JP2000004825A - Mayonnaise-fashioned seasoning highly meltable in the mouth - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject new seasoning freed from the problem of poor meltability in the mouth, a drawback of conventional mayonnaise-fashioned seasonings by incorporating microcrystalline cellulose in a mixture of edible fat-and-oil, an emulsifier and water. SOLUTION: This new seasoning comprises microcrystalline cellulose, an emulsifier (e.g. yolk), edible fat-and-oil (e.g. soybean oil) and water; wherein the microcrystalline cellulose to be used is the specific microcrystalline cellulose preparation in the invention described in USP 5,192,569 (1993). The emulsifier to be formulated accounts for e.g. 6-15 wt.% of the final product in the case of yolk, and the edible fat-and-oil to be formulated pref. accounts for 40-25 wt.% of the final product; for affording favorable flavor, an organic acid is recommended to formulate in the aimed product as well, and it is recommended that its amount to be formulated corresponds to an acidity of 0.3-10% (as acetic acid) in view of both the flavor and preservability of the final product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a mayonnaise-like seasoning. Specifically, the present invention relates to a mayonnaise-like seasoning comprising microcrystalline cellulose, an emulsifier, an edible oil and fat, and water.
Also, microcrystalline cellulose, emulsifier, edible fat, organic acid,
It relates to a mayonnaise-like seasoning comprising water. The mayonnaise-style seasoning according to the present invention has a good oral dissolution, a fat texture,
It also has a juicy feel and is useful in the field of seasonings as a mayonnaise-like seasoning with a new texture.

[0002]

2. Description of the Related Art Various methods for providing a mayonnaise-style seasoning with improved mayonnaise have been studied. For example, JP-A-4-229154 discloses a low-fat mayonnaise product comprising edible oil, water, egg white, microcrystalline cellulose and polydextrose, and in this invention, microcrystalline cellulose is defined. Although not clear and unclear, all microcrystalline cellulose disclosed as examples are "Avicel",
No other cellulose is described or suggested.

[0003] Also, Japanese Patent Application Laid-Open No. 4-14664 discloses that
Water, organic acids, proteins, xanthan gum and mayonnaise-like seasoning comprising microcrystalline cellulose are disclosed. In this invention, microcrystalline cellulose is not defined and is unclear, but is disclosed as an example. The microcrystalline cellulose used is all "Avicel RC", and no description or suggestion is made for other celluloses. Further, in the present invention, microcrystalline cellulose is used for the purpose of reducing the elasticity of xanthan gum (Publication Publication No. 3, column (0005)). In general, starch is used as a mayonnaise-style seasoning. However, in addition to poor melting in the mouth and heavy texture, a so-called starch odor has been generated, and improvement has been demanded.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a novel mayonnaise-style seasoning which has solved the problem of poor melting in the mouth, which was a drawback of the conventional mayonnaise-style seasoning.

[0005]

In the present invention, the term "microcrystalline cellulose" does not refer to microcrystalline cellulose in general, but is classified as microcrystalline cellulose. However, US Pat. No. 5,192,569 (1993) Year) (FAT-LIKE BULKING A
GENT FOR AQUEOUS FOODS COMPRISING MICROCRYSTALLINE
CELLULOSE AND A GALACTOMANNAN GUM)
Refers to a specific microcrystalline cellulose preparation.

The present inventors have paid particular attention to the poor dissolution of the conventional mayonnaise-style seasoning in the mouth, and have studied various properties and manufacturing methods thereof. Edible oils and fats, by making a mayonnaise-style seasoning containing water, the inventors have found that the problem of the present invention can be solved, and further studied and confirmed that a mayonnaise-style seasoning with good texture and stability can be obtained. Thus, the present invention has been completed. That is, the present invention relates to a well-mouth-soluble mayonnaise-like seasoning comprising specific microcrystalline cellulose, which comprises microcrystalline cellulose, an emulsifier, an edible oil and fat, and water. In addition, the present invention relates to a well-mouth-soluble mayonnaise-like seasoning containing specific microcrystalline cellulose, which contains microcrystalline cellulose, an emulsifier, an edible oil and fat, an organic acid, and water.

The effects of the present invention have been achieved for the first time by using the above-mentioned microcrystalline cellulose, and the trade names Avicel and Avicel RC (both of which are conventionally used as microcrystalline cellulose or microcrystalline cellulose) have been used. (Also manufactured by FMC). That is, in the conventional Avicel, etc., the texture is certainly smooth, but there is stickiness, especially in the dissolution of the mouth, the desired texture could not be obtained at all, and although it also falls into the classification of "microcrystalline cellulose", It is a cellulose with completely different characteristics and effects. It has not been known that the microcrystalline cellulose can be used to produce the well-melted mayonnaise-like seasoning according to the present invention.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a mayonnaise-like seasoning refers to an aqueous semi-solid seasoning having physical properties, texture and flavor reminiscent of mayonnaise.

In the present invention, the emulsifier may be any substance having an emulsifying effect, and examples thereof include a synthetic emulsifier such as sucrose fatty acid ester, egg yolk, whole egg, and lecithin.
These may be used alone or in combination of two or more. The amount of the emulsifier used may be such that the finally prepared mayonnaise-style seasoning can be emulsified to an intended degree, and is not particularly limited and can be appropriately adjusted by those skilled in the art. In the case of egg yolk, for example, in the case of egg yolk, 6 to 15% by weight based on the mayonnaise-style seasoning is exemplified.

In the present invention, edible oils and fats are not particularly limited as long as they are edible oils, but vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, coconut oil, palm oil, tallow, etc. Animal fats and oils such as lard, hydrogenated fats thereof, fractionated fats thereof, transesterified fats thereof and the like can be mentioned, and these can be used alone or in combination of two or more.

The amount of the edible oil / fat is preferably from 70 to 15% by weight, more preferably from 40 to 25% by weight, from the viewpoint of flavor, based on the mayonnaise flavor. In the present invention, the organic acid is not particularly limited as long as it is an organic acid, brewed vinegar,
Lactic acid, tartaric acid, malic acid, citric acid, fumaric acid, sodium acetate, sodium malate, citrus juice and the like can be mentioned, and these may be used alone or in combination of two or more. The amount of the organic acid is not particularly limited, but is usually 1 to 40% by weight, flavor, and storage stability.
The acidity is preferably about 0.3 to 10% (as acetic acid). Although an organic acid can be used to prepare a well-melted mayonnaise flavor without using it in the present invention, the organic acid has a remarkable effect in that the flavor enhances the flavor.

In the mayonnaise-like seasoning according to the present invention, food materials or food additives such as thickening polysaccharides, starch, spices, coloring agents, flavorings and the like are used as raw materials as long as the effects of the present invention are not lost. You are free. For example, thickening polysaccharides include locust bean gum, xanthan gum, gellan gum, native gellan gum,
Agar, carrageenan, etc. may be mentioned, and these may be used alone or in combination of two or more. The thickening polysaccharide is useful in that it can impart viscosity to the mayonnaise-like seasoning to adjust the texture and the fluidity.

The preparation of the mayonnaise-like seasoning according to the present invention can be exemplified by the following method. Microcrystalline cellulose, an emulsifier, an edible oil and fat,
Even a mayonnaise-like seasoning containing water is within the scope of the present invention. That is, in the present invention, microcrystalline cellulose, emulsifier, edible oil and fat, mayonnaise-style seasoning containing water, or microcrystalline cellulose, emulsifier, edible oil and fat, organic acid, mayonnaise-style seasoning containing water. This is the essence of the invention, and the production method may be a conventional method or any method that results in the preparation of a mayonnaise-style seasoning. <Exemplary manufacturing method of mayonnaise-style seasoning> While microcrystalline cellulose was added to water and stirred at 80 ° C for 10 minutes, an emulsifier was added.
Food materials such as organic acids and other sodium glutamate
Add the food additive, stir, and mix it with homodisper (4
While stirring at 000-5000 rpm), edible fats and oils are added, and the whole amount is subjected to a homomixer (10000 rpm) to prepare a mayonnaise-style seasoning.

[0014]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples.

Example 1, Comparative Example 1 Microcrystalline cellulose (Novagel RC) was added to 35 parts by weight of water at 80 ° C.
N-15, 7 parts by weight of Saneigen FFI Co., Ltd.), and after stirring for 10 minutes, 6.5 parts by weight of brewed vinegar (4.2% acidity), 1.5 parts by weight of lemon juice, sugar 2 parts by weight, salt 2 parts by weight, sodium L-glutamate 0.3 part by weight, egg yolk 8
Add 35 parts by weight of salad oil while stirring with a homodisper (5000 rpm), and add 100 parts by weight with water.
After adjusting to parts by weight, the mixture was subjected to a homomixer (10000 rpm) to obtain a mayonnaise-style seasoning (hereinafter, referred to as "executable product"). The implemented product was a delicious mayonnaise-like seasoning that had a good melting in the mouth. In the same manner as above, a mayonnaise-like seasoning was obtained using Avicel RC instead of microcrystalline cellulose (hereinafter, referred to as “comparison product”). The comparative product had a good texture in terms of smoothness, but had a sticky feeling and poor melting in the mouth, and did not reach the quality and texture of the actual product.

EXAMPLE 2 Microcrystalline cellulose (Novagel RC) was added to 35 parts by weight of water at 80 ° C.
N-15, Saneigen FFI Co., Ltd.) 1.5 parts by weight, xanthan gum 0.1 parts by weight, locust bean gum 0.1 parts by weight, native gellan gum 0.1 parts by weight,
2 parts by weight of waxy corn starch
Add 0.1 part by weight of Ultra Agar AX-100 (manufactured by Ina Food Industry Co., Ltd.) and stir for 10 minutes, then 6.5 parts by weight of brewed vinegar (4.2% acidity), lemon 1.5 parts by weight of fruit juice, 2 parts by weight of sugar, 2 parts by weight of salt, 0.3 parts by weight of sodium L-glutamate and 8 parts by weight of egg yolk were added, and 35 parts by weight of salad oil was added while stirring with a homodisper (5000 rpm). After adjusting the total amount to 100 parts by weight, the mixture was subjected to a homomixer (10000 rpm) to obtain a mayonnaise-style seasoning.

Claims (3)

[Claims] 1. A mayonnaise-like seasoning comprising microcrystalline cellulose, an emulsifier, an edible oil and fat, and water. 2. A mayonnaise-like seasoning comprising microcrystalline cellulose, an emulsifier, an edible oil / fat, an organic acid, and water. 3. The mayonnaise-like seasoning according to claim 1, wherein the emulsifier is egg yolk.