JP4861385B2 - Acid oil-in-water emulsified food and use thereof - Google Patents
Acid oil-in-water emulsified food and use thereof Download PDFInfo
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Description
本発明は、熱風乾燥、及び油ちょうを施してもマヨネーズ特有のマイルドな酸味を有する酸性水中油型乳化食品およびその用途に関する。 TECHNICAL FIELD The present invention relates to an acidic oil-in-water emulsified food having a mild sourness peculiar to mayonnaise even after hot air drying and oil-blowing and its use.
酸性水中油型乳化食品とは、ｐＨを４．６以下にすることで常温流通を可能にした乳化食品であり、代表的なものとして、マヨネーズ様食品などの半固体状ドレッシング、乳化液状ドレッシングなどが挙げられる。 Acidic oil-in-water emulsified foods are emulsified foods that can be distributed at room temperature by adjusting the pH to 4.6 or lower. Typical examples include semi-solid dressings such as mayonnaise-like foods, and emulsified liquid dressings. Is mentioned.
マヨネーズなどの酸性水中油型乳化食品は、サラダにかける、または野菜と和えるなどの用途が一般的であるが、近年その用途が拡大している。具体的には、せんべいなどの米菓、ポテトチップスなどのスナック菓子、及びチキンカツなどのフライ食品など、従来マヨネーズを使用しなかった業態においてマヨネーズ味を付した加工食品の開発が進んでいる。 Acidic oil-in-water emulsified foods such as mayonnaise are commonly used in salads or with vegetables, but in recent years their use has expanded. Specifically, the development of processed foods with a mayonnaise flavor is advancing, such as rice crackers such as rice crackers, snacks such as potato chips, and fried foods such as chicken cutlet.
しかしながら、米菓の製造工程において、マヨネーズをからめた後、熱風乾燥を行ったり、フライ食品の製造工程において、バッター液としてマヨネーズを付着させた後、油ちょうを行うと、加熱によってマヨネーズ特有のマイルドな酸味が消失してしまうという問題があった。 However, after cooking mayonnaise in rice cracker manufacturing process, hot air drying is performed, or in the manufacturing process of fried food, mayonnaise is attached as batter liquid, and then oiling is performed. There was a problem that the sour taste disappeared.
加工食品にマヨネーズ味を付す方法としては、米菓や、フライ食品の製造工程において、熱風乾燥や油ちょうを行った後、粉末マヨネーズ（特許文献１）を振りかける方法が知られている。しかしながら、これらの方法でマヨネーズ味を付した加工食品は、酸味は残るものの、マヨネーズ特有のマイルドな酸味とは異なる酸味であった。 As a method of adding a mayonnaise flavor to processed foods, a method of sprinkling powder mayonnaise (Patent Document 1) after hot air drying or oil frying is known in the manufacturing process of rice crackers and fried foods. However, processed foods with a mayonnaise taste by these methods have a sour taste different from a mild sour taste peculiar to mayonnaise, although the sour taste remains.
そこで、本発明の目的は、米菓やフライ食品用バッター液などに使い易い低粘度の酸性水中油型乳化食品において、熱風乾燥、及び油ちょうを施してもマヨネーズ特有のマイルドな酸味を有する、酸性水中油型乳化食品およびその用途を提供するものである。 Therefore, the object of the present invention is a low-viscosity acidic oil-in-water emulsified food that is easy to use for rice cakes, batter liquids for fried foods, etc., and has a mild sourness peculiar to mayonnaise even after hot-air drying and oil-stirring. An acidic oil-in-water emulsified food and its use are provided.
本発明者等は、上記目的を達成すべく酸性水中油型乳化食品に使用されている様々な配合原料、及び製造工程について鋭意研究を重ねた。その結果、特定量の有機酸、乳酸、及び乳酸発酵卵白を配合するならば、意外にも熱風乾燥、及び油ちょうを施してもマヨネーズ特有のマイルドな酸味を有することを見出し本発明を完成するに至った。 In order to achieve the above object, the present inventors have conducted extensive research on various blended raw materials used in acidic oil-in-water emulsified foods and production processes. As a result, if a specific amount of organic acid, lactic acid, and lactic acid fermented egg white are blended, it is surprisingly found that it has a mild sourness peculiar to mayonnaise even if it is hot-air dried and oil-dried, and the present invention is completed. It came to.
すなわち、本発明は、
（１）粘度が１００〜５，０００ｍＰａ・ｓである酸性水中油型乳化食品において、製品に対し有機酸（乳酸を含む）を３．０〜５．０％、乳酸を０．５〜５．０％含量し、乳酸発酵卵白を含有する酸性水中油型乳化食品、
（２）製品に対し乳酸発酵卵白の含有量（固形分換算）が０．０１〜５％である（１）記載の酸性水中油型乳化食品、
（３）（１）または（２）に記載の酸性水中油型乳化食品を用いた米菓、
（４）（１）または（２）に記載の酸性水中油型乳化食品をバッター液に用いたフライ食品、
である。
That is, the present invention
(1) In an acidic oil-in-water emulsified food product having a viscosity of 100 to 5,000 mPa · s, an organic acid (including lactic acid) is 3.0 to 5.0% and lactic acid is 0.5 to 5. Acidic oil-in-water emulsified food containing 0% lactic acid fermented egg white,
(2) Acidic oil-in-water emulsified food according to (1), wherein the content of lactic acid fermented egg white (in terms of solid content) is 0.01 to 5% of the product,
(3) Rice crackers using the acidic oil-in-water emulsified food according to (1) or (2),
(4) A fried food using the acidic oil-in-water emulsified food according to (1) or (2) as a batter liquid,
It is.
本発明によれば、熱風乾燥、及び油ちょうを施してもマヨネーズ特有のマイルドな酸味を有する酸性水中油型乳化食品を提供することが出来る。したがって、酸性水中油型乳化食品を従来使用できなかった加工食品に使用が可能となり、酸性水中油型乳化食品の更なる需要拡大が期待できる。 According to the present invention, it is possible to provide an acidic oil-in-water emulsified food having a mild sourness peculiar to mayonnaise even after hot air drying and oil-blowing. Therefore, the acidic oil-in-water emulsified food can be used for processed foods that could not be used conventionally, and further demand expansion of the acid oil-in-water emulsified food can be expected.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明において酸性水中油型乳化食品とは、卵黄または全卵、食用油脂を含有し、食用油脂が油滴として水相中に略均一に分散して水中油型の乳化状態が維持され、常温流通を可能ならしめるためにｐＨを４．６以下に調整された酸性乳化食品である。 In the present invention, the acidic oil-in-water emulsified food contains egg yolk or whole egg, edible oil and fat, and the edible oil and fat is dispersed substantially uniformly in the water phase as oil droplets, and the oil-in-water emulsified state is maintained. It is an acidic emulsified food whose pH is adjusted to 4.6 or lower in order to enable distribution.
本発明は、上記酸性水中油型乳化食品の中でも特に、粘度が１００〜５，０００ｍＰａ・ｓである酸性水中油型乳化食品において、特定量の有機酸、乳酸、及び乳酸発酵卵白を含有することを特徴としており、これにより、熱風乾燥、及び油ちょうを施してもマヨネーズ特有のマイルドな酸味を有する酸性水中油型乳化食品となる。 The present invention contains a specific amount of organic acid, lactic acid, and lactic acid fermented egg white in the acidic oil-in-water emulsified food, particularly in the acidic oil-in-water emulsified food having a viscosity of 100 to 5,000 mPa · s. This makes it an acidic oil-in-water emulsified food that has a mild sourness peculiar to mayonnaise even after hot air drying and oil-blowing.
本発明の酸性水中油型乳化食品の粘度は１００〜５，０００ｍＰａ・ｓであり、好ましくは１００〜３，０００ｍＰａ・ｓである。酸性水中油型乳化食品の粘度が前記値よりも高いと、せんべいなどの米菓への噴霧による付着が困難となり、また、チキンカツなどのフライ食品用バッター液としても使用し難いものとなるため好ましくない。なお、粘度は、品温２０℃のときの粘度であり、ＢＨ形粘度計を用いローター：Ｎｏ．２、回転数：１０ｒｐｍの条件で測定し、２回転後の示度により算出した値である。 The viscosity of the acidic oil-in-water emulsified food of the present invention is 100 to 5,000 mPa · s, preferably 100 to 3,000 mPa · s. If the viscosity of the acidic oil-in-water emulsified food is higher than the above value, it is difficult to attach to rice crackers such as rice crackers by spraying, and it is also difficult to use as a batter liquid for fried foods such as chicken cutlet. Absent. The viscosity is a viscosity at a product temperature of 20 ° C., and a rotor: No. 2. Rotational speed: It is a value calculated under the condition of 10 rpm and calculated from the reading after 2 revolutions.
本発明で用いる有機酸は、構造内に少なくとも１個以上のカルボキシル基を有し、酸性を呈し、食用の酸材として用いられている有機化合物をいう。本発明で用いる有機酸としては、食用として供されるものであれば特に限定するものではないが、例えば、１個のカルボキシル基を有する有機酸としては、酢酸、乳酸、プロピオン酸、グルコン酸などが挙げられ、２個以上のカルボキシル基を有する有機酸としては、例えば、クエン酸、リンゴ酸、アジピン酸、フマル酸、酒石酸、コハク酸などが挙げられ、本発明ではこれらの１種または２種以上を用いるとよい。また、本発明では、これらの有機酸を直接用いてもよいが、有機酸を含有した液状の食材である、例えば、リンゴ酢、ワインビネガー、モルトビネガー、米酢、粕酢などの醸造酢、レモン、かぼすなどの柑橘果汁又はこれらの濃縮物などを用いてもよい。 The organic acid used in the present invention refers to an organic compound that has at least one carboxyl group in the structure, exhibits acidity, and is used as an edible acid material. The organic acid used in the present invention is not particularly limited as long as it is used for food. For example, the organic acid having one carboxyl group includes acetic acid, lactic acid, propionic acid, gluconic acid, and the like. Examples of the organic acid having two or more carboxyl groups include citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, and succinic acid. In the present invention, one or two of these are used. The above may be used. Further, in the present invention, these organic acids may be used directly, but are liquid foods containing organic acids, for example, vinegars such as apple vinegar, wine vinegar, malt vinegar, rice vinegar, rice bran vinegar, You may use citrus fruit juices, such as lemon and pumpkin, or these concentrates.
また、本発明で使用する乳酸としては、天然の乳酸、あるいは合成の乳酸のいずれであっても良いが、一般的に食品に用いられる天然の乳酸、例えば発酵乳酸を用いると良い。市販されている５０％発酵乳酸、あるいは乳酸に賦形材を添加して乾燥させた粉末乳酸などを使用しても良い。 The lactic acid used in the present invention may be either natural lactic acid or synthetic lactic acid, but natural lactic acid generally used in food, for example, fermented lactic acid, may be used. Commercially available 50% fermented lactic acid or powdered lactic acid obtained by adding a shaping material to lactic acid and drying it may be used.
酸性水中油型乳化食品に対する有機酸の含有量は、３．０〜５．０％であり、好ましくは３．２〜４．０％である。製品に対する有機酸の含有量が前記値より少ないと、たとえ後述の乳酸、及び乳酸発酵卵白を特定量含有したとしても、酸性水中油型乳化食品に熱風乾燥や油ちょうを施した際、マヨネーズ特有のマイルドな酸味が消失してしまうためである。また、製品に対する有機酸の含有量が前記値よりも多いと、マヨネーズ特有のマイルドな酸味とは異なる酸味となる場合があるためである。なお、有機酸の含有量とは、後述の乳酸の含有量を合算した数値のことをいう。 The content of the organic acid with respect to the acidic oil-in-water type emulsified food is 3.0 to 5.0%, preferably 3.2 to 4.0%. If the content of organic acid in the product is less than the above value, even if it contains a specific amount of lactic acid and lactic acid fermented egg white as described below, it may be peculiar when it is hot-air dried or oil-blown on acidic oil-in-water emulsified foods. This is because the mild acidity disappears. Moreover, it is because it may become the acidity different from the mild acidity peculiar to mayonnaise when there is more content of the organic acid with respect to a product than the said value. In addition, content of organic acid means the numerical value which added together content of the below-mentioned lactic acid.
また、酸性水中油型乳化食品に対する乳酸の含有量は、０．５〜５．０％であり、好ましくは１．０〜４．０％である。製品に対する乳酸の含有量が前記値より少ないと、たとえ前述の有機酸、及び後述の乳酸発酵卵白を特定量含有したとしても、酸性水中油型乳化食品に熱風乾燥や油ちょうを施した際、マヨネーズ特有のマイルドな酸味が消失してしまうためである。また、製品に対する乳酸の含有量が前記値よりも多いと、マヨネーズ特有のマイルドな酸味とは異なる酸味となるためである。 Moreover, content of lactic acid with respect to acidic oil-in-water type emulsified food is 0.5 to 5.0%, preferably 1.0 to 4.0%. When the content of lactic acid relative to the product is less than the above value, even when a specific amount of the above-mentioned organic acid and lactic acid fermented egg white described below is contained, This is because the mild sourness peculiar to mayonnaise disappears. In addition, if the content of lactic acid in the product is higher than the above value, the acidity is different from the mild acidity unique to mayonnaise.
本発明の酸性水中油型乳化食品は、上述した有機酸、及び乳酸に加え乳酸発酵卵白を含有したものである。本発明の酸性水中油型乳化食品に含有される乳酸発酵卵白とは、液状の卵白に乳酸菌を添加して発酵させることにより得られるものである。このような乳酸発酵は、一般的に栄養源として乳酸菌資化性糖類を添加し、更に必要に応じ酵母エキス等の発酵促進物質、及び乳酸発酵卵白のコク味付与を目的とした食用油脂を添加し、乳酸菌を１ｍＬあたり好ましくは１０３〜１０８、さらに好ましくは１０５〜１０７供し発酵されており、本発明も同様な方法で得られたものを用いるとよい。 The acidic oil-in-water emulsified food of the present invention contains lactic acid fermented egg white in addition to the organic acid and lactic acid described above. The lactic acid fermented egg white contained in the acidic oil-in-water emulsified food of the present invention is obtained by adding lactic acid bacteria to liquid egg white and fermenting it. Such lactic acid fermentation generally adds lactic acid bacteria assimilating saccharide as a nutrient source, and further, if necessary, a fermentation promoting substance such as yeast extract, and edible fats and oils for the purpose of imparting the rich taste of lactic acid fermented egg white However, lactic acid bacteria are fermented preferably at 10 3 to 10 8 , more preferably 10 5 to 10 7 per mL, and the present invention may be obtained by the same method.
上記乳酸発酵卵白に用いる卵白としては、例えば、鶏等の鳥類の卵を割卵し卵黄を分離したものであり工業的に得られるもの、またこれを殺菌、凍結したもの、濃縮または希釈したもの、特定の成分（リゾチームやアビジン等）を除去したもの、乾燥させたものを水戻ししたもの等が挙げられる。また効果に影響を及ぼさない程度に卵黄やその他の卵由来の成分を含んでいても差し支えない。 Examples of the egg white used for the lactic acid fermented egg white are those obtained by splitting egg yolks from birds such as chickens and industrially obtained, sterilized, frozen, concentrated or diluted And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. Further, it may contain egg yolk and other egg-derived components to the extent that they do not affect the effect.
上記乳酸発酵卵白に用いる乳酸菌としては、一般的にヨーグルトやチーズの製造に利用される、例えば、ラクトバチルス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ等）、ストレプトコッカス属（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｙｌａｃｔｉｓ等）、ラクトコッカス属（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ等）、ロイコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ ｃｒｅｍｏｒｉｓ等）、エンテロコッカス属（Ｅｎｔｅｒｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）、ビフィドバクテリウム属（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ Ｂｂｉｆｉｄｕｍ等）等が挙げられる。 Examples of the lactic acid bacteria used in the above-mentioned lactic acid fermented egg white are generally used for the production of yogurt and cheese. lactis etc.), Leuconostoc genus (Leuconostoc cremoris etc.), Enterococcus faecalis (Bifidobacterium Bbifidum etc.) and the like.
上記乳酸発酵卵白に用いる乳酸菌資化性糖類としては、例えば、単糖類（グルコース、ガラクトース、フルクトース、マンノース、Ｎ−アセチルグルコサミン等）、二糖類（ラクトース、マルトース、スクロース、セルビオース、トレハロース等）、オリゴ糖類（特に３〜５個の単糖類が結合しているもの）、ブドウ糖果糖液糖等が挙げられ、１種又は２種以上を組み合わせて液状の卵白に添加することができる。 Examples of lactic acid bacteria assimilating saccharides used in the above lactic acid fermented egg white include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cellobiose, trehalose, etc.), oligos, etc. Examples thereof include saccharides (particularly those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar, and the like, and one or more kinds can be added to liquid egg white.
上記乳酸発酵卵白に用いる発酵促進物質としては、本発明の効果を損なわない範囲で発酵を促進するものであれば、特に限定するものではない。例えば、アミノ酸やペプチド等の蛋白質分解物、酵母エキス、ビタミン類、ミネラル類等が挙げられる。 The fermentation-promoting substance used for the lactic acid-fermented egg white is not particularly limited as long as it promotes fermentation within a range that does not impair the effects of the present invention. For example, protein degradation products such as amino acids and peptides, yeast extracts, vitamins, minerals and the like can be mentioned.
本発明の有効成分である乳酸発酵卵白の形態は、種々の形態（例えば、液状、粉末状、マイクロコロイド状、クリーム状、ペースト状、ゼリー状）を有することができる。すなわち、配合する食品の性状に応じて、適切な形態に加工し使用することができる。乾燥処理は、上記乳酸発酵卵白に必要に応じデキストリン等の賦形材や清水等の水系媒体を添加後、スプレードライ、フリーズドライ、パンドライ等、任意の方法を採用し乾燥させることが出来る。 The form of lactic acid fermented egg white which is an active ingredient of the present invention can have various forms (for example, liquid, powder, microcolloid, cream, paste, jelly). That is, it can be processed into an appropriate form and used according to the properties of the food to be blended. The drying treatment can be carried out by adding a shaping material such as dextrin or an aqueous medium such as fresh water to the lactic acid fermented egg white as necessary, followed by any method such as spray drying, freeze drying, pan drying and the like.
上記乳酸発酵卵白の代表的な製造方法を以下に示す。卵白蛋白質２〜８％、乳酸菌資化性糖類１〜１５％、及び発酵促進物質０．５〜１０％を水に加え、乳酸、塩酸等の酸材を用いてｐＨ５〜７．５にｐＨ調整し仕込み液を調製する。なお、酸材としては風味の面から乳酸を用いるのが好ましい。得られた仕込み液を６０〜１１０℃で５〜１２０分間加熱した後、乳酸菌スターターを１ｍＬあたり１０５〜１０７になるように添加する。２５〜５０℃で８〜４８時間発酵し乳酸発酵卵白が得られる。また、必要に応じて上記乳酸発酵卵白を加熱殺菌し、高圧下で均質化処理を施してもよく、あるいは、フリーズドライ、スプレードライ等の乾燥処理を施して粉末状にしてもよい。 The typical manufacturing method of the said lactic acid fermented egg white is shown below. Add egg white protein 2-8%, lactic acid bacteria assimilating sugar 1-15%, and fermentation-promoting substance 0.5-10% to water and adjust pH to 5-7.5 using acid materials such as lactic acid and hydrochloric acid. Prepare a feed solution. In addition, as an acid material, it is preferable to use lactic acid from the surface of flavor. After heating the resulting 5-120 minutes charge liquid at 60 to 110 ° C., it is added so that the lactic acid bacteria starter to 10 5 to 10 7 per 1 mL. Fermented at 25-50 ° C. for 8-48 hours to obtain lactic acid fermented egg white. If necessary, the lactic acid fermented egg white may be sterilized by heating and homogenized under high pressure, or may be powdered by drying such as freeze drying or spray drying.
本発明の酸性水中油型乳化食品における乳酸発酵卵白の配合量は、固形分換算で０．０１〜５％が好ましく、０．０５〜５％がより好ましい。乳酸発酵卵白の配合量が前記範囲より少ないと、たとえ前述の有機酸、及び乳酸を特定量含有したとしても、酸性水中油型乳化食品に熱風乾燥や油ちょうを施した際、マヨネーズ特有のマイルドな酸味が消失し易くなるため好ましくない。一方、乳酸発酵卵白の配合量を前記範囲より多くしたとしても、配合量に応じた効果が期待し難く経済的でない。なお、本発明において乳酸発酵卵白の固形分換算とは、乳酸発酵卵白にあらかじめ添加した食用油脂を除いたものである。また、粉末状にした乳酸発酵卵白の固形分換算とは、必要に応じ添加したデキストリン等の賦形材を除いたものである。 The blending amount of lactic acid fermented egg white in the acidic oil-in-water emulsified food of the present invention is preferably 0.01 to 5%, more preferably 0.05 to 5% in terms of solid content. If the blended amount of lactic acid fermented egg white is less than the above range, even if the aforementioned organic acid and lactic acid are contained in a specific amount, the mild oil peculiar to mayonnaise is used when hot-air drying or oil-stirring is applied to the acidic oil-in-water emulsified food. It is not preferable because a sour taste tends to disappear. On the other hand, even if the blending amount of the lactic acid fermented egg white is larger than the above range, it is difficult to expect an effect according to the blending amount and it is not economical. In the present invention, conversion to solid content of lactic acid fermented egg white excludes edible fats and oils added in advance to lactic acid fermented egg white. In addition, conversion to solid content of lactic acid fermented egg white in powder form excludes a shaping material such as dextrin added as necessary.
また、本発明の酸性水中油型乳化食品における食用油脂の含有量は、上述の粘度の酸性水中油型乳化食品を製造するため、好ましくは１０〜５０％、より好ましくは１０〜４０％である。ここで、本発明に用いる食用油脂は、食用に供されるものであれば特に限定されるものではない。例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、ゴマ油、魚油、卵黄油等の動植物油及びこれらの精製油、並びにＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリドなどのように化学的あるいは酵素的処理を施して得られる油脂などが挙げられる。 In addition, the content of the edible oil / fat in the acidic oil-in-water emulsified food of the present invention is preferably 10 to 50%, more preferably 10 to 40% in order to produce the acidic oil-in-water emulsified food having the above viscosity. . Here, the edible oil and fat used in the present invention is not particularly limited as long as it is provided for edible use. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, fish oil, egg yolk oil and other animal and vegetable oils and refined oils thereof, and MCT (medium chain fatty acid triglyceride), diglyceride And the like obtained by chemical or enzymatic treatment.
更に、本発明の酸性水中油型乳化食品は、卵黄または全卵を含有するものである。通常、含有された卵黄および全卵に含まれる卵黄部分が乳化材として機能するが、その他の乳化材を配合してもよい。本発明の酸性水中油型乳化食品における卵黄の含有量は、通常、酸性水中油型乳化食品に用いられている量を含有すればよいが、乳化安定性の観点から、生卵黄換算で好ましくは１〜３０％、より好ましくは３〜２０％である。また、その他の乳化材としては、レシチン、リゾレシチン、ラクトアルブミン、カゼインナトリウム、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、オクテニルコハク酸化澱粉などがあげられる。 Furthermore, the acidic oil-in-water emulsified food of the present invention contains egg yolk or whole egg. Usually, the contained egg yolk and the egg yolk portion contained in the whole egg function as an emulsifying material, but other emulsifying materials may be blended. The content of egg yolk in the acidic oil-in-water emulsified food of the present invention may be usually the amount used in the acidic oil-in-water emulsified food, but from the viewpoint of emulsion stability, preferably in terms of raw egg yolk 1 to 30%, more preferably 3 to 20%. Other emulsifying materials include lecithin, lysolecithin, lactalbumin, sodium caseinate, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch and the like.
本発明の酸性水中油型乳化食品は、上述の有機酸、乳酸、乳酸発酵卵白、食用油脂、及び卵黄を配合する他に本発明の効果を損なわない範囲で酸性水中油型乳化食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、グルタミン酸ナトリウム、食塩、砂糖、醤油、味噌などの各種調味料、各種エキス、キサンタンガム、タマリンド種子ガム、ローカストビーンガム、ジェランガム、グアーガム、アラビアガム、サイリュームシードガムなどのガム質、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋などの処理を施した加工澱粉、並びに湿熱処理澱粉などの澱粉類、澱粉分解物、デキストリン、デキストリンアルコール、オリゴ糖、オリゴ糖アルコールなどの糖類、全卵、液卵白アスコルビン酸又はその塩、ビタミンＥなどの酸化防止剤、からし粉、胡椒などの香辛料、各種蛋白質やこれらの分解物などが挙げられる。 The acidic oil-in-water emulsified food of the present invention is usually used in an acidic oil-in-water emulsified food in addition to the above-mentioned organic acid, lactic acid, lactic acid fermented egg white, edible oil and fat, and egg yolk. Various raw materials used can be selected and contained as appropriate. For example, various seasonings such as sodium glutamate, salt, sugar, soy sauce, miso, various extracts, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, silly seed gum, potato starch, corn starch , Tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and starches such as wet heat-treated starch, starch degradation products, dextrin, dextrin alcohol, oligosaccharide, oligosaccharide Examples include sugars such as alcohol, whole eggs, liquid egg white ascorbic acid or salts thereof, antioxidants such as vitamin E, spices such as mustard powder and pepper, various proteins, and degradation products thereof.
本発明の酸性水中油型乳化食品の製造方法は、上述の有機酸、乳酸、乳酸発酵卵白、食用油脂、及び卵黄を配合させる以外は、酸性水中油型乳化食品の常法に則り製造すればよく、例えば、上述の有機酸、乳酸、乳酸発酵卵白、及び卵黄を含む水相原料を均一に混合し、ミキサー等で攪拌させながら、油相原料を注加して粗乳化し、次にコロイドミル、高圧ホモゲナイザーなどで仕上げ乳化をした後、ボトル容器やガラス容器などに充填密封する。 The method for producing an acidic oil-in-water emulsified food according to the present invention can be produced in accordance with the conventional method for acidic oil-in-water emulsified foods except that the above-mentioned organic acid, lactic acid, lactic acid fermented egg white, edible oil and fat, and egg yolk are mixed. Well, for example, the above-mentioned organic acid, lactic acid, lactic acid fermented egg white, and egg yolk aqueous phase raw material are uniformly mixed, while stirring with a mixer or the like, the oil phase raw material is poured and coarsely emulsified, then colloid After final emulsification with a mill, high-pressure homogenizer, etc., it is filled and sealed in a bottle container or glass container.
また、本発明の米菓、及びフライ食品の製造方法は、本発明の酸性水中油型乳化食品を用いる以外は、米菓、及びフライ食品の常法に則り製造すればよい。なお、本発明のフライ食品は、油ちょう前の加工食品も含む。 Moreover, what is necessary is just to manufacture the rice cracker of this invention, and the manufacturing method of fried food according to the conventional method of rice cracker and fried food except using the acidic oil-in-water type emulsion food of this invention. In addition, the fried food of the present invention includes processed foods before cooking oil.
以下、本発明の酸性水中油型乳化食品について、実施例、比較例並びに試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the acidic oil-in-water emulsified food of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these.
［実施例１］
＜乳酸発酵卵白１の製造方法＞
液卵白５０％（蛋白質含有量６％）、グラニュ糖４％、酵母エキス０．０５％、５０％乳酸０．１５％及び清水４５．８％からなる卵白水溶液を攪拌、調製した。得られた卵白水溶液を７０〜９０℃で５分間加熱した後、乳酸菌スターター０．０２％（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ. ｌａｃｔｉｓ、Ｌｅｕｃｏｎｏｓｔｏｃ ｍｅｓｅｎｔｅｒｏｉｄｅｓ ｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｙｌａｃｔｉｓ、Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ）を添加し、３０℃で２４時間発酵を行った後、７０〜９０℃で１０分間加熱殺菌し、次いで高圧ホモゲナイザーを用いて１０ＭＰａの圧力で処理し、本発明で用いる乳酸発酵卵白１（固形分含有量１０％）を製した。
[Example 1]
<Method for producing lactic acid fermented egg white 1>
An egg white aqueous solution consisting of 50% liquid egg white (protein content 6%), granulated sugar 4%, yeast extract 0.05%, 50% lactic acid 0.15% and fresh water 45.8% was stirred and prepared. The resulting egg white aqueous solution was heated at 70 to 90 ° C. for 5 minutes, and then 0.02% of lactic acid bacteria starter (Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. After fermentation at 24 ° C. for 24 hours, sterilization by heating at 70 to 90 ° C. for 10 minutes, followed by treatment at a pressure of 10 MPa using a high-pressure homogenizer, lactic acid fermented egg white 1 used in the present invention (solid content 10%) Made.
＜マヨネーズ様食品の製造方法＞
下記に示す配合割合でマヨネーズ様食品を製した。つまり、上述の乳酸発酵卵白１を食酢、発酵乳酸、生卵黄、食塩、グルタミン酸ソーダ、清水と混合し、ミキサーで均一に攪拌しながら植物油を徐々に添加して粗乳化し、更にコロイドミルに通して仕上げ乳化を施した。次に、得られた乳化物を容量３００ｇの三層のラミネート容器に充填することにより本発明品のマヨネーズ様食品を製した。なお、得られたマヨネーズ様食品は、製品に対し有機酸を３．２％、乳酸を１．８％、乳酸発酵卵白（固形分換算）を０．２％含有するものである。また、得られたマヨネーズ様食品の粘度は１，０００ｍＰａ・ｓであった。
<Production method of mayonnaise-like food>
A mayonnaise-like food was produced at the following blending ratio. In other words, the above-mentioned lactic acid fermented egg white 1 is mixed with vinegar, fermented lactic acid, raw egg yolk, salt, sodium glutamate, and fresh water, gradually added with vegetable oil while stirring uniformly with a mixer, and coarsely emulsified, and passed through a colloid mill. And finished emulsification. Next, the obtained emulsion was filled in a three-layer laminate container having a capacity of 300 g to produce a mayonnaise-like food of the present invention. The mayonnaise-like food obtained contains 3.2% organic acid, 1.8% lactic acid, and 0.2% lactic acid fermented egg white (in terms of solid content). Moreover, the viscosity of the obtained mayonnaise-like food was 1,000 mPa · s.
＜マヨネーズ様食品の配合割合＞
（油相）
植物油 ２０％
（水相）
食酢（酸度１０％） １４％
発酵乳酸（酸度５０％） ３．６％
生卵黄 ４％
食塩 ３％
乳酸発酵卵白１（固形分含有量１０％）２％
グルタミン酸ソーダ ０．３％
清水 残余
―――――――――――――――――――――――
合計 １００％
<Mixed ratio of mayonnaise-like food>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
Raw egg yolk 4%
3% salt
Lactic acid fermented egg white 1 (solid content 10%) 2%
Sodium glutamate 0.3%
Shimizu Residue ―――――――――――――――――――――――
Total 100%
［実施例２］
＜揚げせんべいの製造＞
精米したもち米を水に４時間浸漬した後、当該吸水米をセイロに移し蒸煮した。蒸煮の途中で打ち水で加水しながら芯が残らないまで蒸煮し約４６％の水分とした。得られた蒸煮米をもち搗き機で搗き練り処理を行い、冷蔵庫（４℃）で一晩冷却した後、直径４ｃｍ、厚さ０．３ｃｍに大きさに切断して成形し、次いで１５〜１６％の水分となるまで乾燥させた。次いで、当該乾燥物を油温約２４０℃の油で１分間揚げた後、油切りし、当該揚げ処理物に実施例１で得られたマヨネーズ様食品を揚げ処理物１００部に対し２０部となるように噴霧して付着させ、次いで８０℃の熱風で６０分間乾燥させて揚げせんべいを得た。得られた揚げせんべいを喫食したところ、マヨネーズ特有のマイルドな酸味が十分に残っていた。
[Example 2]
<Manufacture of fried rice crackers>
After the polished glutinous rice was soaked in water for 4 hours, the water-absorbed rice was transferred to a steamer and steamed. During the cooking, water was added with water to make 46% water until no core remained. The resulting cooked rice is kneaded with a moisturizer and cooled overnight in a refrigerator (4 ° C.), then cut into a size of 4 cm in diameter and 0.3 cm in thickness, and then shaped into 15-16. Dry to% moisture. Next, the dried product is fried with oil having an oil temperature of about 240 ° C. for 1 minute, then drained, and the mayonnaise-like food obtained in Example 1 is added to the fried processed product in 20 parts with respect to 100 parts of the fried processed product. The fried rice crackers were obtained by spraying and adhering, and then drying with hot air at 80 ° C. for 60 minutes. When the obtained fried rice crackers were eaten, the mild sourness peculiar to mayonnaise remained sufficiently.
［実施例３］
＜チキンカツの製造＞
鶏胸肉を一口大にカットし、塩、胡椒で調味した。実施例１で得られたマヨネーズ様食品をバッター液として用い、調味した鶏胸肉１００部に対しマヨネーズ様食品２０部となるように付着させ、パン粉を付けた後、１７０℃の植物油で４分間油ちょうした。得られたチキンカツを喫食したところ、マヨネーズ特有のマイルドな酸味が十分に残っていた。
[Example 3]
<Manufacture of chicken cutlet>
Chicken breast was cut into bite-sized pieces and seasoned with salt and pepper. Using the mayonnaise-like food obtained in Example 1 as a batter liquid, it was made to adhere to 100 parts of seasoned chicken breast so as to be 20 parts of mayonnaise-like food, pasted with bread crumbs, and then with vegetable oil at 170 ° C. for 4 minutes. Oiled. When the obtained chicken cutlet was eaten, the mild sourness peculiar to mayonnaise remained sufficiently.
［試験例１］
酸性水中油型乳化食品に用いる有機酸の種類の違いによる、酸性水中油型乳化食品を熱風乾燥した際の、マヨネーズ特有のマイルドな酸味の残存効果への影響を調べた。具体的には、実施例１において、配合原料の発酵乳酸（酸度５０％）全量を、表１に示す有機酸に変更し、マヨネーズ様食品全体の有機酸の含有量が３．２％となるように調整して各有機酸を配合した以外は、実施例１と同様の方法でマヨネーズ様食品を製した。次いで、得られたマヨネーズ様食品を用いて、実施例２と同様の方法で揚げせんべいを製造し、得られた揚げせんべいを喫食し、マヨネーズ特有のマイルドな酸味の残存効果を評価した。なお、得られた各マヨネーズ様食品の粘度は５，０００ｍＰａ・ｓ以下であった。
[Test Example 1]
We investigated the influence on the residual effect of mild acidity peculiar to mayonnaise when hot-air drying of acidic oil-in-water emulsified foods due to differences in the types of organic acids used in acidic oil-in-water emulsified foods. Specifically, in Example 1, the total amount of fermented lactic acid (acidity 50%) of the blended raw material is changed to the organic acid shown in Table 1, and the content of organic acid in the mayonnaise-like food as a whole becomes 3.2%. A mayonnaise-like food was produced in the same manner as in Example 1 except that each organic acid was blended with adjustment. Next, using the obtained mayonnaise-like food, fried rice crackers were produced in the same manner as in Example 2. The obtained fried rice crackers were eaten, and the mild sour remaining effect unique to mayonnaise was evaluated. In addition, the viscosity of each obtained mayonnaise-like food was 5,000 mPa · s or less.
「マヨネーズ特有のマイルドな酸味の残存効果」の評価
ランク：基準
Ａ ：マヨネーズ特有のマイルドな酸味が十分に残っている。
Ｂ−１：マヨネーズ特有のマイルドな酸味が若干弱いが、問題とならない程度である。
Ｂ−２：マヨネーズ特有のマイルドな酸味とやや異なるが、問題とならない程度である。
Ｃ−１：マヨネーズ特有のマイルドな酸味がほとんど感じられない。
Ｃ−２：マヨネーズ特有のマイルドな酸味とは異なる酸味である。
Evaluation rank of “residence effect of mild sourness peculiar to mayonnaise”: Criteria A: Mild sourness peculiar to mayonnaise remains sufficiently.
B-1: Mild acidity peculiar to mayonnaise is slightly weak, but it is not problematic.
B-2: Slightly different from the mild sourness peculiar to mayonnaise, but is not problematic.
C-1: The mild acidity peculiar to mayonnaise is hardly felt.
C-2: The acidity is different from the mild acidity unique to mayonnaise.
表１より、酸性水中油型乳化食品に配合する乳酸に代えて酢酸、クエン酸、リンゴ酸、及びグルコン酸を用いた場合は、マヨネーズ特有のマイルドな酸味がほとんど感じられないか、もしくは、マヨネーズ特有のマイルドな酸味とは異なる酸味となっており、乳酸がマヨネーズ特有のマイルドな酸味の残存効果に優れていることが理解される。 From Table 1, when acetic acid, citric acid, malic acid, and gluconic acid are used instead of lactic acid to be blended in the acidic oil-in-water emulsified food, the mild acidity peculiar to mayonnaise is hardly felt, or mayonnaise The acidity is different from the characteristic mild acidity, and it is understood that lactic acid is excellent in the residual effect of mild acidity specific to mayonnaise.
［試験例２］
有機酸、及び乳酸の含有量の違いによる、酸性水中油型乳化食品を熱風乾燥した際の、マヨネーズ特有のマイルドな酸味の残存効果への影響を調べた。具体的には、実施例１において、食酢由来の酢酸、及び発酵乳酸由来の乳酸の含有量を表２に示す割合に変更した以外は、実施例１と同様の方法でマヨネーズ様食品を製した。次いで、得られたマヨネーズ様食品を用いて、実施例２と同様の方法で揚げせんべいを製造し、得られた揚げせんべいを喫食し、マヨネーズ特有のマイルドな酸味の残存効果を評価した。なお、得られた各マヨネーズ様食品の粘度は５，０００ｍＰａ・ｓ以下であった。また、マヨネーズ特有のマイルドな酸味の残存効果の評価基準は試験例１と同様とする。
[Test Example 2]
The influence on the residual effect of mild acidity peculiar to mayonnaise when the acidic oil-in-water emulsified food was dried with hot air due to the difference in the contents of organic acid and lactic acid was investigated. Specifically, in Example 1, a mayonnaise-like food was produced in the same manner as in Example 1 except that the contents of acetic acid derived from vinegar and fermented lactic acid were changed to the ratios shown in Table 2. . Next, using the obtained mayonnaise-like food, fried rice crackers were produced in the same manner as in Example 2. The obtained fried rice crackers were eaten, and the mild sour remaining effect unique to mayonnaise was evaluated. In addition, the viscosity of each obtained mayonnaise-like food was 5,000 mPa · s or less. The evaluation criteria for the residual effect of mild sourness peculiar to mayonnaise are the same as in Test Example 1.
表２より、有機酸の含有量が、製品に対し３．０〜５．０％であり、かつ乳酸の含有量が、製品に対し０．５〜５．０％である酸性水中油型乳化食品（Ｎｏ．２〜５、Ｎｏ．７、８）は、マヨネーズ特有のマイルドな酸味の残存効果に優れており、特に、乳酸の含有量が、製品に対し３．２〜４．０％であり、かつ乳酸の含有量が、製品に対し１．０〜４．０％である酸性水中油型乳化食品（Ｎｏ．３、４、７）は、よりマヨネーズ特有のマイルドな酸味の残存効果に優れていることが理解される。 From Table 2, the acidic oil-in-water emulsification in which the organic acid content is 3.0 to 5.0% of the product and the lactic acid content is 0.5 to 5.0% of the product. The foods (No. 2-5, No. 7, 8) are excellent in the residual effect of mild sourness peculiar to mayonnaise, and the content of lactic acid is especially 3.2 to 4.0% of the product. The acidic oil-in-water emulsified food (No. 3, 4, 7) with a lactic acid content of 1.0 to 4.0% of the product has a mild acidity remaining effect more characteristic of mayonnaise. It is understood that it is excellent.
［実施例４］
＜乳酸発酵卵白２の製造方法＞
液卵白３４％（卵白固形分換算４％）、菜種油１０％、グラニュ糖４％、酵母エキス０．０５％、５０％乳酸０．１５％及び清水５１．８％からなる卵白水溶液を攪拌、調製した。得られた卵白水溶液を７０〜９０℃で５分間加熱した後、乳酸菌スターター０．０２％（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ. ｌａｃｔｉｓ、Ｌｅｕｃｏｎｏｓｔｏｃ ｍｅｓｅｎｔｅｒｏｉｄｅｓ ｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｙｌａｃｔｉｓ、Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ）を添加し、３０℃で２４時間発酵を行った後、７０〜９０℃で１０分間加熱殺菌し、次いで高圧ホモゲナイザーを用いて１０ＭＰａの圧力で処理し、本発明で用いる乳酸発酵卵白２（固形分含有量８％。但し、上記仕込み液調製時に添加した菜種油１０部を除く。）を製した。
[Example 4]
<Method for producing lactic acid fermented egg white 2>
Stir and prepare an egg white aqueous solution consisting of 34% liquid egg white (4% in terms of egg white solids), rapeseed oil 10%, granulated sugar 4%, yeast extract 0.05%, 50% lactic acid 0.15% and fresh water 51.8% did. The resulting egg white aqueous solution was heated at 70 to 90 ° C. for 5 minutes, and then 0.02% of lactic acid bacteria starter (Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. Fermentation was carried out at 70 ° C. for 24 hours, followed by heat sterilization at 70 to 90 ° C. for 10 minutes, followed by treatment at a pressure of 10 MPa using a high-pressure homogenizer, and lactic acid fermented egg white 2 used in the present invention (solid content 8%. However, 10 parts of rapeseed oil added at the time of preparing the above-mentioned feed solution was excluded.
＜マヨネーズ様食品の製造方法＞
実施例１のマヨネーズ様食品の製造方法において、配合原料の乳酸発酵卵白１（配合量２％）を、乳酸発酵卵白２（配合量２．５％）に置換した以外は、実施例１と同様にマヨネーズ様食品を製した。なお、得られたマヨネーズ様食品は乳酸発酵卵白を固形分換算で０．２％含むものである。
<Production method of mayonnaise-like food>
In the production method of mayonnaise-like food of Example 1, the same as in Example 1 except that the lactic acid fermented egg white 1 (formulation amount 2%) as the raw material was replaced with the lactic acid fermented egg white 2 (formulation amount 2.5%) Made mayonnaise-like food. The obtained mayonnaise-like food contains 0.2% of lactic acid fermented egg white in terms of solid content.
［実施例５］
＜乳酸発酵卵白３の製造方法＞
実施例１の方法により得られた乳酸発酵卵白１を、フリーズドライヤー（東京理化器械株式会社製）を用いて、送風温度１６０℃、排風温度６５℃の条件でフリーズドライし、粉末状の乳酸発酵卵白３（固形分含有量９５％）を調製した。
[Example 5]
<Method for producing lactic acid fermented egg white 3>
The lactic acid fermented egg white 1 obtained by the method of Example 1 was freeze-dried using a freeze dryer (manufactured by Tokyo Rika Kikai Co., Ltd.) at a blowing temperature of 160 ° C. and an exhaust air temperature of 65 ° C. to obtain powdered lactic acid Fermented egg white 3 (solid content 95%) was prepared.
＜マヨネーズ様食品の製造方法＞
実施例１のマヨネーズ様食品の製造方法において、配合原料の乳酸発酵卵白１（配合量２％）を、乳酸発酵卵白３（配合量０．２１％）に置換した以外は、実施例１と同様にマヨネーズ様食品を製した。なお、得られたマヨネーズ様食品は乳酸発酵卵白を固形分換算で約０．２％含むものである。
<Production method of mayonnaise-like food>
In the production method of mayonnaise-like food of Example 1, the same as in Example 1 except that the lactic acid fermented egg white 1 (formulation amount 2%) of the blending raw material was replaced with the lactic acid fermented egg white 3 (formulation amount 0.21%). Made mayonnaise-like food. In addition, the obtained mayonnaise-like food contains about 0.2% of lactic acid fermented egg white in terms of solid content.
［比較例１］
＜卵白加工品の製造方法＞
実施例１の乳酸発酵卵白１の製造方法において、乳酸発酵卵白１と同様の配合で、乳酸菌を添加する前までの工程を行った後、５０％乳酸でｐＨを４．２に調整し、次いで高圧ホモゲナイザーを用いて１０ＭＰａの圧力で処理し、冷水により１０℃に冷却し卵白加工品（固形分含有量１０％）を製した。
[Comparative Example 1]
<Method of manufacturing processed egg white products>
In the production method of lactic acid fermented egg white 1 of Example 1, after performing the steps up to the addition of lactic acid bacteria with the same composition as lactic acid fermented egg white 1, the pH was adjusted to 4.2 with 50% lactic acid, and then It processed with the pressure of 10 Mpa using the high voltage | pressure homogenizer, and cooled to 10 degreeC with cold water, and produced the egg white processed goods (solid content of 10%).
＜マヨネーズ様食品の製造方法＞
実施例１のマヨネーズ様食品の製造方法において、配合原料の乳酸発酵卵白１を、卵白加工品に置換した以外は、実施例１と同様にマヨネーズ様食品を製した。なお、得られたマヨネーズ様食品は卵白加工品を固形分換算で約０．２％含むものである。
<Production method of mayonnaise-like food>
A mayonnaise-like food was produced in the same manner as in Example 1 except that in the method for producing a mayonnaise-like food of Example 1, the lactic acid-fermented egg white 1 as a blended raw material was replaced with a processed egg white product. In addition, the obtained mayonnaise-like food contains about 0.2% of egg white processed product in terms of solid content.
［比較例２］
実施例１において、マヨネーズ様食品の配合原料の乳酸発酵卵白１を市販の液状殺菌ヨーグルト（固形分含有量１２％）に置換した以外は、実施例１と同様の方法でマヨネーズ様食品を製した。
[Comparative Example 2]
In Example 1, a mayonnaise-like food was produced in the same manner as in Example 1 except that lactic acid fermented egg white 1 as a blending raw material of mayonnaise-like food was replaced with a commercially available liquid sterilized yogurt (solid content 12%). .
［試験例３］
配合する乳酸発酵卵白、液状殺菌ヨーグルトなどの蛋白質加工品の違いによる、酸性水中油型乳化食品を熱風乾燥した際の、マヨネーズ特有のマイルドな酸味の残存効果への影響を調べた。具体的には、実施例１、４、及び５、比較例１、及び２で得られたマヨネーズ様食品を用いて、実施例２と同様の方法で揚げせんべいを製造し、得られた揚げせんべいを喫食し、マヨネーズ特有のマイルドな酸味の残存効果を評価した。なお、得られた各マヨネーズ様食品の粘度は５，０００ｍＰａ・ｓ以下であった。また、マヨネーズ特有のマイルドな酸味の残存効果の評価基準は試験例１と同様とする。
[Test Example 3]
We investigated the influence on the residual effect of mild acidity peculiar to mayonnaise when hot-air dried acidic oil-in-water emulsion foods due to differences in protein processed products such as lactic acid fermented egg white and liquid pasteurized yogurt. Specifically, using the mayonnaise-like food obtained in Examples 1, 4, and 5 and Comparative Examples 1 and 2, fried rice crackers were produced in the same manner as in Example 2, and the resulting fried rice crackers were obtained. The remaining effect of mild sourness peculiar to mayonnaise was evaluated. In addition, the viscosity of each obtained mayonnaise-like food was 5,000 mPa · s or less. The evaluation criteria for the residual effect of mild sourness peculiar to mayonnaise are the same as in Test Example 1.
○：蛋白質加工品が乳酸発酵している。
×：蛋白質加工品が乳酸発酵していない。
○: The processed protein product is lactic acid fermented.
X: The protein processed product is not lactic acid fermented.
表３より、乳酸発酵をしていない卵白加工品を配合したマヨネーズ様食品、及び乳酸発酵をしている液状殺菌ヨーグルトを配合したマヨネーズ様食品は、マヨネーズ特有のマイルドな酸味とは異なる酸味となっていた。これに対し、卵白を乳酸発酵させた乳酸発酵卵白１〜３を配合したマヨネーズ様食品は、マヨネーズ特有のマイルドな酸味が十分に残っていた。 From Table 3, the mayonnaise-like food containing the egg white processed product without lactic acid fermentation and the mayonnaise-like food containing the liquid sterilized yogurt with lactic acid fermentation have a different sourness from the mild sourness peculiar to mayonnaise. It was. On the other hand, the mayonnaise-like food containing lactic acid fermented egg whites 1 to 3 obtained by subjecting egg white to lactic acid fermentation had sufficient mild sourness peculiar to mayonnaise.
［試験例４］
乳酸発酵卵白の含有量の違いによる、酸性水中油型乳化食品を熱風乾燥した際の、マヨネーズ特有のマイルドな酸味の残存効果への影響を調べた。具体的には、実施例１において、乳酸発酵卵白の含有量（固形分換算）を表４に示す割合に変更した以外は実施例１と同様の方法でマヨネーズ様食品を製した。次いで、得られたマヨネーズ様食品を用いて、実施例２と同様の方法で揚げせんべいを製造し、得られた揚げせんべいを喫食し、マヨネーズ特有のマイルドな酸味の残存効果を評価した。なお、得られた各マヨネーズ様食品の粘度は５，０００ｍＰａ・ｓ以下であった。また、マヨネーズ特有のマイルドな酸味の残存効果の評価基準は試験例１と同様とする。
[Test Example 4]
We investigated the influence on the residual effect of mild sourness peculiar to mayonnaise when hot air drying acidic oil-in-water emulsified foods due to the difference in the content of lactic acid fermented egg white. Specifically, a mayonnaise-like food was produced in the same manner as in Example 1 except that the content of lactic acid fermented egg white (in terms of solid content) was changed to the ratio shown in Table 4 in Example 1. Next, using the obtained mayonnaise-like food, fried rice crackers were produced in the same manner as in Example 2. The obtained fried rice crackers were eaten, and the mild sour remaining effect unique to mayonnaise was evaluated. In addition, the viscosity of each obtained mayonnaise-like food was 5,000 mPa · s or less. The evaluation criteria for the residual effect of mild sourness peculiar to mayonnaise are the same as in Test Example 1.
表４より、乳酸発酵卵白の含有量（固形分換算）が製品に対し０．０１〜５％である酸性水中油型乳化食品は、マヨネーズ特有のマイルドな酸味の残存効果に優れており、特に、乳酸発酵卵白の含有量（固形分換算）が製品に対し０．０５〜４％である酸性水中油型乳化食品は、よりマヨネーズ特有のマイルドな酸味の残存効果に優れていることが理解される。 From Table 4, the acidic oil-in-water emulsified food in which the content of lactic acid fermented egg white (in terms of solid content) is 0.01 to 5% of the product is excellent in the residual effect of mild acidity unique to mayonnaise, It is understood that acidic oil-in-water emulsified foods having a lactic acid fermented egg white content (in terms of solid content) of 0.05 to 4% of the product are more excellent in the remaining sourness characteristic of mayonnaise. The
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