JPS5823063B2 - Suisseisupuretsudonoseizouhou - Google Patents

Description

[Detailed description of the invention] The present invention relates to the production of an aqueous spread with excellent water retention.

It is about law.

Aqueous spreads such as whipped cream, oil-in-water emulsified foods, mayonnaise, custard cream, meringue, and flower paste are preferable because they have better taste than oil-based spreads such as margarine and shortening. Water in a certain aqueous phase is absorbed into bread, cakes, etc. and the bread, cakes, etc. become soggy in a short period of time, resulting in poor water retention, which lowers the commercial value and limits its usage.

For example, when spreading an aqueous spread on a cake or the like, a method is used in which a plastic oil such as margarine shortening, butter cream, etc. is applied in advance and the aqueous spread is spread on top.

The same applies to the use of mayonnaise, vegetable salad, etc. in sandwiches, and it cannot be commercialized unless the surface of the bread is protected with an oily food.

Similarly, when fruits and vegetables with a high water content are mixed into meringue, flower paste, etc., the water content becomes excessive and the mixture becomes soggy, so similar measures are required.

The protection of bread, cakes, etc. with oil-based foods is only effective when the surface is substantially coated with a layer of oil-based food, and it is difficult to put it into practical use in terms of both cost and taste. It is.

The present inventor has researched the application of oil-in-water emulsified foods with a high amount of free water, which have rarely been used in the past, to spreads, toppings, fillings, etc. (hereinafter referred to as spreads). The present invention was completed by discovering that adding a lipid clathrate compound of dextrin to emulsified foods significantly improves water retention.

To explain the method of the present invention, the lipid clathrate compounds of cyclic dextrin used are α-cyclodextrin, α-cyclodextrin,
Cyclic dextrins such as β-cyclodextrin, mono-, di-, triglycerides, lipids such as phospholipids, emulsifiers such as sorbitan fatty acid ester, phlopylene gellicol fatty acid ester, sucrose fatty acid ester, carotenoids, etc. It is adjusted by adding at least an equivalent amount of a mixture of more than one species.

Oil content 2 such as fresh cream, whipped cream, mayonnaise, etc.
Oil-in-water emulsified foods obtained by emulsifying 0 to 80% (indicates weight %, the same applies hereinafter) of oils and fats such as butter oil, vegetable oil, processed oils and fats and an aqueous phase containing dairy products,
1 to 20% of the clathrate compound obtained by the above method is added and mixed into aqueous spreads such as custard cream, meringue, and Flower 9 paste.

To explain the method for preparing the clathrate compound, cyclic dextrin is dissolved or dispersed in water, and then lipid is preferably added in an amount equal to or more than the cyclic dextrin, and then mixed or kneaded in a mixer, homomixer, mortar, etc. Adjusted by

The appearance and properties of the aqueous spread of the present invention obtained by adding clathrate compounds are completely the same as those without additives, but when this aqueous spread is spread, its water retention and shape retention are significantly improved. I understand that.

The reason why clathrate compounds with clathrates improve water retention and shape retention is not necessarily clear, but clathrate compounds form a three-dimensional structural skeleton and increase shape retention, while at the same time retaining water. Furthermore, it is thought that equilibrium homogenization of water occurs through the three-dimensional structure of this clathrate compound.

Moreover, this effect can only be achieved by forming an clathrate compound, and cannot be achieved even if the cyclic dextrin is added as is.

Example 1 Mayonnaise was prepared using a conventional method, and 100 g of mayonnaise was prepared.
r 40% monoglyceride, 3 diglyceride
5 gr of β-cyclodextrin clathrate compound of fat and oil containing 0% was added and mixed to obtain an improved mayonnaise.

In order to measure the effect of adding the clathrate compound in Example 1, the thickness was 10.
Apply mayonnaise with 10% water on sliced bread and 1 gr on sliced bread.
Fig. 1 shows the results of measuring the change in resistivity at the center of bread after applying margarine and then adding 10% water to mayonnaise.

In the figure, ■ is bread that was coated with margarine and then mayonnaise containing clathrate compounds, ■ is bread that was coated with only mayonnaise containing clathrate compounds without margarine, and ■ is bread that was coated with mayonnaise containing clathrate compounds after being coated with margarine. Bread coated with added mayonnaise and ■ represent bread coated with no margarine and only mayonnaise without addition of clathrate compounds.

All mayonnaises with added clathrate compounds remained spread, but all mayonnaises without additives were absorbed into the bread.

[Brief explanation of drawings]

The figure shows a comparison between the case where a lipid clathrate compound of cyclic dextrin is added and the case where it is not added, expressed in terms of specific resistance value.

Claims (1)

[Claims] 1. An oil-in-water emulsified food with an oil content of 20 to 80% by weight. A method for producing an aqueous spread with excellent water retention, characterized by adding 1 to 20% by weight of a lipid clathrate compound of cyclic dextrin.