JP2017163867A - Production method of mayonnaise-like seasoning having freezing thawing tolerance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a mayonnaise-like seasoning having freezing thawing tolerance, concerning the mayonnaise-like seasoning using a yolk or a whole egg as a raw material in half-solid dressing having a viscosity of 30 Pa-s or higher.SOLUTION: A production method includes a heating step for heating oil-in-water drop type emulsion A containing a vegetable fat, a yolk or a whole egg, vinegar or citrus fruit juice, and a sake lees extract so that a product temperature agrees with a temperature higher than a coagulation initiation temperature of the yolk, and lower than the coagulation initiation temperature of the yolk in the oil-in-water drop type emulsion A.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a novel mayonnaise-like seasoning. More specifically, the present invention relates to a method for producing a mayonnaise-like seasoning having a resistance to freezing and thawing, in which oil does not separate during use even in a frozen circulation or in an extremely cold region.

  Dressing is a semi-solid or emulsified liquid seasoning prepared with edible vegetable oil and fat and vinegar or citrus juice as essential ingredients, added with salt, sugar, spices, etc. and emulsified into oil-in-water droplets . Among the dressings, those having a viscosity of 30 Pa · s or more are classified as semi-solid dressings, and mayonnaise and semi-solid dressings that use egg yolk or whole eggs as raw materials, so-called mayonnaise-like seasonings are included (Non-patent Document 1). .

  A semi-solid dressing obtained by emulsifying vegetable oil and vinegar in an oil-in-water form is usually frozen and becomes crystalline when placed at 0 ° C. or lower (eg, −10 ° C. or −15 ° C.). . And when it returns to normal temperature, it is known that oil will isolate | separate and a commercial value will be lost completely (nonpatent literature 2). For this reason, the use of the semi-solid dressing is limited, and there are restrictions on the areas where it can be distributed.

  Therefore, attempts have been made to develop a method for imparting resistance to freezing and thawing that is unlikely to cause emulsion breakage to oil-in-water emulsions such as mayonnaise and dressing. For example, Patent Document 1 discloses an oil-in-water emulsion comprising a freezing-resistance imparting fat / oil composition comprising a mixture of a specific ratio of a fat / oil that is liquid at room temperature (20 ° C.) and a specific polyglycerin fatty acid ester having certain characteristics. It has been disclosed that freezing tolerance is imparted to an oil-in-water emulsion by using the oil phase component.

  In Patent Document 2, casein or / and gum arabic and polyglycerin fatty acid ester are used in combination, and oil and fat having a solid fat content of 50% or less at −20 ° C., vinegar or acetic acid, whole egg or egg yolk It is disclosed that the freeze-thaw resistance of a mayonnaise-like emulsified food is increased by emulsifying the oil into an oil-in-water type.

  In Patent Document 3, fats and oils containing asymmetric long and short chain triglycerides as fats and oils components in the oil phase are used in such a ratio that the triglycerides are 0.5% by weight or more in the total fats and oils. Discloses that an acidic oil-in-water emulsion that hardly undergoes emulsion breakage such as separation of fats and oils and water phase even when frozen and thawed is disclosed.

  In Patent Document 4, a mayonnaise-flavored paste-like composition containing 1 to 5% by weight of sodium acetate and 1 to 6% by weight of pregelatinized starch and / or gum is provided with freezing resistance. It is disclosed.

  In Patent Document 5, in an acidic oil-in-water emulsified oil / fat composition having an oil / fat content of 25 to 80% by weight, palm oil / fat is used as a main raw material, the SU2 / UUU weight ratio is 1.9 or less, and the SSS content is 2% by weight. The acidic oil-in-water emulsified oil / fat composition containing 30 to 100% by weight of the whole oil / fat of a palm oil-derived liquid oil / fat containing 10 to 30% by weight of glyceride having palmitic acid bonded to the 2-position is It is disclosed to improve.

  Non-Patent Document 3 discloses that the freezing resistance of mayonnaise is enhanced by adding dried egg white having a heat storage condition of 68 ° C. or higher and a water separation rate of the heat coagulated product of 4% or less.

  On the other hand, with the recent increase in health consciousness, there is an increasing demand for safe and safe mayonnaise that contains as little additive as possible. And even if it is a case where an additive is included, it is desired that an additive is a natural product from a safety surface. For example, Patent Document 6 describes an emulsifier containing an ingredient derived from sake lees, which is a natural product, as an active ingredient. Patent Document 7 discloses that an emulsifier containing an ingredient derived from sake lees, which is a natural product, as an active ingredient is excellent in heat resistance stability and freezing resistance. And it is disclosed that by using this emulsifier, mayonnaise can be produced without using egg raw material, and the obtained mayonnaise has excellent freezing resistance.

  By the way, mayonnaise has few bacteriological problems due to acetic acid or salt in vinegar as its component. For this reason, it is normal that mayonnaise does not pass through the process of heat-sterilizing after filling like a general can and bottled food (nonpatent literature 2). However, in order to prevent troubles caused by microorganisms that are relatively resistant to acid, heat sterilization may be performed at the raw material or semi-finished product stage, but heat sterilization is performed at a high temperature of 70 ° C. or higher so that the protein of the egg is denatured. There is nothing. In general commercially available mayonnaise, the heat sterilization temperature is determined by the food hygiene law as a measure against Salmonella food poisoning (eg, egg yolk is 59 ° C to 61 ° C, whole egg is about 58 ° C to 60 ° C, egg protein Is the temperature at which no denaturation occurs. However, the heat sterilization is not performed on the mayonnaise form, but the heat sterilization is performed on the raw material yolk or whole egg or on the semi-finished product (Non-patent Documents 2 and 4).

  Patent Document 8 describes a method of heating raw material egg yolk to a temperature equal to or lower than the heat coagulation temperature of egg yolk protein in order to provide a mayonnaise-like food excellent in flavor and texture. Patent Document 9 describes an egg yolk that has been adjusted to have a water content of 10 to 55 mass% and a pH of 4 to 6 in order to suppress the raw odor (odor) of egg yolks and enhance the preferable yolk flavor and richness. It describes that heat treatment is performed at 40 to 70 ° C. for 10 minutes to 10 hours.

JP 10-313820 (released December 2, 1998) JP 07-194336 (published August 1, 1995) JP 07-170909 (released July 11, 1995) JP 07-059537 (published March 7, 1995) JP2015-006130 (released January 15, 2015) JP2011-115160 (released on June 16, 2011) JP2012-228228 (released on November 22, 2012) JP 2004-222561 (released August 12, 2004) JP 2012-223121 (released on November 15, 2012)

National Mayonnaise and Dressing Association homepage [Search February 16, 2016], Internet <URL: http://www.mayonnaise.org/dressing/> Imai Tadahira, “Oil Chemistry”, Vol. 23, No. 10, p. 760-766 (1979) Tomofumi Kimura, Abstracts of the Japan Society for Food Engineering, 11th (2010) Annual Conference Ajinomoto Pure Select (registered trademark) homepage [Search February 16, 2016], Internet <URL: http://okyakusama.ajinomoto.co.jp/qa/seasoning/puremayo/>

  However, the conventional technology for imparting freeze-thaw resistance to mayonnaise as described above has the disadvantage that it is necessary to add paste such as synthetic emulsifiers and thickening polysaccharides to mayonnaise, or usable fats and oils There is a drawback that the type of the is limited. Specifically, mayonnaise obtained by adding a paste such as a thickening polysaccharide has problems in terms of flavor such as stickiness and poor texture. In addition, the method using the limited fats and oils is not sufficient in effect, and the type of fats and oils is a factor that greatly affects the flavor of mayonnaise, and thus there is a problem in flavor. Moreover, the method of using a synthetic emulsifier is not in line with the consumer's natural product-oriented desire for safety and security.

  On the other hand, an emulsifier derived from sake lees described in Patent Document 7 is a naturally derived component and has high safety, but its heat stability and freezing resistance are semi-solid that does not use egg yolk or whole egg as a raw material. The disadvantage is that it is limited to a dressing. A semi-solid dressing that does not use egg yolk or whole egg as a raw material has a problem in terms of flavor as a mayonnaise-like seasoning. And an emulsifier derived from sake lees cannot give sufficient freezing and thawing resistance for use in mayonnaise containing eggs.

  The present invention has been made in view of the above-mentioned problems, and its purpose is to freeze a mayonnaise-like seasoning containing egg yolk or whole egg as a raw material in a semi-solid dressing having a viscosity of 30 Pa · s or more. It is to realize a method for producing a mayonnaise-like seasoning with thawing resistance.

  As a result of intensive studies in view of the above problems, the present inventors have obtained an oil-in-water emulsion (a mayonnaise-like seasoning containing a sake lees extract) containing vegetable oil, egg yolk, vinegar, and sake lees extract. By heating to 70 ° C., which is higher than the egg yolk solidification start temperature, it was found for the first time that the emulsion after heating did not separate oil even when thawed after refrigerated storage at −20 ° C. for 2 weeks. The present invention has been completed based on the new findings.

  As described above, since a general commercially available mayonnaise has few bacteriological problems, it does not normally pass through a process of heat sterilization after filling, unlike a general canned and bottled food. However, heat sterilization may be performed to prevent troubles caused by highly acid-resistant microorganisms, but the temperature at which the yolk in the mayonnaise coagulates (that is, the temperature at which the protein contained in the egg yolk is completely denatured). ) Is never done. This is because if the yolk in the mayonnaise solidifies due to heat, the commercial value of the mayonnaise itself is completely lost. However, when the mayonnaise-like seasoning containing the sake lees extract is heated to 70 ° C., which is higher than the egg yolk solidification start temperature, the egg yolk in the mayonnaise-like seasoning does not coagulate by heat. Furthermore, the present inventors have surprisingly found for the first time that the mayonnaise-like seasoning containing the sake lees extract after heating is imparted with freeze-thaw resistance.

  That is, in order to solve the above-mentioned problem, the method for producing a mayonnaise-like seasoning according to the present invention is a method for producing a mayonnaise-like seasoning having a freeze-thaw resistance and a viscosity at 20 ° C. of 30 Pa · s or more. An oil-in-water emulsion A containing a vegetable oil and fat, egg yolk or whole egg, vinegar or citrus fruit juice, and sake lees extract, and the oil temperature in the water drop is higher than the starting temperature of egg yolk solidification. This is a method including a heating step of heating so that the temperature becomes lower than the coagulation start temperature of egg yolk in the mold emulsion A.

  The method for producing a mayonnaise-like seasoning according to the present invention comprises emulsifying vegetable oil and fat, egg yolk or whole egg, vinegar or citrus fruit juice together with a sake lees extract into an oil-in-water type, and said oil-in-water emulsion It is good also as the method of further including the process of obtaining A before the said heating process.

  The method for producing a mayonnaise-like seasoning according to the present invention comprises mixing an oil-in-water emulsion A ′ containing vegetable oil and fat, egg yolk or whole egg, and vinegar or citrus fruit juice with the sake lees extract, It is good also as a method which further includes the process of obtaining oil droplet type emulsion A before the above-mentioned heating process.

  In the method for producing a mayonnaise-like seasoning according to the present invention, the mayonnaise-like seasoning preferably does not contain one or more selected from the group consisting of a paste, an emulsifier, and starch.

  According to the method for producing a mayonnaise-like seasoning according to the present invention, it is possible to produce mayonnaise having sufficient freezing and thawing resistance without adding a paste or limiting the types of usable fats and oils. Is possible. And since the mayonnaise-like seasoning produced by the production method according to the present invention has excellent freeze-thaw resistance, it can be applied to new uses that have been impossible until now, or to cold regions, etc. Expansion of sales channels can be expected.

  In addition, according to the method for producing a mayonnaise-like seasoning according to the present invention, in order to impart freeze-thaw resistance to the mayonnaise-like seasoning, a paste is added as in the prior art, or the types of fats and oils that can be used are limited. There is no need to do. For this reason, the mayonnaise-like seasoning manufactured by the manufacturing method which concerns on this invention is excellent in the flavor compared with the freeze-thaw tolerance provision mayonnaise obtained by the prior art.

  Furthermore, the mayonnaise-like seasoning produced by the production method according to the present invention contains a sake lees extract, which is a natural ingredient and is highly safe. Moreover, since the mayonnaise-like seasoning manufactured by the manufacturing method which concerns on this invention contains egg yolk, the flavor is excellent.

(A) of FIG. 1 is a figure which shows the external appearance of the mayonnaise-like seasoning of Example 1 thawed | decompressed at normal temperature after freezing preservation | save for 2 weeks at -20 degreeC, (b) of FIG. It is a figure which shows the result of the microscopic observation of the emulsified particle of the mayonnaise-like seasoning of FIG. 1, (c) of FIG. 1 is a figure which shows the result of the particle size distribution of the emulsified particle diameter of the mayonnaise-like seasoning of Example 1. (A) of FIG. 2 is a figure which shows the external appearance of the mayonnaise-like seasoning of Example 2 thawed | decompressed at normal temperature after 2 weeks freezing preservation | save at -20 degreeC, (b) of FIG. It is a figure which shows the result of the microscopic observation of the emulsified particle of the mayonnaise-like seasoning of FIG. 2, (c) of FIG. 2 is a figure which shows the result of the particle size distribution of the emulsified particle diameter of the mayonnaise-like seasoning of Example 2. FIG. 3A is a diagram showing the appearance of the mayonnaise-like seasoning of Comparative Example 1 that was thawed at room temperature after being stored frozen at −20 ° C. for 2 weeks, and FIG. It is a figure which shows the result of the microscopic observation of the emulsified particle of the mayonnaise-like seasoning of FIG. 3, (c) of FIG. 3 is a figure which shows the result of the particle size distribution of the emulsified particle diameter of the mayonnaise-like seasoning of the comparative example 1. 4 (a) is a diagram showing the appearance of the mayonnaise-like seasoning of Comparative Example 2 that was thawed at room temperature after being stored frozen at −20 ° C. for 2 weeks, and FIG. It is a figure which shows the result of the microscopic observation of the emulsified particle of the mayonnaise-like seasoning of FIG. 4, (c) of FIG. 4 is a figure which shows the result of the particle size distribution of the emulsified particle diameter of the mayonnaise-like seasoning of the comparative example 2. FIG. 5A is a diagram showing the appearance of the mayonnaise-like seasoning of Comparative Example 3 that was thawed at room temperature after being stored frozen at −20 ° C. for 2 weeks, and FIG. It is a figure which shows the result of the microscopic observation of the emulsified particle of this mayonnaise-like seasoning, (c) of FIG. 5 is a figure which shows the result of the particle size distribution of the emulsion particle diameter of the mayonnaise-like seasoning of the comparative example 3. 6 (a) is a diagram showing the appearance of the mayonnaise-like seasoning of Example 3 that was thawed at room temperature after being stored frozen at −20 ° C. for 2 weeks, and FIG. It is a figure which shows the result of the microscopic observation of the emulsified particle of this mayonnaise-like seasoning, (c) of FIG. 6 is a figure which shows the result of the particle size distribution of the emulsified particle diameter of the mayonnaise-like seasoning of Example 3. (A)-(d) of FIG. 7 is a figure which shows the external appearance of each mayonnaise-like seasoning of the comparative example 4 which thawed | decompressed at normal temperature after 2 weeks freezing preservation | save at -20 degreeC, respectively. e)-(h) is a figure which shows the result of the microscope observation of the emulsified particle | grains of each mayonnaise-like seasoning of the comparative example 4, respectively. FIG. 8A is a diagram showing the appearance of the mayonnaise-like seasoning of Comparative Example 5 that was thawed at room temperature after being stored frozen at −20 ° C. for 2 weeks, and FIG. It is a figure which shows the result of the microscopic observation of the emulsified particle of this mayonnaise-like seasoning, (c) of FIG. 8 is a figure which shows the result of the particle size distribution of the emulsion particle diameter of the mayonnaise-like seasoning of the comparative example 5. 9 (a) is a diagram showing the appearance of the mayonnaise-like seasoning of Comparative Example 6 that was thawed at room temperature after being stored frozen at −20 ° C. for 2 weeks, and FIG. It is a figure which shows the result of the microscopic observation of the emulsified particle | grains of a mayonnaise-like seasoning.

  Hereinafter, embodiments of the present invention will be described in detail. However, the present invention is not limited to this, and can be implemented in a mode in which various modifications are made within the described range. Unless otherwise specified in this specification, “A to B” indicating a numerical range means “A or more and B or less”.

  The method for producing a mayonnaise-like seasoning according to the present invention (hereinafter also referred to as “the method for producing the mayonnaise-like seasoning of the present invention”) has a freeze-thaw resistance having a viscosity at 20 ° C. of 30 Pa · s or more. A method for producing a mayonnaise-like seasoning comprising an oil-in-water emulsion A comprising vegetable oil and fat, egg yolk or whole egg, vinegar or citrus fruit juice, and sake lees extract, and the product temperature is coagulated with egg yolk It is the structure including the heating process heated so that it may become temperature more than start temperature and less than the coagulation start temperature of the egg yolk in the said oil-in-water emulsion A. Thereby, the mayonnaise-like seasoning provided with freeze-thaw tolerance can be manufactured. The mayonnaise-like seasoning produced by the method for producing a mayonnaise-like seasoning of the present invention is not particularly limited as long as the viscosity at 20 ° C. is 30 Pa · s or more, but even when the viscosity at 20 ° C. is 50 Pa · s or more. The viscosity at 20 ° C. may be 100 Pa · s or more. The viscosity of the mayonnaise-like seasoning can be measured using, for example, a B-type rotational viscometer.

  Here, in the present specification, the above-mentioned “mayonnaise-like seasoning” refers to mayonnaise to which a substance other than the raw material of mayonnaise defined in Japanese Agricultural Standards (revised on February 12, 2014) is added. Specifically, mayonnaise using other than the following as raw materials other than food additives is called mayonnaise-like seasoning (edible vegetable oil and fat; brewed vinegar and citrus fruit juice; egg yolk and egg white; protein hydrolyzate; salt Sugars; honey; spices). What is obtained by the method for producing a mayonnaise-like seasoning according to the present invention is a mayonnaise containing a sake lees extract that is a substance other than the above-mentioned designated raw materials, and is therefore called a mayonnaise-like seasoning. The mayonnaise-like seasoning may contain a food additive defined as a raw material for mayonnaise in the Japanese Agricultural Standard (revised on February 12, 2014).

  In addition, the above-mentioned “mayonnaise-like seasoning with freeze-thaw resistance” means that, after at least 15 days of freezing and storage at −20 ° C., when it is thawed back to room temperature (20 ° C.), it is substantially aggregated and // Mayonnaise-like seasoning that does not separate. “Agglomeration” refers to a state in which at least part of the mayonnaise-like seasoning has gelled (solidified). “Separated” refers to a state where water and oil are separated in at least a part of the mayonnaise-like seasoning. Whether or not the mayonnaise-like seasoning has aggregated can be determined by visually confirming whether or not the mayonnaise-like seasoning has gelled. Whether or not the mayonnaise-like seasoning has gelled can be easily determined visually by those skilled in the art. Further, whether or not the mayonnaise-like seasoning has been separated can be determined by visually observing the presence or absence of an oil phase in the mayonnaise-like seasoning. The phrase “substantially does not aggregate and / or separate” refers to a state in which the mayonnaise-like seasoning is not gelled and / or the presence of the oil phase in the mayonnaise-like seasoning cannot be visually confirmed.

<Heating process>
The heating step consists of an oil-in-water emulsion A containing vegetable oil and fat, egg yolk or whole egg, vinegar or citrus juice, and sake lees extract, and the product temperature is equal to or higher than the egg yolk solidification start temperature and oil-in-water drops. This is a step of heating to a temperature lower than the coagulation start temperature of egg yolk in the mold emulsion A. That is, in the heating step, the product temperature of the oil-in-water emulsion A is a temperature that is not less than the coagulation start temperature of the egg yolk and less than the coagulation start temperature of the egg yolk in the oil-in-water emulsion A. Heat to. In the heating step, the oil-in-water emulsion A after heating (ie, mayonnaise-like seasoning) is heated by heating so that the product temperature of the oil-in-water emulsion A is equal to or higher than the coagulation start temperature of egg yolk. Sufficient freezing and thawing resistance can be imparted. Further, in the heating step, the oil-in-water emulsion A is heated by heating so that the product temperature of the oil-in-water emulsion A is lower than the egg yolk solidification start temperature in the oil-in-water emulsion A. Since the egg yolk inside does not solidify due to heat, there is no risk of impairing the commercial value of the mayonnaise-like seasoning. In addition, since the oil-in-water emulsion A contains a sake lees extract, even if the oil-in-water emulsion A is heated so that the product temperature of the oil-in-water emulsion A is equal to or higher than the coagulation start temperature of egg yolk, the oil-in-water The egg yolk in the drop-type emulsion A is not solidified by heat.

  Here, the “coagulation start temperature of egg yolk” refers to the coagulation start temperature of egg yolk itself. Egg yolk proteins (lipoproteins) are known to coagulate when kept at 65-70 ° C. Specifically, egg yolk protein (lipoprotein) increases in viscosity from 64 ° C., solidifies at 68 ° C., and heat-coagulates at 70 ° C. (Reference: Nishino Farm Home Page [March 8, 2016 search], Internet <Http://www.nishino-farm.co.jp/farm-egg-zatugaku-p8.htm> etc.). Therefore, the “egg yolk solidification start temperature” is specifically 64 ° C.

  Moreover, the above “coagulation start temperature of egg yolk in oil-in-water emulsion A” refers to a temperature at which egg yolk in the state of oil-in-water emulsion A starts to coagulate. It is known that the onset temperature of egg yolk varies depending on dilution, addition of salt, and the like (see, for example, Cooking Science Vol. 15, No. 2 (1982) p114-118). Therefore, the above “coagulation start temperature of egg yolk in oil-in-water emulsion A” may vary depending on the composition of oil-in-water emulsion A. Whether or not the egg yolk in the oil-in-water emulsion A has started to coagulate can be determined by visually confirming whether or not the oil-in-water emulsion A is gelled. Whether or not the oil-in-water emulsion A has been gelled can be easily determined visually by those skilled in the art.

  The “product temperature” of the oil-in-water emulsion in the heating step is the temperature of the oil-in-water emulsion itself measured while heating the oil-in-water emulsion uniformly, for example, by stirring. The means for measuring the product temperature of the oil-in-water emulsion is not particularly limited, and for example, it can be measured using a temperature sensor.

  The temperature lower than the egg yolk solidification start temperature in the oil-in-water emulsion A is preferably 63 ° C. or higher, more preferably 65 ° C. or higher. Most preferably, it is 70 ° C. or higher. Moreover, it is preferable that an upper limit is 73 degrees C or less.

  In addition, as shown in the examples to be described later, the median diameter of the emulsified particles of the oil-in-water emulsion A is increased by the heat treatment, which imparts freeze-thaw resistance to the mayonnaise-like seasoning after heating. It may be related to That is, in the method for producing a mayonnaise-like seasoning of the present invention, the heating step is an oil-in-water emulsification until the median diameter of the oil-in-water emulsion A before heating, which is 1 μm to 4 μm, increases to 5 μm to 19 μm. In other words, it can be referred to as a process of heating the object A. The median diameter of the oil-in-water emulsion A can be measured using, for example, a laser diffraction / scattering particle size distribution measuring apparatus.

  In the heating step, the holding time after the product temperature of the oil-in-water emulsion A reaches the temperature within the above range is not particularly limited, but from the viewpoint of preventing gelation due to prolonged heating, the oil-in-water It is preferable to immediately stop heating when the product temperature of the drop-type emulsion A reaches a temperature in the above range and cool the oil-in-water emulsion A to room temperature (20 ° C.).

  In the heating step, the method for heating the oil-in-water emulsion A is not particularly limited, and the product temperature of the oil-in-water emulsion A is the ultimate temperature, which is within the above predetermined range. It may be set as appropriate so that it can be heated. For example, as shown in the Example mentioned later, the oil-in-water emulsion A can be heated by heating the outer side of the container containing the oil-in-water emulsion A with a jacket. In order to heat the oil-in-water emulsion A uniformly, the oil-in-water emulsion A is heated with stirring. The temperature increase rate when heating the oil-in-water emulsion A is not particularly limited, and may be set as appropriate.

<Oil-in-water emulsion A>
In the present invention, the oil-in-water emulsion A contains vegetable oil, egg yolk or whole egg, vinegar or citrus fruit juice, and sake lees extract. Here, the “oil-in-water emulsion” refers to an emulsion in which oil droplets (emulsified particles) as a dispersed phase are dispersed in water as a continuous phase. The oil-in-water emulsion A may contain substances other than those described above. For example, you may further contain seasoning spices, such as salt and a spice. However, from the viewpoint of the flavor and safety of the mayonnaise-like seasoning, it is preferable not to contain one or more selected from the group consisting of pastes, starches and emulsifiers. Examples of the “paste” (also referred to as “thickening stabilizer”) include thickeners, stabilizers, gelling agents, and the like. More specifically, thickening polysaccharides, milk A protein etc. can be mentioned.

  The blending ratio of the raw materials of the oil-in-water emulsion A is not particularly limited and can be appropriately set according to the purpose. The blending ratio of the raw material of the oil-in-water emulsion A is preferably 65% to 75% by weight of vegetable oil and fat, and 8% to 20% of egg yolk (some may contain whole egg). 8% by weight to 20% by weight of vinegar (which may contain citrus fruit juice), 2% to 5% by weight of seasoning spices, and 3% to 6% of sake lees extract. % By weight.

The oil-in-water emulsion A may be obtained by emulsifying at least vegetable oil and fat, egg yolk or whole egg, vinegar or citrus fruit juice together with the sake lees extract, or at least, An oil-in-water emulsion A ′ containing vegetable oil and fat, egg yolk or whole egg, and vinegar or citrus juice may be obtained by mixing with the sake lees extract. That is, the method of manufacturing the mayonnaise-like seasoning of the present invention further includes the following step (a) or (b) as a step for obtaining the oil-in-water emulsion A before the heating step. May be:
(A) a step of emulsifying at least a vegetable oil and fat, egg yolk or whole egg, vinegar or citrus fruit juice into an oil-in-water type together with a sake lees extract to obtain an oil-in-water emulsion A;
(B) A step of obtaining an oil-in-water emulsion A by mixing an oil-in-water emulsion A ′ containing at least a vegetable oil and fat, egg yolk or whole egg, and vinegar or citrus fruit juice with a sake lees extract. .

In addition, the step (b) may further include the following step (b ′) as a step for obtaining the oil-in-water emulsion A ′:
(B ′) A step of obtaining an oil-in-water emulsion A ′ by emulsifying at least a vegetable oil and fat, egg yolk or whole egg, and vinegar or citrus fruit juice into an oil-in-water type.

  As a step for obtaining the oil-in-water emulsion A, when the step (a) was adopted, the freeze-thaw resistance was more excellent than when the step (b) was adopted. Since a mayonnaise-like seasoning can be manufactured, it is preferable.

  The emulsification method in the step (a) and the step (b ′) is not particularly limited, and may be appropriately set so that an oil-in-water emulsion can be obtained. For example, there is no particular limitation as long as the raw material of the oil-in-water emulsion A or the oil-in-water emulsion A ′ is sufficiently mixed and emulsified by shaking, stirring, or the like. It is preferable to stir in order to mix the raw materials quickly and sufficiently. Moreover, when stirring, it is preferable to stir violently so that the rotation speed of the stirring blade of a stirring apparatus may be 3,000 rpm or more, for example. As a method for mixing the raw material of the oil-in-water emulsion A or the oil-in-water emulsion A ′, a method using a Waring blender or a juicer, a method using a polytron homogenizer or a Manton-Gorin homogenizer, a method using ultrasonic waves, etc. A known method can be used.

  Moreover, it is preferable to perform the emulsification temperature on the conditions that the product temperature of a raw material will be 10-20 degreeC. The emulsification time is not particularly limited, but is preferably 20 to 40 minutes.

  In addition, the raw materials of the oil-in-water emulsion A or the oil-in-water emulsion A ′ may be mixed with all the raw materials at once, or gradually while gradually adding each raw material in order. . When adding each raw material in order, the order of addition is not particularly limited, but from the viewpoint of solubility, after mixing raw materials other than vegetable oils and fats, it is preferable to emulsify by gradually adding vegetable oils and fats and mixing. . The emulsification may be performed in a batch manner or a continuous manner.

  The main raw materials of the oil-in-water emulsion A will be described below.

(I) Sake lees extract The sake lees extract contains components that can be extracted from sake lees using water or water-soluble solvents heated to room temperature (20 ° C.) or higher as extraction solvents. The component derived from sake lees contained in the sake lees extract preferably has an average molecular weight of 100,000 or more, more preferably 200,000 or more. If the average molecular weight is 100,000 or more, a sufficient emulsifying action can be exhibited. Here, the “average molecular weight” can be determined by a known method such as a laser scatterometer or gel filtration. In the gel filtration method, the sake lees extract is subjected to a gel filtration carrier (Sephacryl S-400, manufactured by Amersham Biosciences, φ10 mm × length 100 cm), and a molecular weight calibration using a standard polymer kit (manufactured by Tosoh Corporation) It can be calculated by a line. In one embodiment, the sake lees extract contains components having an average molecular weight of 100,000 or more extracted from sake lees using 95 ° C. water as an extraction solvent.

  The sake lees extract may be liquid or solid. For example, sake lees extract powder OZ-300 from Ozeki Co., Ltd. can be used.

  Or as a sake lees extract, you may concentrate and use the extract extracted by the method of Unexamined-Japanese-Patent No. 2011-115160. That is, the sake lees extract can be produced by suspending sake lees in an extraction solvent, extracting the components derived from sake lees by heating the suspension to room temperature or higher, and separating the extract. Extraction of components derived from sake lees may be performed by suspending sake lees in an extraction solvent heated to room temperature or higher in advance.

  Here, the “sake lees” is a solid residue obtained by squeezing moromi after fermentation in the production process of sake. By the time the moromi is fermented, koji bacteria, yeast, and lactic acid bacteria are added to the raw rice, so the sake lees only contain rice, koji molds, and lactic acid bacteria in addition to yeast. Rather, many metabolites produced by these microorganisms are also included. In the method of extracting desired components from the medium after cultivating edible yeast in a YM medium or the like, components derived from a medium without food experience may be extracted. There are no major safety issues.

  Among the microorganisms contained in sake lees, yeast is responsible for the fermentation of converting glucose into alcohol. The yeast used for the production of liquor is not particularly limited as long as it has an ability to brew alcohol, for example, Examples include those belonging to the genus Kluyveromyces and the genus Zygosaccharomycesrouxii.

  Examples of yeasts of the genus Saccharomyces include Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces mangini, and Saccharomyces bayanus, Examples include Schizosaccharomyces pombe, Candida utilis as Candida genus, and Kluyveromyces lactis, Cliveromyces marxianus ( Kluyveromyces marxianus) and Zygosaccharomyces rouxii as an example of the genus Tigosaccharomyces.

  As sake lees used, for example, sake lees produced as a by-product in the brewing process from ordinary liquor, main brewing liquor, ginjo liquor, Daiginjo liquor, and dried products of these liquors can be used. The shape of the sake lees can be either liquid or solid and is not particularly limited. Sake lees derived from liquefaction prepared as a by-product in the brewing of ordinary sake and the like can be suitably used because components other than sugar are concentrated and easy to handle in the production process. The sake lees are not limited to the sake lees of sake, but also sake lees that are by-products in the production of sake using koji, wheat, brown sugar, corn, peas and the like as raw materials can be used.

  Moreover, what re-fermented sake lees with edible yeast can be used suitably as a raw material of a sake lees extract. As edible yeast used for re-fermentation, for example, bakery yeast used for fermentation of bread dough, wine yeast used for wine brewing, sake yeast used for sake brewing, beer yeast used for beer brewing, used for shochu brewing Examples include shochu yeast and mirin yeast used for mirin brewing. Among them, edible yeast in the genus Candida and Saccharomyces is preferably used because it is easy to culture and can grow from an inexpensive material as a nutrient source, specifically, Candida sake, Saccharomyces sake, Saccharomyces cerevisiae and the like are more preferably used.

  Among these edible yeasts, since they produce a large amount of substances having an emulsifying action, for example, brewery yeasts such as Candida sake NBRC1213, Candida sake NBRC0435, Saccharomyces sake association No. 10, Association No. 7, etc .; Bakery yeasts such as cerevisiae NBRC0853 and Saccharomyces cerevisiae ATCC9018 are more preferably used. Further, Candida sake NBRC1213 and Saccharomyces sake association Nos. 10 and 7 are particularly preferably used. Candida sake NBRC1213, Candida sake NBRC0435, Saccharomyces cerevisiae NBRC0538, and Saccharomyces cerevisiae NBRC0853 are available from NBRC (Independent Administrative Institution Product Evaluation Technology Fundamental Biotechnology Department). Saccharomyces sake association Nos. 10 and 7 are available from the Japan Brewing Association. Further, Saccharomyces cerevisiae ATCC 9018 is available from ATCC (The American Type Culture Collection). In addition, the said edible yeast can also be used individually or can use 2 or more types together.

  In addition, as described above, sake lees include koji molds and lactic acid bacteria in addition to edible yeast, but the sake koji-derived components contained in the sake lees extract are not limited to those derived from edible yeasts, and koji molds or lactic acid bacteria It may be derived. Alternatively, a mixture of components derived from edible yeast, koji molds, and lactic acid bacteria may be used.

  In the method for producing a sake lees extract, water or a water-soluble solvent is used as the “extraction solvent”. Among these, water is preferable because it is highly safe, has little influence on other components and is easy to handle, and does not impair the flavor and texture when added to food. As the water-soluble solvent, ethanol that can be used for foods can be used. A mixed solvent of water and a water-soluble solvent can also be used as the extraction solvent. When the mixed solvent is used as the extraction solvent, the content of water is preferably more than 20% by weight, more preferably 50% by weight or more, and further preferably 80% by weight or more.

  The pH of the extraction solvent is preferably from a neutral range to an alkaline range. The extraction solvent preferably has a pH of 7.0 or higher, more preferably has a pH of 8.0 or higher, and even more preferably has a pH of 9.0 or higher. In addition, when an alkaline extraction solvent is used, you may neutralize an extract with an acidic liquid after extraction. Although there is no restriction | limiting in the acidic liquid used in that case, For example, a citric acid, an acetic acid, hydrochloric acid, a sulfuric acid, tartaric acid, phosphoric acid, lactic acid, a succinic acid, a fumaric acid, malic acid, ascorbic acid, adipic acid etc. are mentioned.

  The amount of the extraction solvent with respect to the sake lees is not particularly limited, and may be set as appropriate so that a suspension of the sake lees can be obtained. For example, in terms of solids of sake lees, the lower limit is 0.1 or more, preferably 0.2 or more, more preferably 0.5 or more of the weight ratio of sake lees. The upper limit is 10 or less, preferably 5 or less of the weight ratio of the sake lees. If the amount of the extraction solvent is 0.1 or more of the weight ratio of the sake lees, the liquor can be suspended uniformly and sufficient extraction can be performed. Moreover, if the amount of the extraction solvent is 10 or less of the weight ratio of the sake lees, the operation such as concentration after extraction will not be complicated.

  After suspending the sake lees in the extraction solvent, the liquor-derived component can be extracted by heating the suspension. Instead of heating the sake lees suspension, the liquor may be suspended using a pre-warmed extraction solvent. From the viewpoint of efficiently extracting components derived from sake lees, it is preferable to extract the sake lees suspension while stirring.

  The lower limit of the temperature of the sake lees suspension during extraction is preferably 25 ° C or higher, more preferably 40 ° C or higher, and further preferably 60 ° C or higher. On the other hand, the upper limit of the temperature of the sake lees suspension at the time of extraction is not particularly limited, and extraction may be performed at a temperature of 100 ° C. or higher under pressure. By setting the temperature of the sake lees suspension at the time of extraction to room temperature or higher, components derived from sake lees can be extracted efficiently. The extraction time is not particularly limited, but is preferably 30 minutes or longer, and more preferably 60 minutes or longer. By extracting for 30 minutes or more, the components derived from sake lees can be extracted efficiently.

  After completion of the extraction, the solid extraction residue is removed by natural sedimentation, filtration and / or centrifugation, and the extract is recovered. Conditions for natural sedimentation, filtration, and centrifugation are not particularly limited, and may be set as appropriate so that a solid extraction residue can be removed. By repeating the above extraction operation one or more times with respect to the solid extraction residue, components derived from sake lees can be extracted more efficiently.

  The recovered extract can be used after being concentrated 10 to 20 times by removing water with a vacuum distillation apparatus or a centrifugal thin film type concentrator.

  In addition, if necessary, the recovered extract may be concentrated with components derived from sake lees by fractionation by affinity such as ion exchange column and affinity column, or fractionation by molecular weight such as ultrafiltration and gel filtration column. it can. When performing fractionation based on molecular weight, the cutoff value is preferably MW 10,000 or more, and more preferably MW 50,000 or more. By setting the cut-off value to MW 10,000 or more, it can be efficiently concentrated.

  The extract obtained by the above method may be used as it is as a sake lees extract, or may be further processed and used. For example, the extract obtained by the above method may be further concentrated or diluted, and may be used after being subjected to a drying treatment such as freeze drying, heat drying, drum drying, etc. You may use what was extracted by etc. as a sake lees extract.

  To the sake lees extract, designated additives stipulated in the Food Sanitation Law can be added as long as the performance is not impaired. Examples of such additives include dextrin.

  The sake lees extract may be in the form of, for example, a solution, a suspension, a semi-solid (for example, a paste), a solid (for example, a powder or a granule), but is not limited thereto.

(Ii) Egg yolk or whole egg The egg yolk may contain egg white, but the content of egg white is preferably 50% by weight or less and more preferably 10% by weight or less. “Whole egg” refers to a natural egg whose egg yolk and egg white content ratio is not adjusted. Although egg yolk or whole egg can be used, it is preferable to use egg yolk from the viewpoint of the flavor of the resulting mayonnaise-like seasoning.

(Iii) Vegetable fats and oils The vegetable fats and oils are not particularly limited as long as they are edible vegetable fats and oils. Examples of edible vegetable oils include normal vegetable oils such as cottonseed oil, rice oil, corn oil, soybean oil, sesame oil, sunflower oil, safflower oil, olive oil, and peanut oil, and palm oil, salad oil, and wheat germ oil. A flavored edible oil obtained by adding a flavor raw material to an edible formulated oil or the like. Vegetable fats and oils may be used individually by 1 type, or may be used in combination of 2 or more types. As vegetable oils and fats, cottonseed oil, rice oil and soybean oil can be particularly preferably used.

(Iv) Vinegar or citrus fruit juice Examples of vinegar include fruit vinegar such as apple vinegar and grape vinegar; grain vinegar such as rice vinegar and rice black vinegar; sugarcane vinegar; synthetic vinegar and the like. As vinegar, rice vinegar, rice black vinegar, fruit vinegar (preferably apple vinegar) can be used particularly preferably.

  Examples of the citrus juice include lemon juice, coconut juice, sudachi juice, yuko juice, daidai juice, kabosu juice, and seeker juice. As the citrus fruit juice, coconut fruit juice can be particularly preferably used.

  One type of vinegar and citrus juice may be used alone, or two or more types may be used in combination.

(V) Seasoning spices As seasoning spices, sugar, glucose or fructose, or a mixed liquid sugar thereof; sweeteners such as starch syrup, honey and reduced starch syrup; edible salt; spices such as pepper, mustard and chili; yeast extract, Examples include chemical seasonings such as sodium glutamate, sodium inosinate, and sodium succinate; and amino acid seasonings such as hydrolysates of plant proteins.

  Since the obtained mayonnaise-like seasoning is excellent in flavor and freeze-thaw resistance, the raw material of oil-in-water emulsion A or oil-in-water emulsion A ′, particularly cottonseed oil, rice oil or soybean oil as edible vegetable oil Rice vinegar, rice black vinegar, fruit vinegar (especially apple vinegar); citrus fruit juice; egg yolk; and soy milk, sugar, edible salt, spice as seasoning spices, and paste (thickening polysaccharide); It is desirable not to use starch.

  The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope shown in the claims, and embodiments obtained by appropriately combining technical means disclosed in different embodiments. Is also included in the technical scope of the present invention.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited by an Example.

<Preparation of sake lees extract>
According to the method disclosed in Japanese Patent Application Laid-Open No. 2011-115160, a sake lees extract was prepared. Specifically, 160 g of distilled water was added to 40 g of sake lees derived from liquefaction preparation (sake name: Jinji ordinary liquor, sake yeast (stock name: Association No. 7)), pulverized, and 5N sodium hydroxide. After adjusting the pH to 8.0 using, extraction was performed in a boiling water bath (95 ° C.) for 90 minutes. Thereafter, centrifugation was performed at 5,000 × g for 20 minutes, and about 150 ml of the supernatant was collected. The resulting supernatant was concentrated to 7.5 ml using a vacuum distillation machine (concentration 20 times), and a hot water extract of sake lees as a sake lees extract (hereinafter referred to as “sake lees hot water extract”). Obtained.

[Example 1]
<Mayonnaise-like seasoning (OZ15-70) heat-treated at 70 ° C. after emulsification by adding sake lees hot water extract>
3% by weight of hot water extract from sake lees and 2% by weight of seasoning spices consisting of salt, pepper and pepper were mixed and dissolved in a mixture of 15% by weight of egg yolk and 15% by weight of vinegar in a vacuum emulsifier. Thereafter, 65% by weight of edible vegetable oil was gradually added and emulsified while stirring with a homomixer. The vacuum emulsifier was heated with the jacket, and it heated, stirring with a paddle mixer so that the product temperature of an emulsion might be set to 70 degreeC. The product temperature of the emulsion was measured with a temperature sensor. Immediately after the product temperature reached 70 ° C, the emulsion was cooled to normal temperature by passing cold water through the jacket, and filled into a container while purging with nitrogen to obtain a mayonnaise-like seasoning (OZ15-70).

  Thereafter, OZ15-70 was frozen and stored at -20 ° C for 2 weeks, then thawed at room temperature, and the state of the mayonnaise-like seasoning was visually observed. Moreover, the state of the emulsified particles of the mayonnaise-like seasoning was observed under an optical microscope. In addition, the particle size distribution of the emulsified particle size of the mayonnaise-like seasoning was measured with a laser diffraction / scattering particle size distribution measuring device MT3000II (manufactured by Microtrack Bell) using water as a solvent.

  As shown in FIG. 1, OZ15-70 did not cause separation / aggregation even after thawing after freezing at −20 ° C. for 2 weeks, and resistance to freezing and thawing was observed ((a) of FIG. 1). Moreover, OZ15-70 had a median diameter of the emulsified oil and fat of 7.8 μm ((b) and (c) in FIG. 1), which was larger than before heating (2.4 μm). That is, it has been confirmed that the physical properties of the emulsified particles are greatly changed by the production method of the present invention.

[Example 2]
<Mayonnaise-like seasoning (OZ10-73) heat-treated at 73 ° C. after adding hot water extract from sake lees and emulsifying>
The same raw material as in Example 1 was used except that the concentration of egg yolk was 10% by weight and the concentration of vinegar was 20% by weight, and the same as in Example 1 except that the product temperature of the emulsion was 73 ° C. By the method, mayonnaise-like seasoning (OZ10-73) was obtained.

  The freeze-thaw resistance of the obtained mayonnaise-like seasoning and the particle size distribution of the emulsified particle diameter were confirmed by the same method as in Example 1.

  As shown in FIG. 2, OZ10-73 did not cause separation / aggregation even after thawing after freezing at −20 ° C. for 2 weeks, and resistance to freezing and thawing was recognized ((a) in FIG. 2). Moreover, OZ10-73 had a median diameter of emulsified oil and fat of 17.3 μm ((b) and (c) in FIG. 2), which was larger than before heating (3.8 μm). That is, it has been confirmed that the physical properties of the emulsified particles are greatly changed by the production method of the present invention.

[Comparative Example 1]
The same raw material as in Example 1 was used except that the concentration of the seasoning spice was 5% by weight without adding the hot sake extract, and the emulsion was not heated. A mayonnaise-like seasoning (U15) was obtained.

  The freeze-thaw resistance of the obtained mayonnaise-like seasoning and the particle size distribution of the emulsified particle diameter were confirmed by the same method as in Example 1.

  As shown in FIG. 3, when U15 was thawed after freezing at −20 ° C. for 2 weeks, it slightly separated and slightly aggregated, and no resistance to freezing and thawing was observed ((a) of FIG. 3). In U15, the median diameter of the emulsified oil was 1.9 μm (FIGS. 3B and 3C).

[Comparative Example 2]
<Mayonnaise-like seasoning (OZ15) emulsified with hot sake extract>
A mayonnaise-like seasoning (OZ15) was obtained in the same manner as in Example 1 except that the same raw materials as in Example 1 were used and the emulsion was not heated.

  The freeze-thaw resistance of the obtained mayonnaise-like seasoning and the particle size distribution of the emulsified particle diameter were confirmed by the same method as in Example 1.

  As shown in FIG. 4, when OZ15 was thawed after freezing at −20 ° C. for 2 weeks, it slightly separated and slightly aggregated, and resistance to freezing and thawing was not recognized ((a) in FIG. 4). In addition, OZ15 had a median diameter of emulsified oil and fat of 2.4 μm, which was slightly larger than that of Comparative Example 1 in which no hot sake extract was added ((b) and (c) of FIG. 4). .

[Comparative Example 3]
<Mayonnaise-like seasoning (OZ10) emulsified with hot sake extract>
A mayonnaise-like seasoning (OZ10) was obtained in the same manner as in Example 2 except that the same raw materials as in Example 2 were used and the emulsion was not heated.

  The freeze-thaw resistance of the obtained mayonnaise-like seasoning and the particle size distribution of the emulsified particle diameter were confirmed by the same method as in Example 1.

  As shown in FIG. 5, when OZ10 was thawed after freezing at −20 ° C. for 2 weeks, oil-water separation occurred completely, and freezing and thawing resistance was not recognized at all ((a) in FIG. 5). Moreover, OZ10 had a median diameter of the emulsified oil and fat of 3.8 μm ((b) and (c) in FIG. 5).

  The mayonnaise-like seasoning of Comparative Example 2 (OZ15) and the mayonnaise-like seasoning of Comparative Example 3 (OZ10) did not show freeze-thaw resistance, but were heated with the same composition as Comparative Example 2. 1 mayonnaise-like seasoning (OZ15-70) and the mayonnaise-like seasoning of Example 2 (OZ10-73) heated with the same composition as Comparative Example 3 were found to be freezing-resistant and the mayonnaise of Example 1 As the seasoning (OZ15-70) and the mayonnaise-like seasoning (OZ10-73) of Example 2 were heated, the median diameter of the emulsified particles was increased by 3 times or more. There is a possibility that the median diameter of the emulsified particles of the contained mayonnaise-like seasoning is related to the freeze-thaw resistance imparted to the mayonnaise-like seasoning after heating. Obtained. In addition, in patent No. 4655933, the median diameter of the emulsified particles in the oil-in-water emulsion composition, which is usually 2 to 5 μm, is added to the water-soluble polysaccharide extract derived from soybeans or processed soybeans to 5 to 5 μm. Although it is described that the flavor of the oil-in-water emulsion composition is improved by adjusting to 100 μm, the relationship between the increase in the median diameter of the emulsion particles and the freeze-thaw resistance of the oil-in-water emulsion composition There is no disclosure or suggestion about.

Example 3
<Mayonnaise-like seasoning (U15OZ-70) heat-processed at 70 degreeC after mixing a liquor hot water extract with the mayonnaise-like seasoning (U15) of the comparative example 1>
The mayonnaise-like seasoning (U15) obtained in Comparative Example 1 was mixed with 3% by weight of sake lees hot water extract, and then the mixture was heat-treated at 70 ° C. in the same manner as in Example 1 to obtain a mayonnaise-like seasoning. (U15OZ-70) was obtained.

  The freeze-thaw resistance of the obtained mayonnaise-like seasoning and the particle size distribution of the emulsified particle diameter were confirmed by the same method as in Example 1.

  As shown in FIG. 6, U15OZ-70 did not cause separation / aggregation even after thawing after freezing at −20 ° C. for 2 weeks, and resistance to freezing and thawing was recognized ((a) of FIG. 6). In U15OZ-70, the median diameter of the emulsified oil was 8.8 μm (FIGS. 6B and 6C).

[Comparative Example 4]
Each mayonnaise was prepared in the same manner as in Example 1 except that the same raw materials as in Example 1 were used and the emulsion was not heated or heated so that the product temperature of the emulsion was 50 ° C, 60 ° C or 75 ° C. A seasoning was obtained.

  The freeze-thaw resistance and the particle size distribution of the emulsified particle diameter of each obtained mayonnaise-like seasoning were confirmed by the same method as in Example 1. However, for the mayonnaise-like seasoning obtained by heating so that the product temperature of the emulsion becomes 75 ° C., a micrograph of the emulsified fat in the sample obtained by diluting the mayonnaise-like seasoning with distilled water 100 times The size of the emulsified oil particles was confirmed by analysis.

  As shown in FIG. 7, the mayonnaise-like seasoning that was not heated after emulsification partly caused oil-water separation when thawed after freezing at −20 ° C. for 2 weeks, and no freeze-thaw resistance was observed (see FIG. 7). (A)). Moreover, the median diameter of the emulsified fat of this mayonnaise-like seasoning was 2.4 μm ((e) of FIG. 7).

  The mayonnaise-like seasoning obtained by heating so that the product temperature of the emulsion is 50 ° C. causes complete oil-water separation when thawed after freezing at −20 ° C. for 2 weeks, and no freeze-thaw resistance is observed. ((B) of FIG. 7). Moreover, the median diameter of the emulsified fat of this mayonnaise-like seasoning was about 3 μm ((f) in FIG. 7). The mayonnaise-like seasoning obtained by heating so that the product temperature of the emulsion is 60 ° C causes complete oil-water separation when thawed after freezing at -20 ° C for 2 weeks, and no freeze-thaw resistance is observed. ((C) of FIG. 7). Moreover, the median diameter of the emulsified fat of this mayonnaise-like seasoning was about 4 μm ((g) in FIG. 7).

  The mayonnaise-like seasoning obtained by heating so that the product temperature of the emulsion was 75 ° C was separated and aggregated when frozen after freezing at -20 ° C for 2 weeks, and no freeze-thaw resistance was observed. ((D) of FIG. 7). Moreover, this mayonnaise-like seasoning had a diameter of relatively large emulsified fat particles of 20 to 50 μm ((h) in FIG. 7).

[Comparative Example 5]
<Mayonnaise-like seasoning (U15OZ) obtained by mixing hot water extract of sake lees into mayonnaise-like seasoning (U15) of Comparative Example 1>
The mayonnaise-like seasoning (U15OZ) was mixed with the mayonnaise-like seasoning (U15) obtained in Comparative Example 1 in the same manner as in Example 3 except that it was not heated after mixing 3% by weight of hot sake extract. )

  The freeze-thaw resistance of the obtained mayonnaise-like seasoning and the particle size distribution of the emulsified particle diameter were confirmed by the same method as in Example 1.

  As shown in FIG. 8, U15OZ caused oil-water separation when thawed after freezing at −20 ° C. for 2 weeks, and no freeze-thaw resistance was observed (FIG. 8 (a)). U15OZ had a median diameter of emulsified oil and fat of 2.5 μm (FIGS. 8B and 8C).

[Comparative Example 6]
<Mayonnaise-like seasoning (U15-70) which heat-processed the mayonnaise-like seasoning (U15) of the comparative example 1 at 70 degreeC>
A mayonnaise-like seasoning (U15-70) was obtained in the same manner as in Example 3 except that the sake-hot water extract was not mixed with the mayonnaise-like seasoning (U15) obtained in Comparative Example 1. .

  The freeze-thaw resistance of the obtained mayonnaise-like seasoning and the state of the emulsified particles of the mayonnaise-like seasoning were confirmed.

  As shown in FIG. 9, when U15-70 was thawed after freezing at −20 ° C. for 2 weeks, it slightly separated and slightly aggregated, and no resistance to freezing and thawing was observed ((a) of FIG. 9). Further, U15-70 had a mixed emulsion oil / fat particle diameter of 4 μm or less and about 20 μm (FIG. 9B).

  The present invention can be used in industries related to the manufacture, use, transportation, storage and the like of mayonnaise-like seasonings.

Claims (4)

A method for producing a mayonnaise-like seasoning having freeze-thaw resistance, wherein the viscosity at 20 ° C. is 30 Pa · s or more,
An oil-in-water emulsion A containing a vegetable oil and fat, egg yolk or whole egg, vinegar or citrus juice, and sake lees extract. A method for producing a mayonnaise-like seasoning comprising a heating step of heating to a temperature lower than the start temperature of egg yolk solidification in A.   The step of emulsifying vegetable oil and fat, egg yolk or whole egg, vinegar or citrus fruit juice together with sake lees extract into an oil-in-water droplet type to obtain the oil-in-water droplet type emulsion A further before the heating step It contains, The manufacturing method of the mayonnaise-like seasoning of Claim 1 characterized by the above-mentioned.   The step of mixing the oil-in-water emulsion A ′ containing vegetable oil and fat, egg yolk or whole egg, and vinegar or citrus fruit juice with the sake lees extract to obtain the oil-in-water emulsion A is heated. The method for producing a mayonnaise-like seasoning according to claim 1, further comprising before the step.   The mayonnaise-like seasoning according to any one of claims 1 to 3, wherein the mayonnaise-like seasoning does not contain one or more selected from the group consisting of a paste, starch and an emulsifier. Manufacturing method.