is substantially spherical and the energy is 70 kcal / 100 g or less.
Next, 2nd this invention provides the mayonnaise-like food characterized by the above-mentioned mayonnaise-like food adapted to the dressing type seasoning quality display technology.
Further, in the third aspect of the present invention, the concentration of acetic acid mainly composed of 4-8% by mass of the above-mentioned heat gelatinized processed starch, 5-15% by mass of starch candy, 3-10% by mass of egg white and vinegar is 0.2- The present invention provides a method for producing a mayonnaise-like food, which comprises heating a slurry mixed with 0.8% by mass of a raw material, rapidly cooling it, and stirring it with an emulsifier.

According to the present invention, there is provided a heated gelatinized processed starch having a shear stress of a pasting peak of 300 Pa or more in a temperature sweep measurement (shear rate: 40 s ⁻¹ ) of a 10% aqueous suspension of heated gelatinized processed starch. Use and the shape of the heat-gelatinized processed starch granules after gelatinization are approximately spherical, thereby providing a mayonnaise-like food having a mayonnaise-like texture and greatly reduced energy.

  Moreover, according to the present invention, a non-fat and low-fat mayonnaise composition containing water, organic acids, protein, xanthan gum and microcrystalline cellulose and containing no polydextrol-free mayonnaise-like seasoning or low methoxypectin The problem is that it has a relatively strong spinnability and is slightly different from the texture like conventional mayonnaise, and it is a non-fat or low-fat mayonnaise-like food containing yogurt and carrageenan. The problem of being easy to lower viscosity when shearing force (shear) such as stirring is applied, as well as relatively fat-free or low-fat mayonnaise using cross-linked rice starch Viscosity is low in foods, and when trying to fully develop viscosity, the addition of cross-linked rice starch The amount is increased, energy there is no problem that tends to increase.

Hereinafter, the present invention will be described in detail. The present invention is a mayonnaise having 4 to 8% by mass of heat-gelatinized processed starch, 5 to 15% by mass of starch candy, 3 to 10% by mass of egg white, and 0.2 to 0.8% by mass of acetic acid based on vinegar. In the production of food-like foods, the shear stress of the gelatinization peak in a temperature sweep measurement (shear rate: 40 s ⁻¹ ) of a 10% aqueous suspension of heat-gelatinized processed starch is 300 Pa or more, heating after gelatinization The present invention relates to a mayonnaise-like food characterized in that the shape of the gelatinized processed starch granules is substantially spherical and the energy is 70 kcal / 100 g or less.

  Processed starch such as cross-linked starch, cross-linked etherified starch or cross-linked esterified starch is used as the heat-gelatinized processed starch used as one of the main ingredients of the mayonnaise-like food of the present invention. As a kind of starch used as a raw material for these processed starches, potato starch, tapioca starch, wheat starch, waxy corn starch, dent corn starch and the like are preferably used. Gelatinized starch such as natural starch or physically-processed starch is not preferred because shear thinning described later occurs.

Indispensable properties of such a heat-gelatinized processed starch are that it exhibits sufficient viscosity during heat-gelatinization, can impart mayonnaise-like viscosity to mayonnaise-like foods, and further impart mayonnaise-like texture. Is essential. The expression of the viscosity of the heat-gelatinized processed starch can be grasped by measuring the temperature sweep of the processed starch suspension under a constant shear rate. For example, using HAAKE Corp. viscosity-viscoelasticity measuring device (Rheostress 150 type), cone and plate sensors (4 °, C35 / 2) using a shear rate under the conditions of ^{40 s -1,} the heating By measuring the temperature sweep of a 10% aqueous suspension of gelatinized processed starch (temperature range: 25 ° C. → 90 ° C., temperature increase: 10 ° C./min), grasp the expression of viscosity of the heated gelatinized processed starch be able to. That is, in the temperature sweep measurement, grasp the expression of the viscosity of the heat-gelatinized processed starch by the magnitude of the shear stress of the gelatinization peak associated with the gelatinization of the 10% suspension of the heat-gelatinized processed starch. Can do.

  FIG. 1 shows a temperature sweep curve of heat-gelatinized processed starch using rice starch as a raw material, and the shear stress at the gelatinization peak is relatively small, indicating about 220 Pa. On the other hand, FIG. 2 shows a temperature sweep curve of heat-gelatinized processed starch using waxy corn starch as a raw material. In this case, the shear stress is relatively large, indicating about 330 Pa. Here, in the heat-gelatinized processed starch having a shearing stress of a pasting peak of 300 Pa or more, a mayonnaise-like viscosity can be imparted at a use amount of 4 to 8% by mass in the mayonnaise-like food.

  The viscosity of mayonnaise-like food generally refers to 50,000 to 170,000 mPa · s, and more preferably 70,000 to 150,000 mPa · s. If the viscosity of the mayonnaise-like food is less than 50,000 mPa · s, the viscosity is too low to feel like mayonnaise, whereas if it exceeds 170,000 mPa · s, the viscosity is too high and a feeling of rattling appears in the mouth. Neither is preferred.

  Further, in order to produce a mayonnaise-like texture other than the expression of the viscosity of the heat-gelatinized processed starch, the shape of the heat-gelatinized processed starch granules after gelatinization needs to be substantially spherical. This is because if the shape of the processed starch granules after gelatinization is substantially spherical, it becomes an ideal oil and fat substitute, and the texture of mayonnaise-like foods using this will also be similar to mayonnaise.

  In addition, observation of the shape of the heat-processed starch after gelatinization can be performed using a normal optical microscope. That is, the shape of the heated processed starch granules after gelatinization can be grasped by diluting the sample after the temperature sweep measurement with water and observing it at a magnification of 100 times. 3 and 4 show examples in which the shape of the heat-gelatinized processed starch granules after gelatinization shows a substantially spherical shape and an irregular shape, respectively.

The flow characteristics of mayonnaise indicate thixotropic properties, and as described above, this may substantially determine the texture of the mayonnaise along with the viscosity. Commercial mayonnaise ("Pure Select") was measured using the same equipment and cone and plate as in the temperature sweep measurement, under the conditions of shear rate (s- ¹ ): 0 → 300 / 3min, 300 → 0 / 3min, and temperature: 25 ° C. The flow curve of “Mayonnaise” (manufactured by Ajinomoto Co., Inc.) is shown in FIG. The upward curve (0 → 300 / 3min) and the downward curve (300 → 0 / 3min) of the flow curve of commercial mayonnaise do not overlap with each other, and a gap occurs between the two curves. This is due to the shear stress in the upward curve. It shows the collapse of the mayonnaise structure, which is called shear thinning, which is also one of the characteristics of mayonnaise texture.

  FIG. 6 shows the mayonnaise-like food of the present invention obtained by the production method described later, which is similar to the flow curve of commercially available mayonnaise. The thixotropic and shareability properties are almost similar to those of commercially available mayonnaise.

  FIG. 7 shows a flow curve of a mayonnaise-like food that is hardly similar to commercially available mayonnaise. In this case, the heat-gelatinized processed starch granules after gelatinization do not show a substantially spherical shape and often have an irregular shape. As described above, if the starch granules after gelatinization are substantially spherical, the shear stress varies little and shows a smooth thixotropic flow curve. On the other hand, if the starch granules after gelatinization are indefinite, the shear stress fluctuates greatly, does not show a smooth thixotropic flow curve, and consequently does not show a texture similar to mayonnaise.

  As described above, 4 to 8% by mass is used as the addition amount of the heat gelatinized processed starch, but 5 to 7% by mass is more preferably used. If it is less than 4% by mass, it may not be possible to impart mayonnaise-like viscosity to the mayonnaise-like food. On the other hand, if it exceeds 8% by mass, the viscosity will be too high, resulting in a heavy mouthfeel and energy of 70 kcal / 100 g Therefore, neither is preferable.

  Next, the properties of starch candy, which is one of the main raw materials, will be described. 30 to 50 is suitable as the DE (Dextrose Equivalent) of the candy used, but this is necessary for imparting sweetness and richness to mayonnaise-like foods and reinforcing viscosity and thixotropic properties. Become. There are acid saccharification type and enzyme saccharification type as types of starch syrup, but they are used as needed. Moreover, as addition amount, 5-15 mass% is used, but 7-13 mass% is used more suitably. If it is less than 5% by mass, sufficient sweetness and richness cannot be imparted, and it is difficult to reinforce the viscosity and thixotropic properties of mayonnaise-like food. On the other hand, if the addition amount exceeds 15% by mass, the sweetness and richness are too strong, and the energy may exceed 70 kcal / 100 g.

  Next, the properties of egg white will be described. The egg white used is generally raw sterilized egg white obtained by separating the egg white from the whole egg, but a dried egg white that has been rehydrated to have a solid content concentration similar to that of the raw egg white is also used as appropriate. The function of egg white in the mayonnaise-like food is required to reinforce the hardness, viscosity and thixotropic property of the mayonnaise-like food by heat-coagulation during gelatinization of the heat-gelatinized processed starch. As a usage-amount, although 3-10 mass% is used in conversion of a raw egg white, 5-8 mass% is used more suitably. If it is less than 3% by mass, it may not be possible to reinforce the viscosity and thixotropic properties of the mayonnaise-like food. On the other hand, if it exceeds 10% by mass, the heat coagulated egg white will increase, and the hardness and viscosity will increase too much. Neither is preferred because the mouth feels and the mouthfeel decreases.

  Furthermore, vinegar will be described. Grain vinegar, fruit vinegar and brewed vinegar other than these are mainly used as edible vinegar, but synthetic vinegar is also used as needed. As the amount of vinegar used, in consideration of taste and bacteriostatic properties, a vinegar addition amount of acetic acid concentration of 0.2 to 0.8% by mass in mayonnaise-like food is used. 7 mass% vinegar addition amount is used more suitably. When the vinegar addition amount is less than 0.2% by mass, the sourness is insufficient and the microorganisms are easy to propagate. On the other hand, when the vinegar addition amount exceeds 0.8% by mass, the acidity is too strong. However, neither is preferable.

  Other than these main raw materials of the present invention, seasonings such as sodium chloride, sodium glutamate, sugar, etc., acidulants, fruit juices, spices, thickeners, flavoring agents, coloring agents, various ingredients and the like are necessary. And used as appropriate. In addition, in the mayonnaise-like food that meets the dressing type seasoning quality labeling standards of the present invention, the vinegar is brewed vinegar, the sweetener such as sugar is a prescribed sugar, and the ingredients are pickles It is specified that it is a strip or the like.

  The mayonnaise-like food of the present invention has an energy of 70 kcal / 100 g or less, but adjusts the blending of main ingredients to 70 kcal / 100 g or less, and further prepares a product similar to the texture of conventional mayonnaise. can do. Since the energy of the conventional mayonnaise is about 700 kcal / 100 g, the energy of the mayonnaise-like food of the present invention is about 1/10 that of the conventional mayonnaise.

  Conventional mayonnaise low energy mayonnaise of 1/3 energy type and 1/4 energy type low oil mayonnaise are already established in the market. Furthermore, in recent years, 1/8 energy type non-oil mayonnaise type has been put on the market, but 1/10 energy type non-fat mayonnaise-like food has not been put on the market so far.

Next, the method for producing a mayonnaise-like food of the present invention is performed as follows.
First, a uniform slurry is prepared by thoroughly mixing the heat-gelatinized processed starch, water candy, egg white, vinegar, salt, sodium glutamate and other seasonings, coloring agents, spices, flavoring agents, water and the like in a blended amount. . Here, as a machine for preparing the slurry, a commercially available universal mixing stirrer, homomixer, homogenizer, or the like can be used.
Next, the slurry was heated from around room temperature at a rate of about 5 ° C./min to gelatinize the processed starch, and after reaching 90 to 95 ° C., immediately cooled to around room temperature at a rate of about 10 ° C./min. To do. Here, as a machine for heating / cooling, a jacketed stirrer, cooker, tubular heat exchanger or the like can be used. The mayonnaise-like food product of the present invention can be produced by subjecting the mayonnaise-like food product thus obtained to final stirring using an emulsifier such as a homogenizer, a homomixer, and a colloid mill.

The mayonnaise-like food produced in this way is mainly made from heat-gelatinized processed starch, syrup, egg white and vinegar, and furthermore, a temperature sweep curve of 10% water suspension of heat-swollen processed starch (shear Use a heat-gelatinized processed starch whose shear stress of the gelatinization peak at speed: 40 s ⁻¹ ) is 300 Pa or more, and that the shape of the heat-gelatinized processed starch granules after gelatinization is substantially spherical. From this, it is possible to obtain a mayonnaise-like food that is similar to the texture of conventional mayonnaise and that has a significantly reduced energy. This mayonnaise-like food is about 1/10 energy type of conventional mayonnaise, and mayonnaise-like food that is even lower energy than the about 1/8 energy type currently sold in the market.

  EXAMPLES Next, although an Example etc. demonstrate this invention in detail, the scope of the present invention is not restrict | limited at all by these.

Examples 1-5
(1) Temperature sweep measurement of heat gelatinized processed starch The temperature sweep measurement of the heat gelatinized processed starch in the blend composition of the mayonnaise-like food (product of the present invention) shown in Table 1 was performed as follows. As a measuring instrument, using a HAAKE Co. viscosity and elasticity measuring device "RheoStress 150", cone and plate sensors (4 °, C35 / 2) using a shear rate under the conditions of ^{40 s -1,} the heating A temperature sweep curve (temperature range: 25 ° C. → 90 ° C., temperature rise: 10 ° C./min) of a 10% aqueous suspension of gelatinized processed starch was measured to determine shear stress (Pa) of the gelatinization peak. . The results are shown in Table 1.

(2) Shape observation after gelatinization of heated gelatinized processed starch Using the sample after the temperature sweep measurement in (1), the shape of the heated gelatinized processed starch granules after gelatinization was observed. That is, the sample after the temperature sweep measurement was diluted with water, and the shape was observed using a normal optical microscope at a magnification of 100 times. In addition, about the shape, it determined by the evaluation criteria shown below. The results are shown in Table 1.
・ As shown in FIG. 3, the shape of the processed starch granules after gelatinization is approximately spherical: substantially spherical ・ The shape of the processed starch granules after gelatinization is irregular as shown in FIG.

(3) Energy of mayonnaise-like food (present product) The energy of mayonnaise-like food (present product) having the composition shown in Table 1 was calculated. That is, the energy of heat-gelatinized processed starch, starch syrup (75% solids), acetic acid amount, egg white (12% solids) and sodium glutamate were calculated as 4 kcal / g · solids. The results are shown in Table 1.

(4) Preparation of mayonnaise-like food (product of the present invention) After mixing the raw materials of the composition shown in Table 1 and preparing a uniform slurry, heating, cooling, and finishing stirring were performed, and the mayonnaise of Examples 1 to 5 A food product (invention product) was prepared.
That is, after blending the heat-gelatinized processed starch, salt, sodium glutamate, pepper oil, egg flavor, β-carotene preparation and titanium dioxide in sufficient amounts, add water and use a homomixer to make a uniform slurry Was prepared. Further, syrup (DE48, 75% solids), egg white and vinegar are added to this slurry and mixed well so that the whole is uniform, then transferred to a cooker and gently stirred while stirring at about 5 ° C / min. After heating at a rate of 90 ° C., the solution was immediately cooled to about room temperature at a rate of about 10 ° C./min.
In addition, as types of the heat-gelatinized processed starch used, “National 1333”, “Frigex” and “Purity 660” manufactured by National Starch are used in Examples 1 to 3, and In addition, in Example 5, “Finetex S-2” manufactured by Oji Cornstarch Co., Ltd. was used.
Next, after sufficiently stirring the heated and cooled slurry, a final agitation is performed by a colloid mill (clearance: 15 / 1,000 inch, rotation speed: 3,000 rpm) to obtain a mayonnaise-like food (product of the present invention). Prepared.

(5) Viscosity measurement of mayonnaise-like food (product of the present invention) The viscosity of the mayonnaise-like food (product of the present invention) obtained in (4) was measured under the following conditions.
That is, the mayonnaise-like food (product of the present invention) obtained in (4) was filled into a container of about 200 ml, stored at 25 ° C. for 1 day, and then used with a Brookfield viscometer, spindle: TC and rotation speed: 5 rpm. Measurement was performed under conditions. Based on the measured viscosity, the similarity to mayonnaise was evaluated as follows. The results are shown in Table 1.
・ 70,000mPa ・ s or more and less than 170,000mPa ・ s: Good ・ 50,000mPa ・ s or more and less than 70,000mPa ・ s: Slightly good ・ Less than 50,000mPa ・ s: Poor

(6) Measurement of flow curve of mayonnaise-like food (product of the present invention) The flow curve of mayonnaise-like food (product of the present invention) obtained in (4) was measured. That is, (1) using the same equipment and the cone and plate sensors and, shear rate ^{(s -1): 0 → 300} / min (upward), 300 → 0 / min (downward) and the temperature in the condition of 25 ° C. The flow curve of the mayonnaise-like food (product of the present invention) was measured. Furthermore, based on the measured flow curve, the similarity to conventional mayonnaise was evaluated as follows. The results are shown in Table 1.
・ As shown in Fig. 5, a flow curve similar to that of conventional mayonnaise is shown: Good
・ As shown in Fig. 6, those that do not show a flow curve similar to conventional mayonnaise: Poor

(7) Texture evaluation of mayonnaise-like food From the evaluation results of the viscosity and flow curve of mayonnaise-like food (present product), the texture of mayonnaise-like food (present product) was evaluated as follows. The results are shown in Table 1.
・ Viscosity of 70,000 mPa · s or more and 170,000 mPa · s or less, and good in the evaluation of the flow curve in (6): Good
・ Viscosity of 50,000 mPa · s or more and less than 70,000 mPa · s and good in evaluation of flow curve of (6): Somewhat good ・ Evaluation of flow curve of viscosity less than 50,000 mPa · s or (6) Inferior things: Bad

Comparative Example 1
In Examples 3 and 5, the heated gelatinized processed starch “Purity 660” and “Finetex S-2” were not used, and the heated gelatinized processed starch “Rice DP-35” (manufactured by Matsutani Chemical Co., Ltd.) was used. Except for the change, the temperature sweep measurement was performed in the same manner as in Examples 3 and 5 to determine the shear stress of the gelatinization peak, and then the shape was evaluated by observing the shape of the processed starch granules after gelatinization. The energy was calculated from the composition of the mayonnaise-like food of Comparative Example 1. Further, the mayonnaise-like food of Comparative Example 1 was prepared in the same manner as in Examples 3 and 5, and the similarity with the mayonnaise flow curve, evaluation, and texture evaluation were performed. The results are shown in Table 2.

Comparative Example 2
In Example 1, the heat-gelatinized processed starch “National 1333” is not used, the heat-gelatinized processed starch “Rice DP-35” is used at 8.00% by mass, and the whole is 100% by mass with water. It was adjusted. In the same manner as in Example 1, the temperature sweep measurement was performed to determine the shear stress of the gelatinization peak, and then the shape was evaluated by observing the shape of the processed starch granules after gelatinization, followed by the mayonnaise of Comparative Example 2 Energy was calculated from the composition of the food. Furthermore, the mayonnaise-like foodstuff of the comparative example 1 was prepared like Example 1, and the similarity with the flow curve of a mayonnaise, a viscosity, and a texture were evaluated. The results are shown in Table 2.

Comparative Example 3
In Example 1, heat-gelatinized processed starch “National 1333” was not used, but instead of “Permaflow” (manufactured by Stely), water candy (DE48) was changed from 12.00% by mass to 10.00% by mass. The weight was reduced and adjusted with water so that the whole would be 100% by mass. In the same manner as in Example 1, a temperature sweep measurement of the heated gelatinized processed starch was performed to determine the shear stress of the gelatinized peak, and then the shape was evaluated by observing the shape of the processed starch granules after gelatinization. The energy was calculated from the composition of the mayonnaise-like food of Comparative Example 3. Furthermore, the mayonnaise-like foodstuff of the comparative example 3 was prepared like Example 1, and the similarity with the mayonnaise flow curve, the viscosity, and the texture were evaluated. The results are shown in Table 2.

Comparative Example 4
In Examples 3 and 5, heat-gelatinized processed starch “Purity 660” and “Finetex S-2” were not used, but “Finetex S-3” (manufactured by Oji National Starch Co., Ltd.) was used. In the same manner as in Examples 3 and 5, the temperature sweep measurement of the heated gelatinized processed starch was performed to determine the shear stress of the gelatinized peak, and then the shape was evaluated by observing the shape of the processed starch granules after gelatinization. Subsequently, energy was calculated from the composition of the mayonnaise-like food of Comparative Example 4. Furthermore, the mayonnaise-like foodstuff of the comparative example 4 was prepared like Example 3 and 5, and the similarity with a mayonnaise flow curve, viscosity, and texture were evaluated. The results are shown in Table 2.

Comparative Example 5
In Examples 3 and 5, the heat-gelatinized processed starch “Purity 660” and “Finetex S-2” were not used, but “Resistor” (manufactured by Stely) was replaced with Examples 3 and 5. Similarly, the temperature sweep measurement of the heat-gelatinized processed starch is performed to determine the shear stress of the gelatinization peak, and then the shape is evaluated by observing the shape of the processed starch after gelatinization. Energy was calculated from the mayonnaise-like food composition. Furthermore, the mayonnaise-like foodstuff of the comparative example 5 was prepared like Example 3 and 5, and the similarity with a mayonnaise flow curve, viscosity, and texture were evaluated. The results are shown in Table 2.

  As is clear from the results in Table 1, Examples 1 to 5 using heat-gelatinized processed starch in which the shear stress of the gelatinization peak is 300 Pa or more and the shape of the starch granules after gelatinization is substantially spherical. It was found that the mayonnaise-like food (product of the present invention) was similar to a normal mayonnaise flow curve even with a blending composition with energy adjusted to 70 kcal / 100 g or less. Furthermore, the viscosity showed somewhat good to good evaluation with any mayonnaise-like food (product of the present invention), and it was found that the mayonnaise-like viscosity was shown. From the similarity to the mayonnaise flow curve and the evaluation of the viscosity, it was found that the texture evaluation of the mayonnaise-like foods (invention products) of Examples 1 to 5 was slightly good to good.

  On the other hand, as is clear from the results in Table 2, a heat-gelatinized processed starch having a shearing stress at a pasting peak of less than 300 Pa and an irregularly shaped starch granule is used. In the mayonnaise-like food of Comparative Example 1, the energy was 70 kcal / 100 g or less, but it was found that it was not similar to the mayonnaise flow curve. Furthermore, the evaluation of the viscosity was also poor, and the overall texture evaluation was found to be poor. In the mayonnaise-like food of Comparative Example 2 in which the amount of heat-gelatinized processed starch used in Comparative Example 1 was increased by 2% by mass, the energy exceeded 70 kcal / 100 g, and it was not similar to the mayonnaise flow curve, It was also found that the viscosity evaluation was poor and the texture evaluation was poor. Next, in the mayonnaise-like food of Comparative Example 3 using the heat-gelatinized processed starch in which the shear stress of the gelatinization peak exceeds 300 Pa but the shape of the starch granules after gelatinization is irregular, the energy is 70 kcal. / 100 g or less, and the viscosity evaluation was good, but it was not similar to the mayonnaise flow curve, and the texture evaluation was found to be poor. In addition, in the mayonnaise-like food of Comparative Example 4 using the heat-gelatinized processed starch in which the shearing stress of the gelatinization peak exceeds 300 Pa, but the shape of the starch granules after gelatinization is indefinite, the energy is 70 kcal / Although it was 100 g or less and the evaluation of the viscosity was slightly good, it was not similar to the mayonnaise flow curve, and the texture evaluation was found to be poor. Furthermore, in the mayonnaise-like food of Comparative Example 5 using the heat-gelatinized processed starch in which the shear stress of the gelatinization peak greatly exceeds 300 Pa, but the shape of the starch granules after gelatinization is irregular, the energy is 70 kcal. / 100g or less, although the viscosity evaluation is somewhat good, it was not similar to the mayonnaise flow curve, and the texture evaluation was found to be poor. Thus, it was found that it is most important that the shear stress of the gelatinization peak exceeds 300 Pa and the shape of the starch granules after gelatinization is substantially spherical, and the texture evaluation is almost determined.

  According to the present invention, by using the heat-gelatinized processed starch having a shearing stress at the pasting peak of 300 Pa or more and a shape after the pasting is substantially spherical, the texture is good and the energy is 70 kcal. / 100 g or less of mayonnaise-like food and its production method can be provided. Therefore, the present invention can be effectively used in the food field.

It is a temperature sweep curve of the heat-gelatinized processed starch whose shear stress of a gelatinization peak is 300 Pa or more. It is a temperature sweep curve of the heat-gelatinized processed starch whose shear stress of a gelatinization peak is less than 300 Pa. The shape of the heated gelatinized processed starch granules after gelatinization is substantially spherical. The shape of the heat-gelatinized processed starch granules after gelatinization is indefinite. It is a flow curve of commercial mayonnaise ("Pure select mayonnaise": Ajinomoto Co., Inc. product). It is a flow curve of a mayonnaise-like food similar to a commercially available mayonnaise. It is a flow curve of mayonnaise-like foods that are not similar to commercial mayonnaise.

Claims (3)

Manufacture of mayonnaise-like food with 4-8% by weight of heat gelatinized processed starch, 5-15% by weight of starch candy, 3-10% by weight of egg white and 0.2-0.8% by weight of acetic acid with vinegar as the main ingredient At the time, the shear stress of the gelatinization peak in the temperature sweep measurement (shear rate: 40 s ⁻¹ ) of the 10% aqueous suspension of the heat gelatinized processed starch to be used is 300 Pa or more, and the heat gelatinization after gelatinization A mayonnaise-like food characterized in that the shape of the processed starch granules is substantially spherical, and the energy of the mayonnaise-like food is 70 kcal / 100 g or less.   The mayonnaise-like food according to claim 1, wherein the mayonnaise-like food meets a dressing type seasoning quality labeling standard.   Heat-gelatinized processed starch according to claim 1, 4 to 8% by mass, 5 to 15% by mass of starch candy, 3 to 10% by mass of egg white, and 0.2 to 0.8% by mass of acetic acid based on vinegar. A method for producing a mayonnaise-like food comprising heating a slurry mixed with raw materials, rapidly cooling the mixture and stirring with an emulsifier.