Mayonnaise-like food product and processed food product

Abstract

To provide a mayonnaise-like food product free from egg yolk, which exhibits compatibility between thermal shape stability at high temperature and texture after heating.SOLUTION: A mayonnaise-like food product comprises: (A) lecithin; (B) a thermally gellable polysaccharide or protein material; and (C) pregelatinized starch. The mayonnaise-like food product is substantially free of egg yolk, has a viscosity of 130 dPa s or more and 500 dPa s or less at 75°C, and contains less than 5 mass% of pregelatinized starch. It is preferable that the content of the thermally gellable polysaccharide or protein material (B) is 0.3 mass% or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a mayonnaise-like food and a processed food containing the same. [Background technology]

[0002] In recent years, due to health consciousness and rising egg prices, there has been an increasing demand for processed foods that do not use egg yolks from a cost perspective.

[0003] One of the products for which egg yolk has traditionally been essential is mayonnaise and mayonnaise-like foods such as tartar sauce. For example, Patent Document 1 describes a low-calorie, low-cholesterol mayonnaise-like food that is substantially free of egg yolk and is characterized by containing starch gelatinized in the presence of an acidulant, egg white, lecithin, and an emulsifier (Patent Document 1). Patent Document 1 describes that the gelatinized starch content is 5% by mass or more. The mayonnaise-like food described in Patent Document 1 aims to simultaneously achieve improved shape retention and texture by reducing the amount of fat and oil, and improved texture and storage stability by removing the egg yolk.

[0004] On the other hand, mayonnaise-like foods are available in the form of prepared dishes that are eaten after high-temperature heating, for example, by placing the mayonnaise on or between ingredients such as meat or vegetables, and then frying the ingredients together to make a frozen food. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 7-039341 Summary of the Invention [Problem to be solved by the invention]

[0006] As described above, mayonnaise-like foods are sometimes required to have a smooth texture that melts in the mouth even after heating, and at the same time, to have heat resistance and shape retention when heated at high temperatures. However, the invention described in Patent Document 1 does not fully consider the issue of achieving both a good texture after heating and heat resistance and shape retention at high temperatures. Furthermore, in mayonnaise-like foods, normally, when an attempt is made to increase the amount of solid components at the time of heating in order to improve heat resistance and shape retention, the melt-in-the-mouth properties after heating tend to deteriorate, whereas when an attempt is made to improve the melt-in-the-mouth properties after heating, it is necessary to decrease the amount of solid components at the time of heating, so that it has been difficult to achieve both melt-in-the-mouth properties after heating and heat resistance and shape retention.

[0007] An object of the present invention is to provide a processed food that can overcome the above-mentioned drawbacks of the conventional techniques. [Means for solving the problem]

[0008] The present inventors have surprisingly found that, in a given composition, the above-mentioned problems can be solved by controlling the amount of pregelatinized starch to a given value or less, unlike the invention described in Patent Document 1, and setting the viscosity at a given temperature within a given range.

[0009] That is, the present invention relates to a composition comprising (A) lecithin and (B) a polysaccharide or protein material that gels upon heating; and (C) containing pregelatinized starch, Contains virtually no egg yolk The viscosity at 75°C is 130 dPa·s or more and 500 dPa·s or less, The present invention provides a mayonnaise-like food containing less than 5% by mass of pregelatinized starch, and a processed food containing the same. Effect of the Invention

[0010] The mayonnaise-like food of the present invention has a smooth texture that melts in the mouth even after heating, and at the same time, has heat resistance and shape retention when heated at high temperatures. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Although the present invention has been described above based on the preferred embodiments thereof, the present invention is not limited to the above description.

[0012] The mayonnaise-like food of the present invention contains (A) lecithin, (B) a polysaccharide or protein material that gels when heated, and (C) pregelatinized starch, and is substantially free of egg yolk. Note that the "texture after heating" in this specification refers to the texture at a relatively high temperature after cooking and before the food is cooled to room temperature.

[0013] (A) Lecithin The mayonnaise-like food of the present invention contains (A) lecithin, which provides the mayonnaise-like food of the present invention with emulsion stability during production and after heating. Lecithin includes those obtained from soybeans or egg yolks, and soybean-derived lecithin is called soybean lecithin, and egg yolk-derived lecithin is called egg yolk lecithin. From the viewpoint of stable availability of raw materials, it is preferable to use vegetable lecithin such as soybean lecithin. Soybean lecithin is produced by drying and refining the oil cake by-product in the soybean oil refining process, and is a complex mixture mainly composed of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, and also containing soybean oil, fatty acids, glycolipids, pigments, etc. Types of soybean lecithin include high-purity lecithin, which has a phosphatidylcholine content of 95% by mass or more; paste-like lecithin, which has a phosphatidylcholine content of 60% by mass or more; enzymatically decomposed lecithin, which is made by decomposing phospholipids with an enzyme such as phospholipase and converting them into lysolecithin; enzyme-treated lecithin, which has been enhanced in functionality by exchanging fatty acids and bases with enzymes; and hydrogenated lecithin, which has been made by hydrogenating all or part of phospholipids to increase their degree of saturation and thus improve their antioxidant properties and stability.

[0014] The lecithin used in the present invention is preferably an enzymatically decomposed lecithin such as lysolecithin, because it has good dispersibility in an aqueous phase and therefore produces a more stable O / W emulsion than lecithin. The lecithin used in the present invention may be in either a solid or liquid state by itself, but is preferably in the form of a solid such as a powder, from the viewpoint of easy addition in the production process.

[0015] The lecithin used in the present invention is not particularly limited, but examples include SLP-Paste Lyso, SLP-PC35, and SLP-White manufactured by Tsuji Oil Co., Ltd.; Basis LG-40S, Basis LG-10K, Basis LP-20, and Basis LS-60 manufactured by Nisshin Oil Co., Ltd.; food grade phospholipids, industrial grade phospholipids, leather chemical grade phospholipids, and modified phospholipids manufactured by Anqing Zhongchuang Phosphate Engineering Co., Ltd.; Sunlecithin A-1, Sunlecithin L-8, and Sunlecithin L-6 manufactured by Taiyo Chemical; and egg yolk lecithin PL-30S, LPL-20W, and LPL-20S manufactured by Kewpie Co., Ltd. The HLB of lecithin is not particularly limited, but is, for example, 5-20, more preferably 6-19, further preferably 8-19, and particularly preferably 10-18.

[0016] In the present invention, the content of (A) lecithin in the mayonnaise-like food is preferably 12% by mass or less from the viewpoint of taste, and is preferably 9% by mass or less in order to improve the heat resistance of the mayonnaise-like food at high temperatures. In order to further improve the heat resistance of the mayonnaise-like food at high temperatures, the content of (A) lecithin in the mayonnaise-like food is more preferably 7% by mass or less, even more preferably 6% by mass or less, particularly preferably 5% by mass or less, even more preferably 3% by mass or less, and most preferably 2.5% by mass or less. In addition, the content of (A) lecithin in the mayonnaise-like food is preferably 0.4% by mass or more in order to improve the melting in the mouth after heating and to prevent the viscosity from increasing too much during emulsification, thereby improving the emulsification suitability. From this viewpoint, the amount of (A) lecithin in the mayonnaise-like food is more preferably 0.5% by mass or more, even more preferably 0.6% by mass or more, even more preferably 0.7% by mass or more, particularly preferably 0.8% by mass or more, and most preferably 0.9% by mass or more.

[0017] (B) A polysaccharide or protein material that gels upon heating In the present invention, examples of polysaccharides that gel upon heating include curdlan, methylcellulose, and hydroxypropylmethylcellulose. As the methylcellulose, commercially available products such as "Heatgel (registered trademark) Kyoku" and "Heatsol (registered trademark) Cho" (Unitec Foods Co., Ltd.) may be used, but are not limited thereto. As the hydropropyl methylcellulose, commercially available products such as "Heatsol (registered trademark) Soft" and "Heatsol (registered trademark) Loose" (Unitec Foods Co., Ltd.) may be used, but are not limited thereto.

[0018] Examples of protein materials that gel when heated include egg protein, milk protein, soy protein, serum protein, and decomposition products thereof.

[0019] In the present invention, among the polysaccharide or protein materials that gel when heated, polysaccharides that gel when heated to form a thermoreversible gel are preferred because they provide a good texture when eaten, and in particular, polysaccharides that can form a thermoreversible gel at 70 to 80°C are preferred, with hydroxypropyl methylcellulose being preferred because it provides a good texture after heating. Among the polysaccharide or protein materials that gel when heated, the use of a protein material that gels when heated is preferred in terms of excellent moldability. As the protein material that gels when heated, egg protein, milk protein or a decomposition product thereof is preferred in terms of the good flavor of the mayonnaise-like food, and among these, egg protein or a decomposition product thereof is preferred. Examples of egg protein or a decomposition product thereof include protein derived from egg white or a decomposition product thereof.

[0020] In the present disclosure, the content of (B) the polysaccharide or protein material that gels upon heating is preferably 0.3% by mass or more in total in the mayonnaise-like food in order to improve heat resistance and shape retention at high temperatures with a specified range of viscosity at 75° C. From this viewpoint, the content of (B) the polysaccharide or protein material that gels upon heating in the mayonnaise-like food is more preferably 0.4% by mass or more, even more preferably 0.5% by mass or more, particularly preferably 0.6% by mass or more, particularly preferably 0.7% by mass or more, and preferably 0.8% by mass or more. Furthermore, the content of (B) polysaccharide or protein material that gels upon heating is preferably 7% by mass or less in total in the mayonnaise-like food, more preferably 6% by mass or less, and particularly preferably 5% by mass or less, in order to facilitate a good texture after heating.

[0021] In particular, the content of polysaccharides that gel upon heating is preferably 6.5% by mass or less, more preferably 6% by mass or less. In particular, from the viewpoint of improving emulsification suitability by providing a low viscosity during emulsion production, 4% by mass or less is preferable, even more preferably 3% by mass or less, and particularly preferably 2.5% by mass or less. If the viscosity becomes too high during emulsion production, it becomes necessary to suppress an increase in emulsifier pressure, making stable production difficult. In the examples described below, the viscosity after preliminary emulsification is evaluated as an example of the viscosity during emulsion production. In addition, the content of polysaccharides that gel upon heating in mayonnaise-like foods is preferably 0.3% by mass or more, more preferably 0.4% by mass or more, even more preferably 0.5% by mass or more, particularly preferably 0.6% by mass or more, especially preferably 0.7% by mass or more, and most preferably 0.8% by mass or more, from the viewpoint of shape retention stability at high temperatures.

[0022] Furthermore, in order to maintain the viscosity at 75°C at a specified level or less and to provide a good texture after heating, the content of the protein material that gels upon heating is more preferably 4% by mass or less, even more preferably 3% by mass or less, particularly preferably 2.5% by mass or less, and most preferably 2.2% by mass or less. In the mayonnaise-like food, the content of the protein material that gels by heat is preferably 0.3% by mass or more, more preferably 0.4% by mass or more, even more preferably 0.5% by mass or more, particularly preferably 0.6% by mass or more, especially preferably 0.7% by mass or more, and most preferably 0.8% by mass or more, from the viewpoint of shape retention stability at high temperatures.

[0023] In addition, since it is easy to obtain a mayonnaise-like food that has a good texture after heating, excellent heat resistance at high temperatures, and excellent emulsifying properties and moldability, the ratio of the polysaccharide that gels by heat per 100 parts by mass of (A) lecithin is preferably 8 parts by mass or more and 500 parts by mass or less, more preferably 20 parts by mass or more and 300 parts by mass or less, particularly preferably 30 parts by mass or more and less than 200 parts by mass, and even more preferably 40 parts by mass or more and 150 parts by mass or less.

[0024] In addition, since it is easy to obtain a mayonnaise-like food that has a good texture after heating, excellent heat resistance at high temperatures, and excellent emulsifying properties and moldability, the ratio of the protein material that gels when heated to 100 parts by mass of (A) lecithin is preferably 8 parts by mass or more and 500 parts by mass or less, more preferably 20 parts by mass or more and 300 parts by mass or less, particularly preferably 30 parts by mass or more and less than 200 parts by mass, and even more preferably 40 parts by mass or more and 150 parts by mass or less.

[0025] In addition, since it is easy to obtain a mayonnaise-like food that has a good texture after heating, excellent heat resistance at high temperatures, and excellent emulsifying properties and moldability, the total ratio of (B) polysaccharide or protein material that gels when heated to 100 parts by mass of (A) lecithin is preferably 8 parts by mass or more and 500 parts by mass or less, more preferably 20 parts by mass or more and 300 parts by mass or less, particularly preferably 30 parts by mass or more and less than 200 parts by mass, and even more preferably 40 parts by mass or more and 150 parts by mass or less.

[0026] (C) Pregelatinized starch The pregelatinized starch is not particularly limited as long as it is one that is commonly used in the technical field. In addition, as the pregelatinized starch, processed starch obtained by further carrying out chemical treatment such as esterification, etherification, oxidation, crosslinking, etc. in addition to the pregelatinization treatment may be used. For example, pregelatinized etherified phosphate crosslinked starch such as pregelatinized hydroxypropylated phosphate crosslinked starch which is starch that has been subjected to etherification such as hydroxypropylation and phosphate crosslinking treatment in combination with pregelatinization; pregelatinized phosphate crosslinked starch which is starch that has been subjected to phosphate crosslinking treatment in combination with pregelatinization; pregelatinized acetylated adipic acid crosslinked starch which is starch that has been subjected to acetylation and adipic acid crosslinking in combination with pregelatinization; pregelatinized acetylated phosphate crosslinked starch which is starch that has been subjected to acetylation and phosphate crosslinking in combination with pregelatinization; pregelatinized acetylated oxidized starch which is starch that has been subjected to acetylation and oxidation in combination with pregelatinization; pregelatinized etherified starch such as pregelatinized hydroxypropyl starch which is starch that has been subjected to etherification such as hydroxypropylation in combination with pregelatinization may be used.

[0027] The origin of the pregelatinized starch may be corn, waxy corn, cassava, maize, rice, wheat flour, potato, etc., and the pregelatinized starch may be derived from any of these. In the mayonnaise-like food of the present invention, the pregelatinized starch may be used alone or in combination of two or more kinds.

[0028] In the present invention, from the viewpoint of preventing starch retrogradation during storage, it is preferable to use starch that has been subjected to an etherification treatment such as a hydroxypropylation treatment, and from the viewpoint of suppressing slime and stringiness, it is particularly preferable to use starch that has been subjected to a phosphate crosslinking treatment. In terms of improving moldability and filling suitability, mayonnaise-like foods containing gelatinized starch derived from rice cake starch are preferred, and gelatinized starch derived from waxy corn is particularly preferred.

[0029] As the pregelatinized starch, it is preferable to use pregelatinized starch obtained by pregelatinizing starch extracted from cereal flour, rather than pregelatinized products of cereal flour such as pregelatinized rice flour or pregelatinized wheat flour, in terms of flavor and stability of physical properties.

[0030] In the mayonnaise-like food of the present invention, the content of gelatinized starch is preferably less than 5% by mass in order to achieve both heat resistance and texture after heating, and is preferably 4.5% by mass or less, particularly preferably 4% by mass or less, and particularly preferably 3.5% by mass or less. In the mayonnaise-like food of the present invention, the content of pregelatinized starch is preferably 0.7% by mass or more, since this provides the mayonnaise-like food with good heat resistance and shape retention, excellent moldability, and ease of filling, etc. From this viewpoint, the content of pregelatinized starch in the mayonnaise-like food is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, even more preferably 2.0% by mass or more, even more preferably 2.5% by mass or more, and particularly preferably 2.8% by mass or more.

[0031] In addition, since it is easy to obtain a mayonnaise-like food that has a good texture after heating, excellent heat resistance at high temperatures, and excellent emulsifying properties and moldability, the ratio of (C) pregelatinized starch per 100 parts by mass of (A) lecithin is preferably from 10 to 500 parts by mass, more preferably from 20 to 300 parts by mass, particularly preferably from 30 to less than 200 parts by mass, and even more preferably from 40 to 150 parts by mass.

[0032] In addition, since it is easy to obtain a mayonnaise-like food that has a good texture after heating, excellent heat resistance at high temperatures, and excellent emulsifying properties and moldability, the ratio of (C) pregelatinized starch per 100 parts by mass of polysaccharide that gels when heated is preferably 30 parts by mass or more and 800 parts by mass or less, more preferably 50 parts by mass or more and 700 parts by mass or less, particularly preferably 100 parts by mass or more and less than 600 parts by mass, and even more preferably 150 parts by mass or more and 450 parts by mass or less.

[0033] In addition, since it is easy to obtain a mayonnaise-like food that has a good texture after heating, excellent heat resistance at high temperatures, and excellent emulsifying properties and moldability, the ratio of (C) pregelatinized starch per 100 parts by mass of the protein material that gels when heated is preferably from 30 to 800 parts by mass, more preferably from 50 to 700 parts by mass, particularly preferably from 100 to less than 600 parts by mass, and even more preferably from 150 to 450 parts by mass.

[0034] In addition, since it is easy to obtain a mayonnaise-like food that has a good texture after heating, excellent heat resistance at high temperatures, and excellent emulsifying properties and moldability, the ratio of (C) pregelatinized starch relative to 100 parts by mass of the total amount of (B) polysaccharide or protein material that gels when heated is preferably 30 parts by mass or more and 800 parts by mass or less, more preferably 50 parts by mass or more and 700 parts by mass or less, particularly preferably 100 parts by mass or more and less than 600 parts by mass, and even more preferably 150 parts by mass or more and 450 parts by mass or less.

[0035] The mayonnaise-like food of the present invention has a viscosity of 130 dPa·s or more and 500 dPa·s or less when heated to 75°C. When the viscosity (V1) of the mayonnaise-like food is 130 dPa·s or more when heated to 75°C, the heat resistance of the mayonnaise-like food is improved. When the viscosity of the mayonnaise-like food is 500 dPa·s or less when heated to 75°C, the texture after heating is improved. From these viewpoints, the viscosity when heated to 75°C is preferably 135 dPa·s or more and 380 dPa·s or less, more preferably 140 dPa·s or more and 300 dPa·s or less, even more preferably 145 dPa·s or more and 250 dPa·s or less, and particularly preferably 150 dPa·s or more and 195 dPa·s or less. In addition, when the mayonnaise-like food contains ingredients such as tartar sauce, the viscosity can be measured in the state where the ingredients are included. Also, the viscosity value is usually similar even if the ingredients are removed.

[0036] In the mayonnaise-like food of the present invention, the viscosity (V2) at 25°C is preferably 100 dPa·s or more and 500 dPa·s or less. When the mayonnaise-like food has a viscosity at 25°C of 100 dPa·s or more, the mayonnaise-like food can be stably filled when it is placed on ingredients such as meat and vegetables. When the mayonnaise-like food has a viscosity at 25°C of 500 dPa·s or less, the texture at room temperature is good. From these points of view, the viscosity at 25°C when heated is preferably 135 dPa·s or more and 380 dPa·s or less, more preferably 140 dPa·s or more and 300 dPa·s or less, even more preferably 145 dPa·s or more and 250 dPa·s or less, particularly preferably 150 dPa·s or more and 230 dPa·s or less, and most preferably 160 dPa·s or more and 210 dPa·s or less.

[0037] In particular, in the mayonnaise-like food of the present invention, the ratio Ds obtained by dividing the absolute value (dPa·s) of the difference between the viscosity at 70°C (V1) and the viscosity at 25°C (V2) by the viscosity at 25°C (V2) (dPa·s) is preferably 150% or less, more preferably 120% or less, even more preferably 100% or less, even more preferably 70% or less, and particularly preferably 50% or less.

[0038] In the present invention, it is preferable to contain a thickener in addition to the components (A) to (C) because this makes it easier to set the viscosity at 75°C. Examples of thickeners include gums, celluloses, alginic acids, pectin, carrageenan, pullulan, gelatin, konjac mannan, agar, etc., and these may be used alone or in combination as appropriate. Examples of gums include xanthan gum, guar gum, locust bean gum, gum arabic, gellan gum, tamarind seed gum, and welan gum. The celluloses include carboxymethyl cellulose. Examples of alginic acids include alginic acid, salts or esters of alginic acid. Examples of alginic acid salts include sodium alginate, potassium alginate, calcium alginate, etc. Examples of alginic acid esters include ethylene glycol alginate and propylene glycol alginate, etc. Examples of alginic acids include alginic acid salts, and more preferably sodium alginate. Among these thickeners, it is preferable to combine multiple thickeners, and particularly preferable to combine three or more types of thickeners, in terms of ease of setting the above-mentioned viscosity at 75°C and ease of obtaining moldability. Specifically, it is preferable to combine gums and gelatin, and more preferably to combine gums, gelatin, and alginic acids, and particularly preferable to combine xanthan gum, gelatin, and a salt or ester of alginic acid.

[0039] The use of gums such as xanthan gum is preferred due to its excellent resistance to salt and acid. The use of gelatin is preferred due to its improved shape retention under refrigeration and its good melting in the mouth when eaten. The use of alginic acids is preferred due to its filling properties.

[0040] In the present invention, when at least one thickener other than the components (A) to (C) is used, the amount of each of them alone is preferably 0.001% by mass or more and 5.0% by mass or less, more preferably 0.08% by mass or more and 2.0% by mass or less, and particularly preferably 0.2% by mass or more and 1.0% by mass or less, from the viewpoints of easiness in setting the viscosity at 75°C and easiness in obtaining moldability. The term "alginate alone" as used herein refers to any of the following categories: "alginate, xanthan gum, guar gum, locust bean gum, gum arabic, gellan gum, tamarind seed gum, welan gum, pectin, carrageenan, pullulan, gelatin, alginic acid, alginate ester, konjac mannan, and agar."

[0041] For example, the content of gums is more preferably from 0.001% by mass to 5.0% by mass, more preferably from 0.08% by mass to 2.0% by mass, and particularly preferably from 0.1% by mass to 0.9% by mass. For example, the content of alginic acids (alginic acid, alginate or ester) is more preferably from 0.001 to 5.0% by mass, more preferably from 0.08 to 2.0% by mass, and particularly preferably from 0.2 to 1.2% by mass. For example, the gelatin content is more preferably from 0.001% by mass to 5.0% by mass, more preferably from 0.08% by mass to 2.0% by mass, and particularly preferably from 0.2% by mass to 1.2% by mass.

[0042] In the present invention, when a thickener other than the components (A) to (C) is used, the total amount is preferably from 0.1% by mass to 10.0% by mass, more preferably from 0.5% by mass to 5.0% by mass, and particularly preferably from 1% by mass to 3.5% by mass.

[0043] The moisture content of the mayonnaise-like food is preferably 15 to 80% by mass, more preferably 20 to 75% by mass, more preferably 25 to 65% by mass, more preferably 30 to 60% by mass, and most preferably 35 to 55% by mass. The moisture content in the above range is preferable because it is easy to obtain a mayonnaise-like food that is excellent in heat resistance and shape retention, texture after heating, emulsification suitability, and molding suitability. The moisture content here includes moisture contained in other components other than water.

[0044] The mayonnaise-like food of the present invention preferably contains fats and oils. As fats and oils, fats and oils that are liquid at 25°C, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, etc. (hereinafter, sometimes referred to as "liquid fats and oils") are common, but fats and oils that are solid at room temperature, such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, etc., can also be used. Furthermore, fats and oils that have been physically or chemically treated such as hardened oils, fractionated oils, and interesterified oils can also be used.

[0045] The mayonnaise-like food preferably has an oil and fat content of 5 to 55% by mass, more preferably 10 to 50% by mass, even more preferably 15 to 40% by mass, and particularly preferably 20 to 35% by mass. The oil and fat content in the above range is preferred in that it is easy to obtain a mayonnaise-like food that is excellent in heat resistance and shape retention, texture after heating, emulsification suitability, and molding suitability. The oil and fat content referred to here includes the oil and fat content contained in other components other than the oil and fat.

[0046] The pH of the mayonnaise-like food at 25° C. is, for example, 3.0 to 5.0, but is not limited thereto.

[0047] The mayonnaise-like food may contain (A) lecithin, (B) a polysaccharide or protein material that gels when heated, and (C) ingredients other than pregelatinized starch, thickeners, fats and oils, and water (hereinafter also referred to as "other ingredients"). Other ingredients include emulsifiers other than lecithin, sugars, sweeteners, salt, umami seasonings, flavorings, powdered vegetables, extracts, vinegar, acidulants, etc. The amount of the other components is preferably 40% by mass or less, more preferably 30% by mass or less, and particularly preferably 25% by mass or less, in terms of solid content in the mayonnaise-like food, in order to more effectively achieve both the heat resistance and shape retention properties and the texture after heating, which are achieved by the components (A) to (C). The solid content is the amount excluding water.

[0048] The mayonnaise-like food does not substantially contain egg yolk. This reduces cholesterol in the mayonnaise-like food and makes it easier to remove allergens. The mayonnaise-like food does not substantially contain egg yolk means either (1) a case in which the mayonnaise-like food does not contain egg yolk at all, or (2) a case in which the mayonnaise-like food contains egg yolk in an extremely small amount that does not affect the physical properties of the mayonnaise-like food (for example, 0.05% by weight or less, more preferably 0.01% by weight, calculated as a fresh product, relative to the mayonnaise-like food).

[0049] A suitable method for producing a mayonnaise-like food according to one embodiment of the present invention will now be described. This production process comprises the following steps (1) to (3). Either step (1) or (2) can be carried out first. (1) A step of dispersing (C) pregelatinized starch in fat or oil to obtain at least a portion of an oil phase. (2) mixing (A) lecithin and (B) a polysaccharide or protein material that gels upon heating in the presence of water to obtain an aqueous phase; (3) A step of emulsifying and mixing the aqueous phase obtained in (2) with an oil phase to obtain (C) an oil-in-water emulsion having pregelatinized starch dispersed therein.

[0050] In step (1), (C) pregelatinized starch is dispersed in fats and oils to obtain an oil phase. Dispersing pregelatinized starch in fats and oils, rather than in water, has the advantage of suppressing the formation of maltose. Even when the mayonnaise-like food of the present invention contains gums and / or alginic acids as thickeners, it is preferable to add these thickeners to the oil phase in order to suppress the formation of maltose. Examples of fats and oils include the fats and oils mentioned above. Examples of devices for dispersing pregelatinized starch in fats and oils include mixers and stirrers, and examples of these include a process of stirring at 20 to 1500 rpm for 1 to 5 minutes.

[0051] In (2), (A) lecithin and (B) a polysaccharide or protein material that gels when heated are mixed in the presence of water and hydrated to obtain an aqueous phase. In the present invention, (A) lecithin is present when (B) a polysaccharide or protein material that gels when heated is mixed in the presence of water and hydrated. By configuring in this manner, (A) lecithin and (B) a polysaccharide or protein material that gels when heated are thoroughly mixed, and texture and heat-resistant shape retention after heating are easily achieved. The mayonnaise-like food obtained by adding gelatin to this aqueous phase has even higher heat-resistant shape retention.

[0052] (3) Next, an oil-in-water emulsion containing the components (A) to (C) is obtained from the aqueous phase obtained in (2) and the oil phase obtained in (1). The procedure for obtaining an oil-in-water emulsion is not limited, and may be a procedure in which the oil phase obtained in (1) and the aqueous phase obtained in (2) are mixed without adding additional oil (single-stage mixing), or a procedure in which the aqueous phase obtained in (2) is mixed with another oil (first-stage mixing) and then the oil phase of (1) is mixed and further mixed and emulsified (second-stage mixing), or a procedure in which the aqueous phase obtained in (2) is mixed with the oil phase obtained in (1) (first-stage mixing) and then another oil is additionally mixed (second-stage mixing). In the case of procedure in (2), there is an advantage that the finished mayonnaise-like food can be efficiently homogenized.

[0053] When two-stage mixing is performed, the stirring speed in the first stage mixing is preferably, for example, 2000 to 16000 rpm in terms of rotation speed. The stirring time is preferably 1 to 10 minutes. In the second stage mixing, the stirring speed is preferably 1000 to 7000 rpm. The stirring time is preferably 1 second to 10 minutes. In the single-stage mixing, the rotation speed can be the same as that in the first stage of the two-stage mixing.

[0054] The mayonnaise-like food of the present invention includes not only mayonnaise but also any of tartar sauces and dressings. Tartar sauces include mayonnaise sauces mixed with onions, pickled cucumbers, capers, parsley, chives, olives, chopped horseradish, and Dijon mustard. Mayonnaises include seasonings that have an oil-in-water emulsion state using edible oils and fats and are adjusted to an acidic pH.

[0055] The mayonnaise-like food obtained as described above uses polysaccharide or protein materials that gel when heated, lecithin, and pregelatinized starch, thereby achieving both heat-resistant shape retention (e.g., heat-resistant shape retention at 75°C) and a good texture after heating.

[0056] The mayonnaise-like food of the present invention is preferably used for heating, since it has excellent heat resistance and shape retention and has a good texture after heating. For example, the mayonnaise-like food of the present invention is used for cooking such as cooking with oil, steaming, baking, and boiling.

[0057] An example of the mayonnaise-like food of the present invention for heating is when it is used as a manufacturing material for a processed food that is produced and sold in a heated state. For example, such a heated processed food is preferably a frozen food. Examples of the use of mayonnaise-like foods in processed foods include the following: For example, the mayonnaise-like food is placed on top of solid ingredients, or the mayonnaise-like food is sandwiched between solid ingredients, or the holes in an ingredient are formed with holes and filled with the mayonnaise-like food. In this state, the solid ingredients and the mayonnaise-like food are cooked by heating. For example, an example of the use of a mayonnaise-like food for heating is a method in which the ingredients and the mayonnaise-like food are combined, such as by placing the mayonnaise-like food on the ingredients such as meat or vegetables, and then the ingredients are covered with a batter, oiled, and then frozen. A method of covering the ingredients and the mayonnaise-like food with a batter is a method in which the ingredients on which the mayonnaise-like food is placed are dusted with flour or starch as necessary, and then a batter liquid containing flour or starch and water is applied to the surface, and breadcrumbs are applied as necessary.

[0058] Examples of ingredients include chunks or minced meat of livestock (chicken, pork, beef, etc.), fish meat, crustaceans such as shrimp, cephalopods such as squid, mushrooms such as shiitake mushrooms, and vegetables such as pumpkin, potato, carrot, broccoli, tomato, and avocado. The ratio of the mayonnaise-like food to 100 parts by mass of the ingredients is preferably 20 to 100 parts by mass, more preferably 40 to 80 parts by mass. Note that the mass of the ingredients referred to here does not include the amount of the oily coating, if the ingredients have an oily coating.

[0059] The present frozen food can be eaten in a warmed state by heating in a microwave oven or the like. The present frozen food has excellent heat resistance as a mayonnaise-like food, so dripping, spurting, etc. are effectively suppressed even when heated at high temperatures. In addition, the food has an excellent texture that melts in the mouth when eaten after heating. Therefore, the mayonnaise-like food of the present invention is suitable for use as a frozen food or a food to be cooked by heating. In addition, the mayonnaise-like food may be placed on ingredients such as meat and vegetables, and then covered with batter to serve as a frozen food for cooking with oil without cooking with oil. EXAMPLES

[0060] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to such examples. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".

[0061] (Examples 1 to 5, Comparative Examples 1 to 4) A mayonnaise-like food was produced based on the composition shown in Table 1. The oil phase was 20.3% canola oil. 0.8% gelatin was dissolved in 4 times the amount of water. To this was added 9% vinegar and lecithin (Taiyo Kagaku "Sunlecithin A-1 (M)"), and seasonings (sucrose 11%, salt 4%, umami seasoning 1%, flavorings and vegetable powder 1%), egg white powder or hydroxypropyl methylcellulose, 0.1% citric acid, and the remaining water to make the aqueous phase. The aqueous phase was mixed using a BRAUN hand blender. The oil phase was added and pre-emulsified (13,800 rpm, 1 minute). 0.3% xanthan gum, 0.8% sodium alginate, and pregelatinized starch (Matsutani Chemical "Matsunolin 880") were mixed in advance with 7.3% mixed oil of palm oil and canola oil, and then added and mixed with the emulsion after pre-emulsification. The viscosity after pre-emulsification was then measured. Next, the mixture was finished emulsified at 1,500 rpm for 5 minutes using a Stephan emulsifier to obtain a mayonnaise-like food with a pH within the above range. In Table 1, the liquid oil is shown as the total amount of the canola oil used in the oil phase and the mixed oil of palm oil and canola oil used in pre-emulsification.

[0062] During the production process, the viscosity after preliminary emulsification was measured by the following method. The finished viscosity was also measured. In addition, the viscosity at 75°C was also measured.

[0063] (Method for measuring viscosity after preliminary emulsification) After pre-emulsification, 200 g of the emulsion sample was left to stand for 5 minutes in a thermostatic bath at 25°C, and then the viscosity was measured using a Brookfield viscometer at a rotation speed of 62.5 rpm. The viscosity measured 1 minute after the start of rotation of the sample using the Brookfield viscometer was taken as the viscosity of the sample being measured. Viscosity measurements using a Brookfield viscometer were performed, for example, using a Visco tester VT-06 (RION (Rion Co., Ltd.)). If the viscosity was 100 dPa·s or less, measurements were made using a No. 1 rotor, and otherwise a No. 2 rotor was used.

[0064] (Finished viscosity measurement method) The mayonnaise-like food obtained above was measured in the same manner as in (method of measuring viscosity after preliminary emulsification).

[0065] (Viscosity measurement method at 75℃) 200g was filled into a retort pouch and heated in a steam convection oven at 90°C for 10 minutes without pressure. The steam temperature was 100°C and the steam volume was set to the maximum for the device. The mixture was transferred to a cup and kept warm in a water bath so that the temperature did not drop from 75°C. The viscosity of the sample kept at 75°C was measured in the same manner as in (method of measuring viscosity after preliminary emulsification) for all other points.

[0066] <Evaluation> The obtained mayonnaise-like food was evaluated by the following method.

[0067] (Rating 1: Emulsification suitability) 〇: Viscosity after preliminary emulsification is 250 dPa s or less △: Viscosity after preliminary emulsification is over 250 dPa·s When the viscosity after preliminary emulsification is equal to or lower than a predetermined value, the emulsifier pressure does not increase too much, facilitating stable production.

[0068] (Evaluation 2: Formability) 〇: Finished viscosity is 100 dPa·s or more △: Finished viscosity is less than 100 dPa·s If the final viscosity is equal to or higher than the predetermined value, the mayonnaise-like food will not drip during production, and handling operability such as filling will be good.

[0069] (Rating 3: Puncture resistance) 4 g of the mayonnaise-like food was placed on one side of 7 g of white fish, dusted with flour, dipped in batter, and fried at 185°C for 2 minutes and 30 seconds to obtain a processed food (fried white fish). The puncture resistance during and after the frying was evaluated. Good: No drips or bubbles, good condition. △: Generally no dripping or blowing, within the acceptable range. ×: Who's that? The speech bubble is terrible.

[0070] The processed foods were frozen after the oiling process. The frozen foods were heated in a microwave oven at 600 W for 20 seconds, then eaten and evaluated according to the following criteria. (Rating 4: Texture) ◎: Very smooth and melts easily in the mouth, with a good texture. ◯: Smooth and generally melts in the mouth well, with a good texture. △: Melt in the mouth is within acceptable range. ×: Does not melt in the mouth.

[0071] (Examples 6 to 8) In place of xanthan gum and sodium alginate in Table 1, the thickeners shown in Table 1 were used in the amounts shown in Table 1. Except for this, mayonnaise-like foods were produced in the same manner as in Example 3.

[0072] [Table 1]

[0073] As described above, in each of the Examples which contain the components (A) to (C), have a viscosity at 75°C of 130 dPa·s or more and 500 dPa·s or less, and contain less than 5 mass% pregelatinized starch, the puncture resistance and texture are above the acceptable range, and both the heat resistance to shape retention at high temperatures and the melt-in-the-mouth texture after heating are achieved. In contrast, in Comparative Examples 1 to 4, which contain the components (A) to (C) but have a viscosity at 75°C outside the above range or contain more than 5 mass% pregelatinized starch, the puncture resistance or texture after heating is poor, and it is clear that both heat resistance, shape retention, and texture are not achieved at the same time.

Claims

1. (A) lecithin, (B) a polysaccharide or protein material that gels upon heating; and (C) pregelatinized starch, Contains virtually no egg yolk The viscosity at 75°C is 130 dPa·s or more and 500 dPa·s or less, A mayonnaise-like food, comprising a gelatinized starch content of less than 5% by mass.

2. 2. The mayonnaise-like food according to claim 1, containing 0.3% by mass or more of (B) a polysaccharide or protein material that gels when heated.

3. 3. The mayonnaise-like food according to claim 1 or 2, wherein the content of (A) lecithin is 12 mass% or less.

4. 3. The mayonnaise-like food according to claim 1 or 2, wherein the content of (B) a polysaccharide or protein material that gels upon heating is 0.3 to 7 mass%.

5. 3. The mayonnaise-like food according to claim 1 or 2, wherein (B) the protein material that gels upon heating is egg white powder.

6. 3. The mayonnaise-like food according to claim 1 or 2, wherein the polysaccharide (B) that gels upon heating is hydroxypropyl methylcellulose.

7. 3. The mayonnaise-like food according to claim 1 or 2, wherein the amount of (C) pregelatinized starch is 0.7 mass% or more.

8. 3. The mayonnaise-like food according to claim 1 or 2, which is for heating.

9. A processed food comprising the mayonnaise-like food according to claim 1 or 2.

10. 10. The processed food according to claim 9, wherein the mayonnaise-like food according to claim 1 or 2 has been heated.

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