JP2637998B2 - Mayonnaise-like processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a processed food obtained by combining a processed food mainly composed of agricultural and marine products (this is used as an edible raw material) with mayonnaise or tressing. is there.

[Conventional technology]

BACKGROUND ART Conventionally, processed foods in which an edible raw material and mayonnaise or dressing are combined are prepared by mixing an edible raw material and mayonnaise or dressing in place at an appropriate ratio each time they are used. Therefore, the raw material procurement and compounding are complicated,
There has been a strong demand for processed foods in which edible ingredients and mayonnaise or dressing have been previously blended.

[Problems to be solved by the invention]

However, in such processed foods, when the salt concentration is set to a high concentration from the viewpoint of imparting flavor and / or preservative properties, egg proteins contained in mayonnaise or dressing are denatured, emulsification is destroyed, and oil separation occurs. This is not only undesirable, but also significantly impairs the commercial value. Thus, the present inventors have conducted intensive studies to solve this problem, and as a result, maintain the emulsified state of mayonnaise or dressing-containing food in a natural emulsifier, prevent separation of oil, and improve the stability of quality. They have found a processed food containing mayonnaise or dressing using such a natural emulsifier, and have completed the present invention.

[Means for solving the problem]

The present invention is a processed mayonnaise-like food comprising a dressing containing an edible raw material, mayonnaise or egg protein, and a natural emulsifier, quillajasaponin. Even if the salt concentration of this mayonnaise-like processed food is high, for example, 6% by weight or more, oil in the mayonnaise does not separate, and such a processed mayonnaise food can be distributed for a long time at room temperature.

In this mayonnaise-like processed food, edible raw materials are mainly composed of agricultural and marine products, and even raw, salted products,
Processed foods such as heated products may be used, and those may be those that have been seasoned with various seasonings and those that have been thickened and bound using a thickener and a binder. Good.
The amount of the edible material is 40 to 70 parts based on the processed food of mayonnaise-like food.

As the mayonnaise, besides those conforming to the JAS standard, emulsified products mainly containing oils and fats, vinegar, seasonings, and spices using an egg protein such as egg yolk or whole egg as an emulsifier can be used. In addition, as a high-viscosity dressing, other than oils and fats, vinegar, seasonings, and spices which use egg protein such as egg yolk or whole egg as an emulsifier, a viscosity including starch and other pastes and / or an emulsion stabilizer of 30,000 cp The above emulsified dressings can be used. The amount of the dressing containing mayonnaise or egg protein is 60 to 30 parts based on the processed mayonnaise-like food. Quillajasaponin, a natural emulsifier, is a triterpenoid surfactant derived from Quillajaspaponaria MoL. The compounding amount of this killer saponin is from 0.03 to 0.6% by weight, preferably from 0.06 to 0.3% by weight, based on the processed mayonnaise-like food. This quillaja saponin is previously contained in an edible raw material or is previously contained in a dressing containing mayonnaise or egg protein.

In addition, the mayonnaise-like processed food of the present invention has an increased viscosity,
Xanthan gum, guar gum, carrageenan, locust bean gum, gum arabic and the like, which are natural emulsion stabilizers, can be added to improve the shape retention and the emulsion stability.

The salt concentration of the processed mayonnaise-like food was determined by using a predetermined amount of the processed food as a sample, adding 4 times the weight of distilled water thereto, homogenizing the mixture, filtering the filter paper, and measuring the filtrate by the Mohr method.

 Hereinafter, the present invention will be further described with reference to examples.

Experimental example 1 Here, the processed fish egg is obtained by adding sugar, salt, and other seasonings to the kneaded dough.

The control product is a mixture of a processed egg product (15% salt concentration) and mayonnaise (2% salt concentration). Test products 1 to 7 were prepared by adding a prescribed amount of Kiraya saponin to a processed fish egg product and dispersing it in advance, followed by adding and mixing mayonnaise. The test product was prepared by adding and dispersing soybean lecithin, a natural emulsifier, to a processed fish egg product in advance, and then adding and mixing mayonnaise. In the control product / test product 1 and test product 8, the emulsification was broken during the stirring and mixing, and the oil was separated, so that production was impossible. The effect of soybean lecithin of Test Product 8 was not recognized. On the other hand, in test products 2 to 7, processed foods in good emulsified state (salt concentration of 8.5%) were obtained without separation of oil. Further, as a result of performing a comparison test of flavors on test products 2 to 7, the test products began to show an influence on flavor by Kirayasaponin.
Had a noticeable loss of flavor. The above is summarized in Table 2.

Experimental example 2 Here, the processed fish meat product is obtained by adding sugar, salt, other seasonings, starch, etc. to a minced canned product of boiled tuna and forming it into a paste.

A processed fish meat (salt concentration 1%), salt, quillaja saponin, and mayonnaise (salt concentration 2%) were mixed with the above composition and the emulsified state was observed. The salt was previously added and dispersed in the processed fish meat. In the control product, mayonnaise was mixed with a processed fish product or a mixture of processed fish product and salt. On the other hand, in the test product, Kiyala saponin was added and dispersed in a fish meat product or a mixture of fish meat product and salt in advance to a concentration of 0.06%, and then mixed with mayonnaise. When the salt concentration was 3.1% (control product 1 and test product 1), a processed food in a good emulsified state was obtained irrespective of the presence or absence of Kirayasaponin. When the salt concentration was 6.0% and 8.9% (control product 2 and test product 2, control product 3 and test product 3, respectively), the emulsification was destroyed during the mixing, and oil separation occurred, unless it contained Kirayasaponin. It became impossible to manufacture.

Experimental example 3 Here, the processed ume is prepared by adding sugar, salt,
Other seasonings are added.

Test products 1 to 4 are processed with a blender,
%) In advance, and then dispersed in a prescribed amount, followed by mixing with mayonnaise (2% salt concentration) to produce a processed food having a good emulsification state without causing oil separation (salt concentration 8%).
%)was gotten.

After filling test pieces 1 to 4 into plastic cups each measuring 5 cm square and 3 cm deep to a position 1 cm below the top of the cup, shake test at 35 ° C (shaking width 10 cm, 1 repetition / sec.) ) Was performed and the state of separation of the oil was observed. The results are shown in Table 5.

Experimental example 4 Here, the processed ume is a plum paste with sugar, salt,
Other seasonings are added.

Test products 1 and 3 are processed by a mixer to produce polished products (salt concentration 1
(5%) was added in advance with a prescribed amount of quillaja saponin, and then dispersed with mayonnaise (2% salt concentration). On the other hand, test products 2,4
Was prepared by adding a prescribed amount of Kiraya saponin and xanthan gum to a processed ume product (salt concentration: 15%) and then mixing with mayonnaise (salt concentration: 2%). As a result, test product 1
In all cases 4, processed foods with good emulsified state were obtained.

100 g of each of the test articles 1 to 4 was filled in a plastic packaging material having a length of 15 cm and a width of 10 cm, and then subjected to the shaking test used in Experiment 1 described above. Table 7 summarizes the results.

[Effect of the Invention] In a processed food in which an edible raw material and mayonnaise or dressing are combined, by adding a natural emulsifier, quilayasaponin, the emulsified state is improved even when the salt concentration is high, for example, 6% or more. It is intended to provide a processed food which is maintained, has no oil separation, can be distributed at room temperature for a long time, and has a stable quality.

Example 1 50 parts of boiled cod eggs and 8 parts of starch in 20 parts of water in advance
2 parts of sugar, 15 parts of salt, and 5 parts of seasoning / alcohol are heated and mixed with the prepared seasoning liquid to obtain a processed seasoned taroco egg product (salt concentration: 15%).

To 50 parts of this seasoned seafood processed egg product, add Kiraya saponin
After adding and dispersing in a mixer of 0.06 parts, mayonnaise (salt concentration 2
%) Was added and mixed to obtain a novel processed food of 8.5% salt having a favorable emulsified state in which the flavors of taraco and mayonnaise were well balanced and harmonized, and having a favorable texture.

Example 2 0.4 part of xanthan gum was added and dispersed in advance to 50 parts of the seasoned seafood processed egg product prepared by the method shown in Example 1, and 0.06 part of Kyaryasaponin was added and dispersed, and then 50 parts of mayonnaise was added and mixed. A novel processed food with excellent moldability and a good emulsification state with a salt concentration of 8.5% was obtained.

Example 3 Starch 6 in 90 parts of plum paste (18% salt concentration)
Parts, 4 parts of sugar and 0.4 part of seasoning are kneaded to obtain processed plum meat (salt concentration: 16.1%).

After adding and dispersing 0.1 part of Kiraya saponin in advance to 40 parts of the processed plum meat, high-viscosity dressing (1.5% salt concentration)
When the parts were mixed, a novel processed food having a good emulsified state and a favorable texture with a salt concentration of 7.3% was obtained, in which the flavors of the plum and the dressing were well-balanced and harmonized.

Example 4 0.3 part of xanthan gum was previously added and dispersed in 40 parts of the processed plum meat product prepared by the method shown in Example 3, and 0.1 part of Kiraya saponin was added and dispersed, and then 50 parts of a high-viscosity dressing was added and mixed. A novel processed food with excellent moldability and a good emulsified state having a salt concentration of 7.3% was obtained.

Claims (4)

(57) [Claims] 1. A mayonnaise-like processed food comprising a edible raw material, a dressing containing mayonnaise or egg protein and a quillaja saponin, wherein the salt concentration is 6% by weight or more and the kerayasaponin is incorporated in an amount of 0.03%. ~ 0.6% by weight
A mayonnaise-like processed food characterized by the following. 2. A mayonnaise of 60 to 30 parts per 40 to 70 parts of edible raw material.
The processed mayonnaise-like food according to claim 1, wherein the processed part is used. 3. The processed mayonnaise-like food according to claim 1, wherein 60 to 30 parts of an egg protein-containing dressing is used for 40 to 70 parts of an edible raw material. 4. The processed mayonnaise-like food according to claim 1, wherein the egg protein-containing dressing has a high viscosity.