Mayonnaise-like foods and processed foods

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 that traditionally required egg yolk is mayonnaise and mayonnaise-like foods such as tartar sauce. For example, Patent Document 1 describes a low-calorie, low-cholesterol mayonnaise-like food product that is substantially free of egg yolk and that is characterized by containing starch gelatinized in the presence of an acidulant, egg white, lecithin, and an emulsifier (Patent Document 1). Patent Document 1 also describes that the gelatinized starch content is 5% by mass or more. The mayonnaise-like food product 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 sometimes consumed after high-temperature heating as prepared foods, etc. For example, they are placed on top of or sandwiched between ingredients such as meat or vegetables, and then the ingredients are seasoned with oil in this state to produce frozen foods. [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-resistant shape retention at high temperatures. Furthermore, in mayonnaise-like foods, increasing the amount of solid components during heating in order to improve heat resistance and shape retention typically tends to deteriorate the melt-in-the-mouth properties after heating, whereas improving the melt-in-the-mouth properties after heating requires decreasing the amount of solid components during heating. Therefore, it has been difficult to achieve both melt-in-the-mouth properties after heating and heat resistance and shape retention properties at the same time.

[0007] An object of the present invention is to provide a processed food that can overcome the drawbacks of the prior art described above. [Means for solving the problem]

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

[0009] That is, the present invention provides a composition comprising (A) lecithin and (B) a polysaccharide or protein material that gels upon heating; (C) pregelatinized starch, Contains substantially 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. [Effects 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 INVENTION

[0011] The present invention has been described above based on its preferred embodiments, but 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 upon heating, and (C) pregelatinized starch, and is substantially free of egg yolk. Note that, as used herein, the term "texture after cooking" 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 can be obtained from soybeans or egg yolks, with soybean-derived lecithin being called soybean lecithin and egg yolk-derived lecithin being 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 purifying the cakes of soybean oil, a by-product of the soybean oil refining process. Soybean lecithin is a complex mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, as its main components, and also contains soybean oil, fatty acids, glycolipids, pigments, etc. Types of soybean lecithin include high-purity lecithin with a phosphatidylcholine content of 95% by mass or more, paste-like lecithin with a phosphatidylcholine content of 60% by mass or more, enzymatically hydrolyzed lecithin in which phospholipids are hydrolyzed with an enzyme such as phospholipase and converted into lysolecithin, enzyme-treated lecithin in which fatty acids and bases are exchanged with enzymes to enhance functionality, and hydrogenated lecithin in which all or part of the phospholipids are hydrogenated to increase the degree of saturation and thereby enhance antioxidant properties and stability.

[0014] The lecithin used in the present invention is preferably an enzymatically hydrolyzed 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, but is preferably a solid such as a powder, from the viewpoint of ease of 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 Milling Co., Ltd.; Basis LG-40S, Basis LG-10K, Basis LP-20, and Basis LS-60 manufactured by Nisshin Oil Milling Co., Ltd.; food-grade phosphates, industrial-grade phosphates, leather chemical-grade phosphates, and modified phosphates 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, even more 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 9% by mass or less is preferred in that it facilitates improving the heat resistance of the mayonnaise-like food at high temperatures. 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. Furthermore, the content of (A) lecithin in the mayonnaise-like food is preferably 0.4% by mass or more in that it facilitates improving the melt-in-the-mouth feel after heating and also prevents excessive increase in viscosity during emulsification, thereby enhancing 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 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 to these. 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 to these.

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

[0019] In the present invention, among polysaccharide or protein materials that gel upon heating, polysaccharides that gel upon heating to form a thermoreversible gel are preferred because they provide a good texture when eaten, and polysaccharides that can form a thermoreversible gel at 70 to 80°C are particularly preferred, with hydroxypropyl methylcellulose being preferred because it provides a good texture after heating. Furthermore, among polysaccharide or protein materials that gel upon heating, the use of a protein material that gels upon heating is preferred in terms of excellent moldability. As protein materials that gel upon heating, egg protein, milk protein, or decomposition products thereof are preferred in terms of the tendency to improve the flavor of mayonnaise-like foods, and among these, egg protein or decomposition products thereof are preferred. Examples of egg protein or decomposition products thereof include protein derived from egg white or decomposition products 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 the viscosity at 75° C. in a predetermined range. From this perspective, 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, especially preferably 0.7% by mass or more, and preferably 0.8% by mass or more. Furthermore, the content of (B) the polysaccharide or protein material that gels upon heating is preferably 7% by mass or less, more preferably 6% by mass or less, and particularly preferably 5% by mass or less, in total in the mayonnaise-like food, 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 achieving a low viscosity during emulsion production and improving emulsification suitability, 4% by mass or less is preferred, 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. Furthermore, in terms of shape retention stability at high temperatures, 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.

[0022] Furthermore, 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 order to maintain a viscosity at 75°C of a predetermined level or less and to provide a good texture after heating. In the mayonnaise-like food, the content of the protein material that gels upon heating 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] Furthermore, since it is easy to obtain a mayonnaise-like food product 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 upon heating 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.

[0024] Furthermore, since it is easy to obtain a mayonnaise-like food product 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 upon heating 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] Furthermore, since it is easy to obtain a mayonnaise-like food product that has a good texture after heating, excellent heat resistance at high temperatures, and excellent emulsifying properties and moldability, the total ratio of (B) the polysaccharide or protein material that gels upon heating 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 commonly used in the technical field. Furthermore, processed starches obtained by further performing chemical treatments such as esterification, etherification, oxidation, crosslinking, etc. in addition to pregelatinization may also be used. For example, pregelatinized etherified phosphate crosslinked starches such as pregelatinized hydroxypropylated phosphate crosslinked starches, which are starches that have been subjected to etherification such as hydroxypropylation and phosphate crosslinking in combination with pregelatinization; pregelatinized phosphate crosslinked starches, which are starches that have been subjected to phosphate crosslinking in combination with pregelatinization; pregelatinized acetylated adipic acid crosslinked starches, which are starches that have been subjected to acetylation and adipic acid crosslinking in combination with pregelatinization; pregelatinized acetylated phosphate crosslinked starches, which are starches that have 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; and pregelatinized etherified starches such as pregelatinized hydroxypropyl starch, which is starch that has been subjected to etherification such as hydroxypropylation in combination with pregelatinization.

[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, one type of pregelatinized starch may be used, or two or more types may be used in combination.

[0028] In the present invention, from the viewpoint of preventing starch retrogradation during storage, starch that has been subjected to an etherification treatment such as hydroxypropylation treatment is preferred, and from the viewpoint of suppressing slime and stringiness, starch that has been subjected to a phosphate crosslinking treatment is particularly preferred. Furthermore, 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, from the viewpoint of flavor and stability of physical properties.

[0030] In the mayonnaise-like food product of the present invention, the content of pregelatinized 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 perspective, 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] Furthermore, since it is easy to obtain a mayonnaise-like food product 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 to 100 parts by mass of (A) lecithin is preferably 10 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.

[0032] Furthermore, since it is easy to obtain a mayonnaise-like food product 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 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] Furthermore, since it is easy to obtain a mayonnaise-like food product 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 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.

[0034] Furthermore, since it is easy to obtain a mayonnaise-like food product 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) heat-gelling polysaccharide or protein material 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 when heated to 75°C is 130 dPa·s or more, the heat resistance of the mayonnaise-like food is improved. When the viscosity of the mayonnaise-like food when heated to 75°C is 500 dPa·s or less, 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. When the mayonnaise-like food contains ingredients such as tartar sauce, the viscosity can be measured with the ingredients included. Also, the viscosity will usually be the same when measured without the ingredients.

[0036] The mayonnaise-like food of the present invention preferably has a viscosity (V2) at 25°C of 100 dPa·s or more and 500 dPa·s or less. A mayonnaise-like food having a viscosity of 100 dPa·s or more at 25°C allows for stable filling when the mayonnaise-like food is placed on ingredients such as meat or vegetables. A mayonnaise-like food having a viscosity of 500 dPa·s or less at 25°C ensures a good texture at room temperature. From these points of view, the viscosity at 25°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, 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), as 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, and agar, 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. Examples of celluloses include carboxymethyl cellulose. Examples of alginic acids include alginic acid, salts, and esters of alginic acid. Examples of alginate salts include sodium alginate, potassium alginate, and calcium alginate. Examples of alginate esters include ethylene glycol alginate and propylene glycol alginate. As the alginic acids, alginate salts are preferred, and sodium alginate is more preferred. Among these thickeners, it is preferable to combine multiple thickeners, and particularly to combine three or more thickeners, in terms of making it easier to set the viscosity at 75°C and to obtain moldability. Specifically, it is preferable to combine gums and gelatin, and it is more preferable to combine gums, gelatin, and alginic acids, and it is 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 their excellent salt and acid resistance, while the use of gelatin is preferred due to its improved shape retention under refrigeration and its smooth texture when eaten, and the use of alginates is preferred due to their filling properties.

[0040] In the present invention, when at least one thickener other than components (A) to (C) is used, the amount of each thickener used alone is preferably 0.001% by mass to 5.0% by mass, more preferably 0.08% by mass to 2.0% by mass, and particularly preferably 0.2% by mass to 1.0% by mass, from the viewpoints of facilitating the setting of the viscosity at 75°C and facilitating the attainment of moldability. The term "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 0.001% by mass to 5.0% by mass, more preferably 0.08% by mass to 2.0% by mass, and particularly preferably 0.1% by mass to 0.9% by mass. For example, the content of alginates (alginic acid, alginate or ester) is more preferably 0.001% by mass to 5.0% by mass, more preferably 0.08% by mass to 2.0% by mass, and particularly preferably 0.2% by mass to 1.2% by mass. For example, the gelatin content 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.

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

[0043] The moisture content of the mayonnaise-like food is preferably 15 to 80% by mass, more preferably 20 to 75% by mass, even more preferably 25 to 65% by mass, still more preferably 30 to 60% by mass, and most preferably 35 to 55% by mass. A moisture content within the above range is preferred because it makes it easier 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 referred to here includes moisture contained in other components other than water.

[0044] The mayonnaise-like food of the present invention preferably contains fats and oils. Typical fats and oils are those that are liquid at 25°C, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, and sunflower oil (hereinafter sometimes referred to as "liquid fats and oils"). However, fats and oils that are solid at room temperature, such as palm oil, palm kernel oil, coconut oil, sal fat, mango fat, and milk fat, 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 fat and oil content of the mayonnaise-like food is preferably 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. Having the fat and oil content in the above range is preferred because it makes it easier to obtain a mayonnaise-like food that is excellent in heat resistance and shape retention, texture after heating, emulsification suitability, and molding suitability. The fat and oil content referred to here includes the fat and oil contained in other components other than fat and oil.

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

[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, oils and fats, 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 ingredients 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-resistant shape retention and the texture after heating provided by ingredients (A) to (C). Note that the solid content is the amount excluding water.

[0048] Mayonnaise-like foods are substantially free of egg yolk, which reduces cholesterol in the mayonnaise-like foods and makes it easier to remove allergens, etc. "Mayonnaise-like foods are substantially free of egg yolk" means either (1) a mayonnaise-like food that contains no egg yolk at all, or (2) a mayonnaise-like food that 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, of the mayonnaise-like food in terms of raw egg yolk).

[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 oil or fat to obtain at least a portion of the oil phase. (2) A step of 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 in which pregelatinized starch is dispersed.

[0050] In step (1), (C) pregelatinized starch is dispersed in oil to obtain an oil phase. Dispersing pregelatinized starch in oil rather than water in this way has the advantage of suppressing the formation of lumps. Even when the mayonnaise-like food of the present invention contains gums and / or alginic acids as thickeners, adding these thickeners to the oil phase is preferred for the purpose of suppressing the formation of lumps. Examples of the oil include those mentioned above. Examples of devices for dispersing pregelatinized starch in oil include mixers and stirrers, and examples include stirring at 20 to 1,500 rpm for 1 to 5 minutes.

[0051] In (2), (A) lecithin and (B) a polysaccharide or protein material that gels upon heating 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 upon heating is mixed in the presence of water to hydrate. This configuration ensures that (A) lecithin and (B) a polysaccharide or protein material that gels upon heating are thoroughly mixed, making it easier for the food to fully exhibit texture and heat-resistant shape retention after heating. The addition of gelatin to this aqueous phase makes the resulting mayonnaise-like food even more heat-resistant and shape-retaining.

[0052] (3) Next, an oil-in-water emulsion containing 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: (i) the oil phase obtained in (1) is mixed with the aqueous phase obtained in (2) without adding additional oil (single-stage mixing); (ii) 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 (iii) the aqueous phase obtained in (2) is mixed with the oil phase obtained in (1) (first-stage mixing), and then another oil is added and mixed (second-stage mixing). The procedure in (ii) has the 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 is preferably 2000 to 16000 rpm, for example. The stirring time is preferably 1 to 10 minutes. In the second stage, 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 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 are oil-in-water emulsified using edible oils and fats and adjusted to an acidic pH.

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

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

[0057] An example of a case in which the mayonnaise-like food of the present invention is intended 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 sandwiched between solid ingredients, or holes are formed in ingredients and the mayonnaise-like food is filled in. 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 ingredients such as meat or vegetables are combined with the mayonnaise-like food by placing the mayonnaise-like food on top of the ingredients, and then the ingredients are covered with a batter, adjusted to a frying condition, and then frozen. Examples of a method for covering the ingredients and the mayonnaise-like food with a batter include a method in which the ingredients on which the mayonnaise-like food is placed are dusted with flour or starch as needed, and then a batter containing flour or starch and water is applied to the surface, and breadcrumbs are applied as needed.

[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 excludes the amount of the oily coating if the ingredients have an oily coating.

[0059] The frozen food of the present invention can be heated in a microwave oven or the like and eaten in a warmed state. Because the frozen food of the present invention has excellent heat resistance as a mayonnaise-like food, dripping, spurting, and the like are effectively suppressed even when heated at high temperatures. Furthermore, the mayonnaise-like food of the present invention 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 be used as a frozen food for oil preparation without oil preparation. [Example]

[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 product was produced based on the composition shown in Table 1. The oil phase was 20.3% canola oil. 0.8% gelatin was dissolved in four times the amount of water, to which 9% vinegar and lecithin (Taiyo Chemical "Sunlecithin A-1(M)") were added, followed by seasonings (11% sucrose, 4% salt, 1% umami seasoning, 1% flavoring and vegetable powder), egg white powder or hydroxypropyl methylcellulose, 0.1% citric acid, and the remaining water to form 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). A 7.3% palm oil and canola oil mixture was pre-mixed with 0.3% xanthan gum, 0.8% sodium alginate, and pregelatinized starch (Matsunorin 880, Matsutani Chemical Co., Ltd.), and then added to the pre-emulsified mixture. The viscosity of the pre-emulsified mixture was then measured. The mixture was then final emulsified at 1,500 rpm for 5 minutes using a Stephan emulsifier, yielding a mayonnaise-like food product with a pH within the above range. In Table 1, the liquid oil is the total amount of canola oil used in the oil phase and the palm oil and canola oil mixture used for pre-emulsification.

[0062] During the production, 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 in a constant temperature bath at 25°C for 5 minutes, 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 using, for example, a Visco Tester VT-06 (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 (method for measuring viscosity after preliminary emulsification).

[0065] (Viscosity measurement method at 75°C) 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 equipment. The mixture was then transferred to a cup and kept warm in a water bath to prevent the temperature from dropping below 75°C. The viscosity of the sample was measured while kept at 75°C in the same manner as in the viscosity measurement method after preliminary emulsification.

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

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

[0068] (Rating 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 greater than the predetermined value, the mayonnaise-like food product will not drip during production, and handling such as filling will be easy.

[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). Puncture resistance during and after frying was evaluated. 〇: No drips or bubbles, good. △: Generally no drips or bubbles, within the acceptable range. ×: Who is that? The speech bubbles are terrible.

[0070] The processed foods were then frozen after being seasoned with oil. The frozen foods were then heated in a microwave oven at 600W for 20 seconds, eaten, and evaluated according to the following criteria. (Rating 4: Texture) ◎: Very smooth and melts in the mouth, with a good texture. 〇: Smooth and generally melts in the mouth, 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. Apart from 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 containing components (A) to (C), having a viscosity at 75°C of 130 dPa·s or more and 500 dPa·s or less, and containing less than 5% by mass of pregelatinized starch, the puncture resistance and texture were within the acceptable range or better, and both heat-resistant shape retention at high temperatures and a melt-in-the-mouth texture after heating were achieved. In contrast, in Comparative Examples 1 to 4, which contain components (A) to (C) but have a viscosity at 75°C outside the above range or contain more than 5% by mass of pregelatinized starch, the puncture resistance or texture after heating is poor, indicating that heat resistance, shape retention, and texture are not compatible.

Claims

1. (A) lecithin, (B) hydroxypropyl methylcellulose or egg white powder; (C) pregelatinized starch, Contains substantially no egg yolk The viscosity at 75°C is 130 dPa s or more and 500 dPa s or less, The content of pregelatinized starch is 0.7% by mass or more and less than 5% by mass, The lecithin content is 0.4% by mass or more and 12% by mass or less, The content of hydroxypropyl methylcellulose or egg white powder is 0.3% by mass or more and 7% by mass or less, Mayonnaise-like foods.

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

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

4. A processed food as described in claim 3, wherein the mayonnaise-like food has been heated.

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