JP5383559B2 - Method for producing liquid food - Google Patents

Description

The present invention relates to a method for producing a highly viscous liquid food, and more particularly to a method for producing a seasoned liquid food that is seasoned to mayonnaise without excessively degrading the original physical properties and appearance of the highly viscous liquid food.

Mayonnaise is a viscous sauce in which edible fats and oils are emulsified using egg yolk or whole egg as an emulsifying agent, and salt, vinegar, spices and the like are added. Since mayonnaise is an emulsion, it has a white appearance and has a unique flavor in which acidity and richness are harmonized.

Mayonnaise has been used in recent years and is used not only for salads, but also for various dishes such as curry and rice. However, the appearance and physical properties of dishes can be attributed to the white appearance, sticky physical properties, and acidity. In some cases, it has been a limitation of expanding applications. For example, high-viscosity liquid foods such as kuzuyu with a trowel with kuzu powder and white sauce with a trotomy with roux are moderately heated while adjusting the heat-denatured state of starch and protein, respectively. It is finished to have a mouthfeel. When mayonnaise is added to such highly viscous liquid foods and seasoned, the color tone may become white due to mayonnaise, or the original mouthfeel of the highly viscous food may change due to the viscous properties of mayonnaise. there were.

Conventionally, as a seasoning for seasoning ingredients to a mayonnaise flavor, for example, Patent Document 1 (JP-A-8-56608) proposes powder mayonnaise, and when such powder mayonnaise is added to a liquid food Not only does the mouth feel gritty and the texture is impaired, but also the mayonnaise-specific flavor tends to be impaired by powdering.

JP-A-8-56608

Accordingly, an object of the present invention is to provide a method for producing a seasoned liquid food that is seasoned to a mayonnaise flavor without excessively degrading the original physical properties and appearance of the highly viscous liquid food.

In order to achieve the above object, the present inventors have conducted extensive research on the composition and state of seasonings that impart a mayonnaise flavor to foods. As a result, if a small amount of a liquid seasoning adjusted to a specific composition and viscosity is added to a high-viscosity liquid food, the liquid food containing the liquid seasoning is unexpectedly low in the amount of liquid seasoning added. The present invention was finally completed by finding that it was fully flavored with mayonnaise flavor and in this case, the original appearance and texture of the highly viscous liquid food were hardly impaired.

That is, the present invention
(1) Organic acid 2 . 5 to 5.0%, one or two or more selected from eggs, lactic acid fermented eggs and lactic acid fermented milk in total 4 to 20% in terms of solid content, 1 to 50% lipid, and the eggs and lactic acid fermentation the total content of the egg and lactic acid fermented milk (in solid equivalent) is, Ri 1 4-200 parts der to 100 parts lipids, using at least acetic acid and lactic acid as the organic acid, the content of the organic acid, the An emulsified liquid seasoning having a viscosity of 0.1 to 1.5 Pa · s is 15 to 150 parts with respect to 100 parts of the total content (converted to solid content) of the egg, lactic acid fermented egg and lactic acid fermented milk . A step of dispersing in addition to the liquid food to be added having a viscosity of 3 to 1000 Pa · s, and the addition amount of the liquid seasoning being 0.01 to 20 parts with respect to 100 parts of the liquid food to be added A method for producing a flavored liquid food,
(2) The method for producing flavored liquid food according to claim (1) Symbol mounting the added liquid food is cooked in the additive liquid food containing the starch,
It is.

According to the present invention, with respect to a method for producing a seasoned liquid food using a high-viscosity liquid food such as kuzuyu or white sauce, it is seasoned to a mayonnaise flavor without excessively degrading the original physical properties and appearance of the high-viscosity liquid food. In addition, it is possible to provide a method for producing a flavored liquid food product having a novel and unprecedented taste. Therefore, further expansion of demand for these flavored liquid foods is expected.

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

In the method for producing a seasoned liquid food according to the present invention, an added liquid food having a viscosity of 3 to 1000 Pa · s is used as the added liquid food to which a specific liquid seasoning described later is added. Such a liquid food is not particularly limited as long as it is a liquid food having the above-mentioned viscosity, and examples thereof include kuzuyu, sauce, Chinese anse, white sauce, semi-solid dressing, and filling. Among these liquid foods to be added, heated liquid liquid foods containing starch, when seasoned with conventional general mayonnaise, have physical properties and texture formed by starch due to the viscous physical properties of mayonnaise. Although the problem of adverse effects such as changes was particularly noticeable, according to the present invention, even if it is a heated liquid food to be added containing such starch, the physical properties and appearance are not excessively impaired. Can be seasoned with mayonnaise flavor. Therefore, this invention can be implemented suitably in the seasoned liquid food using the heated liquid food to be added containing starch. The liquid food to be added may contain ingredients. The viscosity of the liquid food to be added according to the present invention is a BH viscometer. When the viscosity is less than 150 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 2 rpm, the rotor No. 5. When the viscosity is 150 Pa · s or more and less than 375 Pa · s, the rotor No. 6. When the viscosity is 375 Pa · s or more, the rotor No. 7 is a value calculated from the reading when the rotor rotates twice after the start of measurement. When the liquid food contains ingredients, the viscosity is measured by removing the ingredients by passing the liquid food through a 10-mesh mesh.

The method for producing a seasoned liquid food according to the present invention includes a step of adding and dispersing a specific amount of a specific liquid seasoning to be described later to the highly viscous liquid food to be added. As will be described later, the liquid seasoning of the present invention can sufficiently impart a mayonnaise flavor to a liquid food with a small amount of addition compared to conventional general mayonnaise, and hardly affects the color tone and physical properties of the liquid food. . Therefore, the flavored liquid food obtained by the method for producing a flavored liquid food according to the present invention is seasoned to a mayonnaise flavor without excessively degrading the original physical properties and appearance of the highly viscous liquid food.

The liquid seasoning of the present invention to be added to the liquid food to be added will be described below.

The viscosity of the liquid seasoning of the present invention is 0.1 to 5 Pa · s, preferably 0.3 to 5 Pa · s. When the viscosity of the liquid seasoning is within the specific range, when the liquid seasoning is added to the liquid food to be added, the liquid seasoning can be easily dispersed in the liquid food, and as a result, the liquid food is mayonnaise. Can be flavored to the flavor. On the other hand, when the viscosity is higher than the above range, it is difficult to disperse the liquid seasoning in the liquid food, and the original physical properties of the high-viscosity liquid food may be impaired by excessive stirring necessary for the dispersion. is there. The viscosity of the liquid seasoning in the present invention is a BH type viscometer. When the viscosity is less than 0.75 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 10 rpm, the rotor No. 1. When the viscosity is 0.75 Pa · s or more and less than 1.5 Pa · s, the rotor No. 2. When the viscosity is 1.5 Pa · s or more and less than 3 Pa · s, the rotor No. 3. When the viscosity is 3 Pa · s or more, the rotor No. 4 is a value calculated from the reading when the rotor rotates twice after the start of measurement.

Although there is no restriction | limiting in particular in the adjustment method of the viscosity of a liquid seasoning, It can adjust with the lipid content mentioned later and the compounding quantity of a thickener. In the present invention, the thickener can be used for reasons such as maintaining the stability of the liquid seasoning. In this case, the content of the thickener that adjusts the viscosity of the liquid seasoning to the above range is Although it depends on the type of material and the lipid content of the liquid seasoning described later, it is preferably 0.001 to 5.0%, more preferably 0.01 to 3.0% with respect to the liquid seasoning. . Examples of thickeners include xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, and silium seed gum, potato starch, corn starch, tapioca starch, wheat starch, rice starch, and these starches. And processed starch obtained by subjecting to a treatment such as pregelatinization and crosslinking, and starches such as wet heat-treated starch.

The organic acid used in the liquid seasoning of 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.

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 an excipient to lactic acid and drying it may be used.

The content of the organic acid with respect to the liquid seasoning is 1.5 to 5.0%, preferably 2.5 to 5.0%, more preferably 3.0 to 5.0%. When the content of the organic acid is within the specific range, even when a small amount of the liquid seasoning is added to the liquid food to be added, a mayonnaise flavor can be sufficiently imparted to the liquid food. On the other hand, if the content of the organic acid relative to the liquid seasoning is less than the above range, even if other constituent requirements are satisfied, when the liquid seasoning is added to the liquid food to be added, the mayonnaise-specific flavor It is difficult to obtain. Moreover, when there is more content of the organic acid with respect to a liquid seasoning than the said range, since it may become a flavor different from the flavor peculiar to mayonnaise, it is unpreferable.

It is preferable to use lactic acid as part or all of the organic acid, and the content of lactic acid is preferably 0.1 to 5.0%, more preferably 0.5 to 5.0% with respect to the liquid seasoning. It is. By using lactic acid, it becomes easier to obtain a mayonnaise-specific flavor when a liquid seasoning is added to the liquid food to be added.

Furthermore, the content of the organic acid is preferably 15 to 150 parts, more preferably 20 to 150 parts, with respect to 100 parts of the total content (solid content conversion) of eggs, lactic acid fermented eggs and lactic acid fermented milk described later. More preferably, it is 30-150 parts. By making the content of the organic acid relative to the total content of eggs, lactic acid fermented eggs and lactic acid fermented milk within the specific range, a flavor unique to mayonnaise is more easily obtained when a liquid seasoning is added to the liquid food to be added. Become.

Moreover, the liquid seasoning of this invention uses 1 type, or 2 or more types chosen from an egg, lactic acid fermented egg, and lactic acid fermented milk. Eggs include raw whole egg, raw egg yolk, raw egg white and mixtures thereof, and sterilization treatment, freezing treatment, drying treatment, enzyme treatment with phospholipase or protease, yeast or glucose oxidase, etc. Examples include those subjected to one or more treatments such as desugaring treatment, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment of salt or saccharide.

Lactic acid fermentation is to ferment by adding lactic acid bacteria to a raw material containing protein and sugar, and such lactic acid fermentation is generally applied to a solution containing protein and sugar as a nutrient source if necessary. Fermentation promoting substances such as lactic acid bacteria assimilating saccharides and yeast extract are added, and about 10 ³ to 10 ^{8 of} lactic acid bacteria are fermented per mL. The lactic acid fermented egg used in the present invention is obtained by subjecting an egg material to lactic acid fermentation by such a general method, and lactic acid fermented milk is a product of lactic acid fermentation of a milk material by the same general method. is there. In the present invention, it is preferable to use egg yolk among the above-mentioned eggs, lactic acid fermented eggs and lactic acid fermented milks, because it is easier to obtain a mayonnaise-specific flavor when adding liquid seasonings to liquid foods. It is more preferable to use egg yolk and lactic acid fermented eggs in combination.

The total content (in terms of solid content) of eggs, lactic acid fermented eggs and lactic acid fermented milk with respect to the liquid seasoning is 4 to 20%, preferably 5 to 20%. Furthermore, the total content (in terms of solid content) of the egg, lactic acid fermented egg and lactic acid fermented milk is 10 to 200 parts, preferably 14 to 200 parts, more preferably 20 to 200 parts, based on 100 parts of lipid described later. It is. The total content of eggs, lactic acid fermented eggs and lactic acid fermented milk, or the content with respect to lipids is within the specific range, so that even when a small amount of liquid seasoning is added to the liquid food to be added, it is sufficient for liquid food. Mayonnaise flavor can be added. On the other hand, if the total content of eggs, lactic acid fermented eggs and lactic acid fermented milk, or the content of lipids is less than the above range, even if other constituent requirements are satisfied, the liquid seasoning is added to the liquid food. When added to, it may be difficult to obtain a mayonnaise-specific flavor. In addition, if the total content of eggs, lactic acid fermented eggs and lactic acid fermented milk, or the content of lipids is more than the above range, it may be different from the mayonnaise-specific flavor, which is not preferable.

Furthermore, the lipid content in the liquid seasoning is 1 to 50%, preferably 5 to 40%, more preferably 10 to 30%. When the lipid content is in the specific range, even when a small amount of liquid seasoning is added to the liquid food to be added, a mayonnaise flavor can be sufficiently imparted to the liquid food. On the other hand, if the lipid content in the liquid seasoning is less than the above range, a mayonnaise-specific flavor is obtained when the liquid seasoning is added to the liquid food to be added, even if other constituent requirements are satisfied. It's hard to be done. Moreover, when there is more content of the lipid with respect to a liquid seasoning than the said range, it may become difficult to adjust a liquid seasoning to the viscosity mentioned above not only in a flavor different from the flavor peculiar to mayonnaise, but it is unpreferable.

The lipid content is a value measured according to the ether extraction method described in the third column of Appendix 2 of the Nutrition Labeling Standard (April 24, 2003, Ministry of Health and Welfare Notification No. 176). The lipid content of the liquid seasoning can be adjusted by using edible fats and oils if necessary in consideration of the lipid content contained in eggs and the like. However, as the liquid seasoning of the present invention, the liquid seasoning is added to the liquid food. When it is added to, it becomes easier to obtain a mayonnaise-specific flavor, so it is preferable to use at least edible oil and fat and make the liquid seasoning emulsified. The edible oil and fat is not particularly limited as long as it is edible, for example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, fish oil, Examples thereof include animal and vegetable oils such as egg yolk oil and these refined oils, and oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride) and diglyceride. Moreover, as content of edible fats and oils with respect to a liquid seasoning, it is preferably 1 to 50%, more preferably 5 to 30%, in view of the above range of the lipid content of the liquid seasoning.

The salt content of the liquid seasoning is preferably 3 to 10% with respect to the liquid seasoning. When salt content is the said range, when a liquid seasoning is added to a liquid food to be added, the flavor peculiar to mayonnaise becomes easier to be obtained.

The liquid seasoning contains the above-mentioned organic acids, eggs, lactic acid fermented eggs, lactic acid fermented milk, edible fats and oils, thickeners, and other ingredients as appropriate, as long as the effects of the present invention are not impaired. Can be made. For example, various seasonings such as sodium glutamate, sugar, soy sauce, miso, various extracts, starch degradation products, saccharides such as dextrin, dextrin alcohol, oligosaccharide, oligosaccharide alcohol, lecithin, lysolecithin, lactalbumin, sodium caseinate, glycerin fatty acid Emulsifiers such as esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, octenyl succinylated starch, antioxidants such as ascorbic acid or salts thereof, vitamin E and other spices, spices such as mustard powder and pepper, various proteins and These decomposition products etc. are mentioned.

The method for producing the liquid seasoning of the present invention comprises one or more selected from the above-mentioned eggs, lactic acid fermented eggs and lactic acid fermented milk, and organic acids, and if necessary, edible oils and fats, thickeners, salt, etc. Except for blending, it may be produced according to the usual method of liquid seasoning. For example, the above-mentioned organic acid, egg, lactic acid fermented egg, lactic acid fermented milk, salt, fresh water, etc. are uniformly mixed and stirred with a mixer or the like. The edible oil and fat may be added and emulsified.

The addition amount of the liquid seasoning to the liquid food to be added is 0.01 to 20 parts, preferably 0.1 to 20 parts, more preferably 0.1 to 10 parts with respect to 100 parts of the liquid food to be added. . As described above, the liquid seasoning of the present invention can sufficiently impart a mayonnaise flavor to a liquid food with such a small amount of addition. Moreover, since the addition amount is small, it hardly affects the color tone and physical properties of the highly viscous liquid food. If the addition amount is less than the above range, it may be difficult to sufficiently impart a mayonnaise flavor to the liquid food, and if it is more than the above range, the appearance and texture of the highly viscous liquid food may be impaired.

Further, in the method for producing a seasoned liquid food according to the present invention, the method for adding and dispersing the liquid seasoning of the present invention to the liquid food to be added is not particularly limited. For example, the liquid seasoning of the present invention is added to the liquid food to be added. The material may be added and mixed and dispersed while stirring with a stirring tank, mixer or the like.

What is necessary is just to manufacture the manufacturing method of the liquid food with a taste of this invention according to a conventional method except adding a liquid seasoning to a to-be-added liquid food. In addition, as a method for producing a seasoned liquid food according to the present invention, various treatments such as heating, freezing, seasoning and the like are added after adding the liquid seasoning to the liquid food to be added within a range not impairing the effects of the present invention. May be applied.

Hereinafter, the method for producing a flavored liquid food of the present invention will be specifically described based on Examples and Test Examples. The present invention is not limited to these.

[Production Example 1] Liquid seasoning (1) Production solution of lactic acid fermented egg white Egg white solution comprising 50% egg white, 4% granulated sugar, 0.05% yeast extract, 0.15% 50% lactic acid and 45.8% fresh water Was prepared by stirring. After heating the obtained egg white aqueous solution at 70 to 90 ° C. for 5 minutes, 0.02% of lactic acid bacteria starter was added, fermentation was performed at 30 ° C. for 24 hours, and then heat sterilized at 70 to 90 ° C. for 10 minutes, It processed by the pressure of 10 Mpa using the high voltage | pressure homogenizer, and manufactured the lactic acid fermented egg white (10% of solid content) used by this invention.

(2) Manufacture of liquid seasoning Liquid seasonings were manufactured at the following blending ratios. In other words, vinegar, fermented lactic acid, raw egg yolk, phospholipase A-treated egg yolk, salt, glutamic acid soda, lactic acid fermented egg white, and fresh water are put into a mixer, and vegetable oil is gradually added with stirring and coarsely emulsified, and then passed through a colloid mill. Final emulsification was performed to prepare a liquid seasoning. The obtained liquid seasoning contains 3.2% organic acid, 1.8% lactic acid, 6% total yolk and lactic acid fermented egg white in terms of solid content, and 24% lipid. The total content of yolk and lactic acid fermented egg white with respect to 100 parts of lipid (in terms of solid content) is 26 parts, and the content of organic acid with respect to 100 parts of yolk and the total content of lactic acid fermented egg white (in terms of solid content) is 52 parts. . Further, the viscosity of the obtained liquid seasoning was 1 Pa · s.

<Combination ratio of liquid seasoning>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
Raw egg yolk 4%
Phospholipase A treated egg yolk 8%
3% salt
Sodium glutamate 0.3%
Lactic acid fermented egg white (solid content 10%) 0.1%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Production Example 2] Liquid seasoning A liquid seasoning was produced in the same manner as in Production Example 1 except that the blending ratios shown below were used. The obtained liquid seasoning contains 3.2% organic acid, 1.8% lactic acid, 6% total egg yolk and lactic acid fermented egg white in terms of solid content, and 21% lipid. The total content of egg yolk and lactic acid fermented egg white relative to 100 parts of lipid (in terms of solid content) is 29 parts, and the content of organic acid relative to 100 parts of egg yolk and lactic acid fermented egg white (in terms of solid content) is 53 parts. . Further, the viscosity of the obtained liquid seasoning was 1.5 Pa · s.

<Combination ratio of liquid seasoning>
(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 (same as Production Example 1) 40%
Sodium glutamate 0.3%
Xanthan gum 0.1%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Production Example 3] Liquid seasoning A liquid seasoning was produced at the following ratio. That is, vinegar, fermented lactic acid, raw egg yolk, phospholipase A-treated egg yolk, salt, xanthan gum, sodium glutamate, yogurt, and fresh water were placed in a mixer and mixed with stirring to produce a liquid seasoning. The obtained liquid seasoning contains 3.2% organic acid, 1.8% lactic acid, 13% egg yolk (in terms of solid content), 8% lipid, and 100 parts lipid. The egg yolk content (solid content conversion) is 163 parts, and the organic acid content is 100 parts egg yolk 100 parts (solid content conversion). The viscosity of the obtained liquid seasoning was 0.5 Pa · s.

<Combination ratio of liquid seasoning>
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
25% raw egg yolk
Phospholipase A treated egg yolk 8%
3% salt
Xanthan gum 0.15%
Sodium glutamate 0.3%
Yogurt (lactic acid fermented milk) 0.1%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

Example 1 A white sauce with a mayonnaise flavor was produced using the liquid seasoning produced in Production Example 1 of White Sauce. Specifically, first, white sauce having a viscosity of 50 Pa · s was produced by cooking in accordance with a conventional method using flour, butter and milk as raw materials. Next, to 100 parts of the obtained white sauce, 5 parts of the liquid seasoning produced in Production Example 1 is added and mixed by stirring, and the liquid seasoning is dispersed in the white sauce to produce a mayonnaise-flavored white sauce. did. The obtained mayonnaise-flavored white sauce had almost no change in appearance before and after the liquid seasoning was added. Moreover, when the white sauce of the obtained mayonnaise flavor was eaten, it had the original texture of white sauce, and the flavor peculiar to mayonnaise was fully felt and it was preferable.

[Example 2] A white sauce with a mayonnaise flavor was produced in the same manner as in Example 1 except that the liquid seasoning produced in White Sauce Production Example 2 was used. The obtained mayonnaise-flavored white sauce had almost no change in appearance before and after the liquid seasoning was added. Moreover, when the white sauce of the obtained mayonnaise flavor was eaten, it had the original texture of white sauce, and the flavor peculiar to mayonnaise was fully felt and it was preferable.

[Example 3] White sauce with a mayonnaise flavor was produced in the same manner as in Example 1 except that the liquid seasoning produced in White Sauce Production Example 3 was used. The obtained mayonnaise-flavored white sauce had almost no change in appearance before and after the liquid seasoning was added. In addition, when the obtained mayonnaise-flavored white sauce was eaten, it had the original texture of white sauce and was slightly weak in the mayonnaise-specific flavor, but was preferred because it was not problematic.

[Example 4] Using the liquid seasoning produced in Kuzuyu Production Example 1, mayonnaise-flavored kuzuyu was produced. Specifically, first, kuzuyu having a viscosity of 10 Pa · s was made by dispersing kuzu powder in water and cooking it according to a conventional method. Next, 5 parts of the liquid seasoning produced in Production Example 1 was added to 100 parts of the kuzuyu obtained, mixed by stirring, and the liquid seasoning was dispersed in kuzuyu to produce mayonnaise-flavored kuzuyu. The obtained mayonnaise-flavored kuzuyu had almost no change in appearance before and after the liquid seasoning was added. In addition, when the obtained mayonnaise-flavored kuzuyu was eaten, it had the original texture of kuzuyu, and the flavor unique to mayonnaise was sufficiently felt and preferred.

[Example 5] A custard cream with a mayonnaise flavor was produced using the liquid seasoning produced in Custard Cream Production Example 1. Specifically, first, a custard cream having a viscosity of 5 Pa · s was produced by cooking in accordance with a conventional method using flour, egg yolk, sugar and milk as raw materials. Next, to 100 parts of the obtained custard cream, 5 parts of the liquid seasoning produced in Production Example 1 is added and mixed by stirring, and the liquid seasoning is dispersed in the custard cream to produce a mayonnaise-flavored custard cream. did. The obtained mayonnaise-flavored custard cream had almost no change in appearance before and after the liquid seasoning was added. Moreover, when the custard cream of the obtained mayonnaise flavor was eaten, it had the original texture of custard cream, and the flavor peculiar to mayonnaise was fully felt and it was preferable.

Example 6 Tuna Filling Using the liquid seasoning produced in Production Example 1, a mayonnaise-flavored tuna filling was produced. Specifically, first, 50 parts of tuna, a low-calorie type semi-solid dressing (produced according to conventional methods using 40% vegetable oil, 10% egg yolk, 15% vinegar, 5% thickener, 30% fresh water) , Viscosity 500 Pa · s) 50 parts and 5 parts of the liquid seasoning produced in Production Example 1 were mixed by stirring to disperse the liquid seasoning to produce a mayonnaise-flavored tuna filling. The resulting mayonnaise-flavored tuna filling had almost no change in appearance with or without the addition of a liquid seasoning. Moreover, when eating the obtained mayonnaise-flavored tuna filling, it had the original texture of tuna filling, and the flavor unique to mayonnaise was sufficiently felt, which was preferable.

[Test Example 1]
In order to investigate the influence of the organic acid content of the liquid seasoning on the mayonnaise flavor of the liquid food, the following test was conducted. Specifically, first, in Production Example 1, the content of acetic acid derived from vinegar and fermented lactic acid was changed to the ratio shown in Table 1, and the six liquids were produced in the same manner as in Production Example 1. Seasoning was made. Next, using the obtained liquid seasonings, six types of white sauce were produced in the same manner as in Example 1. Each of the obtained white sauces was eaten, and the mayonnaise flavor was evaluated according to the following evaluation criteria. In addition, the viscosity of each liquid seasoning obtained was 3 Pa · s or less. The results are shown in Table 1.

Evaluation rank of “mayonnaise flavor”: Criteria A: Flavor peculiar to mayonnaise is sufficiently felt.
B-1: The mayonnaise-specific flavor is slightly weak, but is not problematic.
B-2: Slightly different from mayonnaise-specific flavor, but not problematic.
C-1: The flavor peculiar to mayonnaise is hardly felt.
C-2: A flavor different from the mayonnaise-specific flavor.

From Table 1, white sauce using a liquid seasoning (No. 2 to 6) in which the content of organic acid is 1.5 to 5.0% with respect to the liquid seasoning is preferred because the flavor unique to mayonnaise is felt. It is understood. Furthermore, white sauce using liquid seasonings (No. 2, 3, 5) containing lactic acid and having an organic acid content of 2.5 to 5.0% of the liquid seasoning is more mayonnaise-specific. The taste of this was fully appreciated.

[Test Example 2]
In order to examine the influence of the egg yolk content and lipid content of the liquid seasoning on the mayonnaise flavor of the liquid food, the following tests were conducted. Specifically, first, in Production Example 1, lactic acid-fermented egg white was not blended, and the contents of vegetable oil and egg yolk were changed to the ratios shown in Table 2, and six liquids were produced in the same manner as in Production Example 1. Seasoning was made. Subsequently, using each liquid seasoning obtained, six types of white sauce were produced in the same manner as in Example 1, and the obtained white sauce was eaten to evaluate the mayonnaise flavor. In addition, the viscosity of each liquid seasoning obtained was 3 Pa · s or less. The mayonnaise flavor evaluation criteria are the same as in Test Example 1. The results are shown in Table 2.

From Table 2, white sauce using a liquid seasoning (No. 8 to 11) in which the content of egg yolk is 4 to 20% in terms of solid content with respect to the liquid seasoning and 10 to 200 parts with respect to 100 parts of lipid. It is understood that the mayonnaise-specific flavor is felt and preferable. Furthermore, the white sauce using the liquid seasoning (No. 8, 9) whose content of egg yolk is 5 to 20% in terms of solid content with respect to the liquid seasoning and 14 to 200 parts with respect to 100 parts of the lipid is It was especially preferred because it had a more mayonnaise-specific flavor.

[Comparative Example 1]
In Production Example 2, a liquid seasoning was produced in the same manner except that the amount of xanthan gum was increased and the viscosity of the liquid seasoning was changed to 15 Pa · s. Next, when the custard cream of Comparative Example 1 was produced in the same manner as in Example 5 except that this liquid seasoning was used, the liquid seasoning was not preferable because it was dispersed. Furthermore, when it stirred excessively in order to disperse | distribute a liquid seasoning to a custard cream, the mouthfeel changed significantly with respect to the custard cream before adding a liquid foodstuff.

Claims (2)

Organic acid 2 . 5-5.0%,
4 to 20% in total in terms of solid content of one or more selected from eggs, lactic acid fermented eggs and lactic acid fermented milk
Contains 1-50% lipids,
And the eggs, the total amount of lactic acid fermentation egg and lactic fermented milk (in solid equivalent) is, Ri 1 4-200 parts der 100 parts lipids,
Using at least acetic acid and lactic acid as the organic acid,
The content of the organic acid is 15 to 150 parts with respect to 100 parts of the total content (in terms of solid content) of the egg, lactic acid fermented egg and lactic acid fermented milk,
An emulsified liquid seasoning having a viscosity of 0.1 to 1.5 Pa · s ,
Having a step of dispersing in addition to the liquid food to be added having a viscosity of 3 to 1000 Pa · s,
The method for producing a seasoned liquid food, wherein the liquid seasoning is added in an amount of 0.01 to 20 parts per 100 parts of the liquid food to be added. The method of producing flavored liquid food according to claim 1 Symbol mounting the added liquid food is cooked in the additive liquid food containing starch.