JP2864280B2 - Mayonnaise sauce having good heat resistance and method for producing the same - Google Patents
Mayonnaise sauce having good heat resistance and method for producing the sameInfo
- Publication number
- JP2864280B2 JP2864280B2 JP2163171A JP16317190A JP2864280B2 JP 2864280 B2 JP2864280 B2 JP 2864280B2 JP 2163171 A JP2163171 A JP 2163171A JP 16317190 A JP16317190 A JP 16317190A JP 2864280 B2 JP2864280 B2 JP 2864280B2
- Authority
- JP
- Japan
- Prior art keywords
- mayonnaise
- heat resistance
- mayonnaise sauce
- chitosan
- good heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、マヨネーズソース、さらに詳しくは乳化安
定性が良く、優れた耐熱性を有するベーカリー用マヨネ
ーズソース及びその製造法に関する。Description: TECHNICAL FIELD The present invention relates to a mayonnaise sauce, and more particularly, to a bakery mayonnaise sauce having good emulsion stability and excellent heat resistance, and a method for producing the same.
従来技術 従来マヨネーズは、食酢に卵黄を添加し、撹拌を行な
いながら、油脂を少量づつ加えていくことにより製造さ
れる。これは卵黄に含まれる蛋白質及びレシチンの乳化
力のみを利用した、伝統的な方法である。しかしこのよ
うな方法では油脂の添加速度、撹拌シェアの違いにより
安定な乳化状態を作ることが難しく、職人的な技術を必
要とした。また、マヨネーズをベーカリー等の飾りとし
て用いると、オーブン等で焼き上げたさい、マヨネーズ
が溶け出し、形がのこらなくなり、飾りとしての意味を
なさなくなるという問題がみられた。2. Description of the Related Art Conventionally, mayonnaise is produced by adding egg yolk to vinegar and then adding fats and oils little by little while stirring. This is a traditional method using only the emulsifying power of protein and lecithin contained in egg yolk. However, in such a method, it is difficult to form a stable emulsified state due to the difference in the addition rate of the fat and oil and the shearing shear, and a technique of artisan is required. In addition, when mayonnaise is used as a decoration for a bakery or the like, there is a problem that when it is baked in an oven or the like, the mayonnaise melts out, the shape does not elongate, and the meaning as a decoration is lost.
発明の解決すべき課題 本発明は、マヨネーズのこのような問題点に着目し、
乳化状態が安定で、オーブン等で熱を加えても保形性の
ある耐熱性を有するベーカリー用マヨネーズソースを得
ようとするものである。Problems to be solved by the invention The present invention focuses on such problems of mayonnaise,
An object of the present invention is to obtain a mayonnaise sauce for a bakery, which has a stable emulsified state, has shape retention properties even when heat is applied in an oven or the like, and has heat resistance.
すなわち、本発明は、このような耐熱性を有するベー
カリー用マヨネーズソース及びその製造法を提供するこ
とを課題とする。That is, an object of the present invention is to provide a mayonnaise sauce for a bakery having such heat resistance and a method for producing the same.
課題を解決するための手段 本発明者らは、これらの課題を解決するため、鋭意検
討した結果、意外なことに、マヨネーズ製造工程の途中
でキトサンを添加すると、耐熱性、乳化性に優れたマヨ
ネーズソースが得られることを見出し、本発明を完成す
るに至った。Means for Solving the Problems The present inventors have conducted intensive studies to solve these problems, and surprisingly, when chitosan was added during the mayonnaise manufacturing process, heat resistance and excellent emulsifying properties were improved. They have found that a mayonnaise sauce can be obtained, and have completed the present invention.
すなわち、本発明は、キトサンを含有せしめてなる耐
熱性を有するベーカリー用マヨネーズソース及びその製
造法に関する。That is, the present invention relates to a heat-resistant mayonnaise sauce for bakery containing chitosan and a method for producing the same.
キトサンはエビやカニなどに含まれる塩基性多糖類で
あり、蛋白質と混合すると耐熱性のある複合体を形成す
る。マヨネーズソースに用いた場合も卵黄中の蛋白質と
反応し、耐熱性複合体を形成するものと推察される。Chitosan is a basic polysaccharide contained in shrimp, crab, and the like, and forms a heat-resistant complex when mixed with protein. It is presumed that when used for mayonnaise sauce, it reacts with proteins in egg yolk to form a heat-resistant complex.
本発明では、キトサンをあらかじめ食用酸に溶解して
おく。食用酸としては食酢、酢酸、クエン酸、リンゴ酸
など食品に用いられるものであれば特に限定されない。
キトサンの添加量は蛋白質に対し１〜30％、好ましくは
４〜16％が好ましい。１％以下では充分な耐熱性が得ら
れず、30％以上ではキトサン独得のエグ味が感じられる
ので好ましくない。In the present invention, chitosan is dissolved in a food acid in advance. The edible acid is not particularly limited as long as it is used in foods such as vinegar, acetic acid, citric acid, and malic acid.
The amount of chitosan added is 1 to 30%, preferably 4 to 16%, based on the protein. If it is less than 1%, sufficient heat resistance cannot be obtained, and if it is more than 30%, an astringent taste unique to chitosan can be felt.
次に、キトサンの溶液に蛋白質溶液を混合する。蛋白
質溶液としては、最も普通には卵黄を用いるが、全卵、
あるいはホエー蛋白質を用いることもできる。また、そ
れ以外にマヨネーズソースを製造できる蛋白質であれば
どのようなものも使用することができる。これに、食
塩、こしょうなどの調味料を必要に応じて加え、通常の
マヨネーズ製造と同じく、ミキサーで撹拌しながら少し
づつ油脂を添加していき乳化することによって製品を得
る。油脂としては、サラダ油、綿実油、落花生油、なた
ね油、大豆油等の通常マヨネーズ製造に使用される油脂
を用いることができる。Next, the protein solution is mixed with the solution of chitosan. The most commonly used protein solution is egg yolk, but whole eggs,
Alternatively, whey protein can be used. In addition, any other protein that can produce a mayonnaise sauce can be used. To this, seasonings such as salt and pepper are added as required, and the fat and oil are added little by little while stirring with a mixer to emulsify as in the case of normal mayonnaise production to obtain a product. As fats and oils, fats and oils usually used in the production of mayonnaise, such as salad oil, cottonseed oil, peanut oil, rapeseed oil, soybean oil, and the like can be used.
これらの食用酸、蛋白質、油脂の配合割合は、通常マ
ヨネーズの製造に用いられている割合で使用される。The mixing ratio of these edible acids, proteins, and fats and oils is usually the ratio used in the production of mayonnaise.
さらに、レシチン、脂肪酸モノグリセライド等の乳化
剤や食用色素、呈味料等を工程の適宜の段階で添加する
こともできる。Further, an emulsifier such as lecithin and fatty acid monoglyceride, an edible dye, a flavor, and the like can be added at an appropriate stage of the process.
本発明による耐熱性を有するベーカリー用マヨネーズ
ソースは、従来のマヨネーズにくらべて乳化が良好であ
り、風味もよく、冷蔵庫等でも分離することなく長時間
安定して貯蔵することができる。さらにその大きな特徴
は、これをパン等の上に塗布あるいは飾りとして載置
し、オーブン等で焼き上げても形がくずれることなく残
存し、マヨネーズソースにこげ目がつき好ましい風味を
呈するようになり、マヨネーズソースの用途を一層拡大
することができる。The heat-resistant mayonnaise sauce for a bakery according to the present invention has good emulsification, good flavor, and can be stably stored in a refrigerator or the like for a long time without separation, as compared with conventional mayonnaise. Furthermore, its great feature is that it is applied on a bread or the like and placed as a decoration, and even if it is baked in an oven or the like, it remains without losing its shape, and the mayonnaise sauce becomes dark and has a favorable flavor, The use of the mayonnaise sauce can be further expanded.
以下、本発明を実施例により具体的に説明する。 Hereinafter, the present invention will be described specifically with reference to examples.
実施例１ 食酢300gにキトサン2gを溶解し、卵黄150g及び食塩8g
を加え、ミキサーにより撹拌を行なった。次いでサラダ
油730gを少量づつ添加しながら撹拌を続け、キトサン入
りマヨネーズソース約1kgを得た。また、別にキトサン
を除く以外、上記と同様に配合を行ってマヨネーズを製
造し、対照とした。Example 1 2 g of chitosan was dissolved in 300 g of vinegar, 150 g of egg yolk and 8 g of salt
Was added and stirred by a mixer. Then, stirring was continued while adding 730 g of salad oil little by little to obtain about 1 kg of mayonnaise sauce containing chitosan. A mayonnaise was prepared in the same manner as above, except that chitosan was excluded, and used as a control.
実施例１によって得られたマヨネーズソース及び対照
のマヨネーズをそれぞれスライスした食パンの上にしぼ
り出し210℃のオーブンで５分間加熱を行なった。その
結果を表１に示す。The mayonnaise sauce and the control mayonnaise obtained in Example 1 were each squeezed onto sliced bread and heated in an oven at 210 ° C. for 5 minutes. Table 1 shows the results.
乳化状態及び風味は、５人のパネラーを用い官能試験
により行った。乳化状態の○は良好を◎は特にすぐれて
いることを示す。 The emulsified state and flavor were determined by a sensory test using five panelists. In the emulsified state,。 indicates good and ◎ indicates particularly excellent.
実施例２ キトサン3gをクエン酸（結晶）10gと水57gで溶解しキ
トサン溶液とした。これに全卵100g、ホエー蛋白質濃縮
物（蛋白質含量75％）15g、水76g、食塩9gを加え良く混
合した。これをミキサーで撹拌しながらサラダ油730gを
少しづつ加え乳化を行った。得られたマヨネーズソース
をパンの上に絞り出し、210℃のオーブンで５分間加熱
したが、マヨネーズソースは形が変わらず、良好な乳化
状態を保っていた。Example 2 3 g of chitosan was dissolved in 10 g of citric acid (crystal) and 57 g of water to obtain a chitosan solution. 100 g of whole egg, 15 g of whey protein concentrate (protein content 75%), 76 g of water and 9 g of salt were added thereto and mixed well. While stirring this with a mixer, 730 g of salad oil was added little by little to emulsify. The obtained mayonnaise sauce was squeezed out on a pan and heated in an oven at 210 ° C. for 5 minutes, but the shape of the mayonnaise sauce was not changed, and a good emulsified state was maintained.
発明の効果 本発明ではキトサンを添加し耐熱性を有するベーカリ
ー用マヨネーズソースを製造することにより加熱しても
安定な乳化状態を示すマヨネーズソースを製造すること
ができる。従って、マヨネーズソースの用途を拡大し、
製造上、益するところが大きい。Effects of the Invention According to the present invention, a mayonnaise sauce that exhibits a stable emulsified state even when heated can be produced by adding chitosan to produce a heat-resistant mayonnaise sauce for a bakery. Therefore, expanding the use of mayonnaise sauce,
There is great benefit in manufacturing.
フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/22 - 1/237 A23L 1/24Continued on the front page (58) Fields surveyed (Int.Cl. 6 , DB name) A23L 1/22-1/237 A23L 1/24
Claims (4)
ベーカリー用マヨネーズソース。1. A mayonnaise sauce for a bakery having good heat resistance, containing chitosan.
質を含む溶液と混合し、次いで油脂を加えて乳化するこ
とによりなる耐熱性良好なベーカリー用マヨネーズソー
スの製造法。2. A method for producing a bakery mayonnaise sauce having good heat resistance, comprising dissolving chitosan in an edible acid, mixing the resulting solution with a protein-containing solution, and then emulsifying the mixture by adding fats and oils.
りなる群から選択される１種または２種以上の蛋白質で
ある請求項（２）に記載の耐熱性良好なベーカリー用マ
ヨネーズソースの製造法。3. The method of claim 2, wherein the protein is one or more proteins selected from the group consisting of egg yolk, whole egg, and whey protein. Law.
〜30％である請求項（２）又は（３）に記載の耐熱性良
好なベーカリー用マヨネーズソースの製造法。4. The compounding ratio of chitosan to protein is about 1
The method for producing a mayonnaise sauce for a bakery according to claim 2 or 3, wherein the mayonnaise sauce has good heat resistance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2163171A JP2864280B2 (en) | 1990-06-21 | 1990-06-21 | Mayonnaise sauce having good heat resistance and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2163171A JP2864280B2 (en) | 1990-06-21 | 1990-06-21 | Mayonnaise sauce having good heat resistance and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0453469A JPH0453469A (en) | 1992-02-21 |
| JP2864280B2 true JP2864280B2 (en) | 1999-03-03 |
Family
ID=15768593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2163171A Expired - Fee Related JP2864280B2 (en) | 1990-06-21 | 1990-06-21 | Mayonnaise sauce having good heat resistance and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2864280B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2281492T3 (en) * | 1997-02-28 | 2007-10-01 | Societe Des Produits Nestle S.A. | GELIFIED EMULSION PRODUCTS CONTAINING CHITOSAN. |
| JP6325353B2 (en) * | 2014-06-02 | 2018-05-16 | キユーピー株式会社 | Acid oil-in-water emulsified seasoning |
-
1990
- 1990-06-21 JP JP2163171A patent/JP2864280B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0453469A (en) | 1992-02-21 |
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