JP2011024529A - Solid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a solid seasoning molded into a sheet shape or block shape, carried according to an amount of use, utilized for various foods such as sandwiches or pizzas, and being excellent in convenience and workability, and to provide the solid seasoning such as a solid mayonnaise-like seasoning capable of being produced even in room temperature production conditions and excellent in flexibility and extensibility. <P>SOLUTION: The solid seasoning is derived from potato and contains dextrin having DE 2 to 5. Preferably, the solid seasoning has a gel strength of not less than 0.35 N/cm<SP>2</SP>, when measured at 20°C. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a solid seasoning. Specifically, it relates to seasonings made by solidifying seasonings such as mayonnaise-like seasonings and sesame sauce-like seasonings. For example, it can be molded into a sheet and used for foods such as sandwiches and pizzas. It relates to an excellent solid seasoning.

  Various seasonings such as mayonnaise, ketchup, and sesame sauce, which have been widely used in the past, have a fluid form, and are mostly squeezed from a container or poured from a glass container. While these seasonings are fluid, they have the advantages of being easy to apply to foods, easy to adapt to foods such as salads, etc. On the other hand, it is difficult to carry the amount according to a single use. Therefore, the application is limited, and there are problems such as easy movement of moisture when applied to various foods such as sandwiches, and attempts to mold these seasonings into solid forms such as sheets and blocks Has been made.

  For example, a solid mayonnaise-like food (patent document 1) containing 2.5 to 10.0% of a soy protein that has been partially hydrolyzed in terms of protein, an aqueous solution containing gelatin and waste powder, and a mayonnaise main ingredient Solid mayonnaise (patent document 2) characterized by kneading, solid mayonnaise (patent document 3) characterized by adding heated raw starch to the emulsion and allowing it to stand and solidify Has been. In Patent Document 4, a gelling agent is mixed with a sandwich material at a mixing temperature equal to or higher than a solation temperature, the gelling agent-containing material is hermetically filled in a casing film, and cooled to cool the material. A spread solid material for sandwiches that can be stored in a cold state, characterized by being gelled in the form of a gel, is disclosed, and it is disclosed that a gelling agent such as gelatin, vegetable gum or agar can be used.

  However, since various mayonnaise and mayonnaise-like seasonings have a low water content and are manufactured in a manufacturing process at room temperature, it is difficult to mold them into solid forms using conventional gelling agents and starch. It was. For example, when trying to manufacture a solid mayonnaise-like seasoning using a conventional gelling agent, the solution gelates when the aqueous solution containing the gelling agent is heated and dissolved, and then cooled, and other ingredients such as eggs and oil are used. It was difficult to add and mix the raw materials. In addition, even when using thickeners and conventional starches, the water content of the mayonnaise-like seasoning itself is small, so that the mayonnaise-like seasoning becomes extremely viscous at the time of production, and workability is significantly reduced. I had a problem. In fact, the emulsified food disclosed in Patent Document 3 requires heating at 70 to 95 ° C., and cannot be produced on the current mayonnaise production line produced at room temperature. Further, the technique disclosed in Patent Document 4 also requires that the gelling agent is mixed with the sandwich material at a mixing temperature equal to or higher than the solation temperature, and it is difficult to manufacture the product on a normal temperature production line. Further, in Patent Document 1, mayonnaise is solidified with soy protein. However, since mayonnaise itself is acidic, when it is solidified with soy protein, it has a problem that the gel becomes hard with time and the commercial value is remarkably lowered. It was. On the other hand, gelatin disclosed in Patent Document 2 is a material that can be used for solid seasonings because it takes time to gel among gelling agents. However, because it is inferior in heat resistance, it dissolves and flows out when a solid seasoning made of gelatin is used for baked foods such as pizza, etc. Also, it melts during transportation if the temperature is high such as in summer. There were problems such as.

  Furthermore, flexibility and extensibility are mentioned as physical properties required for a solid seasoning. For example, flexibility is required to fit the shape of food such as bread, and when folding into various foods. However, since the conventional solid seasoning has low flexibility, it has a problem that, for example, the dough breaks when it is formed into a sheet and folded. Furthermore, the solid seasoning using gelatin disclosed in Patent Document 2 and the like has low flexibility, and cannot be uniformly applied to various foods such as margarine.

Japanese Patent Publication No. 60-22898 Japanese Examined Patent Publication No. 61-48903 JP 2003-310206 A Japanese Patent Laid-Open No. 05-153940

  In the present invention, in view of the above-mentioned problems, it is possible to carry in accordance with the amount used by forming it into a sheet or block, and it can be used for food such as sandwiches and pizzas, and it is solid and excellent in convenience and workability. The purpose is to provide seasonings. Furthermore, the present invention is a solid seasoning such as a solid mayonnaise-like seasoning that can be produced under production conditions at room temperature, and an object thereof is to provide a solid seasoning excellent in flexibility and extensibility. To do.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems. By using potato as a starting material and using dextrin having a DE of 2 to 5, the sheet can be produced even under production conditions at room temperature. The present inventors have found that a solid seasoning that can be formed into a shape or block can be prepared.

The present invention relates to a solid seasoning having the following aspects;
Item 1. A solid seasoning derived from potato and containing dextrin of DE 2 to 5.
Item ^2. The solid seasoning according to Item 1, wherein the gel strength measured at 2.20 ° C is 0.35 N / cm ² or more.
Item 3. Item 3. The solid seasoning according to Item 1 or 2, further comprising one or more selected from the group consisting of carrageenan, xanthan gum, guar gum, gelatin, and pregelatinized starch.

  According to the present invention, a solid seasoning excellent in convenience and workability, which can be formed into a sheet or block and can be carried according to the amount used, can be used for various foods such as sandwiches and pizzas. it can. Furthermore, in the present invention, a solid seasoning such as a solid mayonnaise-like seasoning that can be produced under production conditions at room temperature, which is excellent in flexibility and extensibility, can be provided.

The result regarding the softness | flexibility of the sheet-like mayonnaise-like seasoning (dextrin single use) of Example 1 is shown. The result regarding the extensibility of the sheet-like mayonnaise-like seasoning of Example 1 (using dextrin alone) is shown. The result regarding the softness | flexibility of the sheet-like mayonnaise-like seasoning (dextrin + carrageenan combined use area) of Example 5 is shown. The result regarding the extensibility of the sheet-like mayonnaise-like seasoning of Example 5 (dextrin + carrageenan combined use zone) is shown. The result regarding the extensibility of the sheet-like mayonnaise-like seasoning (gelatin use area) of the comparative example 4 is shown. The mode before and after heating the sheet-like mayonnaise-like seasoning (dextrin use zone) of Example 2 at 100 degreeC for 10 minutes is shown. The mode before and after heating the sheet-like mayonnaise-like seasoning (gelatin use zone) of the comparative example 4 at 100 degreeC for 10 minutes is shown.

  The solid seasoning of the present invention is derived from potato and contains a dextrin having a DE of 2 to 5.

  The dextrin used in the present invention is a dextrin obtained from starch derived from potato. When dextrin obtained from starch other than potato is used, the seasoning itself such as mayonnaise-like seasoning cannot be solidified even if dextrin having DE in the range of 2 to 5 is used. Moreover, even if it solidifies, it becomes a brittle texture.

  The dextrin used in the present invention has a DE of 2 to 5, preferably 3 to 4. By using a dextrin derived from potato and having the DE value, a solid seasoning that can be produced even at room temperature can be provided. Furthermore, since the dextrin used in the present invention takes a long time to gelation, it is excellent in workability when filling a container. Furthermore, by using the dextrin, a solid seasoning excellent in extensibility can be prepared.

  DE is generally an index indicating the degree of starch degradation, and indicates the ratio of dextrin produced when starch is hydrolyzed and reducing sugars such as glucose and maltose. All reducing sugars are converted to the amount of glucose (dextrose), and the ratio is expressed in% by weight with respect to the total dry solid content. The larger the DE, the higher the reducing sugar content and the smaller the dextrin, and the smaller the DE, the smaller the reducing sugar content and the greater the dextrin. In the present invention, a dextrin having a DE of 2 to 5 is used. However, when a dextrin having a DE of less than 2 is used, gelation is highly likely to occur on the production line. Even if not, the viscosity during work is high and workability is extremely poor. On the other hand, when a dextrin having a DE greater than 5 is used, the seasoning cannot be formed into a solid form or has a low strength and cannot be processed into a cube or a sheet.

  A dextrin derived from potato and having a DE of 2 to 5 (hereinafter also referred to as “dextrin of the present invention”) can be prepared according to a conventional method. Specifically, it can be prepared by allowing an enzyme such as amylase to act on a solution containing potato starch, hydrolyzing the potato starch, and deactivating the enzyme within the range of DE2-5. It is.

  The solid seasoning of the present invention refers to a seasoning obtained by molding various seasonings normally provided in liquid or fluid form into various solid forms such as sheets or blocks. Specifically, mayonnaise-like seasonings And various kinds of seasonings such as ketchup-like seasonings, sauces, sauce-like seasonings such as grilled meat sauce. In particular, the mayonnaise-like seasoning, which is a high-viscosity fluid, has been conventionally attempted to be molded into a solid form, but when attempting to produce a solid mayonnaise-like seasoning using a conventional gelling agent, After the aqueous solution containing the agent was heated and dissolved, the solution gelled when it was cooled, and it was difficult to add and mix other raw materials such as eggs and oil. In addition, even when using thickeners and conventional starches, the water content of the mayonnaise-like seasoning itself is small, so that the mayonnaise-like seasoning becomes extremely viscous at the time of production, and workability is significantly reduced. I had a problem. Among gelatinizers, gelatin that takes time to gel is a material that can be used for solid seasonings, but is inferior in heat resistance. Dissolves when seasoning is used. In addition, since the solid seasoning produced using gelatin is not extensible, it cannot be applied uniformly to foods like margarine, and further the odor unique to gelatin affects the taste. There was a defect, and it was not possible to provide a solid seasoning with high commercial value.

  On the other hand, it is derived from potato, and by using dextrins of DE 2 to 5, various solid mayonnaise-like seasonings such as blocks and sheets using a production line at room temperature similar to the conventional line for producing mayonnaise. It became possible to manufacture the fee. In addition, as disclosed in Patent Document 4, the conventional solid seasoning had to be prepared by adding various gelling agents after preparing the seasoning itself, but in the present invention, the solid seasoning It is possible to dissolve the dextrin of the present invention during the production process, and since the seasoning has a high viscosity and does not gel during production, the working efficiency is extremely excellent. In addition, by using the dextrin of the present invention, even if it is an acidic food such as mayonnaise, the gel strength does not gradually harden, it can give stable physical properties, and it is excellent in extensibility. It became possible to prepare.

The term “solid” as used in the present invention means a gel having a gel strength that can be carried by hand. Of these gel strength when solid seasoning measured at 20 ° C. of the present invention is 0.35 N / cm ² or more and preferably is the gel strength is 0.7 N / cm ² or more. The gel strength was determined by cooling the seasoning in which dextrin was dissolved at 5 ° C. for 24 hours or more to solidify the seasoning, and then using a texture analyzer and pushing in 4 mm from the surface using a cylindrical plunger with a diameter of 12.7 mm. It is the stress value at the time. It can be formed into various shapes such as a sheet shape or a block shape according to the gel strength, and the sheet-like seasoning can be used as a seasoning topping on salads or breads.
On the other hand, a solid seasoning having a gel strength as high as 2.0 N / cm ² or more can also be used as a powder mayonnaise or the like by grinding it down like, for example, powdered cheese. On the other hand, if the gel strength is lower than 0.35 N / cm ² , it is difficult to carry by hand because the strength is low. In addition, since various seasonings such as mayonnaise, mayonnaise-like seasonings, ketchup and ketchup-like seasonings have a high viscosity, they are fluids, so they cannot be carried unless they are filled in containers, and the gel strength is extremely low. It is different from the solid seasoning of the present invention in that it is difficult to measure accurately.

In the present invention, it is preferable to use a dextrin having the following property (a) among dextrins having a DE of 2 to 5 derived from potato.
(A) The viscosity when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes is 100 mPa · s or less.
By using a dextrin having the above-mentioned property (a) among dextrins having a DE of 2 to 5, a solid seasoning excellent in flavor can be prepared without the smell or roughness peculiar to starch. As for the viscosity of (a), after leaving a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. for 5 minutes at 25 ° C., the BL type rotational viscometer (rotor No. 2) And can be determined by measuring for 1 minute at 12 rpm. Although the minimum of the said viscosity is not restrict | limited, Usually, 20 mPa * s can be mentioned. The viscosity of (a) is preferably 20 to 100 mPa · s, more preferably 30 to 70 mPa · s. Whether the viscosity (a) is 100 mPa · s or less for dextrins of DE 2 to 5 derived from potato can be measured by preparing a 30% by mass aqueous solution according to the method described above.

  Although the addition amount of the dextrin with respect to the solid seasoning varies depending on the required form, the preferred addition amount is specifically 0.15 mass of the dextrin with respect to 1 mass part of water in the solid seasoning. Part or more, preferably 0.2 to 1.5 parts by mass, more preferably 0.4 to 1.5% by mass. Here, the water is the water content present in the solid seasoning. Specifically, solids such as dextrin, polysaccharides, starch, sugar, salt, sodium glutamate, egg yolk and oil components from the solid seasoning. The value excluding.

  In the present invention, xanthan gum is preferably used in combination with dextrin derived from potato and having DE2-5. By using xanthan gum in combination, it is possible to improve the shape retention and emulsification stability of the solid seasoning. Xanthan gum used in the present invention is a fermentation polysaccharide produced by microorganisms, and a side chain composed of D-mannose, D-glucuronic acid and D-mannose is bonded to the main chain skeleton of β-1,4-D-glucan. An anionic polysaccharide. The C6 position of D-mannose bonded to the main chain may be acetylated. The terminal D-mannose may be bound with pyruvate and acetal. As commercially available xanthan gum products, “SAN ACE [trademark]” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned.

  In the present invention, in addition to dextrin derived from potato and DE 2-5, carrageenan, guar gum, gelatin, pregelatinized starch, tara gum, tamarind seed gum, HM pectin, LM pectin, gum arabic, gati gum, karaya gum, agar , Gellan gum, curdlan, pullulan, soybean polysaccharide, fermented cellulose, microcrystalline cellulose, cellulose derivative, psyllium seed gum and glucomannan are preferably used in combination. By using these polysaccharides preferably in an amount of 0.01 parts by mass or more with respect to 1 part by mass of water in the solid seasoning, it is possible to impart flexibility and extensibility to the solid seasoning.

  Among the polysaccharides and / or starches, when one or more selected from the group consisting of carrageenan, gelatin, pregelatinized starch, LM pectin, agar, gellan gum, curdlan and glucomannan are used in combination with dextrin, It is preferable to use 0.1 parts by mass or more, preferably 0.1 to 1.4 parts by mass, and more preferably 0.15 to 1.0 parts by mass of dextrin with respect to 1 part by mass of water in the shape seasoning. .

  Among the above polysaccharides, in addition to dextrin derived from potato and having DE 2 to 5, particularly preferably carrageenan is used in combination, the flexibility and extensibility of the solid seasoning can be remarkably improved.

  The carrageenan used in the present invention is preferably a water-soluble one having a property of being completely dissolved in water by mixing with water and, if necessary, stirring. Preferred examples of the water-soluble carrageenan include those having at least one of the following properties (1) to (3). More preferred is a water-soluble carrageenan having at least two of the following properties (1) to (3), particularly preferably all of the properties (1) to (3).

(1) Dissolve in water at 50 ° C. or lower.
A preferred carrageenan for use in the present invention is a water-soluble carrageenan that is completely soluble in water at 50 ° C. or lower. More preferably, it is a carrageenan that dissolves in water at 5 to 40 ° C, more preferably 5 to 30 ° C. Conventionally known general-purpose carrageenans are different from the above-mentioned carrageenans in that they do not dissolve in water unless heated to 60 ° C. or higher. The method for dissolving in water is not particularly limited, but it may be dissolved in water by stirring using an arbitrary stirring means such as a whisk if necessary.

(2) The 1.5 mass% aqueous solution does not gel at 25 ° C.
A preferable carrageenan used in the present invention is a water-soluble carrageenan in which a 1.5% by mass aqueous solution thereof does not gel under 25 ° C. conditions. More preferably, the 1.8% by mass aqueous solution is a water-soluble carrageenan that does not gel under 25 ° C. conditions, and more preferably the 2.5% by mass aqueous solution is a water-soluble carrageenan that does not gel under 25 ° C. conditions. . The conventionally known general-purpose carrageenan is different from the above-mentioned carrageenan in that the 1.5% by mass aqueous solution has a property of gelation under 25 ° C. conditions.

  Here, the presence or absence of gelation can be evaluated by measuring the viscosity at 25 ° C. Specifically, the viscosity of the object to be measured (carrageenan 1.5 to 2.5% by weight aqueous solution) was measured using a BL-type rotational viscometer (rotor No. 2) (manufactured by Tokimec Co., Ltd.) at 25 ° C. When it is used and measured at a rotational speed of 12 rpm for 1 minute, it can be judged by whether or not the viscosity is 4000 mPa · s or less. In this case, when the viscosity is 4000 mPa · s or less, it can be determined that gelation has not occurred, and when the viscosity is higher than this, it is determined that gelation has occurred. Preferable water-soluble carrageenans are those having a viscosity of 1500 mPa · s or less as measured under the above conditions.

(3) Calcium ions are included, and the ratio is more than 0 and 0.1 wt% or less.
A preferred carrageenan for use in the present invention is a water-soluble carrageenan containing calcium ions and having a proportion of more than 0 and 0.1% by weight or less. More preferably, it is a water-soluble carrageenan containing calcium ions in a proportion of more than 0 and not more than 0.05% by weight.

  The water-soluble carrageenan having the above properties (1) to (3) is commercially available. For example, an iota carrageenan preparation “Gerrich [trademark] No. manufactured by San-Ei Gen FFI Co., Ltd. .3 ".

  The amount of carrageenan added to dextrin derived from potato and having a DE of 2 to 5 is 0.002 to 0.2 parts by mass, preferably 0.01 to 0.1 parts by mass with respect to 1 part by mass of dextrin. It is preferable to add to.

The solid seasoning of the present invention, for example, after adding and dissolving the dextrin of the present invention in a room temperature or warmed aqueous solution, adding and mixing the ingredients of various seasonings, performing a homogenization treatment if necessary After filling the container, it can be sterilized and cooled at room temperature or refrigerated. In addition, if the solid seasoning is mayonnaise-like seasoning, potato-derived dextrin of DE2-5 is added to room temperature water, stirred with an emulsifier, etc., and then various kinds of sugar, egg yolk, brewed vinegar, lemon juice After adding the raw materials and stirring, the oil is added little by little to emulsify. Then, a solid mayonnaise-like seasoning can be manufactured by emulsifying with a colloid mill or a homogenizer, filling the container, and then storing at room temperature or refrigerated. In addition, when filling a container, the solid seasoning of the said shape can be prepared by filling a sheet | seat or block type | mold with an emulsion, and normal temperature or refrigerated storage.
In addition, by using the dextrin of the present invention, it is possible to produce various seasonings such as mayonnaise-like seasonings on a production line at room temperature, but a solid seasoning is prepared using a heating and dissolving process. It is also possible to do.

  In addition to the dextrin of the present invention, xanthan gum, carrageenan, guar gum, gelatin, pregelatinized starch, tara gum, tamarind seed gum, pectin, gum arabic, gati gum, karaya gum, agar, gellan gum, curdlan, pullulan, soybean polysaccharide, When using together 1 or more types chosen from the group which consists of fermented cellulose, microcrystalline cellulose, a cellulose derivative, psyllium seed gum, and glucomannan, a solid seasoning can be prepared by adding simultaneously with dextrin.

  In particular, since the solid seasoning of the present invention has the advantage that a solid seasoning can be produced without going through a heating and dissolving step, the production line for ordinary mayonnaise-like seasonings that do not go through a heating and dissolving step is changed. It became possible to produce a solid mayonnaise-like seasoning.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by mass” and “%” means “% by mass”. Items marked with “*” in the text indicate that they are registered trademarks of San-Eigen FFI Co., Ltd.

Experimental Example 1 Preparation of sheet-like mayonnaise-like seasoning (1)
According to the formulation shown in Table 1 and Table 2, sheet-like mayonnaise-like seasonings were prepared. Specifically, dextrin, xanthan gum, various polysaccharides and starch were added to water at 20 ° C., and the mixture was stirred with a TK robot mixer, and sugar, sodium chloride and sodium glutamate were added and further stirred for 5 minutes. Add egg yolk and stir for 3 minutes, then add brewed vinegar, apple vinegar and lemon transparent fruit juice, add salad oil little by little, then stir for 5 minutes, emulsify in colloid mill, fill into vat and store refrigerated for 24 hours (5 ° C.) to prepare a sheet-like mayonnaise-like seasoning.

Note 1) Sanace ** was used.

Note 2) Dextrin derived from potato, DE 3.8, viscosity 55 mPa · s was used.
Note 3) Dextrin derived from potato, DE 3.2, viscosity 235 mPa · s was used.
* 4) DE 6.3 dextrin derived from potato was used.
Note 5) A corn-derived dextrin of DE 4.0 was used.
Note 6) A hydroxypropylated phosphate cross-linked starch was used.
Note 7) Gel Rich * No. 3 * was used.
Note 8) Bistop * D-20 * was used.
Note 9) Gelatin NO. 1 * was used.

Each mayonnaise-like seasoning prepared was evaluated for gel strength, flexibility and extensibility. The results are shown in Table 3. Moreover, about Example 1 and Example 5, the result at the time of evaluating a softness | flexibility and extensibility is shown in FIGS. 1-4, and the result at the time of evaluating the extensibility of the comparative example 4 is shown in FIG.
<Evaluation method>
The gel strength was measured according to the following conditions.
Measured at 20 ° C using a texture analyzer.
("TA.TX plus" manufactured by Stable Micro Systems)
(Uses a 12.7 mm diameter cylindrical plunger and measures the strength when pushed 4 mm from the surface)
Flexibility: The state after bending the prepared sheet-like mayonnaise-like seasoning 3 times was evaluated.
Evaluation was made in five stages in descending order of flexibility. 5 (highly flexible and flexible without bending even after being bent three times)>4>3>2> 1 (low flexibility, it can be bent by bending even a little)
Extendability: The prepared sheet-like mayonnaise-like seasoning was placed on an aluminum foil, and the appearance when stretched with a spatula was evaluated. Evaluation was made in 5 grades in descending order of extensibility.
5 (can be stretched uniformly)>4>3>2> 1 (cuts and cannot be stretched uniformly even if stretched)

By using potato-derived dextrins derived from potato as the dextrin, it was possible to carry it according to the amount used, and a sheet-like mayonnaise-like seasoning that could be attached to foods such as sandwiches could be prepared. Examples 1-7). Furthermore, in addition to the dextrin, processed starch, carrageenan and guar gum, particularly carrageenan, are used in combination with a sheet-like mayonnaise-like seasoning that is extremely excellent in flexibility and extensibility in spite of the same gel strength as in Example 1. (Examples 4 to 6). Moreover, by using gelatin together with the dextrin, the meltability of the sheet-like mayonnaise-like seasoning can be improved, and a smooth mouth-meltable sheet-like mayonnaise-like seasoning was obtained (Example 7). On the other hand, the sheet-like mayonnaise of Examples 2 and 3 had low flexibility and extensibility, but the mayonnaise-like seasoning (2.4 N / cm ² or more) having the gel strength can be processed, for example, grated. And can be used as flour mayonnaise or the like.

  On the other hand, even when using dextrin derived from potato, when dextrin with DE greater than 5 was used, the gel strength was low, and when it was lifted by hand, it could not be kept in a sheet form and could not even be carried by hand. (Comparative Example 1). Furthermore, the mayonnaise-like seasoning of Comparative Example 1 was poor in flexibility. Similarly, when a dextrin having a DE of 2 to 5 is used and dextrin derived from a starch other than potato, for example, waxy corn starch did not harden the mayonnaise-like seasoning itself (Comparative Example 2). In addition, when processed starch that is a conventional technique (Comparative Example 3) is used, the viscosity at the time of preparing mayonnaise-like seasoning is too high, while the final product has a gel strength that is so weak that it cannot be formed into a sheet shape. Although an attempt was made to increase the amount of starch, the starch could not be dissolved in water when an addition amount sufficient to form a sheet was added. Similarly, the mayonnaise-like seasoning using gelatin, which is a conventional technique, had extremely weak gel strength and no extensibility (Comparative Example 4). Furthermore, although a sheet-like seasoning was prepared by increasing the amount of gelatin added, it was a sheet-like mayonnaise that had no extensibility and lacked handling.

Experimental Example 2 Moisture Transfer Test A sandwich was prepared using the sheet-like mayonnaise-like seasoning prepared in Example 1. Specifically, the sheet-like mayonnaise-like seasoning of Example 1 was sandwiched between breads to prepare a sandwich. When the state of the sandwich was confirmed after 48 hours had passed, the sheet-like mayonnaise of Example 1 hardly transferred moisture even when sandwiched between bread. On the other hand, as a comparative example, a semi-solid mayonnaise-like seasoning (having fluidity comparable to that of ordinary mayonnaise) is prepared using 5% of dextrin 1 used in Example 1, and the semi-solid mayonnaise-like is prepared. A sandwich was prepared by applying seasonings to the bread. However, moisture transfer occurred and the bread became soft, resulting in a sandwich that impairs the original texture of the bread.

Experimental Example 3 Heat Resistance Test Heat resistance was tested using the mayonnaise-like seasoning prepared in Example 2. Specifically, the sheet mayonnaise prepared in Example 2 was heated in an oven at 100 ° C. for 10 minutes, and the state after heating was confirmed. On the other hand, a sheet-like mayonnaise of Comparative Example 4 using gelatin as a comparative example was similarly subjected to a heat resistance test. The sheet-like mayonnaise prepared in Example 2 did not flow out the mayonnaise-like seasoning even after heating at 100 ° C. for 10 minutes (FIG. 6), but the sheet-like mayonnaise of Comparative Example 4 using gelatin was heated to form a sheet. The mayonnaise melted and the original shape could not be maintained (FIG. 7).

Example 8 Preparation of block-like mayonnaise-like seasoning According to the formulation in Table 4, a block-like mayonnaise-like seasoning was prepared. Specifically, dextrin and xanthan gum were added to 20 ° C. ion-exchanged water and stirred with a TK robot mixer, and sugar, sodium chloride and sodium glutamate were added, and the mixture was further stirred for 5 minutes. Add egg yolk, stir for 3 minutes, add brewed vinegar, apple vinegar, lemon juice, add salad oil little by little, stir for 5 minutes, emulsify in colloid mill, fill into vat and refrigerate at 5 ° C. saved. One day after refrigeration, a block-like mayonnaise-like seasoning was prepared by taking it out from the vat and cutting it into a bowl shape.

The obtained block-like mayonnaise-like seasoning is a mayonnaise-like seasoning that has a gel strength of 3.5 N / cm ² , has hardness like natural cheese, and has excellent processability such as cutting. It was. For this reason, it is possible to provide a powder mayonnaise-like seasoning that was not found in conventional mayonnaise-like seasonings by grinding down the mayonnaise-like seasoning with a grinder. For example, the flour mayonnaise-like seasoning can be provided on an unprecedented method of eating mayonnaise-like seasoning, for example, on pasta or salad.

Examples 9-10 Preparation of sheet-like mayonnaise-like seasoning (2)
A sheet-like mayonnaise-like seasoning was prepared according to the formulation of Table 5. Specifically, dextrin, xanthan gum, modified starch and LM pectin and guar gum as necessary are added to ion-exchanged water at 20 ° C. and stirred with a TK robot mixer, and sugar, sodium chloride and sodium glutamate are added, and further stirred for 5 minutes. did. Add egg yolk and stir for 3 minutes, then add brewed vinegar, apple vinegar, and lemon transparent fruit juice, add salad oil little by little, stir for 5 minutes, emulsify in colloid mill, fill in container (bat), 5 A sheet-like mayonnaise-like seasoning (Example 9: non-oil, Example 10: 50% oil) was prepared by refrigerated storage at 24 ° C. for 24 hours.

Note 10) Dextrin derived from potato, DE 3.5, viscosity 69 mPa · s was used.

  The sheet-like mayonnaise-like seasoning of Examples 9 and 10 can be carried according to the amount used, and a sheet-like mayonnaise-like seasoning that can be attached to foods such as sandwiches could be prepared. Furthermore, the sheet-like mayonnaise of Examples 9 and 10 was excellent in extensibility, flexibility and heat resistance, and was a sheet-like mayonnaise applicable to various foods.

Example 11 Preparation of sheet-like sesame sauce-like seasoning According to the formulation in Table 6, a sheet-like sesame sauce-like seasoning was prepared. Specifically, dextrin, xanthan gum, modified starch, carrageenan and gelatin were added to water at 80 ° C. and stirred for 10 minutes. The remaining raw materials were added and further stirred for 3 minutes, and then homogenized with a homomixer (6000 rpm, 5 minutes). After heating to 90 ° C., filling in a vat and refrigerated at 5 ° C. for 24 hours, a sheet-like sesame sauce-like seasoning was prepared. On the other hand, for comparison, a sheet-like sesame sauce-like seasoning was prepared in the same manner as in Example 11 using gelatin instead of the dextrin of the present invention. The results are shown in Table 7. The extensibility and flexibility were evaluated based on the same evaluation criteria as in Experimental Example 1. The heat resistance was evaluated by heating the sheet-like sesame sauce-like seasoning at 100 ° C for 10 minutes.

Note 11) Dextrin derived from potato, DE 4.2, viscosity 50 mPa · s was used.

  The sheet-like sesame sauce-like seasoning of Example 11 is a solid seasoning that has sufficient shape retaining properties to maintain the shape of the sheet, and can be carried by hand according to the amount used, and further has flexibility and extensibility. It was an excellent solid seasoning. On the other hand, the sesame sauce-like seasoning using gelatin instead of dextrin has a low gel strength and cannot even retain the original form of the sheet (Comparative Example 5).

  It can be molded into a sheet or block shape and can be carried according to the amount used, and a solid seasoning excellent in convenience and workability that can be used for various foods such as sandwiches and pizzas can be provided. Furthermore, in the present invention, a solid seasoning such as a solid mayonnaise-like seasoning that can be produced under production conditions at room temperature, which is excellent in flexibility and extensibility, can be provided.

Claims (3)

A solid seasoning derived from potato and containing dextrin of DE 2 to 5. The solid seasoning according to claim 1, wherein the gel strength measured at 20 ° C is 0.35 N / cm ² or more. The solid seasoning according to claim 1 or 2, further comprising one or more selected from the group consisting of carrageenan, xanthan gum, guar gum, gelatin and pregelatinized starch.