Freezing resistance imparting agent for filling material and filling material

Abstract

To provide: a freezing resistance imparting agent for a filling material by which it is possible to inhibit separation of oil and fat included in mayonnaise and a mayonnaise-like seasoning even when being frozen and defrosted; and the filling material.SOLUTION: A freezing resistance imparting agent for a filling material according to the present invention is a freezing resistance imparting agent for a filling material containing mayonnaise or a mayonnaise-like seasoning. The freezing resistance imparting agent includes powdered oil and fat. A filling material according to the present invention includes powdered oil and fat, and mayonnaise or a mayonnaise-like seasoning.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a freezing resistance imparting agent for a filling material and a filling material. [Background technology]

[0002] In recent years, in order to maintain freshness and flavor, breads and other food products such as sandwiches with fillings are often distributed frozen with the filling still inside and then sold in stores after thawing.

[0003] However, when a filling material containing mayonnaise or a mayonnaise-like seasoning is thawed, there is a problem in that the emulsion of the mayonnaise or mayonnaise-like seasoning is destroyed, causing separation of the oil and fat.

[0004] Conventionally, techniques proposed for improving the characteristics of mayonnaise or mayonnaise-like seasonings by adding improving agents include a technique for adding a foaming agent for the purpose of foam stability (Patent Document 1) and a technique for adding oxidized oils and fats for the purpose of enhancing the oily feel (Patent Documents 2 and 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 6-090702 [Patent Document 2] International Publication No. 2019 / 073811 [Patent Document 3] International Publication No. 2020 / 209158 Summary of the Invention [Problem to be solved by the invention]

[0006] However, although these conventional techniques describe effects such as enhanced foaming properties and oily feel, they have not investigated prevention of separation of oil and fat after cold thawing.

[0007] The present invention has been made in consideration of the above circumstances, and has an objective of providing a freeze resistance imparting agent for filling materials (hereinafter sometimes referred to as "freeze resistance imparting agent") that can suppress separation of oils and fats contained in mayonnaise or mayonnaise-like seasonings even when thawed, and a filling material. [Means for solving the problem]

[0008] In order to solve the above problems, the inventors conducted extensive research and discovered that by adding powdered oil to a filling material containing mayonnaise or a mayonnaise-like seasoning, it is possible to impart freeze resistance to the filling material, thereby completing the present invention. That is, the freeze resistance imparting agent for a filling material of the present invention is a freeze resistance imparting agent for a filling material containing mayonnaise or a mayonnaise-like seasoning, and is characterized by containing powdered oil or fat. The filling material of the present invention is characterized by containing powdered oil and fat, and mayonnaise or a mayonnaise-like seasoning. Effect of the Invention

[0009] The freeze resistance imparting agent and filling material of the present invention can impart freeze resistance by adding powdered oil to a filling material containing mayonnaise or a mayonnaise-like seasoning, thereby suppressing separation of the oil contained in the mayonnaise or mayonnaise-like seasoning even when the filling material is thawed in a cold state. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Specific embodiments of the present invention will be described below. (Powdered oil) In the present invention, the oils and fats used in the powdered oils and fats are not particularly limited, and examples thereof include vegetable oils and fats such as coconut oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, illipe fat, and cacao butter, animal oils and fats such as lard (lard), beef tallow, milk fat, and fish oil, and fractionated oils thereof, processed oils (those that have been subjected to one or more of hardening and transesterification reactions), etc. Among these, oils and fats that are liquid at room temperature are preferred from the viewpoint of suppressing emulsion destruction caused by oil and fat crystals during freezing.

[0011] In the powdered oil used in the present invention, the blending amount of the oil relative to the powdered oil is not particularly limited, but may be, for example, 40 to 75% by mass relative to the total powdered oil, and from the viewpoint of further increasing the freezing resistance, it is preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably 50% by mass or more. Also, from the viewpoint of ensuring the long-term storage stability of the powdered oil, it is preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less.

[0012] The powdered oil or fat used in the present invention preferably contains an emulsifier from the viewpoint of further enhancing freeze resistance. The emulsifier is not particularly limited, but examples thereof include lecithin, glycerin fatty acid esters (monoglycerin fatty acid esters, diglycerin fatty acid esters, glycerin organic acid fatty acid esters (diacetyltartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, etc.), polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, etc.), sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, calcium stearoyl lactate, and the like. Among these, it is preferable to use glycerin fatty acid esters. These may be used alone or in combination of two or more.

[0013] The HLB of the emulsifier is not particularly limited, but may be, for example, not more than 16. From the viewpoint of further increasing the freezing resistance, it is preferably not more than 14, more preferably not more than 12, and even more preferably not more than 10. Here, the HLB value can be determined by the Griffin method (Atlas method).

[0014] The amount of emulsifier in the powdered oil used in the present invention is not particularly limited, but from the viewpoint that a small amount of emulsifier added to a filling material containing mayonnaise or mayonnaise-like seasoning can provide the effect of freeze resistance, the amount is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.5% by mass or more, particularly preferably 1.0% by mass or more, and most preferably 7.0% by mass or more, based on the total amount of powdered oil. In addition, since too much emulsifier in the powdered oil impairs the taste of the filling, the amount is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less, based on the total amount of powdered oil.

[0015] The powdered oil used in the present invention preferably contains protein. Protein enhances the dispersibility of oil droplets and functions as an emulsion stabilizer. The powdered oil used in the present invention is coarsely granulated while maintaining the oil droplets of the oil-in-water emulsion at the time of production, but maintains a structure in which fine oil droplets are dispersed by the protein. In addition, the protein and carbohydrate function as excipients (powdered base material), and the powdered oil after drying has a shape in which the oil is covered (encapsulated) with the excipient.

[0016] The above-mentioned proteins are not particularly limited, but examples thereof include milk protein, soy protein, pea protein, fava bean protein, rice protein, wheat protein, collagen, gelatin, etc. In addition, hydrolysis products of such proteins can be used, and in the present invention, the hydrolysis products of the above-mentioned proteins are also referred to as proteins. These may be used alone or in combination of two or more.

[0017] As the protein, milk protein can be preferably used. Milk protein is a protein derived from milk such as cow's milk, and milk-derived protein is approximately 80% by mass of casein, with the remaining 20% ​​by mass being whey protein. Milk proteins are not particularly limited, but examples include casein salts (sodium caseinate, potassium caseinate), acid casein, rennet casein, and milk peptides which are decomposition products thereof. Among these, milk proteins derived from casein are preferred, and as milk proteins derived from casein, casein salts such as sodium caseinate and potassium caseinate, acid casein, and casein hydrolysates (milk peptides) are preferred.

[0018] The amount of the above-mentioned protein in the powdered oil used in the present invention is not particularly limited, but for example, when milk protein derived from casein is used, the amount is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 1 to 10% by mass, particularly preferably 1.5 to 6% by mass, and most preferably 2.5 to 6% by mass, based on the total amount of the powdered oil, in order to obtain a good powdered oil without excessively increasing the viscosity of the emulsion before drying and powdering. In the present invention, the mass of the milk protein refers to the total mass of the casein salt in the case of casein salt. For example, when a basic salt is added to casein curd or powder, such as sodium caseinate or potassium caseinate, to convert the casein salt into a water-soluble salt form, the mass refers to the total mass of the water-soluble casein salt.

[0019] The mass ratio of the glycerin fatty acid ester to the casein-derived milk protein (glycerin fatty acid ester:casein-derived milk protein) in the powdered oil and fat used in the present invention is preferably 1:10 to 6:1, more preferably 1:5 to 5:1, and even more preferably 2:5 to 4:1, from the viewpoint of further improving the freezing resistance. In this case, an emulsifier other than the glycerin fatty acid ester may be blended. The amount of the glycerin fatty acid ester is not particularly limited, but can be, for example, 15% by mass or more based on the total amount of the emulsifier.

[0020] The powdered oil or fat used in the present invention preferably contains a carbohydrate from the viewpoint of enhancing the shape-imparting power. The above-mentioned carbohydrates are not particularly limited, but include, for example, monosaccharides such as glucose, fructose, galactose, mannose, etc., disaccharides such as lactose, sucrose, maltose, trehalose, etc., trisaccharides such as maltotriose, tetrasaccharides such as maltopentaose, oligosaccharides, dextrin, starch, etc., thickening polysaccharides, sugar alcohols, etc. These may be used alone or in combination of two or more. Among these, disaccharides, trisaccharides, and polysaccharides are preferred, and dextrin is more preferred because it is possible to obtain powdered oils and fats with good dispersibility.

[0021] Dextrin is a starch partial hydrolysate obtained by chemically or enzymatically depolymerizing starch, and commercially available products can be used. Examples of starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat. Specific examples of dextrin include starch syrup, powdered syrup, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and indigestible dextrin. The DE of dextrin is not particularly limited, but may be 5 to 40, and is preferably 10 to 35 because the viscosity of the emulsion before drying and powdering is not too high and good powdered oils and fats can be obtained. DE (Dextrose Equivalent) is an index of the chain length of glucose residues, which are the constituent units of dextrin, and is a value indicating the content (%) of reducing sugars in dextrin. The higher the value, the shorter the chain length of dextrin. The DE value can be measured by the Willstätter-Schudel method.

[0022] Examples of starch include carboxymethyl starch and hydroxypropyl starch, which are obtained by etherifying raw materials such as potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, and tapioca, and esterifying these raw materials, such as starch phosphate, starch octenyl succinate, starch acetate, moist heat treated starch, acid treated starch, cross-linked treated starch, and gelatinized starch. Examples of thickening polysaccharides include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin.

[0023] The amount of carbohydrate in the powdered oil or fat used in the present invention is not particularly limited, but the greater the amount, the greater the shaping ability of the oil or fat.

[0024] The powdered oil or fat used in the present invention may contain other ingredients in addition to the above-mentioned ingredients within the range that does not impair the effects of the present invention. Examples of such other ingredients include, but are not limited to, antioxidants that suppress deterioration of oil or fat, phosphates that increase dispersibility at the time of redissolution when milk protein is added, colorants, flavors, etc.

[0025] The method for producing the powdered oil used in the present invention is not particularly limited. Preferably, the powdered oil used in the present invention can be produced by blending oil, water, and other components as necessary to prepare an oil-in-water emulsion, and then drying and powdering the oil-in-water emulsion.

[0026] Methods for drying and powdering the oil-in-water emulsion include commonly known methods such as spray drying, vacuum freeze drying, and vacuum drying. Among these, spray-dried powdered oils and fats obtained by the spray drying method are preferred.

[0027] The oil-in-water emulsion can be prepared by mixing an aqueous phase with an oil phase containing fats and oils, for example, by the following emulsification and homogenization steps.

[0028] In the emulsification step, each raw material is put into the stirring tank of the emulsifier and stirred and mixed. The blending ratio of water and other raw materials is not particularly limited, but for example, the blending range of fats and oils and other raw materials when blended can be as described above, and water can be in the range of 50 to 200 parts by mass per 100 parts by mass of the total amount of these. The blending procedure of each raw material is not particularly limited, but for example, when blending carbohydrates, proteins, etc., these water-soluble components can be dispersed in water at room temperature and then stirred under heating, or the water-soluble components can be dispersed in heated water, stirred and completely dissolved to form an aqueous phase, and then the heated and dissolved oil phase can be dropped while stirring with a stirring device such as a homomixer installed in the stirring tank to emulsify. When blending an emulsifier, the oil-soluble emulsifier is usually blended in the oil phase, and the water-soluble emulsifier is blended in the aqueous phase.

[0029] In the homogenization step, the emulsion obtained in the emulsification step is fed to a pressure homogenizer to reduce the oil droplet size. For example, a commercially available pressure homogenizer is used to reduce the oil droplet size to 10 to 200 kgf / cm. 2 The oil droplets can be homogenized by applying a pressure of about 1000 MPa to reduce the size of the oil droplets. A heat sterilization step may be performed before drying and powdering.

[0030] Next, when the emulsion is dried and powdered by spray drying, the homogenized emulsion is fed to the inlet of a spray dryer by a high-pressure pump, and high-temperature hot air is blown in and sprayed from above into the tank of the spray dryer. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a rotary atomizer type or a nozzle type spray dryer can be used. The spray-dried powder is deposited on the bottom of the tank of the spray dryer, and the powder can be taken out to produce powdered oils and fats.

[0031] As described above, the powdered oil used in the present invention is a dried oil-in-water emulsion, and when added to water, it returns to the original oil-in-water emulsion, with the oil droplets being redispersed. The median diameter of the powdered oil used in the present invention when dissolved in water is not particularly limited, but is, for example, 0.3 to 1.8 μm. From the viewpoint of improving dispersibility in mayonnaise or mayonnaise-like seasonings and filling materials and improving emulsion stability therein, thereby enabling the freeze resistance effect to be more effectively exhibited, the median diameter is preferably 0.5 to 1.5 μm, more preferably 0.5 to 1.3 μm, and even more preferably 0.3 to 1.0 μm.

[0032] Here, the median diameter is calculated from the particle size distribution obtained by dissolving the powdered oil in water and measuring the particle size distribution of the oil droplets in the aqueous dispersion by a laser diffraction scattering method. Specifically, the median diameter is measured on a volume basis using a particle size distribution measuring device such as a Shimadzu SALD-2300 wet laser diffraction device.

[0033] (Frost resistance agent for filling materials and filling materials) The freeze-resistance imparting agent for a filling material of the present invention is a freeze-resistance imparting agent for a filling material containing mayonnaise or a mayonnaise-like seasoning, and contains powdered oil or fat.

[0034] In the present invention, mayonnaise-like seasonings include those that do not meet the Japanese Agricultural Standards for mayonnaise but are similar to mayonnaise in flavor, appearance, physical properties, intended use, etc., and include semi-solid dressings, etc.

[0035] In mayonnaise or mayonnaise-like seasonings, the fat or oil is not particularly limited as long as it is an edible vegetable fat or oil, and examples thereof include rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, perilla oil, etc. These may be used alone or in combination of two or more. The vinegar or citrus juice used in mayonnaise or mayonnaise-like seasonings is not particularly limited, and examples of vinegar include grain vinegar made from rice or wheat, fruit vinegar made from apples or grapes, brewed vinegar such as plum vinegar and moromi vinegar, etc. These may be used alone or in combination of two or more. The eggs used in mayonnaise or mayonnaise-like seasonings may be, for example, at least one selected from whole eggs and egg yolks, or a combination of these with egg white. Examples of egg yolk include raw egg yolk obtained by cracking eggs and separating the egg white, and raw egg yolk that has been subjected to at least one treatment selected from sterilization, freezing, filtration, drying, enzyme treatment, desugaring, decholesterolization, and mixing with salt or sugars, and may be in either liquid or powder form. The functions of egg yolk are mainly emulsification, influence on flavor, and influence on color tone. In addition to the above-mentioned raw materials, other raw materials can be blended into mayonnaise or mayonnaise-like seasonings. In the case of mayonnaise, the raw materials are determined according to the Japanese Agricultural Standards, but in the case of mayonnaise-like seasonings, various raw materials can be used. For example, proteins and their hydrolysates, salt, sugars, honey, amino acids, spices, spice extracts, acidulants such as citric acid, emulsifiers, colorants, thickeners, antioxidants, flavorings, carbohydrates, thickeners, starches such as starch, modified starch, and starch hydrolysates, etc. can be mentioned. These may be used alone or in combination of two or more.

[0036] The method for producing mayonnaise or mayonnaise-like seasonings is not particularly limited, and known production methods can be used. In industrial-scale production, for example, water-soluble raw materials are added to water and stirred and mixed to prepare an aqueous phase. The aqueous phase is heated as necessary for the purpose of uniformly dispersing, dissolving, and sterilizing the raw materials. Preliminary emulsification is performed using a homomixer or the like while adding fats and oils thereto, and then homogenization is performed using a colloid mill or the like. When the aqueous phase is heated, it may be cooled to about room temperature and emulsified by adding separately sterilized eggs and separately prepared fats and oils. After emulsification, the mixture is filled and sealed in a bottle container or glass container to produce a product.

[0037] The freezing resistance imparting agent for a filling material and the filling material of the present invention contain the powdered oil or fat described above, thereby imparting freezing resistance to mayonnaise or mayonnaise-like seasonings. Mayonnaise or mayonnaise-like seasonings are acidic oil-in-water type emulsion compositions. Because mayonnaise or mayonnaise-like seasonings are acidic, they are less susceptible to spoilage due to the proliferation of mold or bacteria, and therefore have rarely been frozen during distribution or storage. However, in recent years, their uses have expanded beyond their typical uses of pouring over vegetables or salads, and they are also used in various frozen foods. They are increasingly being used not only in frozen foods for home use, but also in frozen foods for commercial use and frozen foods that are thawed in the backyards of supermarkets and convenience stores and then displayed on the shelves. In addition, in each household, foods that use mayonnaise or mayonnaise-like seasonings are frozen and stored, and then thawed or heated before eating. In this way, mayonnaise or mayonnaise-like seasonings are often stored for long periods of time by being made into frozen foods that contain other perishable foods, or by being added separately to the main packaging of ingredients that require freezing. However, when mayonnaise or mayonnaise-like seasonings, which are acidic oil-in-water emulsion compositions, are frozen, the emulsion membrane is usually destroyed due to crystallization of fats and oils and growth of needle-like crystals, and the fats and oils are combined and separated after thawing. When they are used in frozen foods, emulsion destruction occurs during frozen storage and thawing, causing significant oil separation, which deteriorates the flavor and appearance, thereby reducing the commercial value. However, by adding the powdered fats and oils, which are the freeze resistance imparting agent of the present invention, the destruction of the emulsion state can be suppressed even when thawed after frozen storage, so that frozen foods containing mayonnaise or mayonnaise-like seasonings that are frozen during distribution or storage, mayonnaise or mayonnaise-like seasonings that are attached separately to the main packaging of food ingredients that require freezing, and other mayonnaise or mayonnaise-like seasonings that are frozen and stored alone can be used, processed, etc. after thawing. In order to maintain the freshness and flavor of foods containing filling materials, when the filling materials are contained in the foods by filling or the like and distributed frozen, and then sold in stores after thawing, in the case of filling materials containing mayonnaise or mayonnaise-like seasonings, when the filling materials are thawed in cold, the emulsion of the mayonnaise or mayonnaise-like seasoning is destroyed, causing oil separation as described above, which deteriorates the flavor, appearance, etc., and reduces the commercial value. However, by adding the powdered oils and fats which are the freeze resistance imparting agent of the present invention, the destruction of the emulsified state can be suppressed even when the foods are thawed after being stored frozen.

[0038] The filling material in which the freeze resistance imparting agent of the present invention can be used is not particularly limited as long as it contains mayonnaise or a mayonnaise-like seasoning, and examples thereof include egg filling, potato salad filling, pumpkin salad filling, macaroni salad filling, etc.

[0039] Examples of foods using filling materials include breads and sandwiches.

[0040] The method for adding the freeze resistance imparting agent of the present invention to a filling material is not particularly limited, and the powdered oil or fat may be added to the filling material separately from the mayonnaise or mayonnaise-like seasoning; however, in terms of imparting freeze resistance, it is preferable to add the powdered oil or fat to the mayonnaise or mayonnaise-like seasoning.

[0041] The amount of the freeze resistance imparting agent of the present invention to be blended into the filling material is not particularly limited, but since it can suppress separation of the oil contained in the filling material containing mayonnaise or mayonnaise-like seasoning, or a food containing this filling material, even when the filling material is thawed, and can impart freeze resistance, the lower limit is preferably 1.5% by mass or more, more preferably 2.0% by mass or more, and even more preferably 2.5% by mass or more, based on the total amount of the filling material (excluding the powdered oil or fat added). From the viewpoint of ensuring the taste of the filling material, the upper limit is preferably 50% by mass or less, more preferably 20% by mass or less, and even more preferably 5% by mass or less.

[0042] The filling material of the present invention contains powdered oil and fat, and mayonnaise or a mayonnaise-like seasoning. By adding powdered oil to the filling material of the present invention, destruction of the emulsified state of the oil contained in the mayonnaise or mayonnaise-like seasoning can be suppressed even when the filling material is thawed after frozen storage. For details of the powdered oil and fat, mayonnaise or mayonnaise-like seasoning, and filling material, etc., please refer to the contents explained above. EXAMPLES

[0043] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. (Preparation of powdered oils and fats) In the examples and comparative examples, powdered oils and fats were prepared according to the following procedure. After adjusting the temperature of the oil to 70°C, an emulsifier was added if blended to prepare the oil phase. After adjusting the temperature of the water to 60°C, an excipient, etc., or sodium caseinate, casein hydrolysate, or potassium caseinate, if blended, was added to prepare the water phase. The water phase was kept at 60° C., and the entire amount of the oil phase was added while stirring the water phase with a homomixer to emulsify it into an oil-in-water type emulsion. This resulted in an emulsion containing 50 parts by mass of water for a total composition of 100 parts by mass in Table 1. The resulting emulsion is then pressurized at 10 to 200 kgf / cm using a pressure homogenizer. 2 The mixture was homogenized at a pressure of 100 MPa. This homogenized emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered oils and fats (spray-drying conditions: inlet temperature 210°C). Table 1 shows the composition of the powdered oils and fats after spray drying. These powdered oils and fats were used as ingredients for the following foods and beverages.

[0044] In each of the following sensory evaluations, the panel conducted a five taste (sweet, sour, salty, bitter, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, a standard olfactory test, and a color difference discrimination test with a color difference of ΔE=0.8 using a color difference measuring device such as the SE6000 manufactured by Nippon Denshoku Industries Co., Ltd., and selected six men and nine women in their 20s to 50s who were deemed to have passed each test.

[0045] [Median diameter] The oil droplet diameter (median diameter) when the powdered oils and fats of the examples were dissolved in water was measured using a Shimadzu SALD-2300 wet laser diffraction device.

[0046] (Evaluation of filling materials) [Freezing resistance test] In Examples 1 to 11, powdered oils and fats were added to the egg filling material or potato filling material in the amounts shown in Table 1, and in Comparative Example 2, glycerin was added to the egg filling material or potato filling material and mixed (neither was added in Comparative Example 1). The material was then frozen at -20°C for 24 hours and thawed in a refrigerator at 5°C for 12 hours or in a constant temperature bath at 25°C for 2 hours. Separation of oils and fats in the egg filling material or potato filling material of the Examples and Comparative Examples was evaluated according to the following criteria. Evaluation criteria ◎+: No separation of oil and fat ◎: Almost no separation of oil and fat ○: There is some separation of oil and fat, but it is not a problem △: Fat and oil are separated ×: There is considerable separation of oil and fat.

[0047] [Evaluation at time of consumption] In Examples 1 to 11, powdered oils and fats were added to the egg filling material or potato filling material in the amounts shown in Table 1, and in Comparative Example 2, glycerin was added to the egg filling material or potato filling material in the amounts shown in Table 1 (none of these was added in Comparative Example 1). The egg filling material or potato filling material of the Examples and Comparative Examples was then frozen at -20°C for 24 hours and thawed in a refrigerator at 5°C for 12 hours. The egg filling material or potato filling material of the Examples and Comparative Examples was then eaten and evaluated according to the following criteria, based on the number of panelists out of 15 who answered that the flavor was "good." Evaluation criteria : 12 or more out of 15 people rated the flavor as good. ○: 8 to 11 out of 15 people rated the flavor as good. ×: 7 or less out of 15 people rated the flavor as good.

[0048] (Sandwich rating) [Freezing resistance test] In Examples 1 to 11, powdered oil and fat, and in Comparative Example 2, glycerin were added to the egg filling material in the amounts shown in Table 1, and mixed (none of these were added in Comparative Example 1), and sandwiched between slices of bread cut to a thickness of 10 mm to prepare sandwiches. After storing at -20°C for 24 hours, the sandwiches of the Examples and Comparative Examples were thawed for 12 hours in a 5°C refrigerator or for 2 hours in a 25°C thermostatic bath, and the separation of oil and fat in the sandwiches was evaluated according to the following criteria. Evaluation criteria ◎+: No separation of oil and fat ◎: Almost no separation of oil and fat ○: There is some separation of oil and fat, but it is not a problem △: Fat and oil are separated ×: There is considerable separation of oil and fat.

[0049] [Evaluation at time of consumption] In Examples 1 to 11, powdered oils and fats were added to the egg filling material in the amounts shown in Table 1, and in Comparative Example 2, glycerin was added to the egg filling material in the amounts shown in Table 1, and mixed (none of these were added in Comparative Example 1). The mixture was then sandwiched between slices of bread cut to a thickness of 10 mm to prepare sandwiches. The sandwiches of the Examples and Comparative Examples were stored at -20°C for 24 hours and then thawed in a refrigerator at 5°C for 12 hours. They were then eaten, and evaluated according to the following criteria, based on the number of panelists (15 people) who answered that the flavor was "good." Evaluation criteria : 12 or more out of 15 people rated the flavor as good. ○: 8 to 11 out of 15 people rated the flavor as good. ×: 7 or less out of 15 people rated the flavor as good.

[0050] The results of the above evaluations are shown in Table 1.

[0051] [Table 1]

Claims

1. A freeze resistance imparting agent for a filling material containing mayonnaise or a mayonnaise-like seasoning, A freeze-resistance imparting agent for filling ingredients, including powdered oils and fats.

2. The freeze resistance imparting agent for a filling material according to claim 1 , wherein the powdered oil contains an emulsifier.

3. 3. The freeze-resistance imparting agent for a filling material according to claim 2, wherein the powdered oil-and-fat contains a glycerin fatty acid ester and a milk protein derived from casein, and a mass ratio of the glycerin fatty acid ester to the milk protein derived from casein (glycerin fatty acid ester: milk protein derived from casein) is 1:10 to 6:

1.

4. A filling material containing powdered oil and fat and mayonnaise or a mayonnaise-like seasoning.

5. The filling material according to claim 4 , wherein the powdered oil or fat contains an emulsifier.

6. 6. The filling material according to claim 5, wherein the powdered oil-and-fat contains a glycerin fatty acid ester and a milk protein derived from casein, and a mass ratio of the glycerin fatty acid ester to the milk protein derived from casein (glycerin fatty acid ester: milk protein derived from casein) is 1:10 to 6:1.

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