JP6147268B2 - 低脂肪マヨネーズ組成物及びその製造方法 - Google Patents
低脂肪マヨネーズ組成物及びその製造方法 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Description
本発明において脂肪代替物として使用されているHPMC(ヒドロキシプロピルメチルセルロース)の温度変化による粘度の変化を調べるために、HPMCを10%水溶液として製造した後、該水溶液を、カップコーンタイプレオメータ(cup−cone type Rheometer)(せん断速度:5/秒)によって、0.5℃/分、2℃/分、3.33℃/分、及び5℃/分の各々の昇温速度で昇温させて、温度変化によるHPMC溶液の粘度の変化を測定した。その結果を図3に示す。
下記の表1に示す成分及び含量を有する、ヒドロキシプロピルメチルセルロース(HPMC)が添加されたマヨネーズを、次のような方法で製造した。
下記の表1に示した成分及び含量を有する、卵黄が添加されたマヨネーズを、次のような方法で製造した。
下記の表1に示す成分及び含量を有するマヨネーズを、実施例4と同様の方法で製造した。
実施例2、3、7、8及び比較例で製造したマヨネーズに対する粘度を、粘度計(Digital Viscometer Brookfield DV−II、USA)を用いて測定した。その結果を下記の表2に示す。
耐熱性:実施例6〜10及び比較例1で製造されたマヨネーズの耐熱性の評価のために、マヨネーズ用チューブを利用して、秤量皿(weighing dish)に3g水準の特定の形状を維持するように取り出した。75℃で1時間、100℃で40分間、の各々について、10分間単位で、保形性及び油分離の程度を測定した。その結果を下記表3に示す。さらに、75℃で60分間経過後の時点にて、比較例1及び実施例7で製造されたマヨネーズの油分離及び保形性における変化を写真で撮影した。得られた結果を図4に示す。
◎:初期状態が維持された。
○:表面の油分離が観察された。
△:表面の油分離が明確に観察されたものの、流下しなかった。
X:組織が完全に溶けた。
−:生じなかった。
+:マヨネーズの周辺部で油分離が観察された。
+++++:油が完全に分離され、あらゆるところに存在した。
油分離は、5つの程度(ポイント)で尺度化したものである。
実施例6〜10及び比較例1で製造したマヨネーズの粘度及びG’、G”値を、レオメータ(Anton paar社、モデル:MCR 301(温度:20℃、Spindle:PP25−SN8402;[d=1mm]、Amplitude gamma=1%、Frequency f=1Hz、測定時間:5分間、0.1秒間隔で測定)を用いて測定した。この測定値を基準として、保存弾性率(G’)、損失弾性率(G”)、複合粘度(complex viscosity)を図5〜図7に示す。
マヨネーズのカロリーは、アトウォーターインデックス(Atwater index)を使用して計算した。この時、カロリー栄養素のカロリー値(発熱量)は、カロリメータ(calorymeter)で燃焼する時と、人体内で燃焼する時とで異なる。カロリメータ内では、1g当たり、炭水化物は4.1kcal、脂肪は9.45kcal、タンパク質は5.65kcalが発生する。しかし、吸収過程では、平均で、炭水化物は98%、脂肪は95%、タンパク質は92%が吸収されるにすぎないので、実際に栄養素を摂取した時に発生するカロリーは、1g当たり、炭水化物が4kcal、脂肪が9kcal、タンパク質が4kcalである。下記の表5は、卵黄、卵白及び分離大豆蛋白の各100g当たりの一般的栄養組成を示す。
Claims (7)
- セルロースエーテル及び賦形剤を含む低脂肪マヨネーズ組成物であって、
前記セルロースエーテルは、ヒドロキシプロピルメチルセルロースであり、
前記ヒドロキシプロピルメチルセルロースは、セルロースの主鎖にメトキシル基19〜30%とヒドロキシプロピル基4〜20%が置換されている構造を有するものであり、
前記低脂肪マヨネーズ組成物は、卵を含まず、かつ、該組成物の総重量に対して、植物性油20〜50重量%、砂糖1〜2重量%、食塩1〜2重量%、食酢3〜10重量%、前記セルロースエーテル1〜3重量%、前記賦形剤である分離大豆蛋白5〜10重量%、及び、残余の成分として水を含むものであることを特徴とする低脂肪マヨネーズ組成物。 - 安定剤をさらに含む請求項1に記載の低脂肪マヨネーズ組成物。
- 前記安定剤は、キサンタンガム(xanthan gum)、カラギーナン(carrageenan)、ローカストビーンガム(locust bean gum)、グアーガム(guar gum)、アルギン酸(alginic acid)及び寒天(agar)からなる群より選択される一種以上であり、かつ、前記低脂肪マヨネーズ組成物の総重量に対して、0.05〜1重量%の範囲内の量で含まれている請求項2に記載の低脂肪マヨネーズ組成物。
- 請求項1〜3のいずれか1項に記載の低脂肪マヨネーズ組成物を製造するための方法であって、
前記セルロースエーテル及び前記賦形剤を水和させる段階と、
得られた水和物と、前記植物性油からなる乳剤を混合して、1次撹拌する段階と、
前記1次撹拌された混合物と、前記砂糖、前記食塩及び前記食酢を混合する段階と、
得られた混合物を2次撹拌する段階と、
を含むことを特徴とする低脂肪マヨネーズ組成物の製造方法。 - 前記砂糖、前記食塩及び前記食酢の混合において、安定剤を混合する請求項4に記載の低脂肪マヨネーズ組成物の製造方法。
- 前記セルロースエーテル及び前記賦形剤の水和は、前記セルロースエーテルを水和させた後、前記賦形剤を混合して水和させることによって行われる請求項4又は5に記載の低脂肪マヨネーズ組成物の製造方法。
- 前記セルロースエーテル及び前記賦形剤の水和は、前記セルロースエーテル及び前記賦形剤を予め混合した後に、水和させることによって行われる請求項4又は5に記載の低脂肪マヨネーズ組成物の製造方法。
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KR20110114223 | 2011-11-04 | ||
KR1020120124411A KR101949534B1 (ko) | 2011-11-04 | 2012-11-05 | 저지방 마요네즈 조성물 및 이의 제조방법 |
PCT/KR2012/009254 WO2013066137A1 (ko) | 2011-11-04 | 2012-11-05 | 저지방 마요네즈 조성물 및 이의 제조방법 |
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EP4268600A1 (en) * | 2022-04-27 | 2023-11-01 | Shin-Etsu Chemical Co., Ltd. | An emulsion composition |
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WO2016120123A1 (en) * | 2015-01-29 | 2016-08-04 | Laboratorios Miret, S.A. | Edible emulsion substantially free of trans fatty acids |
KR102417611B1 (ko) * | 2018-02-26 | 2022-08-12 | 농업회사법인 케이원(주) | 유산균이 함유된 정장 기능성 저열량 마일드 및 소프트 타입 마요네즈 및 그 제조방법 |
KR102417609B1 (ko) * | 2018-02-26 | 2022-08-05 | 농업회사법인 케이원(주) | 유산균이 함유된 정장 기능성 저열량 하드타입 마요네즈 및 그 제조방법 |
KR102219335B1 (ko) | 2018-12-17 | 2021-02-24 | 박규완 | 식이섬유가 함유된 양념 및 그 제조 방법 |
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EP4268600A1 (en) * | 2022-04-27 | 2023-11-01 | Shin-Etsu Chemical Co., Ltd. | An emulsion composition |
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JP2014533101A (ja) | 2014-12-11 |
EP2774494A4 (en) | 2015-05-27 |
AU2012331729A1 (en) | 2014-04-03 |
KR101949534B1 (ko) | 2019-02-18 |
AU2012331729B2 (en) | 2016-08-25 |
EP2774494B1 (en) | 2019-01-02 |
KR20130049763A (ko) | 2013-05-14 |
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EP2774494A1 (en) | 2014-09-10 |
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