JP2001231492A - Mayonnaise-like seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mayonnaise-like seasoning having excellent flavor, wherein its flavor is elicited particularly from a body taste of eggs, and a body taste and mild palate feeling each brought by edible fats and oils are balanced well. SOLUTION: This mayonnaise-like seasoning comprises at least edible fats and oils, yolk and vinegar; wherein the edible fats and oils account for 10 to 80 mass % based on the whole mayonnaise-like seasoning, and comprise a oil and fat composition consisting mainly of triglycerides, medium-chain fatty acids account for 3 to 40 mass % based on the whole fatty acid comprising the fats and oils composition, the triglycerides each having at least one medium- chain fatty acid residue in the molecule account for 3 to 90 mass % based on the whole triglyceride, and egg accounts for 3 to 20 mass % calculated as egg yolk ingredient based on the whole mayonnaise-like seasoning.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a mayonnaise-like seasoning having good flavor. The mayonnaise-like seasoning includes mayonnaise and mayonnaise-type seasoning. Mayonnaise is mayonnaise defined in Japanese Agricultural Standards, and mayonnaise-type seasoning does not fit into Japanese Agricultural Standards in mayonnaise, but is similar in flavor, appearance, physical properties, purpose of use, etc. to mayonnaise.

[0002]

2. Description of the Related Art Mayonnaise-like seasonings are used in various dishes such as salad dishes and are widely preferred by everyone, and their flavor is mainly composed of edible oils and fats, eggs and vinegar. Edible oils and fats of mayonnaise-like seasoning usually include soybean oil, rapeseed oil,
Safflower oil, cottonseed oil, corn oil, sunflower oil, olive oil,
Edible oils and fats such as sesame oil are used, and the edible oils and fats have a rich or mild feeling. However, edible fats and oils have the advantage of giving a rich or mild flavor, whereas O / W emulsions such as mayonnaise-like seasonings have a rich body of eggs,
There is a problem that taste is suppressed in taste and smell. Mayonnaise flavors and air bubbles are included to improve melting in the mouth (Japanese Patent Application Laid-Open No. 48-68778). Egg richness, flavor and richness of edible oils and fats, and balance of mildness have been studied. Did not come. In recent years, attention has been paid to the freshness of raw egg of mayonnaise, and the viewpoint of paying attention to the flavor of the egg is increasing in importance. Mayonnaise-type seasoning is less oily than mayonnaise and can be replaced with starch etc. (Japanese Patent Laid-Open No. 7-31414)
Is common. However, there is a problem similar to the above mayonnaise.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a mayonnaise-like seasoning having a good taste, especially a rich flavor of eggs, which is excellent in the balance between the flavor and the richness of the edible oils and fats. About doing.

[0004]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies and as a result, by using edible oils and fats containing a certain amount of medium-chain fatty acids,
The inventors have found that the richness of eggs is enhanced, and that a canonnaise-like seasoning with a good balance of the richness and mildness of the edible oils and fats and the edible oils and fats can be obtained, thereby completing the present invention. That is, the present invention at least edible oil, egg yolk,
The edible oil / fat is composed of vinegar, the edible oil / fat is 10 to 80% by mass of the whole, and the edible oil / fat is mainly a triglyceride, and the ratio of the medium-chain fatty acid to the total fatty acids constituting the oil / fat composition is 3 to 10%. 40% by mass, the proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule in all triglycerides is 3 to 90% by mass, and the egg contains 3 to 20% by mass as the yolk component. A distinctive mayonnaise-like seasoning. Further, it is preferable that the medium-chain fatty acid is a saturated fatty acid having 6 to 12 carbon atoms.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The present invention relates to providing a mayonnaise-like seasoning having good flavor, particularly rich in eggs, rich in flavor and edible oils and fats, and having a mild feeling, in which the edible fat contains medium-chain fatty acids. The mayonnaise-like seasoning of the present invention comprises at least edible oil and fat, egg yolk, and vinegar. Edible fats and oils are 10-80
% By mass, and the edible oil / fat is an oil / fat composition mainly consisting of triglycerides. "Mainly" means that the oil composition contains 85% by mass or more of triglyceride, preferably 9% by mass.
It means that the content is 5% by mass or more.
In the present invention, the medium-chain fatty acid is preferably a fatty acid having 6 to 12 carbon atoms, particularly a saturated fatty acid. Examples include caproic acid, caprylic acid, capric acid, lauric acid, with saturated fatty acids having 8 to 10 carbon atoms being preferred, especially caprylic acid and capric acid. A fatty acid residue is a group obtained by removing the OH of a carboxyl group from a fatty acid. In the mayonnaise-like seasoning of the present invention, the ratio of the medium-chain fatty acid in the total fatty acids constituting the edible fat and oil is 3 to 40% by mass, and one or more medium-chain fatty acid residues in the whole triglyceride are included in the molecule. It is necessary that the proportion of triglycerides to be contained is 3 to 90% by mass. If the proportion of medium-chain fatty acids and the proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule are out of this range, the yolk's richness and umami will be enhanced, and the richness and mildness of edible fats and oils will be achieved. Does not occur. The ratio of the medium-chain fatty acid to the total fatty acids constituting the edible fat is 3 to 40% by mass, preferably 4 to 30% by mass, and more preferably 5 to 25% by mass. The proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule in the total triglycerides is 3 to 90% by mass, preferably 5 to 80% by mass, and more preferably 7 to 75% by mass. Again, edible oils and fats are 10-8 of the whole
0% by mass. If it is less than 10% by mass, the richness and mildness of the edible fats and oils cannot be obtained, and if it is more than 80% by mass, the flavor of the mayonnaise-like seasoning becomes too oily and the taste of the egg yolk is unfavorable. The edible oil / fat is preferably 15 to 75% by mass, more preferably 20 to 70% by mass, based on the whole. In addition, the mayonnaise-like seasoning of the present invention requires an egg, and the yolk content thereof is 3 to 20% by mass of the whole. Eggs may be whole eggs, one or more egg yolks, or a combination of these and egg whites. The yolk content is 3 to 20% by mass, preferably 5 to 19% by mass, more preferably 10% by mass.
１８18% by mass. Edible fats and oils of the mayonnaise-like seasoning of the present invention, after appropriately mixing the raw fats and oils and medium-chain fatty acids,
A transesterification reaction is carried out using sodium methylate as a catalyst or in the presence of a lipolytic enzyme. At this time, the proportion of medium-chain fatty acids in the total fatty acids constituting the fat and oil composition and the medium-chain fatty acid residues in the total triglycerides are determined. It can be obtained by adjusting the transesterification reaction so that the proportion of triglycerides having one or more groups in the molecule falls within the above specific range. As raw material fats and oils, normal edible fats and oils, for example, soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, High oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, teaseed oil, sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm Kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, these fats and oils which have been low-saturated by quality improvement and their hydrogenated fats, fractionated fats and the like. . Although medium chain fatty acids have already been described, medium chain fatty acid triglycerides can be used in place of or with medium chain fatty acids. As the medium-chain fatty acid triglyceride, triglyceride obtained by subjecting the above-mentioned medium-chain fatty acid and glycerin to an esterification reaction by a conventional method can be used. Generally, MCT (Medium Ch) is used.
ain Triglycerides)
Mono- or mixed-acid triglycerides composed of saturated fatty acids having 8 to 10 carbon atoms such as coconut oil-decomposed fatty acids, for example, caprylic acid / capric acid = 60/40 to 75/25.
(Mass ratio) triglyceride can be suitably used. Ratio of medium-chain fatty acids in the total fatty acids constituting the oil and fat composition,
The ratio of triglycerides having one or more medium-chain fatty acid residues in the molecule to the total triglycerides is adjusted in consideration of the composition of the raw material fats and oils, and the reaction ratio during the transesterification reaction is adjusted by adjusting the ratio of the raw material fats and medium-chain fatty acids used. It can be adjusted by measuring the triglyceride composition of the product. Here, the richness and flavor of the egg refer to the umami and richness mainly derived from the yolk. The richness and mildness of the edible fats and oils is the unique taste and smooth texture of the fats and oils.

[0006] The mayonnaise-like seasoning of the present invention comprises at least edible oil, fat, egg yolk and vinegar. A certain amount of edible oils and fats and a certain amount of medium-chain fatty acids enhance the richness and umami of egg yolks, and have a good mayonnaise-like flavor with a good balance of mildness, etc. due to edible oils and fats Fees are obtained.

[0007] In the mayonnaise-like seasoning of the present invention,
The edible oil / fat is 10 to 80% by mass, preferably 15 to 80% by mass.
It is 75% by mass, more preferably 20 to 70% by mass. If it is less than 10% by mass, the richness and mildness of the edible oils and fats cannot be obtained, and if it is more than 80% by mass, the flavor of the mayonnaise-like seasoning becomes too greasy and the flavor of the egg yolk is unfavorable. The edible oil / fat is an oil / fat composition mainly comprising triglycerides. "Mainly" shall mean that the fat or oil composition contains 85% by mass or more, preferably 95% by mass or more of triglyceride.

[0008] The effects of the present invention can be obtained by containing the above-mentioned medium-chain fatty acid, and the richness of eggs and the like are improved as compared with edible oils and fats composed of ordinary long-chain fatty acids. When a certain amount of a short-chain fatty acid is contained, a peculiar off-flavor often occurs, which is not preferable in consideration of the flavor of the whole mayonnaise-like seasoning. In the present invention, the medium-chain fatty acid is preferably a fatty acid having 6 to 12 carbon atoms, particularly a saturated fatty acid. Examples include caproic acid, caprylic acid, capric acid, lauric acid, with saturated fatty acids having 8 to 10 carbon atoms being preferred, especially caprylic acid and capric acid. A fatty acid residue is a group obtained by removing the OH of a carboxyl group from a fatty acid. Medium chain fatty acids are contained in coconut oil, palm kernel oil and the like, and can be obtained by decomposition and distillation. Further, its functions are known to suppress body fat accumulation, increase energy consumption, increase abdominal effect, lower blood lipids, promote insulin secretion, promote calcium absorption, promote vitamin E absorption, and the like.

In the mayonnaise-like seasoning of the present invention,
The proportion of medium-chain fatty acids in the total fatty acids constituting the edible fats and oils is 3 to 40% by mass, and accounts for all the triglycerides.
It is necessary that the proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule is 3 to 90% by mass. If the proportion of medium-chain fatty acids and the proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule are outside these ranges, the richness and umami of egg yolk cannot be enhanced, and the richness of edible fats and oils cannot be achieved.・ The feature of achieving a mild feeling does not occur. The ratio of the medium-chain fatty acid to the total fatty acids constituting the edible oil and fat is 3 to 40% by mass, preferably 4 to 30% by mass.
%, More preferably 5 to 25% by mass. The proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule in all triglycerides is 3 to 90% by mass, preferably 5 to 80% by mass, and more preferably 7 to 70% by mass. The proportion of triglycerides having one or two medium-chain fatty acid residues in the molecule is 3 to 85% by mass, preferably 5 to 75% by mass, and more preferably 7 to 65% by mass of all triglycerides. . Furthermore, the proportion of triglycerides having two medium-chain fatty acid residues in the molecule in the total triglycerides is 1 to 40% by mass, preferably 2 to 30% by mass, more preferably 3 to 30% by mass.
20% by mass.

Here, the fatty acids constituting the triglycerides other than the medium-chain fatty acids are mainly long-chain fatty acids, and these are not particularly limited.
8 is preferable, and it is preferable that a large amount of unsaturation is further contained, and it is particularly preferable that oleic acid 18: 1 (9) and linoleic acid 18: 2 (9, 12) are contained in a certain amount.

The edible fat or oil of the mayonnaise-like seasoning of the present invention is prepared by appropriately mixing a raw fat and oil with a medium-chain fatty acid and then subjecting it to a transesterification reaction using sodium methylate as a catalyst or in the presence of a lipolytic enzyme. The ratio of medium-chain fatty acids in the total fatty acids constituting the oil and fat composition and the medium-chain fatty acid residues in the total triglycerides in the molecule is 1%.
It can be obtained by adjusting the transesterification reaction so that the ratio of triglycerides having two or more triglycerides falls within the above specific range.

When a transesterification reaction is carried out using sodium methylate as a catalyst, the raw fat and oil and medium-chain fatty acid or medium-chain fatty acid triglyceride are mixed in the former / latter mass ratio of fatty acids = 60 / 40-97 / 3. Then, the mixture is heated to 80 to 120 ° C. under reduced pressure of 100 mmHg or less to remove gas components and moisture contained in the raw material mixture. To this, 0.02 to 0.5% by mass of sodium methylate is added, and the ester exchange reaction is carried out by stirring at 80 to 120 ° C. for 10 to 60 minutes under normal pressure and nitrogen stream or under reduced pressure of 10 mmHg or less. . The transesterification rate is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. Thereafter, washing is carried out sufficiently to remove the catalyst and excess acid, and after drying, the reaction product is decolorized and deodorized by a conventional method.

When a transesterification reaction is carried out using a lipolytic enzyme, the raw material fat and the medium-chain fatty acid or medium-chain fatty acid triglyceride are expressed by the mass ratio of the former to the latter in terms of the mass of the fatty acid =
The mixture is mixed at 60/40 to 97/3, and the temperature is adjusted to the range of 40 to 100 ° C., which is the reaction temperature at which the activity of the lipolytic enzyme is sufficiently exhibited. To this, a lipolytic enzyme is added at a ratio of 0.005 to 10% by mass based on the raw material mixture, and a transesterification reaction is performed for a period of 2 to 48 hours. This reaction is desirably carried out in a nitrogen stream at normal pressure. The transesterification rate can also be suitably adjusted according to the quality of the oil phase required and in consideration of the production cost including the life of the enzyme. Completion of the transesterification reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by removing the enzyme by filtration. The reaction product is washed with water, dried, and then decolorized and deodorized by a conventional method. When a medium-chain fatty acid is used, free fatty acids are removed by a thin-film evaporator after the reaction is stopped.

Here, the content of the medium-chain fatty acid may be reduced in the course of transesterification, purification, etc., so that the content in the final state is adjusted to a suitable range by blending more than the above. You can also.

Examples of the lipolytic enzyme include lipases derived from genus Alcaligenes, Candida, Rhizopus, Mucor or Pseudomonas, and phospholipase A derived from liver, and lipases derived from Candida or Rhizopus are particularly preferred. .

The raw fats and oils include ordinary edible fats and oils such as soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, Sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, teaseed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm Oil, palm kernel oil, coconut oil, cocoa butter, tallow, lard, chicken fat, milk fat, fish oil, seal oil,
Algae oils, these fats and oils which have been made less saturated by quality improvement, hydrogenated fats and oils, and fractionated fats and oils are exemplified. The oil and fat composition of the edible oil and fat of the mayonnaise-like seasoning of the present invention is also a plant breeded to produce the oil and fat composition of the present invention using a genetic recombination technique, for example, soybean, rapeseed, corn, Palms, palms, olives, linseed,
It can also be obtained by extraction from sunflowers, safflowers, camellia, cottonseed, and hair.

Although the medium-chain fatty acids have already been described,
Medium chain fatty acid triglycerides can be used instead of or together with medium chain fatty acids. As the medium-chain fatty acid triglyceride, triglyceride obtained by subjecting the above-mentioned medium-chain fatty acid and glycerin to an esterification reaction by a conventional method can be used, and generally, MCT (Medium C)
triglycerides, which are composed of saturated fatty acids having 8 to 10 carbon atoms such as coconut oil-decomposed fatty acids, such as caprylic acid / capric acid = 60 / 40-75.
/ 25 (mass ratio) triglyceride can be suitably used. The proportion of medium-chain fatty acids in the total fatty acids constituting the fat and oil composition, and the proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule in all triglycerides are determined in consideration of the composition of the raw fats and oils, and The ratio can be adjusted by adjusting the use ratio with the chain fatty acid and measuring the triglyceride composition of the reaction product during the transesterification reaction.

The edible fat of the mayonnaise-like seasoning of the present invention is prepared by appropriately mixing the fat composition obtained by transesterification and the raw fat as described above to obtain the desired medium-chain fatty acid content and triglyceride composition. Obtainable. Similarly, triglycerides having one or two medium-chain fatty acid residues in the molecule can be obtained by transesterification as described above by simply appropriately mixing the raw material fat and MCT with MCT. The more rich the edible oils and fats, the better the feeling of mildness.

In addition, the mayonnaise-like seasoning of the present invention requires an egg and its yolk content is 3 to 20% by mass of the whole.
Eggs may be whole eggs, one or more egg yolks, or a combination of these and egg whites. In the present invention, the yolk content is 3 to 20% by mass, preferably 5 to 19% by mass, and more preferably 10 to 18% by mass. Generally, the yolk component is about 50% water and about 30%
Is a lipid, and about 15% is a protein. The action of egg yolk in a mayonnaise-like seasoning is an emulsifying effect, an effect on flavor, and an effect on color tone. The emulsifying action is caused by the coexistence of hydrophilic lecithin and kephalin and lipophilic sterols in egg yolk. The main effect of flavor is to show a unique umami by lipids and proteins and a buffering effect on vinegar to make the acidity mild. The effect on color tone is that the pale yellow color of the mayonnaise-like seasoning is derived from egg yolk.

The richness and flavor of eggs refer to umami and richness mainly derived from egg yolk. The richness and mildness of the edible fats and oils is the unique taste and smooth texture of the fats and oils.

The mayonnaise-like seasoning referred to in the present invention is a semi-solid seasoning mainly used in salad dishes, and includes mayonnaise and mayonnaise-type seasonings. Mayonnaise is mayonnaise defined in Japanese Agricultural Standards, and mayonnaise-type seasoning does not fit into Japanese Agricultural Standards in mayonnaise, but is similar in flavor, appearance, physical properties, purpose of use, etc. to mayonnaise. Mayonnaise defined by Japanese Agricultural Standards is a semi-solid dressing that contains at least 65% fat and oil, uses egg yolk or whole egg, and has essential ingredients, egg yolk, egg white, protein hydrolysate, salt, and saccharides. , Spices, seasonings (such as amino acids) and sour foods without raw materials. The semi-solid dressing is a dressing having a viscosity of 30,000 Pa · s or more.

The raw materials of the mayonnaise-like seasoning of the present invention comply with the Japanese Agriculture and Forestry Standards for mayonnaise, but various other raw materials can be used for other mayonnaise-type seasonings. That is, at least edible oils and fats, egg yolk, vinegar, eggs are whole eggs, one or two of egg yolk, and it is possible to use a combination of egg white and these, if necessary, such as salt, sweetener and the like Sugars, pepper, paprika, basil, dill, rosemary, cumin, tarragon, coriander, star anise, clove, cardamom, laurel, turmeric, fennel, mustard, thyme, sage, mace, allspice, celery seed, sansho, wasabi, Herbs and spices such as pepper, oregano, cayenne pepper, chili powder, caper, cereals such as corn, pasta, seeds such as walnuts, sesame, pine nuts, almonds, beans such as miso, natto, soy milk, tuna, Scallops, bonito, sea urchin, seafood such as cod, bacon, corned beef, ham, Beast bird whale meat of minced meat such as meat, beef, chicken, yogurt, cheese, milk, milk such as cream, chives, pumpkin, basil, ginger, celery, radish, bamboo shoots, onions, tomatoes
(Including processed goods), carrots, garlic, green onions, parsley, peppers, red peppers, yellow peppers, pickles, sasay, horseradish, ginger, scallions, green peas, vegetables such as citrus seeds, dried plums, ume, kabosu,
Fruits such as olive, grapefruit, sudachi, pineapple, grape, mango, thigh, yuzu, lime, apple, lemon, tangerine, kiwifruit, natsumikan, hassaku, passion fruit and their fruit juice, shiitake, mushroom, jellyfish Algae such as mushrooms, konbu, seaweed, hijiki, seaweed, seaweed, etc., sake, wine, mirin, kobucha, plum wine, etc., favorite drinks, consomme, soy sauce, ketchup, soy sauce, amino acids,
Seasonings such as tenmenjian, fermented seasonings, sour seasonings, umami seasonings (amino acids, nucleic acids, etc.), flavor seasonings, etc., sauces such as chili sauce, tomato sauce, oyster sauce, woster sos, oyster sauce, natural extract, yeast extract , Meat extract, seafood extract, vegetable extract, etc., protein hydrolyzate, antioxidant, fragrance, thickener, starch, emulsifier, water and the like.

As a method for producing the mayonnaise-like seasoning, generally known production methods can be used. It can be manufactured by the method described below, but is not limited thereto. Various raw materials other than edible oils and eggs are put into a stirring tank that can be heated,
Heat and stir to prepare the aqueous phase. The heating and stirring are performed as necessary for the purpose of uniform dispersion, dissolution, and sterilization of the raw materials. There is no particular limitation on the conditions as long as this can be achieved. Heating and stirring can be performed under increased pressure, reduced pressure, and normal pressure, and is usually performed under normal pressure. The temperature is not limited, and the raw materials may be dissolved and sterilized. Usually, the temperature is 40 to 95 ° C, preferably 6 to 95 ° C.
Performed at 0 ° C to 95 ° C. The stirring may be performed by uniformly dispersing the raw materials, and a stirring machine or a method such as a propeller, a homomixer, a blender, a disper, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, and an ultrasonic wave can be used. The number and stirring time are not particularly limited as long as the raw materials are uniformly dispersed. When heated, the aqueous phase is then cooled to about room temperature, and the separately sterilized egg and the separately prepared edible fat are emulsified. The emulsification is usually performed under reduced pressure, and a propeller, a homomixer, a blender, a disper, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, or the like can be used to obtain a mayonnaise-like seasoning.

The mayonnaise-like seasoning obtained in the present invention comprises:
The richness of edible oils and fats, especially the richness of eggs,
The present invention relates to providing a well-flavored mayonnaise-like seasoning with a balanced mild feeling. In addition, medium-chain fatty acids are easily decomposed in the body, and the action of suppressing the accumulation of body fat can be expected by continuously ingesting the mayonnaise-like seasoning of the present invention in an appropriate amount. For the same reason, energy is likely to be generated, and positive effects such as improvement in physical condition are also expected.

[0025]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. The flavor evaluation methods of the mayonnaise-like seasonings obtained in the examples and comparative examples are shown below. [Flavor evaluation method] In the method of flavor evaluation, after dividing lettuce into an appropriate size, the flavor is evaluated by applying a fixed amount of mayonnaise-like seasoning lettuce. The content of the flavor evaluation was evaluated by calculating the average value of the five grades of a panel of 30 persons regarding the overall flavor, the richness of the egg, the richness of the flavor and the edible oil and fat, and the mildness. The rating was 5 points: favorable 4 points: rather favorable 3 points: neither can be said 2 points: rather unfavorable 1 point: unfavorable

Production Example 1 Lipase QL (name sugar) was added to a mixture of 85 parts by mass of soybean salad oil (manufactured by Nisshin Oil Co., Ltd.) and 15 parts by mass of MCT in which the constituent fatty acids were in a mass ratio of caprylic acid / capric acid = 3/1. 0.1 part by mass (manufactured by Sangyo Co., Ltd.)
The transesterification was performed for hours. The enzyme was separated from the reaction product by filtration, and the filtrate was washed with water, dried, decolorized and deodorized to obtain an oil / fat composition 1. Table 1 shows the triglyceride composition and fatty acid composition of the oil and fat composition 1.

Production Example 2 80 parts by mass of rapeseed white squeezed oil (manufactured by Nisshin Oil Co., Ltd.) and the constituent fatty acids in a mass ratio of caprylic acid / capric acid = 3/1.
After mixing with 20 parts by mass of CT, the mixture was stirred at 120 ° C. under reduced pressure,
Degassing and dehydration were performed. To this was added 0.1 parts by mass of sodium methylate as a catalyst, and a random transesterification reaction was performed at 120 ° C. for 30 minutes. The reaction product is washed with water, dried, decolorized and deodorized by a conventional method to obtain an oil and fat composition 2
I got Table 1 shows the triglyceride composition and the fatty acid composition of the oil and fat composition 2.

Production Example 3 93 parts by mass of rapeseed white squeezed oil (manufactured by Nisshin Oil Co., Ltd.) and the constituent fatty acids in a mass ratio of caprylic acid / capric acid = 3/1 M
After mixing with 7 parts by mass of CT, the mixture was stirred at 120 ° C. under reduced pressure to perform deaeration and dehydration. To this, 0.1 part by mass of sodium methylate was added as a catalyst, and a random transesterification reaction was performed at 120 ° C. for 30 minutes. The reaction product is washed with water, dried, decolorized and deodorized by a conventional method to obtain an oil / fat composition 3.
I got Table 1 shows the triglyceride composition and fatty acid composition of Oil Composition 3.

Production Example 4 M in which 90 parts by mass of rapeseed white squeezed oil (manufactured by Nisshin Oil Co., Ltd.) and constituent fatty acids are caprylic acid / capric acid = 3/1 by mass ratio.
After mixing with 10 parts by mass of CT, the mixture was stirred at 120 ° C. under reduced pressure,
Degassing and dehydration were performed. To this, 0.1 part by mass of sodium methylate was added as a catalyst.
A random transesterification reaction was performed for minutes. The reaction product was washed with water, dried, decolorized and deodorized by a conventional method to obtain an oil / fat composition 4. Table 1 shows the triglyceride composition and fatty acid composition of Fat and Oil Composition 4.

Production Example 5 Rapeseed white squeezed oil (manufactured by Nisshin Oil Co., Ltd.) and MCT in which the constituent fatty acids are caprylic acid / capric acid = 3/1 by mass ratio are mixed at a ratio of 4: 1 (mass ratio). Thus, an oil / fat composition 5 was obtained. Table 1 shows the triglyceride composition and fatty acid composition of the fat composition 5.
Shown in

Comparative Production Example 1 M in which rapeseed white squeezed oil (manufactured by Nisshin Oil Co., Ltd.) is 99 parts by mass and the constituent fatty acids are caprylic acid / capric acid = 3/1 by mass ratio.
After mixing with 1 part by mass of CT, the mixture was stirred at 120 ° C. under reduced pressure to perform deaeration and dehydration. To this was added 0.1 parts by mass of sodium methylate as a catalyst, and a random transesterification reaction was performed at 120 ° C. for 30 minutes. The reaction product was washed with water, dried, decolorized and deodorized by a conventional method to obtain Comparative Oil and Fat Composition 1. Table 1 shows the triglyceride composition and fatty acid composition of Comparative Fat and Oil Composition 1.

Table 1 shows the triglyceride composition and fatty acid composition of soybean oil as controls.

[0033]

[Table 1]

Example 1 Using the oil or fat composition of Production Example 1, mayonnaise as shown in Table 2 below was prepared. The procedure is as follows. The raw materials in the aqueous phase excluding the salted egg yolk are charged at the mixing ratio shown in the table into a warmable container equipped with a stirrer, and stirred at 60 rpm using a paddle mixer until the product temperature reaches 90 ° C. Heat to 90 ° C
While stirring for 25 minutes. Thereafter, the product temperature was cooled to 20 ° C., salted egg yolk was added, and the mixture was added with edible oil and fat. Under reduced pressure, 60 rpm of a paddle mixer and 7000 rpm of a homomixer were used in combination, and emulsification was performed for 10 minutes under conditions of mayonnaise. Manufactured. The flavor of this mayonnaise was evaluated. Table 3 shows the results.

Example 2 Using the oil and fat composition of Production Example 5, with the composition shown in Table 2,
Mayonnaise was produced in the same manner as in Example 1. The flavor of this mayonnaise was evaluated. Table 3 shows the results of the flavor evaluation.

Comparative Example 1 Using the oil and fat composition of Comparative Production Example 1,
Mayonnaise was produced in the same manner as in Example 1. The flavor of this mayonnaise was evaluated. Table 3 shows the results of the flavor evaluation.

Comparative Example 2 Mayonnaise was produced in the same manner as in Example 1 using the soybean salad oil (manufactured by Nisshin Oil Co., Ltd.) with the composition shown in Table 2. The flavor of this mayonnaise was evaluated. Table 3 shows the results of the flavor evaluation.

[0038]

[Table 2]

[0039]

[Table 3]

Example 1 was a good-flavored mayonnaise in which the richness and flavor of the egg were sufficiently felt, and the richness and mildness were obtained from the oil phase. Example 2 was a good-flavored mayonnaise in which the richness and flavor of the eggs were felt relatively well, and the richness and mildness were also obtained from the oil phase. In Comparative Examples 1 and 2, the richness and flavor of the eggs were inferior to those of Examples 1 and 2 although the richness was obtained from the oil phase, and the eggs were not sufficiently well-flavored mayonnaise.

Example 3 Using the oil / fat composition of Production Example 2, a mayonnaise-type seasoning as shown in Table 4 below was prepared. The procedure is as follows. The raw materials in the aqueous phase excluding the salted egg yolk are charged into a warmable container equipped with a stirrer in the mixing ratio shown in the table, and the mixture is mixed with a paddle mixer at 60%.
While stirring at rpm, heat until the product temperature reaches 90 ° C,
Stirring was performed for 25 minutes while maintaining the product temperature at 90 ° C. Thereafter, the product is cooled to a temperature of 20 ° C., and the salted egg yolk is added thereto.
rpm and a homomixer of 7000 rpm,
Emulsification was performed under the condition of 0 minutes to produce a mayonnaise type seasoning. The flavor of this mayonnaise type seasoning was evaluated. Table 5 shows the results.

Example 4 Using the oil and fat composition of Production Example 5, with the formulation shown in Table 4,
A mayonnaise-type seasoning was produced in the same manner as in Example 3. The flavor of this mayonnaise type seasoning was evaluated. Table 5 shows the results of the flavor evaluation.

Comparative Example 3 Using the oil and fat composition of Comparative Production Example 1,
A mayonnaise-type seasoning was produced in the same manner as in Example 3. The flavor of this mayonnaise type seasoning was evaluated. Table 5 shows the results of the flavor evaluation.

Comparative Example 4 A soybean salad oil (manufactured by Nisshin Oil Co., Ltd.) was used to produce a mayonnaise-type seasoning in the same manner as in Example 3 with the composition shown in Table 4. The flavor of this mayonnaise type seasoning was evaluated. Table 5 shows the results of the flavor evaluation.

Comparative Example 5 A mayonnaise-type seasoning was produced in the same manner as in Example 3 by using the oil / fat composition of Production Example 2 with the composition shown in Table 4. The flavor of this mayonnaise type seasoning was evaluated.
Table 5 shows the results of the flavor evaluation.

[0046]

[Table 4]

[0047]

[Table 5]

Example 3 was a well-flavored mayonnaise-type seasoning in which the richness and flavor of the egg were sufficiently felt, and the richness was also obtained from the oil phase. Example 4 was a good-flavored mayonnaise-type seasoning in which the richness and flavor of the egg were felt relatively well and the richness and mildness were obtained even from the oil phase. Comparative Examples 3 and 4 were rich in oil phase.
Egg richness and flavor, although mild feeling was obtained Example 2
It was inferior to, and could not be called a mayonnaise-type seasoning with a sufficiently good flavor. In Comparative Example 5, the richness and flavor of the egg were obtained, but the richness of the oil phase was small, so the rich and mild feeling was not obtained and the flavor was not a good mayonnaise type seasoning.

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EFFECTS OF THE INVENTION By adopting the constitution of the present invention, it is possible to provide a well-flavored mayonnaise-like seasoning in which the richness of eggs is particularly enhanced, the richness and mildness of edible oils and fats are balanced. In addition, medium-chain fatty acids are easily decomposed in the body, and the action of suppressing the accumulation of body fat can be expected by continuously ingesting the mayonnaise-like seasoning of the present invention in an appropriate amount. For the same reason, energy is likely to be generated, and positive effects such as improvement in physical condition are also expected.

Continued on the front page (72) Inventor Kaori Muroka 1 Shinmeicho, Yokosuka-shi, Kanagawa Prefecture Nisshin Oil Co., Ltd. F-term (reference) 4B026 DC06 DH10 DX04 4B047 LB09 LE03 LG09 LG10 LG53

Claims (2)

[Claims] 1. An oil / fat composition comprising (1) at least edible oil / fat, egg yolk and vinegar, (2) edible oil / fat in an amount of 10 to 80% by mass of the whole, and (3) edible oil / fat mainly comprising triglyceride. The proportion of medium-chain fatty acids in the total fatty acids constituting the fat composition is 3 to 40% by mass,
(4) The proportion of triglycerides having one or more medium-chain fatty acid residues in the molecule in all triglycerides is 3 to 90% by mass, and (5) the above (1) containing 3 to 20% by mass of egg yolks in total. (5) A mayonnaise-like seasoning characterized by satisfying (5). 2. The mayonnaise-like seasoning according to claim 1, wherein the medium-chain fatty acid is a saturated fatty acid having 6 to 12 carbon atoms.