JP4800338B2 - Acid liquid seasoning - Google Patents

Description

The present invention relates to an acidic liquid seasoning such as mayonnaise and dressing with suppressed acidity.

The acidic liquid seasoning is a sauce mainly applied to vegetable salad based on vegetable oil, vinegar, salt, spices, etc., and emulsified liquid seasoning, separated liquid seasoning, non-oil seasoning and the like are known.

Here, as the acid sour material of the acidic liquid seasoning, in addition to vinegar, citrus fruit juices such as lemon and pumpkin, or organic acids such as citric acid are used, but vinegar is generally used from the economical aspect. is there.

Vinegar has antiseptic, storage and antibacterial effects, and is blended in an acidic liquid seasoning, and the acidic liquid seasoning can be distributed at room temperature by adjusting the pH of the acidic liquid seasoning to 4.6 or less. However, there is a problem that the acidity is felt stronger than other acidity materials, and methods for suppressing acidity without reducing the content of vinegar have been studied.

As a method of suppressing the sourness of vinegar, a method of adding γ-aminobutyric acid (GABA) (Patent Document 1) and a method of adding lysozyme (Patent Document 2) are known. However, since γ-aminobutyric acid (GABA) and lysozyme are expensive, there is a problem from the viewpoint of economy. Moreover, also about the acidity suppression, the effect which can fully be satisfied was not shown.

JP 2006-61089 A JP-A-9-224602 JP 2007-111009 A JP 58-111663 A

Accordingly, an object of the present invention is to provide an acidic liquid seasoning such as mayonnaise and dressing with suppressed acidity.

In order to achieve the above object, the present inventor has intensively studied various compounding raw materials used in acidic liquid seasonings and manufacturing processes. As a result, it is a powdered egg made from a hatched egg obtained by heat-coagulation of a shelled egg, and a powdered egg having a viscosity and an average particle diameter within a specific range when the powdered egg is dispersed in water is blended Surprisingly, it has been found that the acidity control effect of the acidic liquid seasoning can be obtained, and the present invention has been completed.

That is, the present invention
(1) A powdered egg made from eggs, wherein 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour. An acidic liquid seasoning containing powdered eggs having an average particle diameter of 80 μm or less dispersed in 9 parts of fresh water and allowed to pass for 1 hour,
(2) The acidic liquid seasoning according to (1), wherein the amount of the powdered egg is 0.1 to 10% with respect to the product,
It is.

It is known that powdered eggs are blended with acidic liquid seasonings (Patent Documents 3 and 4). Here, the powdered egg of Patent Document 3 is a water-insoluble dry egg powder particle described in the specification of Patent Document 3, and after the egg liquid containing egg yolk is spray-dried, the resulting dried egg powder is almost completely dried. It is characterized by being denatured as it is. Moreover, the powder egg of patent document 4 is an egg-containing food raw material as described in the specification of patent document 4, and after heat-treating the egg liquid which mixed egg yolk liquid and egg white liquid, and refine | miniaturizing the powder, It is characterized by that.

However, the powdered eggs described in Patent Documents 3 and 4 are blended for the purpose of imparting the egg flavor of the acidic liquid seasoning, and there is no description regarding the acidity suppressing effect of the acidic liquid seasoning. In addition, as shown in Comparative Example 1, Comparative Example 2, and Test Example 1 described later, none of the powdered eggs described in Patent Documents 3 and 4 are sufficiently satisfactory with respect to the sourness suppressing effect of the acidic liquid seasoning. It was.

ADVANTAGE OF THE INVENTION According to this invention, acidic liquid seasonings, such as mayonnaise dressing etc. which are easy to eat for children with suppressed acidity, can be provided, and further expansion of demand for acidic liquid seasonings is expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The acidic liquid seasoning of the present invention is a liquid seasoning whose pH is adjusted to 4.6 or lower in order to enable normal temperature distribution. Specific examples of such acidic liquid seasonings of the present invention include, for example, mayonnaise, emulsified liquid seasonings such as emulsified dressings, separated liquid seasonings such as separate dressings, and non-oil seasonings such as non-oil dressings. Other than these, various sauces and sauces are included.

The acidic liquid seasoning of the present invention is characterized by blending a specific powdered egg made from eggplant. Specifically, the acidic liquid seasoning of the present invention is prepared by using eggplant as a raw material, 1 part of powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion after 1 hour has passed is preferably 5 Pa · s or more, preferably A powdered egg that is 7 Pa · s or higher, 1 part of a powdered egg is dispersed in 9 parts of fresh water, and the average particle size of the powdered egg in the dispersion after 1 hour has passed is 80 μm or less, preferably 70 μm or less. Thus, the acidity control effect of the acidic liquid seasoning can be obtained. That is, the acidic liquid seasoning of the present invention is characterized by blending the powdered egg having the acidity-inhibiting effect of the acidic liquid seasoning, and therefore the powdered egg will be described in detail below.

First, the powdered egg used in the present invention needs to use an incubated egg as a raw material. As shown in Comparative Example 1, Comparative Example 2 and Test Example 1 to be described later, a dried whole product of liquid whole egg (mixed solution of egg yolk liquid and egg white liquid) having the same ratio of egg yolk to egg white as egg yolk, or heat coagulation A powdered egg made from a product can satisfy the above average particle size, which is one of the characteristics of the present invention. However, the powdered egg made from the heat-coagulated product of the whole liquid egg does not satisfy the above viscosity, which is another characteristic of the powdered egg used in the present invention, and the acidity-inhibiting effect of the acidic liquid seasoning as in the present invention. It is because it does not have.

The eggs with shells used as the raw material for the eggs are not particularly limited as long as they are edible, and examples thereof include chicken eggs, eggs and duck eggs. Moreover, the incubation should just be heat-coagulated to such an extent that the degree of heat-coagulation does not have the fluidity of an egg white part. Therefore, in the present invention, egg yolk and egg white are not only fluidized and solidified to the extent that there is no fluidity but also egg white is heated and solidified to the extent that there is no fluidity. A semi-ripe shaped egg that has been heated and solidified only to the extent that fluidity remains in part may be used. In order to produce such an incubation egg, specifically, for example, the eggs with shells are heated as they are in hot water at 85 to 100 ° C. for 5 to 20 minutes to heat and solidify the contents, and then cooled, The method etc. which remove | eliminate are mentioned. As the heat treatment method, other methods such as microwave heating may be used.

The powdered egg used in the present invention is manufactured using the above-described incubation eggs, and as one of the characteristics of the powdered egg, 1 part of the powdered egg is dispersed in 4 parts of fresh water and dispersed when 1 hour has passed. The viscosity of the liquid is 5 Pa · s or higher, preferably 7 Pa · s or higher.

When the viscosity of the dispersion of the powdered egg is lower than the above value, even if the average particle diameter, which is another characteristic described later, is satisfied, the acidity suppression effect of the acidic liquid seasoning that is the object of the present invention is sufficiently obtained. It is difficult and difficult to do. In the present invention, the higher the viscosity is, the better the acidity suppression effect of the acidic liquid seasoning is, and the present invention does not prescribe the upper limit, but considering the ease of incorporation into the acidic liquid seasoning. The viscosity is preferably 500 Pa · s or less, more preferably 400 Pa · s or less.

The viscosity is a viscosity when 1 part of powdered egg is dispersed in 4 parts of fresh water and allowed to pass for 1 hour, and is a value measured by the following specific procedure. That is, while stirring a household mixer (Oster, Model No. 4049) containing 20 g of ion-exchanged water at 20 ° C., gradually add 75 g of powdered egg so as not to be foamed and further stir so as not to be foamed. Then, it is visually confirmed that the powdered eggs are uniformly dispersed, and a powdered egg dispersion is prepared. Next, 300 g of the powdered egg dispersion is transferred to a 300 mL beaker and stored at 20 ° C. for 1 hour. Subsequently, the dispersion after storage is lightly stirred with a spoon and dispersed substantially uniformly, and then the viscosity of the dispersion is measured. When the viscosity of the dispersion is less than 20 Pa · s, the viscosity is measured using a BH viscometer (manufactured by Tokyo Keiki Co., Ltd.) and rotor No. 5 at a product temperature of 20 ° C. and a rotational speed of 4 rpm. Under the conditions, the viscosity is obtained from the reading after 3 rotations of the measurement start. When the viscosity of the dispersion is 20 Pa · s or higher, the product temperature is 20 ° C. using a T-bar stage (Toki Sangyo Co., Ltd., TS-10 type) and a T-bar spindle (TC). The viscosity is determined from the reading after 3 rotations of the measurement under the conditions of 4 rpm and feed rate of 20 mm / min.

The powdered egg used in the present invention has the following characteristics in addition to the viscosity characteristics described above. That is, in the powdered egg used in the present invention, 1 part of the powdered egg is dispersed in 9 parts of fresh water, and the average particle size of the powdered egg in the dispersion when 1 hour has elapsed is 80 μm or less, preferably 70 μm or less.

If the average particle diameter of the powdered eggs in the dispersion is higher than the above value, it is not preferable because the acidity control effect of the acidic liquid seasoning that is the object of the present invention is not sufficiently obtained even if the viscosity characteristics described above are satisfied. . In the present invention, the lower the average particle size, the better the acidity-inhibiting effect of the acidic liquid seasoning, and the present invention does not prescribe the lower limit of the average particle size. Since the cost increases, the average particle size is preferably 1 μm or more in consideration of productivity on an industrial scale.

The average particle size is obtained by dispersing a powdered egg in fresh water, although the viscosity measurement and the water dilution rate described above are different, and using the dispersion liquid after 1 hour as a measurement sample. Therefore, as in the viscosity measurement, a sample for measuring the average particle diameter is prepared by the following specific procedure. That is, while stirring a household mixer (Oster, Model No. 4049) containing 675 g of ion-exchanged water at 20 ° C., gradually add 75 g of powdered egg so as not to be foamed and further stir so as not to be foamed. Then, it is visually confirmed that the powdered eggs are uniformly dispersed, and a powdered egg dispersion is prepared. Next, 300 g of the powdered egg dispersion is transferred to a 300 mL beaker and stored at 20 ° C. for 1 hour. Subsequently, the dispersion after storage is lightly stirred with a spoon and dispersed substantially uniformly to prepare a dispersion of powdered eggs, which is used as a sample for measuring the average particle diameter. Then, the average particle size of the powdered egg in the dispersion is measured within 3 minutes while applying ultrasonic waves to the measurement sample with a laser diffraction particle size distribution measuring device (trade name “SALD-2000A” manufactured by Shimadzu Corporation). .

In the present invention, the amount of the powdered egg is preferably 0.1 to 10%, more preferably 0.3 to 10%, based on the product. If the blending amount of the powdered egg is less than the above range, the sourness suppressing effect of the present invention is not sufficiently obtained, and even if the blending amount is increased from the above range, it is difficult to expect the effect according to the blending amount and it is not economical.

Next, a typical method for producing a powdered egg used in the acidic liquid seasoning of the present invention will be described in detail. In addition, the manufacturing method of a powdered egg will not be specifically limited if it is a method from which the egg is used as a raw material and the powdered egg which satisfy | fills the above-mentioned two characteristics is obtained. For example, a powdered egg used in the present invention can be produced as follows.

First, the eggs with shells are heat-treated in hot water at 85 ° C. to 100 ° C. for 5 to 20 minutes to heat and solidify the contents, and then cooled using cold water or the like, and then the shells are removed to remove the eggs. Prepare.

Subsequently, the obtained eggs are cut with a comitroll, silent cutter, mass collider, chopper, mixer, kneader, and the like to be pasted. The degree of the pasting process may be performed to such an extent that it can be processed by the homogenization processing apparatus in the next step. Specifically, the size of the pasting process is preferably 1 mm or less, more preferably 0.5 mm or less. It is good to process as follows.

Subsequently, the obtained egg paste paste is subjected to a homogenization process using a homogenization apparatus. Examples of the homogenizing apparatus include a high-pressure homogenizer, a high-speed homogenizer, and a colloid mill. In particular, the high-pressure homogenizer is preferable because a powdered egg having an effect of improving the shape retention of the processed food targeted by the present invention is easily obtained. Specific processing conditions for the homogenization treatment will be described by taking a high-pressure homogenizer as an example. The pressure (gauge pressure) is preferably 10 MPa or more, more preferably 15 MPa or more. This is because if the pressure is lower than the above value, it is difficult to obtain a powdered egg having the acidity-inhibiting effect of the acidic liquid seasoning. Further, the upper limit of the pressure is not particularly defined in the present invention, but it is preferably 150 MPa or less, more preferably 100 MPa or less in consideration of the scale and processing capacity of the high-pressure homogenizer.

In the present invention, fresh water may be added as necessary when the eggs are paste-treated, when the paste-treated product is homogenized, or after the paste-treatment. The amount of water added is preferably 0.1 to 15 parts, more preferably 0.2 to 10 parts of fresh water with respect to 1 part of the egg in consideration of the above-described ease of processing and the production efficiency of the drying process described below. is there.

Finally, the obtained homogenized product is dried so as to have a moisture content of 10% or less to produce a powdered egg used in the present invention. By applying a drying treatment so that the water content is 10% or less, the acidity-inhibiting effect of the acidic liquid seasoning targeted by the present invention can be imparted for the first time. Any method can be used for the drying treatment, and examples thereof include spray drying, freeze drying, microwave drying, hot air drying, pan drying, and the like, and spray drying that easily exhibits the effects of the present invention is preferable. In addition, the moisture content of the powdered egg is measured according to the direct method of the atmospheric pressure heating drying method described in the 5th edition Japanese Food Standard Composition Table Manual. The obtained powdered egg may be crushed as necessary.

In the acidic liquid seasoning of the present invention, in addition to the above-mentioned powdered eggs, various raw materials generally used in the food can be appropriately selected and blended as long as the effects of the present invention are not impaired. For example, various seasonings such as vinegar, sodium glutamate, salt, sugar, soy sauce, miso, various extracts, rapeseed, corn oil, cottonseed oil, safflower oil, safflower oil, soybean oil, palm oil, fish oil, Edible oils and fats such as oils and fats obtained by chemical or enzymatic treatment such as these refined oils (salad oil), MCT (medium chain fatty acid triglycerides), diglycerides, hydrogenated oils, transesterified oils, xanthan gum, tamarind seeds Gum, gellan gum, gum arabic, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, wet heat-treated starch, modified starch, etc., whole egg, egg yolk, phospholipase Egg yolk treated with A ₁ , phospholipase A ₂ , phospholipase C or phospholipase D , Monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, lysolecithin, lactoalbumin, sodium caseinate and other emulsifying materials, ascorbic acid or salts thereof, antioxidants such as vitamin E, pigments, flavoring ingredients and various Examples include vegetable grated, paste, and crushed materials such as cut pieces.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
<Method for producing powdered egg>
Raw eggs with shells (chicken eggs, MS size) were put into hot water at 95 ° C., solidified by heating for 15 minutes, and then cooled with cold water at 4 ° C. to peel shells to obtain eggs. Next, an equal mass of fresh water was added to the obtained incubated eggs, and paste processing was performed with a commit roll (manufactured by Archer, model number 1700, 212 blades). Next, the obtained pasted product was homogenized with a high pressure homogenizer at a pressure (gauge pressure) of 20 MPa. Next, the obtained homogenized product was subjected to the conditions of an atomizer rotational speed of 1800 rpm, an air blowing temperature of 160 ° C., and an exhaust air temperature of 65 ° C. using a centrifugal atomizer spray drying apparatus (manufactured by NIRO, model number production minor type). The powdered egg used in the present invention was obtained after drying.

According to paragraph [0020], the obtained powdered egg was dispersed in 4 parts of fresh water, and the viscosity of the dispersion after 1 hour was 14.1 Pa · s. Similarly, 1 part of the powdered egg was dispersed in 9 parts of fresh water, and the average particle size of the powdered egg in the dispersion when 60 minutes passed was 60 μm. Moreover, the moisture content of the powdered egg was 5%.

<Method for producing acidic emulsified liquid seasoning>
In accordance with the following blending ratio, first, raw materials other than vegetable oil are uniformly mixed with a mixer to prepare an aqueous phase part, and then the vegetable oil in the oil layer is gradually added while stirring the aqueous phase part to produce a crude emulsion. did. The obtained crude emulsion was further stirred and emulsified at high speed, and then filled into a 250 mL polyethylene terephthalate container (hereinafter referred to as PET container) to produce an acidic emulsified liquid seasoning.

<Mixing ratio of acidic emulsified liquid seasoning>
(Oil phase)
Vegetable oil 50%
(Water phase)
Vinegar (acidity 5%) 10%
Granulated sugar 5%
Yolk 3%
Powdered egg (Example 1) 2%
Salt 2.5%
Sodium glutamate 0.2%
Xanthan gum 0.1%
Spice 0.1%
Shimizu Residue ――――――――――――――――――
Total 100%

When the obtained acidic emulsified liquid seasoning was eaten, the acidity of the acidic emulsified liquid seasoning was sufficiently suppressed.

[Comparative Example 1]
Based on the description of JP-A-3-206866 (Patent Document 3), the whole whole egg was dried by a spray drying apparatus under the same conditions as in Example 1 and steam-heated at 95 ° C. for 5 minutes. A comparative powdered egg 1 was obtained. Next, in the acidic emulsified liquid seasoning of Example 1, an acidic emulsified liquid seasoning was produced in the same manner as in Example 1 except that the powdered egg used in Example 1 was replaced with the comparative powdered egg 1. did.

According to Paragraph [0020], the obtained comparative powdered egg 1 was prepared by dispersing 1 part of powdered egg in 4 parts of fresh water, and the viscosity of the dispersion when 13 hours passed was 13 mPa · s. Paragraph [0023] According to the above, 1 part of the powdered egg was dispersed in 9 parts of fresh water, and the average particle diameter of the powdered egg in the dispersion when 65 hours passed was 65 μm. Further, the moisture content of the comparative powdered egg 1 was 5%.

[Comparative Example 2]
In a conventional manner, chicken eggs were split and the shells were removed, and then mixed to obtain liquid whole eggs (pH 7.8). This is filled and sealed so that the thickness of the package after filling in a heat-resistant pouch is 3 cm, then solidified by heating at 95 ° C. for 15 minutes in a boil tank, and then cooled and cooled by cold water at 4 ° C. I got an egg. Next, the obtained heat-coagulated egg is taken out from the pouch, and an equal mass of fresh water is added. Under the same conditions as in Example 1, paste-making treatment with comitrol, homogenization treatment with a high-pressure homogenizer, and drying treatment with a spray dryer. A comparative powdered egg 2 was obtained. Next, in the acidic emulsified liquid seasoning of Example 1, an acidic emulsified liquid seasoning was produced in the same manner as in Example 1 except that the powdered egg used in Example 1 was replaced with the comparative powdered egg 2. did.

According to Paragraph [0020], 1 part of the powdered egg was dispersed in 4 parts of fresh water and the viscosity of the dispersion obtained after 1 hour was 3.4 Pa · s. In accordance with the above, 1 part of the powdered egg was dispersed in 9 parts of fresh water, and the average particle diameter of the powdered egg in the dispersion was 62 μm after 1 hour. Further, the moisture content of the comparative powdered egg 2 was 5%.

[Test Example 1]
Example 1 (compounded with powdered egg made from eggplant), Comparative Example 1 (compounded with powdered egg 1 for comparison made from dried liquid whole egg material), and Comparative Example 2 (heated coagulated liquid whole egg) Using the acidic emulsified liquid seasoning obtained by mixing the powdered egg 2 for comparison with a raw material as a raw material, the influence on the acidity suppression effect on the acidic liquid seasoning of the powdered egg due to the difference in the raw egg was examined. Specifically, each acid emulsified liquid seasoning obtained was eaten, and the sourness suppressing effect was evaluated.

Evaluation rank of "acidity suppression effect on acidic emulsified liquid seasoning": Standard A: Acidity is sufficiently suppressed B: Acidity is suppressed to an extent that there is no problem C: Acidity is not suppressed

From Table 1, it is understood that the sourness-inhibiting effect of the acidic emulsified liquid seasoning cannot be obtained unless powdered eggs made from raw eggs that have been heat-coagulated as shell eggs are used.

[Test Example 2]
The influence on the acidity suppression effect with respect to the acidic liquid seasoning of a powdered egg by the difference of the viscosity of the dispersion liquid of a powdered egg and the average particle diameter of the powdered egg in a dispersion liquid was investigated. In addition, evaluation evaluated the acidic emulsified liquid seasoning by the evaluation method of Test Example 1 by blending and producing various powdered eggs according to the manufacturing method of the acidic emulsified liquid seasoning of Example 1. In the table, the viscosity is a value measured according to paragraph [0020] and the average particle diameter is measured according to paragraph [0023].

<Method for producing each powdered egg>
Each powdered egg is processed in the same manner as in Example 1 except that the pressure (gauge pressure) conditions of the high-pressure homogenizer and the rotation speed of the atomizer of the spray drying apparatus are adjusted in Example 1, and the powdered eggs a to h was produced.

From Table 2, it is understood that if the viscosity of the dispersion of the powdered egg is 5 Pa · s or more and the average particle diameter of the powdered egg in the dispersion is not less than 80 μm, the acid emulsified liquid seasoning does not have the acidity suppressing effect. The In particular, a powdered egg having a powdered egg dispersion having a viscosity of 7 Pa · s or more and an average particle diameter of the powdered egg in the dispersion of 70 μm or less was excellent in the acidity suppressing effect of the acidic emulsified liquid seasoning.

[Test Example 3]
The influence on the sourness suppression effect with respect to the acidic liquid seasoning of the powdered egg by the difference in the compounding quantity of the powdered egg was investigated. Except for blending the amount of powdered egg in Example 1 at the ratio shown in Table 3, a container-packed acidic emulsified liquid seasoning is produced in the same manner as in Example 1, and the resulting acidic emulsified liquid seasoning is a test example. The evaluation method 1 was used for evaluation.

From Table 3, it can be seen that the blending amount of the powdered egg with respect to the acidic liquid seasoning is preferably 0.1% or more, more preferably 0.3% or more, based on the product.

[Example 2]
In accordance with the following formulation, first, raw materials other than vegetable oil were uniformly mixed in the emulsified phase part with a mixer, and then the vegetable oil was gradually added while stirring the mixed liquid to produce a crude emulsion, which was further stirred at high speed. Then, final emulsification was performed to prepare an emulsified phase part. And after filling the emulsified phase part into a 250 mL capacity PET container so that the volume of the separated liquid seasoning becomes 250 mL, the remaining oil phase part is filled with vegetable oil and the oil phase part is laminated on the emulsified phase part. And then sealed to produce a separated liquid seasoning having an emulsified phase.

<Combination ratio of separated liquid seasoning>
(Oil phase)
10% vegetable oil
(Emulsion phase part)
Vegetable oil 20%
Vinegar (acidity 5%) 13%
Glucose fructose liquid sugar 10%
Yolk 3%
Powdered egg (Example 1) 2%
Salt 2.5%
Sodium glutamate 0.2%
Xanthan gum 0.2%
Spice 0.1%
Shimizu Residue ―――――――――――――――――――
Total 100%

When the obtained separated liquid seasoning was shaken up and down to temporarily emulsify and then eaten, the acidity of the separated liquid seasoning was suppressed.

Claims (2)

It is a powdered egg made from eggs, and 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour, and 1 part of the powdered egg is 9 parts of fresh water. An acidic liquid seasoning characterized by blending a powdered egg having an average particle diameter of 80 μm or less in a dispersion when dispersed for 1 hour. The acidic liquid seasoning according to claim 1, wherein the amount of the powdered egg is 0.1 to 10% with respect to the product.